10 Chewy Vietnamese Rice Noodle Recipes for Slurpable Meals With Charm

Calling all noodle lovers! If you’re passionate about Vietnamese cuisine, you’re going to adore these 10 chewy rice noodle recipes. From the comforting classic pho to the bold and spicy bun bo hue, there’s something to please every palate. Get ready to explore a delightful mix of textures and flavors that will make your taste buds sing. Let’s embark on this delicious adventure together!

Classic Pho With Beef or Chicken

Pho is a beloved Vietnamese soup that’s both aromatic and comforting. It’s a dish that can be enjoyed any time of the year and is well-known for its rich and flavorful broth. The traditional version can be made with either beef or chicken, each offering a unique taste profile.

Beef pho, or “pho bo,” is typically made with cuts like brisket or flank and is infused with spices such as star anise and cinnamon, providing a deep, savory flavor. Chicken pho, or “pho ga,” is lighter and more delicate, often made with poached chicken and the same aromatic spices.

Making the perfect pho requires patience and attention to detail, especially in crafting the broth. It’s important to simmer the broth gently to extract the flavors without making it cloudy. The key to a good pho is in its broth, which should be clear, with a hint of spice and sweetness from the onions and ginger.

The rice noodles are cooked separately before being added to the soup to guarantee they maintain their texture. Finally, a selection of fresh herbs, lime, and chili peppers are served on the side, allowing each person to customize their bowl according to their taste.

Ingredients for 4-6 People:

• 2 pounds beef bones or 1 whole chicken
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 5 star anise
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon salt
• 1-2 tablespoons fish sauce
• 1 pound rice noodles
• 1 pound beef brisket or chicken breast (optional)
• Fresh herbs (cilantro, Thai basil)
• Bean sprouts
• Lime wedges
• Sliced chili peppers
• Hoisin sauce
• Sriracha sauce

Cooking Instructions:

1. Prepare the Broth: Begin by roasting the beef bones or chicken in a preheated oven at 400°F for about 30 minutes until browned. This step is vital as it intensifies the flavor of the broth.
2. Char the Aromatics: In a large pot, char the onion and ginger over medium-high heat until browned, about 5-7 minutes. This will add depth to the broth.
3. Simmer the Broth: Add the roasted bones or chicken, charred onion, ginger, star anise, cinnamon sticks, coriander seeds, fennel seeds, and salt to the pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 3-4 hours, skimming any impurities that rise to the surface.
4. Strain and Season the Broth: After simmering, strain the broth through a fine sieve and discard the solids. Season with fish sauce and more salt if needed. Keep warm.
5. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. Prepare the Meat: If using beef brisket, thinly slice it against the grain. For chicken, shred the meat after poaching in the broth.
7. Assemble the Pho: Divide the cooked noodles among serving bowls. Top with beef or chicken, and pour the hot broth over the top to cook the beef slices if necessary. Serve with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers.
8. Serve and Customize: Provide hoisin sauce and sriracha on the side for guests to adjust the flavor of their pho to their liking.

Extra Tips:

For a clearer broth, parboil the bones or chicken in a separate pot for 5 minutes, then drain and rinse before adding to the main pot. This removes impurities and guarantees a cleaner flavor.

Additionally, don’t rush the simmering process; the longer the broth simmers, the richer it becomes. If you prefer a less spicy pho, serve sliced chilies on the side rather than adding them directly to the broth.

Finally, using fresh rice noodles, if available, will give your pho an authentic texture and flavor.

Bun Thit Nuong: Grilled Pork Noodle Bowl

Bun Thit Nuong is a vibrant and flavorful Vietnamese dish that combines the rich taste of grilled pork with the freshness of rice noodles and herbs. This dish is a wonderful balance of savory and sweet flavors, complemented by the aromatic perfume of lemongrass and garlic. The grilled pork is often marinated in a mixture of fish sauce, sugar, and spices, giving it a distinctive caramelized glaze once cooked.

Served over a bed of soft rice noodles, fresh vegetables, and herbs, Bun Thit Nuong is typically enjoyed with a drizzle of Nuoc Cham, a tangy and sweet dipping sauce that brings all the components together.

This dish is perfect for a family meal or gathering, as it’s both satisfying and easy to prepare. It offers a delightful array of textures and flavors that can be customized to individual preferences. The noodles provide a neutral base that allows the vibrant toppings to stand out, and the grilled pork becomes the star of the show with its juicy and flavorful profile.

Bun Thit Nuong isn’t only delicious but also a great way to experience the elegance of Vietnamese cuisine in your own home.

Ingredients (Serves 4-6):

• 1 1/2 pounds of pork shoulder or pork tenderloin
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• 1 teaspoon black pepper
• 1 package (14 oz) rice vermicelli noodles
• 1 cup shredded lettuce
• 1 cup bean sprouts
• 1 cucumber, julienned
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1/2 cup roasted peanuts, chopped
• 1 lime, cut into wedges

Nuoc Cham Sauce:

• 1/2 cup fish sauce
• 1/4 cup sugar
• 1/4 cup lime juice
• 1/4 cup water
• 1 clove garlic, minced
• 1-2 Thai bird chilies, sliced

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the fish sauce, sugar, soy sauce, vegetable oil, minced garlic, lemongrass, and black pepper. Add the pork slices to the marinade, guaranteeing each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor absorption.
2. Prepare the Nuoc Cham Sauce: In a small bowl, mix together fish sauce, sugar, lime juice, and water until the sugar is dissolved. Add the minced garlic and sliced chilies. Adjust seasoning with additional lime juice or sugar if needed. Set aside.
3. Cook the Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
4. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Remove the pork from the marinade and grill for about 3-4 minutes on each side, or until fully cooked and slightly charred. Let the pork rest for a few minutes before slicing it into thin strips.
5. Assemble the Bowls: Divide the cooked rice noodles among serving bowls. Top each bowl with grilled pork slices, shredded lettuce, bean sprouts, cucumber, and a generous amount of fresh herbs. Sprinkle with chopped roasted peanuts.
6. Serve: Drizzle Nuoc Cham sauce over the top or serve it on the side. Garnish with lime wedges for an extra citrusy kick.

Extra Tips:

When preparing Bun Thit Nuong, it’s important to slice the pork thinly to guarantee it cooks quickly and evenly on the grill. For best results, allow the pork to marinate overnight; this will enhance the flavors and produce a more tender and juicy meat.

When grilling, watch the pork carefully to prevent burning due to the sugar in the marinade. Feel free to adjust the quantity of herbs and vegetables to your liking and add more chilies to the Nuoc Cham sauce for extra heat if desired.

Bun Cha: Hanoi-Style Grilled Pork and Noodles

Bun Cha is a classic Vietnamese dish originating from Hanoi, known for its irresistible combination of flavors and textures. This dish features succulent pieces of grilled pork served on a bed of soft rice noodles, accompanied by fresh herbs and a tangy dipping sauce. Bun Cha is typically enjoyed during lunchtime and is cherished for its balance of savory, sweet, and umami flavors. The dish is a perfect representation of Vietnamese cuisine, showcasing the harmonious blend of grilled meats with fresh ingredients, making it a delightful and satisfying meal.

The star of Bun Cha is the grilled pork, which consists of both pork patties and sliced pork belly. These are marinated with a mix of fish sauce, sugar, garlic, and shallots, which imparts a delicious caramelized flavor when grilled. The rice noodles, known as “bun,” are light and invigorating, providing a perfect base for the rich and savory pork. Fresh herbs like mint, cilantro, and lettuce add a burst of freshness, while the tangy dipping sauce made with fish sauce, lime juice, and sugar ties everything together beautifully. This recipe will guide you through making Bun Cha for 4-6 people, bringing the vibrant taste of Hanoi to your home kitchen.

Ingredients for 4-6 servings:

• 500g pork belly, thinly sliced
• 500g ground pork
• 4 tablespoons fish sauce
• 2 tablespoons sugar
• 4 cloves of garlic, minced
• 2 shallots, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 500g rice noodles (bun)
• Fresh mint leaves
• Fresh cilantro leaves
• Lettuce leaves
• 1 cucumber, sliced
• 3 tablespoons lime juice
• 2 tablespoons sugar (for dipping sauce)
• 1/4 cup fish sauce (for dipping sauce)
• 1/4 cup water (for dipping sauce)
• 1 red chili, finely chopped (optional)

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the pork belly slices and ground pork with 4 tablespoons of fish sauce, 2 tablespoons of sugar, minced garlic, chopped shallots, and black pepper. Mix well to guarantee the pork is evenly coated. Let this marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Prepare the Dipping Sauce: In a small bowl, mix together lime juice, 2 tablespoons of sugar, 1/4 cup of fish sauce, 1/4 cup of water, and finely chopped red chili (if using). Adjust the seasoning to taste, balancing the sweet and sour flavors. Set aside for serving.
3. Cook the Rice Noodles: Bring a large pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and drain well. Set aside.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the marinated pork belly slices and pork patties until cooked through and charred, about 3-4 minutes per side. The pork should have a nice caramelized color.
5. Assemble the Dish: Arrange portions of rice noodles in individual bowls. Top with grilled pork, fresh mint, cilantro, and lettuce. Add cucumber slices for an extra crunch. Serve with the prepared dipping sauce on the side.

Extra Tips:

For an authentic Bun Cha experience, consider using a charcoal grill for cooking the pork, as it imparts a unique smoky flavor. If you don’t have access to a grill, you can also cook the pork in a hot skillet on the stovetop.

Adjust the dipping sauce to your taste by adding more lime juice or sugar, depending on your preference for tanginess or sweetness. Bun Cha is traditionally served with additional fresh herbs and vegetables, so feel free to customize with your favorites to enhance the freshness and flavor of the dish.

Hu Tieu Nam Vang: Cambodian-Vietnamese Noodle Soup

Hu Tieu Nam Vang is a delightful Cambodian-Vietnamese noodle soup that combines a rich broth with an assortment of toppings, creating a harmonious blend of flavors and textures. This dish is a beloved street food in Vietnam, known for its complex yet comforting taste. The broth is typically made from a mixture of pork bones and seafood, giving it a deep umami flavor, which perfectly complements the rice noodles and fresh herbs.

The dish is often garnished with shrimp, pork slices, and a variety of vegetables, offering a balance of protein, carbohydrates, and vitamins. Creating Hu Tieu Nam Vang at home is a rewarding experience that allows you to explore the rich culinary traditions of Southeast Asia. While the ingredient list may seem extensive, each component plays a vital role in achieving the authentic taste.

The following recipe serves 4-6 people, making it perfect for a family meal or a gathering with friends. Gather your ingredients, set aside a couple of hours, and prepare to commence on a flavorful journey with this exquisite noodle soup.

Ingredients (serving size: 4-6 people):

• 1 lb pork bones
• 1 lb pork shoulder, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 1 package (14 oz) rice noodles
• 1 onion, peeled and halved
• 6 cups water
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup bean sprouts
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro
• 1/2 cup fried shallots
• 1 lime, cut into wedges
• Fresh chili slices (optional)

Cooking Instructions:

1. Prepare the Broth:
• Start by rinsing the pork bones under cold water to remove any impurities. In a large pot, add the pork bones and 6 cups of water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that surfaces to keep the broth clear.
2. Add Aromatics:
• Add the halved onion to the pot. Let the broth simmer for about 1.5 hours to extract maximum flavor from the bones.
3. Cook the Proteins:
• In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Add the pork shoulder slices and shrimp, cooking until the shrimp turns pink and the pork is cooked through. Set aside.
4. Flavor the Broth:
• After the broth has simmered for 1.5 hours, remove the bones and onion. Add fish sauce, sugar, salt, and black pepper to the broth. Adjust the seasoning to taste.
5. Prepare the Noodles:
• Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
6. Assemble the Soup:
• Divide the cooked noodles into serving bowls. Top with cooked pork, shrimp, bean sprouts, chopped scallions, cilantro, and fried shallots. Ladle the hot broth over the noodles and toppings.
7. Garnish and Serve:
• Serve with lime wedges and fresh chili slices on the side for guests to adjust the flavor to their liking.

Extra Tips:

When making Hu Tieu Nam Vang, it’s essential to keep the broth clear and flavorful, which means regularly skimming off any impurities that rise to the surface.

If you prefer a richer broth, consider adding dried squid or dried shrimp while simmering. For an authentic touch, you can also include quail eggs or sliced Chinese sausage as additional toppings.

Finally, adjust the seasoning of the broth gradually, tasting as you go, to guarantee a perfect balance of flavors.

Bun Bo Hue: Spicy Beef Noodle Soup

Bun Bo Hue is a flavorful and spicy Vietnamese beef noodle soup that hails from the city of Hue, known for its imperial cuisine. This dish is celebrated for its complex and aromatic broth, which combines the heat of chili, the savory depth of beef, and the fragrant aroma of lemongrass. The soup is traditionally served with thick rice noodles, slices of tender beef, and often pork, creating a rich and satisfying meal.

Bun Bo Hue is typically garnished with a variety of fresh herbs and vegetables, adding both color and freshness to the dish.

To make Bun Bo Hue at home, you’ll need to invest some time and effort into preparing the broth, as it’s the heart of the dish. The broth is slowly simmered with beef bones, lemongrass, and spices to extract maximum flavor, resulting in a deep, spicy, and fragrant soup base. Once the broth is ready, the beef and other proteins are cooked until tender, and the noodles are prepared. The dish is then assembled with noodles, meats, and broth, and topped with vibrant garnishes. This recipe serves 4-6 people, perfect for a family meal or a small gathering with friends.

Ingredients for 4-6 servings:

• 2 pounds beef shank or brisket
• 1 pound pork hock or pork knuckles
• 2 pounds beef bones
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 1 tablespoon shrimp paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon annatto oil
• 1 onion, peeled and halved
• 4 cloves garlic, peeled
• 1 tablespoon chili oil
• 1 package (about 1 pound) thick rice noodles
• Salt to taste
• Fresh herbs for garnish (such as cilantro, mint, and Thai basil)
• Bean sprouts
• Lime wedges
• Sliced chili peppers

Cooking Instructions:

1. Prepare the Broth: Begin by blanching the beef bones, beef shank, and pork hock in boiling water for about 5 minutes to remove impurities. Rinse them under cold water and set aside.
2. Simmer the Broth: In a large stockpot, add the blanched bones, beef shank, and pork hock. Fill the pot with enough water to cover the ingredients. Add the onion, garlic, and lemongrass to the pot. Bring the mixture to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the surface.
3. Flavor the Broth: After about 1 hour of simmering, add the shrimp paste, fish sauce, sugar, and annatto oil to the broth. Continue to simmer for another 1.5 to 2 hours, or until the beef and pork are tender and the broth is rich in flavor.
4. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside until ready to serve.
5. Adjust Seasoning: Taste the broth and adjust the seasoning with more fish sauce, sugar, or salt if needed. Remove the beef shank and pork hock from the broth and slice them thinly.
6. Assemble the Dish: Divide the cooked noodles into serving bowls. Top with slices of beef shank and pork. Ladle the hot broth over the noodles and meat.
7. Garnish and Serve: Garnish each bowl with fresh herbs, bean sprouts, and sliced chili peppers. Serve with lime wedges on the side for an extra burst of freshness.

Extra Tips:

To enhance the flavor of the broth, consider roasting the beef bones and garlic in the oven until they’re golden brown before adding them to the pot. This step will add a deeper, roasted flavor to the broth.

Additionally, the annatto oil not only provides a vibrant color but also infuses the broth with a subtle nutty flavor. If you prefer a milder spice level, adjust the amount of chili oil and sliced chili peppers according to your taste.

Remember to skim the broth occasionally to keep it clear and free of impurities. Enjoy your homemade Bun Bo Hue with plenty of fresh herbs and a squeeze of lime for a truly authentic experience.

Goi Cuon: Fresh Vietnamese Spring Rolls

Goi Cuon, also known as Vietnamese fresh spring rolls, is a delightful appetizer or light meal that captures the essence of Vietnamese cuisine. These rolls are filled with fresh vegetables, herbs, shrimp, and vermicelli noodles, all wrapped in delicate rice paper. Unlike fried spring rolls, Goi Cuon is served fresh, offering an invigorating and healthy alternative that bursts with flavors and textures. The rolls are often accompanied by a savory peanut dipping sauce, which complements the freshness of the ingredients perfectly.

Making Goi Cuon at home is a fun and interactive way to enjoy a taste of Vietnam. The process involves preparing each component separately before assembling the rolls. This dish isn’t only delicious but also visually appealing, making it perfect for gatherings and parties. The combination of crisp vegetables, sweet shrimp, and fragrant herbs wrapped in soft rice paper creates an unforgettable culinary experience. Whether you’re new to Vietnamese cuisine or a seasoned fan, these fresh spring rolls are sure to impress.

Ingredients for 4-6 servings:

• 12 rice paper wrappers
• 200g rice vermicelli noodles
• 20 cooked shrimp, peeled and deveined
• 1 cucumber, julienned
• 1 large carrot, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1/2 cup lettuce leaves, shredded
• 1/2 cup roasted peanuts, crushed (optional)
• 1/4 cup hoisin sauce
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• Water

Cooking Instructions:

1. Prepare the Vermicelli Noodles: Begin by boiling a pot of water. Once boiling, add the rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse the noodles under cold water to stop the cooking process, then set aside.
2. Prepare the Dipping Sauce: In a small bowl, combine the hoisin sauce, peanut butter, soy sauce, lime juice, sugar, and minced garlic. Gradually add water, stirring until you achieve a smooth, dipping sauce consistency. Adjust the seasoning to taste and set aside.
3. Prepare the Vegetables and Herbs: Wash and thoroughly dry the mint, cilantro, basil, and lettuce leaves. Julienne the cucumber and carrot to ensure they fit nicely in the rolls. Arrange these ingredients around your workspace for easy access during assembly.
4. Assemble the Goi Cuon: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it softens. Lay the wrapper flat on a clean, damp surface. Place a small amount of vermicelli noodles, a few shrimp, cucumber, carrot, and a mix of herbs on the lower third of the wrapper. Roll it tightly halfway, fold in the sides, and continue rolling to the end to seal. Repeat with the remaining ingredients.
5. Serve: Arrange the fresh spring rolls on a platter and serve with the peanut dipping sauce. If desired, sprinkle crushed peanuts over the sauce for extra texture and flavor.

Extra Tips:

When making Goi Cuon, it’s important to work quickly once the rice paper is softened, as it can become sticky and difficult to handle if left too long. Confirm all your ingredients are prepped and ready to go before you start assembling the rolls.

To prevent the rolls from sticking to each other, you can place a damp cloth or lettuce leaves between them. Additionally, feel free to customize the filling based on your preferences or dietary needs; grilled chicken or tofu can be excellent substitutes for shrimp. Enjoy the fresh, vibrant flavors of your homemade Vietnamese spring rolls!

Bun Rieu: Crab and Tomato Noodle Soup

Bún Riêu: Crab and Tomato Noodle Soup is a classic Vietnamese dish that’s both comforting and flavorful, perfect for any occasion. This vibrant soup is known for its rich broth, which is infused with the tangy flavors of tomatoes and the unique taste of crab. The dish is traditionally served with rice noodles, and garnished with fresh herbs and vegetables, creating a harmonious blend of textures and flavors. The key to a delicious bowl of Bún Riêu lies in its aromatic broth and the use of quality ingredients.

Bún Riêu is a beloved dish in Vietnam, often enjoyed as a hearty meal that brings warmth and satisfaction. The preparation involves creating a flavorful broth from tomatoes, crab, and various seasonings, which is then paired with rice noodles and the traditional accompaniments. While it may seem complex, the step-by-step process makes it accessible to home cooks, allowing them to bring a taste of Vietnam to their own kitchens.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through making an authentic and delicious Bún Riêu.

Ingredients for 4-6 servings:

• 500g rice noodles
• 500g ripe tomatoes, chopped
• 250g crab meat or canned crab paste
• 200g pork, minced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon shrimp paste
• 1 teaspoon sugar
• 1 liter chicken or pork broth
• Fresh herbs (Thai basil, cilantro, and perilla leaves)
• Bean sprouts
• Lime wedges
• Chili pepper, sliced
• Green onions, chopped
• Fried tofu (optional)

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Stir in the chopped tomatoes and cook until they start to break down.
2. Add Crab and Pork: Mix in the crab meat or crab paste, minced pork, and shrimp paste. Cook for about 5 minutes, stirring occasionally, until the pork is browned and the mixture is well combined.
3. Season the Broth: Pour in the chicken or pork broth, and add fish sauce and sugar. Bring the mixture to a simmer and let it cook for about 20 minutes to allow the flavors to meld together.
4. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
5. Assemble the Soup: Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a good amount of crab and tomato mixture.
6. Garnish and Serve: Top each serving with fresh herbs, bean sprouts, chopped green onions, and slices of chili pepper. Add a squeeze of lime juice for extra brightness. Fried tofu can be added for additional texture.

Extra Tips:

When preparing Bún Riêu, the quality of the crab and the freshness of the herbs are essential for authentic flavor. If fresh crab isn’t available, canned crab paste is a good substitute, though the taste may vary slightly.

Adjust the amount of shrimp paste according to your taste preference, as it can be quite potent. Remember to taste the broth and adjust the seasoning as needed before serving, ensuring the balance of sweet, salty, and tangy flavors.

If you prefer a richer broth, consider adding some pork bones or spare ribs to the simmering process. Enjoy your homemade Bún Riêu with a side of crispy fried tofu for added texture and flavor.

Mi Quang: Turmeric Noodles With Shrimp and Pork

Mi Quang: Turmeric Noodles With Shrimp and Pork is a traditional Vietnamese dish that hails from the Quang Nam Province in central Vietnam. This vibrant and flavorful dish is characterized by its bright yellow noodles, which are infused with the earthy aroma of turmeric. The noodles are typically served with a savory broth, tender pieces of pork, succulent shrimp, and a generous topping of fresh herbs and peanuts.

Mi Quang isn’t only a feast for the taste buds but also a visual delight with its colorful presentation. The beauty of Mi Quang lies in its balance of flavors and textures. The turmeric adds a warm, slightly bitter note to the dish, which is complemented by the sweetness of the shrimp and the richness of the pork.

The broth, usually made with pork bones, is light yet flavorful, providing a perfect backdrop for the other ingredients. Fresh herbs like mint, cilantro, and basil add a revitalizing touch, while roasted peanuts contribute a satisfying crunch. This dish is often enjoyed at breakfast or lunch, and it’s sure to transport you to the bustling streets of Vietnam with every bite.

Ingredients for 4-6 servings:

• 500g rice noodles
• 1 tablespoon turmeric powder
• 300g pork belly, thinly sliced
• 300g shrimp, peeled and deveined
• 4 cups pork or chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 bunch of fresh herbs (mint, cilantro, basil)
• 1 cup bean sprouts
• 1/2 cup roasted peanuts, crushed
• Lime wedges
• Chili paste (optional)

Cooking Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and rinse with cold water. Toss with turmeric powder to evenly coat the noodles, giving them a vibrant yellow color. Set aside.
2. Cook the Pork and Shrimp: Heat a tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant. Add the pork belly slices and cook until they start to brown. Add the shrimp and cook until they turn pink. Remove the pork and shrimp from the pan and set aside.
3. Make the Broth: In the same pan, add the pork or chicken broth, fish sauce, sugar, and salt. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
4. Assemble the Mi Quang: Divide the turmeric-coated noodles among serving bowls. Top with the cooked pork and shrimp. Ladle a small amount of broth over the noodles, just enough to moisten them without making the dish soupy.
5. Garnish and Serve: Add a handful of fresh herbs, bean sprouts, and crushed peanuts on top of each bowl. Serve with lime wedges and chili paste on the side for additional flavor.

Extra Tips:

For an authentic Mi Quang experience, try to use fresh rice noodles if available; they’ll provide a better texture and absorb the flavors more effectively. Adjust the seasoning of the broth according to your taste, adding more fish sauce or sugar if necessary.

If you prefer a spicier dish, you can add chili paste directly to the broth or as a garnish. Remember to toast the peanuts lightly before crushing them to enhance their nuttiness. Finally, Mi Quang is traditionally enjoyed with a side of crispy sesame rice crackers – consider serving them alongside for a delightful crunch.

Bun Ca: Fish Noodle Soup

Bun Ca, or Fish Noodle Soup, is a delightful Vietnamese dish that offers a harmonious blend of flavors from the sea and the earth. This soup features succulent pieces of fish cooked to perfection in a rich and aromatic broth, all served over a bed of tender rice noodles.

Bun Ca is a popular dish in Vietnam, especially in coastal regions, where fresh fish is abundant. The key to a good Bun Ca is in the broth, which should be flavorful yet light, allowing the natural sweetness of the fish to shine through.

This recipe for Bun Ca is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. The ingredients are simple, yet they come together to create a complex and satisfying dish. With fresh herbs and spices, this soup isn’t only delicious but also nourishing and comforting.

Whether you’re a seasoned cook or a beginner in Vietnamese cuisine, this recipe will guide you through the process of creating a bowl of Bun Ca that will transport you straight to the vibrant streets of Vietnam.

Ingredients for 4-6 servings:

• 1 kg fish fillets (such as snapper or cod)
• 500g rice noodles
• 2 liters fish stock
• 2 tomatoes, quartered
• 1 pineapple, sliced
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 stalks lemongrass, bruised
• 2 tablespoons tamarind paste
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• Fresh herbs (coriander, dill, and mint)
• Lime wedges for serving
• Fresh chili slices for garnish (optional)

Cooking Instructions:

1. Prepare the Fish: Begin by seasoning the fish fillets with salt and black pepper. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the fish fillets and cook for about 3-4 minutes on each side until they’re golden brown and cooked through. Remove the fillets from the pan and set aside.
2. Make the Broth: In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the chopped onion, minced garlic, and bruised lemongrass. Sauté for about 3 minutes until the onion becomes translucent.
3. Add Tomatoes and Pineapple: Add the quartered tomatoes and sliced pineapple to the pot. Stir well and let cook for another 2 minutes to allow the flavors to meld.
4. Pour in the Stock: Pour the fish stock into the pot and bring it to a gentle simmer. Add the tamarind paste, fish sauce, and sugar. Stir well to combine and let the broth simmer for about 15 minutes to develop the flavors.
5. Prepare the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
6. Combine and Serve: Once the broth is ready, adjust the seasoning with additional salt and pepper, if needed. Add the cooked fish fillets back into the pot to warm through. To serve, divide the rice noodles among serving bowls, ladle the hot broth and fish over the noodles, and garnish with fresh herbs, lime wedges, and chili slices, if desired.

Extra Tips:

When preparing Bun Ca, the freshness of the fish is essential for the best flavor. If possible, purchase your fish on the day you plan to cook.

For added depth, consider using a combination of fish bones and fish stock to make the broth richer. Additionally, feel free to adjust the level of tanginess by varying the amount of tamarind paste to suit your taste.

Finally, remember that the garnishes aren’t just for decoration – the fresh herbs and lime juice add a burst of freshness that completes the dish. Enjoy your homemade Bun Ca!

Bun Xao: Stir-Fried Rice Noodles With Vegetables

Bun Xao, or Stir-Fried Rice Noodles With Vegetables, is a delightful Vietnamese dish that perfectly combines the vibrant flavors of fresh vegetables with the satisfying texture of rice noodles.

This dish is a symphony of colors and flavors, featuring a mix of crisp vegetables and chewy, tender noodles all brought together with a savory sauce. It’s a versatile recipe that can be adapted to include your favorite vegetables or even proteins like tofu or chicken for added substance.

This recipe is perfect for a quick weeknight dinner or as a wholesome meal prep option. The key to a successful Bun Xao is to prepare all the ingredients before you start cooking, as the stir-frying process happens quickly. The result is a deliciously healthy meal that’s sure to please everyone at the table.

Ingredients (serves 4-6 people):

• 14 oz (400g) rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• Optional: sliced fresh chili for garnish

Cooking Instructions:

1. Prepare the Rice Noodles: Start by soaking the rice noodles in hot water according to the package instructions, usually about 4-6 minutes, until they’re soft but still firm to bite. Drain and set aside.
2. Prepare the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Stir well to combine and adjust seasoning to taste. Set aside.
3. Cook the Vegetables: Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced onion, and stir-fry for about 1 minute until they’re fragrant.
4. Add the Vegetables: Add the red and yellow bell peppers, broccoli, and carrots to the pan. Stir-fry for about 4-5 minutes until the vegetables are slightly tender but still crisp.
5. Add the Noodles and Sauce: Add the soaked rice noodles to the pan, followed by the prepared sauce. Toss everything together gently, ensuring the noodles and vegetables are well-coated with the sauce.
6. Finish the Dish: Continue to stir-fry for another 2-3 minutes until the noodles are heated through and the flavors meld together. Remove from heat.
7. Garnish and Serve: Transfer the stir-fried noodles to a serving platter. Garnish with fresh cilantro, green onions, and optional sliced fresh chili. Serve immediately.

Extra Tips:

To prevent the rice noodles from clumping, make sure they’re well-drained before adding to the pan.

If they do stick together, a splash of water or additional oil while stir-frying can help loosen them.

Adjust the heat according to your preference; if you like a bit of spice, don’t hesitate to add more fresh chili or a dash of chili oil.

Finally, this dish is highly adaptable, so feel free to experiment with different vegetables or proteins to make it your own.