10 Irresistible Easy Vietnamese Recipes for Quick Meals That Taste Amazing

Discovering the vibrant flavors of Vietnam has never been easier with these 10 irresistible recipes. From the comforting warmth of Pho Ga to the savory crunch of a Banh Mi with lemongrass pork, these dishes are perfect for quick meals. They bring the authentic taste of Vietnam right to your kitchen with fresh ingredients and traditional methods. Whether you’re a seasoned cook or just starting out, these recipes will surely spice up your dinner routine. Ready to explore some delicious new options?

Vietnamese Pho Ga (Chicken Noodle Soup)

Vietnamese Pho Ga, or Chicken Noodle Soup, is a fragrant and heartwarming dish that captures the essence of Vietnamese cuisine. This beloved soup is known for its rich and aromatic broth, tender chicken, and silky rice noodles. It’s a perfect comfort food that can be enjoyed at any time of the day.

The broth is typically simmered for several hours to extract deep flavors from the chicken and spices, while the garnishes of fresh herbs, lime, and chili add a vibrant finish to each bowl.

Pho Ga is a versatile dish that can be customized to suit individual tastes. Some prefer to add more herbs, while others like it spicy with a kick of chili. The key to a delicious Pho Ga lies in the quality of the ingredients and the patience in preparing the broth.

While it may take some time to cook, the end result is a delightful and satisfying meal that brings a taste of Vietnam to your kitchen. This recipe is intended to serve 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients:

1 whole chicken (about 3-4 lbs)
1 large onion, halved
3-inch piece of ginger, sliced
2 tablespoons fish sauce
1 tablespoon salt
1 teaspoon sugar
1 tablespoon coriander seeds
1 cinnamon stick
2 star anise
4 cloves
1 package (14 oz) rice noodles
3-4 green onions, sliced
1 cup fresh cilantro, chopped
1 cup fresh basil leaves
1 cup fresh bean sprouts
2 limes, cut into wedges
Fresh red chili peppers, sliced (optional)

Cooking Instructions:

Prepare the Broth: Start by placing the whole chicken in a large pot and cover it with cold water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Skim any impurities that rise to the surface for a clear broth.
Flavor the Broth: In a dry pan over medium heat, char the onion halves and ginger slices until they’re slightly blackened. Add them to the pot with the chicken. Toss in the fish sauce, salt, sugar, coriander seeds, cinnamon stick, star anise, and cloves. Let the broth simmer gently for 1.5 to 2 hours, until the chicken is cooked through and the flavors are well infused.
Cook the Noodles: While the broth is simmering, cook the rice noodles according to package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Remove the meat from the bones and shred it into bite-sized pieces.
Strain the Broth: Strain the broth through a fine mesh sieve into another pot to remove the solids, leaving you with a clear, aromatic soup base. Adjust seasoning with more salt or fish sauce if needed.
Assemble the Pho Ga: To serve, divide the cooked noodles among serving bowls. Top with shredded chicken, sliced green onions, and a sprinkle of cilantro. Ladle the hot broth over the noodles and chicken.
Garnish and Serve: Serve the soup with fresh basil leaves, bean sprouts, lime wedges, and sliced chili peppers on the side. These can be added according to personal preference.

Extra Tips:

To enhance the flavor, it’s essential to char the onion and ginger well, as this adds depth to the broth. Avoid boiling the broth too vigorously, as it can become cloudy.

For a more robust flavor, you can simmer the chicken bones for a longer period after removing the meat. If you prefer a spicier soup, consider adding a few slices of fresh chili or a dash of Sriracha sauce to your bowl.

Remember to taste and adjust the seasoning of the broth before serving; the balance of salt, sweet, and savory is key to a delicious Pho Ga.

Banh Mi Sandwich With Lemongrass Pork

Banh Mi Sandwich With Lemongrass Pork is a delicious fusion of Vietnamese and French cuisines, combining the flavors of savory grilled pork with the invigorating crunch of pickled vegetables, all encased in a crispy baguette.

This iconic Vietnamese street food is beloved for its balance of flavors and textures, making it a perfect meal for lunch or dinner. The star of the sandwich is the lemongrass-marinated pork, which is juicy, aromatic, and packed with umami. Paired with fresh herbs, spicy chilies, and creamy mayonnaise, each bite is a symphony of taste.

To create this masterpiece at home, you’ll need to marinate the pork in a blend of traditional Vietnamese seasonings, grill it to perfection, and assemble it with a selection of fresh and pickled garnishes. The preparation is straightforward and allows for some customization, so you can adjust the flavors to your liking.

This recipe serves 4-6 people, making it ideal for family meals or small gatherings. Once you gather your ingredients and follow the steps, you’ll be able to enjoy an authentic Banh Mi right in your own kitchen.

Ingredients (Serves 4-6):

1 1/2 pounds pork shoulder or pork tenderloin
3 tablespoons lemongrass, finely chopped
3 cloves garlic, minced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon black pepper
4-6 small baguettes or sandwich rolls
1/2 cup mayonnaise
1/4 cup Sriracha sauce (optional)
1 cup pickled carrots and daikon radish
1 cucumber, sliced
Fresh cilantro sprigs
Fresh jalapeño or chili slices (optional)

Instructions:

Prepare the Marinade: In a mixing bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, sugar, vegetable oil, and black pepper. Mix well until the sugar is dissolved and the ingredients are thoroughly combined.
Marinate the Pork: Slice the pork shoulder or tenderloin into thin pieces, about 1/4 inch thick. Add the pork slices to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for more intense flavor.
Grill the Pork: Preheat your grill or a grill pan over medium-high heat. Once hot, grill the marinated pork slices for about 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes.
Prepare the Baguettes: While the pork is resting, slice the baguettes lengthwise, leaving one side attached to create a hinge. Toast the baguettes in the oven or on the grill until crispy and golden brown.
Assemble the Banh Mi: Spread a generous layer of mayonnaise on each side of the baguette. Add a drizzle of Sriracha sauce if desired. Layer the grilled pork slices, pickled carrots and daikon, cucumber slices, cilantro sprigs, and jalapeño slices inside the baguette. Close the sandwich and gently press down.
Serve: Slice the Banh Mi sandwiches in half, if needed, and serve immediately while the bread is still warm and crispy.

Extra Tips:

For the perfect balance of flavors, verify that the pickled vegetables are tangy and slightly sweet, which complements the savory pork. If you prefer a spicier sandwich, increase the amount of fresh chilies or Sriracha.

Additionally, if you don’t have access to fresh lemongrass, a lemongrass paste or powder can be a suitable substitute. Finally, for a more authentic experience, opt for Vietnamese-style baguettes, which are lighter and crispier than regular French baguettes.

Goi Cuon (Vietnamese Fresh Spring Rolls)

Goi Cuon, also known as Vietnamese Fresh Spring Rolls, is a classic dish that’s both invigorating and versatile. These rolls are perfect as an appetizer or a light meal, combining fresh herbs, crisp vegetables, and succulent shrimp wrapped in delicate rice paper. The rolls are often served with a savory peanut dipping sauce or a tangy fish sauce. Goi Cuon is a favorite in Vietnamese cuisine due to its balance of flavors and textures, and its ability to be customized to suit individual tastes.

Making Goi Cuon isn’t only about assembling ingredients but also about the art of rolling them neatly. While the process might seem a bit intimidating at first, with a little practice, you’ll be rolling like a pro. The key is to guarantee the ingredients are evenly distributed and the rice paper is pliable enough to wrap tightly. This recipe provides a serving size of 4-6 people, and you can easily adjust the quantities to suit your needs.

Ingredients for Goi Cuon (serving size: 4-6 people):

12 rice paper wrappers
1 pound shrimp, peeled and deveined
4 ounces rice vermicelli noodles
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh Thai basil leaves
1 cup lettuce leaves, chopped
1 cucumber, julienned
1 carrot, julienned
1/4 cup roasted peanuts, crushed
1/4 cup hoisin sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon lime juice
1 clove garlic, minced
Water (for assembling)

Instructions to Make Goi Cuon:

Prepare the Shrimp: Boil a pot of water and add the shrimp. Cook for about 2-3 minutes, until the shrimp are pink and opaque. Drain and let them cool. Once cooled, slice each shrimp in half lengthwise.
Cook the Noodles: In another pot, bring water to a boil and cook the rice vermicelli noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process.
Prepare Vegetables and Herbs: Wash all the herbs and vegetables thoroughly. Julienne the cucumber and carrot, and chop the lettuce leaves into bite-sized pieces.
Make the Dipping Sauce: In a small bowl, combine hoisin sauce, peanut butter, soy sauce, sugar, lime juice, and minced garlic. Mix well until smooth. Adjust the seasonings to taste and set aside.
Assemble the Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Lay it flat on a clean surface.
Layer the Ingredients: On the lower third of the rice paper, place a small amount of noodles, a few slices of shrimp, a mix of herbs, a little cucumber, carrot, and lettuce. Confirm you don’t overfill.
Roll the Spring Roll: Fold the sides of the rice paper inward over the filling, then tightly roll from the bottom up, keeping the ingredients packed snugly. Repeat the process with the remaining wrappers and ingredients.
Serve: Arrange the Goi Cuon on a platter and serve immediately with the prepared dipping sauce. Sprinkle the crushed peanuts over the sauce for added texture.

Extra Tips:

When working with rice paper, it’s important not to soak them for too long, as they can become too sticky to work with. If you’re a beginner, try rolling the spring rolls on a slightly damp kitchen towel to prevent sticking.

Feel free to experiment with different proteins, such as grilled chicken or tofu, to make the rolls your own. Remember, practice makes perfect, and don’t be afraid to get creative with your fillings!

Bun Thit Nuong (Grilled Pork Vermicelli Bowl)

Bun Thit Nuong, or Grilled Pork Vermicelli Bowl, is a delightful Vietnamese dish that offers a perfect harmony of flavors and textures. This dish features tender, savory grilled pork served on a bed of soft vermicelli noodles, accompanied by fresh herbs and crisp vegetables. It’s typically garnished with crushed peanuts and drizzled with a tangy fish sauce dressing, making it a rejuvenating yet satisfying meal.

Bun Thit Nuong is a versatile dish that can be enjoyed as a light lunch or a hearty dinner, and it’s a great way to introduce yourself to the vibrant flavors of Vietnamese cuisine.

The beauty of Bun Thit Nuong lies in its simplicity and adaptability. The marinated pork can be grilled outdoors for that authentic smoky flavor, or cooked on a stovetop grill pan if you’re looking for a quick indoor option. The fresh vegetables and herbs not only add a burst of color to the dish but also provide a balance to the richness of the grilled meat.

Whether you’re hosting a dinner party or simply looking to spice up your weekday meal rotation, Bun Thit Nuong is a crowd-pleaser that never disappoints.

Ingredients (Serves 4-6)

1 1/2 pounds of pork shoulder or pork belly, thinly sliced
2 tablespoons of fish sauce
2 tablespoons of soy sauce
2 tablespoons of sugar
2 tablespoons of minced garlic
2 tablespoons of lemongrass, finely chopped
1 teaspoon of black pepper
1 package of vermicelli noodles
2 cups of shredded lettuce
1 cucumber, julienned
1 cup of bean sprouts
1/2 cup of fresh mint leaves
1/2 cup of fresh cilantro leaves
1/4 cup of crushed peanuts
1/4 cup of pickled carrots and daikon
1/4 cup of nuoc cham (Vietnamese dipping sauce)

Cooking Instructions

Marinate the Pork: In a large mixing bowl, combine the fish sauce, soy sauce, sugar, minced garlic, lemongrass, and black pepper. Mix well to create a marinade. Add the sliced pork to the bowl and coat it thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Grill the Pork: Preheat your grill or stovetop grill pan over medium-high heat. Once hot, grill the marinated pork slices for 3-4 minutes on each side, or until they’re cooked through and nicely charred. Remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.
Assemble the Bowls: In each serving bowl, place a generous portion of cooked vermicelli noodles. Top with shredded lettuce, cucumber, bean sprouts, mint leaves, and cilantro. Add the grilled pork slices on top.
Garnish and Serve: Sprinkle the bowls with crushed peanuts and add a few pieces of pickled carrots and daikon. Drizzle with nuoc cham dressing. Serve immediately, allowing guests to mix everything together in their bowls for a truly delightful experience.

Extra Tips

For the best results, verify the pork is thinly sliced; this will help it cook quickly and evenly. A great alternative to pork is chicken or shrimp if you’re looking for a variation.

If you don’t have a grill, a cast-iron skillet works well too, providing a nice sear on the meat. To save time, consider preparing the nuoc cham and pickled vegetables a day ahead.

Vietnamese Egg Coffee (Ca Phe Trung)

Vietnamese Egg Coffee, or Ca Phe Trung, is a unique and delicious beverage that combines the robust flavors of strong Vietnamese coffee with the creamy richness of whipped egg yolks.

Originating in Hanoi, this coffee is often compared to a dessert due to its sweet and frothy nature. The drink is traditionally served in a small cup, and the thick, creamy egg layer contrasts beautifully with the bold, bitter coffee beneath.

To make this delightful treat, you’ll need to brew a strong cup of Vietnamese coffee, which is often done using a phin filter, but any method that results in a concentrated brew works well. The key to the creamy top layer is in the careful whipping of egg yolks with sweetened condensed milk, creating a smooth and airy foam that floats atop the coffee. This creaminess balances the intense flavor of the coffee, making Ca Phe Trung a perfect indulgence for coffee lovers looking to try something new.

Ingredients for 4-6 servings:

6 tablespoons Vietnamese ground coffee
6 egg yolks
6 tablespoons sweetened condensed milk
2 tablespoons sugar
Hot water

Instructions:

Brew the Coffee:

Using a Vietnamese phin filter or any other coffee brewing method, brew 6 servings of strong coffee. If using a phin filter, place 1 tablespoon of ground coffee into each filter, pour a few tablespoons of hot water to bloom the coffee, then fill the filter with hot water and let it drip slowly into a cup.

Separate the Egg Yolks:

Carefully separate the egg yolks from the whites. You’ll only need the yolks for this recipe, so set the whites aside for another use.

Whip the Egg Yolks:

In a mixing bowl, combine the egg yolks, sweetened condensed milk, and sugar. Using an electric mixer, whip the mixture on high speed until it becomes thick, creamy, and light in color, resembling a smooth custard.

Assemble the Egg Coffee:

Divide the brewed coffee among cups. Gently spoon the whipped egg mixture on top of each cup of coffee, verifying an even layer across the surface.

Serve:

Serve immediately. For an authentic touch, serve the coffee in a small bowl of hot water to keep it warm while sipping.

Extra Tips:

To enhance the flavor of your Vietnamese Egg Coffee, consider adding a dash of vanilla extract or a sprinkle of cocoa powder to the whipped egg mixture before serving.

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If you’re using a different brewing method instead of the traditional phin filter, verify that the coffee you brew is strong enough to stand up against the sweetness of the egg topping.

Also, be sure to whip the egg mixture until it’s thick and airy to achieve the perfect texture that floats atop the coffee. Enjoy the delicious contrast of flavors and textures that make Ca Phe Trung such a beloved treat!

Canh Chua (Vietnamese Sweet and Sour Soup)

Typically served alongside rice, Canh Chua is a versatile dish that can be adjusted to suit different taste preferences. The sourness can be heightened with more tamarind or balanced with a touch of sugar. The addition of pineapple adds a natural sweetness, while the herbs like cilantro and basil enhance the soup’s aroma. This dish not only satisfies taste buds but also offers a visually appealing presentation with its colorful mix of ingredients.

Now, let’s explore the recipe for Canh Chua, enough to serve 4-6 people.

Ingredients:

1 pound fresh fish fillets (catfish or tilapia recommended)
6 cups water
2 tablespoons tamarind paste
1 tablespoon fish sauce
2 tablespoons sugar
1 teaspoon salt
2 tomatoes, cut into wedges
1 cup pineapple chunks
1 large okra, sliced
1 cup bean sprouts
1/2 cup elephant ear stem (optional)
1 small bunch of rice paddy herb (ngò om), chopped
1 small bunch of cilantro, chopped
1 small bunch of Thai basil, leaves only
2 cloves garlic, minced
1 small red chili, sliced (optional)
Lime wedges for serving

Cooking Instructions:

Prepare the Broth: In a large pot, bring the 6 cups of water to a boil. Add the tamarind paste, fish sauce, sugar, and salt. Stir until the tamarind paste is fully dissolved. Adjust the taste by adding more sugar or fish sauce as needed to balance the sweet and sour flavor.
Add Vegetables and Fish: Once the broth is to your liking, add the fish fillets, tomatoes, pineapple, okra, and elephant ear stem. Let it simmer gently for about 10 minutes, or until the fish is cooked through and the vegetables are tender.
Finish with Fresh Ingredients: Add the bean sprouts and continue cooking for another minute. Turn off the heat and stir in the rice paddy herb, cilantro, Thai basil, and minced garlic. These herbs and garlic will release their aroma in the hot broth.
Serve: Ladle the soup into bowls, ensuring each serving gets a bit of everything. Garnish with slices of red chili for an optional kick of heat. Serve hot with a side of lime wedges for an extra burst of freshness.

Extra Tips:

When preparing Canh Chua, it’s essential to taste the broth frequently to get the perfect balance of flavors. The soup should be a harmonious blend of sweet, sour, and savory.

If tamarind paste isn’t available, lemon juice can be used as a substitute for a sour taste, although it will slightly alter the traditional flavor. Additionally, feel free to adjust the amount of chili based on your spice tolerance. This dish is quite forgiving, so you can experiment with different vegetables and proteins to suit your preference.

Vietnamese Caramelized Pork (Thit Kho To)

Vietnamese Caramelized Pork, known as Thit Kho To, is a cherished dish that perfectly encapsulates the balance of sweet and savory flavors that Vietnamese cuisine is known for. This dish features tender pieces of pork, slowly braised in a rich caramel sauce, infused with the warm undertones of fish sauce and spices. Typically served with rice, Thit Kho To is a comforting meal that brings together the warmth of home cooking with a sophisticated blend of flavors.

The caramelization process gives the pork a deep, amber color, and the combination of ingredients creates a sauce that’s both flavorful and aromatic. This dish isn’t only a staple in Vietnamese households but also a favorite in Vietnamese restaurants worldwide. The preparation might seem intricate, but it’s quite straightforward once you gather all your ingredients.

The key to achieving the authentic taste of Thit Kho To lies in the caramelization technique and the balance of flavors in the sauce. With a little patience and attention to detail, you can bring the taste of Vietnam to your kitchen and impress your family and friends with this delicious dish.

Ingredients for 4-6 people:

2 pounds pork belly, cut into 1-inch cubes
1/4 cup fish sauce
1/4 cup coconut water
1/4 cup sugar
2 tablespoons vegetable oil
5 cloves garlic, minced
3 shallots, finely chopped
1 teaspoon black pepper
2 tablespoons soy sauce
2 hard-boiled eggs (optional)
2 green onions, chopped
Cooked jasmine rice, for serving

Instructions:

Prepare the Pork: Start by rinsing the pork belly under cold water and patting it dry with a paper towel. Cut the pork into 1-inch cubes and set aside.
Make the Caramel Sauce: In a large pot or deep skillet, add the sugar and 2 tablespoons of water. Heat over medium heat until the sugar dissolves and turns a golden brown. Be careful not to burn the sugar; it should have an amber color. Once the caramel is ready, carefully add the pork cubes and stir to coat them evenly with the caramel sauce.
Build the Flavor Base: Add the minced garlic and chopped shallots to the pot. Sauté them with the pork for about 2 minutes until they become fragrant.
Add Liquids and Seasoning: Pour in the fish sauce, soy sauce, and coconut water. Stir to combine, confirming the pork is well coated with the sauce. Add the black pepper and bring the pot to a simmer.
Cook the Pork: Cover the pot and let the pork simmer on low heat for about 1 to 1.5 hours, or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking. If using hard-boiled eggs, add them in the last 20 minutes of cooking to allow them to absorb the flavors.
Finish and Serve: Once the pork is tender and the sauce has thickened, taste and adjust the seasoning if necessary. Garnish with chopped green onions and serve hot with cooked jasmine rice.

Extra Tips:

For the perfect Thit Kho To, it’s important not to rush the caramelization process, as it forms the base flavor for the dish. Confirm the sugar reaches the right amber color before adding the pork.

Additionally, using coconut water instead of plain water enhances the dish’s sweetness and adds a subtle tropical flavor. If you prefer a less fatty cut, you can substitute pork shoulder or loin for the pork belly, though it may be slightly less tender.

Finally, the dish tastes even better the next day, as the flavors continue to develop, making it a great option for meal prepping.

Com Tam (Broken Rice With Grilled Pork)

Com Tam, also known as Broken Rice with Grilled Pork, is a classic Vietnamese dish that’s both flavorful and satisfying. This dish is a staple in the southern region of Vietnam and is beloved for its combination of textures and flavors. The name “com tam” refers to the broken rice grains that are traditionally used, which have a slightly different texture and absorb flavors beautifully.

Paired with grilled pork, this dish becomes a delightful meal that perfectly balances savory and sweet, with hints of smokiness from the grill. This version of Com Tam includes not just the grilled pork, but also a selection of accompaniments that round out the meal, such as pickled vegetables and a deliciously tangy fish sauce dressing.

The pork is marinated with a mix of ingredients that impart a deep, rich flavor, while the broken rice serves as the perfect base to soak up all the delicious juices. Whether you’re making this dish for a small family gathering or as a special treat for yourself, Com Tam is sure to impress with its authentic taste and satisfying components.