11 Vibrant Healthy Vietnamese Recipes for Light Plates That Still Satisfy

Have you ever craved a meal that’s both light and satisfying? Vietnamese cuisine offers just the right balance. I still remember my first fragrant bowl of Pho, like a warm hug in a bowl. From summer rolls to lemongrass tofu, each dish is a colorful celebration of flavors and freshness. Curious how these can transform your dining experience?

Aromatic Pho With Fresh Herbs

Aromatic Pho With Fresh Herbs is a quintessential Vietnamese dish that combines a flavorful broth with tender rice noodles, aromatic herbs, and a selection of meats or tofu. This dish offers a comforting and fragrant experience, perfect for any occasion.

Originating from Northern Vietnam, pho has become a beloved staple worldwide, known for its rich broth that’s simmered with spices like star anise and cinnamon, giving it a signature aroma and taste.

To create this delicious dish at home, you’ll need to focus on preparing a robust broth, which forms the heart of pho. The ingredients are simple, but the magic lies in the time taken to slowly simmer them, allowing the flavors to meld together perfectly.

Once the broth is ready, all that’s left is to assemble the pho with rice noodles, fresh herbs, and your choice of protein, resulting in a bowl that’s both nutritious and satisfying.

Ingredients for Aromatic Pho With Fresh Herbs (Serves 4-6):

• 2 pounds beef bones (or chicken bones for chicken pho)
• 1 large onion, peeled and halved
• 4-inch piece of ginger, sliced
• 2 cinnamon sticks
• 4 star anise
• 5 cloves
• 1 tablespoon coriander seeds
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• Salt to taste
• 1 pound rice noodles
• 1 pound thinly sliced beef sirloin (or chicken breast, or tofu for vegetarian option)
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• 1 bunch fresh mint
• 3 green onions, sliced
• 2 limes, cut into wedges
• 2 fresh red chilies, sliced
• Bean sprouts

Cooking Instructions:

1. Prepare the Broth: Begin by roasting the bones, onion, and ginger in a preheated oven at 400°F for about 30 minutes, until they’re brown and fragrant. This step enhances the depth of flavor in the broth.

2. Simmer the Broth: Transfer the roasted bones, onion, and ginger to a large pot. Add the cinnamon sticks, star anise, cloves, and coriander seeds. Fill the pot with enough water to cover the ingredients and bring to a boil.

Reduce the heat to a simmer and cook for at least 4-6 hours. Skim the surface occasionally to remove any impurities.

3. Season the Broth: After simmering, strain the broth to remove the solids. Return the liquid to the pot and season with fish sauce, sugar, and salt. Adjust the seasoning to taste, confirming a balance of salty, sweet, and umami flavors.

4. Prepare the Noodles and Protein: While the broth is simmering, cook the rice noodles according to the package instructions. Arrange the sliced beef (or your chosen protein) in serving bowls.

5. Assemble the Pho: Pour the hot broth over the beef in the bowls, which will cook the thin slices of meat. Add the cooked rice noodles, and top with fresh herbs like cilantro, Thai basil, and mint.

Garnish with green onions, bean sprouts, lime wedges, and sliced chilies.

Extra Tips:

For an authentic pho experience, allow the broth to simmer for as long as possible, ideally overnight if you have the time. This will guarantee a deeply flavored broth.

If you prefer a clear broth, be diligent about skimming impurities and fat from the surface during cooking. Additionally, if you’re using beef, confirm the slices are as thin as possible to cook quickly in the hot broth.

Finally, feel free to customize the garnishes and herbs based on your preferences, as they add freshness and complexity to the dish.

Crisp Vietnamese Summer Rolls

Crisp Vietnamese Summer Rolls are a delightful and revitalizing dish that combines a medley of fresh vegetables, herbs, and protein wrapped in delicate rice paper. These rolls are perfect as a light appetizer or a healthy snack, offering a burst of flavors and textures with every bite. Typically served with a savory and slightly sweet dipping sauce, they aren’t only visually appealing but also a treat for the taste buds.

In Vietnamese cuisine, summer rolls are known as “Gỏi Cuốn,” and they’re celebrated for their versatility, allowing you to customize the fillings according to your preference.

Making Crisp Vietnamese Summer Rolls is an engaging and fun process that can be a great activity for family and friends. The key to this dish lies in fresh ingredients and the careful rolling of the rice paper to encase all the delicious fillings. The combination of crunchy vegetables, aromatic herbs, and tender protein makes these rolls not only nutritious but also incredibly satisfying.

Whether you’re hosting a party or preparing a quick meal, summer rolls are sure to impress and delight everyone at the table.

Ingredients for 4-6 servings:

• 12 rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined
• 1 cup cooked vermicelli rice noodles
• 1 cup lettuce leaves, torn into pieces
• 1 cup julienned carrots
• 1 cup cucumber, sliced into thin strips
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/4 cup roasted peanuts, chopped (optional)
• Dipping Sauce:
• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Dipping Sauce: In a small bowl, combine hoisin sauce, peanut butter, soy sauce, lime juice, sugar, and water. Mix well until smooth. Adjust the thickness by adding more water if needed. For a spicy kick, add crushed red pepper flakes. Set aside.
2. Cook the Vermicelli Noodles: In a pot of boiling water, cook the vermicelli rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Fillings: Arrange all the prepared fillings—shrimp, lettuce, carrots, cucumber, mint, cilantro, and basil—on a large plate or cutting board for easy assembly.
4. Soften the Rice Paper: Fill a large shallow dish or pie pan with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds or until it becomes pliable. Carefully remove and lay it flat on a clean surface or damp towel.
5. Assemble the Summer Rolls: On the lower third of the softened rice paper, place a small portion of lettuce, a few shrimp, a bit of vermicelli noodles, and a mix of carrots, cucumber, mint, cilantro, and basil. Be careful not to overfill.
6. Roll the Rice Paper: Fold the sides of the rice paper over the filling, then roll from the bottom up, tucking in the filling as you go. Make sure the roll is tight but be cautious not to tear the rice paper. Repeat with remaining ingredients.
7. Serve: Place the finished rolls on a serving platter, leaving space between them to prevent sticking. Serve with the prepared dipping sauce and garnish with chopped peanuts if desired.

Extra Tips:

When preparing Crisp Vietnamese Summer Rolls, be certain the rice paper isn’t soaked for too long to prevent tearing. Be gentle yet firm when rolling to maintain the shape and structure of the rolls.

Feel free to experiment with different fillings, such as grilled chicken or tofu, to cater to personal tastes or dietary preferences. Keeping the fillings dry will help prevent soggy rolls, and a damp cloth can keep the finished rolls moist if not served immediately.

Enjoy the vibrant colors and flavors of this healthy Vietnamese classic!

Zesty Green Papaya Salad

Green Papaya Salad, known as “Gỏi Đu Đủ” in Vietnamese, is a revitalizing and tangy dish that combines the crunchy texture of green papaya with a zesty dressing. This salad is a perfect balance of sweet, sour, salty, and spicy flavors that are sure to awaken your taste buds.

Traditionally served as a side dish, this salad is versatile enough to be enjoyed as a light main course or an appetizer. Whether you’re looking to explore Vietnamese cuisine or searching for a healthy and vibrant salad, this recipe is an excellent choice.

The key to an authentic Green Papaya Salad lies in the freshness of the ingredients and the harmony of flavors. The main component, green papaya, is shredded into fine strips that soak up the delicious dressing, and it’s complemented by fresh herbs, roasted peanuts, and a hint of chili for an extra kick.

This recipe serves 4-6 people, making it perfect for family gatherings or dinner parties. Follow the steps below to create this delightful dish that brings a taste of Vietnam to your table.

Ingredients:

• 1 medium-sized green papaya
• 1 large carrot
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup roasted peanuts
• 2 tablespoons dried shrimp (optional)
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1 tablespoon rice vinegar

Instructions:

1. Prepare the Papaya and Carrot: Peel the green papaya and carrot. Using a mandoline or a sharp knife, julienne the papaya and carrot into thin, matchstick-like strips. Place them in a large bowl of cold water to keep them crisp.
2. Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and rice vinegar. Stir until the sugar is completely dissolved. Add the minced garlic and sliced chili to the dressing, and set aside.
3. Assemble the Salad: Drain the papaya and carrot strips, and pat them dry with a clean kitchen towel. Place them in a large salad bowl. Add the cilantro, mint leaves, and dried shrimp (if using).
4. Add the Dressing: Pour the prepared dressing over the salad ingredients. Using clean hands or salad tongs, gently toss the salad to guarantee that the dressing coats all the ingredients evenly.
5. Garnish and Serve: Sprinkle the roasted peanuts over the top of the salad. Taste and adjust seasoning if necessary, adding more lime juice or fish sauce as desired. Serve the salad immediately for the best texture and flavor.

Extra Tips:

For the best results, choose a firm and unripe green papaya that’s free from any soft spots. The salad can be made a few hours ahead of time; however, it’s best to add the dressing just before serving to maintain the papaya’s crispness.

For a milder salad, you can remove the seeds from the chili before slicing. Alternatively, if you prefer a vegetarian version, substitute the fish sauce with soy sauce or a vegan fish sauce alternative.

Lighter Banh Mi With Grilled Chicken

Banh Mi is a traditional Vietnamese sandwich that beautifully marries French and Vietnamese cuisines. It typically features a crispy baguette filled with savory meats, fresh herbs, and pickled vegetables. This lighter version swaps out fattier meats for grilled chicken, making it a healthier choice without compromising on flavor. Grilled to perfection and paired with a vibrant array of fresh toppings, this Banh Mi is both satisfying and invigorating, perfect for a wholesome meal.

Preparing Banh Mi at home allows you to control the quality of ingredients, guaranteeing a nutritious and delicious dish. The key to a successful Banh Mi lies in balancing the flavors and textures – the crunch of the baguette, the tender juiciness of the chicken, and the tangy freshness of the pickled vegetables. This recipe offers a step-by-step guide to crafting the perfect Lighter Banh Mi With Grilled Chicken for you and your loved ones, serving 4-6 people.

Ingredients (Serves 4-6):

• 4-6 small baguettes or French rolls
• 1 ½ pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon black pepper
• 1 cup daikon radish, thinly sliced
• 1 cup carrots, thinly sliced
• 1 cucumber, thinly sliced
• ½ cup rice vinegar
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 cup fresh cilantro leaves
• 1-2 fresh jalapeños, sliced (optional)
• ¼ cup mayonnaise
• 1 tablespoon sriracha (optional)

Instructions:

1. Marinate the Chicken:
• In a large bowl, combine olive oil, soy sauce, fish sauce, minced garlic, honey, and black pepper. Add the chicken breasts to the marinade and coat them well. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
2. Prepare the Pickled Vegetables:
• In another bowl, whisk together rice vinegar, sugar, and salt until the sugar dissolves. Add the daikon radish and carrots, guaranteeing they’re fully submerged in the pickling liquid. Cover and let them sit for at least 30 minutes.
3. Grill the Chicken:
• Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it thinly.
4. Assemble the Banh Mi:
• Slice the baguettes or rolls lengthwise, keeping them attached on one side. Spread a thin layer of mayonnaise on one side and a bit of sriracha if desired. Layer with sliced grilled chicken, pickled vegetables, cucumber slices, cilantro, and jalapeños.
5. Serve:
• Serve the Banh Mi fresh, allowing the flavors to meld together and the bread to remain crisp.

Extra Tips:

For the best results, guarantee the chicken is marinated long enough to absorb the flavors fully. Adjust the level of spiciness by varying the amount of jalapeños and sriracha to suit your taste. If you don’t have a grill, a stovetop grill pan or a broiler can be used as alternatives. The pickled vegetables can be prepared a day in advance to save time and enhance their flavor. Enjoy your homemade Lighter Banh Mi With Grilled Chicken with a side of fresh salad or a warm bowl of pho for a complete Vietnamese experience.

Fragrant Lemongrass Tofu Stir-fry

Fragrant Lemongrass Tofu Stir-fry is a delightful Vietnamese dish that combines the aromatic essence of lemongrass with the rich, savory flavor of tofu. This dish isn’t only a feast for the taste buds but also a healthy option for those looking to enjoy a nutritious meal. The tofu is marinated in a blend of soy sauce, garlic, and lemongrass, then stir-fried to achieve a perfect balance of texture and flavor. The result is a dish that’s both satisfying and light, making it ideal for a weeknight dinner or a special occasion.

This dish is particularly popular due to its simplicity and the ease of availability of its ingredients. By combining the fresh, zesty aroma of lemongrass with the versatile nature of tofu, you can create a meal that’s both exotic and comforting. The stir-fry process enhances the flavors, guaranteeing that each bite is bursting with taste.

Whether you’re a seasoned cook or a beginner, this recipe offers an approachable way to explore Vietnamese cuisine and enjoy a healthy, plant-based meal.

Ingredients for 4-6 servings:

• 400g firm tofu, drained and pressed
• 3 tablespoons vegetable oil
• 3 stalks of lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional for a vegan version)
• 1 tablespoon brown sugar
• 1 red chili, sliced (optional for heat)
• 1 red bell pepper, sliced
• 100g green beans, trimmed
• 1 medium onion, sliced
• Fresh cilantro for garnish
• Cooked jasmine rice, to serve

Cooking Instructions:

1. Prepare the Tofu: Cut the drained and pressed tofu into bite-sized cubes. Set them aside on a kitchen towel to remove any excess moisture.
2. Marinate the Tofu: In a large bowl, combine the soy sauce, fish sauce (if using), and brown sugar. Add the tofu cubes and gently mix until the tofu is well coated. Let it marinate for at least 15 minutes to allow the flavors to penetrate.
3. Cook the Aromatics: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium heat. Add the chopped lemongrass and minced garlic. Stir-fry for about 2 minutes until the mixture is fragrant and the garlic is golden.
4. Stir-fry Tofu: Increase the heat to medium-high, then add the marinated tofu to the wok. Stir-fry for about 5 minutes, turning occasionally, until the tofu is golden and slightly crispy on the outside.
5. Add Vegetables: Add the sliced onion, red bell pepper, green beans, and red chili (if using) to the wok. Continue to stir-fry for another 5-6 minutes until the vegetables are tender-crisp.
6. Combine Everything: Return the cooked tofu to the wok, tossing everything together to combine the flavors. Cook for an additional 2 minutes to heat through.
7. Serve: Remove from heat and garnish with fresh cilantro. Serve hot with steamed jasmine rice.

Extra Tips:

When preparing Fragrant Lemongrass Tofu Stir-fry, it’s important to use firm tofu to maintain the texture throughout the cooking process. To further enhance the dish, try experimenting with additional vegetables such as snow peas or carrots for variation.

If you’re aiming for a bit of heat, adjust the amount of red chili according to your preference. Additionally, make sure your wok or skillet is hot enough to achieve that perfect stir-fry texture—this will help the tofu and vegetables cook evenly and quickly.

Enjoy this dish as a standalone meal or pair it with other Vietnamese dishes for a complete dining experience.

Healthy Vietnamese Noodle Salad

Vietnamese cuisine is known for its balance of delicate flavors and fresh ingredients, and the Healthy Vietnamese Noodle Salad is a perfect example. This dish combines the crunch of fresh vegetables, the chewiness of rice noodles, and the savory-sweetness of a traditional Vietnamese dressing. It’s a versatile dish that can be served as a light main course or a revitalizing side dish.

The best part? It’s incredibly easy to prepare and can be customized with your favorite proteins and vegetables.

This salad isn’t only delicious but also packed with nutrients. The rice noodles provide a gluten-free base, while a medley of vegetables like carrots, cucumbers, and fresh herbs add color and vitamins. The dressing, made with lime juice, fish sauce, and a touch of sugar, brings everything together with its irresistible balance of tangy, salty, and sweet.

Whether you’re looking for a quick weeknight dinner or a dish to impress at a potluck, this Healthy Vietnamese Noodle Salad is sure to satisfy.

Ingredients (Serves 4-6):

• 8 ounces rice noodles
• 1 cup julienned carrots
• 1 cup sliced cucumber
• 1 cup bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup chopped roasted peanuts
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 cup lime juice
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 teaspoon chili flakes (optional)
• 1/2 pound cooked shrimp, chicken, or tofu (optional)

Cooking Instructions:

1. Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking together.
2. Prepare the Vegetables and Herbs: While the noodles are cooking, julienne the carrots and slice the cucumbers. Rinse and drain the bean sprouts. Roughly chop the mint and cilantro leaves.
3. Make the Dressing: In a small bowl, mix together the minced garlic, lime juice, fish sauce, sugar, and chili flakes (if using). Stir until the sugar is completely dissolved.
4. Combine Ingredients: In a large mixing bowl, combine the cooked noodles, julienned carrots, sliced cucumber, bean sprouts, and fresh herbs. If using shrimp, chicken, or tofu, add it to the bowl as well.
5. Dress the Salad: Pour the prepared dressing over the noodle and vegetable mixture. Toss everything together gently to guarantee the noodles and vegetables are evenly coated with the dressing.
6. Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top for added crunch. Serve immediately.

Extra Tips:

For the best flavor, make sure to taste the dressing before adding it to the salad and adjust the seasoning according to your preference—add more lime juice for tanginess or fish sauce for saltiness.

This salad can be easily adapted to include any leftover proteins or vegetables you have on hand. If you’re making it ahead of time, keep the dressing separate until you’re ready to serve to keep the vegetables crisp. Enjoy this vibrant dish fresh for the best taste and texture!

Refreshing Cucumber and Shrimp Salad

The Revitalizing Cucumber and Shrimp Salad is a delightful blend of crisp, cool cucumbers, tender shrimp, and a zesty dressing that encapsulates the essence of Vietnamese cuisine. This salad is perfect for a light lunch or a fresh side dish that’s both healthy and satisfying.

The combination of fresh herbs, lime juice, and fish sauce brings out vibrant flavors that are characteristic of Vietnamese cooking, making it an ideal choice for those who love exploring Southeast Asian flavors.

This dish isn’t only easy to prepare, but it also requires minimal cooking, making it perfect for hot summer days when you want something quick and revitalizing. The shrimp are lightly poached to maintain their succulence, while the cucumbers provide a crisp texture that complements the tender shrimp.

With a serving size of 4-6 people, this salad is perfect for a family meal or a small gathering with friends.

Ingredients:

• 1 pound of fresh shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1/4 cup of fresh mint leaves, chopped
• 1/4 cup of fresh cilantro leaves, chopped
• 1/4 cup of fresh basil leaves, chopped
• 1/4 cup of roasted peanuts, roughly chopped
• 1/4 cup of lime juice
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 1 clove of garlic, minced
• 1 red chili, thinly sliced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Dressing: In a small bowl, combine the lime juice, fish sauce, sugar, and minced garlic. Stir until the sugar is completely dissolved. Add sliced chili if desired, and set aside to allow the flavors to meld.
2. Cook the Shrimp: Bring a medium pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and are cooked through. Immediately drain and transfer the shrimp to a bowl of ice water to stop the cooking process and maintain their tender texture. Once cooled, drain again and pat dry with paper towels.
3. Assemble the Salad: In a large salad bowl, combine the sliced cucumbers, cooked shrimp, mint, cilantro, and basil. Toss gently to mix.
4. Add the Dressing: Pour the dressing over the salad, tossing lightly to confirm everything is well coated. Season with salt and pepper to taste.
5. Garnish: Sprinkle the chopped roasted peanuts over the top for added crunch and flavor.

Extra Tips:

To enhance the flavors of this salad, make sure the herbs are fresh and vibrant, as they’re essential to the dish’s aromatic profile.

If you prefer a spicier kick, adjust the quantity of chili to your liking. For a more textured salad, consider adding thinly sliced red onions or carrots.

Finally, this salad can be made a few hours in advance; just keep it refrigerated and toss in the peanuts just before serving to retain their crunch.

Flavorful Vietnamese Grilled Pork Skewers

Vietnamese Grilled Pork Skewers, or “Thịt Nướng,” are a staple in Vietnamese cuisine, known for their aromatic and savory flavors. This dish is a perfect balance of sweet, salty, and umami, thanks to a marinade that typically includes fish sauce, sugar, and garlic. The pork, often marinated overnight, absorbs all these delightful flavors, resulting in tender and juicy skewers that are perfect when grilled to perfection.

These skewers are often served with rice vermicelli, fresh herbs, and a tangy dipping sauce, making them a revitalizing and satisfying meal. The beauty of this dish lies in its simplicity and the use of fresh, quality ingredients. Whether you’re hosting a barbecue or looking for a tasty weeknight dinner, Vietnamese Grilled Pork Skewers are a great choice.

They aren’t only easy to prepare but also allow for a bit of creativity regarding how you serve them. Pair them with a colorful salad or wrap them in lettuce leaves for a light, healthy option. Whichever way you choose, these skewers are sure to delight your taste buds and impress your guests.

Ingredients for 4-6 servings:

• 2 pounds pork shoulder or pork belly, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 pack bamboo skewers, soaked in water for at least 30 minutes

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine fish sauce, soy sauce, sugar, honey, minced garlic, minced shallots, ground black pepper, and vegetable oil. Stir the ingredients together until the sugar is completely dissolved and the mixture is well-blended.
2. Marinate the Pork: Add the thinly sliced pork into the marinade, guaranteeing each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse into the meat.
3. Prepare the Skewers: Remove the marinated pork from the refrigerator. Thread the pork slices onto the pre-soaked bamboo skewers, leaving a small space between each piece for even cooking.
4. Preheat the Grill: Heat a grill or grill pan over medium-high heat. Brush the grill grates with a little oil to prevent sticking.
5. Grill the Skewers: Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the pork is cooked through and has a nice, charred appearance. Be sure to turn them frequently to avoid burning.
6. Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with rice vermicelli, fresh herbs, and your choice of dipping sauce.

Extra Tips:

When making Vietnamese Grilled Pork Skewers, it’s vital to thinly slice the pork to guarantee it cooks evenly and absorbs maximum flavor from the marinade. If you’re using wooden skewers, soaking them in water is important to prevent them from burning on the grill.

For an extra burst of flavor, consider adding lemongrass to the marinade. If you’re short on time, marinating for at least 2 hours can still yield a delicious result, but for the best flavor, overnight marination is recommended. Pairing the grilled pork skewers with a classic Vietnamese dipping sauce, such as Nuoc Cham, adds a delightful tangy contrast to the savory skewers.

Light and Savory Eggplant Clay Pot

If you’re looking for a Vietnamese dish that’s both healthy and full of flavor, the Light and Savory Eggplant Clay Pot is a perfect choice. This dish combines the silky texture of eggplants with a blend of aromatic spices and savory sauces that bring out the best in this versatile vegetable.

The traditional cooking method in a clay pot enhances the flavors and brings a rustic touch to your dining experience. With its satisfying taste and light ingredients, it’s an ideal choice for a nutritious yet indulgent meal.

This recipe is designed to serve 4-6 people, making it a great option for family dinners or gatherings with friends. The combination of fresh ingredients and a simple cooking process guarantees that you can enjoy a restaurant-quality dish right at home.

By following these step-by-step instructions, you’ll be able to prepare a dish that’s not only healthy but also a delightful treat for your taste buds.

Ingredients:

• 2 large eggplants
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 red chili, sliced (optional)
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions:

1. Prepare the Eggplants: Begin by washing the eggplants and cutting them into 1-inch thick slices. If desired, you can peel the eggplants, but leaving the skin on adds additional texture and nutrients.
2. Salt the Eggplants: Sprinkle a generous amount of salt over the eggplant slices and let them sit for about 15 minutes. This will help to draw out any bitterness. Afterward, rinse the slices under cold water and pat them dry with a paper towel.
3. Heat the Clay Pot: Place the clay pot on medium heat and add the vegetable oil. Allow the oil to heat up before adding the minced garlic and sliced onion. Sauté until the onion becomes translucent and the garlic is fragrant.
4. Cook the Eggplants: Add the eggplant slices to the pot, stirring to coat them with the garlic and onion mixture. Cook for about 5-7 minutes until they start to soften.
5. Season the Dish: Pour in the fish sauce, soy sauce, sugar, and black pepper. Stir well to make sure the eggplants are evenly coated with the sauce. If you like a bit of heat, add the sliced red chili at this point.
6. Simmer and Serve: Cover the pot and reduce the heat to low. Let the eggplants simmer for an additional 10-15 minutes until they’re tender and have absorbed the flavors of the sauce. Stir occasionally to prevent sticking.
7. Finish and Garnish: Once cooked, remove the pot from heat and stir in the chopped green onions. Transfer the dish to a serving bowl and garnish with fresh cilantro before serving.

Extra Tips:

For the best results, choose firm and glossy eggplants, as they tend to have fewer seeds and a better texture. If you don’t have a clay pot, a heavy skillet or Dutch oven can be used as a substitute.

Adjust the seasoning to your preference, and feel free to experiment by adding other vegetables such as bell peppers or mushrooms for variety. It’s important to monitor the heat carefully, as clay pots can retain heat more efficiently and may require slight adjustments to prevent burning.

Enjoy your delicious homemade Vietnamese Eggplant Clay Pot!

Nourishing Sweet Potato and Lentil Soup

This Nourishing Sweet Potato and Lentil Soup is a delightful and hearty dish that perfectly combines the earthy flavors of lentils and the sweetness of sweet potatoes. Inspired by traditional Vietnamese cuisine, this soup isn’t only packed with nutrients but also offers a comforting warmth that’s ideal for any season.

The combination of aromatic spices and herbs enhances its flavors, making it a wholesome and satisfying meal for the entire family.

This recipe is designed to serve 4-6 people and is perfect for a cozy family dinner or a healthy lunch option. The simplicity of the ingredients allows the natural flavors to shine, while the vibrant color of the soup is visually appealing. This dish is also an excellent choice for those looking to incorporate more plant-based meals into their diet, as it’s both vegan and gluten-free.

Ingredients (serves 4-6):

• 2 tablespoons of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced
• 1 cup of red lentils, rinsed
• 6 cups of vegetable broth
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until the onion becomes translucent.

Then, add the minced garlic and grated ginger, stirring occasionally for an additional 1-2 minutes until fragrant.

2. Add Vegetables and Spices: Add the diced sweet potatoes to the pot, stirring well to coat them with the oil and aromatics.

Sprinkle in the ground turmeric, cumin, and coriander, and mix thoroughly to guarantee the spices are evenly distributed.

3. Incorporate Lentils and Broth: Add the rinsed red lentils to the pot, followed by the vegetable broth.

Stir everything together, guaranteeing that the lentils and sweet potatoes are submerged in the liquid.

4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes.

Stir occasionally until the sweet potatoes are tender and the lentils are cooked through.

5. Season and Finalize: Once the soup is cooked, add salt and pepper to taste.

Stir in the lime juice to brighten the flavors. Use an immersion blender to partially blend the soup for a creamy texture while still leaving some chunks, or you can blend half of it in a standard blender and return it to the pot.

6. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped cilantro.

Serve hot and enjoy this nourishing meal.

Extra Tips:

For an added layer of flavor, you can roast the sweet potatoes before adding them to the soup.

This will give them a slight caramelization that enhances their natural sweetness. If you prefer a spicier soup, consider adding a pinch of chili flakes or a dash of hot sauce.

Additionally, this soup can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep.

If you find the soup too thick upon reheating, simply add a little more broth or water to reach your desired consistency.

Classic Vietnamese Vermicelli Bowl

Vietnamese Vermicelli Bowls, also known as “Bún,” are a quintessential dish in Vietnamese cuisine, celebrated for their vibrant flavors, fresh ingredients, and delightful textures. This dish combines rice vermicelli noodles, crisp vegetables, aromatic herbs, and a choice of protein, all brought together with a zesty and slightly sweet fish sauce dressing.

It’s a perfect balance of flavors and is both invigorating and satisfying. Whether you’re looking for a light meal or something that can impress your family and friends, this recipe is sure to become a favorite.

The beauty of a Vietnamese Vermicelli Bowl lies in its versatility. You can customize it to your liking by choosing different proteins, such as grilled chicken, beef, or tofu, making it a perfect dish for both meat lovers and vegetarians.

The key to mastering this dish is to prepare each component with care, guaranteeing that every bite is a harmonious blend of flavors and textures. Serve this dish for lunch or dinner, and watch as it quickly becomes a staple in your culinary repertoire.

Ingredients for 4-6 servings:

• 450g rice vermicelli noodles
• 400g protein of choice (chicken, beef, tofu)
• 2 cups shredded lettuce
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed
• 2-3 lime wedges
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 small red chili, sliced

Cooking Instructions:

1. Prepare the Noodles: Begin by boiling a large pot of water. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, usually about 4-5 minutes.

Drain the noodles and rinse them under cold water to stop the cooking process. Set aside to drain fully.

2. Marinate the Protein: In a bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of lime juice, minced garlic, and sliced chili. Add your choice of protein (chicken, beef, or tofu) and marinate for at least 30 minutes to absorb the flavors.

3. Cook the Protein: Heat a grill pan or skillet over medium-high heat. Cook the marinated protein until it’s well-cooked and has a nice char, about 5-7 minutes per side for chicken or beef, and about 3-4 minutes per side for tofu.

4. Prepare the Vegetables and Herbs: While the protein is cooking, prepare the vegetables and herbs. Julienne the cucumber and carrot, shred the lettuce, and wash the mint and cilantro leaves thoroughly.

5. Assemble the Bowls: In a large bowl, place a serving of rice vermicelli noodles as the base. Top with your cooked protein, shredded lettuce, julienned cucumber and carrot, bean sprouts, and fresh herbs.

6. Add the Dressing: In a small bowl, mix additional fish sauce, lime juice, sugar, and a bit of water to make a light dressing. Drizzle this over the assembled bowls.

7. Finish with Toppings: Sprinkle crushed roasted peanuts over the top of the bowl and add a lime wedge for squeezing.

Extra Tips:

For an authentic experience, ascertain your bowl has a good balance of all components. The freshness of the herbs and the crunch of the vegetables are essential, so choose the freshest ingredients possible.

Adjust the level of chili in the marinade and dressing to suit your spice tolerance. If you prefer a vegetarian version, use soy sauce instead of fish sauce.

Finally, don’t forget to enjoy the dish immediately after assembling to appreciate the contrasting textures and flavors at their best.