15 Bright Gluten Free Vietnamese Recipes for Tasty Options Without Compromise

There’s something truly magical about the vibrant flavors of Vietnamese cuisine. As someone who enjoys crafting gluten-free meals, I was delighted to find that many Vietnamese recipes naturally fit the bill. From fresh spring rolls bursting with crisp veggies to a comforting bowl of Pho with gluten-free noodles, there’s no shortage of delicious options. If you’re on the hunt for bright and tasty gluten-free Vietnamese recipes, you’re in the right place. Let’s explore these mouthwatering dishes together.

Fresh Spring Rolls With Shrimp and Herbs

Fresh Spring Rolls with Shrimp and Herbs are a delightful gluten-free appetizer or light meal, perfect for those who appreciate the delicate balance of fresh ingredients and vibrant flavors. This dish, also known as Gỏi Cuốn in Vietnamese, is a harmonious mix of succulent shrimp, fresh herbs, and crisp vegetables wrapped in translucent rice paper.

It’s a dish that not only appeals to the eyes with its colorful presentation but also tantalizes the taste buds with its invigorating taste. The rolls are often accompanied by a savory, slightly sweet dipping sauce that perfectly complements the freshness of the rolls.

Creating these rolls from scratch isn’t only rewarding but also fun, as it involves a bit of creativity in assembling the ingredients. The key to a successful Fresh Spring Roll is the quality and freshness of the ingredients used. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or family meals.

As you prepare the rolls, you’ll find that the process is as enjoyable as the end result, allowing you to experiment with different combinations of your favorite herbs and vegetables.

Ingredients (serves 4-6):

• 12 large shrimp, peeled and deveined
• 6 ounces rice vermicelli noodles
• 12 rice paper wrappers
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cup shredded lettuce or mixed greens
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• 1/4 cup crushed peanuts (optional)
• Hoisin-peanut dipping sauce or nuoc cham sauce

Cooking Instructions:

1. Prepare the Shrimp: Bring a medium pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until pink and opaque. Remove the shrimp and let them cool. Once cooled, slice each shrimp in half lengthwise.
2. Cook the Vermicelli Noodles: In the same pot, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. Prepare the Ingredients: Arrange the herbs, lettuce, cucumber, carrot, and cooked noodles in separate bowls or a large platter. This will make it easier to assemble the rolls.
4. Soften the Rice Paper: Fill a large bowl with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds until it becomes soft and pliable. Remove it carefully and lay it flat on a clean surface or a damp cloth.
5. Assemble the Rolls: Place a few mint, cilantro, and basil leaves on the lower third of the rice paper. Add a small handful of vermicelli noodles, some lettuce, cucumber, carrot, and two halves of the shrimp. Verify the ingredients aren’t overstuffed, as this will make rolling difficult.
6. Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then tightly roll from the bottom to the top, tucking the ingredients as you go, similar to rolling a burrito. Repeat with the remaining wrappers and ingredients.
7. Serve: Arrange the finished rolls on a serving platter and sprinkle with crushed peanuts if desired. Serve immediately with your choice of hoisin-peanut dipping sauce or nuoc cham sauce.

Extra Tips:

When making Fresh Spring Rolls, it’s important to work swiftly but gently with the rice paper wrappers, as they can become sticky and tear easily. If the wrappers are too sticky, try using slightly cooler water.

Customize your rolls by adding other ingredients such as avocado, mango, or grilled tofu for added variety. These rolls are best enjoyed fresh, but if you need to store them, wrap them individually in plastic wrap to keep them from drying out, and consume within a day.

Lemongrass Chicken Skewers

Lemongrass Chicken Skewers are a delightful and flavorful option for anyone seeking a gluten-free Vietnamese dish. Infused with the fragrant and citrusy aroma of lemongrass, these skewers offer a tantalizing taste of Southeast Asia. Perfect for a summer barbecue or an indoor grill session, this dish combines the tender juiciness of chicken with a light, revitalizing marinade. The use of gluten-free soy sauce guarantees that those with gluten sensitivities can enjoy this dish without worry.

These skewers aren’t only easy to prepare but also serve as a perfect appetizer or main course for any gathering.

The key to this recipe lies in the marinade, which is a harmonious blend of lemongrass, garlic, ginger, and a hint of chili, creating a perfect balance of flavors. The chicken, once marinated, absorbs all these flavors, resulting in a delectable taste with each bite. Grilling the skewers gives them a slight char, enhancing their smoky flavor and making them irresistibly delicious.

Pair these skewers with a simple salad or gluten-free rice noodles, and you have a complete meal that will impress both family and friends.

Ingredients (Serving Size: 4-6 people):

• 1.5 pounds of boneless, skinless chicken thighs
• 2 stalks of fresh lemongrass, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, minced
• 2 tablespoons of gluten-free soy sauce
• 2 tablespoons of fish sauce
• 1 tablespoon of honey
• 1 tablespoon of vegetable oil
• 1 teaspoon of chili flakes (optional)
• Salt and pepper to taste
• Skewers (wooden or metal)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the finely chopped lemongrass, minced garlic, minced ginger, gluten-free soy sauce, fish sauce, honey, vegetable oil, and chili flakes. Stir well to confirm all ingredients are thoroughly mixed.
2. Cut the Chicken: Slice the boneless, skinless chicken thighs into 1-inch pieces. This size helps the chicken cook evenly and absorb the marinade effectively.
3. Marinate the Chicken: Add the chicken pieces to the marinade, confirming that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for more intense flavor.
4. Soak the Skewers (if using wooden skewers): If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
5. Preheat the Grill: Preheat your grill to medium-high heat. If you’re using an indoor grill, heat it according to the manufacturer’s instructions.
6. Skewer the Chicken: Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
7. Grill the Skewers: Place the chicken skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
8. Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Serve hot with your choice of sides.

Extra Tips:

For the best results, use fresh lemongrass, as its fragrance and flavor are key to the dish. If you can’t find fresh lemongrass, lemongrass paste is a good alternative.

Adjust the amount of chili flakes according to your heat preference, or omit them entirely for a milder taste. When marinating, confirm the chicken is well-coated and give it enough time in the fridge to absorb all the flavors.

Finally, remember to rotate the skewers regularly to prevent burning and ensure even cooking.

Vietnamese Pho With Zucchini Noodles

Vietnamese Pho is a traditional soup known for its aromatic broth and rich flavors, usually made with rice noodles. However, for those seeking a gluten-free alternative, substituting rice noodles with zucchini noodles, or “zoodles,” offers a delightful twist. This version retains the essence of authentic Vietnamese Pho while accommodating dietary restrictions.

Zucchini noodles aren’t only gluten-free but also low in carbohydrates, making this dish a healthy and delicious option that doesn’t compromise on taste. This Vietnamese Pho with Zucchini Noodles recipe serves 4-6 people and is perfect for a comforting meal. The broth is infused with traditional spices like star anise and cinnamon, providing a warm and inviting aroma.

Fresh herbs and vegetables add layers of flavor and texture, while thin slices of beef or chicken complete this satisfying dish. With the right balance of spices and fresh ingredients, this pho is sure to become a staple in your gluten-free recipe collection.

Ingredients:

• 2 large zucchinis
• 8 cups beef or chicken broth
• 1 pound beef sirloin or chicken breast, thinly sliced
• 1 large onion, peeled and halved
• 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (gluten-free)
• Salt to taste
• Freshly ground black pepper
• 1 cup bean sprouts
• Fresh basil leaves
• Fresh cilantro leaves
• Fresh mint leaves
• 1 lime, cut into wedges
• 1-2 fresh red chilies, sliced
• Hoisin sauce (gluten-free) for serving

Cooking Instructions:

1. Prepare the Zucchini Noodles: Use a spiralizer or a julienne peeler to create noodles from the zucchinis. Set aside.
2. Make the Broth: In a large pot, bring the beef or chicken broth to a boil. Add the onion, ginger, star anise, cinnamon stick, and cloves. Reduce the heat and let the broth simmer for about 30 minutes to allow the flavors to meld together.
3. Season the Broth: After 30 minutes, remove the onion, ginger, and spices with a slotted spoon. Add the fish sauce, soy sauce, salt, and black pepper to taste.
4. Cook the Meat: Add the thinly sliced beef or chicken to the broth. Cook until the meat is just done, about 2-3 minutes for beef or 5-6 minutes for chicken.
5. Assemble the Pho: Divide the zucchini noodles among serving bowls. Ladle the hot broth and meat over the noodles. The heat from the broth will gently cook the zucchini noodles to the perfect texture.
6. Garnish and Serve: Top each bowl with bean sprouts, basil, cilantro, mint, and sliced chilies. Serve with lime wedges and gluten-free hoisin sauce on the side.

Extra Tips:

For the best flavor, it’s crucial to use fresh herbs and high-quality broth as they’re the backbone of this dish. If you prefer your zucchini noodles softer, you can blanch them briefly in boiling water before adding them to the bowls.

Adjust the level of spices to suit your taste preferences, and feel free to experiment with additional toppings such as sliced mushrooms or tofu for a vegetarian option. Remember, the key to a perfect Vietnamese Pho is in the balance of flavors, so taste as you go and adjust seasonings as necessary.

Banh Xeo (Vietnamese Savory Crepes)

Banh Xeo, also known as Vietnamese savory crepes, is a delightful dish that’s both crispy and flavorful, often enjoyed as a snack or a light meal. The name “Banh Xeo” translates to “sizzling cake,” referring to the sound the batter makes when it hits the hot skillet.

Traditionally, these crepes are made with rice flour, coconut milk, and turmeric, giving them a beautiful golden hue. They’re typically filled with a variety of ingredients such as shrimp, pork, and bean sprouts, making them a versatile dish that can cater to different palates.

This gluten-free adaptation maintains the authentic taste and charm of Banh Xeo while making it accessible to those with gluten sensitivities. The crepes are light and crisp, providing a perfect contrast to the savory fillings. Served with fresh herbs and a tangy dipping sauce, Banh Xeo is a harmonious blend of textures and flavors.

This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.

Ingredients for Banh Xeo (serving size: 4-6 people):

• 2 cups rice flour
• 1/2 teaspoon turmeric powder
• 1 can (400 ml) coconut milk
• 1 1/2 cups cold water
• 1/2 teaspoon salt
• 300 grams shrimp, peeled and deveined
• 300 grams pork belly or pork shoulder, thinly sliced
• 2 cups bean sprouts
• 1 onion, thinly sliced
• 3 tablespoons vegetable oil
• Fresh herbs (mint, cilantro, Thai basil)
• Lettuce leaves for serving

Cooking Instructions:

1. Prepare the Batter: In a large mixing bowl, combine the rice flour, turmeric powder, coconut milk, cold water, and salt. Stir well until the mixture is smooth and free of lumps. Let the batter rest for at least 30 minutes to guarantee all the ingredients are well combined.
2. Cook the Fillings: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced pork and cook until browned. Add the shrimp and cook until they turn pink. Remove from the skillet and set aside.
3. Cook the Crepes: In a clean skillet, heat a small amount of oil over medium-high heat. Pour about half a cup of batter into the skillet, swirling it around quickly to form a thin layer covering the entire surface.
4. Add the Fillings: Place a portion of the cooked shrimp and pork, a handful of bean sprouts, and some sliced onion on one half of the crepe. Cover the skillet with a lid and let it cook for about 2-3 minutes.
5. Crisp the Crepe: Remove the lid and allow the crepe to cook for an additional 2 minutes, or until the edges are crispy and golden brown.
6. Fold and Serve: Gently fold the crepe in half to encase the fillings. Slide it onto a serving plate. Repeat the process with the remaining batter and fillings.
7. Serve with Herbs and Lettuce: Serve the Banh Xeo with fresh herbs and lettuce leaves on the side. The crepes can be wrapped in lettuce along with herbs and dipped in a traditional Vietnamese dipping sauce for an authentic experience.

Extra Tips:

For best results, verify that the skillet is hot enough before pouring the batter; this will help achieve the characteristic crispy texture of Banh Xeo.

If the batter is too thick, feel free to add a little more water to achieve a thinner consistency. Additionally, adjust the fillings to your preference; mushrooms or tofu can be used as vegetarian alternatives.

Make sure to serve the crepes immediately for ideal crispiness, as they tend to soften if left out for too long.

Grilled Pork Vermicelli Bowls

Grilled Pork Vermicelli Bowls are a delightful Vietnamese dish that combines savory grilled pork with the invigorating flavors of vermicelli noodles and fresh vegetables. This dish is perfect for those following a gluten-free diet, as it uses gluten-free soy sauce and fish sauce to maintain the authentic Vietnamese flavor. The combination of marinated pork, crunchy vegetables, and tender noodles creates a dish that’s both satisfying and light, making it ideal for a family dinner or a special gathering.

The secret to a delicious Grilled Pork Vermicelli Bowl lies in the marinade for the pork, which infuses the meat with robust flavors. Once grilled, the pork is served over a bed of vermicelli noodles and topped with fresh herbs and vegetables, offering a balance of textures and tastes. The dish is completed with a drizzle of a tangy and sweet fish sauce dressing, which ties all the components together beautifully. Prepare to be transported to the vibrant streets of Vietnam with this gluten-free recipe that serves 4-6 people.

Ingredients:

• 1.5 lbs pork shoulder or pork loin, thinly sliced
• 8 oz gluten-free vermicelli noodles
• 1 cup julienned carrots
• 1 cup sliced cucumbers
• 1 cup bean sprouts
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1/2 cup crushed roasted peanuts (optional)
• 4 cloves garlic, minced
• 3 tablespoons gluten-free soy sauce
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 1 teaspoon black pepper
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, gluten-free soy sauce, fish sauce, sugar, vegetable oil, lime juice, black pepper, and chili flakes. Mix well until the sugar has dissolved.
2. Marinate the Pork: Add the sliced pork to the bowl with the marinade. Confirm that all the pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for a more intense flavor.
3. Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the gluten-free vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water, then 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.
5. Assemble the Bowls: Divide the cooked vermicelli noodles among serving bowls. Arrange the grilled pork, julienned carrots, sliced cucumbers, and bean sprouts over the noodles.
6. Garnish and Serve: Top each bowl with chopped mint, cilantro, and basil. Sprinkle with crushed roasted peanuts if desired. Serve immediately with additional fish sauce on the side for drizzling.

Extra Tips:

To guarantee the pork is tender and flavorful, thin slicing is key, allowing the marinade to penetrate deeply. If you’re short on time, a quick 15-minute marinade can still yield delicious results, although longer marinating is recommended.

When cooking the vermicelli, be sure not to overcook them as they can become mushy; a quick rinse under cold water will stop the cooking process and keep them firm. Finally, customize the spice level with chili flakes to suit your preference, and don’t forget the fresh herbs and roasted peanuts for added aroma and crunch.

Vietnamese Beef Salad With Lime Dressing

Vietnamese Beef Salad With Lime Dressing is a vibrant and invigorating dish that combines savory beef with a tangy and citrusy dressing. This salad isn’t only bursting with flavors but is also entirely gluten-free, making it a perfect choice for those with dietary restrictions.

The tender beef is marinated in a flavorful blend of ingredients, and when combined with fresh vegetables, herbs, and a zesty lime dressing, it creates a deliciously light yet satisfying meal. Whether you’re hosting a dinner party or just looking for a healthy weeknight meal, this Vietnamese Beef Salad will surely impress.

This dish is ideal for serving 4-6 people and is perfect for sharing. The preparation involves marinating the beef to guarantee it absorbs all the aromatic flavors before being cooked to perfection. The lime dressing ties the salad together, providing a revitalizing kick that complements the rich flavors of the beef.

With the right balance of textures and tastes, this salad is both nutritious and delicious. Let’s plunge into the ingredients and steps required to prepare this delightful Vietnamese dish.

Ingredients:

• 1 pound (450g) beef sirloin or flank steak
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce (gluten-free)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped

Lime Dressing:

• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 red chili, finely chopped (optional)
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the fish sauce, soy sauce, sesame oil, minced garlic, sugar, and black pepper. Stir until the sugar is dissolved.
2. Marinate the Beef: Place the beef in a shallow dish or resealable plastic bag. Pour the marinade over the beef, making sure it’s well-coated. Let it marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.
3. Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, sugar, chopped chili (if using), and water until the sugar is dissolved. Set aside.
4. Cook the Beef: Heat a grill or skillet over medium-high heat. Remove the beef from the marinade and cook for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
5. Assemble the Salad: In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, mint, and cilantro. Add the sliced beef on top.
6. Dress the Salad: Drizzle the lime dressing over the salad. Toss gently to combine and make certain the dressing coats the ingredients evenly.
7. Garnish and Serve: Sprinkle the roasted peanuts over the salad for added crunch. Serve immediately and enjoy the fresh, vibrant flavors.

Extra Tips:

When preparing this Vietnamese Beef Salad, consider using a meat thermometer to guarantee your beef reaches the perfect level of doneness. If you prefer a spicier kick, add more chili to the lime dressing or serve with additional chili slices on the side.

Feel free to customize the salad by adding other favorite vegetables like bell peppers or carrots for extra crunch. Finally, to enhance the flavors, let the salad sit for a few minutes after adding the dressing before serving to allow all the components to meld together beautifully.

Coconut Curry Shrimp With Vegetables

Coconut Curry Shrimp With Vegetables is a delightful Vietnamese dish that combines the rich flavors of coconut milk, aromatic spices, and fresh vegetables with succulent shrimp.

This dish isn’t only gluten-free but also brimming with vibrant colors and textures, making it a feast for both the eyes and the palate. The creamy coconut curry sauce infuses the shrimp and vegetables with a luscious flavor, creating a harmonious balance between the sweetness of the coconut and the mild heat of the spices.

Perfect for a family dinner or a gathering with friends, Coconut Curry Shrimp With Vegetables is a satisfying meal that’s both nourishing and easy to prepare. You can serve this dish over steamed jasmine rice or rice noodles to soak up the delicious curry sauce.

Whether you’re new to Vietnamese cuisine or a seasoned fan, this recipe is sure to impress and become a favorite in your gluten-free meal repertoire.

Ingredients for 4-6 people:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 zucchini, sliced
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon gluten-free soy sauce
• 1 teaspoon sugar
• 1 tablespoon lime juice
• Fresh cilantro leaves, for garnish
• Salt and pepper to taste
• Steamed jasmine rice or rice noodles, for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by washing and preparing all the vegetables. Slice the onion, red bell pepper, and zucchini, and chop the broccoli into small florets. Mince the garlic and set everything aside.
2. Cook the Shrimp: Heat the olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant. Add the red bell pepper, broccoli, and zucchini, and cook for another 5 minutes until the vegetables are tender-crisp.
4. Prepare the Curry Sauce: Lower the heat and add the red curry paste to the vegetable mix. Stir well to coat the vegetables with the paste. Pour in the coconut milk, stirring constantly to create a smooth sauce.
5. Simmer and Season: Add the fish sauce, gluten-free soy sauce, sugar, lime juice, salt, and pepper to the skillet. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
6. Combine and Serve: Return the cooked shrimp to the skillet, mixing them into the curry sauce and vegetables. Let everything heat through for an additional 2 minutes. Once done, remove from heat and garnish with fresh cilantro leaves. Serve the coconut curry shrimp over steamed jasmine rice or rice noodles.

Extra Tips:

When making Coconut Curry Shrimp With Vegetables, feel free to adjust the level of spiciness to your preference by adding more or less red curry paste.

It’s important to use full-fat coconut milk for the best creamy texture. If you find the sauce too thick, you can thin it with a bit of water or chicken broth.

Additionally, you can substitute any of the vegetables with your favorites or whatever you have on hand, such as snap peas or carrots, to add more variety to the dish.

Vietnamese Caramelized Pork Belly

Vietnamese Caramelized Pork Belly, known as “Thịt Kho Tàu” in Vietnam, is a beloved dish that combines the rich flavors of pork belly with a sweet and savory caramel sauce. This dish is renowned for its complex taste, where the pork is slowly simmered until tender, absorbing the caramelized flavors.

Perfect for those following a gluten-free diet, this recipe substitutes traditional soy sauce with gluten-free alternatives, ensuring all can enjoy this classic Vietnamese comfort food.

The key to achieving the perfect Vietnamese Caramelized Pork Belly is patience. The pork should be simmered gently to allow the flavors to meld together, resulting in a succulent, melt-in-your-mouth texture. Traditionally served with steamed rice, this dish is ideal for family gatherings or special occasions, bringing the authentic tastes of Vietnam right to your table.

Ingredients (serves 4-6):

• 2 pounds pork belly, cut into 1-inch cubes
• 1/2 cup coconut water
• 1/4 cup gluten-free fish sauce
• 1/4 cup granulated sugar
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 hard-boiled eggs, peeled (optional)
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)
• 1 red chili, sliced (optional, for garnish)

Cooking Instructions:

1. Prepare the Caramel Sauce: In a large pot or deep skillet, heat the sugar over medium heat. Stir continuously until it melts and turns into a golden caramel. Be cautious not to burn it, as burnt caramel will impart a bitter taste.
2. Sauté Aromatics: Add the vegetable oil, minced garlic, and sliced shallots to the caramel. Stir for about 1-2 minutes until fragrant, ensuring the garlic doesn’t burn.
3. Combine Ingredients: Add the pork belly cubes to the pot. Stir well to coat the pork with the caramel and aromatics. Cook for about 5 minutes until the edges of the pork begin to brown.
4. Simmer the Pork: Pour in the coconut water, fish sauce, and gluten-free soy sauce. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and let it cook for about 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
5. Add Eggs (Optional): If using, add the hard-boiled eggs to the pot during the last 15 minutes of cooking. Stir gently to coat the eggs with the sauce.
6. Season to Taste: Taste the sauce and adjust the seasoning with salt and pepper as needed.
7. Garnish and Serve: Once the pork is tender and the sauce has reached your desired consistency, remove from heat. Garnish with chopped green onions and sliced red chili. Serve hot with steamed rice.

Extra Tips:

For an extra layer of flavor, consider marinating the pork belly in fish sauce, a pinch of sugar, and a teaspoon of pepper for 15-30 minutes before cooking. This will help infuse the meat with more depth.

Additionally, using coconut water instead of regular water adds a subtle sweetness that enhances the caramelization process. If you prefer a spicier dish, increase the amount of red chili, or include chili flakes during the simmering stage.

Enjoy experimenting with this recipe to find your perfect flavor balance!

Green Papaya Salad With Prawns

Green Papaya Salad with Prawns is a revitalizing and vibrant Vietnamese dish that perfectly balances sweet, sour, salty, and spicy flavors. This dish showcases the crisp texture of green papaya, which is finely shredded and combined with succulent prawns, fresh herbs, and a tangy dressing.

It’s an excellent choice for those seeking a light, gluten-free meal that’s both delicious and satisfying. Ideal for warm weather, this salad isn’t only nutritious but also visually appealing, making it a great option for entertaining guests or simply enjoying as a quick lunch.

The key to a great Green Papaya Salad with Prawns lies in the freshness of the ingredients. The green papaya should be firm and unripe to provide the desired crunch, while the prawns need to be fresh and cooked just right to maintain their tenderness.

The dressing, made with lime juice, fish sauce, sugar, and chili, ties all the elements together, creating a burst of flavor in every bite. With a combination of textures and tastes, this salad is an illustration of the delicious simplicity of Vietnamese cuisine.

Ingredients (Serves 4-6):

• 1 medium green papaya, peeled and shredded
• 500g prawns, peeled and deveined
• 1 tablespoon vegetable oil
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2-3 bird’s eye chilies, finely chopped
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced

Cooking Instructions:

1. Prepare the Papaya: Peel the green papaya and remove the seeds. Use a mandoline or a grater to shred the papaya into thin strips. Place the shredded papaya in a large bowl and set aside.
2. Cook the Prawns: Heat the vegetable oil in a skillet over medium heat. Add the prawns and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat and let them cool slightly.
3. Prepare the Dressing: In a small bowl, combine the lime juice, fish sauce, sugar, minced garlic, and chopped chilies. Stir until the sugar is completely dissolved to form a dressing.
4. Assemble the Salad: In the bowl with the shredded papaya, add the cooked prawns, sliced red onion, mint leaves, and cilantro leaves. Pour the dressing over the salad and toss gently to combine all the ingredients and guarantee they’re well-coated with the dressing.
5. Garnish and Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the coarsely chopped roasted peanuts on top for added crunch. Serve immediately as a light meal or side dish.

Extra Tips:

For the best flavor, let the salad sit for about 10-15 minutes after tossing with the dressing. This allows the flavors to meld together beautifully.

If you prefer a milder salad, adjust the number of chilies used in the dressing. Additionally, you can prepare the papaya and dressing in advance, then cook the prawns and assemble the salad just before serving for peak freshness and texture.

Sweet and Sour Tofu Stir-Fry

Sweet and Sour Tofu Stir-Fry is a delightful Vietnamese-inspired dish that combines the tangy zest of a traditional sweet and sour sauce with the satisfying texture of crispy tofu. Perfect for those following a gluten-free diet, this dish is packed with vibrant flavors and healthy ingredients, offering a wholesome and colorful meal.

The tofu is marinated and pan-fried to create a deliciously crispy exterior, while the sweet and sour sauce, made with gluten-free soy sauce, introduces a balance of sweetness and acidity that complements the tofu beautifully. Ideal for family dinners or gatherings, this recipe serves 4-6 people and can be prepared in under an hour.

The combination of fresh vegetables such as bell peppers, onions, and pineapple chunks adds a revitalizing crunch and natural sweetness to the dish. Not only is this stir-fry a feast for the taste buds, but it also provides a visually appealing presentation with its array of colors and textures. Pair it with steamed jasmine rice or rice noodles for a complete meal that everyone will enjoy.

Ingredients (Serving size: 4-6 people):

• 1 block of firm tofu, drained and pressed
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 cup pineapple chunks (fresh or canned)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• Cooked jasmine rice or rice noodles for serving
• Chopped green onions and sesame seeds for garnish

Instructions:

1. Prepare the Tofu: Cut the tofu into 1-inch cubes. Pat them dry with a paper towel to remove excess moisture. Toss the tofu cubes in 2 tablespoons of cornstarch until evenly coated. This will help achieve a crispy texture when frying.
2. Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer, making sure not to overcrowd the pan. Fry the tofu until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the sliced bell peppers and onion until they’re slightly tender, about 3-4 minutes. Add the minced garlic and ginger, stirring for another 1-2 minutes until fragrant.
4. Prepare the Sauce: In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, ketchup, and brown sugar. Pour this mixture into the skillet with the vegetables, stirring to combine.
5. Thicken the Sauce: Add the pineapple chunks to the skillet. Stir the cornstarch slurry (cornstarch mixed with water) and pour it into the skillet. Stir continuously until the sauce thickens and coats the vegetables evenly.
6. Combine and Serve: Gently add the fried tofu back into the skillet, tossing everything together to make sure the tofu is coated with the sauce. Season with salt and pepper to taste. Serve immediately over a bed of jasmine rice or rice noodles. Garnish with chopped green onions and sesame seeds.

Extra Tips:

When preparing the tofu, verify it’s well-pressed to remove as much moisture as possible, which helps achieve a crispier texture when frying. For an added depth of flavor, consider marinating the tofu in gluten-free soy sauce and a bit of sesame oil for about 15 minutes before coating it with cornstarch.

Additionally, feel free to adjust the level of sweetness and sourness of the sauce to your liking by modifying the quantities of brown sugar and rice vinegar. Experiment with different vegetables like snap peas or carrots to add variety to your stir-fry.

Ginger and Scallion Fish Fillets

Ginger and Scallion Fish Fillets is a delightful Vietnamese dish that’s both flavorful and gluten-free. This dish combines the aromatic essences of fresh ginger and scallions with tender fish fillets, creating a meal that’s both savory and satisfying. Perfect for a family dinner or a gathering with friends, this recipe brings a taste of Vietnam to your kitchen, while accommodating those with gluten sensitivities.

The key to this dish lies in the freshness of the ingredients and the balance of flavors that are essential to Vietnamese cuisine. This recipe for Ginger and Scallion Fish Fillets serves 4-6 people and can be made in under an hour, making it a convenient option for a weeknight meal.

The gentle cooking process allows the fish to absorb the rich flavors of the ginger and scallions, creating a dish that isn’t only healthy but also incredibly delicious. With its simple preparation and exquisite taste, this dish is sure to become a favorite in your household.

Ingredients:

• 4-6 fish fillets (such as cod, haddock, or snapper)
• 2 tablespoons vegetable oil
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 4 scallions, cut into 2-inch sections
• 2 cloves garlic, minced
• 1 red chili, thinly sliced (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Fish Fillets: Rinse the fish fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper to taste, and set aside.
2. Heat the Oil: In a large non-stick skillet or frying pan, heat the vegetable oil over medium heat. Confirm the oil is hot but not smoking.
3. Cook the Aromatics: Add the minced ginger and garlic to the pan. Sauté for about 1-2 minutes, until fragrant and slightly golden.
4. Add the Scallions and Chili: Stir in the scallions and optional red chili, cooking for another 2 minutes until the scallions are softened.
5. Cook the Fish: Gently place the fish fillets into the pan. Cook for about 3-4 minutes on each side, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
6. Add the Sauces: Pour the gluten-free soy sauce, fish sauce, and rice vinegar over the fish fillets. Spoon the sauce over the fish to guarantee even coating and allow it to simmer for another 2 minutes to meld the flavors.
7. Garnish and Serve: Remove the skillet from heat and garnish the fish with fresh cilantro. Serve immediately with lime wedges on the side for an extra burst of flavor.

Tips:

When cooking Ginger and Scallion Fish Fillets, selecting the right type of fish is vital. Choose firm, white fish fillets that hold together well during cooking.

Always use fresh ginger and scallions, as these ingredients bring out the authentic Vietnamese flavor. Adjust the amount of red chili according to your spice preference, or omit it entirely for a milder dish.

Finally, be sure not to overcook the fish; it should remain moist and tender.

Spicy Lemongrass Beef Stir-Fry

Spicy Lemongrass Beef Stir-Fry is a delightful Vietnamese dish that perfectly balances the bold flavors of lemongrass, chili, and garlic. This dish isn’t only gluten free but also rich in flavors that are quintessential to Vietnamese cuisine.

The key to a successful stir-fry lies in the preparation and the speed at which the dish is cooked, guaranteeing that the beef remains tender while the vegetables retain their crispness. This dish is perfect for a quick, flavorful dinner and can be paired with steamed rice or rice noodles to complete the meal.

In this recipe, the combination of fresh lemongrass and chili provides a fragrant and slightly spicy undertone, while fish sauce and soy sauce (gluten-free) add depth and umami. The dish is best enjoyed with fresh herbs such as cilantro or Thai basil, which add a burst of freshness.

It’s an ideal dish for a family of 4-6 people, bringing a taste of Vietnam to your dining table. Here’s how you can make Spicy Lemongrass Beef Stir-Fry at home:

Ingredients (Serves 4-6):

• 1 lb (450g) beef sirloin, thinly sliced
• 3 tablespoons vegetable oil
• 3 stalks of fresh lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 red chilies, thinly sliced
• 1 tablespoon fish sauce
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sugar
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Salt and pepper to taste
• Fresh cilantro or Thai basil for garnish
• Cooked rice or rice noodles, for serving

Cooking Instructions:

1. Prepare the Beef: Begin by slicing the beef sirloin into thin strips, about 1/4 inch thick. This guarantees quick cooking and tender meat. Set aside.
2. Make the Sauce: In a small bowl, mix together the fish sauce, gluten-free soy sauce, and sugar. Stir until the sugar is dissolved. This will be your stir-fry sauce.
3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until hot. This should take about 1-2 minutes.
4. Cook the Aromatics: Add the chopped lemongrass, minced garlic, and sliced red chilies to the hot oil. Stir-fry for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
5. Stir-Fry the Beef: Increase the heat to high and add the beef strips to the wok. Stir-fry for about 2-3 minutes until the beef is browned but not fully cooked through.
6. Add Vegetables: Add the sliced onion, red bell pepper, and green bell pepper to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
7. Combine and Finish: Pour the prepared sauce over the beef and vegetables. Stir everything together for another 1-2 minutes until the beef is cooked through and everything is well combined. Season with salt and pepper to taste.
8. Garnish: Remove the wok from heat and garnish with fresh cilantro or Thai basil. Serve immediately with cooked rice or rice noodles.

Extra Tips:

When making Spicy Lemongrass Beef Stir-Fry, confirm that all your ingredients are prepped and ready to go before you start cooking, as the process is quick and requires constant attention.

If you prefer a milder dish, adjust the amount of chili used. Always slice the beef against the grain for maximum tenderness.

Finally, using a high smoke point oil like vegetable oil or canola oil is essential to handle the high heat necessary for stir-frying. Enjoy your flavorful and aromatic Vietnamese dish!

Vietnamese Chicken and Cabbage Salad

Vietnamese Chicken and Cabbage Salad is a revitalizing and light dish that’s perfect for those looking to enjoy a flavorful meal without the heaviness of traditional gluten-laden options. This salad combines tender, poached chicken with crisp cabbage and fresh herbs, all brought together with a tangy and slightly sweet dressing.

It’s a perfect balance of textures and flavors that will transport you straight to the bustling streets of Vietnam. Not only is this dish gluten-free, but it’s also a great option for those looking to incorporate more vegetables and lean protein into their diet.

This salad is ideal for a quick lunch or a simple dinner, and it’s also an excellent choice for entertaining guests due to its vibrant colors and inviting aroma. The ingredients are easily accessible, and the preparation time is minimal, making it a convenient option for busy days.

Serving 4-6 people, this Vietnamese Chicken and Cabbage Salad is sure to impress with its delightful taste and healthy appeal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 small head of green cabbage, finely shredded
• 1 small carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fried shallots
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 small red chili, thinly sliced (optional)
• Salt and pepper to taste

Instructions:

1. Poach the Chicken: Start by poaching the chicken breasts. Bring a pot of water to a boil, then add the chicken breasts. Reduce the heat to low, cover the pot, and let the chicken simmer for about 15 minutes or until fully cooked. Remove from the water and let cool slightly before shredding into bite-sized pieces.
2. Prepare the Vegetables: While the chicken is cooking, finely shred the cabbage using a sharp knife or a mandoline. Julienne the carrot and combine both in a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced red chili (if using). Verify that the sugar dissolves completely to allow the flavors to meld together.
4. Assemble the Salad: Add the shredded chicken, mint leaves, and cilantro leaves to the bowl with the cabbage and carrots. Pour the dressing over the salad and toss everything together until the ingredients are evenly coated.
5. Serve: Transfer the salad to a serving platter or individual plates. Sprinkle with chopped roasted peanuts and fried shallots for added texture and flavor. Season with salt and pepper to taste before serving.

Extra Tips: For an even more authentic taste, you can add a splash of rice vinegar to the dressing. If you prefer a spicier kick, increase the amount of red chili or add a dash of chili oil.

This salad can be made ahead of time, but it’s best to add the dressing and toppings just before serving to maintain freshness and crunch. Consider pairing this dish with a side of steamed jasmine rice to make it a more filling meal.

Tapioca Pearl and Coconut Milk Dessert

Tapioca Pearl and Coconut Milk Dessert, known as “Che Chuoi” in Vietnamese, is a delightful and comforting sweet treat that’s both gluten-free and vegan. This dessert, with its creamy coconut base and chewy tapioca pearls, is a staple in Vietnamese cuisine, often enjoyed as a snack or after meals. The dish isn’t only incredibly delicious but also quite simple to prepare, making it a perfect choice for those looking to explore the rich flavors of Vietnamese desserts without the gluten.

The dessert’s base is made from coconut milk, which provides a rich, creamy texture that perfectly complements the subtle sweetness of ripe bananas. Tapioca pearls add a unique chewy element, giving the dessert an enticing mouthfeel. The use of pandan leaves adds a subtle fragrance that elevates the dish, making it a sensory delight.

Whether served warm or chilled, Tapioca Pearl and Coconut Milk Dessert is a versatile dish that can be adapted to suit personal tastes and dietary preferences.

Ingredients for 4-6 servings:

• 1 cup small tapioca pearls
• 2 cups water
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 ripe bananas, sliced
• 2 pandan leaves, knotted (optional)
• 1 tablespoon toasted sesame seeds (optional)

Cooking Instructions:

1. Prepare the Tapioca Pearls: Rinse the tapioca pearls under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the tapioca pearls and stir gently to prevent sticking. Reduce the heat to a simmer and cook for 10 minutes, or until the pearls become translucent with a small white dot in the center. Remove from heat and let it sit for another 10 minutes to ascertain they’re fully cooked. Drain and set aside.
2. Cook the Coconut Milk Base: In a separate pot, combine the coconut milk, sugar, and salt. Add the pandan leaves (if using) for additional aroma. Heat over medium heat until the sugar dissolves completely, stirring occasionally. Avoid bringing the mixture to a full boil to prevent curdling.
3. Combine Ingredients: Once the sugar has dissolved, add the sliced bananas to the coconut milk mixture. Cook for about 5 minutes or until the bananas are tender. Then, remove the pandan leaves and stir in the cooked tapioca pearls.
4. Simmer the Dessert: Allow the mixture to simmer for an additional 5 minutes to let the flavors meld together. Stir frequently to prevent the tapioca from sticking to the bottom of the pot.
5. Serve: Ladle the dessert into bowls. It can be served warm or chilled, according to preference. For an extra touch, sprinkle toasted sesame seeds on top before serving.

Extra Tips:

When selecting bananas for this dessert, choose ones that are ripe but not overly soft to maintain a pleasant texture after cooking. If pandan leaves are unavailable, you can substitute with a few drops of vanilla extract for additional aroma.

To prevent the tapioca pearls from clumping together, rinse them in cold water after cooking and before adding them to the coconut milk. When serving chilled, allow the dessert to cool to room temperature before refrigerating to maintain the creamy texture without separation.

Vietnamese Iced Coffee With Coconut Milk

Vietnamese Iced Coffee, known as cà phê sữa đá, is a beloved staple in Vietnam, known for its strong, bold flavors and rich sweetness. Traditionally, it’s made using robusta coffee grounds, which are stronger and have more caffeine than the arabica variety commonly used in the West.

This recipe adds a delightful twist by incorporating coconut milk, offering a creamy, tropical flair that pairs beautifully with the coffee’s intensity. This variation is perfect for those who are seeking a gluten-free and dairy-free option without sacrificing taste or texture.

Coconut milk not only adds a lush, creamy texture but also complements the rich, deep flavors of the Vietnamese coffee, creating a harmonious balance. This cold, invigorating beverage is particularly wonderful on a hot day, providing both a caffeine boost and a revitalizing chill.

Perfect for gatherings or as a special treat for yourself, this recipe makes enough to serve 4-6 people. It’s simple to prepare yet impressive in flavor, making it a fantastic option for both novice and experienced coffee enthusiasts alike.

Ingredients for 4-6 servings:

• 1 cup Vietnamese coffee grounds (or any strong coffee)
• 4 cups hot water
• 1 cup coconut milk
• 1/2 cup sweetened condensed coconut milk
• Ice cubes
• Optional: coconut flakes for garnish

Cooking Instructions:

1. Brew the Coffee:
• Using a Vietnamese coffee filter (phin) or a coffee maker, brew 1 cup of Vietnamese coffee with 4 cups of hot water. If you don’t have a phin, a French press or drip coffee maker will work as an alternative. Once brewed, let the coffee cool to room temperature.
2. Prepare the Coconut Mix:
• In a bowl, combine 1 cup of coconut milk with 1/2 cup of sweetened condensed coconut milk. Stir the mixture well until smooth and fully integrated.
3. Combine Coffee and Coconut:
• Once the coffee has cooled, combine the brewed coffee with the coconut milk mixture in a large pitcher. Stir thoroughly to guarantee the flavors meld beautifully.
4. Serve Over Ice:
• Fill glasses with ice cubes and pour the coffee-coconut mixture over the ice. Confirm each glass receives an even distribution of the coffee to coconut blend.
5. Garnish (Optional):
• For an extra touch, sprinkle some coconut flakes on top of each glass before serving.

Extra Tips:

For an extra layer of flavor, consider adding a dash of vanilla extract or a sprinkle of cinnamon to the coconut milk mixture before combining it with the coffee. If you prefer a less sweet drink, adjust the amount of sweetened condensed coconut milk to your liking.

Additionally, using freshly brewed coffee that has been allowed to cool naturally will yield the best flavor. Pre-chill your glasses for an added invigorating effect when serving the coffee.