11 Wholesome Low Calorie Vietnamese Recipes for Meals That Feel Clean and Fresh

Vietnamese cuisine is known for its vibrant flavors and fresh ingredients, and it’s amazing how it can be both delicious and low in calories. I’ve found myself completely hooked on dishes like Vietnamese fresh spring rolls with shrimp and classic pho ga. These meals are a real treat for the senses and gentle on the waistline. Want to enjoy these tasty dishes while keeping an eye on your health? Let’s take a closer look at some wonderful recipes together!

Vietnamese Fresh Spring Rolls With Shrimp

Vietnamese Fresh Spring Rolls with Shrimp is a delightful and healthy dish that brings the authentic flavors of Vietnam to your table. These spring rolls aren’t only low in calories but also packed with fresh vegetables, herbs, and succulent shrimp, making them a perfect choice for a light meal or appetizer.

The combination of the crisp vegetables, tender shrimp, and fragrant herbs wrapped in delicate rice paper, dipped in a savory sauce, offers a revitalizing and satisfying experience. Preparing these rolls can be a fun and interactive activity, especially when shared with family and friends.

This recipe is perfect for serving 4-6 people, making it ideal for family gatherings or small dinner parties. The key to achieving the best results is to use fresh ingredients and follow the preparation steps carefully to guarantee each roll is perfectly balanced in flavor and texture.

The dipping sauce adds an extra layer of taste, elevating the dish to a delightful culinary experience. Whether you’re new to making spring rolls or a seasoned cook, these Vietnamese Fresh Spring Rolls with Shrimp are sure to impress and delight.

Ingredients for 4-6 Servings:

• 12 rice paper sheets
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/2 cup cooked rice vermicelli noodles
• For the dipping sauce:
• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional)
• 1/4 cup warm water
• Chopped peanuts for garnish

Cooking Instructions:

1. Prepare the Shrimp: Heat the vegetable oil in a pan over medium heat. Season the shrimp with salt and black pepper. Cook the shrimp for about 2-3 minutes on each side, until they’re pink and cooked through. Remove from the pan and let cool, then slice in half lengthwise.
2. Prepare the Vegetables and Herbs: Wash and thoroughly dry the lettuce, carrots, cucumber, mint, cilantro, and basil leaves. Thinly slice the lettuce, shred the carrots, and thinly slice the cucumber. Set aside.
3. Cook the Rice Vermicelli Noodles: Follow the package instructions to cook the rice vermicelli noodles. Once cooked, rinse under cold water, drain, and set aside.
4. Prepare the Dipping Sauce: In a small bowl, combine hoisin sauce, peanut butter, soy sauce, lime juice, sriracha, and warm water. Mix well until smooth. Adjust the thickness by adding more water if necessary. Garnish with chopped peanuts.
5. Assemble the Spring Rolls: Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 15-20 seconds until soft and pliable. Lay it flat on a clean surface. Arrange a small amount of lettuce, carrots, cucumber, mint, cilantro, basil, a few pieces of shrimp, and a small bundle of rice vermicelli noodles on the lower third of the rice paper.
6. Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top, similar to rolling a burrito. Repeat with the remaining ingredients.
7. Serve: Arrange the spring rolls on a platter and serve with the prepared dipping sauce.

Extra Tips:

When working with rice paper, it’s essential to keep a damp cloth nearby to prevent the sheets from drying out. Always confirm the vegetables and herbs are dry before adding them to the rolls to avoid tearing the rice paper.

For an added touch of flavor, you can include sliced avocado or bell peppers in the filling. If you prefer a vegetarian version, simply omit the shrimp and add more vegetables or tofu. Enjoy the process of assembling the rolls, and feel free to customize the ingredients to suit your taste preferences.

Zesty Green Papaya Salad

Zesty Green Papaya Salad is a vibrant and invigorating dish, perfect for those seeking a low-calorie yet flavorful addition to their meal rotation. This Vietnamese classic, known as ‘Gỏi Đu Đủ’ in its native language, combines crisp green papaya with aromatic herbs, crunchy peanuts, and a tangy dressing for a truly stimulating experience.

The salad isn’t only a feast for the taste buds but also a visually appealing dish, with its bright colors and fresh ingredients making it an excellent choice for a healthy diet. Traditionally served as a side dish or a starter, Green Papaya Salad can also be enjoyed as a light main course, especially during warmer months.

The key to mastering this recipe lies in the balance of flavors: the sourness from lime, the saltiness from fish sauce, the sweetness from sugar, and the heat from chili. Once you achieve this balance, the salad transforms into a delightful explosion of taste and texture. This recipe serves 4-6 people, making it perfect for family gatherings or dinner with friends.

Ingredients:

• 1 medium green papaya (about 2 lbs)
• 2 medium carrots
• 1 cup cherry tomatoes
• 1/2 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/2 cup roasted peanuts
• 1-2 red Thai chilies
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1 clove garlic
• Salt to taste

Cooking Instructions:

1. Prepare the Papaya and Carrots: Peel the green papaya and remove the seeds. Use a mandolin or julienne peeler to shred the papaya into thin strips. Peel and julienne the carrots similarly. Place both in a large mixing bowl.
2. Slice the Cherry Tomatoes and Chop the Herbs: Halve the cherry tomatoes and add them to the bowl. Roughly chop the basil and mint leaves, and mix them into the papaya and carrots.
3. Make the Dressing: In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar dissolves completely. Mince the garlic and finely chop the red Thai chilies, adding them to the dressing. Mix well.
4. Combine Salad and Dressing: Pour the dressing over the papaya mixture. Gently toss the salad, ensuring the dressing coats all the ingredients evenly.
5. Add the Crunch: Roughly chop the roasted peanuts and sprinkle them over the salad for added texture and flavor.
6. Serve: Transfer the salad to a serving platter, garnish with additional herbs if desired, and serve immediately.

Extra Tips:

For the best results, choose a firm, unripe green papaya as it gives the salad its signature crunch. If you prefer a milder salad, adjust the number of chilies to your taste.

To save time, you can prepare the dressing in advance and store it in the refrigerator for up to two days. Additionally, if you or your guests have a peanut allergy, you can substitute peanuts with toasted sesame seeds for a nut-free alternative.

Enjoy this salad fresh, as it tends to lose its crispness if left to sit for too long.

Classic Pho Ga (Chicken Noodle Soup)

Classic Pho Ga, or Chicken Noodle Soup, is a beloved Vietnamese dish known for its aromatic broth, tender chicken, and fresh herbs. This light and flavorful soup is perfect for those looking for a low-calorie yet satisfying meal. The key to a delicious Pho Ga lies in the rich, clear broth, which is infused with spices, herbs, and vegetables, creating a comforting and nourishing dish that’s both healthy and wholesome.

This recipe for Classic Pho Ga is designed to serve 4-6 people, making it an ideal option for a family meal or a gathering with friends. With fresh ingredients and simple cooking techniques, you can easily recreate this Vietnamese classic in your own kitchen. Prepare to be transported to the vibrant streets of Vietnam with each aromatic bowl of this delightful noodle soup.

Ingredients for 4-6 servings:

• 1 whole chicken (about 3-4 lbs)
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cinnamon stick
• 3 star anise
• 4 cloves
• 1 pack rice noodles (about 14 oz)
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• 1 bunch green onions, chopped
• 1 lime, cut into wedges
• Fresh bean sprouts
• Sliced chili peppers (optional)

Cooking Instructions:

1. Prepare the Broth: Place the whole chicken in a large pot and cover it with water. Add the halved onion and sliced ginger to the pot. Bring it to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface to guarantee a clear broth.
2. Infuse with Spices: Once the foam is removed, add fish sauce, salt, sugar, cinnamon stick, star anise, and cloves. Reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, allowing the flavors to meld together and the chicken to cook through.
3. Cook the Noodles: While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set them aside.
4. Strain the Broth: After simmering, carefully remove the chicken from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve into another pot, discarding the solids. Keep the broth warm over low heat.
5. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
6. Assemble the Soup: Divide the cooked rice noodles into serving bowls. Top with shredded chicken and ladle the hot broth over the top.
7. Garnish and Serve: Garnish each bowl with fresh cilantro, Thai basil, green onions, bean sprouts, and slices of chili peppers, if using. Serve with lime wedges on the side for squeezing over the soup before eating.

Extra Tips:

For the best flavor, it’s important to use fresh, high-quality ingredients, especially the herbs and spices. If you prefer a richer broth, you can also add chicken bones or extra chicken wings during the initial simmering stage.

Feel free to adjust the seasoning based on your taste preference – more fish sauce or lime juice can enhance the overall flavor. Remember to serve the soup immediately to enjoy the full freshness of the herbs and the warmth of the broth.

Light and Refreshing Vermicelli Noodle Bowl

The Light and Invigorating Vermicelli Noodle Bowl is a delightful Vietnamese dish that combines the fresh, vibrant flavors of herbs and vegetables with the satisfying texture of vermicelli noodles. This dish is perfect for those who seek a low-calorie meal without sacrificing taste.

It’s a harmonious blend of crunchy vegetables, fragrant herbs, and tender noodles, all brought together with a light and zesty dressing. Ideal for lunch or dinner, this noodle bowl isn’t only delicious but also quick to prepare, making it a go-to recipe for busy weeknights or casual gatherings.

The key to this dish is its simplicity and balance of flavors. Fresh ingredients like mint, cilantro, and lime provide an invigorating burst, while the savory elements of grilled protein—such as chicken, shrimp, or tofu—add depth and substance.

The vermicelli noodles serve as a perfect base, absorbing the flavors of the dressing and bringing the entire dish together. This recipe yields enough to serve 4-6 people, ensuring everyone at the table can enjoy a healthy, flavorful meal.

Ingredients (Serves 4-6):

• 400 grams of rice vermicelli noodles
• 500 grams of boneless, skinless chicken breast (or shrimp/tofu as alternatives)
• 2 tablespoons of fish sauce
• 2 tablespoons of soy sauce
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 1 tablespoon of brown sugar
• 1 cucumber, julienned
• 2 carrots, julienned
• 1 cup of bean sprouts
• 1 cup of fresh mint leaves
• 1 cup of fresh cilantro leaves
• 1/4 cup of roasted peanuts, chopped
• 2 limes, cut into wedges
• 1 red chili, sliced (optional)
• Salt and pepper to taste
• 1/4 cup of nuoc cham sauce for dressing

Cooking Instructions:

1. Prepare the Vermicelli Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and set aside.
2. Marinate the Protein: In a bowl, combine the fish sauce, soy sauce, vegetable oil, minced garlic, and brown sugar. Add the chicken (or shrimp/tofu) and toss to coat. Allow it to marinate for at least 15 minutes to enhance the flavor.
3. Cook the Protein: Heat a grill pan or skillet over medium-high heat. Add the marinated protein and cook for about 5-7 minutes on each side for chicken (3-4 minutes for shrimp or tofu), or until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
4. Assemble the Bowl: In large serving bowls, divide the cooked vermicelli noodles evenly. Top with sliced protein, cucumber, carrots, bean sprouts, mint, and cilantro. Sprinkle the chopped roasted peanuts over each bowl.
5. Add Dressing and Serve: Drizzle nuoc cham sauce over each bowl just before serving. Add lime wedges on the side for squeezing over the dish, and garnish with sliced red chili if desired.

Extra Tips:

When preparing the vermicelli noodles, be mindful not to overcook them, as they can become mushy. A quick rinse under cold water not only stops the cooking process but also prevents the noodles from sticking together.

For the best flavor, allow the protein to marinate as long as possible, even overnight if time allows. Adjust the level of spice by adding more or less chili, and customize the dish with your favorite vegetables or herbs to suit your taste.

This versatile noodle bowl can be adapted easily, making it a perfect dish for exploring different flavors and textures.

Grilled Lemongrass Chicken Skewers

Grilled Lemongrass Chicken Skewers are a delightful Vietnamese dish that marries the aromatic flavors of lemongrass with the savory tenderness of grilled chicken. Perfect for a summer barbecue or a flavorful weeknight dinner, these skewers aren’t only delicious but also low in calories. The lemongrass marinade infuses the chicken with a new, citrusy fragrance that’s both invigorating and irresistible.

Paired with a light salad or steamed rice, this dish is sure to become a favorite in your household. Vietnamese cuisine is known for its balance of flavors and health-conscious ingredients, and these skewers are no exception. By using lean chicken breast and a marinade rich in herbs and spices, you can enjoy a succulent meal that doesn’t compromise on taste or health.

The grilling process adds a smoky char that enhances the overall flavor, making each bite a perfect combination of textures and aromas. Serve these skewers at your next gathering and watch as they disappear off the plate.

Ingredients (serving size: 4-6 people):

• 1.5 lbs chicken breast, cut into 1-inch pieces
• 3 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• Bamboo skewers, soaked in water for 30 minutes

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, honey, vegetable oil, ground black pepper, and ground turmeric. Mix well to guarantee all ingredients are thoroughly combined.
2. Marinate the Chicken: Add the chicken pieces to the bowl with the marinade. Toss the chicken until each piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor infusion.
3. Preheat the Grill: About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed for consistent cooking.
4. Assemble the Skewers: Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece to guarantee even cooking.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. The internal temperature should reach 165°F (74°C).
6. Serve and Enjoy: Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. Garnish with fresh herbs, if desired, and serve with your choice of sides.

Extra Tips:

When preparing the lemongrass, make sure to use only the tender white part, as the green tops can be tough and fibrous. If you don’t have access to fresh lemongrass, lemongrass paste is a good substitute.

Also, remember to soak the bamboo skewers in water before threading the chicken to prevent them from burning on the grill. For an extra boost of flavor, you can add a dash of lime juice to the marinade or sprinkle some fresh lime over the skewers just before serving.

Vietnamese Cabbage and Chicken Salad

Vietnamese Cabbage and Chicken Salad is a revitalizing and light dish that’s perfect for anyone looking to enjoy a low-calorie meal without sacrificing flavor. This salad combines the crunchiness of fresh cabbage with the tender juiciness of poached chicken, all tossed in a tangy, aromatic dressing that highlights the authentic flavors of Vietnamese cuisine.

It’s a dish that not only satisfies your taste buds but is also incredibly nutritious, making it an excellent choice for a healthy lunch or dinner.

The salad is a vibrant mix of colors and textures, with the green and purple cabbage providing a crisp base, complemented by the softness of shredded chicken breast. The addition of fresh herbs such as mint and cilantro add a burst of freshness, while the peanuts offer a delightful crunch.

The dressing, made with lime juice, fish sauce, and a hint of sugar, ties all the components together, creating a harmonious blend of savory, sweet, and tangy flavors. This recipe serves 4-6 people, making it ideal for family meals or small gatherings.

Ingredients

• 2 cups of shredded green cabbage
• 2 cups of shredded purple cabbage
• 2 cooked chicken breasts, shredded
• 1 cup of fresh mint leaves
• 1 cup of fresh cilantro leaves
• 1/2 cup of roasted peanuts, roughly chopped
• 1 medium-sized carrot, julienned
• 1 red chili, thinly sliced (optional)
• 4 tablespoons lime juice
• 3 tablespoons fish sauce
• 2 teaspoons sugar
• 2 cloves of garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Chicken: Begin by poaching the chicken breasts in lightly salted boiling water until fully cooked, about 15-20 minutes. Once cooked, let them cool slightly before shredding them into bite-sized pieces using two forks.
2. Prepare Vegetables and Herbs: While the chicken is cooking and cooling, shred the green and purple cabbage finely. Julienne the carrot, and roughly chop the mint and cilantro leaves. Combine all these ingredients in a large mixing bowl.
3. Make the Dressing: In a small bowl, mix together the lime juice, fish sauce, sugar, and minced garlic. Stir until the sugar is completely dissolved. Adjust seasoning with salt and pepper according to your taste preference.
4. Assemble the Salad: Add the shredded chicken to the bowl of vegetables and herbs. Pour the dressing over the mixture and toss everything together gently, ensuring the dressing evenly coats all ingredients.
5. Serve: Transfer the salad to a serving platter or individual plates, and top with chopped peanuts and sliced red chili, if using. The salad is now ready to serve.

Extra Tips

When preparing the Vietnamese Cabbage and Chicken Salad, it’s important to use the freshest ingredients to enhance the flavors of the dish.

If you’re short on time, you can pre-shred the cabbage and store it in the refrigerator for up to a day in advance. For a vegetarian version, replace the chicken with tofu or tempeh.

Additionally, adjust the level of chili to suit your heat preference, or omit it altogether for a milder taste. Finally, be sure to taste the dressing before adding it to the salad and adjust the sweetness, saltiness, or acidity as needed to suit your personal palate.

Fragrant Lemongrass Tofu Stir-Fry

Fragrant Lemongrass Tofu Stir-Fry is a delightful Vietnamese-inspired dish that beautifully balances vibrant, aromatic flavors with a satisfying, healthy profile. This dish is perfect for those seeking a low-calorie option without sacrificing taste. The star ingredient, lemongrass, infuses the tofu with a citrusy, bright aroma that pairs wonderfully with the savory elements of the stir-fry.

The combination of fresh vegetables and tofu creates a dish that’s both nutritious and filling, making it a great choice for a family dinner or a meal prep option for the week. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family meal.

The preparation involves marinating the tofu to absorb the lemongrass and other flavors, then stir-frying it with a mix of colorful vegetables. The cooking process is quick and straightforward, allowing you to enjoy a delicious and wholesome meal in no time. Serve it with steamed rice or noodles for a complete and satisfying dining experience.

Ingredients:

• 1 block (14 oz) firm tofu, drained and pressed
• 3 tablespoons fresh lemongrass, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 green onions, chopped
• 1 tablespoon fresh ginger, minced
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Tofu: Cut the tofu into bite-sized cubes. In a bowl, combine the minced lemongrass, soy sauce, fish sauce, and sesame oil. Add the tofu cubes to the marinade, ensuring they’re well-coated. Let them marinate for at least 20 minutes to soak in the flavors.
2. Cook the Tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated tofu cubes. Cook until they’re browned on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the garlic, ginger, and green onions. Sauté for about 1 minute until fragrant. Add the bell peppers, snap peas, and carrot. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
4. Combine and Finish: Return the tofu to the skillet with the vegetables. Add lime juice, and season with salt and pepper to taste. Toss everything together to combine and heat through for another 2-3 minutes.
5. Serve: Transfer the stir-fry to a serving platter and garnish with fresh cilantro. Serve hot alongside steamed rice or noodles.

Extra Tips:

When preparing lemongrass, make sure to use only the tender white part and mince it finely for the best release of flavor. Pressing the tofu before marinating helps it absorb more of the marinade, resulting in a more flavorful dish.

If you prefer a spicier version, consider adding a sliced chili pepper or a dash of chili paste during the stir-frying process. Adjust the seasoning to your taste, and feel free to substitute vegetables based on what you have on hand or in season.

Crisp and Crunchy Vietnamese Egg Rolls

Crisp and Crunchy Vietnamese Egg Rolls are a delicious and healthier take on the classic Vietnamese appetizer. These egg rolls are packed with fresh vegetables and lean proteins, making them a perfect low-calorie option for any meal. The combination of crispy exterior and flavorful filling creates an irresistible snack or starter that will be loved by your family and friends.

Traditionally served with a tangy dipping sauce, these egg rolls are sure to impress with their delightful taste and texture. The secret to achieving the perfect egg roll lies in the balance of ingredients and the method of preparation. By using rice paper wrappers instead of the usual wheat-based wrappers, the recipe cuts down on calories while maintaining the crunchiness.

Filled with a mix of lean ground chicken, julienned carrots, shredded cabbage, and fresh herbs, these egg rolls are both satisfying and nutritious. Whether you’re entertaining guests or simply looking for a tasty treat, these Vietnamese Egg Rolls are a must-try.

Ingredients (Serves 4-6)

• 12 rice paper wrappers
• 1 pound ground chicken
• 1 cup shredded cabbage
• 1 cup julienned carrots
• 1/2 cup chopped scallions
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the ground chicken, shredded cabbage, julienned carrots, chopped scallions, mint, cilantro, and minced garlic. Stir in the soy sauce, fish sauce, and sesame oil. Season with salt and pepper to taste. Mix everything thoroughly until well combined.
2. Soften the Rice Paper Wrappers: Fill a shallow dish with warm water. Dip each rice paper wrapper quickly into the water, making sure it’s fully submerged, then place it on a clean, damp kitchen towel to soften for about 30 seconds.
3. Fill and Roll the Egg Rolls: Place about 2 tablespoons of the filling mixture onto the lower third of a softened rice paper wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a cylinder shape. Repeat with the remaining wrappers and filling.
4. Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. The oil should be hot enough to sizzle a piece of rice paper quickly.
5. Fry the Egg Rolls: Carefully place the egg rolls in the hot oil, ensuring they don’t touch each other. Fry for about 2-3 minutes on each side, or until they’re golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.
6. Serve: Serve the egg rolls warm with your choice of dipping sauce, such as a simple blend of soy sauce, lime juice, and chili flakes.

Extra Tips

For the best results, make sure that your filling is well-drained to prevent unwanted moisture, which can cause the egg rolls to be soggy. If you’re looking to make a vegetarian version, simply replace the ground chicken with finely chopped mushrooms or tofu.

Also, when frying the egg rolls, maintain a consistent oil temperature to achieve even browning. If you prefer baking, you can bake the egg rolls in the oven at 400°F (200°C) for about 20-25 minutes, turning them halfway through, for a healthier alternative.

Spicy and Sour Tamarind Soup

Spicy and Sour Tamarind Soup, also known as Canh Chua, is a traditional Vietnamese dish renowned for its invigorating and vibrant flavors. This soup combines the tangy taste of tamarind with the spiciness of chili, creating a harmonious balance that tantalizes the taste buds. Typically served as a starter or a main dish, this soup is a delightful way to introduce your palate to the rich culinary heritage of Vietnam.

It’s a perfect choice for those seeking a low-calorie yet satisfying meal, packed with fresh vegetables and aromatic herbs. This Vietnamese soup isn’t only delicious but also quick to prepare, making it ideal for busy weeknight dinners. The use of tamarind provides a unique sourness that’s complemented by the sweetness of pineapples and the earthiness of mushrooms.

Traditionally, Canh Chua might include fish or shrimp; however, this recipe focuses on a lighter, vegetarian version. The fresh flavors of lemongrass, tomatoes, and herbs like cilantro and Thai basil elevate the dish, making it both nourishing and revitalizing.

Ingredients (Serving Size: 4-6 people):

• 8 cups vegetable broth
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce (optional for a non-vegetarian version)
• 1 tablespoon soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 2 tomatoes, cut into wedges
• 1 cup pineapple chunks
• 1 cup button mushrooms, sliced
• 1 cup bean sprouts
• 1-2 fresh red chilies, sliced
• 1 block firm tofu, cubed
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Fresh Thai basil, for garnish

Cooking Instructions:

1. Prepare the Base: In a large pot, bring the vegetable broth to a gentle boil over medium heat. Add the tamarind paste, fish sauce (if using), soy sauce, lime juice, and sugar. Stir well to dissolve the tamarind paste and sugar completely.
2. Infuse with Aromatics: Add the bruised lemongrass stalk to the pot. Let it simmer for about 5 minutes to release the flavors into the broth.
3. Add the Vegetables: Increase the heat to medium-high and add the tomatoes, pineapple chunks, and mushrooms. Allow the mixture to simmer for another 5-7 minutes until the tomatoes are softened and the flavors meld together.
4. Incorporate Tofu and Spices: Gently add the cubed tofu and sliced red chilies to the pot. Adjust the salt according to your taste. Continue to simmer for an additional 5 minutes to allow the tofu to absorb the flavors.
5. Finish and Serve: Finally, add the bean sprouts and turn off the heat. Let the soup rest for a minute before serving. Ladle the soup into bowls and garnish generously with fresh cilantro and Thai basil.

Extra Tips:

For an added depth of flavor, you can lightly sauté the mushrooms and tofu before adding them to the soup. This will enhance their texture and taste. If you prefer a more robust sour taste, adjust the amount of tamarind paste and lime juice according to your preference.

Vietnamese Banh Mi With Grilled Vegetables

Vietnamese Banh Mi with Grilled Vegetables is a delightful and healthy twist on the traditional Vietnamese sandwich. This recipe offers a burst of flavors with fresh herbs, savory grilled vegetables, and a tangy dressing, all nestled inside a crispy baguette. Ideal for a light lunch or dinner, this dish isn’t only low in calories but also packed with essential nutrients, making it a perfect choice for those who wish to enjoy a delicious meal without the guilt.

The grilled vegetables add a smoky depth to the classic Banh Mi, while the crusty baguette provides a satisfying crunch. The combination of fresh cilantro, pickled carrots, and radishes enhances the sandwich with an invigorating bite. This recipe serves 4-6 people, making it great for family gatherings or meal prepping for the week. Adjust the spice levels to your preference by adding or reducing the amount of chili sauce.

Ingredients for 4-6 servings:

• 2 French baguettes
• 1 medium eggplant, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup pickled carrots
• 1/2 cup pickled radishes
• 1/4 cup fresh cilantro leaves
• 1/4 cup mayonnaise
• 1 tablespoon sriracha sauce
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the soy sauce, olive oil, rice vinegar, honey, minced garlic, and crushed red pepper flakes. Stir well to create a uniform marinade.
2. Marinate the Vegetables: Add the sliced eggplant, red bell pepper, zucchini, and yellow squash to the marinade. Toss the vegetables to guarantee they’re well coated. Allow them to marinate for at least 30 minutes to absorb the flavors.
3. Grill the Vegetables: Preheat your grill to medium-high heat. Arrange the marinated vegetables on the grill and cook for 4-5 minutes on each side until they’re tender and have developed grill marks. Remove from the grill and set aside.
4. Prepare the Baguettes: Slice the baguettes in half lengthwise and lightly toast them on the grill or in an oven until they’re crisp and golden brown.
5. Make the Sauce: In a small bowl, mix the mayonnaise with sriracha sauce to create a spicy spread.
6. Assemble the Banh Mi: Spread the sriracha mayonnaise on the inside of each toasted baguette half. Layer the grilled vegetables, pickled carrots, and radishes inside the baguette. Top with fresh cilantro leaves.
7. Serve: Cut the assembled Banh Mi into individual servings and serve immediately while the bread is still warm and the vegetables are fresh.

Extra Tips:

For an even healthier version, consider using whole-grain baguettes which add fiber to the meal. You can also make your own pickled vegetables by soaking sliced carrots and radishes in a mixture of vinegar, sugar, and salt overnight.

If you prefer a more protein-rich version, add slices of grilled tofu or tempeh. Be cautious not to overfill the baguette to maintain its structural integrity and guarantee that every bite is balanced with the perfect amount of bread, vegetables, and sauce.

Healthy Vietnamese Turmeric Fish With Dill

Vietnamese cuisine is known for its balance of flavors and healthy ingredients, and the Vietnamese Turmeric Fish With Dill, or “Chả Cá Thăng Long,” is no exception. This dish is a delightful blend of tender fish marinated in a savory turmeric-based sauce, cooked to perfection and adorned with fresh dill. Not only is it a feast for the eyes with its vibrant yellow hue, but it’s also a delight for the palate with its harmonious combination of spices and herbs. This low-calorie recipe is perfect for those who want to enjoy authentic Vietnamese flavors without compromising on health.

Originating from Hanoi, this dish is traditionally made using catfish or another firm white fish, and it’s often served with rice noodles, fresh herbs, and a tangy dipping sauce. The turmeric gives the fish a beautiful color and an earthy flavor while the dill adds a unique freshness that complements the richness of the fish. Cooking this dish at home allows you to control the ingredients and tailor the flavors to your liking while keeping it light and healthy.

Ingredients (Serves 4-6):

• 1.5 pounds of white fish fillets (such as catfish or tilapia)
• 2 tablespoons turmeric powder
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 bunch fresh dill, chopped
• 1 bunch scallions, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon, cut into wedges (for serving)
• Cooked rice noodles (optional, for serving)
• Fresh herbs (such as mint and cilantro, optional for serving)

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into 2-inch pieces.
2. Marinate the Fish: In a large bowl, combine the turmeric powder, fish sauce, sugar, and half of the minced ginger and garlic. Mix well to create a marinade. Add the fish pieces to the bowl, making sure they’re evenly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
3. Cook the Fish: Heat the vegetable oil in a large non-stick skillet over medium heat. Add the remaining ginger and garlic to the pan and sauté for about 1 minute until fragrant. Add the marinated fish pieces to the skillet in a single layer. Cook the fish for about 4-5 minutes on each side, or until it’s cooked through and has a nice golden crust.
4. Add the Herbs: Once the fish is cooked, add the chopped dill and scallions to the skillet. Gently toss the fish with the herbs to combine, cooking for an additional 1-2 minutes until the herbs are wilted and fragrant.
5. Serve the Dish: Transfer the fish and herbs to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the fish. Optionally, pair with rice noodles and fresh herbs for a complete meal.

Extra Tips:

To guarantee your fish doesn’t stick to the pan, make sure it’s thoroughly dried before marinating. Additionally, avoid overcrowding the pan, as this can cause the fish to steam rather than sear, which is key to achieving that desirable golden crust.

If you prefer a bit of spice, feel free to add a sliced chili pepper to the marinade or as a garnish. Finally, the dish is traditionally enjoyed with a dipping sauce made of fish sauce, lime juice, sugar, and chopped chili for an extra burst of flavor.