13 Simple Vietnamese Weeknight Dinner Recipes for Stress-Free Nights With Ease

Discovering new recipes is always a joy, and I’ve found 13 Vietnamese dishes that make weeknight dinners a breeze. Think Quick Chicken Pho or zesty Shrimp Spring Rolls, all ready with minimal fuss. These meals are nutritious and celebrate the art of simple cooking. The aroma of lemongrass and the crunch of fresh vegetables make every dinner feel special. Curious about how easy this can be? Let’s explore these delightful recipes together.

Quick Chicken Pho

Quick Chicken Pho is a simplified version of the traditional Vietnamese soup, perfect for those busy weeknights when you crave something comforting and aromatic. This version retains the essential flavors of classic Pho but cuts down on the cooking time considerably. The rich, savory broth is infused with star anise, cinnamon, and ginger, while tender slices of chicken breast add protein and substance to the dish. Fresh herbs and lime juice brighten up the flavors, making this a delightful meal that warms both the body and soul.

Despite its simplicity, Quick Chicken Pho doesn’t compromise on taste. By using store-bought chicken broth and substituting a few ingredients, you can have a steaming bowl of Pho ready in about 30 minutes. The key is to use quality ingredients and taste the broth as you go to guarantee the flavors are balanced. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 8 ounces rice noodles
• 1 large onion, sliced
• 3-inch piece ginger, sliced
• 1 cinnamon stick
• 3 star anise pods
• 2 tablespoons fish sauce
• Salt to taste
• 1 cup bean sprouts
• Fresh basil leaves
• Fresh cilantro leaves
• 2 green onions, sliced
• 1 lime, cut into wedges
• Sriracha sauce
• Hoisin sauce

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the chicken broth to a boil. Add the sliced onion, ginger, cinnamon stick, and star anise. Lower the heat and let it simmer for about 15 minutes to allow the flavors to infuse.
2. Cook the Chicken: While the broth is simmering, poach the chicken breasts in a separate pot of simmering water for about 10 minutes or until fully cooked. Once cooked, remove the chicken and let it rest for a few minutes before slicing it thinly.
3. Soak the Noodles: In a large bowl, soak the rice noodles in hot water for about 5 minutes or until they’re tender but still firm. Drain and set aside.
4. Season the Broth: After 15 minutes of simmering, remove the onion, ginger, cinnamon, and star anise from the broth. Stir in the fish sauce and add salt to taste. Adjust the seasoning as necessary to balance the flavors.
5. Assemble the Pho: Divide the cooked rice noodles among bowls. Top with sliced chicken, and ladle the hot broth over the noodles and chicken.
6. Garnish and Serve: Serve with bean sprouts, fresh basil, cilantro, green onions, lime wedges, Sriracha, and hoisin sauce on the side. Each person can customize their bowl with the garnishes and sauces as desired.

Extra Tips:

For the best flavor, use a high-quality chicken broth, preferably low sodium, so you can control the saltiness of the dish. To enhance the broth, consider adding a few chicken bones or wings while it simmers for a deeper flavor.

If you prefer spicier Pho, include a few slices of fresh chili peppers in your garnish. Additionally, soaking the rice noodles in hot water rather than boiling them prevents them from becoming too soft and mushy.

Finally, don’t skip the fresh herbs and lime juice, as they add essential freshness and brightness to the dish.

Easy Vietnamese Beef Stir-Fry

Vietnamese cuisine is celebrated for its balance of flavors and textures, and this Easy Vietnamese Beef Stir-Fry is no exception. Perfect for a weeknight dinner, this dish combines tender beef with vibrant vegetables and a savory sauce, creating a meal that’s both satisfying and quick to prepare. The secret to achieving the authentic taste of this stir-fry lies in the fresh ingredients and the harmonious blend of soy sauce, fish sauce, and herbs that give it a distinctive Vietnamese flair.

This dish can be prepared in under 30 minutes, making it ideal for busy evenings. The beef is sliced thinly to guarantee it cooks quickly and absorbs the flavors of the marinade, while the vegetables add color and crunch. Served over steamed rice or noodles, this stir-fry is a complete meal that can be enjoyed by the entire family.

Whether you’re a seasoned cook or new to Vietnamese cuisine, this recipe is straightforward and rewarding, promising a delicious taste of Vietnam in every bite.

Ingredients (Serves 4-6):

• 1.5 pounds of flank steak, thinly sliced against the grain
• 3 tablespoons of soy sauce
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 1 tablespoon of sesame oil
• 4 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, thinly sliced
• 1 cup of broccoli florets
• 1 cup of snap peas
• 2 tablespoons of vegetable oil
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water
• Fresh cilantro for garnish
• Cooked jasmine rice or noodles for serving

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the soy sauce, fish sauce, sugar, sesame oil, garlic, and ginger. Add the sliced beef to the mixture and toss until the beef is well coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Prepare the Vegetables: While the beef is marinating, slice the red and green bell peppers, thinly slice the onion, and separate the broccoli into florets. Set aside with the snap peas for later use.
3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Make sure the oil is hot before adding the ingredients to guarantee a quick stir-fry.
4. Cook the Beef: Add the marinated beef to the hot pan in a single layer, and let it sear for about 1-2 minutes per side until browned. Avoid overcrowding the pan; do this in batches if necessary. Remove the beef from the pan and set aside.
5. Stir-Fry the Vegetables: In the same pan, add the onion, bell peppers, broccoli, and snap peas. Stir-fry for about 3-5 minutes or until the vegetables are just tender but still crisp.
6. Combine and Thicken: Return the beef to the pan with the vegetables. Pour in the cornstarch mixture and stir well to combine. Cook for another 1-2 minutes until the sauce thickens and coats the beef and vegetables.
7. Serve: Transfer the stir-fry to a serving dish and garnish with fresh cilantro. Serve hot over cooked jasmine rice or noodles for a complete meal.

Extra Tips: To guarantee the beef is tender, slice it thinly against the grain. This will help break down the muscle fibers and make the meat easier to chew. If you prefer a spicier dish, consider adding sliced chili peppers or a dash of sriracha to the sauce. For a vegetarian option, you can substitute the beef with tofu or additional vegetables.

Finally, make sure to have all your ingredients prepped and ready before you start cooking, as stir-frying is a quick process that requires constant attention.

Simple Shrimp Spring Rolls

Shrimp spring rolls are a delightful and healthy option for a quick weeknight dinner, bringing a taste of Vietnam’s vibrant cuisine to your table. These rolls are filled with fresh vegetables, succulent shrimp, and herbs, all wrapped in rice paper, providing a light yet satisfying meal. They’re perfect for those looking to enjoy a nutritious dish that doesn’t compromise on flavor.

Often served with a tangy dipping sauce, shrimp spring rolls aren’t only a treat for your taste buds but also a feast for the eyes.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The preparation process is simple, with minimal cooking time, allowing you to enjoy more time with your loved ones. The key to perfect spring rolls is fresh ingredients and careful assembly.

Whether you’re a seasoned cook or a beginner, these spring rolls are easy to make and will surely impress your guests with their fresh taste and elegant presentation.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 12 rice paper wrappers
• 1 cup cooked vermicelli noodles
• 1 cup shredded lettuce
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Dipping sauce of your choice

Instructions:

1. Prepare the Shrimp: Heat the vegetable oil in a skillet over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from the skillet and let them cool slightly. Once cooled, slice the shrimp in half lengthwise.
2. Organize the Ingredients: Arrange your workspace with all the prepared ingredients within easy reach. You should have the shrimp, cooked vermicelli noodles, shredded lettuce, carrots, cucumber, and fresh herbs neatly laid out.
3. Soften the Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Remove and lay it flat on a clean, damp kitchen towel or cutting board.
4. Assemble the Spring Rolls: On the bottom third of the rice paper, place a small amount of lettuce, vermicelli noodles, carrots, cucumber, and a few leaves of mint, cilantro, and basil. Top with two shrimp halves. Be careful not to overfill.
5. Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then tightly roll from the bottom to the top, enclosing the filling completely. Repeat the process with the remaining ingredients.
6. Serve the Rolls: Arrange the spring rolls on a platter. Serve immediately with your choice of dipping sauce, such as hoisin-peanut sauce or nuoc cham.

Extra Tips:

For the best texture, make certain all vegetables are fresh and crisp. It’s important to work quickly with the rice paper wrappers, as they can become sticky and difficult to handle if left out too long.

Keep a damp cloth over assembled rolls to prevent them from drying out before serving. Feel free to adjust the herbs and vegetables according to your taste preferences, or add in other ingredients like avocado or bell peppers for additional flavor and color.

Fast Vietnamese Lemongrass Chicken

Fast Vietnamese Lemongrass Chicken is an aromatic and flavorful dish that brings the essence of Vietnam right into your home. This delightful dish combines the fragrant aroma of lemongrass with tender chicken, creating a savory meal that’s perfect for any weeknight dinner. The key to this recipe is its simplicity and the quick preparation time, making it an ideal choice for those busy nights when you crave something delicious yet don’t have hours to spend in the kitchen.

The beauty of this dish lies in its balance of flavors. The lemongrass infuses the chicken with a citrusy fragrance, while the addition of fish sauce and a touch of sugar provides the perfect blend of savory and sweet. Served alongside steamed rice or fresh greens, Fast Vietnamese Lemongrass Chicken offers a wholesome and satisfying meal that’s sure to please the entire family. This recipe serves 4-6 people, making it a great option for family dinners or small gatherings with friends.

Ingredients:

• 1 ½ pounds of boneless, skinless chicken thighs
• 3 tablespoons of minced lemongrass
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of vegetable oil
• 2 teaspoons of sugar
• 3 cloves of garlic, minced
• 1 small onion, thinly sliced
• 1 red chili, thinly sliced (optional)
• Black pepper to taste
• Fresh cilantro or green onions for garnish
• Steamed rice for serving

Instructions:

1. Prepare the Marinade: In a large bowl, combine minced lemongrass, fish sauce, soy sauce, vegetable oil, sugar, minced garlic, and black pepper. Mix well until the sugar is dissolved and the ingredients are thoroughly combined.
2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss well to guarantee every piece is coated. Let the chicken marinate for at least 20 minutes at room temperature, or for a more intense flavor, cover and refrigerate for up to 2 hours.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken along with any remaining marinade. Cook, stirring occasionally, for about 10-12 minutes, or until the chicken is browned and cooked through.
4. Add Vegetables: Add the sliced onion and red chili to the skillet. Stir-fry everything for an additional 3-4 minutes until the onions are soft and translucent.
5. Finish and Serve: Taste and adjust seasoning if necessary. Transfer the chicken to a serving dish and garnish with fresh cilantro or green onions. Serve immediately with steamed rice.

Extra Tips:

For best results, use fresh lemongrass stalks and mince them finely to release all their essential oils, which add wonderful flavor to the dish. If you prefer a milder dish, you can omit the chili or adjust the amount to suit your heat preference.

Additionally, make sure that your skillet is hot before adding the chicken to achieve a nice sear, which helps to lock in the juices and enhance the flavor of the dish.

Vietnamese Egg Coffee

Vietnamese Egg Coffee, or “Cà Phê Trứng,” is a delightful and unique Vietnamese beverage that combines the rich, robust flavor of coffee with a creamy, sweet, egg-based froth. This indulgent drink hails from Hanoi and has become a popular treat for those looking to experience a taste of Vietnam’s innovative coffee culture.

The egg yolk used in this recipe creates a velvety texture, while the sugar and condensed milk lend a sweetness that perfectly balances the coffee’s bitterness. Whether you’re serving it as an after-dinner treat or a cozy afternoon pick-me-up, Vietnamese Egg Coffee is sure to impress with its distinctive flavor and presentation.

To make Vietnamese Egg Coffee, you’ll need just a few simple ingredients that are likely already in your pantry. Although the recipe might sound unconventional, the resulting drink is both comforting and luxurious.

The key to achieving the perfect Vietnamese Egg Coffee lies in the whipping of the egg yolk mixture until it reaches a light and airy consistency, which sits atop a strong, hot coffee base. This recipe serves 4-6 people, making it perfect for sharing with family or friends during a casual gathering or as a special weeknight treat.

Ingredients:

• 4 egg yolks
• 4 tablespoons granulated sugar
• 6 tablespoons sweetened condensed milk
• 4 cups strong, hot Vietnamese coffee (or any dark roast coffee)
• A pinch of salt
• Cocoa powder or chocolate shavings for garnish (optional)

Cooking Instructions:

1. Prepare the Coffee:
• Brew 4 cups of strong Vietnamese coffee using a traditional phin filter or a coffee maker. If you don’t have Vietnamese coffee, any dark roast coffee will suffice. Confirm the coffee is hot and set it aside.
2. Separate the Egg Yolks:
• Carefully separate the egg yolks from the whites. You only need the yolks for this recipe, so you can reserve the egg whites for another use.
3. Whip the Egg Mixture:
• In a mixing bowl, combine the egg yolks, sugar, and a pinch of salt. Using an electric mixer, beat the mixture on high speed until it’s pale, thick, and creamy, about 4-5 minutes.
• Gradually add the sweetened condensed milk to the egg mixture, continuing to beat until it’s well incorporated and the mixture is light and fluffy.
4. Assemble the Coffee:
• Pour the hot coffee into cups, filling each cup about three-quarters full.
• Gently spoon the whipped egg mixture over the top of each cup of coffee, creating a thick layer of foam.
5. Garnish and Serve:
• Optionally, dust the top of the egg foam with a sprinkle of cocoa powder or chocolate shavings for an extra touch of flavor and presentation.
• Serve immediately, instructing guests to stir the egg mixture into the coffee before drinking to enjoy the full, rich flavor combination.

Extra Tips:

When making Vietnamese Egg Coffee, confirm your coffee is piping hot before adding the whipped egg mixture, as the heat will help meld the flavors together.

If you prefer a less sweet drink, you can adjust the amount of sugar and condensed milk to taste. For those concerned about consuming raw egg, confirm that the eggs are fresh and consider using pasteurized eggs for safety.

Finally, if you don’t have an electric mixer, a handheld whisk can be used, but be prepared to whisk vigorously to achieve the desired creamy consistency.

Quick Bun Cha (Grilled Pork With Noodles)

Quick Bun Cha, or Grilled Pork with Noodles, is a quintessential Vietnamese dish that beautifully balances savory, sweet, and tangy flavors. Originally from Hanoi, this delightful meal is known for its juicy, marinated pork patties and slices that are grilled to perfection, served alongside a platter of fresh rice noodles, herbs, and a dipping sauce.

It’s a dish that brings together various textures and tastes, making it a perfect choice for a weeknight dinner that feels both exciting and comforting.

This Quick Bun Cha recipe is designed to fit into the busy lives of home cooks who crave authentic Vietnamese flavors without spending hours in the kitchen. By using easily accessible ingredients and straightforward techniques, you can recreate this beloved street food at home with minimal fuss.

The marinated pork is the star, offering deep flavors that are complemented by the vibrant freshness of herbs and the gentle chew of vermicelli noodles. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients for 4-6 servings:

• 1 lb (450g) pork shoulder, thinly sliced
• 1 lb (450g) ground pork
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 4 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 pack (14 oz) rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• Lettuce leaves, for serving
• Chopped peanuts, for garnish (optional)

Dipping Sauce (Nuoc Cham):

• 1/2 cup hot water
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1 small red chili, sliced thinly

Instructions:

1. Prepare the Marinade:

In a large bowl, combine the fish sauce, sugar, honey, soy sauce, vegetable oil, black pepper, minced garlic, and chopped red onion. Stir until the sugar is dissolved and the ingredients are well mixed.

2. Marinate the Pork:

Add the sliced pork shoulder and ground pork to the marinade, ensuring every piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for more intense flavor.

3. Cook the Noodles:

Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.

4. Make the Dipping Sauce:

In a small bowl, dissolve the sugar in hot water. Add the fish sauce, lime juice, minced garlic, and sliced chili. Stir well and adjust the flavors to your liking, adding more lime or sugar if needed.

5. Grill the Pork:

Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices and patties for about 3-4 minutes on each side, or until cooked through and nicely charred.

6. Assemble the Dish:

Arrange the cooked vermicelli noodles on a large platter. Place the grilled pork on top. Add fresh mint, cilantro, Thai basil, and lettuce leaves on the side. Sprinkle with chopped peanuts if using.

7. Serve:

Serve the Bun Cha with the dipping sauce on the side. To eat, combine noodles, herbs, and pork in a lettuce leaf, dip into the sauce, and enjoy.

Extra Tips:

For an authentic Bun Cha experience, consider using a charcoal grill to bring out the smoky flavors in the pork. Make sure not to overcook the pork to keep it juicy and tender.

Feel free to customize the herbs according to your preference; the more variety, the better. If time allows, marinate the pork overnight for deeper flavors. Adjust the spice level of the dipping sauce to your taste by varying the amount of chili used.

Easy Tofu Banh Mi

Vietnamese cuisine is well-known for its vibrant flavors and fresh ingredients, and the Banh Mi is a prime example of this culinary style. Originating from a fusion of French and Vietnamese influences, the Banh Mi sandwich is a delightful mix of crunchy, tangy, and savory flavors.

This Easy Tofu Banh Mi recipe offers a vegetarian twist to the traditional sandwich, making it a perfect weeknight dinner option for those looking to enjoy a light yet fulfilling meal. The tofu, marinated in a combination of soy sauce, lime juice, and spices, absorbs the flavors beautifully, while the fresh vegetables add a revitalizing crunch.

What makes this Tofu Banh Mi truly special is the balance of textures and tastes. The crispy baguette, when filled with marinated tofu, pickled vegetables, fresh cilantro, and a spicy mayonnaise sauce, creates a symphony of flavors that’s both satisfying and exciting.

This recipe is designed to serve 4-6 people, making it a great option for family dinners or small gatherings. It’s simple to prepare, yet offers a burst of flavors that will transport your taste buds to the streets of Vietnam.

Ingredients (for 4-6 people):

• 2 French baguettes
• 1 block of firm tofu (about 14 oz)
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• 2 tablespoons hoisin sauce
• 1 teaspoon sriracha
• 1 tablespoon sugar
• 1/2 cup mayonnaise
• 1 tablespoon sriracha (for spicy mayo)
• 1 medium cucumber, thinly sliced
• 1 large carrot, julienned
• 1 daikon radish, julienned
• 1/2 cup rice vinegar
• 2 tablespoons sugar (for pickling)
• 1/4 teaspoon salt
• Fresh cilantro sprigs
• Sliced jalapeños (optional)

Cooking Instructions:

1. Prepare the Pickled Vegetables:
• In a small saucepan, heat 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Stir until the sugar and salt dissolve. Remove from heat and allow it to cool slightly.
• Place the julienned carrot and daikon radish into a bowl or jar and pour the vinegar mixture over them. Let them pickle for at least 30 minutes.
2. Marinate the Tofu:
• Slice the tofu into 1/2-inch thick slabs. In a shallow bowl, mix 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 tablespoons hoisin sauce, 1 teaspoon sriracha, and 1 tablespoon sugar until combined.
• Submerge the tofu slices in the marinade and let them sit for at least 15 minutes, flipping halfway through to guarantee even marination.
3. Cook the Tofu:
• Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Add the marinated tofu slices and cook for about 3-4 minutes on each side, or until golden brown and slightly crispy. Remove from the pan and set aside.
4. Make the Spicy Mayo:
• In a small bowl, mix 1/2 cup of mayonnaise with 1 tablespoon of sriracha. Adjust the amount of sriracha to your preferred level of spiciness.
5. Assemble the Banh Mi:
• Slice the baguettes lengthwise, being careful not to cut all the way through. Spread the spicy mayo on both sides of the baguette.
• Layer the cooked tofu slices, pickled vegetables, cucumber slices, fresh cilantro, and sliced jalapeños (if using) inside the baguette. Press gently to close.
6. Serve:
• Slice the assembled Banh Mi into individual portions and serve immediately.

Extra Tips:

For best results, verify that the tofu is well-drained before marinating to allow maximum absorption of the flavors. You can press the tofu by wrapping it in a clean towel and placing a heavy object on top for about 15 minutes.

If you prefer a spicier kick, add more sriracha to the mayonnaise or include extra jalapeño slices. Additionally, you can customize the pickled vegetables by adding thinly sliced red onions or bell peppers for more color and flavor.

Enjoy this Easy Tofu Banh Mi with a side of Vietnamese iced coffee for a complete culinary experience!

Vietnamese Garlic Noodles

Vietnamese Garlic Noodles are a savory and aromatic dish that’s perfect for a quick and satisfying weeknight dinner. This dish combines the rich flavors of garlic, butter, and umami-packed sauces with the satisfying texture of noodles, making it a favorite in many households.

The noodles are typically tossed with a mixture of soy sauce, oyster sauce, and sugar, creating a sweet and salty flavor profile that’s irresistible. Although simple to prepare, this dish is full of flavor and can easily be customized by adding proteins like shrimp or chicken, or by incorporating vegetables such as bell peppers or broccoli.

This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. It’s an easy dish to prepare and can be whipped up in under 30 minutes, making it a great option for busy evenings.

The combination of fresh garlic and buttery noodles creates a fragrant aroma that will fill your kitchen as you cook, and the dish is sure to be a hit with anyone who loves bold, vibrant flavors. Perfect as a main dish or a side, Vietnamese Garlic Noodles are a delightful addition to any meal plan.

Ingredients:

• 1 pound of egg noodles or spaghetti
• 1/2 cup unsalted butter
• 10 cloves of garlic, finely minced
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh cilantro (optional)
• Lime wedges for serving (optional)

Instructions:

1. Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Add the egg noodles or spaghetti and cook according to the package instructions until al dente. Drain the noodles and set aside.
2. Prepare the Garlic Butter: In a large pan over medium heat, melt the butter. Once the butter has melted, add the minced garlic and sauté for about 2-3 minutes until the garlic is fragrant and lightly golden, making sure not to burn it.
3. Mix the Sauce: While the garlic is sautéing, in a small bowl, combine the oyster sauce, soy sauce, fish sauce, sugar, and black pepper. Stir well until the sugar has dissolved.
4. Combine Noodles and Sauce: Add the drained noodles to the pan with the garlic butter. Pour the sauce mixture over the noodles and toss everything together, ensuring that the noodles are evenly coated with the buttery garlic sauce.
5. Finish with Cheese and Herbs: Remove the pan from heat and add the grated Parmesan cheese. Toss again to combine. If desired, sprinkle with chopped cilantro for a fresh, herby finish.
6. Serve: Serve the garlic noodles hot, with lime wedges on the side for squeezing over the dish if a tangy kick is desired.

Extra Tips:

For an enhanced flavor profile, consider adding a pinch of chili flakes for some heat or toasted sesame seeds for nuttiness. If you prefer a protein addition, quickly sauté some shrimp or chicken pieces in the garlic butter before adding the noodles for a more substantial meal.

Remember to adjust the sauces to taste, particularly if you add additional ingredients, to maintain the perfect balance of flavors. Finally, keeping an eye on the garlic as it cooks is essential to prevent it from burning, which can lead to a bitter taste.

Simple Pork and Vermicelli Soup

Simple Pork and Vermicelli Soup is a comforting and flavorful dish that’s perfect for a weeknight dinner. This Vietnamese classic combines tender slices of pork, delicate rice vermicelli noodles, and a rich, aromatic broth. The balance of flavors—umami from the pork, sweetness from the vegetables, and a hint of spice—creates a satisfying meal that’s both nourishing and delightful.

The dish is quick to prepare, making it ideal for busy evenings when you want a homemade meal without spending hours in the kitchen. The beauty of this soup lies in its simplicity and flexibility. You can easily adjust the ingredients to suit your taste or use what you have on hand. The fresh herbs and lime juice added just before serving elevate the soup, adding brightness and freshness.

Whether you’re looking to explore Vietnamese cuisine or need a quick, delicious dinner option, this Simple Pork and Vermicelli Soup won’t disappoint.

Ingredients (Serves 4-6):

• 1 lb (450g) pork tenderloin, thinly sliced
• 8 oz (225g) rice vermicelli noodles
• 6 cups chicken or pork broth
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 carrots, julienned
• 1 cup bean sprouts
• 3 scallions, chopped
• Fresh cilantro, for garnish
• Fresh mint leaves, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Vermicelli Noodles: Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
3. Cook the Pork: Increase the heat to medium-high and add the sliced pork to the pot. Stir-fry until the pork is browned and cooked through.
4. Make the Broth: Pour in the chicken or pork broth, and bring the mixture to a boil. Add the fish sauce, sugar, salt, and black pepper. Reduce the heat and let it simmer for about 10 minutes.
5. Add Vegetables: Stir in the julienned carrots and bean sprouts. Simmer for another 5 minutes until the vegetables are tender but still crisp.
6. Assemble the Soup: Divide the cooked vermicelli noodles into serving bowls. Ladle the hot soup over the noodles, making sure each bowl gets a good amount of pork and vegetables.
7. Garnish and Serve: Top each bowl with chopped scallions, fresh cilantro, and mint leaves. Serve with lime wedges on the side for squeezing over the soup.

Extra Tips:

For a more intense flavor, consider marinating the pork in a little fish sauce and garlic for 15 minutes before cooking. If you prefer a spicier soup, add a few slices of fresh chili peppers to the broth.

Confirm the noodles aren’t overcooked by rinsing them in cold water after boiling, which helps them retain their texture. Adjust the seasoning of the soup to your preference, adding more fish sauce or lime juice as needed.

Quick Vietnamese Fried Rice

Quick Vietnamese Fried Rice, or “Com Chien,” is a flavorful and satisfying dish that brings the essence of Vietnamese cuisine to your dinner table in no time. This dish is a perfect weeknight meal, combining a medley of vegetables, proteins, and fragrant jasmine rice, all tossed in a savory sauce.

The beauty of Vietnamese fried rice lies in its simplicity and versatility, allowing you to use leftover rice and adapt the ingredients to your preference. Whether you’re a fan of chicken, shrimp, or tofu, this recipe caters to all palates, guaranteeing a delicious meal for everyone.

To achieve the best results, it’s important to use day-old rice, as freshly cooked rice can be too moist and sticky for frying. The key to a good fried rice is to have all your ingredients prepped and ready to go before you start cooking, as the process is quick and requires constant attention. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients:

• 4 cups of day-old jasmine rice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 eggs, beaten
• 250g chicken breast or shrimp, diced (optional)
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 green onions, sliced
• Fresh cilantro, chopped, for garnish (optional)

Instructions:

1. Prepare the Ingredients: Gather all your ingredients before starting. Confirm the rice is cooked and preferably chilled, as this will help in achieving the perfect texture.
2. Heat the Oil: In a large wok or non-stick pan, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped onion, sauté until the onion becomes translucent.
3. Cook the Protein: If using chicken or shrimp, add them to the pan and cook until they’re fully cooked through. This should take about 3-5 minutes. Remove from the pan and set aside.
4. Scramble the Eggs: Push the onion and garlic to one side of the pan, and pour the beaten eggs into the empty side. Stir gently to scramble the eggs until they’re just set.
5. Add Vegetables: Stir in the frozen mixed vegetables, cooking until they’re tender but still crisp, about 2-3 minutes.
6. Combine Everything: Add the cooked rice to the pan, breaking up any clumps with a spatula. Return the cooked chicken or shrimp to the pan.
7. Season the Rice: Pour in the soy sauce, fish sauce, sugar, and black pepper. Stir thoroughly to guarantee the rice and other ingredients are evenly coated with the sauce.
8. Finish with Green Onions: Add the sliced green onions, stir for another minute to combine, and then turn off the heat.
9. Garnish and Serve: Transfer the fried rice to a serving platter, garnish with fresh cilantro if desired, and serve hot.

Extra Tips:

For the best texture, confirm your rice is cold before frying; this prevents it from becoming mushy. If you don’t have day-old rice, spread freshly cooked rice on a tray and let it cool in the refrigerator for at least 30 minutes.

Adjust the seasoning to your taste—more soy sauce for saltiness or fish sauce for a deeper umami flavor. Feel free to add other vegetables like bell peppers or broccoli to enhance the nutritional value and color of the dish.

Easy Lemongrass Tofu

Lemongrass tofu is a delightful Vietnamese dish that brings together the aromatic flavors of lemongrass, garlic, and a touch of heat from chili peppers. It’s a perfect weeknight dinner option for those who seek a balance between simplicity and taste.

With its light and invigorating nature, this dish pairs wonderfully with steamed rice or fresh noodles, making it a versatile addition to your dinner table. Lemongrass tofu isn’t only easy to prepare but also a healthy choice, as tofu serves as a great source of plant-based protein.

This recipe for Easy Lemongrass Tofu is perfect for serving 4-6 people. The tofu is marinated in a flavorful mixture before being sautéed to golden perfection. The result is a dish that’s both crispy and packed with the fragrant essence of lemongrass.

Whether you’re a seasoned cook or new to Vietnamese cuisine, this recipe is sure to bring a vibrant and tasty experience to your meal.

Ingredients (Serves 4-6):

• 2 blocks of firm tofu (approx. 14 ounces each)
• 3 tablespoons vegetable oil
• 3 stalks of lemongrass, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 2-3 red chili peppers, sliced
• 2 tablespoons water
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or noodles, for serving

Cooking Instructions:

1. Prepare the Tofu: Drain the tofu and pat it dry with a paper towel. Cut each block into cubes or slices, depending on your preference. Press the tofu gently to remove excess moisture, which will help it crisp up during cooking.
2. Make the Marinade: In a bowl, combine the finely chopped lemongrass, minced garlic, soy sauce, sugar, lime juice, and sliced chili peppers. Mix well until the sugar is dissolved and the marinade is well blended.
3. Marinate the Tofu: Place the tofu pieces into the marinade, ensuring they’re well coated. Allow the tofu to marinate for at least 20 minutes, or longer if time permits, to absorb the flavors.
4. Cook the Tofu: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the marinated tofu pieces in a single layer. Cook the tofu for about 5-7 minutes on each side, or until golden brown and crispy. You may need to cook the tofu in batches to avoid overcrowding the pan.
5. Add the Sauce: Once the tofu is cooked, add the remaining marinade sauce and 2 tablespoons of water to the skillet. Stir well and let it simmer for a couple of minutes until the sauce thickens slightly and coats the tofu evenly.
6. Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Transfer the tofu to a serving dish, garnish with fresh cilantro, and serve hot with steamed rice or noodles.

Extra Tips:

When preparing lemongrass, make sure to use only the tender inner parts of the stalks, discarding the tough outer layers. To intensify the flavor, consider bruising the lemongrass with the back of a knife before chopping.

If you prefer a milder dish, you can reduce the amount of chili peppers or remove the seeds. Additionally, pressing the tofu before marinating is essential to achieving the desired texture, as it allows the tofu to soak up more marinade and crisp up better during cooking.

Vietnamese Cucumber Salad

Vietnamese Cucumber Salad is a revitalizing and vibrant dish that perfectly complements any meal. Known for its simplicity and fresh flavors, this salad combines the crispness of cucumbers with the tanginess of a lime dressing and the aromatic hint of herbs.

It’s an easy dish to whip up on a busy weeknight, providing a light yet satisfying side that pairs beautifully with richer, heartier Vietnamese dishes. The balance of sweet, sour, salty, and spicy elements is a hallmark of Vietnamese cuisine, and this salad is a perfect example of that delicate harmony.

Preparing this salad involves minimal ingredients, making it budget-friendly while still delivering on taste. It’s ideal for serving 4-6 people, making it a great addition to family dinners or small gatherings. The key to this salad is to use fresh, quality ingredients to guarantee that the flavors are as vibrant as possible.

With just a few simple steps, you’ll have a delicious and healthy side dish that’s sure to be a hit at the dinner table.

Ingredients (Serving Size: 4-6 people):

• 3 medium-sized cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red chili, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup roasted peanuts, roughly chopped

Cooking Instructions:

1. Prepare the Cucumbers: Start by washing the cucumbers thoroughly. Using a sharp knife or a mandoline, thinly slice the cucumbers into rounds or half-moons, depending on your preference. Place them in a large mixing bowl.
2. Make the Dressing: In a separate small bowl, combine the rice vinegar, lime juice, fish sauce, sugar, salt, and black pepper. Stir the mixture until the sugar is fully dissolved, creating a balanced dressing with a perfect blend of sour, sweet, and salty flavors.
3. Combine Ingredients: Pour the dressing over the sliced cucumbers, guaranteeing they’re evenly coated. Add the sliced red chili, chopped cilantro, and chopped mint to the bowl.
4. Mix the Salad: Gently toss all the ingredients together using salad tongs or clean hands, making sure the herbs and cucumbers are well mixed and the dressing is distributed throughout.
5. Chill and Serve: Let the salad sit in the refrigerator for at least 15-20 minutes to allow the flavors to meld together. Before serving, sprinkle the roasted peanuts on top for an added crunchy texture.

Extra Tips:

For the best results, use seedless cucumbers or remove the seeds to prevent the salad from becoming too watery. If you prefer a less spicy salad, you can remove the seeds from the red chili or use a milder variety.

The salad is best served chilled, so allowing it to rest in the fridge not only enhances the flavor but also guarantees a revitalizing bite. Feel free to adjust the seasoning to your taste by adding more lime juice for extra tang or more sugar for sweetness.

Fast Pho-Inspired Beef Noodle Salad

If you’re craving the flavors of pho but are short on time, this Fast Pho-Inspired Beef Noodle Salad is the perfect solution for a weeknight dinner. This dish captures the essence of traditional Vietnamese pho with a fraction of the effort, combining tender slices of beef, fragrant herbs, and rice noodles tossed in a light and tangy dressing.

It’s a revitalizing and satisfying meal that brings together vibrant flavors and textures for an unforgettable dining experience at home. This recipe serves 4-6 people and is both quick to prepare and delightful to eat. With the use of fresh ingredients and a few simple techniques, you can bring the taste of Vietnam to your dinner table in less than 30 minutes.

The salad provides a healthy, balanced meal that’s perfect for busy evenings and sure to please family and friends alike.

Ingredients:

• 12 oz rice noodles
• 1 lb beef sirloin or flank steak, thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 2 cups bean sprouts
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 1/4 cup roasted peanuts, crushed
• 1 lime, cut into wedges

Dressing:

• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 red chili, finely chopped

Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them with cold water to stop the cooking process. Set aside.
2. Cook the Beef: Season the sliced beef with salt, pepper, and soy sauce. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef slices and cook for 2-3 minutes on each side, or until they’re browned and cooked to your desired level of doneness. Remove the beef from the skillet and set aside.
3. Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and chopped chili. Stir well until the sugar is fully dissolved. Adjust the seasoning to taste if necessary.
4. Assemble the Salad: In a large bowl, combine the cooked rice noodles, bean sprouts, cucumber, and carrot. Add the cooked beef slices and pour the dressing over the top. Toss everything together gently to guarantee the ingredients are well coated.
5. Garnish and Serve: Transfer the salad to a serving platter. Garnish with fresh mint, cilantro, Thai basil, and crushed roasted peanuts. Serve with lime wedges on the side for squeezing over the salad.

Extra Tips:

For the best results, slice the beef as thinly as possible; this helps it cook quickly and evenly. If you find it challenging to slice the beef thinly, try freezing it for about 30 minutes before slicing.

Additionally, feel free to customize the salad with additional vegetables like bell peppers or cherry tomatoes for extra color and nutrients. If you prefer a less spicy dressing, omit the chili or reduce the amount according to your heat preference.

Enjoy this dish immediately for the freshest taste, as the noodles may absorb the dressing and become less vibrant if left to sit for too long.