12 Bold Authentic Vietnamese Recipes for Comforting Flavors That Feel Real

Exploring Vietnamese cuisine is like unwrapping a gift of flavors that truly comfort the soul. The aromatic broth of Phở Bò, the crispy joy of Bánh Xèo, and the fresh taste of Gỏi Cuốn are just the beginning. Each recipe takes me back to the lively streets of Vietnam, filled with warmth and connection. It’s a journey of taste that’s both traditional and exciting. Ready to see what delicious surprises are in store?

Phở Bò: Vietnamese Beef Noodle Soup

Phở Bò, a traditional Vietnamese beef noodle soup, is a beloved dish known for its aromatic broth, tender beef slices, and fresh herbs. This comforting soup is a staple in Vietnamese cuisine and is often enjoyed for breakfast, lunch, or dinner.

The key to a good Phở Bò lies in the broth, which is simmered for hours to extract deep flavors from beef bones and spices. The soup is then assembled with rice noodles, thinly sliced beef, and garnished with fresh herbs, bean sprouts, lime, and chili for a burst of flavor.

Preparing Phở Bò at home might seem intimidating due to the broth’s complexity, but it can be simplified with a bit of planning. The broth can be made in advance and stored, making it easier to assemble the soup when you’re ready to serve.

The beef should be sliced thinly to guarantee quick cooking, and the noodles should be cooked just before serving to maintain their texture. With the right balance of flavors and the freshest ingredients, homemade Phở Bò can be a delightful experience shared with family and friends.

Ingredients for 4-6 servings:

• 2 pounds beef bones (marrow and knuckle bones)
• 1 pound beef brisket
• 1 pound beef sirloin, thinly sliced
• 1 large onion, halved
• 4-inch piece of ginger, halved
• 2 cinnamon sticks
• 3 star anise
• 5 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon salt
• 1 tablespoon fish sauce
• 2 tablespoons rock sugar
• 14 ounces rice noodles
• Fresh herbs: Thai basil, cilantro, and mint
• 2 cups bean sprouts
• 2 limes, cut into wedges
• 2-3 fresh red chilies, sliced
• Hoisin sauce and Sriracha, for serving

Cooking Instructions:

1. Prepare the Broth: In a large pot, place beef bones and brisket. Cover with water and bring to a boil. Boil for 10 minutes, then drain and rinse bones and meat under cold water to remove impurities.
2. Char the Aromatics: While the bones are boiling, char the onion and ginger over an open flame or in a dry skillet until blackened. This enhances the flavor of the broth.
3. Simmer the Broth: Return the cleaned bones and brisket to the pot. Add the charred onion and ginger, cinnamon sticks, star anise, cloves, coriander seeds, fennel seeds, salt, fish sauce, and rock sugar. Cover with 5 quarts of water and bring to a boil. Reduce heat to low and simmer for 3-4 hours, skimming off any foam or fat that forms on the surface.
4. Strain the Broth: Once the broth is ready, remove the bones and brisket. Strain the broth through a fine sieve to remove the solids. Slice the brisket thinly and set aside.
5. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
6. Assemble the Soup: Divide the cooked noodles into bowls. Top with slices of brisket and raw sirloin. Ladle hot broth over the meat to cook the sirloin.
7. Garnish and Serve: Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chilies. Serve with hoisin sauce and Sriracha on the side for additional flavor.

Extra Tips:

For a clearer broth, remember to frequently skim off impurities and fats while simmering. Adjust the seasoning with fish sauce and sugar according to your taste.

If you prefer a spicier kick, add more fresh chilies or a dash of Sriracha. To slice the beef sirloin thinly, freeze it slightly until firm, making it easier to cut.

Phở Bò is versatile, so feel free to add other toppings like thinly sliced onions or scallions to suit your preference.

Bánh Xèo: Savory Vietnamese Pancakes

Bánh Xèo, often referred to as Vietnamese savory pancakes, is a delightful dish that combines crispy crepes with flavorful fillings. This beloved Vietnamese street food is known for its vibrant yellow color, achieved through the use of turmeric, and its irresistible crunchy texture. The pancakes are traditionally stuffed with a mix of pork, shrimp, and bean sprouts, but variations abound, allowing for a creative twist to suit different palates.

The name “Bánh Xèo” translates to “sizzling cake,” a nod to the sound it makes when the batter hits the hot skillet. Served with fresh herbs and a tangy dipping sauce, Bánh Xèo makes for a delightful meal that captures the essence of Vietnamese cuisine.

The process of making Bánh Xèo involves preparing a simple batter, cooking the fillings, and then assembling the pancakes. The batter, made from rice flour, coconut milk, and turmeric, is poured into a hot skillet and cooked until crispy. The fillings are briefly cooked before being enveloped in the pancake, which is then folded and served with lettuce and herbs.

Eating Bánh Xèo is a hands-on experience, often involving wrapping pieces of the pancake in lettuce and dipping them into a flavorful sauce. This dish is perfect for a family meal or a gathering with friends, offering a fun and interactive dining experience.

Ingredients (Serves 4-6)

• 2 cups rice flour
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/2 pound pork belly, thinly sliced
• 1/2 pound shrimp, peeled and deveined
• 2 cups bean sprouts
• 1 small onion, thinly sliced
• 4 green onions, chopped
• Fresh lettuce leaves
• Fresh herbs (mint, cilantro, Thai basil)
• Vegetable oil for frying
• Salt and pepper to taste
• For the dipping sauce: 1/4 cup fish sauce, 1/4 cup water, 2 tablespoons sugar, 2-3 tablespoons lime juice, 1 garlic clove minced, 1-2 Thai bird chilies, sliced

Cooking Instructions

1. Make the Batter: In a large bowl, whisk together the rice flour, coconut milk, water, turmeric, and salt until smooth. Let the batter rest for at least 30 minutes to allow the rice flour to fully hydrate.
2. Prepare the Dipping Sauce: In a small bowl, combine the fish sauce, water, sugar, lime juice, minced garlic, and Thai bird chilies. Stir until the sugar is dissolved. Adjust the seasoning to taste and set aside.
3. Cook the Fillings: Heat a tablespoon of oil in a large skillet over medium heat. Add the pork belly slices and cook until they start to brown. Add the shrimp and cook until they turn pink. Remove the pork and shrimp from the skillet and set aside.
4. Cook the Pancakes: Wipe the skillet clean and add another tablespoon of oil. Pour a thin layer of batter into the skillet, swirling to cover the bottom. Add a few slices of onion, some green onions, and a portion of the pork, shrimp, and bean sprouts on one side of the pancake. Cover and cook for 2-3 minutes until the edges are crispy and the bottom is golden brown.
5. Fold and Serve: Once the pancake is cooked, fold it in half to cover the fillings. Transfer the pancake to a plate. Repeat the process with the remaining batter and fillings.
6. Serve the Bánh Xèo: Serve the pancakes with a platter of fresh lettuce and herbs. To eat, tear off a piece of the pancake, wrap it in a lettuce leaf with some fresh herbs, and dip it into the prepared sauce.

Extra Tips

For the crispiest Bánh Xèo, make sure that your skillet is hot enough before pouring in the batter. The sizzling sound is a good indicator that the temperature is right.

Additionally, don’t overload the pancake with fillings, as this can make it difficult to fold and may prevent the edges from becoming crispy. If you’re short on time, you can prepare the batter and fillings in advance, storing them separately until you’re ready to cook.

Finally, feel free to experiment with the fillings, incorporating ingredients like mushrooms or tofu for a vegetarian version.

Gỏi Cuốn: Fresh Vietnamese Spring Rolls

Gỏi Cuốn, also known as fresh Vietnamese spring rolls, is a popular dish known for its light and invigorating taste. These rolls are perfect for a healthy meal or a delightful appetizer. Traditionally, they’re made with rice paper wrappers filled with fresh herbs, vegetables, rice noodles, and protein such as shrimp or pork. They’re often served with a savory dipping sauce that beautifully complements the fresh ingredients. The combination of textures and flavors makes Gỏi Cuốn a delightful culinary experience that’s both satisfying and nutritious.

Making Gỏi Cuốn is a fun and interactive process that you can enjoy with friends and family. The ingredients are flexible, allowing you to customize the rolls to your taste preferences. The key is to use fresh and high-quality ingredients to maximize the flavors. This recipe will guide you through the process of making authentic Gỏi Cuốn for 4-6 people, ensuring everyone gets to enjoy this Vietnamese delicacy.

Ingredients for Gỏi Cuốn (Serves 4-6):

• 12 rice paper wrappers
• 200g rice vermicelli noodles
• 300g shrimp, peeled and deveined
• 200g pork tenderloin
• 1 cucumber, julienned
• 1 large carrot, julienned
• 1 bunch fresh mint leaves
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• Lettuce leaves
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the peanut dipping sauce:

• 1/2 cup hoisin sauce
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Water as needed

Cooking Instructions:

1. Prepare the Noodles and Proteins: Boil the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water. Set aside. Season the shrimp with salt and pepper. In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add shrimp and cook for about 2-3 minutes on each side until pink and opaque. Set aside to cool. Boil the pork tenderloin in salted water until fully cooked, then let it cool and thinly slice.
2. Prepare the Vegetables and Herbs: Wash and dry the vegetables and herbs. Julienne the cucumber and carrot. Remove the mint, cilantro, and Thai basil leaves from their stems.
3. Make the Dipping Sauce: In a small saucepan, combine hoisin sauce, peanut butter, soy sauce, sugar, lime juice, and minced garlic. Stir over low heat until smooth. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is achieved.
4. Assemble the Rolls: Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 5 seconds. Lay it flat on a clean surface. On the lower third of the wrapper, place a lettuce leaf, a few pieces of shrimp, 2 slices of pork, a small handful of noodles, and a mix of cucumber, carrot, and herbs. Fold the sides over the filling, then roll tightly from the bottom up.
5. Serve: Arrange the spring rolls on a platter. Serve alongside the prepared peanut dipping sauce for a delicious experience.

Extra Tips: When making Gỏi Cuốn, keep a damp cloth nearby to cover the assembled rolls to prevent them from drying out. Experiment with different fillings such as tofu or chicken for variety. Be gentle when handling the rice paper wrappers as they’re delicate and can tear easily. If this happens, you can use a double layer to wrap the filling. Enjoy your Gỏi Cuốn fresh for the best texture and flavor.

Bún Chả: Grilled Pork With Vermicelli Noodles

Bún Chả, a classic Vietnamese dish, combines the rich flavors of grilled pork with the freshness of vermicelli noodles. Originating from Hanoi, it has garnered international acclaim for its harmonious blend of sweet, savory, and aromatic elements. The dish is typically served with a side of fresh herbs and a tangy dipping sauce, creating a delightful balance of textures and tastes.

The grilled pork, often marinated with a mix of fish sauce, sugar, and garlic, is cooked over charcoal, imparting a smoky flavor that complements the light and airy noodles perfectly.

In Vietnam, Bún Chả is enjoyed as a communal meal, with diners assembling their bowls with noodles, herbs, and grilled pork, then drizzling the accompanying dipping sauce over the top. This dish is a reflection of the Vietnamese culinary philosophy of combining contrasting flavors and textures.

Whether you’re recreating it at home or savoring it on the bustling streets of Hanoi, Bún Chả offers a memorable culinary experience that captures the essence of Vietnamese cuisine.

Ingredients for 4-6 servings:

• 1 pound pork shoulder or pork belly
• 1 tablespoon sugar
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 pound vermicelli noodles
• Fresh herbs (mint, cilantro, Thai basil)
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/2 cup roasted peanuts, crushed
• For the dipping sauce:
• 1/2 cup fish sauce
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 red chili, thinly sliced

Cooking Instructions:

1. Prepare the Pork Marinade: In a bowl, mix the sugar, fish sauce, soy sauce, minced garlic, chopped shallot, black pepper, and vegetable oil. Slice the pork shoulder or pork belly into thin, even pieces and marinate in the mixture for at least 1 hour, preferably overnight in the refrigerator.
2. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices until they’re cooked through and slightly charred, about 3-4 minutes on each side. Remove from heat and set aside.
3. Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
4. Prepare the Dipping Sauce: In a small bowl, combine the fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves. Add the minced garlic and sliced chili, mixing well.
5. Assemble the Dish: Arrange the cooked vermicelli noodles in serving bowls. Top with grilled pork, fresh herbs, cucumber slices, and julienned carrot. Sprinkle with crushed peanuts.
6. Serve with Dipping Sauce: Serve the assembled bowls with the dipping sauce on the side. Allow diners to dress their bowls with the sauce to taste.

Extra Tips:

For the best flavor, consider marinating the pork overnight to allow the flavors to fully penetrate the meat. When grilling, make sure the grill is hot enough to sear the pork quickly, which will help retain its juices and add a smoky flavor.

If you don’t have access to a grill, a broiler or a hot skillet can also work. Adjust the level of chili in the dipping sauce according to your spice preference. Finally, feel free to customize the fresh herbs and vegetables based on what’s available or your personal taste.

Cà Phê Trứng: Vietnamese Egg Coffee

Cà Phê Trứng, or Vietnamese Egg Coffee, is a delightful and unique Vietnamese beverage that combines the rich flavors of robust coffee with the creamy texture of whisked egg yolks. Originating in Hanoi, this coffee has become a beloved treat for both locals and tourists.

The fusion of strong coffee with a sweet, frothy egg mixture creates an indulgent experience that’s both comforting and energizing. Perfect for a cozy morning or as an afternoon pick-me-up, this drink is a must-try for anyone looking to explore Vietnamese culinary traditions.

To create Cà Phê Trứng at home, you’ll need a few simple ingredients that are likely already in your kitchen. The preparation involves brewing a strong Vietnamese coffee, then creating a creamy, sweetened egg mixture to float on top. This recipe serves 4-6 people, making it ideal for sharing with family and friends.

With its rich, velvety texture and inviting aroma, Vietnamese Egg Coffee is a delightful way to bring a taste of Vietnam to your own home.

Ingredients for 4-6 servings:

• 4 tablespoons Vietnamese ground coffee
• 4 egg yolks
• 6 tablespoons sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• Hot water

Instructions:

1. Prepare the Coffee: Brew a strong pot of Vietnamese coffee using a traditional phin filter. If a phin filter is unavailable, use a French press or espresso machine. Confirm the coffee is rich and robust, as it will need to balance the sweetness of the egg cream.
2. Separate the Egg Yolks: While the coffee is brewing, carefully separate the egg yolks from the whites. Place the yolks in a clean mixing bowl. It’s essential to confirm no egg whites remain with the yolks for the creamiest texture.
3. Whisk the Egg Mixture: Add the sweetened condensed milk, sugar, and vanilla extract to the egg yolks. Use an electric mixer to whisk the mixture until it becomes thick, creamy, and frothy. This should take about 5-7 minutes on high speed.
4. Assemble the Coffee: Pour the hot brewed coffee into individual cups, filling each about two-thirds full. Carefully spoon the egg mixture over the top of each cup, creating a thick layer of creamy foam.
5. Serve and Enjoy: Serve the Cà Phê Trứng immediately while it’s hot. The coffee should be consumed by gently sipping through the frothy egg mixture to enjoy the combination of flavors and textures.

Extra Tips:

For the best results, use fresh eggs at room temperature as they’ll whip up more efficiently. If you prefer a less sweet drink, adjust the amount of sweetened condensed milk to your taste.

For an added touch, you can sprinkle a bit of cocoa powder or cinnamon on top of the egg foam before serving. Experiment with different types of coffee to find the perfect balance that suits your preference. Enjoy this delicious treat with family and friends for a true taste of Vietnam.

Bánh Mì: Vietnamese Baguette Sandwich

Bánh Mì is the quintessential Vietnamese baguette sandwich that marries flavors and textures in a delightful way. Originating from the French influence in Vietnam, this sandwich combines a crispy baguette with a variety of traditional Vietnamese fillings, making it both a cultural and culinary fusion.

The main components include a crusty roll, savory proteins, fresh herbs, pickled vegetables, and a hint of heat, all working together to create an unforgettable taste experience. Whether enjoyed as a quick lunchtime snack or a hearty meal, Bánh Mì captures the essence of Vietnamese street food in every bite.

To make the perfect Bánh Mì at home, it’s important to select quality ingredients and prepare them with care. The fillings can vary, but the classic version often includes a combination of meats, such as pork or chicken, along with pâté for depth of flavor.

Freshness is key, so look for crisp, freshly baked baguettes, crunchy pickled carrots and daikon, and aromatic herbs like cilantro. This recipe is designed to serve 4-6 people, providing a satisfying and flavorful experience for family and friends.

Ingredients for 4-6 servings:

• 4-6 Vietnamese baguettes or French rolls
• 1 lb pork tenderloin or chicken breast
• 1/2 cup mayonnaise
• 1/4 cup pâté
• 1/2 cup pickled carrots
• 1/2 cup pickled daikon radish
• 1 cucumber, thinly sliced
• 1 jalapeño, thinly sliced
• Fresh cilantro sprigs
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Meat: Slice the pork tenderloin or chicken breast into thin strips. In a bowl, combine soy sauce, fish sauce, sugar, salt, and pepper. Marinate the meat in this mixture for at least 30 minutes to let the flavors absorb.
2. Cook the Meat: Heat a pan over medium heat and add a little oil. Cook the marinated meat until it’s cooked through and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
3. Prepare the Baguettes: Preheat the oven to 350°F (175°C). Lightly toast the baguettes for 5 minutes to achieve a crispy exterior.
4. Assemble the Sandwiches: Slice the toasted baguettes lengthwise, being careful not to cut all the way through. Spread a layer of mayonnaise and pâté on each side of the bread.
5. Layer the Fillings: Place a portion of the cooked meat inside the baguette, followed by a layer of pickled carrots, pickled daikon, cucumber slices, and jalapeño slices. Top with fresh cilantro sprigs for an aromatic finish.
6. Serve Immediately: Close the baguette gently to keep the fillings intact and serve immediately for the best texture and flavor.

Extra Tips: When making Bánh Mì, the key is to balance the flavors and textures. Confirm the bread is fresh and crispy, and don’t skimp on the pickled vegetables as they provide an important tangy contrast to the savory meats.

If you prefer a spicier kick, add more jalapeño slices or drizzle some sriracha sauce over the fillings. For a vegetarian version, substitute the meat with grilled tofu or mushrooms. Remember, Bánh Mì is versatile, so feel free to adjust the ingredients to suit your taste preferences.

Chả Giò: Vietnamese Fried Spring Rolls

Chả Giò, also known as Vietnamese Fried Spring Rolls, is a delicious and popular dish that perfectly captures the essence of Vietnamese cuisine. These crispy and flavorful rolls are typically filled with a savory mixture of ground pork, shrimp, vegetables, and a blend of seasonings, all wrapped in delicate rice paper. When deep-fried to golden perfection, the rolls offer a delightful crunch on the outside, while the inside remains tender and juicy. They make for a perfect appetizer or a main course when served with a side of fresh vegetables and a dipping sauce.

The versatility of Chả Giò makes it a favorite among many. You can easily customize the filling to suit your taste by incorporating different types of minced meat, vegetables, or even tofu for a vegetarian version. Traditionally, these spring rolls are paired with a tangy and slightly sweet dipping sauce, often made with fish sauce, lime juice, sugar, garlic, and chili.

Whether you’re hosting a dinner party or looking to indulge in a delightful homemade meal, Chả Giò is sure to impress with its rich flavors and satisfying texture.

Ingredients for 4-6 people:

• 1 pound ground pork
• 1/2 pound shrimp, peeled, deveined, and finely chopped
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup finely chopped onion
• 1/4 cup chopped wood ear mushrooms
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 20 rice paper wrappers
• Vegetable oil for frying

Cooking Instructions:

1. Prepare the Filling: In a large mixing bowl, combine ground pork, shrimp, shredded carrots, bean sprouts, chopped onion, wood ear mushrooms, and minced garlic. Add fish sauce, salt, and black pepper to the mixture. Mix thoroughly until all ingredients are well incorporated.
2. Assemble the Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften. Lay it flat on a clean surface. Place about 2 tablespoons of the filling mixture near the bottom edge of the wrapper. Fold the sides over the filling, then roll it up tightly from the bottom to the top. Repeat this process with the remaining wrappers and filling.
3. Heat the Oil: In a large skillet or deep fryer, pour vegetable oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. Fry the Rolls: Carefully place several spring rolls into the hot oil, making sure not to overcrowd the pan. Fry them in batches, turning occasionally, for about 5-7 minutes or until they’re golden brown and crispy.
5. Drain and Serve: Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce.

Extra Tips:

To achieve the perfect crispiness, confirm the oil is at the right temperature before frying the rolls. If the oil is too hot, the rolls may brown too quickly on the outside while remaining undercooked inside. Conversely, if the oil isn’t hot enough, the rolls will absorb too much oil and become greasy.

Additionally, you can prepare the filling ahead of time and store it in the refrigerator to let the flavors meld together. For a healthier alternative, consider baking the spring rolls in the oven at 400°F (200°C) until crispy, turning halfway through the cooking time.

CơM TấM: Broken Rice With Grilled Pork

Cơm Tấm, a beloved dish from Southern Vietnam, is a delightful combination of broken rice served with grilled pork, often accompanied by a medley of pickled vegetables, fresh greens, and a dipping sauce.

Originally created as a way to utilize broken rice grains, this dish has evolved into a popular street food staple. The grilled pork, typically marinated in a savory-sweet mixture, pairs beautifully with the slightly chewy texture of the broken rice, creating a harmonious blend of flavors and textures.

Preparing Cơm Tấm involves marinating the pork to impart a rich, aromatic flavor that complements the simplicity of the broken rice. The rice itself, with its smaller grains, absorbs flavors more readily, making it an ideal canvas for the marinated pork.

Traditionally, the pork is grilled, lending a smoky essence that enhances the overall dish. To round out the meal, a side of nước chấm, a Vietnamese dipping sauce, is provided, allowing diners to adjust the flavor to their liking.

Ingredients (serves 4-6):

• 4 cups broken rice
• 6 pork chops or pork shoulder steaks
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon sesame oil
• 4 tablespoons vegetable oil
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 cup pickled daikon radish
• Fresh cilantro and mint leaves for garnish
• 4 tablespoons nước chấm (Vietnamese dipping sauce)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine fish sauce, soy sauce, sugar, honey, minced garlic, black pepper, sesame oil, and vegetable oil. Mix well until the sugar dissolves to create a smooth marinade.
2. Marinate the Pork: Place the pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Cook the Rice: Rinse the broken rice under cold water until the water runs clear. In a rice cooker or pot, cook the rice according to package instructions, using the appropriate water-to-rice ratio.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing excess to drip off. Grill the pork for about 4-5 minutes on each side, or until cooked through and nicely charred. Let the meat rest for a few minutes before slicing.
5. Assemble the Dish: On each serving plate, place a portion of cooked broken rice. Arrange slices of grilled pork on top. Add a side of sliced cucumber, julienned carrot, and pickled daikon radish. Garnish with fresh cilantro and mint leaves.
6. Serve: Serve the dish with a small bowl of nước chấm on the side for dipping or drizzling over the rice and pork.

Extra Tips:

When preparing Cơm Tấm, the quality of the marinade greatly impacts the dish’s flavor. Consider adjusting the sweetness or saltiness to suit your taste preferences.

If you don’t have access to a grill, you can also cook the pork in a hot skillet or oven broiler. For an authentic touch, serve with a fried egg on top of each plate.

To enhance the dish further, consider adding a side of fresh herbs or pickled vegetables to provide a revitalizing contrast to the savory pork.

Canh Chua: Vietnamese Sweet and Sour Soup

Canh Chua is a quintessential Vietnamese dish known for its delicate balance of flavors that combine sweet, sour, and savory notes. This delightful soup is traditionally made with fish, but variations with shrimp, chicken, or even a vegetarian version are also popular.

Originating from the Mekong Delta region, Canh Chua is an excellent representation of the fresh and vibrant ingredients that characterize Vietnamese cuisine. The soup is often enjoyed during family gatherings and can be served as a light main course or a revitalizing appetizer.

The key to a delicious Canh Chua lies in its broth, which is typically made with tamarind paste for its tangy flavor, pineapple for sweetness, and tomato for both acidity and color. It’s enriched with a variety of vegetables such as okra, bean sprouts, and fresh herbs like cilantro and Thai basil, which add layers of aroma and texture.

To enhance the umami flavor, fish sauce is used, giving the soup its characteristic depth. This recipe will guide you through making Canh Chua for 4-6 people, perfect for a family meal or a small gathering.

Ingredients (Serving Size: 4-6 People)

• 1 pound of fish fillets (such as catfish or tilapia), cut into chunks
• 4 cups of water or fish stock
• 1 tablespoon of tamarind paste
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 1 cup of pineapple chunks
• 2 tomatoes, cut into wedges
• 1 cup of sliced okra
• 1 cup of bean sprouts
• 2 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 1/4 cup of chopped cilantro
• 1/4 cup of fresh Thai basil leaves
• 2 scallions, chopped
• 1-2 bird’s eye chilies, sliced (optional)
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the water or fish stock to the pot and bring to a boil.
2. Flavor the Broth: Stir in the tamarind paste, fish sauce, and sugar. Add the pineapple chunks and tomato wedges, and let them simmer in the broth for about 5 minutes to release their flavors.
3. Cook the Fish: Gently add the fish chunks into the pot. Allow the soup to return to a gentle simmer, cooking the fish until it’s opaque and cooked through, approximately 5-7 minutes.
4. Add Vegetables: Add the sliced okra to the soup and cook for another 3-4 minutes, or until the okra is tender.
5. Final Touches: Add the bean sprouts, chopped scallions, cilantro, and Thai basil to the pot. Stir well and adjust the seasoning with salt and pepper to taste. If using, add the sliced chilies for extra heat.
6. Serve: Ladle the soup into bowls, ensuring each serving has a generous amount of fish, vegetables, and broth. Garnish with additional cilantro and Thai basil if desired.

Extra Tips

To enhance the depth of the broth, consider adding a few slices of ginger or lemongrass while simmering. For a vegetarian version, replace the fish and fish sauce with tofu and soy sauce.

If you prefer a more pronounced sourness, adjust the amount of tamarind paste to suit your taste. To make the soup even more authentic, serve it with a side of steamed rice.

Bánh Cuốn: Steamed Rice Rolls

Bánh Cuốn, also known as steamed rice rolls, is a delicate and savory Vietnamese dish that’s perfect for breakfast, lunch, or a light dinner. Originating from Northern Vietnam, Bánh Cuốn is known for its thin, translucent rice sheets filled with a flavorful mixture of ground pork and wood ear mushrooms.

These rolls are typically served with a side of fresh herbs, slices of Vietnamese pork sausage (chả lụa), and a tangy fish sauce dipping sauce called nước chấm. The light and invigorating nature of Bánh Cuốn make it an ideal dish for those looking to explore authentic Vietnamese flavors.

The key to making perfect Bánh Cuốn is mastering the technique of creating the delicate rice crepe. The rice batter is steamed to achieve a smooth and slightly elastic texture, which is then carefully filled and rolled with the savory filling.

While it may seem intimidating at first, with a little practice, anyone can master the art of making Bánh Cuốn at home. This recipe will guide you through the process step-by-step, making sure that you can enjoy this delightful dish with your family or friends. This recipe serves 4-6 people.

Ingredients:

• 2 cups rice flour
• 3 tablespoons tapioca starch
• 1/2 teaspoon salt
• 3 cups water
• 2 tablespoons vegetable oil
• 300 grams ground pork
• 1 cup wood ear mushrooms, soaked and chopped
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Fresh herbs (such as cilantro, mint, and basil)
• Vietnamese pork sausage (chả lụa), sliced
• Nước chấm dipping sauce

Cooking Instructions:

1. Prepare the Batter: In a large bowl, combine rice flour, tapioca starch, and salt. Gradually add water while stirring to form a smooth, lump-free batter. Let the batter rest for at least 30 minutes.
2. Make the Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute. Add ground pork, wood ear mushrooms, fish sauce, and sugar, cooking until the pork is fully cooked and the mixture is fragrant. Set aside.
3. Steam the Rice Sheets: Prepare a steamer or large pot with a steaming rack. Lightly oil a non-stick pan and heat it over medium heat. Pour a thin layer of batter into the pan, tilting to spread evenly. Cover and steam for about 1-2 minutes until the crepe becomes translucent. Carefully remove the crepe using a spatula and place it on a greased plate.
4. Assemble the Rolls: Spoon a small amount of the filling onto the center of each rice sheet. Gently fold over the sides and roll to encase the filling. Repeat with remaining batter and filling.
5. Serve: Arrange the Bánh Cuốn on a platter. Garnish with fresh herbs and slices of Vietnamese pork sausage. Serve with nước chấm dipping sauce on the side.

Extra Tips:

When making Bánh Cuốn, make sure the batter is well-rested as this helps in achieving the right consistency for the rice sheets. If the batter is too thick, you can add a little more water.

The key is to pour just enough batter to cover the surface of the pan thinly. If you don’t have a steamer, you can use a regular non-stick pan with a lid, just make sure the pan is well-greased to prevent sticking.

With practice, you’ll develop the technique of spreading the batter and rolling the crepes seamlessly. Enjoy experimenting with different fillings and accompaniments to suit your taste!

Bò Kho: Vietnamese Beef Stew

Bò Kho is a flavorful and aromatic Vietnamese beef stew that combines the richness of tender beef with the vibrant spices and herbs typical of Vietnamese cuisine. This dish is traditionally served for breakfast, lunch, or dinner, often accompanied by fresh bread or steamed rice. The long, slow simmering process allows the beef to become tender and the flavors to meld together, creating a hearty and comforting meal that captures the essence of Vietnamese home cooking.

The key to a delicious Bò Kho lies in its combination of spices, including star anise, cinnamon, and lemongrass, which infuse the stew with a distinct fragrance and depth of flavor. Carrots and onions add sweetness and texture, while fish sauce and soy sauce provide a savory umami richness. Whether enjoyed on a cold day or as a special weekend meal, Bò Kho is certain to warm the soul and satisfy any craving for a taste of Vietnam.

Ingredients (for 4-6 people):

• 2 lbs beef brisket or chuck, cut into large cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks lemongrass, cut into 4-inch pieces and smashed
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 star anise pods
• 1 cinnamon stick
• 4 cups beef broth
• 3 carrots, peeled and cut into chunks
• 2 tablespoons cornstarch, mixed with 2 tablespoons water
• Fresh cilantro, chopped (for garnish)
• Fresh Thai basil, chopped (for garnish)
• Lime wedges (for serving)
• French baguette or steamed rice (for serving)

Cooking Instructions:

1. Prepare the Beef: Begin by cutting the beef into large cubes. Pat dry with paper towels to remove excess moisture. This helps the beef brown better when searing.
2. Brown the Beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and sear them on all sides until browned. Remove the beef from the pot and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and lemongrass, and continue to sauté for another 2 minutes, making sure the garlic doesn’t burn.
4. Add Tomato Paste and Spices: Stir in the tomato paste, fish sauce, soy sauce, sugar, salt, and black pepper. Add the star anise and cinnamon stick, and cook for 1-2 minutes to release their aromas.
5. Simmer the Beef: Return the beef cubes to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is tender.
6. Add Vegetables: Add the carrot chunks to the pot during the last 30 minutes of cooking. This guarantees they’re tender but not mushy.
7. Thicken the Stew: If you prefer a thicker stew, stir in the cornstarch slurry (cornstarch mixed with water) during the last 10 minutes of cooking and let it simmer until the stew reaches your desired consistency.
8. Garnish and Serve: Once the stew is done, remove the lemongrass, star anise, and cinnamon stick. Ladle the Bò Kho into bowls and garnish with fresh cilantro and Thai basil. Serve with lime wedges and your choice of French baguette or steamed rice.

Extra Tips:

To enhance the flavor, consider marinating the beef with some of the spices and sauces a few hours or overnight before cooking. If you prefer a spicier version, add a few slices of fresh chili or a teaspoon of chili paste to the stew.

For a more authentic touch, try using cassia bark instead of cinnamon and adjust the amount of fish sauce and soy sauce according to your taste preference. Remember, Bò Kho is best enjoyed fresh, but it can also be refrigerated and reheated, allowing the flavors to deepen and develop even more.

Gà Nướng: Vietnamese Grilled Chicken

Gà Nướng, or Vietnamese Grilled Chicken, is a tantalizing dish that captures the vibrant flavors of Vietnam. This dish is known for its succulent, marinated chicken that’s grilled to perfection, offering a smoky and aromatic experience. The marinade, a blend of fish sauce, garlic, sugar, and lemongrass, infuses the chicken with a rich and savory taste, while the grilling process adds a delightful char and depth of flavor.

Gà Nướng can be enjoyed as a main course, accompanied by a side of steamed rice or fresh vegetables, making it a perfect centerpiece for any meal. This recipe for Gà Nướng serves 4-6 people, making it ideal for family dinners or gatherings with friends. The preparation involves marinating the chicken for a few hours to guarantee it absorbs all the delightful flavors, followed by grilling it to achieve a crispy and juicy result. The dish is easy to make and doesn’t require extensive cooking skills, allowing anyone to bring a taste of Vietnam into their kitchen.

Ingredients:

• 4-6 chicken thighs or drumsticks
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1 lime, cut into wedges
• Fresh herbs (such as cilantro or mint) for garnish

Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the fish sauce, soy sauce, sugar, minced garlic, chopped lemongrass, vegetable oil, and black pepper. Mix well until the sugar is dissolved and the ingredients are thoroughly combined.
2. Marinate the Chicken: Place the chicken thighs or drumsticks in the bowl with the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate the meat thoroughly.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing and covered with a light layer of ash.
4. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the chicken is cooked through and has a golden brown color with charred edges. Use a meat thermometer to guarantee the internal temperature reaches 165°F (74°C).
5. Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve hot, garnished with fresh herbs and lime wedges. Pair with steamed rice or a fresh salad for a complete meal.

Extra Tips: To enhance the flavor, consider adding a splash of lime juice to the marinade for a tangy twist. If you don’t have a grill, you can also use an oven or stovetop grill pan. For an oven, broil the chicken on high for about 10-15 minutes on each side, watching closely to avoid burning.

Adjust the sweetness and saltiness of the marinade to your preference, and remember that allowing the chicken to marinate overnight will result in a more intense flavor.