12 Hearty High Protein Vietnamese Recipes for Nourishing Plates That Keep You Full

I’m always drawn to the vibrant flavors of Vietnamese cuisine, especially the high-protein dishes that truly satisfy. There’s nothing like the fragrant steam from a bowl of aromatic Pho with Chicken or the satisfying crunch of a savory Beef Banh Mi. Each bite celebrates fresh ingredients and careful preparation. Just when you think you’ve tasted it all, there’s always a new culinary adventure to explore. Let’s discover some hearty high-protein Vietnamese recipes that will leave you feeling nourished and full.

Aromatic Pho With Chicken

Aromatic Pho with Chicken is a quintessential Vietnamese dish, celebrated for its fragrant broth and delicate balance of flavors. This high-protein meal is perfect for those looking for a hearty yet healthy option. The key to this dish is the slow-cooked broth, which is infused with a variety of spices such as star anise, cloves, and cinnamon, giving it a distinct and enchanting aroma. The tender chicken, fresh herbs, and rice noodles complete this comforting bowl, making it perfect for any meal of the day.

The beauty of Pho lies in its simplicity and the ability to customize it to your liking. Traditionally served with a side of bean sprouts, lime wedges, fresh basil, and jalapeños, each diner can adjust the flavors and spice levels according to their preference. The combination of the rich broth, succulent chicken, and fresh toppings creates a harmonious balance that’s both satisfying and nourishing.

Whether you’re new to Vietnamese cuisine or a seasoned enthusiast, Aromatic Pho with Chicken is a must-try dish that will surely become a favorite in your culinary repertoire.

Ingredients for 4-6 servings:

• 2 pounds of chicken thighs or breasts
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 3 quarts of water
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 cinnamon stick
• 4 star anise
• 4 cloves
• 1 pound rice noodles
• 1 cup fresh bean sprouts
• 1 bunch fresh basil
• 1 bunch fresh cilantro
• 4 green onions, sliced
• 2 limes, cut into wedges
• 2 jalapeños, sliced
• Hoisin sauce (optional)
• Sriracha (optional)

Cooking Instructions:

1. Prepare the Broth: In a large pot, char the onion and ginger slices over high heat until slightly blackened. Add the chicken, water, fish sauce, sugar, salt, cinnamon stick, star anise, and cloves. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours. Skim off any foam that rises to the surface to keep the broth clear.
2. Cook the Chicken: After simmering, carefully remove the chicken from the pot. Let it cool slightly, then shred the chicken into bite-sized pieces. Strain the broth through a fine-mesh sieve into another pot to remove the solids, leaving you with a clear, fragrant broth.
3. Prepare the Noodles: While the broth is simmering, soak the rice noodles in warm water for 30 minutes. Once softened, cook them according to the package instructions, then drain and rinse with cold water to stop the cooking process.
4. Assemble the Pho: Divide the cooked noodles among serving bowls. Top with shredded chicken. Pour the hot broth over the noodles and chicken to warm them through.
5. Garnish and Serve: Garnish each bowl with bean sprouts, basil, cilantro, and green onions. Serve with lime wedges and jalapeño slices on the side. Offer hoisin sauce and Sriracha for those who want to add extra flavor and spice.

Extra Tips:

For the best flavor, try using a mix of chicken bones and meat when making the broth. This will enhance the richness and depth of the flavor. If you have time, prepare the broth a day in advance and refrigerate it overnight. This allows the flavors to meld and makes it easier to skim off any excess fat from the surface before reheating.

Finally, don’t rush the simmering process, as a long, slow simmer is what develops the complex flavors that make Pho so special.

Savory Beef Banh Mi

Savory Beef Banh Mi is a delightful Vietnamese sandwich that combines tender slices of marinated beef with a medley of fresh vegetables, herbs, and a crusty baguette. This high-protein dish is perfect for a hearty lunch or dinner, offering a burst of flavors and textures. The seasoned beef, infused with traditional Vietnamese spices, is balanced by the crispness of pickled vegetables and the freshness of cilantro and jalapeños, all encased in a crunchy baguette.

Banh Mi, a staple in Vietnamese cuisine, is known for its unique blend of French and Vietnamese flavors, reflecting the country’s colonial history. The Savory Beef Banh Mi takes this classic dish up a notch by focusing on protein-rich beef to satisfy your hunger while providing nutritional benefits.

Whether you’re familiar with Vietnamese food or trying it for the first time, this recipe is sure to impress with its rich flavors and satisfying ingredients.

Ingredients for 4-6 servings:

• 1 pound beef sirloin or flank steak
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 French baguette, split lengthwise
• 1 cup pickled carrots and daikon
• 1 cucumber, sliced
• 1 jalapeño, thinly sliced
• Fresh cilantro leaves
• 1/2 cup mayonnaise
• 2 tablespoons hoisin sauce

Cooking Instructions:

1. Marinate the Beef: In a mixing bowl, combine soy sauce, fish sauce, sugar, minced garlic, and black pepper. Mix well to dissolve the sugar. Add the beef slices to the marinade, making certain they’re evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse into the meat.
2. Prepare the Vegetables: While the beef is marinating, slice the cucumber and jalapeño, and prepare the pickled carrots and daikon. Set aside.
3. Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated beef slices. Cook for 2-3 minutes on each side, or until the beef is browned and cooked to your desired level of doneness. Remove from heat and set aside.
4. Assemble the Banh Mi: Spread mayonnaise evenly on both halves of the baguette. Drizzle hoisin sauce over the mayonnaise. Layer the cooked beef slices onto the bottom half of the baguette, then top with pickled carrots and daikon, cucumber slices, jalapeño slices, and fresh cilantro leaves.
5. Serve: Close the sandwich with the top half of the baguette. Cut the Banh Mi into individual servings and serve immediately.

Extra Tips: For an extra burst of flavor, consider adding a splash of lime juice or a sprinkle of crushed peanuts to the sandwich before serving. If you prefer a less spicy version, remove the seeds from the jalapeños or substitute with a milder pepper. Confirm the baguette is fresh and crispy for the best texture contrast. To make your Banh Mi even more authentic, try making your own pickled vegetables at home for a personalized touch.

Zesty Lemongrass Chicken

Zesty Lemongrass Chicken is a flavorful Vietnamese dish that combines the aromatic essence of lemongrass with the savory goodness of tender chicken. This high-protein meal is perfect for those looking to enjoy a nutritious and satisfying dish. The combination of lemongrass, garlic, and chili creates a tantalizing aroma that will fill your kitchen and entice your taste buds.

Often served with a side of jasmine rice or fresh vegetables, this dish captures the essence of Vietnamese cuisine with its bold flavors and vibrant colors.

The marination process is key to infusing the chicken with the rich flavors of lemongrass and spices. When cooked, the chicken remains juicy and tender, while the caramelized exterior adds a delightful crunch. This recipe isn’t only delicious but also simple to prepare, making it an ideal choice for both weeknight dinners and special occasions.

Follow these easy steps to create a memorable dish that will impress your family and friends.

Ingredients (serves 4-6):

• 6 boneless, skinless chicken thighs
• 3 stalks of fresh lemongrass, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of brown sugar
• 1 teaspoon of ground black pepper
• 1 teaspoon of chili flakes (optional)
• 2 tablespoons of vegetable oil
• 1 lime, sliced into wedges (for garnish)
• Fresh cilantro leaves (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, ground black pepper, and chili flakes. Mix well to guarantee all the ingredients are thoroughly combined.
2. Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for the best results.
3. Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Swirl the pan to evenly distribute the oil.
4. Cook the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Carefully place the chicken thighs in the hot skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a golden-brown crust.
5. Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for a few minutes. This allows the juices to redistribute, guaranteeing each bite is juicy and flavorful.
6. Serve: Slice the chicken into strips and arrange them on a serving platter. Garnish with lime wedges and fresh cilantro leaves. Serve immediately with jasmine rice or your favorite side dish.

Extra Tips:

To enhance the flavor of the Zesty Lemongrass Chicken, consider pounding the lemongrass stalks with a mallet before chopping. This releases more of the aromatic oils, intensifying the lemongrass flavor.

If you prefer a spicier dish, feel free to add more chili flakes or include fresh chili peppers in the marinade. Additionally, using a non-stick skillet can help achieve a perfect sear without the chicken sticking to the pan.

Remember to allow the chicken to rest before slicing to guarantee maximum juiciness.

Flavorful Bun Cha

Bun Cha is a traditional Vietnamese dish that’s both delicious and high in protein, making it a perfect meal for those looking to maintain a protein-rich diet. Originating from the bustling streets of Hanoi, this dish features succulent grilled pork patties and slices served with vermicelli noodles, fresh herbs, and a tangy dipping sauce. The combination of savory, sweet, and sour flavors makes each bite a delightful experience.

Preparing Bun Cha at home allows you to customize the flavors and adjust the protein content to suit your dietary needs. To achieve the authentic taste of Bun Cha, it’s important to marinate the pork well in advance. This guarantees that the meat is infused with the wonderful flavors of garlic, shallots, and fish sauce.

The accompanying dipping sauce is essential to the dish, providing a balance of flavors that complements the grilled pork and fresh herbs. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.

Ingredients:

• 1 lb ground pork
• 1/2 lb pork belly, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 package of vermicelli noodles
• Fresh herbs (cilantro, mint, Thai basil)
• Lettuce leaves
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1 red chili, sliced
• 1 lime, juiced
• 1/4 cup rice vinegar
• 2 tablespoons sugar (for sauce)
• 1/4 cup fish sauce (for sauce)
• 1/2 cup water

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine ground pork, sliced pork belly, fish sauce, sugar, minced garlic, chopped shallots, and black pepper. Mix well and let marinate for at least 1 hour, or overnight for best results.
2. Prepare the Dipping Sauce: In a small bowl, mix lime juice, rice vinegar, sugar, fish sauce, and water. Stir until sugar dissolves. Add sliced red chili to the sauce for an extra kick.
3. Cook the Noodles: Boil a pot of water and cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
4. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Brush with vegetable oil. Form the marinated ground pork into small patties, about 2 inches in diameter. Grill the patties and sliced pork belly for 3-4 minutes on each side, until cooked through and slightly charred.
5. Assemble the Dish: Arrange vermicelli noodles on a plate and top with grilled pork patties and pork belly slices. Add fresh herbs, lettuce, julienned carrot, and sliced cucumber on the side. Serve with a bowl of dipping sauce.

Extra Tips:

For a more intense flavor, consider letting the pork marinate overnight. This allows the spices and fish sauce to penetrate deeper into the meat.

If you prefer a spicier dipping sauce, add more sliced red chili or a dash of chili garlic sauce. When grilling the pork, make sure your grill or pan is well oiled to prevent sticking.

Finally, feel free to experiment with different herbs to find the combination that best suits your taste.

Spicy Vietnamese Beef Salad

Spicy Vietnamese Beef Salad is a delightful fusion of fresh herbs, crunchy vegetables, and tender beef, all brought together by a tangy and spicy dressing. This dish is perfect for those who crave a healthy yet satisfying meal with a kick of flavor. The contrast of juicy beef, crisp vegetables, and aromatic herbs makes it a rejuvenating yet deeply satisfying salad that can be enjoyed as a main course or a side dish.

This salad isn’t only high in protein but also rich in antioxidants and vitamins, thanks to the abundance of fresh ingredients. The balance of textures and flavors makes it a popular choice for those looking to explore Vietnamese cuisine. Whether you’re serving it for lunch, dinner, or at a gathering, Spicy Vietnamese Beef Salad is sure to impress with its vibrant colors and tantalizing taste.

Ingredients (Serves 4-6):

• 1 pound beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 tablespoon lime juice
• 1 tablespoon chili garlic sauce
• 4 cups mixed greens (such as lettuce, arugula, and watercress)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 1 red chili, thinly sliced (optional)

Cooking Instructions:

1. Marinate the Beef: In a medium bowl, combine the beef slices with 1 tablespoon of vegetable oil, fish sauce, soy sauce, sugar, and black pepper. Mix well and let it marinate for at least 30 minutes. This will infuse the beef with flavor and help tenderize it.
2. Prepare the Dressing: In a small bowl, whisk together lime juice, chili garlic sauce, and the remaining 1 tablespoon of vegetable oil. Adjust the seasoning with more fish sauce or lime juice to taste. Set aside.
3. Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Add the marinated beef slices and cook for about 2-3 minutes on each side until they’re browned and cooked to your desired level of doneness. Remove from heat and let the beef rest for a few minutes before slicing it into bite-sized pieces.
4. Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, mint leaves, and cilantro leaves. Toss gently to mix.
5. Add the Beef: Add the sliced beef to the salad bowl. Drizzle the dressing over the salad and toss everything together until well combined.
6. Garnish and Serve: Sprinkle the salad with chopped peanuts and sliced red chili if using. Serve immediately and enjoy the fresh, spicy flavors.

Extra Tips:

For the best results, use a cut of beef that’s tender and suitable for quick cooking, such as sirloin or flank steak. Make sure to slice the beef against the grain to keep it tender.

If you prefer a milder salad, you can reduce or omit the chili garlic sauce or sliced red chili. The salad can also be adjusted to your taste by adding more fresh herbs or varying the vegetables used, such as adding thinly sliced bell peppers or shredded carrots for extra crunch.

Grilled Pork Spring Rolls

Grilled Pork Spring Rolls are a delightful Vietnamese dish that combines the savory flavors of marinated pork with the fresh crispness of vegetables, all wrapped in delicate rice paper. This dish isn’t only delicious but also high in protein, making it a perfect choice for those looking to maintain a healthy diet while enjoying the rich culinary traditions of Vietnam.

The grilled pork, typically marinated with a blend of fish sauce, garlic, and lemongrass, brings a smoky and aromatic depth to the spring rolls, while the fresh herbs and vegetables add a revitalizing contrast.

These spring rolls are versatile and can be served as a main course or as a delightful appetizer. The key to their perfect execution lies in balancing the flavors and making certain that the pork is grilled to perfection. The dish is often accompanied by a tangy dipping sauce, which complements the rolls beautifully.

Here is a recipe to prepare Grilled Pork Spring Rolls, perfect for serving 4-6 people.

Ingredients

• 1.5 lbs pork shoulder or pork tenderloin
• 2 tablespoons fish sauce
• 3 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon lemongrass, finely chopped
• 1 tablespoon vegetable oil
• 1 package rice paper wrappers
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup lettuce leaves, shredded
• 1/4 cup roasted peanuts, crushed
• 1 package rice vermicelli noodles
• Dipping sauce (nuoc cham): 1/4 cup fish sauce, 1/4 cup lime juice, 2 tablespoons sugar, 2 cloves garlic minced, 1 red chili, finely sliced

Cooking Instructions

1. Marinate the Pork: In a mixing bowl, combine the fish sauce, minced garlic, sugar, soy sauce, lemongrass, and vegetable oil. Slice the pork into thin strips and add to the marinade, making certain each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for a more intense flavor.
2. Prepare Vermicelli Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
3. Grill the Pork: Preheat your grill or a grill pan over medium-high heat. Grill the marinated pork strips for about 2-3 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let them rest for a few minutes before slicing them into smaller pieces.
4. Prepare Vegetables: While the pork is grilling, prepare the vegetables by julienning the cucumber and carrot. Wash the mint, cilantro, and lettuce leaves, and set them aside.
5. Assemble the Spring Rolls: Fill a large bowl with warm water. Dip a rice paper wrapper in the water for a few seconds until it’s pliable. Lay it flat on a clean surface. In the center, place a small amount of grilled pork, a few noodles, julienned vegetables, and herbs. Sprinkle with crushed peanuts. Fold the sides over the filling, then roll tightly from the bottom up.
6. Prepare the Dipping Sauce: In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, and sliced chili. Stir until the sugar dissolves completely.
7. Serve: Serve the spring rolls with the dipping sauce on the side. Enjoy them fresh for the best taste and texture.

Extra Tips

When making Grilled Pork Spring Rolls, the key is to make certain that the rice paper isn’t over-soaked; it should be just soft enough to be pliable but not too sticky.

Additionally, if grilling outdoors, make certain your grill is well-oiled to prevent the pork from sticking. For a vegetarian version, substitute the pork with grilled tofu or mushrooms.

Finally, feel free to adjust the ingredients in the dipping sauce to suit your taste preferences, making it sweeter, spicier, or more tangy as desired.

Tofu and Mushroom Stir-Fry

Experience the delightful flavors of Vietnam with this high-protein Tofu and Mushroom Stir-Fry. This dish combines the earthy textures of mushrooms with the soft, creamy richness of tofu, all brought together with a savory sauce that’s both satisfying and nourishing.

Perfect for vegetarians and those looking to add more plant-based protein to their diet, this recipe is a fantastic option for a quick and healthy weeknight dinner that doesn’t compromise on taste.

The balance of flavors in this dish is achieved by using fresh, high-quality ingredients, and the beauty of this stir-fry lies in its simplicity. The tofu provides a substantial protein boost, while the mushrooms add depth and umami.

The addition of soy sauce, garlic, and fresh herbs enhances the overall taste, making it a truly memorable meal. This recipe serves 4-6 people, making it perfect for family dinners or meal prepping for the week.

Ingredients:

• 400g firm tofu, cubed
• 250g button mushrooms, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegetarian oyster sauce)
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon toasted sesame seeds
• Salt and pepper to taste
• Cooked rice or noodles, to serve

Cooking Instructions:

1. Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Leave it for about 20 minutes, then cut the tofu into cubes.
2. Sauté the Aromatics: Heat one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sliced onion, stirring frequently for about 2 minutes, until they become fragrant and the onion starts to soften.
3. Cook the Tofu: Add the cubed tofu to the pan. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the pan and set aside.
4. Stir-Fry the Vegetables: In the same pan, add another tablespoon of oil if necessary. Add the sliced mushrooms and red bell pepper. Stir-fry for 4-5 minutes until the mushrooms are tender and the bell pepper is slightly charred.
5. Combine and Season: Return the tofu to the pan with the vegetables. Add the soy sauce, oyster sauce, sugar, and sesame oil. Stir everything together to guarantee the tofu and vegetables are well-coated with the sauce. Cook for an additional 2 minutes to allow the flavors to meld together.
6. Finish the Dish: Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro and toasted sesame seeds.
7. Serve: Serve the stir-fry hot over a bed of cooked rice or noodles.

Extra Tips:

For best results, use firm tofu as it holds its shape better during cooking. If you prefer a spicier dish, consider adding a sliced red chili or a teaspoon of chili paste during the cooking process.

Be mindful of the saltiness of your soy and oyster sauces, and adjust seasoning accordingly to suit your taste. Toasted sesame seeds can be prepared by lightly toasting them in a dry pan over medium heat for a few minutes until golden brown—this adds a wonderful nutty flavor to the dish.

Shrimp and Mango Salad

Shrimp and Mango Salad is a revitalizing and high-protein Vietnamese dish that balances the sweetness of ripe mangoes with the savory taste of shrimp. This dish isn’t only vibrant in color but also packed with flavor and nutrients, making it a perfect choice for a light lunch or a rejuvenating dinner.

The combination of fresh vegetables, herbs, and a tangy dressing creates a delightful fusion of textures and tastes that will leave you craving more. This salad is easy to prepare and can be made in under 30 minutes, making it ideal for those who want a quick yet satisfying meal.

The shrimp provide a lean source of protein, while the mango adds a tropical twist to the dish. For a serving size of 4-6 people, you’ll need the following ingredients:

Ingredients:

• 1 pound of large shrimp, peeled and deveined
• 2 ripe mangoes, peeled and sliced into thin strips
• 1 large cucumber, julienned
• 1 red bell pepper, julienned
• 1 cup of bean sprouts
• 1/2 cup of fresh mint leaves
• 1/2 cup of fresh cilantro leaves
• 1/4 cup of roasted peanuts, roughly chopped
• 1 lime, juiced
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 1 tablespoon of rice vinegar
• 1 small red chili, finely sliced (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Shrimp: In a pot of boiling water, cook the shrimp for about 2-3 minutes, or until they turn pink and opaque. Remove from heat, drain, and let them cool slightly.
2. Make the Dressing: In a small bowl, combine the lime juice, fish sauce, sugar, rice vinegar, and red chili (if using). Stir until the sugar is fully dissolved. Adjust the seasoning with salt and pepper to taste.
3. Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, mango slices, cucumber, red bell pepper, and bean sprouts. Pour the dressing over the salad and gently toss to guarantee all ingredients are well-coated.
4. Add Fresh Herbs: Add the fresh mint and cilantro leaves to the salad, mixing them in gently to preserve their delicate texture and flavor.
5. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with the roasted peanuts for an added crunch.

Extra Tips:

To enhance the flavors of your Shrimp and Mango Salad, make sure to use ripe mangoes for their sweetness. If you prefer a spicier kick, add more sliced red chili to the dressing.

For the freshest taste, try to use herbs and vegetables on the same day you prepare the salad. You can also substitute the shrimp with grilled chicken or tofu for a different protein option.

Finally, this salad pairs well with a Vietnamese-inspired iced tea or a light, citrusy beverage. Enjoy!

Vietnamese Egg Meatloaf

This recipe is ideal for serving a group of 4-6 people, making it perfect for family dinners or small gatherings. The recipe is versatile, allowing you to use either ground pork, chicken, or a combination of both, depending on your preference.

With its simple cooking method and wholesome ingredients, Vietnamese Egg Meatloaf is an excellent choice for a high-protein meal that doesn’t compromise on taste.

Ingredients (Serves 4-6)

• 500g ground pork or chicken
• 4 large eggs
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons chopped scallions
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 large eggs (for topping)

Cooking Instructions

1. Prepare the Meat Mixture: In a large mixing bowl, combine the ground pork or chicken, chopped onion, minced garlic, 4 eggs, fish sauce, sugar, salt, black pepper, and cornstarch. Mix thoroughly until all ingredients are well incorporated. The mixture should be smooth and slightly sticky.
2. Prepare the Steamer: Fill a large pot with water and bring it to a boil. Place a steaming rack inside the pot. Confirm that the water level is below the rack. Lightly grease a heatproof dish or a baking pan that fits into your steamer with some vegetable oil.
3. Steam the Meatloaf: Pour the meat mixture into the prepared dish, spreading it out evenly with a spatula. Place the dish on the steaming rack, cover with a lid, and steam over medium heat for about 25-30 minutes, or until the meatloaf is firm and cooked through.
4. Prepare the Egg Topping: While the meatloaf is steaming, beat the remaining 2 eggs in a small bowl with soy sauce and a pinch of salt until well mixed. After the meatloaf is cooked, remove the lid and pour the egg mixture over the top of the meatloaf.
5. Cook the Egg Topping: Return the lid to the pot and steam for an additional 5-7 minutes, or until the egg topping is set and slightly firm to the touch. Remove the dish from the steamer and let it rest for a few minutes before serving.
6. Garnish and Serve: Once the egg topping is set, sprinkle the chopped scallions on top for a burst of color and flavor. Slice the meatloaf into portions and serve hot with steamed rice and your favorite vegetables.

Extra Tips

For the best flavor, allow the meat mixture to marinate for at least 30 minutes before steaming. This helps the spices penetrate the meat thoroughly.

If you prefer a spicier dish, you can add a pinch of chili flakes or finely chopped fresh chili to the meat mixture.

Make sure the steam is consistent throughout the cooking process to guarantee even cooking. If you don’t have a steamer, you can create a makeshift one using a large pot, a heatproof dish, and a rack.

Remember to check the water level in the pot during steaming and add more hot water if necessary to prevent it from drying out.

Garlic Butter Lobster

Garlic Butter Lobster is an indulgent Vietnamese-inspired dish that combines the rich flavors of garlic and butter with the succulent taste of fresh lobster. This high-protein recipe is perfect for a special occasion or a luxurious dinner at home. The key to achieving the perfect texture and flavor is to guarantee that the lobster is cooked to perfection, enhancing its natural sweetness with a luscious garlic butter sauce.

When paired with simple steamed vegetables or a fresh salad, this dish becomes a well-rounded meal that will impress your guests.

Lobster is often seen as a delicacy, and this recipe elevates it with a Vietnamese twist by incorporating elements such as fish sauce and cilantro, which add depth to the flavor profile. The garlic butter sauce is infused with aromatic ingredients that complement the lobster without overpowering its delicate taste. This dish not only satisfies your taste buds but also provides a substantial amount of protein, making it a nutritious choice for those looking to increase their protein intake.

Ingredients (Serving Size: 4-6 people):

• 4 lobster tails (about 6-8 oz each)
• 1 cup unsalted butter
• 6 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Lobster Tails: Start by preheating your oven to 425°F (220°C). Using kitchen shears, carefully cut the top shell of each lobster tail down to the tail fin. Gently pull apart the shell slightly to expose the meat, and lift the meat out of the shell, laying it on top.
2. Make the Garlic Butter Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the fish sauce, lime juice, sugar, salt, and pepper. Let the mixture simmer for another 2 minutes, then remove from heat.
3. Brush the Lobster Tails: Place the prepared lobster tails on a baking sheet. Generously brush the garlic butter sauce over the lobster meat, guaranteeing it’s well coated.
4. Bake the Lobster Tails: Transfer the baking sheet to the preheated oven. Bake for 12-15 minutes, or until the lobster meat is opaque and tender. Be cautious not to overcook, as the meat can become tough.
5. Garnish and Serve: Once the lobster tails are cooked, remove them from the oven and sprinkle with fresh cilantro. Serve immediately with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

When preparing Garlic Butter Lobster, it’s vital to select fresh lobster tails for the best flavor and texture. If you can, purchase them from a reputable seafood market.

To enhance the dish, consider pairing it with a light, crisp white wine like Sauvignon Blanc or a dry Riesling, which complements the rich, buttery flavors. Additionally, if you prefer a spicier kick, you can add a pinch of red pepper flakes to the garlic butter sauce.

Sweet and Sour Fish Soup

Sweet and Sour Fish Soup, or “Canh Chua Ca,” is a beloved Vietnamese dish that perfectly balances tangy and savory flavors, offering a revitalizing and aromatic experience. This traditional soup is often associated with the southern regions of Vietnam, where its light and zesty broth is enjoyed especially during hot weather.

It features tender pieces of fish complemented by fresh vegetables and fragrant herbs, creating a nutritious meal that’s both satisfying and healthful. Rich in protein from the fish and packed with vitamins from the vegetables, this soup is a delicious way to enjoy a high-protein Vietnamese meal.

This delightful soup is characterized by its use of tamarind, which imparts the signature sourness, balanced by the sweetness of pineapple. Aromatic herbs such as cilantro and Thai basil elevate the flavor profile, while tomatoes and bean sprouts add freshness and texture.

With its vibrant ingredients and comforting qualities, Sweet and Sour Fish Soup isn’t only a feast for the taste buds but also a visual delight. It’s perfect for a family meal or a gathering with friends, serving 4-6 people.

Ingredients for 4-6 servings:

• 1 lb (450g) white fish fillets (such as catfish, tilapia, or sea bass)
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon tamarind paste
• 6 cups water or fish stock
• 2 medium tomatoes, cut into wedges
• 1/2 fresh pineapple, cut into chunks
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup bean sprouts
• 2-3 okra, sliced
• 1 cup fresh herbs (cilantro, Thai basil)
• 2-3 Thai bird chilies, sliced (optional)
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Fish: Start by slicing the fish fillets into bite-sized pieces. Season them with a pinch of salt and pepper, 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, and sauté until the onion becomes translucent and fragrant.
3. Build the Broth: Add the tamarind paste to the pot, followed by the water or fish stock. Stir well to dissolve the tamarind paste into the liquid. Bring the mixture to a gentle boil.
4. Add Vegetables and Seasonings: Once boiling, add the tomato wedges, pineapple chunks, fish sauce, sugar, salt, and pepper to the pot. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld.
5. Cook the Fish: Gently place the seasoned fish pieces into the simmering broth. Let them cook for about 5-7 minutes or until the fish is cooked through and opaque.
6. Finish with Fresh Ingredients: Add the bean sprouts and okra to the soup, cooking for an additional 2 minutes. Stir in the fresh herbs and sliced Thai bird chilies, if using, just before removing the pot from heat.
7. Serve: Ladle the soup into bowls and serve hot, garnished with extra fresh herbs and lime wedges on the side for squeezing.

Extra Tips:

When making Sweet and Sour Fish Soup, consider using fresh and high-quality fish to guarantee the best flavor and texture. The type of fish you choose can vary depending on your preference, but white-fleshed fish with a mild flavor work best.

Adjust the level of sourness and sweetness by adding more or less tamarind paste and sugar to suit your taste. If you prefer a spicier soup, increase the number of Thai bird chilies.

Remember that fresh herbs are integral to the dish, so use them generously to enhance the soup’s aromatic qualities. Finally, for an authentic experience, serve the soup with steamed jasmine rice.

Crispy Vietnamese Pancakes With Pork

Crispy Vietnamese Pancakes, or “Bánh Xèo,” are a delightful dish that marries the textures of crispy pancakes with savory fillings. Originating from Vietnam, these pancakes are traditionally made with a rice flour batter, filled with a combination of pork, shrimp, and bean sprouts, and served with fresh herbs and dipping sauce. This recipe focuses on creating a high-protein version by emphasizing the pork filling, which complements the crunchy pancake exterior and aromatic herbs.

The dish is a perfect balance of flavors and textures, making it a popular choice for both casual meals and special occasions. When making Crispy Vietnamese Pancakes With Pork, it’s crucial to get the batter crispy and the filling flavorful, so each bite is a burst of Vietnamese culinary magic. The dish is best served hot, straight from the pan, with a side of fresh greens and a tangy dipping sauce to enhance its deliciousness.

Ingredients (Serving Size: 4-6 people):

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 3/4 cups coconut milk
• 1/4 cup water
• 1/2 pound pork belly, thinly sliced
• 1/2 pound shrimp, peeled and deveined
• 2 cups bean sprouts
• 1 cup green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• Vegetable oil for frying
• Fresh herbs (mint, basil, and cilantro)
• Lettuce leaves for wrapping
• Vietnamese dipping sauce (Nuoc Cham)

Cooking Instructions:

1. Prepare the Batter: In a mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Gradually add coconut milk and water, stirring until you achieve a smooth, lump-free batter. Let it rest for at least 30 minutes to an hour.
2. Cook the Pork and Shrimp: Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant. Add the sliced pork belly and cook until it starts to brown. Add the shrimp, fish sauce, and sugar. Stir-fry until the shrimp turns pink and the pork is fully cooked. Remove the filling from the pan and set aside.
3. Make the Pancakes: In the same skillet, add a bit more oil if needed and pour a thin layer of batter, swirling the pan to cover the entire surface. Allow the batter to crisp up around the edges for 3-4 minutes.
4. Add the Filling: Place a portion of the cooked pork and shrimp mixture on one half of the pancake, add a small handful of bean sprouts and green onions. Fold the pancake over to cover the filling.
5. Complete Cooking: Let the pancake cook for another 2-3 minutes until golden and crispy. Transfer to a plate and repeat the process with the remaining batter and filling.
6. Serve: Serve the crispy pancakes with fresh herbs and lettuce leaves on the side. Enjoy them wrapped in lettuce with herbs and dipped in the Vietnamese dipping sauce.

Extra Tips:

To guarantee your pancakes are extra crispy, make sure the batter is thin and evenly coats the pan. Adjust the consistency with a little more water if necessary. Use a non-stick skillet for easier handling and flipping of the pancakes.

For the dipping sauce, you can adjust the sweetness, sourness, and spiciness to your preference by adding more sugar, lime juice, or chili. Wrapping the pancakes in lettuce not only adds freshness but also makes them easier to eat with your hands. Enjoy experimenting with additional fillings or variations to suit your taste.