14 Quick Vietnamese Lunch Recipes for Mid-Day Bites Packed With Flavor

When lunchtime comes around and you’re yearning for something more than the usual, Vietnamese recipes are here to add a burst of flavor and freshness to your day. Picture the perfect bánh mì, with savory grilled lemongrass chicken and crunchy vegetables. Or maybe the comforting aroma of pho ga is more your style. Ready to turn your midday meals into a tasty adventure? Let’s explore some quick Vietnamese recipes that are sure to delight your taste buds.

Bánh Mì With Grilled Lemongrass Chicken

Bánh Mì With Grilled Lemongrass Chicken is a flavorful Vietnamese sandwich that combines the savory taste of marinated lemongrass chicken with the crunch of fresh vegetables, all nestled within a crispy baguette. This dish is a perfect choice for a satisfying lunch, offering a delightful mix of textures and flavors that are sure to impress.

The key to this recipe is in the marinade, which infuses the chicken with the aromatic essence of lemongrass, garlic, and other traditional Vietnamese seasonings, resulting in a juicy and tender grilled delight.

To create an authentic Bánh Mì experience, the sandwich is completed with a variety of fresh and pickled vegetables, a spread of mayonnaise, and a hint of heat from sliced chilies. The balance between the savory grilled chicken, the tanginess of pickled vegetables, and the soft yet crispy baguette makes this dish a favorite among Vietnamese cuisine enthusiasts.

Whether you’re preparing it for a family meal or as part of a larger gathering, this recipe for Bánh Mì With Grilled Lemongrass Chicken is sure to be a hit.

Ingredients for 4-6 servings:

4-6 boneless, skinless chicken thighs
3 tablespoons lemongrass, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon ground black pepper
4-6 Vietnamese baguettes
1 cup mayonnaise
1 cup pickled carrots and daikon radish
1 cucumber, sliced thinly
Fresh cilantro sprigs
1-2 fresh red chilies, sliced
1 tablespoon lime juice
Salt to taste

Cooking Instructions:

Prepare the Marinade: In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, soy sauce, fish sauce, sugar, vegetable oil, ground black pepper, and a pinch of salt. Mix well to create a fragrant marinade.
Marinate the Chicken: Place the chicken thighs into the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Once hot, grill the marinated chicken thighs for about 6-8 minutes on each side, or until fully cooked and charred to your liking. Remove from the grill and let rest for a few minutes before slicing into thin strips.
Prepare the Baguettes: While the chicken is resting, warm the Vietnamese baguettes in the oven at 350°F (175°C) for about 5 minutes, or until crispy on the outside.
Assemble the Bánh Mì: Slice the warmed baguettes lengthwise. Spread a generous layer of mayonnaise on one side. Layer the sliced grilled chicken, pickled carrots and daikon, cucumber slices, and fresh cilantro. Add a few slices of fresh red chilies for heat if desired.
Finish with Lime Juice: Drizzle a bit of lime juice over the filling for an added zing before closing the sandwich.

Extra Tips:

For an extra authentic touch, consider making your own pickled carrots and daikon by soaking julienned vegetables in a mixture of vinegar, sugar, and salt for at least an hour.

You can also adjust the level of spice by varying the amount of fresh chilies used, or by adding a dash of sriracha to the mayonnaise spread.

Finally, if Vietnamese baguettes aren’t available, a good quality French baguette will serve as a suitable substitute. Enjoy your delicious homemade Bánh Mì With Grilled Lemongrass Chicken!

Quick and Easy Pho Ga (Chicken Pho)

Quick and Easy Pho Ga, or Chicken Pho, is a delicious and comforting Vietnamese soup that can be prepared in a fraction of the time it takes to make traditional pho. This simplified version uses store-bought chicken broth to cut down on cooking time while still delivering the aromatic and savory flavors that pho is known for.

Perfect for a satisfying lunch, this dish is light yet filling, combining tender chicken, fragrant herbs, and silky rice noodles in a savory broth. Pho Ga is a versatile dish that can be customized with a variety of toppings and condiments according to personal preference.

While the traditional garnishes include bean sprouts, fresh herbs, lime, and chili slices, you can also add hoisin sauce, sriracha, or fish sauce for an extra punch of flavor. This recipe is designed to serve 4-6 people, making it ideal for a family lunch or a gathering with friends.

Whether you’re new to making pho or looking for a quick meal option, this recipe will guide you through creating a satisfying bowl of Chicken Pho in less than an hour.

Ingredients for 4-6 servings:

1 1/2 pounds of boneless, skinless chicken thighs
8 cups of chicken broth
1 large onion, peeled and halved
3-inch piece of ginger, sliced
4 ounces of rice noodles
2 tablespoons of fish sauce
1 tablespoon of sugar
1 teaspoon of salt
Fresh cilantro leaves
Fresh basil leaves
Bean sprouts
Lime wedges
Sliced green onions
Sliced red chili peppers
Hoisin sauce (optional)
Sriracha (optional)

Cooking Instructions:

Prepare the Aromatics: Begin by charring the onion and ginger. Place them directly on a gas burner or under a broiler until they’re slightly blackened and fragrant. This step enhances the depth of flavor in the broth.
Cook the Chicken: In a large pot, bring the chicken broth to a boil. Add the charred onion, ginger, chicken thighs, fish sauce, sugar, and salt. Reduce the heat and let it simmer for about 20 minutes until the chicken is cooked through.
Soak the Noodles: While the chicken is cooking, soak the rice noodles in warm water for about 10-15 minutes until they’re soft. Drain and set aside.
Shred the Chicken: Once the chicken is cooked, remove it from the broth and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces.
Assemble the Pho: Divide the soaked noodles among bowls. Top each bowl with shredded chicken. Ladle the hot broth over the noodles and chicken, ensuring each bowl is filled generously.
Add Toppings: Garnish each bowl with fresh cilantro, basil, bean sprouts, green onions, and chili peppers. Serve with lime wedges on the side. Allow diners to add hoisin sauce and sriracha as desired for additional flavor.

Extra Tips:

For an authentic taste, try to use fresh herbs and high-quality chicken broth. If time allows, simmer homemade broth using chicken bones for a more flavorful base.

Adjust the seasoning to your taste—if you prefer a sweeter broth, add a bit more sugar, or more fish sauce for saltiness. Cooking the noodles separately from the broth prevents them from becoming too soft.

Finally, don’t skip the step of charring the onion and ginger, as it’s essential for achieving the signature pho flavor.

Classic Vietnamese Egg Roll (Chả Giò)

Chả Giò, also known as Vietnamese Egg Rolls, is a delicious and popular dish that’s often found at Vietnamese gatherings and celebrations. This crispy appetizer is filled with a savory mixture of ground pork, shrimp, and vegetables, all wrapped in rice paper and deep-fried to perfection. The combination of textures and flavors—crisp exterior and succulent filling—makes Chả Giò a delightful treat.

It’s often served with fresh lettuce and herbs, and dipped into a tangy, slightly sweet nước chấm (dipping sauce), enhancing its taste even further.

Vietnamese Egg Rolls are quite versatile, allowing for variations in the filling ingredients based on personal preference or dietary needs. While the traditional recipe calls for pork and shrimp, you can substitute them with chicken, crab meat, or even make a vegetarian version with tofu and mushrooms.

The key is to maintain a balance of flavors and guarantee the rolls are tightly wrapped to prevent them from bursting during frying. This recipe will guide you through making a classic Chả Giò that serves 4-6 people.

Ingredients for 4-6 servings:

1 pound ground pork
1/2 pound shrimp, peeled, deveined, and finely chopped
1 cup shredded carrots
1 cup chopped taro
1/2 cup wood ear mushrooms, soaked and chopped
1/2 cup glass noodles, soaked and cut into short lengths
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
24 sheets rice paper
Vegetable oil for frying

Cooking Instructions:

Prepare the Filling: In a large mixing bowl, combine ground pork, chopped shrimp, shredded carrots, chopped taro, wood ear mushrooms, glass noodles, chopped onion, and minced garlic. Mix well until all ingredients are evenly distributed.
Season the Filling: Add fish sauce, sugar, salt, and black pepper to the mixture. Use your hands or a spatula to mix thoroughly, guaranteeing the seasoning is well incorporated throughout the filling.
Prepare Rice Paper: Fill a shallow dish with warm water. Dip each rice paper sheet briefly into the water to soften it. Lay the softened rice paper on a clean work surface.
Assemble the Rolls: Place about 2 tablespoons of the filling mixture near the bottom edge of the rice paper. Fold the bottom of the paper over the filling, then fold in the sides, and roll up tightly to form a cylinder. Repeat with remaining rice paper and filling.
Fry the Egg Rolls: In a large skillet or deep fryer, heat vegetable oil to about 350°F (175°C). Carefully add the egg rolls in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Serve: Arrange the egg rolls on a platter with fresh lettuce, mint, and cilantro. Serve with nước chấm dipping sauce on the side.

Extra Tips:

For best results, guarantee the filling is tightly wrapped to prevent the rolls from opening during frying. If you’re new to working with rice paper, it may take a few attempts to get the right amount of softness without making them too sticky.

Also, try to maintain a consistent oil temperature to guarantee even frying. If the oil is too hot, the rolls may burn; if too cool, they may become greasy.

Finally, experiment with different herbs and dipping sauces to find your favorite combination and enhance the authentic experience.

Refreshing Gỏi Cuốn (Fresh Spring Rolls)

The beauty of Gỏi Cuốn lies in its versatility and the play of textures. The crispness of the vegetables, the tenderness of the protein, and the chewiness of the rice paper wrapper all contribute to an unforgettable eating experience.

Preparing these rolls can be a fun and interactive process, ideal for a family meal or a gathering with friends. With some simple ingredients and a bit of practice in rolling technique, you can easily bring this delicious Vietnamese dish to your table.

Ingredients for 4-6 servings:

12 rice paper wrappers
200g cooked shrimp, peeled and deveined
200g cooked pork, thinly sliced
100g rice vermicelli noodles
1 large carrot, julienned
1 cucumber, julienned
1 bunch fresh mint leaves
1 bunch fresh cilantro
1 bunch fresh Thai basil
1 head of leafy lettuce, leaves separated
1/2 cup hoisin sauce
1/4 cup smooth peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon sugar
Crushed peanuts (optional, for garnish)

Cooking Instructions:

Prepare the Ingredients: Start by cooking the rice vermicelli noodles according to the package instructions, then drain and rinse them with cold water to stop the cooking process. Set aside. Arrange the shrimp, pork, carrot, cucumber, herbs, and lettuce on a platter for easy assembly.
Make the Dipping Sauce: In a small bowl, combine the hoisin sauce, peanut butter, soy sauce, lime juice, and sugar. Mix until smooth. Adjust the consistency by adding water a tablespoon at a time if needed. Transfer to a serving bowl and top with crushed peanuts, if desired.
Soften the Rice Paper: Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it begins to soften. Lay it flat on a clean, damp kitchen towel or cutting board.
Assemble the Rolls: Place a piece of lettuce on the bottom third of the rice paper, then add a small amount of noodles, some shrimp, pork slices, julienned carrot, cucumber, and a few leaves of each herb. Be careful not to overfill.
Roll the Spring Roll: Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly from the bottom to the top, keeping the roll snug and even. Repeat with the remaining wrappers and fillings.
Serve: Arrange the Gỏi Cuốn on a platter and serve immediately with the prepared dipping sauce on the side.

Extra Tips:

When working with rice paper, it helps to keep a damp cloth or paper towel nearby to prevent sticking. If you’re new to rolling, practice will make perfect; keep the filling minimal initially to avoid tearing the wrapper.

Feel free to customize the fillings based on your preferences or dietary restrictions. For added flavor, consider marinating the pork or shrimp in a simple mix of fish sauce, garlic, and a pinch of sugar before cooking.

Vietnamese Beef Noodle Salad (Bún Bò Xào)

Vietnamese Beef Noodle Salad, known locally as Bún Bò Xào, is a delightful blend of flavors and textures that encapsulates the essence of Vietnamese cuisine. This dish is a reviving and satisfying salad that combines marinated beef stir-fried to perfection with vermicelli noodles, fresh vegetables, and aromatic herbs. The salad is further enhanced with a tangy and savory dressing, offering a perfect balance of sweet, salty, sour, and spicy notes. Ideal for a light lunch or dinner, Bún Bò Xào is both nutritious and filling, making it a beloved choice for those seeking a taste of Vietnam.

Traditionally, the dish is served at room temperature, allowing the flavors to meld beautifully. The beef is typically marinated with a combination of fish sauce, garlic, and sugar, giving it a rich and savory flavor. The accompanying salad consists of crisp lettuce, bean sprouts, cucumbers, and fresh herbs such as mint and cilantro. The noodles serve as a neutral base that soaks up the flavors of the beef and the dressing, creating a harmonious blend in every bite. The concluding touch is a drizzle of nước chấm, a classic Vietnamese dipping sauce that ties all the elements together.

Ingredients (Serves 4-6):

500g beef sirloin or flank steak, thinly sliced
400g rice vermicelli noodles
2 tablespoons fish sauce
2 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons sugar
1 tablespoon vegetable oil
1 head of lettuce, shredded
1 cup bean sprouts
1 cucumber, julienned
1 carrot, julienned
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup roasted peanuts, chopped
1 red chili, thinly sliced
Lime wedges for serving

For the Dressing:

4 tablespoons fish sauce
4 tablespoons lime juice
2 tablespoons sugar
1 clove garlic, minced
1-2 red chilies, sliced

Cooking Instructions:

Marinate the Beef: In a mixing bowl, combine the sliced beef, fish sauce, soy sauce, minced garlic, and sugar. Mix well, confirming all pieces of beef are coated in the marinade. Let it sit for at least 20 minutes to allow the flavors to penetrate the meat.
Prepare the Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside to drain.
Make the Dressing: In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, and sliced chilies. Stir until the sugar is completely dissolved. Adjust seasoning based on your preference for sweetness, saltiness, and heat.
Stir-Fry the Beef: Heat the vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for about 3-4 minutes or until the beef is cooked to your desired doneness. Remove from heat and set aside.
Assemble the Salad: In a large serving bowl, layer the lettuce, cooked vermicelli noodles, bean sprouts, cucumber, carrot, and fresh herbs. Top with the stir-fried beef and sprinkle with chopped peanuts and sliced red chili.
Serve: Drizzle the dressing over the salad just before serving. Serve with lime wedges on the side for extra tang.

Extra Tips:

When selecting the beef, opt for a cut that’s tender and suitable for quick cooking, such as sirloin or flank steak. Confirm your beef slices are thin, as this will help them cook evenly and absorb the marinade better.

For a more authentic flavor, use Vietnamese fish sauce, which tends to have a more pronounced umami taste. If you prefer a less spicy dish, you can reduce the amount of chili in the dressing. Ultimately, feel free to customize the salad with additional vegetables or herbs based on personal preference or seasonal availability.

Savory Bánh Xèo (Vietnamese Crepes)

Savory Bánh Xèo, commonly known as Vietnamese Crepes, is a popular Vietnamese dish that combines crispy rice flour pancakes with a savory filling. These light and crunchy crepes are often filled with a mixture of shrimp, pork, and bean sprouts, providing a delightful contrast of textures and flavors.

Traditionally, Bánh Xèo is served with fresh herbs and a tangy dipping sauce, making it a perfect choice for a vibrant and satisfying lunch.

The key to making perfect Bánh Xèo lies in achieving the right balance between the crispy crepe and the juicy filling. The batter is typically made from a combination of rice flour, coconut milk, turmeric, and water, which gives the crepes their distinctive yellow color and delicate aroma.

The filling, which can be adapted to personal preferences, often includes a mix of protein and vegetables. Served with a side of fresh lettuce and herbs such as mint and cilantro, these crepes offer a revitalizing and delicious experience.

Ingredients (Serves 4-6)

1 cup rice flour
1/4 cup cornstarch
1/2 teaspoon turmeric powder
1 cup coconut milk
1 1/2 cups water
1/2 teaspoon salt
1/4 cup thinly sliced green onions
200g shrimp, peeled and deveined
200g pork belly, thinly sliced
2 cups bean sprouts
1 medium onion, thinly sliced
Fresh lettuce leaves
Fresh herbs (mint, cilantro, and Thai basil)
Cooking oil

Cooking Instructions

Prepare the Batter: In a large bowl, combine rice flour, cornstarch, turmeric powder, coconut milk, water, and salt. Mix well until smooth and lump-free. Stir in the sliced green onions. Let the batter rest for at least 30 minutes to allow the flour to fully absorb the liquid.
Prepare the Filling: In a skillet over medium heat, add a small amount of oil. Sauté the onions until translucent. Add the pork slices and cook until browned. Add the shrimp and cook until they turn pink. Remove from heat and set aside.
Cook the Crepes: Heat a non-stick pan over medium-high heat and add a small amount of oil. Pour a ladle of batter into the pan, swirling it around to form a thin layer. Cook for 2-3 minutes until the edges start to lift and the bottom is golden and crispy.
Add Filling: Place a portion of the pork, shrimp, and onion mixture onto one half of the crepe. Add a handful of bean sprouts. Fold the other half of the crepe over the filling and press gently.
Finish Cooking: Continue cooking for another 2 minutes until the crepe is crisp and the filling is heated through. Remove from the pan and keep warm. Repeat with the remaining batter and filling.
Serve: Serve the Bánh Xèo with fresh lettuce leaves and herbs on the side. To eat, wrap pieces of the crepe in lettuce and herbs, and dip into a tangy dipping sauce.

Extra Tips

For the dipping sauce, you can make a simple nuoc cham by mixing fish sauce with lime juice, sugar, minced garlic, and chili for added flavor.
Verify your pan is well-heated and lightly oiled before adding the batter to prevent sticking and achieve a crispy texture.
Adjust the thickness of the batter with additional water if necessary. The batter should be thin enough to spread easily in the pan.
Feel free to experiment with different fillings such as mushrooms, tofu, or chicken to cater to different dietary preferences.

Fragrant Lemongrass Tofu Stir-Fry

Fragrant Lemongrass Tofu Stir-Fry is a delightful Vietnamese dish that combines the aromatic qualities of lemongrass with the satisfying texture of tofu. This dish is perfect for lunch and is known for its fresh flavors and vibrant colors. The lemongrass imparts a citrusy aroma that pairs beautifully with the mild, slightly nutty flavor of tofu. Perfectly complementing the lemongrass are garlic, chili, and soy sauce, which together create a harmonious balance of sweet, savory, and spicy notes.

This dish isn’t only delicious but also vegetarian, making it a versatile option for various dietary preferences.

This Fragrant Lemongrass Tofu Stir-Fry is quick to prepare, making it an excellent choice for a weekday lunch or a light dinner. The tofu is marinated and then stir-fried to a crisp golden brown, while the lemongrass and other aromatics infuse it with an irresistible fragrance.

You can serve this dish over steamed jasmine rice or alongside a fresh salad for a complete meal. The vibrant colors and enticing aromas will make it a favorite on any table, and its simplicity guarantees that anyone, from novice to experienced cooks, can whip it up with ease.

Ingredients (Serving Size: 4-6 people):

1 block firm tofu (about 14 oz), drained and pressed
3 tablespoons vegetable oil
3 stalks lemongrass, finely chopped
4 cloves garlic, minced
2 red chilies, sliced (adjust to taste)
2 tablespoons soy sauce
1 tablespoon fish sauce (optional, for non-vegetarians)
1 tablespoon sugar
1 tablespoon lime juice
1/4 cup water
2 green onions, chopped
Fresh cilantro, for garnish
Salt and pepper, to taste

Cooking Instructions:

Prepare the Tofu: Cut the drained and pressed tofu into bite-sized cubes. This guarantees that the tofu will absorb the flavors well and cook evenly during the stir-frying process.
Marinate the Tofu: In a bowl, combine soy sauce, fish sauce (if using), sugar, and lime juice. Add the tofu cubes and gently toss to coat. Let it marinate for about 15-20 minutes to allow the flavors to penetrate the tofu.
Prepare Aromatics: While the tofu is marinating, finely chop the lemongrass and mince the garlic. Slice the red chilies and set them aside. These ingredients will form the fragrant base of the stir-fry.
Stir-Fry Tofu: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated tofu pieces and fry until they’re golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
Cook Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the chopped lemongrass, minced garlic, and sliced chilies. Stir-fry for about 2 minutes until the mixture becomes fragrant.
Combine and Finish: Return the tofu to the skillet. Add 1/4 cup of water to deglaze the pan, and stir everything together to guarantee the tofu is coated with the aromatic mixture. Cook for another 2-3 minutes until the liquid reduces slightly.
Garnish and Serve: Add the chopped green onions and toss lightly. Season with salt and pepper to taste. Transfer the stir-fry to a serving dish, garnish with fresh cilantro, and serve immediately over steamed jasmine rice.

Extra Tips:

When preparing the lemongrass, make sure to use only the tender white part at the base as it’s softer and more flavorful.

It’s also important to finely chop the lemongrass to prevent any fibrous texture in the dish. Adjust the amount of chili according to your spice preference; if you prefer a milder dish, remove the seeds from the chilies.

Draining and pressing the tofu before marinating is essential, as it helps the tofu absorb more flavor and achieve a better texture when fried.

Finally, don’t overcrowd the pan when frying the tofu, as this will prevent it from becoming crispy.

Flavorful Vietnamese Pork Meatball Bánh Mì

Vietnamese Pork Meatball Bánh Mì is a delightful fusion of flavors and textures that showcases the best of Vietnamese street food. This sandwich combines juicy, savory pork meatballs with crisp, fresh vegetables and a tangy, spicy sauce, all tucked into a crusty baguette. The balance of sweet, salty, sour, and spicy notes creates a satisfying culinary experience with every bite. Perfect for lunch or a casual dinner, this dish is sure to impress with its layers of flavor and vibrant presentation.

The freshness of the ingredients plays an essential role in making this dish a success. The meatballs are carefully seasoned with traditional Vietnamese spices and herbs, while the pickled vegetables add a rejuvenating crunch. The homemade sauce, often a blend of mayonnaise and chili sauce, ties everything together. A well-chosen baguette with a crisp crust and soft interior is vital to absorb the flavors without becoming soggy. This recipe serves 4-6 people, ensuring everyone gets their fill of this delicious and hearty sandwich.

Ingredients for 4-6 servings:

1.5 lbs ground pork
4 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon vegetable oil
1 baguette, sliced into 4-6 portions
1 cup grated carrots
1 cup sliced cucumber
1 cup fresh cilantro
1/2 cup mayonnaise
2 tablespoons sriracha or chili sauce
1/4 cup rice vinegar
2 tablespoons sugar (for pickling)
1 teaspoon salt (for pickling)

Cooking Instructions:

Prepare the Pickled Vegetables: In a bowl, mix rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Add grated carrots and sliced cucumber, tossing well to coat. Let them marinate for at least 30 minutes to absorb the flavors.
Make the Meatballs: In a large bowl, combine ground pork, minced garlic, fish sauce, 1 tablespoon of sugar, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
Form and Cook the Meatballs: Shape the pork mixture into small balls, roughly 1-1.5 inches in diameter. Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook for about 10-12 minutes, turning occasionally, until golden brown and cooked through.
Prepare the Sauce: In a small bowl, whisk together mayonnaise and sriracha or chili sauce. Adjust the spiciness to your preference.
Assemble the Bánh Mì: Slice each portion of the baguette lengthwise, not cutting all the way through. Spread a generous amount of the spicy mayo on each side. Layer with pork meatballs, pickled vegetables, and fresh cilantro.
Serve and Enjoy: Serve immediately while the meatballs are warm, and the baguette is still crisp.

Extra Tips:

Pin This Now to Remember It Later

Pin This

For the perfect Bánh Mì, choose a light and airy baguette that has a crunchy crust. If you can’t find the ideal Vietnamese-style baguette, a good quality French baguette is a great substitute.

To enhance the flavors, consider adding a dash of soy sauce or a squeeze of lime to the finished sandwich. If you like extra heat, add some fresh sliced jalapeños to the mix. This dish is highly customizable, so feel free to experiment with different herbs and condiments to suit your taste preferences.

Spicy and Tangy Green Mango Salad (Gỏi Xoài)

Spicy and Tangy Green Mango Salad, known as Gỏi Xoài in Vietnamese, is a revitalizing dish that perfectly balances the flavors of spicy, tangy, sweet, and savory. This salad is a staple in Vietnamese cuisine and is loved for its vibrant taste and crunchy texture. Made with unripened green mangoes, which offer a delightful tartness, this salad is often enjoyed as an appetizer or a side dish.

The combination of fresh herbs, aromatic dressing, and garnishes make it an irresistible addition to any meal. Gỏi Xoài isn’t only a feast for the taste buds but also a delightfully colorful dish that’s perfect for lunch gatherings. The contrast of bright green mango slivers with the red chilies and fresh herbs makes it visually appealing.

This recipe is simple to prepare and doesn’t require any special cooking skills, making it an excellent choice for those who wish to explore Vietnamese cuisine. The following recipe serves 4-6 people, making it a great dish to share with family or friends.

Ingredients:

2 large green mangoes, peeled and julienned
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup roasted peanuts, roughly chopped
2 red chilies, thinly sliced
1/4 cup fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1 tablespoon rice vinegar
2 cloves garlic, minced
1 shallot, thinly sliced
Salt to taste

Instructions:

1. Prepare the Mangoes:

Start by peeling the green mangoes and then julienne them into thin strips. This guarantees that the mangoes will absorb the dressing well and provide a satisfying crunch.

2. Mix the Dressing:

In a small bowl, combine the fish sauce, lime juice, sugar, rice vinegar, and minced garlic. Stir until the sugar has completely dissolved. This dressing should have a balanced mix of tangy, sweet, and salty flavors.

3. Assemble the Salad:

In a large mixing bowl, combine the julienned mangoes, mint leaves, cilantro leaves, and sliced shallot. Drizzle the dressing over the salad and gently toss to confirm all the ingredients are well coated.

4. Add Garnishes:

Transfer the salad to a serving platter and sprinkle the roasted peanuts and sliced red chilies on top for added texture and flavor. Adjust salt to taste if necessary.

5. Serve:

Allow the salad to sit for a few minutes before serving to let the flavors meld together. Serve the salad as a revitalizing side dish or appetizer.

Extra Tips:

When selecting green mangoes, look for ones that are firm to the touch and have a vibrant green color, indicating they aren’t ripe. If you prefer a milder heat, you can reduce the number of chilies or remove the seeds.

For those with nut allergies, sunflower seeds can be a good alternative to peanuts. To save time, you can also prepare the dressing ahead of time and store it in the refrigerator for up to a week.

Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry, known as Cà Ri Gà, is a delicious and aromatic dish that’s a staple in Vietnamese cuisine. This hearty and flavorful curry combines the rich and creamy texture of coconut milk with a blend of spices, herbs, and tender chicken. It’s perfect for a comforting meal and is often enjoyed with a side of steamed rice, crusty baguette, or rice noodles.

The balance of spices, along with the fresh ingredients, gives this curry a unique taste that’s both savory and slightly sweet. Cà Ri Gà is particularly popular for lunch, as it’s nourishing and filling without being too heavy.

The preparation involves marinating the chicken to infuse it with flavor before cooking it slowly with potatoes, carrots, and onions. The result is a velvety and fragrant curry that’s sure to delight anyone who tries it. Here’s how you can make this dish for 4-6 people.

Ingredients:

2 lbs (about 900g) of chicken thighs, cut into pieces
2 tablespoons of curry powder
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of fish sauce
3 tablespoons of vegetable oil
3 cloves of garlic, minced
1 onion, sliced
2 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
1 can (14 oz) of coconut milk
1 cup of water or chicken broth
1 stalk of lemongrass, cut into 3-inch pieces and bruised
3 kaffir lime leaves, torn into pieces
Fresh cilantro, chopped (for garnish)
Fresh chili slices (optional)

Instructions:

Marinate the Chicken: In a large bowl, combine the chicken pieces with curry powder, salt, sugar, and fish sauce. Mix well to guarantee the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to an hour.
Prepare the Vegetables: While the chicken is marinating, prepare the carrots, potatoes, and onion. Set them aside for later use.
Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and the onion becomes translucent.
Cook the Chicken: Add the marinated chicken to the pot, and cook until the chicken is browned on all sides.
Add Vegetables and Liquid: Add the carrots, potatoes, coconut milk, and water or chicken broth to the pot. Stir well to combine.
Add Lemongrass and Lime Leaves: Add the bruised lemongrass and torn kaffir lime leaves to the pot. These ingredients will infuse the curry with additional flavor and aroma.
Simmer the Curry: Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken and vegetables are tender.
Adjust Seasoning: Taste the curry and adjust the seasoning with additional salt or sugar if needed.
Serve the Curry: Remove the lemongrass stalks and lime leaves from the pot. Serve the curry hot, garnished with fresh cilantro and fresh chili slices if desired. Enjoy with steamed rice, baguette, or rice noodles.

Extra Tips:

To enhance the flavor of your Cà Ri Gà, consider preparing the curry a day in advance. Allowing it to sit overnight in the refrigerator will let the flavors meld together, resulting in an even more delicious dish.

Also, if you prefer a spicier curry, add fresh chili peppers during the simmering process or serve with chili slices on the side. Always adjust the seasoning to your taste preferences, and feel free to experiment with additional vegetables like sweet potatoes or bell peppers for variety.

Light and Nutritious Pho Chay (Vegetarian Pho)

Pho Chay, or Vegetarian Pho, is a delightful and wholesome Vietnamese noodle soup that’s perfect for a light and nutritious lunch. This meatless version of the classic pho dish is brimming with fresh vegetables, herbs, and spices, creating a symphony of flavors that are both invigorating and satisfying.

The broth is the heart of Pho Chay, crafted from a blend of aromatic ingredients that simmer together to form a fragrant base, providing depth and a rich umami taste that’s often associated with its meaty counterpart.

This dish is ideal for those seeking a healthier meal option without compromising on taste. It’s naturally low in fat and packed with nutrients from an array of colorful vegetables and herbs. The combination of rice noodles, tofu, and a medley of vegetables guarantees that Pho Chay isn’t only delicious but also filling.

Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, Pho Chay is a must-try recipe that will bring a touch of Vietnamese cuisine to your table.

Ingredients for 4-6 servings:

1 pound rice noodles
2 tablespoons vegetable oil
1 large onion, halved
3-inch piece of ginger, sliced
2 cinnamon sticks
4 star anise
4 cloves
8 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon sugar
8 ounces firm tofu, cubed
2 cups bean sprouts
1 cup sliced mushrooms
1 cup broccoli florets
3 carrots, thinly sliced
1 red bell pepper, thinly sliced
Fresh basil leaves
Fresh cilantro leaves
Fresh mint leaves
2 limes, cut into wedges
2 green onions, sliced
Fresh chili peppers (optional)

Cooking Instructions:

Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the halved onion and sliced ginger, and cook until charred, about 4-5 minutes. This step enhances the depth of flavor in the broth.
Create the Broth: Add the cinnamon sticks, star anise, and cloves to the pot, stirring briefly to release their aroma. Pour in the vegetable broth, soy sauce, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to develop the flavors.
Cook the Noodles: While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
Prepare the Tofu and Vegetables: In a separate pan, lightly fry the tofu cubes until golden on all sides. Add the mushrooms, broccoli, carrots, and bell pepper to the pot with the broth, and simmer for an additional 10 minutes until the vegetables are tender.
Assemble the Pho: Divide the cooked noodles among serving bowls. Ladle the hot broth and vegetable mixture over the noodles. Top each bowl with fried tofu cubes.
Garnish and Serve: Add bean sprouts, fresh herbs (basil, cilantro, mint), green onions, and chili peppers if using. Serve with lime wedges on the side for squeezing over the soup to taste.

Extra Tips:

To achieve the best flavor, allow the broth to simmer for a longer period if time permits, as this will further enhance the depth and richness of the soup.

Adjust the level of spice by adding more or fewer chili peppers according to your preference. For added authenticity, you can include other traditional toppings such as hoisin sauce or sriracha on the side to allow diners to customize their bowls.

Pho Chay is versatile, so feel free to swap in seasonal vegetables or add your favorite mushrooms for variety. Enjoy this comforting dish with family and friends for a truly delightful Vietnamese meal experience.

Crispy Vietnamese Shrimp Rolls (Chả Giò Tôm)

Crispy Vietnamese Shrimp Rolls, known as Chả Giò Tôm, are a delightful and crunchy treat that makes for a perfect appetizer or main dish. These rolls are filled with a flavorful mixture of shrimp, vegetables, and spices, wrapped in rice paper, and then fried to a golden brown crisp. The combination of textures and flavors in this dish isn’t only satisfying but also offers a taste of authentic Vietnamese cuisine.

This recipe is ideal for serving 4-6 people and can be enjoyed on its own or accompanied by a variety of dipping sauces. The preparation involves a few simple steps where the fresh ingredients are mixed, wrapped, and fried. The result is a deliciously crunchy outer layer with a savory filling that will surely delight your taste buds.

Ingredients (Serves 4-6):

1 pound of shrimp, peeled and deveined
1 cup of bean sprouts
1 cup of grated carrots
1/2 cup of finely chopped onions
3 cloves of garlic, minced
2 tablespoons of fish sauce
1 tablespoon of sugar
1 teaspoon of ground black pepper
12-15 rice paper wrappers
Vegetable oil for frying
Fresh lettuce leaves (for serving)
Fresh herbs such as mint or cilantro (for garnish)

Cooking Instructions:

Prepare the Filling: Begin by finely chopping the shrimp and placing them in a large mixing bowl. Add in the bean sprouts, grated carrots, chopped onions, minced garlic, fish sauce, sugar, and ground black pepper. Mix all the ingredients thoroughly until well combined.
Soften the Rice Paper: Fill a large bowl with warm water. Dip each rice paper wrapper into the water for a few seconds until it becomes soft and pliable. Lay the softened wrapper flat on a clean kitchen towel.
Assemble the Rolls: Place about 2 tablespoons of the shrimp filling onto the lower third of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and roll it up tightly to enclose the filling completely.
Heat the Oil: In a large pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Rolls: Carefully place the assembled rolls into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry them for approximately 5-7 minutes or until they turn golden brown and crispy. Remove the rolls with a slotted spoon and drain them on paper towels to remove excess oil.
Serve: Arrange the crispy shrimp rolls on a platter, garnished with fresh lettuce leaves and herbs. Serve them hot with your choice of dipping sauces.

Extra Tips: For the best results, make sure the filling isn’t too wet, as excess moisture can cause the rolls to burst while frying. You can also pre-make the rolls and store them in the refrigerator for a few hours before frying. Just verify they’re covered with a damp cloth to prevent the rice paper from drying out. Adjust the seasoning to your taste, and feel free to experiment with different herbs and spices to customize the flavor.

Sweet and Savory Caramelized Pork Belly (Thịt Kho Tàu)

Sweet and Savory Caramelized Pork Belly, or Thịt Kho Tàu, is a quintessential Vietnamese dish that marries the rich flavors of caramelized sugar and savory soy sauce with tender, melt-in-your-mouth pork belly. This dish is a staple in Vietnamese kitchens and is often enjoyed during special occasions and family gatherings.

Traditionally, Thịt Kho Tàu is prepared with a harmonious blend of flavors that create a perfect balance between sweet and savory notes, making it a comforting and delightful meal. This dish is typically served with steamed jasmine rice and can be accompanied by pickled vegetables for added texture and flavor contrast.

The slow braising of the pork belly allows the flavors to deeply penetrate the meat, resulting in a dish that’s incredibly flavorful and satisfying. Whether you’re looking to recreate a Vietnamese classic or exploring new culinary adventures, Thịt Kho Tàu is a must-try for anyone who appreciates the rich and diverse flavors of Vietnamese cuisine.