Vietnamese cuisine offers an enticing selection of dinner recipes that blend fresh and aromatic flavors. Dishes like Pho Bo, Bun Cha, and Goi Cuon showcase fragrant herbs and rich broths. Meals like Com Tam highlight the perfect pairing of grilled meats with broken rice, while Thit Kho Trung provides savory comfort with braised pork and eggs. Each recipe is a celebration of vibrant ingredients. Discover these delightful dishes and explore even more culinary gems that await.
Pho Bo (Vietnamese Beef Noodle Soup)
Pho Bo (Vietnamese Beef Noodle Soup) is a beloved Vietnamese dish that consists of a flavorful broth served with rice noodles, tender slices of beef, and garnished with fresh herbs, lime, and chili. This comforting soup is perfect for family dinners or gatherings and is sure to impress your guests with its aromatic mix of spices. The preparation time for Pho Bo is approximately 2-3 hours, including simmering the broth, but the cooking process is straightforward and rewarding.
Ingredients:
- 2 lbs beef bones (preferably leg bones)
- 1 lb beef brisket or sirloin, thinly sliced
- 1 large onion, halved
- 1 piece of ginger (about 2 inches), sliced
- 2-3 star anise
- 1 cinnamon stick
- 4-5 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon rock sugar (or regular sugar)
- 8 cups water
- 1 lb rice noodles (bánh phở)
- Fresh herbs (basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce (for serving)
- Sriracha sauce (for serving)
Cooking Instructions:
- Roast the Aromatics: In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, and coriander seeds for about 2-3 minutes until fragrant. Remove from heat and set aside.
- Prepare the Broth: In a large pot, combine the beef bones, halved onion, sliced ginger, toasted spices, fish sauce, rock sugar, and water. Bring to a boil over high heat, then reduce the heat to low. Simmer gently for 2-3 hours, skimming any foam that rises to the surface.
- Strain the Broth: After simmering, strain the broth through a fine-mesh sieve into another pot, discarding the solids. Adjust seasoning with more fish sauce or salt if necessary. Keep the broth at a simmer while you prepare the noodles and beef.
- Cook the Noodles: Bring a separate pot of water to a boil. Add the rice noodles and cook according to package instructions (usually around 6-8 minutes). Drain and rinse under cold water to stop the cooking process.
- Prepare the Beef: If using raw beef slices (like sirloin), you can briefly blanch them in the simmering broth until cooked, about 30 seconds to 1 minute. For brisket, cook it in the broth until tender, about 1-1.5 hours, then slice thinly.
- Assemble the Pho: Place a serving of noodles in a bowl, top with slices of beef, and ladle the hot broth over the top. Garnish with fresh herbs, bean sprouts, lime wedges, and chilies. Serve with hoisin and Sriracha sauce on the side.
Variations & Tips:
- For a richer broth, you can add beef shank or oxtail to the bones during simmering.
- Customize your toppings with additional ingredients such as fried shallots, sliced radishes, or a dash of chili oil for added heat.
- If you prefer a quicker version, you can use store-bought beef broth and add the aromatics without simmering the bones.
- Store any leftover broth in the refrigerator for up to a week or freeze it for future use.
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Bun Cha (Grilled Pork With Noodles)
Bun Cha is a classic Vietnamese dish that features savory grilled pork (often a combination of pork belly and pork meatballs) served over a bed of vermicelli noodles and accompanied by fresh herbs and a tangy dipping sauce.
This dish is perfect for anyone craving a light yet filling meal, and it's especially well-suited for warm weather gatherings or casual family dinners.
With a preparation time of about 30 minutes and a cooking time of 15 minutes, you can enjoy this flavorful dish on a weeknight or during the weekend.
Ingredients:
- 500g pork belly, sliced thin
- 300g ground pork
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons minced shallots
- 200g vermicelli noodles
- Fresh herbs (mint, cilantro, and basil)
- Lettuce leaves
- Sliced cucumbers
- 1-2 red chilies, sliced (optional)
- 1/2 cup dipping sauce (Nuoc Cham)
Cooking Steps:
1. Marinate the Pork: In a mixing bowl, combine the sliced pork belly and ground pork with 2 tablespoons of fish sauce, sugar, black pepper, minced garlic, and shallots.
Mix well and let it marinate for at least 15 minutes.
2. Prepare the Dipping Sauce: In a small bowl, combine the remaining fish sauce with sugar, water, lime juice, and sliced chilies (if using).
Stir until the sugar dissolves. Adjust to taste, ensuring a balance of sweet, salty, and sour.
3. Cook the Noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions (usually about 3-4 minutes).
Drain and rinse with cold water to prevent sticking. Set aside.
4. Grill the Pork: Preheat a grill (or a grill pan) over medium-high heat. Once hot, grill the marinated pork belly and meatballs for about 4-5 minutes on each side, or until fully cooked and slightly charred.
5. Assemble the Dish: On a plate, place a generous amount of cooked vermicelli noodles.
Top with the grilled pork, fresh herbs, lettuce leaves, and cucumber slices. Drizzle some of the dipping sauce over the top.
6. Serve: Serve the Bun Cha with the remaining dipping sauce on the side for additional flavor.
Variations and Tips:
- For a healthier version, substitute lean cuts of pork or chicken.
- Add grilled vegetables like bell peppers or eggplant for extra flavor and nutrition.
- For a vegetarian option, replace the pork with marinated and grilled tofu or mushrooms.
- Bun Cha is often served with a side of fried spring rolls (Nem) for a more complete meal.
Enjoy your delicious Bun Cha and the vibrant flavors of Vietnamese cuisine!
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Goi Cuon (Fresh Spring Rolls)
Goi Cuon, also known as fresh spring rolls or Vietnamese spring rolls, is a light and revitalizing dish that embodies the vibrant flavors of Vietnamese cuisine.
These rolls are filled with a fragrant mix of fresh vegetables, herbs, and either shrimp, pork, or tofu, making them a delightful option for anyone who enjoys a healthy meal. Perfect for both appetizers and snacks, Goi Cuon can be made in just about 30 minutes, making them a great choice for busy weeknights or entertaining guests.
Ingredients:
- Rice paper wrappers
- Vermicelli noodles
- Shrimp, cooked and halved (or cooked pork strips, or tofu)
- Green lettuce leaves (e.g., Boston or Romaine)
- Carrots, julienned
- Cucumber, julienned
- Fresh herbs (e.g., mint, cilantro, and basil)
- Peanut dipping sauce or hoisin sauce for serving
Cooking Steps:
- Prepare the vermicelli noodles according to the package instructions, then drain and set aside.
- Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable (do not soak too long as it will become too soft).
- Lay the softened rice paper on a clean surface. Start layering the fillings in the center: place a small handful of vermicelli noodles, a few shrimp halves (or pork/tofu), lettuce, carrots, cucumber, and a few sprigs of fresh herbs.
- Fold the sides of the rice paper over the filling, then roll from the bottom up to enclose the ingredients tightly, forming a cylindrical shape. Repeat this step with the remaining ingredients.
- Arrange the finished Goi Cuon on a plate and serve with your choice of peanut dipping sauce or hoisin sauce.
Variations and Tips:
- Customize your Goi Cuon by adding other ingredients, such as avocado, bell peppers, or bean sprouts for extra crunch.
- For a vegetarian or vegan option, substitute shrimp or pork with marinated tofu and add more vegetables.
- Serve with fresh lime wedges for added zest, or sprinkle with crushed peanuts for added texture.
- Goi Cuon is best enjoyed fresh, but if you need to store leftovers, wrap them in a damp paper towel and keep them in an airtight container in the refrigerator for up to a day.
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Com Tam (Broken Rice With Grilled Pork)
Com Tam, or broken rice, is a popular Vietnamese dish that features tender grilled pork and fragrant rice, perfect for any meal of the day. This dish is beloved by many, particularly those who enjoy a hearty and flavorful meal. Its preparation time is approximately 30 minutes, making it a great option for weeknight dinners or weekend gatherings.
Ingredients:
- 2 cups broken rice
- 1 lb pork shoulder or pork chops
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon vegetable oil
- Fresh cucumber, sliced
- Pickled vegetables (optional)
- Fresh herbs (such as Vietnamese coriander)
- Fried shallots (for garnish)
Cooking Steps:
- Rinse the broken rice under cold water until the water runs clear, then soak for about 30 minutes. Drain.
- Prepare the marinade for the pork by mixing fish sauce, soy sauce, sugar, minced garlic, minced shallots, and vegetable oil in a bowl.
- Add the pork to the marinade, ensuring it's fully coated. Allow it to marinate for at least 15 minutes, or ideally, a few hours in the refrigerator.
- While the pork is marinating, cook the rice. In a rice cooker or pot, add the soaked broken rice with 2.5 cups of water. Cook according to your rice cooker instructions or bring to a boil, then reduce heat and simmer until the water is absorbed (about 15-20 minutes). Fluff the rice with a fork when done.
- Preheat a grill or grill pan over medium-high heat. Once hot, grill the marinated pork for about 4-5 minutes on each side, or until cooked through and charred.
- Remove the pork from the grill and let it rest for a few minutes before slicing.
- To serve, place a portion of broken rice on a plate, topped with sliced grilled pork, sliced cucumber, and pickled vegetables if using. Garnish with fresh herbs and fried shallots.
Variations and Tips:
- For added flavor, consider marinating the pork overnight for a richer taste.
- Substitute the pork with chicken or tofu for a different protein option.
- Serve with a side of nuoc cham (Vietnamese dipping sauce) for an extra layer of flavor.
- You can also incorporate a side of fried eggs for a traditional touch.
- If broken rice is unavailable, regular long-grain rice can be used, though the texture will differ slightly.
Enjoy this delicious Vietnamese dish that captures the essence of Vietnamese flavors!
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Thit Kho Trung (Braised Pork With Eggs)
Thit Kho Trung is a traditional Vietnamese dish that's beloved for its savory flavor and comforting qualities. This braised pork belly is cooked slowly with eggs, resulting in tender meat that absorbs the sweet and salty caramelized sauce. It's an ideal dish for family gatherings, special occasions, or a cozy weeknight dinner.
The preparation time for this dish is approximately 15 minutes, with a cooking time of around 1.5 to 2 hours, making it a great option for those looking to enjoy a hearty and satisfying meal.
Ingredients:
- 500g pork belly, cut into bite-sized pieces
- 4 eggs, hard-boiled and peeled
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup coconut water (or water)
- 2 bananas (optional, for serving)
- 2 green onions, chopped (for garnish)
- Fresh chili (optional, for heat)
Cooking Steps:
- In a pot, simmer the pork belly pieces over medium heat until they begin to brown and excess fat is rendered, about 5-7 minutes.
- Add the sugar to the pot. Continuously stir until the sugar dissolves and caramelizes, forming a golden-brown color.
- Pour in the fish sauce and soy sauce, followed by the ground black pepper. Mix well to coat the pork evenly.
- Add the hard-boiled eggs to the pot, gently stirring to immerse them in the sauce.
- Pour in the coconut water (or water) and bring the mixture to a boil. Reduce the heat to low and cover the pot. Allow the dish to simmer for about 1 to 1.5 hours, stirring occasionally until the pork is tender and the sauce thickens.
- Taste and adjust seasoning if needed, adding more fish sauce or sugar according to your preference.
- Serve hot with steamed rice, and garnish with chopped green onions and sliced fresh chili if desired.
Variations and Tips:
- For a richer flavor, consider adding a few cloves of garlic and sliced shallots when browning the pork.
- You can substitute the hard-boiled eggs with soft-boiled ones, adding them in the final cooking stage to retain a runny yolk.
- If you prefer a spicier version, add some red chili peppers to the braising liquid.
- Thit Kho Trung is often enjoyed with pickled vegetables and fresh herbs on the side for a revitalizing contrast. Adding a side of sliced cucumbers or a simple salad can also enhance the meal.
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Ca Kho To (Caramelized Fish in Clay Pot)
Ca Kho To is a delightful Vietnamese dish featuring fish, typically catfish, that is slowly cooked in a caramelized sauce made from fish sauce, sugar, and spices.
This dish is incredibly flavorful and is loved by many, making it a great option for family dinner gatherings or special occasions. The slow simmering method results in tender fish and a rich, savory sauce that pairs perfectly with steamed rice.
Preparation takes about 20 minutes, with an additional 30-40 minutes of cooking time.
Ingredients:
- 1 lb catfish (or another firm white fish)
- 1/4 cup sugar
- 1/4 cup fish sauce
- 1/4 cup water
- 1 onion, sliced
- 3-4 cloves garlic, minced
- 2-3 shallots, minced
- 1-2 red chili peppers (optional)
- 1 tablespoon black pepper
- 2-3 green onions, chopped
- Fresh herbs (such as cilantro or Thai basil) for garnish
Cooking Steps:
- Prepare the Fish: Clean the fish and cut it into pieces. Pat dry with paper towels.
- Make Caramel: In a clay pot or heavy-bottomed pot, heat the sugar on medium heat until it melts and turns golden brown, watching carefully not to burn it.
- Add Fish Sauce and Water: Once the sugar has caramelized, carefully add the fish sauce and water. Stir well to combine and dissolve the caramel.
- Add Aromatics: Add the sliced onions, minced garlic, and shallots to the pot, stirring to coat. Cook for a minute until fragrant.
- Add Fish: Gently add the pieces of fish to the pot. Guarantee each piece is well coated with the sauce. If using, add the red chili peppers for heat.
- Simmer: Cover the pot and let it simmer on low heat for about 30-40 minutes, occasionally turning the fish to guarantee even cooking.
- Add Pepper and Garnish: Once the fish is cooked through and tender, sprinkle with black pepper and top with chopped green onions. Garnish with fresh herbs if desired.
- Serve: Serve hot with steamed rice and enjoy the rich flavors.
Variations & Tips:
- You can substitute catfish with other firm fish such as tilapia or snapper.
- For added depth of flavor, consider throwing in a few slices of ginger or a dash of coconut water.
- Adjust the sweetness or saltiness to taste by altering the amount of sugar or fish sauce.
- This dish can be made in advance and tastes even better when reheated, making it perfect for meal prep.
- If you don't have a clay pot, any heavy-bottomed pot will work, though the cooking time might slightly vary.
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Mi Quang (Quang Style Noodles)
Mi Quang, or Quang style noodles, is a delightful and hearty dish from central Vietnam, particularly from the Quang Nam province. Known for its vibrant flavors and appealing presentation, this dish features rice noodles resting in a fragrant broth topped with a medley of meats, herbs, and crispy toppings.
Perfect for a family dinner or a gathering of friends, Mi Quang can be prepared in about 30 to 45 minutes, making it an inviting option for both novice and experienced cooks.
Ingredients:
- 200g rice noodles
- 200g pork belly, thinly sliced
- 100g shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon shrimp paste
- 500ml chicken or pork broth
- 1 teaspoon turmeric powder
- Salt, to taste
- Pepper, to taste
- Fresh herbs (coriander, mint, and basil), for garnish
- Crushed peanuts, for topping
- Crispy rice crackers, for serving
- Lime wedges, for serving
Cooking Steps:
- Start by cooking the rice noodles according to the package instructions. Drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant.
- Add the sliced pork belly to the pot, stir-frying until it starts to brown.
- Add the shrimp and cook until they turn pink.
- Stir in the fish sauce, shrimp paste, turmeric powder, salt, and pepper to taste.
- Pour in the chicken or pork broth and bring the mixture to a gentle boil. Let it simmer for about 10-15 minutes to develop the flavors.
- Adjust seasoning as needed, ensuring a nice balance of savory notes.
- To serve, place a portion of noodles in a bowl, ladle the broth over them, and garnish with fresh herbs, crushed peanuts, and crispy rice crackers. Serve with lime wedges on the side for added freshness.
Variations and Tips:
- For a vegetarian version, substitute meat with tofu and use vegetable broth.
- You can add more vegetables like bean sprouts, bok choy, or carrots for extra color and nutrients.
- Experiment with different proteins, such as beef or fish, to suit your taste.
- Make sure to prepare your garnishes in advance for a beautiful presentation.
- The use of shrimp paste enhances the umami flavor, but feel free to adjust or omit it based on dietary preferences.
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Cha Gio (Vietnamese Egg Rolls)
Cha Gio, commonly known as Vietnamese egg rolls, are a delightful, crispy snack or appetizer that can be enjoyed by anyone who appreciates Asian cuisine. These rolls are perfect for gatherings, parties, or simply as a fun family meal.
The preparation time is about 30 minutes, with an additional frying time of 10-15 minutes, allowing for a quick and satisfying dish that can serve at least 4 people.
Ingredients:
- 8-10 rice paper sheets
- 200g ground pork
- 100g shrimp, peeled and chopped
- 1 cup clear vermicelli noodles, soaked and chopped
- 1 cup carrots, finely shredded
- 1/2 cup shiitake mushrooms, finely chopped
- 1/2 cup bean sprouts
- 1 egg, beaten
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- Vegetable oil for frying
Cooking Steps:
1. In a large mixing bowl, combine ground pork, chopped shrimp, soaked vermicelli, shredded carrots, chopped mushrooms, bean sprouts, minced garlic, fish sauce, soy sauce, black pepper, and the beaten egg. Mix all the ingredients thoroughly until evenly combined.
2. Prepare a clean, flat workspace. Fill a shallow dish with warm water and dip one rice paper sheet into the water for about 10-15 seconds, or until it's soft and pliable.
3. Place the softened rice paper on the workspace. Spoon about 2 tablespoons of the filling mixture onto the lower third of the rice paper.
4. Fold the edges of the rice paper over the filling, then roll it tightly from the bottom up to the top, ensuring the filling is secured inside. Repeat this process with the remaining sheets and filling.
5. In a deep skillet or wok, heat vegetable oil over medium-high heat. Once the oil is hot, carefully fry the egg rolls in batches, turning them often, until they are golden brown and crispy.
This should take about 3-5 minutes per batch.
6. Remove the cooked egg rolls and place them on paper towels to drain any excess oil. Serve with dipping sauce such as hoisin-peanut or nuoc cham (a Vietnamese dipping sauce).
Variations and Tips:
- Vegetarian Option: Substitute the meat with a mix of finely chopped vegetables such as zucchini, bell peppers, and tofu for a vegetarian version.
- Spicy Twist: Add chopped chili peppers or a drizzle of sriracha sauce into the filling for a spicy kick.
- Baking Option: For a healthier alternative, brush the rolls lightly with oil and bake them in a preheated oven at 200°C (400°F) for about 20 minutes, or until crispy.
- Fresh Herbs: Consider adding fresh herbs like cilantro or mint to the filling for added flavor.
- Storage: Uncooked egg rolls can be made ahead of time and stored in the refrigerator for up to 2 hours or frozen for 1-2 months before frying.
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Bun Rieu (Crab Noodle Soup)
Bun Rieu, or Crab Noodle Soup, is a quintessential Vietnamese dish known for its vibrant flavors and fragrant broth. This delightful soup combines rice vermicelli noodles with a rich crab broth, topped with a medley of fresh herbs and vegetables.
Ideal for seafood lovers and those looking to explore Vietnamese cuisine, Bun Rieu can be enjoyed as a hearty lunch or a comforting dinner. With a preparation time of approximately 30 minutes and an additional 30 minutes for cooking, this dish serves as a wonderful introduction to home cooks enthusiastic to try their hand at Vietnamese culinary traditions.
Ingredients:
- 200g rice vermicelli noodles
- 300g lump crab meat (fresh or canned)
- 1 medium tomato, chopped
- 4 cups chicken or seafood broth
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 2 teaspoons sugar
- 1 teaspoon chili paste (adjust to taste)
- 1 teaspoon ground black pepper
- Fresh herbs (such as mint, cilantro, and basil)
- Lime wedges, for serving
- Bean sprouts, for serving
- Chopped scallions, for garnish
Cooking Steps:
- In a medium pot, bring the chicken or seafood broth to a gentle simmer over medium heat.
- In a separate pan, heat a little oil and sauté the minced garlic and sliced onion until fragrant and translucent.
- Add the chopped tomato to the pan and continue to stir until softened.
- Stir in the crab meat, fish sauce, tamarind paste, sugar, chili paste, and ground black pepper. Cook for around 5 minutes, allowing the flavors to meld together.
- Pour the crab mixture into the simmering broth and let it simmer for an additional 10-15 minutes. Skim off any foam that rises to the surface.
- While the broth is simmering, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
- To serve, divide the cooked noodles into bowls, ladle the hot crab broth over the noodles, and top with fresh herbs, bean sprouts, and chopped scallions. Squeeze lime juice over the top for added flavor.
Variations and Tips:
- For a richer broth, consider adding a few fried tofu cubes for additional texture.
- To enhance the flavor, you may include shrimp or fish balls as proteins along with the crab.
- Adjust the spiciness level by varying the amount of chili paste or adding fresh sliced chili peppers.
- Make sure to taste and adjust the seasoning before serving; the balance of fish sauce, tamarind, and sugar can greatly influence the final taste of your soup.
- Serve immediately for the best flavor and freshness, but note that leftovers can be stored in the fridge for a day or two—just be sure to reheat gently.
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Lemongrass Chicken Stir-Fry
Lemongrass Chicken Stir-Fry is a vibrant and fragrant dish that combines tender pieces of chicken with the aromatic flavors of lemongrass, garlic, and a variety of colorful vegetables. This dish is perfect for families looking for a quick weeknight dinner or anyone wanting to impress guests with some delicious Vietnamese-inspired cuisine.
With a preparation time of about 15 minutes and a cooking time of just 10 minutes, you can have this delightful meal ready in no time!
Ingredients:
- 1 lb (450g) boneless chicken thighs or breasts, sliced into thin strips
- 2 stalks of fresh lemongrass, finely chopped (white part only)
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 medium onion, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Steps:
- In a medium bowl, combine the sliced chicken, chopped lemongrass, minced garlic, soy sauce, fish sauce (if using), and sugar. Mix well and let it marinate for at least 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot oil and stir-fry for about 5-7 minutes or until the chicken is cooked through and slightly browned.
- Toss in the sliced onion, bell pepper, and snap peas (or green beans) and stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
- Season with salt and pepper to taste, adjusting flavors if necessary.
- Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for an added zing.
Variations and Tips:
- For added heat, consider adding sliced fresh chili peppers or a dash of sriracha to the dish.
- You can substitute chicken with shrimp or tofu for a different protein option.
- Add in more vegetables like broccoli, carrots, or zucchini based on your preference.
- Serve the stir-fry over steamed jasmine rice or rice noodles for a heartier meal.
- If you want a creamier sauce, stir in a tablespoon of coconut milk at the end of cooking.
Enjoy your Lemongrass Chicken Stir-Fry for a burst of flavor and a taste of Vietnam right in your kitchen!
Banh Mi (Vietnamese Sandwich)
Banh Mi is a popular Vietnamese sandwich known for its delicious combination of flavors and textures.
It features a crispy baguette filled with a variety of savory ingredients, including meats, vegetables, and condiments. Ideal for those looking for a quick yet satisfying meal, Banh Mi can be prepared in about 30 minutes, making it perfect for lunch or dinner.
This dish is versatile, allowing you to customize the fillings according to your preferences, whether you're a meat-lover, vegetarian, or vegan.
Ingredients:
- 1 baguette (preferably Vietnamese-style)
- 200g cooked pork, sliced (or tofu for a vegetarian option)
- 1/2 cup pickled carrots (daikon radish and carrots pickled in vinegar)
- 1/2 cucumber, sliced
- Fresh cilantro leaves
- Jalapeño or chili slices (optional, for heat)
- Mayonnaise or a vegan alternative
- Soy sauce or Maggi seasoning (optional)
Cooking Steps:
- Begin by preparing the pickled carrots if you haven't done so already. Combine equal parts vinegar and water with a little sugar and salt, then add thinly sliced carrots and daikon. Let them sit for at least 30 minutes or overnight for the best flavor.
- Slice the baguette lengthwise, without cutting all the way through, creating a pocket for the fillings.
- Spread mayonnaise on one or both sides of the baguette. If desired, you can also add a dash of soy sauce or Maggi seasoning for extra flavor.
- Layer the cooked pork (or tofu) inside the baguette.
- Add a generous amount of the pickled carrots and daikon on top of the meat.
- Top with slices of cucumber, fresh cilantro leaves, and jalapeño or chili slices if you like a spicy kick.
- Close the sandwich, cut it in half, and serve immediately. Repeat the process for any additional sandwiches.
Variations and Tips:
- You can experiment with different meats such as grilled chicken, beef, or seafood to find your favorite version.
- For a vegetarian option, substitute the meat with marinated and grilled tofu, or use a variety of grilled vegetables.
- To add more flavor, consider incorporating additional condiments like sriracha, hoisin sauce, or a sprinkle of lime juice.
- If you prefer a crunchier baguette, lightly toast it in the oven before assembling the sandwich.
Hu Tieu (Vietnamese Noodle Soup)
Hu Tieu is a savory and aromatic Vietnamese noodle soup that features a delightful combination of thin rice noodles served in a rich broth, often accompanied by various toppings such as meats, herbs, and vegetables. This dish is perfect for a family dinner or a cozy meal with friends, offering both comfort and flavor. Preparation time typically takes about 45 minutes to an hour, depending on whether you choose to make the broth from scratch or use a pre-prepared one.
Ingredients:
- 200g rice noodles (bánh phở)
- 500g pork bones
- 200g shrimp, peeled and deveined
- 200g sliced pork tenderloin or chicken
- 1 onion, quartered
- 4 cloves garlic, minced
- 2-3 stalks green onions, chopped
- 1-2 cups bean sprouts
- Fresh cilantro, for garnish
- Fresh herbs (mint, basil)
- Fish sauce, to taste
- Salt, to taste
- Pepper, to taste
- Lime wedges, for serving
- Red chili, sliced (optional)
Cooking Steps:
- Prepare the Broth:
- In a large pot, add the pork bones and water until covered. Bring to a boil and then reduce to a simmer. Skim off the foam that rises to the top.
- Add the quartered onion and minced garlic to the pot. Allow it to simmer for about 30-45 minutes, adding water as needed.
- Once the broth is rich and flavorful, strain it through a fine mesh or cheesecloth to remove bones and solids.
- Cook the Noodles:
- In the meantime, cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent them from sticking together.
- Prepare the Toppings:
- In a separate skillet, lightly sauté the sliced pork and shrimp just until cooked. Season with salt, pepper, and a splash of fish sauce for added flavor.
- Prepare the bean sprouts, fresh herbs, and lime wedges.
- Assemble the Soup:
- In bowls, place a portion of the cooked rice noodles. Ladle the hot broth over the noodles, then top with the sautéed pork, shrimp, bean sprouts, chopped green onions, and cilantro.
- Serve with lime wedges and additional fish sauce on the side for personal seasoning. Add slices of red chili if desired for spice.
Variations and Tips:
- Protein Options: Feel free to customize the proteins by adding beef, fish, or tofu according to your preference. You can also include cooked quail eggs for a rich touch.
- Vegetarian Option: Replace meat with vegetable broth and add more vegetables like mushrooms and bok choy.
- Broth Enhancements: For a more aromatic broth, consider adding star anise, cinnamon sticks, or ginger during the simmering process.
- Serving Suggestions: Hu Tieu can be enjoyed with crispy fried garlic or chili oil for an extra layer of flavor.
- Make Ahead: The broth can be made in advance and stored in the refrigerator for up to 3 days, or frozen for longer storage. Just reheat before serving!
Chao Tom (Grilled Shrimp Cakes)
Chao Tom, or Grilled Shrimp Cakes, is a delightful Vietnamese dish that showcases the fresh and vibrant flavors of the country's cuisine.
These shrimp cakes are made by blending shrimp with spices, then forming them onto sugarcane sticks and grilling until perfectly cooked. They make for a fantastic appetizer or main dish, especially for seafood lovers and those who enjoy authentic Asian flavors.
Preparation time is around 30 minutes, followed by cooking for about 15 minutes, making it a great dish for dinner parties or a special night at home.
Ingredients:
- 1 pound of fresh shrimp, peeled and deveined
- 2 tablespoons of cornstarch
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of minced garlic
- 1 teaspoon of minced shallots
- 1/2 teaspoon of black pepper
- 1 tablespoon of chopped fresh herbs (such as cilantro or green onions)
- Sugarcane sticks (cut into 6-inch lengths), soaked in water for 30 minutes
- Cooking oil (for grilling)
Cooking Steps:
- Place the peeled and deveined shrimp in a food processor. Add cornstarch, fish sauce, sugar, minced garlic, shallots, black pepper, and herbs. Pulse until the mixture is smooth and forms a paste.
- Take a handful of the shrimp mixture and mold it around each soaked sugarcane stick, pressing it firmly to adhere well. Repeat this for all sticks.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Place the shrimp cakes on the grill and cook for about 3-4 minutes on each side or until they turn golden and are cooked through, ensuring to turn them gently to avoid breaking.
- Remove from grill and let them cool slightly. Serve warm with a side of fresh vegetables and dipping sauce.
Variations and Tips:
- For a spicy kick, consider adding chopped chili or sriracha to the shrimp mixture.
- If sugarcane sticks are unavailable, you can form the shrimp mixture into patties and grill them directly on the grill or in a skillet.
- To enhance the flavor, marinate the shrimp in fish sauce and spices for 15 minutes before processing.
- Serve Chao Tom with nuoc cham, a traditional Vietnamese dipping sauce made from fish sauce, lime juice, garlic, and sugar for a delicious contrast to the savory shrimp cakes.
Rau Muong Xao Toi (Stir-Fried Water Spinach With Garlic)
Rau Muong Xao Toi is a quintessential Vietnamese dish that features fresh, vibrant water spinach sautéed with aromatic garlic. This quick and delicious stir-fry is a fantastic side dish that pairs well with rice, making it an ideal complement for any meal, particularly for those looking to incorporate more greens into their diet.
The preparation time is just about 10 minutes, with an additional 5 minutes for cooking, making it a perfect choice for busy weeknights or a light lunch.
Ingredients:
- 1 bunch of water spinach (rau muong), washed and cut into 4-inch lengths
- 4-5 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce (optional)
- A dash of ground black pepper
- A squeeze of fresh lime (for serving, optional)
Cooking Steps:
- Heat the vegetable oil in a large wok or frying pan over medium-high heat.
- Once hot, add the minced garlic and stir-fry for about 30 seconds, or until fragrant and golden brown.
- Add the water spinach to the pan, stirring constantly to guarantee even cooking.
- Season the spinach with salt, sugar, and soy sauce (if using). Continue to stir-fry for approximately 2-3 minutes, until the spinach has wilted but still retains its vibrant green color.
- Remove from heat and sprinkle with ground black pepper. Serve hot, with a squeeze of fresh lime if desired.
Variations and Tips:
- For an extra kick, consider adding a sliced chili pepper during the stir-frying process.
- If you cannot find water spinach, you can substitute it with regular spinach or bok choy, although the texture will differ slightly.
- To enhance the dish, you can add a protein such as shrimp, tofu, or beef for a heartier meal. Simply cook the protein first and then add the garlic and water spinach.
- Make sure not to overcook the water spinach; it should be tender but still crisp for the best texture and flavor.
Goi Ga (Vietnamese Chicken Salad)
Goi Ga, or Vietnamese Chicken Salad, is a invigorating and light dish that makes the perfect meal for warm weather or a quick lunch. This salad is packed with flavors from tender shredded chicken, crisp vegetables, and a zesty dressing, making it a delightful option for anyone looking to enjoy a healthy and satisfying meal. The preparation time for this dish is approximately 30 minutes, making it a quick and easy recipe to whip up any day of the week.
Ingredients:
- 2 cups cooked and shredded chicken (preferably poached or rotisserie)
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 cup cilantro, chopped
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup roasted peanuts, crushed
- 1 small red onion, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon chili sauce (optional)
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the shredded chicken, cabbage, carrots, cilantro, mint, and red onion. Toss to mix the ingredients evenly.
- In a separate bowl, whisk together the fish sauce, lime juice, sugar, and chili sauce (if using) until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Pour the dressing over the salad and gently toss until all the ingredients are coated.
- Top the salad with crushed roasted peanuts for added crunch and flavor.
- Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld before serving.
Variations and Tips:
- For a vegetarian version, you can replace the chicken with tofu and add extra vegetables such as bell peppers or cucumbers.
- Feel free to add other toppings like sliced avocado or edamame for a different texture.
- If you prefer a spicier salad, increase the amount of chili sauce or add fresh sliced jalapeños.
- This salad can be made in advance, but it's best to add the peanuts just before serving to keep them crunchy.
