One of the most striking aspects of Vietnamese food is the emphasis on balance. Each dish skillfully combines elements of sweet, sour, salty, and spicy, creating a symphony of flavors that dances across the taste buds. The liberal use of fresh herbs like mint, cilantro, and Thai basil adds a refreshing brightness that complements the savory and umami notes.
My first encounter with Vietnamese cuisine was at a modest family-run restaurant in a bustling neighborhood. The aroma of fragrant broths and sizzling woks immediately drew me in, and the first bite of a piping hot bowl of pho hooked me instantly. The rich, deeply satisfying broth, tender slices of beef, and the vibrant garnishes of fresh herbs and lime wedges left me craving more.
One of my personal favorites is the vibrant and refreshing green papaya salad (goi du du), which perfectly exemplifies the balance of flavors and textures that Vietnamese cuisine is renowned for. The shredded green papaya provides a delightful crunch, while the tangy-spicy dressing, fresh herbs, and savory dried shrimp create an explosion of flavors that awakens the senses.
1. Pho (Vietnamese Noodle Soup)
Pho has a rich, aromatic broth with layers of flavors from spices like star anise, cinnamon, and cloves. The noodles are tender and chewy, while the thinly sliced beef adds a savory depth. The garnishes like fresh herbs, bean sprouts, and lime wedges provide brightness and crunch.
Ingredients:
- Beef bones (knuckle and marrow bones)
- Spices (star anise, cinnamon, cloves, coriander seeds, fennel seeds, cardamom pods)
- Yellow onion, ginger
- Fish sauce
- Rice noodles
- Thinly sliced beef (sirloin, round, or eye of round)
- Garnishes (fresh herbs like cilantro, basil, bean sprouts, lime wedges, sliced chili peppers, hoisin sauce, Sriracha)
Step-by-Step Instructions:
- Parboil the beef bones to remove impurities.
- Toast the spices to release their aroma.
- In a large pot, simmer the beef bones with the toasted spices, onion, and ginger for several hours to create the broth.
- Strain the broth and season with fish sauce.
- Cook the rice noodles according to the package instructions.
- Bring the broth to a simmer and add the thinly sliced beef to cook briefly.
- Divide the noodles and broth between bowls, top with the cooked beef and garnishes.
Cook Time: 4-6 hours for the broth, plus additional time for assembling the bowls.
2. Banh Mi (Vietnamese Sandwiches)
A classic banh mi offers a delightful contrast of flavors and textures. The crusty bread has a light, airy interior that soaks up the savory broth from the meat fillings. The pickled vegetables add a tangy crunch, while the pâté and mayonnaise provide richness. Herbs like cilantro and mint offer fresh, bright notes.
Ingredients:
- Vietnamese baguettes
- Pâté or meat fillings (grilled pork, chicken, beef, or tofu)
- Pickled carrots and daikon radish
- Cucumber slices
- Fresh herbs (cilantro, mint, basil)
- Mayonnaise
- Soy sauce
- Sriracha or chili sauce
Step-by-Step Instructions:
- Slice the baguettes lengthwise, but not all the way through, to create a pocket.
- Spread pâté or meat filling on the bottom half of the bread.
- Layer with pickled carrots and daikon, cucumber slices, and fresh herbs.
- Spread mayonnaise on the top half of the bread.
- Drizzle with soy sauce and Sriracha or chili sauce, if desired.
- Close the sandwich and slice in half or leave whole.
Cook Time: 15-20 minutes for assembly (plus time for pickling vegetables if making homemade)
3. Ga Xao Xa Ot (Lemongrass Chicken)
This dish has a bold, fragrant lemongrass flavor that permeates the tender chicken. The fish sauce and soy sauce provide a savory umami punch, while the chili peppers add a fiery kick. Fresh herbs like mint and basil lend their aromatics, creating a harmonious balance of flavors.
Ingredients:
- Boneless, skinless chicken thighs or breasts
- Lemongrass stalks, minced
- Shallots, garlic, chili peppers
- Fish sauce
- Soy sauce
- Brown sugar
- Fresh herbs (mint, basil)
- Lime wedges
Step-by-Step Instructions:
- Marinate the chicken in a mixture of lemongrass, shallots, garlic, fish sauce, soy sauce, and brown sugar for at least 30 minutes.
- Heat oil in a skillet or wok over high heat.
- Sauté the marinated chicken until cooked through and slightly charred.
- Add the chili peppers and toss to combine.
- Remove from heat and garnish with fresh herbs and lime wedges.
Cook Time: 30 minutes (including marinating time)
4. Bun Cha (Grilled Pork Patties with Noodles)
Bun Cha features flavorful grilled pork patties that are slightly charred on the outside and juicy on the inside. The pork is served with a tangy, slightly sweet dipping sauce that complements the meat perfectly. Refreshing vermicelli noodles, herbs, and vegetables provide a light contrast to the rich pork.
Ingredients:
- Ground pork
- Fish sauce, shallots, garlic, sugar, black pepper
- Vermicelli rice noodles
- Lettuce, mint, cilantro, carrots, cucumbers
- Dipping sauce (fish sauce, lime juice, sugar, vinegar, garlic, chili peppers)
Step-by-Step Instructions:
- Mix the ground pork with fish sauce, shallots, garlic, sugar, and black pepper. Form into patties.
- Grill the pork patties until cooked through and charred.
- Cook the vermicelli noodles according to package instructions.
- Make the dipping sauce by combining all the sauce ingredients.
- Serve the grilled pork patties with the noodles, fresh herbs, and vegetables. Provide the dipping sauce on the side.
Cook Time: 45 minutes
5. Banh Xeo (Vietnamese Sizzling Crepes)
Banh Xeo are crispy, golden crepes filled with a savory mixture of pork, shrimp, and bean sprouts. They have a slightly smoky flavor from the hot skillet and a delightful crunch from the crispy edges. Dipped in the sweet-tart nuoc cham sauce, these crepes offer a harmonious blend of flavors and textures.
Ingredients:
- Rice flour, coconut milk, turmeric powder
- Pork, shrimp, bean sprouts, onions, mushrooms
- Nuoc cham dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
- Lettuce, mint, cilantro
Step-by-Step Instructions:
- Make the crepe batter by whisking together rice flour, coconut milk, turmeric, and water.
- In a hot skillet with oil, pour in a ladleful of batter and swirl to create a thin crepe.
- Add the filling ingredients (pork, shrimp, bean sprouts, onions, mushrooms) on top.
- Fold the crepe in half and cook until crispy and golden brown.
- Serve the banh xeo hot, wrapped in lettuce leaves with fresh herbs and nuoc cham dipping sauce.
Cook Time: 1 hour
6. Com Tam (Broken Rice with Grilled Pork)
Com Tam features a bed of fluffy, slightly sticky broken rice topped with savory grilled pork chops. The pork is marinated in a blend of lemongrass, garlic, and fish sauce, lending it a bold, aromatic flavor. Served with a tangy-sweet nuoc cham dipping sauce, fresh vegetables, and a fried egg, this dish offers a delightful harmony of flavors and textures.
Ingredients:
- Broken rice or jasmine rice
- Pork chops
- Lemongrass, garlic, fish sauce, honey, black pepper
- Nuoc cham dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
- Cucumber, tomato, pickled carrots and daikon
- Fried egg
Step-by-Step Instructions:
- Marinate the pork chops in a mixture of lemongrass, garlic, fish sauce, honey, and black pepper for at least 30 minutes.
- Grill or pan-fry the marinated pork chops until cooked through and slightly charred.
- Cook the broken rice or jasmine rice according to package instructions.
- Make the nuoc cham dipping sauce by combining all the sauce ingredients.
- Slice the cucumber, tomato, and prepare the pickled carrots and daikon.
- Fry an egg sunny-side up or over easy.
- Serve the broken rice topped with the grilled pork chops, fried egg, and fresh vegetables. Provide the nuoc cham sauce on the side.
Cook Time: 1 hour (including marinating time)
7. Suon Nuong (Grilled Lemongrass Pork Chops)
Suon Nuong features tender, juicy pork chops infused with the bold, citrusy flavor of lemongrass. The marinade also includes garlic, shallots, and fish sauce, creating a savory and aromatic blend. Grilled to perfection, the pork chops have a lovely char and caramelized edges. Served with a zingy dipping sauce and fresh herbs, these flavorful chops are a true delight.
Ingredients:
- Pork chops
- Lemongrass, garlic, shallots, fish sauce, sugar, black pepper
- Dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
- Fresh herbs (mint, cilantro, basil)
Step-by-Step Instructions:
- Make the marinade by blending together lemongrass, garlic, shallots, fish sauce, sugar, and black pepper.
- Add the pork chops to the marinade and refrigerate for at least 2 hours, or up to overnight.
- Prepare the dipping sauce by combining fish sauce, lime juice, sugar, garlic, and chili peppers.
- Grill or broil the marinated pork chops until cooked through and charred.
- Serve the grilled pork chops hot, garnished with fresh herbs, and provide the dipping sauce on the side.
Cook Time: 2-3 hours (including marinating time)
8. Bo Luc Lac (Shaking Beef)
Bo Luc Lac features tender, juicy cubes of beef that are seared to create a delightfully crispy exterior while remaining melt-in-your-mouth tender inside. The beef is tossed with aromatic garlic, shallots, and a savory-sweet sauce, resulting in a burst of flavors in each bite. Served over a bed of fresh watercress or lettuce, this dish offers a perfect balance of textures and tastes.
Ingredients:
- Beef tenderloin or sirloin, cut into 1-inch cubes
- Garlic, shallots, oyster sauce, soy sauce, fish sauce, brown sugar
- Vegetable oil
- Watercress or lettuce leaves
- Lime wedges, black pepper
Step-by-Step Instructions:
- Marinate the beef cubes with some of the garlic, shallots, oyster sauce, soy sauce, fish sauce, and brown sugar for at least 30 minutes.
- Heat vegetable oil in a wok or skillet over high heat.
- Add the marinated beef cubes in a single layer and sear until browned on all sides, about 2-3 minutes per side.
- Remove the beef from the pan and set aside.
- In the same pan, sauté the remaining garlic and shallots until fragrant.
- Add the seared beef back to the pan and toss with the remaining sauce ingredients.
- Serve the shaking beef over a bed of watercress or lettuce leaves, garnished with lime wedges and freshly cracked black pepper.
Cook Time: 45 minutes (including marinating time)
9. Canh Chua (Vietnamese Sweet and Sour Soup)
Canh Chua is a flavorful and tangy soup that strikes a perfect balance between sweet and sour notes. The broth is infused with the zesty flavors of tamarind, pineapple, and tomatoes, while savory elements like fish sauce and shrimp add depth. Tender chunks of fish or seafood, along with vegetables like pineapple, tomatoes, and okra, lend a delightful variety of textures to this vibrant soup.
Ingredients:
- Fish fillets or shrimp, cut into chunks
- Tamarind paste, pineapple juice, tomatoes, okra, pineapple chunks
- Fish sauce
- Sugar
- Garlic, shallots, chili peppers (optional)
- Vegetable broth or water
- Fresh herbs (cilantro, basil)
Step-by-Step Instructions:
- In a pot, combine the tamarind paste, pineapple juice, tomatoes, okra, pineapple chunks, fish sauce, sugar, garlic, shallots, and chili peppers (if using).
- Add the vegetable broth or water and bring to a boil.
- Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
- Add the fish or shrimp chunks and cook until opaque and cooked through, about 5-7 minutes.
- Taste and adjust seasoning with more fish sauce or sugar as needed.
- Garnish with fresh herbs like cilantro and basil before serving.
Cook Time: 30 minutes
10. Banh Cuon (Steamed Rice Rolls)
Banh Cuon are delicate, paper-thin steamed rice rolls filled with a savory mixture of ground pork, wood ear mushrooms, and minced shallots. The rice rolls have a delightfully soft and silky texture, while the filling provides a meaty umami flavor. Served with a tangy-sweet dipping sauce and fresh herbs, these rolls offer a harmonious blend of flavors and textures.
Ingredients:
- Rice flour batter
- Ground pork, wood ear mushrooms, shallots, fish sauce, pepper
- Dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
- Fresh herbs (mint, cilantro, Thai basil)
- Step-by-Step Instructions:
- Make the rice flour batter by mixing rice flour with water and letting it rest for at least 30 minutes.
- Prepare the filling by sautéing the ground pork with wood ear mushrooms, shallots, fish sauce, and pepper until cooked through.
- Set up a steamer with a non-stick surface or lined with muslin cloth.
- Pour a thin layer of the rice batter onto the steamer surface and spread evenly.
- Steam for 1-2 minutes until the rice batter sets into a thin sheet.
- Place a portion of the filling along one end of the rice sheet and roll it up tightly.
- Continue steaming and rolling until all the batter and filling are used up.
- Serve the steamed rice rolls warm, with the dipping sauce and fresh herbs on the side.
Cook Time: 1 hour
11. Ca Kho To (Vietnamese Caramelized Fish)
Ca Kho To features tender chunks of fish simmered in a rich, caramelized sauce infused with the robust flavors of fish sauce, shallots, and garlic. The sauce reduces and thickens, coating the fish with a glossy, sticky glaze that strikes a perfect balance between salty, sweet, and savory notes. Served over steamed rice, this dish offers a delightful contrast of textures and flavors.
Ingredients:
- Fish fillets (catfish, snapper, or cod), cut into chunks
- Shallots, garlic, fish sauce, brown sugar, black pepper
- Vegetable oil
- Green onions, cilantro (optional garnish)
Step-by-Step Instructions:
- In a clay pot or heavy-bottomed pan, sauté the shallots and garlic in vegetable oil until fragrant.
- Add the fish chunks, fish sauce, brown sugar, and black pepper, and stir to combine.
- Bring the mixture to a simmer and cook, uncovered, for 15-20 minutes, stirring occasionally, until the sauce thickens and caramelizes.
- Reduce the heat to low and continue simmering for another 10-15 minutes, until the fish is cooked through and the sauce has reduced to a glaze.
- Garnish with sliced green onions and cilantro, if desired.
- Serve the caramelized fish hot, over steamed jasmine rice.
Cook Time: 45 minutes
12. Bun Rieu (Vietnamese Crab Noodle Soup)
Bun Rieu is a rich and flavorful crab noodle soup with a tomato-based broth infused with the sweet-savory notes of crab paste and pork. The broth is further enriched with the umami depth of fish sauce and shrimp paste. Tender vermicelli noodles, plump crab meat, and crisp toppings like fried tofu and fresh herbs create a delightful contrast of textures and flavors in every spoonful.
Ingredients:
- Vermicelli rice noodles
- Crab paste or ground crab meat, ground pork, tomatoes, fish sauce, shrimp paste
- Vegetable or crab broth
- Fried tofu puffs, lime wedges, fresh herbs (cilantro, green onions)
Step-by-Step Instructions:
- In a pot, combine the crab paste (or ground crab meat), ground pork, tomatoes, fish sauce, and shrimp paste.
- Add the vegetable or crab broth and bring to a simmer.
- Cook for 15-20 minutes, allowing the flavors to meld and the broth to thicken slightly.
- In a separate pot, cook the vermicelli noodles according to package instructions.
- Divide the cooked noodles into bowls and ladle the hot crab broth over them.
- Garnish with fried tofu puffs, lime wedges, and fresh herbs like cilantro and green onions.
Cook Time: 45 minutes
13. Thit Kho Trung (Braised Pork Belly with Eggs)
Thit Kho Trung features tender, melt-in-your-mouth braised pork belly simmered in a rich, savory-sweet caramel sauce. The pork is infused with aromatics like ginger, garlic, and shallots, while the eggs soak up the flavorful sauce, creating a harmonious blend of textures and flavors. The dish has a deep umami taste, balanced by the subtle sweetness of the caramelized sauce.
Ingredients:
- Pork belly, cut into chunks
- Ginger, garlic, shallots, fish sauce, coconut water, brown sugar
- Hard-boiled eggs
- Green onions, cilantro (optional garnish)
- Step-by-Step Instructions:
- In a braising pot or Dutch oven, sear the pork belly chunks until browned on all sides.
- Add the ginger, garlic, shallots, fish sauce, coconut water, and brown sugar.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for 1.5-2 hours, until the pork is fork-tender.
- Add the hard-boiled eggs to the braising liquid and continue simmering for 15-20 minutes, allowing the eggs to absorb the flavors.
- Remove the lid and increase the heat to reduce the sauce to a thick, caramelized glaze, if desired.
- Garnish with sliced green onions and cilantro.
- Serve the braised pork belly and eggs with steamed jasmine rice, spooning the flavorful sauce over the top.
Cook Time: 2-2.5 hours
14. Mi Quang (Turmeric Noodles with Pork and Shrimp)
Mi Quang features chewy turmeric-infused noodles topped with succulent shrimp, tender pork, crunchy peanuts, and fresh herbs. The broth is fragrant with the warm, earthy notes of turmeric and shallots, while the meats lend a savory depth. Finished with a sprinkle of crispy shallots and a squeeze of lime, each bite offers a delightful interplay of flavors and textures.
Ingredients:
- Rice noodles or mi quang noodles
- Shrimp, pork belly or pork loin, turmeric powder, shallots, fish sauce
- Chicken or pork broth
- Roasted peanuts, fresh herbs (cilantro, basil, mint), lime wedges
- Crispy shallots (optional garnish)
Step-by-Step Instructions:
- Cook the noodles according to package instructions, adding turmeric powder to the cooking water for color and flavor.
- In a pot, sauté the shallots until fragrant, then add the broth and fish sauce. Simmer for 10-15 minutes.
- In a separate pan, sauté the shrimp and pork until cooked through.
- Divide the cooked noodles into bowls and top with the shrimp, pork, and broth.
- Garnish with roasted peanuts, fresh herbs, lime wedges, and crispy shallots (if using).
Cook Time: 45 minutes
15. Chao Ga (Vietnamese Chicken Rice Porridge)
Chao Ga is a comforting and nourishing rice porridge infused with the savory essence of chicken. The porridge has a velvety, creamy texture and is seasoned with aromatic ginger, fish sauce, and black pepper. Tender shredded chicken, crispy fried shallots, and a myriad of fresh herbs and garnishes elevate this humble dish into a flavor-packed meal.
Ingredients:
- Chicken and chicken broth
- Long-grain rice
- Ginger, fish sauce, black pepper
- Fried shallots, fresh herbs (cilantro, green onions), lime wedges
- Optional garnishes: fried garlic, chicken liver pâté, chilies
Step-by-Step Instructions:
- In a pot, combine the chicken and enough water to cover. Simmer until the chicken is cooked through, then remove and shred the meat.
- Add the rice to the chicken broth and cook until it becomes a thick, creamy porridge consistency, stirring frequently.
- Season the porridge with grated ginger, fish sauce, and black pepper.
- Divide the porridge into bowls and top with the shredded chicken, fried shallots, and fresh herbs.
- Serve with lime wedges and other optional garnishes like fried garlic, chicken liver pâté, or chilies.
Cook Time: 1 hour
16. Bun Cha Gio (Fried Imperial Rolls with Vermicelli Noodles)
Bun Cha Gio features crispy, golden-brown fried imperial rolls filled with a savory mixture of ground pork, wood ear mushrooms, and vermicelli noodles. The rolls have a delightful crunch that gives way to a flavorful and meaty filling. Served over a bed of cool vermicelli noodles, fresh herbs, and vegetables, these rolls are accompanied by a tangy-sweet dipping sauce, creating a harmonious blend of flavors and textures.
Ingredients:
- Vermicelli rice noodles
- Ground pork, wood ear mushrooms, carrots, vermicelli noodles, fish sauce, pepper
- Rice paper wrappers
- Vegetable oil for frying
- Lettuce, mint, cilantro, cucumber
- Dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
Step-by-Step Instructions:
- Cook the vermicelli noodles according to package instructions and set aside.
- Make the filling by sautéing the ground pork with wood ear mushrooms, carrots, fish sauce, and pepper until cooked through.
- Add cooked vermicelli noodles to the filling and mix well.
- Wrap the filling in rice paper wrappers, sealing the edges with a bit of water.
- Heat vegetable oil in a pan or wok over medium-high heat.
- Fry the imperial rolls until golden brown and crispy, about 2-3 minutes per side.
- Prepare the dipping sauce by combining the fish sauce, lime juice, sugar, garlic, and chili peppers.
- Serve the fried imperial rolls over a bed of vermicelli noodles, accompanied by fresh lettuce, mint, cilantro, cucumber, and the dipping sauce.
Cook Time: 1 hour
17. Thit Kho Tau (Braised Pork with Eggs and Coconut Water)
Thit Kho Tau is a comforting and deeply flavorful braised pork dish simmered in a rich coconut water-based sauce. The pork is infused with the aromatic flavors of garlic, shallots, and fish sauce, while the hard-boiled eggs soak up the savory-sweet sauce, creating a harmonious blend of textures. The dish has a delightful balance of salty, sweet, and umami notes, with a subtle hint of coconut.
Ingredients:
- Pork belly or shoulder, cut into chunks
- Garlic, shallots, fish sauce, coconut water, brown sugar
- Hard-boiled eggs
- Green onions, cilantro (optional garnish)
Step-by-Step Instructions:
- In a braising pot or Dutch oven, sear the pork chunks until browned on all sides.
- Add the garlic, shallots, fish sauce, coconut water, and brown sugar.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for 1.5-2 hours, until the pork is fork-tender.
- Add the hard-boiled eggs to the braising liquid and continue simmering for 15-20 minutes, allowing the eggs to absorb the flavors.
- Remove the lid and increase the heat to reduce the sauce to a thick, glossy glaze, if desired.
- Garnish with sliced green onions and cilantro.
- Serve the braised pork and eggs with steamed jasmine rice, spooning the flavorful sauce over the top.
Cook Time: 2-2.5 hours
18. Ca Chien (Vietnamese Fried Fish)
Ca Chien is a crispy, golden-fried whole fish that boasts a light and delicate coating with a satisfying crunch. The flesh of the fish remains tender and flaky, with a subtle sweetness from the turmeric-infused batter. Served with a tangy and aromatic dipping sauce, fresh herbs, and vegetables, this dish offers a delightful combination of flavors and textures in every bite.
Ingredients:
- Whole fish (snapper, catfish, or tilapia), cleaned and scored
- Turmeric powder, rice flour, cornstarch, salt, pepper
- Vegetable oil for frying
- Dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
- Fresh herbs (mint, cilantro, basil), cucumber, lettuce
Step-by-Step Instructions:
- Pat the fish dry and make a few diagonal scores on both sides to help it cook evenly.
- In a shallow dish, combine the turmeric powder, rice flour, cornstarch, salt, and pepper.
- Dredge the fish in the seasoned flour mixture, ensuring an even coating.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the coated fish to the hot oil and fry until crispy and golden brown, about 3-4 minutes per side.
- Drain the fried fish on a wire rack or paper towels.
- Prepare the dipping sauce by combining fish sauce, lime juice, sugar, garlic, and chili peppers.
- Serve the crispy fried fish hot, accompanied by the dipping sauce, fresh herbs, cucumber, and lettuce leaves.
Cook Time: 30 minutes
19. Banh Tam Bi (Vietnamese Shrimp and Sweet Potato Fritters)
Banh Tam Bi are crispy, golden fritters made with a delightful combination of shrimp, sweet potato, and aromatic herbs. The fritters have a light and airy interior with a crisp exterior, while the shrimp provide a succulent and slightly sweet flavor. Dipped in the tangy-sweet nuoc cham sauce, these fritters offer a harmonious blend of textures and flavors that are both familiar and exciting.
Ingredients:
- Shrimp, peeled and deveined
- Sweet potatoes, grated
- Green onions, cilantro, mint
- Rice flour, cornstarch
- Vegetable oil for frying
- Nuoc cham dipping sauce (fish sauce, lime juice, sugar, garlic, chili peppers)
Step-by-Step Instructions:
- In a large bowl, mix together the shrimp, grated sweet potatoes, green onions, cilantro, and mint.
- Add the rice flour and cornstarch, stirring until a thick batter forms.
- Heat vegetable oil in a deep pan or wok over medium-high heat.
- Scoop a small portion of the batter and gently drop it into the hot oil.
- Fry the fritters until golden brown and crispy, about 2-3 minutes per batch.
- Drain the fried fritters on a wire rack or paper towels.
- Prepare the nuoc cham dipping sauce by combining fish sauce, lime juice, sugar, garlic, and chili peppers.
- Serve the hot fritters with the nuoc cham sauce on the side for dipping.
Cook Time: 45 minutes
20. Xoi Ga (Sticky Rice with Chicken)
Xoi Ga is a comforting and fragrant dish featuring chewy, glutinous sticky rice infused with the savory essence of chicken. The sticky rice has a delightfully sticky texture and is flavored with aromatic ginger, shallots, and fish sauce. Tender shredded chicken, crispy fried shallots, and a myriad of fresh herbs and garnishes elevate this humble dish into a flavor-packed meal.
Ingredients:
- Glutinous rice (sticky rice)
- Chicken and chicken broth
- Ginger, shallots, fish sauce
- Fried shallots, green onions, cilantro, lime wedges
- Optional garnishes: Pork floss, fried shallots, Chinese doughnuts (you tiao)
Step-by-Step Instructions:
- Rinse the glutinous rice until the water runs clear, then soak for at least 4 hours or overnight.
- In a pot, combine the chicken and enough water to cover. Simmer until the chicken is cooked through, then remove and shred the meat.
- Drain the soaked glutinous rice and transfer it to a steamer basket or pot with a steamer insert.
- Add the grated ginger, minced shallots, and fish sauce to the chicken broth, and pour it over the rice.
- Steam the rice for 30-40 minutes, or until tender and sticky, replenishing the broth as needed.
- Once cooked, fluff the rice with a fork and gently fold in the shredded chicken.
- Serve the xoi ga in bowls, garnished with fried shallots, green onions, cilantro, and lime wedges.
- Optional garnishes like pork floss, extra fried shallots, or Chinese doughnuts (you tiao) can be added.
Cook Time: 1.5-2 hours (including soaking time for rice)
21. Goi Ngo Sen (Lotus Root Salad)
Goi Ngo Sen is a refreshing and crunchy Vietnamese salad featuring thinly sliced lotus root as the star ingredient. The lotus root has a delightfully crisp texture and a mild, slightly sweet flavor. Tossed with a tangy-sweet dressing, fresh herbs, and a variety of colorful vegetables, this salad offers a delightful contrast of flavors and textures in every bite.
Ingredients:
- Lotus root, peeled and thinly sliced
- Shrimp, cooked and peeled (optional)
- Carrots, cucumber, cabbage or lettuce, mint, cilantro
- Dressing: Fish sauce, lime juice, sugar, garlic, chili peppers
Step-by-Step Instructions:
- Soak the sliced lotus root in water with a squeeze of lemon or vinegar to prevent browning.
- In a large bowl, combine the drained lotus root slices with the shredded carrots, thinly sliced cucumber, shredded cabbage or lettuce, and fresh herbs like mint and cilantro.
- If using shrimp, add the cooked and peeled shrimp to the salad.
- Make the dressing by whisking together fish sauce, lime juice, sugar, minced garlic, and chili peppers (if desired).
- Drizzle the dressing over the salad and toss gently to combine.
- Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve the lotus root salad chilled or at room temperature, garnished with extra herbs if desired.
Cook Time: 30 minutes
22. Goi Du Du (Green Papaya Salad)
Goi Du Du is a refreshing and vibrant salad featuring shredded green papaya as the star ingredient. The papaya provides a delightful crunch and a subtly sweet flavor, complemented by the tangy-spicy dressing. Tossed with fresh herbs, crunchy vegetables, and savory dried shrimp, this salad offers an explosion of flavors and textures in every bite.
Ingredients:
- Green papaya, shredded or julienned
- Carrots, cabbage or lettuce, cherry tomatoes, dried shrimp
- Fresh herbs (mint, cilantro, basil)
- Dressing: Fish sauce, lime juice, sugar, garlic, chili peppers
- Roasted peanuts or fried shallots (optional garnish)
Step-by-Step Instructions:
- In a large bowl, combine the shredded green papaya with julienned carrots, shredded cabbage or lettuce, halved cherry tomatoes, and dried shrimp.
- Add the fresh herbs like mint, cilantro, and basil to the salad.
- Make the dressing by whisking together fish sauce, lime juice, sugar, minced garlic, and chili peppers.
- Drizzle the dressing over the salad and toss gently to combine.
- Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve the green papaya salad garnished with roasted peanuts or fried shallots, if desired.
Cook Time: 30 minutes
23. Cha Gio (Vietnamese Fried Spring Rolls)
Cha Gio are crispy, golden-brown fried spring rolls filled with a flavorful mixture of ground pork, vegetables, and vermicelli noodles. The filling is seasoned with aromatic garlic, shallots, and fish sauce, creating a savory and umami-packed center. These spring rolls have a delightful crunch that gives way to a meaty and slightly chewy interior, making them an irresistible appetizer or snack.
Ingredients:
- Rice paper wrappers
- Ground pork, carrots, cabbage, vermicelli noodles, garlic, shallots, fish sauce
- Vegetable oil for frying
- Dipping sauce: Fish sauce, lime juice, sugar, garlic, chili peppers
- Lettuce, mint, cilantro (for serving)
Step-by-Step Instructions:
- Make the filling by sautéing the ground pork with minced garlic, shallots, and fish sauce until cooked through.
- Add shredded carrots, cabbage, and cooked vermicelli noodles to the pork mixture, stirring well to combine.
- To assemble, place a rice paper wrapper on a clean surface and arrange a portion of the filling in a log shape near the bottom edge.
- Roll the wrapper tightly around the filling, folding the sides inwards as you go, creating a tight cylinder.
- Heat vegetable oil in a deep pan or wok over medium-high heat.
- Carefully add the rolled spring rolls to the hot oil and fry until golden brown and crispy, about 2-3 minutes per batch.
- Drain the fried spring rolls on a wire rack or paper towels.
- Make the dipping sauce by combining fish sauce, lime juice, sugar, minced garlic, and chili peppers.
- Serve the hot cha gio spring rolls with the dipping sauce and fresh herbs like lettuce, mint, and cilantro.
Cook Time: 1 hour
24. Bun Bo Hue (Spicy Beef Noodle Soup)
Bun Bo Hue is a richly flavored and aromatic noodle soup that packs a punch of bold, spicy notes. The deep, meaty broth is infused with the warmth of lemongrass and the kick of chili peppers, creating a complex and harmonious blend of flavors. Tender slices of beef and pork, along with thick rice noodles, provide a hearty base, while the addition of fresh herbs and crunchy toppings lend a delightful contrast of textures.
Ingredients:
- Beef bones and beef shank
- Pork hocks
- Lemongrass, shallots, garlic, chili peppers, annatto seeds or oil
- Fish sauce, shrimp paste
- Rice noodles (bun)
- Thinly sliced beef and pork
- Lime wedges, fresh herbs (mint, cilantro, Thai basil), bean sprouts, sliced cabbage
Step-by-Step Instructions:
- In a large pot, simmer the beef bones, beef shank, and pork hocks with water for several hours to create a rich broth.
- In a separate pan, sauté the lemongrass, shallots, garlic, chili peppers, and annatto seeds (or oil) until fragrant.
- Add the sautéed aromatics to the broth, along with fish sauce and shrimp paste.
- Simmer the broth for an additional 30 minutes to allow the flavors to meld.
- Remove the beef shank and pork hocks from the broth, shred the meat, and set aside.
- Cook the rice noodles according to package instructions.
- Divide the cooked noodles into bowls and ladle the hot broth over them.
- Top with the shredded beef and pork, fresh herbs, bean sprouts, and sliced cabbage.
- Serve with lime wedges on the side for squeezing over the soup.
Cook Time: 4-5 hours
25. Banh Khot (Vietnamese Mini Savory Pancakes)
Banh Khot are small, savory Vietnamese pancakes that are crispy on the outside and delightfully fluffy on the inside. These miniature bites are filled with a flavorful mixture of shrimp, pork, and aromatic herbs and spices, creating a burst of flavors in every bite. Served with a tangy-sweet dipping sauce and fresh herbs, these pancakes offer a delightful combination of textures and tastes.
Ingredients:
- Rice flour, coconut milk
- Shrimp, ground pork, scallions, turmeric powder, curry powder
- Vegetable oil or coconut oil
- Dipping sauce: Fish sauce, lime juice, sugar, garlic, chili peppers
- Fresh herbs (mint, cilantro, Thai basil)
- Step-by-Step Instructions:
- In a bowl, whisk together rice flour, coconut milk, and a pinch of salt to create a smooth batter.
- Make the filling by mixing together the shrimp, ground pork, sliced scallions, turmeric powder, and curry powder.
- Heat a banh khot pan or mini pancake molds, and grease with vegetable or coconut oil.
- Pour a small amount of batter into each mold, then top with a teaspoon of the filling mixture.
- Cook the pancakes until the edges turn golden brown and crispy, about 2-3 minutes.
- Remove the banh khot from the molds and keep warm while you cook the remaining batches.
- Make the dipping sauce by combining fish sauce, lime juice, sugar, minced garlic, and chili peppers.
- Serve the hot banh khot pancakes with the dipping sauce and fresh herbs like mint, cilantro, and Thai basil on the side.
Cook Time: 1 hour
Conclusion
Vietnamese cuisine truly celebrates vibrant flavors, harmonious balance, and the joy of sharing a meal with loved ones. From the humble comfort of a steaming bowl of pho to the intricate flavors of a meticulously crafted salad, each dish tells a story of Vietnam’s rich culinary heritage.
Whether you’re a seasoned foodie or a curious newcomer, this extraordinary cuisine will leave a lasting impression and ignite a newfound appreciation for the art of Vietnamese cooking.