Savor the vibrant flavors of Vietnam right in your own kitchen! Whether you’re craving quick weeknight dinners, comforting bowls of pho, or fresh spring rolls bursting with herbs, this collection brings authentic Vietnamese cooking within reach. Let’s explore 22 delicious recipes that will transport your taste buds and inspire your next culinary adventure.
Pho Ga (Vietnamese Chicken Noodle Soup)
There’s something magical about a steaming bowl of pho on a chilly day—it’s my go-to comfort food when I need a cozy hug in a bowl. I first fell in love with pho ga during a rainy trip to Seattle, where a tiny family-run spot served it with such care that I’ve been chasing that flavor ever since. My version is a simplified take that still delivers that rich, aromatic broth and tender chicken, perfect for a weeknight when you’re craving something nourishing and soul-warming.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– A couple of pounds of chicken thighs (bone-in, skin-on for extra flavor)
– 8 cups of water
– One large yellow onion, halved
– A 3-inch piece of fresh ginger, sliced
– Two whole star anise pods
– A cinnamon stick
– A tablespoon of whole coriander seeds
– A quarter cup of fish sauce
– A tablespoon of granulated sugar
– 8 ounces of dried rice noodles (the flat kind, about ¼ inch wide)
– A handful of fresh cilantro, chopped
– A handful of fresh Thai basil leaves
– A lime, cut into wedges
– A couple of jalapeños, thinly sliced
– Bean sprouts for crunch
Instructions
1. In a large stockpot, place the chicken thighs and pour in 8 cups of water, ensuring the chicken is fully submerged.
2. Turn the heat to high and bring the water to a boil, which should take about 10 minutes—you’ll see bubbles forming vigorously.
3. Once boiling, reduce the heat to a gentle simmer, cover the pot partially, and let it cook for 45 minutes to infuse the broth with chicken flavor.
4. While the broth simmers, heat a dry skillet over medium-high heat and char the onion halves and ginger slices for about 5 minutes per side until they’re blackened in spots, which adds a smoky depth to the broth.
5. After 45 minutes, remove the chicken thighs from the broth using tongs and set them aside on a plate to cool slightly.
6. Add the charred onion, ginger, star anise, cinnamon stick, and coriander seeds to the broth, then simmer uncovered for another 30 minutes to let the spices meld.
7. While the broth continues to simmer, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
8. In a separate large bowl, soak the rice noodles in hot water for 10 minutes until they’re pliable but not fully cooked, then drain them—this prevents them from getting mushy later.
9. After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot to remove the solids, pressing down to extract all the liquid.
10. Stir the fish sauce and sugar into the strained broth, then bring it back to a simmer over medium heat for 5 minutes to dissolve the sugar evenly.
11. Divide the soaked noodles among four large bowls, top with the shredded chicken, and ladle the hot broth over everything.
12. Garnish each bowl with cilantro, Thai basil, lime wedges, jalapeños, and bean sprouts, serving immediately while hot.
On a cold evening, this pho ga offers a silky broth with tender chicken and chewy noodles that soak up all the aromatic spices. I love adding extra herbs and a squeeze of lime for a bright, fresh finish—it’s a dish that feels both restorative and celebratory, perfect for sharing with friends over a cozy meal.
Banh Mi Sandwich
Biting into a Banh Mi sandwich feels like a flavor explosion—crunchy, tangy, savory, and fresh all at once. I first fell in love with these Vietnamese-inspired sandwiches during a food truck festival years ago, and I’ve been perfecting my homemade version ever since. Let’s make this vibrant, customizable sandwich that’s perfect for a quick lunch or casual dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 crusty baguettes, about 6 inches each
– 1 pound of pork shoulder, thinly sliced
– A splash of soy sauce (about 2 tablespoons)
– A couple of garlic cloves, minced
– 1 teaspoon of sugar
– A generous pinch of black pepper
– 1 cup of shredded carrots
– 1 cup of thinly sliced cucumbers
– A handful of fresh cilantro leaves
– 2 tablespoons of mayonnaise
– 1 tablespoon of sriracha sauce (optional for spice lovers)
– 1/4 cup of rice vinegar
– A splash of water (about 2 tablespoons)
Instructions
1. In a bowl, combine the thinly sliced pork shoulder with the soy sauce, minced garlic, sugar, and black pepper. Let it marinate for at least 10 minutes—this helps the flavors soak in deeply.
2. While the pork marinates, prepare the pickled vegetables: in another bowl, mix the shredded carrots and sliced cucumbers with the rice vinegar and a splash of water. Set aside to pickle for about 10 minutes, which adds a nice tangy crunch.
3. Heat a large skillet over medium-high heat (around 375°F). Add the marinated pork and cook for 5-7 minutes, stirring occasionally, until it’s browned and cooked through. Tip: Don’t overcrowd the pan to ensure even browning.
4. Slice the baguettes lengthwise without cutting all the way through, creating a pocket for the fillings. Lightly toast them in a toaster or oven at 350°F for 3-4 minutes until crispy—this prevents sogginess.
5. Spread a thin layer of mayonnaise on the inside of each toasted baguette, followed by a drizzle of sriracha sauce if using for extra heat.
6. Layer the cooked pork evenly into the baguettes, then top with the pickled carrots and cucumbers, and finish with a handful of fresh cilantro leaves. Tip: Press down gently to pack everything in without breaking the bread.
7. Serve immediately while warm. Tip: For a fun twist, slice the sandwiches in half diagonally and wrap them in parchment paper for easy handling.
Light and crispy on the outside with a juicy, flavorful filling, this Banh Mi sandwich offers a delightful contrast in every bite. The tangy pickled veggies cut through the richness of the pork, making it irresistibly fresh. Try serving it with a side of sweet potato fries or a simple green salad for a complete meal that’s sure to impress.
Goi Cuon (Fresh Spring Rolls)
Today, as I was rummaging through my fridge for something light yet satisfying, I remembered the vibrant Goi Cuon I enjoyed at a friend’s potluck last summer—these fresh spring rolls are a burst of color and crunch that feel like a celebration on a plate. I love how they’re perfect for a hot day when you want something refreshing without turning on the oven, and my habit of prepping all the fillings in little bowls makes assembly a breeze, almost like a fun kitchen puzzle. Trust me, once you try rolling your own, you’ll be hooked on their customizable, healthy charm!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
– A pack of rice paper wrappers (about 12 rounds)
– A couple of cups of cooked shrimp, peeled and deveined
– A handful of rice vermicelli noodles, soaked until soft
– A big bunch of fresh lettuce leaves, like romaine or butter lettuce
– A generous pile of fresh mint and cilantro leaves
– A few carrots, julienned into thin matchsticks
– A splash of hoisin sauce for dipping
– A sprinkle of crushed peanuts for garnish
Instructions
1. Fill a large, shallow bowl with warm water (about 100°F) to soften the rice paper wrappers.
2. Dip one rice paper wrapper into the warm water for 10 seconds until it becomes pliable but not too soft.
3. Lay the softened wrapper flat on a clean, damp kitchen towel to prevent sticking.
4. Place 2-3 lettuce leaves in the center of the wrapper, leaving about an inch border on all sides.
5. Add a small handful of soaked rice vermicelli noodles on top of the lettuce.
6. Arrange 3-4 cooked shrimp in a line over the noodles.
7. Scatter a few carrot matchsticks, mint leaves, and cilantro leaves over the shrimp.
8. Fold the bottom edge of the wrapper over the fillings, tucking it in snugly.
9. Fold the left and right sides inward to enclose the fillings completely.
10. Roll the wrapper upward tightly from the bottom to form a neat cylinder, applying gentle pressure to seal it.
11. Repeat steps 2-10 with the remaining wrappers and fillings until all are assembled.
12. Serve the rolls immediately with a side of hoisin sauce for dipping and a sprinkle of crushed peanuts on top.
Unexpectedly, these rolls offer a delightful contrast: the chewy rice paper gives way to a crisp, herb-filled interior that’s both light and satisfying. I love how the hoisin sauce adds a sweet, savory depth that complements the fresh shrimp and veggies perfectly—try serving them sliced in half on a platter for a stunning appetizer that’s as beautiful as it is delicious!
Ca Kho To (Caramelized Fish in Clay Pot)
Browsing through my grandmother’s old recipe cards last winter, I stumbled upon a faded note for a Vietnamese clay-pot fish that instantly transported me back to her cozy kitchen. This Ca Kho To—caramelized fish simmered in a savory-sweet sauce—has become my go-to comfort dish for chilly evenings, and I love how the rich aroma fills the whole house as it cooks. Trust me, once you try this, you’ll be making it on repeat!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– About 1.5 pounds of firm white fish fillets (like cod or catfish), cut into 2-inch chunks
– A quarter cup of granulated sugar
– Three tablespoons of fish sauce
– Two tablespoons of vegetable oil
– A couple of cloves of garlic, minced
– A small knob of fresh ginger, peeled and thinly sliced
– A splash of water (around half a cup)
– A pinch of black pepper for sprinkling
– A handful of green onions, chopped for garnish
Instructions
1. Pat the fish chunks completely dry with paper towels—this helps them sear nicely without steaming.
2. Heat the vegetable oil in a clay pot or heavy-bottomed skillet over medium heat until it shimmers, about 2 minutes.
3. Add the sugar to the pot and stir constantly until it melts into a deep amber caramel, which should take 3–4 minutes; watch closely to avoid burning.
4. Tip in the minced garlic and sliced ginger, stirring for 30 seconds until fragrant.
5. Carefully place the fish chunks in a single layer in the pot, searing for 2 minutes per side until lightly browned.
6. Pour in the fish sauce and water, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
7. Uncover and cook for an additional 5 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.
8. Sprinkle with black pepper and garnish with chopped green onions right before serving.
Velvety and tender, the fish soaks up that sticky caramel sauce, creating a perfect balance of sweet and umami that’s downright addictive. I love serving it straight from the clay pot over a bed of steamed jasmine rice, letting the sauce drizzle into every bite—it’s a simple yet show-stopping meal that always impresses guests!
Bun Cha (Vietnamese Grilled Pork with Vermicelli)
Ever since I stumbled upon a tiny Hanoi street food stall years ago, I’ve been obsessed with recreating that perfect balance of smoky, savory, and fresh in my own kitchen. This Bun Cha is my go-to when I want something light yet satisfying, and it always reminds me of that bustling alleyway where I first fell in love with Vietnamese flavors.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– For the pork: about 1 lb of ground pork, a couple of finely minced garlic cloves, a tablespoon of fish sauce, a teaspoon of sugar, and a splash of neutral oil like vegetable oil.
– For the broth/dipping sauce: a cup of warm water, a quarter cup of fish sauce, a quarter cup of sugar, a couple of tablespoons of rice vinegar, a minced garlic clove, and a chopped Thai chili if you like heat.
– For serving: a package of rice vermicelli noodles (cooked according to package directions), a big handful of fresh herbs like mint and cilantro, some lettuce leaves, and a few sliced cucumbers.
Instructions
1. In a medium bowl, combine the ground pork, minced garlic, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and a splash of vegetable oil; mix thoroughly with your hands until well combined. Tip: Let the mixture sit for 15 minutes to allow the flavors to meld—it makes a huge difference!
2. While the pork rests, prepare the dipping sauce by whisking together 1 cup of warm water, ¼ cup of fish sauce, ¼ cup of sugar, 2 tablespoons of rice vinegar, 1 minced garlic clove, and the chopped Thai chili in a small bowl until the sugar dissolves completely.
3. Shape the pork mixture into small, flat patties about 2 inches in diameter; you should get around 12-15 patties.
4. Heat a grill pan or skillet over medium-high heat until hot, about 375°F, then lightly oil the surface with a bit of vegetable oil.
5. Place the pork patties in the pan, cooking for 3-4 minutes per side until they are golden brown and cooked through with no pink in the center. Tip: Avoid overcrowding the pan to ensure even browning and a nice sear.
6. As the pork cooks, cook the rice vermicelli noodles according to the package directions, then drain and rinse under cold water to stop the cooking process.
7. Arrange the cooked noodles, lettuce leaves, fresh herbs, and sliced cucumbers on serving plates.
8. Transfer the grilled pork patties to the plates alongside the noodles and herbs. Tip: Pour the dipping sauce into small bowls for each person to customize their bites—it keeps everything fresh and interactive!
9. Serve immediately, encouraging everyone to dip the pork and noodles into the sauce and wrap them in lettuce with herbs.
Crunchy lettuce and herbs contrast beautifully with the tender, smoky pork, while the tangy-sweet sauce ties it all together. I love setting this up as a DIY bowl bar for friends—it’s fun, messy, and always a hit at summer gatherings!
Com Tam (Broken Rice with Grilled Pork)
Tucked away in my recipe memory box is a dish that always feels like a warm hug from a bustling Saigon street stall—Com Tam, or broken rice with grilled pork. I first fell for its smoky-sweet charm on a rainy afternoon in Little Saigon, and now it’s my go-to when I crave something hearty yet surprisingly light. Let’s bring those vibrant flavors right to your kitchen today.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of broken rice (sometimes labeled “com tam” at Asian markets)
– 1.5 pounds of pork shoulder, sliced into thin cutlets
– A generous ¼ cup of fish sauce
– 3 tablespoons of granulated sugar
– 4 cloves of garlic, minced
– A couple of shallots, finely chopped
– A splash of vegetable oil
– 1 tablespoon of honey
– A pinch of black pepper
– 4 eggs
– A handful of cucumber slices and pickled carrots for garnish
Instructions
1. Rinse 2 cups of broken rice under cold water until the water runs clear, then drain it completely.
2. Combine ¼ cup of fish sauce, 3 tablespoons of sugar, 4 minced garlic cloves, the chopped shallots, 1 tablespoon of honey, and a pinch of black pepper in a bowl to make the marinade.
3. Place 1.5 pounds of pork shoulder slices in the marinade, ensuring each piece is well-coated, and let it sit at room temperature for 20 minutes.
4. Tip: Marinating at room temperature helps the pork absorb flavors faster without drying out.
5. Heat a splash of vegetable oil in a skillet over medium-high heat until it shimmers.
6. Add the marinated pork slices to the skillet and cook for 4–5 minutes per side until they develop a charred, caramelized crust and reach an internal temperature of 145°F.
7. Tip: Avoid overcrowding the skillet to ensure each piece gets that perfect sear.
8. While the pork cooks, bring 4 cups of water to a boil in a pot, add the rinsed broken rice, reduce heat to low, cover, and simmer for 15 minutes until tender and fluffy.
9. In a separate non-stick pan, fry 4 eggs sunny-side up over medium heat until the whites are set but the yolks are still runny, about 3–4 minutes.
10. Tip: For extra flavor, sprinkle a tiny bit of salt over the eggs as they cook.
11. Divide the cooked broken rice among four plates, top each with grilled pork, a fried egg, and garnish with cucumber slices and pickled carrots.
The broken rice has a delightfully tender, almost creamy texture that pairs beautifully with the smoky, sweet pork and the rich, runny egg yolk. I love serving it family-style with extra fish sauce on the side for drizzling—it’s a feast that’s as comforting as it is vibrant.
Banh Xeo (Vietnamese Savory Crepes)
A sizzling sound and a golden, crispy edge—that’s the first thing I think of when I crave Banh Xeo, those lacy Vietnamese savory crepes that are a total showstopper. I first fell for them at a bustling street stall in Little Saigon, and after many (many) attempts at home, I’ve landed on a foolproof version that’s become my go-to for a fun, interactive dinner. Let’s make some magic!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– For the batter: 1 cup of rice flour, a couple of tablespoons of cornstarch, a pinch of turmeric powder, 1 cup of coconut milk, and about ¾ cup of water (you might need a splash more to thin it out)
– For the filling: a half pound of thinly sliced pork belly, a handful of medium shrimp (peeled and deveined), a small yellow onion (thinly sliced), and a couple of cups of bean sprouts
– For cooking: a few tablespoons of vegetable oil
– For serving: a big bunch of fresh herbs like mint and cilantro, some crisp lettuce leaves, and a little bowl of nuoc cham dipping sauce (I just mix fish sauce, lime juice, sugar, water, and chili)
Instructions
1. In a large bowl, whisk together 1 cup of rice flour, 2 tablespoons of cornstarch, and ¼ teaspoon of turmeric powder until combined.
2. Pour in 1 cup of coconut milk and ¾ cup of water, then whisk vigorously until you have a smooth, thin batter—it should coat the back of a spoon. Let it rest for 20 minutes; this helps the crepes get extra crispy!
3. While the batter rests, heat 1 tablespoon of vegetable oil in a 10-inch nonstick skillet over medium-high heat until it shimmers.
4. Add a few slices of the pork belly and 3-4 shrimp to the hot oil, cooking for about 2 minutes until the pork starts to brown and the shrimp turn pink.
5. Scatter a quarter of the thinly sliced yellow onion over the pork and shrimp, letting it soften for 1 minute.
6. Give the rested batter a quick stir, then ladle about ½ cup of it into the skillet, swirling immediately to coat the bottom in a thin, even layer.
7. Sprinkle a handful of bean sprouts over one half of the crepe, then cover the skillet with a lid and cook for 3 minutes until the edges are golden and lacy.
8. Uncover and cook for 1 more minute to crisp up the bottom—don’t flip it; the steam from covering helps cook the top perfectly.
9. Carefully fold the crepe in half over the bean sprouts using a spatula, then slide it onto a plate. Repeat with the remaining batter and filling, adding a bit more oil to the skillet each time.
10. Serve the crepes hot with lettuce leaves, fresh herbs, and nuoc cham for dipping.
Nothing beats that first bite: the crepe shatters with a satisfying crunch, giving way to the savory pork, sweet shrimp, and fresh bean sprouts. I love setting everything out family-style and letting everyone wrap their own crepes in lettuce with tons of herbs—it’s messy, fun, and absolutely delicious.
Goi Du Du (Green Papaya Salad)
Just when I thought I’d tried every salad under the sun, a trip to a friend’s Vietnamese potluck introduced me to Goi Du Du—a vibrant, crunchy green papaya salad that’s become my go‑to for summer gatherings. It’s the perfect balance of tangy, sweet, and savory, and honestly, it’s way easier to make than you’d think.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 medium green papaya, peeled and shredded into thin matchsticks (about 4 cups)
– A couple of cloves of garlic, minced
– 1–2 Thai chilies, finely chopped (adjust for your heat preference)
– A handful of cherry tomatoes, halved
– A big handful of fresh cilantro, roughly chopped
– A small handful of roasted peanuts, roughly crushed
– 3 tablespoons of fish sauce
– 2 tablespoons of lime juice (freshly squeezed, please!)
– 1 tablespoon of granulated sugar
– A splash of water to help dissolve the sugar
Instructions
1. In a small bowl, combine 3 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of granulated sugar, and a splash of water. Whisk vigorously until the sugar is completely dissolved—this usually takes about 30 seconds. Tip: Taste the dressing now; it should be balanced between salty, sour, and sweet. If it’s too sharp, add a pinch more sugar.
2. Place the shredded green papaya (about 4 cups) in a large mixing bowl.
3. Add a couple of minced garlic cloves and 1–2 finely chopped Thai chilies to the bowl with the papaya.
4. Add a handful of halved cherry tomatoes and a big handful of roughly chopped fresh cilantro to the bowl.
5. Pour the prepared dressing over the ingredients in the bowl.
6. Using clean hands or two large spoons, toss everything together thoroughly for about 1–2 minutes, ensuring the dressing coats every strand of papaya. Tip: Don’t be shy with the tossing—it helps the papaya soften slightly and absorb the flavors.
7. Transfer the salad to a serving platter or individual bowls.
8. Sprinkle a small handful of roughly crushed roasted peanuts evenly over the top just before serving. Tip: Adding the peanuts last keeps them crunchy; if they sit in the dressing, they’ll get soggy.
My favorite thing about this salad is the incredible crunch of the papaya against the soft burst of tomatoes, all tied together with that zesty, umami‑rich dressing. Serve it alongside grilled shrimp or as a refreshing side to balance out a rich meal—it’s a total crowd‑pleaser that disappears fast!
Cha Ca La Vong (Turmeric Fish with Dill)
Picture this: it’s a chilly evening, and I’m craving something vibrant and aromatic to shake off the winter blues—that’s when I turn to Cha Ca La Vong, a sizzling Vietnamese turmeric fish dish that fills my kitchen with the most incredible fragrance of fresh dill and warm spices. I first tried it at a tiny family-run spot in Hanoi years ago, and I’ve been tweaking my home version ever since, always making a big batch because it disappears fast with my crew!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- About 1.5 pounds of firm white fish fillets, like cod or halibut, cut into 1-inch chunks
- A generous 2 tablespoons of turmeric powder
- 3 cloves of garlic, minced up nice and fine
- A couple of tablespoons of fish sauce
- A splash of neutral oil, like vegetable or canola
- A big handful of fresh dill, roughly chopped (trust me, you’ll want lots!)
- Half a cup of roasted peanuts, crushed for topping
- Rice noodles or steamed rice for serving
Instructions
- Pat the fish chunks completely dry with paper towels—this helps the marinade stick better and prevents splattering later.
- In a medium bowl, combine the turmeric powder, minced garlic, and fish sauce, stirring until it forms a smooth paste.
- Add the fish chunks to the bowl and gently toss to coat every piece evenly with the marinade; let it sit at room temperature for 15 minutes to absorb the flavors.
- Heat a large skillet or wok over medium-high heat and add a splash of oil, swirling to coat the surface.
- Once the oil is shimmering (about 350°F), carefully add the marinated fish in a single layer, leaving space between pieces to ensure they crisp up nicely.
- Cook the fish for 3–4 minutes per side, flipping once, until the edges are golden brown and the center is opaque and flakes easily with a fork.
- Tip: Don’t overcrowd the pan—if needed, cook in batches to avoid steaming the fish instead of searing it.
- Reduce the heat to medium and scatter the chopped dill over the fish, letting it wilt slightly for about 1 minute to release its aroma.
- Tip: Fresh dill is key here; dried just won’t give you that bright, herbal punch.
- Remove the skillet from the heat and sprinkle the crushed peanuts over the top for a crunchy finish.
- Tip: Toast the peanuts in a dry pan for a minute beforehand to enhance their nutty flavor.
- Serve immediately over rice noodles or steamed rice while everything is hot and sizzling.
Vividly golden and fragrant, this dish delivers tender, flaky fish with a subtle earthiness from the turmeric, balanced by the fresh, almost licorice-like notes of dill. I love piling it into lettuce wraps with extra herbs for a hands-on meal, or simply spooning it over noodles to soak up every last bit of that aromatic oil—it’s comfort food with a vibrant twist!
Cao Lau (Hoi An Noodles with Pork)
Now, let me tell you about a dish that completely stole my heart on a trip to Vietnam—Cao Lau, those incredible Hoi An noodles with pork. I’ve been tinkering with this recipe at home ever since, trying to capture that perfect balance of chewy noodles, savory pork, and fresh herbs. It’s become my go-to for a special weekend meal that feels like a mini vacation.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– About 1 lb of pork shoulder, cut into bite-sized chunks
– A good glug of vegetable oil (about 2 tbsp)
– 3 cloves of garlic, minced
– A couple of shallots, thinly sliced
– A big splash of fish sauce (around 3 tbsp)
– A small splash of soy sauce (about 1 tbsp)
– A teaspoon of sugar
– 4 cups of water
– 1 lb of dried wide rice noodles (the thick, chewy kind)
– A big handful of fresh herbs like mint and cilantro
– A couple of green onions, chopped
– A cup of bean sprouts
– A lime, cut into wedges
– A handful of crispy fried shallots (for topping)
Instructions
1. Heat the vegetable oil in a large pot over medium-high heat until it shimmers.
2. Add the pork shoulder chunks and sear them for about 5-7 minutes, turning occasionally, until they’re browned on all sides. (Tip: Don’t crowd the pot—work in batches if needed to get a good sear.)
3. Toss in the minced garlic and sliced shallots, stirring for 1-2 minutes until fragrant.
4. Pour in the fish sauce, soy sauce, and sugar, stirring to coat the pork evenly.
5. Add the 4 cups of water to the pot, bring it to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes until the pork is tender.
6. While the pork simmers, cook the dried wide rice noodles according to the package instructions (usually in boiling water for 5-7 minutes), then drain and rinse under cold water to stop the cooking. (Tip: Rinsing keeps them from sticking together.)
7. Once the pork is done, use a slotted spoon to remove it from the broth and set it aside.
8. Divide the cooked noodles among four bowls.
9. Top each bowl with the cooked pork, fresh herbs, chopped green onions, and bean sprouts.
10. Ladle the hot broth over each bowl, just enough to cover the noodles. (Tip: Save any extra broth for sipping on the side—it’s delicious!)
11. Garnish with crispy fried shallots and serve immediately with lime wedges on the side.
Craving that first bite? The noodles should be delightfully chewy, soaking up the savory broth, while the pork adds a rich, tender contrast. I love squeezing fresh lime over the top for a zesty kick—it brightens everything up. Sometimes, I’ll even add a soft-boiled egg on the side for extra creaminess.
Canh Chua (Vietnamese Sweet and Sour Soup)
During the holiday rush, I always crave something bright and tangy to cut through all the rich food. Canh Chua, a Vietnamese sweet and sour soup, is my go-to—it’s like a refreshing hug in a bowl that comes together faster than you can wrap a present. I love how the sour tamarind and sweet pineapple play off each other, making it the perfect light yet satisfying meal for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 cups of water
– A 1-inch piece of ginger, sliced thin
– 1 lb of catfish fillets, cut into bite-sized chunks
– 3 tbsp of tamarind paste (the kind in a jar works great!)
– 2 tbsp of fish sauce
– 1 tbsp of granulated sugar
– A couple of ripe tomatoes, quartered
– 1 cup of fresh pineapple chunks (canned works in a pinch, but drain it well)
– A big handful of bean sprouts
– A small bunch of fresh cilantro, roughly chopped
– 2 Thai chilies, sliced thin (optional, for a kick)
Instructions
1. Pour 6 cups of water into a large pot and bring it to a boil over high heat, which should take about 5-7 minutes.
2. Add the sliced ginger to the boiling water and let it simmer for 3 minutes to infuse the broth—this adds a lovely warmth without being overpowering.
3. Gently drop in the catfish chunks and cook for 5 minutes, or until they turn opaque and flake easily with a fork; avoid stirring too much to keep them intact.
4. Stir in the tamarind paste, fish sauce, and sugar until fully dissolved, about 1 minute, then reduce the heat to medium.
5. Add the quartered tomatoes and pineapple chunks, simmering for 8 minutes until the tomatoes soften slightly but still hold their shape.
6. Tip: Taste the broth now—if it’s too sour, add a pinch more sugar; if too sweet, a splash of fish sauce balances it perfectly.
7. Turn off the heat and immediately stir in the bean sprouts and cilantro, letting them wilt from the residual heat for 2 minutes to keep their crunch.
8. Ladle the soup into bowls and garnish with sliced Thai chilies if using, serving it hot right away.
The soup has a delightful contrast: the tender catfish and soft tomatoes against the crisp bean sprouts and juicy pineapple. I love serving it over a bed of steamed jasmine rice to soak up all that tangy broth, or with a side of crusty bread for dipping—it’s comfort food that feels both exotic and familiar.
Bun Thit Nuong (Grilled Pork Noodle Salad)
Unwrapping leftovers from last night’s holiday party, I realized I had all the components for one of my favorite Vietnamese dishes—a vibrant noodle salad that’s perfect for using up odds and ends. This Bun Thit Nuong is my go-to when I want something fresh yet satisfying, with grilled pork that always reminds me of summer barbecues.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– For the pork: a pound of pork shoulder (thinly sliced), a couple of tablespoons of fish sauce, a tablespoon of honey, a splash of lime juice, a teaspoon of minced garlic, and a pinch of black pepper
– For the salad: 8 ounces of rice vermicelli noodles, a big handful of lettuce (shredded), a cup of bean sprouts, a few sprigs of mint and cilantro (chopped), and a quarter cup of crushed peanuts
– For the dressing: a quarter cup of fish sauce, a quarter cup of lime juice, a couple of tablespoons of sugar, a minced garlic clove, and a Thai chili (finely chopped, optional)
Instructions
1. In a bowl, combine the sliced pork shoulder with 2 tablespoons of fish sauce, 1 tablespoon of honey, 1 splash of lime juice, 1 teaspoon of minced garlic, and a pinch of black pepper; marinate for 20 minutes at room temperature. Tip: Letting the pork marinate briefly helps it absorb more flavor without becoming tough.
2. While the pork marinates, cook 8 ounces of rice vermicelli noodles according to package directions (usually boiling for 3-5 minutes until tender), then drain and rinse under cold water to stop the cooking.
3. In a small bowl, whisk together a quarter cup of fish sauce, a quarter cup of lime juice, 2 tablespoons of sugar, 1 minced garlic clove, and the optional chopped Thai chili to make the dressing; set aside.
4. Heat a grill or grill pan to medium-high (about 400°F) and grill the marinated pork slices for 3-4 minutes per side until charred and cooked through. Tip: Avoid overcrowding the pan to ensure even browning and a nice sear.
5. Assemble the salad by dividing the cooked noodles among bowls, topping with shredded lettuce, bean sprouts, chopped mint, and cilantro.
6. Slice the grilled pork and arrange it over the salad, then drizzle with the prepared dressing and sprinkle with crushed peanuts. Tip: Add the dressing just before serving to keep the noodles from getting soggy.
My favorite part is the contrast between the smoky, sweet pork and the crisp, fresh veggies—it’s a texture party in every bite. Mix it all up for a burst of tangy, savory flavors that’s perfect for a light lunch or a colorful dinner spread.
Banh Cuon (Steamed Rice Rolls)
Haven’t we all had those mornings where we crave something light, savory, and utterly satisfying? I certainly have, and that’s exactly why I fell in love with Banh Cuon—delicate steamed rice rolls filled with seasoned pork and mushrooms. It’s a Vietnamese street food classic that feels like a warm hug, and once you get the hang of the steaming technique, it becomes a fun weekend project.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of rice flour
– 1 cup of tapioca starch
– 4 cups of water
– A splash of vegetable oil for brushing
– 1 pound of ground pork
– A handful of dried wood ear mushrooms, soaked and chopped
– A couple of shallots, finely diced
– 2 tablespoons of fish sauce
– 1 tablespoon of sugar
– A pinch of black pepper
– For serving: a handful of fresh herbs like cilantro and mint, some bean sprouts, and a small bowl of nuoc cham dipping sauce (mix fish sauce, lime juice, sugar, water, and chili to your liking)
Instructions
1. In a large bowl, whisk together 2 cups of rice flour, 1 cup of tapioca starch, and 4 cups of water until smooth to make the batter, then let it rest for 15 minutes—this helps the starch hydrate for a smoother texture.
2. While the batter rests, heat a skillet over medium heat and add a drizzle of vegetable oil.
3. Sauté 1 pound of ground pork, a handful of chopped wood ear mushrooms, and a couple of diced shallots for about 5-7 minutes, until the pork is fully cooked and no longer pink.
4. Stir in 2 tablespoons of fish sauce, 1 tablespoon of sugar, and a pinch of black pepper, then cook for another 2 minutes until well combined, and set the filling aside to cool slightly.
5. Brush a non-stick skillet or a special Banh Cuon steamer with a splash of vegetable oil and heat it over medium-high heat until hot to the touch, about 1 minute.
6. Pour about 1/4 cup of the batter into the skillet, swirling it quickly to form a thin, even layer—tip: work fast to avoid clumps!
7. Cover the skillet and steam the rice sheet for exactly 2 minutes, until it becomes translucent and pulls away from the edges.
8. Use a spatula to carefully lift the steamed rice sheet and place it on a clean surface.
9. Spoon about 2 tablespoons of the pork and mushroom filling onto one half of the rice sheet.
10. Gently roll the rice sheet over the filling to form a tight cylinder, then repeat steps 5-10 with the remaining batter and filling.
11. Serve the Banh Cuon rolls immediately, garnished with a handful of fresh herbs like cilantro and mint and some bean sprouts, alongside a small bowl of nuoc cham dipping sauce—tip: don’t let them sit too long, or they might stick together!
Vibrant and tender, these rolls offer a delightful contrast between the silky rice wrapper and the savory, umami-packed filling. I love piling them high with extra herbs for a fresh crunch, and they’re perfect for a light lunch or as part of a larger spread with friends.
Xoi Xeo (Sticky Rice with Mung Bean and Fried Shallots)
Someday you just need a dish that’s pure comfort—warm, fragrant, and a little nostalgic. That’s exactly what Xoi Xeo, a vibrant Vietnamese sticky rice with mung beans and crispy shallots, brings to the table. I first fell for it at a bustling street market, and now I love making it at home on cozy weekends.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups of glutinous rice (also called sweet rice)
– 1 cup of split mung beans (the yellow ones)
– A big handful of shallots (about 4–5 medium ones), thinly sliced
– A generous glug of vegetable oil (around ¼ cup)
– A splash of water (about ½ cup)
– A pinch of salt
Instructions
1. Rinse the 2 cups of glutinous rice under cold water until the water runs clear, then soak it in a bowl with enough water to cover by an inch for at least 30 minutes—this helps it cook evenly and become perfectly sticky.
2. In a separate bowl, rinse the 1 cup of split mung beans and soak them in water for the same 30 minutes as the rice.
3. While soaking, thinly slice the 4–5 medium shallots into rings.
4. Heat the ¼ cup of vegetable oil in a small skillet over medium heat until it shimmers, then add the sliced shallots.
5. Fry the shallots, stirring often, for about 5–7 minutes until they turn golden brown and crispy—watch closely to avoid burning, as they can go from perfect to burnt fast!
6. Remove the fried shallots with a slotted spoon and drain them on a paper towel-lined plate, reserving the fragrant shallot oil in the skillet.
7. Drain the soaked rice and mung beans separately, then combine them in a steamer basket lined with cheesecloth or a banana leaf if you have one.
8. Steam the rice and mung bean mixture over boiling water for 25–30 minutes, or until the rice is tender and translucent—check by tasting a grain; it should be soft with a slight chew.
9. Once steamed, transfer the mixture to a large bowl and drizzle in the reserved shallot oil and a pinch of salt, then gently fluff with a fork to combine.
10. Fold in half of the crispy fried shallots, saving the rest for topping.
11. Serve the Xoi Xeo warm, garnished with the remaining fried shallots.
This dish delights with its contrasting textures: the sticky, slightly sweet rice pairs beautifully with the creamy mung beans and the crunchy, savory shallots. Try it alongside grilled meats or as a hearty breakfast—it’s versatile and always satisfying.
Bun Bo Hue (Spicy Beef Noodle Soup)
Venturing into the vibrant world of Vietnamese cuisine always feels like a delicious adventure, and today I’m sharing my absolute favorite comfort food that’s perfect for a chilly evening—Bun Bo Hue. I first tried this spicy beef noodle soup at a tiny family-run spot years ago, and I’ve been hooked ever since, tweaking my home version to balance that fiery kick with rich, savory depth. Trust me, once you get that broth simmering, your kitchen will smell incredible!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 2 pounds of beef shank, cut into big chunks
– 1 pound of pork hocks (they add such a nice gelatinous texture!)
– 8 cups of water
– 1 large yellow onion, peeled and halved
– A 3-inch piece of fresh ginger, sliced
– 3 stalks of lemongrass, smashed and cut into 2-inch pieces
– 2 tablespoons of vegetable oil
– 2 tablespoons of chili oil (adjust if you’re sensitive to heat)
– 1 tablespoon of shrimp paste (it’s pungent but essential for authenticity)
– 2 tablespoons of fish sauce
– 1 teaspoon of sugar
– 8 ounces of dried rice vermicelli noodles
– A couple of fresh Thai bird’s eye chilies, sliced (for garnish)
– A handful of fresh cilantro and mint leaves (for topping)
– A lime, cut into wedges (for squeezing over)
Instructions
1. In a large stockpot, combine the beef shank, pork hocks, water, yellow onion, ginger, and lemongrass. Bring to a boil over high heat, then reduce to a gentle simmer, skimming off any foam that rises to the top—this keeps the broth clear and clean. 2. Let it simmer uncovered for about 2.5 hours, until the meats are tender and easily pull apart with a fork. Tip: I like to check the broth occasionally and add a splash of water if it reduces too much. 3. While the broth simmers, soak the dried rice vermicelli noodles in warm water for 20 minutes until they soften, then drain and set aside. 4. In a small skillet, heat the vegetable oil over medium heat. Add the chili oil and shrimp paste, stirring for 1-2 minutes until fragrant—this step really deepens the flavor. 5. Once the meats are done, remove them from the broth and let them cool slightly before slicing into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. 6. Stir the chili-shrimp mixture, fish sauce, and sugar into the strained broth. Bring it back to a simmer over medium heat for 10 minutes to let the flavors meld. Tip: Taste and adjust with more fish sauce if needed, but avoid over-salting since the garnishes add brightness later. 7. In a separate pot, bring water to a boil and blanch the soaked noodles for 1-2 minutes until just tender, then drain and divide among four bowls. 8. Top each bowl with sliced meats, then ladle the hot broth over everything. Tip: For an extra kick, I sometimes add a spoonful of leftover chili oil right at the end. 9. Garnish with sliced Thai chilies, cilantro, mint leaves, and a lime wedge on the side. How the rich, spicy broth coats those silky noodles is pure magic, with the tender beef and pork melting in your mouth. I love serving it with extra herbs and lime on the table so everyone can customize their bowl, and it’s even better the next day as the flavors deepen overnight!
Che Ba Mau (Three-Color Dessert)
Just when I thought I’d tried every vibrant dessert out there, a friend introduced me to Che Ba Mau—a stunning three-color treat from Vietnam that’s as fun to make as it is to eat. I love how its layers tell a story in every spoonful, and it’s become my go‑to for summer potlucks because it always sparks conversation. Trust me, once you see those colorful stripes in a glass, you’ll be hooked too.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– A 14‑ounce can of coconut milk (chilled in the fridge overnight)
– A 1‑ounce package of agar‑agar powder
– 1 cup of sugar
– A couple of pandan leaves, tied in a knot (or ½ teaspoon pandan extract if you can’t find fresh)
– A 15‑ounce can of red beans, rinsed and drained
– A handful of crushed ice
– A splash of vanilla extract
Instructions
1. Pour 3 cups of water into a medium saucepan and sprinkle in the agar‑agar powder, whisking until fully dissolved—no lumps!
2. Stir in the sugar and add the knotted pandan leaves, then bring the mixture to a boil over medium‑high heat.
3. Once boiling, reduce the heat to low and let it simmer for 10 minutes, stirring occasionally to prevent sticking.
4. Remove the pandan leaves and stir in the vanilla extract, then pour the liquid into a shallow dish and let it cool to room temperature for about 30 minutes until it sets into a firm green jelly.
5. While the jelly sets, open the chilled coconut milk and scoop out the thick cream from the top into a bowl, reserving the thinner liquid below for another use.
6. Cut the set green jelly into small cubes, about ½‑inch in size, using a sharp knife for clean edges.
7. Divide the jelly cubes evenly among 4 tall glasses, filling each about one‑third full.
8. Spoon a generous layer of red beans over the jelly in each glass, using about ¼ cup per serving.
9. Top each glass with a handful of crushed ice, pressing it down gently to create an even layer.
10. Finish by drizzling the thick coconut cream over the ice in each glass until it cascades down the sides.
This dessert is a textural dream—the creamy coconut melts into the icy crunch, while the chewy beans and bouncy jelly add playful bites. Try serving it with a long spoon to dig through all the layers, or mix it up right before eating for a cool, sweet swirl that’s perfect for a hot day.
Conclusion
Hooray! This collection of 22 Vietnamese recipes is your passport to vibrant, home-cooked flavors. We hope it inspires your next delicious adventure. Don’t forget to leave a comment with your favorite dish and share your cooking wins by pinning this article on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
