7 hr 10 min
Beef Pho (Phở Bò)
A clear, long-simmered beef broth scented with charred onion, ginger, and toasted spices, served with flat rice noodles, tender brisket, thin beef, and fresh herbs.
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Vietnamese recipes from fragrant phở to crisp bánh xèo
Explore clear noodle broths, smoky grilled pork, fresh rice-paper rolls, crisp crêpes, Hội An noodles, caramelized fish, sweet-sour soup, and cooling desserts. Build each dish with measured sauces, carefully prepared herbs, and practical guidance for simmering, grilling, steaming, and frying. Choose a quick noodle bowl or take time over a rich weekend broth.
21 recipes published
2 hr 20 min
Chicken Pho (Phở Gà)
Tender poached chicken and flat rice noodles in a light golden broth made from the chicken bones, roasted shallots, ginger, and a restrained spice pouch.
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4 hr 30 min
Huế Beef and Pork Noodle Soup
Thick round rice noodles in a beef-and-pork broth enriched with lemongrass, fermented shrimp paste and red annatto-chile oil, topped with sliced shank and tender pork.
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2 hr 25 min
Crab and Tomato Noodle Soup (Bún Riêu)
Round rice vermicelli, delicate crab-shrimp-pork dumplings and fried tofu in a tomato-rich pork broth, brightened with shrimp paste, lime and fresh herbs.
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2 hr 10 min
Hanoi Grilled Pork with Noodles (Bún Chả)
Caramel-seasoned pork patties grilled until lightly charred and served in a light lime-fish-sauce dipping broth with crisp green papaya, rice noodles and leafy herbs.
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5 hr 5 min
Grilled Pork Noodle Bowls (Bún Thịt Nướng)
Caramelized thin pork slices, cool rice vermicelli, lettuce, cucumber and quick pickles, finished with scallion oil, peanuts and a lime-fish-sauce dressing.
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1 hr 30 min
Fresh Shrimp and Pork Rolls (Gỏi Cuốn)
Twelve translucent rice-paper rolls filled with poached shrimp, sliced pork, rice vermicelli and crisp herbs, served with a smooth hoisin-peanut dipping sauce.
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1 hr 30 min
Chả Giò — Crispy Spring Rolls
Rice-paper rolls hold pork, shrimp, glass noodles, and crunchy vegetables. Two frying stages cook the filling and crisp the wrapper; lettuce, herbs, and lime fish sauce complete the plate.
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1 hr 30 min
Bánh Xèo — Sizzling Pork and Shrimp Crêpes
Thin turmeric rice-flour crêpes fold around shrimp, pork, onion, and bean sprouts. The open-pan finish creates crisp edges, ready to wrap with lettuce and fragrant herbs.
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1 hr 25 min
Bánh Cuốn — Pork and Mushroom Rice Rolls
Silky rice-flour sheets are cooked in a covered skillet, filled with pork and wood ears, and rolled while warm. Fried shallots, Vietnamese steamed pork sausage, herbs, and a light fish-sauce dip finish the plate.
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1 hr 15 min
Bánh Mì Thịt — Vietnamese Cold-Cut Baguette
Airy baguettes enclose pork pâté, Vietnamese steamed pork sausage, ham, cucumber, and cilantro. Homemade carrot-daikon pickles bring a fresh crunch against the savoury filling.
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4 hr 5 min
Cơm Tấm Sườn Nướng — Broken Rice with Grilled Pork
Thin pork chops absorb a lemongrass marinade, then grill to a caramelized edge. Broken rice, scallion oil, cucumber, tomato, pickles, and fish-sauce dressing make a complete plate.
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2 hr 40 min
Cao Lầu — Hội An Pork Noodles
Chewy brownish rice noodles meet thin slices of five-spice pork, herbs, sprouts, and crisp squares. A small amount of reduced braising sauce coats the bowl instead of submerging it.
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2 hr 10 min
Mì Quảng — Turmeric Noodles with Pork and Shrimp
Broad turmeric rice noodles carry pork, shrimp, quail eggs, herbs, peanuts, and sesame crackers. A concentrated pork-and-shrimp broth moistens the bottom without covering the toppings.
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1 hr 10 min
Cá kho tộ — caramel-braised fish
Thick catfish steaks gently braised in fish sauce, coconut water and amber caramel, finished with black pepper and scallions.
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2 hr 25 min
Thịt kho trứng — pork and eggs in coconut water
Pork belly and whole boiled eggs slowly simmer in a light caramel and coconut-water broth until the meat is tender and the eggs turn bronze.
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50 min
Canh chua cá — sweet-sour fish soup
A light tamarind fish soup with pineapple, tomato, okra and bean sprouts, finished with fragrant herbs and golden garlic.
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5 hr
Chè ba màu — three-colour iced dessert
A whole-bean variation of three-colour chè: sweet red beans, pale black-eyed peas and green pandan jelly with coconut sauce and crushed ice.
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5 hr 50 min
Bánh flan — Vietnamese caramel custard
Silky vanilla custard baked gently over amber caramel, chilled and served with optional black coffee and crushed ice.
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3 hr 50 min
Bò kho — lemongrass beef stew
Slowly simmered beef and carrots in a fragrant reddish broth with lemongrass, star anise, ginger and tomato, finished with fresh Thai basil.
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50 min
Bún bò Nam Bộ — beef noodle salad
Warm garlic-lemongrass beef over rice vermicelli, crisp greens and quick-pickled carrot, with a lime-fish-sauce dressing, peanuts and fried shallots.
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