Vietnamese Recipes

Serious Eats

Mar 9, 2023

Cơm Tấm (Vietnamese Broken Rice)

Broken rice is an iconic Southern Vietnamese dish piled high with delicious grilled and shredded pork, pork-and-egg meatloaf, fresh and pickled veggies, and a tangy-sweet drizzling sauce.

Serious Eats

Feb 22, 2023

Tôm Rim (Vietnamese Braised Shrimp)

This plump shrimp braised in a bold caramel-and–coconut water sauce is so good, you'll want extra rice to eat it all up.

Serious Eats

Feb 21, 2023

Bánh Xèo (Crispy Vietnamese Rice Pancakes With Pork and Shrimp)

Named for the sizzling sound (xèo) produced as the rice batter hits the hot pan, bánh xèo is a crisp, savory pancake meant to be broken apart and shared.

Serious Eats

Feb 14, 2023

Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert)

This delightfully rich and creamy, coconut milk–based soup is full of plump, fragrant bananas, and tender tapioca pearls.

Serious Eats

Feb 6, 2023

Canh Chua Cá Thì Là (Vietnamese Fish Soup With Tomato and Dill)

Light, delicate, and refreshing, this Northern Vietnamese soup combines fresh fish with a pleasantly tart tomato and dill broth.

Food52

Jul 22, 2016

Vietnamese Tofu Lettuce Wraps

Such a simple, easy & healthy lunch or dinner to throw together in less than 20 minutes

Food52

Jun 2, 2016

Seared String Beans w Fish Sauce and Garlic

The secret to this Vietnamese recipe is heating the wok until it is really hot. That is when you throw in the oil and garlic, quickly followed by the green beans.

Food52

Mar 23, 2015

Vietnamese Sugar Steak

This Vietnamese steak recipe is great served with some simple rice and broccoli or on a sandwich with cucumber, avocado, and a bit of mayo the next day.

NYT Cooking

Mar 9, 2012

Vietnamese-Inspired Cabbage Salad With Tofu

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.

Food52

Mar 9, 2012

Chinese Celery and Baby Octopus, the Vietnamese way

This is a classic preparation in Vietnam, except usually we make it with squid. The baby octopus just looked really good at the market that time, so we thought - why not? With squid, you would slice it thin or score criss-cross on a 2x2'' piece of squid, to make it cook fast without getting chewy, and absorb the sauce. I took a chance with baby octopus and saute it really fast, and then cut it up when we eat. There is a slight chewy texture, but not in a bad way!!

Food52

Dec 27, 2011

Big clam soup with Vietnamese spinach

Rau Mong Toi is a Vietnamese spinach, used in this Big Clam Soup recipe. Big clams work better than smaller clams. Such a good soup for the cold winter day!

Food52

Jul 24, 2011

Pickled hot, sweet chili peppers and onions

This recipe is consisted of a variety of hot & sweet chili peppers with Vidalia onion and Chile Threads, to make some pickled toppings perfect for the Banh mi.

NYT Cooking

Nov 21, 1993

Roast Chicken With Lemon Grass

NYT Cooking

Jun 13, 1990

Vietnamese Sate

NYT Cooking

Jun 13, 1990

Spaghetti Squash Salad

NYT Cooking

Pressure Cooker Vietnamese Caramel Pork and Eggs

Called thit heo kho trung in Vietnamese, this rich combination of pork and eggs in bittersweet caramel sauce and coconut water is a must-have on many southern Vietnamese Tet menus, though people enjoy it as cozy year-round fare, too. It is typically made well in advance of Lunar New Year, so you’re free to relax when the holiday comes around. If you didn’t plan ahead to make it on the stovetop, follow this pressure cooker version to make the braise in a flash. Serve it with crunchy pickled bean sprout salad, stir-fried greens and steamed rice.

NYT Cooking

Pressure Cooker Beef Pho

An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. “As much as I love to simmer a stockpot of beef pho for three hours,” Ms. Nguyen says, “it’s incredibly liberating to make a pretty good version for four people in about an hour."

NYT Cooking

Slow Cooker Pork Tacos With Hoisin and Ginger

This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.

NYT Cooking

Turkey Pho

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

NYT Cooking

Vietnamese Lemongrass Beef and Noodle Salad

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.

NYT Cooking

Rice Noodles With Seared Pork, Carrots and Herbs

Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.

NYT Cooking

Vietnamese-Style Soup With Broccoli and Quinoa

Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately.

NYT Cooking

Vietnamese Iced Coffee

This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.

NYT Cooking

Pressure Cooker Vietnamese Caramel Salmon

Searing salmon in a tangy lime and ginger caramel that’s spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut fillets. They are less likely to overcook than are thinner pieces. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.