Vietnamese Recipes
115 recipes found
Pho Bo (Vietnamese Beef-and-Noodle Soup)
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.
Shaking Beef (Bo Luc Lac)
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
Vietnamese-Style Beef Stock
Lemon Grass and Rice Noodle Fish Soup
Vietnamese Pineapple-Shrimp Sauce
Vietnamese Pancakes
Bo Kho (Vietnamese Braised Beef Stew)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Curried Grilled Jumbo Shrimp
Chicken Salad With Lime And Red Onions
Goi Bo (Spicy Beef Salad)
Nuoc Cham With Carrots and Daikon
Vietnamese-Style Portobello Mushrooms
Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper
Lately I’ve been finding bags of shredded broccoli stems or broccoli stem slaw in supermarkets. I used just such a bag for this. You can grate the stems that come with your bunch broccoli for these, or you can save a bit of time and effort by buying the bagged product. Whichever way you go, these light, pungent spring rolls are easily assembled. The only problem you may have is if they sit for too long. If the broccoli stems have not been purged before you make the spring rolls they will continue to drain and the water can eventually dissolve the wrappers (I learned this when I made them, kept them overnight and took them the next day on a flight).
Crab Cake Banh Mi Sandwich
Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po’ boy-style banh mi contains fried oysters. Miniature crab cakes are another option — what’s not to like?
Hanoi-Style Grilled Fish
Vietnamese Rice Noodles With Lemongrass Shrimp
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Umami Garlic Noodles With Mustard Greens
The key to this heady noodle dish, adapted from “Vietnamese Food Any Day” (Ten Speed Press, 2019), is to build complexity by layering umami flavors in the pan. The cookbook’s author, Andrea Nguyen, starts with ingredients that are familiar to many pan-fried noodle dishes: oyster sauce, fish sauce, mushrooms, garlic. But then, in a brilliant move, she augments it all with a big dollop of salted, European-style cultured butter to add both creaminess and acidity. There’s also a touch of monosodium glutamate (MSG) in the mix, which you can buy in Asian markets or other supermarkets sold under the name Accent Flavor Enhancer. It has a salty sweetness that deepens all the other flavors. But if you’d rather not use it, nutritional yeast also works well. If you can’t get mustard greens, substitute baby kale or spinach.
Cha Ca La Wong
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.
Fast Vietnamese Caramel Bluefish
The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can’t get bluefish, other full-flavored fillets can be substituted. And if you can’t find lemongrass, use strips of lemon or lime zest instead.
Vietnamese Grilled Duck Salad With Cucumber, Radishes and Peanuts
This zesty, cool and satisfying dish is worth making on any steamy summer night. The duck (you could use flank steak in a pinch, or for value) is marinated in a Vietnamese-inspired combination of soy sauce, lime, ginger, garlic, rice wine vinegar and fish sauce. The meat is grilled over indirect heat, and the result is meat beautifully infused with the flavors of the marinade. A crunchy slaw of cucumbers, radishes and carrots strewn with herbs and roasted peanuts finishes off the dish.
Crispy Fried Shallots
Squid With Tomato and Pickled Mustard Greens
Swiss Chard With Caramelized Shallots
Lobster Summer Rolls
These Vietnamese-style rolls, from David Tanis, take a tiny bit of dexterity but fall under the kind of easier project cooking that yields big personal triumphs. Once you get the hang of tucking and rolling the rice-paper wrapper, the rest is simple. But, “if, despite your best efforts, your lobster rolls become unruly and fall apart, don’t despair,” he wrote back in 2013. “Just plop the perfectly good remains on a plate, drizzle with the dipping sauce and call it a rice noodle salad.”