31 VIETNAMESE RECIPE AUTHENTIC

Explore the vibrant and aromatic world of Vietnamese cuisine with these 31 authentic Vietnamese recipes.

Known for its balance of sweet, salty, sour, and umami flavors, Vietnamese food brings together fresh herbs, bold spices, and diverse textures.

Dive into comforting bowls of pho and bun bo hue, enjoy crispy bites of banh xeo, or savor the tangy freshness of goi cuon (spring rolls).

From banh mi sandwiches to caramelized pork and lemongrass chicken, these recipes celebrate the best of traditional Vietnamese cooking.

Perfect for family dinners or special gatherings, these dishes are easy to prepare and bursting with flavor.

With ingredients like fish sauce, rice noodles, fresh mint, and lime, you'll be creating authentic Vietnamese meals in no time.

Experience the harmony of taste and aroma that makes Vietnamese cuisine a global favorite.

Authentic Vietnamese Recipes for Flavorful Dinners

31. Pho-Inspired Vietnamese Shrimp Noodle Soup

A quick, fragrant, and deeply comforting bowl — rice noodles in an aromatic pho-inspired broth of ginger, star anise, and fish sauce with plump shrimp, finished with a generous pile of fresh bean sprouts, Thai basil, lime, and chilli. All the complexity and satisfaction of a traditional pho in a fraction of the time. A wonderful addition to our healthy shrimp recipes.

Ingredients:

• 8 oz rice noodles (bánh phở), soaked per package instructions
• 1 lb large shrimp, peeled and deveined
• 6 cups good chicken or shrimp broth
• 1-inch fresh ginger, sliced and charred under the broiler 5 minutes
• 2 star anise
• 1 cinnamon stick
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Salt, to taste
• Garnishes: fresh bean sprouts, Thai basil, lime wedges, sliced jalapeño, hoisin sauce, sriracha

Instructions:

1. Combine the broth, charred ginger, star anise, and cinnamon stick in a large pot. Bring to a boil, then reduce to a simmer for 20 minutes to infuse the aromatics. Strain out the solids.
2. Season the broth with fish sauce, sugar, and salt. Taste — it should be complex, slightly sweet, and savoury with a clear pho-like aroma.
3. Return the broth to a simmer. Add the shrimp and cook for 2–3 minutes until just pink and cooked through. Do not overcook.
4. Divide the soaked noodles between bowls. Ladle the hot broth and shrimp over the noodles. Serve immediately with all the garnishes arranged alongside so each person can customise their bowl.

30. Vietnamese Chicken Bánh Mì

One of the world's great sandwiches — a crispy French baguette filled with lemongrass-marinated grilled chicken, quick-pickled daikon and carrots, fresh cucumber, jalapeño, cilantro, and a tangy sriracha mayo. The perfect fusion of French and Vietnamese culinary traditions. A wonderful addition to our best chicken sandwich recipes.

Ingredients:

• 2 boneless chicken breasts, thinly sliced
• Chicken marinade: 2 tablespoons fish sauce + 1 tablespoon soy sauce + 1 tablespoon honey + 1 tablespoon lemongrass paste + 2 cloves garlic (minced) + 1 teaspoon sesame oil
• 2 crispy French baguettes, split
• ½ cup cucumber, julienned
• 1 jalapeño, thinly sliced
• Fresh cilantro sprigs
• Quick pickles: ½ cup each daikon and carrots (julienned) + 3 tablespoons rice vinegar + 1 tablespoon sugar + 1 teaspoon salt — rest 30 minutes
• Sriracha mayo: 3 tablespoons mayo + 1 tablespoon sriracha

Instructions:

1. Marinate the chicken for at least 1 hour. Make the quick pickles and sriracha mayo. Grill or pan-sear the marinated chicken over high heat for 3–4 minutes per side until cooked through and caramelised. Slice thinly.
2. Toast the baguette halves cut-side down until golden and crispy. The exterior must be crispy — this is essential to the bánh mì experience.
3. Spread the sriracha mayo generously on both cut sides of the baguette.
4. Fill with the sliced chicken, pickled vegetables, cucumber, jalapeño, and an abundance of fresh cilantro. Press firmly together and serve immediately.

29. Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Vietnam's most beautiful and refreshing dish — translucent rice paper wrappers filled with plump shrimp, rice vermicelli, crisp lettuce, and fragrant fresh herbs, served with a bold peanut or hoisin dipping sauce. Light, healthy, and visually stunning. A wonderful addition to our best appetizer ideas.

Ingredients:

• 16 rice paper wrappers
• 16 large cooked shrimp, peeled and halved lengthwise
• 4 oz rice vermicelli, cooked and cooled
• 2 cups butter lettuce or romaine, torn
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• Fresh mint, cilantro, and Thai basil
• Peanut dipping sauce: 3 tablespoons peanut butter + 2 tablespoons hoisin sauce + 1 tablespoon soy sauce + 1 tablespoon lime juice + 1 teaspoon sriracha + 3 tablespoons warm water — whisk smooth

Instructions:

1. Prepare all fillings and arrange on the table before rolling. Fill a wide, shallow bowl with warm water.
2. Dip one rice paper wrapper into the warm water for 10–15 seconds until just pliable. Lay flat on a clean, damp surface.
3. Arrange 2 shrimp halves cut-side up across the lower third of the wrapper. Place a small amount of vermicelli, lettuce, carrots, cucumber, and herbs over the shrimp.
4. Fold the sides in, then roll up tightly from the bottom. Place seam-side down. Serve immediately with the peanut dipping sauce.

28. Chả Giò (Vietnamese Fried Spring Rolls with Taro)

Shatteringly crispy, golden Vietnamese fried spring rolls filled with a savoury mixture of pork, taro, glass noodles, mushrooms, and aromatic vegetables — one of the most celebrated Vietnamese appetizers for very good reason. Wrapped in fresh lettuce with herbs and dipped in nuoc cham. A wonderful addition to our best appetizer ideas.

Ingredients:

• 20 rice paper wrappers or spring roll wrappers
• ½ lb ground pork
• 1 cup taro, shredded (or substitute jicama)
• ½ cup carrots, shredded
• 2 oz glass noodles, soaked and cut into 2-inch pieces
• 4 dried shiitake mushrooms, soaked and finely diced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Oil for deep frying
• Lettuce, mint, and nuoc cham, for serving

Instructions:

1. Combine the pork, taro, carrots, glass noodles, mushrooms, garlic, fish sauce, sesame oil, salt, and pepper. Mix well. Refrigerate 20 minutes.
2. Soften the rice paper wrappers briefly in warm water. Place 1 tablespoon of filling on each wrapper and roll tightly, folding the sides in, into a compact cylinder. Seal the edge with a little water.
3. Fry in 350°F oil in batches for 4–5 minutes until deeply golden and completely crispy. Drain on a wire rack.
4. Serve wrapped in fresh lettuce with mint and nuoc cham for dipping.

27. Bún Thịt Nướng (Vietnamese Vermicelli Noodle Bowl with Grilled Pork)

A vibrant, balanced, and completely extraordinary Vietnamese noodle bowl — cold rice vermicelli topped with caramelised grilled lemongrass pork, crisp fresh vegetables, crushed peanuts, and fried shallots, served with nuoc cham poured over. Every element plays its part perfectly. A wonderful addition to our best Vietnamese recipes.

Ingredients:

• 8 oz rice vermicelli, cooked and cooled
• 1 lb pork shoulder or neck, thinly sliced
• Pork marinade: 2 tablespoons fish sauce + 1 tablespoon sugar + 2 tablespoons lemongrass (minced) + 3 cloves garlic (minced) + 1 tablespoon vegetable oil + 1 teaspoon sesame oil — marinate at least 2 hours
• Fresh lettuce, bean sprouts, cucumber, and fresh mint and cilantro
• Crushed roasted peanuts and fried shallots, for topping
• Nuoc cham: 3 tablespoons fish sauce + 3 tablespoons lime juice + 2 tablespoons sugar + 1 clove garlic (minced) + 1 red chilli (sliced) + ½ cup warm water — stir until sugar dissolves

Instructions:

1. Marinate the pork for at least 2 hours. Make the nuoc cham and set aside. Grill the pork over very high heat for 2–3 minutes per side until caramelised and lightly charred. Rest and slice.
2. Cook and rinse the rice vermicelli under cold water. Drain well.
3. Assemble the bowls: start with a bed of cold vermicelli, then fresh lettuce, bean sprouts, cucumber, and fresh herbs. Place the grilled pork on top.
4. Top with crushed peanuts and fried shallots. Pour nuoc cham generously over the bowl at the table. Toss everything together before eating.

26. Bun Bo Hue (Spicy Vietnamese Beef and Pork Noodle Soup)

Central Vietnam's bold, complex, and magnificent noodle soup — a deeply aromatic broth of beef and pork bones infused with lemongrass, shrimp paste, and chilli oil, served with thick round noodles, sliced beef, pork, and a generous pile of fresh herbs and accompaniments. Bun Bo Hue is spicier and more complex than pho. A wonderful addition to our best Vietnamese recipes.

Ingredients:

• 1 lb beef shank and 1 lb pork trotters or ribs
• 8 cups water
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 tablespoon shrimp paste (mắm ruốc)
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons chilli oil or annatto oil
• 8 oz bun bo hue noodles (thick round rice noodles)
• Garnishes: bean sprouts, shredded banana blossom, fresh lime, fresh herbs, sliced chilli

Instructions:

1. Blanch the beef shank and pork in boiling water for 5 minutes. Drain and rinse — this removes impurities and ensures a clear, clean broth.
2. Place the blanched meat in a fresh pot with 8 cups of water. Add lemongrass. Bring to a boil, then simmer for 1.5–2 hours until the meat is tender. Remove and slice the meat.
3. Strain the broth. Return to the pot and stir in the shrimp paste, fish sauce, sugar, and chilli oil. Taste and adjust — the broth should be bold, savoury, aromatic, and pleasantly spicy.
4. Cook the noodles per package instructions. Divide between bowls with the sliced meat. Ladle the hot broth over. Serve with all garnishes alongside.

25. Vietnamese Broken Rice (Cơm Tấm) with Grilled Pork Chop

Saigon's most iconic street food dish — broken rice (cơm tấm) served with a beautifully caramelised grilled pork chop, steamy pork and egg patties (chả trứng), shredded pork skin (bì), pickled vegetables, and a sweet fish sauce. Each element is individually simple but together they create something extraordinary. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 2 cups broken rice (cơm tấm) or substitute jasmine rice, cooked
• 2 bone-in pork chops, pounded thin
• Pork chop marinade: 2 tablespoons fish sauce + 1 tablespoon sugar + 1 tablespoon lemongrass (minced) + 2 cloves garlic (minced) + 1 teaspoon sesame oil — marinate 2 hours
• Sliced tomatoes, cucumber, and green onion, for serving
• Sweet fish sauce (nước mắm chấm): 3 tablespoons fish sauce + 2 tablespoons sugar + 2 tablespoons lime juice + ½ cup warm water + 1 chilli (sliced) + 1 clove garlic (minced)

Instructions:

1. Marinate the pork chops for at least 2 hours. Make the sweet fish sauce and set aside — stir until the sugar dissolves completely.
2. Grill the marinated pork chops over very high heat for 3–4 minutes per side until beautifully caramelised and cooked through. The marinade should char slightly at the edges for maximum flavour.
3. Serve a generous mound of cooked broken rice on each plate. Place the grilled pork chop alongside.
4. Add sliced tomatoes, cucumber, and green onion. Drizzle the sweet fish sauce generously over the rice and pork. Serve immediately.

24. Cá Kho Tộ (Vietnamese Caramelised Catfish in Clay Pot)

A deeply traditional and completely extraordinary Vietnamese braised fish — catfish simmered in a sticky, rich caramel sauce with garlic, black pepper, fish sauce, and coconut water until the fish is falling tender and coated in a glossy, intensely savoury-sweet glaze. Served over steamed rice it is one of the most comforting Vietnamese family meals imaginable. A wonderful addition to our best fish recipes.

Ingredients:

• 1.5 lbs catfish steaks or fillets, cut into 2-inch pieces
• ½ cup coconut water
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• ½ teaspoon coarse black pepper
• 1 tablespoon vegetable oil
• Fresh chilli and green onions, for garnish
• Steamed rice, for serving

Instructions:

1. Make the caramel: heat the sugar in a small heavy pan over medium heat without stirring until it melts and turns a deep amber colour. Carefully add the coconut water — it will bubble vigorously. Stir until the caramel dissolves into a syrup.
2. Heat oil in a clay pot or heavy skillet. Sauté the shallots and garlic for 2 minutes. Add the caramel sauce, fish sauce, and black pepper. Stir to combine.
3. Add the catfish pieces in a single layer. Bring to a simmer. Cook uncovered over medium-low heat for 15–20 minutes, carefully turning the fish once, until the sauce has reduced to a thick, glossy glaze that coats the fish.
4. Garnish with fresh chilli and green onions. Serve directly in the clay pot over steamed rice.

23. Gỏi Gà (Vietnamese Chicken Salad)

A light, refreshing, and vibrantly flavourful salad — shredded poached chicken with cabbage, carrots, fresh mint, Vietnamese coriander, and fried shallots in a bold lime and fish sauce dressing. Topped with crushed roasted peanuts for crunch. A beautiful and nutritious dish from our best salad recipes.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups green cabbage, very finely shredded
• 1 cup purple cabbage, finely shredded
• 1 cup carrots, julienned
• ½ cup fresh mint leaves
• ½ cup fresh cilantro
• 3 tablespoons roasted peanuts, crushed
• 3 tablespoons fried shallots
• Dressing: 2 tablespoons fish sauce + 2 tablespoons lime juice + 1 tablespoon sugar + 1 clove garlic (minced) + 1 red chilli (minced) — stir until sugar dissolves

Instructions:

1. Make the dressing: combine fish sauce, lime juice, sugar, garlic, and chilli. Stir until the sugar completely dissolves. Taste — it should be tangy, savoury, sweet, and spicy in perfect balance.
2. Combine the shredded chicken, green cabbage, purple cabbage, and carrots in a large bowl.
3. Pour the dressing over and toss thoroughly. Let the salad marinate for 5 minutes — the cabbage will soften slightly and absorb the dressing beautifully.
4. Add the mint and cilantro and toss gently. Transfer to a serving platter. Top generously with crushed peanuts and fried shallots. Serve immediately.

22. Canh Chua Cá Hồi (Vietnamese Sweet and Sour Tamarind Soup with Salmon)

One of southern Vietnam's most beloved soups — a beautifully balanced sweet, sour, savoury broth made with tamarind, pineapple, and tomatoes, with tender salmon, bean sprouts, and fresh herbs. The interplay of sour tamarind, sweet pineapple, and savoury fish sauce is genuinely extraordinary. A wonderful addition to our best salmon recipes.

Ingredients:

• 1 lb salmon fillets, cut into 2-inch pieces
• 4 cups fish or chicken broth
• 2 tablespoons tamarind paste (or concentrate)
• 1 cup fresh pineapple, cut into pieces
• 2 ripe tomatoes, cut into wedges
• 1 cup bean sprouts
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• Fresh rice paddy herb (ngò ôm) or dill and fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pot and briefly sauté the garlic. Add the broth and bring to a boil. Stir in the tamarind paste, fish sauce, and sugar. Taste — the broth should be pleasantly sour, savoury, and lightly sweet.
2. Add the pineapple pieces and tomato wedges. Simmer for 5 minutes until the tomatoes soften slightly.
3. Add the salmon pieces and cook gently for 4–5 minutes until the salmon is just cooked through and flakes easily.
4. Add the bean sprouts and cook 1 minute. Garnish generously with fresh herbs. Serve immediately with steamed rice.

21. Bánh Xèo (Crispy Vietnamese Savoury Crêpes)

One of Vietnam's most extraordinary dishes — large, crispy turmeric and coconut milk rice crêpes sizzled in a very hot pan until the edges are shatteringly crunchy, filled with shrimp, pork, and bean sprouts, then wrapped in lettuce with fresh herbs and dipped in nuoc cham. The sizzling sound when the batter hits the pan is where the name "xèo" comes from. A spectacular recipe to explore Vietnamese cooking.

Ingredients:

• Crêpe batter: 1 cup rice flour + ½ cup coconut milk + ½ cup cold water + 1 teaspoon turmeric + ½ teaspoon salt — whisk smooth and rest 30 minutes
• ½ lb shrimp, peeled
• ½ lb pork belly, thinly sliced
• 2 cups bean sprouts
• 4 green onions, thinly sliced
• Vegetable oil, for cooking
• Lettuce leaves, fresh mint, perilla, and nuoc cham, for serving

Instructions:

1. Heat a large non-stick skillet or cast iron pan over very high heat. Add a generous drizzle of oil. When smoking, add 2–3 shrimp and 2–3 slices of pork. Sear 1 minute.
2. Pour ¼ cup of batter into the pan, swirling quickly to spread it into a thin circle. The batter should sizzle loudly — this is the sign of the right temperature.
3. Reduce heat to medium. Add a handful of bean sprouts and green onion on one half of the crêpe. Cover the pan for 2 minutes, then uncover and cook for 3–4 more minutes until the edges are deeply golden and crispy.
4. Fold the crêpe in half over the filling. Serve immediately — bánh xèo must be eaten the moment it comes off the pan. Wrap pieces in lettuce with fresh herbs and dip in nuoc cham.

20. Thịt Kho (Vietnamese Braised Pork Belly and Eggs in Coconut Water)

The quintessential Vietnamese home comfort food and a beloved Tết (Lunar New Year) dish — pork belly and hard-boiled eggs slowly braised in coconut water and caramel until the pork is fall-apart tender and deeply glazed in a rich, savoury-sweet sauce. Simple, deeply satisfying, and extraordinary over steamed rice. A wonderful addition to best Vietnamese recipes.

Ingredients:

• 2 lbs pork belly, cut into 2-inch pieces
• 6 hard-boiled eggs, peeled
• 2 cups coconut water
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 3 shallots, thinly sliced
• 1 tablespoon vegetable oil
• Black pepper, to taste
• Fresh green onions and steamed rice, for serving

Instructions:

1. Make a caramel: heat the sugar in a heavy pot over medium heat without stirring until it melts and turns deep amber. Carefully add the coconut water — it will bubble vigorously. Stir until the caramel dissolves.
2. Sauté the shallots and garlic in oil in a separate pan until golden. Add the pork belly pieces and brown on all sides for 5 minutes.
3. Transfer the pork to the caramel pot. Add the fish sauce and black pepper. Bring to a boil, then reduce to a very low simmer. Nestle the peeled hard-boiled eggs into the pot.
4. Cover and simmer for 45–60 minutes until the pork is completely tender and the sauce has reduced to a glossy glaze. Taste and adjust fish sauce and pepper. Serve over steamed rice garnished with green onions.

19. Bánh Hỏi Nem Nướng (Fine Woven Vermicelli with Grilled Pork Sausage)

A beautiful and uniquely Vietnamese dish — bánh hỏi are intricately woven bundles of ultra-fine rice vermicelli, served alongside flavourful grilled Vietnamese nem nướng pork sausage, fresh lettuce, herbs, and dipped in a sweet peanut or hoisin sauce. Delicate, flavourful, and endlessly satisfying. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 1 lb bánh hỏi (fine woven vermicelli bundles) or substitute rice vermicelli
• 1 lb ground pork
• Nem nướng seasoning: 2 tablespoons fish sauce + 1 tablespoon sugar + 1 teaspoon garlic powder + 1 teaspoon baking powder + 1 tablespoon vegetable oil + ¼ teaspoon black pepper — mix into pork, rest 30 minutes, then form into small sausage shapes on skewers
• Shallot oil (fried shallots in oil), for drizzling over vermicelli
• Fresh lettuce, mint, cucumber, and nuoc cham, for serving

Instructions:

1. Prepare the nem nướng: mix all seasoning into ground pork. Refrigerate 30 minutes. Shape the seasoned pork around skewers or form into small patties. Grill over high heat for 3–4 minutes per side until caramelised and cooked through.
2. Steam or briefly soak the bánh hỏi bundles per package instructions — they need only a very brief cooking time. Drizzle with shallot oil while still warm.
3. Arrange the bánh hỏi bundles on a platter. Place the grilled pork sausages alongside.
4. Serve with fresh lettuce for wrapping, fresh herbs, cucumber, and nuoc cham. To eat: wrap pieces of sausage and vermicelli in lettuce with herbs and dip in nuoc cham.

18. Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)

A uniquely beautiful and deeply flavourful Vietnamese noodle soup — a bright, tangy tomato-based broth with crab paste, fluffy crab and egg clusters floating on the surface, rice vermicelli, and a generous array of fresh herbs and garnishes. One of the most distinctive and beloved Vietnamese soups. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 8 oz rice vermicelli, cooked and drained
• 4 large ripe tomatoes, cut into wedges
• ½ cup canned crab paste (mắm cua) or imitation crab, blended
• 3 eggs, beaten and mixed with the crab paste
• 6 cups pork or chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon tomato paste
• 1 tablespoon shrimp paste (mắm tôm)
• 2 tablespoons vegetable oil
• Garnishes: bean sprouts, fresh herbs, banana blossom, lime, fried tofu puffs, chilli

Instructions:

1. Heat oil in a pot. Add the tomato wedges and cook for 5 minutes until softened and releasing their juices. Add the tomato paste and cook 2 minutes. Pour in the broth.
2. Season with fish sauce, shrimp paste, and adjust to taste. Bring to a gentle boil.
3. Gently pour the crab-egg mixture into the simmering broth — do not stir immediately. Allow the egg-crab mixture to form into fluffy clusters on the surface for 2–3 minutes, then gently break them apart into pieces. Add tofu puffs if using.
4. Divide the vermicelli between bowls. Ladle the hot soup with crab-egg clusters and tomatoes over the noodles. Serve immediately with all garnishes.

17. Vietnamese Purple Sweet Sticky Rice (Xôi Lá Cẩm)

A stunning, naturally purple sticky rice — glutinous rice cooked with butterfly pea flowers or purple sweet potato leaves to achieve a beautiful violet-to-magenta colour, subtly sweet and wonderfully sticky. Served as a savoury breakfast with mung bean paste and coconut or as a dessert. A wonderful addition to best Vietnamese recipes.

Ingredients:

• 2 cups glutinous rice (sticky rice), soaked overnight in cold water
• 1 tablespoon dried butterfly pea flowers (or use purple sweet potato, juiced) for the purple colour
• 1 cup water (plus ¼ cup butterfly pea flower tea or purple juice)
• 1 teaspoon salt
• 1 tablespoon sugar
• Topping: ½ cup split mung beans (cooked until tender and mashed with 1 tablespoon sugar and a pinch of salt) + ¼ cup coconut cream

Instructions:

1. Steep the butterfly pea flowers in ¼ cup of hot water for 10 minutes to make a deeply blue-purple tea. Drain the soaked glutinous rice and combine with the purple tea and enough additional water to cover by ½ inch.
2. Add salt and sugar to the rice and stir. Transfer to a rice cooker and cook on the sticky rice or regular setting until done. Alternatively, steam the soaked rice over boiling water for 25–30 minutes until fully cooked and sticky.
3. While the rice cooks, prepare the mung bean topping by mashing the cooked mung beans with sugar and salt until smooth. Warm gently.
4. Serve the vibrant purple sticky rice topped with a spoonful of mashed mung beans and a drizzle of warm coconut cream.

16. Bánh Cuốn Chay (Vietnamese Vegetarian Steamed Rice Rolls)

Silky, delicate rice paper rolls steamed until translucent and filled with a savoury mixture of seasoned mushrooms and vegetables — served with fried shallots, fresh herbs, and a light dipping sauce. A nutritious and beautiful dish that showcases the subtlety and elegance of Vietnamese vegetarian cooking. A wonderful addition to our vegan recipes.

Ingredients:

• Batter: 1 cup rice flour + 2 tablespoons tapioca starch + 1½ cups water + ½ teaspoon salt — whisk smooth
• 4 dried shiitake mushrooms, soaked and finely diced
• 1 cup wood ear mushrooms, finely diced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• Fried shallots, fresh herbs, and vegetarian dipping sauce, for serving

Instructions:

1. Make the filling: sauté the garlic in oil until fragrant. Add both types of mushrooms and cook for 5 minutes until moisture evaporates. Season with soy sauce, salt, and pepper. Cool completely.
2. Lightly oil a non-stick skillet. Pour a very thin layer of batter (about 3 tablespoons) and swirl to coat. Cover and cook over medium heat for 1–2 minutes until the batter is set and translucent.
3. Carefully slide the rice sheet onto a board. Place 1 tablespoon of filling along one edge. Roll the rice sheet tightly around the filling into a small cylinder.
4. Arrange on a serving plate. Top with fried shallots and fresh herbs. Serve with vegetarian dipping sauce alongside.

15. Mì Quảng Gà (Vietnamese Turmeric Noodles with Chicken)

A spectacular noodle dish from Central Vietnam — wide, yellow turmeric noodles served in a small amount of richly concentrated chicken broth with tender chicken, shrimp, fresh herbs, banana blossom, roasted peanuts, and bánh tráng sesame crackers. Unlike pho, mì quảng uses just a small amount of broth as a sauce rather than a soup. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 12 oz wide rice noodles, cooked and cooled
• 1.5 lbs bone-in chicken thighs
• 3 cups chicken broth
• 1 tablespoon annatto oil or turmeric for colour
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 shallots, minced
• 3 cloves garlic, minced
• Garnishes: bean sprouts, fresh herbs (mint, cilantro, perilla), banana blossom, roasted peanuts, sliced chilli, sesame crackers

Instructions:

1. Sauté shallots and garlic in annatto or turmeric oil until golden. Add the chicken thighs and sear 3 minutes per side. Add broth, fish sauce, and sugar. Simmer covered for 25 minutes until the chicken is cooked through.
2. Remove the chicken, cool slightly, and shred. Strain and reduce the broth to a slightly concentrated sauce.
3. Divide the cooked noodles between bowls. Top with shredded chicken. Pour just ¼–½ cup of the concentrated broth over each bowl — the broth should coat the noodles, not flood them.
4. Top with bean sprouts, fresh herbs, banana blossom, and roasted peanuts. Serve with sesame crackers on the side for scooping and extra broth alongside.

14. Bò Kho (Spicy Vietnamese Beef Stew)

A deeply aromatic and satisfying Vietnamese beef stew — chunks of beef braised with lemongrass, star anise, ginger, and chilli in a rich tomato-based broth until completely fall-apart tender, served over thick noodles or with steamed rice or French bread. Bo Kho is Vietnamese comfort food at its most soulful. A wonderful addition to our best beef stew recipes.

Ingredients:

• 2 lbs beef chuck or shank, cut into 2-inch pieces
• 2 large carrots, cut into 2-inch rounds
• 2 stalks lemongrass, bruised and knotted
• 1 (14 oz) can crushed tomatoes
• 2 cups beef broth
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• 2 star anise
• 1 tablespoon bo kho spice mix or substitute: ½ teaspoon each cinnamon, turmeric, and five-spice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• Fresh Thai basil and lime wedges, for serving

Instructions:

1. Season the beef with salt and pepper. Sear in batches in hot oil for 4 minutes per side until deeply browned. Remove and set aside.
2. Sauté the garlic and ginger in the same pot. Add the spice mix and cook 30 seconds. Add the lemongrass, star anise, crushed tomatoes, broth, fish sauce, and sugar. Stir to combine. Return the beef.
3. Bring to a boil, then reduce to a very low simmer. Cover and cook for 1.5–2 hours until the beef is nearly tender. Add the carrots and cook 30 more minutes until everything is fall-apart tender.
4. Remove the lemongrass and star anise. Taste and adjust seasoning. Serve over thick noodles or with crusty bread, topped with fresh Thai basil and lime wedges.

13. Vegan Vietnamese Hot Pot (Lẩu Chay)

A vibrant, communal, and completely plant-based Vietnamese hot pot — a deeply flavourful savoury broth kept bubbling at the table while an abundant spread of fresh vegetables, tofu, mushrooms, and noodles are cooked and dipped. The most social and joyful way to eat. A wonderful addition to our best vegan recipes.

Ingredients:

• Hot pot broth: 6 cups vegetable broth + 2 stalks lemongrass (bruised) + 2-inch fresh ginger + 2 tablespoons soy sauce + 1 tablespoon sugar + 1 tablespoon vegetarian oyster sauce — simmer 20 minutes
• Hot pot ingredients: firm tofu (cubed), fried tofu puffs, assorted mushrooms, napa cabbage, bok choy, taro, sweet potato, corn on the cob, water spinach
• Rice vermicelli or flat rice noodles
• Vegan nuoc cham (lime juice + soy sauce + sugar + chilli + garlic) and hoisin sauce, for dipping

Instructions:

1. Make the broth by simmering all broth ingredients together for 20 minutes. Strain and taste — it should be savoury, slightly sweet, and aromatic.
2. Arrange all the hot pot ingredients beautifully on plates and platters around the table. Cook the noodles separately and keep warm.
3. Transfer the hot broth to a tabletop electric pot or place a pot on a portable burner at the table. Keep it at a gentle boil throughout the meal.
4. Each person cooks their chosen ingredients in the bubbling broth for 2–5 minutes depending on what it is, then dips in the sauces. Add noodles towards the end.

12. Bún Gà Nướng (Rice Vermicelli with Grilled Chicken)

A fresh, light, and completely satisfying Vietnamese noodle bowl — rice vermicelli topped with fragrant lemongrass-marinated grilled chicken, crisp fresh herbs, shredded lettuce, cucumber, and a bold nuoc cham poured over the top. A perfect balance of textures and flavours. A wonderful addition to our easy chicken recipes.

Ingredients:

• 8 oz rice vermicelli, cooked and cooled
• 1.5 lbs boneless chicken thighs
• Marinade: 2 tablespoons fish sauce + 1 tablespoon sugar + 2 tablespoons lemongrass (minced) + 3 cloves garlic (minced) + 1 tablespoon vegetable oil + 1 teaspoon turmeric — marinate 2 hours
• Fresh lettuce, cucumber, mint, cilantro, and bean sprouts
• Crushed roasted peanuts and fried shallots
• Nuoc cham: 3 tablespoons fish sauce + 3 tablespoons lime juice + 2 tablespoons sugar + ½ cup warm water + 1 chilli + 1 clove garlic — stir until dissolved

Instructions:

1. Marinate the chicken for at least 2 hours. Make the nuoc cham and set aside. Grill the chicken over very high heat for 5–6 minutes per side until cooked through and beautifully caramelised. Rest 5 minutes and slice thinly.
2. Cook and rinse the vermicelli under cold water. Drain thoroughly.
3. Assemble the bowls: a generous base of cold vermicelli, then fresh lettuce, bean sprouts, cucumber, and fresh herbs. Lay the grilled chicken slices over the top.
4. Top with crushed peanuts and fried shallots. Pour the nuoc cham generously over the entire bowl. Toss before eating — everything should be coated in the dressing.

11. Chè Ba Màu (Vietnamese Three-Colour Dessert)

A beautiful, refreshing, and iconic Vietnamese dessert — three layers of colourful sweet beans (red azuki beans, yellow mung beans, and green pandan jelly) piled over crushed ice and drizzled with fragrant coconut cream. Colourful, lightly sweet, and completely refreshing on a hot day. A wonderful addition to our best dessert ideas.

Ingredients:

• Red layer: ½ cup dried red azuki beans, soaked overnight and cooked with 3 tablespoons sugar until tender
• Yellow layer: ½ cup split mung beans, cooked until soft and mixed with 2 tablespoons sugar and a pinch of salt
• Green layer (pandan jelly): 1 cup water + 1 teaspoon pandan paste + 1½ teaspoons agar-agar powder + 2 tablespoons sugar — heat until dissolved, pour into a thin layer, cool, and cut into small cubes
• Crushed ice
• Coconut cream topping: ½ cup coconut cream + 1 tablespoon sugar + pinch of salt — warm gently

Instructions:

1. Prepare each layer separately and cool completely. The red beans, mung beans, and pandan jelly can all be made a day ahead and refrigerated.
2. Make the coconut cream topping by warming the coconut cream with sugar and salt until dissolved. Cool slightly.
3. Fill tall glasses or bowls with crushed ice. Layer the three components over the ice in distinct layers — red azuki beans first, then yellow mung beans, then green pandan jelly cubes.
4. Drizzle the coconut cream generously over the top. Serve immediately while the ice is still cold and crunchy.

10. Bánh Canh Cua (Vietnamese Crab and Shrimp Tapioca Noodle Soup)

A rich, deeply satisfying Vietnamese noodle soup with an irresistibly thick, silky broth — thick, chewy tapioca noodles in a naturally sweet crab and shrimp stock, topped with crab meat, shrimp, crispy shallots, and fresh herbs. The tapioca noodles give the soup a unique texture unlike any other. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 12 oz bánh canh noodles (tapioca noodles) or substitute udon noodles
• 1 lb whole crab or crab legs, cleaned
• ½ lb large shrimp, peeled and deveined
• 6 cups water
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1 shallot, thinly sliced and fried until crispy
• 1 teaspoon annatto oil (for colour)
• Green onions, cilantro, and lime, for garnish

Instructions:

1. Make the broth: boil the crab in 6 cups of water for 20 minutes. Remove the crab, cool, and extract the meat. Return the shells to the pot and simmer 15 more minutes. Strain the broth.
2. Season the broth with fish sauce, sugar, and annatto oil for colour. Taste — it should be naturally sweet, savoury, and fragrant from the crab.
3. Add the shrimp to the simmering broth and cook 2–3 minutes until pink. Add the reserved crab meat.
4. Cook the bánh canh noodles per package instructions. Divide between bowls. Ladle the hot broth, shrimp, and crab over. Top with crispy fried shallots, green onions, cilantro, and lime wedges.

9. Instant Pot Cháo Gà (Vietnamese Chicken Rice Porridge)

The ultimate Vietnamese comfort food — a silky, creamy rice porridge with chicken made effortlessly in the Instant Pot, scented with ginger and fish sauce and topped with crispy fried shallots, fresh herbs, and a drizzle of sesame oil. Ready in a fraction of the traditional stovetop time. A wonderful addition to our best Instant Pot recipes.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 lb bone-in chicken thighs
• 6 cups chicken broth
• 1-inch fresh ginger, sliced
• 2 tablespoons fish sauce
• Salt and white pepper, to taste
• Fried shallots, sesame oil, sliced green onions, fresh cilantro, and lime, for serving

Instructions:

1. Place the rinsed rice, chicken thighs, chicken broth, and ginger slices in the Instant Pot. Seal the lid and cook on HIGH pressure for 20 minutes. Allow a full 15-minute natural pressure release.
2. Open the lid. Remove the chicken, shred the meat, and discard the bones and skin. Remove the ginger slices and discard.
3. Stir the porridge vigorously — it should be thick and creamy. If too thick, add a splash of hot water. Season with fish sauce, salt, and white pepper. Return the shredded chicken.
4. Serve in deep bowls topped with fried shallots, a drizzle of sesame oil, sliced green onions, fresh cilantro, and a squeeze of lime juice.

8. Bún Thịt Nướng (Vietnamese Lemongrass Pork Noodle Bowls)

A classic Vietnamese noodle bowl that is beloved worldwide for good reason — caramelised, fragrant lemongrass grilled pork served over cold rice vermicelli with crisp fresh vegetables and a bold nuoc cham poured over. Every element is simple but the combination is extraordinary. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 1.5 lbs pork collar or shoulder, thinly sliced
• Lemongrass marinade: 3 tablespoons fish sauce + 2 tablespoons sugar + 3 tablespoons lemongrass (very finely minced) + 3 cloves garlic (minced) + 2 shallots (minced) + 1 tablespoon vegetable oil + 1 teaspoon sesame oil + black pepper — marinate at least 3 hours
• 8 oz rice vermicelli, cooked and cooled
• Shredded lettuce, cucumber, bean sprouts, fresh mint, and cilantro
• Roasted peanuts and fried shallots, for topping
• Nuoc cham (as in previous recipes), for dressing

Instructions:

1. Marinate the pork for at least 3 hours — overnight gives the best depth of caramelisation and flavour.
2. Grill the marinated pork over the highest heat you can manage for 2–3 minutes per side until deeply caramelised and slightly charred at the edges. The sugars in the marinade will blacken slightly — this is what gives the dish its distinctive smoky-sweet flavour.
3. Assemble the bowls: cold vermicelli, then lettuce, bean sprouts, cucumber, and fresh herbs. Lay the grilled pork over the top.
4. Top with crushed peanuts and fried shallots. Pour nuoc cham over everything — be generous. Toss before eating.

7. Bánh Bột Lọc Chay (Vegan Vietnamese Tapioca Dumplings)

One of Vietnam's most beautiful and distinctive dumplings — translucent, chewy tapioca dumplings with a savoury plant-based filling of mushrooms and mung beans, boiled until they become jewel-like and glass-clear, then served with a sweet chilli dipping sauce. A wonderful addition to our vegan recipes.

Ingredients:

• Dough: 1½ cups tapioca starch + ½ teaspoon salt + ¾ cup boiling water — mix until a smooth, pliable dough forms, adding water gradually
• Filling: ½ cup dried mung beans (soaked 2 hours, cooked until tender, and roughly mashed) + 4 dried shiitake mushrooms (soaked and finely diced) + 1 shallot (minced) + 1 tablespoon soy sauce + 1 teaspoon sesame oil + salt and pepper
• Vegetable oil, for serving
• Sweet chilli sauce and fried shallots, for serving

Instructions:

1. Make the filling: sauté the shallot and mushrooms until cooked. Add the mashed mung beans, soy sauce, and sesame oil. Season and cool completely.
2. Knead the tapioca dough until smooth and slightly tacky. Pinch off small balls, flatten each into a thin round, place a small spoonful of filling in the centre, and seal into a crescent shape, pressing the edges firmly.
3. Boil in well-salted water for 5–7 minutes until the dumplings float and become completely translucent and glass-like. The transformation from opaque white to clear is how you know they are ready.
4. Toss lightly with vegetable oil to prevent sticking. Serve topped with fried shallots with sweet chilli sauce for dipping.

6. Bún Thịt Nướng (Grilled Pork Noodle Salad — Wok and Kin Version)

A refreshing, beautifully balanced Vietnamese noodle salad — cold rice vermicelli with grilled lemongrass pork, crisp pickled vegetables, fresh greens, crushed peanuts, and fried shallots, all dressed with nuoc cham. This version focuses on maximum freshness and the perfect balance of flavours. A wonderful recipe to explore Vietnamese cuisine.

Ingredients:

• 8 oz rice vermicelli, cooked, rinsed under cold water, and drained
• 1 lb pork belly or shoulder, thinly sliced and marinated (as in recipe 8 above)
• 1 cup pickled daikon and carrots (as in recipe 5 below)
• 1 cup shredded lettuce
• ½ cup cucumber, julienned
• Fresh mint and cilantro
• 3 tablespoons roasted peanuts, crushed
• 2 tablespoons fried shallots
• Nuoc cham, to dress

Instructions:

1. Grill the marinated pork over high heat for 2–3 minutes per side until deeply caramelised. Rest and slice.
2. Divide the cold vermicelli between serving bowls. Top with shredded lettuce and cucumber.
3. Add the pickled vegetables, then the grilled pork slices. Scatter fresh herbs generously over the top.
4. Top with crushed peanuts and fried shallots. Pour a generous amount of nuoc cham directly over the bowl. Toss everything together at the table before eating.

5. Vietnamese Pickled Vegetables (Đồ Chua)

The essential Vietnamese condiment — quick-pickled daikon radish and carrots in a sweet rice vinegar brine that delivers the perfect tangy, crunchy, refreshing counterpoint in bánh mì, noodle bowls, and salads. Incredibly easy, ready in 30 minutes, and keeps refrigerated for weeks. A wonderful addition to best Vietnamese recipes.

Ingredients:

• 1 large daikon radish (about 8 oz), peeled and julienned
• 2 large carrots, peeled and julienned
• 1 teaspoon salt
• 1 teaspoon sugar (for pre-salting)
• Pickling brine: ½ cup rice vinegar + ½ cup warm water + 3 tablespoons sugar + 1 teaspoon salt — stir until dissolved

Instructions:

1. Julienne the daikon and carrots into thin matchsticks of equal size — uniform size ensures even pickling.
2. Toss the vegetables with 1 teaspoon salt and 1 teaspoon sugar. Massage briefly and let sit for 10 minutes. Rinse thoroughly under cold water and squeeze out all excess moisture. This pre-salting step keeps the vegetables crunchy rather than waterlogged.
3. Pack the daikon and carrots into a clean jar. Make the pickling brine by stirring together rice vinegar, warm water, sugar, and salt until completely dissolved.
4. Pour the brine over the vegetables to cover completely. Let sit at room temperature for 30 minutes before using. Refrigerate for up to 3 weeks — the pickles improve with time up to about a week.

4. Rau Muống Xào Tỏi (Stir-Fried Morning Glory with Garlic)

The most beloved Vietnamese vegetable side dish — morning glory water spinach flash-fried in a screaming hot wok with generous garlic until just wilted and slightly charred, seasoned simply with fish sauce or oyster sauce. Ready in 5 minutes and the simplest, most satisfying vegetable dish imaginable. A wonderful addition to our best vegetable recipes.

Ingredients:

• 1 lb fresh water morning glory (rau muống) or substitute regular water spinach, cut into 3-inch pieces
• 5 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon oyster sauce or fish sauce
• 1 tablespoon soy sauce
• Salt and white pepper, to taste
• Sliced red chilli, for serving

Instructions:

1. Wash the morning glory thoroughly and drain. Shake off as much water as possible — excess water will cause the wok to steam rather than stir-fry.
2. Heat a wok or large skillet over the highest heat your stove can produce until smoking. Add the oil and immediately add all the garlic.
3. Stir the garlic for 15 seconds until just fragrant but not browned. Add all the morning glory at once and toss vigorously with tongs or a spatula for 2–3 minutes until just wilted but still bright green and with a slight char on some leaves.
4. Add the oyster sauce and soy sauce and toss 30 seconds. Season with white pepper. Transfer immediately to a serving dish — every second in the pan after this point overcooks the greens. Serve with sliced red chilli alongside.

3. Bánh Flan (Vietnamese Crème Caramel)

Vietnam's most beloved dessert — a silky, smooth, and perfectly set egg custard with a glossy dark caramel topping, unmoulded to reveal a stunning amber crown of liquid caramel flowing over the creamy custard. Richer and more intense than the French original thanks to the use of condensed milk. A wonderful addition to our best dessert ideas.

Ingredients:

• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Caramel: ½ cup sugar + 2 tablespoons water — cook without stirring until deep amber

Instructions:

1. Make the caramel: combine sugar and water in a small saucepan over medium heat. Cook without stirring until deep amber in colour. Immediately pour into ramekins or a single loaf pan, tilting to coat the bottom. Cool until hardened.
2. Whisk together the eggs, condensed milk, whole milk, and vanilla until smooth. Strain through a fine sieve for the smoothest possible custard — this removes any stringy egg bits.
3. Pour the custard over the hardened caramel in the ramekins. Place in a baking dish and add enough hot water to reach halfway up the ramekins (bain-marie). Cover with foil.
4. Bake at 325°F for 45–55 minutes until just set — the custard should jiggle slightly in the centre. Cool completely then refrigerate at least 4 hours. Run a knife around the edge and invert onto a plate to serve.

2. Chạo Tôm (Vietnamese Sugarcane Shrimp)

Grilled shrimp paste wrapped around sugarcane — a quintessentially Vietnamese dish where smooth, seasoned shrimp paste is moulded around sugarcane sticks and grilled until golden. The sweetness of the cane infuses the shrimp as it cooks. Served wrapped in lettuce with rice paper and herbs for an interactive, theatrical eating experience. A wonderful addition to our healthy shrimp recipes.

Ingredients:

• 1 lb large raw shrimp, peeled and deveined
• 2 oz pork fat or substitute 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 shallots, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 teaspoon cornstarch
• 8 fresh sugarcane sticks (peeled, 6 inches long) or substitute wooden skewers
• Rice paper, lettuce, fresh herbs, and nuoc cham, for serving

Instructions:

1. Blend the shrimp, garlic, shallots, fish sauce, sugar, white pepper, and cornstarch in a food processor until a smooth, slightly sticky paste forms. Refrigerate 30 minutes.
2. With wet hands, mould about 3 tablespoons of the shrimp paste firmly around the middle section of each sugarcane stick, pressing to adhere all the way around.
3. Grill over medium-high heat for 3–4 minutes per side until the shrimp paste is golden, cooked through, and slightly charred. Alternatively, bake at 400°F for 15 minutes, turning once.
4. Serve the sugarcane shrimp alongside rice paper, fresh lettuce, mint, and other herbs. Each person slides the shrimp off the sugarcane, wraps it in rice paper with herbs and lettuce, and dips in nuoc cham.

1. Nước Chấm (Vietnamese Dipping Sauce)

The soul of Vietnamese cuisine — a perfectly balanced dipping sauce of fish sauce, lime juice, sugar, garlic, and chilli that accompanies almost every Vietnamese meal. Once you understand nuoc cham and can balance it to your taste, you hold the key to the flavour philosophy of the entire Vietnamese kitchen. A fundamental recipe for all Vietnamese cooking.

Ingredients:

• 3 tablespoons fish sauce (nước mắm — quality matters enormously here)
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons sugar
• ½ cup warm water
• 2 cloves garlic, very finely minced
• 1–2 red Thai bird chillies, very thinly sliced

Instructions:

1. Dissolve the sugar completely in the warm water before adding anything else — undissolved sugar will make the sauce inconsistent.
2. Add the fish sauce and lime juice to the sweetened water. Stir to combine. Taste immediately — this is the core of the sauce and should be tangy, savoury, and lightly sweet in equal measure.
3. Add the minced garlic and sliced chilli. Stir to combine.
4. Taste and adjust: too sour — add a little more sugar. Too sweet — add more lime. Too salty — add more water and lime. The sauce should be complex and beautifully balanced with no single flavour dominating. Serve immediately or store refrigerated for up to a week. The flavour improves after a few hours as everything melds together.

FAQs

What is nuoc cham and how should it taste?

Nuoc cham is the foundational dipping sauce and dressing of Vietnamese cuisine — it accompanies bánh mì, noodle bowls, spring rolls, grilled meats, and most Vietnamese dishes you will encounter. It is made from fish sauce, lime juice, sugar, warm water, garlic, and chilli, and the quality of your fish sauce makes all the difference. A good nuoc cham should hit four notes simultaneously: salty from the fish sauce, sour from the lime, sweet from the sugar, and spicy from the chilli, with the garlic providing aromatic depth. No single element should dominate the others — the balance is everything. Red Boat and Three Crabs are among the most widely praised fish sauce brands. Once you can make nuoc cham by taste — adjusting the balance intuitively rather than measuring — you will have unlocked the flavour philosophy that runs through nearly every Vietnamese recipe.

What are the essential pantry ingredients for Vietnamese cooking?

Vietnamese cooking draws on a focused set of core ingredients used across many dishes. Fish sauce (nước mắm) is the most important — it provides the savoury depth that underlies almost every savoury dish. Rice in multiple forms appears throughout: jasmine rice for steamed rice, glutinous rice for sticky rice, rice flour for crêpes and dumplings, and rice vermicelli for noodle dishes. Lemongrass gives the cuisine its distinctively fragrant quality and appears in marinades, broths, and stews. Fresh herbs — specifically mint, cilantro, Thai basil, and perilla — are used with extraordinary generosity as garnishes and are never optional. Hoisin sauce, soy sauce, and sesame oil round out the pantry. Tamarind paste is essential for the sweet-sour soups of the south. And fried shallots — made by slowly frying thinly sliced shallots until golden — are one of the most transformative toppings in Vietnamese cooking, adding crunch, sweetness, and depth to noodle bowls and porridges.

How is Vietnamese cuisine different from other Southeast Asian cuisines?

Vietnamese cuisine stands apart from its Southeast Asian neighbours in several distinctive ways. It is generally lighter and fresher than Thai or Indonesian cooking, using raw herbs in abundance rather than incorporating them primarily in cooked sauces. Where Thai cuisine uses coconut milk extensively in curries, Vietnamese cuisine uses it sparingly — most commonly in desserts and sticky rice dishes. The French colonial influence is uniquely visible in Vietnamese cooking through the use of baguettes in bánh mì, crème caramel in bánh flan, and pâté as a sandwich filling. The regional diversity within Vietnam itself is striking — northern Vietnamese food (particularly pho) is typically more subtle and less sweet, southern Vietnamese food (like broken rice and canh chua) is sweeter and more varied in ingredients, and central Vietnamese food (like bun bo hue) is spicier and more intensely flavoured than either. The practice of wrapping food in fresh rice paper or lettuce at the table and the extraordinary variety of noodle soups are perhaps the most recognisable hallmarks of Vietnamese culinary identity.

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