If you're ready to delve into Vietnamese cuisine, you've got to try these 10 remarkable recipes! Start off with Bánh Cuốn, those delightful rice rolls filled with pork and mushrooms. Don't miss out on comforting Chảo Gà, a chicken rice porridge that feels like a warm hug. Spicy Lemongrass Chicken and Grilled Clams pack a flavor punch, while Bò Kho provides a hearty stew that's perfect for cozy family dinners. Add some Vietnamese Shaking Beef into your rotation and finish strong with Bánh Giò. Each dish is brimming with vibrant tastes, so trust us, there's a lot more that'll get your taste buds buzzing!
Main Points
- Bánh Cuốn offers a soft texture with savory fillings, perfect for breakfast or street food, enhanced by fresh herbs and fish sauce.
- Chạo Gà is a comforting chicken rice porridge, ideal for breakfast or recovery, garnished with green onions and served with fried dough sticks.
- Mì Gà, a versatile chicken noodle soup, features glass noodles and chicken, customizable with fresh herbs and lime for added freshness.
- Bò Kho is a rich Vietnamese beef stew, slow-cooked with spices like star anise and cinnamon, served with baguette or rice noodles.
- Bánh Giò, a unique steamed cake, combines rice flour and savory filling, wrapped in banana leaves and steamed for a delightful flavor.
Bánh Cuốn Recipe
Bánh Cuốn Recipe
Bánh Cuốn, or Vietnamese rice flour rolls, are a delightful dish that showcases the country's rich culinary heritage. With their soft, delicate texture and savory fillings, these rolls provide a satisfying option for breakfast or as a tasty street food snack. Traditionally filled with a mixture of ground pork and mushrooms, Bánh Cuốn offers an explosion of flavors and can be enjoyed with a side of fish sauce for dipping.
This recipe will guide you through the steps to create this delicious dish at home, so you can savor the taste of Vietnam right in your kitchen.
Making Bánh Cuốn may seem intimidating at first, but with a little practice, you'll master the art of rolling these delightful treats. The key to achieving the perfect texture lies in the rice flour batter, which must be thin enough to steam properly while remaining sturdy enough to hold the filling.
Once you've rolled and steamed the rice flour sheets, you'll be able to enjoy these versatile rolls either as a main dish or appetizer, garnished with fried shallots and fresh herbs for an added touch of flavor and presentation.
Ingredients:
- 2 cups rice flour
- 2 cups water
- 1/2 teaspoon salt
- 1 cup ground pork
- 1 cup shiitake mushrooms, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- Fried shallots (for garnish)
- Fresh herbs (such as cilantro and mint)
- Fish sauce (for dipping)
Cooking Instructions:
In a mixing bowl, combine the rice flour, water, and salt to create a smooth batter.
In a separate pan, heat vegetable oil and sauté the ground pork until it turns brown, then add the chopped mushrooms and fish sauce, cooking until the mixture is fully cooked.
Prepare a steamer and lightly grease the steaming trays. Pour a thin layer of the rice flour batter onto the trays, cover, and steam for 5-7 minutes until the sheets are set.
Remove the sheets and place a spoonful of the pork and mushroom filling on one end, then roll them tightly. Repeat the process until all the batter and filling is used.
Serve the rolls warm, garnished with fried shallots and fresh herbs, alongside a bowl of fish sauce for dipping.
Extra Tips:
To improve the flavor of your Bánh Cuốn, consider marinating the ground pork with garlic and pepper before cooking.
If you're looking for a vegetarian option, you can substitute the pork with a mixture of vermicelli noodles and diced vegetables.
When steaming the rice flour sheets, make certain that the batter is evenly spread to achieve uniform thickness.
Grilled Clams
Grilled clams are a quintessential dish in Vietnamese cuisine, celebrated for their vibrant flavors and satisfying texture. This delightful seafood treat is often found at bustling street food stalls along the coastal areas of Vietnam, where they're served hot off the grill. The preparation involves marinating the clams in a fragrant mixture of aromatics, which infuses them with a unique blend of savory and spicy notes. The grilling process not only improves their natural sweetness but also adds a smoky dimension that makes each bite irresistible.
To prepare grilled clams, you'll need fresh clams, which should ideally be sourced from your local seafood market. The key to a successful dish lies in the marinade, which combines the earthy flavors of peanuts, the zest of lemongrass, the heat of chili, and the aromatic qualities of garlic and onions. When paired with a tangy dipping sauce and garnished with fresh herbs, grilled clams become a festive dish perfect for sharing with friends and family.
Ingredients:
- 1 kg fresh clams
- 2 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons roasted peanuts, crushed
- 2 stalks lemongrass, finely chopped
- 2-3 red chili peppers, minced
- Salt and pepper to taste
- Fresh herbs (such as cilantro or mint) for garnish
- Lime wedges for serving
For the cooking instructions, start by cleaning the clams under cold running water to remove any sand or grit. In a bowl, combine the peanut oil, minced garlic, chopped onion, crushed peanuts, lemongrass, minced chili, salt, and pepper to create the marinade.
Add the cleaned clams to the bowl and toss them well to guarantee they're evenly coated. Allow the clams to marinate for about 15-20 minutes to absorb the flavors. Preheat your grill to medium-high heat and arrange the marinated clams on the grill grate, cooking them for approximately 5-7 minutes or until the shells open.
Serve immediately, garnished with fresh herbs and accompanied by lime wedges for added zest.
When preparing grilled clams, it's essential to use fresh clams, as their quality greatly affects the final dish. Be sure to discard any clams that remain closed after cooking, as they're likely not safe to eat.
If you want to add more depth of flavor, consider experimenting with different herbs or spices in the marinade. Pair the dish with a invigorating beverage, such as iced tea or beer, to improve your dining experience. Enjoy the vibrant and aromatic world of Vietnamese street food right in your home!
Cháo Gà
Cháo Gà, or Vietnamese chicken rice porridge, is a beloved dish known for its comforting qualities and nourishing ingredients. This creamy porridge is made by simmering rice in rich, flavorful chicken broth, resulting in a dish that isn't only delicious but also soothing for the body.
Traditionally enjoyed for breakfast, Cháo Gà is also a popular choice for those recovering from illness or simply in need of a warm, hearty meal. With its blend of fresh garnishes and a delightful crunch from accompanying fried dough sticks, this dish embodies the essence of Vietnamese culinary philosophy: simplicity and wholesomeness.
Making Cháo Gà at home is a straightforward process that requires just a few key ingredients and some patience. The slow simmering allows the rice to absorb the flavors of the chicken broth, creating a creamy texture that's both satisfying and nutritious.
Once prepared, you can enjoy it warm, topped with fresh herbs and served alongside crispy fried dough sticks for a complete meal.
Ingredients:
- 1 cup jasmine rice
- 6 cups chicken broth
- 1 whole chicken (about 3-4 pounds)
- 1 tablespoon ginger, sliced
- 2 green onions, chopped
- 1 bunch cilantro, chopped
- Salt, to taste
- Fried dough sticks (quẩy), for serving
To prepare Cháo Gà, first, rinse the jasmine rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, chicken broth, and the whole chicken, adding the sliced ginger for extra flavor.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for about 1 to 1.5 hours, or until the chicken is cooked through and tender. Remove the chicken from the pot, shred the meat, and return it to the pot.
Stir the porridge well, adding salt to taste, and simmer for an additional 10-15 minutes until the rice has broken down and the porridge has reached your desired consistency.
When cooking Cháo Gà, it's essential to adjust the consistency to your liking. If you prefer a thicker porridge, let it simmer longer, while for a thinner texture, you can add more broth or water.
Fresh garnishes like green onions, ginger, and cilantro not only improve the flavor but also add a vibrant touch to the dish. For an authentic experience, serve the Cháo Gà with crispy fried dough sticks for dipping, making it a complete and satisfying meal.
Bánh Canh Giò Heo Tôm
Bánh Canh Giò Heo Tôm is a delightful and hearty Vietnamese dish that brings together the rich flavors of pork and shrimp in a warm, comforting broth. The thick, chewy noodles, made from a blend of tapioca and rice flour, provide a unique texture that pairs beautifully with the savory broth. This dish is especially popular in southern Vietnam, where bold flavors and communal dining are celebrated. Perfect for family gatherings, it offers a taste of traditional Vietnamese culinary heritage that's sure to satisfy everyone at the table.
To prepare Bánh Canh Giò Heo Tôm, you'll need to gather fresh ingredients that will improve the dish's flavor profile. The combination of pork hocks and shrimp creates a rich broth that's both satisfying and comforting. Fresh herbs like cilantro and green onions add a vibrant touch, making each bowl a feast for the senses.
As you immerse yourself in this cooking adventure, you'll not only enjoy the process but also the delightful aroma that fills your kitchen.
Ingredients:
- 500g pork hocks
- 300g shrimp, peeled and deveined
- 200g tapioca flour
- 100g rice flour
- 1 onion, quartered
- 3-4 cloves garlic, minced
- 1 liter water
- 1 tablespoon fish sauce
- Salt to taste
- Fresh cilantro, for garnish
- Green onions, chopped, for garnish
Instructions:
First, in a large pot, combine the pork hocks, water, onion, and minced garlic. Bring to a boil and then reduce to a simmer, cooking for about 1.5 to 2 hours until the pork is tender and the broth is flavorful.
Once cooked, remove the pork hocks and set aside. Strain the broth to remove the onion and garlic, then return it to the pot. In a bowl, mix the tapioca flour and rice flour with a little water to form a smooth dough. Roll the dough into thick noodles and boil them in a pot of water until they float.
Add the shrimp to the broth along with fish sauce and salt, and cook until the shrimp turns pink. Finally, serve the noodles in bowls, pour the broth over, and garnish with fresh cilantro and green onions.
Extra Tips:
When making Bánh Canh Giò Heo Tôm, it's important to allow the pork hocks to simmer long enough to develop a rich broth. If you prefer a clearer broth, you can skim off any impurities that rise to the surface while cooking.
Additionally, feel free to customize the dish by adding other ingredients such as mushrooms or other vegetables. Serving the dish hot is essential for the best flavor, and it's perfect for sharing, so gather your loved ones and enjoy this hearty meal together!
Spicy Lemongrass Chicken
Spicy Lemongrass Chicken, or Gà Xào Sả Ớt, is a beloved dish in Vietnamese cuisine that showcases the harmonious blend of aromatic lemongrass, zesty chili, and savory garlic. This vibrant stir-fry brings together tender chicken pieces with a burst of flavor, making it a staple in both home kitchens and restaurants across Vietnam.
The beauty of this dish lies in its versatility, as you can easily adjust the spice level to suit your taste preferences, guaranteeing everyone at the table can enjoy it.
Cooking Spicy Lemongrass Chicken is a quick and straightforward process, perfect for busy weeknight dinners. With just a few fresh ingredients and a hot skillet, you can create a meal that's both satisfying and packed with flavor. Traditionally served with steamed rice or noodles, this dish is often garnished with fresh herbs like cilantro and green onions, which add a revitalizing touch and improve the overall presentation.
Ingredients:
- 500g chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, finely chopped (white part only)
- 2-3 red chilies, sliced (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro and green onions for garnish
To prepare the Spicy Lemongrass Chicken, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the finely chopped lemongrass, sliced chilies, and minced garlic, stirring for about 1 minute until fragrant.
Then, add the sliced chicken and cook until it's browned and cooked through, about 5-7 minutes. Stir in the fish sauce, soy sauce, sugar, salt, and pepper, mixing well to guarantee the chicken is evenly coated.
Once everything is well-combined and the flavors have melded together, remove from heat and garnish with fresh cilantro and green onions before serving.
When cooking Spicy Lemongrass Chicken, it's important to use fresh lemongrass for the best flavor. If you can find it, choose young, tender stalks with a pale green color and a strong citrus aroma.
Additionally, you can experiment with different proteins such as shrimp or tofu for a variation on this dish. For an extra kick, consider adding a splash of lime juice just before serving to brighten the flavors further. Enjoy your delicious and fragrant meal!
Vietnamese Shaking Beef
Vietnamese Shaking Beef, or Bò Lắc Lắc, is a delightful dish that combines tender, marinated beef with a burst of flavors and textures. This quick-cooking recipe is perfect for those busy weeknights when you crave something satisfying yet impressive.
The marinade, made with soy sauce, garlic, and black pepper, infuses the beef with a rich flavor that caramelizes beautifully when stir-fried at high heat. Served alongside fresh salad greens, sliced tomatoes, and rice, this dish offers a wonderful contrast that makes every bite enjoyable.
To enhance the experience further, a tangy dipping sauce made from lime juice, salt, and pepper is typically served on the side. This adds a revitalizing zing that balances the richness of the beef. With its vibrant flavors and swift cooking time—usually under 10 minutes—Vietnamese Shaking Beef is a fantastic choice for both home cooks and anyone looking to impress guests with an authentic taste of Vietnamese cuisine.
Ingredients:
- 1 lb beef (sirloin or tenderloin), cut into 1-inch cubes
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup salad greens
- 1 large tomato, sliced
- Cooked rice (for serving)
- Lime juice (for dipping sauce)
- Salt and pepper (for dipping sauce)
To cook Vietnamese Shaking Beef, begin by marinating the beef cubes in a mixture of soy sauce, minced garlic, and black pepper for at least 15 minutes.
Heat vegetable oil in a large skillet or wok over high heat until it's shimmering. Add the marinated beef to the pan in a single layer, making sure not to overcrowd the pan. Sear the beef for about 2-3 minutes on each side until it develops a caramelized crust but remains tender and juicy.
Remove the beef from the pan and serve immediately on a bed of salad greens and sliced tomatoes, accompanied by cooked rice and the tangy dipping sauce made with lime juice, salt, and pepper.
When preparing Vietnamese Shaking Beef, verify that your skillet or wok is very hot before adding the beef; this high heat is key to achieving that desirable caramelization.
Additionally, you can experiment with other vegetables like bell peppers or onions for added flavor and nutrition. If you prefer a spicier kick, consider adding some chili flakes to the marinade.
Bò Kho
Bò Kho is a delightful Vietnamese beef stew that embodies the essence of comfort food with its savory and aromatic qualities. The dish features tender beef simmered to perfection in a richly flavored broth that combines the warmth of spices like star anise and cinnamon, along with the freshness of lemongrass. Bò Kho isn't only satisfying but also incredibly versatile, as it can be served in various ways, making it a beloved staple in Vietnamese households.
Preparing Bò Kho is a rewarding experience that allows you to enjoy the vibrant flavors of Vietnamese cuisine right in your own kitchen. The key to a great Bò Kho lies in the slow cooking process, which allows the beef to become tender while absorbing the aromatic spices.
Whether you choose to enjoy it with a crusty baguette or a bowl of rice noodles, this dish will surely warm your heart and fill your belly.
Ingredients:
- 2 lbs beef (chuck or brisket), cut into chunks
- 3 tablespoons vegetable oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, cubed (optional)
- 1 stalk lemongrass, smashed and tied in a knot
- 2 star anise pods
- 1 cinnamon stick
- 4 cups beef broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh cilantro and green onions for garnish
- Bánh mì or hủ tiếu for serving
To cook Bò Kho, heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onions and minced garlic, sautéing until fragrant and the onions are translucent.
Then, add the beef chunks and sear them until browned on all sides. Stir in the carrots and potatoes, followed by the lemongrass, star anise, and cinnamon stick. Pour in the beef broth, and add the fish sauce, sugar, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for at least 1.5 to 2 hours, or until the beef is fork-tender, stirring occasionally.
Once cooked, remove the lemongrass and spices, and serve hot, garnished with fresh cilantro and green onions alongside bánh mì or hủ tiếu.
When cooking Bò Kho, it's essential to allow enough time for the stew to simmer slowly to develop the deep flavors. You can adjust the thickness of the broth according to your preference by adding more or less beef broth.
For an extra layer of richness, consider adding a splash of coconut milk towards the end of cooking. Feel free to customize the vegetables based on your taste or what you have on hand, and don't hesitate to experiment with the spices to make the dish your own. Enjoy your cooking adventure!
Miến Gà
Miến Gà – Vietnamese Chicken Noodle Soup
Miến Gà is a beloved Vietnamese dish that warms the heart and soul, making it a perfect comfort food for any time of the day. This aromatic soup features delicate glass noodles, tender chicken, and a rich, flavorful broth that can brighten up even the gloomiest of days.
Traditionally enjoyed as a breakfast option or a light meal, Miến Gà is infused with fresh herbs and garnishes that enhance its taste and presentation.
Cooking Miến Gà is a simple process that allows you to experience the essence of Vietnamese cuisine in your own kitchen. With its nutritious ingredients and the comforting warmth of the broth, this dish is especially cherished during colder months or when someone is under the weather.
Whether you're cooking for yourself or loved ones, Miến Gà promises to deliver a satisfying and nourishing experience.
Ingredients:
- 200g glass noodles (cellophane noodles)
- 500g chicken (preferably bone-in for flavor)
- 1.5 liters chicken broth or water
- 1 onion, halved
- 2-3 cloves garlic, minced
- 1 tablespoon fish sauce
- Salt, to taste
- Fresh cilantro, chopped
- Green onions, chopped
- Fried shallots, for garnish
- Lime wedges, for serving
- Fresh chili, sliced (optional)
Cooking Instructions:
Start by bringing the chicken broth or water to a boil in a large pot, then add the halved onion and minced garlic.
Carefully add the chicken pieces and let them simmer for about 20-25 minutes until cooked through. Once the chicken is done, remove it from the pot, allowing it to cool slightly before shredding the meat.
Meanwhile, soak the glass noodles in hot water for 10-15 minutes until they become soft, then drain. Return the shredded chicken to the pot, add fish sauce, and season with salt to taste.
To serve, place a portion of the glass noodles in a bowl, ladle the hot broth and chicken over them, and garnish with fresh cilantro, green onions, and fried shallots.
Extra Tips:
For an even more flavorful broth, consider adding a few slices of ginger or a star anise while simmering the chicken.
You can also customize the garnishes according to your preference; adding fresh herbs like Thai basil or mint can impart additional freshness to the dish.
If you enjoy a spicy kick, don't hesitate to include sliced chili in your serving. Miến Gà is versatile, so feel free to adjust the ingredients to suit your taste!
Bánh Giò
Bánh Giò is a delightful Vietnamese steamed cake that brings together the rich flavors of seasoned pork, mushrooms, and sometimes hard-boiled eggs, all enveloped in a smooth and elastic rice flour dough. This traditional dish is particularly beloved in northern Vietnam, where it's often enjoyed during special occasions and family gatherings.
The unique pyramid shape, wrapped in fragrant banana leaves, not only makes Bánh Giò visually appealing but also improves its flavor during the steaming process.
Preparing Bánh Giò requires some attention to detail, especially in creating the rice flour dough that serves as the base for the filling. The process involves mixing rice flour with water and cooking it slowly until it reaches the perfect consistency.
Once the dough is ready, it can be filled with a savory mixture of seasoned pork and mushrooms, and then carefully wrapped in banana leaves before being steamed to perfection. The result is a hearty dish that's best enjoyed warm and often paired with a delicious fish sauce for added flavor.
Ingredients:
- 250g rice flour
- 500ml water (for the dough)
- 200g ground pork
- 100g shiitake mushrooms (soaked and chopped)
- 2 hard-boiled eggs (optional)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon ground pepper
- Banana leaves (for wrapping)
- Fresh herbs (for garnish, optional)
- Fish sauce (for dipping)
To cook Bánh Giò, start by mixing the rice flour with 500ml of water in a saucepan over medium heat. Stir continuously until the mixture thickens to form a smooth, elastic dough.
In a separate bowl, combine the ground pork, chopped mushrooms, fish sauce, soy sauce, sugar, and ground pepper to create the filling. Once the dough is ready, take a small portion and flatten it in your hand, then add a spoonful of the pork filling and, if desired, a piece of hard-boiled egg.
Fold the dough around the filling to form a pyramid shape and wrap it tightly in banana leaves. Place the wrapped cakes in a steamer and steam for about 30-40 minutes until cooked through.
Extra Tips: When preparing Bánh Giò, make sure that the banana leaves are softened by briefly passing them over an open flame or dipping them in hot water, making them easier to fold.
If you don't have access to banana leaves, you can also use parchment paper as an alternative. Adjust the seasoning in the filling to suit your taste, and don't hesitate to experiment with additional ingredients like diced carrots or other vegetables.
Serve your Bánh Giò warm with a side of fish sauce for dipping to lift the dish even further!