33 Exquisite Authentic Vietnamese Recipes to Elevate Your Culinary Experience

Let’s transport your kitchen straight to the vibrant streets of Vietnam! If you’re craving fresh, aromatic dishes that burst with flavor, you’ve found your culinary compass. From comforting pho to zesty salads, these authentic recipes will transform your home cooking into an unforgettable Southeast Asian adventure. Ready to explore 33 exquisite dishes that will delight your taste buds and impress your family? Let’s dive in!

Pho Bo (Beef Noodle Soup)

Whether you’re craving comfort or exploring Vietnamese cuisine, this pho bo recipe breaks down the complex broth into manageable steps that build incredible depth of flavor. We’ll start with charring aromatics to create that signature smoky base, then slowly simmer beef bones to extract every bit of richness. Follow these instructions precisely, and you’ll have a restaurant-quality beef noodle soup that’s both nourishing and deeply satisfying.

Ingredients

For the broth base:
– 4 pounds beef marrow bones
– 2 medium yellow onions, peeled and halved
– 1 4-inch piece fresh ginger, halved lengthwise
– 8 cups cold water
– 2 whole star anise
– 1 cinnamon stick (3 inches)
– 3 whole cloves
– 1 tablespoon fish sauce
– 1 teaspoon salt

For assembly:
– 8 ounces dried rice noodles
– ½ pound beef sirloin, thinly sliced
– ¼ cup chopped fresh cilantro
– ¼ cup chopped green onions
– 2 cups bean sprouts
– 2 limes, cut into wedges
– 4 sprigs fresh Thai basil

Instructions

1. Preheat your broiler to 500°F and line a baking sheet with aluminum foil.
2. Place the halved onions and ginger cut-side down on the baking sheet.
3. Broil for 10 minutes until the surfaces are deeply charred and blackened in spots.
4. Rinse the beef bones under cold running water to remove any bone fragments.
5. Place the bones in a large stockpot and cover with the 8 cups of cold water.
6. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
7. Skim off the gray foam that rises to the surface using a fine mesh skimmer.
8. Add the charred onions and ginger to the simmering broth.
9. Toast the star anise, cinnamon stick, and cloves in a dry skillet over medium heat for 2 minutes until fragrant.
10. Tie the toasted spices in a cheesecloth bundle and add to the pot.
11. Simmer the broth uncovered for 3 hours, maintaining a gentle bubble.
12. Stir in the fish sauce and salt during the final 30 minutes of cooking.
13. Soak the rice noodles in warm water for 20 minutes until pliable but not fully soft.
14. Strain the finished broth through a fine mesh strainer into a clean pot.
15. Bring a separate pot of water to a rolling boil for the noodles.
16. Cook the soaked noodles in the boiling water for exactly 2 minutes until tender.
17. Drain the noodles immediately and divide among 4 large bowls.
18. Arrange the thinly sliced raw beef sirloin over the hot noodles in each bowl.
19. Ladle the piping hot broth directly over the beef to cook it gently.
20. Top each bowl with chopped cilantro, green onions, and bean sprouts.
21. Serve immediately with lime wedges and Thai basil sprigs on the side.

Aromatic and deeply satisfying, the broth should be crystal clear with a perfect balance of beef richness and spice notes. The thin slices of beef cook delicately in the hot liquid, remaining tender while the rice noodles provide a satisfying chew. For a creative twist, serve with hoisin and sriracha sauces for dipping the meat, or add a quail egg to each bowl for extra richness.

Goi Cuon (Fresh Spring Rolls)

Often overlooked in favor of fried versions, these fresh Vietnamese spring rolls offer a light, customizable meal perfect for warm weather. Our methodical approach ensures even beginners can create these translucent bundles of crisp vegetables, herbs, and protein. Once you master the rice paper technique, you’ll find endless filling combinations to explore.

Ingredients

• For the Dipping Sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon warm water
  • 1 teaspoon rice vinegar
  • 1 tablespoon crushed peanuts
• For the Filling
  • 8 rice paper wrappers (8.5-inch diameter)
  • 4 ounces cooked shrimp, sliced lengthwise
  • 2 ounces rice vermicelli noodles
  • 1 cup thinly sliced romaine lettuce
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro sprigs
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup matchstick-cut carrots

Instructions

1. Combine 1/4 cup hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon warm water, and 1 teaspoon rice vinegar in a small bowl, whisking until smooth.
2. Sprinkle 1 tablespoon crushed peanuts over the sauce for texture.
3. Cook 2 ounces rice vermicelli noodles according to package directions, then rinse under cold water to stop cooking.
4. Fill a large pie plate with warm water (about 110°F) deep enough to submerge rice paper wrappers completely.
5. Dip one 8.5-inch rice paper wrapper into the warm water for 8-10 seconds until pliable but still slightly firm.
6. Lay the dampened wrapper flat on a clean cutting board, smoothing out any wrinkles with your fingertips.
7. Arrange 3-4 sliced shrimp in a horizontal line across the bottom third of the wrapper, leaving 1-inch borders on both sides.
8. Layer 2 tablespoons cooked vermicelli noodles over the shrimp in an even mound.
9. Top with 2 tablespoons romaine lettuce, 4-5 mint leaves, 4-5 cilantro sprigs, 1 tablespoon red bell pepper, and 1 tablespoon carrots.
10. Fold the bottom edge of the wrapper tightly over the filling, then fold in both sides to encase the ingredients.
11. Roll firmly upward into a tight cylinder, applying even pressure to prevent air pockets.
12. Repeat steps 5-11 with remaining 7 wrappers and filling ingredients, keeping completed rolls under a damp paper towel to prevent drying.

Your finished rolls should feel firm yet yielding, with the rice paper creating a chewy barrier that gives way to crisp vegetables and tender shrimp. The herbal notes from mint and cilantro brighten each bite, while the sweet-salty peanut sauce provides richness. You might arrange these on a platter with extra herbs and lime wedges for a vibrant presentation that invites customization.

Banh Mi (Vietnamese Baguette Sandwich)

Often overlooked but incredibly rewarding, making Banh Mi at home lets you control every flavorful component of this Vietnamese masterpiece. Our methodical approach ensures even beginners can achieve that perfect balance of savory, sweet, tangy, and fresh in every bite. One step at a time, we’ll build this sandwich from the crusty baguette up.

Ingredients

For the pickled vegetables:

• 1 cup shredded carrots
• 1 cup shredded daikon radish
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1/4 cup warm water

For the protein and assembly:

• 1 lb pork shoulder, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp granulated sugar
• 2 French baguettes
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro leaves
• 1 jalapeño pepper, thinly sliced
• 1/4 cup sliced cucumber

Instructions

1. Combine 1/2 cup rice vinegar, 1/4 cup granulated sugar, and 1/4 cup warm water in a medium bowl, stirring until the sugar completely dissolves.
2. Add 1 cup shredded carrots and 1 cup shredded daikon radish to the vinegar mixture, pressing them down to ensure full submersion.
3. Let the vegetables pickle at room temperature for 30 minutes, stirring once halfway through to distribute the liquid evenly.
4. Combine 1 lb thinly sliced pork shoulder with 2 tbsp soy sauce, 1 tbsp fish sauce, and 2 tsp granulated sugar in a separate bowl, massaging the marinade into the meat with your hands.
5. Let the pork marinate at room temperature for 15 minutes while you prepare other ingredients.
6. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
7. Cook the marinated pork in a single layer for 3 minutes without moving it to develop a golden-brown sear.
8. Flip each pork slice and cook for another 2 minutes until the edges curl slightly and no pink remains.
9. Slice 2 French baguettes lengthwise about three-quarters of the way through, leaving one edge connected like a hinge.
10. Toast the opened baguettes in a 375°F oven for 5 minutes until the crust becomes crisp and lightly golden.
11. Spread 2 tbsp mayonnaise evenly on the top half of each toasted baguette.
12. Arrange the cooked pork slices in a single layer on the bottom half of each baguette.
13. Drain the pickled vegetables thoroughly and layer 1/2 cup over the pork in each sandwich.
14. Top each sandwich with 2 tbsp fresh cilantro leaves, 1/8 cup sliced cucumber, and several jalapeño slices to taste.
15. Press the top half of each baguette down firmly to compress the fillings slightly before serving.

Marvel at how the crisp baguette gives way to tender pork, then bursts with the bright crunch of pickled vegetables. The lingering heat from jalapeños plays beautifully against the creamy mayonnaise and fresh herbs. Make it a complete meal by serving with a side of shrimp chips or turning leftovers into a chopped Banh Mi salad the next day.

Bun Cha (Grilled Pork with Noodles)

Haven’t you been searching for that perfect balance of smoky, sweet, and savory in one bowl? Bun Cha brings together grilled pork patties and tenderloin with fresh herbs and rice noodles in a tangy dressing, creating a Vietnamese street food classic that’s surprisingly approachable for home cooks. Let’s walk through each step methodically to achieve authentic flavors right in your kitchen.

Ingredients

For the Pork Marinade

• 1 lb ground pork
• 1 lb pork tenderloin, sliced into ¼-inch pieces
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tbsp vegetable oil

For the Dipping Sauce

• ½ cup fish sauce
• ½ cup warm water
• ¼ cup white sugar
• ¼ cup rice vinegar
• 2 cloves garlic, minced
• 1 Thai chili, thinly sliced
• 2 tbsp lime juice

For Assembly

• 8 oz dried rice vermicelli noodles
• 2 cups lettuce, shredded
• 1 cup mint leaves
• 1 cup cilantro leaves
• 1 cup bean sprouts

Instructions

1. Combine 1 lb ground pork, 1 lb sliced pork tenderloin, 3 tbsp fish sauce, 2 tbsp brown sugar, 2 minced garlic cloves, 1 minced shallot, and 1 tbsp vegetable oil in a large bowl.
2. Mix the pork and marinade thoroughly with your hands until all ingredients are fully incorporated.
3. Cover the bowl with plastic wrap and refrigerate the marinated pork for exactly 30 minutes to allow flavors to penetrate.
4. While the pork marinates, bring 4 quarts of water to a rolling boil in a large pot.
5. Add 8 oz dried rice vermicelli noodles to the boiling water and cook for exactly 4 minutes.
6. Drain the noodles immediately in a colander and rinse under cold running water for 1 minute to stop the cooking process.
7. Preheat your grill to medium-high heat, reaching 400°F before cooking.
8. Form the marinated ground pork into 12 equal-sized patties, approximately 2 inches in diameter each.
9. Place the pork patties and tenderloin slices directly on the preheated grill grates.
10. Grill the pork for 4 minutes on the first side until grill marks appear and edges begin to caramelize.
11. Flip all pork pieces using tongs and grill for another 3 minutes until internal temperature reaches 145°F.
12. While the pork grills, whisk together ½ cup fish sauce, ½ cup warm water, ¼ cup white sugar, ¼ cup rice vinegar, 2 minced garlic cloves, 1 sliced Thai chili, and 2 tbsp lime juice in a medium bowl until sugar completely dissolves.
13. Divide the cooked rice noodles evenly among 4 serving bowls.
14. Arrange 2 cups shredded lettuce, 1 cup mint leaves, 1 cup cilantro leaves, and 1 cup bean sprouts over the noodles in each bowl.
15. Place 3 grilled pork patties and several tenderloin slices atop the herb and noodle mixture in each bowl.
16. Pour the prepared dipping sauce into 4 small serving bowls placed alongside the main dishes.

Creating the perfect Bun Cha experience relies on that beautiful contrast between the smoky, caramelized pork and the fresh, crisp herbs. The magic happens when you dip each component into the tangy-sweet sauce, letting the flavors mingle in your mouth. Consider serving it family-style with extra herbs and lime wedges for guests to customize their perfect bite.

Ca Kho To (Clay Pot Fish)

Just imagine walking into a Vietnamese kitchen and catching that incredible caramel-fish aroma wafting from a bubbling clay pot. Ca Kho To transforms humble catfish into a sweet-savory masterpiece that’s surprisingly simple to master at home. Always start with fresh ingredients for the most authentic flavor experience.

Ingredients

For the caramel sauce:
– 1/4 cup granulated sugar
– 2 tablespoons water

For the fish and marinade:
– 1.5 pounds catfish fillets, cut into 2-inch pieces
– 3 tablespoons fish sauce
– 1/4 teaspoon black pepper

For cooking:
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 shallot, thinly sliced
– 1 cup coconut water
– 2 Thai chilies, whole (optional)

Instructions

1. Combine sugar and water in your clay pot or heavy-bottomed saucepan over medium heat.
2. Cook the sugar mixture, swirling the pot occasionally, until it turns deep amber in color (about 5-7 minutes).
3. Immediately remove the pot from heat and carefully add fish sauce – it will bubble vigorously.
4. Return the pot to low heat and stir until the caramel and fish sauce are fully combined.
5. Pat the catfish pieces completely dry with paper towels to ensure proper browning.
6. Add vegetable oil to the caramel sauce and increase heat to medium-high.
7. Arrange catfish pieces in a single layer in the pot and cook for 2 minutes without moving them.
8. Flip each piece carefully using tongs and cook for another 2 minutes until lightly browned.
9. Add minced garlic and sliced shallot around the fish pieces.
10. Pour coconut water into the pot, being careful not to pour directly over the fish.
11. Add whole Thai chilies if using for subtle heat.
12. Bring the liquid to a gentle simmer, then reduce heat to low.
13. Cover the pot and simmer for 25 minutes, resisting the urge to stir to keep the fish intact.
14. Remove the lid and continue simmering uncovered for 10 minutes to thicken the sauce.
15. The sauce should coat the back of a spoon and the fish should be tender but not falling apart.
16. Sprinkle with black pepper and remove from heat.

A perfectly cooked Ca Kho To features fish that’s firm yet flakes easily, swimming in a glossy, mahogany-colored sauce that’s both sweet and intensely savory. The caramelization creates a subtle bitterness that balances the fish sauce’s saltiness beautifully. Serve it family-style with steamed jasmine rice to soak up every drop of that incredible sauce, or try it with vermicelli noodles for a lighter alternative.

Banh Xeo (Vietnamese Savory Pancakes)

Diving into Vietnamese street food at home is easier than you might think, especially with Banh Xeo, crispy savory pancakes filled with shrimp, pork, and fresh herbs. These golden crepes get their vibrant color from turmeric and their satisfying crunch from a rice flour batter. Follow these steps closely for restaurant-worthy results right from your kitchen.

Ingredients

For the batter:
– 1 cup rice flour
– 1/4 teaspoon turmeric powder
– 1 1/4 cups cold water
– 1/4 cup coconut milk
– 1/2 teaspoon salt

For the filling:
– 4 ounces pork shoulder, thinly sliced
– 6 medium shrimp, peeled and deveined
– 1/2 yellow onion, thinly sliced
– 1 cup bean sprouts
– 2 tablespoons vegetable oil

For serving:
– 8 lettuce leaves
– 1/4 cup fresh mint leaves
– 1/4 cup fresh cilantro leaves

Instructions

1. Whisk together 1 cup rice flour, 1/4 teaspoon turmeric powder, 1/4 cup coconut milk, 1/2 teaspoon salt, and 1 1/4 cups cold water in a medium bowl until smooth.
2. Let the batter rest at room temperature for 30 minutes to hydrate the rice flour completely.
3. Heat a 10-inch non-stick skillet over medium-high heat until a water droplet sizzles immediately.
4. Add 1 teaspoon vegetable oil and swirl to coat the skillet evenly.
5. Sauté 1/4 of the sliced yellow onion for 1 minute until translucent.
6. Add 1 ounce of pork slices and cook for 2 minutes until no longer pink.
7. Place 2-3 shrimp in the skillet and cook for 1 minute per side until pink.
8. Stir the batter thoroughly and ladle 1/2 cup into the skillet, swirling quickly to cover the bottom.
9. Scatter 1/4 cup bean sprouts over one half of the pancake.
10. Cover the skillet and cook for 3 minutes until the edges curl and turn golden brown.
11. Uncover and cook for 1 more minute until the bottom is crispy and lacy.
12. Fold the pancake in half over the bean sprouts using a spatula.
13. Slide the pancake onto a wire rack to maintain crispiness while repeating with remaining ingredients.
14. Serve immediately with lettuce leaves, mint, and cilantro for wrapping.

Here, the contrast between the crackling, golden crust and the tender filling creates an unforgettable texture experience. The aromatic turmeric and coconut in the batter pair beautifully with the fresh herbs and savory proteins. For a fun twist, set up a DIY wrapping station with extra herbs and dipping sauce for interactive dining.

Canh Chua (Sour Soup)

Diving into Vietnamese cuisine reveals Canh Chua, a vibrant sour soup that balances sweet, sour, and savory flavors in a light broth. This recipe guides you through creating this comforting dish, perfect for a refreshing meal any day of the week. You’ll learn to layer flavors step by step, ensuring a delicious result even if you’re new to Vietnamese cooking.

Ingredients

– For the broth: 6 cups water, 1 lb catfish fillets cut into 1-inch pieces, 2 tbsp fish sauce
– For the sour base: 2 tbsp tamarind paste, 1/4 cup warm water
– For aromatics and vegetables: 1 tbsp vegetable oil, 2 cloves garlic minced, 1 shallot thinly sliced, 2 tomatoes cut into wedges, 2 cups pineapple chunks (1-inch pieces), 1 cup bean sprouts, 1/4 cup chopped cilantro
– For garnish: 1 Thai chili thinly sliced (optional)

Instructions

1. Combine 2 tbsp tamarind paste with 1/4 cup warm water in a small bowl, stirring until dissolved completely.
2. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
3. Add 2 cloves minced garlic and 1 thinly sliced shallot, sautéing for 2 minutes until fragrant and lightly golden.
4. Pour in 6 cups water and bring to a boil over high heat, which should take about 5-7 minutes.
5. Add 2 tbsp fish sauce and the prepared tamarind mixture, stirring to incorporate.
6. Gently place 1 lb catfish pieces into the boiling broth, cooking for 4 minutes until opaque.
7. Add 2 tomato wedges and 2 cups pineapple chunks, simmering for 3 minutes until tomatoes soften slightly.
8. Stir in 1 cup bean sprouts and cook for 1 minute just to wilt them.
9. Remove the pot from heat and mix in 1/4 cup chopped cilantro.
10. Ladle the soup into bowls and garnish with 1 thinly sliced Thai chili if desired.
A harmonious blend of textures awaits, with tender catfish contrasting crisp bean sprouts in the tangy broth. Serve it steaming hot with jasmine rice to soak up every drop, or add extra fresh herbs like mint for a brighter finish that makes each spoonful uniquely refreshing.

Cha Gio (Vietnamese Fried Spring Rolls)

Let’s master the art of making Cha Gio, Vietnamese fried spring rolls that deliver a satisfying crunch with every bite. Learning to create these crispy delights at home means you can enjoy authentic flavors whenever the craving strikes. Following these precise steps will ensure your spring rolls turn out perfectly golden and delicious every time.

Ingredients

For the filling:
– 1 pound ground pork
– 1 cup finely shredded carrots
– 1 cup bean thread noodles (soaked and chopped)
– 2 tablespoons fish sauce
– 1 teaspoon sugar
– 1/2 teaspoon black pepper
– 2 cloves garlic (minced)

For assembly and frying:
– 20 rice paper wrappers
– 4 cups vegetable oil
– 1/2 cup warm water

Instructions

1. Combine 1 pound ground pork, 1 cup shredded carrots, 1 cup chopped bean thread noodles, 2 tablespoons fish sauce, 1 teaspoon sugar, 1/2 teaspoon black pepper, and 2 minced garlic cloves in a large bowl.
2. Mix the filling ingredients thoroughly with your hands until evenly distributed.
3. Fill a shallow dish with 1/2 cup warm water for softening the rice paper.
4. Dip one rice paper wrapper into the warm water for 3 seconds until pliable but not overly soft.
5. Place the softened wrapper on a clean cutting board.
6. Spoon 2 tablespoons of filling onto the bottom third of the wrapper.
7. Fold the bottom edge over the filling, then fold in both sides tightly.
8. Roll upward firmly to create a tight cylinder, sealing the top edge.
9. Repeat steps 4-8 with remaining wrappers and filling.
10. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a deep-fry thermometer to monitor temperature.
11. Carefully place 4-5 spring rolls into the hot oil using tongs.
12. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
13. Remove cooked spring rolls with a slotted spoon and drain on a wire rack.
14. Repeat frying process with remaining spring rolls in batches.

Achieving that perfect glass-like crunch reveals a savory pork and vegetable filling that’s both aromatic and satisfying. Arrange these golden rolls with fresh lettuce leaves and herbs for wrapping, or slice them diagonally to showcase the beautiful layered interior. The contrast between the crispy exterior and tender filling makes each bite an experience worth savoring.

Bun Rieu Cua (Crab Noodle Soup)

You’ve probably walked past Vietnamese restaurants wondering about that vibrant orange soup with crab floating in it—today we’re demystifying Bun Rieu Cua right in your kitchen. This crab noodle soup balances tangy tomato broth with fluffy crab patties, creating a comforting bowl that’s surprisingly approachable to make. Let’s break it down step by step so you can recreate this Vietnamese classic with confidence.

Ingredients

– For the broth: 8 cups chicken broth, 2 tomatoes (quartered), 1 tbsp shrimp paste, 1 tbsp fish sauce
– For the crab mixture: 8 oz canned crab meat, 2 eggs, 1/4 cup crushed pork rinds, 1 tsp annatto seed oil
– For serving: 8 oz rice vermicelli noodles, 1 bunch fresh herbs (mint, cilantro, perilla), 2 limes (quartered), bean sprouts

Instructions

1. Bring chicken broth to a rolling boil in a large pot over high heat.
2. Add quartered tomatoes and reduce heat to maintain a gentle simmer for 15 minutes.
3. Stir shrimp paste and fish sauce into the broth until fully dissolved.
4. While broth simmers, combine crab meat, eggs, crushed pork rinds, and annatto seed oil in a mixing bowl.
5. Gently fold the crab mixture until just combined—overmixing will make patties dense.
6. Drop tablespoon-sized portions of crab mixture into the simmering broth using a spoon.
7. Cook crab patties for 8-10 minutes until they float to the surface and firm up.
8. Meanwhile, cook rice vermicelli noodles according to package directions, then drain and rinse with cold water.
9. Divide cooked noodles among four large bowls.
10. Ladle hot broth, tomatoes, and crab patties over the noodles.
11. Arrange fresh herbs, bean sprouts, and lime wedges on a separate plate for garnishing.
12. Serve immediately while broth is piping hot. Soft crab patties contrast beautifully with the chewy noodles, while the tangy tomato broth ties everything together. For a fun twist, try adding fried tofu puffs that soak up the flavorful broth, or serve with shrimp crackers for extra crunch.

Com Tam (Broken Rice with Grilled Pork)

Brimming with Vietnamese street food charm, Com Tam transforms humble broken rice grains into a satisfying meal when paired with savory grilled pork and traditional accompaniments. Begin by gathering your ingredients and preparing each component methodically for the most authentic results.

Ingredients

For the marinade: 1 lb pork shoulder sliced 1/4 inch thick, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 cloves garlic minced, 1 tbsp vegetable oil
For the rice: 2 cups broken rice, 3 cups water, 1/2 tsp salt
For the sauce: 3 tbsp fish sauce, 2 tbsp sugar, 1/4 cup warm water, 1 tbsp lime juice, 1 Thai chili minced, 1 clove garlic minced
For garnish: 1 cucumber sliced, 2 green onions chopped, 1/4 cup fried shallots

Instructions

1. Combine 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 minced garlic cloves, and 1 tbsp vegetable oil in a bowl. 2. Add 1 lb pork shoulder slices to the marinade, ensuring each piece is fully coated. 3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes. 4. Rinse 2 cups broken rice under cold running water until the water runs clear. 5. Place the rinsed rice in a medium saucepan with 3 cups water and 1/2 tsp salt. 6. Bring the rice to a boil over high heat, then immediately reduce to low heat. 7. Cover the saucepan and simmer for 15 minutes without lifting the lid. 8. Remove the rice from heat and let it stand covered for 5 minutes to steam. 9. Preheat your grill or grill pan to 400°F while the rice cooks. 10. Place marinated pork slices on the hot grill, spacing them 1 inch apart. 11. Grill for 4 minutes until the edges begin to caramelize and brown. 12. Flip each pork slice using tongs and grill for another 3 minutes. 13. Combine 3 tbsp fish sauce, 2 tbsp sugar, and 1/4 cup warm water in a small bowl, stirring until sugar dissolves completely. 14. Add 1 tbsp lime juice, 1 minced Thai chili, and 1 minced garlic clove to the sauce mixture. 15. Fluff the steamed rice with a fork to separate the grains. 16. Arrange rice on serving plates and top with grilled pork slices. 17. Drizzle the prepared sauce over the pork and rice. 18. Garnish with cucumber slices, chopped green onions, and fried shallots. Knowing how the crackly pork crust gives way to tender meat while the broken rice provides a uniquely satisfying chew makes this dish worth mastering. The sweet-savory sauce ties everything together beautifully, and I love serving it with a fried egg on top for extra richness.

Banh Cuon (Steamed Rice Rolls)

After discovering these delicate steamed rice rolls at a local Vietnamese market, I knew I had to master making them at home—and you can too with this straightforward approach.

Ingredients

For the Batter

• 1 cup rice flour
• 2 tablespoons tapioca starch
• 1 ¼ cups water
• ¼ teaspoon salt

For the Filling

• ½ pound ground pork
• 1 tablespoon fish sauce
• 1 shallot, minced
• 2 wood ear mushrooms, rehydrated and chopped

For Serving

• ¼ cup fish sauce
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 Thai chili, sliced
• Fresh cilantro leaves
• Fried shallots

Instructions

1. Whisk together 1 cup rice flour, 2 tablespoons tapioca starch, 1 ¼ cups water, and ¼ teaspoon salt in a bowl until completely smooth.
2. Let the batter rest for 30 minutes to hydrate fully, which helps create a tender texture.
3. Heat a non-stick skillet over medium heat and cook ½ pound ground pork until no longer pink, about 5 minutes.
4. Add 1 minced shallot and 2 chopped wood ear mushrooms to the skillet, cooking for 2 more minutes until fragrant.
5. Stir in 1 tablespoon fish sauce to season the filling, then remove from heat and set aside.
6. Brush a thin layer of oil onto a 10-inch non-stick skillet and heat over medium-low heat (325°F surface temperature).
7. Pour ¼ cup of batter into the center of the skillet, immediately tilting to spread into a thin, even circle.
8. Cover the skillet and steam the rice sheet for 90 seconds until the surface appears matte and set.
9. Use a rubber spatula to carefully lift one edge of the rice sheet and transfer it to a clean surface.
10. Place 2 tablespoons of the pork filling along one edge of the rice sheet.
11. Gently roll the rice sheet around the filling to form a tight cylinder.
12. Repeat the steaming and rolling process with the remaining batter and filling.
13. Combine ¼ cup fish sauce, 2 tablespoons sugar, and 1 tablespoon lime juice in a small bowl, stirring until sugar dissolves.
14. Add 1 sliced Thai chili to the sauce for desired heat level.
15. Arrange the rice rolls on a plate and garnish with fresh cilantro leaves and fried shallots.
16. Serve immediately with the prepared dipping sauce on the side.

Soft, translucent rice sheets encase the savory pork and mushroom filling, creating a delightful contrast with the crispy fried shallots. Serve these delicate rolls as a light lunch or appetizer, or pair them with grilled meats for a more substantial Vietnamese-inspired meal.

Bun Thit Nuong (Grilled Pork Noodle Salad)

When you’re craving something fresh yet satisfying, this Vietnamese grilled pork noodle salad delivers vibrant flavors and textures in every bite. We’ll build this dish methodically, starting with marinating the pork and assembling each component separately before bringing everything together in a beautiful, balanced bowl. Working through each element step by step ensures you achieve the perfect harmony of savory, sweet, tangy, and fresh flavors that makes this dish so special.

Ingredients

• For the marinade:
  • 1 lb pork shoulder, sliced into ¼-inch thick pieces
  • 2 tbsp fish sauce
  • 2 tbsp granulated sugar
  • 1 tbsp minced garlic
  • 1 tbsp vegetable oil
• For the dressing:
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tbsp granulated sugar
  • 2 tbsp water
  • 1 Thai chili, minced
  • 1 garlic clove, minced
• For assembly:
  • 8 oz rice vermicelli noodles
  • 4 cups shredded romaine lettuce
  • 1 cup bean sprouts
  • ½ cup shredded carrots
  • ½ cup mint leaves
  • ½ cup cilantro leaves
  • ¼ cup crushed peanuts

Instructions

1. Combine 2 tbsp fish sauce, 2 tbsp sugar, 1 tbsp minced garlic, and 1 tbsp vegetable oil in a medium bowl.
2. Add 1 lb sliced pork shoulder to the marinade, tossing to coat each piece thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow flavors to penetrate the meat.
4. While pork marinates, prepare the dressing by whisking together 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 2 tbsp water, 1 minced Thai chili, and 1 minced garlic clove until sugar completely dissolves.
5. Bring a large pot of water to a rolling boil over high heat.
6. Add 8 oz rice vermicelli noodles to the boiling water and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
7. Drain noodles immediately and rinse under cold running water until completely cool to stop the cooking process.
8. Preheat your grill or grill pan to medium-high heat (400°F).
9. Place marinated pork slices on the hot grill, arranging them in a single layer without overcrowding.
10. Grill pork for 3 minutes on the first side until you see clear grill marks and the edges begin to caramelize.
11. Flip each pork slice using tongs and grill for another 2-3 minutes until the internal temperature reaches 145°F.
12. Transfer grilled pork to a cutting board and let rest for 5 minutes to allow juices to redistribute.
13. Slice the rested pork against the grain into thin strips.
14. Divide 4 cups shredded romaine lettuce among four serving bowls as the base layer.
15. Top lettuce with cooled rice vermicelli noodles, arranging them evenly across the bowls.
16. Scatter 1 cup bean sprouts, ½ cup shredded carrots, ½ cup mint leaves, and ½ cup cilantro leaves over the noodles.
17. Arrange sliced grilled pork over the vegetable and herb mixture.
18. Drizzle the prepared dressing evenly over each assembled bowl.
19. Sprinkle ¼ cup crushed peanuts over the top for crunch and nutty flavor.

But what makes this dish truly special is the interplay between the smoky, caramelized pork and the bright, herbaceous components. The cool rice noodles provide a neutral base that lets each flavor shine, while the crushed peanuts add essential textural contrast. For a dramatic presentation, serve the components separately and let guests build their own bowls at the table, adjusting the dressing to their preference.

Nem Nuong (Grilled Pork Sausage)

Knowing how to make authentic Nem Nuong at home transforms your grilling game with these flavorful Vietnamese pork sausages. Keep reading for a methodical approach that breaks down each step clearly, ensuring even beginners can achieve that perfect charred exterior and juicy interior. Let’s walk through this recipe together, focusing on precise measurements and visual cues for success.

Ingredients

– For the pork mixture: 1 lb ground pork (80% lean), 2 tbsp fish sauce, 1 tbsp granulated sugar, 1 tsp baking powder, 3 cloves minced garlic, 1/2 tsp black pepper
– For grilling: 1 tbsp vegetable oil
– For serving: 8 rice paper wrappers, 2 cups cooked vermicelli rice noodles, 1 cup fresh mint leaves, 1 cup fresh cilantro leaves, 1/2 cup crushed peanuts

Instructions

1. Combine 1 lb ground pork, 2 tbsp fish sauce, 1 tbsp sugar, 1 tsp baking powder, 3 cloves minced garlic, and 1/2 tsp black pepper in a large bowl.
2. Mix vigorously with your hands for 2 minutes until the pork becomes sticky and paste-like.
3. Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to allow flavors to meld.
4. Wet your hands with cold water and shape the pork mixture into 8 equal-sized sausage logs about 4 inches long.
5. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with 1 tbsp vegetable oil.
6. Place the pork sausages on the hot grill and cook for 5 minutes.
7. Flip the sausages using tongs and grill for another 5 minutes until internal temperature reaches 160°F.
8. Soak 8 rice paper wrappers in warm water for 10 seconds until pliable but still firm.
9. Lay each softened rice paper on a clean surface and top with 1/4 cup cooked vermicelli rice noodles.
10. Add one grilled pork sausage, a few fresh mint leaves, fresh cilantro leaves, and a sprinkle of crushed peanuts to each wrapper.
11. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll tightly upward to form a neat spring roll.
12. Repeat the rolling process with remaining ingredients to make 8 total rolls.

Our finished Nem Nuong delivers a satisfying contrast between the smoky, slightly sweet pork and the fresh, herbal notes from the mint and cilantro. The rice paper wrapper provides a delicate chew that gives way to the tender sausage interior, while crushed peanuts add welcome crunch. For a fun twist, slice the rolls diagonally and serve with extra fish sauce for dipping, or pan-fry them briefly for a crispier texture that holds up beautifully in lunchboxes.

Ca Tim Kho (Braised Eggplant with Soy Sauce)

Looking for a comforting vegetarian dish that delivers deep, savory flavors with minimal effort? Let’s explore Ca Tim Kho, a Vietnamese braised eggplant that transforms humble ingredients into something extraordinary through slow cooking. This methodical approach ensures perfect texture and flavor development every time.

Ingredients

For the eggplant preparation:
– 2 large eggplants (about 2 pounds total), cut into 1-inch cubes
– 2 tablespoons vegetable oil

For the braising liquid:
– 3 tablespoons soy sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1 cup water
– 1 teaspoon black pepper

Instructions

1. Place eggplant cubes in a colander and sprinkle with 1 teaspoon salt, then let sit for 15 minutes to draw out excess moisture.
2. Pat eggplant cubes completely dry with paper towels to ensure proper browning.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Add eggplant cubes in a single layer, working in batches if necessary to avoid crowding.
5. Cook eggplant for 4-5 minutes per side until golden brown on all surfaces.
6. Reduce heat to medium and add 2 cloves minced garlic, cooking for 30 seconds until fragrant.
7. Pour in 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon black pepper, and 1 cup water.
8. Bring liquid to a simmer, then reduce heat to low and cover the skillet.
9. Braise eggplant for 20 minutes, stirring occasionally to prevent sticking.
10. Remove lid and continue cooking for 5 more minutes to slightly thicken the sauce.
11. Test eggplant tenderness by piercing with a fork – it should yield easily but maintain shape.

Zesty and deeply savory, the eggplant becomes meltingly tender while soaking up the rich soy sauce glaze. Serve this over steamed jasmine rice to catch every drop of the flavorful sauce, or pair with grilled meats for a complete Vietnamese-inspired meal that balances earthy eggplant with umami-rich braising liquid.

Thit Kho Trung (Braised Pork Belly with Eggs)

Here’s a classic Vietnamese comfort dish that transforms humble ingredients into something extraordinary through slow, gentle cooking. Having simmered pork belly and eggs in a caramel-infused sauce creates a rich, savory-sweet balance perfect for family meals. Let’s walk through each step methodically to achieve that tender, flavorful result.

Ingredients

• For the caramel base:
  • 1/4 cup granulated sugar
  • 2 tablespoons water
• For braising:
  • 2 pounds pork belly, cut into 1-inch cubes
  • 6 hard-boiled eggs, peeled
  • 1/4 cup fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon black pepper
  • 4 cups water
  • 4 cloves garlic, minced
  • 1 shallot, thinly sliced

Instructions

1. Heat the granulated sugar and water in a heavy-bottomed pot over medium heat for 5-7 minutes until it turns deep amber—watch closely to prevent burning.
2. Add the pork belly cubes to the caramel, stirring for 2 minutes to coat each piece evenly.
3. Pour in the fish sauce and soy sauce, stirring for 1 minute to let the pork absorb the savory base.
4. Add the minced garlic and sliced shallot, cooking for 1 minute until fragrant.
5. Tip: Use a wooden spoon to scrape any caramel bits from the pot bottom—this adds depth to the sauce.
6. Pour in 4 cups of water, ensuring the pork is fully submerged.
7. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
8. Gently add the hard-boiled eggs to the pot after 45 minutes.
9. Tip: Lightly score the eggs with a knife so the sauce penetrates for marbled flavor.
10. Continue simmering uncovered for another 45 minutes until the pork is fork-tender.
11. Skim off any excess fat from the surface with a spoon for a cleaner sauce.
12. Tip: The sauce should coat the back of a spoon thickly—if too thin, simmer 10 minutes longer.
13. Stir in black pepper and remove from heat.

Perfectly cooked Thit Kho Trung yields pork that melts with gentle pressure and eggs stained mahogany from the spiced caramel. Serve it over jasmine rice to soak up every drop of the glossy sauce, or pair with pickled vegetables for a bright contrast to the rich, savory notes.

Rau Muong Xao Toi (Stir-Fried Water Spinach with Garlic)

Brimming with vibrant green color and aromatic garlic fragrance, this classic Vietnamese stir-fry transforms humble water spinach into an extraordinary side dish. Perfect for busy weeknights, it comes together in minutes while delivering restaurant-quality flavors that will have everyone asking for seconds.

Ingredients

For the stir-fry:
– 1 large bunch water spinach (about 8 cups)
– 3 tablespoons vegetable oil
– 6 garlic cloves, minced

For the seasoning:
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– ¼ teaspoon black pepper

Instructions

1. Wash the water spinach thoroughly under cold running water to remove any grit or sand.

2. Trim off the tough bottom ends of the stems, keeping the tender upper portions with leaves intact.

3. Mince 6 garlic cloves until you have fine, evenly sized pieces.

4. Heat a large wok or skillet over high heat for 1 minute until very hot.

5. Add 3 tablespoons vegetable oil and swirl to coat the cooking surface evenly.

6. Add the minced garlic and stir-fry for exactly 15 seconds until fragrant but not browned.

7. Immediately add the prepared water spinach to the hot wok.

8. Use tongs to continuously toss and stir the spinach for 2-3 minutes until the leaves wilt and stems turn bright green.

9. Add 1 tablespoon fish sauce, 1 teaspoon sugar, and ¼ teaspoon black pepper directly over the spinach.

10. Continue tossing for another 30-45 seconds until the seasoning is evenly distributed and the stems are tender-crisp.

11. Remove from heat immediately to prevent overcooking.

12. Transfer to a serving plate, making sure to include all the garlic and pan juices.

Perfectly cooked water spinach should have crisp-tender stems and silky wilted leaves that soak up the savory garlic sauce. The combination of earthy greens with pungent garlic creates a beautifully balanced dish that pairs wonderfully with steamed rice or can be served alongside grilled meats for a complete meal. For an extra flavor boost, try squeezing fresh lime juice over the top just before serving to brighten all the flavors.

Bo La Lot (Beef in Betel Leaves)

Delve into the vibrant flavors of Vietnamese cuisine with Bo La Lot, where seasoned beef is wrapped in aromatic betel leaves and grilled to perfection. This traditional street food combines savory, herbal, and slightly smoky notes in bite-sized packages that are surprisingly easy to make at home. Follow these methodical steps to recreate this authentic dish in your own kitchen.

Ingredients

– For the beef filling: 1 lb ground beef (80% lean), 2 tbsp fish sauce, 1 tbsp minced garlic, 1 tsp black pepper, 1 tsp sugar
– For assembly: 20 fresh betel leaves (about 4-inch diameter)
– For grilling: 2 tbsp vegetable oil

Instructions

1. Combine 1 lb ground beef, 2 tbsp fish sauce, 1 tbsp minced garlic, 1 tsp black pepper, and 1 tsp sugar in a medium bowl.
2. Mix the ingredients thoroughly with your hands for 2 minutes until well incorporated and slightly sticky.
3. Place one betel leaf shiny-side down on your work surface.
4. Scoop 1 tablespoon of the beef mixture onto the center of the leaf.
5. Fold the bottom edge of the leaf over the filling, then fold in the sides, and roll tightly upward to form a neat package.
6. Repeat the wrapping process with remaining leaves and beef mixture.
7. Preheat your grill or grill pan to medium-high heat (400°F).
8. Brush the grill grates lightly with 2 tbsp vegetable oil using a silicone brush.
9. Arrange the beef rolls seam-side down on the hot grill.
10. Grill for 4 minutes until the bottom develops char marks and releases easily from the grill.
11. Flip each roll using tongs and grill for another 4 minutes.
12. Transfer the cooked rolls to a serving plate using a spatula.

Grilling transforms these compact parcels into juicy morsels with a slightly crisp exterior and tender interior. The betel leaves impart an earthy, peppery flavor that complements the savory beef filling beautifully. Serve them hot with nuoc cham dipping sauce or alongside vermicelli noodles for a complete meal that transports your taste buds straight to the streets of Vietnam.

Che Ba Mau (Three-Color Dessert)

Scooping into a vibrant glass of Che Ba Mau feels like discovering edible rainbow layers, each offering distinct textures and flavors that create a refreshing Vietnamese dessert experience perfect for warm days. This three-color treat combines sweet beans, chewy jellies, and creamy coconut milk in a visually stunning presentation that’s surprisingly simple to assemble at home. Let me guide you through building this colorful dessert from the bottom up, ensuring each layer maintains its perfect texture.

Ingredients

For the bean layer:
– 1 cup cooked mung beans
– 2 tbsp granulated sugar

For the jelly layer:
– 1 package (3 oz) agar-agar powder
– 4 cups water
– 1/2 cup granulated sugar
– 1 tsp pandan extract

For assembly:
– 1 can (13.5 oz) coconut milk
– 1/4 cup crushed ice
– 2 tbsp toasted sesame seeds

Instructions

1. Combine 1 cup cooked mung beans with 2 tablespoons granulated sugar in a small bowl, mashing gently with a fork until the beans form a coarse paste.
2. Spoon the sweetened bean mixture into the bottom of serving glasses, filling each approximately one-third full, and press down lightly with the back of a spoon to create an even layer.
3. In a medium saucepan, whisk together 1 package agar-agar powder with 4 cups cold water until no lumps remain.
4. Stir in 1/2 cup granulated sugar and 1 teaspoon pandan extract until fully dissolved.
5. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes exactly, stirring constantly to prevent sticking.
6. Carefully pour the hot jelly liquid through a fine-mesh strainer into a heatproof bowl to remove any undissolved particles.
7. Allow the strained jelly to cool at room temperature for 15 minutes until slightly thickened but still pourable.
8. Gently pour the cooled jelly over the bean layer in each glass, filling to about two-thirds full, and refrigerate for 30 minutes until completely set.
9. Open 1 can coconut milk and stir vigorously to combine any separated cream and liquid.
10. Pour the coconut milk over the set jelly layer in each glass, leaving about 1/2 inch of space at the top.
11. Top each dessert with 1 tablespoon crushed ice and sprinkle with 1 teaspoon toasted sesame seeds.

Vibrant and texturally complex, this dessert offers the earthy sweetness of mung beans against the bouncy pandan jelly and rich coconut cream. The crushed ice provides a refreshing chill that contrasts beautifully with the creamy layers, while toasted sesame seeds add nutty crunch to each spoonful. For a creative twist, try serving it in clear mason jars to showcase the beautiful color separation, or add a drizzle of coconut caramel sauce between layers for extra sweetness.

Conclusion

These 33 authentic Vietnamese recipes offer a delicious journey into vibrant Southeast Asian cuisine right from your own kitchen. We hope you’ll try these dishes, share your favorites in the comments below, and pin this collection to your Pinterest boards to revisit whenever culinary inspiration strikes!