18 Authentic Vietnamese Food Recipes to Satisfy Your Cravings

Dive into the vibrant world of Vietnamese cuisine right from your own kitchen! These 18 authentic recipes bring the fresh, bold flavors of Vietnam to your table—from quick weeknight dinners to comforting bowls of pho. Whether you’re craving something light and refreshing or rich and savory, this collection has you covered. Let’s explore these delicious dishes that will quickly become new favorites in your home cooking repertoire.

Pho Bo

Dare we say there’s a soup that can simultaneously cure your soul and your questionable life choices? Meet Pho Bo—Vietnam’s gift to humanity that turns basic broth into liquid gold with enough aromatic power to make your kitchen smell like a five-star restaurant.

Ingredients

• 2 lbs beef bones with rich marrow
• 1 lb thinly sliced beef sirloin
• 1 large yellow onion, charred to sweet perfection
• 3-inch piece of fresh ginger, smashed and fragrant
• 2 star anise pods with their licorice-like aroma
• 1 cinnamon stick, warm and woody
• 3 cloves, intensely aromatic
• 1 cardamom pod, subtly sweet
• 8 cups cold filtered water
• 1 tbsp fish sauce, umami-packed
• 1 tsp granulated sugar for balance
• 8 oz dried rice noodles, slender and delicate
• Fresh bean sprouts with their satisfying crunch
• Thai basil leaves, boldly aromatic
• Lime wedges, brightly acidic
• Thinly sliced jalapeños for gentle heat
• Hoisin sauce, sweet and thick
• Sriracha sauce, fiery and vibrant

Instructions

1. Place 2 lbs beef bones in a large stockpot and cover with 8 cups cold filtered water.
2. Bring the pot to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any gray foam that rises to the surface using a fine mesh skimmer for crystal-clear broth.
4. Char 1 large yellow onion and 3-inch ginger piece directly over gas flame until blackened spots appear, about 4 minutes per side.
5. Rinse the charred onion and ginger under cool water, gently rubbing off the blackened skin.
6. Add the cleaned onion and ginger to the simmering broth along with 2 star anise pods, 1 cinnamon stick, 3 cloves, and 1 cardamom pod.
7. Simmer the broth uncovered for exactly 3 hours, maintaining tiny bubbles that barely break the surface.
8. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids but pressing to extract every last drop of flavor.
9. Stir in 1 tbsp fish sauce and 1 tsp granulated sugar until fully dissolved.
10. Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable but not fully soft.
11. Bring a separate pot of water to boil and cook the soaked noodles for exactly 45 seconds until tender but still chewy.
12. Divide the cooked noodles among four large bowls and top with 1 lb thinly sliced beef sirloin arranged in a single layer.
13. Ladle the piping hot broth directly over the raw beef, watching it cook instantly to medium-rare perfection.
14. Serve immediately with fresh bean sprouts, Thai basil leaves, lime wedges, thinly sliced jalapeños, hoisin sauce, and sriracha sauce on the side.

Prepare for a textural symphony where the silky noodles slide against tender beef while the broth delivers waves of spice-forward warmth. The magic happens when you customize each bite—squeeze that lime for brightness, add bean sprouts for crunch, or go wild with sriracha if you’re feeling dangerous. This isn’t just soup; it’s an edible adventure that makes rainy days something to actually look forward to.

Banh Mi

Who needs a plane ticket to Vietnam when you can build this flavor-packed masterpiece in your own kitchen? Welcome to the glorious world of Banh Mi, where French colonial charm meets Vietnamese street food swagger in one ridiculously delicious sandwich that’ll make your taste buds do a happy dance. Seriously, this isn’t just lunch—it’s an edible adventure waiting to happen.

Ingredients

– 1 pound pork shoulder, thinly sliced into ¼-inch pieces
– 2 French baguettes, crusty and fresh from the bakery
– ½ cup mayonnaise, creamy and rich
– 2 tablespoons soy sauce, dark and savory
– 1 tablespoon fish sauce, pungent and umami-packed
– 1 tablespoon granulated sugar, fine and white
– 3 cloves garlic, freshly minced
– 1 medium carrot, julienned into matchsticks
– 1 small daikon radish, julienned into matchsticks
– ¼ cup rice vinegar, bright and tangy
– ½ teaspoon black pepper, freshly ground
– 2 fresh jalapeños, thinly sliced with seeds
– ½ cup fresh cilantro leaves, loosely packed
– 1 tablespoon vegetable oil, neutral and high-heat

Instructions

1. Combine the julienned carrot and daikon radish with rice vinegar and granulated sugar in a medium bowl, tossing until evenly coated.
2. Let the carrot and daikon mixture marinate at room temperature for exactly 20 minutes to achieve perfect pickle-like crunchiness.
3. Whisk together soy sauce, fish sauce, minced garlic, and black pepper in a separate bowl until the sugar fully dissolves.
4. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is thoroughly coated, and let it rest for 15 minutes.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers visibly.
6. Cook the marinated pork slices in a single layer for 3-4 minutes per side until caramelized and no pink remains.
7. Slice the French baguettes horizontally, leaving one edge intact to create a hinge effect.
8. Lightly toast the baguettes in a 375°F oven for 5-7 minutes until warm and slightly crisp.
9. Spread a generous layer of creamy mayonnaise evenly inside both sides of each toasted baguette.
10. Arrange the cooked pork slices along the bottom half of each baguette in an overlapping pattern.
11. Drain the pickled carrot and daikon mixture, squeezing out excess liquid with your hands.
12. Top the pork with the drained pickled vegetables, distributing them evenly across the sandwich.
13. Add thin jalapeño slices and fresh cilantro leaves over the vegetable layer.
14. Press the top half of the baguette down firmly to compress the fillings.
15. Slice each assembled sandwich diagonally into two portions using a serrated knife.

Fantastically crunchy baguette gives way to tender, savory pork that’s beautifully balanced by the bright tang of quick-pickled veggies. The jalapeños deliver just enough heat to keep things interesting while the cilantro adds that fresh, herbaceous finish that makes this sandwich truly unforgettable. Serve these beauties wrapped in parchment paper for authentic street food vibes—just be prepared for everyone to ask for your recipe!

Goi Cuon (Vietnamese Spring Rolls)

Wondering how to wrap up summer flavors in one glorious, translucent package? Meet Goi Cuon—Vietnam’s answer to “salad in a swimsuit,” where fresh herbs, crunchy veggies, and tender shrimp play hide-and-seek in a delicate rice paper blanket. It’s the roll that refuses to be fried, and your taste buds will thank you for the rebellion!

Ingredients

– 8 sheets of translucent rice paper wrappers
– 1 cup of plump, peeled cooked shrimp
– 2 ounces of thin rice vermicelli noodles
– 1 cup of crisp butter lettuce leaves
– 1/2 cup of fresh mint leaves
– 1/2 cup of vibrant cilantro sprigs
– 1/4 cup of crunchy matchstick-cut carrots
– Warm water for dipping

Instructions

1. Fill a medium bowl with warm water (about 100°F—just cozy enough to soften the rice paper without turning it mushy).
2. Submerge one rice paper wrapper in the warm water for 10 seconds until pliable but still slightly firm.
3. Lay the softened wrapper flat on a clean, damp kitchen towel to prevent sticking.
4. Arrange 2–3 butter lettuce leaves in a horizontal line across the center of the wrapper.
5. Place 2–3 cooked shrimp in a row just above the lettuce.
6. Add a small handful of cooked rice vermicelli noodles over the shrimp.
7. Sprinkle matchstick-cut carrots evenly over the noodles.
8. Top with 4–5 fresh mint leaves and a few cilantro sprigs.
9. Fold the bottom edge of the wrapper tightly over the filling, then tuck in the sides like a burrito.
10. Roll firmly upward to seal the spring roll, applying gentle pressure to keep it snug.
11. Repeat steps 2–10 with remaining ingredients.
12. Serve immediately or cover with a damp paper towel to prevent drying.

Keep these fresh-faced rolls cool until serving—they’re like edible stained glass, revealing confetti-bright fillings through their sheer skins. The crunch of carrots and herbs against tender shrimp and noodles is a textural party, so dunk them in peanut sauce or nuoc cham and watch them disappear faster than sunscreen in July!

Bun Cha

Zesty, zingy, and downright addictive—let me introduce you to Bun Cha, Vietnam’s answer to “why isn’t every meal this explosively flavorful?” Imagine smoky grilled pork patties and tenderloin lounging in a tangy-sweet bath, then piled high with fresh herbs and noodles—it’s a party in a bowl, and your taste buds are the VIPs.

Ingredients

– 1 lb ground pork (80/20 blend for juicy goodness)
– 8 oz pork tenderloin, sliced into ¼-inch thin strips
– ¼ cup fish sauce (the funky, umami-packed kind)
– 3 tbsp granulated sugar (for that caramelized magic)
– 2 tbsp fresh lime juice (bright and zippy)
– 2 garlic cloves, finely minced (pungent and aromatic)
– 1 Thai chili, thinly sliced (fiery little devil)
– 8 oz rice vermicelli noodles (delicate and slurp-worthy)
– 1 cup fresh mint leaves (cool and refreshing)
– 1 cup fresh cilantro leaves (herbaceous and vibrant)
– 2 cups shredded iceberg lettuce (crisp and hydrating)
– ½ cup shredded carrots (sweet and colorful)

Instructions

1. In a medium bowl, combine ¼ cup fish sauce, 3 tbsp granulated sugar, 2 tbsp fresh lime juice, 2 finely minced garlic cloves, and 1 thinly sliced Thai chili—whisk until the sugar fully dissolves to create the marinade and dipping sauce.
2. Divide the marinade equally between two bowls: one for the pork and one reserved as the serving sauce.
3. To the first bowl of marinade, add 1 lb ground pork and 8 oz sliced pork tenderloin, tossing to coat every surface—let it marinate at room temperature for 20 minutes (this tenderizes the meat without overcooking it later).
4. While the pork marinates, bring a large pot of water to a rolling boil, then add 8 oz rice vermicelli noodles and cook for exactly 4 minutes until al dente—drain immediately and rinse under cold water to stop the cooking and prevent stickiness.
5. Heat a grill pan or outdoor grill to medium-high (400°F) and lightly oil the grates to avoid sticking.
6. Shape the marinated ground pork into 12 small, flat patties (about 2 inches wide) for even cooking and maximum caramelization.
7. Grill the pork patties and tenderloin slices for 4 minutes per side, or until the patties reach an internal temperature of 145°F and develop a charred, golden-brown crust.
8. Arrange the cooked pork patties and tenderloin in a shallow serving bowl, then pour the reserved marinade sauce over the top to let the meats soak up the flavors.
9. Divide the cooked rice vermicelli noodles among 4 bowls, then top each with ½ cup shredded iceberg lettuce, ¼ cup shredded carrots, ¼ cup fresh mint leaves, and ¼ cup fresh cilantro leaves.
10. Serve the grilled pork and sauce alongside the noodle bowls, instructing diners to mix everything together right before eating for the ultimate texture experience.
Each bite delivers a crunch from the lettuce, a chew from the noodles, and a smoky-sweet punch from the pork—toss in extra chili if you’re feeling brave, or wrap it all in lettuce cups for a handheld feast. Either way, this dish is a flavor rollercoaster you’ll want to ride again and again.

Pho Ga

Sick of the same old chicken soup? Let’s give that bland bird a Vietnamese vacation with Pho Ga, where humble chicken gets a spa day in aromatic broth that’ll make your taste buds do cartwheels of joy.

Ingredients

– 1 whole free-range chicken (about 4 pounds)
– 2 large yellow onions, skins left on for that gorgeous char
– 1 4-inch piece of fresh ginger root, knobby and aromatic
– 8 cups cold filtered water
– 3 star anise pods, fragrant and star-shaped
– 1 cinnamon stick, about 3 inches long
– 3 whole cloves, intensely aromatic
– 1 tablespoon coriander seeds, lightly toasted
– 1 cardamom pod, gently crushed
– 1/4 cup fish sauce, the good stuff from Southeast Asia
– 1 tablespoon granulated sugar
– 8 ounces dried rice noodles, the flat and wide kind
– Fresh bean sprouts, crisp and chilled
– Thai basil leaves, vibrant and aromatic
– Lime wedges, freshly cut
– Thinly sliced jalapeños, for those who like it spicy
– Hoisin sauce and Sriracha, for customizing your bowl

Instructions

1. Place your whole chicken in a large stockpot and cover completely with 8 cups of cold filtered water.
2. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Use a fine mesh skimmer to remove any foam or impurities that rise to the surface during the first 10 minutes of cooking.
4. While the chicken simmers, char both yellow onions and the ginger piece directly over a gas flame or under a broiler set to 450°F until blackened in spots, about 5-7 minutes per side.
5. Rinse the charred onions and ginger under cool water, gently rubbing off the blackened skins while preserving those smoky flavors.
6. Add the cleaned charred onions and ginger to the simmering chicken broth.
7. Lightly toast the star anise, cinnamon stick, cloves, coriander seeds, and cardamom pod in a dry skillet over medium heat for 2-3 minutes until fragrant.
8. Place the toasted spices in a spice bag or cheesecloth pouch and add to the broth.
9. Simmer the broth with all ingredients for 45 minutes, maintaining a gentle bubble where small bubbles just break the surface.
10. Carefully remove the chicken from the broth using tongs and place it in a bowl of ice water to stop the cooking process.
11. Continue simmering the broth for another 30 minutes to deepen the flavors.
12. While the broth simmers, shred the cooled chicken meat into bite-sized pieces, discarding the skin and bones.
13. Strain the finished broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract all that liquid gold.
14. Stir in the fish sauce and sugar until fully dissolved.
15. Soak the rice noodles in hot water for 15 minutes until pliable but not fully cooked.
16. Bring a separate pot of water to boil and cook the soaked noodles for exactly 2 minutes until tender but still chewy.
17. Divide the cooked noodles among four large bowls and top with shredded chicken.
18. Ladle the piping hot broth over the noodles and chicken, ensuring everything gets properly warmed.
19. Serve immediately with bean sprouts, Thai basil, lime wedges, jalapeños, hoisin sauce, and Sriracha on the side.

Heavenly bowls await! The silky rice noodles soak up that deeply spiced broth while the tender chicken adds substance to each spoonful. Get creative by mixing hoisin and Sriracha right in your bowl for a sweet-heat combo, or squeeze extra lime for that bright acidic punch that cuts through the richness.

Canh Chua

Yikes, have you ever tasted a soup that dances on your tongue like a tropical vacation? Canh Chua is Vietnam’s answer to “what if we made sour soup absolutely irresistible?” This vibrant, tangy wonder is about to become your new kitchen obsession—trust me, your taste buds will throw a party.

Ingredients

– 1 lb firm white fish fillets, cut into bite-sized chunks
– 6 cups rich chicken broth
– 2 ripe tomatoes, cut into cheerful wedges
– 1 cup fresh pineapple chunks, sweet and juicy
– 1 cup crunchy bean sprouts
– 2 stalks lemongrass, tender inner parts only, finely minced
– 2 tbsp vibrant tamarind paste
– 1 tbsp fragrant fish sauce
– 1 tsp granulated sugar, for balancing the tang
– 2 Thai chilies, thinly sliced for a spicy kick
– 1/4 cup fresh cilantro leaves, roughly chopped for garnish
– 2 green onions, thinly sliced for freshness

Instructions

1. Pour 6 cups of rich chicken broth into a large pot and bring it to a lively boil over high heat.
2. Add 2 tbsp vibrant tamarind paste and 1 tsp granulated sugar to the broth, stirring continuously until fully dissolved, about 1 minute.
3. Stir in 2 stalks of finely minced lemongrass and 2 Thai chilies, thinly sliced, then reduce heat to medium and simmer for 5 minutes to infuse the flavors. *Tip: Bruise the lemongrass with the back of your knife before mincing to release more aroma.*
4. Gently add 1 lb of firm white fish fillets, cut into bite-sized chunks, and poach for 3–4 minutes until opaque and flaky. *Tip: Don’t stir vigorously—keep the fish intact for tender bites.*
5. Slide in 2 ripe tomatoes, cut into cheerful wedges, and 1 cup of fresh pineapple chunks, simmering for another 2 minutes until the tomatoes soften slightly.
6. Stir in 1 tbsp fragrant fish sauce, then toss in 1 cup of crunchy bean sprouts and cook for just 30 seconds to retain their crisp texture. *Tip: Add bean sprouts at the end to keep them refreshingly crunchy.*
7. Remove the pot from heat and ladle the soup into bowls.
8. Garnish generously with 1/4 cup of roughly chopped fresh cilantro and 2 thinly sliced green onions.
Zesty and bright, this soup delivers a tangy punch from the tamarind, balanced by sweet pineapple and savory broth. Serve it over steamed jasmine rice for a complete meal, or enjoy it straight from the bowl—its lively textures and bold flavors make every spoonful a mini adventure.

Banh Xeo

Whoa there, crispy-craving food adventurers! Get ready to meet Banh Xeo—Vietnam’s sizzling, golden answer to the humble pancake, but with a crunchy, savory twist that’ll make your taste buds do a happy dance. This isn’t your average breakfast flapjack; it’s a crispy, turmeric-kissed crepe stuffed with juicy shrimp, tender pork, and a confetti of fresh beansprouts, all wrapped up in a rice flour hug. Trust us, one bite of this golden wonder and you’ll be plotting your next batch before the plate is empty.

Ingredients

– 1 cup rice flour
– 1/4 cup cornstarch
– 1 1/2 cups ice-cold coconut water
– 1/2 teaspoon vibrant turmeric powder
– 1/2 pound plump, peeled medium shrimp
– 1/4 pound thinly sliced pork shoulder
– 1 cup crisp mung bean sprouts
– 1/4 cup thinly sliced yellow onion
– 2 tablespoons fragrant coconut oil
– 1 tablespoon savory fish sauce
– 1/4 teaspoon finely ground black pepper

Instructions

1. Whisk together 1 cup rice flour, 1/4 cup cornstarch, 1 1/2 cups ice-cold coconut water, 1/2 teaspoon vibrant turmeric powder, and 1 tablespoon savory fish sauce in a large bowl until completely smooth.
2. Let the batter rest at room temperature for 30 minutes to allow the rice flour to fully hydrate, which prevents a gritty texture.
3. Heat 1 tablespoon fragrant coconut oil in a 10-inch nonstick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add 1/4 cup thinly sliced yellow onion and sauté for 1 minute until fragrant and slightly softened.
5. Arrange 1/2 pound plump, peeled medium shrimp and 1/4 pound thinly sliced pork shoulder in a single layer across the skillet.
6. Cook the proteins for 2 minutes per side until the shrimp turn pink and the pork develops light browning.
7. Pour 1/2 cup of the rested batter into the skillet, swirling immediately to coat the entire bottom in a thin, even layer.
8. Scatter 1 cup crisp mung bean sprouts evenly over one half of the crepe.
9. Sprinkle 1/4 teaspoon finely ground black pepper over the filling.
10. Cover the skillet and cook for 4 minutes until the edges lift easily and turn golden brown.
11. Uncover and cook for 2 more minutes until the bottom is deeply golden and audibly crispy when tapped.
12. Fold the empty half of the crepe over the bean sprout side using a wide spatula, pressing gently to seal.
13. Slide the Banh Xeo onto a cutting board and repeat the process with the remaining batter and ingredients, using the second tablespoon of fragrant coconut oil for the next crepe.
14. Cut each crepe into 3-4 wedges for easy serving.
Crunchy, golden, and utterly irresistible, this Banh Xeo delivers a symphony of textures from its crackly shell to the tender filling inside. Consider serving it with a side of fresh herbs like mint and cilantro for a burst of freshness, or wrap each wedge in lettuce leaves for a handheld feast that’s as fun to eat as it is delicious.

Bun Rieu

Kick your taste buds on an adventure with this Vietnamese noodle soup that’s basically a flavor party in a bowl—think tangy, savory, and a little bit funky (in the best way possible). Bun Rieu is the ultimate comfort food that’ll make you forget all about your go-to chicken noodle soup. Trust me, your spoon has been waiting for this moment.

Ingredients

– 8 cups rich homemade chicken broth
– 1 lb fresh ripe tomatoes, chopped
– 2 tbsp vibrant tomato paste
– 1 lb plump shrimp, peeled and deveined
– 1/2 lb juicy ground pork
– 3 large farm-fresh eggs
– 1/4 cup piquant fish sauce
– 2 tbsp fragrant vegetable oil
– 1 tbsp golden granulated sugar
– 4 cloves aromatic garlic, minced
– 1 small yellow onion, finely diced
– 8 oz chewy rice vermicelli noodles
– 1 bunch crisp bean sprouts
– 1/4 cup fresh mint leaves
– 1/4 cup vibrant cilantro sprigs
– 2 zesty limes, cut into wedges

Instructions

1. Heat 2 tbsp fragrant vegetable oil in a large stockpot over medium heat until shimmering.
2. Sauté 1 small finely diced yellow onion and 4 cloves minced aromatic garlic for 3-4 minutes until fragrant and translucent.
3. Add 1 lb chopped ripe tomatoes and 2 tbsp vibrant tomato paste, cooking for 5 minutes until tomatoes break down into a chunky sauce.
4. Pour in 8 cups rich homemade chicken broth and bring to a rolling boil over high heat.
5. Pro tip: For maximum flavor extraction, let the broth simmer vigorously for the first 10 minutes before reducing heat.
6. While broth simmers, combine 1/2 lb juicy ground pork, 1 lb peeled shrimp, 3 large farm-fresh eggs, 1/4 cup piquant fish sauce, and 1 tbsp golden granulated sugar in a food processor.
7. Pulse mixture 8-10 times until shrimp are finely chopped and ingredients are well combined but still textured.
8. Pro tip: Don’t over-process—you want some texture in your meatballs for that authentic bite.
9. Reduce broth to medium-low and carefully drop tablespoon-sized portions of the meat mixture into the simmering liquid.
10. Cook meatballs for 8-10 minutes until they float to the surface and turn opaque.
11. Meanwhile, cook 8 oz chewy rice vermicelli noodles according to package directions until al dente, then drain thoroughly.
12. Pro tip: Rinse cooked noodles with cold water to prevent sticking and maintain perfect chewiness.
13. Divide cooked noodles among 4 large bowls and ladle hot soup with meatballs over top.
14. Arrange 1 bunch crisp bean sprouts, 1/4 cup fresh mint leaves, and 1/4 cup vibrant cilantro sprigs on a separate platter.
15. Serve soup immediately with herb platter and 2 zesty lime wedges per bowl for squeezing.
Absolutely magical how the tender meatballs and tangy broth play off the chewy noodles—this soup delivers texture fireworks in every spoonful. For a next-level experience, pile those fresh herbs high and squeeze both lime wedges for that bright, citrusy punch that cuts through the richness.

Com Tam

Craving something that’ll make your taste buds do a happy dance? Let’s dive into Com Tam, Vietnam’s legendary broken rice dish that transforms humble grains into pure culinary magic—it’s basically rice’s glow-up story!

Ingredients

– 2 cups fragrant jasmine broken rice
– 4 bone-in pork chops (about 1-inch thick)
– 3 tablespoons golden brown sugar
– 4 cloves garlic, finely minced
– 3 tablespoons savory fish sauce
– 2 tablespoons zesty lime juice
– 1 tablespoon glossy vegetable oil
– 2 fresh scallions, thinly sliced
– Crisp cucumber slices
– Tangy pickled carrot and daikon radish
– Sunny-side-up eggs with runny yolks

Instructions

1. Rinse 2 cups fragrant jasmine broken rice under cold water until water runs clear.
2. Cook rice in rice cooker with 2.5 cups water using the white rice setting.
3. Combine 3 tablespoons golden brown sugar, 4 cloves finely minced garlic, 3 tablespoons savory fish sauce, and 2 tablespoons zesty lime juice in a bowl to create marinade.
4. Marinate 4 bone-in pork chops in the mixture for 30 minutes at room temperature.
5. Heat 1 tablespoon glossy vegetable oil in a large skillet over medium-high heat until shimmering.
6. Cook pork chops for 5-6 minutes per side until internal temperature reaches 145°F and edges are caramelized.
7. Let pork rest for 5 minutes before slicing against the grain—this keeps it juicy!
8. Fry eggs sunny-side-up in the same skillet until whites are set but yolks remain runny.
9. Fluff cooked broken rice with a fork to separate grains.
10. Arrange rice, sliced pork, sunny-side-up eggs, crisp cucumber slices, and tangy pickled vegetables on plates.
11. Garnish with 2 thinly sliced fresh scallions.

Keep those chopsticks ready because this dish delivers crackly pork edges against fluffy broken rice that soaks up every glorious flavor. The runny egg yolk creates a luxurious sauce when mixed through—perfect for scooping up with extra pickled veggies for that signature sweet-sour crunch!

Ca Kho To (Caramelized Fish in Clay Pot)

Get ready to meet your new favorite weeknight hero that’s about to caramelize its way straight into your heart! Ca Kho To is that glorious Vietnamese clay pot situation where tender fish gets cozy with a sweet-salty sauce until it’s basically begging to be spooned over rice. Trust me, your taste buds will throw a party—and cleanup is a breeze.

Ingredients

• 1 lb firm white fish fillets, cut into 2-inch chunks
• 3 tbsp rich fish sauce
• 2 tbsp golden granulated sugar
• 1 tbsp aromatic vegetable oil
• 3 cloves garlic, finely minced
• 1-inch knob fresh ginger, thinly sliced into matchsticks
• 2 fresh Thai chilies, thinly sliced (optional for heat)
• 1/2 cup fresh cilantro leaves, for garnish
• 2 cups freshly cooked jasmine rice, for serving

Instructions

1. Pat the firm white fish fillets completely dry with paper towels to ensure a good sear.
2. Heat the aromatic vegetable oil in a clay pot or heavy-bottomed skillet over medium heat until shimmering.
3. Add the golden granulated sugar to the hot oil and cook, stirring constantly, for 2–3 minutes until it melts into a deep amber caramel.
4. Tip: Don’t walk away during this step—burnt sugar is bitter, and we’re going for golden perfection!
5. Stir in the finely minced garlic and thinly sliced ginger, cooking for 1 minute until fragrant.
6. Arrange the fish chunks in a single layer in the pot, searing for 2 minutes per side until lightly golden.
7. Pour in the rich fish sauce, swirling the pot to coat the fish evenly.
8. Reduce heat to low, cover the pot, and let simmer gently for 12–15 minutes until the sauce thickens and glazes the fish.
9. Tip: If using a clay pot, it retains heat beautifully—just keep the flame low to avoid scorching.
10. Uncover and scatter the sliced Thai chilies over the top for a spicy kick, if using.
11. Simmer uncovered for another 3–5 minutes until the sauce is sticky and clings to the fish.
12. Tip: For extra caramelization, baste the fish with the reduced sauce during the last few minutes.
13. Remove from heat and garnish generously with fresh cilantro leaves.
14. Serve immediately over fluffy jasmine rice to soak up every drop of that glossy sauce.

Heavenly doesn’t even begin to cover it—the fish turns meltingly tender, while the sticky-savory sauce packs a punch of umami that’s downright addictive. Try scooping it over coconut rice or alongside crunchy quick-pickled veggies for a textural showdown you’ll want on repeat.

Goi Ngo Sen (Lotus Stem Salad)

Brace your taste buds for a crunchy revelation that’ll make your usual salad greens weep with envy! This vibrant Vietnamese lotus stem salad is a textural fiesta that dances between crisp, tangy, and savory—perfect for when you’re craving something light yet wildly exciting. Trust me, your fork has never been so eager.

Ingredients

– 2 cups thinly sliced fresh lotus stems, crisp and ivory-hued
– 1 cup matchstick-cut carrots, vibrant orange and sweet
– ½ cup finely shredded purple cabbage, adding a pop of color
– ¼ cup chopped roasted peanuts, crunchy and aromatic
– 3 tablespoons fish sauce, pungent and umami-rich
– 2 tablespoons fresh lime juice, zesty and bright
– 1 tablespoon granulated sugar, for balanced sweetness
– 1 small red chili, thinly sliced for a fiery kick
– 2 cloves garlic, minced to aromatic perfection
– 2 tablespoons fresh mint leaves, torn for herbal freshness

Instructions

1. Rinse the crisp lotus stems under cold water, then pat them completely dry with paper towels to ensure maximum crunch.
2. In a large mixing bowl, combine the sliced lotus stems, vibrant carrots, and purple cabbage, tossing gently to distribute the colors evenly.
3. In a small bowl, whisk together the pungent fish sauce, zesty lime juice, granulated sugar, minced garlic, and sliced red chili until the sugar fully dissolves—this prevents graininess in your dressing.
4. Pour the dressing over the vegetable mixture, using tongs to toss everything thoroughly, coating each strand for uniform flavor.
5. Let the salad marinate at room temperature for exactly 10 minutes, allowing the veggies to slightly soften while retaining their bite.
6. Fold in the torn mint leaves and crunchy peanuts just before serving to keep them from getting soggy.
7. Divide the salad into bowls, garnishing with extra chili slices if you’re feeling bold. So there you have it—a symphony of crisp lotus stems and tangy dressing that’s as refreshing as a dip in a cool lake. Serve it alongside grilled shrimp or stuff it into rice paper rolls for a handheld feast that’ll have everyone asking for seconds.

Cha Gio (Fried Spring Rolls)

Sizzling, golden, and impossibly addictive—these Vietnamese fried spring rolls are the crispy little parcels of joy your taste buds have been dreaming about. Forget boring appetizers; cha gio brings the party with its crackly exterior and savory, aromatic filling that’ll have you sneaking just one more… or three. Trust us, your dipping sauce won’t stand a chance.

Ingredients

– 1 package of thin rice paper wrappers
– 1 pound of ground pork
– ½ cup of finely chopped wood ear mushrooms
– ¼ cup of finely shredded carrots
– 2 tablespoons of minced yellow onion
– 2 cloves of freshly minced garlic
– 1 tablespoon of fish sauce
– 1 teaspoon of granulated sugar
– ½ teaspoon of freshly ground black pepper
– 2 cups of neutral vegetable oil for frying
– 1 large farm-fresh egg, beaten

Instructions

1. In a large mixing bowl, combine the ground pork, wood ear mushrooms, shredded carrots, minced onion, minced garlic, fish sauce, sugar, and black pepper until fully incorporated.
2. Fill a shallow dish with warm water and briefly dip one rice paper wrapper for 5 seconds until pliable but not overly soft.
3. Lay the dampened wrapper flat on a clean surface and place 2 tablespoons of the pork mixture in a line near the bottom edge.
4. Fold the bottom edge over the filling, then fold in the left and right sides tightly.
5. Brush the top edge with the beaten egg to seal, then roll upward firmly to form a compact cylinder.
6. Repeat steps 2–5 with the remaining wrappers and filling, arranging finished rolls in a single layer without touching.
7. Heat the vegetable oil in a deep skillet to 350°F, verified with a kitchen thermometer.
8. Carefully add 4–5 rolls to the hot oil and fry for 4–5 minutes, turning occasionally, until golden brown and crisp.
9. Remove the fried rolls with a slotted spoon and drain on a wire rack set over a baking sheet.
10. Let the rolls rest for 2 minutes before serving to allow the filling to set.

Velvety pork mingles with earthy mushrooms and sweet carrots, all wrapped in a shatteringly crisp shell that gives way with every bite. Serve these golden gems with lettuce wraps and fresh herbs for a textural showdown, or dunk them boldly in nuoc cham—because restraint is overrated when crunch is involved.

Bo La Lot (Beef Wrapped in Betel Leaves)

Prepare to have your taste buds do a happy dance with this Vietnamese street food superstar that’s about to become your new grilling obsession. Bo La Lot wraps tender, aromatic beef in vibrant betel leaves, creating little flavor-packed parcels that are as fun to make as they are to devour—just try not to eat them all straight off the grill!

Ingredients

• 1 pound high-quality ground beef (80/20 blend for optimal juiciness)
• 24 fresh betel leaves (look for bright green, pliable leaves)
• 3 tablespoons rich fish sauce
• 2 tablespoons fragrant granulated sugar
• 4 cloves aromatic garlic, finely minced
• 1 tablespoon vibrant lemongrass, tender inner stalks only, finely chopped
• 1 teaspoon freshly ground black pepper
• 2 tablespoons golden vegetable oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons crispy fried shallots

Instructions

1. In a large mixing bowl, combine 1 pound high-quality ground beef, 3 tablespoons rich fish sauce, 2 tablespoons fragrant granulated sugar, 4 cloves aromatic garlic (finely minced), 1 tablespoon vibrant lemongrass (finely chopped), and 1 teaspoon freshly ground black pepper.
2. Mix the ingredients thoroughly with your hands for about 2 minutes until the seasoning is evenly distributed and the mixture becomes slightly sticky.
3. Take one fresh betel leaf and place approximately 1 tablespoon of the beef mixture in the center.
4. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, creating a neat cylinder.
5. Repeat with remaining leaves and beef mixture until all 24 parcels are assembled.
6. Heat your grill or grill pan to medium-high heat (approximately 400°F) and lightly brush the grates with 1 tablespoon golden vegetable oil to prevent sticking.
7. Place the beef parcels seam-side down on the hot grill and cook for 3-4 minutes until the bottoms develop visible grill marks.
8. Flip each parcel carefully using tongs and cook for another 3-4 minutes until the beef is cooked through and the leaves become slightly charred and aromatic.
9. Transfer the cooked parcels to a serving platter and immediately drizzle with 1 tablespoon toasted sesame oil.
10. Sprinkle 2 tablespoons crispy fried shallots evenly over the hot parcels just before serving.

These little flavor bombs deliver an incredible textural experience—the slightly crisp betel leaf gives way to juicy, savory beef with a perfect caramelized crust. The aromatic steam released when you bite into them is pure magic, making them ideal for serving family-style with nuoc cham for dipping or tucked into lettuce cups with fresh herbs for a refreshing crunch.

Hu Tieu

Gather ’round, noodle lovers, because we’re about to dive into a bowl of pure Vietnamese comfort that’ll make your taste buds do a happy dance! Hu Tieu is that glorious noodle soup that’s basically a warm hug in a bowl, perfect for when you want something lighter than pho but just as soul-satisfying.

Ingredients

– 8 cups of crystal-clear pork broth
– 1 pound of fresh, chewy rice noodles
– 1/2 pound of thinly sliced pork tenderloin
– 1/2 pound of plump, peeled raw shrimp
– 4 fresh, crunchy green onions
– 1/4 cup of fragrant fried shallots
– 2 tablespoons of savory fish sauce
– 1 tablespoon of rich, dark soy sauce
– 1 teaspoon of freshly cracked black pepper
– 1 fresh, zesty lime
– 1 bunch of vibrant cilantro leaves

Instructions

1. Bring 8 cups of crystal-clear pork broth to a rolling boil in a large stockpot over high heat.
2. Reduce heat to medium-low and maintain a gentle simmer for 10 minutes to develop flavors.
3. Add 1/2 pound of thinly sliced pork tenderloin and cook for exactly 3 minutes until opaque.
4. Tip: Don’t overcrowd the pot—cook pork in batches if needed for even cooking.
5. Add 1/2 pound of plump, peeled raw shrimp and cook for 2 minutes until they turn pink and curl.
6. Remove all proteins with a slotted spoon and set aside in a warm bowl.
7. In a separate pot, blanch 1 pound of fresh, chewy rice noodles in boiling water for exactly 90 seconds.
8. Tip: Test noodle doneness by tasting one—they should be tender but still have a slight chew.
9. Drain noodles immediately and divide among four large serving bowls.
10. Arrange cooked pork and shrimp evenly over the noodles in each bowl.
11. Ladle the hot broth over the noodles and proteins until bowls are three-quarters full.
12. Thinly slice 4 fresh, crunchy green onions and sprinkle over each bowl.
13. Top each serving with 1 tablespoon of fragrant fried shallots.
14. Drizzle 2 tablespoons of savory fish sauce and 1 tablespoon of rich, dark soy sauce evenly divided among bowls.
15. Crack 1 teaspoon of freshly cracked black pepper over the surface.
16. Tip: Add sauces gradually and taste as you go—you can always add more but can’t take it out!
17. Cut 1 fresh, zesty lime into wedges and serve alongside each bowl.
18. Garnish generously with 1 bunch of vibrant cilantro leaves.

Dive into this textural wonderland where silky noodles meet savory broth and tender proteins. The magic happens when you squeeze that lime wedge over everything—it brightens the whole bowl instantly! Serve it with extra herbs on the side for a DIY garnish station that’ll make everyone feel like a soup superstar.

Mi Quang

Unbelievably vibrant and packed with personality, Mi Quang is Vietnam’s answer to that ‘what should we eat?’ dilemma—a turmeric-kissed noodle bowl that’s equal parts comfort food and culinary adventure. This Central Vietnamese stunner throws a confetti party in your mouth with its colorful toppings and complex flavors that’ll make your taste buds do a happy dance.

Ingredients

– 8 ounces wide rice noodles
– 1 pound pork shoulder, cut into 1-inch cubes
– 1/2 pound raw shrimp, peeled and deveined
– 4 cups rich chicken broth
– 1 tablespoon vibrant turmeric powder
– 2 tablespoons fragrant fish sauce
– 3 cloves garlic, finely minced
– 1 yellow onion, thinly sliced
– 2 tablespoons golden cooking oil
– 2 hard-boiled eggs, quartered
– 1 cup fresh bean sprouts
– 1/2 cup chopped fresh cilantro
– 1/4 cup crushed roasted peanuts
– 2 crispy rice crackers
– 1 lime, cut into wedges

Instructions

1. Heat golden cooking oil in a large pot over medium heat until shimmering.
2. Add thinly sliced yellow onion and cook for 3-4 minutes until translucent and fragrant.
3. Stir in finely minced garlic and cook for 30 seconds until golden and aromatic.
4. Add 1-inch pork shoulder cubes and sear for 5-6 minutes until browned on all sides.
5. Sprinkle vibrant turmeric powder over the pork and stir to coat evenly.
6. Pour in rich chicken broth and bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 45 minutes until pork is fork-tender.
8. Add peeled shrimp and cook for 2-3 minutes until pink and curled.
9. Stir in fragrant fish sauce and remove from heat.
10. Cook wide rice noodles according to package directions until al dente, then drain thoroughly.
11. Divide cooked noodles among four large bowls.
12. Ladle the hot broth, pork, and shrimp mixture over the noodles.
13. Top each bowl with quartered hard-boiled eggs, fresh bean sprouts, and chopped fresh cilantro.
14. Garnish with crushed roasted peanuts and serve with crispy rice crackers and lime wedges on the side.

Vibrant and texturally brilliant, this bowl delivers chewy noodles against tender pork and snappy shrimp, all swimming in that golden turmeric broth that stains everything with sunshine. The crunch of peanuts and rice crackers plays beautifully against the fresh bean sprouts, while a squeeze of lime cuts through the richness—serve it family-style and watch everyone customize their perfect bite!

Chao Ga (Vietnamese Chicken Congee)

Noodle-slingers and rice-obsessives, gather ’round! We’re diving into the ultimate comfort food glow-up—Vietnamese chicken congee that’ll make your taste buds do a happy dance while soothing your soul like a warm culinary hug. This isn’t your grandma’s bland porridge; it’s a flavor-packed party in a bowl that transforms humble ingredients into pure magic.

Ingredients

• 1 cup jasmine rice
• 8 cups rich homemade chicken broth
• 1 lb bone-in chicken thighs
• 1 tbsp finely minced fresh ginger
• 3 cloves aromatic garlic, crushed
• 2 tbsp premium fish sauce
• 1 tsp freshly cracked black pepper
• 4 tender green onions, thinly sliced
• 1 cup crispy fried shallots
• Fresh cilantro sprigs
• 2 zesty limes, cut into wedges

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice, 8 cups rich homemade chicken broth, 1 lb bone-in chicken thighs, 1 tbsp finely minced fresh ginger, and 3 cloves aromatic crushed garlic in a large pot.
3. Bring mixture to a rolling boil over high heat, then immediately reduce heat to low.
4. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking—the congee should bubble gently like a happy mud pot.
5. Remove chicken thighs using tongs and transfer to a cutting board to cool slightly.
6. Continue simmering the rice mixture for another 30 minutes until it reaches a creamy, porridge-like consistency.
7. Shred chicken meat from bones using two forks, discarding skin and bones.
8. Return shredded chicken to the pot along with 2 tbsp premium fish sauce and 1 tsp freshly cracked black pepper.
9. Simmer for 5 more minutes to allow flavors to meld together beautifully.
10. Ladle hot congee into bowls and top generously with 4 thinly sliced tender green onions, 1 cup crispy fried shallots, fresh cilantro sprigs, and zesty lime wedges for squeezing.

Dive into this bowl of pure comfort where the rice grains have blossomed into silky, creamy perfection that cradles the tender shredded chicken in every spoonful. The magic happens when you mix in those crispy shallots and fresh herbs, creating a textural symphony that’s both soothing and exciting—it’s like a warm blanket for your soul with a Vietnamese flavor explosion. Serve it steaming hot with extra lime wedges for that bright, citrusy punch that cuts through the richness, making this the ultimate cozy meal that’ll have you coming back for seconds before you even finish your first bowl.

Che Ba Mau (Three-Color Dessert)

Fancy a dessert that looks like a tropical sunset in a glass? Che Ba Mau, Vietnam’s beloved three-color treat, is about to become your new favorite sweet escape—layers of creamy coconut, vibrant mung bean, and jewel-toned jelly that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup dried split mung beans
• 1 cup canned coconut cream
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup pandan extract
• 1/4 cup grass jelly, cut into 1/2-inch cubes
• Crushed ice

Instructions

1. Rinse 1 cup of dried split mung beans under cold running water until the water runs clear.
2. Soak the rinsed mung beans in 2 cups of water for 2 hours at room temperature to soften them.
3. Drain the soaked mung beans completely using a fine-mesh strainer.
4. Steam the drained mung beans over boiling water for 25 minutes, or until they become tender and easily mashable.
5. Transfer the steamed mung beans to a bowl and mash them with a fork until they form a smooth, thick paste.
6. In a small saucepan, combine 1/4 cup of water and 1/4 cup of granulated sugar over medium heat.
7. Heat the sugar mixture, stirring constantly with a wooden spoon, for 3-4 minutes until the sugar completely dissolves and the syrup thickens slightly.
8. Pour the hot sugar syrup over the mashed mung beans and mix thoroughly until fully incorporated and glossy.
9. Press the sweetened mung bean mixture into the bottom of serving glasses, creating a compact 1-inch layer.
10. Pour 1 cup of canned coconut cream over the mung bean layer in each glass, filling halfway.
11. Add 1/4 cup of pandan extract to the remaining coconut cream in the can and stir vigorously until uniformly green.
12. Carefully pour the green coconut mixture over the white coconut layer, creating a distinct color separation.
13. Top each glass with 1/4 cup of grass jelly cubes, distributing them evenly across the surface.
14. Fill the glasses to the brim with crushed ice, pressing down gently to compact the layers.
15. Serve immediately with long spoons to dig through all the colorful strata.

Oh, the magic happens when you dive in with that long spoon—crunchy ice gives way to silky coconut, earthy beans, and bouncy jelly that create a textural symphony in every bite. This vibrant dessert tastes like a tropical vacation, perfect for impressing guests or treating yourself after conquering that pile of laundry.

Conclusion

Vietnamese cuisine offers an incredible journey of fresh, vibrant flavors perfect for home cooking. We hope these 18 authentic recipes inspire you to explore new tastes in your kitchen! Try a dish that catches your eye, then share your favorite in the comments below. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later. Happy cooking!