VN Top 10 traditional Vietnamese recipes.

Ingredients

• 10–12 oz / 280–340 g rice noodles
• 1 lb / 450 g beef
• 1 lb / 450 g chicken
• 1–3 cups broth spices
• 1–2 cups prepared herbs
• 1 tsp–2 tbsp lime, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the rice noodles and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough baguette for serving or wrapping
• 1–2 cups prepared pickled carrot
• 1–2 cups prepared cucumber
• 1–2 cups prepared cilantro
• 1 lb / 450 g pork
• 6–8 oz / 170–225 g tofu
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Banh Mi and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Banh Mi warm, fresh or chilled depending on the traditional style.

Ingredients

• 1½–2 cups rice paper
• vermicelli, as needed
• 1–2 cups prepared herbs
• 1 lb / 450 g shrimp
• 6–8 oz / 170–225 g tofu
• 1 tsp–2 tbsp dipping sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Goi Cuon in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g pork
• 10–12 oz / 280–340 g rice noodles
• 1–2 cups prepared herbs
• 1 lb / 450 g fish sauce
• 1 tsp–2 tbsp sugar, to taste
• 1 tsp–2 tbsp lime, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Bun Cha until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1½–2 cups broken rice
• 1 lb / 450 g pork chop
• 2–4 egg
• pickles, as needed
• 1 lb / 450 g fish sauce
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Com Tam and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 2 cups rice flour
• turmeric, as needed
• 1–3 cups coconut milk
• 1 lb / 450 g shrimp
• 1 lb / 450 g pork
• bean sprouts, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Banh Xeo into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 10–12 oz / 280–340 g noodles
• 1 lb / 450 g pork
• 1–2 cups prepared herbs
• bean sprouts, as needed
• 1 tsp–2 tbsp soy-based sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Cao Lau until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1 lb / 450 g beef
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp soy sauce, to taste
• 1–2 cups prepared onion
• 1 tsp–2 tbsp lime, to taste
• 1–2 cups prepared pepper
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Bo Luc Lac and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Bo Luc Lac warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–3 cups Vietnamese coffee
• 1–3 cups condensed milk
• ice, as needed
• salt, to taste

Method

1. Prepare the glass, cup or serving jug and chill it if the drink is usually served cold.
2. Combine the key ingredients for Vietnamese Coffee and stir until balanced.
3. Taste and adjust sweetness, strength or acidity before serving.
4. Serve immediately, or chill briefly if you prefer a colder drink.

Ingredients

• 1½–2 cups rice paper
• 1 lb / 450 g pork
• 10–12 oz / 280–340 g glass noodles
• 1–2 cups prepared mushrooms
• 1 lb / 450 g fish sauce
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the rice paper for Cha Gio.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.