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Vietnamese recipes

48 Vietnamese recipes to cook at home, each with photos, step-by-step instructions and cook times. The quickest, Avocado smoothie, takes 5 minutes. Most take around 50 minutes.

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Banh can

Bánh căn comes from Phan Rang on the south-central coast and is now a favourite of chilly evenings in Da Lat, where sellers crouch over charcoal and rows of small clay moulds, cracking a quail egg into each little cup of rice batter. The cakes come out crisp and browned underneath and soft and steamy on top, and are eaten in pairs, dunked in a sweet-sour dipping sauce with shredded green mango and herbs. Most stalls use a fish sauce dip and sometimes add squid or shrimp; this version keeps it vegetarian with a tamari sauce and spring onion oil. Chef's tip: let a little of the cooked rice in the batter go into the blender; it gives the cakes their soft, slightly chewy middle.

45 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

Pho bo

Before Hanoi's offices open, pavement pho stalls are already busy, with diners on low plastic stools bent over bowls of rice noodles in a clear, spiced beef broth. The northern style is restrained: brisket and thin slices of raw beef that cook in the bowl, spring onion and a little coriander, with lime and chilli on the side rather than a heap of herbs and sauces. The work is in the broth, simmered slowly from bones with blackened onion and ginger and a small bag of toasted spices. Make it on a weekend; it keeps for three days and the bowls then take ten minutes. Chef's tip: char the onion and ginger until they are properly black in patches, because that smoky sweetness is what makes the broth taste of pho rather than plain beef stock.

240 minVietnameseSoups
by KrazyBadal 0 views

Pho ga

In Hanoi some shops sell nothing but chicken pho, and locals often choose it over beef for a gentler breakfast or a late bowl after an evening out. The broth is lighter than the beef version, made in about an hour from a whole bird with a few charred aromatics and only a hint of spice. The northern signature is a tangle of makrut lime leaf, cut as fine as thread, scattered over the hot chicken just before serving. It's a good first pho to make at home, since the timing is forgiving and the chicken poaches in the same pot. Chef's tip: plunge the cooked chicken into iced water for 5 minutes; the skin turns firm and slightly springy, the way Hanoi cooks like it.

90 minVietnameseSoups
by KrazyBadal 0 views

Bun cha

Around 11 in the morning, the side streets of Hanoi's Old Quarter fill with smoke as cooks fan little charcoal braziers loaded with pork. Bun cha is the city's lunch: grilled patties and caramelised strips of pork belly served floating in a warm bowl of thin, sweet-sour fish sauce, with cold rice vermicelli and a basket of lettuce and herbs to dip in alongside. Each mouthful is a bit of noodle, a bit of meat and a leaf or two, all dunked together. A barbecue gives the real smoky edge, but a ridged grill pan works well indoors. Chef's tip: let the grilled meat sit in the warm sauce for a few minutes before eating, so the smoky fat seasons the sauce and the sauce soaks into the meat.

50 minVietnameseMeat
by KrazyBadal 0 views

Cha ca La Vong

A family restaurant in Hanoi's Old Quarter served this one dish for so long that the street itself was renamed Chả Cá, Grilled Fish Street. Chunks of white fish are marinated in turmeric and galangal, cooked until golden, then brought to the table in a pan of hot oil where everyone throws in handfuls of dill and spring onion to wilt. You eat it over rice vermicelli with peanuts, fresh herbs and a pungent shrimp-paste dip. Dill is rare elsewhere in Vietnamese cooking, which is why this dish tastes so distinct. Chef's tip: use a lot more dill than seems sensible; it is treated as a vegetable here, not a garnish.

45 minVietnameseFish
by KrazyBadal 0 views

Banh cuon

In Hanoi, banh cuon shops open early, and the cook sits beside a pot of boiling water stretched over with cloth, spreading batter across it in one sweep and lifting off sheets thin enough to see through. Each sheet is rolled around a little minced pork and crunchy wood-ear mushroom, cut into pieces, showered with crispy shallots and dipped into warm fish sauce. Slices of Vietnamese pork roll and a sprig of herbs often come on the side. At home a lidded non-stick frying pan does the job of the cloth, and once you find the rhythm the sheets come quickly. Chef's tip: make a practice sheet first; the first one is almost always a little too thick, and it tells you how much batter to use.

60 minVietnameseBreakfast & Brunch
by KrazyBadal 0 views

Bun bo Hue

Huế, once the seat of Vietnam's emperors, is known for food that is spicier and bolder than in the north or south, and this soup is the city's breakfast. Compared with pho it is louder in every way: the broth smells of lemongrass and fermented shrimp, it glows red with chilli oil, and the noodles are thick and round. Beef shank and slices of pork hock go in every bowl, often with pork roll, and it comes with a plate of mint, banana blossom and bean sprouts. Locals add pig's blood cubes too, which we leave out here. Chef's tip: bruise the lemongrass stalks hard with a rolling pin before they go in, so their oils flood the broth.

180 minVietnameseSoupsSpicy
by KrazyBadal 0 views

Mi Quang

Mì Quảng comes from Quảng Nam province, around Hội An and Tam Kỳ, where it's eaten at any hour from roadside stalls and family tables. It sits halfway between soup and salad: wide yellow noodles get only a small ladle of rich, turmeric-coloured broth with braised pork and prawns, then a scatter of peanuts and herbs. A toasted sesame rice cracker is broken over the top for crunch. Every bite should be part noodle, part leaf, part cracker. Chef's tip: pour in just enough broth to come a third of the way up the noodles; any more and it becomes a soup and the crackers go soggy.

60 minVietnamesePasta & Noodles
by KrazyBadal 0 views

Cao lau

You will really only find proper cao lầu in Hội An, the old trading port on Vietnam's central coast, where it's sold in small family eateries and along the riverside at lunch. The noodles are yellowish and unusually chewy, made with lye water that locals traditionally link to the town's ancient Bá Lễ well. They come almost dry, topped with slices of sweet five-spice pork, raw greens and crisp squares of fried dough, with just a spoonful of the pork juices. Because the real noodles are very hard to buy outside Hội An, this home version uses thick udon noodles, which give a similar bouncy chew; it is a substitute, not the original. Chef's tip: rinse the cooked udon in cold water, then dip briefly in hot water just before serving, so they are warm but firm.

60 minVietnamesePasta & Noodles
by KrazyBadal 0 views

Banh beo

Bánh bèo are named after the water fern that floats on Huế's ponds, which the little round cakes resemble. In the city they arrive at the table by the dozen, each still in its own small saucer, topped with pink shrimp floss and spring onion oil. You spoon sweet fish sauce over and scoop each one out in a single mouthful. They're a mid-afternoon snack or a light lunch alongside other Huế rice cakes. Small ramekins, egg poaching cups or a silicone mini-muffin tray all work as moulds. Chef's tip: heat the empty saucers in the steamer for a minute before adding the batter; the cakes then set with the little dimple in the middle that holds the toppings.

50 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

Banh mi

On Saigon pavements at breakfast time, bánh mì carts with glass cases are stacked with light, crackly rolls, tubs of pickles and trays of pâté and pork. The bread came with the French, but the filling is entirely Vietnamese: a smear of liver pâté and mayonnaise, cold cuts or lemongrass-grilled pork, sweet-sour carrot and daikon, cucumber, coriander and fresh chilli, with a splash of savoury seasoning sauce. It's eaten on the move, often on the back of a motorbike. This is the meat version; there is also a lemongrass tofu bánh mì on the site. Chef's tip: choose the lightest, airiest baguettes you can find, as a dense French loaf squeezes the filling out the sides.

25 minVietnameseFast Food
by KrazyBadal 0 views

Vegetable spring rolls

In Saigon and the south, fried spring rolls are called chả giò (in Hanoi, nem rán), and no family party or Tết table is without a platter of them. Southern cooks wrap them in rice paper, which fries up into a blistered, glassy-crisp shell quite unlike wheat pastry. This vegetarian filling of glass noodles, wood ear mushrooms, taro, carrot and tofu is the one served at chay restaurants. Roll them in lettuce with mint and perilla and dip in vegan nước chấm. Chef's tip: fry them twice, first gently until set and pale gold, then briefly in hotter oil, and let the rolled rolls dry for 15 minutes first; that is how you get the shattering, bubbly crust that stays crisp.

50 minVietnameseSnacks & StartersVegan
by KrazyBadal 0 views

Tofu fresh summer rolls

Gỏi cuốn are the fresh, unfried rolls sold from glass cases at Saigon street stalls and eaten as a light lunch or snack on hot afternoons. Here golden tofu takes the place of the usual prawns and pork, rolled up with rice vermicelli, lettuce, mint, Thai basil, cucumber and garlic chives. They come with a thick, sweet-salty peanut and hoisin dip, as they do in the south. Chef's tip: dip the rice paper for barely a second and let it soften on the board, then lay the prettiest ingredients against the wrapper first, so the tofu and herbs show through the translucent skin and the roll stays tight.

30 minVietnameseSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Vegetarian banh xeo

Bánh xèo, named for the loud sizzle (xèo) of the batter hitting the hot pan, are the big, crisp, golden pancakes of the Mekong Delta, made with rice flour, turmeric and coconut milk. This vegetarian version is filled with mushrooms, tofu and bean sprouts. You tear off a piece, wrap it in a lettuce or mustard leaf with mint, perilla and Thai basil, and dip it in nước chấm. It is a fun, hands-on meal for an evening with friends. Chef's tip: swirl the batter thinly into a really hot pan, cover for just a minute to steam the filling, then uncover and be patient: the pancake is only ready when the edges are lacy and brown and it lifts away by itself.

40 minVietnameseSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Vegetarian sour soup

Canh chua, 'sour soup', is on the table at nearly every family meal in the Mekong Delta, served with plain rice. The broth is soured with tamarind and sweetened with pineapple and tomato, then filled with okra, celery-like taro stems, bean sprouts and lots of herbs. This vegetarian version uses fried tofu in place of fish. It is light, tangy and refreshing in hot weather. Chef's tip: fry the tomato with the shallot until it collapses before adding the liquid, so the broth turns rosy, then add the herbs and bean sprouts only off the heat and finish with garlic fried in oil, which gives the soup its southern fragrance.

30 minVietnameseSoupsVegan
by KrazyBadal 0 views

Tofu in tomato sauce

Đậu sốt cà chua is one of the most-loved home dishes in Vietnam, cooked on weeknights from Hanoi to Saigon and eaten with steamed rice and a simple vegetable soup. Golden fried tofu is simmered in a sauce of fresh tomatoes cooked down with shallot and garlic until sweet, tangy and glossy. Fish sauce is replaced here with soy sauce. Chef's tip: cook the tomatoes on their own until they collapse completely into a thick sauce before the tofu goes back in; if you rush this, you get watery pink tomatoes instead of a rich, clinging sauce.

25 minVietnameseVegetarianVegan
by KrazyBadal 0 views

Morning glory with garlic

Rau muống, water spinach or morning glory, is the everyday green of Vietnam, and a plate of it stir-fried with garlic sits on family tables everywhere, from Hanoi rice-shops to Saigon street stalls. Done well, the hollow stems stay crunchy and bright green and the leaves silky, with a strong hit of garlic. Look for it in Asian grocers as water spinach or ong choy. This version is seasoned with soy sauce instead of fish sauce. Chef's tip: blanch the greens for 30 seconds and plunge them into iced water, as Hanoi cooks do, then stir-fry over the highest heat for barely a minute; they stay vivid green and never go soggy.

10 minVietnameseSidesVegan
by KrazyBadal 0 views

Lemongrass tofu noodle salad

In Saigon, bún thịt nướng, a bowl of cold rice vermicelli piled with herbs, salad and smoky grilled pork, is the lunch everyone loves on a hot day. This vegetarian bún chay keeps everything that makes it great: lettuce, cucumber, mint and perilla underneath, caramelised lemongrass tofu on top, quick pickles, roasted peanuts, crispy shallots and spring onion oil, with a generous jug of vegan nước chấm poured over just before eating. Chef's tip: make the spring onion oil (mỡ hành) by pouring sizzling oil over sliced spring onions; it gives the bowl its rich, fragrant southern finish.

45 minVietnameseSaladsVegan
by KrazyBadal 0 views

Lemongrass tofu banh mi

Bánh mì is Saigon's favourite street food: an airy, thin-crusted baguette split and stuffed with pickled carrot and daikon (đồ chua), cucumber, coriander and chilli. At vegetarian stalls near the city's pagodas the meat is swapped for sticky, caramelised lemongrass tofu, as in this version. Eat it for breakfast or lunch, warm, with a glass of iced coffee. Chef's tip: warm the baguette in a hot oven until the crust crackles when you squeeze it, and pull out a little of the soft crumb, so every bite is crisp shell, juicy filling and herbs in balance.

30 minVietnameseFast FoodVegan
by KrazyBadal 0 views

Vegetarian broken rice plate

Cơm tấm, 'broken rice', is the breakfast and lunch plate of Saigon. Broken grains, once sold cheaply to the poor, cook up soft and slightly sticky, and street stalls serve them with grilled meat, a crisp-edged fried egg, spring onion oil, pickles and cucumber. This vegetarian plate has caramelised lemongrass tofu in place of pork. Every part goes with the sweet-sour nước chấm spooned over the top. Chef's tip: fry the egg in hot oil and spoon the oil over the white, so the edges go lacy and crisp and the yolk stays runny, Saigon-style; break it over the rice and it becomes part of the sauce.

45 minVietnameseRice & Grains
by KrazyBadal 0 views

Vietnamese iced coffee

Cà phê sữa đá is the drink of Vietnam's pavement cafés, and in Saigon people sit on tiny plastic stools sipping it slowly from morning to night. Dark-roast coffee, traditionally robusta, drips slowly through a small metal filter called a phin onto a layer of sweetened condensed milk, then gets stirred and poured over ice. It is strong, sweet, chocolatey and very cold. Chef's tip: bloom the coffee with a splash of hot water for 30 seconds before filling the phin; it should then drip slowly, about 1–2 drops a second, for 4–5 minutes. Too fast and the coffee tastes thin, so press the inner filter down a little more next time.

8 minVietnameseDrinks
by KrazyBadal 0 views

Three-colour dessert

Chè are Vietnam's sweet soups and puddings, and chè ba màu, 'three-colour chè', is the one sold in tall glasses from Saigon street carts on hot afternoons. Sweet red beans, smooth yellow mung bean paste and green pandan jelly are layered with salty-sweet coconut sauce and crushed ice, then stirred together with a long spoon. The jelly is set with agar, so it is fully vegan. Every part can be made a day or two ahead. Chef's tip: add a good pinch of salt to the coconut sauce; it sounds odd, but the slight saltiness lifts the sweet beans and is what makes chè taste properly Vietnamese.

60 minVietnameseDessertsVeganGluten free
by KrazyBadal 0 views

Avocado smoothie

In Vietnam the avocado is a sweet fruit, and sinh tố bơ is the most popular shake at Saigon's juice stalls, especially when the buttery avocados from the Central Highlands are in season. Ripe avocado is blended with milk, condensed milk and ice into a pale green shake so thick it is almost a dessert. Drink it with a straw or a spoon on a hot afternoon. Chef's tip: use a very ripe, soft avocado with no stringy bits, and drizzle a little extra condensed milk around the inside of the glass before pouring, the way street vendors do, so you get sweet ribbons as you drink.

5 minVietnameseDrinksGluten free
by KrazyBadal 0 views

Vegetable pho

Pho began in the north, around Hanoi and Nam Định, and is now eaten all over Vietnam, often for breakfast. Phở chay is the Buddhist vegetarian version served in temple kitchens and chay restaurants: the deep, clear broth comes from charred onion and ginger, toasted star anise, cinnamon and cloves, simmered with daikon, carrot, sweetcorn and dried shiitake instead of beef bones. Silky flat rice noodles, golden tofu and mushrooms go in the bowl, and everyone adds their own bean sprouts, Thai basil, lime and chilli at the table. Chef's tip: char the onion and ginger until properly blackened in patches and toast the spices in a dry pan until they smell like warm Christmas cake; that smoky, perfumed base is what makes the broth taste like pho and not vegetable soup.

60 minVietnameseSoupsVeganGluten free
by KrazyBadal 0 views

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