Vietnamese Stir-Fried Chayote with Garlic (Su Su Xào Tỏi)
vickypham.com
Garlicky and ready in minutes, this Vietnamese stir-fried chayote is the perfect side to a steaming bowl of rice. Keep it simple as is, or toss in your favorite protein for a heartier meal.
- 1 chayote (about 1 lb)
- 2 green onions
- 3 garlic cloves
- 1 tablespoon neutral oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fish sauce or chicken bouillon powder (optional)
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Vietnamese Opo Squash & Pork Meatball Soup (Canh Bầu Thịt Viên)
vickypham.com
A simple Vietnamese vegetable soup featuring opo squash and easy pork meatballs. It's perfect on its own or served with steamed rice for a traditional family-style meal.
- 1 medium opo squash (about 1 lb, peel and cut into thick matchsticks)
- 2 green onions (thinly slice, whites and greens separated)
- 10 oz ground pork
- 3 large garlic cloves (minced)
- 1 large shallot (minced)
- 1 tablespoon vegetable oil
- 1 1/2 quarts water
- 2 teaspoons salt (divided)
- 2 teaspoons chicken bouillon powder (divided)
- 2 teaspoons fish sauce (divided)
- 1 teaspoon granulated sugar (divided)
- 2 teaspoons fish sauce
- 1/2 teaspoon ground black pepper (divided)
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Vietnamese Chayote Squash Soup with Shrimp (Canh Su Su Nấu Tôm)
vickypham.com
A quick, light Vietnamese chayote and minced shrimp soup that comes together fast and pairs perfectly with steamed rice. Simple ingredients, clean flavor, and a great way to use chayote during fall.
- 10 oz shrimp (peel, devein and mince into paste)
- 1 tablespoon fish sauce (divided)
- 1 tablespoon chicken or mushroom bouillon powder (divided)
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1/4 teaspoon baking soda (optional)
- 2 chayote (peel and slice into matchsticks or small cubes)
- 1 tablespoon lard or your choice of oil
- 2 green onions (slice thinly, whites and greens separated)
- 1 shallot (peel and mince)
- 3 garlic cloves (peel and mince)
- 1 1/2 quarts water
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Vietnamese Mustard Green Soup with Calamari (Canh Cai Be Xanh Muc)
vickypham.com
A quick and easy Vietnamese vegetable soup made with mustard greens and calamari. It is light, warm, and filling with rice. It's the perfect side dish for busy weeknights.
- 1 bundle Chinese mustard greens (about 1 lb, cut into 2-inch segments)
- 10 oz calamari or squid (cut into bite-sized pieces)
- 1 tablespoon lard or neutral oil of choice
- 1 large shallot (peel and cut into thin wedges)
- 1 1/2 quarts water
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 2 teaspoons fish sauce
- 1/4 teaspoon ground black pepper
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Canh Khoai Mỡ (Vietnamese Purple Yam Soup)
vickypham.com
A traditional Vietnamese purple yam soup made with minced shrimp. Thick and savory, it’s usually served with steamed rice and protein side dishes for a complete family-style meal, or enjoyed on its own as a hearty soup.
- 1 package grated frozen purple yam (16 oz/1 lb)
- 10 oz shrimp (peeled, deveined, finely minced)
- 2 tablespoons oil
- 1 tablespoon garlic (about 3 cloves, minced)
- 2 tablespoons finely minced shallot
- 4 cups water
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper and a bit more for garnish
- 1/4 cup roughly chopped rice paddy herbs, green onions, and/or cilantro (for garnish)
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Vietnamese Pork Rib Soup with Carrots & Cabbage (Canh Suon Bap Cai)
vickypham.com
Authentic Vietnamese pork spare ribs with cabbage and carrots in a clear, savory broth. Tender pork ribs, sweet cabbage, and carrots come together for a simple, well-balanced side soup that pairs perfectly with steamed rice for a complete Vietnamese family-style meal.
- 1 1/2 lbs pork spare ribs
- 1 1/2 quarts water (6 cups)
- 1/4 head of medium green cabbage
- 2 small carrots
- 1 small shallot
- 3 cloves garlic
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground black pepper plus more for sprinkle as garnish
- 1 teaspoon chicken or pork bouillon powder or mushroom seasoning powder (can sub with additional salt)
- 1 teaspoon fish sauce
- 2 green onions
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Vietnamese Napa Cabbage Dried Shrimp Soup (Canh Cải Thảo Tôm Khô)
vickypham.com
Looking to complete your Vietnamese rice dinner spread? Complement it with this light, 30-minute vegetable soup. It's made with napa cabbage, carrots, and a savory seafood base made from salted dried shrimp (tom kho).
- 1 tablespoon neutral oil (I’m using vegetable oil)
- 1 tablespoon minced garlic (about 3 large cloves)
- 1/3 cup dried small shrimp (~25g)
- 5 cups water
- 2 small carrots (~140g)
- 1 small head napa cabbage (~270g)
- 2 green onions/scallions
- 1 teaspoon salt (I’m using fine ground sea salt)
- 2 teaspoons chicken bouillon powder
- 2 teaspoons fish sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
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Vietnamese Sour Seafood Soup with Squid (Canh Chua Mực / Hải Sản)
vickypham.com
Thanks to my husband's sudden and annoying shrimp allergy, classic canh chua tom is no-go. This canh chua muc is our new go-to. It is a vibrant, sweet-and-sour soup with fresh squid, okra, pineapple, and tomatoes in a tamarind broth. Serve it with steamed rice for a complete Vietnamese meal.
- 10 oz squid
- 6 oz tomatoes
- 6 oz pineapple
- 6 oz okra
- 4 garlic cloves
- 1 small shallot
- Red chilies (optional)
- 1 oz herbs of choice (rice paddy herb, culantro, Thai basil)
- 2 tablespoons vegetable or neutral oil
- 4 cups water
- 5 tablespoons tamarind concentrate
- 1 teaspoon fine ground sea salt
- 1 1/2 tablespoons fish sauce (3 crabs brand)
- 2 tablespoons chicken bouillon powder (can sub with mushroom seasoning powder)
- 1 1/2 tablespoons granulated sugar
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Vietnamese Steamed Rice Rolls (Banh Cuon)
vickypham.com
These steamed rice rolls are filled with a delicious pork and mushroom mixture and served with sweet chili dipping sauce. This recipe doesn't require a traditional steamer basket - all you need is a good nonstick frying pan. Also included are instructions for both homemade batter and store-bought flour premix.
- ½ cup dried woodear mushroom
- ½ lb ground pork
- ½ teaspoon chicken bouillon powder
- ½ teaspoon sea salt
- ½ teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil or shallot oil (preferred)
- 3 garlic cloves (peel and mince)
- 1 small onion (peel and dice)
- 1 12-oz package Bánh Cuốn flour premix
- 4 cups cold water
- 1 tablespoon vegetable oil or shallot oil (preferred)
- 1 cup rice flour
- 1 cup tapioca starch (see notes)
- ½ teaspoon sea salt
- 1 tablespoon vegetable oil or shallot oil (preferred)
- 4 cups cold water
- Thinly sliced lettuce
- Steamed or blanched bean sprouts
- Vietnamese ham (Chả Lụa; slice thin)
- English cucumbers (cut into thin strips)
- Fried shallots
- Vietnamese sweet chili dipping sauce (Nước Chấm)
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Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)
vickypham.com
A delicious Vietnamese steamed egg and pork meatloaf to go with a popular broken rice dish, Cơm Tấm.
- 14 oz ground pork
- 7 whole eggs (3 eggs with whites and yolks separated)
- 10 grams dried woodear mushroom
- 1 oz dried bean thread noodles (about 28 grams)
- ½ cup finely diced yellow onions
- 1 tablespoon thinly sliced green onions
- 1 tablespoon freshly minced garlic
- 1 tablespoon chicken bouillon powder (see notes below)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon MSG (optional)
- 1 teaspoon ground black pepper
- Vegetable oil for greasing baking pan
- 1 teaspoon sesame oil
- ½ teaspoon annatto oil or crab paste oil (optional)
- Steamer
- Parchment paper
- Baking pan
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