Mtdl

Vietnamese Meatloaf (Mam Chung)

vickypham.com

A Vietnamese salty pork meatloaf made with fermented fish, traditionally enjoyed with plenty of steamed white rice and fresh cucumber slices for a humble yet comforting meal.

1 1/2 lbs ground pork shoulder
1/4 cup dried Wood Ear mushroom
1 package (2 oz) dried bean thread vermicelli
1 large white or yellow onion
1 Thai chili pepper (optional)
15 oz jar ground salted fish in brine (Mắm cá trèn xay)
1/4 teaspoon pepper
3 eggs
3 egg yolks
2 tablespoons neutral oil

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Crispy Fried Spring Roll with Rice Paper Wrapper (Cha Gio)

vickypham.com

Perfectly fried spring rolls that are a guaranteed crowd-pleaser. And they are made with rice paper that actually fry up crispy! This recipe makes 30 fried spring rolls.

1 lb ground pork
½ oz dried wood ear mushrooms
2 oz dried bean thread vermicelli/cellophane noodles
1 green onion (slice thinly)
1 large shallot (peel and dice finely)
1 teaspoon granulated sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
2 tablespoons oyster sauce
1 teaspoon mushroom or chicken bouillon powder (optional)
1 package netted rice paper wrapper
Vegetable oil for frying
Homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or a store-bought sweet chili sauce

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Vietnamese Steamed Pork Buns (Banh Bao)

vickypham.com

Fluffy steamed buns made with ground pork, quail eggs, woodear mushroom, onions, peas, carrots, and Chinese sausage, Bánh Bao is my favorite for meals on the go. Made with prepackaged flour, this recipe is a great time saver. This recipe makes 12 medium baos.

12 grams dried woodear mushroom
12 oz ground pork
1 teaspoon granulated cane sugar
¼ teaspoon ground black pepper
2 tablespoons oyster sauce
1 teaspoon sesame oil (optional)
2 green onions (thinly sliced)
½ cup finely diced yellow onion
½ cup frozen green peas and carrots
2 oz Chinese sausage (finely diced)
12 hard-boiled quail eggs
1 bag Bon Con Voi banh bao premix
1 cup whole milk
½ cup granulated cane sugar
1 tablespoon vegetable oil
1 tablespoon white vinegar (optional)
12 cupcake liners

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Vietnamese Steamed Rice Noodle Sheets/Rolls (Bánh Ướt)

vickypham.com

Soft, delicate, and full of flavor, bánh ướt is a Vietnamese street food that you won't want to miss. These thin rice sheets are steamed to perfection and then served with various toppings, such as cucumbers, Vietnamese ham, beansprouts, and a flavorful dipping sauce. This recipe makes 15 rolls/rice sheets.

1 cup rice flour
½ cup tapioca starch
½ cup potato starch (or same amount of tapioca starch)
4 cups water (room temperature)
½ teaspoon sea salt
Thinly sliced lettuce
Steamed or blanched bean sprouts
Vietnamese ham (Cha Lua; slice thin)
Cucumbers (cut into thin strips)
Fried shallots and shallot oil
Optional herbs (Thai basil, mint, and Vietnamese coriander rau ram)
Vietnamese sweet chili dipping sauce (Nuoc Cham)

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Vietnamese Egg Rolls (Cha Gio)

vickypham.com

Sometimes called spring rolls, other times called egg rolls, chả giò is a popular Vietnamese appetizer of bite-size crispy goodness. You've probably seen them in Vietnamese restaurants. Now try to make them at home!

2 lbs ground pork
½ cup dried woodear mushrooms
2 oz dried bean thread vermicelli noodles
2 green onions (trim off ends and slice thinly)
1 small white/yellow onion (peel and finely dice)
1 teaspoon sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
3 tablespoons oyster sauce
1 teaspoon chicken bouillon powder
1 package Menlo All Purpose Wrappers or TYJ Spring Roll Pastry Wrappers
1 beaten egg yolk (to seal egg rolls)
Vegetable oil for frying
Vietnamese fish sauce dipping sauce (Nuoc Mam Cham)

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Vietnamese Head Cheese (Giò Thủ)

vickypham.com

Transform simple pork parts like ears, tongue, snout, and other parts of the pig's face into something flavorful and unique. It's chewy, crunchy, and packed with flavor—a must-have dish for Tết, as an appetizer, or as a filling for Vietnamese sandwiches (Bánh Mì).

1 1/2 lbs pork ear
1 1/2 lbs pork tongue
1 lb pork snout (see notes)
2 oz dried woodear mushroom
1 tablespoon coarse sea salt
1 tablespoon Shaoxing cooking wine
2 tablespoons all-purpose flour (or any flour)
2-inch fresh ginger (no peel, slice into coins and give it lightly smashed)
1 shallot (peel, slice into thick wedges)
2 tablespoons neutral oil
1 shallot (finely diced)
4 large garlic cloves (finely diced)
1/2 cup water (as needed)
1 teaspoon fine sea salt
3 teaspoons fish sauce
2 teaspoons chicken bouillon powder
2 teaspoons granulated sugar
2 teaspoons black pepper (coarsely ground)

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Thịt Kho Trứng (Vietnamese Braised Pork Belly with Eggs)

vickypham.com

Braised to soft gelatinous perfection with plenty of delicious broth, this sweet and savory pork belly and egg dish is childhood comfort food. Enjoy with steamed rice for the ultimate taste of Vietnamese home cooking.

2 1/2 lbs pork belly
1/3 cup fish sauce
1/2 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon ground black pepper
2 teaspoons chicken or mushroom bouillon powder (optional; see notes)
1 teaspoon MSG (optional; see notes)
4 garlic cloves (finely diced)
1 large shallot (finely diced)
1/2 teaspoon thick soy sauce or homemade caramel cooking sauce
3 cups water
12 oz coconut soda (1 can; see notes)
9-12 chicken eggs
Red chilies/thinly sliced green onions (optional)

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Vietnamese Chicken Noodle Salad (Bun Ga Nuong)

vickypham.com

A refreshing Vietnamese dish made with pan-seared chicken over soft rice noodles, fresh vegetables, and herbs, all drizzled with a light sweet and savory fish sauce dressing. It’s an easy weeknight dinner packed with authentic flavor. Stovetop, air fryer, and grill instructions are included.

2 lbs boneless chicken thighs (skin optional, cut into large bite-sized pieces)
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
2 tablespoons sugar or sweetener of choice
1 tablespoon Chinese shaoxing cooking wine (optional but recommended)
1/4 teaspoon five-spice powder
1 tablespoon minced garlic
2 tablespoons minced shallot
2 tablespoons minced lemongrass (optional)
1 lb round Vietnamese rice noodles (medium size)
1 small bunch leafy lettuce and fresh herbs such as mint
1 cucumber (peel and slice into coins or strips)
Vietnamese fish sauce (nuoc cham)
Pickled carrots and daikon, roasted crushed peanuts, egg rolls

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Grilled Lemongrass Beef Salad

vickypham.com

A refreshing and flavorful salad, featuring grilled lemongrass beef.

1 lb beef sirloin (pounded flat and thin)
3 stalks lemongrass (tender bottom third only; minced)
1 head garlic (about 6 large cloves; minced)
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons granulated sugar
4 tablespoons granulated sugar
6 tablespoons water
3 cloves garlic (minced)
1-2 Thai chili peppers
4 tablespoons lime juice
5 tablespoons fish sauce
2 tablespoons Coconut Soda (CoCo Brand)
1/4 cup roasted peanuts (chopped)
1 small head lettuce (thinly sliced)
2 small cucumbers (deseeded and thinly sliced)
1 small carrot (peeled and thinly sliced)
1/2 cup mint leaves (thinly sliced)
1/2 cup Thai basil leaves (thinly sliced)
4 cups bean sprouts

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Vietnamese Rice Paper Salad (Bánh Tráng Trộn)

vickypham.com

What Andrew Zimmern describes as “Vietnam in a bag.” This street food is what I like to call a hodge-podge salad. It includes leftover ingredients and condiments to transform unwanted broken rice paper into an unorthodox salad of amazing textures and flavors.

100g tamarind pulp or 30g tamarind concentrate
2 tablespoons vegetable oil
6 garlic cloves (peel and finely mince)
2 tablespoons fish sauce
3 tablespoons granulated sugar
1/2 teaspoon MSG (optional)
1 tablespoon red pepper flakes (optional)
1/4 cup vegetable oil
200g dried squid
100g dried shrimp
100g beef jerky
6 oz dried rice paper (cut into thin strips)
Vietnamese chili oil (sate)
Vietnamese scallion oil (mo hanh)
1 green mango (peel and cut into thin strips)
10 hard boiled quail eggs
Fried shallots (hanh phi)
1/4 cup unsalted roasted peanuts (coarsely chopped)
2 cups Vietnamese coriander leaves (rau ram)

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