Vietnamese Herbal Tea (Nước Sâm)
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A refreshing Vietnamese dark and earthy iced herbal tea. Naturally sweet, this traditional cooling drink is made with ingredients valued in traditional medicine for their nourishing properties and is believed to help cool the body, creating a balance of yin and yang.
- 1 fresh sugarcane stalk (about 3 lbs), cut into smaller segments
- 6 quarts water, boiled sweet corn water, or a combination of both (can sub with a bundle of corn silks)
- 1 cup dried chrysanthemum flowers
- 1 pack fresh pandan leaves (about 4–5 long leaves)
- 3 dried monk fruits
- 1 cup dried jujubes
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Bánh Canh Sườn Heo (Vietnamese Pork Rib Noodle Soup) – Large Batch
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Make a large batch of Banh Canh Suon in under 2 hours. This classic noodle soup features monstrous pork ribs and thick noodles. Perfect for parties!
- 4-5 lbs pork spare ribs (cut inbetween bones into individual ribs)
- 4 yellow onions (peel and cut slits into them)
- 7 quarts water
- 1/4 cup fine ground sea salt (lightly packed)
- 1/4 cup pork bouillon powder (can sub with chicken bouillon or mushroom seasoning powder)
- 2 1/2 packages of frozen cooked udon (about 7 lbs total)
- Thinly sliced green onions and cilantro
- Red chili peppers (optional, thinly sliced)
- Fried shallots
- Limes or lemon wedges
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Authentic Vietnamese Sweet Leaf Soup (Canh Rau Ngót)
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Bring authentic Vietnamese comfort food to your table with this easy side soup. This recipe features hand-scrunched sweet leaves (also known as katuk) in a savory, steaming pork broth (though you can easily swap in your favorite protein). Serve it alongside steamed rice and other side dishes for a taste of home.
- 6 oz sweet leaf / rau ngot (1 bundle)
- 8 oz pork ribs cut into small segments (or choice of meat)
- 3 cloves garlic (minced)
- 1 small shallot minced (can sub with whites of green onions)
- 2 teaspoons fish sauce
- 2 teaspoons chicken or pork bouillon powder (or 1 teaspoon MSG)
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1 quart (4 cups) water
- 1 tablespoon neutral oil (vegetable or canola)
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Vietnamese Crispy Roasted Chicken (Ga Roti)
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Oven-roasted tender and flavorful, soy-marinated chicken. Serve with steamed rice, lettuce, pickled vegetables, sliced tomatoes, and cucumbers for a complete meal.
- 3 lbs bone-in chicken (approx. 4 leg quarters)
- 3 tablespoons Maggi Seasoning (or sub with light soy sauce)
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon Chinese Five Spice Powder
- 1 shallot (finely diced, about 1/3 cup)
- 3 garlic cloves (finely diced, about 1 tablespoon)
- 1 tablespoon fresh ginger (unpeeled, finely diced)
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Vietnamese Braised Pork Spare Ribs and Pineapple (Sườn Kho Khóm)
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Craving an authentic Vietnamese braised dish that isn't too heavy? Try these tender pork spare ribs braised with pineapple. My husband and kids aren't big fans, but who cares! I absolutely love it. The sweet tartness of the pineapple perfectly offsets the richness. It's also perfect for meal prep since the leftovers taste even better on day two.
- 3 lbs pork spare ribs strips
- 2 tablespoons minced shallot or yellow onion
- 1 tablespoons minced garlic (about 4 cloves)
- 4 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon thick soy sauce or Vietnamese caramel cooking sauce
- 2 tablespoons granulated sugar
- 8 oz finely sliced pineapple (about 1/4 pineapple, no core)
- 1 large green onion (thinly sliced; whites/greens separated)
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Vietnamese Stuffed Tofu in Tomato Sauce (Đậu Hủ Nhồi Thịt)
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Deep-fried tofu triangles (or squares) stuffed with ground pork and crunchy wood ear mushrooms then braised in tomato sauce. It's a quick and easy dish that comes together in less than 20 minutes. Pair it with steamed rice for a complete meal.
- 11 oz (1 package) fried tofu
- 6 oz ground pork (can sub with beef, chicken or turkey)
- 12 oz finely diced tomatoes (2 medium Romas)
- 2 grams dried wood ear mushroom (1 small whole piece, optional)
- 2 green onions (thinly sliced, whites and greens separated)
- 2 tablespoons finely minced shallot (divided)
- 2 tablespoons finely minced garlic (divided)
- 1 tablespoon oyster sauce
- 1/4 teaspoon ground black pepper (divided)
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 tablespoon fish sauce
- 1 tablespoon ketchup
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Vietnamese Caramelized Pork Belly and Pineapple (Thit Kho Thom)
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Small chunks of pork belly and pineapples, braised in a combination of fish sauce and sugar, this dish goes wonderfully with steamed rice.
- 3 lbs pork belly
- 1 small shallot (peel and mince)
- 4 garlic cloves (peel and mince)
- 4 tablespoons fish sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon thick soy sauce or 1 teaspoon homemade caramel cooking sauce
- 2 tablespoons granulated sugar
- 8 oz pineapples chunks (1 cup with a bit a juice)
- 2 green onions/scallions (slice thinly; separate whites/greens)
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Winter Melon Soup with Shrimp (Canh Bi Dao Tom)
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One of the quickest soups to accompany steamed rice in a traditional Vietnamese family meal.
- 5 large peeled shrimps
- 1 small shallot
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fish sauce
- 2 teaspoons vegetable oil
- 1 small shallot (slice thinly)
- 4 cups water
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon MSG (optional)
- 1 small winter melon (peel, de-seed and cut into bite size pieces)
- 2 green onions (cut into 1-inch segments)
- Pinch of black pepper
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Vietnamese Beef & Tomato Stir Fry Recipe (Thit Bo Xao Ca)
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A quick stir fry recipe with beef and tomatoes. Enjoy with rice or noodles for a complete meal.
- 1 lb skirt or flank steak (cut into thin strips perpendicular to the grain)
- 4 tablespoons fish sauce
- 2 teaspoons oyster sauce
- 2 tablespoons granulated sugar
- 2 tablespoons rice wine (optional)
- 2 tablespoons water
- 1 tablespoon corn starch
- 2 tablespoons vegetable oil
- 2 cloves garlic (peel and mince)
- 3 large tomatoes (cut into wedges)
- 4-5 large mushrooms (any kind, remove stems then slice)
- 2 small bell peppers (de-seed and slice into thick strips)
- 2 green onions (remove root ends and cut into 1-inch segments)
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Vietnamese Fish Soup with Chinese Celery and Tomatoes (Canh Ca Nau Ngot)
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A simple fish soup with Chinese celery and tomatoes, this quick recipe pairs perfectly with steamed rice for a complete meal.
- 1 1/2 liters water/chicken stock/fish stock
- 1 1/2 lbs whole fish or 1 lb fish fillets
- 1 stalk Chinese celery
- 2 large tomatoes (quartered)
- 3 tablespoons vegetable oil
- 3 garlic cloves (peeled and minced)
- 1/4 cup fish sauce
- 1 tablespoon granulated white sugar
- 1 tablespoon chicken bouillon powder
- Juice of 2 limes
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