Vietnamese Stuffed Cabbage Soup (Canh Bap Cai Cuon Thit)
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A Vietnamese rice meal isn’t complete without a soup, or Canh. One of the easiest is ground pork with cabbage, but to elevate it, I stuff cabbage leaves with pork and tie them with green onions. The taste is the same, but the presentation is prettier—perfect for impressing guests!
- 1 small head cabbage
- 1/2 lb ground pork
- 8-10 green onions (finely mince up 3 green onions)
- 1/4 cup dried Woodear Mushrooms (re-hydrate in water, drain then mince finely)
- 1 large shallot (peel then mince finely)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups water for soup
- 1 tablespoon chicken or mushroom bouillon powder
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Vietnamese Beef & Watercress Salad (Bo Xao Xa Lach Xoong)
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The most traditional and popular way to use watercress in Vietnamese home cooking is in a salad with stir-fried beef and a tangy vinegar fish sauce dressing.
- 1 bunch watercress
- 1/3 cup white vinegar
- 1 tablespoon granulated sugar
- 1/2 lb sliced beef sirloin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 small onion (slice thin)
- 4 cloves garlic (mince)
- 1 bunch watercress (cut into 1 inch segments)
- 2-3 tablespoons fish sauce dipping sauce
- 2 tablespoons crushed roasted peanuts (optional)
- 1/3 cup white vinegar
- 1 tablespoon granulated sugar
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Vietnamese Fried Tofu and Pork in Tomato Sauce (Dau Hu Thit Sot Ca Chua)
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If you’ve got plenty of tomatoes and need a quick, easy side dish, this recipe is perfect. Serve with steamed rice for a delicious and complete meal.
- 16 oz firm tofu
- 4 oz ground pork
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 12 oz ripe tomatoes (diced)
- 1/2 cup water
- 1 tablespoon ketchup
- 1 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 1 green onion (sliced thinly; whites and greens separated)
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Vietnamese Sour Soup with River Leaf (Canh Chua La Giang)
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A traditional sour fish soup with river leaf (la giang). Serve with steamed rice for a complete Vietnamese family-style meal.
- 1 lb fish (whole or filet catfish, salmon or any fish of your choice. You can also use chicken thighs cut into bite-size pieces)
- 2 teaspoons fish sauce
- 3 chili peppers (optional; slice thin)
- 2 tablespoons vegetable oil
- 2 garlic cloves (peel and roughly chop)
- 1 small shallot (peel and roughly chop)
- 1.5 liters water
- 200 grams blanched La Giang
- 1 tomato (slice into thin wedges)
- 5 tablespoons granulated white sugar
- 1 teaspoon salt
- 1 tablespoon chicken bouillon powder
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Vietnamese Kabocha Squash Soup with Pork Ribs (Canh Bi Do Nau Suon Heo)
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This hearty Vietnamese pumpkin and pork rib soup that pairs perfectly with steamed rice.
- 1 small kabocha squash (about 1½ lbs flesh)
- 2 green onions
- 1 lb pork spare ribs
- 1 tablespoon vegetable oil
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 2 quarts water
- 2 teaspoons fish sauce
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon granulated sugar
- ⅛ teaspoon ground inch black pepper (pinch)
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Stir-Fried Water Spinach/Morning Glory with Beef (Rau Muong Xao Thit Bo)
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A quick and flavorful Vietnamese dish with thinly sliced beef stir-fried with water spinach and garlic. It's simple yet delicious, and perfect with steamed rice.
- 1 lb beef sirlion (thinly slice against the grain)
- 2 teaspoons chicken/mushroom/pork stock powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 4 cloves garlic (finely mince)
- 3 lbs Water Spinach (Rau Muong; also known as Morning Glory)
- 1 teaspoon salt
- 4 tablespoons vegetable oil (divided)
- 6 garlic cloves (finely mince; divided)
- 3 tablespoons oyster sauce
- 3 teaspoons granulated sugar
- Fried garlic/shallots (optional)
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Vietnamese Sweet and Sour Shrimp Soup with Pineapple (Canh Chua Tom Nau Thom)
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A shrimp-based soup with a variety of fresh vegetables and herbs to produce contrasting yet complementary textures and flavors. Sweet, savory, sour, and spicy, this soup is the epitome of Vietnamese home cooking.
- 6 extra-large whole shrimp (head-on, tail-on)
- 1 teaspoon sea salt
- 2 tablespoons vegetable oil
- 4 garlic cloves
- 32 oz chicken broth (see notes)
- 30 grams tamarind pulp
- 2 teaspoons fish sauce
- 1 teaspoon MSG (optional)
- 3 tablespoons granulated sugar
- 5 oz okra
- 5 oz pineapple
- 1 large tomato
- 2 tablespoons minced rice paddy herbs, Thai basil, culantro or cilantro
- Thai chili pepper (optional)
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Vietnamese Mustard Green Soup with Pork Spare Ribs (Canh Cai Be Xanh Nau Suon Heo)
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A traditional Vietnamese soup side dish with pork ribs and mustard greens. Pair with steamed rice for a complete meal.
- 3/4 lb pork spare ribs (cut into bite-size pieces)
- 2 teaspoons salt (half for cleaning)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon granulated white sugar
- 2 teaspoons vegetable oil
- 2 garlic cloves (peel and mince)
- Half of small yellow onion
- 2 liters water
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon granulated white sugar
- 1/4 teaspoon MSG (optional)
- 1 bunch Chinese mustard greens (Cai Be Xanh; cut into 2-inch segments)
- Dash ground black pepper
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Vietnamese Kabocha Squash Soup with Pork Meatballs (Canh Bi Do Nau Moc)
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A traditional soup side dish of kabocha squash and tender pork meatballs. These Vietnamese pork meatballs are soft with a springy texture. When paired with kabocha in a side soup, it’s simple good eating with no fuss. Eat with steamed rice for a complete meal.
- 2 liters water
- 1 kabocha squash (core removed, peeled, cut into bite-size pieces)
- 1 tablespoon granulated white sugar
- 2 tablespoons fish sauce
- 2 teaspoons fine sea salt
- 1 teaspoon MSG (optional)
- 4 green onions/scallions (ends removed, cut into 2-inch segments)
- 1/4 teaspoon ground black pepper
- 1 lb ground pork (80% lean/20% fat, semi-frozen for ease of blending)
- 3 tablespoons granulated white sugar
- 1/2 teaspoon fine sea salt
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 3 garlic cloves (whole)
- 3 tablespoons vegetable oil
- 5-6 ice cubes
- 2 teaspoons Alsa baking powder
- 2 tablespoons tapioca starch dissolved in 4 tablespoons cold water
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Vietnamese Tofu and Garlic Chive Soup with Ground Pork (Canh Dau Hu He Nau Thit Bam)
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A very simple soup made with garlic chives, tofu, and ground pork as the protein of choice. It takes no more than 15 minutes to make. Serve as a side soup alongside steamed white rice for a classic taste of Vietnamese home cooking.
- 1/2 lb ground pork
- 1 tablespoon chicken bouillon powder
- 1 teaspoon granulated white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons vegetable oil
- 2 garlic cloves (peel and dice)
- 1 shallot (peel and dice)
- 1 32-oz carton chicken stock
- 1/2 teaspoon fish sauce
- 1/2 teaspoon MSG (optional)
- 1 package soft tofu (drain then cut into small squares)
- 1 bunch garlic chives (remove woody ends and cut into 2-inch pieces)
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