Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)
vickypham.com
Simple ingredients, quick to cook, and easy to eat, this soup is the perfect comfort food for a busy weeknight. This childhood favorite is ready in 15 minutes. Serve it with steamed white rice for a complete meal.
- 2 tablespoons vegetable oil
- 1 small shallot (minced)
- 1 green onion (thinly sliced white part and cut green part into 1-inch segments)
- 1 large garlic (minced)
- 1½ quarts water
- 1½ lbs opo squash (peel, cut into matchsticks)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon fish sauce
- 1 teaspoon sea salt
- ⅛ teaspoon ground black pepper (sprinkle)
- 10 oz shrimp (any size shrimp; peeled and deveined)
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper (sprinkle)
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Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm)
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A hearty and comforting chayote squash soup, featuring ground pork but feel free to substitute with your ground meat of choice. This quick and easy soup complements steamed rice and other side dishes in a traditional Vietnamese family-style meal.
- 1 tablespoon vegetable oil or other neutral oil
- 2 large cloves garlic (minced)
- 1 small shallot (minced)
- 1 1/2 quarts water
- 1 1/2 lbs chayote (peel, sliced into matchsticks)
- 8 oz ground pork or ground meat of choice
- 1 teaspoon granulated sugar
- 2 teaspoons fish sauce
- 2 teaspoons salt
- 1 teaspoon MSG (optional)
- Thinly sliced green onions
- Cilantro
- Fried shallots
- Ground black pepper
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Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt)
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One of the traditional dishes served during Vietnamese New Year (Tết) and also a staple in everyday home cooking. Ground pork stuffed bitter melon is simmered in a savory broth and served with fluffy steamed rice and other side dishes for a complete family-style meal.
- ¼ cup dried wood ear mushroom
- 1 oz dried bean thread vermicelli noodles
- ½ lb ground pork
- 2 tablespoons shallot (finely minced)
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon salt
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 2 green onions (thinly sliced with whites and greens separated)
- 2 medium bitter melons (about 10 inches long)
- 1½ quarts water
- 1 teaspoon chicken bouillon powder
- 2 teaspoons fish sauce
- 1 teaspoons salt
- 2 teaspoons sugar
- Ground black pepper
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Vietnamese Chayote Squash Soup with Pork Meatballs (Canh Su Su Nau Gio Song/Canh Moc)
vickypham.com
A traditional soup that is easy to make, featuring two main ingredients, chayote squash, and store-bought ground pork paste. It's light and flavorful broth pairs beautifully with steamed rice.
- 1 tablespoon vegetable oil
- 2 large cloves garlic (peel, mince)
- 1 shallot (peel, slice into thin wedges)
- 1 quart water
- 1 lb chayote (peel, slice into matchsticks)
- Store-bought container of Vietnamese pork paste (gio song)
- ½ teaspoon sugar
- 2 teaspoons fish sauce
- 2 teaspoons sea salt
- 1 teaspoon MSG (optional)
- 2 tablespoons chopped cilantro (or green onions)
- ¼ teaspoon ground black pepper
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Vietnamese Tamarind Catfish Soup (Canh Chua Ca)
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A classic of Vietnamese home cooking, this tangy tamarind catfish soup is packed with colorful vegetables and full of vibrant flavors—savory, sweet, and with an optional spicy kick from added chili peppers.
- 4 cups water
- 20 grams tamarind pulp
- 3 tablespoons vegetable oil
- 5 large garlic cloves (peel and finely mince)
- ½ teaspoon salt
- 1 lb catfish steaks (1-inch thickness)
- ½ cup sliced pineapples
- 2 teaspoons fish sauce
- 2½ tablespoons granulated sugar
- 1 tablespoon chicken bouillon powder or mushroom seasoning powder
- 2 cups okra (sliced at a diagonal) and/or elephant ear stems (peeled and sliced at a diagonal)
- 2 large tomatoes (about ½ lb, slice into thick wedges)
- 1 cup bean sprouts
- ¼ cup finely chopped herbs (Thai basil leaves, rice paddy herbs or culantro)
- Red Thai chili peppers (optional, cut at a diagonal into thin slices)
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Vietnamese Sponge Gourd and Dried Shrimp Soup (Canh Mướp Tôm Khô)
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A light vegetable soup that’s great for dinner with steamed rice. Yummy, squishy sponge gourd and savory dried shrimp, full of umami, come together in this quick and traditional soup. It's the perfect accompaniment in a Vietnamese family meal.
- 1.5 oz dried shrimp (about 1/2 cup, rinse and drain)
- 2 sponge gourd (about 10 oz, peel and cut into chunks)
- 1 tablespoon neutral oil
- 1 small shallot (peel and mince)
- 2 garlic cloves (peel and mince)
- 2 green onions (slice thin, whites separated)
- 1 1/2 quarts water
- 2 teaspoons fish sauce
- 2 teaspoons salt
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder (optional)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
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Vietnamese Kabocha Pumpkin Soup with Ground Pork (Canh Bi Do Nau Thit Bam)
vickypham.com
A simple Vietnamese kabocha squash soup with ground pork, or your choice of ground meat. Serve with steamed rice for a complete meal.
- 1 tablespoon neutral oil
- 2 tablespoons finely minced shallot (1 small shallot)
- 1 tablespoon finely minced garlic (3 large cloves)
- 8 oz ground pork
- 1 1/2 lbs kabocha squash chunks (1 small squash)
- 1 1/2 quarts water
- 2 teaspoons salt (divided)
- 1/4 teaspoon granulated sugar
- 1 teaspoon chicken bouillon powder
- 2 teaspoons fish sauce
- 1/2 teaspoon ground black pepper (plus a bit more for garnish)
- Thinly sliced cilantro or green onions (optional for garnish)
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Vietnamese Squid Stir Fry (Mực Xào)
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A simple and flavorful stir-fry with squid, Chinese celery and pineapples. This classic Vietnamese side dish goes perfectly with steamed rice and comes together in under 15 minutes.
- 14 oz frozen squid (cleaned and scored)
- 5 oz Chinese celery
- 2 cucumbers (I’m using Persian cucumbers)
- Half yellow onion (peel; slice into wedges)
- 3 large garlic cloves (peel; make thick slices)
- 2 Persian cucumbers (slice at a diagonal)
- 5 oz pineapples (cut into small chunks)
- 1 large tomato (cut into wedges)
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 tablespoon fish sauce (I’m using 3 Crabs brand)
- 1/2 teaspoon granulated sugar
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Vietnamese Pickled Mustard Greens & Pork Rib Soup (Canh Cải Chua Sườn)
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Pickled mustard greens gone too sour? Turn them into this light, tangy Vietnamese pork rib soup that’s perfect with rice.
- 1 lb pork spare ribs
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 tablespoon minced garlic (about 3-4 cloves)
- 1/4 cup minced shallots
- 10 whole cherry tomatoes or 1 medium tomato (cut into thick wedges)
- 1 quart water
- 1 cup pickled mustard greens
- 1 cup pickled mustard green brine
- 1 tablespoon fish sauce
- 2 teaspoons salt
- 1 tablespoon chicken bouillon powder
- 2 tablespoons granulated sugar
- 1 teaspoon ground black pepper and sprinkle more for garnish
- Handful thinly sliced cilantro or 1 green onion
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Crispy Salt and Pepper Tofu (Đậu Hũ Rang Muối)
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Golden and crispy on the outside, soft on the inside, this fried tofu is my favorite go-to vegetarian (and vegan) dish. And ready in under 20 minutes!
- 1 small shallot or 1/2 yellow onion
- 1 green onion
- 1 jalapeno and 1 small bell pepper
- 1 tablespoon minced garlic
- 12 oz firm tofu
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper (can sub with white pepper)
- 1/3 cup potato starch (can sub with tapioca starch or corn starch)
- Neutral oil for frying (about 1 cup)
- 1/8 teaspoon salt
- 1/8 teaspoon sugar (optional)
- 1/8 teaspoon ground black pepper (can sub with white pepper)
- 1/8 teaspoon MSG (optional)
- 1/8 teaspoon five spice powder (optional)
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