Vietnamese Recipes
Fresh Vietnamese dishes including pho, banh mi, spring rolls, and aromatic herbs.
Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
This vibrant Beef Banh Mi Bowl layers tender ground beef seasoned with aromatic spices, cool cucumber-pickled radish, and a crunchy medley of fresh vegetables over fluffy jasmine rice. A generous drizzle of spicy Sriracha mayo ties everything together, offering a perfect balance of heat, tang, and umami in every bite. The dish delivers all the bright, layered flavors of a classic Vietnamese sandwich in a satisfying, deconstructed form—ideal for a quick weeknight meal or a weekend lunch that feels indulgent.
Beef pho
Beef Pho is a fragrant Vietnamese noodle soup where tender slices of sirloin swim in a deeply aromatic broth, infused with charred onion, ginger, and toasted spices. The broth balances rich, savory depth with bright herbal notes, while the rice noodles lend a delicate chew that contrasts with the melt-in-your-mouth beef. Worth making for its soul-warming complexity, this dish transforms simple ingredients into a layered, comforting bowl that feels like a celebration in every spoonful.
Purple sprouting broccoli tempura with nuoc cham
Alright, folks, buckle up for my Purple Sprouting Broccoli Tempura with Nuoc Cham! Trust me, this dish is a game-changer. First things first, whisk together all the nuoc cham ingredients and set it aside. Now, onto the tempura. Mix the corn flour, plain flour, sesame seeds, and soda water until you have a smooth batter. Here's a little personal anecdote for you: the first time I made tempura, I accidentally used sparkling water instead of soda water. Let's just say my kitchen turned into a fizzy mess! So, make sure you grab the right bottle, okay? Next, dip your purple sprouting broccoli into the batter and fry until crispy. Drizzle with that tangy nuoc cham and get ready to be amazed. Pro tip: To ensure extra crispy tempura, make sure your oil is hot enough before frying. Just drop a tiny bit of batter in - if it sizzles immediately, you're good to go! Get ready to enjoy a burst of flavors with every crunchy bite. Happy cooking, and don't forget to have fun in the kitchen!
Barbecue pork buns
Alright, folks, let me tell you about these mouthwatering barbecue pork buns! Trust me, you'll want to make a big batch because they'll disappear in no time. First off, I have a confession to make. One time, I forgot to preheat the oven for this recipe because I got too caught up in marinating the pork. Don't be like me, preheat that oven to 200C/fan 180C/gas from the get-go! Now, here's a tip for you: when kneading the dough, don't be shy with the flour. It can get sticky, and you don't want it clinging to your hands like a needy toddler. As for the taste, the combination of ginger, garlic, soy sauce, and bacon in these buns is simply divine. It's like a flavor explosion in your mouth! So, roll up your sleeves, get that dough rising, and soon you'll be biting into these delicious buns, reminiscing about that time you almost burned them because you were too busy licking the marinade off your fingers. Enjoy!
Bang bang prawn salad
This vibrant Bang Bang Prawn Salad delivers a bold, creamy peanut sauce that coats chewy rice noodles, tender prawns, and a medley of fresh crunchy vegetables. The dish balances sweet, spicy, and nutty notes from the coconut-infused sauce, brightened by the sharpness of spring onions and the cool snap of cucumber and bean sprouts. It’s a refreshing yet satisfying meal that’s as easy to love as it is to make, ideal for a light lunch or a warm-weather dinner.
Vegan banh mi
Hey there, folks! Ready to dive into the world of Vegan Banh Mi? Let's get started with this flavorful recipe! **Vegan Banh Mi Recipe** Ingredients: - Raw vegetables - Vegan white wine vinegar - Golden caster sugar - Baguette - Hummus - Tempeh - Coriander - Mint - Hotsauce Instructions: 1. Put the shredded veg in a bowl and add the vinegar, sugar, and 1 tsp salt. Give it all a good mix and let it pickle while you work on the rest of your sandwich. 2. **My Little Kitchen Mishap:** I once mistook white wine vinegar for apple cider vinegar in a recipe like this. Let's just say, the result was... interesting. Always double-check your ingredients, folks! **Pro Tip:** For an extra kick of flavor, try toasting your baguette before assembling your Banh Mi. It adds a delicious crunch that you won't want to miss! So there you have it! Dive into this Vegan Banh Mi and enjoy the explosion of tastes and textures. Happy cooking, friends!
Noodle bowl salad
This vibrant Noodle Bowl Salad balances bright, zesty flavors with satisfying textures—chewy rice noodles mingle with crisp sugar snap peas and tender hot smoked salmon, all tied together by a tangy soy-honey-lemon dressing. The dish surprises with an unexpected crunch from crushed pretzels, adding depth without overpowering the delicate balance of sweet, salty, and citrus notes. It’s a refreshing, no-cook meal that delivers bold taste and playful contrast in every bite. Perfect for warm days or when a light yet flavorful dish is in order.
Rice paper dumplings
Hey there, folks! Ready to dive into the world of Rice Paper Dumplings? Let's get cooking! So, remember that one time I accidentally mistook ginger for garlic in this recipe? Let's just say it was an interesting flavor twist that I wouldn't recommend trying at home! Here's a unique tip for you: when squeezing out the water from the cabbage, use a clean tea towel for an extra dry result. Trust me, you'll thank me later! Alright, now onto the fun part - mixing all those delicious ingredients together. Get your hands in there and really scrunch everything up. It's a bit messy, but that's where all the flavor is! And voilà, you're on your way to savoring the delicate crunch and umami-filled goodness of these Vietnamese rice paper dumplings. Don't forget to enjoy every bite and maybe double-check your ingredients before adding them in - learn from my mishaps, my friends!
Salmon noodle soup
This vibrant Salmon Noodle Soup is a fragrant, comforting bowl of tender salmon, chewy rice noodles, and earthy shiitake mushrooms, all swimming in a lightly spiced broth with a bright finish of lime and fresh coriander. The Thai red curry paste lends a subtle heat and depth, while the sweetcorn adds a touch of natural sweetness to balance the dish. With its delicate layers of texture and flavor, this soup is a satisfying weeknight meal that feels indulgent without being heavy. A squeeze of lime at the end brightens every spoonful, making it as refreshing as it is nourishing.
Salmon noodle wraps
These delicate rice noodle wraps are filled with flaky salmon, sweet petit pois, fresh spring onions, and a vibrant mix of chilli, coriander, and lime. The salmon is gently folded into the softened noodles with a pat of butter, creating a rich, silky texture that contrasts beautifully with the bright, zesty herbs. A quick stint in the oven warms everything through while adding a subtle depth to the filling. With a simple soy-ginger marinade for the salmon, these wraps deliver bold, balanced flavors in every bite—effortless yet impressive enough for a dinner party.
Salt & pepper squid
Are you ready for a flavor explosion with my Salt & Pepper Squid recipe? Get your Corn Flour, Plain Flour, Black Pepper, Szechuan Peppercorns, Sunflower Oil, Squid, Spring Onions, Green Chilli, Red Chilli, and Cucumber ready! First things first, let's talk about that dipping sauce. Mix up all those delicious ingredients until the sugar plays nice, then set it aside. Now, in a large bowl, combine the cornflour, plain flour, both peppers, and 2 tsp of sea salt. Get ready to coat that squid! My little secret? Before you start frying, make sure your oil is hot enough. I learned this the hard way when I ended up with soggy squid instead of crispy perfection. Just drop a tiny piece of squid into the oil – if it sizzles and floats to the top, you're good to go! Oh, and let me tell you about the time I mistook Szechuan peppercorns for black peppercorns – talk about a spicy surprise! Don't make the same mistake, my friend. Now, line a tray with kitchen paper, ready for your golden squid to drain. And don't forget to sprinkle a little extra salt on top because why not? Enjoy this dish that's crispy, spicy, and oh-so-satisfying!
Sea bass with sizzled ginger, chilli & spring onions
Alright folks, let me tell you about my sizzling sea bass with ginger, chilli, and spring onions recipe! Trust me, it's a flavor bomb you don't want to miss out on. So, first things first, season your sea bass fillets with salt and pepper, and don't forget to give the skin 3 slashes - this helps the fish cook evenly and absorbs all those tasty flavors. Now, here comes my little secret tip - when slicing the ginger, try freezing it for about 15 minutes before. This makes it so much easier to get those thin, delicate slices that will sizzle perfectly in the pan. Oh, and speaking of mistakes, let me tell you about the time I accidentally used wasabi instead of ginger in this recipe. Let's just say, it was a spicy surprise for everyone at the table! As the sea bass sizzles away in the pan with the ginger, chilli, and spring onions, you'll be transported to flavor town in no time. Finish it off with a drizzle of soy sauce for that extra umami kick. Enjoy your meal and remember, cooking is all about having fun and being creative in the kitchen!
Steak & Vietnamese noodle salad
Alright folks, gather round for my Steak & Vietnamese Noodle Salad recipe! Trust me, it's a flavor explosion you don't want to miss. So, first off, mix up that dressing until the sugar is all dissolved. Pro tip: If you want an extra kick, add a splash of fish sauce to the dressing. It's my little secret for that authentic Vietnamese flavor. Now, let me tell you about the time I accidentally mistook sugar for salt in this recipe. Let's just say, it wasn't my finest culinary moment. But hey, we learn from our mistakes, right? While you're grilling that steak to juicy perfection, don't forget to julienne those carrots like a pro. I once tried to spiralize them in a hurry, and let's just say it was a bit of a carrot fiasco in the kitchen! Once you've tossed everything together, get ready to be amazed by the burst of colors and flavors in every bite. This salad is not just a meal, it's a culinary adventure. Enjoy!
Tangy carrot, cabbage & onion salad
This vibrant salad balances bright, sharp flavors with satisfying crunch—shredded carrots and red cabbage mingle with sharp red onions, while fresh mint and coriander add herbal brightness. A punchy dressing of lime, ground nut oil, and a touch of brown sugar coats the vegetables, its tangy-sweet profile elevated by toasted peanuts and a whisper of chili heat. Light yet deeply flavorful, it’s a refreshing side that holds its own at picnics or as a palate cleanser between richer dishes.
Vietnamese caramel trout
Alright, folks, let me tell you about my Vietnamese caramel trout recipe. It's a real winner, I promise! Ingredients: - Golden Caster Sugar - Fish Sauce - Red Chilli - Ginger - Rainbow Trout - Bok Choi - Lemon - Coriander - Rice Instructions: 1. I start by melting some sugar in a pan until it's a dark, gooey caramel. Then, I add in fish sauce, chilli, and ginger for that extra kick. Once it's all bubbly and delicious, I toss in the trout and bok choi. 2. While that's cooking, I whip up some rice and chop up some lemon and coriander for garnish. Now, here's a little tip from me to you: be careful with that caramel! One time, I got a bit distracted and burnt it to a crisp. Let's just say, smoke alarms and caramel do not mix well! So, there you have it - a dish that's sweet, savory, and a little bit spicy. Trust me, your taste buds will thank you for this one!
Vietnamese chicken salad
This vibrant Vietnamese chicken salad delivers a bright, herbaceous punch with tender shreds of poached chicken, chewy rice noodles, and a medley of fresh herbs like mint and cilantro. The dressing—tangy lime, pungent fish sauce, and a touch of honey—coats every bite in a balanced, umami-rich glaze, while toasted peanuts add a satisfying crunch. It’s a refreshing yet deeply flavorful dish that balances sweet, sour, salty, and herbal notes in every forkful. Worth making for its effortless harmony of textures and the way it brightens any table.
Vietnamese Grilled Pork (bun-thit-nuong)
Alright, folks, let's talk about my all-time favorite Vietnamese Grilled Pork recipe (bun-thit-nuong). Trust me, this dish is a game-changer! Now, grab your pork, rice vermicelli, egg rolls, shallots, garlic, sugar, fish sauce, soy sauce, pepper, and olive oil. Here's a tip: when slicing the pork thinly, slightly freeze it for easier cutting. I once forgot this step and ended up with pork slices as thick as my grandma's old flip phone - not ideal, let me tell you! Now, mince that garlic and shallots like a boss. Mix them in a bowl with sugar, fish sauce, soy sauce, pepper, and oil until the sugar dissolves. Let the meat marinate for at least 1 hour - or do it overnight if you can resist the temptation to dig in right away (I never can). Oh, and a little secret from my kitchen to yours: grill those pork slices until they're slightly charred for that extra burst of flavor. Your taste buds will thank you later, I promise. So there you have it - a plateful of Vietnamese goodness coming your way. Enjoy!
Vietnamese lamb shanks with sweet potatoes
Tender Vietnamese lamb shanks braised with sweet potatoes deliver deep, aromatic flavors and melt-in-your-mouth tenderness. The dish balances sweet, savory, and umami notes—thanks to caramelized lamb, fragrant ginger and garlic, and a splash of fish sauce—while the sweet potatoes soak up the rich, spiced broth. With minimal effort, the oven does most of the work, rendering the meat fall-off-the-bone tender and infusing every bite with bold, layered spices. It’s a comforting yet vibrant dish that’s worth the slow simmer for its effortless depth and satisfying richness.
Vietnamese pork salad
Hey there foodies! I've got a delicious Vietnamese pork salad recipe for you to try out. Trust me, this dish is a flavor explosion in your mouth! One time, I accidentally mistook sugar for salt while making the dressing for this salad. Let's just say, it was not a pleasant surprise when I took my first bite! Remember folks, always double-check your ingredients. Here's a pro tip for you: when marinating the pork tenderloin, try adding a splash of pineapple juice for a hint of sweetness and extra tenderness. It's a game-changer, I promise! Alright, let's get cooking! The first step is to prepare the dressing the day before. Don't skip this step, as the flavors need time to mingle and develop. Trust me, it's worth the wait. Once you're ready to assemble the salad, make sure to toss everything together gently to coat the ingredients evenly with the flavorful dressing. And don't forget to garnish with some extra fresh herbs for a pop of color and freshness. Get ready to impress your taste buds with this vibrant Vietnamese pork salad. Happy cooking, folks!
Vietnamese prawn spiralized rolls
Alright, folks, gather around for my Vietnamese prawn spiralized rolls recipe! Trust me, you're in for a treat with this one. First things first, mix up that dipping sauce and let it sit so all those flavors can mingle and dance together. Now, here comes the fun part - assembling those rolls. And let me tell you, the first time I tried to roll these up neatly, it was a disaster! Rice paper everywhere, prawns escaping... I had a good laugh, though, and eventually got the hang of it. Here's a tip for you: when you're soaking the rice paper sheets, don't leave them in the water for too long or they'll turn into mush. Quick dip is the way to go! Once you've got your rolls ready, dip them in that delicious sauce and take a bite. The fresh herbs, zesty lime, and juicy prawns will make your taste buds do a happy dance. Bon appétit!
Vietnamese veg parcels
Alright folks, buckle up for a tasty journey with my Vietnamese veg parcels! Trust me, this recipe is a flavor explosion waiting to happen. So, soak those rice flour pancakes like the pack says (or just dunk them in boiling water for 30 secs - your call!). While they cool, get those rice noodles soaked and chopped into 2cm strips. Now, here's a little secret just between us: once, I accidentally used spicy fish sauce instead of regular fish sauce in this recipe. Let's just say, my taste buds went on a wild ride! Pro tip: Want to add a little crunch to your parcels? Try sprinkling some crushed peanuts on top before rolling them up. You can thank me later! Now, get ready to savor every bite of these Vietnamese veg parcels with tender chicken, fresh veggies, and those delicate rice flour pancakes. Enjoy, my fellow food enthusiasts!
Vietnamese-style caramel pork
Vietnamese-style caramel pork is a masterclass in balancing sweet and savory, where tender pork shoulder steaks are bathed in a glossy, deeply caramelized sauce. The dish delivers a satisfying contrast of textures—crisp edges from the caramelized meat and a silky, sticky glaze that clings to each bite—while notes of fish sauce and ginger add layers of umami and warmth. A sprinkle of fresh spring onions brightens the dish just before serving, cutting through the richness with a peppery freshness. Simple to prepare yet undeniably impressive, this dish is worth making whenever a meal calls for comfort with a touch of sophistication.
Vietnamese-style veggie hotpot
Alright, folks, let me tell you about my Vietnamese-style veggie hotpot that will warm your soul and fill your belly. Trust me, I've had my fair share of kitchen mishaps, like mistaking salt for sugar once (yikes!), but this recipe is foolproof. First off, heat up some oil and get that ginger and garlic sizzling - it's like a flavor explosion in your kitchen! Here's a tip for you: if you want to kick it up a notch, add a splash of sesame oil for an extra nutty taste. Now, picture this: one time, I accidentally used chili soy sauce instead of regular soy sauce. Let's just say, my hotpot was on fire - literally! So, make sure you double-check your labels, folks. As your hotpot simmers away, take a moment to appreciate the aromas wafting through your home. It's pure bliss, I tell you. And when you're ready to serve, don't forget to top it off with fresh coriander - it's like the cherry on top of a delicious masterpiece. So there you have it, a veggie hotpot that's bursting with Vietnamese flavors and a touch of my culinary wisdom. Enjoy every spoonful, my friends!
Prawn & noodle salad with crispy shallots
Hey there, folks! Today I'm going to show you how to whip up a delicious Prawn & Noodle Salad with crispy shallots. Trust me, this dish is going to blow your taste buds away. Now, before we dive in, let me share a little anecdote with you. One time, I accidentally used sugar instead of salt in my crispy shallots. Let's just say, it was a sweet surprise! But hey, you learn from your mistakes, right? Here's a pro tip for you: when frying the shallots, make sure the oil is super hot. How do you know it's ready? Just drop a piece of shallot in there - if it sizzles right away, you're good to go. Alright, let's get cooking! Boil those rice noodles, toss them with juicy prawns, crunchy red onions, spicy red chilli, refreshing cucumber, fragrant herbs, and zesty lime juice. Top it all off with those crispy shallots and roasted peanuts. Voilà! You've got yourself a Vietnamese masterpiece on a plate. So go ahead, give this recipe a try and let me know how it turns out. Remember, don't be afraid to play around with flavors - that's where the magic happens!