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    Authentic Vietnamese Recipes

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    Vietnamese cuisine is renowned for its vibrant and fresh flavors, reflecting the country’s cultural and geographical diversity. From the bustling streets of Hanoi to the tranquil countryside, Vietnamese food offers a delightful culinary journey. In this article, we will explore some authentic Vietnamese recipes that capture the essence of this rich culinary tradition.

    Pho Bo (Beef Noodle Soup)Chinese braised beef noodle soup | chinese grandma

    Ingredients:

    • 500g beef bones
    • 500g beef brisket
    • 1 onion, halved
    • 1 piece of ginger (5 cm), sliced
    • 2 star anise
    • 2 cinnamon sticks
    • 4 cloves
    • 1 tsp coriander seeds
    • 1 tsp fennel seeds
    • 2 cardamom pods
    • 1 tsp black peppercorns
    • 1 tbsp fish sauce
    • 1 tbsp sugar
    • 400g rice noodles
    • Fresh herbs: cilantro, basil, mint
    • Bean sprouts
    • Lime wedges
    • Sliced chili

    Instructions:

    1. Prepare the Broth:
      • In a large pot, add beef bones and brisket. Cover with water and bring to a boil. After 5 minutes, drain and rinse the bones and meat to remove impurities.
      • Refill the pot with clean water, add the bones and brisket back in, and bring to a boil again. Reduce to a simmer and skim off any scum that rises to the surface.
    2. Roast the Aromatics:
      • In a dry skillet, toast the onion, ginger, star anise, cinnamon sticks, cloves, coriander seeds, fennel seeds, cardamom pods, and black peppercorns until fragrant.
      • Add the toasted aromatics to the pot with the beef. Simmer for 4-6 hours.
    3. Season the Broth:
      • After simmering, remove the bones and brisket. Strain the broth through a fine-mesh sieve to remove the solids.
      • Season with fish sauce and sugar to taste.
    4. Prepare the Noodles:
      • Cook the rice noodles according to the package instructions. Drain and set aside.
    5. Assemble the Pho:
      • Slice the brisket thinly.
      • Divide the noodles into bowls, top with sliced brisket, and pour the hot broth over. Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili. Serve immediately.

    Banh Mi (Vietnamese Sandwich)Banh mi Viet Nam - Bánh mì | Banh mi Viet Nam - Vietnamese c… | Flickr

    Ingredients:

    • 1 baguette
    • 200g pork belly
    • 1 cucumber, thinly sliced
    • 1 carrot, julienned
    • 1 daikon radish, julienned
    • 1 cup rice vinegar
    • 1 cup water
    • 1 tbsp sugar
    • 1 tsp salt
    • Fresh cilantro
    • Mayonnaise
    • Soy sauce

    Instructions:

    1. Pickle the Vegetables:
      • In a bowl, combine rice vinegar, water, sugar, and salt. Add the carrot and daikon radish. Let it sit for at least 1 hour.
    2. Cook the Pork Belly:
      • Slice the pork belly thinly and marinate with soy sauce for 30 minutes.
      • In a skillet, cook the pork belly until crispy and browned. Set aside.
    3. Assemble the Banh Mi:
      • Cut the baguette in half and spread mayonnaise on both sides.
      • Add a layer of cucumber slices, pickled carrots and daikon, cooked pork belly, and fresh cilantro.
      • Serve immediately.

    Goi Cuon (Fresh Spring Rolls)Goi Cuon | Saigon Kitchen, Ithaca | Ducson Nguyen | Flickr

    Ingredients:

    • 200g shrimp, peeled and deveined
    • 100g pork belly
    • 1 package rice paper wrappers
    • 100g rice vermicelli
    • Fresh herbs: mint, cilantro, Thai basil
    • 1 lettuce head, leaves separated
    • 1 cucumber, julienned
    • 1 carrot, julienned

    Instructions:

    1. Prepare the Fillings:
      • Boil the shrimp until pink and cooked through. Drain and set aside.
      • Boil the pork belly until tender, then slice thinly.
      • Cook the rice vermicelli according to package instructions. Drain and set aside.
    2. Assemble the Spring Rolls:
      • Dip a rice paper wrapper in warm water until soft, then lay flat on a clean surface.
      • On the bottom third of the wrapper, place a few pieces of shrimp, pork belly, rice vermicelli, herbs, lettuce, cucumber, and carrot.
      • Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top.
      • Repeat with remaining ingredients.
      • Serve with dipping sauce (nuoc cham).

    Bun Cha (Grilled Pork with Vermicelli)File:Bún chả Vietnamese food.jpg - Wikimedia Commons

    Ingredients:

    • 400g pork shoulder, thinly sliced
    • 200g pork belly, thinly sliced
    • 200g rice vermicelli
    • Fresh herbs: cilantro, mint, Thai basil
    • Lettuce leaves
    • Pickled vegetables: carrot, daikon radish
    • 2 tbsp fish sauce
    • 1 tbsp sugar
    • 1 tbsp honey
    • 1 garlic clove, minced
    • 1 chili, sliced
    • 1 lime, juiced

    Instructions:

    1. Marinate the Pork:
      • In a bowl, combine fish sauce, sugar, honey, garlic, chili, and lime juice. Add the pork shoulder and pork belly, and marinate for at least 1 hour.
    2. Grill the Pork:
      • Preheat a grill or grill pan over medium heat. Grill the pork slices until cooked through and slightly charred. Set aside.
    3. Prepare the Vermicelli:
      • Cook the rice vermicelli according to package instructions. Drain and set aside.
    4. Assemble the Bun Cha:
      • Divide the vermicelli into bowls, top with grilled pork, fresh herbs, lettuce, and pickled vegetables.
      • Serve with a side of nuoc cham dipping sauce.

    Nuoc Cham (Dipping Sauce)Bodega Bistro – Defining authenticity | Flavor Boulevard

    Ingredients:

    • 3 tbsp fish sauce
    • 2 tbsp sugar
    • 1 lime, juiced
    • 1 garlic clove, minced
    • 1 chili, sliced
    • 1/2 cup water

    Instructions:

    1. Mix the Sauce:
      • In a bowl, combine fish sauce, sugar, lime juice, garlic, chili, and water.
      • Stir until the sugar is dissolved.
      • Adjust the flavors to taste.

    Banh Xeo (Vietnamese Savory Pancakes)Crispy Pancake – Banh Xeo | Authentic specialty pancake fill… | Flickr

    Ingredients:

    • 200g rice flour
    • 1/2 tsp turmeric powder
    • 400ml coconut milk
    • 200g pork belly, thinly sliced
    • 200g shrimp, peeled and deveined
    • 1 onion, thinly sliced
    • 1 cup bean sprouts
    • Fresh herbs: mint, cilantro, Thai basil
    • Lettuce leaves
    • Nuoc cham (dipping sauce)

    Instructions:

    1. Prepare the Batter:
      • In a bowl, combine rice flour, turmeric powder, and coconut milk. Whisk until smooth and let it rest for 30 minutes.
    2. Cook the Pancakes:
      • In a non-stick skillet, heat a little oil over medium-high heat. Add a few slices of pork belly and shrimp, and cook until they start to brown.
      • Pour a ladle of batter into the skillet, swirling to coat the bottom of the pan.
      • Add a handful of bean sprouts and sliced onion on top.
      • Cover the skillet and cook for 2-3 minutes, until the edges are crispy and the center is set.
      • Fold the pancake in half and slide it onto a plate.
      • Repeat with the remaining batter and fillings.
    3. Serve the Banh Xeo:
      • Serve the pancakes with fresh herbs, lettuce leaves, and nuoc cham for dipping.

    Com Tam (Broken Rice)Thiên Hương makes the best broken rice | Flavor Boulevard

    Ingredients:

    • 400g broken rice
    • 200g pork chop
    • 2 tbsp fish sauce
    • 1 tbsp sugar
    • 1 garlic clove, minced
    • 1 cucumber, sliced
    • Pickled vegetables: carrot, daikon radish
    • Fresh herbs: cilantro
    • Fried egg (optional)
    • Nuoc cham (dipping sauce)

    Instructions:

    1. Cook the Broken Rice:
      • Rinse the broken rice under cold water until the water runs clear. Cook according to package instructions. Set aside and keep warm.
    2. Marinate the Pork Chop:
      • In a bowl, combine fish sauce, sugar, and minced garlic. Marinate the pork chop for at least 30 minutes.
    3. Grill the Pork Chop:
      • Preheat a grill or grill pan over medium-high heat. Grill the pork chop until cooked through and nicely charred. Set aside.
    4. Assemble the Com Tam:
      • Divide the broken rice into plates. Top with grilled pork chop, sliced cucumber, pickled vegetables, fresh herbs, and a fried egg if desired.
      • Serve with nuoc cham for drizzling.

    Vietnamese cuisine is a delightful exploration of flavors, textures, and fresh ingredients. These authentic recipes provide a window into the culinary traditions of Vietnam, allowing you to experience the vibrant and harmonious dishes that are loved worldwide. Whether you are a seasoned cook or a novice in the kitchen, these recipes are sure to bring the taste of Vietnam to your table, offering a satisfying and delicious culinary journey.

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