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Vietnamese

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Vietnamese

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Pho, banh mi, and fresh herbsSlurp steaming bowls of pho, build crunchy banh mi, and roll fresh herbs into spring rolls that taste bright and clean. Vietnamese cooking balances richness with herbs, lime, and crunch. Pair it with Vietnamese coffee when you want the full café-at-home experience.

Recipes

18

Appetizers

Fresh Summer Rolls

Fresh Summer Rolls

Light, vibrant, and endlessly customizable, these Vietnamese-style fresh summer rolls are a no-cook crowd-pleaser perfect for warm days. Crisp vegetables, tender shrimp, silky rice noodles, and fresh herbs are wrapped in delicate rice paper and served with a rich, savory peanut dipping sauce. Once you get the hang of rolling, they come together quickly and look stunning on any table.

Crispy Spring Rolls

Crispy Spring Rolls

Golden, shatteringly crispy spring rolls packed with a savory filling of pork, cabbage, carrots, glass noodles, and aromatics. This classic recipe uses a reliable wrapping technique and double-fry method to guarantee a crunchy shell every time. Perfect as an appetizer, party snack, or side dish — served alongside a sweet chili dipping sauce.

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Light, fresh, and endlessly satisfying, Gỏi Cuốn are Vietnamese fresh spring rolls packed with plump shrimp, tender pork, crisp vegetables, vermicelli noodles, and fragrant herbs — all wrapped in delicate rice paper. Unlike fried spring rolls, these are served at room temperature with a rich, savory peanut hoisin dipping sauce. This home-tested recipe walks you through every step, from prepping the fillings to rolling them neatly without tearing. Perfect as a starter, light lunch, or a fun, interactive dinner the whole family can assemble together.

Soups

Beef Pho (Phở Bò)

Beef Pho (Phở Bò)

A deeply aromatic Vietnamese beef noodle soup built on a rich, spiced bone broth that's been slowly simmered for hours. This approachable home version uses readily available ingredients to deliver authentic flavor — fragrant with star anise, cinnamon, and charred ginger, then topped with tender beef, fresh herbs, and bright lime. Worth every minute on the stove.

Lunch

Classic Bánh Mì

Classic Bánh Mì

A beloved Vietnamese street sandwich packed with layers of savory pork, tangy pickled daikon and carrots, fresh cucumber, jalapeño, cilantro, and a rich, creamy spread — all tucked into a crispy, airy baguette. This home version is approachable, well-balanced, and deeply satisfying. The pickles can be made ahead, and the whole sandwich comes together in minutes once your components are ready.

Mains

Classic Vietnamese Pho (Phở Bò)

Classic Vietnamese Pho (Phở Bò)

A deeply aromatic, crystal-clear beef broth ladled over silky rice noodles and topped with tender slices of beef — this is Vietnamese pho at its most comforting and authentic. The secret is in the broth: charred onion and ginger, warm spices like star anise and cinnamon, and a long, slow simmer coax out layers of rich, savory flavor. This home-friendly version is approachable without cutting corners, and the result is a bowl that rivals your favorite restaurant.

Lemongrass Chicken

Lemongrass Chicken

A fragrant, deeply flavorful Vietnamese-inspired lemongrass chicken that's easy enough for a weeknight but impressive enough for guests. Tender chicken thighs are marinated in a bold blend of lemongrass, garlic, fish sauce, and a touch of honey, then pan-seared to golden perfection. The result is juicy, caramelized chicken with bright citrusy-herbal notes and a savory depth that pairs beautifully with steamed rice and fresh vegetables.

Caramelized Pork

Caramelized Pork

A beloved Vietnamese-inspired home classic — tender pieces of pork belly slowly braised in a rich, golden caramel sauce with fish sauce, garlic, and a touch of black pepper. The caramel clings to every bite, creating a deeply savory-sweet glaze that's impossible to resist. Served over steamed white rice, this is the kind of dish that fills the whole kitchen with an irresistible aroma and brings everyone to the table.

Shaking Beef (Bò Lúc Lắc)

Shaking Beef (Bò Lúc Lắc)

A beloved Vietnamese-French classic, Bò Lúc Lắc features tender cubes of marinated beef seared hot and fast in a screaming-hot wok or skillet — shaken and tossed to build a deeply caramelized crust — then served over a bright watercress salad with a tangy dipping sauce. The name literally means "shaking beef," a nod to the constant tossing motion that gives the dish its signature char. This home version is approachable, reliable, and restaurant-worthy.

Grilled Pork Chops

Grilled Pork Chops

Juicy, golden-seared pork chops with a simple herb and garlic marinade — grilled to perfection with a beautiful char on the outside and a tender, flavorful center. This is the kind of reliable weeknight recipe that never gets old. A quick brine keeps the meat moist, a punchy marinade adds depth, and a hot grill does the rest.

Bún Chả (Vietnamese Grilled Pork with Noodles)

Bún Chả (Vietnamese Grilled Pork with Noodles)

Bún Chả is a beloved Hanoi street food classic — smoky, caramelized pork patties and sliced belly pork served in a warm, tangy-sweet dipping broth alongside cool rice vermicelli noodles, fresh herbs, and pickled vegetables. This home version captures all the authentic flavors with approachable techniques, whether you use a grill, grill pan, or broiler.

Clay Pot Chicken

Clay Pot Chicken

A deeply savory, fall-off-the-bone Chinese clay pot chicken that's been perfected for the home kitchen. Tender chicken thighs are braised low and slow with soy sauce, oyster sauce, ginger, garlic, and shiitake mushrooms in a rich, glossy sauce. The clay pot (or heavy Dutch oven) concentrates all the flavors beautifully, producing incredibly moist chicken with a sauce that's perfect for spooning over steamed rice. This is the kind of comforting, one-pot meal that tastes like it came from a Hong Kong family kitchen.

Vietnamese Vermicelli Bowls (Bún Thịt Nướng)

Vietnamese Vermicelli Bowls (Bún Thịt Nướng)

A beloved Vietnamese classic — tender grilled lemongrass pork served over a bed of cool rice vermicelli noodles, fresh herbs, crisp vegetables, and crushed peanuts, all brought together with a bright, savory-sweet nước chấm dipping sauce. This home-friendly version keeps every component simple and reliable, delivering a restaurant-quality bowl that's refreshing, balanced, and deeply satisfying.

Desserts

Chè Ba Màu (Vietnamese Three-Color Dessert Soup)

Chè Ba Màu (Vietnamese Three-Color Dessert Soup)

A beloved Vietnamese sweet dessert soup (chè) featuring three vibrant layers — earthy mung bean paste, sweet red azuki beans, and chewy pandan jelly — all nestled over crushed ice and finished with a rich, silky coconut cream. This classic street food staple is refreshing, naturally colorful, and endlessly satisfying. Each layer is simple to make on its own, and the whole thing comes together beautifully in a glass. Perfect for warm weather and festive gatherings alike.

Banana Coconut Pudding

Banana Coconut Pudding

A luscious, creamy pudding layered with ripe bananas, toasted coconut, and vanilla wafers — all brought together with a rich coconut milk custard. This tropical twist on the classic Southern banana pudding is comforting, crowd-pleasing, and easy enough for any home cook to nail on the first try. Make it ahead for best results — the flavors only get better as it chills.

Drinks

Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Rich, bold Vietnamese drip coffee slowly brewed through a traditional phin filter, sweetened with luscious sweetened condensed milk, and poured over a tall glass of ice. This iconic café drink is deeply satisfying — intensely strong yet creamy, with a slightly sweet, almost chocolatey depth. Once you nail the technique, you'll never go back to instant iced coffee again.

Sugarcane Limeade

Sugarcane Limeade

A refreshingly sweet and tangy Brazilian-inspired limeade made with fresh limes blended whole with sugarcane syrup and ice-cold water. The secret is blending the limes with their peel for just a few seconds — it releases fragrant, bitter-sweet oils from the rind that give this drink its signature depth. Served over ice, it's bright, tropical, and incredibly thirst-quenching.

Condiments

Vietnamese Pickled Vegetables (Đồ Chua)

Vietnamese Pickled Vegetables (Đồ Chua)

A classic Vietnamese quick pickle of daikon radish and carrots, bathed in a sweet, tangy rice vinegar brine. Known as Đồ Chua, these vibrant pickles are an essential condiment in Vietnamese cooking — piled onto bánh mì sandwiches, tucked into bún bowls, or served alongside grilled meats. The brine is perfectly balanced: bright and tangy with just enough sweetness to mellow the sharpness of the daikon. Ready in as little as 1 hour, but best after overnight resting in the fridge.