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Vietnamese squid noodle soup View Ingredients
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Ingredients
  • 10 fresh small young quids, head, spine and ink sac removed, rinsed
  • chicken stock, or dried squid stock
  • 3 tomatoes, rinsed, cut into wedges
  • ¼ pineapple, cut into bite-sized triangular pieces
  • 3 scallion stems, roots removed, rinsed and chopped or cut into short pieces
  • 3 coriander sprigs, chopped
  • 4 Asian purple shallots, minced
  • 500 g (≈ 1 lb) bún noodle, Vietnamese rice vermicelli
  • 200 g (7 oz) extra vegetable greens (OPTIONAL)
  • 1 tablespoon fish sauce
  • ½ teaspoon salt
  • dipping sauce: fish sauce and chili

Squid Noodle Soup (Bún Mực)

This squid noodle is originated from Phú Yên, a province on central coast of Vietnam, and in Vietnamese, it’s called Bún…

  • 29/06/2021
(3.3 / 5)
Chicken pho View Ingredients
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Ingredients
  • 1 whole free-range chicken, 1.5-2 kg (≈ 4 lbs)
  • 1 - 1.5 kg (≈ 3 lbs) fresh or dried pho noodle
  • 1 onion, roasted
  • 4 dried Asian purple shallots, roasted
  • 1 ginger rhizome
  • 3-4 chilis
  • coriander leaves, rinsed, half chiffonaded, and some saves for garnishing
  • lime leaves, rinsed, sliced into thin threads
  • scallions, green parts chopped, white parts sliced into flat strips or shredded
  • broth spices: star anise, cinnamon sticks, coriander seeds
  • seasonings: salt, black pepper, fish sauce, msg, lime juice

Chicken Pho (Phở Gà)

Chicken pho is a popular Vietnamese specialty. It is a fragrant chicken noodle soup with cinnamon, star anise, clear and naturally…

  • 29/06/2021
(5 / 5)
bun suong noodle soup View Ingredients
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Ingredients
  • 2 kg (about 4½ lbs) pork shank bones
  • 6 or 12 fresh tiger river prawns, peeled, rinsed with rice wine, marinated with some fish sauce and minced garlic and shallot for 10 mins
  • 500 g (1 lb + 1¾ oz) minced prawn or shrimp, marinated with some salt, refridgerated for 1 hour
  • 200 g (7 oz) dried prawns (or dried cuttlefish), pounded
  • 500 g (1 lb + 1¾ oz) boneless pork hocks
  • 3 kg (about 6½ lbs) freshly-made bún noodle (rice vermicelli)
  • 3 daikon radish tubers, peeled, rinsed, and sliced into thick coins
  • 3 garlic cloves, minced
  • 2 Asian shallots, peeled, crushed
  • 1 Asian shallot bulb, peeled, minced
  • 1 cayenne pepper, sliced
  • some tapioca starch
  • 3 spring onion white parts, minced
  • 3 spring onion green parts for garnishings, chopped
  • seasonings and dipping sauce: cooking oil, sugar, black pepper, granule seasoning, whole grain soy paste, tamarind pate

Prawn Strips Noodle Soup (Bún Suông)

This Vietnamese noodle soup dish is called “bún suông” and it is originated from Trà Vinh province (in southwestern Vietnam). Etymologically,…

  • 14/06/2021
(5 / 5)
Five-color Chicken Soup View Ingredients
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Ingredients
  • 1 kg (2 lb + 3 oz) free-range hen chicken, rinsed, chopped into bite-sized pieces
  • 200 g (7 oz) lotus root
  • 50 g (1¾ oz) lotus seeds
  • 1 carrot, peeled, cut into bite-sized pieces
  • 100 g (3½ oz) water chestnut, peeled
  • 1 sweetcorn, cut into 4-5 rolls
  • 100 g (3½ oz) mushrooms (enoki, shiitake, straw mushroom, reishi), rinsed
  • 2-3 green peppercorn stems
  • 2 fresh coconuts
  • 100 g chrysanthemum greens
  • 4 Asian shallots, 2 pounded, 2 minced

Five-color Chicken Soup (Canh Gà Ngũ Sắc)

Chicken soup with mushrooms and greens is a healthy dish. The five-color version aims for extra aesthetics representing the harmony of…

  • 07/06/2021
(5 / 5)
Vietnamese luffa stuffed with prawn View Ingredients
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Ingredients
  • 300 g (10½ oz) Vietnamese luffa
  • 200 g (7 oz) fresh prawns, peeled, deveined, minced
  • 1 tablespoon spring onion bulbs (white parts), minced
  • 5 coriander stems
  • 5 g tapioca starch, about 1 teaspoon
  • 1/2 cayenne pepper
  • 10 g (⅓ oz) seasonings: black pepper, msg, granule seasoning, soy sauce

Vietnamese Luffa Stuffed with Shrimp (Mướp Hương…

This dish is a direct variation of another Vietnamese dish called “Stuffed Bitter Gourd” (Khổ qua nhồi thịt). There are two…

  • 28/05/2021
(5 / 5)
Brassy chub sour soup View Ingredients
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Ingredients
  • 600 g (1 lb + 5 oz ) brassy chub, scaled, sliced in halves, or big chunks, or as a whole
  • 10 okra pods, diagonally sliced
  • 100 g (3½ oz) mung bean sprouts, rinsed
  • 100 g (3½ oz) taro leaf stalks (Colocasia gigantea), green skin removed, diagonally sliced
  • 1/4 pineapple, sliced into bite-sized pieces
  • 2 tomatoes, cut in to 4 wedges
  • 80 g (2¾ oz) tamarind paste, soaked in a small bowl of warm water
  • 2 purple Asian shallots, thinly sliced
  • Seasonings: cooking oil, salt, MSG, granule seasoning, sugar,...

Brassy Chub Sour Soup (Canh Chua Cá…

The brassy chub (Kyphosus vaigiensis) is a sea chub and known as cá tà ma or cá dầm in Vietnamese. The…

  • 25/05/2021
(5 / 5)
Cuisine of Vietnam

Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.

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