Vietnam: Just the Recipes

 Vietnam: Pho and Freedom



Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots)



Serves: 4

Ingredients:

  • 2 cups glutinous rice (sweet rice)

  • 1 cup split mung beans (hulled, yellow type)

  • ½ teaspoon salt

  • 2–3 shallots, thinly sliced

  • 2 tablespoons oil or rendered chicken fat

  • Fried shallots (for garnish, optional)

Instructions:

  1. Soak the glutinous rice and mung beans separately in water for at least 4 hours or overnight.

  2. Drain and steam the mung beans for 20–25 minutes until soft. Mash or blend into a smooth paste and season lightly with salt.

  3. Drain and steam the glutinous rice for 25–30 minutes until tender. Mix with salt and a bit of oil for sheen.

  4. Shape the mung bean paste into a flat disk (optional for easier slicing), let cool slightly, then slice or crumble over the steamed rice.

  5. Fry the sliced shallots in oil until crispy, then drizzle the hot oil/fat over the rice and top with the fried shallots.

  6. Serve hot, optionally with soy sauce, pâté, shredded chicken, or Chinese sausage.

Tips:

  • Keep rice grains distinct but tender—avoid overmixing.

  • The mung bean layer should be fluffy and light.

Thịt Kho (Caramelized Braised Pork with Eggs)



Serves: 4–6

Ingredients:

  • 1.5 lbs pork belly, cut into 2-inch cubes

  • 6 eggs

  • ¼ cup fish sauce

  • 3 tbsp sugar

  • 1 tbsp vegetable oil

  • 1 small onion, minced

  • 2 garlic cloves, minced

  • 1 cup coconut water (or substitute with water)

  • 2 tbsp soy sauce

  • 1 tsp black pepper

  • 2 star anise (optional)

  • 2 green onions, chopped (for garnish)

  • Cooked jasmine rice (for serving)

Instructions:

  1. Hard-boil the eggs (8–10 minutes), peel, and set aside.

  2. In a large pot, heat oil and sugar over medium heat until it caramelizes to golden brown (3–4 minutes). Add pork cubes and stir to coat.

  3. Add onion, garlic, fish sauce, soy sauce, coconut water, black pepper, and star anise. Bring to a boil, then reduce to a simmer.

  4. Add the boiled eggs, ensuring they are submerged. Simmer uncovered for 1.5–2 hours, stirring occasionally, until pork is tender and sauce thickens (add water if needed).

  5. Garnish with green onions and serve with jasmine rice.

Tips:

  • Use uniform pork pieces for even cooking.

  • Coconut water adds authentic sweetness.

Gỏi Cuốn (Fresh Spring Rolls / Summer Rolls)



Serves: 4 (makes about 12 rolls)

Ingredients:

Rolls:

  • 12 rice paper wrappers (8–10 inch)

  • ½ lb shrimp, peeled, deveined, and cooked (halved lengthwise)

  • 4 oz rice vermicelli, cooked and drained

  • 1 cup lettuce, torn into strips

  • 1 cup bean sprouts

  • ½ cup fresh mint leaves

  • ½ cup Thai basil leaves

  • ½ cup cilantro leaves

  • 1 cucumber, julienned

Peanut Dipping Sauce:

  • ¼ cup peanut butter

  • 2 tbsp hoisin sauce

  • 1 tbsp lime juice

  • 1 tsp soy sauce

  • 1 tsp sugar

  • 1 garlic clove, minced

  • 2–4 tbsp warm water (to thin)

  • 1 tbsp crushed peanuts (for garnish)

Instructions:

  1. Cook shrimp (boil 2–3 minutes until pink) and halve. Cook vermicelli, rinse, and drain.

  2. Dip one rice paper in warm water for 5–10 seconds until pliable; place on a damp surface.

  3. Layer near the bottom: 2–3 shrimp halves, vermicelli, lettuce, bean sprouts, cucumber, and herbs. Fold bottom over filling, tuck sides, and roll tightly. Repeat.

  4. For sauce: Whisk all ingredients until smooth; garnish with peanuts.

  5. Serve rolls fresh with sauce.

Tips:

  • Work on a damp surface to prevent sticking.

  • Avoid overfilling to prevent tearing.

Phở (Beef Noodle Soup)



Serves: 6–8

Ingredients:

Broth:

  • 5 lbs beef bones (marrow and knuckle)

  • 1 lb beef brisket

  • 2 large onions, halved

  • 4-inch piece ginger, halved

  • 1 daikon radish, peeled and chunked (optional)

  • 1 tbsp salt

  • 2 tbsp fish sauce

  • 1 tbsp sugar

  • Spices: 1 cinnamon stick, 3 star anise, 6 cloves, 1 tsp fennel seeds, 1 tsp coriander seeds

For Serving:

  • 1 lb dried flat rice noodles (bánh phở)

  • ½ lb beef sirloin or eye of round, thinly sliced (raw)

  • Thinly sliced onion, chopped green onions

  • Fresh herbs: cilantro, Thai basil, mint

  • Bean sprouts, lime wedges, hoisin, sriracha, jalapeños

Instructions:

  1. Char onions and ginger; peel and rinse.

  2. Parboil bones 5 minutes; drain and rinse.

  3. Simmer bones, brisket, aromatics, and 6 quarts water for 6–8 hours; skim foam. Add seasonings and toasted spices (in bag).

  4. Remove and slice brisket after 2 hours. Strain broth.

  5. Cook noodles; assemble bowls with noodles, meats, onions. Ladle hot broth over.

  6. Serve with herbs and condiments.

Tips:

  • Simmer gently for clear broth.

  • Prep broth a day ahead.

Bún Chả (Grilled Pork with Noodles)



Serves: 4

Ingredients:

Pork:

  • 1 lb ground pork

  • ½ lb pork shoulder, thinly sliced

  • 3 tbsp fish sauce

  • 2 tbsp sugar

  • 1 tbsp honey

  • 2 tbsp minced shallots

  • 2 garlic cloves, minced

  • 1 tsp black pepper

Dipping Sauce (Nước Chấm):

  • ¼ cup fish sauce

  • ¼ cup lime juice

  • ¼ cup sugar

  • ½ cup water

  • 1 garlic clove, minced

  • 1 Thai chili, minced

For Serving:

  • 8 oz rice vermicelli, cooked

  • Lettuce, mint, cilantro, Thai basil

  • Pickled carrots and daikon (optional)

Instructions:

  1. Marinate ground pork into patties and sliced shoulder separately (1 hour+).

  2. Whisk dipping sauce ingredients.

  3. Grill pork until charred and cooked.

  4. Serve with noodles, herbs, pickles, and sauce.

Tips:

  • Use grill pan if needed.

  • Adjust chili to taste.

Bánh Mì (Vietnamese Sandwich)



Serves: 4

Ingredients:

Pickled Vegetables:

  • 1 cup shredded carrots

  • 1 cup julienned daikon

  • ½ cup rice vinegar

  • ¼ cup sugar

  • ½ tsp salt

Sandwich:

  • 4 small baguettes

  • ½ lb pork pâté

  • ½ lb Vietnamese pork roll (chả lụa), sliced

  • ½ lb grilled pork (or ham)

  • Cucumber slices, jalapeño slices

  • ½ cup cilantro

  • 4 tbsp mayonnaise

  • Soy sauce or Maggi seasoning

Instructions:

  1. Pickle vegetables 30 minutes+; drain.

  2. Toast baguettes lightly.

  3. Spread mayo and seasoning; layer pâté, meats, pickles, veggies, herbs.

  4. Serve immediately.

Tips:

  • Use fresh, crusty baguettes.

  • Variations: chicken or tofu.

Bánh Xèo (Vietnamese Crispy Sizzling Crepes)



Serves: 4–6 (makes 6–8 crepes)

Ingredients:

Batter:

  • 1 cup rice flour

  • 2 tbsp cornstarch

  • ½ tsp turmeric powder

  • ½ tsp salt

  • 1½ cups cold water

  • ½ cup coconut milk

  • 2 green onions, sliced

Filling:

  • 7 oz pork belly or shoulder, sliced

  • 7 oz shrimp, peeled

  • ½ onion, sliced

  • 1 cup bean sprouts

For Serving:

  • Lettuce, herbs (mint, cilantro, basil, perilla)

  • Nước chấm: 3 tbsp each fish sauce, lime juice, water; 1 tbsp sugar; garlic and chili

Instructions:

  1. Whisk batter; rest 30 minutes.

  2. Cook pork, add shrimp and onions; set aside.

  3. Heat oil in pan, pour thin batter, add filling and sprouts on one half.

  4. Cook covered then uncovered until crispy; fold.

  5. Wrap in lettuce/herbs and dip in sauce.

Tips:

  • Thin batter for crispiness.

  • Use nonstick or seasoned pan.

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