Vietnamese cuisine is a marvel, with a variety of flavors, textures and techniques. It is known for its use of fresh herbs and vegetables and its delectable soups and noodle dishes. From the fragrant Pho to Bun Cha and spring rolls, here are some of the most popular Vietnamese recipes that you can easily make at home.
Pho
This traditional Vietnamese soup is made with rice noodles, fresh herbs, and a flavorful broth. It’s typically served with a side of fresh bean sprouts, lime wedges, hot pepper, and fresh herbs for garnish. To make Pho, you will need the following ingredients: 2 tablespoons of vegetable oil, 1 onion, 1 teaspoon of minced ginger, 2 cloves of garlic, 2 tablespoons of fish sauce, 5 cups of vegetable broth, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 cinnamon stick, 2 star anise pods, 1 teaspoon of coriander, 1/2 teaspoon of black peppercorns, and 8 ounces of dried rice noodles.
To make the soup, heat the vegetable oil in a large pot over medium heat. Add the onion and cook until it is softened and lightly browned, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the fish sauce, vegetable broth, soy sauce, sugar, cinnamon stick, star anise, coriander, and black peppercorns. Bring the mixture to a boil and then reduce the heat to low and let it simmer for 15 minutes.
Remove the pot from the heat and discard the cinnamon stick, star anise, and peppercorns. Add the dried rice noodles to the broth and let them cook for 5 minutes or until they are tender. Serve the Pho in individual bowls with fresh bean sprouts, lime wedges, and fresh herbs for garnish.
Nutrition Information
One serving of Pho provides about 260 calories, 8 grams of fat, 35 grams of carbohydrates, 7 grams of protein, 3 grams of fiber, and 480 milligrams of sodium.
Bun Cha
This popular Vietnamese dish consists of grilled pork patties served over a bed of rice noodles, fresh herbs, and a sweet and savory sauce. To make Bun Cha, you will need the following ingredients: 1 pound of ground pork, 2 cloves of garlic, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 2 tablespoons of vegetable oil, 1/2 cup of water, 8 ounces of dried rice noodles, and 1/2 cup of chopped fresh herbs.
To make the pork patties, combine the ground pork, garlic, fish sauce, and sugar in a large bowl and mix until everything is incorporated. Form the mixture into small, 1-inch patties and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork patties to the pan and cook for about 5 minutes per side or until the patties are cooked through.
Meanwhile, bring a large pot of water to a boil and add the dried rice noodles. Cook the noodles for 5 minutes or until they are tender. Drain the noodles and rinse with cold water. Place the noodles in a large bowl and top with the pork patties and chopped herbs.
To make the sauce, combine the water, fish sauce, and sugar in a small bowl and stir until the sugar is dissolved. Drizzle the sauce over the noodles and pork patties and serve.
Nutrition Information
One serving of Bun Cha provides about 370 calories, 16 grams of fat, 36 grams of carbohydrates, 22 grams of protein, 6 grams of fiber, and 500 milligrams of sodium.
Banh Mi
This classic Vietnamese sandwich is made with a toasted baguette, pickled vegetables, and a variety of meats and sauces. To make Banh Mi, you will need the following ingredients: 1 baguette, 1/2 cup of mayonnaise, 1/4 cup of pickled carrots and daikon, 1/4 pound of cooked pork, 1/4 pound of cooked chicken, 2 tablespoons of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of minced garlic, and 1/2 teaspoon of minced ginger.
To assemble the sandwich, cut the baguette in half lengthwise and spread mayonnaise on both sides. Layer the pickled carrots and daikon, pork, and chicken on one side of the baguette. To make the sauce, combine the fish sauce, sugar, garlic, and ginger in a small bowl and stir until the sugar is dissolved. Drizzle the sauce over the sandwich and top with the other half of the baguette.
To cook the sandwich, heat a large skillet over medium heat. Place the sandwich in the pan and cook for 3 minutes per side or until it is golden brown and the cheese is melted. Serve the Banh Mi warm.
Nutrition Information
One serving of Banh Mi provides about 350 calories, 16 grams of fat, 36 grams of carbohydrates, 17 grams of protein, 4 grams of fiber, and 740 milligrams of sodium.
Goi Cuon
These Vietnamese spring rolls are made with fresh vegetables, herbs, and cooked shrimp, wrapped in a delicate rice paper wrapper. To make Goi Cuon, you will need the following ingredients: 16 ounces of cooked shrimp, 2 carrots, 2 cucumbers, 1/4 cup of chopped fresh herbs, 1/4 cup of chopped peanuts, 1/4 cup of julienned mango, 16 ounces of rice paper wrappers, and 1/4 cup of hoisin sauce.
To assemble the spring rolls, peel and devein the cooked shrimp and then cut them into small pieces. Peel and julienne the carrots and cucumbers, and then combine them in a large bowl with the shrimp, herbs, peanuts, and mango. Soak a rice paper wrapper in warm water until it is pliable, about 20 seconds. Place the wrapper on a cutting board and add a small handful of the shrimp and vegetable mixture. Fold the bottom of the wrapper up over the filling and then fold in the sides. Roll the wrapper up away from you to form a tight cylinder. Repeat with the remaining wrappers and filling.
To serve the spring rolls, cut them in half and arrange them on a platter. Serve with the hoisin sauce for dipping.
Nutrition Information
One serving of Goi Cuon provides about 230 calories, 9 grams of fat, 25 grams of carbohydrates, 14 grams of protein, 3 grams of fiber, and 480 milligrams of sodium.
Banh Xeo
This traditional Vietnamese crepe is made with a savory coconut milk-based batter and then filled with a variety of fresh vegetables, meats, and herbs. To make Banh Xeo, you will need the following ingredients: 1 cup of coconut milk, 1/2 cup of all-purpose flour, 1/4 teaspoon of turmeric, 1/4 teaspoon of baking powder, 1/4 teaspoon of salt, 2 tablespoons of vegetable oil, 1/2 pound of cooked pork, 1/2 cup of julienned carrots and daikon, 1/2 cup of bean sprouts, 1/4 cup of chopped fresh herbs, and 16 ounces of rice paper wrappers.
To make the crepes, combine the coconut milk, flour, turmeric, baking powder, and salt in a large bowl and whisk until the batter is smooth. Heat a large nonstick pan over medium heat and add 1 tablespoon of the vegetable oil. Add 1/4 cup of the batter to the pan and swirl to coat the bottom. Add the pork, carrots and daikon, bean sprouts, and herbs to one side of the crepe and let it cook for 4 minutes or until the edges of the crepe are golden brown. Flip the crepe over and cook for another 2 minutes or until the other side is golden brown. Repeat with the remaining batter and filling ingredients.
To serve the crepes, cut them in half and arrange them on a platter. Serve with the rice paper wrappers and hoisin sauce for dipping.
Nutrition Information
One serving of Banh Xeo provides about 350 calories, 19 grams of fat, 33 grams of carbohydrates, 14 grams of protein, 4 grams of fiber, and 480 milligrams of sodium.