Vietnamese Recipes

30 Vietnamese recipes. Page 2 of 2. Compare ingredients and cooking times. Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup).

Noodles Medium

Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup)

From the Cambodian immigrant communities of Phnom Penh, this clear rice noodle soup crossed into southern Vietnam and settled into Saigon's street food. Fish sauce and a little sugar give the pork broth its savory-sweet southern balance, and this recipe starts from ready-made pork bone stock rather than simmering bones. Once seasoned, the broth drops to low heat so it stays clear and fragrant. Ground pork fried with garlic until dry and crumbly sits on top as a contrast to the silky broth. The shrimp spend only about a minute in boiling water and come out as soon as they turn pink, which keeps them tender.

Prep 25min Cook 40min 2 servings

Asian Medium

Vietnamese Braised Pork and Eggs

Peeled boiled eggs simmer with the pork in coconut water, fish sauce and caramel long enough for the whites to turn deep brown. In Vietnamese homes the sauce is spooned over rice, and the eggs pick up even more flavor if the pot cools overnight and is reheated.

Prep 20min Cook 60min 4 servings

Noodles Medium

Vietnamese Mi Quang (Turmeric Noodles with Pork and Shrimp)

Turmeric and fish sauce tint the pork yellow and season it before it ever meets the pan, and that colored fat ends up in the broth. Mi quang, from Quang Nam province in central Vietnam, uses only enough of that concentrated broth to moisten the noodles, so the bowl eats more like dressed noodles than soup. Shrimp cooked separately and briefly stays tender, and bean sprouts with peanuts added at the last moment keep their crunch against the soft rice noodles.

Prep 20min Cook 20min 2 servings

Noodles Hard

Vietnamese Beef Pho

Beef bones simmered for 6 to 8 hours with star anise, cinnamon, and fire-charred ginger and onion give this pho a broth that stays clear while carrying layers of spice and smoke. The long prep starts with soaking and blanching the bones, which keeps the stock from clouding over those hours. The star anise and cinnamon are toasted in a dry pan only until fragrant and pulled out at once, before they turn bitter. Fish sauce seasons the broth in portions at the end. Raw beef sliced thin is laid over the noodles and cooked right in the bowl by the boiling broth. At the table, bean sprouts, lime, and basil sit on the side so each person can tune the bowl's freshness and acidity.

Prep 30min Cook 480min 4 servings

Noodles Medium

Hanoi-Style Pho Bo (Vietnamese Northern Clear Beef Noodle Soup)

With dry-pan charred onion and ginger as its only aromatics and no star anise or cinnamon, this northern-style broth tastes cleaner and lighter than spice-heavy pho. Brisket simmered for 40 minutes makes the stock instead of long-boiled bones, and the same beef, sliced thin across the grain, becomes the topping. With so few ingredients, careful skimming of fat and foam shows directly in the bowl, and cilantro and lime add the final lift.

Prep 25min Cook 55min 4 servings

Noodles Medium

Hanoi-Style Chicken Pho (Pho Ga)

Chicken thighs simmered gently for 40 minutes make both the broth and the topping: once they pull apart easily, the meat is shredded along the grain and laid over the noodles. A hard bubble would cloud the stock, so the heat stays low throughout, and fish sauce is added only at the very end to keep its aroma. Onion and ginger charred dark on the outside give the stock a sweet, toasty depth. In the Hanoi manner, scallions and bean sprouts top the bowl, and in Hanoi pho ga is a common breakfast. Lime is squeezed in only at the table to keep its scent bright.

Prep 20min Cook 55min 4 servings