Authentic Vietnamese recipes from the Motherland
Vietnamese Braised & Caramelized Catfish (Ca Kho)
Braised and caramelized catfish (ca kho) is a common side dish in a Vietnamese home-cooked meal. It’s often eaten with steamed white rice and plenty of vegetables such as fresh cucumbers, lettuce and boiled water spinach/morning glory. For a complete Vietnamese family meal, this side dish is served with its sister soup dish, Vietnamese Sour Catfish Soup or Canh Chua.
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Vietnamese Mustard Green Soup (Canh Cai Be Xanh)
A traditional Vietnamese family meal usually comes with a vegetable soup dish. Not only is it a healthy side dish, but having soup to slurp helps with the digestion of the food in a multi-course meal. One of the simplest traditional Vietnamese soups is mustard green soup or Canh Cai Be Xanh.
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Vietnamese Sweet & Sour Pork Spare Ribs Stir Fry (Suon Xao Chua Ngot)
Vietnamese Sweet and Sour Pork Ribs Stir Fry (Suon Xao Chua Ngot) is deep-fried pork spare ribs simmered in a savory sweet and sour tomato sauce with bell peppers, onions and pineapples. This delicious side dish pair beautifully with steamed rice for a simple yet satisfying meal. They are also great for packed work lunches!
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Vietnamese Pyramid Dumplings (Banh Gio) - Really should have added more filling here…
Vietnamese Pyramid Dumpling (Banh Gio) is very common breakfast in Northern Vietnam. Banh Gio directly translates to “pork cake” which unfortunately doesn’t sound too appetizing but don’t let the name fool you. It is a tasty pyramid-shaped rice dumpling filled with ground pork, onions, minced Woodear mushroom and sometimes quail eggs for a heartier version. Everything is wrapped together in a banana leaf then steamed.
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Clean and Clear Vietnamese Homemade Pork Stock/Broth (Nuoc Leo Suon Heo)
In Vietnamese cooking, we always clean bones first before making stock. Either rubbing them down with salt and giving them a good rinse with water, or parboiling the bones with salted water, cleaning the bones will get rid of all the impurities to keep the stock clear. In other words, boiling the bones first will remove all the gunk and make the stock pretty. In Vietnamese cooking, a highly prized stock is a clear stock.
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