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.Read More
Authentic Vietnamese recipes from the Motherland
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!Read More
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.Read More
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.Read More
Bun Thang is an elegant chicken noodle soup of Hanoi in Northern Vietnam. It is a noodle soup that is particular in all the toppings being cut the same beautiful thin strands. It consists of rice vermicelli noodles in a chicken and sometimes pork broth, salted dried shrimp floss, and delicate thin strands of shredded chicken, Vietnamese ham (Cha Lua/Gio Lua), scrambled eggs and shiitake mushrooms.
The bowl is beautifully garnished with green onions, Vietnamese coriander (Rau Ram), fried shallots, a few slices of red chili peppers, a wedge of lemon and a dollop of fermented shrimp paste on the side for those who like to enhance the flavor of the broth a bit more on their own.Read More