Posts tagged Vietnamese home cooking dishes
Vietnamese Ginger Fish Sauce (Nuoc Mam Gung)

Vietnamese ginger fish sauce (Nuoc Mam Gung) is made from mixing together fish sauce, sugar, lemon/lime juice, garlic and ginger. It’s sweet, sour and spicy with a nice zing from freshly grated ginger, making it the perfect dipping sauce for poached chicken, duck and grilled seafood.

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Vietnamese Egg Rolls (Cha Gio)

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep fried. It can be eaten as a main dish with a sweet and spicy dipping sauce (Nuoc Mam Cham) or as a component to a main dish like Vietnamese Grilled Pork with Vermicelli Noodles (Bun Thit Nuong). Vietnamese egg rolls filling may also include ground shrimp, chopped jicama, shredded carrot and cabbage. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.

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Vietnamese Steamed Pork Buns with Dough from Scratch (Banh Bao)

Banh Bao (“wrapping cake”) is a fluffy Vietnamese steamed bun with a savory filling. The most common filling is ground pork, onions, mushroom, Chinese sausage and a hard-boiled egg. Other varieties include vegetables such as peas, carrots and jicama.

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Vietnamese Combination Dry Egg Noodle Recipe (Mi Kho Thap Cam)

Vietnamese Combination Dry Egg Noodles, or Mi Kho Thap Cam, is similar to the more well known Hu Tieu Kho but except instead of Hu Tieu noodles, a chewy and clear noodle made from tapioca flour, it is made with Mi noodles, a noodle made from eggs and wheat flour. The toppings are the same as in Hu Tieu Kho, which is pretty much a smorgasbord of proteins. It is served dry. However, it comes with a small bowl of Hu Tieu broth on the side for slurping. The dish also comes with a soy sauce dressing that you pour over the noodles. You mix everything together, thoroughly incorporating the bean sprouts and Chinese chives on the bottom of the noodles.

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