Free Asian Recipes from Vietnam for Cooking Vietnamese Food

Vietnam Cuisine:
When I close my eyes and think about Vietnam, I think about fresh salad, the smell of lemongrass, the tartness of lime and the wonderful exotic flavor of fish sauce. Vietnamese cooking to me represent freshness and lightness (not unlike the Japanese cuisine) that is so unique and heartfelt. Through my friendship with Phuong, I've learnt that Vietnamese cooking doesn't have to be complex so long as you have all the ingredients at hand.

From what I can gather from Phuong who have lived in North America for many years, she tells me that it is not surprising to find Vietnamese family gathering together and having a simple meal or rice and/or noodles at any time of the day. Rice is usually eaten together with many varities of dishes. The typical rice that Vietnam is famous for is Jasmine Rice. You can buy this type of rice from any Asian grocery store. They are a little bit pricier than normal rice but the fragrant of the rice and flavor is totally worth it.

The Red River Delta in the North and the Mekong Delta in the south are examples of two regions that produce the most rice. Currently Vietnam is the third largest exporter of rice in the world which goes to show you how important rice is to the economy. Almost 60% of land in Vietnam is given over to rice production leaving very little land for pasture and cattle farming. Therefore it is no surprise that beef is considered a luxury item. One of the most famous series of beef is the Bo Bay Mon or Beef Done in Seven Ways and as the name indicates, beef is cooked in seven ways.

Rice is not only confimed to its simple steaming but go beyond. For example, rice is also used in the production of wine adn vinegar. It is also converted into flour and used to make rice noodles, flat rice paper sheets for wrapping goi cuon (spring rolls), glutinious rice is also being cooked overnight then wrapped into attractive banana parcels tranforming into xoi or banh tay eaten during special occasions.

Vietnamese people also adore their salads. Not only are they great and refreshing but they are also great for anyone who wish to go on a diet. You can eat as much green Vietnamese salad as you like and not feel guilty about it. Examples of Vietnamese salads that you might want to try include fresh shrimp salad, chicken salad and goi chay or vegetarian salad. You can also experience salad in a roll. The Vietnamese people have probably invented the first ever salad-on-the-go where you can roll the salad into a tight roll then dipped in fish sauce or peanut sauce. There are two versions in this website, one that is not deep-fried ( Vietnamese Salad Roll) and one that is deep-fried ( Cha Gio).

Another great invention that I wanted to talk about is the Vietnamese pho or noodles soup. The typical pho soup broth is usually made from good beef stock followed by rice stick noodles and pieces of extremely thin sliced beef (usually raw) added to it. When the hot broth is poured over the noodles and beef, the beef gets cooked instantly. Every pho shop in Vietnam has a huge palte of raw herbs set on each table with an arragy of dishs from grilled to marinated beef to cha dum (pate). I love pho mixed with sweet onions, cilantro, mung bean sprouts and a decent squeeze of lemon wedge. Make a big batch of pho broth then deep freeze them in batches so you can take them out whenever you feel like it. If you're interested in making pho then try your hand at making beef noodles soup or chicken noodle soup.

I hope that you will take any of the following Vietnamese recipe (my gratitute to Phuong and all great-grandmother and her aunties) whose guidance made this Vietnamese page a reality. I hope that she will continue to write down her recipes (and share them!) for many more years to come. And I hope that you will experiment and try these recipes. Remember, they are mere guidelines so feel free to experiment and adjust to your palate.

Vietnamese Recipes

Index of New Vietnamese Recipes:

• Green Papaya Salad ^NEW
• Coconut Caramel Flan ^NEW
• Barbecued Five Spice Pork ^NEW
• Iced Coffee ^NEW
• Vietnamese Sandwiches ^NEW
  
  Chicken, Duck, Quail & Poultry Recipes:
  
• Chicken in Lemon grass & Chilli (Ga Xao Xa Ot) ^popular
• Chicken Salad with Herbs (Nom Ga Xe)
• Honey Roasted Chicken (Ca Quay Mat Ong)
• Stuffed Chickenwings ^popular
• Vietnamese Chicken Salad
  
  Pork, Mutton, Beef, Veal and Lamb Recipes
  
• Cha Gio (Vietnamese spring rolls)
• Oc Nhoi Thit (Snails Stuffed with Minced Pork)
• Beef Roll (Banh Uot Thit Nuong)
• Spicy Beef Stew (Bo Kho)
• Spicy Caramel Pork
• Pork Roll (Bi Cuon)
• Vietnamese Braised Pork
• Vietnamese 5 Spice Chicken
• Vietnamese Spring Roll (Version II) ^popular
  
  Seafood Recipes
  
• Asparagus and crab meat soup
• Canh Chua Dau Ca (Sour fish head soup)
• Cua Rang Muoi (Crab Fried with Salt)
• Fish Fillets with Dill and Tomato (Ca Nau Ngot)
• Fresh Shrimp Salad
• Hot and Sour Soup
• Sugarcane Shrimp (Tom Bao Mia) ^popular
• Vietnamese Shrimp Cakes ^popular
  
  Vegetarian Recipes
  
• Ca Phao Kho (Braised Eggplant)
• Canh Bi Dao (Winter Melon Soup)
• Goi Chay (Vegetable Salad)
  
  Noodles, Rice & Bread Recipes
  
• Banh Pho Bo (Beef noodle soup) ^popular
• Com Huong Giang (Hue rice)
• Northern Vietnamese Beef Noodle Soup
• Pho Ga (Hanoi Chicken & Rice Noodle Soup)
• Shredded Chicken Rice Porridge (Chao Ga)
• Tomato Rice (Com Sot Ca Chua )
• Vietnamese Chicken Noodle Soup
  
  Eggs Recipes
  
• Trung Trang (Egg Pancakes)
• Canh Trung Ca Trua (Tomato and Egg Drop Soup)
  
  Dessert & Sweets Recipes
  
• Banana Cake (Banh Chuoi Nuong)
• Banana cooked in coconut-sugar syrup ^popular
• Lemongrass Tea (Che Sa)
• Sweet Ginger Rice (Che Con Ong)

Annatto Seeds (Hot Dieu Do)
Dark reddish brown seed of the 'lipstick plant'. Seeds are commonly used as a 'coloring' agent. You would usually fry the seeds in oil (making it a pale orange color), strain then discard the oil. Can be found in Mexican, Latin or Caribbean food market.

Arrowroot (Bot Dao)
Arrowroot flour is used extensively in Vietnam for thickening sauces because it is cheaper than cornflour. Unlike cornflour, this agent will thin after boiling.

Bamboo Shoots (Nang)
Comes in a variety: fresh, vinegeared or dried (the most delicious). Eaten frequently in Vietnam. Fresh shoots have a savory sweetness and crunchiness - should be peeled and boiled within 30 mins after use. Dried shoots should be soaked then boiled. Canned bamboo shoots are also readily available.

Banana Flower (Hoa Chuoi) and Leaf (La Chuoi)
Inner petals of the flowers can be cooked or eaten raw. The leaf is usually used for wrapping food parcels. Using banana flower is not necessary but makes for a great presentation. Use foil or baking wax paper instead.

Bean Curd Skin (Tau Hu Ky)
It is the skin that is formed on top of soybean milk when it is brought to a simmer then skimmed off and dried into thin sheets to be later reconstituted in water. It is then deep fried, simmered and sauteed. You can get bean curd skin fresh, frozen or dry. All forms are high in protein and is often used as a subsitute to meat.

Bean Sauce (Thuong)
Fermented soy beans with water, salt and roasted rice powder. Look for Vietnamese or Thai brand as the Chinese ones are more sweet.

Bean Sprouts (Gia)
Fresh mung bean sprouts taste strong with age so buy them fresh and rinse quickly before use. Can be blanched in hot water. Remove beans and tail-end for less bitter taste.

Bitter Melon (Kho Qua)
This rather interesting plant is a type of hard gourd that is favored for its healthful benefits. Looks like a fat, knobby green cucumber. Has a strong bitter flavor and is often pickled in Vietnam. Before cooking, remove the seeds and inner membrane and outer shell.

Cardamon (Thao Qua)
Large oval pods, comes in brown or black seeds. Use whole to flavor soups like pho. Crush lightly to expose the sticky black seeds, add both pods and seeds to soups and marinades. Remove pod when grinding with other spices. Not to be confused with Chinese cardamon pods used in Indian cooking.

Cellophane Noodles (Mien)
Also known as thread vermicelli or glass noodles, these thin noodles are commonly made from mung bean starch or root starch. They are extremely tough.

Chilli (Ot)
Fresh and pickled chillies are served at table to season dishes individually. Long, mild chillies are most common, medium sized ones flavor dishes with more heat (used in southern and central regions) and thiny chillies (chi thien) is the hottest. Ground chilli powder is popular in the south.

Chilli Sauce (Thuong Ot)
Are slightly thick, bright orange in color, usually made from crushed chillies, vinegar, garlic and sugar.

Cinnamon
Cinnamon and cassia bark are very similar, can be used interchanged. It is available ground as a powder or in tightly rolled dry sticks and/or barks.

Cilantro or coriander Ngo (cilantro), ngo gai (culantro), rau ram (Vietnamese coriander)
Strong, intense flavor, coriander is used in many recipes as well as garnish. You can grow them in pots by removing the seeds and growing them in a well ventilated area. Herbs do not store well in fridge and should be used within a couple days of purchasing. Store in airtight bag, making sure no moisture is trap inside. Also available in powder form.

Coconut (Dua)
Young coconuts (dua non) have a green husk and can be bought frozen from most Asian stores. Older coconuts (dua gia) have a hard brown shell and is most common at Western supermarkets. Grate firm flesh to extract milk and cream or dried dessicated. Cans are also available.

Curry Powder (Vietnamese Version)
Curry powder usually have more turmeric. Any mild Indian or Southeast Asian curry powder can be subsituted although some Vietnamese version contain less anise and cumin.

Dried Seaweed (Rau Chau)
Comes in various colors of gray to tan, extremely thin. Not to be confused with Japanese seaweed (wakame) which is much thicker. Soak before using then rinse well.

Dried Shrimp (Tom Kho)
Small dried shrimp make a quick base for soup. Soak briefly in warm water then drained before use. Good for stir-fries to soups. After opening, you can keep whatever that is leftover in a sealed package and store in the freezer. Take out as needed.

Fish Sauce (Nuoc Mam)
A must have in any Vietnamese and Thai kitchen, is made from fermented extract of salted small fish or sprats, naturally brewed. Used in kitchen and as a condiment. Salty and strong flavor, use sparingly.

Lemon Balm (Rau Kinh Gioi)
Vietnamese lemon balm is stronger than Western lemon balm, tasting both of mint and citrus. Subsitute with peppermint.

Lotus Leaves (La Sen)
Large, voluptuous leaves from lotus plant. Commonly used to warp food imparting a slighty nutty flavor. Can be bought dried or fresh.

Lotus Seeds (Hat Sen)
These seeds are used in both fresh and dried forms. The oval seeds have a delicate nutty flavor. Dried seeds are usually candied and used in desserts and pastry fillings. The seeds resemble chickpeas and are commonly added to soups and stews. Can be purchased canned or in bulk from most Asian food shops.

Rice, Long Grain (Gao Te)
Principal rice used in Vietnamese cooking is Jasmine Rice (Gau Tam Thom) and Glutinous Rice (Gao Nep). It is the mainstay of Vietnamese diet.

Rice Starch (Bot Gao)
Often labelled as 'rice flour', made from glutinous and standard white rice. Has a silky feel.

Rice Noodles (Mi Gao)
Comes in may different shapes and forms. Available dried. Banh Cuon is fresh sheets made from a batter steamed direcetly onto a cloth, Banh Hoi is angel-hair rice noodles sold dried in skeins into square cakes, Banh Pho is preferred in pho and available in fresh or dried and Hu Tieu is made from rice strach and blended with tapioca starch, is also known as 'rice sticks'.

Rice Paper Sheets (Banh Da)
Very thin and brittle sheets made from ground rice amylose and sometimes tapioca starch. Can be eaten raw or fried but soak before use.

Shallots (Hanh Kho)
Also known as French Shallots and resemble tiny clustered onions, may be pink or purple.

Shisho Leaves or Perilla (Rau Tia To)
Available in both green and red varities. Perilla is common in Japanese cuisine. Related to basil and mint.

Shrimp Sauce (Man Tom)
Northern Vietnam's version is thicker than the Southern version. Both are extremely punguent. You may use Chinese shrimp sauce or Western anchovy paste for subsitute.

Star Anise (Hoi)
An eight-pointed pod with aniseed flavor. When ground is a major component of a five-spice powder. Can be used whole. Has a kind of licorish flavor and is most often used in soups. Store in a air-tight container in a cool, dry place.

Star Fruit or Carambola (Khe)
A star-shaped fruit, eaten unripe or fully riped. Two kinds, yellow and green (which is more sour). Delicious and juicy, the star fruit can be a great addition to any exotic fruit salad. Delicious with gripped or fried food.

Sugarcane (Mia)
Stalk of sugarcane plant is rich in sweet nectar. Canned sugar pieces are available at any Asian superstores. You can extract fresh sugar liquid from the stalks by using a special crushing machine on the streets of Vietnam which is a popular drink on a hot day. The peeled stalks are also used as skewers in cooking.

Tamarind (Me)
Is a large, brown pod with several seeds that is rich in vitamins. Tamarind has a tangy, acidic taste and is probably one of the most sour flavoring agent that is known in the world. It can be bought fresh, dried or in pulp form. Most common in bulky compressed blocks (seeds removed). Paste is used in hot and sour soups and fresh crab dishes.

Tapioca Starch (Bot Nang)
The starch is from the cassava root (Khoai Mi) and is usually used as a thickening agent, sometimes when making fresh rice papers. Combined it with rice flour, it adds a nice translucent sheen and 'chewy texture' to pastries. You can usually buy it from any Asian grocery store.

Taro Stem (Bac Ha)
Sometimes known as Vietnamese rhubarb or elephant ear, it has a bland taste but the crunch is delicious. Known in Japan as zuiki and differs from the European version of rhubarb. Peel before use. Caution: some varieties are poisionious so purchase only from knowledgable Asian grocers.

Turmeric (Nghe)
Fresh turmeric grows underground, can be grated then soaked. Soaking water and pulp are then used. You should wear gloves when dealing with fresh turmeric as it will stain easily. Also available as ground dried tumeric. Sold for medicinal purposes.

Vietnamese Mint Hung (mint), hung cay (spicy mint)
Common names are Mexican coriander, thorny coriander, culantro, saw-leaf herb, saw-tooth herb, recao, Tabasco parsley. Usually used as part of a hot soup. You would tear the leaves off and tossed them into the soup just before eating.

Vietnamese Basil (Rau Hung Que)
More fiery tasting than the Western version. Sweet Thai Basil is used extensively in Vietnamese and Thai cooking. Usually serve with bean sprouts and lime on the side of a hot steaming pho or used in salads or wraps.

Water Spinach (Rau Muong)
Also known as morning glory or water convolvulus. Water spinach has an arrow-head shape like leaf with long, hollow stems. Usually grown in swamps. Both leaves and a portion of the stems are used. Available fresh.

Wheat or Egg Noodles (Mi)
Thin to medium-wide egg or/and wheat noodles. Can be bought fresh and dried. Unlike rice noodles, they are not presoaked but are boiled till tender and drained before use.