Top 10 Vietnamese Recipes. Searching for Vietnamese recipes to make a family feast? All the greatest Vietnamese dishes are right here, from the popular street food banh mi to the nutrient-dense spring rolls!
Vietnamese cuisine is rich in herbs, vegetables, and fruits, creating it one of the healthiest cuisines on the planet.
Savory spices complement refreshing flavors to create dishes with vibrant colors, complex tastes and inviting aromas.
Certainly, ordering Vietnamese takeout is the most convenient way to sample the country’s traditional cuisine. However, if you desire the BEST experience, go homemade.
Top 10 Vietnamese Recipes: Vietnamese chicken curry
- 40g fresh ginger, roughly chopped
2 lemongrass sticks, finely chopped
- 4 garlic cloves
- 2 tablespoons vegetable oil
- 2 shallots, roughly diced
- 500-600g chicken thigh fillets, skin on, cut into bite-sized pieces
- 3 tsp Vietnamese curry powder or mild curry powder
- coconut milk 400ml
- 1 cube chicken stock
- 400g potatoes, cubed to 2cm
- Cut 600g Delicata squash into 4cm chunks
- 50g sliced mangetout or garden peas (optional)
- 12 tablespoons fish sauce
- 1 tablespoon of caster sugar as well as maple syrup
- 1-pound baguette (optional)
- Thai basil and coriander leaves, 15g
- 2 thinly sliced spring onions
- 2 red peppers (optional)
- ½ lime
STEP 1: Using a small food processor as well as pestle and mortar, combine the ginger, lemongrass, and garlic with a bit of water to make a smooth paste.
STEP 2: Heat the oil in a large pan as well as a shallow casserole over medium-high heat for 5 minutes, or until the shallots are golden. Cook for a few minutes on each side till the chicken is browned. Stir in the garlic mixture to combine.
STEP 3: Stir in the curry powder to thoroughly coat the chicken. Bring the coconut milk, 100ml of water, and stock cube to a gentle boil before adding the potatoes as well as squash. To combine, stir everything together.
STEP 4: Reduce the heat to low, cover, and cook for 15-20 minutes, or till the potatoes are soft. Mix in the mangetout as well as peas. Cook for another 8-10 minutes after adding the fish sauce, sugar, and a generous pinch of black pepper to the curry.
STEP 5: Sprinkle with the Thai basil, spring onions, and red pepper flakes, if using. Squeeze some lime juice over the top, and serve with a fresh, crusty baguette on the side, if desired.
Top 10 Vietnamese Recipes: Bánh xèo tôm Vietnamese pancakes
- 100 grams of rice flour (non-glutinous)
- 1 heaping teaspoon of ground turmeric
- 200 mL of coconut milk
- 12 teaspoon sea salt flakes 1 spring onion, sliced thinly
- a smidgeon of caster sugar
- FILLING frying oil with vegetable as well as coconut oil
- 2 thinly sliced round shallots 200g shelled king prawns, de-veined but also halved
- 100 grams of bean sprouts
- 50g minced garlic, chives, or coriander (optional)
- TO SERVE, a large handful of lettuce leaves
a few handfuls of Asian herbs, 3 spring onions, cut into short lengths (such as garden mint, Thai sweet basil, perilla, coriander, and cockscomb)
N.C. M. DIPPING SAUCE
- 2 finely chopped bird’s-eye chilies
- 2 garlic cloves, finely chopped
- 3 tablespoons caster sugar
- 3 tablespoons white wine vinegar
- 4 tablespoons fish sauce
STEP 1: In a mixing bowl, combine the flour, coconut milk, turmeric, spring onion, salt, sugar, and 200ml of water until smooth as well as free of lumps. The consistency should be similar to that of single cream.
STEP 2: To make the filling, in a 20cm lidded nonstick frying pan over medium-high heat, heat 1 tsp oil and fry a few shallot slices until golden. Season the prawns with pepper and salt before adding them to the pan and stirring for 1 minute.
STEP 3: Pour in a thin layer of batter with a shallow ladle, swirling the pan to cover across the edges. Cover the pan with a lid and add a handful of the green beans and garlic chives. Allow for 2 minutes of cooking time with the lid on.
STEP 4: Remove the lid and cook for 1 minute more, or until the crêpe is crisp as well as golden. Fold the crêpe in half and serve immediately or set aside. Repeat with the remaining shallots, batter, and other ingredients to create the remaining crêpes.
STEP 5: To make the dipping sauce, combine all of the ingredients in a mixing bowl with 80ml of water. Serve with the lettuce, spring onions, and herbs alongside the crêpes.
Top 10 Vietnamese Recipes: Vietnamese dumpling noodle bowl
- 100g vermicelli rice noodles (2 nests)
- 12 cucumber oil for frying 1 carrot
- 8 Itsu fusion vegetable gyoza
- mint but also coriander leaves 50g
NUOC CHAM DRESSING
- 20g salted peanuts
- 1 crushed garlic clove
- 1 thinly sliced bird’s eye chili
- 1 lime, juice, and pulp
- 1 tablespoon caster sugar
- 4 tablespoons fish sauce
STEP 1: Begin by steeping the noodles in just-boiled water for 10 minutes to soften. Cut the carrot as well as the cucumber into matchsticks next.
STEP 2: To make the dressing, whisk together all of the ingredients with 5 tablespoons of water and place aside. In a pan, heat the oil and brown the gyoza all over. Cover and steam for 4-5 minutes, or until cooked through, next remove the lid and cook for an additional minute on each side for extra crispiness.
STEP 3: Drain the noodles and divide them among serving bowls, followed by the carrot, cucumber, herbs, and crispy dumplings. Sprinkle with the chopped peanuts and drizzle with the dressing.
Top 10 Vietnamese Recipes: Beef and green papaya salad
- Beef fillet steaks
- 1 tbsp. juiced soy sauce
- 1 tablespoon of golden caster sugar
- 1 clove garlic
- 1 green papaya, shredded carrots, roasted peanuts, shredded
- 1 bunch of Vietnamese mint as well as English mint, chopped
To make the dressing
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 Thai red chilies
- 1 clove garlic
- 1 lime, squeezed
STEP 1 Marinate the beef for 30 minutes in the soy sauce, sugar, and garlic. For 15 minutes, soak the papaya as well as the carrots in ice water. Combine the dressing ingredients with 6 tablespoons of water.
STEP 2 Preheat a griddle or frying pan over high heat. Cook the beef for 1-2 minutes on each side. Rest for 5 minutes before slicing thinly.
STEP 3 Drain the papaya and carrots and mix them in the dressing. Toss in the nuts, beef, and mint, and serve.