vietnamese food

Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha

Traditional Vietnamese Beef Pho Recipe by Tasty

beef leg bones, shin, knuckle and marrow bones

oz ginger, 2 large hands, halved lengthwise

garlic,

kg medium yellow onion, halved lengthwise

cinnamon

black peppercorn

star anise

lb beef brisket

kosher salt

fish sauce,

sirloin steak

lb flat rice noodle,

mung bean sprouts

red onion, very thinly sliced lengthwise

jalapeño, sliced into thin rounds

basil

lime,

hoisin sauce

siracha

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Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.

Set a rack in the upper third of the oven and preheat the broiler.

Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.

Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.

Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.

Season the brisket liberally with salt and add it to the stockpot.

Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.

Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.

Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.

Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.

Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.

Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.

https://vid.tasty.co/output/91445/landscape_480/1524780649

Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!

Easy Vietnamese Fried Spring Rolls

10-15 rice paper sheets

g pork (minced)

g shrimp (minced)

shallots (chopped)

mushrooms (shredded (we used wood ear mushroom))

carrot (shredded)

vermicelli rice noodles

salt

Soybean oil (for frying)

kaffir lime juice (or sub with lime or lemon juice)

tbsp fish sauce

tbsp sugar

water

garlic (finely chopped)

birds eye chilli (finely chopped (optional))

Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.

Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.

Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.

Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.

Repeat for remaining spring rolls.

Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.

Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.

Serve immediately.

Recipe video above. Everything you know and love about Vietnamese food - fresh, healthy and full of flavour! Bun Cha in Vietnam is served slightly differently (read in post), but here I've made noodle bowls which are more familiar to those outside of Vietnam. See Notes for what this tastes like!

Bun Cha - Vietnamese Meatballs

tbsp fish sauce ((Note 2))

tsp white sugar

green onions / scallions

garlic (, minced)

white pepper and salt

lemongrass paste

tbsp white sugar

tbsp rice wine vinegar

lime juice

(85 ml) water

birds eye chilli (, seeded and finely chopped (Note 3))

garlic (, finely chopped)

g / 3.5 oz vermicelli noodles (, dried)

beansprouts

lettuce leaves

Julienned carrot and white radish ((daikon),

coriander/cilantro sprigs (, mint)

red chilli (, lime wedges (optional))

Sauce: Mix ingredients. Set aside 10 minutes+.

Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.

Mix all ingredients except oil until combined.

Shape into 6 mini hamburger patties with your hands.

Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

Meatballs:

Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.

Place meatballs on top, top with coriander and mint.

Spoon over a generous amount of Sauce (it's supposed to be like a soup broth), eat and be happy!

Assemble Bowls:

This Vietnamese Grilled Pork Chops recipe is so juicy and simple! Make it as an easy weeknight meal, for a family gathering or a romantic dinner.

Vietnamese Grilled Pork Chops (Sườn Nướng)

kg pork chops

purple shallots, finely chopped

lemongrass,

tsp five spice powder

brown sugar

salt,

oyster sauce

tsp fish sauce

tsp light soy sauce

chicken bouillon powder

tsp cooking oil

tsp pepper

tsp oyster sauce

tsp honey

Mix together the marinade ingredients and smear it over the pork chops. Marinate for a minimum of 20 minutes.

Preheat the oven to 200°C (390°F) and place the pork chops on a grill rack with the drip tray underneath. Tip: if the pork chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.

Oven the pork chops for 5 minutes on either side.

Brush the glaze over the cooking pork chops and grill for 2 minutes before repeating on the other side.

Let it turn golden brown then serve with rice or have as is!

Vietnamese Beef Lettuce Wraps with Rice Noodles and Cucumber Relish are a fun, festive and healthful summertime dinner for two.

Vietnamese Beef Lettuce Wraps with Rice Noodles and Cucumber Relish

DIPPING SAUCE

soy sauce

lime zest

fish sauce

sugar

ginger

FILLING

canola oil

onion,

beef

broth

rice vinegar

brown sugar, packed

chili garlic sauce,

black pepper,

CUCUMBER RELISH

English (hothouse) cucumber, peeled, seeded and chopped

scallions,

cilantro

sugar (or

salt and black pepper,

LETTUCE AND TOPPINGS

Boston lettuce

basil,

carrots

rice noodles,

peanuts,

lime wedges

DIPPING SAUCE: Combine all sauce ingredients in a...

DIPPING SAUCE:  Combine all sauce ingredients in a small bowl. Divide into small bowls for each diner.

FILLING: Heat oil in a large skillet over...

FILLING: Heat oil in a large skillet over medium heat. Cook onion and ginger 4-5 minutes or until softened

Add garlic and beef. Cook 4-5 minutes or...

Add garlic and beef. Cook 4-5 minutes or until beef is browned and no longer pink, crumbling the beef into small pieces as you go. Drain well.

Stir in remaining filling ingredients. Bring to a...

Stir in remaining filling ingredients. Bring to a boil, reduce heat and simmer 10-15 minutes stirring occasionally or until almost evaporated.

CUCUMBER RELISH: Combine all ingredients in a bowl.

TO ASSEMBLE LETTUCE AND TOPPING: Spoon meat mixture...

TO ASSEMBLE LETTUCE AND TOPPING: Spoon meat mixture onto lettuce leaves, top with basil, carrots, rice noodles, peanuts and lime wedges as desired. Roll up and serve with dipping sauce.

This Vietnamese Sticky Rice recipe is pure comfort food. Topped with Chinese sausages, egg strips, pork floss and scallion oil, it&#039;s so delicious that you&#039;ll want to pack it in lunchboxes AND serve it at parties!

Vietnamese Sticky Rice (Xôi Mặn)

rice

water ((for soaking))

water ((for boiling))

eggs

cooking oil

Chinese sausages, thinly sliced

pork floss ((we get it from the local Asian grocery))

Vietnamese ham (chả lụa),

eggs (we buy them

shrimps, rehydrated

onions

fried garlic

peanuts

red shallots, finely sliced

sugar,

tbsp light soy sauce

tbsp cooking oil

spring onion, finely chopped

tsp salt

Wash, rinse then soak the rice in hot water for 1 hour.

Drain the water from the rice and let it drip dry in a colander as you set up the steamer.

Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to stop the grains from clumping or a  banana leaf for extra flavour.

Cooking The Sticky Rice

Lightly grease the pan with some oil and pour a thin layer of egg mix in to cook on a low heat. When cooked, fold each side into the centre to make three parts. This will help with slicing the omelette into thin strips.

Boil or pan fry the chicken until cooked then drain and shred it.

Add the oil to a pan on a medium heat and fry the red shallots, rehydrated shrimps, Chinese sausages, shredded chicken and Vietnamese ham for 1 minute.

Pour in the sugar, chicken bouillon powder and soy sauce to season the toppings then stir for 2 minutes.

Preparing The Toppings

Put the spring onion and salt in a heat-proof dish then heat up the cooking oil to smoking point. 

Pour the hot oil over the spring onion and mix well.

Making The Spring Onion Oil

Lay a rice bed underneath the assorted toppings OR mix all the toppings  together with the sticky rice.

Serve immediately with a dash of pepper!

Assembling The Sticky Rice

This Vietnamese fresh flat pho rice noodles recipe makes fresh noodle sheets (bánh phở) for Hanoi Style fresh Vietnamese rice noodle rolls called pho cuon (phở cuốn Hà Nội), which can also be cut into strips to make pho noodles for the classic Vietnamese soup, pho (phở). We have adapted a recipe we learned to make at Red Bridge Cooking School, Hoi An.

Vietnamese Fresh Rice Noodle Recipe – How to Make Rice Noodles for Pho and Pho Cuon

rice rice

vegetable oil

To prepare the batter for the fresh flat pho rice noodle sheets, first soak the 4 cups of white rice in a large plastic bowl of water overnight.

The next day, drain the water from the rice then thoroughly wash the rice in water. Do this at least three times, properly draining the water each time until the water is clear. Ensure the water is completely drained from the rice.

Put 1 cup of white rice, 2 cups of water, and a pinch of salt in a blender and blend for 10-15 minutes.

Remove the mixture from the blender and put it in a bowl and leave to rest for one hour.

Repeat with the remaining rice, 1 cup of rice to 2 cups of water at a time. Leave each mixture to rest for an hour.

Spread a little vegetable oil onto a flat tray or plate in preparation for the steamed rice noodle sheets.

To make the flat rice noodle sheets, cover a pot of boiling water with a thin piece of cotton, pulled tautly over the pot and secured with string.

Top 13 vietnamese food recipes from across the web

The most viewed vietnamese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional Vietnamese Beef Pho Rec...

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Top 13 vietnamese food recipes from across the web

The most viewed vietnamese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Vietnamese Beef Pho Rec...

Easy Vietnamese Fried Spring Rolls

Bun Cha - Vietnamese Meatballs

Vietnamese Grilled Pork Chops (Sườn...

Vietnamese Beef Lettuce Wraps with ...

Vietnamese Sticky Rice (Xôi Mặn)

Vietnamese Fresh Rice Noodle Recipe...

Bun Cha (Vietnamese noodles with po...

Vietnamese Pork Mince

Ga Kho Gung (Vietnamese Caramelized...

Red Vietnamese Fried Rice

Authentic Vietnamese Peanut Sauce R...

Gà Kho (Vietnamese Caramelized Chic...

The most viewed vietnamese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine