vietnamese recipes

Beef pho is one of the most beloved dishes in Vietnam but its famous spice-laced stock can take up to 12 hours to make. By using a multicooker, we cut the time down to just over 3 hours (and much of that time is hands-off) without sacrificing any flavor. Don't be nervous about serving the pho with raw sirloin -- the hot, steamy stock cooks the beef just enough so that it is meltingly tender.

Instant Pot Beef Pho

beef

brisket

salt and black pepper

ginger

black peppercorns

cinnamon

star anise pods

onions,

garlic,

sirloin beef

fish sauce,

sugar

rice

mung bean sprouts

onion,

jalapeño,

lime,

Hoisin sauce,

Sriracha,

Food Network Kitchen’s Instant Pot Beef Pho.

For the pho: Add the beef bones to a 6-quart Instant Pot®, then nestle the brisket on top of the bones. Stir 1 tablespoon salt into 10 cups water, then pour over the meat. Set to high saute, cover with the lid and cook for 30 minutes (see Cook's Note).

Transfer the brisket to a plate, then use 2 kitchen towels to carefully remove the pot and drain the bones into a large colander. Gently rinse the bones with water to remove any scum, then set aside. Carefully wash out the pot and dry well. 

Turn the pot to high saute and allow to heat up for 5 minutes. Add the ginger cut-side down, then surround the ginger with the black peppercorns, cinnamon sticks and star anise. Cook for 5 minutes without moving the ginger or spices. Use tongs to remove the ginger to a medium bowl and a slotted spoon to remove the spices to the bowl. Add the yellow onions cut-side down, then surround the onions with the garlic cloves. Cook for 10 minutes without moving the onions or garlic. Turn off the pot, then add the bones and reserved ginger and spices. Sprinkle the brisket liberally on all sides with salt, then nestle on top of the bones and vegetables. Pour in 8 cups water.

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (it will take about 30 minutes for the pot to come to pressure). Meanwhile, put the sirloin in the freezer so that it partially freezes and will be easier to slice. 

After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid. 

Transfer the brisket to a cutting board and allow to cool slightly. Set a large colander over a large stockpot, then use a slotted spoon to transfer most of the bones and vegetables to the colander. Use 2 kitchen towels to carefully remove the pot and pour the stock into the colander. Use the slotted spoon to press down on the bones and vegetables to extract as much flavor as possible, then discard. 

Clean out the pot if needed, then return it and pour the stock back in. Skim the fat from the stock, if desired. Add enough water so that the stock comes halfway up the pot. Stir in the fish sauce and sugar, then turn to high saute and allow the stock to come to a boil. Once the stock is at a boil, taste it for seasoning and add more fish sauce if needed. 

Meanwhile, thinly slice the brisket against the grain. Slice the sirloin very thinly against the grain. 

Divide the warm rice noodles among 4 to 6 large bowls and sprinkle the noodles with freshly ground black pepper. Divide the brisket among the bowls and top with overlapping slices of sirloin. Top each bowl with 2 to 3 cups of hot stock.

For the toppings: Serve immediately with the mung bean sprouts, red onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and sriracha, allowing your guests to dress their bowls of pho as they wish.

The overall flavor was lacking. The peppercorns were a bit over-powering and it would probably have been better to add fish sauce from the beginning. The recipe has potential, but was ultimately saved by the thai basil, lime and a side of hoisin sauce. 

This was the first recipe I tried in my Instant Pot and it was SO good! Unfortunately I have a 6 qt. pot and a larger one would have been better, however, I used a big stock pot on the stove to boil the bones instead. I was able to fit 3 large shanks in the Instant Pot to finish the recipe and it was delish. Will definitely make it again!

This was beyond delicious! The broth came out perfectly! Better than restaurant pho! The brisket makes for a very rich flavor.

If you love pho there is everything to love about this recipe. I'll never spend all day on my broth again.  If you don't have fresh limes don't serve it up.  The fresh lime (not a squeeze bottle!) is a key ingredient. 

"This is a classic chicken salad found in virtually every Vietnamese restaurant in France. What appeals to me is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, together with the slightly gloopy fish sauce, lime juice and chilli dressing." - Rick Stein

Healthy poached chicken salad recipe

2cm pieces (50 grams) ginger, thinly sliced

chicken breast

tbs sesame seeds

bean sprouts

spring onions, halved, thinly sliced

mint, leaves picked

coriander, leaves picked

roasted salted peanuts, finely chopped

(80 milliliters) fish sauce

tbs red wine vinegar

tbs lime juice

tbs brown sugar

tsp cornflour

red chilli, seeds removed, finely chopped

garlic clove, finely chopped

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A crusty baguette stuffed with leftover beef, fresh veg, herbs, chilli sauce and mayo; for when you need something satisfying, and quick to make, for lunch. Looking for something else? We have lots more recipes for 1 person for you to try.

Banh mi (Vietnamese baguette)

½ carrot, peeled into ribbons

¼ cucumber, peeled into ribbons

½ red onion,

½ lime

½ tsp sweet chilli sauce

tsp fish sauce

baguette

mayonnaise

leftover roast beef

coriander salad leaves

Put the carrot, cucumber and red onion in a mixing bowl. Add the lime juice, sweet chilli sauce, fish sauce and a good pinch of salt and grind of black pepper. Toss well to coat the vegetables, then chill for 15 minutes, tossing halfway through.

Meanwhile, cut the baguette almost all the way through, then  pull out and discard (or keep for breadcrumbs) most of the spongy layer of bread inside. Spread one side of the baguette with the mayonnaise and the other side  with char siu/hoisin sauce.

Squeeze the marinade from the veg (discard the marinade) and pile the veg into the baguette. Thinly slice the meat (leave prawns whole if using those), then arrange on top and sprinkle over the coriander. Wrap and chill until ready to eat.

Banh mi are the hottest sandwiches in America, and you don't have to find a Vietnamese Banh mi shop to enjoy one. You have most of the ingredients at any decently stocked market in the America! The trick here is to make the roasted shaved pork at home. The secret is brining the pork before roasting! You can apply chicken breast to the recipe as well! Try to find very light, airy baguettes or French rolls. A good banh mi should be crispy on the outside and light and airy in the middle. Stay away from the bread that will shred the roof of your mouth!

Pork and Pate Banh Mi

shallots, sliced

(45 milliliters) fish sauce

(45 grams) sugar

(30 grams) minced lemongrass

black pepper

pork

Oil,

(95 grams) sugar

(90 milliliters) red wine vinegar

salt

garlic

cilantro

(330 grams) matchstick carrots

(45 grams) mayonnaise

pork pate

(45 grams) fresh cilantro leaves

red jalapeno, sliced very thin

cucumber,

(10 milliliters) light soy sauce

Jet Tila's Pork and Pate? Banh Mi, Smoky Eggplant, as seen on Guy's Ranch Kitchen Season 4.

For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.

Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.

For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.

For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.

I was really looking forward to enjoying this sandwich after watching him make it on the show. However, it wasn't what I was looking for. The pickled veggies were way too sweet and the marinate for the pork was also too sweet for my taste.  The pate in the mayo wasn't good, but I'll chalk that up to never having eaten pate before, and I guess I just don't like pate. Anyway, it was an ok sandwich, but I won't be making it again.

Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong

fish sauce

honey

spring onions (white part only), finely sliced, and pounded

vegetable oil

rice vermicelli noodle

mint leaves, sliced

fresh perilla leaves, sliced

Vietnamese mint leaves, sliced

spring onion oil

Dipping Fish

red Asian shallots (see Cook's Note)

peanuts

white vinegar

water

chile, chopped

lime juice

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.

Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.

Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.

Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.

Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

The marinate works with chicken as well. We love this dish!

Absoloutly in love with this recipe. The flavors are tremendous and the meat is very tender (I used chicken thighs cause thats what I had). I have made this quite a few times this year and eveyone that has tried it loves it.

Vietnamese Coconut Lemongrass Chicken

butter

garlic, chopped

salt,

chicken (thighs

red chili peppers

curry powder

soy sauce

coconut milk

Shaved fresh coconut, for garnish, optional

Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.

Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.

Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

Making this again tonight without the salt!  Absolutely, do not add the salt.  I just mechanically made it the first time not thinking that 1 TBS is a lot of salt and it has soy sauce in it too.  But I saved it by adding more coconut milk and rice so it was edible but not as good as it could have been. I love lemon grass and coconut.  Find an asian market with the real lemon grass - better than dried flakes , I think.  Also, lemon grass is available at specialty stores but they rip you off. I saw $2.50 for one small package with barely one half a stalk in it.  Asian markets sell usually $2.00 for two full stalks.  But if you absolutely cannot find the real thing then I would still try it.

Okay so I haven’t made this yet but I’m going to use maybe 3tablespoons fish sauce and 1 tablespoon soy sauce and no salt. But I’m curious as to whether the author meant canned thick coconut milk or just fully liquid coconut milk?

I tweaked the recipe as follows:<div>8 large chicken thighs cut in bite size strips, no fish sauce, only 1 teaspoon of salt, 2 table spoons of soy sauce, a whole can of coconut milk. It turned out delicious.</div>

Even without the 1 tbsp of salt, this recipe is so salty my family refused to eat it. Maybe just use the fish sauce, OR just use the soy sauce, but definitely not both!

 I wish I had read the reviews before making this. The dish was so salty it was inedible. The salt measurement has to be incorrect. Absolutely horrible dish. 

This was good but like others commented, too salty.In addition to using the entire can of coconut millk we added about 2 more tablespoons of butter and about a tablespoon of brown sugar at the end.

I used whole bone-in chicken thighs and grilled them instead.  Pureed everything else (omitted salt and chili pepper) plus some cilantro in a food processor and marinated the chicken pieces for half a day.  Grilled on a BBQ and it was delicious.  Make sure to use the canned coconut milk and NOT the refrigerated ones like cartons of milk.  I used Chaokoh brand.  There is so much flavor, you can even use half of the soy sauce and fish sauce if concerned with high level of sodium.

Loved it.  Very simple and flavorful.  Followed recipe and it turned out so good.

can I use dRIED lemongrass? If so, what would I do?  Thank you

Vietnamese shrimp salad is a light meal packed with bold flavors and serious crunch. A traditional rice noodle salad loaded with seared shrimp, crisp vegetables, and an irresistible&nbsp;nuoc cham sauce.&nbsp;

Vietnamese Shrimp Salad with Noodles

jumbo shrimp (16/20 size, peeled and deveined)

vegetable oil (divided)

rose wine

fish sauce (divided)

lime juice (divided)

honey (divided)

lemongrass (thinly sliced)

rice vinegar

thai chili (minced)

rice noodles

romaine lettuce (¼-inch thick slices)

carrots

english cucumber (thinly sliced 2-inch long pieces)

cilantro leaves

mint leaves

basil leaves

onions

In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.

Allow shrimp to marinate for 15 minutes, stirring occasionally.

In a small bowl whisk together ¼ cup fish sauce, 2 tablespoons lime juice, ¼ cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili.

Taste and add 1 to 2 tablespoons of water if needed, then set nuoc cham sauce aside.

In a medium-sized pot bring enough water to cover the rice noodles to a boil.

Turn heat off and add in noodles, allow to sit until tender, 3 minutes.

Remove noodles and transfer to a colander and rinse with cool water. Set aside.

Heat a large skillet over high heat.

Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.

Sear shrimp until a brown crust is formed, about 1 to 2 minutes.

Flip and cook until no longer translucent, about 1 minute.

Transfer shrimp to a plate.

Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.

Serve nuoc cham sauce on the side.

The crusty baguette, spicy fish and fresh herbs all combine to create the characteristic yumminess of a banh mi.

Fish banh mi with quick pickled vegetables

turmeric

plain flour

(80 milliliters) milk

fresh dill, chopped

firm boneless white fish

coconut oil

baguette,

Lebanese cucumber, thinly sliced

coriander

Thai basil leaves

lime, halved

(75 grams) coconut sugar

(80 milliliters) rice vinegar

carrot,

daikon (Asian white radish),

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Top 21 vietnamese recipes recipes from across the web

The most viewed vietnamese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Beef Pho

Healthy poached chicken salad recip...

Banh mi (Vietnamese baguette)

Pork and Pate Banh Mi

Char Grilled Pork Neck with Vermice...

Vietnamese Coconut Lemongrass Chick...

Vietnamese Shrimp Salad with Noodle...

Fish banh mi with quick pickled veg...

Vietnamese BBQ Pork Meatballs (Nem ...

Vietnamese beef pho recipe: our bes...

Bun Cha (Vietnamese noodles with po...

Vietnamese Pork Chops with Ginger R...

Shortcut Beef Pho

Vietnamese Pork Sandwich

Banh-mi Wrap: Vietnamese Grilled Po...

Chicken Summer Rolls

Open-Face Sandwiches with Vietnames...

Vietnamese Shrimp and Rice Salad

Vietnamese Chicken with Vinegar and...

Bun Cha

Vietnamese Crepe with Pork Belly

Top 21 vietnamese recipes recipes from across the web

The most viewed vietnamese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Beef Pho

Healthy poached chicken salad recip...

Banh mi (Vietnamese baguette)

Pork and Pate Banh Mi

Char Grilled Pork Neck with Vermice...

Vietnamese Coconut Lemongrass Chick...

Vietnamese Shrimp Salad with Noodle...

Fish banh mi with quick pickled veg...

Vietnamese BBQ Pork Meatballs (Nem ...

Vietnamese beef pho recipe: our bes...

Bun Cha (Vietnamese noodles with po...

Vietnamese Pork Chops with Ginger R...

Shortcut Beef Pho

Vietnamese Pork Sandwich

Banh-mi Wrap: Vietnamese Grilled Po...

Chicken Summer Rolls

Open-Face Sandwiches with Vietnames...

Vietnamese Shrimp and Rice Salad

Vietnamese Chicken with Vinegar and...

Bun Cha

Vietnamese Crepe with Pork Belly

The most viewed vietnamese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine