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Salmon Banh Mi From 'Vibrant Food'

Cook the Book Maggie Mariolis 4 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

Salmon Banh Mi From 'Vibrant Food'

Serious Eats Maggie Mariolis 1 comment

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

For a Taste of Vietnam in Boston, Get the Seafood Chao (Congee) at New Dong Khanh

Hub Grub Liz Bomze 2 comments

New Dong Khanh in Boston's Chinatown makes an admirable seafood cháo, with shrimp, imitation crabmeat, terrific sliced fishcakes, and a fistful of fresh scallions. More

Dinner Tonight: Lake Trout With Nuoc Mam Gung and Broccoli

Dinner Tonight Nick Kindelsperger 1 comment

Roasted fish gets paired with a flavorful Vietnamese dipping sauce called nuoc mam gung—a potent mixture of ginger, garlic cloves, chilies, lime juice, sugar, and fish sauce—that tugs at your tongue in all directions. Plus, all you have to do for the sauce is toss everything in a bowl and stir. More

Lake Trout With Nuoc Mam Gung and Broccoli

Serious Eats Nick Kindelsperger 8 comments

Roasted fish gets paired with a flavorful Vietnamese dipping sauce called nuoc mam gung—a potent mixture of ginger, garlic cloves, chilies, lime juice, sugar, and fish sauce—that tugs at your tongue in all directions. Plus, all you have to do for the sauce is toss everything in a bowl and stir. More

7 Great Asian Noodle Soups in Boston

Hub Grub Liz Bomze 9 comments

I never need an excuse to eat Asian noodle soups, but it being the dead of winter and the start of Chinese New Year, the timing seemed particularly good for rounding up a few of my favorites. More

From the Archives: Two Ways to Make Pho

The Food Lab J. Kenji López-Alt 4 comments

A bowl of steaming Vietnamese pho is the perfect answer to the winter's cold. Here are two ways to make it, a full-blown, slow-simmered all day version, and a quick version that comes together in an hour. More

Sampling the Fried Delights at Phnom Penh in Vancouver's Chinatown

Eating Asian Jay Friedman 2 comments

Expertly deep-fried chicken wings and an off-menu fried rice with beef dish help make Phnom Penh one of the best pitstops in Vancouver's Chinatown. More

We Try All the Vietnamese Snacks at Saigon Sandwiches in San Francisco

Alissa Merksamer 6 comments

Every sandwich-loving San Franciscan knows that Saigon Sandwiches, located in the Little Saigon section of the Tenderloin, makes outstanding banh mi. Yet few customers direct their attention toward the display of Vietnamese snacks spread along the counter and stacked in the refrigerator—and that's a real shame, because Saigon Sandwiches has much more to offer than their namesake implies. More

Falansai's Modern Vietnamese is Good if Underpowered, Kind to Vegetarians

New York Lauren Rothman 6 comments

Falansai's modern Vietnamese food is diversifying the Bushwick dining scene. The spiffy setting and sophisticated cooking satisfy, even if the food is sometimes short on punch. More

Sunday Supper: Slow Cooker Pho With Eye of Round

Sunday Supper Jennifer Olvera 6 comments

Pho, made in the slow cooker and served with all the fixings, is just the ticket for a chilly fall night. More

Slow Cooker Pho With Eye of Round

Serious Eats Jennifer Olvera 11 comments

Aromatic pho, made in the slow cooker, is both comforting and customizable. More

Does Pho 75 Make the Best Pho in Philadelphia?

Charlie Taylor 15 comments

Pho is fundamental, elusive, and polarizing. Is one bowl really the best? We visit Pho 75 in Philadelphia to find out. More

Meet Vendy Awards Rookie Finalist Sweet Chili Truck

New York Siobhan Wallace Post a comment

Sweet Chili is owned by Chef Lisa Fernandes, who you may remember from Top Chef's Season 4 in Chicago. The truck debuted on June 1st with a menu inspired by Thai and Vietnamese cooking. Take a closer look at this Vendy Awards nominee is cooking after the jump. More

A Better Papaya Salad at Sao Mai

New York Max Falkowitz 2 comments

Sao Mai in the East Village does a great job at the mainstay of nearly every Vietnamese restaurant order: papaya salad. More

A Sandwich a Day: Bánh Mì at Sao Mai

New York Ari Rudess 2 comments

In a city full of many delicious foods, there is a bit of a shortage of truly excellent Vietnamese sandwiches. That' being said, New York isn't completely devoid of decent bánh mì, and the sandwiches we tried at Sao Mai were a sure indicator that we're moving in the right direction. More

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Serious Eats Suzanne Lehrer 1 comment

Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. More

Sao Mai, Reliably Delicious Vietnamese in the East Village

New York Nick Solares 5 comments

Sao Mai is my far and away my favorite Vietnamese restaurant within walking distance of my home, and it might be even be my favorite in Manhattan, period. Just like the best Vietnamese restaurants in Chinatown, Sao Mai has a no-frills, stripped-down dining room with brisk service that offers flavors that are bright and vibrant. With its arrival in the East Village, I have stopped heading down to Baxter Street to Nha Trang or New Pasteur (now Phó Pasteur) for my phó fix. More

Eat This Now: Banh Cuon Cha Lua at Quang, Minneapolis

Hub Grub Liz Bomze Post a comment

Our Hub Grub correspondent takes a break from the Northeast and rediscovers a delicate Vietnamese favorite in Minneapolis. More

Bags O' Bánh Mì at Tien Hung Oriental Foods in Orlando

J. Kenji López-Alt 29 comments

Bánh mì with its crisp, moist vegetable filling and delicate-crusted bread can't sit for too long before it starts to lose quality. But the folks behind the sandwich counter at the Tien Hung Oriental Foods market in Orlando's ViMi district (one of the finest Vietnamese food scenes in the country) seem to know this and have come up with an ingenious workaround: rather than selling the 100% assembled sandwiches, they'll give 'em to you as DIY kit. More

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