Crispy tofu is marinated in garlic, coriander root, and lemongrass, and stuffed into a Vietnamese-style sandwich with pickled carrots, daikon, cilantro, cucumber, and jalapeños. The trick is a low and slow cooking method and a double coating of the flavorful marinade.
'Vietnamese' on Serious Eats
Crispy fried tofu skin, rice noodles, handfuls of herbs, and crunchy, fresh vegetables combine for a light-yet-hearty salad with a huge variety of textures and flavors, all dressed with a punchy lime, garlic, and chili dressing.
Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue.
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.
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.
Aromatic pho, made in the slow cooker, is both comforting and customizable.
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.
A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp.
This Vietnamese-inspired rice noodle salad combines cabbage, tofu and peanuts with a hot-sour-salty-sweet dressing of fish sauce, lime juice, garlic and sugar.
The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches.
The name "Roasted Eggplant and Leek Salad" in Charles Phan's Vietnamese Home Cooking is a bit of a misnomer. Yes, this dish has eggplant and leeks, but no, it is not a roasted salad. (Unless, of course, you count grilling as roasting.) If you happen to live in a wondrous state with no real winter (cough, California, cough), grilling in January is a non-issue. In other parts of the country, however, it may be necessary to bring the dish indoors and under a broiler. Either way, this silky smokey salad should go on your to-make list, stat--soft eggplant meets pleasantly squeaky leeks in a vibrant sauce of soy, chiles, and cilantro. What's not to love?
The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs?
Sweet, tangy and fiery at once, beef skewers pair with crunchy, Vietnamese-style carrot salad.
A full-flavored pho broth in less than a quarter of the time a traditional pho takes.
A simple and satisfying bowl of Tom Kha Gai requires only a handful of ingredients and less than thirty minutes to get right.
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home.
Adapted from The Kitchen Diaries. [Photograph: Blake Royer] Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the...
This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying.
I was sold on this recipe from Into the Vietnamese Kitchen the moment after I read the first step. That's where author Andrea Nguyen describes watching the "whirling blizzard" of lemongrass in the food processor as it transforms from chopped stalks into a "fine, fluffy mass." Sure enough, the lemongrass puffs up sort of like cotton candy, before eventually turning into a paste when you add the onion and ginger. Theatrics aside, it's really just a fragrant base for a dish that is far more comforting than I had expected.