As a kid, I loved watching Vietnamese action movies. But what caught my eye was the food I saw in these films. I would watch families eating hot soup together and food sellers cooking on the streets. These scenes made me want to try real Vietnamese food.
When I got the chance to visit Vietnam, I took it right away. Walking down the streets, I finally got to smell and taste all the foods I had seen in those movies. It was even better than I had dreamed of.
Now I want to help you make these Vietnamese dishes at home.
1. Phở Gà (Vietnamese Chicken Noodle Soup)
Looking like a cozy bowl of comfort, this clear golden broth is swimming with tender rice noodles, topped with the most aesthetic arrangement of fresh herbs and succulent chicken.
Ingredients (per serving, estimated cost):
- Chicken bones ($3/lb)
- Rice noodles ($2/pack)
- Fresh ginger ($0.50)
- Yellow onion ($0.50)
- Star anise ($0.25)
- Cinnamon stick ($0.30)
- Bean sprouts ($1)
- Thai basil ($1)
- Lime wedges ($0.25)
- Hoisin sauce ($2/bottle)
Cook time: 3.5 hours | Serves: 4-6 | Cost per serving: ~$5
Instructions;
- Start by totally charring your ginger and onion under the broiler until they’re giving that roasted vibe, like 5-7 mins
- Fill your biggest pot with like 10 cups of water and those chicken bones
- Drop in your charred ingredients plus 3-star anise pods and 1 cinnamon stick
- Let it simmer on low for 3 hours, skimming occasionally for that crystal-clear broth
- Season with fish sauce and rock salt to taste (about 2-3 tbsp fish sauce)
- Cook rice noodles separately according to package instructions
- Assembly time: noodles first, then shredded chicken, pour hot broth
- Top with your fresh herbs living their best life
2. Bánh Mì Thịt
A crusty baguette that’s crackly on the outside but soft inside is stuffed with perfectly charred pork, vibrant pickled veggies that create a rainbow moment, and fresh cilantro that adds a pop of green.
Ingredients (per sandwich, estimated cost):
- French baguette ($1)
- Pork shoulder ($4/lb)
- Fresh lemongrass ($1)
- Garlic cloves ($0.25)
- Daikon radish ($1)
- Carrots ($0.50)
- Cucumber ($0.50)
- Pâté ($2)
- Maggi sauce ($3/bottle)
Cook time: 2.5 hours (including marinating)
Cost per serving: ~$6
Instructions;
- Mix 4 tbsp fish sauce, 2 stalks minced lemongrass, 3 cloves garlic, 1 tbsp honey
- Slice pork thin (about 1/4 inch) and marinate for 2 hours
- Meanwhile, julienne your daikon and carrots, pickle in rice vinegar solution
- Grill pork on high heat for that caramelized effect, about 3-4 mins each side
- Warm your baguette until it’s giving crispy vibes
- Spread pâté, layer with cucumber slices, pickled veggies, meat
- Add Maggi sauce to taste and fresh cilantro for that extra pop
3. Cá Kho Tộ
This dish is serving golden-brown realness with its caramelized fish glistening in a thick, amber sauce. The sauce is dripping with flavor and the fish is fall-apart tender.
Ingredients (per clay pot, estimated cost):
- Catfish steaks ($8/lb)
- Coconut water ($2)
- Fresh ginger ($0.50)
- Fish sauce ($3/bottle)
- Palm sugar ($2)
- Green onions ($0.50)
- Bird’s eye chili ($0.25)
Cook time: 45 minutes | Serves: 4
Cost per serving: ~$7
Instructions;
- Start by making caramel with 3 tbsp sugar until it’s amber colored
- Add 2 tbsp fish sauce, 1 cup coconut water, sliced ginger
- Layer 4 fish steaks in your pot
- Pour sauce over fish, add 2 sliced chilies
- Simmer on low for 30 mins, occasionally spooning sauce over fish
- Add chopped green onions at the end
- Let rest for 5 mins before serving – the sauce will thicken up
4. Bún Thịt Nướng
This bowl gives fresh summer vibes with its colorful layers, vermicelli noodles on the bottom looking all pristine, topped with chargrilled pork that’s glistening, and a garden party of herbs on top.
Ingredients (per bowl, estimated cost):
- Pork shoulder ($4/lb)
- Rice vermicelli ($2/pack)
- Fresh herbs mix ($2)
- Roasted peanuts ($1)
- Green leaf lettuce ($1)
- Bean sprouts ($1)
- Fish sauce ($3/bottle)
Cook time: 1.5 hours
Cost per serving: ~$8
Instructions;
- Slice pork thinly and marinate in 3 tbsp fish sauce, minced lemongrass, garlic
- Let that sit for 1 hour minimum for maximum flavor absorption
- Grill pork on high heat until you get those perfect char marks
- Cook vermicelli according to package, rinse with cold water
- Make nước chấm sauce with fish sauce, lime juice, sugar, water
- Layer your bowl: noodles, lettuce, herbs, pork
- Top with crushed peanuts and pour sauce over everything
5. Gỏi Cuốn
These rolls are transparent queens showing off all their colorful fillings through the rice paper you can see the pink shrimp, green herbs, and vermicelli noodles creating this perfect aesthetic moment.
Ingredients (per 8 rolls, estimated cost):
- Rice paper ($2/pack)
- Large shrimp ($6/lb)
- Pork belly ($4/lb)
- Rice vermicelli ($2/pack)
- Fresh herbs ($2)
- Green lettuce ($1)
- Hoisin sauce ($2/bottle)
- Crushed peanuts ($1)
Cook time: 45 minutes
Cost per serving (2 rolls): ~$4
Instructions;
- Boil shrimp until pink, about 2-3 mins, then slice in half
- Cook pork belly until tender, about 20 mins, then slice thin
- Soften rice vermicelli in hot water, drain well
- Dip rice paper in warm water for 2 seconds max
- Layer ingredients: lettuce, herbs, noodles, 3 shrimp halves, pork
- Roll tight like a burrito, tucking in sides
- Make the sauce by mixing hoisin with peanut butter, and add hot water to thin
- Serve immediately while they’re still living their best life
6. Gà Kho Gừng
This saucy situation is all about that rich amber-colored glaze coating every piece of chicken, with fresh ginger threads scattered throughout.
Ingredients (per pot, estimated cost):
- Chicken thighs ($5/lb)
- Fresh ginger root ($1)
- Garlic ($0.50)
- Fish sauce ($3/bottle)
- Palm sugar ($2)
- Green onions ($0.50)
- Black pepper ($0.25)
- Coconut water ($2)
Cook time: 45 minutes | Serves: 4 | Cost per serving: ~$6
Instructions;
- Pat dry 8 chicken thighs and cut into bite-sized pieces
- Julienne 4-inch piece of ginger into super thin strips
- Heat your pot and caramelize 3 tbsp sugar until golden brown
- Add chicken and 4 tbsp fish sauce, stir until coated
- Pour in 1 cup coconut water and all that ginger
- Let it simmer uncovered for 25 minutes until sauce thickens
- Hit it with fresh black pepper and sliced green onions
- The sauce should coat the back of a spoon when it’s done
7. Bò Lúc Lắc
The beef in this dish is living its best life with that perfect sear each cube is glossy and caramelized on the outside, and medium-rare inside. Served over this bed of watercress that’s low-key spicy and totally fresh.
Ingredients (per serving, estimated cost):
- Beef tenderloin ($12/lb)
- Oyster sauce ($3/bottle)
- Soy sauce ($2/bottle)
- Butter ($0.50)
- Watercress ($2/bunch)
- Red onion ($0.50)
- Lime ($0.30)
- Black pepper ($0.25)
Cook time: 20 minutes | Serves: 4 | Cost per serving: ~$10
Instructions;
- Cut 1 lb beef into 1-inch cubes, let them come to room temp
- Mix marinade: 2 tbsp each of oyster sauce and soy sauce
- Let beef marinate for 30 mins max
- Heat your wok until it’s smoking
- Add butter and beef in small batches
- Shake the wok while cooking (that’s why it’s called shaking beef!)
- Cook each batch for about 2-3 mins for medium-rare
- Make the dip with lime juice, salt, and pepper
- Serve over fresh watercress and sliced red onions
Conclusion
Every meal I tried there told a story from simple street snacks to family recipes passed down through generations.
I hope these recipes help you discover the magic of Vietnamese cooking in your kitchen.
