Imagine this scenario: it’s lunchtime, you’re hungry, and you want something quick, easy, and absolutely delicious. Look no further than the vibrant flavors of Vietnamese cuisine. From savory pho to fresh spring rolls, Vietnamese dishes are known for their simplicity and bold flavors. In this article, we’ll explore some quick and easy Vietnamese recipes that will satisfy your lunchtime cravings without compromising on taste. So, grab your apron and get ready to embark on a culinary adventure that will transport your taste buds straight to the bustling streets of Vietnam.
Pho Bo
Ingredients
- 1 pound of beef (flank steak or sirloin), thinly sliced
- 8 cups of beef broth
- 2 tablespoons of fish sauce
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of soy sauce
- 8 ounces of rice noodles
- Fresh herbs (basil, mint, cilantro), for garnish
- Bean sprouts, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat some oil over medium heat. Add the onions, garlic, and ginger, and cook until fragrant and slightly softened.
- Add the beef slices to the pot and cook until browned on all sides.
- Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld together.
- Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
- Stir in the fish sauce and soy sauce into the pot of broth and beef. Let it simmer for an additional 10 minutes.
- To serve, portion the noodles into bowls and ladle the broth and beef over the top.
- Garnish with fresh herbs, bean sprouts, and a squeeze of lime juice.
- Enjoy your delicious bowl of Pho Bo!
Variations
- If you prefer a spicier flavor, add some sliced jalapeños or chili flakes to the broth.
- For added richness, you can top the Pho with some thinly sliced rare beef that will cook in the hot broth.
- You can also add some sliced mushrooms or greens, such as bok choy or spinach, to the soup for added nutrients.
Banh Mi
Ingredients
- Baguette or French bread
- Your choice of protein (grilled pork, chicken, or tofu)
- Mayonnaise
- Pickled carrots and daikon
- Cucumber, thinly sliced
- Fresh cilantro leaves
- Jalapeño peppers, thinly sliced
- Soy sauce or Maggi seasoning, for garnish
Instructions
- Slice the baguette in half lengthwise and lightly toast it in the oven or on a griddle.
- Spread a generous amount of mayonnaise on the inside of both halves of the bread.
- Layer the protein of your choice, pickled carrots and daikon, cucumber slices, cilantro leaves, and jalapeño peppers on one half of the bread.
- Drizzle some soy sauce or Maggi seasoning over the filling for added flavor.
- Close the sandwich by placing the other half of the baguette on top.
- Cut the Banh Mi into individual portions and enjoy!
Variations
- Experiment with different proteins like Vietnamese meatball, grilled shrimp, or even leftover roast beef.
- Add a spread of pâté or a drizzle of Sriracha sauce for extra kick.
- Feel free to add other vegetables such as sliced bell peppers or lettuce to customize your Banh Mi.
Goi Cuon
Ingredients
- Rice paper wrappers
- Your choice of protein (shrimp, grilled pork, or tofu)
- Rice vermicelli noodles, cooked and cooled
- Lettuce leaves
- Fresh herbs (mint, basil, cilantro)
- Bean sprouts
- Cucumber, julienned
- Peanut dipping sauce
Instructions
- Fill a shallow dish with warm water.
- Dip a rice paper wrapper in the water for a few seconds until it softens.
- Place the softened rice paper on a clean surface, such as a cutting board.
- Layer a lettuce leaf, a small handful of rice vermicelli noodles, your choice of protein, fresh herbs, bean sprouts, and cucumber on the lower third of the rice paper.
- Fold both sides of the rice paper over the filling, then roll it tightly, starting from the bottom.
- Repeat the process with the remaining ingredients.
- Serve the Goi Cuon with a side of peanut dipping sauce.
Variations
- For a vegetarian option, substitute tofu or extra vegetables for the protein.
- Add some sliced avocado or mango for a refreshing twist.
- You can also experiment with different dipping sauces, such as hoisin sauce or nuoc cham.
Bun Cha
Ingredients
- 1 pound of ground pork
- 2 cloves of garlic, minced
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of honey or sugar
- 2 tablespoons of vegetable oil
- Rice vermicelli noodles, cooked and cooled
- Fresh herbs (mint, cilantro)
- Lettuce leaves
- Pickled carrots and daikon
- Lime wedges, for serving
Instructions
- In a bowl, combine the ground pork, minced garlic, fish sauce, soy sauce, and honey (or sugar).
- Mix the ingredients together until well combined.
- Shape the mixture into small patties.
- Heat the vegetable oil in a large skillet or grill pan over medium heat.
- Cook the pork patties for about 4-5 minutes on each side, until they are cooked through and browned.
- Remove the patties from the pan and let them rest for a few minutes.
- To serve, arrange the cooked pork patties on a plate with a side of rice vermicelli noodles, fresh herbs, lettuce leaves, and pickled carrots and daikon.
- Squeeze some lime juice over everything for a burst of freshness.
Variations
- If you prefer a smoky flavor, you can grill the pork patties instead of cooking them in a skillet.
- Feel free to add chili flakes or sliced jalapeños to the pork patties for some heat.
- For a healthier option, you can use ground chicken or turkey instead of pork.
Bun Bo Xao
Ingredients
- 1 pound of beef (sirloin or flank steak), thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of fish sauce
- 2 tablespoons of oyster sauce
- 2 tablespoons of vegetable oil
- Rice vermicelli noodles, cooked and cooled
- Fresh herbs (cilantro, basil)
- Bean sprouts
- Sliced cucumber
- Lime wedges, for serving
Instructions
- In a bowl, combine the minced garlic, soy sauce, fish sauce, and oyster sauce.
- Add the thinly sliced beef to the marinade and let it sit for about 15-20 minutes.
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the marinated beef to the hot oil and stir-fry for a few minutes, until it is cooked to your desired level of doneness.
- Remove the beef from the skillet and set it aside.
- To serve, portion the cooked rice vermicelli noodles into bowls and top them with the stir-fried beef.
- Garnish with fresh herbs, bean sprouts, sliced cucumber, and a squeeze of lime juice.
Variations
- If you prefer a spicier dish, you can add some sliced chili peppers or chili sauce to the stir-fry.
- Feel free to add other vegetables, such as sliced bell peppers or broccoli, to the dish for added texture and flavor.
- For a vegetarian option, you can substitute the beef with tofu or tempeh.
Com Tam
Ingredients
- Jasmine rice
- Pork chops
- Marinade for pork chops (fish sauce, soy sauce, garlic, sugar)
- Pickled carrots and daikon
- Cucumber, sliced
- Fried egg
- Green onions, sliced
- Soy sauce or Maggi seasoning, for garnish
Instructions
- Cook the jasmine rice according to the package instructions.
- Marinate the pork chops in a mixture of fish sauce, soy sauce, minced garlic, and sugar for at least 30 minutes.
- Grill or pan-fry the marinated pork chops until they are cooked through and charred on the outside.
- Let the pork chops rest for a few minutes, then slice them into thin strips.
- To assemble the Com Tam, start with a portion of jasmine rice on a plate.
- Top the rice with the sliced pork chops, pickled carrots and daikon, cucumber slices, and a fried egg.
- Garnish with sliced green onions and a drizzle of soy sauce or Maggi seasoning.
Variations
- For a different protein, you can use grilled shrimp or chicken instead of pork chops.
- Add some sliced tomatoes or avocado for additional freshness.
- Feel free to customize your Com Tam with other vegetables or condiments of your choice.
Ca Kho To
Ingredients
- 1 pound of catfish fillets, cut into pieces
- 4 tablespoons of fish sauce
- 4 tablespoons of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 cup of water
- Sliced green onions, for garnish
- Steamed rice, for serving
Instructions
- In a small bowl, combine the fish sauce, sugar, and minced garlic to make the marinade.
- Place the catfish pieces in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the marinated catfish to the skillet, along with the marinade.
- Cook the catfish for about 5 minutes, until it starts to brown.
- Flip the catfish pieces and add the water to the skillet.
- Cover the skillet and let the catfish simmer for about 15-20 minutes, until the fish is cooked through and the sauce is thickened.
- To serve, place the catfish pieces on a plate and spoon the sauce over them. Garnish with sliced green onions.
- Serve with steamed rice.
Variations
- You can use other types of fish, such as tilapia or salmon, instead of catfish.
- Add some sliced chilies or black pepper for a spicier version.
- For a vegetarian option, you can use tofu or tempeh instead of fish.
Canh Chua
Ingredients
- 1 pound of fish fillets (catfish, tilapia, or salmon), cut into chunks
- 4 cups of water or vegetable broth
- 3 tablespoons of tamarind paste
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 small tomato, sliced
- Fresh pineapple chunks
- Okra, sliced
- Fresh herbs (cilantro, Thai basil)
- Sliced chili peppers, for garnish
- Steamed rice, for serving
Instructions
- In a large pot, bring the water or vegetable broth to a boil.
- Stir in the tamarind paste, fish sauce, and sugar until they are dissolved.
- Add the onion, garlic, tomato, fresh pineapple chunks, and okra to the pot.
- Let the soup simmer for about 10 minutes, until the vegetables are tender.
- Gently add the fish fillets to the pot and let them cook for about 5 minutes, until they are cooked through.
- To serve, ladle the Canh Chua into bowls and garnish with fresh herbs and sliced chili peppers.
- Serve with steamed rice.
Variations
- You can add other vegetables such as bean sprouts or bok choy to the soup.
- For a tangier taste, add more tamarind paste or some lime juice.
- Feel free to experiment with different types of seafood or fish in the soup.
Banh Xeo
Ingredients
- For the pancakes:
- 1 cup of rice flour
- 1 cup of coconut milk
- 1/2 cup of water
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of salt
- For the filling:
- Shrimp, shelled and deveined
- Pork belly, thinly sliced
- Bean sprouts
- Sliced onions
- Sliced green onions
- Dipping sauce:
- Fish sauce
- Lime juice
- Sugar
- Chili pepper, minced
- Garlic, minced
Instructions
- In a large bowl, whisk together the rice flour, coconut milk, water, turmeric powder, and salt until you have a smooth batter.
- Let the batter rest for about 30 minutes to allow the flavors to meld together.
- Heat a non-stick skillet or a Banh Xeo pan over medium heat and add some oil.
- Pour a ladleful of the batter into the pan and quickly swirl the pan to spread the batter evenly.
- Add a few shrimp, slices of pork belly, bean sprouts, onions, and green onions on one half of the pancake.
- Cook for a few minutes until the edges of the pancake start to crisp up and the bottom is golden brown.
- Fold the other half of the pancake over the filling and cook for another minute.
- Slide the Banh Xeo onto a plate and repeat the process with the remaining batter and filling.
- To make the dipping sauce, combine fish sauce, lime juice, sugar, minced chili pepper, and minced garlic in a small bowl. Adjust the proportions to your taste.
- Serve the Banh Xeo with the dipping sauce.
Variations
- You can add mung bean sprouts or sliced bell peppers to the filling for added crunch.
- Add a few drops of coconut milk to the batter for a richer flavor.
- Experiment with different fillings, such as sliced mushrooms or shredded chicken, to personalize your Banh Xeo.
Chicken Pho
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs
- 8 cups of chicken broth
- 2 tablespoons of fish sauce
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of soy sauce
- 8 ounces of rice noodles
- Fresh herbs (basil, mint, cilantro), for garnish
- Bean sprouts, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat some oil over medium heat. Add the onions, garlic, and ginger, and cook until fragrant and slightly softened.
- Add the chicken breasts or thighs to the pot and cook until they are browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld together.
- Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Stir in the fish sauce and soy sauce into the pot of broth. Let it simmer for an additional 10 minutes.
- To serve, portion the noodles into bowls and add the shredded chicken on top.
- Ladle the hot broth over the noodles and chicken.
- Garnish with fresh herbs, bean sprouts, and a squeeze of lime juice.
- Enjoy your comforting bowl of Chicken Pho!
Variations
- If you prefer a spicier flavor, add some sliced jalapeños or chili flakes to the broth.
- You can also add some sliced mushrooms or greens, such as bok choy or spinach, to the soup for added nutrients.
- For an extra kick, top the Chicken Pho with some Sriracha sauce or chili oil.
