Looking to spice up your lunch routine? Look no further than the vibrant flavors of Vietnamese cuisine. In this article, we’ll explore quick and easy Vietnamese recipes that are perfect for a fast and delicious lunch. Whether you’re a fan of fresh herbs, zesty sauces, or succulent meats, these recipes are sure to satisfy your cravings and transport your taste buds to the bustling streets of Vietnam. So grab your apron and get ready to whip up a mouthwatering Vietnamese feast in no time!

Pho

Pho is a traditional Vietnamese noodle soup that is both flavorful and comforting. Made with a rich broth, tender rice noodles, and a variety of toppings, this dish is perfect for a quick and satisfying lunch.

Ingredients

To make pho, you will need the following ingredients:

Beef or chicken broth: The base of pho is a fragrant broth that is made by simmering beef or chicken bones with aromatic spices such as star anise, cinnamon, cloves, and fennel seeds.
Rice noodles: Pho is typically served with flat rice noodles that are soft and chewy when cooked.
Protein: Common choices for protein in pho include thinly sliced beef, chicken, or shrimp.
Fresh herbs: Traditional garnishes for pho include Thai basil, cilantro, and bean sprouts.
Lime and chili: Lime wedges and sliced chili peppers are often served alongside pho for added flavor.
Condiments: Hoisin sauce and sriracha are common condiments used to enhance the flavor of pho.

Preparation

To prepare pho, start by cooking the rice noodles according to the package instructions. Once cooked, rinse them under cold water to prevent them from sticking together.

In a separate pot, bring the beef or chicken broth to a simmer. Add in the spices, such as star anise, cinnamon, cloves, and fennel seeds, and let the broth simmer for at least 30 minutes to allow the flavors to meld together.

While the broth is simmering, prepare the protein of your choice. If using beef, thinly slice it against the grain. For chicken or shrimp, ensure they are cooked thoroughly before adding them to the soup.

Cooking

To assemble the pho, place a serving of rice noodles in a bowl. Top it with your choice of protein and fresh herbs, such as Thai basil and cilantro. Pour the hot broth over the noodles and garnish with bean sprouts, lime wedges, and sliced chili peppers.

Garnishing

Traditional garnishes for pho include Thai basil, cilantro, bean sprouts, lime wedges, and sliced chili peppers. These toppings not only add freshness and flavor but also provide a satisfying crunch to each spoonful of the soup.

Serving

Pho is typically served hot and enjoyed immediately. The combination of flavors and textures in this dish makes it a perfect and satisfying meal for a quick and delicious lunch.

Banh Mi

Banh Mi is a popular Vietnamese sandwich that combines the flavors of French and Asian cuisine. With its crusty bread, juicy fillings, and fragrant herbs, this quick and easy recipe is perfect for a satisfying lunch.

Ingredients

To make Banh Mi, gather the following ingredients:

Baguette: Banh Mi is traditionally made with a crispy baguette that has a light and airy texture on the inside.
Protein: You can choose from a variety of proteins for your Banh Mi, such as grilled pork, chicken, beef, or tofu.
Pickled vegetables: A key component of Banh Mi is the tangy and crunchy pickled vegetables. Carrots, daikon radishes, and cucumbers are commonly used for this.
Fresh herbs: Banh Mi is typically topped with fresh cilantro and slices of jalapeno for added freshness and heat.
Condiments: Mayonnaise and Maggi sauce are often used to enhance the flavors of Banh Mi.
Optional toppings: You can also add pate, fried egg, or cheese as additional toppings.

Preparation

To prepare Banh Mi, start by slicing the baguette lengthwise, leaving one side attached to form a hinge. Hollow out some of the bread to create space for the fillings.

Next, prepare the protein of your choice. Whether it’s grilled pork, chicken, beef, or tofu, cook it to your liking and thinly slice it.

Assembling

To assemble the Banh Mi, spread a thin layer of mayonnaise on one side of the bread and drizzle Maggi sauce on the other side. Place the protein on the bottom half of the bread, followed by the pickled vegetables. Top it off with fresh cilantro, jalapeno slices, and any other optional toppings you desire.

Fold the sandwich together and press it lightly to compress the ingredients and ensure that the flavors meld together.

Once assembled, your Banh Mi is ready to be enjoyed!

Bun Cha

Bun Cha is a popular Vietnamese dish consisting of grilled pork patties, noodles, and a flavorful dipping sauce. With its combination of sweet, savory, and tangy flavors, Bun Cha makes for a delicious and satisfying lunch option.

Ingredients

To make Bun Cha, you will need the following ingredients:

Ground pork: The key ingredient in Bun Cha is the grilled pork patties, which are made from ground pork seasoned with garlic, lemongrass, fish sauce, sugar, and black pepper.
Rice noodles: Bun Cha is typically served with vermicelli rice noodles, which have a delicate texture that pairs well with the grilled pork patties.
Fresh herbs: Traditional garnishes for Bun Cha include fresh mint, Vietnamese coriander, and lettuce leaves.
Dipping sauce: The dipping sauce is an essential component of Bun Cha and is made with a combination of fish sauce, sugar, lime juice, minced garlic, and chili.

Preparation

To prepare Bun Cha, start by mixing together the ground pork, garlic, lemongrass, fish sauce, sugar, and black pepper in a bowl. Once the mixture is well combined, shape it into small patties and set them aside.

Cook the rice noodles according to the package instructions and rinse them under cold water to prevent them from sticking together.

Marinating

To enhance the flavor of the grilled pork patties, marinate them in a mixture of fish sauce, sugar, minced garlic, and black pepper for at least 30 minutes. This step allows the patties to absorb the flavors and become tender.

Cooking

Preheat a grill or grill pan over medium-high heat. Grill the marinated pork patties until they are cooked through and have developed a nice char on the outside. This typically takes about 4-5 minutes per side.

Serving

To serve Bun Cha, place a serving of rice noodles in a bowl and arrange the grilled pork patties on top. Add fresh herbs such as mint, Vietnamese coriander, and lettuce leaves. Pour the dipping sauce over the noodles and enjoy!

Com Tam

Com Tam, also known as Broken Rice, is a popular Vietnamese dish that features tender grilled pork chop, fragrant broken rice, and various accompaniments. This flavorful dish is not only a delicious lunch option but also a great way to use up leftover rice.

Ingredients

To make Com Tam, you will need the following ingredients:

Broken rice: As the name suggests, Com Tam is made with broken rice grains that have a slightly different texture compared to regular rice.
Grilled pork chop: The star of Com Tam is the juicy and flavorful grilled pork chop, which is marinated in a mixture of fish sauce, sugar, garlic, and black pepper.
Accompaniments: Com Tam is typically served with a fried egg, cucumber slices, pickled vegetables, and a side of fish sauce for dipping.

Preparation

To prepare Com Tam, start by rinsing the broken rice under cold water to remove any excess starch. Place the rice in a pot with water and cook it according to the package instructions. Once cooked, fluff the rice with a fork.

Grilling

Marinate the pork chops in a mixture of fish sauce, sugar, minced garlic, and black pepper for at least 30 minutes to allow the flavors to penetrate the meat.

Preheat a grill or grill pan over medium-high heat. Grill the marinated pork chops until they are cooked through and have developed a nice char on the outside. This typically takes about 4-5 minutes per side.

Serving

To serve Com Tam, place a generous serving of broken rice on a plate. Arrange the grilled pork chop on the rice and add a fried egg on the side. Serve with cucumber slices, pickled vegetables, and a side of fish sauce for dipping.

Enjoy the combination of flavors and textures in this delicious Vietnamese dish!

Goi Cuon

Goi Cuon, also known as Vietnamese Fresh Spring Rolls, are light and refreshing rolls filled with a variety of fresh vegetables, herbs, and often shrimp or pork. These rolls are perfect for a quick and healthy lunch option.

Ingredients

To make Goi Cuon, you will need the following ingredients:

Rice paper wrappers: Goi Cuon is wrapped in soft, translucent rice paper wrappers that become pliable when soaked in water.
Shrimp or pork: The filling for Goi Cuon often includes cooked and thinly sliced shrimp or pork. You can also make vegetarian rolls using tofu or veggies.
Fresh herbs: Traditional Goi Cuon is filled with a variety of fresh herbs such as mint, Thai basil, and cilantro.
Fresh vegetables: Goi Cuon typically contains julienned cucumbers, carrots, and lettuce for added crunch and texture.
Rice vermicelli noodles: Cook rice vermicelli noodles according to the package instructions and rinse them under cold water.
Dipping sauce: Goi Cuon is served with a flavorful dipping sauce, commonly made with fish sauce, sugar, lime juice, garlic, and chili.

Preparation

To prepare Goi Cuon, start by soaking the rice paper wrappers in warm water for a few seconds until they become pliable. Place them on a damp kitchen towel to prevent them from sticking together.

Slice the cooked and cooled shrimp or pork into thin strips. Gather the julienned vegetables, herbs, and rice vermicelli noodles.

Rolling

To assemble the Goi Cuon, place a softened rice paper wrapper on a clean surface. Lay a few slices of shrimp or pork in the center of the wrapper. Top it with a small handful of rice vermicelli noodles, julienned vegetables, and herbs.

Fold the sides of the wrapper towards the center, then roll it tightly from the bottom up, ensuring that the filling is enclosed. Repeat the process with the remaining ingredients.

Dipping Sauce

To make the dipping sauce for Goi Cuon, combine fish sauce, sugar, lime juice, minced garlic, and chili to taste. Stir until the sugar has dissolved.

Serving

Goi Cuon is typically served immediately after assembly. Serve the rolls with the dipping sauce on the side. These fresh and vibrant spring rolls make for a healthy and satisfying lunch option.

Bun Bo Hue

Bun Bo Hue is a flavorful and spicy Vietnamese soup that originates from the city of Hue. Made with beef, pork, and a variety of aromatic spices, this dish offers a unique twist on traditional beef noodle soup.

Ingredients

To make Bun Bo Hue, you will need the following ingredients:

Beef and pork bones: The base of Bun Bo Hue is a rich and flavorful broth made by simmering beef and pork bones.
Beef and pork meat: Bun Bo Hue typically includes sliced beef shank and pork belly as the protein.
Lemongrass and shrimp paste: These ingredients add a distinct flavor and aroma to the soup.
Rice noodles: Bun Bo Hue is traditionally served with round rice noodles.
Fresh herbs: Garnishes for Bun Bo Hue include Thai basil, bean sprouts, and lime wedges.
Spices: A variety of spices such as annatto seeds, star anise, cinnamon, and cloves are used to flavor the broth.

Preparation

To prepare Bun Bo Hue, start by boiling the beef and pork bones in a large pot of water. Skim off any impurities that rise to the top and reduce the heat to low.

Add in the sliced beef shank and pork belly, lemongrass, and shrimp paste. Simmer the broth for at least 3-4 hours to allow the flavors to develop.

Cooking

While the broth is simmering, cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to prevent them from sticking together.

Once the broth is ready, remove the beef shank and pork belly and slice them into thin pieces.

Garnishing

To garnish Bun Bo Hue, prepare a plate of fresh herbs such as Thai basil, bean sprouts, and lime wedges. These additions not only provide freshness but also add texture to the dish.

Serving

To serve Bun Bo Hue, place a serving of rice noodles in a bowl. Arrange the sliced beef shank and pork belly on top. Ladle the hot broth over the noodles and garnish with fresh herbs.

Bun Bo Hue is best enjoyed while hot, allowing the rich flavors of the broth to meld together for a truly satisfying lunch experience.

Cha Gio

Cha Gio, also known as Vietnamese Fried Spring Rolls, are crispy and flavorful rolls filled with a mixture of ground pork, mushrooms, and vegetables. These golden delights are perfect as an appetizer or a light lunch option.

Ingredients

To make Cha Gio, you will need the following ingredients:

Rice paper wrappers: Cha Gio is wrapped in rice paper wrappers, which become crispy when fried.
Ground pork: The filling for Cha Gio is made with ground pork, which is combined with mushrooms, vegetables, and various seasonings.
Vegetables: The filling often includes shredded carrots, cabbage, and glass noodles.
Dipping sauce: Cha Gio is typically served with a dipping sauce made from a combination of fish sauce, sugar, lime juice, minced garlic, and chili.

Preparation

To prepare Cha Gio, start by soaking the rice paper wrappers in warm water until they become pliable. Place them on a clean surface.

In a bowl, combine the ground pork, mushrooms, shredded carrots, cabbage, and soaked glass noodles. Season the mixture with fish sauce, sugar, minced garlic, black pepper, and any additional seasonings of your choice. Mix until well combined.

Rolling

To assemble the Cha Gio, place a spoonful of the filling mixture in the center of a soaked rice paper wrapper. Fold the wrapper over the filling, tucking in the sides, and roll it tightly to form a cylinder shape. Seal the end of the wrapper with a bit of water to ensure it stays closed.

Repeat the process with the remaining filling and wrappers until all the Cha Gio are assembled.

Deep Frying

Preheat a deep fryer or a large pot filled with oil to 350°F (175°C). Carefully place the Cha Gio in the hot oil and fry them until they are golden brown and crispy. This usually takes about 5-7 minutes.

Once fried, transfer the Cha Gio to a plate lined with paper towels to remove any excess oil.

Serving

To serve Cha Gio, arrange them on a platter alongside a bowl of the dipping sauce. These crispy and flavorful rolls can be enjoyed on their own as a light lunch or served as an appetizer during gatherings.

Ca Nuong Mo Hanh

Ca Nuong Mo Hanh, or Grilled Fish with Scallion Oil, is a popular Vietnamese dish that features a whole fish marinated in a fragrant scallion oil mixture and grilled to perfection. This flavorful dish is both healthy and delicious, making it an ideal choice for a quick and satisfying lunch.

Ingredients

To make Ca Nuong Mo Hanh, you will need the following ingredients:

Whole fish: Choose a fresh and firm-fleshed fish such as sea bass or snapper.
Scallion oil marinade: The marinade for Ca Nuong Mo Hanh is made by combining scallions, minced garlic, ginger, fish sauce, sugar, black pepper, and vegetable oil.
Fresh herbs: Traditional garnishes for Ca Nuong Mo Hanh include fresh cilantro, Thai basil, and lime wedges.

Preparation

To prepare Ca Nuong Mo Hanh, start by preparing the scallion oil marinade. In a bowl, combine the minced scallions, minced garlic, grated ginger, fish sauce, sugar, black pepper, and vegetable oil. Mix well to combine all the flavors.

Clean and scale the whole fish and pat it dry with paper towels.

Grilling

Preheat a grill to medium-high heat. Using a brush, generously coat the fish with the scallion oil marinade, ensuring that it is well coated on both sides and inside the cavity.

Place the fish on the preheated grill and cook for approximately 10-15 minutes on each side or until the flesh is opaque and easily flakes with a fork. The exact cooking time will vary depending on the size of the fish.

Serving

To serve Ca Nuong Mo Hanh, transfer the grilled fish to a serving platter. Garnish with fresh herbs such as cilantro and Thai basil. Serve with lime wedges on the side.

Enjoy this delicious and healthy grilled fish dish that is bursting with flavors from the scallion oil marinade.

Cao Lau

Cao Lau is a unique and flavorful Vietnamese noodle dish that originates from the city of Hoi An. With its combination of tender noodles, savory pork, fresh herbs, and crispy wonton crackers, Cao Lau is an enticing option for a quick and delicious lunch.

Ingredients

To make Cao Lau, you will need the following ingredients:

Cao Lau noodles: Cao Lau is made with special noodles that are only available in the region of Hoi An. These noodles have a unique texture and flavor.
Pork: The pork in Cao Lau is typically marinated in a combination of soy sauce, garlic, ginger, and five-spice powder.
Fresh herbs: Traditional garnishes for Cao Lau include fresh mint, Thai basil, and cilantro.
Crispy wonton crackers: Cao Lau is often topped with crispy wonton crackers for added crunch and texture.

Preparation

To prepare Cao Lau, start by marinating the pork in a mixture of soy sauce, minced garlic, grated ginger, and five-spice powder. Allow the pork to marinate for at least 30 minutes to allow the flavors to penetrate the meat.

While the pork is marinating, cook the Cao Lau noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and prevent them from sticking together.

Assembling

To assemble Cao Lau, place a serving of cooked Cao Lau noodles in a bowl. Top it with slices of the marinated pork and fresh herbs such as mint, Thai basil, and cilantro. Garnish with crispy wonton crackers for added texture and flavor.

Garnishing

Cao Lau is typically garnished with fresh herbs such as mint, Thai basil, and cilantro. These aromatic herbs not only add freshness but also enhance the overall flavor profile of the dish.

Serving

Cao Lau is best enjoyed immediately after assembly. The combination of tender noodles, savory pork, fresh herbs, and crispy wonton crackers creates a satisfying and flavorful dish that is perfect for a quick and delicious lunch.

Xoi Ga

Xoi Ga, or Sticky Rice with Chicken, is a popular Vietnamese dish that features tender shredded chicken served over a bed of sticky rice. This flavorful and filling dish is perfect for a quick and hearty lunch.

Ingredients

To make Xoi Ga, you will need the following ingredients:

Sticky rice: The base of Xoi Ga is sticky rice, which is cooked until it becomes soft and chewy in texture.
Shredded chicken: The chicken in Xoi Ga is typically poached until tender and then shredded.
Soy sauce marinade: The shredded chicken is marinated in a mixture of soy sauce, oyster sauce, minced garlic, and sugar for added flavor.
Toppings: Traditional toppings for Xoi Ga include crispy fried shallots, scallions, and sesame seeds.

Preparation

To prepare Xoi Ga, start by rinsing the sticky rice under cold water to remove any excess starch. Transfer the rice to a pot and add enough water to cover it by about an inch. Let the rice soak for at least 2 hours or overnight.

After soaking, drain the rice and place it in a steamer basket lined with cheesecloth. Steam the rice over medium-high heat for approximately 20-25 minutes or until it becomes tender and sticky.

While the rice is steaming, poach the chicken breasts in a pot of simmering water until they are fully cooked. Remove the chicken from the pot and let it cool slightly. Once cooled, use two forks to shred the chicken into bite-sized pieces.

Cooking

To marinate the shredded chicken, combine soy sauce, oyster sauce, minced garlic, and sugar in a bowl. Toss the chicken in the marinade until it is well coated. Let it marinate for at least 15 minutes to allow the flavors to meld together.

Heat a skillet over medium-high heat and add a tablespoon of oil. Add the marinated shredded chicken to the skillet and cook until heated through, stirring occasionally.

Garnishing

To garnish Xoi Ga, top the sticky rice with the cooked shredded chicken. Sprinkle crispy fried shallots, scallions, and sesame seeds over the chicken for added flavor and texture.

Serving

Xoi Ga is typically served hot and enjoyed immediately after assembly. The combination of sticky rice and flavorful shredded chicken creates a hearty and satisfying lunch option that is both delicious and filling.