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Vietnamese Shrimp and Sweet Potato Fritters (Banh Tom) — Vicky Pham
A tasty Northern Vietnamese street food featuring shrimp and sweet potatoes deep-fried in a light batter. Enjoy these crunchy fritters with lettuce, fresh herbs, and a sweet and savory dipping sauce. This recipe makes about 14 fritters.
Vietnamese Chicken Pho Noodle Soup (Pho Ga) — Vicky Pham
Phở Gà (Vietnamese Chicken Noodle Soup) is the quick poultry alternative to its more well-known cousin, Phở Bò (Vietnamese Beef Noodle Soup). Phở Gà is lighter and simpler than Phở Bò. It's great for a cold winter day or when you want noodle soup without the hassle.
How to Make Vietnamese Chicken Stock — Vicky Pham
Turn chicken meat, bones, and other simple ingredients into a delicious Vietnamese chicken stock. This stock is great for Vietnamese and other Asian dishes. You can use it as a base for soups, stews, and sauces, or just swap it in for water to give your dish more flavor.
Sweet Spaghetti and Meatballs Recipe — Vicky Pham
A sweet version of spaghetti and meatballs, just the way I like it. It's similar to Filipino spaghetti, but without the banana ketchup and red hot dogs— just good ole sugar as a sweetener and super moist and flavorful made-from-scratch beef meatballs.
Homemade Kho Sauce Recipe for Authentic Vietnamese Braised Dishes (Nuoc Sot Kho) — Vicky Pham
A homemade brown sauce ready for use. Infuse your choice of protein with the distinctive flavor profile of sweet, salty, and savory, typical in Vietnamese fish-sauce-braised dishes. Simply add your protein and braise. Perfect for busy weeknights! This yields 1-½ cups, ideal for use with up to 5 poun
Asian Garlic Butter Noodles (Mi Xao Toi Bo) — Vicky Pham
Inspired by the classic Asian-fusion restaurant's garlic noodles, this dish is packed with garlicky goodness, a touch of sweetness, and umami richness that you'll want to make on repeat. Perfect as a quick meal and a favorite of picky eaters, big and small.
Restaurant-style Garlic Green Beans (Din Tai Fung Copycat) — Vicky Pham
Skip the takeout menu and whip up restaurant-style garlic green beans at home for a fraction of the price! Flash-fried for a blistered exterior and bursting with color, these green beans are tossed with loads of sautéed garlic. All in 15 minutes!
Vietnamese Chayote Squash Soup with Pork Meatballs (Canh Su Su Nau Gio Song/Canh Moc) — Vicky Pham
A traditional soup that is easy-to-make, featuring two main ingredients, chayote squash and store-bought ground pork paste. It's light and flavorful broth pairs beautifully with steamed rice, making it an ideal accompaniments to other side dishes for a complete family-style meal.
An Even Simpler Instant Pot Beef Pho Recipe with Store-Bought Soup Base — Vicky Pham
A super simplified Instant Pot Vietnamese beef noodle soup with just three essential ingredients—meaty bones, aromatics, and a store-bought soup base. This pressure cooker version delivers the authentic taste of a Vietnamese pho restaurant to your home in less than one hour.
Vietnamese Egg Rolls (Cha Gio) — Vicky Pham
Deep-fried crispy goodness. These egg rolls can be eaten as a main dish with a sweet and spicy dipping sauce or as a component to a main dish. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.
Vietnamese Savory Square Cake for Lunar New Year (Bánh Chưng) — Vicky Pham
Get ready for Lunar New Year with this easy-to-follow Bánh Chưng recipe! This recipe includes both stovetop and pressure cooker options, plus a step-by-step wrapping tutorials to make preparation a breeze. This recipe makes four cakes with each cake yielding about 4 servings.
Easy Guide to Peeling Ginger: Tips and Tricks for Home Cooks — Vicky Pham
To peel ginger, no need for a knife. A knife wastes too much and can be dangerous with the wrong swipe. No need for a peeler either. A vegetable peeler can’t get into all the small nooks and crannies of ginger. All you need to efficiently peel ginger is a spoon and here’s how you do it.
Easy Blanched Bok Choy Recipe — Vicky Pham
Easy and delicious, this blanched bok choy recipe is a great way to eat your veggies. Infused with sesame oil and a touch of salt, it cooks and seasons simultaneously for a perfect, fuss-free veggie side dish. Make it a full meal by adding your favorite proteins, rice or noodles.
Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt) — Vicky Pham
One of the traditional dishes served during Vietnamese New Year (Tết) and also a staple in everyday home cooking. Ground pork stuffed bitter melon is simmered in a savory broth and served with fluffy steamed rice and other side dishes for a complete family-style meal.
Vietnamese Shredded Pork Skin (Bì Heo) — Vicky Pham
A delicious combination of thin strands of pork skin and marinated pork meat, coated with the signature flavor and aroma of roasted rice powder. Enjoy the nutty flavor and texture of Bi Heo with broken rice dishes (com tam), noodle soups, and spring rolls.
How to Make Restaurant-Style Beef and Broccoli Stir Fry — Vicky Pham
If you're craving a delicious beef and broccoli dish that reminds you of your favorite Chinese restaurant, then this is it! This dish features thinly sliced beef and crisp broccoli, coated in a thick and savory soy-based sauce. In this recipe, we'll include a secret restaurant hack called velveting,
Vietnamese Chayote Squash Soup with Ground Pork (Canh Su Su Nấu Thịt Băm) — Vicky Pham
A hearty and comforting chayote squash soup, featuring ground pork but feel free to substitute with your ground meat of choice. This quick and easy soup complements steamed rice and other side dishes in a traditional Vietnamese family-style meal.
Thai-style Raw Fish Sashimi Salad with Spicy Fish Sauce Dressing — Vicky Pham
This flavor-packed sashimi salad is a delightful departure from the traditional sashimi and soy sauce pairing. This recipe features a Thai-style fish sauce dressing that is a symphony of sweet, sour, savory, and spicy flavors. Enjoy the sashimi alone or transform it into a hearty salad by adding you