Fried silver whiting in a makrut lime batter, served with a kohlrabi and sugar snap pea slaw and a tamarind dipping sauce. Give it to me fried with a whole lot of punchy aromatics, some rice and a fresh slaw and sauce and I’m in heaven.
A beautiful Vietnamese stuffed cabbage soup where you use the outer cabbage leaves as to wrap the parcels stuffed with meat as well as a spring onion stalk to tie and secure it. Traditionally, it’s made with a simple pork filling but I love loading it up with prawn, carrot and mushrooms to pack as much flavour as possible.
Normally a Vietnamese soup (canh) is served as a side dish alongside a few other dishes (a stir fry, stew, vegetables) with rice as part of a meal, but you could eat this on its own too.
I added some rice to my bowl before pouring in the soup and parcels to make it a hearty, comforting meal.
This is one of my favourite traditional Vietnamese recipes. Think of it as a quintessential Vietnamese Surf’n’Turf. The pork belly gives it the fat and richness, the prawn makes it sweet and the rice paper rolls are filled with lots of fresh herbs (Vietnamese mint, mint, coriander, garlic chives), cucumber and lettuce.
‘Bún’ means rice vermicelli noodles and ‘tôm nướng’ translates to grilled prawns, so this dish simply means ‘Grilled prawn vermicelli’.
I grew up on this dish and whilst my parents use to grill the prawns whole with the shells on, I’ve realised butterflying the prawns instead gives you a best of both worlds solution where the prawn flesh still gets cooked on the shells, the marinade is able to soak into the flesh easier and then you can also remove the cooked prawn from the shells a lot easier. It takes an extra few minutes to butterfly the prawns, but it’s worth it and is now the only way I cook grilled prawns.
A fresh, tangy and crunchy vegetarian take on the classic bánh mì. This is the perfect dish for a hearty brunch or quick lunch, and you can even prep some of the elements beforehand!
One of my favourite Vietnamese summer dishes. It's a savoury crispy crepe made from tumeric, coconut milk, flour and spring onions and filled w...
Chè Thái is a Vietnamese 'fruit cocktail' dessert that you wouldn't typically find at a restaurant but you'd be served it if you went to a Viet...
Let me start by saying I’m really proud of this recipe, purely because I had my parents try these skewers when I was developing the recipe and ...
Vietnamese Pickles (Đồ Chua) are a staple condiment in Vietnamese cooking and something you should always have on hand in the fridge next to a ja...
I’ve taken a 70’s classic, the vol-au-vent, made a giant version and filled it with my Vietnamese Beef Stew (Bò Kho). I've shared my Vietnamese Be...
This is probably one of the most underrated styles of bánh mì you can eat. The difference between Vietnamese meatballs (Xíu Mại) versus Italian...
Fried silver whiting in a makrut lime batter, served with a kohlrabi and sugar snap pea slaw and a tamarind dipping sauce. Give it to me fried with a whole lot of punchy aromatics, some rice and a fresh slaw and sauce and I’m in heaven.
A fast yet flavourful Vietnamese homestyle dish where chicken thigh is braised in a caramel sauce with lots of ginger. Ingredients Chicken ...
A beautiful Vietnamese stuffed cabbage soup where you use the outer cabbage leaves as to wrap the parcels stuffed with meat as well as a spring onion stalk to tie and secure it. Traditionally, it’s made with a simple pork filling but I love loading it up with prawn, carrot and mushrooms to pack as much flavour as possible.
This is one of my favourite traditional Vietnamese recipes. Think of it as a quintessential Vietnamese Surf’n’Turf. The pork belly gives it the fat and richness, the prawn makes it sweet and the rice paper rolls are filled with lots of fresh herbs (Vietnamese mint, mint, coriander, garlic chives), cucumber and lettuce.
‘Bún’ means rice vermicelli noodles and ‘tôm nướng’ translates to grilled prawns, so this dish simply means ‘Grilled prawn vermicelli’.
A fresh, tangy and crunchy vegetarian take on the classic bánh mì. This is the perfect dish for a hearty brunch or quick lunch, and you can even prep some of the elements beforehand!
