Vietnamese

There was dabbing of plates and licking of fingers. Not only would I make these again, but I can think of all sorts of other, wonderful ways to prepare them.

This hue beef noodle soup recipe gets a huge boost of flavor from shrimp paste and fish sauce.

Also called Bai Makrut or Thai lime leaves, these glossy, vibrant green leaves are integral to Southeast Asian cuisine. 

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Making your own crusty loaves is surprisingly easy.

Serve with crusty bread to dip in the golden sauce.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

This recipe will help you recreate the excellent coffee and chicory from Ba Mien Vietnamese restaurant in New Orleans.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

The secret to soft and sweet eggplant? Toss it in the microwave.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.