Vietnamese Cuisine: A Symphony of Flavours and Traditions
Vietnamese cuisine is a vibrant celebration of fresh ingredients, aromatic herbs, and perfectly balanced flavours. Renowned for its harmony of salty, sweet, sour, and spicy notes, the cuisine reflects the country’s diverse geography and rich cultural tapestry. From bustling street markets to family kitchens, every dish tells a story of community, history, and sensory delight. Vietnamese food is both a feast for the eyes and a balm for the soul, inviting you to explore the delicate artistry behind each bite.
Vietnamese cuisine traces its roots to ancient agricultural traditions, influenced by China, France, and neighbouring Southeast Asian countries. The landscape, from lush rice paddies in the north to the tropical Mekong Delta in the south, shapes the staple ingredients: rice, fresh herbs, fish, pork, and vegetables. Meals are communal events, emphasising freshness and balance, and dishes are rarely heavy or overly spiced, instead focusing on layering subtle flavours and textures.
Herbs such as cilantro, Thai basil, mint, and lemongrass elevate dishes, while sauces like fish sauce (nước mắm) provide a deep umami foundation. Techniques like grilling, steaming, and stir-frying are popular, ensuring ingredients retain their vibrant colours and nutrients.
Regional specialities showcase unique twists: Hanoi favours hearty broths, Hue is known for complex royal dishes, and Saigon delights in street-food creativity. Social rituals like sharing bowls of phở or dipping crispy spring rolls in nước chấm unite families and friends, underscoring food’s role as a cultural cornerstone.
Chả Giò (Crispy Fried Spring Rolls)
4
servings25
minutes20
minutesIngredients
- For Spring Roll:
10 rice paper wrappers
200 g minced pork
100 g shrimp, chopped
30 g wood ear mushrooms, soaked and chopped
50 g glass noodles, soaked and cut
1 carrot, grated
2 garlic cloves, minced
1 shallot, minced
1 egg
Salt and pepper to taste
Oil for deep frying
- For Nước Chấm (Dipping Sauce):
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp sugar
4 tbsp water
1 garlic clove, minced
1 red chilly, finely chopped
1 tbsp rice vinegar (optional)
Directions
- For Spring Roll:
- Mix minced pork, shrimp, mushrooms, noodles, carrot, garlic, shallot, egg, salt, and pepper thoroughly.
- Soften rice paper wrappers in warm water, lay flat on a plate.
- Place a spoonful of filling on one edge, fold sides, and roll tightly to form a cylinder.
- Heat oil in a deep pan; fry rolls until golden and crisp. Drain on paper towels.
- Serve hot with lettuce, herbs, and nước chấm (dipping sauce).
- For Nước Chấm (Dipping Sauce):
- Dissolve sugar in water by stirring well.
- Add lime juice, fish sauce, and optional rice vinegar.
- Stir in minced garlic and chopped chillies.
- Adjust seasoning to taste: a balanced harmony of salty, sweet, sour, and spicy.
- Serve as a dip or drizzle over dishes.
Bánh Xèo Chay (Vietnamese Vegetarian Sizzling Crepes)
6
crepes30
minutes30
minutesCrispy turmeric rice flour crêpes stuffed with sautéed mushrooms, mung beans, and bean sprouts, wrapped in lettuce with herbs and dipped in sweet-sour vegan sauce.
Ingredients
- For the Batter:
1 cup rice flour
¼ cup cornstarch
¼ tsp turmeric powder
1¼ cup coconut milk or water
½ cup thinly sliced spring onions
½ tsp salt
- For the Filling:
1 cup mung beans, soaked and steamed
1 cup bean sprouts
1 cup mushrooms (shiitake or oyster), sliced
½ small onion, thinly sliced
1 tbsp soy sauce
1 tsp oil
Directions
- In a bowl, whisk together rice flour, cornstarch, turmeric, salt, and coconut milk to make a smooth batter. Stir in spring onions. Let it rest for 15–20 minutes.
- In a pan, sauté the onion and mushrooms in oil. Add soy sauce. Stir in steamed mung beans and remove from the heat.
- Heat a non-stick pan, add a little oil, then pour in a ladle of batter and swirl it to coat thinly. Cook until crispy and the edges lift.
- Add a spoonful of filling and some bean sprouts on one side. Fold the crepe in half and cook 1–2 more minutes.
- Repeat with the remaining batter and filling.
- Serve each crepe with fresh lettuce and herbs. Tear, wrap, dip, and enjoy!
Phở Bò (Beef Noodle Soup)
4
servings20
minutes5
hoursA fragrant and hearty broth simmered for hours with spices, served with tender beef slices, fresh herbs, and flat rice noodles.
Ingredients
500 g beef bones
300 g beef brisket or sirloin, thinly sliced
300 g flat rice noodles
1 onion, charred
1 piece ginger, charred
3 star anise
2 cinnamon sticks
4 cloves
2 tbsp fish sauce
Directions
- Boil beef bones and simmer for at least 4 hours to create broth. Skim impurities.
- Add charred onion, ginger, star anise, cinnamon, and cloves; simmer another hour.
- Strain broth, season with fish sauce.
- Cook noodles in boiling water until tender, then drain.
- Place noodles in bowls, top with raw beef slices, and pour hot broth to cook the beef.
Cà Ri Chay (Vietnamese Vegetarian Curry)
4
servings20
minutes35
minutesA mildly spiced coconut-based curry packed with root vegetables, tofu, and fragrant herbs – traditionally served with rice, noodles, or a crusty Vietnamese baguette.
Ingredients
400 ml coconut milk
200 ml water or vegetable broth
200 g tofu, fried or firm cubes
2 potatoes, peeled and cubed
1 sweet potato, peeled and cubed
2 carrots, thickly sliced
1 onion, chopped
1 lemongrass stalk, bruised
2 garlic cloves, minced
1 tbsp curry powder (Vietnamese or Madras-style)
1 tsp turmeric powder
1 tsp soy sauce
1 tsp sugar
Salt to taste
Oil for cooking
Thai basil or coriander for garnish
Directions
- Heat oil in a pot, sauté garlic, onion, and lemongrass until aromatic.
- Add curry powder and turmeric; stir quickly to release flavour.
- Add potatoes, sweet potatoes, and carrots. Toss to coat with spices.
- Pour in coconut milk and water or broth. Bring to a boil, then simmer until vegetables are tender (about 20 minutes).
- Add tofu, soy sauce, and sugar. Simmer for 5–10 more minutes.
- Adjust salt and serve hot, garnished with Thai basil or coriander.
Chuối Nướng (Vietnamese Grilled Sticky Rice Banana)
4
servings15
minutes20
minutesRipe bananas wrapped in sticky rice, grilled, and topped with coconut sauce, a warm Vietnamese street dessert classic.
Ingredients
- For the Banana Wraps:
4 ripe Thai bananas (or small firm bananas)
1 cup glutinous (sticky) rice, soaked 4–6 hours or overnight
½ tsp salt
½ cup coconut milk
1 tbsp sugar
Banana leaves or foil for wrapping (optional)
- For the Coconut Sauce:
½ cup coconut milk
1 tbsp sugar
¼ tsp salt
1 tsp tapioca starch (or corn flour) mixed with 1 tbsp water
Directions
- Cook the soaked glutinous rice until tender by steaming or boiling, then mix it with coconut milk, salt, and sugar while still warm. Let it cool slightly.
- Flatten a portion of sticky rice on plastic or a banana leaf, place a peeled banana in the centre, and encase it fully with the rice. Wrap with a banana leaf or foil to shape.
- Grill the wrapped bananas on low heat for 10 minutes, turning to ensure even browning. If wrapped in foil, remove it in the last few minutes for a crisp surface.
- Simmer coconut milk with sugar and salt, then stir in the starch-water mix. Cook until slightly thickened.
- Slice the grilled banana rolls, drizzle with warm coconut sauce, and sprinkle with sesame seeds and crushed peanuts before serving.
Vietnamese cuisine is a culinary journey that captivates all senses. Its intricate balance of flavours, fresh ingredients, and vibrant presentation reflects the country’s heart and soul. Whether enjoyed in a bustling street market or made lovingly at home, these dishes invite us to experience Vietnam’s rich cultural heritage and the joy of sharing food with loved ones.
