Vietnamese Cuisine Recipes

View All | View Summaries
Things I can't Live without: Fish Sauce Products Recipe
Here's another video featuring the ingredients I'm obsessed with and that are a must in my everyday cooking. Please note that this post is not sponsored; it's unbiased and features my 100% honest opinion. Today, I want to feature the brands of fish sauce that I use. I'm visiting my parents in France right now and I had anticipated preparing our favorite Vietnamese dish: phở bò. Of course making a dashing beef broth is key, but in my opinion, the finishing touch is as important; drizzling a bit of nuoc mam to enhance the noodle soup dish. So I carefully packed a bottle of my favorite nuoc mam in my luggage and gifted one to Maman and Papa.
Full Recipe...
Black Mushroom Tofu Recipe Recipe

Black Mushroom Tofu Recipe

04.02.14 by Jackie

In Vietnamese, this tofu dish is called tàu hủ xào nấm đông cô. This particular variety of mushrooms is delicious. Once re-hydrated, they have a fleshy, plump and even meatier, chewier texture than fresh shiitake mushrooms.

The delicate part of this preparation lies in soaking the mushrooms. You could soak them in cold water overnight or, if pressed for time as I was, re-hydrate them in warm water for about 1 hour. I saved the flavor-packed soaking liquid and made a thick sauce to accompany the tofu. I don't prepare this dish very often because one of the ingredients can be a little pricey, but it is sooooo tasty!

In order not to serve a mostly colorless dish, I included bright green string beans. 


Full Recipe...
Ca Kho Recipe: Vietnamese Braised Salmon in Caramel Sauce Recipe

Even though I live in a 9-person household, over the years baby Aria and I have become the only "omnivores". I don't know if her taste buds will change over time and she'll copy her father's vegetarian diet, but for now, Aria enjoys meat and seafood. Last evening, I prepared a typical Vietnamese meal for ourselves called "cá hồi kho nước dừa", which roughly translates to "braised salmon simmered in coconut water". As a cook and especially as a mom, I took such pleasure in watching her appreciate the meal I had prepared for her. 

The fish is cooked in a caramel sauce called "nước màu" ("colored water"), which is a "savory" sauce made of caramel where the boiling point of sugar was reached to add a brown color and to impart a slightly bitter aroma. The sauce is balanced with spicy, fresh red Thai chili peppers, ginger, nước mắm (fish sauce), whole mint leaves and green onions. My favorite way to serve this "cá kho" dish is with steamed jasmine rice and blanched Vietnamese leafy greens. It's a healthy, nutritious and complete meal. Baby Aria loved it and I'm sure you will, too. If you'd like to start with a more inexpensive fish, you could prepare the same dish with catfish or mackerel.


Full Recipe...
Ghost Halloween Lemongrass and Ginger Beef Noodles Recipe

Boo! I have to admit I'm a little ashamed of today's Halloween-inspired meal. I prepared Vietnamese beef noodles (bún thịt bò xào xả gừng in Vietnamese) today and I had in mind that I'd be able to have fun with the rice noodles and create scary mummies. In the end, it looked neither like a mummy nor a ghost. As we were eating dinner, little Lala asked for 2 whole black peppercorns and found a solution to our mummy situation. Et voila! What do you think?

Cold beef noodle salads are very common in Vietnam and they are definitely a staple in my home. Sauteed beef in lemongrass is served with thick rice noodles and an abundance of Vietnamese greens. It might not be the creepiest meal for the Halloween season, but it sure is delicious. 


Full Recipe...
Zucchini Tofu Recipe Recipe

Zucchini Tofu Recipe

09.10.13 by Jackie

This tofu stir fry dish is a staple in our home and I make it at least once a month. It's quick to prepare, flavorful and packed with fresh green vegetables. I pan-fried tofu pieces and tossed them with onions and zucchini slices in a thick sauce (I used tapioca starch as the thickening agent).

My parents are excited to spend time with little Aria this month; they haven't seen her since she was 11 months old. I've been so busy these past few days wrapping up work and packing for our trip to Paris, that I completely forgot about picking our vegetables. There have been beautiful zucchini waiting to be harvested and I was so excited to be able to cook with them. So it was a real bummer this morning when I found wilted, unusable zucchini flowers. I still harvested the large zucchini and prepared it with tofu. It's not an elaborate meal but it's tasty and nutritious. 


Full Recipe...