🇻🇳 Vietnamese Recipes
50 vietnamese recipes converted from YouTube cooking videos. Authentic dishes with full ingredients, step-by-step instructions, and nutrition info.
World-Class Vietnamese Pho (4-Step Blend Method)
A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.
Crispy Shrimp Fried Spring Rolls
A step‑by‑step guide to making 20 golden, crunchy shrimp spring rolls using rice paper, wood‑ear mushrooms, glass noodles and a two‑stage frying method that guarantees extra crispiness without sogginess.
Homemade Nem Chua (Vietnamese Fermented Sausage)
A step‑by‑step guide to making traditional Vietnamese nem chua using lean beef thigh and pork skin. The recipe covers cleaning, grinding, seasoning, shaping, and fermenting the sausage to achieve the characteristic tangy, slightly spicy flavor. Includes tips for safety, troubleshooting, and storage.
Quick Fermented Pork Sausage (Nem Chua)
A fast‑track version of traditional Vietnamese nem chua made with pork, smoked ham, and pork skin, marinated in red wine vinegar and sugar, then pressed and fermented overnight for a tangy, slightly sweet, and delightfully chewy appetizer.
Vietnamese Beef Meatballs (Bouncy Beef Meatballs, No Stand Mixer)
A step-by-step guide to making classic Vietnamese beef meatballs (beef meatballs) at home, with a springy, bouncy texture—no stand mixer or meat grinder required. This method uses a home blender/food processor and careful chilling to achieve the signature texture. Serve with noodle soups, in banh mi, or as a snack with chili sauce.
Traditional Vietnamese Fermented Beef Sausage (Nem Chua Bò)
A step‑by‑step guide to making authentic Vietnamese fermented beef sausage (nem chua bò) at home. The recipe uses lean pho‑style beef, dried pork skin, a special nem chua seasoning mix and curing salt to create a firm, tangy, and slightly chewy sausage that can be stored in the refrigerator for up to three weeks.
How To Make Vietnamese Beef Pho At Home - Marion's Kitchen
A step‑by‑step guide to making a crystal‑clear, deeply flavored Vietnamese beef pho (phở bò) at home. From blanching bones to charred aromatics, gentle simmering, and quick assembly with rice‑stick noodles and ultra‑thin sliced beef, this recipe delivers the comforting bowl of noodle soup you’ve always imagined.
Beef Namju (Vietnamese Fermented Beef)
A homemade version of the traditional Vietnamese fermented pork (nam ju) using ground beef and pork skin. The mixture is seasoned with Lobo Namju seasoning, garlic, Thai chilies, and a touch of sugar, then packed tightly, weighted, and left to ferment at room temperature for 5‑8 days. Served sliced with fresh garlic, Vietnamese coriander and bird's‑eye chili wrapped in cling film.
Nem Chua (Fermented Pork) Made with Pork Skin (No Powder)
A traditional Vietnamese fermented pork roll prepared without any meat powder. The recipe uses fresh pork meat (hem) and pork skin, marinated in vinegar, sugar, and spices, then shaped and chilled. It’s safe for children and the elderly because it’s cooked, not raw fermented, and can be eaten right away. Perfect for Tết celebrations.
Restaurant Quality Pho at Home (a comprehensive guide with recipe)
A step‑by‑step home version of Leighton Pho’s ultra‑concentrated, restaurant‑quality beef pho. Using a 24‑hour bone broth concentrate, char‑grilled onion and ginger, and a precise three‑stage seasoning method, this recipe delivers a deep, rich broth that rivals commercial pho in just a few hours.
Fermented Beef Sausage (Nem Chua Bo)
A traditional Vietnamese fermented beef sausage (Nem Chua Bo) made with fresh beef, rice paper, natural casings, garlic, sugar, salt and pepper. The mixture is tightly packed, pressed, left at room temperature for 24 hours, then refrigerated for 7 days to develop its characteristic tangy, sweet‑savory flavor. Served sliced with fresh herbs, lime, and sliced garlic.
Homemade Nem Chua (Fermented Pork Roll)
A step‑by‑step guide to making traditional Vietnamese nem chua at home using lean pork, sugar, garlic, chili and fresh herbs. The recipe includes detailed preparation, fermentation, and serving instructions for a tangy, slightly spicy snack perfect for gatherings.
Vegan Fermented/Cured Pomelo Peel with Papaya (Nem Chua Chay)
A plant‑based take on the classic Vietnamese fermented pork snack, using green papaya for crunch and vegan ham for texture. The mixture is set with agar‑agar and flavored with garlic, chili, mushroom seasoning and a splash of vinegar for that authentic sweet‑sour tang.
Vietnamese Fried Spring Rolls (Nem) – Two Wrapping Techniques
Crispy Vietnamese fried spring rolls (nem) made with pork, taro, shrimp and fresh vegetables. The recipe compares the classic water‑soaked rice paper method with a modern coconut‑milk softening technique, includes a double‑fry for extra crunch, and provides a tangy dipping sauce and pickled garnish for a complete meal.
Shrimp Wrapped in Marinated Beef with Rice Paper Rolls
A quick Vietnamese‑inspired appetizer where thinly sliced marinated beef hugs a juicy shrimp, grilled in minutes and served with fresh herbs, rice noodles and rice paper rolls. Perfect for a light meal or party snack.
Homemade Nem Chua (Fermented Pork Roll)
A step‑by‑step guide to making traditional Vietnamese fermented pork rolls (Nem Chua) at home using fresh pork, pigskin, aromatic garlic, chili and guava leaves. The recipe walks you through chilling, double‑grinding, seasoning, rolling and a safe 48‑hour fermentation for tangy, slightly sour, protein‑rich snack rolls.
Nem Chua (Cured Fermented Beef)
A traditional Vietnamese cured fermented beef snack, made with ground beef, pork skin, garlic, Thai chilies and Vietnamese coriander. The mixture is pressed, wrapped and left to ferment for 24 hours, resulting in a tangy, slightly spicy delicacy perfect as a snack or accompaniment to beer.
Vietnamese Spring Roll Dipping Sauce
A quick and easy Vietnamese-style dipping sauce (nuoc cham) perfect for spring rolls, fried rolls, banh xeo, and other Asian appetizers. Sweet, salty, tangy, and optionally spicy, this sauce can be made in minutes and keeps in the refrigerator for up to a month.
Vietnamese Nem Chua (Quick-Cured Pork Ham Version)
A modern, quick, and safe version of Vietnamese Nem Chua using cooked pork ham and pork skin, marinated and lightly pickled for a tangy, garlicky, and slightly spicy snack. This recipe skips the traditional raw pork fermentation for a safer, easier approach, perfect for gatherings and parties.
Nimjul Fermented Beef (Cured Beef Jewel)
A traditional Vietnamese fermented beef dish known as Nimjul. Ground lean beef is seasoned with a special Nimjul mix, Thai bird's eye chilies, garlic, sugar, and shredded pork skin, then wrapped in foil and fermented for 24 hours with a soda weight. The result is a spicy, salty, tangy meat brick perfect as a beer snack or appetizer.
Fermented Beef Namecha
A raw fermented beef snack inspired by the Vietnamese namecha. Ground beef is blended with pork skin, garlic, chilies and a simple curing blend, then chilled, wrapped in Vietnamese coriander and left to ferment at room temperature for 2‑7 days for a tangy, spicy, savory bite.
C/w Nana: Lao Salad w/ Egg Dressing (ຍຳສລັດລາວ == Yum Salad Lao)
A fresh, tangy Vietnamese-inspired salad featuring crisp vegetables, savory ground pork, and hard‑boiled eggs tossed in a sweet‑sour fish‑sauce dressing. This family recipe from Cooking with Nana’s mom is perfect for gatherings, birthdays, or a light main‑course meal.
Bò Bún – Vietnamese Beef Vermicelli Salad
A fresh, aromatic Vietnamese beef vermicelli salad featuring tender marinated beef, rice noodles, crisp vegetables, fragrant herbs, and a tangy nuoc cham dressing. Perfect for a light lunch or dinner.
Vietnamese Grilled Pork Spring Rolls (Nem Nướng) with Special Soy-Peanut Dipping Sauce
A detailed, step-by-step guide to making authentic Vietnamese grilled pork spring rolls (Nem Nướng) with a unique shaping technique for perfectly round rolls and a rich, savory soy-peanut dipping sauce. Includes all tips and tricks for success at home.
Beef meatballs for hot pot
Savory beef meatballs, lightly flavored with nuoc mam, perfect for enhancing a Vietnamese hot pot soup. This recipe uses 20% fat ground beef, tapioca for elasticity, and a few simple spices. Easy to prepare, it keeps 3 days in the refrigerator or up to 3 months in the freezer.
Mini Shrimp and Chicken Spring Rolls
Crispy mini spring rolls filled with a flavorful mixture of chicken, shrimp, black mushrooms and mung bean vermicelli, perfect for parties or as an appetizer. Easy to prepare in advance and fry at the last moment.
Vietnamese Pandan Coconut Bundt Cake (Alien Green Cake)
A vibrant green Vietnamese cake known as Bánh Bông (cow cake) with a chewy, mochi‑like texture and a honeycomb interior. Flavored with coconut and pandan extract, baked in a bundt pan for a stunning presentation.
Loc Lac (Vietnamese Beef and Tomato Rice Bowl)
A quick, flavorful Vietnamese‑inspired bowl featuring fragrant Thai rice stir‑fried with tomato paste and oyster sauce, topped with tender marinated beef and fresh cucumber, tomato, onion and lettuce. Perfect for a fast dinner for four.
Restaurant Quality Chicken PHO at Home (a comprehensive guide with recipe)
A step‑by‑step guide to making restaurant‑quality Vietnamese chicken pho using Leighton Pho’s “blend method”. The recipe features a rich pork‑and‑chicken bone broth base simmered for six hours, then seasoned with salt, rock sugar, chicken powder, fish sauce and MSG, and finished with aromatic spices. The broth can be prepared in advance and stored, making a quick, flavorful bowl of pho ready in under half an hour when you’re ready to eat.
Vietnamese Mì Gà Soup with Transparent Vermicelli
A comforting Vietnamese soup made with chicken thighs, translucent soy vermicelli, grilled onion, ginger, cilantro, chives and fish sauce. Simple, quick and perfect for cool autumn evenings.
Vietnamese Braised Beef
A Vietnamese-style braised beef, scented with lemongrass, Chinese spices, and annatto oil, slowly simmered in a coconut and beef broth. Served with white rice or crusty bread.
Bún Gà – Vietnamese chicken vermicelli salad
A light and flavorful version of the classic Vietnamese Bún Bò, made with marinated chicken, rice vermicelli, crunchy vegetables and a slightly spicy citrus sauce. Ideal for a quick lunch or dinner full of freshness.
Vietnamese Cured Pork (Ham & Pork Skin)
A quick‑and‑easy twist on traditional Vietnamese cured pork using leftover cooked ham and pork skin. The ham soaks in a tangy vinegar‑sugar brine, is combined with blanched pork skin, cooked briefly, pressed into a pan, and chilled into a firm slice. Served as bite‑size squares or rolled logs, it’s a flavorful appetizer that makes great snacks, rice‑noodle toppings, or salad add‑ins.
NEMS aux CREVETTES 🍤 ultra CROUSTILLANTS en 10 MINUTES !
Crispy fried shrimp spring rolls made with rice vermicelli and brick pastry sheets, seasoned with garlic, carrot, cilantro, fish sauce and soy sauce. An easy, flavorful twist on traditional Vietnamese nems, perfect as an appetizer or snack.
Quick No‑Fermentation Vietnamese Sweet‑Sour Pork Sausage (Nem Chua)
A fast‑track version of the classic Vietnamese nem chua that skips the long fermentation. Tender pork mixed with rice bran, tangy white and red vinegars, garlic, chili and toasted pepper is quickly cooked, chilled, and sliced for a chewy‑sweet‑sour snack perfect for parties or a tasty snack.
Phở Bò – Vietnamese Beef Soup
Iconic Vietnamese soup made with beef shank, spice‑infused broth, rice noodles, fresh herbs and beef meatballs. A homemade version prepared in a pressure cooker for a concentrated flavor and time savings.
![PANDAN HONEYCOMB CAKE (Banh bo nuong) [UPDATED 2026]](https://img.youtube.com/vi/A6ZayMf1OmQ/hqdefault.jpg)
PANDAN HONEYCOMB CAKE (Banh bo nuong) [UPDATED 2026]
A light, chewy Vietnamese honeycomb cake infused with fragrant pandan and coconut flavor. The cake is baked in an aluminum round pan, then cooled upside down to preserve its signature airy honeycomb crumb. Perfect for a subtle, not-too-sweet dessert served at room temperature.
Caramelized Pork with Garlic and Fish Sauce
A quick, flavorful Southeast Asian‑inspired caramelized pork (or chicken) dish made with just sugar, garlic, fish sauce, salt and pepper. The pork turns sweet, salty and slightly smoky, perfect over jasmine rice and vegetables.
Homemade coconut pearls
Soft coconut pearls, both melt-in-the-mouth inside thanks to a sweet soy paste and coated with a thin shell of glutinous rice flour, the whole rolled in shredded coconut. A simple Asian treat, ideal for dessert or snack.
Vietnamese ginger chicken (Gar Kogun)
Simple and flavorful Vietnamese ginger chicken recipe, called Gar Kogun. The chicken is marinated in ginger, garlic, shallot, pepper and fish sauce, then caramelized with sugar before being simmered until tender. Served with white rice and sprinkled with fresh cilantro.
Fermented Beef Roll
A tangy, slightly spicy fermented beef roll inspired by Vietnamese Tet celebrations. Made with lean ground beef, shredded pork skin, garlic, cayenne, and a traditional curing mix that includes saltpeter. The meat is frozen briefly, blended to a sticky texture, shaped into thin sheets, and left to ferment for 16‑24 hours, then sliced and wrapped for a flavorful snack.
Namang (Vietnamese Deep‑Fried Fermented Pork Sticks)
Crispy, slightly chewy fermented pork sticks that are a beloved street‑food snack in Hanoi. Made with shredded pork skin and seasoned pork paste, deep‑fried twice for extra crunch and served with fresh cucumber and green mango slices.
Vietnamese Stir-Fried Beef with Vegetables, Rice and Raw Veggies
A complete dish inspired by Vietnamese flavors: beef pieces marinated in nuoc‑mam sauce, sautéed peppers, mushrooms and onions, served on a bed of rice scented with toasted sesame oil, accompanied by crunchy spiralized raw vegetables dressed with a sweet‑salty vinaigrette. Perfect for a convivial dinner.
Vietnamese Beef Salad
A fresh and crunchy salad inspired by Vietnam, with marinated rump steak, crisp vegetables, a lemony ginger and spice dressing, the...
Savory Vietnamese Coconut and Turmeric Crepes
Light Vietnamese crepes flavored with coconut milk and turmeric, filled with sautéed white cabbage, shrimp, mung bean sprouts and served with a crunchy red cabbage and pickled carrot salad. A complete festive meal for Candlemas.
Nem Chua (Vietnamese Fermented Beef Appetizer)
Homemade Vietnamese nem chua – a tangy, spicy fermented beef and pork skin snack wrapped in banana leaves. The recipe walks you through soaking pork skin, mixing a seasoned meat batter, two days of room‑temperature fermentation, and traditional banana‑leaf wrapping for an authentic appetizer.
Can you make chicken pho using a rotisserie chicken??
A comforting Vietnamese‑inspired chicken noodle soup made from a rotisserie chicken, aromatic toasted spices, and quick‑cooking noodles. The broth is enriched with the carcass, skin, and drippings for deep flavor, then finished with fish sauce, MSG, and fresh herbs. Perfect for a fast, satisfying meal.
Whole chicken marinated with lemongrass, soy sauce and fish sauce
A whole chicken roasted in the oven, infused with a fragrant lemongrass, garlic, black pepper, fish sauce and two soy sauces marinade. Ideal for a convivial meal, simply prepare it in advance, let it marinate then cook until the skin is golden and crispy.
Homemade Beef Phở (Vietnamese Noodle Soup)
A step‑by‑step recreation of the classic Vietnamese street‑food beef noodle soup (Phở). This recipe uses oxtail and brisket for a rich, clear broth, roasted onion and ginger for depth, and a fragrant spice bag. Garnish with fresh herbs, lime, bean sprouts and optional sauces for authentic flavor.
Instant Vietnamese Spring Rolls (Nem Ăn Liền)
A tasty Vietnamese snack of marinated beef and pork skin wrapped in rice paper, flavored with garlic, chili, and toasted rice flour (thính). The rolls are pressed, chilled, and served with fresh herbs for a bright, tangy bite perfect for parties or a quick appetizer.