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Food Recipe

Phở Bò Recipe - Vietnamese Beef Noodle Soup

Beef pho (phở bò) is Vietnam's national dish and has become one of its most popular dishes worldwide. This soup comes from northern Vietnam, where people first boiled beef bones down to make a clear, great-smelling broth. That broth is really the best part. It tastes light and fresh but is packed with the flavors of star anise, cinnamon, and roasted ginger. You just pour it over flat rice noodles, sliced beef, and a side of fresh herbs.Whether you grew up eating phở and now live far from a good noodle shop or simply want authentic Vietnamese food at home without restaurant prices, you can make phở bò from scratch. Today, CHIN-SU shares the complete recipe, practical tips for keeping the broth clear and flavorful, and the traditional Vietnamese way to serve it. The process takes 7 to 8 hours, but the bones simmer unattended for most of that time. Active preparation takes about 45 minutes, and one batch makes 6 to 8 bowls.

Food Recipe

Canh Chua Recipe: Vietnamese Sour Soup

Canh chua is a Southern Vietnamese sour soup made with fish, tamarind, pineapple, tomatoes, okra, elephant ear stems, bean sprouts, and fresh herbs. It fills the canh role in a Vietnamese family meal: a light, shared soup served with steamed rice and a more concentrated savory dish such as cá kho tộ. The broth balances tamarind acidity, pineapple sweetness, fish sauce, freshwater fish, and the distinctive aromas of rice paddy herb and culantro.Whether you grew up eating canh chua or want to explore Vietnamese home cooking beyond phở, this recipe explains how to balance the sweet-sour broth, keep the fish intact, and preserve the vegetables’ texture. In this article, CHIN-SU shares the canh chua recipe to make at home, tips for selecting the fish and souring agent, and how Southern Vietnamese families serve it. The recipe takes about 40 minutes, including 15 minutes of preparation and 25 minutes of cooking, and makes 4 servings.

Food Recipe

Nem Nuong Recipe: Vietnamese Grilled Pork Sausage

Nem nuong (nem nướng) is a Vietnamese grilled pork sausage made by mixing seasoned pork into a cohesive paste, shaping it around skewers, and grilling it until smoky, browned, and springy. One of its best-known regional forms is nem nướng Ninh Hòa from Khánh Hòa Province, served as a shared rice-paper wrap meal with grilled pork, crisp fried rice paper, herbs, cucumber, sour fruit, pickles, and a thick savory dipping sauce. This recipe combines ground pork, giò sống, sweetened pork fat, fish sauce, garlic, shallots, and a late honey glaze for a juicy center and caramelized exterior.Whether you grew up eating nem nuong or want to recreate a Vietnamese wrap platter at home, the most important techniques are keeping the pork cold, mixing it until tacky, shaping equal portions, and cooking each skewer to the correct temperature. In this article, CHIN-SU shares the nem nuong recipe to make at home, tips for developing its springy texture, a pork-shrimp dipping sauce, and how Vietnamese diners assemble the rolls. The recipe takes about 5 hours 30 minutes, including 1 hour 15 minutes of preparation, 45 minutes of cooking, and 3 hours 30 minutes of chilling and resting. One batch makes approximately 20 large skewers.

Vietnamese vermicelli bowl with grilled pork

Food Recipe

Bún Thịt Nướng - Vietnamese Vermicelli Bowl Recipe

A vermicelli bowl (bún thịt nướng) is a Southern Vietnamese dish of charcoal-grilled pork served over room-temperature rice vermicelli with raw vegetables, fresh herbs, and a tangy-sweet dipping sauce (nước chấm). It is a go-to lunch and dinner across Vietnam, the kind of dish people grab from a street cart on the way home or set out for the whole family on a hot afternoon. What makes it stand out is the contrast: smoky charcoal-grilled pork laid over cool noodles, crunchy raw vegetables, and a handful of herbs, all tied together by that nước chấm. The warm, caramelized meat against the cool, crisp base is what sets the bowl apart.This version follows how Saigon carts build the bowl, scaled for a home kitchen. Maybe you want real Vietnamese food at home instead of ordering out, or you are chasing the exact bún thịt nướng from a specific street corner. Either way, the from-scratch route gets you closer than takeout. Either way, CHIN-SU shares a from-scratch vermicelli bowl recipe, tips for a flavorful marinade and a balanced nước chấm, and how Vietnamese families serve it. The pork marinates overnight while you sleep, so the next day you are looking at about 30 minutes of grilling and assembling. One batch serves 4. It pairs well with iced Vietnamese coffee, egg rolls (chả giò), and a side of pickled daikon and carrot.

Food Recipe

Vietnamese Catfish Recipe | Caramelized Catfish in Clay Pot

Vietnamese catfish (cá kho tộ) is a Southern Vietnamese dish of fish steaks braised with fish sauce, Vietnamese caramel sauce, coconut water, shallots, garlic, and black pepper. It fills the món mặn role in a Vietnamese family meal: a concentrated savory dish shared with steamed rice, vegetables, pickles, and a light soup such as canh chua. This version uses bone-in channel catfish steaks, which remain firm enough for braising and provide more structure than thin fillets.Whether you grew up eating cá kho tộ or want to explore Vietnamese home cooking beyond restaurant dishes, this recipe explains how to keep the fish intact, balance the sweet-savory sauce, and reduce the braising liquid without making it overly salty. In this article, CHIN-SU shares the Vietnamese catfish recipe to make at home, tips for a glossy kho sauce, and how Vietnamese families serve it as part of a complete rice meal. The recipe takes about 50 minutes, including 20 minutes of preparation and 30 minutes of cooking, and makes 4 servings.

Food Recipe

Beef Rib Pho Recipe - Vietnamese Beef Rib Noodle Soup

Beef rib pho (phở sườn bò) is the homemade version of pho that relies on bone-in beef ribs rather than the traditional leg bones and brisket. Regular beef pho is the national dish of Vietnam, loved in noodle shops all over the world, and it originated in Northern Vietnam, where cooks first boiled beef bones to make a clear, sweet broth. The rib version keeps that same vibe but gets two jobs done with just one cut, giving you a clear, rich broth warmed with star anise and cinnamon, tender rib meat that falls right off the bone, and soft rice noodles.Whether you grew up eating pho and miss the taste, or you just love it but live nowhere near a good Vietnamese restaurant, this recipe lets you make it from scratch at home. Right here, CHIN-SU shares a beef rib pho recipe with a complete step-by-step guide, tips for a clear, deep broth, and how Vietnamese families actually serve it. The whole process takes about 2.5 hours and serves 4 people, with just about 30 minutes of active prep. The ribs then simmer on their own for about 2 hours while you take care of other things.

Food Recipe

Vietnamese Chicken and Rice Recipe - Turmeric Chicken Rice

Vietnamese chicken and rice, or cơm gà, is a one-plate meal of tender chicken, flavorful rice, fresh vegetables, herbs, and dipping sauce. The rice is often cooked with chicken broth, rendered fat, turmeric, or other seasonings, while the chicken may be poached, roasted, or fried depending on the recipe.Cơm gà is served both at home and at casual food shops throughout Vietnam. It is not tied to one fixed mealtime and can be eaten for breakfast, lunch, or dinner. Each plate combines rich chicken and seasoned rice with fresh, sour, or savory accompaniments that balance the meal.This Central Vietnamese-inspired version features poached chicken, turmeric rice, a crisp salad, and a fish sauce-based dipping sauce, with an optional modern egg-yolk sauce. In this article, CHIN-SU guides you through safely poaching the chicken, cooking separate golden rice grains, preparing the salad, and assembling each plate. The recipe takes about 1.5 hours, including around 45 minutes of active preparation and cooking, and serves 4 to 6 people.

Food Recipe

Pan-Fried Ribs Recipe | Vietnamese Sườn Chiên Nước Mắm

Vietnamese pan-fried ribs (sườn chiên nước mắm) are small pork riblets browned in oil, then simmered with fish sauce, sugar, garlic, and chili until the sauce reduces to a glossy coating. The dish is served as a món mặn, or savory main dish, in a Vietnamese family meal alongside steamed rice, vegetables, and a light canh. Its concentrated savory-sweet glaze makes it especially hao cơm, a Vietnamese expression for food so flavorful that it encourages diners to eat more rice. This version finishes the ribs with separately fried garlic for additional aroma and texture.Whether you grew up eating fish sauce-glazed ribs or want to explore Vietnamese home cooking beyond restaurant dishes, this recipe explains how to choose the right rib cut, brown it without drying it out, and reduce the sauce without burning the sugar. In this article, CHIN-SU shares a pan-fried ribs recipe to make at home, tips for balancing the fish sauce glaze, and serving suggestions for a complete Vietnamese rice meal. The recipe makes 3 to 4 servings.

Banh canh cua Vietnamese crab noodle soup

Food Recipe

Banh Canh Cua Recipe - Vietnamese Crab Thick Noodle Soup

Banh canh cua (bánh canh cua) is a Vietnamese crab noodle soup made with thick rice- or tapioca-based noodles, crab, shrimp, and a savory broth colored with crab roe or annatto oil. In Vietnam, especially in southern cities, many diners buy it from specialist shops or street stalls rather than cook a full pot at home. It is not tied to one mealtime and may be eaten for breakfast, lunch, an afternoon meal, or dinner. This version combines pork-rib broth with sautéed crab roe and a light tapioca slurry for a silky texture that coats the noodles without becoming gluey.Whether you grew up eating bánh canh cua or want to explore Vietnamese noodle soups beyond phở, this recipe explains how to prepare the crab, keep the broth clean, and control the final thickness. In this article, CHIN-SU shares the banh canh cua recipe to make at home, tips for balancing the crab broth, and how Vietnamese diners season and serve each bowl. The recipe takes about 2 hours, and makes 8 bowls.

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