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Food Recipe

Sup Nui Suon Heo Recipe - Vietnamese Macaroni Soup With Pork Ribs

Sup nui (súp nui) is a Vietnamese macaroni soup made with clear pork rib broth, short pasta, tender meat, vegetables, and toppings such as ground pork and fresh herbs. The dish combines a Western-style pasta shape with Vietnamese soup techniques, creating a mild and comforting bowl that fits naturally into everyday meals.In southern Vietnam, sup nui is commonly associated with breakfast shops, but families also enjoy it as a simple lunch or dinner. Its gentle broth, soft pasta texture, and tender ingredients make it a practical choice for casual meals and lighter eating occasions.In this article, CHIN-SU shares the sup nui recipe to make at home, techniques for building a clear pork broth, and how Vietnamese families serve this macaroni soup. The recipe takes about 1 hour 30 minutes, including 30 minutes of active preparation, and serves 4 to 6 bowls.

Food Recipe

Sup Mang Cua Recipe - Vietnamese Crab and Asparagus Soup

Sup mang cua (súp măng cua) is a Vietnamese crab soup made with shredded chicken, crab meat, quail eggs, white asparagus, corn, vegetables, and a silky starch-thickened broth finished with egg ribbons. The soup is known for its gentle sweetness, smooth texture, and combination of soft ingredients with delicate savory toppings.In Vietnam, sup mang cua is strongly associated with banquet meals, especially weddings, anniversaries, and family celebrations. It is commonly served as an opening course before richer dishes arrive, although many families also prepare simplified versions at home for gatherings and special meals.In this article, CHIN-SU shares the sup mang cua recipe to make at home, techniques for controlling starch thickness, creating smooth egg ribbons, and balancing crab sweetness with chicken broth. The recipe takes about 45 minutes, including 30 minutes of active preparation, and serves 8 people as a first course.

Vietnamese nem chua fermented meat sausage recipe

Food Recipe

Nem Chua Recipe - Vietnamese Fermented Pork/Beef

Nem chua is a Vietnamese fermented meat preparation made from finely ground lean meat, cooked pork skin, garlic, chili, sugar, and seasoning before being wrapped and left to develop its characteristic sour flavor. Traditional nem chua is eaten without additional cooking after fermentation and is known for its firm texture, mild acidity, garlicky aroma, and chili heat.In Vietnam, nem chua appears in several contexts: as a snack, alongside drinks in nhậu gatherings, as part of Tết food trays, inside bánh mì, and as a regional specialty from places known for their own versions. The combination of fermented meat, pork skin, garlic, and chili creates a texture and flavor profile that is different from cooked sausages or regular cold cuts.In this article, CHIN-SU shares the nem chua recipe to make at home, the role of the seasoning mix during fermentation, how to handle the ingredients carefully, and how Vietnamese diners serve this fermented specialty. The recipe takes about 4 days, with approximately 90 minutes of hands-on preparation, followed by chilling, wrapping, and fermentation.

Vietnamese dua chua fermented mustard greens recipe

Food Recipe

Dua Cai Chua Recipe - Vietnamese Pickled Mustard Greens

Dua chua (dưa chua) is a Vietnamese fermented pickle made from mustard greens that are wilted, packed with aromatics, and submerged in a salted brine until they develop a mild sour flavor. Unlike quick pickles that mainly rely on vinegar, traditional dua chua develops its acidity through lactic fermentation.In Vietnamese meals, dua chua is valued as a contrast to richer dishes. It is commonly served with steamed rice, braised pork, fried fish, and other savory foods. During Tết meals, it is especially appreciated alongside heavier dishes such as thịt kho and sticky rice because the sour, crunchy greens help balance richer flavors.In this article, CHIN-SU shares the dua chua recipe to make at home, techniques for keeping fermented mustard greens crisp, and how Vietnamese families use this pickle beyond a simple side dish. The recipe takes about 3–5 days, with only 30 minutes of hands-on preparation, and makes 1 large jar from 2.2 lb (1 kg) mustard greens.

Vietnamese banh khot mini coconut pancakes recipe

Food Recipe

Banh Khot Recipe - Vietnamese Savory Mini Coconut Pancakes

Banh khot (bánh khọt) is a Vietnamese mini savory pancake made from a rice flour and coconut milk batter, cooked in individual wells of a molded pan until the edges become crisp and the center stays soft. Each small pancake is topped with shrimp or other savory toppings, then wrapped with fresh herbs and greens before being dipped into nước chấm.Most closely associated with Vung Tau, a coastal city in southern Vietnam, banh khot is commonly enjoyed as a shared snack or light meal. Unlike banh xeo, which creates one large folded pancake, banh khot produces many small pancakes that diners wrap individually with lettuce, herbs, and vegetables.In this article, CHIN-SU shares the banh khot recipe to make at home, techniques for getting crisp edges without restaurant-style equipment, and how Vietnamese diners serve these mini pancakes. The recipe takes about 1 hour 30 minutes, including 45 minutes of active preparation and cooking, and makes 30 to 35 small pancakes serving 4 to 6 people.

Food Recipe

Bun Bo Hue Recipe - Vietnamese Spicy Beef & Pork Noodle Soup

Bun bo Hue (bún bò Huế) is a Vietnamese spicy beef noodle soup from Hue, Central Vietnam, made with beef shank, pork hock, thick round rice noodles, lemongrass, and fermented shrimp paste. Compared with pho, the broth has a stronger lemongrass aroma, richer pork-and-beef flavor, and a deeper savory character from fermented shrimp paste.In Vietnam, bun bo Hue is eaten throughout the day, including breakfast, lunch, and dinner. The dish is recognized for balancing spicy, salty, sour, sweet, and herbal flavors rather than relying on one dominant taste. Its bold lemongrass aroma and rich broth make it especially satisfying on cooler days.In this article, CHIN-SU shares the bun bo Hue recipe to make at home, techniques for keeping the broth clear, managing fermented shrimp paste, and preparing beef and pork toppings correctly. The recipe takes about 2 hours, including 45 minutes of active preparation and 1 hour 15 minutes of simmering, and makes 6 to 8 bowls.

Food Recipe

Banh Cuon Recipe - Vietnamese Steamed Rice Rolls Made in a Skillet

Banh cuon (bánh cuốn) is a Vietnamese dish made from thin steamed rice sheets rolled around a savory filling of seasoned ground pork, wood ear mushroom, and shallot. The sheets are created from a rice flour and tapioca starch batter, then served with fried shallots, Vietnamese pork sausage, fresh herbs, and nước chấm.In Vietnam, banh cuon is especially popular for breakfast, with small shops often steaming and serving the rolls fresh throughout the morning. Families also enjoy it as a light lunch or dinner because the soft rice sheets, savory filling, herbs, and dipping sauce create a balanced combination of textures and flavors.In this article, CHIN-SU shares the banh cuon recipe to make at home, a skillet method that works without traditional steaming equipment, and techniques that keep the rice sheets soft and flexible. The batter rests for 1 hour, and the cooking process takes about 30–40 minutes after preparation. One batch serves 4 people generously.

Food Recipe

Chicken Pho Recipe - Vietnamese Chicken Noodle Soup (Phở Gà)

Chicken pho (phở gà) is a Vietnamese noodle soup made with flat rice noodles, poached chicken, and a clear broth scented with charred onion, ginger, and warm spices. Compared with beef pho, the broth uses a lighter spice profile that keeps the chicken flavor at the center.Vietnamese families eat phở gà throughout the day, including breakfast, lunch, and dinner. In many households, a whole chicken provides both the meat and the broth base, making it a practical home-cooked pho style that can be prepared in one afternoon.In this article, CHIN-SU shares the chicken pho recipe to make at home, techniques for keeping the broth clear, and how Vietnamese families serve the bowl with herbs, lime, and condiments. The recipe takes about 3 hours, including 40 minutes of hands-on preparation and 2 hours 20 minutes of simmering and finishing, and makes 6 to 8 bowls.

Vietnamese goi cuon recipe fresh spring rolls

Food Recipe

Goi Cuon Recipe - Vietnamese Fresh Spring Rolls With Peanut Dipping Sauce

Goi cuon (gỏi cuốn) is a Vietnamese fresh spring roll made with boiled pork belly, shrimp, rice vermicelli, lettuce, fresh herbs, and softened rice paper, then served at room temperature with dipping sauce. Unlike fried rolls such as chả giò, gỏi cuốn is assembled fresh without frying the wrapper, creating a soft, slightly chewy texture with cool herbs, tender protein, and savory dipping sauce in every bite.Gỏi cuốn is commonly enjoyed as a light meal, appetizer, or shared dish at Vietnamese restaurants, family meals, and gatherings. The mild rice paper wrapper allows the flavors of the fillings and dipping sauce to stand out, creating a balance of fresh vegetables, herbs, noodles, shrimp, and pork.This recipe adapts the traditional preparation for a home kitchen. CHIN-SU shares how to handle rice paper without tearing, prepare the fillings, roll the ingredients evenly, and make the peanut dipping sauce that brings the plate together.The recipe takes about 1 hour 30 minutes, including preparation, cooking, and assembly, and makes approximately 20 rolls. Serve them with pickled carrot and daikon, fresh herbs, iced tea, or other Vietnamese dishes for a larger meal.

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