Ravenous Couple (3)
Blue Kitchen (1)
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Three of these ultra-thin ¼"-thick pork chops for this dish, flavored with a caramel-lemongrass marinade, can be cut from one hefty American-style pork chop.
The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."
This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's.
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This spicy noodle soup is an invigorating brow wiper.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
The cook who gave us this recipe rubbed salt into the fish to remove any remaining scales and other impurities—and because doing so, she said, returns a bit of the sea to the fish.
Originally from rural northern Vietnam, this dish was traditionally cooked in a clay pot.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.