A Journey

Through Vietnam’s
Culinary Delights!

Fragrant The ultimate guide to

and Vietnamese
Cooking!
Fresh!
25 Authentic and Delicious Recipes!
Illustrated by
5,95 $ Paramte Poompuang
 Taste of Vietnam
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Dinh Phan

illustrated by: Paramte Poompuang
 Introduction

Welcome to the world of Vietnamese cuisine! Vietnamese

food is known for its fresh and vibrant flavors, which are a
reflection of the country’s rich cultural heritage and diverse
regional influences.

In this Vietnamese cookbook, you will discover a treasure

trove of delicious and authentic recipes that will take you on a
culinary journey through Vietnam’s many regions. From the
famous Pho noodle soup and Banh Mi sandwich to the
flavorful Bun Cha pork dish and savory Ca Kho fish, this
cookbook offers a wide range of dishes that will satisfy any
craving.

Each recipe is accompanied by detailed instructions and

helpful tips to ensure that you can create authentic
Vietnamese dishes in your own kitchen. You’ll also learn
about the essential ingredients used in Vietnamese cooking,
such as fish sauce, lemongrass, and rice noodles.

Whether you’re a seasoned cook or a beginner, this

Vietnamese cookbook is the perfect guide to exploring the
flavors of Vietnam and adding some new and exciting dishes
to your repertoire. So grab your chopsticks and get ready to
embark on a culinary adventure through Vietnam!

All recipes are for 4 persons

Table of contents
1.Pho 8
2.Banh mi 10
3.Bun cha 12
4.Goi cuon 14
5.Com tam 16
6.Banh xeo 18
7.Mi Quang 20
8.Ca kho to 22
9.Bo luc lac 24
10.Bun bo Hue 26
11.Banh cuon 28
12.Canh chua 30
13.Goi ga 32
14.Xoi 34
15.Ga nuong 36
16.Bo kho 38
17.Banh hoi 40
18.Thit kho trung 42
19.Rau muong xao toi 44
20.Ca tim xao thit bo 46
21.Banh bot loc 48
22.Lau 50
23.Che 52
24.Ca nuong da gion 54
25.Chao ga 56
 Pho
Pho is a Vietnamese noodle soup dish that typically consists of a flavorful broth,
flat rice noodles, and meat, usually beef or chicken, although there are also veg-
etarian options. The broth is usually made by simmering beef or chicken bones,
along with spices like star anise, cinnamon, cloves, and ginger, for several hours to
develop a rich and savory flavor.

8
Ingredients:
• 1 pound beef bones (or chicken bones)
• 1 onion, halved
• 1 ginger, sliced
• 2 cinnamon sticks
• 2 star anise
• 4 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• Salt and pepper to taste
• 8 oz flat rice noodles
• 1 pound beef sirloin, thinly sliced (or 1 pound chicken breast, sliced)
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1 bunch cilantro
• 1 bunch Thai basil
• 2 jalapeños, sliced
• Hoisin sauce and sriracha for serving

Instructions:
1. Preheat the oven to 400°F (200°C). Place the beef or chicken bones on a baking
sheet and roast them in the oven for 20-30 minutes until browned.
2. Fill a large pot with 8 cups of water and bring it to a boil. Add the roasted bones,
onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fish sauce, salt,
and pepper to the pot.
3. Reduce the heat to low and let the broth simmer for 2-3 hours, skimming off any
impurities that rise to the surface.
4. Cook the rice noodles according to the package instructions and divide them
among 4 serving bowls.
5. Arrange the sliced beef or chicken on top of the noodles.
6. Ladle the hot broth over the meat and noodles, making sure to cover everything.
7. Serve with a plate of bean sprouts, lime wedges, cilantro, basil, and jalapeños on
the side.
8. Add Hoisin sauce and sriracha to taste.

9
 Banh mi
Banh mi is a Vietnamese sandwich made with a crispy baguette, typically filled
with a combination of meat, vegetables, and various condiments. The bread used
in banh mi is usually a French-style baguette, which is light and airy on the inside
with a crispy crust.
The filling of a banh mi sandwich can vary widely depending on the region and
the vendor. Common fillings include grilled pork, lemongrass chicken, pâté, tofu,
or cold cuts such as ham or salami. The sandwich is typically dressed with mayon-
naise, pickled vegetables, fresh cilantro, and sliced jalapeño peppers, which give it
a tangy, spicy, and slightly sweet flavor.

10
Ingredients:
• 4 small French baguettes
• 1/2 pound of pork loin, thinly sliced
• 1/2 cup mayonnaise
• 1/2 cup pickled carrots and daikon
• 1/2 cup fresh cilantro
• 1/2 cup sliced jalapeños
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil

Instructions:
1. Preheat the oven to 350°F. Cut the baguettes in half lengthwise and place
them on a baking sheet. Bake the baguettes for 5-7 minutes until they are
slightly crispy.
2. In a small bowl, mix together the soy sauce and sugar. Add the pork loin and
marinate for at least 30 minutes.
3. Heat the vegetable oil in a skillet over medium-high heat. Add the pork and
cook for 3-4 minutes on each side until browned and cooked through.
4. Spread the mayonnaise on the inside of each baguette.
5. Arrange the pork on the bottom half of each baguette.
6. Add the pickled carrots and daikon, fresh cilantro, and sliced jalapeños on
top of the pork.
7. Close the sandwiches and serve.

11
 Bun cha
Bun cha is a Vietnamese dish consisting of grilled pork served with rice vermicelli
noodles, fresh herbs, and a sweet and savory dipping sauce. The dish is typically
served as a noodle bowl, with the pork and other ingredients arranged on top of a
bed of noodles.
The grilled pork in bun cha is made from thinly sliced pork belly or pork shoulder
that has been marinated in a mixture of fish sauce, sugar, garlic, and other spices.
The pork is then grilled over charcoal or an open flame until it is slightly charred
on the outside and cooked through on the inside.

12
Ingredients:
• 1 pound pork shoulder or pork belly, Marinade:
sliced thinly • 1/4 cup fish sauce
• 1 package of rice vermicelli noodles • 1/4 cup sugar
• 1 head of lettuce, washed and torn • 1 tablespoon vegetable oil
into bite-sized pieces • 2 cloves of garlic, minced
• 1 cup bean sprouts • 1/2 teaspoon black pepper
• 1 bunch of mint leaves, washed
• 1 bunch of cilantro, washed Dipping sauce:
• 1/2 cup chopped peanuts • 1/4 cup fish sauce
• 1/4 cup sliced green onions • 1/4 cup sugar
• 1/4 cup rice vinegar
• 1/2 cup warm water
• 1 clove of garlic, minced
• 1 red chili pepper, sliced
Instructions:
1. To make the marinade, whisk together the fish sauce, sugar, vegetable oil,
minced garlic, and black pepper in a large bowl. Add the sliced pork to the
marinade and toss to coat. Allow the pork to marinate for at least 30 min
utes, or up to 2 hours.
2. Preheat a grill or grill pan to medium-high heat. Grill the pork slices for 2-3
minutes on each side, or until they are cooked through and slightly charred.
Remove from the heat and set aside.
3. Cook the rice vermicelli noodles according to the package instructions.
Drain and rinse the noodles with cold water to stop the cooking process. Set
aside.
4. To make the dipping sauce, whisk together the fish sauce, sugar, rice vinegar,
warm water, minced garlic, and sliced chili pepper in a small bowl until the
sugar has dissolved. Set aside.
5. To assemble the bun cha bowls, divide the cooked rice vermicelli noodles
among four bowls. Top each bowl with a handful of torn lettuce, bean
sprouts, mint leaves, and cilantro. Add several slices of grilled pork on top of
the herbs.
6. Sprinkle the chopped peanuts and sliced green onions on top of the pork.
Serve the dipping sauce on the side, allowing each person to add it to their
bowl according to their preference.

13
 Goi cuon
Goi cuon, also known as Vietnamese spring rolls, are a popular dish in Vietnam-
ese cuisine. They are made by wrapping a variety of ingredients such as shrimp,
pork, vermicelli noodles, lettuce, bean sprouts, and herbs in rice paper. The rice
paper is softened by soaking it in warm water for a few seconds, and then the fill-
ing ingredients are placed in the center of the rice paper, and the edges are folded
over to create a cylindrical shape.

14
Ingredients:
• 12 large dried rice paper wrappers Dipping sauce:
• 12 cooked large shrimp, peeled and• 1/4 cup fish sauce
sliced in half lengthwise • 1/4 cup water
• 12 thin slices of pork shoulder or • 3 tablespoons sugar
loin, cooked and sliced into strips • 2 tablespoons lime juice
• 2 cups cooked vermicelli noodles • 1 small garlic clove, minced
• 1 cup bean sprouts • 1 small chili pepper, thinly sliced
• 12 fresh mint leaves
• 12 fresh Thai basil leaves
• 12 fresh cilantro sprigs
• 12 lettuce leaves, washed and dried
• 1/4 cup chopped peanuts
(optional)

Instructions:
1. Prepare all the ingredients and arrange them on a plate or platter for easy
access.
2. Fill a large bowl with warm water and dip one rice paper wrapper into the
water for a few seconds until it softens. Remove it from the water and lay it
flat on a clean work surface.
3. Place one lettuce leaf on the bottom third of the rice paper wrapper, leaving
a small border at the bottom and sides.
4. Layer 2 slices of pork, 2 shrimp halves, a few vermicelli noodles, some bean
sprouts, a mint leaf, a Thai basil leaf, and a cilantro sprig on top of the let
tuce leaf.
5. Fold the bottom of the rice paper wrapper over the filling, then fold in the
sides and roll tightly to form a cylinder shape.
6. Repeat steps 2-5 with the remaining ingredients, making 12 spring rolls in
total.
7. To make the dipping sauce, combine fish sauce, water, sugar, lime juice,
garlic, and chili pepper in a small bowl and mix well.
8. Serve the spring rolls on a platter, sprinkled with chopped peanuts (if using),
and accompanied by the dipping sauce on the side.
15
 Com tam
Com tam is a popular dish in Vietnamese cuisine that consists of broken rice
served with grilled pork and a variety of accompaniments. The name “com tam”
means “broken rice” in Vietnamese, and refers to the fact that the rice grains are
broken during the milling process, resulting in smaller, irregularly shaped pieces
of rice.
The grilled pork in com tam is typically made from thin slices of marinated pork
shoulder or pork chop that have been grilled until slightly charred on the outside,
yet still juicy and tender on the inside. The pork is usually marinated in a combi-
nation of fish sauce, sugar, garlic, lemongrass, and other spices, which gives it a
savory and slightly sweet flavor.
16
Ingredients:
• 2 cups broken rice Fish sauce dressing:
• 4 pork chops, bone-in or boneless • 1/4 cup fish sauce
• 2 tablespoons fish sauce • 1/4 cup water
• 2 tablespoons sugar • 2 tablespoons sugar
• 2 garlic cloves, minced • 2 tablespoons lime juice
• 1 stalk lemongrass, outer layers • 1 garlic clove, minced
removed and minced • 1 small chili pepper, thinly sliced
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 4 fried eggs
• Sliced cucumber and tomato, for
serving
• Pickled vegetables, for serving
• Sliced green onions, for garnish

Instructions:
1. Rinse the broken rice in cold water and drain. Place it in a saucepan with 3
cups of water and bring to a boil. Reduce heat to low, cover, and simmer for
about 15-20 minutes, or until the rice is tender and cooked through.
2. In a bowl, whisk together the fish sauce, sugar, minced garlic, minced lem
ongrass, and black pepper. Add the pork chops to the bowl and coat them
evenly with the marinade. Allow to marinate for at least 30 minutes.
3. Preheat a grill or grill pan to medium-high heat. Brush the pork chops with
vegetable oil and grill for 5-7 minutes on each side, or until cooked through
and slightly charred. Remove from the heat and allow to rest for a few min
utes before slicing into strips.
4. To make the fish sauce dressing, whisk together the fish sauce, water, sugar,
lime juice, minced garlic, and sliced chili pepper in a small bowl until the \
sugar has dissolved.
5. To serve, divide the cooked broken rice among four plates. Top each plate
with sliced pork, a fried egg, sliced cucumber and tomato, and pickled vege
tables. Drizzle with the fish sauce dressing and garnish with sliced green
onions.

17
 Banh xeo
Banh xeo is a delicious Vietnamese dish that consists of a savory crepe made from
rice flour, turmeric powder, and coconut milk, filled with various ingredients. The
name “banh xeo” literally means “sizzling cake” because of the sound the crepe
makes when it is cooked.
The batter is made by mixing rice flour, turmeric powder, and coconut milk to-
gether to create a smooth, thin batter. The batter is then poured into a hot skillet
and spread thinly, much like a French crepe. The crepe is cooked until it becomes
crispy on the edges, then filled with various ingredients such as shrimp, pork,
bean sprouts, and sliced onions. Some versions also include mung bean, which
gives the filling a nice texture.
18
Ingredients:
• 1 1/2 cups of rice flour For serving:
• 1/2 cup of corn starch • Fresh herbs (mint, cilantro, Thai
• 1 teaspoon of turmeric powder basil)
• 1 teaspoon of salt • Lettuce leaves
• 1 can of coconut milk (13.5 oz) • Nuoc cham dipping sauce
• 2 cups of water

For the filling:

• 1 pound of shrimp, peeled and
deveined
• 1/2 pound of pork shoulder, sliced
thinly
• 2 cups of bean sprouts
• 1 onion, thinly sliced
• 1/2 cup of mung bean sprouts
(optional)
• 4 tablespoons of vegetable oil

Instructions:
1. In a large mixing bowl, whisk together the rice flour, corn starch, turmeric powder,
and salt. Gradually add the coconut milk and water, whisking until the batter is
smooth and has no lumps. Set the batter aside and let it rest for 30 minutes.
2. In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil and sauté
the onions until they become translucent. Add the pork and cook until it is
browned. Remove the pork and onions from the skillet and set aside.
3. In the same skillet, add another tablespoon of vegetable oil and sauté the shrimp
until they are pink and cooked through. Remove the shrimp from the skillet and set
aside.
4. Add 1 tablespoon of vegetable oil to the skillet and sauté the bean sprouts until they
are slightly cooked but still crunchy. Remove the bean sprouts and set aside.
5. Add the remaining tablespoon of vegetable oil to the skillet and swirl it around to
coat the bottom of the pan. Pour 1/4 of the batter into the skillet and swirl it around
to cover the entire surface of the skillet. Cook the crepe until it is crispy on the edges
and the top is set. Add some of the pork, onions, shrimp, and bean sprouts to one
side of the crepe. Fold the other half of the crepe over the filling and slide the Banh
xeo onto a plate.
6. Repeat the process with the remaining batter and filling ingredients until you have
made 4 Banh xeo.
7. Serve the Banh xeo with fresh herbs, lettuce leaves, and nuoc cham dipping sauce on
the side.
19
 Mi Quang
Mi Quang is a popular noodle dish that originated from the Quang Nam province
in central Vietnam. It is a flavorful and satisfying dish that is enjoyed by many
throughout the country.
The dish consists of a bed of thick, flat rice noodles that are cooked until slightly
chewy and then topped with a variety of ingredients, such as shrimp, pork, and
boiled quail eggs. The toppings are arranged on top of the noodles and then cov-
ered with a rich, flavorful broth made from shrimp, pork bones, lemongrass, and
turmeric.

20
Ingredients:
• 1 pound of shrimp, peeled and de For the toppings:
veined • 1 pound of pork belly, sliced thinly
• 1 pound of pork bones • 1/2 pound of shrimp, peeled and
• 2 stalks of lemongrass, bruised deveined
• 1 onion, quartered • 1/2 pound of ground pork
• 1 tablespoon of turmeric powder • 4 quail eggs, boiled and peeled
• 8 cups of water • 1 cup of roasted peanuts, crushed
• 1 tablespoon of salt • 1 cup of fresh herbs (Thai basil,
• 1 tablespoon of sugar cilantro, mint)
• 2 cups of bean sprouts
• 2 red chili peppers, thinly sliced
• 4 lime wedges

For the noodles:

• 1 pound of Mi Quang noodles
(thick, flat rice noodles)

Instructions:
1. In a large pot, add the pork bones and 8 cups of water. Bring to a boil and
then reduce heat to a simmer. Add the lemongrass, onion, turmeric powder,
salt, and sugar. Simmer for 2 hours until the broth is rich and flavorful.
2. Remove the pork bones and onion from the broth. Add the shrimp to the
pot and simmer for another 5 minutes until the shrimp are pink and cooked
through. Remove the shrimp from the pot and set aside.
3. In a separate pan, sauté the ground pork until it is browned. Remove from
the pan and set aside. In the same pan, add the sliced pork belly and sauté
until it is browned and crispy. Remove from the pan and set aside. In the
same pan, sauté the remaining shrimp until they are pink and cooked
through. Remove from the pan and set aside.
4. Cook the Mi Quang noodles according to the package instructions. Drain
the noodles and rinse with cold water.
5. To assemble the dish, divide the cooked noodles into 4 bowls. Arrange the
pork belly, ground pork, and shrimp on top of the noodles. Add the boiled
quail eggs and bean sprouts. Pour the hot broth over the top of the noodles
and toppings.
6. Garnish each bowl with crushed peanuts, sliced chili peppers, and fresh
herbs. Serve with a lime wedge on the side.
21
 Ca kho to
Ca kho to, also known as caramelized fish in clay pot, is a traditional Vietnamese
dish that is loved by many. It is a savory and slightly sweet dish that is made by
simmering fish in a flavorful broth that is caramelized with sugar and fish sauce.
The dish starts with a clay pot, which is heated over medium heat. Garlic and
shallots are then added to the pot and sautéed until fragrant. Thinly sliced pieces
of fish, typically catfish or basa, are then added to the pot and cooked until lightly
browned.

22
Ingredients:
• 1 1/2 pounds of catfish or basa fillets, cut into bite-size pieces
• 2 tablespoons of vegetable oil
• 3 cloves of garlic, minced
• 1 small shallot, finely chopped
• 2 tablespoons of fish sauce
• 2 tablespoons of sugar
• 1/2 teaspoon of black pepper
• 1 cup of water
• Sliced scallions and chopped cilantro for garnish
• Steamed rice for serving

Instructions:
1. Heat a clay pot or a heavy-bottomed pot over medium heat. Add the
vegetable oil and swirl to coat the bottom of the pot.
2. Add the minced garlic and chopped shallot to the pot and sauté until fra
grant, about 1 minute.
3. Add the fish fillets to the pot and cook until lightly browned on all sides,
about 5 minutes.
4. In a separate bowl, mix together the fish sauce, sugar, black pepper, and
water until the sugar has dissolved.
5. Pour the mixture over the fish in the pot, making sure the fish is fully sub
merged in the liquid. Bring to a boil, then reduce heat to low and let simmer
for 20-30 minutes, stirring occasionally, until the broth has thickened and
the fish is fully cooked.
6. Garnish with sliced scallions and chopped cilantro. Serve with steamed rice.

23
 Bo luc lac
Bo luc lac, also known as “shaking beef,” is a classic Vietnamese dish that is typi-
cally made with tender cubes of beef that are marinated, seared, and then served
with a tangy dipping sauce.
The beef is typically cut into bite-sized cubes and marinated in a mixture of soy
sauce, oyster sauce, fish sauce, sugar, garlic, and black pepper for at least 30 min-
utes to allow the flavors to penetrate the meat.
Once marinated, the beef cubes are quickly seared in a hot pan or wok until
browned and cooked to the desired level of doneness. The searing process is quick
and frequent shaking of the pan or wok is used to ensure even cooking and a nice
brown crust on the beef.
24
Ingredients:
• 1 pound of beef sirloin or flank steak, cut into bite-size cubes
• 3 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of fish sauce
• 1 teaspoon of sugar
• 1/2 teaspoon of black pepper
• 2 tablespoons of vegetable oil
• 1 head of lettuce, washed and torn into bite-size pieces
• 2 tomatoes, cut into wedges
• 1 cucumber, sliced
• 1 small onion, sliced
• Steamed rice for serving

For the dipping sauce:

• 1/4 cup of lime juice
• 1/4 cup of fish sauce
• 2 tablespoons of sugar
• 2 cloves of garlic, minced
• 1 small red chili pepper, seeded and chopped (optional)

Instructions:
1. In a bowl, mix together the beef, minced garlic, soy sauce, oyster sauce, fish
sauce, sugar, and black pepper. Let marinate for at least 30 minutes in the
refrigerator.
2. In a large skillet or wok, heat the vegetable oil over high heat. Add the beef
cubes and cook for about 2-3 minutes on each side until browned and
cooked to the desired level of doneness. Use a spatula to flip the beef cubes
and a pair of tongs to shake the pan to ensure even cooking.
3. In a small bowl, whisk together the lime juice, fish sauce, sugar, minced gar
lic, and chopped chili pepper (if using) to make the dipping sauce.
4. Arrange the lettuce, tomatoes, cucumber, and onion on a serving platter.
Place the cooked beef cubes on top.
5. Serve with steamed rice and the dipping sauce on the side.

25
 Bun bo Hue
Bun bo Hue is a spicy beef noodle soup that originated in the city of Hue, Viet-
nam. It is known for its rich and flavorful broth, which is made by simmering beef
bones and various spices for several hours. The soup is typically served with thick
round rice noodles, slices of beef shank, pork hock, and cha lua (Vietnamese pork
sausage).
The broth is the star of the dish, and it is typically made with a variety of herbs
and spices, including lemongrass, ginger, garlic, shallots, chili peppers, and
shrimp paste. The broth can be spicy, sweet, and savory, depending on the chef ’s
preferences and the recipe.
26
Ingredients:
• 2 pounds of beef bones (neck For the toppings:
bones or oxtail) • 1 pound of thick round rice
• 1 pound of beef shank, cut into noodles
thin slices • 1/2 pound of Vietnamese pork
• 1 pound of pork hock, cut into thin sausage (cha lua), sliced
slices • Fresh herbs (Thai basil, cilantro,
• 1 stalk of lemongrass, chopped mint)
• 1 onion, chopped • Bean sprouts
• 4 cloves of garlic, chopped • Lime wedges
• 1 tablespoon of shrimp paste • Sliced chili peppers (optional)
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 2 tablespoons of vegetable oil
• 10 cups of water
• 1-2 tablespoons of chili paste or
chili oil (optional)

Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lemongrass,
onion, and garlic and cook for a few minutes until fragrant.
2. Add the beef bones and enough water to cover them. Bring to a boil, then reduce
the heat to low and simmer for 3-4 hours, skimming off any impurities that rise to
the top.
3. After 3-4 hours, remove the bones and strain the broth through a fine-mesh
strainer. Return the broth to the pot and add the sliced beef shank and pork
hock. Simmer for another 30-40 minutes until the meat is tender.
4. While the meat is cooking, prepare the rice noodles according to the package
instructions. Drain and rinse under cold water.
5. In a separate pot, cook the sliced Vietnamese pork sausage in boiling water for a
few minutes until heated through.
6. To assemble the dish, divide the cooked noodles among 4 bowls. Add some slices
of cooked beef shank and pork hock on top of the noodles, along with some
slices of Vietnamese pork sausage.
7. Ladle the hot broth over the top of the meat and noodles. Add a few spoonfuls of
chili paste or chili oil (if using).
8. Serve hot with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers
(if desired) on the side for garnish.
27
 Banh cuon
Banh cuon, also known as steamed rice rolls, is a popular Vietnamese dish made
of thin, steamed rice sheets filled with a variety of savory ingredients. The rice
sheets are made from a mixture of rice flour, tapioca flour, and water, which is
poured onto a cloth-covered steamer and cooked until set.
The filling typically consists of ground pork, wood ear mushrooms, and shallots,
although other variations may include shrimp, chicken, or vegetables. The ingre-
dients are seasoned with fish sauce, black pepper, and other herbs and spices to
create a flavorful mixture.

28
Ingredients:
• 1 cup of rice flour For the dipping sauce:
• 1/4 cup of tapioca flour • 1/4 cup of fish sauce
• 2 cups of water • 1/4 cup of rice vinegar
• 1/2 teaspoon of salt • 1/4 cup of sugar
• 1/2 pound of ground pork • 1/2 cup of water
• 1/4 cup of dried wood ear mush • 2 cloves of garlic, minced
rooms, soaked in warm water for • 1 red chili pepper, thinly sliced
20 minutes and chopped
• 2 tablespoons of finely chopped
shallots
• 1 tablespoon of fish sauce
• 1/4 teaspoon of ground black
pepper
• 2 tablespoons of vegetable oil
• 1/4 cup of fried shallots, for
serving
• 1/4 cup of chopped fresh herbs,
such as cilantro and mint, for
serving

Instructions:
1. In a large bowl, whisk together the rice flour, tapioca flour, water, and salt until smooth.
Let the mixture rest for 20-30 minutes.
2. In a separate bowl, combine the ground pork, wood ear mushrooms, shallots, fish
sauce, and black pepper. Mix well.
3. Heat the vegetable oil in a non-stick pan over medium heat. Add the pork mixture and
cook until browned, about 5-7 minutes. Remove from heat and set aside.
4. Bring a large pot of water to a boil. Grease a large plate with oil or cooking spray.
5. Pour a ladleful of the rice batter onto the plate and quickly spread it out into a thin,
even layer using the back of the ladle.
6. Steam the rice sheet for 1-2 minutes, or until it sets and becomes translucent. Remove
the sheet from the plate and place it on a clean work surface.
7. Place a spoonful of the pork mixture onto the rice sheet, slightly off-center. Fold the
rice sheet over the filling and roll it up tightly.
8. Repeat with the remaining rice batter and filling.
9. To make the dipping sauce, combine the fish sauce, rice vinegar, sugar, water, garlic,
and chili pepper in a small bowl. Stir until the sugar dissolves.
10. To serve, arrange the Banh cuon on a plate and sprinkle with fried shallots and fresh
herbs. Serve with the dipping sauce on the side.
29
 Canh chua
Canh chua is a traditional Vietnamese soup that features a sweet and sour fla-
vor profile, with fish as the main protein source. The soup is typically made with
a tamarind base, which gives it its distinct sour taste, and is balanced with the
sweetness of pineapple or tomato.
In addition to fish, the soup may also contain a variety of vegetables and herbs,
such as okra, bean sprouts, tomatoes, onions, and celery. The vegetables are typ-
ically added to the soup in stages, with those that require longer cooking times
added first.

30
Ingredients:
• 1 lb of firm white fish, such as catfish or tilapia, cut into 1-inch pieces
• 1 tablespoon of vegetable oil
• 1 small onion, thinly sliced
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 2 tablespoons of tamarind paste
• 4 cups of water or fish stock
• 1/2 cup of canned pineapple chunks or 1 tomato, chopped
• 1/2 cup of okra, trimmed and sliced
• 1/2 cup of bean sprouts
• 1/4 cup of chopped celery
• 1 tablespoon of sugar
• 1 tablespoon of fish sauce
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2-3 tablespoons of chopped fresh herbs, such as cilantro and basil, for
garnish

Instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and
ginger and sauté until fragrant, about 2-3 minutes.
2. Add the tamarind paste and stir to combine. Pour in the water or fish stock and
bring the mixture to a boil.
3. Add the fish pieces and simmer for 5 minutes.
4. Add the pineapple chunks or tomato, okra, bean sprouts, and celery. Continue to
simmer until the vegetables are tender, about 10-15 minutes.
5. Season the soup with sugar, fish sauce, salt, and black pepper to taste.
6. Garnish the soup with fresh herbs before serving.
7. Serve the Canh chua hot with steamed rice.

31
 Goi ga
Goi ga is a traditional Vietnamese salad made with shredded chicken, fresh herbs,
and a tangy dressing. The salad is typically light and refreshing, with a variety of
textures and flavors that make it a popular dish in Vietnam and around the world.
The chicken is usually poached or boiled until cooked through, and then shred-
ded into bite-sized pieces. The salad may also include shredded carrots, cabbage,
and cucumber, as well as herbs such as mint, cilantro, and Thai basil. The vegeta-
bles and herbs are typically sliced thinly, so they can easily mix with the chicken
and dressing.

32
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 small carrot, peeled and julienned
• 1/2 small head of cabbage, thinly sliced
• 1/2 cucumber, peeled and julienned
• 1/2 cup of fresh mint leaves, chopped
• 1/2 cup of fresh cilantro leaves, chopped
• 1/4 cup of fresh Thai basil leaves, chopped
• 2 tablespoons of chopped peanuts, for garnish

For the dressing:

• 2 cloves of garlic, minced
• 2 tablespoons of sugar
• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 1 small red chili, sliced (optional)

Instructions:
1. In a pot of boiling water, poach the chicken breasts until cooked through,
about 10-15 minutes. Remove from the pot and let cool.
2. Shred the chicken into bite-sized pieces and place in a large mixing bowl.
3. Add the julienned carrots, sliced cabbage, and julienned cucumber to the
mixing bowl.
4. Add the chopped mint leaves, cilantro leaves, and Thai basil leaves to the
mixing bowl.
5. In a small mixing bowl, whisk together the minced garlic, sugar, fish sauce,
lime juice, and sliced red chili (if using) until the sugar is dissolved.
6. Pour the dressing over the salad and toss everything together until well
combined.
7. Divide the salad among four plates and sprinkle the chopped peanuts over
the top.
8. Serve immediately and enjoy your homemade Goi ga!

33
 Xoi
Xoi is a traditional Vietnamese dish made from sticky or glutinous rice. It is a
popular street food and breakfast dish in Vietnam, and is often served with vari-
ous savory or sweet toppings.
To make Xoi, the sticky rice is first washed and soaked in water for several hours.
It is then steamed in a bamboo basket or pot until fully cooked and sticky. The
rice can be flavored with various ingredients during the cooking process, such as
pandan leaves, coconut milk, or chicken broth.

34
Ingredients:
• 2 cups of glutinous rice
• 2 cups of water
• 1/2 teaspoon of salt
• 1/2 cup of coconut milk (optional)
• Toppings of your choice (e.g. shredded chicken, pork floss, dried shrimp,
mung bean paste, coconut milk, sugar, sesame seeds)

Instructions:
1. Rinse the glutinous rice in a colander until the water runs clear. Soak the rice in
water for at least 2 hours or overnight.
2. Drain the rice and add it to a pot with 2 cups of water and 1/2 teaspoon of salt. If
you’re using coconut milk, you can replace 1/2 cup of the water with coconut
milk for added flavor.
3. Bring the rice to a boil over medium heat, stirring occasionally to prevent it from
sticking to the bottom of the pot.
4. Once the rice comes to a boil, reduce the heat to low and cover the pot with a lid.
Let the rice simmer for about 15-20 minutes, or until it is fully cooked and sticky.
5. While the rice is cooking, prepare your toppings. You can use any combination of
savory or sweet toppings that you like. Shred the chicken, rehydrate the dried
shrimp, and cook any other ingredients as necessary.
6. Once the rice is fully cooked, remove it from the heat and let it sit for a few min
utes to cool slightly.
7. Transfer the sticky rice to a large mixing bowl and fluff it up with a wooden
spoon or fork.
8. Add your desired toppings to the bowl and mix everything together until well
combined.
9. Divide the Xoi among four serving bowls and garnish with additional toppings if
desired.
10. Serve the Xoi hot and enjoy your delicious and comforting sticky rice dish!

35
 Ga nuong
Ga nuong is a Vietnamese dish of grilled chicken that is marinated in a blend of
spices and seasonings, then grilled until tender and juicy. It is a popular street
food in Vietnam and can be found at many outdoor markets and food stalls.
To make Ga nuong, chicken pieces are marinated in a mixture of fish sauce, soy
sauce, sugar, garlic, shallots, lemongrass, and black pepper for several hours or
overnight. The marinated chicken is then grilled over a charcoal fire or in an oven
until it is fully cooked and the skin is crispy and golden brown.

36
Ingredients:
• 4 boneless, skinless chicken breasts
• 1/4 cup fish sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 green onions, thinly sliced
• 1 lime, cut into wedges

Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the fish sauce, honey, soy sauce, minced garlic,
and black pepper until well combined.
3. Place the chicken breasts in a large, shallow dish and pour the marinade
over the chicken. Use your hands to rub the marinade all over the chicken
breasts, making sure they are evenly coated.
4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up
to 2 hours.
5. Remove the chicken from the marinade and discard the remaining mari
nade.
6. Brush the chicken breasts with vegetable oil.
7. Place the chicken on the preheated grill and cook for 6 to 8 minutes per side,
or until the chicken is cooked through and no longer pink in the middle.
8. Remove the chicken from the grill and let it rest for a few minutes before
slicing it into thin strips.
9. Serve the grilled chicken on a platter and garnish with sliced green onions
and lime wedges.
37
 Bo kho
Bo kho, also known as Vietnamese beef stew, is a popular dish in Vietnamese cui-
sine. It is a hearty and comforting stew made with beef, carrots, onions, potatoes,
and aromatic spices.
To make bo kho, beef is typically cut into bite-sized pieces and marinated in a
mixture of fish sauce, sugar, and spices such as star anise, cinnamon, and cloves.
The beef is then seared in a hot pan to develop a rich, caramelized flavor.

38
Ingredients:
• 2 pounds beef chuck, cut into 1 1/2-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons tomato paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 star anise pods
• 1 cinnamon stick
• 4 cloves
• 4 cups beef broth
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large potatoes, peeled and cut into 1-inch pieces
• Salt and pepper to taste
• Chopped cilantro or Thai basil for garnish

Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef and cook until browned on all sides, about 5-7 minutes. Re
move the beef from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and sauté until the onion is soft
and translucent, about 5 minutes.
3. Stir in the tomato paste, fish sauce, sugar, star anise, cinnamon stick, and
cloves. Cook for 1-2 minutes, stirring constantly.
4. Add the beef broth and bring the mixture to a boil. Reduce the heat to low
and add the browned beef back to the pot.
5. Cover the pot and simmer the stew for 1 1/2 to 2 hours, or until the beef is
tender.
6. Add the carrots and potatoes to the pot and continue simmering for another
30 minutes, or until the vegetables are soft and the stew has thickened
slightly.
7. Season with salt and pepper to taste.
8. Serve the bo kho hot, garnished with chopped cilantro or Thai basil, along
with steamed rice or crusty bread.

39
 Banh hoi
Banh hoi, also known as Vietnamese thin rice vermicelli or rice noodle sheets, is a
traditional Vietnamese dish made from thin strands of rice noodles that are wo-
ven together into delicate sheets.
Banh hoi is a popular side dish that is often served with grilled meat, fish, or veg-
etables. The rice noodle sheets are usually served cold and are meant to be dipped
into a flavorful sauce, which can vary from sweet to savory to spicy.

40
Ingredients:
• 1 package of Banh Hoi (thin rice vermicelli sheets)
• 1/2 pound pork shoulder, sliced into thin pieces
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup of sliced cucumber
• 1/2 cup of bean sprouts
• 1/2 cup of chopped cilantro
• 1/4 cup of chopped roasted peanuts
• 1/4 cup of fried shallots
• 1/4 cup of chopped scallions
• 1/4 cup of fish sauce
• 1/4 cup of sugar
• 1/4 cup of lime juice
• 2 garlic cloves, minced
• 2 Thai chilies, sliced
• Salt and pepper to taste
• Oil for cooking

Instructions:
1. Cook the pork and shrimp: Heat some oil in a pan over medium-high heat. Sea
son the pork and shrimp with salt and pepper and cook until browned on both
sides. Remove from the pan and set aside.
2. Prepare the Banh Hoi sheets: Place the Banh Hoi sheets in a colander and rinse
under cold running water. Cut the sheets into bite-sized pieces using a pair of
scissors.
3. Prepare the vegetables: Wash and prepare the cucumber, bean sprouts, cilantro,
and scallions. Set aside.
4. Prepare the sauce: In a bowl, mix together the fish sauce, sugar, lime juice, garlic,
and Thai chilies until the sugar has dissolved.
5. Assemble the dish: Arrange the Banh Hoi sheets on a platter. Top with the cooked
pork and shrimp, sliced cucumber, bean sprouts, cilantro, chopped roasted pea
nuts, fried shallots, and scallions.
6. Serve: Serve the Banh Hoi with the sauce on the side for dipping.

41
 Thit kho trung
Thit kho trung, also known as Vietnamese caramelized pork with eggs, is a classic
and popular dish in Vietnamese cuisine. It is a simple and flavorful dish that is
made with pork belly, hard-boiled eggs, fish sauce, sugar, and other aromatics.
To make thit kho trung, pork belly is first cut into small chunks and then slowly
cooked in a caramelized mixture of fish sauce, sugar, water, garlic, and shallots
until it becomes tender and flavorful. The hard-boiled eggs are then added to the
pot and cooked in the sauce until they are infused with the delicious caramelized
flavor.

42
Ingredients:
• 1 pound pork belly, cut into small chunks
• 4 hard-boiled eggs, peeled
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups water
• Sliced green onions, for garnish
• Steamed white rice, for serving

Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic
and sliced shallot and cook until fragrant, about 1 minute.
2. Add the pork belly to the pot and cook until browned on all sides.
3. Add the fish sauce, sugar, black pepper, and water to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 to 1
1/2 hours, or until the pork is tender and the sauce has thickened and
caramelized.
5. Add the hard-boiled eggs to the pot and continue to simmer for another 15
minutes.
6. Garnish with sliced green onions and serve hot with steamed white rice.

43
 Rau muong xao toi
Rau muong xao toi is a popular Vietnamese dish that consists of stir-fried spinach
with garlic. The dish is simple yet flavorful, and it’s often served as a side dish or as
a main dish when paired with steamed rice.
To make rau muong xao toi, fresh spinach is washed and chopped into bite-sized
pieces. Garlic is finely chopped or minced and then sautéed in a hot wok or frying
pan with some cooking oil until fragrant. The spinach is then added to the wok
and quickly stir-fried until wilted and tender.

44
Ingredients:
• 2-3 bunches of fresh spinach (about 500g)
• 4-5 cloves of garlic, minced
• 2 tablespoons of cooking oil (vegetable oil or canola oil)
• 1 tablespoon of fish sauce
• 1/2 teaspoon of sugar
• 1/4 teaspoon of salt
• A handful of fresh cilantro or scallions for garnish

Instructions:
1. Wash the spinach thoroughly and cut off the tough stems. Cut the spinach
into bite-sized pieces and set aside.
2. Mince the garlic and set aside.
3. Heat a wok or frying pan over high heat. Add the cooking oil and swirl to
coat the bottom of the wok.
4. Add the minced garlic and stir-fry for 10-15 seconds until fragrant.
5. Add the spinach to the wok and stir-fry for 1-2 minutes until the spinach is
wilted.
6. Add the fish sauce, sugar, and salt to the wok and continue to stir-fry for
another minute.
7. Transfer the Rau muong xao toi to a serving dish and garnish with fresh
cilantro or scallions.

45
 Ca tim xao thit bo
Cà tím xào thịt bò, also known as stir-fried eggplant with beef, is a popular Viet-
namese dish that is often enjoyed as a main course with rice or noodles. The dish
typically consists of sliced beef and cubed eggplant that are stir-fried in a wok or
skillet with garlic, onion, and a savory sauce.

46
Ingredients:
• 1 pound beef, sliced thinly
• 2 medium-sized eggplants, cut into small cubes
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:
1. Heat the oil in a wok or large skillet over high heat. Add the garlic and onion
and stir-fry for 1-2 minutes until fragrant.
2. Add the beef and stir-fry for 2-3 minutes until browned.
3. Add the eggplant and continue to stir-fry for another 3-4 minutes until the
eggplant is cooked through and tender.
4. Add the soy sauce, oyster sauce, and sugar, and continue to stir-fry for
another 1-2 minutes until the sauce has evenly coated the beef and eggplant.
5. Season with salt and pepper to taste.
6. Serve hot with rice or noodles.

47
 Banh bot loc
Bánh bột lọc is a popular Vietnamese snack or appetizer made from translucent
rice flour dumplings that are filled with shrimp and pork. The dish is known for
its delicate, chewy texture and flavorful filling.
To make bánh bột lọc, a dough is made from a combination of rice flour and
tapioca starch, which is then kneaded into a smooth and elastic texture. Small
portions of the dough are then shaped into thin, round discs that are filled with a
mixture of ground pork, minced shrimp, and a variety of seasonings such as gar-
lic, shallots, fish sauce, and black pepper.

48
Ingredients:
• 1 cup rice flour
• 1/2 cup tapioca starch
• 1/2 pound ground pork
• 1/2 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons fish sauce
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1/4 cup water
• Salt to taste

Instructions:
1. In a large bowl, mix together the rice flour and tapioca starch. Slowly add in
3/4 cup of water, stirring until a smooth and elastic dough is formed.
2. In another bowl, mix together the ground pork, minced shrimp, garlic,
shallots, fish sauce, black pepper, and a pinch of salt.
3. Take a small portion of the dough (about the size of a golf ball) and flatten it
into a thin round disc. Place a small spoonful of the pork and shrimp mix
ture in the center of the disc and fold the edges over to create a small, sealed
dumpling.
4. Repeat until all the dough and filling have been used up, making approxi
mately 20 dumplings.
5. Heat a large pot of water over high heat until boiling. Add the dumplings in
batches, cooking them for approximately 5-7 minutes until they become
translucent and the filling is cooked through.
6. In a small bowl, mix together the sugar, lime juice, and water to create a
dipping sauce.
7. Heat the vegetable oil in a small pan and fry the minced shallots until
golden brown and crispy.
8. Serve the dumplings hot with the dipping sauce and fried shallots as
garnish.

49
 Lau
Vietnamese hot pot, also known as lẩu, is a traditional Vietnamese dish that is
popular for its communal eating experience. It is a type of soup that is cooked at
the table in a hot pot, which is a large pot that is heated by a portable stove.
The hot pot is usually filled with a flavorful broth made with beef bones, chicken
bones, or seafood. The broth is simmered with a variety of spices such as star an-
ise, cinnamon, and ginger to infuse it with aroma and taste.

50
Ingredients:
• 1 lb sliced beef or chicken
• 1 lb cleaned and deveined shrimp
• 1 block of tofu, cubed
• 1 bunch of bok choy or other greens
• 1-2 cups of sliced mushrooms (such as shiitake or enoki)
• 1 sliced onion
• 1-2 sliced tomatoes
• 1 tablespoon of oil for cooking
• 8 cups of water
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 2-3 cloves of garlic, minced
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of chicken bouillon powder (optional)

For dipping sauces:

• Soy sauce
• Hoisin sauce
• Chili sauce
• Lime wedges
Instructions:
1. Heat up the hot pot on a portable stove or on the stovetop. Add oil and sauté
the minced garlic and onion until fragrant.
2. Add water, fish sauce, sugar, salt, black pepper, and chicken bouillon powder
(if using). Bring the broth to a boil and let it simmer for 10-15 minutes to
allow the flavors to infuse.
3. Arrange the raw ingredients on a plate or platter and place them on the
table.
4. Once the broth is simmering, add the sliced beef or chicken, shrimp, tofu,
mushrooms, and vegetables to the hot pot.
5. Allow the ingredients to cook in the broth for a few minutes until they are
cooked through.
6. To eat, use chopsticks to pick up the cooked ingredients from the hot pot
and dip them in your preferred dipping sauce. You can also add rice noodles
to your bowl and ladle some of the hot broth over them.
7. Enjoy the Vietnamese hot pot with family and friends!
51
 Che
Che, also known as Vietnamese sweet dessert soup, is a traditional Vietnamese
dessert that is popular for its sweet, creamy, and refreshing taste. It is a type of
dessert soup that is made with a variety of ingredients such as beans, fruits, tapio-
ca pearls, and coconut milk.
To prepare Che, a base of sweet syrup is made by boiling sugar and water together
until the sugar dissolves and forms a syrup. This syrup can then be flavored with
ingredients such as pandan leaves, ginger, or lemongrass to add a fragrant aroma.

52
Ingredients:
• 1 cup of mung beans
• 1/2 cup of small tapioca pearls
• 1 can of coconut milk (13.5 oz)
• 1 cup of diced fruit (such as mango or banana)
• 1 cup of sugar
• 6 cups of water
• 2 pandan leaves (optional)

For garnish:
• Toasted sesame seeds or crushed peanuts

Instructions:
1. Rinse the mung beans and soak them in water for at least 2 hours. Drain the
water and rinse the beans again.
2. In a large pot, add 6 cups of water, soaked mung beans, and pandan leaves
(if using). Bring to a boil, then reduce heat to medium-low and let it simmer
for about 30 minutes, or until the beans are soft.
3. In a separate pot, boil the tapioca pearls in water for about 10 minutes or
until they are translucent. Drain the water and rinse the pearls with cold
water to prevent them from sticking together.
4. Add sugar to the pot of cooked mung beans and let it dissolve completely.
Remove the pandan leaves.
5. Add the cooked tapioca pearls, diced fruit, and coconut milk to the pot of
mung beans. Let it simmer for another 10-15 minutes.
6. Taste and adjust the sweetness if necessary. You can add more sugar or more
coconut milk to achieve the desired level of sweetness and creaminess.
7. Serve the Che hot or cold in bowls, garnished with toasted sesame seeds or
crushed peanuts.

53
 Ca nuong da gion
Ca nuong da gion, also known as crispy whole grilled fish, is a popular Vietnam-
ese dish that features a whole fish that is grilled until the skin is crispy and the
flesh is tender and flavorful.
To prepare ca nuong da gion, a whole fish, such as tilapia, catfish, or sea bass, is
typically used. The fish is scaled, gutted, and cleaned thoroughly. Then, it is scored
on both sides with diagonal cuts to allow the seasoning to penetrate into the flesh.
The fish is then seasoned with a marinade made from a combination of garlic,
shallots, lemongrass, chili, fish sauce, sugar, salt, and black pepper. The marinade
is rubbed all over the fish, inside and out, and left to marinate for at least 30 min-
utes to allow the flavors to penetrate into the fish.

54
Ingredients:
• 1 whole fish (such as tilapia, catfish, or sea bass) about 1.5-2 pounds, scaled
and gutted
• 2 cloves of garlic, minced
• 2 shallots, minced
• 2 stalks of lemongrass, minced
• 1 red chili, minced
• 3 tablespoons of fish sauce
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of vegetable oil
• Fresh herbs (such as cilantro or mint) for garnish

For the dipping sauce:

• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon of sugar
• 1 red chili, sliced (optional)

Instructions:
1. In a small bowl, mix together the minced garlic, shallots, lemongrass, red
chili, fish sauce, sugar, salt, and black pepper to create the marinade.
2. Make several diagonal cuts on both sides of the fish with a sharp knife to
allow the marinade to penetrate into the flesh.
3. Rub the marinade all over the fish, making sure to get inside the cuts as well.
Let the fish marinate for at least 30 minutes or overnight in the refrigerator.
4. Preheat the grill to medium-high heat or preheat the oven to 375°F.
5. Brush the fish with vegetable oil to prevent it from sticking to the grill or
baking sheet.
6. Grill the fish for about 10-12 minutes on each side, or until the skin is crispy
and the flesh is cooked through. Alternatively, bake the fish in the oven for
about 25-30 minutes, or until the skin is crispy and the flesh is cooked
through.
7. While the fish is cooking, make the dipping sauce by mixing together the
fish sauce, lime juice, sugar, and sliced red chili (if using).
8. Once the fish is done, transfer it to a serving platter and garnish with fresh
herbs. Serve the fish with the dipping sauce and steamed rice on the side.
55
 Chao ga
Chao ga is a popular Vietnamese rice porridge dish made with chicken and rice.
The dish is often served as a comfort food, especially for those who are feeling
unwell or on a cold day.
To prepare chao ga, chicken is first cooked in water with onion, ginger, and fish
sauce until it becomes tender and flavorful. The chicken is then removed from the
broth and shredded or diced into small pieces. Meanwhile, rice is cooked in the
same broth until it is soft and broken down, creating a thick, creamy texture. The
shredded chicken is added back to the porridge, along with additional seasonings
such as salt, pepper, and scallions.

56
Ingredients:
• 1 cup jasmine rice
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 green onions, thinly sliced
• 2 tablespoons vegetable oil
• 1 lime, cut into wedges

Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the
garlic and ginger and cook for 1 minute, stirring constantly.
3. Add the chicken and cook until lightly browned, about 5 minutes.
4. Add the rice, chicken broth, fish sauce, salt, and black pepper to the pot.
Bring to a boil, then reduce the heat to low and simmer for about 1 hour,
stirring occasionally, until the rice is very soft and the congee has thickened.
5. Serve the chao ga hot, garnished with sliced green onions and lime wedges
on the side.

57
 Every week a
We find the most new cookbook
popular dishes and
present easy to cook Taste of the World
receipts for you. is a collection of
fantastic cookbooks
from all countries
All dishes are authentic in the world
from near and far away
countries.