Tender pork belly and whole eggs slowly braised in coconut water, fish sauce, and caramel. This southern Vietnamese classic develops a deeply savory amber broth made for spooning over hot rice.

Canh chua cá is a southern Vietnamese fish soup built around tamarind, pineapple, fresh vegetables, and aromatic herbs. This recipe creates a bright, balanced broth while keeping the fish tender and the vegetables distinct.

These crispy Vũng Tàu bánh khọt are topped with shrimp and scallion oil, then wrapped with fresh herbs and dipped into nước chấm.

Bò lúc lắc combines tender seared beef cubes with crisp peppers, onion, garlic, and black pepper. Serve this Vietnamese shaking beef with fresh vegetables and lime pepper sauce.

Bò lúc lắc combines tender seared beef cubes with crisp peppers, onion, garlic, and black pepper. Serve this Vietnamese shaking beef with fresh vegetables and lime pepper sauce.

Rau muống xào tỏi is a fast Vietnamese stir-fry with crisp water spinach, aromatic garlic, and savory seasoning. Learn how to keep the stems bright green and crunchy.

Gỏi gà bắp cải combines juicy shredded chicken, crisp cabbage, rau răm, peanuts, and fried shallots with a bright Vietnamese fish sauce dressing.

Cá kho tộ features tender catfish braised with fish sauce, coconut water, dark caramel, garlic, shallots, chiles, and black pepper until the sauce becomes rich and glossy.

These southern Vietnamese chả giò are filled with pork, shrimp, taro, wood ear mushrooms, and glass noodles, then fried twice for a thin, blistered crunch. Serve them with lettuce, herbs, cucumber, and nước chấm.

Bún mắm is Vietnam’s bold fermented fish noodle soup from the Mekong Delta, loaded with seafood, pork belly, eggplant, rice noodles, herbs, and a deeply savory broth.

Bún riêu is Vietnam’s crab and tomato noodle soup, built with savory pork broth, soft crab curds, fried tofu, rice vermicelli, herbs, and shrimp paste.

Bánh canh cua is a Vietnamese crab tapioca noodle soup with thick chewy noodles, seafood-rich broth, crab meat, shrimp, herbs, and glossy orange color.

Bún thịt nướng is Vietnam’s grilled pork vermicelli bowl built with smoky pork, cool rice noodles, fresh herbs, pickled vegetables, peanuts, and nước chấm.

Bánh cuốn is Vietnam’s delicate steamed rice roll, filled with savory pork and wood ear mushrooms, finished with fried shallots, herbs, chả lụa, and nước chấm.

Bò kho is Vietnam’s aromatic beef stew, simmered with lemongrass, star anise, warm spices, carrots, and a red-orange broth made for baguette or noodles.

Cao lầu is Hội An’s signature pork noodle dish, built with chewy rice noodles, xá xíu-style pork, fresh herbs, bean sprouts, crispy crackers, and a small amount of savory sauce.

Bánh xèo is Vietnam’s crispy sizzling rice pancake, filled with shrimp, pork, mung beans, and bean sprouts, then wrapped in fresh herbs and dipped in nước chấm.

Bún bò Huế is Central Vietnam’s bold, spicy beef noodle soup with red lemongrass broth, thick rice noodles, sliced beef, pork hock, herbs, lime, and chili.

Mì Quảng is Central Vietnam’s turmeric noodle bowl, built with wide rice noodles, shallow golden broth, pork, shrimp, herbs, peanuts, and sesame rice cracker.