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.

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.

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.

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.

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.

Gỏi cuốn are Vietnamese fresh spring rolls filled with pork, shrimp, rice noodles, lettuce, and herbs, served with a rich peanut-hoisin dipping sauce.