Seafood

A richer variation of Bánh Đúc Nóng, incorporating fresh shrimp and a more complex savory topping, offering a delightful seafood and pork combination.

Rice flour · Tapioca starch · Water · Salt

A delightful variation of Bánh Cuốn featuring a savory filling of finely chopped shrimp and pork, offering a slightly different texture and flavor profile.

Rice flour · Tapioca starch · Water · Salt

A flavorful variation of Bánh Cuốn Thanh Trì, replacing the traditional pork filling with succulent shrimp and infusing the rice crepes with a fragrant scallion oil. Served with a light dipping sauce.

Rice flour · Tapioca starch · Water · Salt

A delightful variation of Bánh Xèo from the Mekong Delta, featuring a medley of fresh seafood like shrimp, squid, and sometimes crab, combined with the traditional bean sprouts and herbs.

Rice flour · Turmeric powder · Coconut milk · Water

A classic Vietnamese stir-fry featuring chewy glass noodles, succulent seafood, and crisp vegetables, all coated in a savory, umami-rich sauce. This dish is a delightful balance of textures and flavors, perfect for a satisfying meal.

Glass noodles (miến dong) · Shrimp · Squid · Scallops

A creative twist on the classic, this version uses soft-shell crab, which is lightly battered and fried before being stir-fried with glass noodles. This adds a delightful crispy texture and richer crab flavor.

Glass noodles (miến dong) · Soft-shell crabs · All-purpose flour · Cornstarch

A classic Vietnamese dish featuring delicate glass noodles stir-fried with fresh crab meat, mixed vegetables, and aromatic seasonings. This recipe highlights the natural sweetness of crab and the slippery texture of the noodles.

Glass noodles (miến dong) · Fresh crab meat · Shiitake mushrooms · Carrots

A classic Vietnamese dish featuring crispy fried egg noodles topped with a savory stir-fry of mixed seafood, vibrant vegetables, and a rich sauce. The contrast between the crunchy noodles and the tender, flavorful toppings is the hallmark of this dish.

Egg noodles · Shrimp · Squid · Fish cake

An elevated version of Bún Quậy, incorporating a richer seafood broth and a variety of fresh seafood pastes for a more luxurious and complex flavor profile.

Rice vermicelli noodles (bún tươi) · Fresh shrimp paste (chả tôm) · Squid paste (chả mực) · Crab paste (chả cua)

A luxurious variation of Bánh Canh Cua that specifically uses mud crab (ghẹ) for a richer, sweeter crab flavor. The broth is often enhanced with crab roe for extra depth.

Tapioca starch · Water · Mud crab (ghẹ) · Pork ribs

A creative twist on Mì Quảng, replacing some traditional meat with a medley of mushrooms and seafood, offering a lighter yet flavorful broth and varied textures.

Mì Quảng noodles (wide rice noodles) · Shrimp · Squid · Shiitake mushrooms

A delightful variation of the classic Gỏi Gà Bắp Cải, this version adds succulent shrimp for an extra layer of flavor and texture, making it a more substantial appetizer.

Chicken breast · Shrimp · Napa cabbage · Carrots

A creative twist on the classic, incorporating succulent shrimp alongside chicken, enhancing the seafood notes and adding textural variety to the lemongrass and chili base.

Chicken thighs · Shrimp · Lemongrass stalks · Garlic cloves

A flavorful variation of tteokbokki hot pot, enriched with the savory taste of fresh seafood like shrimp and mussels, alongside traditional ingredients.

Tteokbokki rice cakes · Shrimp, peeled and deveined · Mussels, cleaned · Fish cakes (eomuk)

A flavorful variation of kimchi jjigae that incorporates a variety of fresh seafood, adding a briny depth to the classic spicy stew.

Aged kimchi · Mixed seafood (shrimp, mussels, clams, squid) · Tofu · Onion

A luxurious twist on mushroom hot pot, incorporating fresh seafood like shrimp, squid, and fish balls into the savory mushroom broth for a richer, more complex flavor profile.

Assorted mushrooms (shiitake, enoki, oyster) · Shrimp (peeled and deveined) · Squid (cleaned and sliced) · Fish balls

A classic Vietnamese hot pot featuring tender fish cakes made from snakehead fish (cá thác lác) simmered in a flavorful broth with slightly bitter, refreshing bitter melon (khổ qua). This dish is a beloved comfort food, balancing savory, sweet, and subtly bitter notes.

Snakehead fish (cá thác lác) fillet · Bitter melon (khổ qua) · Shallots · Garlic

A vibrant and flavorful variation of Lẩu Cá Kèo, emphasizing a bolder spicy and sour profile. This version incorporates ingredients like pineapple and tomatoes for added tang and sweetness, creating a more complex taste.

Walking catfish (Cá kèo) · Tomatoes · Pineapple · Okra

A classic and beloved Vietnamese hot pot featuring tender cá kèo (walking catfish) simmered in a fragrant, slightly sour broth with aromatic herbs and vegetables. This dish is a communal dining experience, perfect for sharing.

Walking catfish (Cá kèo) · Thai eggplant · Bitter melon · Okra

A regional variation of Lẩu Mắm from the Mekong Delta, often featuring a richer broth with coconut milk and a wider array of freshwater ingredients and herbs characteristic of the region.

Fermented fish paste (mắm cá lóc or mắm sặc) · Coconut milk · River fish fillets (e.g., basa, tilapia) · Prawns