Seafood

A flavorful twist on the classic, infusing the batter with aromatic lemongrass and spicy chili for an extra kick. The fish is still fried to a delightful crisp.

Whole snakehead fish (Cá diêu hồng) · Rice flour · Cornstarch · Lemongrass, finely minced

A simplified version of the classic, using fish fillets for quicker cooking and a slightly different batter for ease. Still aims for that satisfying crispy texture.

Snakehead fish fillets (Cá diêu hồng) · All-purpose flour · Baking powder · Salt

A classic Vietnamese dish featuring a whole snakehead fish coated in a crispy batter and deep-fried to golden perfection. Served with a side of fresh herbs and dipping sauce.

Whole snakehead fish (Cá diêu hồng) · Rice flour · Cornstarch · Turmeric powder

A regional variation from Central Vietnam, this version often includes a touch of spice from fresh chilies and sometimes a hint of fermented shrimp paste (mắm ruốc) for a deeper, more complex umami flavor.

Mackerel fillets · Tomatoes · Shallots · Garlic

A simplified version of the classic, this recipe uses pre-made tomato paste and minimal ingredients for a faster weeknight meal without sacrificing too much flavor.

Mackerel fillets · Tomato paste · Onion powder · Garlic powder

A quintessential Vietnamese home-style dish featuring pan-fried mackerel fillets simmered in a rich, savory tomato sauce. This classic preparation highlights the natural flavors of the fish with a balance of sweet, sour, and umami notes.

Mackerel fillets · Tomatoes · Onion · Garlic

A flavorful variation featuring the aromatic punch of fresh green peppercorns alongside tomatoes, adding a spicy, herbaceous dimension to the classic braised mackerel.

Mackerel fillets · Ripe tomatoes · Fresh green peppercorns · Fish sauce

A simplified and faster version of the classic, using pre-cut mackerel and fewer aromatics, perfect for a weeknight meal without sacrificing too much flavor.

Mackerel fillets, pre-cut · Canned diced tomatoes · Fish sauce · Sugar

A classic Vietnamese comfort dish featuring tender mackerel braised in a savory and slightly sweet sauce with ripe tomatoes, creating a rich, flavorful stew perfect with steamed rice.

Mackerel fillets · Ripe tomatoes · Fish sauce · Sugar

A richer variation of Cá Bống Kho Tiêu, this version incorporates fatty pork belly, which renders its fat during the braising process, adding a deeper flavor and succulent texture to the fish and sauce. This is a common adaptation in some Southern Vietnamese regions.

Goby fish · Pork belly · Fish sauce · Sugar

A simplified version of the classic dish, this recipe uses pre-made caramel sauce and fewer aromatics for a faster preparation without sacrificing too much flavor. Perfect for weeknight meals.

Goby fish · Fish sauce · Pre-made caramel sauce (nuoc mau) · Water

A classic Vietnamese comfort dish featuring small goby fish braised in a savory and slightly sweet caramel sauce, infused with the pungent aroma of black pepper. This dish is a staple in Vietnamese home cooking, often served with steamed rice.

Goby fish · Fish sauce · Sugar · Water

A regional variation of Cá Kho Tộ from the Mekong Delta, featuring a bolder flavor profile with added spice from fresh chilies and a touch of sweetness from coconut water, often using local river fish.

Firm river fish fillets (e.g., snakehead or catfish) · Shallots, minced · Garlic, minced · Fresh red chilies, sliced

A simplified version of the classic Cá Kho Tộ, this recipe uses pre-made caramel sauce and fewer aromatics for a faster, weeknight-friendly meal that still captures the essential savory-sweet flavor profile.

Firm white fish fillets (e.g., catfish, basa, or tilapia) · Pre-made caramel sauce (nuoc mau) · Fish sauce · Water

A quintessential Vietnamese comfort dish featuring tender pieces of fish braised in a savory and slightly sweet caramel sauce, infused with aromatics and served piping hot in a traditional clay pot.

Firm white fish fillets (e.g., catfish, basa, or tilapia) · Shallots, minced · Garlic, minced · Fish sauce

A classic Vietnamese dish from Vũ Đại village, known for its rich, savory, and slightly sweet flavor profile. Fish is braised in a clay pot with a complex sauce, resulting in tender, flavorful pieces infused with the essence of the ingredients.

Snakehead fish or Catfish · Pork belly · Fish sauce · Caramel sauce (Nước màu)

A creative take on Chả Cá, featuring marinated fish cubes grilled on skewers, served with a creamy peanut dipping sauce and fresh herbs.

Firm white fish (e.g., cod, halibut) · Turmeric powder · Ginger, grated · Garlic, minced

A simplified version of Chả Cá, focusing on the key flavors of turmeric and dill, pan-fried quickly for a weeknight meal.

Firm white fish fillets (e.g., cod, tilapia) · Turmeric powder · Garlic powder · Fish sauce

A classic Hanoi dish featuring turmeric-marinated fish, pan-fried until golden and flaky, served with dill, scallions, peanuts, and vermicelli noodles.

Firm white fish (e.g., catfish, snakehead) · Turmeric powder · Galangal, minced · Lemongrass, minced

A creative take on Yangzhou fried rice, substituting traditional pork with a mix of succulent seafood like shrimp and squid, offering a delightful oceanic flavor.

Jasmine rice, cooked and chilled · Shrimp, peeled and deveined · Squid, cleaned and cut into rings · Eggs, lightly beaten