Seafood

A creative twist on Cơm Rang Hải Sản, incorporating the sweetness of pineapple and the crunch of cashews for a tropical and textural variation. This version offers a balance of savory, sweet, and nutty flavors.

Jasmine rice, cooked and chilled · Shrimp, peeled and deveined · Squid, cleaned and sliced · Fresh pineapple, diced

A simplified and faster version of Cơm Rang Hải Sản, perfect for weeknights. Uses pre-cooked seafood and fewer ingredients for a quicker preparation without sacrificing too much flavor.

Jasmine rice, cooked and chilled · Pre-cooked mixed seafood (shrimp, calamari) · Eggs, lightly beaten · Garlic, minced

A classic Vietnamese fried rice dish featuring fragrant jasmine rice stir-fried with a medley of fresh seafood, vegetables, and savory seasonings. This version emphasizes traditional flavors and textures.

Jasmine rice, cooked and chilled · Shrimp, peeled and deveined · Squid, cleaned and sliced · Fish cake, thinly sliced

An elevated version of Cơm Rang Trứng, this recipe incorporates savory Vietnamese sausage (lap cheong) and plump shrimp for a richer, more complex flavor profile.

Cooked rice (day-old) · Eggs · Vietnamese sausage (lap cheong) · Shrimp

A delightful variation of Cơm Rang Thập Cẩm that highlights the fresh flavors of seafood, incorporating shrimp, squid, and sometimes crab for a richer taste.

Cooked rice (day-old) · Shrimp, peeled and deveined · Squid, cleaned and cut into rings · Eggs, beaten

A regional variation of Cháo Trai, this version incorporates small baby clams (hến) along with larger clams, adding a more complex texture and flavor profile.

Jasmine rice · Water · Fresh clams (e.g., littleneck) · Baby clams (hến), fresh or frozen

A flavorful variation of Bánh Đa Cua Hải Phòng, this version enhances the broth with the sweetness of shrimp, complementing the traditional crab base.

Bánh đa cua noodles · Fresh water crab meat · Shrimp · Shrimp paste

A regional variation of Bún Riêu Cua, popular in Northern Vietnam, that incorporates the unique chewy texture and subtle brininess of snails into the crab and tomato broth.

Fresh water crabs · Escargots (snails) · Tomatoes · Annatto seeds

A richer, more luxurious variation of Bún Thang, incorporating the sweetness of crab meat and the depth of flavor from simmered pork ribs into the broth, alongside traditional toppings.

Chicken carcass or bones · Pork ribs · Dried shrimp · Dried shiitake mushrooms

A creative twist on Phở Chiên Phồng, this version features a medley of fresh seafood and aromatic lemongrass, offering a brighter, more fragrant flavor profile. The crispy noodles provide the classic textural element.

Fresh rice noodles · Shrimp, peeled and deveined · Squid, cleaned and sliced into rings · Mussels, cleaned

A creative twist featuring succulent shrimp marinated and grilled with a spicy honey-garlic glaze. Ideal for appetizers or a light main course.

Large shrimp, peeled and deveined · Honey · Garlic, minced · Soy sauce

A vibrant and refreshing Vietnamese salad featuring succulent grilled shrimp, sweet and tangy pineapple, crisp vegetables, and a zesty dressing. This classic dish is perfect for a light meal or appetizer.

Shrimp, peeled and deveined · Fresh pineapple, cut into chunks · Cucumber, thinly sliced · Carrots, shredded

An elevated version of the classic pomelo salad, adding succulent shrimp alongside the salmon for a richer seafood experience. The combination offers varied textures and flavors.

Salmon fillet · Large shrimp · Pomelo · Shallots

A creative twist on the traditional, this version replaces chicken with a medley of fresh seafood and adds a kick of spice with chili paste, balanced by the creamy coconut broth and chewy cassava noodles.

Dried cassava noodles · Shrimp · Squid · Mussels