Soup

A flavorful vegetarian adaptation of the classic Canh Riêu Cua, using mushrooms and tofu to mimic the texture and umami of crab, while retaining the signature tomato and herb broth.

Firm tofu · Shiitake mushrooms · Annatto seeds (for color) · Tomatoes

A classic and beloved Vietnamese noodle soup featuring a rich, savory broth made from freshwater crab, tomatoes, and aromatic herbs. It's a comforting and flavorful dish, often enjoyed for breakfast or lunch.

Freshwater crab meat (ground) · Annatto seeds (for color) · Tomatoes · Tamarind paste

A regional variation of the sour fish soup from the Mekong Delta, often incorporating a wider array of fresh herbs and sometimes a touch of sweetness from ingredients like young coconut water or a hint of tamarind for a more complex sourness.

Firm white fish fillets (e.g., catfish, tilapia) · Pickled bamboo shoots (măng chua) · Tomatoes · Pineapple

A simplified version of the classic Vietnamese sour fish soup, perfect for a weeknight meal. It uses pre-packaged pickled bamboo shoots and streamlines the cooking process while retaining the signature tangy and savory flavors.

Firm white fish fillets (e.g., tilapia, cod) · Pre-sliced pickled bamboo shoots · Garlic · Fish sauce

A classic and comforting Vietnamese sour fish soup, featuring tender fish, tangy pickled bamboo shoots, and aromatic herbs. This dish is a staple in Vietnamese home cooking, known for its refreshing and slightly sour broth.

White fish fillets (e.g., snakehead, tilapia, catfish) · Pickled bamboo shoots (măng chua) · Tomatoes · Pineapple

A regional variation of Canh Chua Cá Basa from the Mekong Delta, characterized by a richer broth, the addition of specific local vegetables like water lily stems, and often a touch more spice.

Basa fillets · Tamarind paste · Pineapple · Tomatoes

A simplified and faster version of the classic Canh Chua Cá Basa, using pre-made tamarind soup base and fewer vegetables for a weeknight-friendly meal.

Basa fillets · Pre-made tamarind soup base · Pineapple chunks · Cherry tomatoes

A classic Vietnamese sweet and sour soup featuring tender basa fish, a medley of vegetables, and a flavorful broth infused with tamarind and herbs. This is the quintessential Canh Chua Cá Basa.

Basa fillets · Tamarind paste · Pineapple · Tomatoes

A regional variation of Canh Chua Cá Lóc from the Mekong Delta, characterized by a richer broth and the inclusion of specific regional vegetables and aromatics like lotus root and bamboo shoots, offering a more complex flavor profile.

Snakehead fish · Tamarind paste · Lotus root · Bamboo shoots (sliced)

A simplified version of the classic Canh Chua Cá Lóc, designed for a faster preparation without compromising too much on flavor. Uses pre-made souring agents and fewer vegetables for a quicker weeknight meal.

Firm white fish fillets (e.g., tilapia or cod) · Pre-made sour soup base (e.g., tamarind soup mix) · Canned pineapple chunks · Tomatoes

A classic Vietnamese sour soup featuring tender snakehead fish, a medley of souring agents like tamarind and pineapple, and a vibrant mix of fresh herbs and vegetables. This dish is a perfect balance of sweet, sour, and savory flavors.

Snakehead fish · Tamarind paste · Pineapple · Tomatoes

A regional variation of Cháo Cá, specifically using snakehead fish (cá lóc), known for its firm texture and slightly sweet flavor. Often includes turmeric for color and a distinct aroma.

Jasmine rice · Water · Snakehead fish fillets (cá lóc) · Turmeric powder

A faster, simplified version of Cháo Cá, perfect for a weeknight meal. Uses pre-cooked rice or quicker cooking methods for the porridge base and streamlined seasoning.

Cooked rice · Chicken or fish broth · White fish fillets (e.g., cod, tilapia) · Garlic

A comforting and flavorful Vietnamese fish porridge, made with tender white fish, fragrant herbs, and a savory rice porridge base. This classic version emphasizes fresh ingredients and traditional preparation.

Jasmine rice · Water · White fish fillets (e.g., tilapia, basa, snakehead) · Ginger

A flavorful variation of Cháo Gà, incorporating earthy shiitake mushrooms and a touch of savory depth. This version adds another layer of texture and aroma to the classic congee.

Jasmine rice · Chicken thighs · Water · Dried shiitake mushrooms

A faster version of the classic Cháo Gà, using pre-cooked chicken or rotisserie chicken and a slightly quicker cooking method for the rice, perfect for a weeknight meal.

Cooked rice · Chicken broth · Pre-cooked shredded chicken (rotisserie) · Ginger

A classic and comforting Vietnamese chicken congee, slow-cooked to perfection with tender shredded chicken and fragrant aromatics. This dish is a staple for breakfast or when feeling unwell.

Jasmine rice · Chicken thighs · Water · Ginger

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 simplified version of Cháo Trai that uses pre-cooked rice or leftover rice for a faster preparation time, perfect for a weeknight meal.

Cooked rice (leftover or instant) · Water or chicken broth · Pre-cooked or canned clams, drained · Garlic, minced

A classic Vietnamese congee made with tender clams, fragrant rice, and aromatic herbs. This comforting dish is a staple for breakfast or a light meal.

Jasmine rice · Water · Fresh clams (e.g., littleneck or Manila) · Shallots