Soup

A flavorful variation of Cháo Sườn that incorporates earthy shiitake mushrooms, adding depth and a different texture to the classic pork rib congee. This version offers a more complex savory profile.

Pork ribs · Jasmine rice · Dried shiitake mushrooms · Water

A faster, simplified version of traditional Cháo Sườn, using pre-cooked or ground pork for quicker cooking time while retaining the comforting essence of the dish. Ideal for a weeknight meal.

Ground pork · Jasmine rice · Water · Fish sauce

A comforting and classic Vietnamese congee made with tender pork ribs, fragrant rice, and savory broth, often enjoyed for breakfast or a light meal. This traditional version emphasizes the rich flavor of the pork and the smooth texture of the rice.

Pork ribs · Jasmine rice · Water · Fish sauce

A nourishing and deeply flavorful variation of Miến Ngan, this version features a rich broth infused with traditional Chinese medicinal herbs, believed to offer health benefits. It's a more complex and time-consuming preparation for a truly restorative soup.

Duck (whole or parts like legs/thighs) · Dried Chinese medicinal herbs (e.g., goji berries, astragalus root, codonopsis root, dried longan) · Ginger · Shallots

A simplified version of the classic duck noodle soup, this recipe uses pre-cooked duck or duck breast for a faster preparation time, while still delivering a flavorful and satisfying meal.

Cooked duck breast or roasted duck · Chicken or duck broth · Ginger · Garlic

A classic and comforting Vietnamese noodle soup featuring tender chicken, delicate glass noodles, and a fragrant, clear broth simmered with aromatic spices. This traditional version emphasizes the pure flavors of chicken and herbs.

Whole chicken · Dried shiitake mushrooms · Ginger · Shallots

A variation of Miến Gà that includes chicken liver for a richer flavor and texture, alongside tender chicken meat. The broth is still clear and aromatic.

Whole chicken · Chicken liver · Glass noodles (mung bean vermicelli) · Ginger

A simplified version of Miến Gà, using pre-cooked chicken and a quicker broth preparation for a weeknight-friendly meal. Still captures the essence of the classic dish.

Cooked chicken (rotisserie or pre-boiled) · Glass noodles (mung bean vermicelli) · Chicken broth (low sodium) · Ginger

A classic Vietnamese chicken glass noodle soup, featuring a clear, savory broth simmered with chicken and aromatics, served with tender shredded chicken and chewy glass noodles. Garnished with fresh herbs.

Whole chicken · Glass noodles (mung bean vermicelli) · Ginger · Onion

A simplified version of the traditional dish, this quick eel noodle soup uses pre-cooked eel or eel fillets for faster preparation, while still delivering satisfying flavors.

Pre-cooked eel or eel fillets · Glass noodles (Miến dong) · Chicken broth (store-bought) · Garlic

A classic and deeply flavorful Vietnamese noodle soup featuring tender eel, savory broth, and chewy glass noodles, garnished with fresh herbs and crispy fried shallots.

Eel · Glass noodles (Miến dong) · Chicken or pork bones · Ginger

A quicker, more concentrated flavor variation using dried shrimp to deepen the umami of the crab broth, suitable for a simpler preparation.

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

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 classic and iconic noodle soup from Hai Phong, characterized by its rich, savory broth made from crab and pork, chewy red-brown bánh đa cua noodles, and fresh toppings.

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

A variation of spicy fish noodle soup, this Hanoi-style version (Bún Chả Cá Lã Vọng) often features grilled fish cakes and a clearer, lighter broth, though it shares the spicy element.

Firm white fish fillets (e.g., catfish, tilapia) · Ground fish paste (for cakes) · Rice vermicelli noodles (bún) · Dill

A simplified, quicker take on the classic Hai Phong spicy fish noodle soup, using pre-made fish cakes and a less complex broth.

Firm white fish fillets · Pre-made fish cakes · Rice vermicelli noodles (bún) · Shallots

A classic and vibrant spicy fish noodle soup from Hai Phong, characterized by its flavorful broth, tender fish, and fresh herbs.

Snakehead fish (or other firm white fish) · Rice vermicelli noodles (bún) · Turmeric powder · Annatto seeds (for color)

A regional variation of Bún Cá Rô Đồng, this version from Central Vietnam incorporates a slightly spicier and more complex broth, often including ingredients like annatto seeds for color and a touch of lemongrass for aroma, alongside the signature dill and fish cakes.

Snakehead fish fillets · Rice vermicelli noodles (bún) · Dill · Scallions

A simplified version of the classic Bún Cá Rô Đồng, this recipe uses pre-made fish cakes and a quicker broth preparation to save time, while still capturing the essential flavors of dill and turmeric.

Pre-made snakehead fish cakes · Rice vermicelli noodles (bún) · Chicken or fish broth (low sodium) · Turmeric powder

A classic Northern Vietnamese noodle soup featuring delicate, pan-fried snakehead fish cakes and a fragrant, turmeric-infused broth. This version emphasizes the traditional preparation of the fish and the complex flavor profile of the broth.

Snakehead fish fillets · Rice vermicelli noodles (bún) · Turmeric powder · Dill