Spicy

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 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 flavorful twist on Cơm Bò Lúc Lắc, incorporating aromatic lemongrass and a hint of chili for a spicier, more complex profile.

Beef sirloin or tenderloin · Lemongrass, finely minced · Garlic, minced · Red chili, finely chopped (optional)

A regional variation of Gỏi Dứa Tôm Nướng from Central Vietnam, this version often incorporates more herbs, a spicier dressing, and sometimes includes thinly sliced star fruit for added texture and tang.

Large shrimp, peeled and deveined · Fresh pineapple, cut into wedges · Star fruit, thinly sliced · Green papaya, shredded

A fragrant twist on the traditional dish, incorporating aromatic lemongrass and a hint of spice directly into the steaming process for the squid eggs. This variation adds an extra layer of complexity and aroma.

Squid eggs (mực trứng) · Water spinach (rau muống) · Rice paper wrappers (bánh tráng) · Lemongrass