Vietnamese

A flavorful variation of Bánh Cuốn Thanh Trì, replacing the traditional pork filling with succulent shrimp and infusing the rice crepes with a fragrant scallion oil. Served with a light dipping sauce.

Rice flour · Tapioca starch · Water · Salt

A simplified version of Bánh Cuốn Thanh Trì, using pre-made rice paper wrappers to achieve a similar texture and flavor with less preparation time. Filled with seasoned ground pork and served with a quick dipping sauce.

Rice paper wrappers · Ground pork · Shallots · Garlic

A traditional Thanh Trì style Bánh Cuốn, featuring delicate, thin steamed rice flour crepes filled with seasoned ground pork and wood ear mushrooms, served with a savory dipping sauce (nước chấm) and fried shallots.

Rice flour · Tapioca starch · Water · Salt

A delightful variation of Bánh Căn featuring a sweet and savory filling of mashed mung beans and shredded coconut, offering a unique textural and flavor contrast to the classic shrimp or pork versions.

Rice flour · Tapioca starch · Coconut milk · Water

A simplified version of Bánh Căn that uses a pre-made rice flour mix and focuses on quick assembly. Ideal for a faster weeknight treat, this version still captures the essence of the original with minimal fuss.

Pre-made Bánh Căn flour mix · Coconut milk · Water · Salt

A traditional Vietnamese street food, Bánh Căn are small, savory pancakes made from rice flour, coconut milk, and turmeric, cooked in a special dimpled pan. They are typically filled with shrimp, pork, or quail eggs and served with fresh herbs and a dipping sauce.

Rice flour · Tapioca starch · Coconut milk · Water

A regional variation of Bánh Khọt, incorporating the subtle sweetness and texture of mashed mung beans alongside shrimp and scallions.

Rice flour · Coconut milk · Turmeric powder · Salt

A faster version of the classic, using pre-made coconut milk and a simpler batter, perfect for a weeknight treat.

Rice flour mix for savory pancakes · Canned coconut milk · Turmeric powder · Salt

Crispy, savory mini pancakes made from rice flour and turmeric, topped with shrimp and scallions, served with fresh herbs and dipping sauce.

Rice flour · Coconut milk · Turmeric powder · Salt

A regional variation from Central Vietnam, featuring small, fresh, 'jumping' shrimp that are cooked directly in the crepe batter, giving them a distinct sweet flavor and tender texture.

Rice flour · Turmeric powder · Coconut milk · Water

A simplified version of the Central Vietnamese crepe, focusing on speed and ease without compromising too much on flavor. Uses pre-cooked shrimp and minimal filling preparation.

Rice flour mix for savory crepes · Turmeric powder · Coconut milk · Water

A classic Central Vietnamese savory crepe, known for its crispy texture and vibrant yellow color, typically filled with pork, shrimp, and bean sprouts, served with fresh herbs and a dipping sauce.

Rice flour · Turmeric powder · Coconut milk · Water

A delightful variation of Bánh Xèo from the Mekong Delta, featuring a medley of fresh seafood like shrimp, squid, and sometimes crab, combined with the traditional bean sprouts and herbs.

Rice flour · Turmeric powder · Coconut milk · Water

A simplified version of the Mekong Delta classic, using pre-cooked protein and fewer steps for a faster, yet still delicious, savory crepe experience.

Pre-made Bánh Xèo batter mix · Water · Turmeric powder (optional) · Cooked shredded chicken or pre-cooked shrimp

A classic Bánh Xèo from the Mekong Delta, featuring a crispy, turmeric-infused rice flour crepe filled with pork, shrimp, and bean sprouts, served with fresh herbs and a dipping sauce.

Rice flour · Turmeric powder · Coconut milk · Water

A regional variation from Hue, this version of Miến Xào Hải Sản incorporates the characteristic spicy and savory flavors of Central Vietnamese cuisine, often featuring a touch of chili and perhaps some local herbs for a unique twist.

Glass noodles (miến dong) · Shrimp · Squid · Garlic

A classic Vietnamese stir-fry featuring chewy glass noodles, succulent seafood, and crisp vegetables, all coated in a savory, umami-rich sauce. This dish is a delightful balance of textures and flavors, perfect for a satisfying meal.

Glass noodles (miến dong) · Shrimp · Squid · Scallops

A creative twist on the classic, this version uses soft-shell crab, which is lightly battered and fried before being stir-fried with glass noodles. This adds a delightful crispy texture and richer crab flavor.

Glass noodles (miến dong) · Soft-shell crabs · All-purpose flour · Cornstarch

A simplified version of the classic, this quick stir-fry uses pre-cooked crab meat and fewer vegetables for a faster weeknight meal. It retains the core flavors of crab and glass noodles.

Glass noodles (miến dong) · Pre-cooked crab meat · Scallions · Garlic

A classic Vietnamese dish featuring delicate glass noodles stir-fried with fresh crab meat, mixed vegetables, and aromatic seasonings. This recipe highlights the natural sweetness of crab and the slippery texture of the noodles.

Glass noodles (miến dong) · Fresh crab meat · Shiitake mushrooms · Carrots