Vietnamese

A simplified version of the classic Lẩu Gà Lá É, this recipe focuses on speed and ease without sacrificing the core flavors. It uses pre-cut chicken and fewer aromatics for a quicker weeknight meal.

Boneless chicken thighs, cut into bite-sized pieces · Lá é (Vietnamese perilla leaves) · Chicken broth (low sodium) · Ginger, thinly sliced

A classic and aromatic Vietnamese hot pot featuring tender chicken pieces simmered in a fragrant broth infused with the distinctive herbal notes of lá é (perilla leaves). This dish is a communal dining experience, perfect for gatherings.

Chicken thighs, bone-in, cut into pieces · Lá é (Vietnamese perilla leaves) · Lemongrass, bruised and cut into sections · Ginger, sliced

A refreshing and tangy variation of Lẩu Bò where thinly sliced beef is quickly cooked in a fragrant broth infused with vinegar and coconut water. This method results in tender beef with a bright, slightly sweet and sour flavor profile. It's typically served with rice paper, fresh herbs, and dipping sauces.

Thinly sliced beef (sirloin or tenderloin) · Rice vinegar · Coconut water · Lemongrass stalks

A flavorful variation of Lẩu Bò focusing on the rich texture and taste of beef brisket (nạm) and cartilage (gầu). The broth is enhanced by the collagen from the cartilage, creating a slightly thicker and more unctuous soup base. Served with similar fresh accompaniments.

Beef brisket with some fat and cartilage · Beef shank or bones · Lemongrass stalks · Ginger

A classic and aromatic Vietnamese beef hot pot featuring a rich, savory broth simmered with lemongrass, ginger, star anise, and cinnamon. Served with thinly sliced beef, various fresh vegetables, herbs, and noodles, it's a communal and interactive dining experience.

Beef brisket or flank steak · Beef bones (for broth) · Lemongrass stalks · Ginger

A creative twist on Bò Nhúng Mẻ, where the cooked beef and accompanying herbs and noodles are rolled in rice paper wrappers, similar to fresh spring rolls, for a delightful textural experience.

Beef sirloin or flank steak · Fermented rice (cơm mẻ) · Lemongrass stalks · Garlic cloves

A simplified version of Bò Nhúng Mẻ, using readily available ingredients to achieve a similar tangy and savory flavor profile with less preparation time.

Beef sirloin or flank steak · Rice vinegar · Lemongrass stalks · Garlic cloves

A classic Vietnamese hot pot where thinly sliced beef is quickly cooked in a tangy, fermented rice broth. Served with a variety of fresh herbs, vegetables, and rice noodles.

Beef sirloin or flank steak · Fermented rice (cơm mẻ) · Lemongrass stalks · Garlic cloves

A creative variation of Bò Nhúng Giấm that incorporates the subtle sweetness and aroma of coconut water into the vinegar broth, creating a more complex and rounded flavor profile.

Beef sirloin · Rice vinegar · Coconut water · Lemongrass stalks

A simplified version of the classic Bò Nhúng Giấm, perfect for a weeknight meal. It uses pre-sliced beef and a quicker broth preparation, while still capturing the essential tangy and aromatic flavors.

Pre-sliced beef for hot pot · Rice vinegar · Water · Lemongrass, pre-sliced or paste

A classic Vietnamese dish where thinly sliced beef is quickly cooked in a fragrant, tangy vinegar broth. Served with a variety of fresh herbs, vegetables, and rice noodles, it's a communal and interactive dining experience.

Beef sirloin or flank steak · Rice vinegar · Water · Lemongrass stalks

A creative twist on Bò Nướng Sả Tế, where the marinated grilled beef is wrapped in fresh rice paper with herbs and vegetables, served with a peanut dipping sauce. This offers a refreshing contrast to the rich grilled flavor.

Beef sirloin or flank steak · Lemongrass · Garlic · Red chilies

A classic Vietnamese dish featuring tender beef marinated in a fragrant and spicy blend of lemongrass, chili, garlic, and fish sauce, then grilled to perfection. Served with fresh herbs and rice noodles.

Beef sirloin or flank steak · Lemongrass · Garlic · Shallots

A regional variation of Bò Xào Sả Ớt from Central Vietnam, often characterized by a slightly more intense spice level and sometimes incorporating ingredients like turmeric for color and subtle flavor. This version emphasizes the aromatic lemongrass and chili with a touch of sweetness.

Beef sirloin or flank steak · Lemongrass stalks · Thai chilies · Garlic cloves

A quintessential Vietnamese stir-fry featuring tender beef marinated and cooked with fragrant lemongrass, spicy chilies, garlic, and a savory sauce. This classic dish is known for its aromatic profile and balanced sweet, savory, and spicy flavors.

Beef sirloin or flank steak · Lemongrass stalks · Thai chilies · Garlic cloves

A fragrant and slightly spicy variation of Bò Xào Lúc Lắc, incorporating the aromatic flavors of lemongrass and a kick of chili, offering a more complex taste profile.

Beef sirloin · Lemongrass · Garlic · Shallots

A simplified version of the classic Vietnamese shaking beef, perfect for a weeknight meal. It uses fewer ingredients and a slightly quicker preparation time while retaining the core flavors.

Beef sirloin · Garlic · Onion · Bell pepper (any color)

A classic Vietnamese stir-fry featuring tender cubes of beef marinated and quickly seared, tossed with onions, bell peppers, and a savory sauce. Known for its 'shaking' motion during cooking and its rich, umami flavor.

Beef sirloin or tenderloin · Garlic · Shallots · Red onion

A classic Vietnamese stir-fry featuring tender slices of beef marinated and quickly cooked with crisp celery, garlic, and a savory sauce. This dish is a staple in Vietnamese home cooking, known for its balance of textures and flavors.

Beef sirloin or flank steak · Celery stalks · Garlic cloves · Soy sauce

A creative twist on the traditional Bò Hầm Tiêu Xanh, incorporating creamy coconut milk for a richer, slightly sweeter, and more decadent flavor profile. The green peppercorns still provide their signature aromatic spice.

Beef chuck roast, cut into 1.5-inch cubes · Fresh green peppercorns, bruised · Lemongrass stalks, bruised and cut into 3-inch pieces · Star anise