Vietnamese

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 from Central Vietnam, this version incorporates turmeric for color and a subtle earthy flavor, along with fresh dill and scallions, offering a slightly different aromatic profile to the classic foil-grilled mackerel.

Mackerel fillets · Turmeric powder · Fresh dill · Scallions

A classic Vietnamese dish featuring mackerel fillets marinated with aromatic herbs and spices, then grilled in foil to lock in moisture and flavor. This method results in tender, flaky fish infused with the essence of lemongrass, chili, and garlic.

Mackerel fillets · Lemongrass stalks · Garlic cloves · Fresh chili peppers

A variation of Cá Cơm Rim Lạc that focuses on a deeper, caramelized sweet and salty flavor profile. This version often omits peanuts or uses them sparingly to highlight the rich sauce.

Small anchovies (cá cơm) · Garlic · Shallots · Sugar

A simplified version of the classic dish, this recipe uses pre-fried anchovies and fewer aromatics for a faster preparation time, perfect for a weeknight meal.

Pre-fried small anchovies · Roasted peanuts · Garlic · Fish sauce

A classic Vietnamese dish featuring small anchovies stir-fried with peanuts in a savory and slightly sweet sauce. This traditional preparation emphasizes the natural flavors of the anchovies and the crunchy texture of the peanuts.

Small anchovies (cá cơm) · Roasted peanuts · Garlic · Shallots

A fragrant variation of Cá Kho Tiêu, this recipe incorporates the bright, citrusy aroma of lemongrass, adding a refreshing twist to the classic savory and peppery anchovy dish. It's a popular regional adaptation.

Small anchovies (cá cơm) · Fish sauce · Sugar · Black pepper (freshly ground)

A simplified version of the classic dish, this recipe uses fewer ingredients and a shorter cooking time, making it perfect for a weeknight meal. It retains the core flavors of savory anchovies and black pepper.

Small anchovies (cá cơm) · Fish sauce · Sugar · Black pepper (ground)

A classic Vietnamese comfort dish featuring small anchovies (cá cơm) slowly braised in a savory and slightly sweet sauce infused with pungent black pepper. This dish is a staple in Vietnamese households, often served with steamed rice.

Small anchovies (cá cơm) · Fish sauce · Sugar · Black pepper (freshly ground)

A flavorful variation of Cá Trắm Kho, incorporating the fresh, pungent aroma and mild spice of green peppercorns, adding a unique twist to the classic braised fish.

Black carp (cá trắm) · Green peppercorns · Shallots · Garlic

A simplified and faster version of the traditional dish, using pre-minced galangal and fewer steps to achieve a delicious braised fish flavor in less time.

Black carp (cá trắm) · Minced galangal · Minced shallots · Minced garlic

A classic Vietnamese dish featuring tender pieces of black carp (cá trắm) slowly braised in a savory, aromatic sauce infused with the distinct flavor of galangal (riềng), fish sauce, and caramel.

Black carp (cá trắm) · Galangal (riềng) · Shallots · Garlic

A creative twist on the traditional dish, this version incorporates five-spice powder for an added layer of aromatic complexity, complementing the sour starfruit and savory fish sauce.

Snakehead fish fillets · Unripe starfruit · Fish sauce · Caramel sauce (nuoc mau)

A simplified version of the classic, this recipe uses pre-cut fish and a slightly adjusted sauce for a quicker weeknight meal, while still capturing the essential sweet, sour, and savory flavors.

Cod or tilapia fillets, cut into chunks · Starfruit, sliced · Fish sauce · Sugar