Vietnamese

Classic Vietnamese grilled scallops topped with a fragrant scallion oil. This dish features plump, juicy scallops grilled to perfection and generously drizzled with a vibrant green, aromatic scallion oil, often served with a side of chili sauce.

Sea scallops · Scallions · Garlic · Vegetable oil

A flavorful variation of Sò Huyết Rang Me that incorporates the aromatic punch of lemongrass and a spicier kick, common in Central Vietnamese cuisine.

Blood clams (Sò huyết) · Tamarind paste · Garlic · Shallots

A classic Vietnamese street food dish featuring fresh clams stir-fried in a rich, tangy, and slightly sweet tamarind sauce, often with garlic and chili. This version focuses on the traditional preparation.

Blood clams (Sò huyết) · Tamarind paste · Garlic · Shallots

A regional variation that replaces some water with beer for a subtle malty depth, enhanced by a generous amount of ginger and lemongrass.

Fresh clams · Lemongrass stalks · Ginger · Garlic cloves

A simplified version of the classic, this recipe uses pre-minced aromatics and fewer ingredients for a faster, yet still delicious, steamed clam experience.

Fresh clams · Lemongrass · Ginger · Garlic

A classic Vietnamese dish featuring fresh clams steamed with aromatic lemongrass, ginger, garlic, and chili, creating a fragrant and flavorful broth.

Fresh clams · Lemongrass stalks · Ginger · Garlic cloves

A flavorful variation of the classic, this recipe incorporates aromatic lemongrass and a more pronounced chili heat, offering a fragrant and spicy twist. The lemongrass infuses the dish with a distinct citrusy and herbaceous note.

Razor clams · Water spinach (rau muống) · Lemongrass · Garlic

A simplified version of the classic, this quick stir-fry focuses on speed and ease without compromising too much on flavor. It uses fewer ingredients and a faster cooking time, perfect for a weeknight meal.

Razor clams · Water spinach (rau muống) · Garlic · Fish sauce

A classic Vietnamese stir-fry featuring tender razor clams and crisp water spinach, seasoned with garlic, chili, and a touch of fish sauce for a savory and slightly spicy flavor. This dish is a popular and quick meal, often enjoyed with steamed rice.

Razor clams · Water spinach (rau muống) · Garlic · Red chili

A flavorful variation of Ốc Len Xào Dừa, this version emphasizes the aromatic punch of lemongrass and chili, creating a spicier and more fragrant profile while retaining the creamy coconut base.

Ốc len (mud snails) · Coconut milk · Lemongrass · Garlic

A simplified version of the classic dish, this recipe uses pre-minced aromatics and fewer steps to achieve a delicious coconut snail stir-fry in less time, perfect for a weeknight meal.

Ốc len (mud snails) · Coconut milk · Lemongrass paste · Minced garlic

A classic Vietnamese dish featuring tender snails stir-fried in a rich, savory, and slightly sweet coconut milk sauce with aromatic herbs and spices. This is the quintessential version of Ốc Len Xào Dừa.

Ốc len (mud snails) · Coconut milk · Lemongrass · Garlic

A creative twist on the classic, this version incorporates fragrant lemongrass and a touch of chili for a spicy, citrusy kick that complements the rich garlic butter.

Sea snails (Ốc hương) · Garlic · Butter · Lemongrass

A classic Vietnamese street food dish featuring tender sea snails stir-fried in a rich, aromatic garlic butter sauce. Perfectly seasoned and slightly sweet, it's a delightful appetizer or snack.

Sea snails (Ốc hương) · Garlic · Butter · Fish sauce

A creative twist on Nộm Bò Khô, this version uses blanched water spinach (rau muống) as the base instead of papaya, offering a different texture and a slightly more substantial salad.

Dried beef (Bò Khô) · Water spinach (Rau muống) · Carrots · Cucumber

A flavorful variation of Nộm Bò Khô, incorporating the savory depth of dried shrimp alongside the traditional dried beef, offering a more complex umami profile.

Dried beef (Bò Khô) · Dried shrimp · Green papaya · Carrots

A classic Vietnamese salad featuring thinly sliced dried beef, crisp vegetables, and a tangy, savory dressing. This version emphasizes traditional preparation for authentic flavor.

Dried beef (Bò Khô) · Green papaya · Carrots · Cucumber

A lighter, vegetarian take on jellyfish salad, this version uses crispy fried tofu and a medley of fresh vegetables and herbs to mimic the textures and flavors of the original, using a plant-based dressing.

King oyster mushrooms · Firm tofu · Cucumber · Carrot

A delightful variation of jellyfish salad, this version incorporates succulent shrimp for added protein and flavor, alongside the signature crunchy jellyfish and fresh herbs.

Jellyfish (prepared, salted) · Shrimp · Cucumber · Red cabbage

A classic Vietnamese jellyfish salad featuring crunchy jellyfish, fresh herbs, and a tangy, savory dressing. This traditional version emphasizes the unique texture of jellyfish and bright, aromatic flavors.

Jellyfish (prepared, salted) · Cucumber · Carrot · Vietnamese mint (rau răm)