Vietnamese

A simplified version of Gỏi Cuốn Tôm Thịt, using pre-cooked shrimp and thinly sliced deli pork, making assembly faster without sacrificing the fresh flavors.

Rice paper wrappers · Pre-cooked shrimp, peeled and deveined · Thinly sliced deli pork (e.g., roast pork or ham) · Rice vermicelli noodles, pre-cooked

Classic Vietnamese fresh spring rolls filled with shrimp, pork, vermicelli noodles, and fresh herbs, served with a peanut dipping sauce. A refreshing and healthy appetizer.

Rice paper wrappers · Shrimp, peeled and deveined · Pork belly, thinly sliced · Rice vermicelli noodles

A steamed variation of Chả Trứng Muối, resulting in a more tender and moist texture compared to the baked version. The salted egg yolks provide bursts of rich flavor within the delicate steamed meatloaf.

Ground pork · Salted duck egg yolks · Dried wood ear mushrooms · Dried glass noodles

A faster version of the classic, using pre-cooked or finely minced ingredients and fewer steps, perfect for a weeknight meal. Still captures the essential flavors of pork and salted egg.

Ground pork · Salted duck egg yolks · Pre-cooked or finely chopped mushrooms · Cooked glass noodles, chopped

A classic Vietnamese meatloaf featuring ground pork, wood ear mushrooms, and glass noodles, studded with savory salted duck egg yolks for a rich, umami-packed flavor. Baked until golden brown and slightly crisp.

Ground pork · Salted duck egg yolks · Dried wood ear mushrooms · Dried glass noodles

A simplified version of the classic Chả Trứng Hấp, this recipe uses fewer ingredients and a quicker preparation time, making it ideal for a weeknight meal. It retains the core flavors of savory pork and egg, steamed to a tender consistency.

Ground pork · Eggs · Scallions · Fish sauce

A classic Vietnamese steamed egg meatloaf, featuring a savory mixture of ground pork, wood ear mushrooms, and glass noodles, all bound together with eggs and steamed to a tender, moist perfection. It's a comforting and flavorful dish, often served as a main course or side.

Ground pork · Eggs · Wood ear mushrooms · Glass noodles (mung bean vermicelli)

A flavorful variation of Chả Lá Lốt incorporating aromatic lemongrass and a hint of chili for a spicier, more complex taste profile.

Ground pork · Betel leaves (lá lốt) · Lemongrass, finely minced · Garlic, minced

A classic Vietnamese street food dish featuring savory ground pork marinated with aromatic spices and grilled to perfection, wrapped in fragrant betel leaves.

Ground pork · Betel leaves (lá lốt) · Shallots, minced · Garlic, minced

A creative twist on traditional Chả Cốm, this variation incorporates the delicate sweetness of shrimp and the unique texture of lotus seeds, adding a regional flair often found in Northern Vietnamese cuisine. It offers a more complex flavor profile and refined presentation.

Young green rice flakes (cốm tươi) · Ground pork · Shrimp, peeled, deveined, and finely chopped · Cooked lotus seeds, chopped

A simplified version of Chả Cốm, this recipe uses pre-made cốm powder or readily available ingredients to create a faster, weeknight-friendly version of the classic Vietnamese green rice sausage. Pan-fried for a quick and delicious result.

Ground pork · Cốm powder (or finely ground green rice flakes) · Shallot, minced · Fish sauce

A classic Vietnamese delicacy, Chả Cốm is a savory sausage made from young green rice flakes (cốm), pork, and aromatic seasonings. It's typically pan-fried or deep-fried until golden brown and served as an appetizer or side dish.

Young green rice flakes (cốm tươi) · Ground pork · Shallots, minced · Garlic, minced

A flavorful variation where seasoned snakehead fish paste is wrapped in fragrant betel leaves and grilled, imparting a smoky aroma and unique taste.

Snakehead fish fillet · Betel leaves (Lá Lốt) · Lemongrass · Shallots

A simplified and quicker version of the classic, these snakehead fish cakes are pan-fried until crispy and served as a delicious appetizer or light meal.

Snakehead fish fillet · Dill · Spring onions · Fish sauce

A classic Vietnamese dish featuring pan-fried snakehead fish cakes, marinated with traditional herbs and spices, served with vermicelli noodles and a flavorful dipping sauce.

Snakehead fish fillet · Galangal · Turmeric powder · Dill

A creative twist on Chả Mực Hạ Long, incorporating shrimp for added sweetness and a different texture. This variation offers a richer flavor profile while still maintaining the essence of the original dish.

Fresh squid (cleaned) · Fresh shrimp (peeled and deveined) · Shallots (finely minced) · Fish sauce

A simplified version of the classic Chả Mực Hạ Long, designed for quicker preparation. It uses pre-cut squid or squid rings and a food processor for faster pounding, making it more accessible for a weeknight meal while retaining the core flavors.

Squid rings or pre-cut squid · Garlic (minced) · Fish sauce · Sugar

A classic and highly authentic version of Chả Mực Hạ Long, a renowned specialty from the Hạ Long Bay region. This dish features finely pounded fresh squid, mixed with minimal seasonings, and pan-fried to a golden crisp, showcasing the pure, sweet flavor of the squid.

Fresh squid (cleaned, mantle and tentacles) · Shallots (finely minced) · Fish sauce · Sugar

A quicker, pan-fried version of Chạo Tôm, these shrimp paste patties are crispy on the outside and tender on the inside, making for an easy and delicious appetizer or snack.

Shrimp · Garlic · Shallots · Fish sauce

A flavorful variation of Chạo Tôm where the shrimp paste is formed into small rolls and grilled, then served with a generous assortment of fresh herbs and lettuce for wrapping, offering a customizable and refreshing eating experience.

Shrimp · Garlic · Shallots · Fish sauce