Vietnamese

A classic Vietnamese street food delicacy, Chạo Tôm features a savory shrimp paste grilled on sugarcane skewers, offering a delightful balance of sweet and savory flavors with a slightly crisp exterior and tender interior.

Shrimp · Sugarcane · Garlic · Shallots

A flavorful variation of Chả Ram Tôm Đất where the filling is wrapped in fragrant lá lốt (betel leaves) before being fried, adding a unique peppery aroma and herbaceous note.

Fresh shrimp, peeled and deveined · Ground pork · Lá lốt (betel leaves), washed · Scallions, finely chopped

A faster version of the classic Chả Ram Tôm Đất, using pre-cooked shrimp and omitting the mung beans for a quicker preparation without sacrificing too much flavor.

Cooked shrimp, chopped · Ground pork · Spring roll wrappers (Gyoza or Wonton wrappers can be used as a substitute) · Scallions, finely chopped

Crispy, golden-brown fried spring rolls filled with succulent shrimp, savory ground pork, and aromatic herbs. A beloved classic from Central Vietnam, often served with a sweet and tangy dipping sauce.

Fresh shrimp, peeled and deveined · Ground pork · Rice paper wrappers (Bánh tráng) · Mung beans, soaked and peeled

A creative twist on Nem Chua Thanh Hóa, where the fermented sausage is used as a filling for fresh spring rolls. This dish combines the tangy flavor of Nem Chua with crisp vegetables and herbs, wrapped in rice paper.

Nem Chua Thanh Hóa · Rice paper wrappers · Rice vermicelli noodles · Fresh lettuce leaves

A simplified, faster version of Nem Chua Thanh Hóa, where the fermented sausage is pan-fried to achieve a crispy exterior and tender interior. This method skips the traditional fermentation but captures some of the classic flavors.

Pre-made Nem Chua · Cooking oil · Fresh cilantro · Red chilies, sliced

A classic Vietnamese fermented pork sausage from Thanh Hóa province, known for its tangy, savory, and slightly spicy flavor. Made with pork skin, lean pork, and a blend of spices, it's traditionally wrapped in banana leaves and fermented.

Pork shoulder · Pork skin · Pork fat · Fish sauce

A variation of Nem Nướng Nha Trang where the grilled pork sausage is used as a filling for fresh spring rolls, combined with vermicelli noodles, herbs, and vegetables, offering a lighter and fresher way to enjoy the flavors.

Pork shoulder · Pork skin · Fish sauce · Sugar

A classic Vietnamese dish from Nha Trang, featuring flavorful grilled pork sausages, typically served with fresh herbs, rice paper, and a special dipping sauce. This recipe focuses on achieving the authentic taste and texture of the traditional nem nướng.

Pork shoulder · Pork skin · Fish sauce · Sugar

Classic Nem Lụi Huế features finely ground pork, seasoned with lemongrass, garlic, and fish sauce, then molded onto lemongrass stalks and grilled to perfection. Served with a rich peanut dipping sauce and fresh herbs, it's a quintessential Huế dish.

Ground pork · Lemongrass stalks · Shallots · Garlic cloves

A regional variation of Chả Giò, these rolls are wrapped in a delicate, crispy 'net' made from rice flour batter, resulting in an exceptionally light and crunchy texture.

Ground pork · Shrimp, finely chopped · Glass noodles, soaked and chopped · Taro root, shredded

Crispy, golden-brown fried spring rolls filled with a savory mixture of ground pork, shrimp, glass noodles, and vegetables, served with fresh herbs and a dipping sauce.

Ground pork · Shrimp, peeled and deveined · Glass noodles (bean thread noodles) · Wood ear mushrooms, dried

A vegetarian adaptation of Nem Rán, replacing meat with tofu and a variety of mushrooms and vegetables for a flavorful and crispy plant-based roll.

Firm tofu, pressed and crumbled · Glass noodles · Shiitake mushrooms, dried and rehydrated, finely chopped · Carrots, finely julienned

Classic Vietnamese fried spring rolls, crispy on the outside with a savory filling of ground pork, shrimp, glass noodles, and vegetables. Served with a dipping sauce.

Ground pork · Shrimp, peeled and minced · Glass noodles (bún tàu) · Wood ear mushrooms, dried and rehydrated

A beloved Vietnamese street food, Bánh Bột Chiên features crispy pan-fried rice flour cakes, often studded with egg and served with a tangy dipping sauce and fresh herbs. This classic version focuses on achieving the perfect crispy exterior and chewy interior.

Rice flour · Tapioca starch · Water · Salt

A flavorful variation featuring marinated and grilled pork shoulder, served with fresh herbs, pickled vegetables, and vermicelli noodles, all rolled in soft rice paper. The grilling adds a smoky depth to the pork.

Rice paper (Bánh tráng phơi sương) · Pork shoulder · Lemongrass, minced · Garlic, minced

A simplified version of the classic, using pre-cooked pork or grilled chicken and readily available herbs for a faster preparation. The rice paper is softened with warm water instead of steaming.

Rice paper wrappers · Pre-cooked pork slices or grilled chicken breast · Vermicelli noodles · Mixed salad greens (lettuce, spinach)

A classic Vietnamese dish featuring thinly sliced pork belly, fresh herbs, and vermicelli noodles, wrapped in dew-kissed rice paper. The rice paper is briefly steamed or exposed to steam to make it pliable, creating a soft, slightly chewy texture perfect for rolling.

Rice paper (Bánh tráng phơi sương) · Pork belly · Fish sauce · Sugar

A delightful variation that adds succulent boiled shrimp to the classic pork rolls, offering a mix of textures and flavors. This version is often found in coastal regions or as a special offering.

Pork belly · Shrimp · Rice paper wrappers · Lettuce leaves

A flavorful variation where the pork belly is marinated and grilled before being wrapped in rice paper with fresh herbs and vegetables. The smoky, savory grilled pork adds a delicious dimension.

Pork belly · Rice paper wrappers · Lettuce leaves · Fresh mint leaves