Vietnamese dishes often combine savory flavors with bright acidity, herbs and a variety of textures. This collection includes noodle soups, stuffed rice sheets, grilled meat and vegetable-packed sides. Choose a bowl of broth with tender noodles, or put together a meal with lettuce, pickled vegetables and a dipping sauce. These recipes show how fish sauce, lime, lemongrass and fresh herbs each play their own part.
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Side dishThin wedges of pumpkin soften quickly in the wok while keeping a slight bite. Garlic and fish sauce give the naturally sweet vegetable a rich, savory flavor, while spring onion adds freshness.
Main courseGolden-fried tofu soaks up the savory flavors of garlic, spring onion and fish sauce in this Vietnamese tomato sauce. Serve it with steamed rice for a simple, filling main course.
Side dishOven-roasted sweet potato is balanced with a sharp lime dressing, fragrant herbs, and crispy shallots with peanuts. A colourful vegetable side dish with a balance of sweet, sour, spicy, and savoury flavours.
Side dishFirm asparagus gets smoky edges in the grill pan while staying juicy inside. A bright dressing with lime, fish sauce and chili cuts through its mellow, slightly sweet flavor; toasted rice and fresh herbs bring fragrance and crunch.
LunchThese soft steamed rice sheets are filled with ground pork and mushrooms, and served with bright nước chấm, herbs and crispy shallots. You can make them at home too, using a flat, heatproof plate set over a pan of boiling water.
Side dishSmashed cucumber, peppery rau ram and fresh mint are tossed with a dressing of lime, fish sauce and chili. Toasted rice adds a nutty aroma and a delicate, dry crunch.
Side dishDark, roasted edges and juicy stems make broccoli a substantial vegetable dish. Lime, fish sauce and chili add bright, salty depth; mint, cilantro and peanuts bring fragrance and crunch.
Main courseFirm fish gently simmers in a glossy sauce of caramel, fish sauce and coconut water. The sauce is sweet, salty and peppery all at once; white rice is just the thing to serve with it.
Side dishPan-fried mushrooms with lemongrass are tucked into cool lettuce leaves with tangy carrot, rau ram and a fresh dipping sauce. Set everything out separately so everyone can fill their own wraps.
LunchCrusty bread, juicy seasoned pork and fresh sweet-and-sour vegetables make this bánh mì a sandwich full of contrasts. The quick pickle and thin layer of mayonnaise balance the rich filling.
Side dishShredded pointed cabbage and carrot get a fresh dressing of lime, fish sauce and chili. Rau ram adds a herby, peppery flavor, while peanuts and crispy shallots bring crunch.
Main courseFirmly seared oyster mushrooms get a thin, savory-sweet glaze of lemongrass, garlic and fish sauce. Rice makes the dish filling; lime, mint and coriander add fresh, green notes.
Main courseThis Southern Vietnamese rice pancake is thin, golden and crisp around the edges, filled with shrimp, pork, mung beans and bean sprouts. Tear off pieces and wrap them in lettuce and herbs; nước chấm adds freshness, saltiness and a little heat.
Side dishA hot oven gives pointed cabbage dark, sweet edges; lime and fish sauce balance them with a bright, salty kick. Mint, coriander, peanuts and crispy rice paper turn it into a lively side dish.