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Vietnamese Recipes

Popular Vietnamese recipes, including Vietnamese Summer Rolls, Vietnamese Spring Rolls, Vietnamese Steak, Vietnamese Stir Fry and more.

amazing foodTamarind Shrimp Soup
Vietnamese Pork & Shrimp Summer Rolls
Vietnamese Spring Rolls
Nuoc Mam Cham - Dipping Fish Sauce
Vietnamese Stir Fry Water Spinach with Garlic
Vietnamese Steak
Hanoi Bun Bao

Vietnamese Recipe: Tamarind Shrimp Soup

2 tablespoons of vegetable oil
1 lb of shrimp
1 lb of tomato (cut into wedges)
3 cloves of garlic, chopped
5 cups of water
1/2 cup of pineapple
1/2 cup of taro stem or celery
2 cup of bean sprout
1/2 of straw mushroom
2 tablespoons of fish sauce
2 teaspoons of sugar
1/4 cup mint leaves, chopped
1/4 cup of cilantro leaves, chopped
2 tablespoons of rice paddy herb
1/4 cup of green onions, chopped
2 tablespoons of tamarind
1/2 teaspoon of sea salt

In a sauce pan, heat oil and add garlic.  Wait until garlic is brown, add tomato.  Stir for a few minutes until tomato is softened.  Let it simmer for 5 minutes.

In a separate pan, bring 5 cups of water to a boil.  Pour tomato sauce into the boiling water.  Add pineapple, mushrooms, tamarind, salt, sugar, and fish sauce.  Bring it to a boil, add shrimps, bean sprouts, and taro stems.
Bring it to a boil, then add green onions, mint, cilantro, and rice paddy herbs.  Serve immediately.

Vietnamese Recipe: Pork & Shrimp Summer Roll

This Vietnamese recipe makes 25 summer rolls.

8 oz of rice vermicelli
4 oz of port loin
1 lb of shrimp
1 cup of fresh basil leaves
1 cup of mint leaves
1 cup of cilantro leaves
1 head of red leaf lettuce
3 cloves of garlic, chopped
2 tablespoons of fish sauce
3 tablespoons of roasted brown rice
1/4 teaspoon of salt
1 pack of 25 rice paper


In a sauce pan, bring 2 cups of water and salt to a boil.  Place the whole piece of pork loin into the boiling water and cook for 10 minutes.  Drain the water and let it cool for at least 15 minutes.  Cut it into thin slices.

In a small frying pan, heat up oil and add garlic.  Fry garlic until golden brown.  Mix in garlic with pork and roasted brown rice and fish sauce.

Shelled Shrimps

Bring 5 cups of water to a boil.  Sprinkle it with a dash of salt.  Place shrimps into the boiling water for 2-3 minutes.  Drain it.  Cut each shrimp in half.

Rice Vermicelli

In a large pan, bring 7 cups of water to a boil.  Put rice vermicelli into the boiling water for 5 to 8 minutes.  Pour into a colander and quickly rinse it with cold water.

Ready to roll

Dip rice paper into a large bowl of warm water, place it on a rack for 1 minute until it is soft and flexible.  Place a little of rice vermicelli, lettuce, basil, mint, cilantro, pork, shrimp on the paper.  Roll firmly.

Spring rollsVietnamese Recipe: Vietnamese Spring Rolls

8 oz of peeled shrimp
4 oz of crab meat
1 lb of ground lean pork
5 shallots, finely chopped
1 medium carrots, cut in julienne shreds
5 wood ear mushrooms, soaked in warm water
8 oz of water chestnut or taro or hickama
2 oz of cellophane noodles, soaked in warm water
1 egg white (optional)
1 tablespoons of fish sauce
1 teaspoons of sugar
1/4 teaspoon of salt
1 tablespoons of sesame oil
30 pieces dried rice paper
Vegetable oil for deep-frying
Rice Vermicelli


Mix all the ingredients in a large bowl.  The secret is to pat dry all the ingredients when you mix it.  Avoid having water mix in with the ingredients.

Dip rice paper into a large bowl of warm water, place it on a rack or on a kitchen towel for 1 minute until it is soft and flexible.  Put stuffing on the rice paper.  Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end.  Do not roll too tight, as this will cause the rolls to split.  Deep-fry over medium heat until golden brown.

Eat With:
Rice Vermicelli
Red leaves lettuce or Boston lettuce
Vietnamese Basil

Vietnamese Recipe: Nuoc Mam Cham - Dipping Fish Sauce

1 cup of water
4 tablespoons of rice vinegar
4 tablespoons of sugar
5 tablespoons of fish sauce
1 tablespoon of garlic, finely chopped
2 fresh small chili peppers

Boil water with vinegar and sugar; allow it to cool.  Combine garlic, peppers, and add mixture. Stir in the fish sauce.

Vietnamese Recipe: Stir Fry Water Spinach with Garlic

1 lb of water spinach
3 tablespoons of vegetable oil
4 gloves of garlic, finely chopped
3 tablespoons of fish sauce
1/4 teaspoon of salt


Fry garlic in oil until golden brown.  Add spinach and stir fry for a few minutes. Season with fish sauce and salt.

Vietnamese Recipe: Vietnamese Steak

Put ½ lb. Flank steak - sliced thin - in a bowl with:

ginger- ½ thumb length julienned
2 cloves garlic chopped
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon corn starch
¼ teaspoon sugar
1/8 teaspoon salt

Instructions: Mix and leave 30 minutes. Put 2 tablespoons of oil in frying pan and 1 clove garlic and fry. Shanghai bok choy- 1 head - cut in chunks. Add 2 tablespoons oil in frying pan and add garlic and stir fry. Add ¼ teaspoon salt and 1 tablespoon oyster sauce (panda brand). Add ½ the beef or add all of the beef and 2 tablespoons oyster sauce. Use chive flowers- cut in pieces and stir fry with oil and garlic and then add tablespoon of oyster sauce.

Vietnamese Recipe: Hanoi Bun Bao

1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded.

Marinate with:

½ thumb ginger julienned
3 cloves of garlic
2 tablespoons water
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce

½ lb. Dry roasted peanuts smashed in mortar and pestle
bean sprouts - 1 lb.- blanched in hot water
½ head lettuce chopped
herbs - basil, cilantro, mint - ½ cut each

2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put -

bean sprouts
fried onions
add Nuoc Mam Cham sauce

Vietnamese recipes provided by the teachers and participants of the Vietnamese cooking class of the Families with Children from Vietnam (FCV) - Washington DC Capital Area chapter. Thank you!