Xu Hướng 2/2023 # 7 Vegetarian Vietnamese Dishes That Are Fresh, Savory, And Spicy # Top 6 View | Raffles-hanoi.edu.vn

Xu Hướng 2/2023 # 7 Vegetarian Vietnamese Dishes That Are Fresh, Savory, And Spicy # Top 6 View

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Vietnamese cuisine is famous for its fresh ingredients, delicious bánh mì, and soul-warming phở. And while it’s not particularly known for being vegetarian-friendly, you shouldn’t sleep on Vietnam’s traditional meat-free meals. Two things to guarantee your meal is vegetarian: Make sure you know how to say “I am vegetarian” in Vietnamese (tôi là người ăn chay), and look for the word cháy, which means vegetarian, on the menu. Don’t worry though, this is one country you don’t have to worry about being deprived on flavor no matter what you order.

1. Gỏi cuốn cháy

These chilled spring rolls are most often seen with shrimp or pork, but a vegetarian option with tofu is not too uncommon. The dish is typically served fresh, not fried, and consists of vegetables wrapped in thin rice paper. This healthy appetizer is believed to have come from China, and can be found at many different restaurants. What elevates gỏi cuốn cháy is nước chấm (dipping sauce). There are generally two sauce options. The most common combines lime juice, fish sauce, water, sugar, and chili. Another popular option is a peanut sauce made with hoisin, soy, garlic, spices, and, of course, peanuts. Both sauces work so wonderfully well, you may find yourself becoming addicted (though the first is restricted to pescatarians).

2. Quả mít om

Jackfruit has been used in Vietnam and India as a meat alternative for centuries, but the fleshy fruit is only now catching on in the West. It’s sure to soon start rivaling tofu as every clued-in vegetarian’s go-to meat substitute. Jackfruit has an uncannily similar texture to pork when braised in a dish called quả mít om. A typical way to cook it is in a clay pot, which ensures that heat and moisture are spread evenly and the final product is tender.

3. Phở cháy

Easily Vietnam’s most popular culinary export, phở is wolfed down everywhere – at home, in restaurants, and on plastic stools on sidewalks next to street vendors (and you should always, always, know how to order phở the right way if you’re particular about what’s inside the bowl). The cháy version replaces beef with tofu without compromising on taste. The savory broth is loaded with spices, ginger, and herbs like fresh basil. Inside the broth, you’ll find tofu and flat rice noodles. Garnish with extra lime and vegan fish sauce made with seaweed and miso as you wish. It’s the ultimate ethical comfort food.

4. Gỏi củ hủ dừa

Coconut is cheap and ubiquitous in Vietnam, and the flesh is widely used in Vietnamese cooking. It’s never more judiciously used than in this light salad. Gỏi củ hủ dừa is often served at wedding parties, but it’s available at most restaurants and is easy to make. It’s comprised of a lively, tangy dressing (made from vegan fish sauce), a dash of lime, and a sprinkling of sugar.

5. Bánh mì cháy

A legacy of the French colonial period, the baguette sandwich known as bánh mì always comes bursting at the seams with your chosen filling. Inside the bread are carefully layered vegetables, protein, and sauce that’s assembled in a way that somehow keeps it from falling apart. Cháy is a vegetarian bánh mì, and vegetarians can up the protein content with ốp la (fried eggs). The sandwiches normally come with two eggs when you order from a street stall. Vegans can pack theirs with nutritious veggies (pickled cucumber, onion, tomato, lettuce, and cilantro) smeared with soy sauce.

6. Mì Quảng cháy

Hailing from Quảng Nam province in central Vietnam, mì Quảng cháy is a noodle soup that’s commonly served at informal occasions like lunch and at special occasions like weddings and anniversaries. The broth is both balanced and robust, with shiitake mushrooms, gourd, pumpkin, and taro alongside chunks of tofu and rice noodles. What’s inside typically is restricted by what’s available. No matter where you get it, turmeric is the non-negotiable spice required. Finely chopped cilantro provides the finishing touch. The end result is a rich noodle soup that’s enthusiastically slurped down by locals and foreigners alike.

7. Dậu hũ chiên sả ớt

This lemongrass and fried tofu dish is one of the most popular tofu dishes in Vietnam, and even meat-focused restaurants usually have it on the menu. Vietnamese chefs always succeed in getting the tofu to a perfect balance of crispy and charred on the outside and silky soft on the inside. Fried citrusy lemongrass and a smidge of chili add an extra frisson to this hearty meat substitute. Pair it with stir-fried jasmine flower, bitter lemon, or water spinach – all sautéed in garlic, of course.

20 Vietnamese Dishes You Should Know

What’s the first Vietnamese food that pops to mind for you? Phở? Bánh mì? Spring rolls? All of these are quintessential dishes to be sure-and you’ve already knocked off three of the 20 in this list-but we’ve only just begun.

When you’re talking about “Vietnamese food,” as mentioned before, you’re talking about rice in many forms (steamed, sticky, noodles, pancakes, porridge), fish sauce (lots of it), herbs (mint, cilantro, lemongrass), seafood, pork, beef, chicken, and tropical fruits (rambutan, banana, papaya, mango, etc.), with borrowed flavors from the French imperialists and nearby countries like Laos, Cambodia, Thailand, and China.

Most dishes fall under broader categories. “Bánh,” for example, encompasses the many steamed rice cakes and rolls (like bánh cuốn and bánh bèo); not to be confused with the “bún” family, which always involves some rice vermicelli (whether with pork, as in bún chả, or the various noodle soups, such as bún rieu); “goi” is synonymous with salad, and in Vietnam they’re typically made with non-lettuce things like unripe green papaya or mango.

By no means is this a definitive list-just 20 of the most memorable, most interesting, and most delicious dishes in my experience. Many of them vary by region. For example, the phở of the north is defined by a clear broth whereas the southern-style phở in Saigon might be murkier with more sauces, herbs, and other add-ins.

Speaking of sauces, let’s pause for a second to honor nước chấm, which is on virtually every table, at every meal, every single day. The amalgam of fish sauce, lime juice, chili, garlic, and sugar is salty, tangy, spicy, fishy, sweet and exactly what you want for dunking, dipping, or just plain drinking (oh, is that just me?). It’s mentioned many times in this roundup.

See all 20 Vietnamese dishes in the slideshow!

What’s your favorite Vietnamese dish?

Author’s note: I traveled to Vietnam with Intrepid Travel, a company that organizes trips all over the world. They recently launched special food-themed journeys (both long and shorter day trips) to many destinations, including Vietnam. Check out the itineraries here. I was able to preview the Vietnam trip and was immensely impressed at how much we were able to see, do, and learn; how many real-life experiences we had with locals, and just how non-tour-group it felt. Intrepid Travel always keeps the groups small, the itineraries interesting, and the meals delicious, often at local joints and family-run homestays.

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Một Ngày Học Làm Bánh Ở Savory

Mình biết đến Savory từ rất lâu qua facebook fanpage, thế rồi một ngày đẹp trời mình đã quyết định đến đây trải nghiệm thử lớp học làm bánh này. Tọa lạc trong những con hẻm nhỏ yên bình, Savory cooking class số 91/8R Hòa Hưng, Quận 10 nép mình trong dáng dấp của một căn villa cổ rất thoáng mát, gần quán cafe Sorrento. Mình loay hoay chạy mãi vài con hẻm mới tìm ra Savory, đỗ xe theo chỉ dẫn của bác bảo vệ rồi vào đóng tiền đăng kí tham gia lớp học trước một ngày. Ấn tượng đầu tiên của mình khi bước vào savory là rất yên tĩnh và tươm tất, có thảm cỏ xanh, chòi nghỉ mát bên ngoài. Bếp và dụng cụ thì tương đối sạch sẽ, tuy không sang trọng và cao cấp lắm.

Savory có nhiều lớp gồm học theo khóa và học theo món, có cả học món mặn và làm bánh, nhưng hẳn nhiên thế mạnh của Savory là dạy làm bánh. Học theo khóa thì mình không có điều kiện và không cần thiết nên mình chọn món Fruit tarts để học đầu tiên, vì nó không quá khó cho người không chuyên baking như mình. Học một món như vậy bạn chỉ cần đóng 240k và không phải đem theo bất cứ dụng cụ và nguyên liệu nào đến lớp.

Lịch học và món đều được Savory update đầy đủ trên trang fb, một lớp học tối thiểu là 6-10 người và có một giáo viên hướng dẫn bạn trong suốt quá trình làm bánh. Nhưng mình khuyên bạn nên đi theo nhóm sẽ có lợi hơn, vì khi học sẽ làm việc theo nhóm 3 người và phân chia, mang thành phẩm về. Lớp học fruit tarts của mình bắt đầu lúc 2pm nhưng gần đến 2:20pm các bạn mới có mặt đầy đủ và một điểm trừ là gần 2pm mình mới thấy bạn nhân viên ở Savory đi mua một ít trái cây về và nó cũng không được tươi và đúng với loại mà trên hình Savory đã đăng. Vào lớp chia nhóm thì hình như có nhiều bạn đã quen nhau từ mấy buổi trước, mỗi người được phát một tờ nguyên liệu và cách làm. Người hướng dẫn sẽ giải thích từng công đoạn để bạn tự note lại. Giải thích xong thì bắt tay vào làm, trong quá trình làm thì bạn sẽ phải tự rửa chén, dọn dẹp và clean up cho sạch sẽ. Đoạn nào khó thì hãy cầu cứu hướng dẫn.

Vì là lần đầu học nên mình có hơi loay hoay và kinh nghiệm mình rút ra là nếu nhà bạn có đầy đủ dụng cụ và nguyên liệu thì nên tham khảo công thức, video trên mạng tự làm. Với 240k bỏ ra học, mình chỉ tạm hài lòng thôi vì cô hướng dẫn không được thân thiện lắm, thời gian làm lại quá gấp nên dễ bị cuống lên. Lúc chia thành phẩm thì mỗi đứa không được là bao, cảm thấy hụt hẫng.

Kết thúc cảm giác sau buổi học, sau đây là công thức làm Fruit Tarts. Cũng khá mát dạ khi mẻ bánh của nhóm mình rất ngon và đẹp mắt.

Baking Diary: 1. Fruit Tart Nguyên Liệu:

– Bơ: 100gr

– Icing Sugar: 50gr

– Egg: 1quả

– Hạnh nhân: 50gr

– Bột mì số 8: 185gr

_ Kimmy _

The Easiest Vietnamese Nuoc Mam Recipe (Vietnamese Dipping Sauce)

Learn how to make the Vietnamese Dipping Sauce called nuoc mam.

Nuoc mam is one of the most essential recipes to have on hand in Vietnamese cuisine. Nuoc mam is a chile, lime, sweet and sour dipping sauce that is often used as a vinaigrette. It is used and accompanied with a multitude of Vietnamese culinary dishes that helps bring out the flavor of dishes like spring rolls (cha gio), grilled pork and rice (thit nuong), and my all-time favorite pork and mushroom crepes (banh cuon).

For westerners trying Vietnamese dishes for the first time, some Vietnamese dishes can seem bland until they find out that dipping sauces like nuoc cham that are mandatory for bringing out the flavors of the dish! So if you want to taste and experience a Vietnamese cuisine in its full glory, you must take what seems like an optional side seasoning and add it to the dish after it’s presented in front of you. Nuoc mam is an essential recipe that you’ll want to have mastered (which is really easy to do) to bring out all the flavors.

Nuoc Mam is also known under the moniker of nuoc mam, nuoc mam cham, and nuoc mam pha. While each of these names refer to the same dipping sauce recipe, the translation means something a little different.

Nuoc mam pha means mixed fish sauce.

Nuoc mam cham means fish sauce for dipping

Nuoc mam means fish sauce.

Now, you’re probably wondering: Doesn’t nuoc mam mean the fish sauce that is the bottled version without the chili and sugar? That is a long-held heated debate among the Vietnamese community!

Nuoc mam can refer to the regular fish sauce which is the dark brown, fermented condiment that is used in Vietnamese cuisines. Brands that you may be familiar with are Squid Brand (Phu Quoc) and Three Crabs (Viet Huong).

Nuoc mam can also refer to the sweet chili, sugar garlic dipping sauce as well (the topic of this post).

As an analogy, it’s kind of like how some regions of the United States refer some soda pops as Coke, even though it might not be the brand Coke they are referring to.

I know this is very confusing if you are trying to understand Vietnamese cuisine, but it is an intense and mind bending debate on why the same description of a cuisine also is used for a specific ingredient.

So in short, nuoc mam can mean both bottled fish sauce or a dipping sauce that goes with various Vietnamese dishes.

Nuoc mam is prepared with a few differences among regions in Vietnam. For example, in northern regions, the dipping sauce is made with broth. In the heart of central Vietnam, they use less water and broth, which means the sauce tends to be stronger and bolder. In the southern areas, nuoc mam uses a base with coconut water.

The common ground is that nuoc mam recipes share the main ingredients of fish sauce, sugar, water, bird’s eyes chiles, and garlic.

The Various Adaptations of Vietnamese Nuoc Mam Recipes

With all these different regional differences, you’ll also see various ways Nuoc Mam has been adapted. For example, some recipes like mine will boil the sugar water to completely dissolve it while other recipes just have all of the ingredients diluted by just shaking it in a jar. Some of them also have you add Coco Rico Soda in place of water.

Even with all of the various adaptation of this dipping sauce, one thing remains true: the recipes in general for nuoc mam really easy to make. And if you store it in an airtight container, this delicious vinaigrette will stay good in the fridge for up to four months.

One thing you want to avoid is allowing the fish sauce ingredient to over power the entire recipe because different brands of fish sauce have different potent levels. The color and grade of nuoc mam may look different due to the nuoc mam that is actually used in the recipe. Nuoc mam comes in various colors and grades. For example, palm sugar tends to make nuoc mam darker.

In most Vietnamese restaurants, they make nuoc mam in large batches. For the acidic taste, they’ll use vinegar instead of lemons because it is more cost effective. You may also find that they won’t add minced garlic, but this is what makes homemade nuoc mam so great – you can add all the flavor without any shortcuts.

You’ll probably want to start with my recipe and perfect it to what your family loves, depending on whether they want a milder taste or sweeter flavor.

Common Vietnamese Cuisines that Use Nuoc Mam

Nuoc mam is a slightly sweet and tangy delicious dipping sauce that accompanies a lot of Vietnamese dishes, often as a dipping sauce or as a vinaigrette.

Vietnamese egg rolls and spring rolls use it as a dipping sauce to add a bolder flavor.

Grilled pork (thit nuong) over a bed of rice and fried egg uses nuoc mam as a dressing that is absolutely delicious. The same goes for a similar recipe that uses vermicelli noodles.

Banh ot, which is a pork and mushroom crepe, uses this as a vinaigrette as well. It would taste completely bland without it.

Fried, roasted pork with the bubbly, crunchy pork skin along with the moist pork meat with this sweet and sour dipping sauce is divine and absolutely kicks the flavor of this dish up a notch.

There are so many recipes to use with nuoc mam, and these were only a few that I’ve listed. So if you plan on making Vietnamese recipes often (like the ones I share here), having a batch of this premade will definitely save you a ton of time.

Check out this article on different ways to use nuoc mam.

Special Trips to the Asian Grocer

As in all of my recipes, I call out anything that you may need specifically from a local Asian grocery store.

In this recipe, the only thing special that is needed is Squid Brand fish sauce. You may be able to find this at your traditional grocery store, but in most cases, you won’t. This is my favorite brand of fish sauce because it is a little bit milder than the ones you’ll tend to find in traditional grocery stores.

How to Make Traditional Nuoc Mam Fish Sauce

Recipe Note: This recipe calls for boiling the sugar and water first because it allows the sugar to completely dissolve for a smoother taste. In my recipe, I do not add palm sugar or use Coco Rico (coconut soda) like some others that you might find. This recipe uses ingredients that you already probably have in your pantry.

Adding the ingredients in small increments and batches goes a long way. Remember, this Vietnamese dipping sauce also acts like a vinaigrette dressing in some recipes, so it should be a little bolder and stronger than most dipping sauces.

Let’s talk about some of the ingredients and how they play a role in making this a delicious and delectable accompaniment to any Vietnamese dish that needs a bolder flavor.


The majority of the volume of this dipping sauce will be made of sugar water.

Citrus/Acidic Flavor

Typically, lime is used for adding the kick. Often, you’ll see alternative options of this recipe calling for lemon, vinegar, or rice wine. I definitely prefer a freshly squeezed lime.

Fish Sauce

I prefer the Squid Brand fish sauce overall as it’s not as overpowering as some of the other brands.


Often, recipes will call this optional. I honestly don’t think it’s optional, as it kicks up the flavor a notch.

Birds Eye Chile or Thai Chile

If you want a little heat, add in a chile to spice things up.

1/2 cup of water, for boiling 1/4 cup of sugar, for boiling 2 tablespoons of sugar 3 cloves of garlic 2 bird’s eye chiles (you can use Thai chiles) 3 tablespoons of fish sauce 3 tablespoons of lime juice, freshly squeezed 1/4 cup of cold water

Directions for Making the Vietnamese Dipping Sauce

In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it’s completely dissolved. Once dissolved, set aside to let cool.

Next, use a food processor to mince the garlic, 2 bird’s eye chiles, and 2 tablespoons of sugar until minced and well mixed.

Once the sugar water is cooled, add in the mixture and stir well.

Next, add in the fish sauce and the lime juice. Stir until well blended. Next, add in 1/4 cup of cold water. Blend well.

Sample the nuoc mam and adjust as needed. You may need to add more of one of the ingredients depending on what is missing. For added sourness, add in lime juice. For added saltiness, add in fish sauce. For added sweetness, add sugar.

To store, pour it into an airtight container and put it in the refrigerator for up to 4 months.

Summary of Nuoc Mam and How to Make It

This is a quintessential vinaigrette in Vietnamese cuisine. There are a lot of variations that you’ll find that include different vinegars like white, distilled and rice whine to lime juice. While there’s no wrong way to make this dipping sauce, you’ll just want to make sure not to add too much fish sauce.

If you are looking for a recipe to try out with this vinaigrette dipping sauce, try my recipe for Vietnamese crispy egg rolls.

Make sure you adapt it as you go and make it your own, adjusting it to suit your own family’s taste buds.

If you love this Vietnamese steamed rice sheet recipe (banh uot) as much as our family does, please write a five star review and help me share on Facebook and Pinterest!

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