Tôm Nướng Cuộn

Vietnamese spice mixture

bark from Cinnamomum loureiroi used as a spice

This dish relies on the mango being semi-ripe so as to add a little sweetness, just enough softness from its texture and a hint of sourness. The French mustard in the dressing is a nod to the history …

This traditional Vietnamese-style caramel chicken recipe from Cook's Illustrated promises a dish that perfectly balances a bittersweet caramel with salty and spicy flavors.

Tropical Fruit Salad is a mix of seasonal tropical fruits, served as a refreshing dessert or snack. In Vietnam it is often paired with condensed milk, coconut milk, or shaved ice.

Traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper). They are served at room temperature (or cooled) and are not deep fried or cooked on …

Rau Muong is a Vietnamese dish made of greens stir-fried with copious amounts of garlic or floating in a noodle soup. It is known as water spinach or morning glory, this is a staple veggie in Vietnam. If …

With a couple of exceptions, the beef used in pho bo soup is medium rare, and it continues to cook in the soup broth. Your beef choices are bo chin, which is sliced well-done steak; bo tai, sliced …

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh ph?, a few herbs, and meat. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around …

Nuoc Cham is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.

Nem Nuong are Vietnamese grilled skewers made of minced seasoned pork.

Mì Quảng is a Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of the most popular and nationally recognized food item, and served on various occasions such as …