The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices…
Sugar, lime juice, fish sauce, and chile make a simple yet classic sauce—one that’s practically requisite at any Vietnamese meal. Here it’s drizzled over quick-cooking fish fillets.
The pairing of fresh mint and basil in this quick stir-fry mimics the flavor of hard-to-find Thai basil. Pressing the tofu allows it to get a better sear.
Tamarind’s sour flavor is prized in Thai cooking, and in this sauce it’s balanced by the heat of curry paste and the sweetness of honey. Look for pure tamarind paste…
Surprisingly, the salt in this recipe makes the drink’s sweetness more pronounced.
Use a heavy-duty pan with a light-color surface, which will make it easy to monitor the color of the caramel as it darkens. Nonstick or other pans with dark finishes…
A classic dipping sauce in both Vietnam (where it’s called nuoc cham) and Cambodia (where it’s called tuk trey), this combination of fish sauce, lime juice, chile, and sugar is…
Phõ is a classic Vietnamese soup made from a long-simmered spiced beef broth poured over cooked rice noodles and thinly sliced raw beef (the heat of the broth cooks the beef). The…
Dark caramel is so commonly used in Vietnamese kitchens that it’s often made in batches and kept by the stove. While it adds a hint of sweetness, it’s prized more…
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