🍽️ Cuisine
Vietnamese cuisine is fresh and balanced—pho as morning ritual, bánh mì legacy, and herbs in abundance.
Phở
Beef Noodle Soup
The iconic soup—aromatic broth, rice noodles, rare beef, fresh herbs.
Ingredients: For broth: 1kg beef bones, 500g oxtail, 1 charred onion, 50g charred ginger, 3 star anise, 1 cinnamon stick, 5 cloves, 3 cardamom pods, 45ml fish sauce, 30g rock sugar. 400g rice noodles, 200g thinly sliced raw beef. Herbs: Thai basil, cilantro, bean sprouts, lime.
Preparation: Char onion and ginger over flame. Simmer bones 6+ hours, skim often. Toast and add spices last 30 min. Then season with fish sauce and sugar. Cook noodles separately. To finish, assemble: noodles, raw beef, ladle hot broth, add herbs.
💡 The broth should be clear—skim constantly and don't boil hard.
Bánh Mì
Vietnamese Sandwich
Crispy baguette with pâté, meat, pickles, and cilantro—French-Vietnamese fusion.
Ingredients: 4 Vietnamese baguettes, 60g pâté, 300g sliced pork or grilled meat, 100g pickled carrots and daikon, 1 cucumber (sliced), fresh cilantro, 2 jalapeños (sliced), 60ml mayonnaise, 15ml Maggi sauce.
Preparation: Toast baguette until crispy. Spread with pâté and mayo. Layer sliced meat. Then add pickled vegetables. Top with cucumber, cilantro, jalapeño. Finally, drizzle with Maggi.
💡 The bread must be light and crispy—Vietnamese baguettes are special.
Gỏi Cuốn
Fresh Spring Rolls
Rice paper rolls with shrimp, pork, herbs—fresh and light.
Ingredients: 12 rice paper wrappers, 12 cooked shrimp (halved), 200g sliced pork belly, 100g rice vermicelli (cooked), lettuce leaves, fresh mint, fresh cilantro, 120ml peanut dipping sauce.
Preparation: Dip rice paper in warm water briefly. Lay flat, add lettuce and herbs. Add noodles, pork. Then fold sides in, roll halfway. Add shrimp showing through. Last, finish rolling tightly.
💡 Don't over-soak rice paper—it continues to soften while rolling.
