This is similar to Bún Mắm Nước Lèo, which uses a couple different types of fermented fishes to make the broth, as well as a variety of different toppings (roasted pork, stuffed peppers fish cakes, squid, ect.). This is shortened and made a bit more simple with less toppings. The broth is almost identical, using (air) fried snake head fish (cá lóc) as the main topping and local pre fried fish cake for quick light work. The bitter veggies and mix varieties of herbs and chives is what I love eating this soup the most. The funky salted savory sweet soup broth balances with the bitterness fresh veggies, along with the spicy chili and a squeeze of lime, just makes this bowl of noodle soup overwhelmingly flavorful. With sweet, savory, salty, bitterness, crunchy, fresh, funky, spicy, citrusy… just so much going on!

Traditional bun rieu is very time consuming. Getting bun rieu at the restaurant pretty much guarantees that you will not be getting real crab. This quick version takes the work out of it but still maintains the authentic taste with real crab meat. It's not cheap to make, but the perfect treat- yourself-dinner for a cold night.

This Nem Chua is more commonly known for using raw pork. But beef is also an option! In Vietnam, we uses pork because it is cheap and is more profitable. Beef nem Chua is usually a bit deeper in color compared to pork version. Both taste similar. I prefer beef since I know it’s a bit safer to eat raw than pork. This takes about 45 minutes to put it all together not including the 2 he wait time for beef to become semi frozen. The waiting time is overnight for it to ferment.

Probably my first noodle soup I’ve attempted to make when I first started my cooking venture. It’s one of those soup that you toss everything in and, voila! The vegetables sweetened the broth, while the pork hock gives it richness. Aromatics are the herbs and fried shallots. The garlic fish sauce glaze gives this noodle soup a boost of complexity and savory sweetness.

I love Vietnamese Beef stew! This is a versatile dish that can be eaten with rice noodles (Hủ tiếu), bread, or even rice! A mix between French and Chinese influence.

One of my favorite Vietnamese dishes is steamed tapioca dumplings but it takes so long to make! So I present you a little hack that will give you delicious dumplings in less than 30 minutes. Enjoy!

This dish uses betel leaf, a leaf often found in Indian or Vietnamese/Southeast Asian grocery stores.It consists of a ground meat mixture, wrapped in betel leaf, and then, traditionally, grilled. We have had success using an oven, air fryer, and pan as well.

Seriously one of my favorite Vietnamese beef dishes! Super juicy seasoned ground beef wrapped in betel (la lot) leaves.

A clam specialty dish from the mid region of Vietnam; known for their spicy and aromatic dishes. This dish can be eaten with rice, rice noodles, rice crackers, or just by itself! The clams I’m using are the pre-cooked and meat only baby clams. You can use any clams meat, just make sure it’s minced Coarsely if they’re big clams. Happy cooking!

This Vietnamese Chicken Noodle uses mung bean noodles (glass noodles) and is a cousin of the Cambodian dish pehnomvang Noodles. You can eat it as a soup base using the broth or in this case, make a soy base sauce for the dry version (soup on the side). It’s easy and straight forward. Boil the chicken, make the sauce, and boil the noodles. (Besides some pre-made toppings like fried shallots)

There’s no ONE way to marinade pork for Vietnamese BBQ Pork (Thịt Nướng). Depending on the region of VN and the taste preference, we adjust and add seasoning to how we see fit. With that being said, this is ONE of my version.

Pho is an extremely popular dish in Australia, and it’s no wonder why- the meltingly tender beef cooked in light yet aromatic stock, balanced by a healthy amount of fresh Asian herbs, makes for a hearty meal. Recreate authentic Vietnamese pho within the comforts of your home today!. You can also replace the beef with mutton, lamb or pork. according to your and family taste.