Phở
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Ingredients
- 4 pounds beef soup bones
- 1 package rice noodles
- 1 pound beef top sirloin, thinly sliced
- 2 pods star anise
- 4 cups water
- 1 Onion, cut in half
- 2 tablespoons fish sauce
Bánh Mì
A Vietnamese sandwich, made with chicken and full of pickled vegetables.
Ingredients
- 1 French baguette
- 100g pork belly
- ¼ cup carrot, cut into 1/16-inch-thick matchsticks
- ½ cup rice vinegar
- 4 tablespoons mayonnaise
- ¼ cup thinly sliced cucumber
- 1 tablespoon fresh cilantro leaves
Rice Paper Rolls
You can use almost anything to fill rice paper rolls, from leftover chicken, to all kinds of fresh vegetables.
Ingredients
- Rice vermicelli
- 8 rice wrappers
- 8 large cooked shrimp - peeled, deveined and cut in half
- 1 ⅓ tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
Spicy Beef Noodles
It’s a rich and spicy soup with deep layers of flavor. This Central Vietnamese soup is paired with tender slices of beef and pork, then topped with lots of fresh herbs.
Ingredients
- 2 lb (907.2 g) beef shank
- 1 lb (453.6 g) Huế style pork sausage
- 1 lb (453.6 g) block of pork blood
- 24 oz chicken broth
- 2 tbsp shrimp paste
- 12 stalks lemongrass
- 3 tbsp anatto seeds