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These enticing noodle dishes serve as great suggestions to add variety to family meals and make dining less mundane.
Both dry and soup noodles are beloved dishes enjoyed by everyone. Get creative in the kitchen and surprise your loved ones with these suggestions.
1. Boiled noodle with fish sauce dip
Ingredients:
- 300g pork belly
- 2 slices of pineapple
- Half a bottle of fish sauce seasoning (300ml)
- Sugar, chili, lime, garlic, seasoning powder, vinegar
- 1 carrot
- Lettuce, coriander, dill, mint (you can add other herbs according to preference)
- Roasted peanuts, crushed
- Noodles.
Delicious boiled noodle with fish sauce dip
Instructions:
- Boil the meat, add a small spoon of salt and a little seasoning powder to the boiling pot.
- Simmer for about 8 minutes, depending on the thickness of the meat. Turn off the heat, cover the pot tightly. The meat will continue to cook. Avoid boiling the meat for too long, as it will make the meat less tender and the skin less crispy.
- Slice the cooked meat thinly and arrange on a plate.
- Finely chop the pineapple.
- Crush the garlic, chili, and mix with three tablespoons of sugar, stir in the pineapple and garlic chili mixture into the fish sauce bowl. Use a spoon to mix well, adjust the seasoning according to your taste, squeeze a few drops of lime into the fish sauce bowl.
- Lettuce, water spinach, coriander, removing old stems, wash thoroughly, drain in a colander.
- Shred carrots, soak in a bowl with a little filtered water, three tablespoons of vinegar, two small spoons of salt, and two small spoons of sugar.
- When serving, finely chop the vegetables into the bottom of the bowl, add noodles, arrange some slices of meat, pour fish sauce dip on top, add carrots soaked in vinegar and sugar, and sprinkle some roasted peanuts on top, mix well.
2. Snail vermicelli:
Ingredients:
- 1 kilogram of vermicelli noodles
- 400 grams of stuffed snails
- 400 grams of small snails
- 300g beef bones
- 2 tomatoes
- Rice vinegar (5 small tablespoons)
- Various herbs: perilla, coriander, scallion, lettuce, mint, bean sprouts
- Shrimp paste, various spices
- Chili powder.
Fragrant and crunchy snail vermicelli
Instructions:
- Boil beef bones to make a sweet broth.
- Heat oil in a pot, sauté dried onions until fragrant.
- Cut tomatoes into small slices, add to the pot and simmer until soft, then add a little rice vinegar.
- Pour the broth in, season with salt and spices to taste, bring to a boil.
- Boil snails (soaked overnight in rice water to remove dirt), clean and remove tails.
- Place boiled noodles (blanched in boiling water), snails, shrimp paste, along with perilla, coriander, and finely chopped scallions in a bowl.
- Pour broth into the bowl.
How to make chili sauce:
- Heat cooking oil in a small pan until hot.
- Add chili powder to the pan, stir well until boiling, then add vinegar, stir and pour into a bowl.
Snail vermicelli is best served hot with raw vegetables (perilla, mint, lettuce, bean sprouts), and chili sauce.
3. Grilled meat vermicelli
Ingredients:
- 300g beef shoulder, with a bit of fat to prevent drying out when grilling
- 3 small tablespoons honey
- 1/4 cup finely minced lemongrass
- 3 tablespoons white sesame seeds
- Salt, pepper, sugar, seasoning powder
- Fish sauce, lime, garlic, chili
- Lettuce, carrots, scallions, cleaned and thinly sliced, vinegar
- Peanuts
- Bamboo skewers for meat, soak them in cold water before grilling to prevent burning
- Thin vermicelli noodles.
Fragrant and delicious grilled meat vermicelli, chewy and flavorful
Instructions:
- Slice the shoulder meat into bite-sized pieces. Marinate the meat with three small tablespoons of honey, a little salt, pepper, a small tablespoon of fish sauce, finely minced lemongrass, sesame seeds, chopped scallions, and a small tablespoon of seasoning powder. Mix well, wrap tightly in plastic wrap, and refrigerate overnight or for about 4 hours for the meat to absorb the flavors.
- Skewer the meat onto bamboo sticks, arrange the meat on a baking tray lined with parchment paper, and bake at 190 degrees Celsius for 20 - 30 minutes, occasionally brushing the marinated meat with the marinade to prevent it from drying out. If using charcoal, arrange the meat on a grilling tray and grill over charcoal for a more flavorful result.
- Toast the peanuts until golden brown, then crush them. After washing the lettuce, place it on a rack to drain excess water.
- Shred carrots and mix with half a small teaspoon of salt, half a small teaspoon of sugar, three tablespoons of cold water, half a small teaspoon of vinegar, and adjust the taste to slightly sour and sweet. You can also add shredded cucumbers or green papaya.
- Prepare the sweet and sour fish sauce by mixing in the following proportions: 1 part fish sauce, 1 part sugar, 1 part water, and 4 parts vinegar. If you prefer a lime flavor, you can replace vinegar with lime juice. Crush garlic and chili, then mix into the fish sauce mixture.
- When serving, place finely chopped lettuce at the bottom of the bowl, followed by vermicelli noodles, grilled meat, carrots, and sprinkle some crushed peanuts on top of the meat. Pour the sweet and sour fish sauce over the bowl and mix well.
4. Crab Noodle Soup:
Ingredients:
- Crab: 500 grams
- Tomatoes: 2 pieces
- Green onions: 1 piece
- Pickled starfruit: 1 piece
- Rice vinegar: 100 ml
- Dried shallots: 50 grams
- Tofu: 3 pieces
- Vermicelli: 1-2kg
- Shrimp paste, fish sauce, spices.
- Coriander, basil, lettuce, chive flowers
Rice vermicelli crab soup
Instructions:
- Place the crabs in cold water, add a pinch of salt, stir, and rinse thoroughly. Remove the apron and gills, then crush the crabs finely. Next, pour cold water over them, strain, and discard any debris (repeat this process 2-3 times) to obtain clean and tasty crab broth.
- Use a skewer to extract the golden roe from the crab apron separately.
- Rinse the tomatoes, cut them in half, remove the seeds, and slice them.
- Grill the ripe eggplants, then peel off the skin.
- Clean the sour star fruits, remove the edges, and cut them into long pieces along the length of the fruit.
- Sauté the dried onions with a bit of oil, add the tomatoes, cook until soft, then add the star fruit and continue cooking until they take on color. Transfer to a bowl.
- Strain the crab broth (from step 1), add the eggplants, star fruits, tamarind, rice vinegar, salted fish sauce, seasoning, and stir well to let the star fruits float in the broth. Bring to a boil, then reduce heat and simmer until the star fruits are cooked.
- Clean tofu, cut into cubes, fry until golden, then add to the pot. Finally, add the golden tofu and bring to a boil.
5. Mixed shrimp and meat vermicelli
Ingredients:
- 200g dried rolled vermicelli
- 300g beef shoulder meat
- 150g shrimp
- Red Da Lat chili, spicy chili
- 1 cucumber
- 1 bulb of garlic
- A bit of coriander
- 1 cup of fish sauce
- 1/3 cup of sugar
- 1 bowl of good quality white vinegar
- A handful of crushed roasted peanuts
Shrimp and pork mixed vermicelli
Instructions:
- Boiled lean pork, let it cool then slice thinly. Boil shrimp until cooked. Remove seeds from sweet peppers, wash and thinly slice, soak in vinegar for a while. Soak cucumber in salt water, wash, halve, remove seeds, and slice thinly.
- Bring a pot of water to boil, add dried vermicelli and cook for 5 minutes, then remove and place in a bowl of boiling water to cool for 3 minutes. Drain in a strainer to remove excess water. Be careful not to stir with chopsticks while cooking and draining to prevent the vermicelli from breaking apart.
- Prepare the salad dressing: mix fish sauce with sugar, bring to a boil until sugar dissolves (do not cover the pot while boiling). Remove from heat and let it cool, then add vinegar and peeled, minced garlic, stirring well. Wash and finely chop Dalat sweet peppers, add to the dipping sauce mixture.
- Place lean pork, shrimp, sweet peppers, and cucumber in a bowl, toss with 1/3 of the salad dressing mixture. Let it marinate for about 15 minutes, then mix in the herbs. While waiting for the mixture to marinate, arrange the vermicelli on a plate, evenly drizzle the remaining dressing over the vermicelli. Then spoon the meat, shrimp, and vegetables on top, sprinkle with crushed peanuts.
6. Stir-Fried Beef Vermicelli
Ingredients:
- 300g tender beef
- Half an onion
- Lemongrass minced, white sesame seeds
- Cucumber, carrot, lettuce
- Fish sauce, garlic, salt, seasoning powder, sugar, chili, lime, vinegar.
- Vermicelli.
Fragrant Soft Beef Vermicelli
Instructions:
- Rinse the beef thoroughly, drain, and slice into bite-sized pieces. Marinate with a pinch of salt, 1 teaspoon of cooking oil, pepper, mix well. Marinate for 30 minutes to allow the meat to absorb.
- Slice the onion into thin slices, julienne the cucumber, shred the carrot, cut the lettuce into short pieces.
Mince the garlic with sugar and chili. Mix 10 teaspoons of fish sauce, 6 teaspoons of cold water, then add the garlic, sugar, and crushed chili mixture, stir until dissolved, squeeze a few drops into a fish sauce and lime juice bowl.
Combine the carrots with 1 teaspoon of salt, mix well, let sit for 15 minutes to absorb, squeeze out all the water from the carrots. When soaking the carrots with salt, it will reduce the pungent smell in the carrots. Soak the carrots in cold water with a little vinegar, sugar, and salt.
Heat the cooking oil, sauté the garlic until fragrant, add the onions and sauté, add the lemongrass and sauté until fragrant, then add the beef, stir quickly and cook over high heat to prevent the meat from becoming tough. Season with a little salt and seasoning powder.
Add a little sesame to the beef, use chopsticks to mix well so the sesame sticks evenly to the meat. Turn off the heat, transfer to a plate.
When eating, you arrange some lettuce at the bottom of the bowl, then add noodles, beef, and pickled carrots, cucumber, a little fish sauce on the surface. Mix well and you have a simple and delicious stir-fried beef noodle dish.
Bún bò Huế
Ingredients:
- About 1 kg of beef shank or a whole piece of beef brisket
- 500g of beef bones for sweetness
- 2 full tablespoons of Huế shrimp paste
- 6 to 7 stalks of lemongrass, shallots
- Salt, pepper, sugar, fish sauce
- Onions, scallions, cilantro, banana flowers, bean sprouts, and Vietnamese coriander
- Ground chili and annatto seeds
- A piece of pork knuckle.
Bún Bò Huế
Instructions:
- Dissolve 2 tablespoons of Hue-style fermented shrimp paste in a small bowl of cold water, then strain through a sieve.
- Briefly blanch the beef bones in boiling water to remove any impurities.
- Marinate the beef shank in the strained shrimp paste water (using too much can make it smell fishy, just enough will enrich the flavor and give a subtle hint of the distinctive Hue-style shrimp paste aroma). Add 2 tablespoons of good fish sauce, 1 small teaspoon of salt, and mix well with a chopstick to ensure the meat absorbs the seasoning evenly. Marinate for 2 hours.
- Lemongrass, cleaned and lightly crushed, tied into a bundle. More lemongrass makes the bun bo tastier.
- After marinating the meat, place a pot on the stove, add the beef and beef bones, pour enough water to cover the meat, bring to a boil, skim off any impurities to clarify the broth.
- Making colored oil: In another small pot, heat up oil and add annatto seeds to infuse the oil with a beautiful color, remove the seeds, add minced shallots, sauté until fragrant, mix well, set aside.
- Quickly pour half of the fragrant colored oil into the broth pot. Keep the other half of the colored oil, mix it with chili powder for those who can handle spicy food.
- Boiled pig intestines are cooked through, sliced thinly.
- Tender beef, remove and season with a pinch of salt and sugar in the broth pot. Wait for it to boil again, then add the boiled pig intestines, let it boil again and turn off the stove.
- Slice the beef into thin pieces and distribute evenly into bowls.
- Peel and thinly slice the onions, chop the spring onions into small pieces, clean the coriander. Wash the bean sprouts and drain them.
- Slice the banana blossoms thinly, soak them in vinegar to whiten.
- When serving, place the rice vermicelli in a bowl, add a few slices of beef shank, some pieces of pig intestines, a few slices of onions, spring onions, pour the broth. Serve with bean sprouts, banana blossoms, and coriander. Add a little chili sauce if you like it spicy.
You can also simmer pork trotters, Hue-style sausage, or blanch beef, beef tendon, crab cake. Hue-style beef vermicelli soup with a wide variety of ingredients that you can customize according to your preferences.
8. Fermented fish vermicelli soup
Ingredients:
- 3 ounces of pork bones
- 1 packet of fermented fish hotpot seasoning
- 1 small onion
- 1 lemongrass stalk
- 200g fresh shrimp
- Mackerel or fish cake
- 200g pork belly
- 3 eggplants
- Split morning glory
- Banana flowers
Bún Mắm dish
Instructions:
- Rinse the bones thoroughly, bring to a boil and discard the water. Refill the pot with fresh water, add a tablespoon of seasoning and simmer over low heat with onions and lemongrass. When the bones are tender, add the fermented fish hotpot sauce.
- Peel and devein the shrimp.
- Slice the pork belly thinly.
- Slice the eggplant into wedges, soak in salt water to reduce bitterness. Remove and drain.
- Heat a pan, add the pork belly and stir-fry until browned, then add the eggplant and stir evenly, season with a bit of seasoning powder, and chicken stock.
- Add both the pork belly and eggplant to a pot of simmering broth until tender, then add the shrimp.
- Place the rice vermicelli in a bowl, arrange the shrimp, pork, and fish cake on top, then pour the broth over. Serve with pickled chili and split morning glory, banana flowers for a delicious meal.
