Top 14 Best Traditional Vietnamese Dishes and Easy Recipes

Pickled Mustard Greens with Radish is a dish mainly made from mustard greens. When served with braised pork, it becomes a perfect dish in Vietnamese cuisine. Below is how to make pickled mustard greens that you can prepare for your family.

Ingredients: mustard greens, scallions, shallots, coriander, salt, sugar, culantro, shredded carrots.

Instructions:

• Step 1: Wash all the ingredients thoroughly. Chop the mustard greens, cut the scallions and culantro into sections, shred the carrots, finely slice the shallots lengthwise.
• Step 2: After prepping, mix all the ingredients and rinse them with boiled water to cool.
• Step 3: Next, prepare the pickling solution by dissolving salt in boiled water and adding a teaspoon of sugar.
• Step 4: Finally, pour the pickling solution over the mixed vegetables in a ceramic or glass jar. Use a plate, plastic bag, or weight to ensure the vegetables are submerged in the liquid. After 24 hours, you can enjoy the pickled mustard greens with your family meal.

The sweet and sour taste of the pickling solution combined with the crunchy texture of the greens will make each meal less dull and more enjoyable, especially when paired with braised dishes and rice.

Have you ever participated in making or enjoying banana blossom salad with pig ears? This dish is very suitable for our summer meals. In banana-growing regions, this dish is nothing special. But for urban people, this is a strange dish that everyone loves. With easily accessible ingredients in rural areas and creativity in cooking, rural people have created banana blossom salad with pig ears. Here's how to prepare this dish.

Ingredients: banana blossoms, pig ears, bean sprouts, shredded carrots, toasted peanuts, lime, chili, various herbs, spices.

Instructions:

• Step 1: Wash the banana blossoms thinly sliced and soak them in a bowl of diluted salt and lime water to ensure they don't turn black.
• Step 2: Wash the pig ears thoroughly and boil until tender, then slice thinly.
• Step 3: Wash and cut the herbs into small pieces.
• Step 4: After soaking, wash the banana blossoms with water and mix well with bean sprouts, shredded carrots, and sliced pig ears. Then add lime juice, sugar, garlic, chili, and some spices and mix them well to marinate.
• Step 5: Finally, mix the crushed toasted peanuts and spread them on a plate for decoration, then enjoy. You've completed this unique and enticing dish.

This is a very rustic dish that evokes nostalgia. You can pair it with a hot bowl of porridge, shrimp crackers, or any dish of your choice to enjoy.

Grasshoppers fried with lime leaves is a popular dish that many Vietnamese people enjoy. This dish is a specialty in rural areas, where farming rice, raising buffaloes, and cutting grass are prevalent year-round. Moreover, the price of this dish in the market is not cheap. However, the cooking method is extremely simple. Here's how to make grasshoppers fried with lime leaves.

Ingredients: grasshoppers or locusts, lime leaves, salt, pickled lime water, chili, seasoning powder, MSG.

Instructions:

• Step 1: Quickly scald the live grasshoppers in boiling water to prevent them from jumping, then remove their wings, lower part of the legs, and wash them thoroughly.
• Step 2: Put the cleaned grasshoppers in a pot with a little salt and blanch in boiling water. When the grasshoppers turn reddish-yellow, pour them into a colander and rinse with cold water.
• Step 3: Marinate the grasshoppers in the prepared spices for about 15 - 20 minutes.
• Step 4: Pour coconut water into a pot and simmer until the water evaporates, then fry the grasshoppers.
• Step 5: Heat oil in a pan until hot, then add the grasshoppers and stir-fry. When the grasshoppers are cooked, add finely chopped lime leaves, stir well, and then transfer to a plate. With these 5 simple steps, you have crispy grasshoppers fried with lime leaves to enjoy.

For a long time, insects like grasshoppers, crickets, and coconut worms have become a rural specialty that few dare to try, but once tried, they are unforgettable because of their unique and indescribable flavor.

The water lily plant, common in rural areas, has become a delicacy for urban dwellers under the more appealing name, Western water lily. Recently, it has gained popularity among housewives, thanks to those who have discovered it. With the Western water lily, one can prepare dishes like stir-fried Western water lily with beef, shrimp,... or Western water lily soup, hotpot, pickles. Below is how to make stir-fried Western water lily with beef with incredibly simple ingredients.

Ingredients: young and tender Western water lily stems, beef, aromatic herbs, tomatoes, and spices.

Instructions:

• Step 1: Wash all the prepared ingredients thoroughly.
• Step 2: Cut the Western water lily into long pieces, then soak them in diluted saltwater and squeeze to drain.
• Step 3: Slice the beef thinly and cut the tomatoes into wedges. Stir-fry them with garlic and the right amount of spices until cooked through, then transfer to a plate.
• Step 4: Stir-fry the Western water lily until it turns translucent, then add the cooked beef and continue stir-frying until done. Turn off the heat.
• Step 5: Mix in the aromatic herbs and transfer to a plate for serving.

Western water lily, seemingly just a plant used for handicrafts, is actually a type of vegetable used for stir-frying with meat, making soup, or eating raw, which is delicious but little known to many.

Duck and Napa Cabbage Salad is a refreshing dish for hot summer days. The ingredients for preparation are also not too unfamiliar to us. The sourness of lime, the crunchiness of cabbage, and the rich flavor of duck fat are all very appealing. That's why duck and napa cabbage salad is widely available in urban stores.

Ingredients: duck, napa cabbage, shallots, purple onions, carrots, peanuts, cilantro, ginger, mints, garlic, chili, lime, and spices.

Instructions:

• Step 1: Clean the duck and boil until cooked, then drain. Wash the napa cabbage and chop finely. Julienne the carrots.
• Step 2: Saute the shallots with oil until fragrant.
• Step 3: Make the salad by chopping the duck into bite-sized pieces and adding them to a large bowl with the cabbage, shallots, carrots. Add fish sauce, lime, and sugar to taste, along with chopped herbs for seasoning.
• Step 4: After the salad has marinated, transfer it to a plate and sprinkle roasted peanuts on top before serving.

When it comes to duck and napa cabbage salad, it's definitely best served with a bowl of hot duck congee, a combination that has never been wrong for connoisseurs of this dish.

Mixed Vegetables Stir-fried with Daylily Flowers is a natural dish with many nutrients that are good for our health. Daylily flowers have the ability to calm the mind, relieve pain and fatigue, and help with nocturia,... That's why Vietnamese people have created a dish from daylily flowers that not only has health benefits but also tastes delicious and is hard to find.

Ingredients: daylily flowers, shrimp, clams, straw mushrooms, scallions, herbs, chili, and spices.

Instructions:

• Step 1: Clean all the prepared ingredients. Soak the clams to remove dirt, wash the daylily flowers and remove the stems, peel and devein the shrimp.
• Step 2: Saute the scallions and garlic until fragrant, then add the shrimp and stir-fry until cooked. Next, add the clams, mushrooms, and spices and stir-fry until cooked, then transfer to a plate.
• Step 3: Stir-fry the daylily flowers quickly with the right amount of spices, then add the cooked shrimp and clam mixture, along with chopped scallions and herbs, stir well, and turn off the heat.
• Step 4: Serve the dish on a plate, garnish, and enjoy.

Daylily flowers are certainly not unfamiliar to us anymore, and when combined with various meats or vegetables, they create a wonderful dish.

Corn Silk Stir-fried with Pork is a dish that has the ability to cool down very well and is beneficial to our health. With simple ingredients and cooking methods, you have a nutritious and healthy dish that is a traditional food of mountainous people.

Ingredients: corn silk, lean pork, Chinese cabbage, dried shallots, and spices, mushrooms.

Instructions:

• Step 1: First, we will prepare the pork, corn silk, and Chinese cabbage. Slice the pork into thin pieces and marinate with the right amount of spices. Slice the shallots thinly lengthwise. Clean the corn silk and blanch in boiling water. Pick and wash the Chinese cabbage.
• Step 2: Stir-fry the shallots with oil, then add the pork and stir-fry until cooked, then transfer to a plate.
• Step 3: Stir-fry the corn silk first and then add the Chinese cabbage.
• Step 4: Finally, add the cooked pork to stir-fry together, turn off the heat, transfer the dish to a plate, and enjoy the Corn Silk Stir-fried with Pork.

Corn silk, also known as baby corn, is used in many dishes such as curry, beef hotpot, and it is also a food ingredient stir-fried with beef that is extremely attractive, bringing a natural crisp sweetness that cannot be matched.

A plate of beef with water spinach stir-fry fragrant reminds us of the peaceful countryside scenery, where everywhere we can see lush green fields of water spinach. As a Vietnamese dish, it seems simple but once tasted, it's unforgettable. To help you fully enjoy the famous flavor, Mytour will guide you on how to cook this dish simply, quickly, and authentically.

Ingredients: water spinach, beef, garlic, spices

Instructions:

• Step 1: Wash the beef, cut into bite-sized pieces. Then, marinate the beef with pepper, seasoning powder for about 10 minutes in a bowl.
• Step 2: Cut the young part of the water spinach, wash and drain. Peel and mince the garlic.
• Step 3: Heat cooking oil in a pan, add the marinated beef, stir-fry quickly for about 5 minutes. Transfer the beef to a plate, set aside.
• Step 4: Use the same pan, sauté the minced garlic until fragrant, then add the water spinach to stir-fry. Season with salt, seasoning powder to taste.
• Step 5: Finally, add the beef back in, stir well for another 5 minutes. Turn off the heat, transfer the dish to a plate, and enjoy it immediately with hot rice!

Water spinach is no longer unfamiliar to our countryside people, and to make a special and attractive dish is not difficult with Mytour's method above, and you can also be creative by adding other ingredients to make the dish more diverse.

Aside from globe amaranth flowers, luffa blossoms are also utilized by people to turn into exotic and enticing dishes. The fresh golden luffa blooms seem to be merely for outdoor decoration, but luffa is a staple dish when brought to the dining table. Moreover, luffa blossoms are also an ingredient in traditional Eastern medicine remedies. Here's how to effortlessly prepare stir-fried luffa blossoms with beef.

Ingredients: unopened luffa blossoms, beef, diluted saltwater, herbs, garlic, spices.

Instructions:

• Step 1: Wash the luffa blossoms, soak them in diluted saltwater, then blanch in boiling water.
• Step 2: Slice the beef thinly, season with spices, then stir-fry with garlic.
• Step 3: Next, add the luffa blossoms and stir-fry until cooked, then mix with herbs and transfer to a plate for serving.

Aside from appearing in hotpot and soups, stir-fried luffa blossoms with beef remain an easy-to-make and delicious dish, bringing a naturally crispy sweetness. You can also combine luffa blossoms with various other ingredients to create an amazing dish.

Luffa Blossoms Stir-fried with Beef is one of those dishes that cannot be missed in summer meals. A bowl of crab soup with a few tomatoes is extremely appetizing. The following crab soup recipe will help you cook the soup in the simplest way possible.

Ingredients:

• 300g field crab.
• 1 bunch (300g) luffa blossoms.
• 1 bunch of culantro.
• 1 piece of horn pepper.
• 1 liter of water for cooking soup.
• 2 teaspoons of granulated seasoning.
• 1 tablespoon of delicious fish sauce.
• 1 tablespoon of cooking oil.

Instructions:

• Step 1: Soak the field crab in water to clean off the mud, then wash and grind finely. Remove the crab roe.
• Step 2: Peel off the white spongy part of the luffa blossoms, cut into pieces, remove the seeds, keep the young branches. Discard the mature spongy parts and old stems, then soak and wash the luffa blossoms several times with water to clean. Cut the luffa blossoms into bite-sized pieces.
• Step 3: Finely chop the culantro, slice the horn pepper into strips.
• Step 4: Marinate the crab meat with water, then knead evenly.
• Step 5: Strain to collect the water, strain multiple times to remove all crab meat, then discard the crab shell.
• Step 6: Mix with 1 teaspoon of granulated seasoning and 1 tablespoon of delicious fish sauce. Put the pot on the stove, simmer over low heat, stir with chopsticks for about 1 minute until the crab meat floats to the surface. Note to prevent the crab roe from forming into clumps, first when the crab water is first put on to cook, stir gently in one direction for a few minutes so that the crab does not settle to the bottom, then do not stir anymore.
• Step 7: Scoop out the crab meat separately, add the luffa blossoms to cook until tender, add the crab roe, garnish with fried onions (if available), season to taste.
• Step 8: Scoop the crab into a bowl, serve hot with rice.

Crab soup with luffa blossoms brings a unique flavor that cannot be compared to other dishes, in addition to luffa blossoms, you can also prepare other dishes.

Banana flowers and tofu cooked snails with rustic flavors, chewy snail meat combined with the earthy taste of bananas, biting into a piece of fatty pork and fragrant crispy tofu, incredibly enticing. So, let's get into the kitchen right away to cook this specialty dish with Mytour.

Ingredients:

• Stuffed snails or mit snails: 1kg.
• Pork belly: 150-200g.
• Tofu: 3 pieces.
• 4 green bananas.
• Turmeric: 1 bulb.
• Dried shallots, dried garlic: 1 bulb each.
• Spring onion, perilla leaves, betel leaves, a little of each.
• Vinegar or fermented rice: 2 tablespoons (can be replaced with sour star fruit or sour ears).
• 1 tablespoon shrimp paste.
• Spices: soup powder, MSG.
• 0.5 kg pork bones (optional).

Preparation:

• Soak the snails in rice water for a few hours to release all the dirt, discard any snails that float to the top. Rinse a few times for cleanliness.
• Cut the snails, soak them in diluted lime water for 15 minutes, then remove the snail meat, discard the black intestines and side excrement, press the snail mouths lightly with vinegar and salt, rinse thoroughly and drain.
• You can also do it this way for convenience: boil a bowl of rice water with a few salt grains, then pour the cleaned snails into the boiling water for another 5 minutes, remove the snails and cut them, discard the black intestines and excrement, press lightly with a little salt, vinegar, then rinse again and drain. Filter the snail boiling water separately.
• Cut the pork belly into bite-sized pieces, marinate with 1/2 teaspoon of seasoning, MSG to absorb the seasoning.
• Peel the green bananas, cut into 3-4 cm pieces, then split vertically into 4, or slice diagonally 1cm thick then soak in water with a little alum or vinegar, lime to prevent blackening.
• Peel the turmeric, crush finely, extract 2 tablespoons of water and strain.
• Cut the tofu into pieces and place on a plate.
• Wash the betel leaves, perilla leaves, spring onions, then drain and finely chop.

Cooking:

• Step 1: Boil the pork bones to make broth
• Step 2: Place the pan on the stove, heat 1 tablespoon of cooking oil, then sauté half of the chopped dried shallots until fragrant. Next, add the snails, stir quickly, then add the turmeric water, strained water, shrimp paste, and stir well, then remove and set aside.
• Step 3: Heat 3 tablespoons of cooking oil in the pan until golden brown, then fry the tofu until golden brown, then remove and set aside.
• Step 4: Add the remaining half of the chopped dried shallots to the pot, fry until fragrant, then add the pork belly, stir until the meat is firm before adding the green bananas.
• Step 5: Finally, add the remaining water, turmeric, shrimp paste, 1 tablespoon seasoning, fried tofu, then add enough broth to cover the surface of the ingredients in the pot, cook for about 5-10 minutes, then add the sautéed snails and adjust the seasoning to taste.
• Step 6: Add the perilla leaves, betel leaves, and spring onions, stir well and turn off the heat. Serve hot in a bowl and enjoy while hot.

As a specialty dish of the northern region but not everyone knows how to make it, with the sharing on Mytour, we hope you can successfully cook this specialty dish.

Mixed vegetarian lotus seed mushroom soup is an extremely appealing vegetarian dish. This dish is suitable for nourishing health because of the natural sweetness of mushrooms and lotus seeds, it doesn't require too many spices, and you also don't need to spend too much time cooking this dish.

Ingredients:

• Lotus seeds: 50 grams.
• Fresh shiitake mushrooms: 50 grams.
• Fresh reishi mushrooms: 50 grams.
• Carrots: 1/2 bulb.
• Fresh tofu: 1 piece.
• Cilantro.
• Seasonings: soup powder, mushroom and lotus seed broth powder, pepper.

Preparation:

• Step 1: Rinse the lotus seeds, drain. If the lotus seeds are not pre-processed, remember to pre-process them to reduce bitterness.
• Step 2: Rinse the carrots, peel, trim the ends, and cut into 1 cm pieces.
• Step 3: Clean the shiitake mushrooms and reishi mushrooms, and set aside to drain.
• Step 4: Cut the fresh tofu into bite-sized pieces.
• Step 5: Wash and drain the cilantro, then chop finely.
• Step 6: Bring a small pot to the stove, add the lotus seeds and cold water. Bring to a boil, then reduce heat, simmer until the lotus seeds are soft. Don't forget to season with a little mushroom and lotus seed broth powder and soup powder.
• Step 7: When the lotus seeds are soft, add the shiitake mushrooms and reishi mushrooms and bring to a boil for about 6-7 minutes. Next will be the carrots, cook until soft.
• Step 8: Finally, add the tofu, adjust the seasoning to taste. Cook for another 1-2 minutes, then add pepper and turn off the heat. Ladle the mushroom soup out, add the vegetable and soup to a bowl, garnish with cilantro.

This dish is quite easy to make, with just a little note: fresh tofu - this is a fairly easy-to-cook and fragile ingredient so you shouldn't cut it too small or add it too early, just add it in the last step. This mixed vegetarian lotus seed mushroom soup not only tastes delicious, nourishing, but also supports blood circulation, good sleep, and health recovery.

Instead of the usual ways of cooking chicken such as boiling, frying, grilling, etc., you can change it up with fried chicken wings with fish sauce for the family meal. The salty aroma of fish sauce, combined with minced garlic, clinging evenly to the chicken wings, makes it hard for anyone to resist.

Ingredients:

• 400g chicken wings.
• Sugar: 2 tablespoons.
• Fish sauce: 2 tablespoons.
• Garlic: 2 cloves.

Preparation:

• Step 1 (preparing ingredients): wash the chicken wings thoroughly, then rinse with diluted salt water to remove any odor, then pat dry, put in the microwave for a few minutes (or you can blanch). Doing this will make the chicken wings quick to cook and save time when frying. Mince the garlic.
• Step 2: fry the chicken wings in deep oil over high heat, until the chicken skin is crispy and golden brown, then remove. Line with paper towels to absorb excess oil.
• Step 3: sauté the garlic until fragrant with a little cooking oil. When the garlic is fragrant, reduce the heat, add sugar and fish sauce to the pan in a ratio of 1:1 (one tablespoon of fish sauce with one tablespoon of sugar). After estimating the right amount of fish sauce and sugar, turn the heat back up, then add the chicken wings, holding the pan handle and shaking it back and forth to evenly coat the garlic-fish sauce-sugar mixture. When the dish turns golden and glossy, turn off the heat, transfer the chicken wings to a serving plate.

Fried chicken wings with fish sauce have a very distinctive and delicious flavor that makes everyone's mouth water.

Sour star fruit duck stew is a signature dish of people in the North and is favored by many families in all weather. The sour and refreshing taste of star fruit combined with the rich and tender duck meat creates a delicious dish that is never tiring. Whether it's a family meal or a gathering with many people, sour star fruit duck stew is always the top choice.

Ingredients:

• Duck: 1 - 1.5kg.
• Star fruit: 6-10 fruits (depending on each family's preference for sourness).
• Seasoning: lime, salt, sugar, ginger, shallots, garlic, lemongrass, galangal, coriander, saw-leaf herb. Note: it's best to choose grass duck, because this type of duck has more meat and less fat.

Preparation:

• Step 1: Prepare the ingredients shallots, lemongrass, ginger, garlic, shallots, galangal, coriander, saw-leaf herb... peel off the skin, old leaves, then wash thoroughly.
• Step 2: Prepare and marinate the duck meat to remove the odor, you need to rub the duck with salt, rinse again to clean, then cut ½ lime to rub the skin to remove the smell. Then use a knife to cut the duck into pieces. Marinate the duck with chopped shallots, ginger, garlic, lemongrass... finely, 1 teaspoon of salt, ½ teaspoon of sugar, marinate for about 20-30 minutes for the duck to absorb the seasoning.
• Step 3: Sauté the duck, heat a pan with a little cooking oil, when the oil is hot, add a portion of shallots, garlic, remaining lemongrass to sauté until fragrant and golden. Put all marinated duck meat into the pan and stir well, stir-fry until the duck has a fragrant smell and the meat is firm again. This step will make the duck more fragrant and absorb the seasoning better.
• Step 4: Braise the duck, put the star fruit in a pot and pour enough water to cover the meat, cover the pot and cook. Cook over high heat to quickly bring the pot to a boil, then reduce the heat, simmer for about 30 minutes until the duck is soft. At this point, the star fruit is also soft, you use salt to taste the sour fruit until it reaches the right sourness, then stop, season to taste. Finally, sprinkle with saw-leaf herb, coriander, and shallots, then turn off the heat.

Especially in the summer, the refreshing sour taste of star fruit will make the dish even more delicious. Refer to the recipe for making deliciously sweet and savory sour star fruit duck stew to treat your beloved family.