Top 19 Homemade Recipes for Flavorful Noodles, Pho, and Rice Noodle Soup

Ingredients:

• Beef (beef shank): 500 g; field crab: 300 g
• Tomatoes: 3; tamarind (or sour star fruit): 1-2 fruits
• Dried shallots: 2 bulbs; bird's eye chili: 1 fruit; shallots, cilantro; assorted herbs
• Tofu: 2 sheets
• Noodles: 500 g
• Seasonings: seasoning powder, soup powder, MSG, cooking oil

Instructions:

• Step 1: Clean the field crab, remove the crab's belly, and extract the crab roe. Grind or mash the crab meat. Before mashing, add a few grains of salt to make the crab meat more cohesive. Strain and collect 1 bowl of crab broth.
• Step 2: Clean the tomatoes, tamarind, shallots, and cilantro. Core the tomatoes. Thinly slice the shallots and cut the tamarind into pieces.
• Step 3: Sauté the dried shallots with cooking oil until fragrant, then add the tomatoes and cook until soft.
• Step 4: Place the crab broth pot on low heat, add 1 tablespoon of soup powder. Wait for the crab to form clumps, then skim off the crab roe and set aside. Pour the tomatoes and tamarind into the pot and simmer on low heat until the crab noodle soup is cooked, season to taste.
• Step 5: Slice the beef thinly, cut the tofu into pieces, fry until golden brown, and set aside on a plate.
• Step 6: Arrange the noodles in a bowl, add the crab roe, tofu to the bowl, add the beef cooked to your liking, then slowly pour the crab broth over, and serve with banana blossoms and other assorted herbs.

Looking at a bowl of hot crab noodle soup with beef, the rising steam warms the heart on a cold winter day. Wishing you success!

Ingredients:

• Fried tofu: 10 pieces
• Pork belly: 500g
• Fermented shrimp paste cake: 300g
• Fresh noodles: 1kg
• Shrimp paste: 1/2 bowl
• 1 teaspoon minced chili
• 1 tablespoon lime juice
• 1 tablespoon white sugar
• 1 teaspoon MSG
• 6 tablespoons cooking oil
• Perilla leaves: 100g, assorted herbs: 50g
• Cucumbers: 3

Instructions:

• Step 1 (preparing ingredients): Cut the fried tofu into square pieces. Rinse the pork belly, drain, then place in a pot with 1 liter of water, and boil until cooked. Next, thinly slice the pork belly and arrange on a plate. Fry the fermented shrimp paste cakes in oil until crispy on both sides.
• Step 2: Clean the cucumbers, peel, and slice. Remove the stems and old leaves from the perilla leaves and assorted herbs, soak them in diluted saltwater for about 30 minutes, then remove and rinse thoroughly. Cut the fresh noodles into bite-sized pieces.
• Step 3 (making delicious shrimp paste sauce): Mix 1 tablespoon of sugar, 1 tablespoon of lime juice, 1 teaspoon of MSG, and 1 teaspoon of minced chili into the shrimp paste, stir well. Then, add 2 or 3 tablespoons of hot oil, stir again. Good luck with making this shrimp paste noodles dish!

Ingredients:

• 200g linh fish sauce
• 200g sardine fish sauce
• 200g fresh shrimp
• 200g squid
• 200g ponyfish
• 200g roasted pork, cut into bite-sized pieces
• 1 eggplant
• 3 large horn peppers
• 50g chopped lemongrass
• 50g wild betel leaves
• 2 tablespoons minced shallots and garlic
• 2 tablespoons minced chili
• 50g chopped spring onions, coriander
• Assorted raw vegetables: bitter vegetables, shredded water spinach, morning glory, bean sprouts, Chinese chives
• 1kg vermicelli noodles
• 2 dried coconuts for coconut milk

Instructions:

• Clean the squid, remove the quill, cut into bite-sized pieces. Rinse the shrimp, drain. Marinate the ponyfish with minced shallots, a little pepper, ¼ teaspoon salt, ½ teaspoon cooking oil, then stuff into halved horn peppers
• Rinse the eggplant, cut into bite-sized pieces just before cooking
• Split the betel leaves, soak in diluted saltwater, then rinse to remove dirt
• Rinse the wild betel leaves, crush lightly with a knife. Rinse the bitter vegetables, water spinach, Chinese chives, and coriander, then drain
• Put both types of fish sauce in a small pot, add twice the amount of filtered water as fish sauce, boil over medium heat until the fish pieces float up
• In a large pot, heat 2 tablespoons of cooking oil, add minced shallots and garlic, sauté until fragrant, then add minced lemongrass and chili. Strain the bone part of the fish sauce, pour all the cooked fish sauce into the large pot. Break 2 dried coconuts, extract the coconut milk, and add to the pot. Bring to a boil again
• When the broth is boiling, add the squid, shrimp, and ponyfish-stuffed peppers, cook until they are done, then remove and place on a plate
• Finally, add the eggplant to the broth, season to taste (usually you don't need to add anything else because the broth already has the salty taste of fish sauce and the sweetness of seafood & coconut milk)

To serve, ladle the vermicelli into a bowl, add roasted pork, shrimp, squid, and ponyfish-stuffed peppers, then ladle the boiling broth over the noodles. Also, add some slices of cooked eggplant. Serve with a plate of raw vegetables and a bowl of salty fish sauce with squeezed lime juice mixed with minced chili.

Ingredients:

• 9 taels beef shank
• 9 taels beef tail
• 9 taels pig trotters (front trotters)
• 4.5 taels pork sausage or beef sausage
• 4.5 taels boiled pig blood, cut into bite-sized pieces.
• Broth: Broth from chicken bones
• 10 lemongrass stalks, lightly crushed
• 2 large onions, halved
• 45g salt
• 30g sugar
• 30g shrimp paste
• Fish sauce
• MSG
• 2 tablespoons shrimp paste
• 45g red cashews
• 45ml cooking oil
• 30g shallots
• 30g garlic
• Mint, bean sprouts, spearmint, lime, chili, banana blossom + 500ml water + 1 lime

Instructions:

• Put the bones in a pot, pour water, bring to a boil, skim off the foam. Take out the meat, rinse with cold water, and drain
• Heat a small pot, pour a cup of water, heat it up then add 2 tablespoons of shrimp paste, stir well, wait for it to boil. Skim off the foam, wait for the fishy smell to fade away, then turn off the heat, wait for the water to settle, ladle out the clear part to use later.
• Put the meat, chicken bone broth, onions, lemongrass in a large pot filled with water (enough for eating with noodles), bring to a boil then simmer gently, add a little salt. After about 1 hour, remove the trotters. Continue simmering the beef for 2-3 hours until tender.
• When the meat and trotters are cooked, remove and let cool. Slice the beef thinly. Cut the trotters into suitable pieces. For the broth, after removing the meat, add the settled shrimp paste water from earlier, season to taste
• Toast the cashews in a pan until red, then remove the seeds. Add the cashew oil to the pan, sauté the shallots and garlic until fragrant. Pour this mixture into the soup pot.
• Prepare a small bowl of water, squeeze 1 lime. Remove the banana blossom leaves, cut into thin strips, soak in lime water until finished cutting, then soak for about 30 minutes, then remove and drain.
• Cook the noodles in boiling water until cooked, put in a bowl, add sausage, meat, trotters, blood, pour the broth over the noodles.

Enjoy your meal !!!

Ingredients:

• 1 cup of pineapple, finely chopped
• 1 cup of water
• 4-8 tablespoons of fermented fish sauce
• 1 tablespoon of minced garlic
• 1 tablespoon of minced lemongrass
• 1 teaspoon of minced chili
• 4 tablespoons of cooking oil
• 500g boiled pork (can be replaced with roasted pork or pork ears for a more enticing flavor)
• Fermented pork roll, Vietnamese sausage
• 500g dried vermicelli noodles
• Assorted raw vegetables: lettuce, herbs, finely chopped
• 300g bean sprouts
• 300g green papaya, shredded
• 300g boiled jackfruit, diced

Instructions:

• Prepare fish sauce dip: Finely chop a piece of pineapple, then blend or grind it into a paste. Mix with a tablespoon of hot water and let it cool. Add fermented fish sauce (adjust according to personal taste), and optionally, add sugar and lime juice
• Sauté garlic, lemongrass, minced lemongrass, and minced chili with 3 tablespoons of cooking oil in a hot pan. When the garlic turns golden brown, transfer it to a bowl containing a little chili powder to make the oil redder and more visually appealing. Pour half of the chili oil mixture into the fish sauce bowl
• Prepare assorted raw vegetables: lettuce, basil, coriander, cucumber cut into 1cm strips. Place vermicelli noodles on top of the raw vegetables, add boiled pork. Pour the prepared chili oil and fish sauce mixture on top. Arrange fermented pork roll, Vietnamese sausage on top. Sprinkle crushed peanuts, fried shallots, shredded green papaya, shredded green papaya, and diced boiled jackfruit on top (if available)

Ingredients:

• 500g fresh vermicelli noodles
• 300g crayfish
• 300g squid
• 200g fish cake
• 2 pieces of tofu
• 2000ml bone broth
• 30g shiitake mushrooms
• A bunch of Chinese mustard greens
• 1 tomato
• Seasoning powder
• Turmeric
• Fish sauce
• Pepper

Instructions:

• Clean and blanch the crayfish and squid. Soak the shiitake mushrooms until soft, wash the Chinese mustard greens
• Fry the tofu and fish cake until golden brown
• Bring the bone broth to a boil, add the crayfish and squid, cook until done, then remove and place on a plate. Cut the squid into bite-sized pieces, heat a pan with some cooking oil, then stir-fry the crayfish and squid with a tablespoon of fish sauce until fragrant.
• Add mushrooms to the broth, cook until soft, then season with seasoning powder and turmeric to taste.
• Bring a small pot of water to a boil, blanch the Chinese mustard greens until slightly cooked, then blanch the vermicelli noodles in boiling water, drain and place in a bowl.
• Place fish cake, squid, crayfish, and sliced tomatoes in the noodle bowl.
• Add tofu, Chinese mustard greens to the bowl, then pour the mushroom broth into the bowl.
• Sprinkle some pepper on top, serve on the table and invite everyone to enjoy.

Ingredients:

• 500 grams pork belly
• 500 grams minced pork
• 2 kg vermicelli noodles
• 1/2 green papaya
• 1 carrot
• Spring onions, garlic, chili, lime, pepper, salt, seasoning powder, cooking oil, fish sauce, vinegar
• Raw vegetables: water spinach, lettuce, mint, basil, perilla leaves

Instructions:

• Wash the pork belly and slice thinly. Wash and mince the pork.
• Marinate the pork belly with 1 tablespoon salt, 2 tablespoons sugar, 1 tablespoon pepper, 1 tablespoon minced shallots and garlic. Adding a tablespoon of cooking oil to the marinade will make the grilled pork softer, not dry, and more flavorful. Sugar will give the pork a nice color when grilled. Marinate the minced pork similarly. Let the pork belly and minced pork marinate for 1 hour.
• Wash the green papaya and carrot with salt water, slice thinly. Before that, pour vinegar into a bowl of water, add 1 tablespoon minced garlic to soak for 15 minutes, then soak the thinly sliced green papaya and carrot for 30 minutes with 1 tablespoon sugar to make the vegetables slightly sour.
• After marinating the pork belly and minced pork, prepare the grilling equipment. There are 2 ways to grill: using a grill, charcoal, bamboo sticks, or using an oven. To skewer the pork belly on bamboo sticks more easily, you can put the pork belly in the refrigerator for 30 minutes beforehand, it will be more delicious when grilled. If grilling on a grill, flip the pork belly back and forth to evenly cook, until the pork is cooked and golden brown. The minced pork should be similarly grilled. Before shaping into meatballs, refrigerate the minced pork for a while before grilling to enhance the flavor. When grilling meat and meatballs on a grill, remember to adjust the fire so that it burns evenly, do not let the fire burn too much as it will burn the meat. If grilling meat and meatballs in the oven, you can skewer the meat and shape the meatballs before placing them on aluminum foil, bake on two levels at 220 degrees Celsius for 10 minutes.
• Prepare the dipping sauce by pouring enough boiled water into a bowl, add 1 tablespoon sugar, 2 tablespoons fish sauce, stir well. Squeeze lime juice, add some minced chili and garlic, add pickled vegetables, drain the water, mix with dipping sauce, you can add some chopped spring onions, pepper to the dipping sauce for a rich flavor.
• Wash and prepare the raw vegetables, soak them in salt water and a little lime juice, drain, arrange on a plate. Place grilled pork and meatballs on a plate. Blanch the vermicelli noodles in boiling water, drain and place on a plate. To enjoy Hanoi grilled pork vermicelli properly, dip the grilled pork and meatballs into the dipping sauce, mix well, dip the noodles into the dipping sauce, and eat with raw vegetables. For Hanoi grilled pork vermicelli, the most important thing is not the grilled meat but the dipping sauce. With the way of making dipping sauce along with lime juice instead of vinegar, Hanoi grilled pork vermicelli has its own unique and delicious flavor.

Ingredients:

• 200g roasted pork
• 1kg vermicelli noodles
• Prepared fermented fish sauce
• ¼ ripe pineapple, garlic, chili
• Green papaya, carrot, lettuce, herbs
• Vinegar, lime, spices, sugar, peanuts

Instructions:

• Step 1: Marinate green papaya with spices, lime, vinegar, sugar to taste, let it sit for 30 minutes to absorb.
• Step 2: Blend ¼ ripe pineapple with garlic and chili until smooth. Mix the blended pineapple with ½ bowl of prepared fermented fish sauce, stir well. If it's too salty, you can add a little sugar, but be careful because ripe pineapple is already fragrant and quite sweet.
• Step 3: Roast peanuts, peel and crush them.
• Step 4: Blanch the vermicelli noodles, drain, add green papaya, thinly sliced roasted pork, raw vegetables, and a sprinkle of crushed peanuts. Finally, pour the prepared fish sauce on top. Note: Soak the raw vegetables in saltwater before serving to ensure cleanliness. In just a few simple steps, you'll have a delicious and flavorful bowl of Fermented Fish Sauce Pork Vermicelli for the whole family to enjoy.

Ingredients:

• 0.5kg oxtail
• 0.5kg beef ribs
• 0.5kg beef brisket (or substitute with flank, tendon as desired)
• 1 large onion, 1 piece of ginger (about half a thumb size), 5-6 shallots (pearl onions, or shallots)
• 1 teaspoon of coriander seeds (optional)
• Additional spices: 5-6 stalks of cilantro, 1 cinnamon stick, 2 star anise
• 1 small cassia bark, 2 pieces of sugarcane (each about 10cm long)
• Seasonings: broth powder or salt, chili sauce, lime, and other spices
• Pho noodles and garnishes: scallions, cilantro, sliced onions, bean sprouts, lime wedges, Thai basil

Instructions:

• Step 1: Cut oxtail and beef ribs into small pieces. Leave the beef brisket whole. Prepare a diluted saltwater solution (moderately salty, like making soup), soak oxtail, beef ribs, and beef brisket for about 2 hours. The beef may not be very clean at this point, especially the oxtail may still have a slight odor. Soaking in saltwater will help the meat become cleaner, resulting in a softer and more delicious texture when eaten.
• Step 2: While waiting for the meat to soak, prepare other ingredients: Onions, shallots (pearl onions), ginger, and sugarcane are left unpeeled and grilled until fragrant. You can grill directly on an electric stove, keeping the heat moderate so that the inside of the onions and ginger can cook while the outer skin does not burn too much. After grilling, scrape off the ginger and onion skins (leave the sugarcane unpeeled). Rinse everything thoroughly. Cut the onion in half or into quarters. Smash or slice the ginger. Clean the cilantro roots. Toast the coriander seeds, cassia bark, cinnamon stick, star anise in a pan over medium heat until fragrant. *Note: Do not toast over high heat or for too long as the spices may burn. Put everything into a cloth bag, tie the mouth tightly.
• Step 3: Pour out all the soaking water, rinse the oxtail, beef ribs, and beef brisket thoroughly. Place everything in a pot, add enough cold water to cover the meat, then bring to a boil. Once boiling, reduce the heat and simmer for about 1-2 minutes, then discard this initial broth, rinse again to clean the meat and remove any impurities. If the meat is still dirty, you can repeat this boiling and rinsing step once more. Don't worry about losing the meat's sweetness because the sweetness will come from the bones during the simmering process. Removing this initial broth only helps the broth inside taste better, and any loss of sweetness is negligible. Boil with boiling water 1-2 more times to clean thoroughly.
• Step 4: Put oxtail, beef ribs, and beef brisket into the pot, add 4-5 large bowls of cold water. Turn the heat up high, skim off any foam (if any). Add all the prepared spices, including: Onions, shallots, ginger, sugarcane, cilantro roots, the spice bag with coriander seeds, cassia bark, cinnamon stick, star anise. Season with broth powder, seasoning powder, or salt. Avoid using fish sauce as it may make the broth sour. Let it simmer for about 1.5-2 hours if using a regular pot, a pressure cooker will be faster. Note that the beef brisket will need to be removed first to avoid becoming too soft and mushy. After removing, you can soak it in a bowl of filtered water (boiled and cooled), then thinly slice it.
• Note: During cooking, do not turn the heat too high, and if there is any foam, it must be skimmed off to ensure that the broth is clear and beautiful. Cooking over high heat will produce more foam and won't taste as good. After the oxtail and beef ribs have become tender, reseason with spices/seasoning powder or salt to taste. You can season it a bit lighter so that you can add more fish sauce when eating. When the broth is ready, it will have a slight yellow color, be clear and slightly fatty, with a natural sweetness from the bones and sugarcane, and a rich flavor.
• Step 5: Prepare the pho noodles and garnishes (Scallions, cilantro, sliced onions, bean sprouts, lime wedges, Thai basil…).
• Step 6: Before eating, blanch the pho bowl and noodles in boiling water. These two items being hot will make the pho bowl taste better. Arrange the noodles in the bowl, arrange the meats, and garnishes on top. Bring the broth to a boil, then pour into the bowl. Serve hot with fresh lime and (chili) sauce.

Ingredients:

• 400g pork ribs
• 300g beef marrow bones
• 50g pork sausage
• 700g fresh vermicelli noodles
• 3 wood ear mushrooms
• Finely chopped scallions, onions, cilantro, and regular seasoningsShrimp paste (optional)
• Perilla leaves, basil, coriander, mint for garnish

Instructions:

• Wash the beef marrow bones thoroughly, blanch in boiling water, rinse under cold water, then place in a pot of water (this will be used as broth), add the bones and simmer to extract sweetness. Remember to skim off any foam while simmering, season with 2 teaspoons of salt, 2 teaspoons of broth seasoning.
• Clean the pork ribs, then cut into bite-sized pieces, drain, marinate with 1/3 teaspoon of salt, 1 teaspoon of broth seasoning for 10 minutes.
• Clean the wood ear mushrooms, soak in warm water until softened, then finely chop.
• The pork sausage is usually pre-marinated when sold, so no need to season.
• Mix the soaked wood ear mushrooms and finely chopped scallions together with the pork sausage, then shape into small balls. Drop each ball into the broth, when cooked, the meatballs will float to the surface.
• Blanch the vermicelli noodles in cold water, then drain.
• Heat a pan with a little oil, sauté the chopped onions until fragrant, add the marinated pork ribs and stir-fry until cooked, then transfer this mixture to the pot of broth. Adjust seasoning to taste, you can season it lightly so that you can add more shrimp paste when serving for extra flavor.
• In the same pan, sauté the sliced onions until golden brown to garnish the noodles when serving.
• When serving, place the vermicelli noodles in a bowl, arrange the pork ribs on top, then pour in the broth + meatballs, sprinkle with chopped scallions, cilantro, and a little sautéed onions on top. Serve with fresh herbs as desired.

Ingredients:

• 1 packet rice flour: choose fragrant rice flour for a better taste
• 350g fresh shrimp
• 200g ground fish meat: shaped into thin sheets
• A few finely chopped scallions
• 50g thinly sliced purple onions
• Seasonings: fresh chili, salt, seasoning powder, broth seasoning, and cashew oil

Instructions:

• Step 1: Boil some water at 100°C. Then, pour the rice flour into a large bowl and slowly add boiling water. While pouring, continuously knead the dough until you have a smooth and elastic dough. Note that you can create a hollow area in the dough bowl to pour the boiling water into. This way, you will avoid getting burned.
• Step 2: Use a rolling pin to roll the dough into a large sheet. Then use a knife to cut it into small strips.
• Step 3: Put the dough into boiling water and cook until the dough turns slightly translucent.
• Step 4: Pour the dough into a colander and rinse with cold water to prevent the noodles from sticking together. After this step, you can set the noodles aside.

Steps to Cook the Soup for Rice Noodles:

• Step 1: Peel the shrimp, leaving the heads and tails intact. Next, use a knife to split the back of the shrimp and remove the black vein. After cleaning the shrimp, marinate with a little salt, broth seasoning, and seasoning powder for about 15 minutes.
• Step 2: Saute a little purple onion with some cashew oil until fragrant, then add the shrimp and stir-fry until cooked. Then, pour water into the pot and cook the broth.
• Step 3: While waiting for the water to boil, saute the sliced purple onions until fragrant. Use the remaining onion oil to continue frying the fish cakes until golden on both sides, then let cool before cutting into pieces.
• Step 4: When the broth boils, season to taste, then add the rice noodles and stir well. When serving, arrange the rice noodles in a bowl, pour the soup over them, add shrimp, a few pieces of fish cake, and sprinkle with chopped scallions, cilantro, and fried onions on top for an appealing look.
• There you have it, a delicious rice noodle soup with shrimp and fish cakes. This dish is refreshing and has a natural sweetness from the shrimp and fish cakes. It's definitely a wise choice for you on these chilly days.

Ingredients:

• Vermicelli: 2 ounces
• Quality chicken thigh: 2 pieces
• Wood ear mushrooms, straw mushrooms: 5 ears
• Chive flowers, Vietnamese coriander: a little
• Dried bamboo shoots: 100g
• Bamboo shoots: a little (if desired)
• Common seasonings.

Instructions:

• Step 1: Soak wood ear mushrooms, straw mushrooms, and dried bamboo shoots in hot water, then rinse and finely chop. Cut off the mushroom stems and shred the dried bamboo shoots.
• Step 2: Soak the vermicelli in cold water until soft, then cut into pieces.
• Step 3: Heat oil in a pan, sauté the dried chives until fragrant, then add wood ear mushrooms and straw mushrooms to stir-fry. Next, add the shredded dried bamboo shoots and season with 1 tablespoon of broth seasoning.
• Step 4: Wash the chicken thighs with diluted saltwater, then boil until cooked, remove and let dry. Shred the chicken meat and stir-fry with the mushroom mixture. For the chicken broth, simmer over low heat, add a little broth seasoning and soup powder to taste, then add shredded wood ear mushrooms and straw mushrooms and simmer for about 2-3 minutes.
• Step 5: Blanch the vermicelli in boiling water or directly add it to the chicken broth, then remove and place in a bowl. Arrange the shredded chicken, finely chopped chives, wood ear mushrooms, shredded bamboo shoots, and Vietnamese coriander on top. Then slowly pour the broth over it and serve hot.

Ingredients:

• 500g pig trotters
• 300g pork leg meat
• Dried bamboo shoots or fresh bamboo shoots
• 1 stalk turmeric (choose fresh yellow turmeric)
• 2 lemongrass stalks, dried shallots
• Shrimp paste, fish sauce
• Scallions, Vietnamese coriander, clean water spinach, finely chopped
• Lime, chili
• Lettuce, fresh herbs rinsed and soaked in diluted saltwater, then drained to eat with noodles
• Fresh vermicelli

Instructions:

• Step 1: Roll the pig trotters and pork leg meat in cardboard or newspaper, grill until golden over charcoal, then rinse clean. Cut the pig trotters into bite-sized pieces and the pork leg meat into square pieces. Grate the turmeric, chop the lemongrass and blend until finely chopped. Mix pig trotters, turmeric, lemongrass, shrimp paste, a tablespoon of fish sauce, a bit of seasoning powder, a bit of salt, and filtered shrimp paste. Marinate for at least 30 minutes.
• Step 2: Heat cooking oil, sauté shallots until fragrant, then add pig trotters to stir-fry.
• Step 3: You can add dried or fresh bamboo shoots to stir-fry and then cook together, depending on your preference! Faux crab cooked with bamboo shoots for noodles is also delicious.
• Soak dried bamboo shoots until soft, boil them several times to reduce the brown water, then shred. If you use pickled bamboo shoots, cut them into pieces, boil them several times in salted water, then rinse with clean water. Add bamboo shoots to stir-fry with meat to marinate.
• Step 4: When the meat starts to cook, add water and bring to a boil, adjust seasoning and sourness to taste, simmer until the meat is tender. Do not overcook the meat and pig trotters, or they will become too mushy; the meat should be tender but still crispy.
• Step 5: Ladle the faux crab into a hot pot, simmer gently while eating. You can use a strainer to remove all the turmeric and lemongrass residue if you don't like the slightly fibrous broth. Faux crab served with rice or bread should not have too much broth, but if you add bamboo shoots, it depends on your preference.

Ingredients:

• 200g jellyfish
• 300g tuna loin
• 10g finely chopped scallions
• 1/4 thinly sliced onion
• 1 tbsp peanut oil
• 1 duck egg yolk
• 1.5 liters broth
• Seasoning powder, dipping fish sauce, pepper, cooking oil, Salad, bean sprouts, fresh herbs, Hue shrimp paste, chili sauce, crushed roasted peanuts, 1 lemon cut into pieces, and vermicelli noodles

Instructions:

• Soak the jellyfish in water several times to clean, slice thinly, blanch briefly, then drain.
• Marinate the tuna loin with chopped white part of the onion, add 1/2 tsp pepper, 1/2 tsp fish sauce, 1/2 tsp seasoning powder, finely chopped scallions. Divide into 2 portions, shape one portion into round cakes and fry until golden, and for the remaining portion, mold into a mold, spread with duck egg yolk, steam until cooked, then let cool and cut into bite-sized pieces.
• Heat 1 tbsp peanut oil, sauté garlic until fragrant, add peanut oil, broth, bring to a boil, skim off the foam, season to taste.
• Arrange vermicelli in a bowl, top with fish cakes, jellyfish, sliced onion, pour in enough broth to cover the noodles. Serve with bean sprouts, Hue shrimp paste, lemon, chili sauce.
• Note: Freshly caught jellyfish, if eaten immediately, the meat will be tender and delicious. Usually, jellyfish needs to be soaked before processing, and the longer the soaking, the firmer and crispier the jellyfish meat.
• If fresh jellyfish is not available, you can use salted or dried jellyfish for cooking.

Ingredients (for 5 bowls of vermicelli):

• Thin vermicelli: 1kg
• Stuffed snails: 4 lạng, small snails: 4 lạng (depending on preference)
• Pork snail bones: 3 lạng
• Tomatoes: 2 fruits, peeled
• Vinegar: 5 coffee spoons
• Scallions, onions (finely chopped)
• Fresh herbs: perilla, cilantro, culantro, basil, parsley —> Some finely chopped, some left whole
• Shrimp paste, chili powder, common spices
• Fried tofu (tofu, fried tofu)

Instructions:

• Soak the snails in rice water overnight to clean, then boil until cooked, remove the intestines (discard the dark black part at the tail)
• Rinse the pork snail bones and put them in a pot of water to simmer until the broth is sweet, skim off the dirt. Then remove the bones, leaving the broth for later use.— Heat a large pot on the stove, add a little cooking oil and sauté a few thinly sliced dried onions. Add tomatoes and stir-fry until cooked. Then add vinegar.— Pour the broth in, season to taste, and bring to a boil.
• Prepare bowls for serving. In each bowl, add 1 tablespoon of shrimp paste, then add vermicelli (previously blanched in hot water to loosen), then sprinkle finely chopped herbs on top. Finally, add snails and fried tofu on top, then pour the broth over until the vermicelli is submerged.
  

Ingredients:

• Pork bones: 1 kg
• Fish cake: 100 grams
• Quail eggs: 20 eggs
• Mushrooms: 150 grams
• White radish: 1 piece (cut into pieces)
• Carrot: 1 piece (cut into pieces)
• Chives: 350 grams
• Onions: 4 - 5 stalks
• Shallots: 3 bulbs
• Seasonings: Fish sauce, salt, MSG, broth mix

Instructions:

• Peel and finely chop the shallots. Buy mackerel, clean, and filter the meat, then chop or grind finely. Mix half of the shallots with a little salt, sugar, and pepper, then mix with the minced mackerel and form into balls. Put fish bones, a little salt in a pot of water to make broth.
• Boil the fish bones for about 30 minutes, then add the fish balls and cook for another 10 minutes. Season to taste. Heat cooking oil in a pan, stir-fry the remaining shallots with chili powder (more or less depending on taste). Then pour the mixture into the pot of fish bone broth to create color.
• Boil the quail eggs until cooked, then peel. Clean the chives, drain, and finely chop. Clean the mung bean sprouts and drain. Slice the fish cake into bite-sized pieces. When serving, blanch the rice cake, mung bean sprouts, then layer the bean sprouts, rice cake, fish cake, quail eggs, chives, and pour the broth over.

Ingredients:

• 500g tail bones
• 500g pork knuckle
• 1kg udon noodles
• 4 stalks spring onions
• 2 tablespoons broth mix
• 2 tablespoons good fish sauce
• 1 tablespoon sugar
• 1 teaspoon ground pepper
• 2 tablespoons cooking oil
• Fried shallots, cilantro, chili.

Instructions:

• Step 1: Clean the tail bones, blanch in boiling water, rinse thoroughly, and chop into pieces. Shave and rinse the pork knuckle with salt water, cut into bite-sized pieces. Wash the spring onions, separate the roots, and finely chop the leaves along with the cilantro.
• Step 2: Put the tail bones and pork knuckle in a pot, simmer well to make broth. Season with cooking oil, broth mix, fish sauce, sugar, and pepper to taste. Blanch the spring onion roots. Cook the udon noodles, place in a bowl, arrange the pork knuckle and tail bones on top, pour the broth and chopped spring onions, garnish with fried shallots, cilantro, spring onions, and pepper, chili. Serve hot. Here's a tip for cooking pork knuckle udon soup: You can briefly grill the tail bones and pork knuckle over direct flame for cleaner and more fragrant meat. Wishing you success and a delicious meal with this Pork Knuckle Udon Soup!

Ingredients for Water Spinach Noodle Soup (serving 4):

• Noodles: 500g
• Pork knuckle: 500g
• Water spinach: 3-4 bunches
• Tomatoes: 3 fruits
• Dried shallots: 2 bulbs
• Turmeric powder: 2 teaspoons
• Chives, cilantro
• Cooking oil, chili sauce, soup powder, seasoning powder, salt
• Raw vegetables for serving (optional).

Instructions:

• Step 1: Peel and clean the water spinach, cut into sections and soak in diluted saltwater for about 15 minutes, then rinse thoroughly with cold water several times to remove any itchiness, with this method, there's no need to squeeze the water out of the spinach.
  
• Step 2: Clean and soak the wood ear mushrooms, then finely slice.
  
• Step 3: Clean the beef, slice, and marinate with garlic, ginger, and a little seasoning.
  
• Step 4: Clean the tomatoes, slice, remove the roots of the chives, clean and finely chop.
  
• Step 5: Mix the wood ear mushrooms with the chives evenly, add a little seasoning for flavor.
  
• Step 6: Place a pot on the stove, sauté the shallots, add the tomatoes to stir-fry and crush to extract the color, add the broth into the pot and bring to a boil, then add the wood ear mushrooms into the pot and cook until done.
  
• Step 7: Add the water spinach and chives into the broth, season to taste, adjust the sourness, then turn off the heat.

Ingredients:

• Pork ribs: 500g
• Pork hock: 200g
• Wood ear mushrooms: 20g
• Water spinach: 1 bunch
• Tomatoes: 2 fruits
• Tamarind: 1 large fruit
• Dried shallots: 2 bulbs
• Bean sprouts: 1 bunch
• Chives: 50g
• Noodles: 800g
• Seasonings: salt, pepper, seasoning powder, cooking oil.

Instructions:

• Step 1: Cut the pork ribs into bite-sized pieces, blanch and rinse. Place the ribs in a pot with enough water to cover and simmer until tender. If you have a pressure cooker, you can use it to cook the ribs until they are soft.
  
• Step 2: Clean the tomatoes and tamarind. Core the tomatoes and peel the tamarind.
  
• Step 3: Clean and finely chop the chives, finely chop the dried shallots.
  
• Step 5: Sauté the dried shallots in cooking oil until fragrant, add the tomatoes and quickly stir-fry. Season with 1 tablespoon of seasoning powder.
  
• Step 6: When the pot of ribs is boiling, remove any impurities, add 1 tablespoon of seasoning powder to make the broth flavorful. Then add the tomatoes and tamarind and continue cooking until the tamarind is soft.
  
• Step 7: While waiting for the rib soup to cook, prepare a bowl of noodles and add the ribs on top. Pour the broth over the noodles and serve with fresh herbs. Sour rib noodles have the sweet taste of rib broth, the light sourness and aroma of early-season tamarind. Enjoying sour rib noodles in the morning will surely give you energy for a new day.