Vietnamese | Saveur

Bo Luc Lac (Shaking Beef)

Charles Phan — Fri, 09 Jan 2026 17:23:54 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“Being a refugee, you always have a backup plan,” said the late great Charles Phan. That would make Phan’s San Francisco restaurant, the Slanted Door, one of the greatest backup plans in the history of the business. The chef and restaurateur fled Vietnam in 1975 and, after arriving in the U.S., studied architecture and worked in the kitchens of Bay Area eateries. He then opened and presided over one of the most widely adored restaurants in the city, presenting beautiful renditions of Vietnamese classics—dishes that honored the essence of the country’s cooking—including this bo luc lac, or “shaking beef.” The key? Sear the meat in small batches in a very hot wok or skillet so it browns quickly.

Featured in “The Slanted Door” by Andrea Nguyen in the April 2009 issue.

Makes: 4

Time: 20 minutes

Ingredients

1 lb. beef tenderloin, trimmed and cut into 1-in. cubes
¼ cup plus 2 Tbsp. vegetable oil, divided
7 tsp. sugar, divided
4 tsp. freshly ground black pepper, divided
Kosher salt
¼ cup soy sauce
¼ cup rice vinegar
1 Tbsp. fish sauce
2 Tbsp. fresh lime juice
1 bunch watercress
3 scallions, cut into 1-in. lengths
2 garlic cloves, finely chopped
1 medium red onion, thinly sliced
1 Tbsp. unsalted butter

Instructions

In a large bowl, toss the beef with 2 tablespoons of the oil, 1 teaspoon of the sugar, and 2 teaspoons of the black pepper. Season with salt. Cover and set aside at room temperature to marinate for at least 1 hour, or refrigerate for up to 8 hours.
In a medium bowl, whisk together the soy sauce, vinegar, fish sauce, and 2 teaspoons of the sugar to make a vinaigrette. Set aside.
In a small bowl, whisk together the lime juice, remaining 4 teaspoons of sugar, and remaining black pepper to make a dipping sauce. Season to taste with salt and set aside.
Arrange the watercress on a platter and set aside.
Drain the beef, discarding the marinade, and pat dry with paper towels. To a wok or large skillet over high heat, working in two batches, add 2 tablespoons of the oil. When the oil begins to smoke, add half of the beef and cook, turning once, until well browned and medium rare, 3–4 minutes. Add half of the scallions, garlic, and onion and cook, stirring continuously, until wilted, about 30 seconds. Add half of the vinaigrette and butter and toss to combine. Spoon the beef and vegetables over the watercress. Repeat with the remaining ingredients. Serve with the dipping sauce.

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Our Best Lunar New Year Recipes for an Auspicious Feast

Megan Zhang — Mon, 18 Mar 2019 22:41:21 +0000

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks

Around the world, the celebratory dishes atop Lunar New Year feast tables are as symbolic as they are sumptuous. Long noodles signify longevity, chewy rice balls stuffed with sugary paste represent sweetness, and whole fish foreshadows abundance in the year ahead. Though often called Chinese New Year for its connection to the Chinese lunisolar calendar, Lunar New Year is a lively, joy-filled celebration across much of Asia, including Korea, Vietnam, Singapore, Malaysia, and Indonesia. This year, ring in the Year of the Horse with a spread of global dishes—from crackly chả giò and chewy tteokguk, to fluffy fa gao and flaky pineapple tarts—to usher in prosperity and good fortune in the year ahead.

Cha Ye Dan (Tea Eggs)

Photo: Murray Hall • Food Styling: Thu Buser

While these tea-stained eggs are enjoyed as an everyday breakfast or snack in China and Taiwan, they also make an eye-catching and delectable addition to any Lunar New Year table. The fragrant marinade of soy sauce, star anise, and cinnamon infuses the yolks with a satisfying salty-sweet flavor and gives the whites an antique, marbled appearance. Get the recipe >

Ba Bao Fan

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Stylist: Paige Hicks

It doesn’t get more festive than this showstopping ba bao fan, which translates to “eight treasures rice.” New York City pastry chef Natasha Pickowicz reimagines her mom’s recipe for the auspicious Chinese dessert, cooking the traditional glutinous sweet rice with dried hibiscus flowers (which tint the cake the loveliest shade of pale pink!), enriching the red bean filling with butter and five-spice powder, and lacquering the artful arrangement of dried fruits on top with a glistening syrup. Get the recipe >

Chao Niangao (Stir-Fried Rice Cakes)

Photo: Murray Hall • Food Styling: Jessie YuChen

In many cultures, rice cakes are symbolic of a prosperous new year, so all shapes and sizes show up at holiday gatherings. This enticing stir-fried version—a spin on a Shanghai classic—amps up the flavor with a dollop of doubanjiang, the Chinese fermented soybean paste. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Chả Giò (Fried Spring Rolls)

Photo: Murray Hall • Food Styling: Kat Craddock

At just about any festive occasion in Vietnam, you can bet fried spring rolls will make an appearance on the feast table. Known regionally as chả giò or nem rán, the snack is best dipped into nước chấm, the sweet-sour Vietnamese condiment. Get the recipe >

Yu Sheng (Prosperity Toss Salad)

Kimberly Park

Break out those chopsticks for a generous platter of yu sheng, or yee sang, aka prosperity toss salad. Make the recipe chef Alex Au-Yeung serves at Phat Eatery in Katy, Texas, then gather friends and family around the table to mix the Malaysian and Singaporean staple together. The higher it’s tossed, the more blessings the new year will bring. (See Au-Yeung make the dish here.) Get the recipe >

Tteokguk (Korean Rice Cake Soup)

Jinju Kang (Courtesy Phaidon) Jinju Kang

Cook thin oval-shaped tteok, or rice cakes, in a savory anchovy broth to make what Junghyun Park and Jungyoon Choi call “one of the most significant dishes in Korean tradition.” Eaten on the first day of the new year as a tribute to ancestors, the soothing soup showcases tteok at their toothsome best. Get the recipe >

Fried Sesame Balls with Sweet Red Bean Filling

Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard

Crispy sweet rice balls filled with red bean paste and rolled in sesame seeds are a mainstay at Chinese bakeries and dim-sum restaurants, but they’re particularly auspicious as a Lunar New Year treat—round foods symbolize not only the moon, but also family togetherness. Cookbook author Kristina Cho’s recipe delivers a satisfying bite that’s crisp and crackly on the outside, and tender and chewy on the inside. Get the recipe >

Lumpia (Fried Spring Rolls)

Photo: Linda Pugliese • Food Styling: Mariana Velasquez

Crispy fried wrappers envelop a delectable pork filling in these Filipino spring rolls, a party favorite in the Philippines and among the diaspora. Chef Dale Talde serves his version with sawsawan, a vinegar-and-soy-sauce mixture laced with raw garlic and fiery chiles. Get the recipe >

Yuanxiao (Sweet Rice Balls with Nut and Sesame Seed Filling)

Photo: Murray Hall • Food Styling: Jessie YuChen

Chewy dough encases a rich, earthy paste made from nuts and sesame seeds in this Chinese snack symbolizing family reunion. Families boil them to celebrate Yuanxiao Jie, also known as the Lantern Festival, which falls on the 15th day of the lunar month and marks the end of the two-week new-year festivities. Make this version from Buwei Yang Chao’s 1945 cookbook to enjoy while admiring the full moon. Get the recipe >

Fa Gao (Steamed Cupcakes)

Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard

Sometimes called prosperity cake, fa gao is a beloved Chinese Lunar New Year treat that’s extra pretty to boot. When steamed, the tops of the cakes blossom into a flower-like pattern. In this recipe from Kristina Cho, the cookbook author lets us in on her grandmother’s clever shortcut: Bisquick, which ensures perfectly split tops and a satisfyingly soft, fluffy texture. Get the recipe >

Pork and Chive Dumplings

Heami Lee

Wrap, pleat, and boil a pot of dumplings—a symbol of wealth and prosperousness in China because of their resemblance to gold ingots—to invite good fortune in the year ahead. Pork and chives make a classic savory pairing, so fold a little extra to freeze and enjoy in the new year whenever a craving strikes. Get the recipe >

Taiwanese Beef Noodle Soup

Photo: Jenny Huang • Food Styling: Tyna Hoang

Invite good health and longevity with steaming bowls of red-braised beef noodle soup enriched with soy sauce, ginger, and scallions. This recipe from a Taipei noodle shop calls for simmering the protein for a few hours, yielding fall-apart-tender meat. Get the recipe >

Fish Sauce-Pickled Radishes

Photo: Linda Pugliese • Food Styling: Jason Schreiber • Prop Styling: Elvis Maynard

For special occasions like the new year, Vietnamese families often pickle radishes in nước chấm rather than the usual brine. The flavorful liquid imparts a depth of flavor that cuts through the richness of opulent celebratory dishes. Get the recipe >

Pineapple Tarts

Yi Jun Loh

Food blogger Yi Jun Loh’s pineapple tart recipe transforms the tropical fruit into a spiced, marmalade-esque filling, then encases the jammy mixture in rich, buttery pastry. The two-bite delights—popular in Malaysia, Singapore, and Indonesia when the Lunar New Year rolls around—are perfect for hosting, gifting, and snacking. Get the recipe >

Thit Kho (Vietnamese Braised Pork Belly with Eggs)

Allie Wist

This hearty dish of caramelized, melt-in-your-mouth pork belly gets its irresistible savoriness from fish sauce and Coco Rico, a mild, coconut-flavored soda from Puerto Rico that’s common in Vietnamese cooking. Get the recipe >

Chinese Lion’s Head Meatballs

Peter Som

Named for their impressive size, these juicy Chinese meatballs make a show-stopping addition to any festive feast. The trick to achieving their signature tender, bouncy texture? Stirring the pork mixture for at least five minutes, to thoroughly distribute fat and flavor. Get the recipe >

Spicy Beef Potstickers

Heami Lee

Enhance ground beef with chili oil for a spicy take on a Lunar New Year classic. These pan-fried dumplings are a beaut: a flour-vinegar slurry added near the end of the frying process creates a beautifully crispy “skirt” that holds the potstickers together. Get the recipe >

Tian Tian Chao Mian (Chinese Everyday Fried Noodles)

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

This stir-fried recipe calls for layering ingredients like dark soy sauce and sugar to concoct a concentrated, salty-sweet sauce that clings beautifully to noodles. Fresh mix-ins like cucumber and carrot add cheery color and satisfying crunch. Get the recipe >

Hong Shao Rou (Chinese Red-Braised Pork Belly with Eggs)

Yuki Sugiura

Red-braised pork belly is homestyle Chinese comfort food, with two types of soy sauce and a touch of sugar giving the beloved dish its signature glossiness and deep red-brown hue. In this version from cookbook author Fuchsia Dunlop, boiled eggs make the ideal vehicle for soaking up the savory sauce. Get the recipe >

Beef Rendang

Maura McEvoy

A stick-to-your-ribs Indonesian staple, this succulent number calls for slowly simmering beef in a rich coconutty sauce seasoned with aromatic lemongrass and makrut lime leaves. Serve it alongside steamed white rice to absorb the velvety gravy. Get the recipe >

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

Photo: Linda Pugliese • Food Styling: Jason Schreiber • Prop Styling: Elvis Maynard

Tender short ribs and collagen-rich oxtail form the bedrock of this beefy, herbaceous Vietnamese stew. Fistfuls of cilantro and Thai basil enhance the dish with grassy aroma and brightness, while red onions and scallions add a peppery punch. Get the recipe >

Galbi Jjim (Braised Short Ribs)

Photo: Paola + Murray • Food Styling: Simon Andrews • Prop Styling: Sophie Strangio

Sohui Kim, chef of Brooklyn restaurant Gage & Tollner, weaves a thread of French technique into her Korean galbi jjim recipe: she incorporates both red wine and soy sauce into the braise for extra depth of flavor and East-meets-West oomph. Get the recipe >

Sliced Pork Belly with Garlic Sauce

Yen Wei and Ryan Chen (Courtesy Simon Element)

Dress tender poached pork belly with garlic, chili oil, and Taiwanese soy paste for a delicately salty-sweet dish straight from the island’s vibrant beer halls. Get the recipe >

Braised Winter Squash with Fermented Black Beans

Hannah Che (Courtesy Clarkson Potter) Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Any feast full of rich fare needs some lighter options in the lineup for balance—like this flavorful, winter-friendly option from cookbook author Hannah Che. Her recipe utilizes the Chinese smother-braising technique—similar to red-braising—to soften squash to a luxuriously buttery texture. Get the recipe >

Whole Grilled Fish with Vietnamese Peanut Pesto

Matt Taylor-Gross

For a whole-fish presentation with rich, nutty flavor and smoky flair, try this grilled, Vietnamese-inspired version from Houston chef Chris Shepherd. The peanut pesto smearing the fish hits all the flavor notes: umami from the fish sauce, caramelly sweetness from the brown sugar, and brightness from the lime juice. Get the recipe >

Stir-Fried Choy Sum with Garlic Sauce

Farideh Sadeghin

It takes just five minutes to turn choy sum (or any other leafy green, like baby bok choy) into a garlicky, show-stealing side. Slightly bitter vegetables beautifully counterbalance any heartier dishes that might be on your banquet table. Get the recipe >

Nian Gao (Chinese Sticky Rice Cake)

Matt Taylor-Gross

Steamed sweet rice dough flavored with brown sugar and almond extract makes a luck-filled Chinese Lunar New Year treat (nian gao is a homophone for “higher every year”). A sprinkling of toasted sesame seeds and an optional smattering of red dates elevates the treat to show-stopper territory. Get the recipe >

Chinese Salt-Baked Chicken with Congee and Pickled Mustard Greens

Jason Lang

A whole chicken represents prosperity, so make this oven-baked Hainan-style version that calls for coating a bird generously in salt—resulting in even cooking and extra-moist meat. Get the recipe >

Whole Steamed Fish with Tangerine Peel and Fennel

Katherine Whittaker

Bright citrus and peppery fennel enliven flaky steamed fish in this elegant banquet-table centerpiece. Follow Chinese tradition and save some leftovers for the following day as a symbol of bringing surplus into the new year. Get the recipe >

Japchae (Stir-Fried Glass Noodles)

Penny De Los Santos

Toss slippery sweet potato noodles with soy sauce, crunchy veg, and tender, juicy beef to make this crowd-pleasing Korean party dish. At any celebration of Seollal (as Lunar New Year is called in Korea), a heaping bowl is bound to be on the table. Get the recipe >

Lo Bak Go (Pan-Fried Turnip Cake)

Todd Coleman

Rice flour and grated daikon studded with lap cheong sausages are a perennially popular dim-sum order, and they make a welcome addition to any holiday feast. Serve the crisp-on-the-outside, soft-on-the-inside snack with spicy hoisin sauce for a fiery kick. Get the recipe >

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Banh Tai Heo (Vietnamese “Pig’s Ears” Cookies)

Ben Mims — Tue, 17 Dec 2024 21:56:09 +0000

Simon Bajada (Courtesy Phaidon)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

During the research for his comprehensive cookie cookbook, Crumbs, food writer and former SAVEUR editor Ben Mims uncovered many cookies that defy expectations and many that don’t even require oven baking. For example, these spiral cookies from Vietnam are a classic street snack, with slices of cocoa-swirled dough that are flattened and fried into thin disks. As the coconut milk-based batter crisps up in oil, the cookies take on a buckled, wavy shape much like a pig’s ear, with a crispy, chewy finished texture.

Featured in “Eat the World in 300 Cookies With This New Cookbook” by Jessica Carbone.

Makes: 20–25 cookies

Time: 2 hours 10 minutes

Ingredients

2 Tbsp. unsalted butter, softened
2 Tbsp. sugar
1 tsp. fresh lemon juice
½ tsp. fine salt
2 large egg yolks
⅓ cup canned unsweetened full-fat coconut milk
⅔ cup (95 g) plus ½ cup (70 g) all-purpose flour, divided
2 Tbsp. natural cocoa powder
Vegetable oil, for shallow-frying

Instructions

In a medium bowl, whisk together the butter, sugar, lemon juice, and salt until smooth and creamy. Beat in the egg yolks one at a time until smooth. Stir in the coconut milk until smooth. Transfer approximately half of the batter to a second medium bowl.
To the first bowl, add ⅔ cup of the flour and stir until no dry patches of flour remain. To the second bowl, add the remaining ½ cup of flour and the cocoa powder to the and stir until a dough forms. Shape each dough into a disc, wrap in plastic, and refrigerate for 1 hour.
On a lightly floured surface, roll the plain (non-chocolate) dough into a rough rectangle about ¼ inch thick. Repeat with the chocolate dough. Brush the plain dough with water and place the chocolate dough on top of it. Gently roll the rolling pin over the stacked doughs to press them together. Starting from one long side of the stacked dough, roll them up as you would a jelly roll. (When viewed from the short end of a roll, you should see two interspersing spirals of chocolate and plain dough.) Wrap the dough log in plastic and freeze for 40 minutes.
Place a large paper towel-lined baking sheet and a wire rack by the stove. Unwrap the dough and trim one end so it’s even. To a large skillet fitted with a deep-fry thermometer, add ½ inch of oil. Add a trimmed piece of dough to the skillet and turn the heat to medium-high.
While the oil heats, use a sharp knife to cut six ⅛-inch-thick cookies, then use your palms to pat each cookie as thin as possible. Rewrap and refrigerate the log. When the thermometer reads 350°F (or the dough piece floats to the surface and begins bubbling), remove the dough scrap. Slide the dough rounds into the oil and fry, flipping halfway through cooking, until golden brown and slightly curled, 1–2 minutes total. Using a slotted spoon, transfer to the prepared baking sheet to drain, then to the wire rack to cool. Repeat with the remaining cookies, working in batches and maintaining the oil temperature. Cool completely before serving.

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Vietnamese Coffee Ice Cream

SAVEUR Editors — Mon, 18 Mar 2019 22:28:47 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Once you’ve tasted Vietnamese iced coffee, you’ll see why it’s well-suited to a transformation into ice cream. Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.

Makes: Makes 3 cups

Time: 18 hours 15 minutes

Ingredients

2 cups heavy cream
½ cup coarsely ground dark roast coffee beans
½ tsp. fine sea salt
1 pinch ground cinnamon
6 whole green cardamom pods, crushed
One 14-oz. can sweetened condensed milk
4 large egg yolks

Instructions

To a small pot over medium-high heat, add the cream, coffee, salt, cinnamon, and cardamom. Bring the mixture to a boil, then remove from heat; set aside at room temperature to steep for 20 minutes.
Strain the cream mixture through a fine mesh sieve set over a medium bowl. Discard the solids, then return the liquid to the pot and cook over medium heat until steaming.
In a medium bowl, whisk together the sweetened condensed milk and the yolks until smooth, then slowly whisk in the hot cream mixture. Cover with plastic wrap, then transfer to the fridge and chill for 12–24 hours.
Pour the chilled base into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the ice cream into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

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Sườn Nướng (Vietnamese Grilled Pork Chops)

SAVEUR Editors — Mon, 18 Mar 2019 22:35:17 +0000

Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks

The brilliance behind sườn nướng, the addictive smoke-scented grilled pork chops that are often served with fluffy white rice and nước chấm dipping sauce, is their slim size: Because these bone-in cuts are so thin, they soak up their sweet, garlicky, lemongrass-spiked marinade like a sponge, and they cook in minutes, charred on the outside, tender and intensely seasoned within. You can get three delicious cutlets out of one American-size pork chop: We usually find them pre-sliced at Asian markets, but you can ask your butcher to cut quarter-inch slices from the loin. Aside from the classic Vietnamese preparation, they’re great for making schnitzel and roulades. Check out all of our favorite Vietnamese recipes here.

Featured in the January/February 2012 issue.

Makes: 4–6

Time: 1 hour 30 minutes

Ingredients

½ cup plus 2 Tbsp. sugar, divided
⅓ cup thinly sliced shallots
¼ cup thinly sliced lemongrass
2 Tbsp. vegetable or peanut oil
2 Tbsp. soy sauce
1½ Tbsp. fish sauce
1 Tbsp. freshly ground black pepper
8 garlic cloves, finely chopped
1 lb. pork blade chops (¼ in. thick), pounded thin
Steamed white rice and nước chấm, for serving

Instructions

Bring a kettle of water to a boil. To a small pot set over medium-high heat, add ½ cup of the sugar and cook, swirling frequently, until dissolved and caramel colored, about 10 minutes. Add ¼ cup boiling water and cook, swirling, until the liquid is homogenous, about 1 minute. Set aside to cool slightly, then scrape into the bowl of a food processor along with the remaining sugar, the shallots, lemongrass, oil, soy sauce, fish sauce, black pepper, and garlic. Process until smooth, 30–45 seconds.
To a 9-by-13-inch baking dish, add the pork chops. Pour over the sauce, cover, and refrigerate at least 1 hour (or up to 10).
Set a large grill pan over high heat. When it begins to smoke, add enough chops to fill the pan without crowding, and grill, turning once, until charred in spots and cooked through, about 2 minutes per side. Transfer to a plate and tent with foil; repeat with the remaining chops. Serve immediately with the rice and nước chấm.

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Nước Chấm

Andrea Nguyen — Mon, 18 Mar 2019 22:43:42 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Nước chấm, a sweet-sour Vietnamese condiment, can add zing to any number of Vietnamese dishes—from chả giò (fried spring rolls), also known as nem rán, to bun cha (grilled meatballs with vermicelli). Make this nước chấm recipe from cookbook author Andrea Nguyen, who encourages adjusting the amounts of lime juice, fish sauce, and sugar to suit your taste and achieve the desired balance of sour, salty, and sweet.

Time: 5 minutes

Ingredients

⅓ cup lime juice
3 Tbsp. sugar
⅓ cup fish sauce
2 bird’s-eye chiles, thinly sliced
2 garlic cloves, finely chopped

Instructions

In a medium bowl, stir together the lime juice, sugar, and ⅔ cup warm water until the sugar is dissolved. Stir in the fish sauce, chiles, and garlic. Serve immediately or transfer to an airtight container to keep in the fridge for up to 2 weeks. (Optionally, set aside the nước chấm at room temperature for up to 24 hours before serving or refrigerating, to let the flavors further meld.)

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Cha Gio (Fried Spring Rolls)

SAVEUR Editors — Mon, 18 Mar 2019 22:48:29 +0000

Photo: Murray Hall • Food Styling: Kat Craddock

During any festive occasion in Vietnam, there’s a good chance a platter of these rolls, known regionally as cha gio or nem ran, will appear on the feast table. This fried Vietnamese spring roll recipe makes 40, so prepare them ahead of a gathering—like a celebration for Lunar New Year, or Tet, as it’s known in Vietnam. Serve a platter alongside nuoc cham, a sweet-sour Vietnamese condiment.

Featured in “The Art of Eating in Vietnam” by Mary Ann Eagle in the July/August 1996 issue.

Makes: 8

Time: 1 hour 70 minutes

Ingredients

2 oz. dried cellophane noodles
1 oz. dried woodear mushrooms, washed
1 lb. ground pork
3 carrots, peeled, one grated and two thinly sliced, divided
1 medium yellow onion, peeled and finely chopped
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
40 Vietnamese triangular rice-paper wrappers
2 oz. dried rice vermicelli
½ cup fresh holy or sweet basil leaves
2 cucumbers, thinly sliced
1 lettuce head, separated and washed
Vegetable oil, for frying
Nước chấm, for serving

Instructions

In a large bowl of hot water, soak the cellophane noodles until soft and pliable, about 20 minutes. Drain and cut into ½-inch lengths.
Meanwhile, in a medium bowl of hot water, soak the mushrooms until soft and pliable, about 15 minutes. Drain, cut off and discard the stems, and finely chop the mushrooms.
Transfer the cellophane noodles and mushrooms to a large bowl and add the pork, grated carrot, and onion. Toss well, then stir in the egg and season with salt and black pepper to taste.
Assemble the spring rolls: In a wide bowl of hot water, soak one wrapper until pliable, 15–30 seconds. Place on a clean work surface with the rounded edge facing toward you. Using a spoon, spread about one tablespoon of the pork filling along the rounded edge, leaving about 1 inch of space between the filling and the edge. Fold the rounded edge over the filling, fold in the opposite two sides, then roll up tightly. Repeat with the remaining wrappers and filling, changing out the water occasionally.
In a large bowl of warm water, soak the vermicelli until pliable, about 15 minutes. Bring a medium pot of water to a boil, then add the vermicelli and cook until soft, about 30 seconds. Drain, rinse under cold water, and transfer to a large serving platter. Pile the remaining carrots, the basil, cucumbers, and lettuce on top.
Into a large pot or wok fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350ºF, fry the rolls, working in batches and turning occasionally, until golden brown and crispy, 3–5 minutes. Transfer to a separate large serving platter and serve warm with the vermicelli-and-vegetable platter and nước chấm on the side.

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Bún Chả (Grilled Vietnamese Meatballs With Rice Noodles)

Kate Berry — Mon, 18 Mar 2019 22:20:48 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

SAVEUR contributing editor Kate Berry was born in Southern Vietnam, though she is particularly fond of these Northern-style grilled meatballs, which she tasted for the first time in a restaurant here in the States. According to the classic bún chả recipe, the slightly flattened meatballs are cooked over a wood or charcoal fire, but she finds that a stovetop grill pan is a great substitute for achieving the dish’s requisite char and smoky flavor.

Bún chả is usually served with a light and brothy dipping sauce; Berry suggests swirling the grilled meatballs directly in the condiment—fortifying it with their flavorful juices—before pouring the liquid liberally over the noodles and topping with fresh herbs. A side of crunchy đồ chua—Vietnamese carrot-daikon pickle—lends the rich pork an extra layer of freshness and crunch; find our recipe here. If cooking the meatballs on a wide-set grill, thread the meatballs on a skewer to prevent them from falling through the grates.

Makes: 4–6

Time: 1 hour 20 minutes

Ingredients

For the meatballs:

¼ cup fish sauce, preferably Vietnamese-style
3 Tbsp. turbinado sugar
1 large shallot, coarsely chopped
3 garlic cloves, finely grated
3 lemongrass stalks, outer layers removed, coarsely chopped
1 tsp. freshly ground black pepper
2 lb. ground pork

For the dipping sauce:

¼ cup plus 2 Tbsp. fish sauce, preferably Vietnamese-style
⅓ cup turbinado sugar
¼ cup plus 2 Tbsp. coconut water
¼ cup fresh lime juice
4 garlic cloves, grated
1–2 red bird’s-eye chiles (optional)

For serving:

Leaves from 1 head soft lettuce, such as red or green leaf or Bibb
2 medium cucumbers, thinly sliced on the bias
Fresh herb sprigs, such as Thai basil, cilantro, mint, shiso, rau ram, or sawtooth
Rice vermicelli noodles, cooked according to package instructions and chilled

Instructions

Make the meatballs: In a medium bowl, whisk together the fish sauce and sugar until the sugar dissolves. To a small food processor, add the shallot, garlic, and lemongrass until finely chopped (or finely chop using a chef’s knife). Stir the chopped aromatics and black pepper into the sugar mixture, then add the pork, stirring with clean hands to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Meanwhile, make the dipping sauce: In a medium bowl, stir together the fish sauce, sugar, coconut water, lime juice, garlic, chiles (if using), and ½ cup cool water until the sugar dissolves. Cover with plastic wrap and refrigerate until ready to serve.
Preheat a grill over medium heat, or a well-seasoned grill-pan over medium-high heat. Place a clean, large platter by the grill or stove.
Divide the chilled meatball mixture into twenty 2-ounce portions (a scant ¼ cup per meatball). Gently roll each portion into a ball, then press gently between your palms to slightly flatten on 2 sides. (This will make the meatballs easier to grill; do not fully flatten into patties). Grill the meatballs, turning once, until deeply charred on both sides and cooked through, 5–10 minutes. Transfer the meatballs to the platter; serve the bun cha hot, with the reserved dipping sauce, lettuce leaves, cucumbers, and herbs on the side.

The post Bún Chả (Grilled Vietnamese Meatballs With Rice Noodles) appeared first on Saveur.

Sardine Bánh Mì

Shirley Garrier and Mathieu Zouhairi — Fri, 14 Jul 2023 20:21:15 +0000

Republished with permission from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022)

After Shirley Garrier’s family left Vietnam and settled in France, her grandmother couldn’t find the ingredients to make a classic Vietnamese bánh mì. So she bought French sardines preserved in olive oil, which were cheap but very tasty. It was a revelation. Because sardines are a fatty fish, they balanced out the sourness of the pickled vegetables and the herbaceous cilantro. To this day, Garrier remains proud of the way this sandwich exemplifies her family’s cultural background. When she and her partner in life and business, Mathieu Zouhairi, were writing their cookbook, The Social Food: Home Cooking Inspired by the Flavors of the World, they knew this canned sardine banh mi recipe had to be in it.

Though store-bought bread will work well in this sandwich, nothing beats a fresh homemade baguette. Follow this dồ chua recipe to make the Vietnamese carrot-daikon pickle at home.

Republished with permission from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022)

This recipe is adapted from The Social Food: Home Cooking Inspired by the Flavors of the World by Shirley Garrier & Mathieu Zouhairi (Rizzoli New York; 2022).

Makes: 2

Time: 1 hour 20 minutes

Ingredients

Two 4.2-oz. cans oil-packed sardines
1 medium shallot, thinly sliced
1 red bird’s eye chile, finely chopped
3 sprigs cilantro, finely chopped, plus more for garnish
1 tsp. finely grated lime zest
1 tsp. sugar
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 baguette, split lengthwise
Maggi sauce, to taste
3 Tbsp. mayonnaise
3½ oz. dồ chua (carrot-daikon pickle)
Fresh mint and basil leaves, for garnish (optional)

Instructions

To a wide, shallow baking dish or plastic container, add the sardines and their oil. Sprinkle over the shallot, chile, cilantro, lime zest, and sugar, then pour over the lime juice and fish sauce. Cover and refrigerate for at least an hour or up to 24 hours.
Sprinkle a few drops of Maggi sauce to taste over the cut side of each baguette half. Spread one half evenly with mayonnaise and top with the dồ chua, followed by the sardines and some of their marinade. Garnish liberally with additional cilantro and fresh mint and basil leaves, if desired. Top with the second half of the baguette and cut the loaf crosswise to make two large sandwiches. Serve at room temperature.

The post Sardine Bánh Mì appeared first on Saveur.

Danny Bowien’s Breakfast Pho

Danny Bowien — Mon, 18 Mar 2019 22:41:58 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Danny Bowien likes to serves this steamy chicken pho for breakfast. The dish is inspired by the Vietnamese soups he ate at San Francisco’s Turtle Tower when he was a culinary student. The chef simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that overcooking causes the flavor of the aromatics to go flat.

Find this recipe in our cookbook SAVEUR: Soups and Stews.

Makes: 8

Time: 9 hours 55 minutes

Ingredients

One 3½ –4-lb. chicken
Kosher salt and freshly ground black pepper
½ oz. Thai rock sugar or 1 tbsp. sugar
3 Tbsp. plus 1 cup fish sauce, preferably Squid brand, divided
2½ lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup coarsely chopped cilantro leaves
4 medium scallions, thinly sliced
½ large white onion, thinly sliced, rinsed, and drained
Sriracha sauce, for serving
½ cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Instructions

Using plenty of paper towels, pat the chicken dry, then place on a large rimmed baking sheet fitted with a wire rack. Season the bird generously with salt and black pepper inside and out. Transfer to the fridge and chill, uncovered, at least 8 or up to 24 hours.
To a large pot, add the chicken and 1 gallon of cold water. Bring to a boil over high heat, then turn the heat down to maintain a gentle simmer. Cook until the chicken is just cooked through, about 40 minutes.
Turn off the heat, then, using tongs, transfer the chicken to a cutting board or a clean rimmed baking sheet and set aside until cool enough to handle.
Remove and discard the chicken skin. Shred the meat and set it aside, then return the bones to the pot of broth. Return the pot to medium-high heat and bring the broth back up to a simmer, skimming and discarding any scum that forms along the surface, until the liquid is slightly reduced, 35–40 minutes.
Stir in the sugar and 3 tablespoons of fish sauce, then season the broth to taste with salt. Remove from the heat, set a fine mesh strainer over a clean medium pot and strain the broth into it. Add the reserved shredded chicken, set over medium heat, and cook just until warmed through. Divide the cooked noodles among 8 large soup bowls, then top with the hot broth and chicken. Garnish each serving with cilantro, scallions, onion, and sriracha. In a small bowl, stir together the remaining fish sauce, the lime juice, jalapeño, and a pinch of black pepper. Serve the chicken pho hot, with the dipping sauce on the side.

The post Danny Bowien’s Breakfast Pho appeared first on Saveur.

Do Chua (Vietnamese Pickled Carrots and Daikon)

Andrea Nguyen — Mon, 15 Apr 2019 18:25:48 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

A jar of the Vietnamese carrot and daikon radish pickles known as đồ chua (”sour stuff“) can add a welcome pop of color, crunch, and tang to a wide range of traditional dishes including banh mi, bun cha, and grilled and roasted meats. Large white daikon radish is classic but can be swapped out for more colorful varieties or even purple turnips. Don’t be alarmed if the pickles turn stinky as they age; simply open the jar and let it air out for 15 minutes before using.

Featured in “Follow These Five Steps to the Best Banh Mi.”

Makes: Makes 1 quart

Time: 1 hour 45 minutes

Ingredients

¾ lb. fresh daikon, peeled and cut into thin matchsticks (3¼ cups)
3 medium carrots, peeled and cut into thin matchsticks (1½ cups)
1 tsp. fine sea salt
½ cup plus 2 tsp. sugar, divided
1¼ cups distilled white vinegar

Instructions

To a medium bowl, add the daikon and carrots. Toss with the salt and 2 teaspoons of the sugar. Set aside and allow the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.
Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a clean, quart-sized glass jar.
In a medium bowl, stir together the vinegar, 1 cup of water, and remaining sugar until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month.

The post Do Chua (Vietnamese Pickled Carrots and Daikon) appeared first on Saveur.