Vietnamese

A nutty, savory sauce made from pantry staples anchors this cold rice noodle and steak dish inspired by Vietnamese summer rolls.

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

This Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.