Any good Vietnamese recipes to share?

[Stalkedbyzombies]

I have just mastered monkfish in nuoc cham and I would like to cook more healthy Vietnamese food. I do not have a massive range of ingredients: fish sauce, rice paper wrappers, tamarind, glass noodles, herbs etc
I won't use anything artificial. I don't want Brit adaptations but the real deal.

Does anybody have any wow recipes they do not mind sharing? Thanks

Spooning with Rosie’s Vietnamese salad is a great side

I recommend Uyen's book. She's a Vietnamese food photographer, recipe writer and food stylist.
The recipes are authentic, yet also focus on seasonal british ingredients and what is available here.

www.uyenluu.com

I make Uyen's chicken Pho often, in my slow cooker, and it's excellent.

I too was going to suggest summer rolls. I eat meat, but prefer them veggie, vegan in fact and are also gluten free. I serve them with a super easy satay sauce.

In a jar put about 2/3 T peanut butter, 1T soy sauce, 1T sweet chilli sauce, 1T sesame oil and shake. Add small amounts of water to thin it to a dipping sauce consistency. I use the same satay on chicken skewers.

Vietnamese salad recipe | delicious. magazine (deliciousmagazine.co.uk)

Green Papaya Salad (Vietnamese-Inspired!) - Full of Plants

The pork belly, rice noodles and dipping sauce is, I’m pretty sure, from Uyen Luau’s My Vietnamese Kitchen.

it’s a really good book. There are pho recipes in there too.

Place marking for these delicious recipes

It looks likes it is the go-to book and will be my planned birthday present to myself this year 😁
Could I ask whether the papaya salad is much different to a Thai son tam? Some versions of the recipe seem to be the same?

This is my favourite recipe and inspired me to buy her book!

amp.theguardian.com/food/2023/jan/30/savoy-cabbage-roasted-cauliflower-cashew-chilli-noodles-mi-xao-chay-recipe-uyen-luu

For a great vegan vietnamese resoruce, I recommend:

It's pretty rustic but I regularly make a noodle dish loosely based on pho (but quicker, easier and less soupy) inspired by a dish I ate for breakfast everyday in Vietnam. Once you have built up a stock of the ingredients and some broth in the freezer it takes about 5 minutes!

-Clear broth infused with lemongrass and ginger - about a cup pp.

-Bring to slow boil and add noodles - soba, hokkein or udon all work
-Add in your thinly sliced protein - I like tofu or prawns, can use anything really - and maybe some mushrooms, spring onions and/or cabbage. Leave in just long enough to cook through.
-Optional - line the bowl with fresh Asian greens before pouring soup and noodles in
-To serve add lime juice, fish sauce. I add fresh coriander and Vietnamese mint (I grow both). Chilli sauce or slices if you like. And something crunchy - Asian fried onions, or pork crackling.

Rick Stein's Far Eastern Odyssey is excellent. The tv show is still on iPlayer. The book covers more than just Vietnamese cooking and it's interesting to see how the food changes across the region.

Just had a loom at the papaya salad in the book OP. I havent made it before.

I'd say it's similar to Som Tam in terms of the 'dressing' but the main components are different - obviously Uyen's UK & Vietnamese twist

Sounds delicious to be honest, and perfect for the heat wave. Lots of interesting fresh and crunch like Pomelo and Kohlrabi

Fantastic thank you so much!

@Seddon I love the way you break it down so that you can cook a single portion if you fancy it.

I will definitely watch Rick Stein on iplayer as a gentle lead-in towards the more authentic stuff.

Second the recipetin suggestion, I haven't made the chicken version @Xiaoxiong linked but have made the pork version and it's gorgeous. She also has some Vietnamese meatballs that are very nice.
If you're wanting to cook more Asian food in general the author is Japanese Australian herself and has a good understanding of Asian flavours, there's lots of recipes from different Asian countries on that site.

Place marking for the recipe and book suggestions.