I discovered claypot eel at maybe my second dinner in Vietnam and proceeded to eat it just about every day for the rest of the trip. At the time, I didn’t know much about what I was actually ordering, but I knew that each one …
In its simplest form, cháo (Vietnamese rice soup) is a soup made with broth, rice, and maybe a few pieces of ginger and scallion. I’ve heard it referred to as the Vietnamese equivalent to chicken noodle soup, and the similarities are certainly there: it is …
Though I did not know the proper name for years, bun ga nuong, or a Vietnamese cold noodle bowl with chicken was my first ever taste of that Southeast Asian country’s cuisine. Back in college, when I was a much less culinarily-inclined individual, my friend …
Scallion Pancakes are thin, crispy pancakes stuffed with scallions and dipped in a sauce of soy, vinegar, and chili oil. Unlike western pancakes, which are made with batter, these are instead typically made with an unleavened wheat dough, folded through with scallions and fried to …
Bánh xèo (pronounced something like bon say-oh) is a fried Vietnamese rice flour crepe. The name is actually something of an onomatopoeia, as xèo sounds like the batter sizzling in the pan.
Variously known as spring rolls, salad rolls, and summer rolls, you are likely familiar with this delicious Vietnamese appetizer made of shrimp, vermicelli noodles, and fresh herbs bundled up in a rice paper and dipped in that perfect dipping sauce, nước chấm. It is hard …