Vietnamese Recipes

Vietnamese Coconut Rice Dessert

1 cup white rice
3 cups coconut milk
2 teaspoons salt
1/4 cup brown sugar
1/2 cup water

Rinse and drain rice then place in a saucepan. Add salt and coonut milk. Bring to a boil, then turn heat down, place lid over rice and cook for about five minutes. Let cool.

Spoon rice onto greased baking pan and place in the refrigerator overnight. Cut into slices.

Make a syrup by heating brown sugar over low heat in a small saucepan. Add water as needed and stir until a syrup forms. Next drizzle syrup over rice squares and serve.

Pho is a famous noodle soup dish. This Vietnamese soup is a hearty treat. The secret is in the long, slow bowling process. Top this hot soup with fresh cilantro and bean sprouts.

Vietnamese Pho Soup

8 cups water
2 pounds beef bones
3/4 pound flank steak,cubed
2 green onions
1 teaspoon fresh ginger, minced
2-3 teaspoons fish sauce to taste
16 ounces thick rice noodles

Topping: fresh bean sprouts
fresh cilantro (coriander) leaves
fish sauce

Add water to a large stockpot. Add bones and steak. Add green onions and ginger. Cover and bring to a boil, then turn down to low and simmer for 3 to 4 hours. Add fish sauce to taste at the end. Remove bones. Remove cubed beef. It should be tender. Shred beef and return to pot. The beef broth should be thick and rich.

In a separate pot, boil water and cook noodles and drain. Serve soup in soup bowls making sure each bowl has a share of beef pieces. Top with bean sprouts and cilantro.

These chicken rolls are slightly sticky, golden, and delicious.

Vietnamese Chicken Rolls

12 sheets Vietnamese rice paper
1/4 pound ground chicken
vermicelli noodles
2 green onions
2 cloves garlic, crushed
1 teaspoon fresh ginger, grated
dried black mushrooms
1 egg, whites only
1 teaspoon cornflour
dash of pepper to taste

Soak vermicelli noodles until soft, then drain. Soak black mushrooms in warm water for 20 minutes, then drain and squeeze. Finely chop vermicelli, green onions, and black mushrooms. Add these and ginger to bowl with ground chicken. Mix well and add egg white and cornflour and mix with hands. Add fish sauce and pepper.

Lay out rice paper one sheet at a time and spoon chicken mixture across one end of the paper. Tightly roll each rice paper sheet to make a long roll. Add a little water to seal the roll.

Add oil to fry pan and fry rolls until crisp and golden. Remove from pan and drain well. Serve stand alone as an appetizer or may be added to a salad.

Prawn Chips with Sliced Beef Appetizer

1 bag prawn chips
1/2 pound rump steak
1 garlic, minced
1 teaspoon pepper
1 tablespoon fish sauce
1 bunch fresh cilantro (coriander) leaves
vegetable or sesame oil

Slice beef into very thin slices and place in a bowl. Add garlic, pepper, and fish sauce and toss well. Fry beef in batches and drain. On a serving platter arrange prawn chips neatly. Top with beef slice, pimento, and fresh cilantro and serve as an appetizer.

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