Recipes From Savoring The Best of World Flavors: Vietnam

RECIPES
FROM
SAVORING THE BEST OF

WORLD FLAVORS
Vietnam
VIETNAM,
FEATURING RECIPES FROM MAI PHAM
MAI PHAM is the chef-owner of Lemon Grass restaurant in Sacramento, and author of
Pleasures of the Vietnamese Table (William Morrow Cookbooks) and The Best of
Vietnamese and Thai Cooking (Prima Lifestyles). A food columnist for the San Francisco
Chronicle and host of the Food Network special “My Country, My Kitchen: Vietnam,”
Chef Pham is the winner of the 1998 IACP Bert Greene Award for distinguished
journalism. She leads culinary tours of Southeast Asia on behalf of The Culinary
Institute of America—her first tour to Vietnam for the school was the subject of a two-
part CNN Travel Now special—and is a frequent guest instructor at Greystone, the CIA’s
Napa Valley campus.
SAVORING THE BEST OF WORLD FLAVORS, VOLUME 3 2 THE CULINARY INSTITUTE OF AMERICA ©
VIETNAM AND THE ISLAND OF SICILY COPYRIGHT 2008
HANOI GRILLED FISH WITH RICE NOODLES
AND FRESH HERBS
CHA CA HANOI
Yield: 8 portions
Ingredients Amounts
Marinade
Galangal, 1½” piece, or 2 tsp. galangal 2 ea.
powder
Yogurt, plain ¼ cup
Turmeric, ground 4 tsp.
Sugar 4 tsp.
Rice wine vinegar 2 tsp.
Shrimp sauce 2 tsp.
Salt 1 tsp.
Catfish fillets, cut into 3” chunks 3 lb.
Accompaniments
Dried bun (rice vermicelli), boiled 1 1/3 lb.
for 4 to 5 minutes, rinsed and drained
Red leaf lettuce head, torn into 1 ea.
bite-size pieces
Asian basil leaves (about 2 cups) 2 bu.
Cabbage, thinly shredded, soaked 4 cups
in cold water for 30 minutes, drained
Scallions, cut into 2” lengths 10 ea.
Dill, fresh, bottom tough stems 4 bu.
removed, cut into 1” lengths
(about 5 cups)
Peanuts, whole, roasted 1 cup
Vietnamese Dipping Sauce 1 cup
(recipe follows)
Method
1. Peel the galangal and cut into thin slices. Pound in a mortar until mushy. Using your
fingers, squeeze the pulverized galangal to extract as much juice as you can from the
pulp. You should have about 2 tablespoons. (You can also use a Japanese ginger
grater.)
2. In a mixing bowl, combine the galangal juice, yogurt, turmeric, sugar, Rice wine
vinegar, shrimp paste, and salt. Add the catfish and toss to evenly coat the fish. Set
aside to marinate for 30 minutes.
3. Before cooking the fish, set the dining table with a plate of rice vermicelli and a
platter of lettuce and Asian basil. Combine the dill and green onions and place on
one plate. Put the peanuts and dipping sauce in separate bowls. Provide each guest
with a small bowl and chopsticks.
4. Start a charcoal fire or preheat a gas grill to high. Grill the catfish pieces just until
halfway done, about 2 minutes on each side. (The fish will finish cooking at the
table.) Transfer the fish to a plate and keep warm.
5. To serve, place a portable gas or electric stove in the middle of the dining table. Heat
2 tablespoons vegetable oil in a small frying pan over low to moderate heat. Add
some catfish pieces (do not crowd) and a generous amount (like a cupful) of dill and
onions. Using chopsticks or a long-handled spoon, stir gently until the fish is hot and
the herbs are wilted. Invite each guest to assemble his or her own dish by placing
some noodles, lettuce, herbs, and cabbage in a small bowl. Top with catfish, peanuts,
and sauce. When the catfish is all eaten, cook another batch.
Recipe credit: Mai Pham, as presented at the 2007 Worlds of Flavor International Conference & Festival.
VIETNAMESE DIPPING SAUCE
NUOC CHAM
Yield: Makes 1 cup
Ingredients Amounts
Thai bird chiles, or 1 serrano chile 3 ea., or to taste

Garlic cloves, sliced 1 ea.
Sugar 3 Tbsp.
Water, warm 2/3 cup
Lime juice, fresh 1½ Tbsp.
Fish sauce ¼ cup +1 Tbsp.
Carrots, finely shredded, for garnish 2 Tbsp.
(optional)
Method
1. Cut the chiles into thin rings. Remove 1/3 of the chiles and set aside for garnish.
2. Place the remaining chiles, garlic, and sugar in a mortar and pound into a coarse,
wet paste.
3. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to
dissolve. Add the reserved chiles and carrots.
4. Set aside for 10 minutes before serving.
VIETNAMESE SANDWICH WITH FIVE-SPICE PORK
BANH MI
Yield: 4 portions
Ingredients Amounts
Marinade
Shallots, chopped 3 Tbsp.
Garlic, minced 1 Tbsp.
Soy sauce 2 Tbsp.
Fish sauce 1 Tbsp.
Sugar 1½ Tbsp.
Five spice powder 1 tsp.
Pork shoulder, untrimmed, cut into 1½ lb.
4 rectangular pieces
Vegetable oil 2 Tbsp.
Water ½ cup
Sandwich assembly
Baguette pieces, 6”, split lengthwise, 4 ea.
half of the centers hallowed out
Mayonnaise 1/3 cup
Marinated Daikon and Carrots 2 cups
(recipe follows), completely drained
Yellow onion, thinly sliced and rinsed ¼ ea.
Cilantro sprigs 8 ea.
Hothouse cucumber, halved lengthwise ½ ea.
and cut into strips 6” long and ¼” thick
Jalapeño, thinly sliced (optional) 1 ea.
Soy sauce 4 tsp.
Black pepper, freshly ground
Method
1. Combine 2 tablespoons shallots with the garlic, soy sauce, fish sauce, sugar, five
spice powder, and star anise in a shallow glass baking tray, and stir until well
blended. Add the pork pieces and toss several times. Allow to marinate for at least 1
hour.
2. Heat the oil in a saucepan over high heat. Add the remaining shallots and stir until
fragrant, about 20 seconds. Add the pork pieces and cook until brown around the
edges. Add water to almost cover the pork, then cover and simmer until the meat is
tender, about 40 minutes. If necessary, add a little water during cooking. Remove
from heat and set aside. When the meat is cool enough to handle, cut the pork into
thin slices and return to the pan.
3. Spread the inside of each baguette with 2 tablespoons mayonnaise, and then layer
from the bottom up with pork, 1/3 cup marinated vegetables, 2 onion slices, 2
cilantro sprigs, 2 cucumber spears, and 2 jalapeño slices. Sprinkle 1 teaspoon soy
sauce on top, then garnish with some ground pepper and serve immediately.
MARINATED DAIKON AND CARROTS
Yield: 1 quart
Ingredients Amounts
Rice or distilled white vinegar 1 cup

Sugar ½ cup
Daikon, small, peeled and cut into 1/8” ¾ lb.
julienne
Carrots, peeled and cut into 1½ lb.
1/8” julienne
Salt 1½ tsp.
Method
1. Combine the vinegar and sugar and bring to a boil. Remove from the heat and set
aside to cool.
2. Place the radishes, carrots, and salt in a bowl and toss several times. Set aside for 20
minutes, then rinse thoroughly. Using your hands, squeeze the vegetables to remove
the excess water. Pat dry with paper towels and place in a bowl.
3. Add the vinegar mixture and let the vegetables marinate at least 1 hour before
serving. To store, transfer to a tight-lidded jar and refrigerate. The vegetables will
keep for up to 3 weeks.
SOUTHERN-STYLE CATFISH IN CLAYPOT
CA KHO TO
Yield: 4 portions
Ingredients Amounts
Sugar 2 Tbsp.
Garlic clove, coarsely chopped 1 ea.
Water, boiling ½ cup
Fish sauce 3 Tbsp.
Fresh catfish fillets, cut in halves or 2/3 lb.
thirds
Scallion, cut into 1” lengths 1 ea.
Cilantro sprigs and leaves, cut into 4 ea.
1” lengths
Black pepper, freshly ground ½ tsp.
Method
1. Place the sugar in a 1-quart claypot and add just enough water to barely wet it. Heat
over moderate heat until the sugar starts to turn brown, about 3 to 5 minutes. Stir
once, then add the oil and garlic. Stir for 1 minute, then add the boiling water, fish
sauce, and catfish pieces. Turn the pieces so that they’re evenly coated with the
sauce. Reduce the heat to a simmer. Cook, covered, until the catfish is firm and
almost done, about 5 minutes. Uncover and continue to simmer for another 2 to 3
minutes, so that the sauce is slightly thickened.
2. Remove the claypot from the heat and garnish with the scallion, cilantro, and black
pepper. Serve immediately right in the claypot.
PORK IN CLAYPOT
THIT KHO TIEU
Yield: 8 portions
Ingredients Amounts
Fish sauce 4 Tbsp.

Caramel sauce, or 4 tsp. light brown 1 Tbsp.
sugar
Sugar 2 Tbsp.
Boneless pork shoulder or butt, 1 lb.
sliced into thin bite-size strips
Water 6 Tbsp.
Black pepper, freshly ground 2 tsp.
Cilantro sprigs, cut into 1” pieces 8 ea.
Method
1. Combine the fish sauce, caramel sauce, and sugar in a bowl and stir well to blend.
Add the pork and let it marinate for 30 minutes.
2. Place the pork and any of the marinating juices in a claypot. Bring to a boil, then
reduce the heat to a simmer. Add the water and cook, uncovered, until the sauce is
slightly thick, about 7 to 10 minutes. Stir in the black pepper. Remove from the heat.
Garnish with cilantro and serve right in the claypot.
CUCUMBER SALAD
Yield: 3 cups
Ingredients Amounts
Rice wine vinegar 1/3 cup

Sugar ¼ cup
Salt ½ tsp.
Water 3 Tbsp.
Cucumbers, English or hothouse, 2 ea.
halved length wise, thinly sliced
Yellow onion, small, thinly sliced ¼ cup
Mint leaves, chopped 10 ea.
Jalapeno chiles, thinly sliced 1 ea. or to taste
Cilantro sprigs, fresh, chopped 6 sprigs
Peanuts, roasted and chopped, 2 Tbsp.
for garnish
Fried Shallots (recipe follows) (optional) 1 Tbsp.
Method
1. Combine the rice wine vinegar, sugar, salt, and water in a mixing bowl until well
blended.
2. Add the cucumbers, onion, mint, chile, and cilantro and toss well.
3. Let sit for 15 minutes.
4. Garnish with chopped peanuts and fried shallots, if using.
FRIED SHALLOTS
Yield: 2/3 cup
Ingredients Amounts
Shallots, cut crosswise into ⅛” thick ½ cup

slices
Vegetable oil 1 cup
Method
1. Spread the shallots out on paper towels and allow to air dry for 30 minutes.
2. Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to
low and cook until the shallots are golden, about 15 minutes. Stir so the shallots
brown evenly.
3. Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer
the shallots to a plate or tray lined with paper towels. Discard the oil or save it for
later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a
tight lid at room temperature, the shallots will keep up to 1 week.
HOISIN PEANUT SAUCE
Yield: 2 cups
Ingredients Amounts
Hoisin sauce 1 cup

Water ½ cup
Rice wine vinegar ¼ cup
Onion, yellow, puréed
or finely minced 1/3 cup
Chili paste, ground 1 Tbsp., or to taste
Peanuts, roasted, chopped ½ cup
Method
1. Put the first 4 ingredients into a small saucepan and bring to a boil. Reduce the heat
and let simmer for 5 to 7 minutes. Add a little water if too thick. Set aside to cool.
2. Transfer the mixture to a sauce dish and garnish with chili paste and chopped
peanuts.
VIETNAMESE BEEF NOODLE SOUP
PHO BO
Yield: 6 portions
Ingredients Amounts
Beef knuckle bones 5 lb.

Bottom round beef roast 2-3 lb.
Water 8 qt.
Fresh ginger knob, 2-3” piece, unpeeled 1 ea.
Yellow onions, peeled 2 ea.
Star anise, whole 5 ea.
Cloves, whole 4 ea.
Daikon, peeled and cut in half 1 ea.
Asian fish sauce ¼ cup
Sugar 3 Tbsp.
Salt 1 Tbsp.
Noodles
Rice-stick noodles, dried, thin or 1 lb.
medium width, soaked in hot water for
20 minutes, then rinsed and drained
Accompaniment
Chuck-eye ½ lb.
Yellow onion, cut into paper-thin slices 1 ea.
Green onions, chopped 3 ea.
Cilantro, chopped ½ bu.
Bean sprouts 1 lb.
Thai basil sprigs 20 ea.
Saw leaf herb (optional) 12 ea.
Fresh Thai bird or serrano chiles, cut 3 ea.
into thin slices
Limes, cut into wedges 2 ea.
Salt to taste
Black pepper, freshly ground to taste
Method
1. Fill a very large stockpot with water and bring to a boil. Add the knuckle bones and
bottom round; boil for 10 minutes. Drain. Rinse the bones and bottom round and
return to the pot. Add 6 quarts of the water. Bring to a boil; boil for 5 minutes while
skimming off the foam, fat, and residue. Add the remaining 2 quarts water. Reduce
the heat to low and simmer, uncovered, skimming as needed.
2. While the stock is cooking, dry-roast the ginger and onion by placing them directly
in a frying pan over high heat. Turn so the skins are nicely charred, but not cooked,
about 2 to 3 minutes on each side. Add the ginger and onion to the soup pot.
3. Using the same pan, dry-roast the star anise and cloves until fragrant, about 1
minute. Add the spices, daikon, fish sauce, sugar, and salt to the soup pot. Simmer
until the meat is tender, about 2 hours.
4. Remove the bottom round (but not the bones) from the pot and set aside to cool.
Using a long slotted spoon, remove the spices, daikon, ginger, and onions and
discard. (Cooking the spices too long will make the broth dark and too pungent.)
Continue to gently simmer the stock and bones to create a rich broth.
5. Meanwhile, arrange the accompaniments on a platter and set aside. Cut the bottom
round into thin slices. If using the sirloin, slice paper-thin and arrange on another
platter.
6. To cook the noodles: Just before serving, bring a large pot of water to a boil. Place a
handful of the noodles in a sieve with a handle and lower into the boiling water.
Using a fork or chopsticks, stir the noodles often and cook until just done, about 1 to
2 minutes. Remove the sieve and shake a bit to drain the water. You may cook 2 to 3
portions of noodles at a time. Transfer to large warmed soup bowls.
7. To serve: Place a few slices of bottom round and sirloin on the noodles. (If rare meat
is preferred, add the raw sirloin after ladling in the broth.) Garnish with about 1
tablespoon each of yellow onions, green onions and cilantro. Bring the broth to a
rolling boil. Ladle a generous amount of the broth over each serving. Serve with the
accompaniments, allowing each guest to garnish the soup with bean sprouts, herbs,
chiles, a squeeze of lime, and salt and pepper.
Note: You can prepare the broth in advance and assemble the dish just before serving.
To enjoy a bowl of pho correctly, it is critical that the bowl is large enough to hold about
1 part noodles and 4 parts soup. Make sure the bowls are preheated before using.
GRILLED SHRIMP ON SUGARCANE
CHAO TOM
Yield: 24 pieces
Ingredients Amounts
Shrimp paste
Pork fat, or 1 egg white 3 oz.
Yellow onion, chopped ¼ cup
Shallots, minced 3 ea.
Fish sauce 1 Tbsp.
Sea salt ¼ tsp.
Sugar 1 Tbsp.
Garlic, minced 1 tsp.
Ground white pepper ½ tsp.
Cornstarch 2 Tbsp.
Baking powder ½ tsp.
Raw shrimp, peeled, deveined, and 1 lb.
patted extremely dry
Green onions, chopped 2 ea.
Sugarcane, 20 oz. can, 4” pieces, 1 ea.
drained
Table Salad (recipe follows)
Vietnamese Dipping Sauce (see index)
Method
1. Bring a small saucepan of water to a boil. Add the pork fat and cook just until the
edges turn translucent, about 2 to 3 minutes. Remove from heat and drain on paper
towels. Coarsely chop the fat and set aside. If using egg white, skip this process.
2. In a small saucepan, heat the oil over moderate heat. Add the chopped onions and
shallots and sauté until slightly wilted, about 1 minute. With a slotted spoon,
transfer the onions to a small bowl. Add the fish sauce, salt, sugar, garlic, egg, white
pepper, cornstarch, and baking powder, and using a fork, blend the ingredients
together.
3. In a food processor, using the pulse button, combine the onion, the egg mixture, and
the shrimp, and process to a lumpy paste. Do not overmix as the paste will toughen.
Scrape the work bowl clean and transfer to mixing bowl. Stir in the green onions. If
your paste is not cold, refrigerate at this point to stiffen it.
4. Quarter the sugarcane pieces lengthwise, or halve them if they’re small. Wet your
hands with cold water. Place 2 tablespoons shrimp paste in the middle of your palm.
Place a sugarcane stick on top and mold the paste around it. (The paste should be
about ¼ inch thick and about 2½ inches long.) Gently press the paste against the
stick so the edges are sealed. Set the shrimp paste aside on an oiled plate. Repeat
with the remaining sugarcane and paste.
5. Oil a steamer basket and place the sugarcane sticks in a single layer. If necessary,
steam in several batches. Steam until the shrimp paste turns pink, about 2 to 3
minutes. You can make this dish in advance up to this point. To finish the dish, grill
or broil the shrimp paste until it’s hot inside and slightly charred around the edges.
Serve immediately with table salad and dipping sauce.
Recipe credit: Mai Pham, as presented at the 2005 Worlds of Flavor International Conference and Festival.
TABLE SALAD
RAU SONG
Yield: 6 portions
Ingredients Amounts
Leaf lettuce, red or green, leaves 1 hd.

separated, washed and drained
Cucumber, thinly sliced ½ ea.
Bean sprouts 2 cups
Mint, Asian basil, rau ram and green 5-6 ea.
perilla, or any combination of herbs,
sprigs of each
Method
1. Arrange the greens in an attractive manner on one side of a large platter. Place the
cucumbers, bean sprouts, and herbs on the other side. Place the platter in the center
of the table and serve.
Note: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice
papers on the side. Just layer some lettuce in between the rice sheets so they don’t stick.
Another way is to allow guests to wet the rice sheets themselves by soaking them in a
bowl of warm water at the table.
SIZZLING SAIGON CREPES
BANH XEO
Yield: 4 large crepes
Ingredients Amounts
Batter
Rice flour 2 cups
Coconut milk, unsweetened ½ cup
Water 2 1/3 cups
Turmeric, ground 1½ tsp.
Sugar 1 tsp.
Salt ½ tsp.
Curry powder, preferably ½ tsp.
Vietnamese Golden Bells brand
Scallions, cut into thin rings 3 ea.
Filling
Yellow onion, thinly sliced ½ cup
Pork shoulder or chicken breast, 4 oz.
thinly sliced
Raw shrimp, medium, peeled, deveined 12 ea.
Bean sprouts 4 cups
Mushroom, white, sliced, lightly 2 cups
sautéed, drained
Vietnamese dipping sauce

Thai bird chiles, or 1 serrano chile 3 ea.
Garlic clove, sliced 1 ea.
Sugar 3 Tbsp.
Water, warm 2/3 cup
Lime juice, fresh 1½ Tbsp.
Fish sauce 5 Tbsp.
Carrots, finely shredded, for garnish 2 Tbsp.
(optional)
Table Salad (see index)
Method
1. For the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry
powder, and scallions in a bowl and stir well to blend. Set aside.
2. For the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat.
Add a quarter each of the onion, pork, and shrimp and stir until fragrant, about 15
seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the
batter completely covers the surface. Neatly pile about 1 cup bean sprouts and ½ cup
of mushrooms on one side of the crepe, closer to the center than the edge. Reduce the
heat slightly, cover the pan, and cook until the edges pull away from the sides of the
pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is
crisp and the chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula
under the crepe to check on the bottom of the crepe. If it’s not brown, cook another
minute or two.
3. Lift the side of the crepe without the bean sprouts and mushrooms and fold it over
the covered side of the crepe. Using a spatula, gently slide the crepe onto a large
plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to
oil the pan before beginning the next crepe.
4. For the Vietnamese dipping sauce: Cut the chiles into thin rings. Remove one-third of
the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar in a
mortar and pound into coarse, wet paste. (If you do not have a mortar, just chop
with a knife.) Transfer to a small bowl and add the water, lime juice, and fish sauce.
Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes
before serving.
5. To serve: Place the crepes, Vietnamese dipping sauce and table salad on the table. To
eat, tear a piece of the banh xeo and wrap with lettuce or mustard leaves and herbs.
Roll into a packet, then dip into the sauce and eat.
Note: In Hue, this dish is called banh hhoai (happy pancakes). The crepes are smaller,
about 6 inches in diameter, and are served with a heavier sauce of fermented soybeans.
If you want to try this version, use a small pan and reduce the amount of ingredients
accordingly. When the crepe is half done, drizzle beaten egg around the edges and serve
open face or folded, with the same accompaniments.
CRISPY SPRING ROLLS
Yield: 25 pieces
Ingredients Amounts
Dried bean thread noodles, soaked 1 oz.

in hot water for 30 minutes, drained
and cut into ½” pieces (about 2/3 cup)
Dried tree ear mushrooms, soaked 1 Tbsp.
in hot water for 30 minutes, drained,
stems trimmed and chopped
Onion, minced and squeezed dry 1 ea.
Carrot, peeled, grated, and squeezed 1 ea.
dry
Green onions, thinly sliced 3 ea.
Egg 1 ea.
Fish sauce 2 Tbsp.
Garlic, minced ½ Tbsp.
Salt ¼ tsp.
Sugar 2 tsp.
Black pepper, freshly ground ½ tsp.
Crabmeat ½ lb.
Ground pork ½ lb.
Spring roll wrappers, thin 15 ea.
Cornstarch 2 Tbsp.
Water 1/3 cup
Vegetable oil for frying
Accompaniments
Vietnamese Dipping Sauce (see index)
Method
1. In a mixing bowl, combine the bean thread noodles, mushrooms, onions, carrot, and
green onions. Set aside.
2. In another large mixing bowl, beat the eggs, then add the fish sauce, garlic, salt,
sugar, and black pepper. Add the crabmeat and pork and, using a fork, break up the
meat so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix
well. Set aside.
3. In a small saucepan, combine the cornstarch and water. Stir often to prevent sticking
and bring to a boil. If it is too thick, add more water. This is the “glue” to seal the
edges of the wrapper.
4. Cut the wrappers in half diagonally; you will have 2 equal size triangles from each
wrapper. Starting with the longest side towards you, place about 2 tablespoons of
filling on the bottom area of one of the triangles. Using your fingers, mold the filling
into a cylinder 2 inches long and 1 inch wide. Fold the 2 sides of the wrapper in and
roll to enclose. Dab a little cornstarch mixture along the edges (do not over-glue) and
seal the roll. Set aside while you finish making the remaining rolls. Do not stack
them.
5. To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely
cover the spring rolls. The rolls should float and not touch the pan. Heat the oil to
about 325ºF. Carefully place the rolls into the oil. Do not crowd the pan or place the
rolls on top of each other. Fry the spring rolls for about 3 to 4 minutes on each side,
turning often, until they are nicely brown and crisp. If they brown before that,
reduce the heat as the oil is too hot. Remove the cooked spring rolls from heat and
drain on paper towels. Serve immediately with dipping sauce and table salad.
HUE BEEF VERMICELLI SOUP
BUN BO HUE
Yield: 6 portions
Ingredients Amounts
Broth
Lemon grass stalks, bottom white parts 3 ea.
only
Pork bones 3 lb.
Pork leg, boneless, cut into 2 pieces 1½ lb.
Beef shank, cut into 2 pieces 1½ lb.
Fish sauce 3 Tbsp.
Salt 1 tsp.
Sugar 2 Tbsp.
Shrimp sauce 1 tsp.
Annatto seeds (optional) 2 tsp.
Shallot, minced 1 tsp.
Chile flakes, dried 1 tsp.
Noodle
Vermicelli, dried, fat rice, like spaghetti 1 lb.
Onion, yellow, sliced paper thin ½ ea.
Cilantro, chopped ¼ cup
Garnishes
Rau ram (Vietnamese coriander leaves), 1 cup
coarsely chopped
Cabbage, very thinly sliced, soaked in 2 cups
cold water and drained (optional)
Lime, cut into 6 wedges 1 ea.
Thai bird chiles, chopped 4 ea.
Method
1. Peel the tough outer layers of the lemon grass and discard. Finely chop enough for 2
tablespoons and set aside. Using the flat side of a knife, lightly bruise the remaining
stalks. Cut into 3-inch pieces; set aside.
2. Place the pork bones, pork leg, and beef shank in a large pot. Add water to cover,
bring to a boil, then drain. Return the bones, pork, and beef to the pot and add 3
quarts fresh water. Add the lemon grass stalks. Bring to a boil, then reduce the heat
to a simmer. Cook until the meat is tender but still firm, about 1 hour. Skim the
surface to remove any foam or fat that rises to the top.
3. With a slotted spoon, remove 1 piece of the pork leg and 1 piece of the beef shank
and submerge them in cool water for 10 minutes to keep them from turning dark.
Remove from the water and trim any excess fat or chewy parts from the meat. Slice
both into thin bite-sized strips; set aside. Allow the remaining meat to simmer in the
broth.
4. Add the fish sauce, salt, sugar, and shrimp sauce to the broth, and continue to
simmer.
5. Heat the oil in a small saucepan over moderate heat. Remove the pan from the heat
and add the annatto seeds, if using. Let them foam for 30 seconds, then strain the oil
into another pan or remove the seeds with a slotted spoon. Heat the annatto oil over
moderate heat and add the shallot, chile flakes, and reserved chopped lemon grass.
Stir until fragrant, about 10 seconds. Remove from heat immediately and add to the
broth.
6. To serve, divide the cooked noodles evenly among preheated bowls (if the noodles
are not hot, reheat in a microwave oven or blanch in boiling water). Top with a few
strips of pork and beef shank. Ladle a generous amount of hot broth on top and
garnish with sliced onion, cilantro, and scallions. Serve with rau ram, cabbage if
desired, lime wedges, and chiles on the side.
HANOI RICE NOODLES WITH GRILLED PORK
BUN CHA HANOI
Yield: 8 portions
Ingredients Amounts
Scallions, sliced into thin rings 4 ea.

Shallot, minced 2 ea.
Fish sauce 2 Tbsp.
Caramel Sauce (recipe follows), or 1 Tbsp.
2 tsp. brown sugar
Salt ½ tsp.
Black pepper, freshly ground 1 tsp.
Pork shoulder, sliced thin across 1 lb.
the grain
Ground pork 1 lb.
Yellow onions, chopped ½ cup
Accompaniments
Dried bun rice vermicelli, cooked 1 1/3 lb.
until soft but still firm, 4 to 5
minutes, rinsed and drained
Vietnamese Dipping Sauce (see 5 cups
index)
Method
1. Combine the scallions, shallots, fish sauce, caramel sauce, and salt and pepper in a
mixing bowl and stir to blend. Divide the marinade equally into 2 separate bowls. In
1 bowl, add the oil and pork and toss so the meat is evenly coated. Let marinate for
20 minutes. In the second bowl, combine the ground pork and onions and mix well.
Shape the ground pork into patties about 2 inches wide and ½ inch thick. Set aside
until ready to cook.
2. Set the dining table with a platter of noodles and table salad. Transfer the sauce to 4
small bowls. Serve each guest with a bowl of dipping sauce and another bowl to eat
from.
3. Preheat a grill or broiler to high heat. Grill the pork slices and pork patties until the
meat is done and the edges are nicely charred on both sides (you can also cook in a
frying pan). Transfer to a serving plate.
4. To eat, place a few slices of pork and pork patties in the dipping sauce and let them
marinate for a few minutes. Invite your guests to serve themselves by placing the
noodles, herbs, and meat in their bowls and drizzling some sauce on top.
CARAMEL SAUCE
Yield: ½ cup
Ingredients Amount
Sugar ½ cup
Water, boiling 1/3 cup
Method
1. Place the sugar in a small, heavy-bottomed saucepan over moderate heat. The sugar
will melt and start to caramelize in about 2 to 3 minutes. Stir a few times (the edges
will start to brown fast) and let the mixture bubble until it turns dark brown, another
minute or so. Quickly but carefully remove the pan from the heat and slowly stir in
the boiling water. Stand back as the mixture might splatter.
2. Set aside to cool. If stored in a tight-lidded jar at room temperature, this sauce will
keep up to 1 month.
SPICY LEMON GRASS TOFU
TAU HU XA OT
Yield: 8 portions
Ingredients Amounts
Lemon grass stalks, outer layers peeled, 4 ea.

bottom white part thinly sliced and
then finely chopped (about ¼ cup)
Soy sauce 3 Tbsp.
Thai bird chiles or any chiles, 4 tsp.
chopped
Chile flakes, dried 1 tsp.
Turmeric, ground 2 tsp.
Sugar 4 tsp.
Salt 1 tsp.
Tofu, drained and patted dry, 24 oz.
cut into ¾” cubes
Yellow onion, thinly sliced lengthwise 1 ea.
Shallots, minced 4 Tbsp.
Peanuts, roasted, chopped ½ cup
La lot, or pepper leaves, shredded, 20 ea.
or 1 1/3 cups loosely packed
Asian basil leaves
Method
1. Combine the lemon grass, soy sauce, chiles, dried chile flakes, turmeric, sugar, and
salt in a mixing bowl. Add the tofu pieces and turn so they’re evenly coated.
Marinate for 30 minutes.
2. Heat the oil in a large nonstick frying pan over high heat. Add the onions, shallots,
and garlic and stir until fragrant, about 1 minute. Add the tofu pieces and, using
chopsticks or wooden spoons, turn so they cook evenly, about 4 to 5 minutes.
Reduce the heat and cook, uncovered, until the tofu is slightly browned around the
edges and the onions are soft, another 2 to 3 minutes. Add half of the peanuts and all
the pepper leaves.
3. Remove from the heat and transfer to a serving plate. Garnish with the remaining
peanuts and serve.
Note: While traveling on a train to the coastal town of Nha Trang, I sat next to an elderly
nun. Over the course of our bumpy 8-hour ride, she shared stories of life at the temple
and the difficult years after the end of the war when the Communist government
cracked down on religious factions. Then, toward the end of our chat, she pulled out a
bag of food she’d prepared for the trip. It was tofu that had been cooked in chiles, lemon
grass, and la lot, an aromatic leaf also known as pepper leaf. When she gave me taste, I
knew immediately that I had to learn how to make it.
This is my rendition of that fabulous dish. Make sure the tofu is patted dry before
marinating it and use very fresh lemon grass. I always love serving this to friends who
think tofu dishes are bland.
STICKY RICE WITH PEANUTS
AND FRESH COCONUT
Yield: 4 portions
Ingredients Amounts
Raw peanuts, shelled ¼ cup

Mung beans, split, shelled, soaked for 1/3 cup
2 hours and drained
Pandanus leaves, fresh or frozen, 2 ea.
tied into a small bundle and
slightly bruised with the flat
side of a knife
Sticky rice or sweet (glutinous) rice, 1 cup
soaked overnight, drained
Coconut milk, unsweetened, 1/3 cup
preferably Mae Ploy brand
Sugar 7 Tbsp.
Sesame seeds, white, lightly toasted 2 Tbsp.
in a dry pan
Salt ½ tsp.
Coconut, freshly grated; or ½ cup
store-bought coconut flakes
Method
1. For the roasted peanuts: Place the peanuts, with skins removed, on a cookie sheet and
bake in a 325ºF oven until golden brown, about 20 minutes. Halfway into the baking
time, gently shake the tray so the peanuts roast evenly. (You can also roast the
peanuts in a dry pan over low heat.) Remove and set aside. Use the peanuts whole,
or coarsely chop them with a mortar and pestle, a food processor, or a knife.
2. Place the mung beans and ½ cup of water in a small saucepan over moderate heat.
Bring to a boil. Reduce the heat and simmer until the beans are soft, about 20
minutes. Add a little more water if the pan gets dry. Using the back of a spoon, mash
the beans until smooth and creamy. Set aside.
3. Fill the bottom of a steamer pan one-third full of water and bring to a boil. Add the
pandanus leaves to the water. Line the steamer rack with a damp, doubled-layered
piece of cheesecloth. Place the sticky rice on top, making sure to spread it out so that
it cooks evenly. Cover and steam until the rice is cooked but still firm, about 20
minutes.
4. While the rice is steaming, combine the coconut milk and 4 tablespoons of the sugar
in a small saucepan and heat just until the sugar is dissolved. Remove from heat and
set aside.
5. Transfer the cooked sticky rice to a bowl. Add the coconut milk and stir gently with
a fork or chopsticks.
6. Combine the sesame seeds, peanuts, salt, and the remaining 3 tablespoons of sugar
in a small bowl. To serve, transfer about ½ cup of sticky rice to each plate. Dab 1
tablespoon of mung bean paste on top, then sprinkle with the shredded coconut and
sesame seed mixture. Serve warm or at room temperature with the remaining
sesame seed mixture on the side.
BRAISED CARAMEL PORK WITH PEANUTS AND GINGER
Yield: 4 portions
Ingredients Amounts
Peanut oil 2 Tbsp.

Sugar 3 Tbsp.
Garlic, chopped 1 Tbsp.
Pork spareribs, 2” lengths, cut into 2½ lb.
individual chunks
Shallots, sliced 3 Tbsp.
Soy sauce 1 Tbsp.
Fish sauce 3 Tbsp.
Ginger, fresh, 3” piece, peeled, 1 ea.
cut into 6 slices
Yellow onion, medium, cut into 2 ea.
wedges
Star anise, lightly toasted in a 4-6 ea.
pan on low heat for 20 seconds
Dried red chile pods, small, lightly 4-6 ea.
toasted in a dry pan for 2 seconds
(optional)
Raw peanuts, shelled, boiled until tender 1 cup
Salt, to taste
Cilantro, sprigs, cut into 1” lengths 6-7 ea.
Method
1. Heat the peanut oil in a large saucepan over moderate heat. Add the sugar and garlic
and stir until they turn brown (but not burnt and black).
2. Add the spareribs, shallots, soy sauce, and fish sauce, and simmer 2 minutes. Add
the ginger and enough water to cover the spareribs by 2 inches. Bring to a boil, then
skim off any impurities that rise to the top and discard.
3. Reduce the heat to a simmer and cook for 30 minutes, then add the onions, star
anise, chiles, and peanuts. Cook until the meat is tender, about 20 more minutes. If
necessary, adjust the seasoning by adding salt. Garnish with cilantro and serve
immediately with rice.
GINGER-LIME DIPPING SAUCE
Yield: 2/3 cup
Ingredients Amounts
Garlic cloves, sliced 2 ea.

Fresh Thai bird chiles, or any 2 ea.
chiles, chopped, and/or 1 tsp.
ground chili paste
Fresh ginger, very finely minced 2 Tbsp.
Fish sauce ¼ cup
Fresh lime juice, preferably with pulp 2 Tbsp.
Water ¼ cup
Sugar 4 Tbsp.
Method
1. Place the garlic, chiles, chili paste (if using), and ginger in a mortar and pound into a
paste. Transfer to a mixing bowl and add the remaining ingredients and mix until
well blended.
2. Transfer to a glass jar and cover with a tight lid. If refrigerated, the sauce will keep
up to 3 weeks.
Note: Tangy, spicy, and cleanly flavored, this sauce is great with steamed chicken or
duck, or with pan-fried fish and grilled meats.
VIETNAMESE RICE NOODLE SOUP WITH CHICKEN
PHO GA
Yield: 6 portions
Ingredients Amounts
Broth
Chicken backs, skin removed 3 lb.
Whole chicken (about 3½ lb.), 1 ea.
split in half
Ginger, 4” piece, cut in half 1 ea.
lengthwise, lightly bruised with
the back of a knife, charred
Yellow onions, peeled, charred 2 ea.
Fish sauce ¼ cup
Sugar 2 Tbsp.
Star anise pods, lightly toasted 10 ea.
in a dry pan for 2 minutes
Whole cloves, lighted toasted 6 ea.
in a dry pan for 2 minutes
Whole peppercorns 1 tsp.
Sea salt 1 Tbsp.
Noodle assembly
Dried rice sticks,1/16” wide, cooked 1 lb.
Bean sprouts 1 lb.
Yellow onion, sliced paper thin ½ ea.
Cilantro, chopped 1/3 cup
Sprigs fresh Asian basil 20 ea.
Saw-leaf herb (optional) 12 ea.
Thai bird chiles, or 1 serrano, 3 ea.
thinly sliced
Lime, cut into 6 wedges 1 ea.
Method
1. In a large stockpot, bring 5 quarts of water to a rolling boil. Add the chicken backs
and the chicken pieces. Boil vigorously for 3 minutes, then reduce the heat to a
simmer. Skim the surface as necessary to remove any fat or foam. Add the charred
ginger and onion. Cook until the chicken is just done, about ½ hour. Remove the
chicken and set it aside to cool. Place the star anise, cloves, and peppercorns in a
spice bag and add to the pot.
2. Let the broth cook for a total of 1½ hours. Remove and discard the spice bag. Reduce
the heat to very low.
3. Remove the skin from the chicken and discard. Hand-shred half of it into bite-size
strips. (Save the other half for another use like chicken salad. You don’t need much
to garnish pho, but you need a whole chicken to make a good broth.)
4. To serve, place the cooked noodles in the preheated bowls. (If the noodles are not
hot, reheat in a microwave or briefly dip in boiling water.) Place some yellow onions
and shredded chicken on top. Bring the broth back to a rolling boil, then ladle 2 cups
into each bowl. Top with scallions and cilantro. Invite guests to garnish their bowls
with bean sprouts, fresh herbs, chiles, and squeezes of lime.
POMELO SALAD WITH SHRIMP
Yield: 4 portions
Ingredients Amounts
Dressing
Garlic clove, thinly sliced 1 ea.
Thai bird chile, chopped 1 ea.
Fish sauce 1½ Tbsp.
Lime juice 1-2 Tbsp.
Palm sugar or brown sugar 1 Tbsp.
Shrimp, medium sized, peeled and 12 ea.

deveined
Lemon grass, minced 1 Tbsp.
Salt to taste
Pomelo, peeled, separated into 1 ea.
bite-size segments
Red cabbage, finely shredded ½ cup
Fried shallots 3 Tbsp.
Coconut flakes, lightly toasted 3 Tbsp.
Cilantro, chopped 2 Tbsp.
Almonds, sliced and lightly toasted 4 Tbsp.
Method
1. Using a mortar and pestle, pound the garlic and chile into a coarse paste. (You can
also do this by finely chopping with a knife.) Transfer to a small bowl. Add the fish
sauce, lime juice, and sugar; stir well and set aside.
2. In another bowl, combine the shrimp, lemon grass, and salt. Add the oil and
marinate 20 minutes.
3. To serve, grill or pan sear the shrimp and set aside.
4. In a large mixing bowl, combine the shrimp, half of the dressing, the pomelo, red
cabbage, shallots, coconut flakes, cilantro, and almonds, and toss gently. Taste for
balance; add the remaining dressing if necessary.
HUE SALAD ROLLS WITH SHRIMP AND PORK
Yield: 4 appetizer-sized portions
Ingredients Amounts
Pork shoulder or pork butt, untrimmed, ½ lb.

about 2” x 4” piece
Raw shrimp, medium, unpeeled 12 ea.
Rice papers, round, 12”, or tapioca 8 ea. (plus extra)
starch paper
Red leaf lettuce, small, leaves separated, 1 hd.
washed and patted dry
Bun (rice vermicelli or rice sticks), 4 oz.
boiled 4 minutes, rinsed and drained
Bean sprouts 1 cup
Mint leaves ½ cup
Lemon Grass Peanut Sauce (recipe ½ cup
follows)
Method
1. Cook the pork in boiling salted water until it’s just done, about 20 minutes. Keeping
the pork in the liquid, remove the pot from the heat and set aside.
2. Remove the pork from the pot and drain. When the pork is cool enough to handle
(refrigerate if necessary), slice thinly, about 1 inch by 2½ inches. Place on a plate and
set aside.
3. Bring another small pot of water to a boil. Add the shrimp and cook until they turn
pink, about 2 minutes.
4. Remove from heat and rinse the shrimp under running water. Set aside to drain.
When they’re cool enough to handle, shell, devein, and cut the shrimp in half
lengthwise. Refresh in cold water and set aside.
5. Set up a salad roll “station.” Line a cutting board with a damp, smooth kitchen
towel. Fill a large mixing bowl with hot water and place it nearby. (Keep some
boiling water handy to add to the bowl.) Arrange the ingredients in the order they
will be used: Shrimp, pork, rice vermicelli, bean sprouts, mint, and lettuce.
6. Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water
and turn to it wet completely, about 10 seconds. The rice paper should become
pliable immediately.
7. Lay the sheet down on the towel. Repeat with the other rice paper and place it
alongside the first. This allows you to work with 1 sheet while the second is being
“set.”
8. Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, and top
with 2 slices of pork. Add 1 tablespoon of rice vermicelli, 1 tablespoon bean sprouts,
and 4 to 5 mint leaves. Arrange the ingredients so the rolls will end up being 5 inches
long and 1 inch wide.
9. Halve a lettuce leaf lengthwise along the center rib. Roll up lengthwise in 1 piece and
place on the filling. While pressing down on the ingredients, fold over the filling.
Then fold in the 2 sides and roll into a cylinder. If the paper feels thick, stop at three-
quarters of the way and trim the end piece. (Too much rice paper can make the rolls
chewy.) Repeat with the remaining rice papers and filling.
10. To serve, cut the rolls into 2 or 4 equal pieces and place them upright on a plate. Or,
if you prefer, serve the rolls whole, with the lemon grass peanut sauce on the side.
LEMON GRASS PEANUT SAUCE
Yield: 2 cups
Ingredients Amounts
Peanut flour 4 Tbsp.

Water 1¼ cups
Peanut oil 1½ Tbsp.
Yellow onion, minced ¼ cup
Chiles, fresh, chopped, or to taste 1 Tbsp.
Lemon grass, chopped 2 Tbsp.
White vinegar 4 Tbsp.
Sugar 4 Tbsp.
Oyster sauce 3 Tbsp.
Fish sauce 1 Tbsp.
Peanuts, roasted, finely chopped, ¼ cup
plus extra for garnish
Method
1. Combine the peanut flour with the water; stir well and set aside.
2. Heat the peanut oil in a saucepan over moderate heat. Add the onions, garlic, half of
the chiles, and the lemon grass. Stir until fragrant, about 1 minute.
3. Add the peanut flour mixture, vinegar, sugar, oyster sauce, and fish sauce and bring
to a boil. Stir in the peanuts and simmer until sauce thickens, another 2 to 3 minutes.
4. Transfer to a bowl. Garnish with the remaining chiles and peanuts.
JUNGLE CURRY WITH CHICKPEAS
AND KABOCHA SQUASH
Yield: 4 portions
Ingredients Amounts
Vegetable oil 1 Tbsp

Garlic, minced ½ tsp
Shallots, minced 1 tsp
Thai yellow curry paste 1-2 Tbsp
Asian ground chili paste or ½ tsp., or to taste
dried red chile flakes
Unsweetened Thai coconut milk, 1 ea.
19 oz. can
Soy sauce 2 Tbsp.
Salt to taste
Yellow onion, cut into large cubes 1 ea.
Canned chickpeas 1 cup
Kabocha squash, cubed, blanched 2 cups
Green beans, blanched 1 cup
Tomatoes, cut into thin wedges 2/3 cup
Water ¼ cup
Kaffir lime leaves, cut into slivers 3-4 ea.
Thai basil leaves, roughly torn ¼ cup
Method
1. Heat the oil in a saucepan over moderate heat. Add the garlic and shallots and stir
until fragrant, about 15 seconds.
2. Add the curry paste and chili paste and stir for 10 seconds. Remove ½ cup of the top
creamy layer of the coconut milk and add to the pan. Stir and cook until the paste is
bubbly and the oil begins to separate, about 2 minutes.
3. Add the remaining coconut milk, soy sauce, salt, onions, and chickpeas. Reduce heat
and simmer until the onions are soft, about 5 minutes. Add the kabocha squash,
green beans, tomatoes, and water. Continue to cook for another 4 to 5 minutes. Add
the kaffir lime leaves and basil and serve immediately with white or brown rice.

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RECIPES

SAVORING THE BEST OF

Thai bird chiles, or 1 serrano chile 3 ea., or to taste

Rice or distilled white vinegar 1 cup

Fish sauce 4 Tbsp.

Rice wine vinegar 1/3 cup

Shallots, cut crosswise into ⅛” thick ½ cup

Hoisin sauce 1 cup

Beef knuckle bones 5 lb.

Leaf lettuce, red or green, leaves 1 hd.

Vietnamese dipping sauce

Table Salad (see index)

Dried bean thread noodles, soaked 1 oz.

Scallions, sliced into thin rings 4 ea.

Lemon grass stalks, outer layers peeled, 4 ea.

Raw peanuts, shelled ¼ cup

Peanut oil 2 Tbsp.

Garlic cloves, sliced 2 ea.

Shrimp, medium sized, peeled and 12 ea.

Pork shoulder or pork butt, untrimmed, ½ lb.

Peanut flour 4 Tbsp.

Vegetable oil 1 Tbsp

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