12 Vietnamese Dinners So Fresh and Fragrant You Will Want Them Every Week

Vietnamese food might be the freshest cooking in the world. Every bowl comes with a mountain of herbs, crunchy vegetables, a squeeze of lime and a salty sweet dipping sauce that makes everything pop. It feels light, but it is still deeply satisfying. Many Vietnamese dinners use the same handful of ingredients, like fish sauce, lemongrass, garlic, rice noodles and fresh mint, so once you shop for one recipe, you are ready for the next. Grab your chopsticks, because this trip starts with a famous bowl..

Beef Pho, the Soul of Vietnamese Dinners

Pho is the bowl that made the world fall in love with Vietnamese dinners. A clear, deeply fragrant beef broth simmered with charred onion, ginger, star anise and cinnamon is poured over silky rice noodles and thin slices of beef that cook right in the bowl. Then everyone adds their own herbs, bean sprouts, lime and chili. It is cozy, fresh and perfect on a chilly night. Do you slurp your noodles loudly? In Vietnam, that is a compliment.

You will need: 3 pounds beef bones, 1 pound beef brisket, 1 large onion, 3 inch piece ginger, 4 star anise, 1 cinnamon stick, 4 cloves, 1 tablespoon coriander seeds, 3 tablespoons fish sauce, 1 tablespoon sugar, 1 pound flat rice noodles, 1/2 pound thin sliced raw sirloin, bean sprouts, Thai basil, cilantro, lime, chili.

How to make it: 1. Char the onion and ginger under the broiler. 2. Boil the bones 5 minutes, drain and rinse. 3. Cover bones and brisket with 5 quarts water, add onion, ginger and toasted spices and simmer 3 hours, skimming often. 4. Season with fish sauce and sugar, then strain. 5. Put cooked noodles, sliced brisket and raw sirloin in bowls, pour the boiling broth over and top with herbs, sprouts and lime.

Bun Cha, the Hanoi Star of Vietnamese Dinners

Bun cha is the lunch and dinner favorite of Hanoi. Little pork patties and slices of pork belly are grilled until smoky and caramelized, then dropped into a bowl of warm, sweet and tangy dipping sauce. You dip cold rice noodles and herbs into it with every bite. It is one of the most fun Vietnamese dinners to eat, and great for sharing. Dunk or pour: how would you eat it?

You will need: 1 pound ground pork, 1/2 pound pork belly (thinly sliced), 3 tablespoons fish sauce, 2 tablespoons sugar, 2 shallots, 3 garlic cloves, 1 tablespoon oil, 8 ounces rice vermicelli. Sauce: 1/4 cup fish sauce, 1/4 cup sugar, 1 cup warm water, 1/4 cup lime juice, garlic, chili, sliced carrot.

How to make it: 1. Mix pork, fish sauce, sugar, shallots and garlic, then shape half into small patties. 2. Marinate the sliced belly in the rest for 30 minutes. 3. Stir the sauce ingredients until the sugar dissolves. 4. Grill the patties and belly until charred. 5. Serve the meat in bowls of sauce with noodles, lettuce and herbs on the side.

Banh Mi Night With Crusty Baguettes

The banh mi might be the best sandwich in the world. A light, crackly baguette is filled with savory pork or chicken, pate, mayonnaise, pickled carrots and daikon, cucumber, cilantro and fresh chili. It is crunchy, creamy, tangy and spicy all at once. Set out all the fillings and let everyone build their own for an easy weeknight dinner. Which filling is yours: A) grilled pork B) chicken C) tofu?

You will need: 4 small crusty baguettes, 1 pound pork shoulder or chicken thighs (thinly sliced), 2 tablespoons fish sauce, 1 tablespoon sugar, 2 garlic cloves, 1 carrot and 1 small daikon (in matchsticks), 1/2 cup rice vinegar, mayonnaise, cucumber, cilantro, jalapeno.

How to make it: 1. Marinate the meat in fish sauce, sugar and garlic for 30 minutes. 2. Toss carrot and daikon with vinegar, a pinch of sugar and salt and rest 20 minutes. 3. Sear the meat in a hot pan until browned. 4. Warm the baguettes and split them open. 5. Spread with mayo and fill with meat, pickles, cucumber, cilantro and chili.

Goi Cuon, Fresh Spring Rolls

These see through rolls look almost too pretty to eat. Soft rice paper wraps shrimp, pork, rice noodles, lettuce and lots of mint, then everything gets dunked in a creamy peanut hoisin sauce. They are not fried, so they feel light and fresh, making them perfect for warm evenings. Roll a big platter together as a family. Kids love making their own. Are you a neat roller or a messy roller?

You will need: 12 rice paper sheets, 1/2 pound cooked shrimp (halved), 1/2 pound cooked pork (thinly sliced), 4 ounces rice vermicelli (cooked), lettuce leaves, mint, cilantro. Sauce: 3 tablespoons hoisin, 2 tablespoons peanut butter, 3 tablespoons warm water, crushed peanuts.

How to make it: 1. Dip one rice paper sheet in warm water for 2 seconds. 2. Lay it flat and add lettuce, noodles, herbs and pork. 3. Place 3 shrimp halves in a line at the top. 4. Fold in the sides and roll up tightly. 5. Whisk the sauce ingredients and serve with peanuts on top.

Bun Bo Hue, Spicy Beef Noodle Soup

If pho is gentle, bun bo Hue is its bold, spicy cousin from the old royal city of Hue. The broth is full of lemongrass, a little shrimp paste and a bright red chili oil that makes your lips tingle. Thick round noodles and tender beef make it hearty enough for a big dinner. If you love a little heat in your Vietnamese dinners, this is your bowl. How spicy do you go on a scale of 1 to 10?

You will need: 2 pounds beef shank, 1 pound pork bones, 4 stalks lemongrass (bruised), 1 onion, 1 tablespoon shrimp paste, 3 tablespoons fish sauce, 1 tablespoon sugar, 2 tablespoons chili oil, 1 pound thick round rice noodles, herbs, lime, sliced onion.

How to make it: 1. Blanch the bones and beef, then rinse. 2. Simmer with lemongrass and onion in 4 quarts water for 2 1/2 hours. 3. Stir in shrimp paste, fish sauce and sugar. 4. Slice the beef. 5. Put noodles and beef in bowls, ladle over the broth and finish with chili oil, herbs and lime.

Bo Luc Lac, Shaking Beef for Special Vietnamese Dinners

The name means shaking beef, because the cubes of steak are tossed around in a smoking hot wok. They come out with a dark, glossy, garlicky crust and juicy pink centers. In Vietnam it is served over watercress and tomatoes with a little dipping sauce of lime, salt and pepper. This is one of those Vietnamese dinners that tastes like a fancy restaurant meal. Rare, medium or well done?

You will need: 1 1/2 pounds sirloin or filet (in 1 inch cubes), 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, 6 garlic cloves, 2 tablespoons oil, 1 red onion, 2 tomatoes, watercress, lime, salt, pepper.

How to make it: 1. Marinate the beef with sauces, sugar and half the garlic for 30 minutes. 2. Heat a wok until smoking and add oil. 3. Sear the beef in one layer for 1 minute, then shake the pan for 2 to 3 minutes. 4. Add onion and the rest of the garlic for 1 minute. 5. Serve over watercress and tomatoes with lime, salt and pepper for dipping.

Lemongrass Chicken, the Easiest of Vietnamese Dinners

Lemongrass chicken is the kind of easy dinner you will make on repeat. Chicken thighs soak in lemongrass, garlic, fish sauce and a little brown sugar, then get seared until sticky and caramelized. The smell alone will bring everyone to the kitchen. Serve it with jasmine rice, sliced cucumber and a fried egg on top. Do you add the fried egg? We think you should.

You will need: 2 pounds boneless chicken thighs, 3 stalks lemongrass (finely minced), 4 garlic cloves, 2 shallots, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 teaspoon chili flakes, 2 tablespoons oil, rice, cucumber.

How to make it: 1. Blend or chop lemongrass, garlic and shallots very fine. 2. Mix with fish sauce, sugar, soy and chili. 3. Marinate the chicken for at least 1 hour. 4. Cook in an oiled skillet over medium high heat for 6 minutes per side until caramelized. 5. Slice and serve with rice and cucumber.

Com Tam, Broken Rice With Grilled Pork Chops

Com tam is the comfort food of Saigon. Broken rice grains are steamed until soft and fluffy, then topped with a sweet, smoky grilled pork chop, pickled vegetables, cucumber and a drizzle of scallion oil. A bowl of sweet fish sauce goes on the side. You can use regular jasmine rice if you cannot find broken rice. Would you try it with a fried egg on top like the locals do?

You will need: 4 thin bone in pork chops, 3 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon honey, 3 garlic cloves, 2 shallots, 2 cups broken rice or jasmine rice, 4 green onions, 3 tablespoons oil, cucumber, pickled carrots, dipping sauce.

How to make it: 1. Marinate the chops in fish sauce, sugar, honey, garlic and shallots for 2 hours. 2. Cook the rice. 3. Heat oil and pour it over sliced green onions to make scallion oil. 4. Grill or pan sear the chops 3 to 4 minutes per side. 5. Serve over rice with scallion oil, cucumber, pickles and sauce.

Thit Kho, Caramelized Pork

Thit kho is what many Vietnamese families eat for the Lunar New Year, but it is lovely any time it gets cold. Pork belly or shoulder simmers in coconut water and a dark homemade caramel until tender and glossy. Hard boiled eggs soak up the sauce and turn a beautiful amber color. Spoon it over plain rice and you will understand why it is so loved. Pork belly or leaner shoulder?

You will need: 2 pounds pork belly or shoulder (in chunks), 3 tablespoons sugar, 3 tablespoons fish sauce, 3 shallots, 4 garlic cloves, 2 cups coconut water, 6 hard boiled eggs (peeled), pepper, green onions, rice.

How to make it: 1. Melt the sugar in a heavy pot until dark amber. 2. Add pork, shallots and garlic and stir to coat. 3. Pour in fish sauce and coconut water and bring to a simmer. 4. Cover and cook gently for 1 hour. 5. Add eggs and simmer 30 minutes more until the sauce is glossy.

Bun Thit Nuong, Grilled Pork Vermicelli Bowl

When the weather is warm, this noodle salad is the perfect dinner. Cool rice vermicelli sits on lettuce, herbs, cucumber and pickled carrots, topped with smoky grilled lemongrass pork, crushed peanuts and crispy shallots. Pour sweet and tangy nuoc cham over everything and toss. Love fresh flavors like this? You will also enjoy our Thai dinners at home. Peanuts on top or no peanuts?

You will need: 1 1/2 pounds pork shoulder (thinly sliced), 2 stalks lemongrass, 3 garlic cloves, 3 tablespoons fish sauce, 2 tablespoons sugar, 8 ounces rice vermicelli, lettuce, mint, cucumber, pickled carrots, crushed peanuts, fried shallots, nuoc cham sauce.

How to make it: 1. Marinate the pork with lemongrass, garlic, fish sauce and sugar for 1 hour. 2. Cook the noodles, rinse in cold water and drain. 3. Grill or broil the pork until charred. 4. Fill bowls with lettuce, herbs, cucumber and noodles. 5. Top with pork, peanuts, shallots and pour on nuoc cham.

Lau, the Hot Pot That Makes Vietnamese Dinners a Party

Hot pot is how Vietnamese families celebrate. A pot of tangy, lemongrass scented broth bubbles in the middle of the table, and everyone cooks their own thin sliced beef, shrimp, fish balls, mushrooms and greens. It is slow, social and so much fun. It is also one of the easiest Vietnamese dinners for a crowd, since the guests do the cooking. What goes in your pot first: A) beef B) shrimp C) mushrooms D) greens?

You will need: 8 cups chicken broth, 3 stalks lemongrass, 2 tomatoes, 1 tablespoon tamarind paste, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 pound thin sliced beef, 1 pound shrimp, fish balls, mushrooms, napa cabbage, spinach, rice noodles, dipping sauces.

How to make it: 1. Simmer broth with lemongrass, tomatoes and tamarind for 20 minutes. 2. Season with fish sauce and sugar. 3. Arrange meat, seafood and vegetables on platters. 4. Set the pot on a burner on the table and keep it at a simmer. 5. Let everyone cook their own and add noodles at the end.

Mi Xao, Stir Fried Noodles With Shrimp

Mi xao is the quick noodle dinner every Vietnamese home cook knows. Egg noodles are crisped in a hot pan, then tossed with shrimp, bok choy, carrots and a savory oyster sauce gravy. It comes together in 20 minutes with whatever vegetables you have. It is the perfect way to end this list of Vietnamese dinners. So which one are you making first: A) pho B) bun cha C) shaking beef D) lemongrass chicken?

You will need: 8 ounces egg noodles, 3 tablespoons oil, 1/2 pound shrimp (peeled), 3 garlic cloves, 2 baby bok choy, 1 carrot (sliced), 1 cup bean sprouts, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 cup broth, 1 teaspoon cornstarch.

How to make it: 1. Boil the noodles, drain and toss with a little oil. 2. Fry them in a hot pan until crispy on both sides and set aside. 3. Stir fry garlic and shrimp for 2 minutes. 4. Add vegetables and cook 2 minutes. 5. Mix sauces, sugar, broth and cornstarch, pour in, bubble until glossy and spoon over the noodles.