Understanding the Basics of
Vietnamese Cooking
Core flavours that define
Vietnamese cuisine
Vietnamese food leans
heavily on balance — salty, sweet, sour, bitter, and spicy elements all come
together with surprising harmony. Fish sauce is often the backbone of
seasoning, providing a deep, savoury kick, while lime juice, vinegar, and
tamarind lend acidity. Sugar, both refined and in forms like palm or rock
sugar, offsets tartness. Chilli peppers bring heat in everything from dipping
sauces to noodle broths, though spice levels can be easily tailored at home.
Fresh herbs like coriander, mint, and Thai basil are used not just for garnish
but to layer in flavour complexity and freshness.
What makes this style
of cooking particularly appealing for home cooks is its adaptability. Recipes
can be adjusted without compromising the dish’s spirit. A simple bowl of pho,
for instance, relies on a delicate broth infused with star anise, cinnamon,
cloves, and charred onion. The final taste, however, depends just as much on
how it's served — a choice of herbs, bean sprouts, lime wedges, and optional
chillies let each person tailor their bowl. This kind of interactive eating is
common in Vietnamese households and shapes how ingredients are stocked and
used.
Common cooking techniques used at
home
Vietnamese kitchens are
typically defined by a handful of fundamental techniques. Stir-frying in a hot
wok is one of the most efficient methods, preserving the crunch of vegetables
and the tenderness of meat. It’s also an ideal way to cook using minimal oil.
Boiling and poaching are common for noodle soups and light broths, often done
in large batches to serve over a few days. Steaming, too, plays a big role —
not just for savoury dishes like banh cuon (rice rolls), but also for sweet
cakes and desserts.
One notable feature is
the low use of heavy sauces or creams. Instead, flavour is built up with
layered ingredients and natural fats from meat or stock. Grilling is also
essential, particularly for dishes like bun thit nuong (grilled pork over
vermicelli noodles). Marinades are kept simple, focusing on umami rather than
spice, with lemongrass, garlic, and shallots doing most of the work. Home cooks
often prep in stages, chopping herbs in advance or marinating meats overnight,
making it easy to whip up meals without starting from scratch every evening.
Essential kitchen tools for traditional
dishes
While professional
chefs might lean on specialised tools, most Vietnamese households rely on a few
versatile items. A large wok or frying pan is indispensable, used for
stir-fries, shallow frying, and even making some desserts. A fine-mesh strainer
or skimmer comes in handy for clarifying broth and removing impurities. A
quality cleaver or large chopping knife allows for precise cuts, especially
useful for slicing meat thinly or chopping through bones for stocks.
In addition to these
basics, a rice cooker is considered a staple in virtually every home. It
streamlines mealtimes and ensures perfect rice, whether it’s sticky glutinous
rice for desserts or jasmine rice for savoury dishes. Bamboo steamers, mortar
and pestle sets, and handheld graters also feature regularly, especially in
traditional households. The tools aren’t flashy — they're functional, often
passed down or used for years, and they reflect a style of cooking that values
practicality and flavour above all.
Pantry
Staples Found in Every Vietnamese Kitchen
Rice varieties and their uses
Rice sits at the heart
of Vietnamese cooking, but it’s far from a one-size-fits-all staple. Jasmine
rice is the most commonly used variety, appreciated for its fragrant aroma and
soft, fluffy texture. It accompanies everything from grilled meats to braised
dishes and is usually cooked plain in a rice cooker. For sticky rice
preparations — often served as breakfast, dessert, or in festive dishes —
glutinous rice is essential. It becomes satisfyingly chewy once steamed and
pairs beautifully with mung beans or shredded coconut.
Broken rice, known
locally as cơm tấm, is another notable variety. Originally considered a
by-product, it has become a preferred option for dishes like grilled pork
chops, where its finer texture absorbs sauces more readily. Each type of rice
has its purpose, and home cooks often keep several bags stocked. Understanding
these variations makes it easier to recreate the texture and flavour of
restaurant-quality Vietnamese dishes without fuss.
Fish sauce, soy sauce, and other
liquid seasonings
Fish sauce, or nước mắm,
is the soul of Vietnamese cooking. It’s used not only in marinades and
stir-fries but also as a base for dipping sauces like nước chấm. Good-quality
fish sauce is dark amber, with a rich but clean flavour. Some families prefer
brands from Phu Quoc, a region renowned for traditional fish sauce production.
It’s common to have several bottles at home — some for cooking, others for
dipping or finishing dishes.
Soy sauce is less
dominant but still important, particularly in Chinese-Vietnamese influenced
dishes or vegetarian recipes. Dark soy sauce brings depth to braised dishes,
while lighter versions are favoured for stir-fries and dipping sauces. Oyster
sauce, hoisin, and even sesame oil make occasional appearances too. Many cooks
also reach for vinegar, lime juice, or tamarind paste when a dish needs a
bright finish. These liquid seasonings are often arranged together in one
cupboard, making it easy to experiment with flavour profiles without hunting
for individual ingredients.
Herbs and aromatics: lemongrass,
Thai basil, and more
Fresh herbs play a
starring role in Vietnamese cuisine, not as garnish but as core components.
Lemongrass is one of the most recognisable aromatics, with its citrusy, floral
flavour permeating everything from grilled meat marinades to soups. Thai basil
adds a peppery, slightly aniseed note to noodle dishes, while mint and
coriander help balance spicy or fatty foods. These herbs aren’t sprinkled sparingly
— they’re often heaped into dishes in generous handfuls.
Aromatics like garlic,
shallots, and spring onions also appear daily in Vietnamese kitchens. They’re
usually minced or pounded fresh, never from jars or tubes. Galangal and ginger
are used more selectively, typically in broths or stews. Storing these
ingredients well is key: fresh herbs are often kept in water like flowers to
extend their life, while aromatics are bought in bulk and prepped ahead for
ease. Their availability in most Asian supermarkets, including specialist
Vietnamese sections, makes them easy to integrate into home cooking.
Condiments and pastes for depth of
flavour
Vietnamese condiments
extend far beyond fish sauce. Fermented shrimp paste, though pungent, is
essential in dishes like bún riêu and chạo tôm. A little goes a long way, but
it’s worth having on hand for authentic flavours. Chilli paste and chilli oil
are used more flexibly, depending on personal heat preference, while sauces
like sriracha or garlic chilli sauce bring a modern convenience to traditional
meals.
There are also regional
ingredients like mam nem — a stronger, thicker fermented fish sauce — which
might not appear in every dish but offer a distinctive edge when used
correctly. Pastes like lemongrass-chilli or sate sauce can also be found
pre-mixed, speeding up prep without sacrificing authenticity. These condiments
often live in the fridge once opened, with long shelf lives that make them
convenient for anyone cooking Vietnamese food regularly. Having a variety
allows for customising meals and mastering new recipes with confidence.
Shopping
Fresh: Vegetables, Meat, and Seafood
Choosing the right greens for pho
and fresh rolls
Vietnamese dishes often
showcase fresh vegetables not just for health benefits but for texture and
aroma. Morning glory (rau muống), watercress, and mustard greens are common in
hot pots and soups, offering bite without overpowering other flavours. For pho
and bun bo Hue, Thai basil, bean sprouts, and coriander are nearly always
served on the side, ready to be mixed into the hot broth. These herbs not only
add brightness but help personalise each bowl to individual taste.
For fresh rolls like gỏi
cuốn, leafy lettuce, perilla, mint, and chive stems are essential. They
contribute to the rolls’ refreshing taste and help balance out rich proteins
like pork belly or prawns. The key when shopping is to look for herbs with
perky stems and no wilting — a sign they were delivered recently. Many Vietnamese
supermarket restock herbs daily, especially ahead of weekends when home
cooks prepare for family gatherings.
Cuts of meat preferred in
Vietnamese cooking
Vietnamese cooking
doesn’t rely on premium cuts. Instead, it celebrates texture and flavour by
using less conventional options. Pork belly, for instance, is frequently used
in braised dishes like thịt kho, where the fat renders slowly into a
sweet-savoury caramel sauce. Chicken is often cooked on the bone for added depth,
especially in congee or chicken pho. Beef brisket, flank, and tendon are chosen
over fillet for their richness and ability to hold up in long simmers.
For stir-fries, thin
slices of pork shoulder or beef sirloin are common. They cook quickly, stay tender,
and absorb marinades well. Offal such as liver, tripe, and even pig’s ear
appear in traditional recipes too, especially in northern-style noodle soups.
While not everyone incorporates these into everyday meals, they remain central
to Vietnamese culinary heritage. Most Vietnamese supermarkets have a dedicated
meat counter where staff are familiar with traditional cuts and can help with
custom portions or special orders.
Shopping tips for authentic
seafood
Seafood is a vital part
of Vietnamese cuisine, especially in central and southern regions. Fresh
prawns, squid, and whole fish like tilapia or mackerel are staples in many
households. Grilled fish is often served with dipping sauces and rice paper for
rolling, while squid can be flash-fried or added to stir-fries. Clams and
mussels are used in hotpots and noodle soups, prized for their briny richness.
When buying seafood,
it’s important to check for firm flesh, clear eyes, and clean smell — freshness
matters. Many Vietnamese supermarkets sell both fresh and frozen options, with
popular items like peeled prawns and pre-marinated fish ready to cook. Dried
seafood such as anchovies or shrimp is also widely used, especially in broths.
These products keep well and are packed with umami. Whether cooking a fast
weekday dinner or preparing a family feast, authentic seafood options make a
big difference in both taste and texture.
Noodles,
Wrappers, and Ready-to-Cook Essentials
Vermicelli, rice noodles, and banh
pho
Noodles are
indispensable in Vietnamese home cooking, with different types suited to
different dishes. Bún, or vermicelli noodles, are thin, round, and usually
eaten cold or at room temperature. They pair especially well with grilled
meats, pickled vegetables, and fresh herbs in dishes like bún thịt nướng. These
noodles are typically soaked briefly in warm water, then drained and served
without further cooking, making them quick and convenient for weeknight meals.
Bánh phở, on the other
hand, are flat rice noodles used in pho. They come in various widths, and most
supermarkets offer both fresh and dried versions. Fresh noodles have a chewier
texture and require minimal preparation — often just a quick blanch. Dried
noodles need a longer soak but offer a longer shelf life. Keeping a variety of
noodles on hand means more flexibility when planning meals, whether it's for a
steaming bowl of broth or a dry noodle salad.
Rice paper vs wheat-based wrappers
Rice paper, or bánh
tráng, is a pantry essential for any home cook looking to make fresh rolls,
fried spring rolls, or creative wraps. It requires only a quick dip in warm
water to soften and becomes pliable enough to wrap around any combination of
herbs, meats, and vermicelli. Round sheets are most common, but square versions
are also available and sometimes preferred for frying, offering a more compact
shape and even browning.
Wheat-based wrappers,
although more closely associated with Chinese-style dumplings or egg rolls,
also appear in Vietnamese households. They provide a crispier texture when
fried and are especially popular with children. Some home cooks use both,
depending on the desired outcome and dish. Vietnamese supermarkets typically
stock multiple sizes and brands, including rice paper with sesame seeds or
flavours like coconut, giving even familiar recipes a twist. Knowing the
differences helps ensure the right wrapper for the right texture and taste.
Ready-made broths and spice kits
For those short on
time, ready-made broths and spice kits are useful shortcuts that still deliver
on flavour. Pho broth in particular can take hours to make from scratch, but
many high-quality premade options exist. Some are concentrated pastes, while
others come as frozen pouches or shelf-stable liquids. These products are
especially helpful for beginners or for those looking to recreate traditional
dishes without sourcing every spice individually.
Spice kits usually
include dried sachets of star anise, cinnamon, cloves, and cardamom, carefully
measured for home use. They remove the guesswork and reduce waste, especially for
cooks who don’t use these spices frequently. Several brands also offer
seasoning mixes for dishes like bún bò Huế or thịt nướng. These aren’t meant to
replace home cooking but to enhance it, giving confidence to those
experimenting with Vietnamese recipes for the first time.
Quick Meals
and Frozen Finds
Frozen Dim Sum and its place in a
Vietnamese-inspired meal
Frozen Dim Sum,
though more commonly associated with Chinese cuisine, has found a comfortable
place in Vietnamese kitchens. Items like shrimp dumplings, pork siu mai, and
bao buns are often served as side dishes or snacks, especially during family
meals or casual gatherings. They offer a convenient way to diversify meals
without extra prep. Steaming or pan-frying them takes only minutes, making them
ideal additions alongside a bowl of noodles or a light soup.
In Vietnamese
households, frozen Dim Sum often complements dishes rather than replaces them.
A tray of dumplings might sit beside fresh spring rolls or a simple noodle
salad, offering different textures and temperatures in one meal. Many
Vietnamese supermarkets offer locally-made or imported brands, with a growing
number catering to specific flavour preferences. Stocking a few packs in the
freezer is a simple way to ensure variety, especially when unexpected guests
arrive or time is short.
Instant noodle brands with
authentic flavours
Instant noodles are
more than a student staple — they’re a comfort food with regional variations
that often reflect traditional flavours. Vietnamese brands like Vifon and Hảo Hảo
offer broths that hint at pho, bun bo Hue, or crab soup, with seasonings that
go well beyond simple salt and spice. These packs usually include dried
vegetables, oil sachets, and multiple spice packets, allowing for deeper
flavour in under five minutes.
What sets Vietnamese
instant noodles apart is their versatility. Home cooks often dress them up with
fresh herbs, poached eggs, leftover meats, or a splash of fish sauce. Some even
use the noodles as a base for stir-fries or soups with added greens and
proteins. They’re particularly useful when time is limited but flavour can’t be
compromised. Keeping a few packets in the cupboard is a reliable way to create
quick, satisfying meals without losing the essence of Vietnamese home cooking.
Best freezer buys for weeknight
meals
The freezer section in
a Vietnamese
supermarket offers much more than just dumplings. Pre-marinated meats
like lemongrass chicken or five-spice pork are ideal for fast stir-fries or
grilling. These products are often seasoned using authentic marinades and frozen
for convenience, retaining both taste and texture after cooking. Some stores
also carry vacuum-packed grilled meats that only need reheating — a major
time-saver for busy households.
Frozen herbs, pre-cut
vegetables, and even cooked rice are becoming increasingly common as well.
These options help speed up meal prep without compromising on authenticity.
Many families buy bulk herbs fresh, chop them, and freeze portions in ice trays
for quick use. Whether it's pre-sliced banana flower for salads or frozen taro
root for stews, these ingredients keep traditional meals accessible throughout
the week. With a few freezer staples, Vietnamese cooking becomes more
manageable without losing its handmade touch.
Desserts
and Snacks with Vietnamese Flair
Coconut-based sweets and mung bean
treats
Vietnamese desserts
tend to be light, often highlighting coconut milk, mung beans, and glutinous
rice. Chè, a broad category of sweet soups or puddings, is a common favourite.
Versions like chè ba màu (three-colour dessert) or chè đậu xanh (mung bean
sweet soup) are layered with beans, jelly, and coconut cream, served cold or
warm. They're both refreshing and filling — often treated as a mid-day snack
more than a traditional dessert.
Pre-packaged versions
of these sweets are now widely available in Vietnamese supermarkets, ideal for
those who want the flavour without the prep. Many families still make them from
scratch on weekends or during special occasions, especially during Tet or
family gatherings. The base ingredients — mung beans, pandan essence, coconut
milk — are easy to keep stocked and versatile enough for multiple uses.
Popular snacks for all ages
From savoury rice
crackers to sweet sesame seed candies, Vietnamese snacks offer variety and
nostalgia. Shrimp chips, either ready-made or in raw form for frying at home,
are popular at parties and dinners. Dried fruits like jackfruit, mango, or
banana are also widely loved, balancing natural sweetness with a chewy texture.
Young children tend to favour items like tamarind candy or lychee-flavoured
jellies, while adults may lean towards roasted watermelon seeds or spicy dried
squid.
What makes these snacks
stand out is their rooted connection to daily life and special occasions alike.
Most Vietnamese households will have at least one snack drawer stocked with
sweet and savoury options for guests. Local Vietnamese supermarkets cater to
this culture of hospitality with a wide array of snacks that blend traditional
recipes with modern packaging and convenience.
Vietnamese coffee and drink
pairings
Vietnamese coffee is in
a league of its own — strong, dark, and often sweetened with condensed milk.
Served hot or iced, cà phê sữa đá is the most recognisable style. For those who
prefer their coffee black, cà phê đen offers deep roasted notes, sometimes
brewed with chicory. Most Vietnamese households use a phin filter, a small
metal drip device, which delivers a slow, concentrated brew.
To complement meals or
desserts, drinks like soy milk, pennywort juice, and salty lemonade are also
common. These drinks aren’t just refreshing — they bring balance, especially
when paired with spicy or rich food. Vietnamese supermarkets usually carry
bottled versions of popular drinks, along with dried ingredients for homemade
preparations. Including a few of these in a weekly shop introduces an easy way
to round out a home-cooked Vietnamese meal.
Where to
Shop: Navigating a Vietnamese Supermarket?
Aisles to prioritise for quick
shopping
For those short on
time, knowing where to start can make all the difference. Begin in the produce
section to grab fresh herbs and greens, then move to the dry goods aisle for
noodles and sauces. Freezers often hold quick meal options, and the pantry shelves
are ideal for stocking up on condiments, rice, and spice kits. Frozen Dim Sum,
marinated meats, and broths can be picked up last to keep cool before heading
home.
Product labelling and how to spot
quality
Look for clear
labelling with dates and origin information — trustworthy brands will often
translate ingredients into English and follow UK regulations. For sauces and
condiments, check the salt and sugar content, as flavour intensity can vary
across brands. Quality fish sauce, for example, should list anchovy extract
near the top of the ingredients and be free from additives like MSG or
colouring.
Exploring hidden gems on the
shelves
Don’t skip the snack
and preserved goods aisles. Many hidden gems — like pickled leeks, lotus seeds,
or spicy anchovy paste — aren’t always part of standard recipes but add
character to meals. These ingredients are often the gateway to trying something
new. Sampling lesser-known products is part of the charm of shopping in a
Vietnamese supermarket.
Cooking
Vietnamese at Home with Confidence
Building a weekly meal plan around
key ingredients
A few essentials — fish
sauce, vermicelli, herbs, and rice — can form the base of multiple dishes.
Planning around these allows for variety with minimal waste. Cooking larger
batches of broth or grilled meat early in the week makes meal prep much easier.
This style of cooking encourages improvisation without sacrificing flavour.
Tips for trying new dishes without
waste
Start with small
quantities of unfamiliar ingredients and build from there. Many Vietnamese
recipes scale well and welcome substitution, so there's flexibility. Buying
from supermarkets that stock single-serve spice kits or smaller jars of sauces
can help avoid clutter and make experimentation less intimidating.
Mixing traditional meals with
modern routines
Vietnamese food adapts
well to busy schedules. Whether using a rice cooker timer, freezing chopped
herbs, or reheating leftover pho broth, the cuisine fits modern life without
compromise. It’s about keeping meals light, balanced, and vibrant — a joy to
cook, and even more rewarding to share.
Also Visit @Why You Should Shop at Asian Markets – Even If You’re Not Asian?
