Have questions about Vietnamese cooking, our recipes, or ingredients? Find answers to the most common questions below. Can’t find what you’re looking for? Contact us and we’ll be happy to help!
Recipes & Cooking
Are your recipes authentic Vietnamese?
Yes! All Vietnamese recipes on My Viet Kitchen come from traditional cooking methods and authentic ingredients. I learned these recipes from my family in Vietnam. Since then, I’ve adapted them for home cooks while keeping the authentic flavors intact. When I suggest substitutions, I always note them and explain how they differ from the traditional version.
Can I halve or double your recipes?
Most recipes scale up or down easily. For dishes like pho broth, I recommend doubling rather than halving for the best results. Some recipes like spring rolls or banh mi work better in batches. If you have questions about scaling a specific recipe, just leave a comment and I’ll help!
Do you have vegetarian or vegan Vietnamese recipes?
Yes! Traditional Vietnamese cuisine often includes meat and fish sauce. However, I’m creating vegetarian and vegan adaptations. Look for recipes tagged “vegetarian” or “vegan,” and check back regularly for new plant-based options. Vietnamese Buddhist cuisine (chay) offers wonderful meat-free inspiration too.
Can I prepare your recipes ahead of time?
Many Vietnamese dishes can be prepped in advance! For example, pho broth keeps well in the fridge or freezer for days. Spring roll filling can be prepped the day before. Marinades also benefit from sitting overnight. Each recipe includes storage instructions and make-ahead tips where applicable.
What’s the difference between Northern and Southern Vietnamese food?
Northern Vietnamese cuisine (like Hanoi pho) tends to be more subtle. It has cleaner flavors and less sweetness. In contrast, Southern Vietnamese food (like Saigon pho) is sweeter, bolder, and uses more herbs. Central Vietnamese cuisine from Hue is known for its spiciness and imperial dishes. I note these regional differences in my recipes when relevant.
Ingredients & Substitutions
Where can I buy Vietnamese ingredients?
Vietnamese ingredients are available at Asian supermarkets and Vietnamese grocery stores. Increasingly, regular supermarkets carry them too. You can also order online from retailers like Amazon, ImportFood, and Temple of Thai. Check my Vietnamese Ingredients Guide for specific shopping tips.
Can I substitute fish sauce? I don’t like the smell.
Fish sauce is fundamental to Vietnamese cooking, and there’s no perfect substitute. However, the strong smell mellows a lot when cooked. For vegetarian options, try mushroom-based soy sauce or vegan fish sauce. Light soy sauce mixed with lime juice can also work in a pinch. Give authentic fish sauce a try—the cooked result is much milder than the raw smell!
What type of rice noodles should I use for pho?
For pho, use flat rice stick noodles (bánh phở) labeled “small” or “medium” (about 3-5mm wide). Fresh rice noodles taste best if you can find them at Asian markets. Dried noodles also work well—just soak them before cooking. Reliable brands include Three Ladies and Erawan. Importantly, avoid thin vermicelli (bún) for pho, as the texture is completely different.
What’s the best fish sauce brand?
I recommend Red Boat, Three Crabs, or Squid brand fish sauce. Look for “first press” or “premium” labels (nước mắm cá cơm) with 35-40N protein content. The ingredient list should be simple: anchovies, salt, and water. Avoid brands with added MSG or caramel coloring. Store it in a cool, dark place—it lasts for months.
Can I use regular basil instead of Thai basil?
Thai basil has a distinct anise-like flavor that matters a lot in Vietnamese cuisine, especially in pho and spring rolls. Regular Italian basil can substitute in a pinch, but the flavor will differ noticeably. If possible, try growing Thai basil at home—it’s easy and very prolific! You can also find frozen Thai basil at Asian markets.
Cooking Techniques
Why do you char onions and ginger for pho?
Charring removes the raw bite and adds a subtle smoky sweetness to the broth. As a result, it creates depth and complexity in the flavor. You can char directly on a gas flame, under a broiler, or in a dry skillet. The slight bitterness from charring also balances the natural sweetness of the broth.
How do I prevent spring roll wrappers from tearing?
First, use room temperature water for soaking. Then, work quickly but gently. Don’t oversoak—just 10-15 seconds until pliable. Fill on a damp towel, and don’t overfill. Finally, fold carefully without stretching. Fresh rice paper is more forgiving than old dried-out wrappers. Practice makes perfect—your technique will improve with each roll!
How long should I simmer pho broth?
Traditional pho broth simmers for 6-12 hours to extract maximum flavor from the bones. You’ll need at least 6 hours for good results. For excellent flavor, aim for 8-10 hours. For restaurant-quality depth, go 12-24 hours. Alternatively, a pressure cooker cuts the time down to 2-3 hours. The key is maintaining a gentle simmer—never a rolling boil.
What’s the secret to crispy Vietnamese fried spring rolls?
Several factors matter here. Roll tightly so the filling doesn’t escape. Seal the edges well with egg wash or water. Fry at 350°F (175°C), and don’t overcrowd the pan. After frying, drain on a wire rack instead of paper towels (which make them soggy). For extra crispiness, try double-frying: once at a lower temperature, then again at a higher one.
How do I make my banh mi bread crispy?
If you’re baking at home, use high heat (450°F) with steam for the first 10 minutes. For store-bought baguettes, warm them in a 350°F oven for 5-7 minutes before assembling. The key to authentic banh mi is using Vietnamese-style baguettes. They are lighter and airier than French baguettes. Asian bakeries often sell them fresh.
International & World Recipes
Why does My Viet Kitchen have international recipes?
Vietnamese food is the heart of this blog, and it always will be. However, living abroad in France has opened my eyes to amazing cuisines from around the world. I share international recipes that I genuinely love cooking at home—dishes from Korea, Japan, China, Italy, and beyond. I prepare every recipe with the same care and detail as my Vietnamese dishes.
Are your international recipes authentic too?
I research every international recipe thoroughly and respect the original traditions behind each dish. I always note when I’ve adapted a recipe and explain my changes. My goal is to give you reliable, well-tested recipes from around the world. I put the same attention to detail into these as I do with my Vietnamese dishes.
What types of international recipes do you share?
You’ll find recipes from Korean, Japanese, Chinese, Italian, and other cuisines. I focus on home-friendly dishes that people love worldwide—from Korean kimchi and Japanese ramen to Italian pasta. Interestingly, many of these cuisines share connections with Vietnamese cooking techniques, like fermentation and balancing fresh flavors.
Will you keep adding more international recipes?
Yes! I’ll continue adding world recipes alongside my Vietnamese content. Vietnamese recipes remain the core focus of My Viet Kitchen. At the same time, I enjoy sharing dishes from other cuisines that I cook and love. You can browse all international recipes in the World Recipes category.
General Questions
Are Vietnamese recipes difficult for beginners?
Not at all! While some dishes like pho require time, the techniques are straightforward. Start with simpler recipes like Vietnamese spring rolls, rice paper salad rolls, or caramelized pork. I mark recipes by difficulty level and provide detailed instructions. As a result, beginners can follow along and succeed on their first try.
What kitchen equipment do I need for Vietnamese cooking?
Most Vietnamese recipes use standard kitchen equipment. Helpful items include a large stockpot (for pho), a wok or large skillet, a rice cooker, a sharp knife, and a mortar and pestle. However, you can start with basic equipment. Specialized tools aren’t required for most recipes.
Is Vietnamese food spicy?
Vietnamese cuisine is generally not very spicy compared to Thai or Indian food. Chili heat is typically added at the table based on personal preference. Northern Vietnamese food is particularly mild. In contrast, Central Vietnamese cuisine from Hue tends to be spicier. You always control the heat level!
Is Vietnamese food healthy?
Yes! Vietnamese cuisine emphasizes fresh vegetables, herbs, lean proteins, and rice noodles. Many dishes are naturally gluten-free and low in fat. On top of that, the abundance of fresh herbs provides antioxidants and nutrients. Of course, fried dishes and those with coconut milk are richer. But overall, Vietnamese food is considered very healthy.
Can I request a recipe?
Absolutely! I love hearing what recipes you’d like to see. Send me your requests or leave a comment on any post. I can’t promise to make every requested recipe, but I keep a list and refer to it when planning new content.
What’s your favorite Vietnamese dish?
That’s like asking a parent to pick their favorite child! If I had to choose, it would be a tie between a perfect bowl of phở bò (beef pho) on a cold morning and bún chả (grilled pork with noodles) on a warm afternoon. Both remind me of home in Vietnam.
Still Have Questions?
Can’t find the answer you’re looking for? I’m here to help!