What Is Nuoc Cham? The Sauce Behind Nearly Every Vietnamese Dish
Nuoc cham (nước chấm) literally means “dipping sauce” in Vietnamese — a general term, not the name of…
Vietnamese Cuisine
Vietnamese dishes explained by a Saigon-based food editor: what each dish is, where it comes from, how it’s eaten, and how regions cook it differently.
Vietnamese Coriander Substitute: What Actually Works (And Why It Isn’t Really Coriander)
The closest widely available substitute for Vietnamese coriander (rau răm) is fresh mint combined with cilantro in roughly…
Banh Bot Loc Recipe: The Secret to Chewy, Translucent Tapioca Dumplings
Banh Bot Loc is a Vietnamese tapioca dumpling from Hue — a chewy, glass-clear tapioca starch dough wrapped…
Banh Beo Recipe: Hue’s Water Fern Cakes, Steamed Right
Banh Beo is a Vietnamese steamed rice cake from Hue — a thin batter of rice flour and…
Canh Chua Recipe: Vietnam’s Sweet and Sour Soup, Balanced Right
Canh Chua is a Vietnamese sweet and sour soup from the Mekong Delta — a tamarind-based broth carrying…
Banh Chung Recipe: Vietnam’s Square Sticky Rice Cake, Step by Step
Banh Chung is a square Vietnamese sticky rice cake — glutinous rice, mung bean paste, and marinated pork…
Bun Rieu: The Vietnamese Crab Noodle Soup Built on a Curd, Not a Stock
Bun Rieu is a Vietnamese crab noodle soup defined by a tangy, tomato-red broth and rieu — a…
Hu Tieu: The Southern Vietnamese Noodle Soup That Started in China, Passed Through Cambodia
Hu Tieu is a Southern Vietnamese noodle soup built on a slow-cooked pork bone broth, chewy rice noodles,…
Banh Khot: Vung Tau’s Crispy-Edged Answer to Banh Xeo
Banh Khot is a Vietnamese mini savory pancake from the coastal city of Vung Tau — a rice…