Vietnamese Side Dishes

Most Vietnamese dishes are served family-style and need some kind of veggie side dish. Rau Muống Xào Tỏi, Stir-fried water spinach and garlic, is always the perfect side dish to balance out savory braised meats and add wonderful texture to complete the family-style meal. I love that the stems have a bit of crunch and the leafy part is super tender. Water spinach is commonly found and cheapest during spring and summer. You can find these super green and leafy veggies sold in a big bunch at Asian grocery stores. No Limit Tip: I like adding smashed garlic and oil to a cold pan before heating it up over medium-high heat. This allows the garlic to heat up and not burn too quickly. Ingredients: 1 bunch water spinach, rinsed, cut into bite-sized pieces 10-12 garlic cloves, smashed 1 teaspoon salt, more or less to taste ½ teaspoon sugar ¼ teaspoon black pepper 3 tablespoons neutral oil #nolimitcooking #vietnamesefood #sidedish #comgiadinh #vietnamesecomfortfood #comfortfood #raumuốngxào #raumuongxaotoi #raumuống

This is the most important side dish in Vietnam in my opinion, and I’ve been posting a ton of recipes that uses these Vietnamese Pickled Veggies/Do Chua! They’re incredibly easy to make at home, super inexpensive, only takes 5 ingredients and I always have this in my fridge at all times! These Do Chua stores in your fridge for 3-4weeks! Full recipe and measurements on my blog: https://feedthepudge.com/pickled-veggies-do-chua/ #đồchua #vietnameserecipe #dochua

Vietnamese Pho all day #kimdobbs501 #kimdobbs80 #homemakepho #trending #cookingtiktok #lovetocook #

Vietnamese style Cucumber Salad #homecooking #cucumbersalad #monanngon #goidưaleo #chinsu #sidedishrecipes

Chả Giò is one of those side dishes that we always order when we’re in a Vietnamese restaurant. 🇻🇳 But did you know that it’s also easy to make at home? These fried spring rolls are best served with fresh lettuce, some Phở, and of course, don’t forget the sweet and salty dip! 🍜 CHA GIO Ingredients: vietnamese rice paper (for frying variant) Filling: ½ kg shrimp, peeled, deveined, and chopped ¼ kg ground chicken ¼ cup chopped water chestnuts 4-5 pcs fresh shiitake, finely chopped 3 cloves garlic, grated ½ cup grated carrots ½ tbsp sugar ½ tbsp patis 1 tbsp sesame oil oil for deep frying 1 bundle cleaned romaine leaves Dip: ½ cup sugar ½ cup vinegar 1 cup water 1 tbsp patis 1 pc small cucumber, grated 1 pc small red onion, chopped ¼ tsp pepper Procedure: 1. In a bowl, combine your filling ingredients. Set aside. 2. Dip your rice paper in water and fill with a tablespoon of filling. Fold the sides and roll. Fry each in hot oil over medium heat for 2-3 minutes. 3. Make the dip by bringing sugar, vinegar, and water to a boil. Cool down and mix in patis, cucumber, onions, and pepper. #fyp #featrmedia #chagio #vietnamese #springroll

This #vietnamese #noodlesalad is a summer fav! An easy side dish or you can create a full meal with your protein of choice. BLOG —> https://sliceofjess.com/vietnamese-cold-noodle-salad-with-vinaigrette/ FOR THE DRESSING: • ¼ cup Soy Sauce • 3 tbsp. Fresh Lime Juice • 2 tbsp. Rice Vinegar • ¼ cup Granulated Sugar • 4 Garlic Cloves, minced • 1 Fresno Chile Pepper, thinly sliced FOR THE COLD NOODLE SALAD: • 8.8 oz. Angel Hair Vermicelli Rice Noodles • ½ English Cucumber, thinly sliced • 1 cup Matchsticks Carrots • 4 tbsp. Freshly Chopped Cilantro • 3 tbsp. Freshly Chopped Mint • 4 tbsp. Freshly Chopped Basil • 2 tbsp. Thinly Sliced Scallions • ¾ cup Crushed Honey Roasted Peanuts • Lime Wedges, optional garnish DIRECTIONS: 1. Whisk together all ingredients for the dressing and set aside. 2. Cook the vermicelli rice noodles according to packaged directions and then rinse with cold water. 3. Prepare all veggies, herbs and crush the peanuts. 4. Mix the dressing with the prepared vegetables and herbs in a large bowl. Garnish with crusted peanuts and lime wedges. Enjoy immediately or keep in the fridge for up to 2 hours. Serve cold or at room temp. #recipesoftheworld #recipesathome #healthyrecipeideas #sliceofjess

Turn this side dish into a main dish 😮‍💨 Vietnamese pickled mustard greens (dưa muối) • Washed, dried and chopped mustard greens • Sliced green onions • 3 tbsp salt • 2 tbsp sugar • 2 litres water Ready in a few days and you dip it in fish sauce with garlic and chili!

Such a lengthy process but so worth the wait! Dua Mon is a famous Vietnamese Lunar New Year dish that are most often serve during New Year only with Banh Tet aka Vietnamese savory Sticky Rice Cake. #duamon #pickleveggies #pickled #banhtet #vietdishes #huedishes #vietfoodie #vietfood

Replying to @ranchu-san 💭 This is the STUFFing that dreams are made of! 🤩 Sometimes the most delicious recipes come from a little playtime in the kitchen and asking yourself “What if?” 👉FULL RECIPE LINKED IN BIO ✨This Banh Mi Stuffing brings Vietnamese flavours to a traditional side dish. If you’re a big fan of stuffing like me, give this recipe a try and become a #PotluckHero. Perfect for a Thanksgiving table, a Friendsgiving party or just grab a giant spoon and dig in when you want something savoury, exciting and comforting - we don’t judge here! WHOSE BRING THIS TO THEIR NEXT POTLUCK?! 👀 . . #vietnamesefood #stuffing #thanksgiving #sidedishes #potluck #banhmi #homecooking

#littlevietaly #sandramartinelli #vietnamese #papayasalad #vietnamesesalad #sidedish

Welcome to Ep 2 of ✨Salads that DON’T SUCK✨ Today we’re putting together a plant-based Vietnamese Vermicelli Noodle Salad (Bún Chay) 🇻🇳🍃🥢 This is a childhood dish that I grew up eating and till this day it’s still one of my favs, especially on warmer days! I’ve kept this simple with just lemongrass tofu but you can also deep fry some spring rolls to add on top too 😍 Ingredients [Serves 2] 250g dried vermicelli 1 cup lettuce, thinly sliced 1 small carrot, shredded 1 small cucumber, thinly sliced 1/2 cup fresh mint, thinly sliced 1/2 cup Vietnamese perilla, thinly sliced Tofu 1/2 block tofu, sliced 1 large clove garlic, minced 2 tbsp lemongrass, finely minced (I use frozen preminced and thaw it first) 1 tbsp light soy sauce 2 tsp sugar 1 tbsp water 1/8 tsp white pepper Dressing 2.5 tbsp sugar 1/3 cup hot water 2.5 tbsp yondu or vegan fish sauce * (see notes below) 2 tbsp lime 1 red chilli 1 clove garlic Scallion Oil 2 stalks scallions/green onions, thinly sliced 2 tbsp neutral oil Pinch of salt Garnish Fried shallots Roasted peanuts Method: 1. Cook vermicelli according to instructions, rinse with cold water, drain and set aside. 2. Heat a splash of oil into a pan and fry tofu until golden. Set aside. In the same pan, add extra oil and fry garlic and lemongrass on medium for 2 mins until fragrant. Add in the soy sauce, sugar, pepper and water and turn the heat up. Add the tofu in and stir to coat, cooking for another 20-30secs. 3. For the dressing, dissolve sugar in hot water then whisk in all remaining ingredients. 4. For the scallion oil, heat oil in a small saucepan until hot, turn off heat then stir in the scallions and salt. 5. To assemble, add noodles in a bowl and top with all the veg, tofu and scallion oil. Garnish, pour on the dressing and serve! Notes: *Yondu is a Korean sauce that is just 110% umami goodness, I prefer using this but vegan fish sauces work well too. If you can’t find either, substitute for light soy sauce. #vegan #plantbased #healthyrecipe #healthyfood #saladrecipe #salads #easyrecipe #health #vegansalad #tofu #plantbasedrecipe #asianfood #vietnamesefood #vermicelli

You can pickle practically any veggies but pickled bean sprouts or dưa giá is a classic Vietnamese side dish that goes with anything savoury. We usually have this at home to cut through the savouriness of thịt kho (braised pork belly) and salted fish fried rice. This keeps in the fridge for about 3-4 weeks. You might find that you don’t have enough pickling liquid. Don’t worry, eventually the veggies will break down and will become completely submerged. Ingredients: 500g bean sprouts (I only had around 200g in this video so I compensated with an extra carrot) 1 medium carrot, peeled and julienned 100g garlic chives 1 cup white vinegar 1 cup water 1/2 caster sugar Pinch of salt #pickledveggies #pickles #vietnamesefood #sidedish

✨Let’s talk easy and delicious side dishes! Introducing Vietnamese Opo squash soup - cánh bầu tom 🥣 Canh bầu tôm is a popular side dish in Vietnamese cuisine. It’s mild flavour and soft texture makes it ideal as a soothing contrast to any salty braised dish like the “ca kho” (braised fish) I made recently! Not to mention, it’s SO healthy for you 😊 Ingredients for long squash soup: 
- 2 garlic cloves
- 1 shallot - 2 long squash
- 200 grams of shrimp - 1 tsp chicken bouillon - 1 tbsp fish sauce - Salt to taste (soup should not be too salty)
- Garnish with green onions, cilantro, and black pepper Full details on my YouTube video - link in bio ◡̈ . . #vietnamesefood #soups #vietnamesecuisine #sidedish #easyrecipes #homecooked #homecooking #veg #recipesoftiktok

How to Make Flash Pickled Vegetables #vietnamesefood #pickled #pickledvegetables #recipe #sidedish #flashpickling #CapCut

Meet Vietnamese-style green beans, turkey’s new sidekick! #redboatfishsauce #thanksgiving #easyrecipe