I live on salad rolls in the summer. This is a nice starting point with good instructions, but after that, ingredient choices are endless.
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/07/how-to-make-perfect-vietnamese-summer-rolls
Though it's almost universally loved, Pho is not that easy make. But if you're looking for a soup/stew dish that's much simpler, there's a lemon grass chicken soup that's actually quite simple but equally delicious. Here's a version of it http://opensignal.com/blog/?utm_content=buffere39f5&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer
The recipe I use from Vietnamese cookbook is even more basic. You basically make a broth by simmer a whole chicken with lemon grass stalks and ginger. Remove the chicken, add a handful of rice and let it cook. Season the broth with hot peppers, fish sauce and more lemongrass. Shred the chicken and add the meat back in. Garnish with Cilantro
One of my favorite things to get at a Vietnamese restaurant are cold noodle salads (bún bò). Literally cooked rice noodles, whatever toppings you'd like, traditionally served with things like seared beef, scallion, Fresno chile, basil, bean sprouts, lime, lettuce, cucumber, carrot and peanuts. It's served with a delicious dipping sauce (just don't smell it before you pour it in ;)).
While I've never made it, I've eaten it countless times. Here's what looks like a good recipe. If anything it's a good jumping off point: http://cooking.nytimes.com/recipes/1016865-vietnamese-lemon-grass-beef-and-noodle-salad-bun-bo-xao
I love vermicelli salad bowls and make them often in the summer, and they are pretty easy. A point of clarification: "bún bò" actually means "vermicelli rice noodles with beef," as "bò" means beef. If you make this with pork, it's "bún chả" or if it's vegetarian, "bún chay," etc. A really great thing about the dish is that as long as you have noodles, herbs, and the dipping sauce, you can top the salad with almost any vegetables and proteins you have lying around!
I think these instructions from Andrea Nguyen are good:
http://vietworldkitchen.typepad.com/blog/2008/08/bun-salad-bowls---a-great-way-to-use-leftovers.html
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http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/07/how-to-make-perfect-vietnamese-summer-rolls
The recipe I use from Vietnamese cookbook is even more basic. You basically make a broth by simmer a whole chicken with lemon grass stalks and ginger. Remove the chicken, add a handful of rice and let it cook. Season the broth with hot peppers, fish sauce and more lemongrass. Shred the chicken and add the meat back in. Garnish with Cilantro
While I've never made it, I've eaten it countless times. Here's what looks like a good recipe. If anything it's a good jumping off point: http://cooking.nytimes.com/recipes/1016865-vietnamese-lemon-grass-beef-and-noodle-salad-bun-bo-xao
I think these instructions from Andrea Nguyen are good:
http://vietworldkitchen.typepad.com/blog/2008/08/bun-salad-bowls---a-great-way-to-use-leftovers.html