Vietnam
If there’s anything that makes a trip truly unforgettable, it’s the food!
Today, we’re stopping in Vietnam, a cuisine full of intense flavors and fresh ingredients, perfect for those who love rich yet balanced dishes. In this article, we’re sharing two traditional recipes that will make you feel like you're traveling without leaving home: the Nem Rán (fried spring rolls), crispy and flavorful, ideal for sharing, and the famous Phở Bò, the beef soup that’s the ultimate comfort food in its Vietnamese version.
Although Vietnamese cuisine is loved by many for its fresh and aromatic flavors, we must admit that it has never fully won us over. For this reason, the recipes you'll find here are few... but carefully selected!
Fried Spring Rolls (Nem Rán / Chả Giò)
Ingredients:
150 g ground pork
½ bunch finely chopped mushrooms
¼ finely chopped carrot
4 cloves garlic, minced
1 egg
Rice paper wrappers for spring rolls
For the seasoning:
1 teaspoon sugar
Salt to taste
Pepper to taste
Five-spice powder
Preparation:
In a bowl, mix together the pork, mushrooms, carrot, garlic, and egg. Add sugar, salt, pepper, and a pinch of five-spice powder.
Lightly wet the rice paper to soften it.
Place a tablespoon of the filling in the center and roll carefully.
Fry in hot coconut oil until golden and crispy.
Dipping Sauce (Nuoc Cham):
In a mortar, crush 2 cloves garlic, 1 chili, and 1 teaspoon of sugar.
Add 3 teaspoons of fish sauce and 1 teaspoon of lime juice.
Mix well and serve with the hot spring rolls. A true explosion of flavor!
Vegan Version: You can substitute the pork with tofu or increase the amount of vegetables for a delicious plant-based option.
Phở Bò
Ingredients for the Broth:
1 kg beef bones
2 liters water
50 g crushed ginger
1 red onion (or large shallot), chopped
10 g star anise
10 g cinnamon sticks
Seasoning for the Broth:
1 ladle of fish sauce
2 tablespoons salt
1 tablespoon sugar
To Complete:
Dried rice noodles
Fresh coriander
Chili sauce
Fresh chili
Lime
Preparation:
In a large pot, simmer the beef bones in water for at least 2 hours.
In another pan, without oil, toast the ginger, onion, star anise, and cinnamon to release the aromas.
Add these toasted spices to the broth, along with the fish sauce, salt, and sugar.
Cook the noodles separately for 7 minutes, drain, and place them in bowls.
Pour the hot broth over the noodles, and garnish with fresh coriander, lime, and chili to taste.
Vegetarian/Vegan Version: You can make a vegetarian or vegan version by replacing the beef with tofu and using a soy or vegetable broth.
