Modern Vietnamese Cuisine: The Best Home-Cooking Recipes

By Andy Hai Dinh

Vietnamese cuisine is a harmonious balance of flavors, textures, and colors—where fresh herbs meet rich broths, and simple ingredients transform into extraordinary dishes. Whether it's a comforting bowl of phở, a crispy chả giò, or the bold umami punch of bún đậu mắm tôm, every meal tells a story of tradition, culture, and family.

 

In "Modern Vietnamese Cuisine: The Best Home-Cooking Recipes", I invite you into my kitchen to explore the heart of Vietnamese home cooking. This book is a collection of my favorite recipes, inspired by generations of culinary heritage yet adapted for the modern home cook. Whether you're a beginner or a seasoned cook, you'll find easy-to-follow instructions, practical tips, and insights into the essential ingredients that define Vietnamese cooking.

 

Vietnamese food is more than just a meal - it's an experience, a connection to history, and a celebration of shared moments. Through this book, I hope to make authentic Vietnamese cuisine accessible to everyone, no matter where you are in the world. So, grab your apron, stock up on fresh herbs, and let's bring the vibrant flavors of Vietnam into your home kitchen.

 

Happy cooking!

 

Andy Hai Dinh

• Language: English
• Publisher: Andy Hai Dinh
• Release date: Apr 3, 2025
• ISBN: 9798230647218

Andy Hai Dinh

Andy Hai Dinh, an established nail artist and educator, has been active in the US nail industry since 2004. As brand ambassador for some of the most prestigious international nail brands, he has created an accelerated nail training curriculum to produce salon-ready technicians in the shortest amount of time. Over the years, Andy has trained more than 1600 students in the US. His books cover the most important aspects of artificial nails, nail art, nail procedures and nail products.

Book preview

DEDICATION

To my mother and my sister,

You are the heart and soul of my love for Vietnamese cuisine.

To my mother Ninh Dieu Nguyen, who taught me that food is more than just nourishment - it is love, tradition, and a way to bring people together. Your dedication to perfecting every dish, your patience in teaching me the secrets of our family recipes, and your unwavering passion for cooking have shaped me in ways beyond the kitchen. Every meal you prepared was a gift, a reminder of the deep roots and rich heritage we carry.

To my sister Lien Huong Dinh, my lifelong companion in the kitchen and in life - thank you for sharing in this journey with me. From daily meals at our family table to the bustling days in our family’s restaurant, we've had a great childhood together, side by side, connected by our shared love for food, music, and our Vietnamese heritage.

This book is a tribute to the warmth, wisdom, and flavors you both have given me. It is a reflection of our family’s love, and I hope it brings the same joy and connection to others as you have brought to me.

With all my love and gratitude,

Andy Hai Dinh

PREFACE

I was born and raised in Vietnam in the late 70s, where my earliest memories are filled with the sights, smells, and tastes of home-cooked meals. My childhood was spent in a bustling household where food was more than just sustenance—it was a way of life. My paternal grand-mother San Ngoc Khuu was a great chef who would guide all of her daughters-in-law through the process of preparing daily meals for a huge family of more than 20 members.

In the early 90s, my family operated a thriving restaurant and bar business in Hanoi, Vietnam. Huong Lan Restaurant specialized in Vietnamese, Chinese, and French cuisines. And from a young age, I was immersed in the rhythm of the kitchen. I watched my father Son Thanh Dinh, my uncle Binh Thai Dinh, and my uncle Hong Thai Dinh carefully select the freshest ingredients from the local markets for our restaurant supply. I became obsessed with observing the kitchen staff skillfully prepare each dish with precision, and pour their hearts into every meal they served. These experiences shaped me into a food connoisseur and instilled in me a deep appreciation for the rich culinary traditions of Vietnam.

After immigrating to the US in the late 90s, I lived in San Diego, California with my aunt Huong Dieu Nguyen and my uncle-in-law Minh Duc Truong who were great both at home-cooking and small business management. Every day I worked at their furniture showroom in City Heights of San Diego. In the evenings when we all got home from work, my aunt would cook some of the most amazing dishes for dinner. With my aunt's every meal, I once again re-experienced Vietnamese cuisine - but this time with a more refined, modern take on how my aunt Huong expressed it through her culinary skills.

Vietnamese cuisine is a beautiful reflection of the country’s history, shaped by centuries of cultural influence. For a thousand years, Vietnam was under Chinese rule, which introduced essential elements such as soy sauce, stir-frying techniques, and the use of noodles in our cuisine. Later, during nearly 150 years of French colonial rule, Western ingredients and cooking methods, such as bread, pâté, and dairy products, found their way into Vietnamese kitchens, resulting in beloved dishes like Bò Kho (Vietnamese Beef Stew), Bánh Mì (French Baguette), Bánh Flan (Flan), and Cà Phê Sữa Đá (Vietnamese Iced Milk Coffee). Despite these foreign influences, Vietnamese cuisine has maintained its distinct identity - one that perfectly balances bold flavors, fresh ingredients, and a harmonious blend of sweet, sour, salty, bitter, and umami.

This book is a celebration of authentic Vietnamese home cooking - the very dishes that have brought families together for generations. Whether you’re discovering Vietnamese cuisine for the first time or looking to recreate the comforting flavors of your childhood, these recipes will guide you through the essence of Vietnamese cooking. Each dish tells a story, one that I hope will inspire you to embrace the vibrant and diverse flavors of Vietnam, just as I have throughout my life.

Andy Hai Dinh

Common Ingredients In Vietnamese Cuisine

•Amaranth (rau dền):

Used much like spinach, amaranth appears in both salads and savory dishes.

•Annatto (màu điều):

Often called the poor man’s saffron, annatto seeds from the achiote tree lend a reddish-orange hue to dishes without altering flavor. Commonly used in braised dishes, their color is extracted by soaking the seeds in water or oil. Rich in carotenoids and antioxidants.

•Asian Basil (Thai basil - rau húng quế):

Possibly introduced through Thai cuisine, this aromatic herb is most commonly associated with phở. It also has natural antibacterial properties.

•Bamboo Shoots (măng):

The tender inner core of young bamboo is used as a vegetable. It should be blanched for five minutes before cooking.

•Banana Blossom (Banana Flower - hoa chuối):

Served raw or cooked in salads and savory dishes, banana blossom is high in vitamins B and C, and potassium.

•Bean Curd (Tofu - đậu phụ a.k.a. đậu hũ):

Made by coagulating soy milk, tofu comes in both firm and silken varieties and is widely used in Vietnamese cuisine.

•Bean Sauce (tương đậu nành):

A savory sauce made from fermented soybeans, water, and salt. Common in stir-fry dishes.

•Beef (thịt bò):

Beef is used in a wide variety of Vietnamese dishes, from stir-fries and noodle soups to grilled dishes and salads. Cuts range from tenderloin and brisket to shank and flank, each chosen for different textures and flavors. In phở bò, thinly sliced raw or cooked beef is layered over noodles and finished with a hot, aromatic broth. Grilled marinated beef is popular in bún bò xào (beef noodle salad) and bò lá lốt (beef wrapped in betel leaf). Beef is also featured in dishes like bò kho (beef stew with carrots and star anise) and bò lúc lắc (shaking beef), a stir-fried dish with cubed beef, bell peppers, and onions. Often marinated in fish sauce, soy sauce, garlic, and lemongrass, beef dishes offer deep, savory richness.

•Betel Leaf (lá lốt):

Often eaten raw or cooked, this aromatic leaf has mild stimulant properties and is used in a variety of traditional preparations.

•Black Pepper (tiêu đen):

Black pepper is a common yet essential spice in Vietnamese cooking, used to add warmth and a subtle heat to a variety of dishes. Whole peppercorns are often simmered in broths or stews, while freshly cracked pepper is sprinkled over soups, eggs, and grilled meats just before serving. In simple dishes like thịt kho tiêu (braised pork with pepper), black pepper adds both aroma and depth. Vietnamese pepper, especially from Phú Quốc Island, is known for its fragrant, slightly fruity character. Both black and white varieties are used, with white pepper being more common in northern cuisine for its milder taste.

•Bitter Melon (khổ qua):

A bitter gourd related to cucumber, it is most often found in soups. Known for its health benefits, including aiding digestion, improving immunity, and regulating blood sugar.

•Bitter Mint (Bitter Herb - rau đắng):

Used primarily in soups, this herb is valued for its anti-inflammatory and fever-reducing properties.

•Caramel Sauce (nước màu):

Made by caramelizing sugar until it turns deep brown, this sauce imparts a rich, smoky sweetness to braised and grilled dishes. It’s a core ingredient, just after fish and soy sauces in importance.

•Cassia (cinnamon - quế):

A warm spice available in bark or powdered form, cassia is often used in marinades and stews.

•Chicken (thịt gà):

Chicken is a versatile and widely used protein in Vietnamese cuisine. It appears in soups, stir-fries, salads, and rice dishes. Vietnamese chicken is often leaner and more flavorful than Western varieties, prized for its firm texture. One of the most iconic dishes is phở gà (chicken noodle soup), made with a clear, fragrant broth and shredded chicken. Gà luộc (poached chicken) is served with a lime-salt-pepper dipping sauce and often accompanies celebratory meals. Grilled or stir-fried chicken is marinated with ingredients like lemongrass, garlic, fish sauce, and chili. Shredded chicken is also featured in dishes like gỏi gà (chicken and cabbage salad) and xôi gà (sticky rice with chicken). Chicken bones and meat are also used to create light, clean stocks for various soups.

•Chicken Stock (nước cốt gà):

Vietnamese chicken stock is typically light and clear, made simply from chicken and water.

•Chili Sauce (tương ớt):

A vibrant condiment made from chilies, garlic, salt, and vinegar. It adds both heat and tang to many dishes.

•Chrysanthemum Greens (rau cải cúc):

These slightly bitter greens are used raw or cooked. They are nutrient-rich, particularly in vitamin B.

•Cilantro (rau mùi):

Also known as coriander, cilantro is a versatile garnish used in soups, salads, rolls, and more.

•Coconut Milk (nước cốt dừa):

Extracted from grated coconut mixed with water, coconut milk is creamy and used primarily in desserts.

•Culantro (ngò gai):

Not to be confused with cilantro, this herb has long, serrated leaves and a stronger aroma. It’s often used in soups like phở for added depth.

•Dill (thì là):

Commonly used in fish dishes, dill is treated more like a vegetable than an herb in Vietnamese cooking.

•Duck (thịt vịt):

Duck is a flavorful protein often reserved for special occasions or regional dishes in Vietnamese cuisine. Its rich, slightly gamey taste makes it ideal for slow-cooked or intensely seasoned preparations. One popular dish is vịt nấu chao—duck simmered in fermented tofu with taro and herbs, especially popular in the south. Vịt quay (roast duck) is