Modern Vietnamese Cuisine 2: Family Meals for All Occasions

By Andy Hai Dinh

Modern Vietnamese Cuisine 2: Family Meals For All Occasions brings the heart of Vietnamese home cooking to your kitchen. With themed menus for everyday meals, festive gatherings, and everything in between, Andy Hai Dinh shares flavorful, family-style recipes that honor tradition while embracing a modern touch. A celebration of food, culture, and togetherness—one delicious meal at a time.

• Language: English
• Publisher: Andy Hai Dinh
• Release date: Apr 23, 2025
• ISBN: 9798231027286

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.

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DEDICATION

This book is dedicated to my father, Son Thanh Dinh, who taught me the value of tradition, family, and cooking with love. Your wisdom lives in every dish.

To my beloved children, Audrey An Hoai Dinh and Neal Phong Viet Dinh - May you always find connection, comfort, and meaning around the family table. With love.

Andy Hai Dinh

05/2025

FOREWORD

In Modern Vietnamese Cuisine 2: Family Meals For All Occasions, we delve deeper into the heart of Vietnamese food - the family meal. It is within the home, around the family table, that the true spirit of Vietnamese cooking thrives. Here, the most cherished recipes are passed down through generations, and the table becomes a space of connection, celebration, and comfort.

This sequel to my first book, Modern Vietnamese Cuisine, is an invitation to explore the rich tapestry of family meals that are shared across all corners of Vietnam. Whether you’re gathering to mark a special holiday, hosting a celebration, or simply bringing your loved ones together for a delicious dinner, these menus are designed to suit every occasion. From the lively streets of Hanoi to the serene riversides of the Mekong Delta, each recipe reflects the diversity and depth of our culinary traditions.

In this book, you will find an array of carefully curated menus that feature both classic and contemporary interpretations of beloved Vietnamese dishes. With easy-to-follow instructions, vibrant flavors, and an emphasis on fresh, wholesome ingredients, these recipes are designed to bring a taste of Vietnam into your home, no matter where you are in the world.

As we continue to evolve, it’s important to honor our roots while embracing modern techniques and flavors. This collection celebrates the marriage of tradition and innovation, allowing you to create meals that not only nourish the body but also foster connection, warmth, and the joy of sharing food with those you hold dear.

So, whether you’re cooking for a family gathering, a festive celebration, or a simple weeknight meal, I hope Modern Vietnamese Cuisine 2 will inspire you to create memorable moments around the table, just as we have done for centuries in Vietnam.

Andy Hai Dinh

Author, Modern Vietnamese Cuisine

VIETNAMESE FAMILY MEAL 1: Savory Pork, Basil & Harmony

A comforting and well-balanced Vietnamese meal featuring stir-fried pork with Thai basil, a refreshing cucumber salad, a light shrimp and pumpkin soup, and a bold dipping sauce to tie it all together.

MAIN DISH

Stir-Fried Pork with Thai Basil (Thịt Heo Xào Húng Quế)

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Serves: 3–4

Ingredients

• 300g pork shoulder or belly, thinly sliced

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 small chili, sliced (optional)

• 1 handful Thai basil (húng quế)

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 1 tsp oyster sauce

• 1/2 tsp sugar

• 1/4 tsp ground pepper

• 1–2 tbsp cooking oil

Instructions

1. Heat oil in a wok or pan. Sauté garlic and chili until fragrant.

2. Add pork and stir-fry until nearly cooked.

3. Add onion and seasonings. Continue stir-frying for 2–3 minutes.

4. Toss in Thai basil and stir briefly until wilted. Serve hot.

SIDE DISH

Pickled Cucumber Salad (Dưa Leo Trộn Giấm Đường)



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Ingredients

• 1–2 cucumbers, thinly sliced

• 1/4 red onion, thinly sliced

• 2 tbsp rice vinegar or lime juice

• 1 tbsp sugar

• 1/4 tsp salt

• Chili slices (optional)

Instructions

1. Mix vinegar, sugar, and salt until dissolved.

2. Toss with cucumber, onion, and chili. Let sit for 10–15 minutes.

SOUP

Pumpkin Soup with Shrimp (Canh Bí Đỏ Nấu Tôm)



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Serves: 3–4

Ingredients

• 200g shrimp, peeled and deveined

• 300g pumpkin or kabocha squash, cubed

• 1 tbsp fish sauce

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/4 tsp pepper

• 1 clove garlic, minced

• 500ml–700ml water or broth

• 2 tbsp chopped green onion

• Cilantro (optional)

Instructions

1. Sauté garlic in oil. Add shrimp and stir briefly. Remove and set aside.

2. Add pumpkin and water. Simmer until tender (10–12 minutes).

3. Return shrimp to pot. Simmer 1–2 more minutes.

4. Garnish with green onion, pepper, and cilantro.

DIPPING SAUCE

Ginger-Garlic Fish Sauce Dip (Nước Mắm Gừng Tỏi)

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Ingredients

• 2 tbsp fish sauce

• 1 tbsp lime juice

• 1 tbsp sugar

• 1 clove garlic, minced

• 1 small knob of ginger, minced

• 1 small chili, finely chopped

• 1–2 tbsp water (optional)

Instructions

1. Mix sugar, lime juice, fish sauce, and water.

2. Add garlic, ginger, and chili. Stir well and serve alongside the pork.

DESSERT

Vietnamese Yogurt Fruit Cocktail (Hoa Quả Dầm Sữa Chua)



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Serves: 2–4

Ingredients

Fresh Fruits (adjust based on season):

1 ripe mango, diced

1/2 dragon fruit, diced

1/2 banana, sliced

1/2 apple, diced

1/2 kiwi, sliced

1/2 cup seedless grapes, halved

4–5 lychees or longans, peeled and pitted (fresh or canned)

1/2 cup strawberries or blueberries (optional)

Optional Toppings:

1/2 cup grass jelly, coffee jelly, or agar cubes

1/4 cup nata de coco or coconut jelly

1–2 tablespoons soaked basil seeds or chia seeds

1/2 cup jackfruit, thinly shredded (optional)

Dairy & Sweetener:

1 to 1½ cups plain or sweetened yogurt (da uaa.k.a. sữa chua) — Greek or Vietnamese-style

2 tablespoons condensed milk (optional, adjust to taste)

1–2 tablespoons sugar syrup or honey (if yogurt is unsweetened)

Crushed ice (to serve)

Instructions

Prep the Fruits:

Wash, peel, and cut all fruits into bite-sized pieces. Keep cold for the best texture.

Assemble:

In serving glasses or a large chilled bowl, combine a mix of fresh fruits and any desired jellies or toppings.

Add Yogurt & Sweetener:

Spoon yogurt generously over the fruit. Drizzle with condensed milk and/or sugar syrup if extra sweetness is desired.

Top with Ice:

Add a layer of crushed ice over everything. Serve with a long spoon for mixing and scooping.

Notes

For a tangier kick, use unsweetened yogurt and adjust sweetness with honey or syrup.

For a creamier texture, use thick Vietnamese-style yogurt (da ua), available in Asian groceries or easily made at home.

This dessert is best served immediately, while the ice is still fresh and the fruits crisp.

VIETNAMESE FAMILY MEAL 2: Comfort & Caramel

A rich and homey Southern-style meal that combines tender braised pork, pickled crunch, and a fresh, clean shrimp soup—perfect for everyday or family