Traditional Vietnamese noodle soup made with flavorful broth.

A variety of rice platters featuring different proteins and flavors.

Rice Platters

Spicy curry dishes served with fresh ingredients.

Curry

Noodles stir-fried with vegetables and your choice of protein.

Stir-Fried Noodles

Crispy egg rolls served with a delicious fish sauce.

Egg Rolls

A fresh salad with vermicelli noodles, vegetables, and proteins.

Bun Salad

Start by charring the onion and ginger. Place them directly on an open flame or under a broiler until slightly blackened. Rinse the beef bones and place them in a large pot with water. Add the charred onion and ginger, star anise, cloves, cinnamon stick, fish sauce, and sugar.

Prepare the Broth

Bring the pot to a boil, then lower the heat to a simmer. Skim any impurities that rise to the surface. Allow the broth to simmer for at least 3 hours, adding more water as needed to keep the bones submerged.

Simmer the Broth

While the broth is simmering, prepare the rice noodles according to package instructions. Drain and set aside.

Cook the Noodles

Slice the beef sirloin or brisket thinly against the grain. If desired, you can briefly freeze the beef to make slicing easier.

Prepare the Beef

Once the broth is ready, strain it to remove solids. Place cooked noodles in bowls, top with raw beef slices, and ladle hot broth over the top. The heat from the broth will cook the beef.

Assemble the Pho

Serve the pho with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers on the side, allowing each person to customize their bowl.

Garnish and Serve

Beef bones

Water

Onion

Ginger

Star anise

Cloves

Cinnamon stick

Fish sauce

Sugar

Rice noodles (bánh phở)

Beef sirloin or brisket

Fresh herbs (basil, cilantro, mint)

Bean sprouts

Lime

Chili peppers

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is fluffy.

Prepare the Rice

In a pan, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and black pepper. Cook for 6-7 minutes on each side until fully cooked. Remove from the pan and let it rest before slicing.

Cook the Chicken

In the same pan, add another tablespoon of olive oil. Add minced garlic and sauté for 1 minute. Add shrimp and cook until they turn pink, about 3-4 minutes. Stir in soy sauce and lemon juice, and cook for 1 more minute.

Cook the Shrimp

In the same pan, add the diced onion and bell peppers. Sauté for 5-6 minutes until the vegetables are tender. Season with salt and pepper.

Sauté the Vegetables

In serving platters, place a base of rice, top with sliced chicken on one side and shrimp with vegetables on the other. Garnish with cilantro.

Assemble the Platters

Basmati rice

Chicken breasts

Shrimp

Bell peppers (mixed colors)

Garlic cloves

Soy sauce

Olive oil

Salt

Black pepper

Lemon juice

Cilantro (for garnish)

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Sauté the Aromatics

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Add Garlic and Ginger

Add the curry powder to the pot and stir well to coat the onions, garlic, and ginger with the spices. Cook for 1 minute.

Spice it Up

Pour in the coconut milk and add the chickpeas. Stir to combine and bring to a gentle simmer.

Combine Coconut Milk and Chickpeas

Once simmering, add the spinach leaves. Cook until the spinach wilts, about 3-5 minutes.

Add Spinach

Season with salt and black pepper. Stir in the fresh cilantro and lime juice before serving.

Season and Finish

Vegetable oil

Onion, chopped

Garlic cloves, minced

Ginger, grated

Curry powder

Coconut milk

Chickpeas, drained and rinsed

Spinach leaves

Fresh cilantro, chopped

Lime, juiced

Cook the noodles according to package instructions. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add your choice of protein and cook until fully cooked through. Remove from the skillet and set aside.

Cook the Protein

In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and sauté for 30 seconds until fragrant. Then add bell pepper, carrot, and broccoli. Stir-fry for about 5 minutes or until vegetables are tender-crisp.

Stir-Fry the Vegetables

Add the cooked noodles and protein back into the skillet with the vegetables. Pour in the soy sauce and toss everything together. Cook for another 2-3 minutes to heat through.

Combine Ingredients

Remove from heat. Garnish with sliced green onions and sesame seeds (if using) before serving.

Noodles

Vegetable Oil

Garlic, minced

Bell Pepper, sliced

Carrot, julienned

Broccoli florets

Soy Sauce

Protein (chicken, tofu, shrimp, etc.)

Green Onions, sliced

Sesame Seeds (optional)

In a large skillet, heat a small amount of vegetable oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add the ground pork or chicken and cook until browned. Stir in the cabbage, carrots, and green onions, and cook until the vegetables are tender, about 5-7 minutes. Add soy sauce and mix well. Remove from heat and let the filling cool.

Prepare the Filling

Lay an egg roll wrapper on a clean surface or cutting board in a diamond shape. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water on the edge to help seal it.

Assemble the Egg Rolls

In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully add egg rolls in batches, frying until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry the Egg Rolls

In a small bowl, mix together 1/4 cup of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of lime juice until the sugar is dissolved. Adjust to taste.

Prepare the Fish Sauce

Serve the crispy egg rolls hot with the prepared fish sauce for dipping.

Serve

cabbage, shredded

carrots, grated

green onions, chopped

garlic, minced

soy sauce

ground pork or chicken

egg roll wrappers

vegetable oil

Bring a pot of water to a boil. Add the vermicelli noodles and cook for about 3-4 minutes until soft. Drain and rinse under cold water to stop cooking. Set aside.

Cook the Vermicelli

Julienne the cucumber, carrot, and red bell pepper. Chop the green onions. Set all vegetables aside.

Prepare the Vegetables

If using tofu, press to remove excess moisture, then cut into cubes and pan-fry until golden. If using another protein, cook it according to preference.

Prepare the Protein

In a large bowl, combine the vermicelli noodles, vegetables, tofu (or protein), mint leaves, and coriander leaves. Toss gently to mix.

Assemble the Salad

Top the salad with crushed peanuts and your choice of dressing (like a nuoc cham or sesame dressing). Toss again before serving.

Pho

Rice Platters

Curry

Stir-fried Noodles

Egg Rolls

Bun Salad