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Vietnamese recipes and Vietnamese food
About Vietnamese Food
Vietnamese food is one of the most varied and seductive on the planet – a delicious mix of the food of its colonial visitors and age-old flavours and techniques. One example is the combination of crisp golden baguette brushed with nuoc cham – a mix of fish sauce, vinegar, garlic and chilli – the basis of a shredded chicken or pork sandwich with lots of crisp salad and herbs seen at the many Vietnamese sandwich shops proliferating in our big cities.
Vietnamese dishes are fresh, have a depth of flavour and seem to have amazing health properties at the same time. Have you ever eaten a bowl of pho with all the accompaniments when you're feeling less than 100 per cent? One chef friend calls pho the Vietnamese equivalent of Jewish chicken soup; it's good for the body and the soul.
Or have you had a few mouthfuls of green papaya salad when your palate is feeling jaded? Instant zing! More than any other cuisine, Vietnamese food centres on herbs and uses an amazing array along with salad greens in many dishes. These are eaten for their healing properties as well as for their taste.
Featured Businesses
For further information about the businesses featured in the Vietnamese epidode of Food Safari, click here.
Key Ingredients
Vietnamese Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Vietnamese Utensils
Find out which special utensils you’ll need on hand during cooking.
More
Latest Recipes
Vietnamese Restaurants
Displaying 10 of 276 Vietnamese Restaurants.
| Restaurant | Suburb | |
| 1. | Le Bich | Balmain |
| 2. | Thy Thy 1 | Richmond |
| 3. | Kinh Do | Macquarie |
| 4. | Pho Phu Quoc | Dickson |
| 5. | Tu Do | O'Connor |
| 6. | Phi Yen | Northbridge |
| 7. | Viet Hoa | Perth |
| 8. | New Saigon Vietnamese | Adelaide |
| 9. | Vietnam Restaurant | Pennington |
| 10. | Green Papaya | East Brisbane |
Featured Food & Recipes
Hot Tips
Kibbeh Nayeh
For this raw meat dish, make sure the mince is very fresh with a bright pink colour, and contains little to no fat. To achieve the very fine mince the meat should be put through a mincer two or three times.
Glossary
Gluten
A protein in flour which, when mixed with water, gives the dough elasticity and strength.
