Hương Vị Miền Quê

Vietnamese Cooking Without Vegetable Oil

Welcome to the village kitchens of Vietnam, where bone broths simmer for hours and fresh herbs are pulled straight from the garden. Every dish is built on real fats like cold pressed coconut oil, rendered pork lard, and ghee. No seed oils, no shortcuts, only the way our grandmothers taught.

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Vietnamese Village Recipes

Six beloved dishes from the kitchens of Hanoi, Hue, and the Mekong Delta. Each one built on clean fats and bright fresh herbs.

Phở Bò

Phở Bò (Hanoi Beef Noodle Soup)

⏱ 6 hr🍽 6 servings🔥 Medium

The soul of Vietnamese cooking. Marrow bones and oxtail simmered with charred ginger and toasted spices until the broth runs golden and fragrant.

Ingredients

  • 2 kg beef marrow bones and oxtail
  • 500 g beef brisket
  • 1 large yellow onion, halved and charred
  • 1 hand of fresh ginger (75 g), halved lengthwise and charred
  • 4 star anise pods, 1 cinnamon stick, 4 cloves, 1 black cardamom
  • 2 tbsp fish sauce, plus more to taste
  • 1 tbsp rock sugar or palm sugar
  • 2 tbsp rendered beef tallow
  • 500 g flat rice noodles (bánh phở), soaked
  • 300 g raw beef sirloin, sliced paper thin
  • Fresh Thai basil, cilantro, lime, bean sprouts, sliced bird's eye chili

Instructions

  1. Blanch the bones and brisket in boiling water for 5 minutes. Drain, rinse under cold water, and scrub away any scum. This step is the secret to a clear broth.
  2. Char the onion and ginger directly over an open flame or under the broiler until blackened on the outside. This adds depth and a smoky aroma.
  3. In a dry pan over medium heat, toast the star anise, cinnamon, cloves, and cardamom for 2 minutes until fragrant. Wrap them in cheesecloth.
  4. Place bones, brisket, charred aromatics, and spice bundle in a large stockpot with 6 liters of cold water. Bring to a bare simmer and cook uncovered for 4 hours, skimming often.
  5. Remove the brisket after 90 minutes, cool, and slice thinly. Continue simmering the bones. Season the broth with fish sauce, sugar, salt, and a knob of beef tallow.
  6. Strain the broth through a fine sieve. Divide soaked noodles into warm bowls. Top with sliced brisket and raw sirloin.
  7. Ladle the boiling broth over the meat to cook the sirloin instantly. Serve with basil, cilantro, lime, sprouts, and chili on the side.
Cá Kho Tộ

Cá Kho Tộ (Caramel Braised Catfish)

⏱ 1 hr🍽 4 servings🔥 Medium

Fish braised in a clay pot with deep caramel, fish sauce, and black pepper. A signature Mekong Delta dish that turns humble catfish into a glossy mahogany feast.

Ingredients

  • 800 g catfish steaks (or basa), cut into 3 cm pieces
  • 3 tbsp palm sugar or coconut sugar
  • 3 tbsp fish sauce (nước mắm)
  • 2 tbsp coconut water
  • 2 tbsp rendered pork lard
  • 4 shallots, finely chopped
  • 6 cloves garlic, minced
  • 2 bird's eye chilies, sliced
  • 1 tsp freshly cracked black pepper
  • 3 spring onions, cut into 4 cm lengths
  • Steamed jasmine rice, to serve

Instructions

  1. Pat the fish dry with paper towels and season lightly with salt. Set aside while you build the caramel.
  2. In a clay pot or heavy small saucepan, melt the palm sugar over medium low heat until it turns deep amber, about 5 minutes. Watch closely so it does not burn.
  3. Carefully add 2 tablespoons of coconut water (it will hiss). Stir until smooth, then add pork lard, shallots, and garlic. Cook 2 minutes until fragrant.
  4. Lay the fish pieces in a single layer. Pour over the fish sauce and add 100 ml hot water. Scatter chilies and half the black pepper.
  5. Bring to a gentle simmer. Cover and cook on the lowest heat for 25 minutes, basting once or twice without disturbing the fish.
  6. Uncover and reduce the sauce 5 more minutes until thick and glossy. Top with spring onions and the remaining black pepper. Serve straight from the pot with rice.
Gà Nướng Sả

Gà Nướng Sả (Lemongrass Grilled Chicken)

⏱ 1 hr 30 min🍽 4 servings🔥 Easy

Chicken thighs marinated in pounded lemongrass, garlic, and fish sauce, then grilled over charcoal until the skin is lacquered and the meat sings with citrus.

Ingredients

  • 8 bone in, skin on chicken thighs (1.2 kg)
  • 6 stalks lemongrass, tough outer leaves removed, finely minced
  • 6 cloves garlic, minced
  • 3 shallots, finely chopped
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar
  • 2 tbsp coconut oil, melted
  • 1 tbsp soy sauce
  • 1 tsp turmeric powder
  • 1 tsp freshly cracked black pepper
  • Lime wedges and fresh herbs, to serve

Instructions

  1. Pound the lemongrass, garlic, and shallots in a mortar (or pulse in a small processor) until you have a fragrant paste.
  2. Whisk the paste with fish sauce, palm sugar, coconut oil, soy sauce, turmeric, and pepper in a bowl until the sugar dissolves.
  3. Score the chicken skin with shallow cuts. Coat the thighs in the marinade, massaging into every crevice. Cover and refrigerate at least 1 hour or overnight.
  4. Build a medium charcoal fire (or heat a grill pan over medium heat). Let the chicken come to room temperature for 20 minutes before grilling.
  5. Grill skin side down 8 minutes until the skin is deeply lacquered. Flip and cook 10 to 12 more minutes, basting once with leftover marinade, until the juices run clear.
  6. Rest 5 minutes on a warm plate. Serve with lime wedges, fresh cilantro, mint, and steamed jasmine rice.
Rau Muống Xào Tỏi

Rau Muống Xào Tỏi (Stir Fried Water Spinach)

⏱ 15 min🍽 4 servings🔥 Easy

The quintessential Vietnamese vegetable dish. Crunchy water spinach stems and tender leaves flashed in a screaming hot wok with garlic and a splash of fish sauce.

Ingredients

  • 500 g water spinach (rau muống), washed and trimmed
  • 3 tbsp rendered pork lard (or coconut oil)
  • 8 cloves garlic, smashed and roughly chopped
  • 1 tbsp fish sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sugar
  • 1/4 tsp freshly cracked black pepper
  • 1 bird's eye chili, sliced (optional)
  • 1 lime, halved

Instructions

  1. Snap the water spinach into 8 cm lengths, keeping the tender leaves and stems separate. The stems take a touch longer to cook.
  2. Whisk fish sauce, oyster sauce, sugar, pepper, and 1 tablespoon of water in a small bowl.
  3. Heat a wok over the highest flame until smoking. Add pork lard and swirl. Toss in garlic and stir for 15 seconds until just golden and aromatic.
  4. Add the stems first and stir fry 60 seconds. Then add the leaves and the optional chili. Toss constantly to keep things moving.
  5. Pour the sauce around the edge of the wok so it caramelizes briefly before mixing. Toss for 30 to 45 seconds until the leaves are bright green and just wilted but still crunchy.
  6. Transfer immediately to a warm platter. Squeeze fresh lime over the top and serve at once with rice.
Bánh Mì Thịt

Bánh Mì Thịt (Vietnamese Pork Baguette)

⏱ 4 hr🍽 6 servings🔥 Medium

A crackling crusted baguette stuffed with grilled pork, house pâté, pickled carrot, cilantro, and chili. The legendary street sandwich of Saigon.

Ingredients

  • For the baguettes: 500 g bread flour, 7 g instant yeast, 1 tsp sugar, 1.5 tsp salt, 320 ml warm water, 2 tbsp melted butter
  • For the pork: 800 g pork shoulder, sliced 1 cm thick
  • 4 stalks lemongrass, minced
  • 4 cloves garlic, minced
  • 3 tbsp fish sauce, 2 tbsp palm sugar, 2 tbsp coconut oil
  • For the pickle: 1 large carrot and 1/2 daikon, julienned, with 100 ml rice vinegar, 2 tbsp sugar, 1 tsp salt
  • Liver pâté, mayonnaise made with olive oil, fresh cilantro, sliced cucumber, sliced bird's eye chili, soy sauce

Instructions

  1. Mix all baguette ingredients into a dough. Knead 10 minutes until smooth. Cover and rise 90 minutes. Shape into 6 small baguettes, slash the tops, and proof 45 minutes.
  2. Bake the baguettes at 230°C / 450°F with a tray of water in the bottom of the oven for 18 to 20 minutes until deeply golden and hollow sounding. Cool on a rack.
  3. While the dough rises, marinate the pork with lemongrass, garlic, fish sauce, palm sugar, and coconut oil for at least 2 hours.
  4. Toss the carrot and daikon with vinegar, sugar, and salt. Press lightly and chill 30 minutes. Drain before using.
  5. Grill the marinated pork over medium high heat for 3 to 4 minutes per side until lightly charred and cooked through. Rest 5 minutes, then slice into strips.
  6. Split each warm baguette lengthwise. Spread pâté on one side, mayonnaise on the other. Layer with cucumber, pork, drained pickle, cilantro, and chili. Splash with a few drops of soy sauce. Eat immediately while the crust still crackles.
Chè Chuối

Chè Chuối (Banana and Coconut Sweet Soup)

⏱ 40 min🍽 6 servings🔥 Easy

Soft ripe bananas and chewy tapioca pearls simmered in rich coconut milk, scented with pandan and topped with toasted sesame and peanuts. Comfort in a bowl.

Ingredients

  • 6 small ripe bananas (Vietnamese or apple bananas), peeled and halved
  • 800 ml full fat coconut milk
  • 200 ml coconut cream
  • 80 g small tapioca pearls
  • 3 tbsp palm sugar (adjust to taste)
  • 1/2 tsp fine sea salt
  • 2 fresh pandan leaves, knotted (optional)
  • 3 tbsp toasted sesame seeds
  • 3 tbsp roasted peanuts, roughly crushed
  • 1 tbsp unsalted butter

Instructions

  1. Soak the tapioca pearls in cold water for 15 minutes. Drain. This stops them clumping in the pot.
  2. In a heavy saucepan, combine coconut milk, palm sugar, salt, and pandan leaves. Warm gently over medium low heat until the sugar fully dissolves.
  3. Add the soaked tapioca pearls and simmer 8 minutes, stirring often so nothing sticks to the bottom.
  4. Slip in the banana halves and add the butter. Cook 8 more minutes on the lowest heat until the bananas turn soft and almost translucent.
  5. Stir in the coconut cream and taste. Adjust the sugar if needed. Warm through for 1 minute. Discard the pandan leaves.
  6. Ladle warm into small bowls. Sprinkle generously with toasted sesame seeds and crushed peanuts. Serve warm or chilled.
✨ Trusted Daily Routine

Complete Your Wellness Journey with ShapeON

Your Vietnamese kitchen already gives you real food. ShapeON takes that foundation a step further. Clean, natural support designed to fit an active, balanced day.

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