Recipes for "vietnamese"

Soak the vermicelli 30 minutes in warm water; drain.

In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.

Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

Set two sheet pans by the stove for you to transfer the meat and vegetables onto.

Place the dried mushrooms into a medium bowl. Add enough hot water to cover the mushrooms. To make sure the mushrooms stay submerged, put a small plate or a smaller bowl into the bowl to push the mushrooms down.

Let the mushrooms soak until the caps are softened, about 30 minutes. Remove the mushrooms from the bowl; trim off the stems and thinly slice the caps and set aside. You can reserve the soaking liquid and stems for mushroom stock to use another time.

Simply Recipes / Uyen Luu

Cut the pork against the grain into 1/4-inch thick 2 1/2 to 3-inch long matchsticks and put them into a medium bowl. Add the cornstarch, sugar, sesame oil, soy sauce, and wine, if using, and massage the ingredients into the pork, using your hands. Set aside to let marinate for 10 to 15 minutes.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In large nonstick skillet over medium-high heat, add 2 tablespoons of oil. When hot, add the pork and toss to coat with oil.

Cook, tossing occasionally, until the pork just turns white, about 2 minutes. Some browning is okay. Transfer the pork to one of the sheet pans and spread into a thin layer to cool, leaving space for the carrots.

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In the same skillet used to cook the pork, add 1 1/2 teaspoons of oil, the carrots, and 1/2 teaspoon of salt. Cook, tossing often, until the carrots are just starting to wilt, about 1 minute. Transfer the carrots to the sheet pan with the pork, to let cool.

In the same skillet used to cook the carrots, add 1 tablespoon of oil, the napa cabbage, and the remaining 1/2 teaspoon of salt. Cook, tossing often, until the napa leaves wilt but the ribs still have some bite, 1-2 minutes. Don’t overcook the cabbage as it will get soggy. Transfer the cabbage to the second sheet pan and spread to a thin layer to let cool.

Once the pork and vegetables are at room temperature, combine them onto one sheet pan. Add the oyster sauce, mushrooms, scallions, and ginger and use tongs or your hands to toss to mix well. Spread the mixture out into an even layer and chill in the refrigerator for 1 hour. The filling will be easier to work with once chilled.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In a small bowl whisk together the egg and 1 tablespoon water until thoroughly combined.

Place a cutting board directly in front of you. Line two clean sheet pans with parchment paper and set to the side. Transfer half of the filling mixture into a bowl and return the remaining filling to the refrigerator.

Open the package of wrappers and cover with plastic wrap or a slightly damp kitchen towel. Set the egg wash and a small brush (unless you’re using your finger) and a damp clean kitchen towel by the board.

Wrapping spring rolls is basically like wrapping burritos. Place one spring roll wrapper on the board in front of you with the corners facing 3, 6, 9 and 12 o’clock. Scoop a heaping tablespoonful of the filling about 2 inches above the corner closest to you. Form the filling into a 3-inch long horizontal log.

Fold the corner of the wrapper closest to you over the filling, then pull it towards you so it’s taut. Roll the cylinder tightly towards the corner opposite of you in one complete rotation. Fold both the right and left sides of the wrapper over the filling. Try to keep the sides parallel. Roll the cylinder toward the opposite corner for about 2 more rotations. The shape in front of you should look like an open envelope.

Using a pastry brush or your finger, brush the egg wash on the exposed corner and then tightly roll the cylinder up to the end of the wrapper to seal it. Set the spring roll aside on one of the prepared sheet pans.

Repeat wrapping spring rolls until all of the filling and wrappers are used up—don’t forget the remaining filling in the fridge. Keep the assembled spring rolls covered with a sheet of plastic wrap or a damp, clean kitchen towel.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Fit a sheet pan with a wire rack or line it with paper towels.

Fill a medium Dutch oven or other small wide heavy pot with the remaining oil. Attach a deep-fry thermometer onto the side of the pot. Heat the oil over medium-high heat until the thermometer reads 375°F.

Working in 3 or 4 batches, gently slide the spring rolls into the hot oil. Cook, stirring occasionally with a spider or large slotted spoon to make sure that all sides are cooking evenly, until the spring rolls are golden brown, 1 1/2-2 minutes. They will continue to darken when they come out of the oil so don’t let them get too dark.

Keep an eye on the thermometer and adjust the heat as necessary to keep the oil between 350°F and 375°F. Let the oil come up to 375°F before cooking another batch. Repeat until all of the spring rolls are cooked.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Stack the spring rolls onto plates and serve with the vinegar or a dipping sauce of your choice.

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Simply Recipes / Uyen Luu

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

Lay wrapper flat; place 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.

Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.

To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.

Serve spring rolls with the two sauce mixtures.

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.

Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.

To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

Shred crabmeat using 2 forks or a food processor.

Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.

Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.

Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board.

Have all your ingredients prepped and arranged in bowls near your workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near your work surface; the oil will help prevent the finished rolls from sticking to the platter.

Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper.

Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables.

If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor.

Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp.

Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll.

Place the finished spring roll on the platter. Repeat for the remaining spring rolls.

Mix together the peanut butter, tamari, rice vinegar, honey, lime juice, water, and salt. Taste, and adjust the seasonings to your taste. Transfer to a small bowl and place on the platter with the spring rolls.

These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.

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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.

Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.

Mix cornstarch and water together in a small bowl.

Place about 1 tablespoon pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make remaining spring rolls.

Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.

Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.

Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.

Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.

Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.

Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.

Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.

Serve with remaining 1/2 cup peanut sauce for dipping.

Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).

Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.

Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.

Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.

Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).

Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.

Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.

To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.

Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.

Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.

Serve spring rolls with mango dipping sauce and chopped peanuts.

Gather all ingredients.

Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.

Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat.

Stir in noodles; let stand until juices have been absorbed.

Add soy sauce to the filling. Preheat the air fryer to 350 degrees F (175 degrees C).

Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper.

Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.

Brush the tops of the spring rolls with vegetable oil.

Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

Gather all ingredients.

Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.

Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well.

Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.

Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.

Heat oil in a wok or large skillet over medium heat.

Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

For dipping sauce, stir together mirin, soy sauce, and sesame dressing from salad kit in a small bowl.

Line a tray with damp paper towels. Put a clean, slightly damp kitchen towel on a work surface. Fill a shallow dish with cold water.

Working one at a time, soak a rice paper in cold water just until it starts to soften, about 30 seconds, and transfer to prepared work surface. Arrange 4 shrimp halves, about 1/3 cup salad kit greens, a few pieces of cucumber, and 1 tablespoon cilantro on bottom third of rice paper, leaving a 1-inch border. Bring up bottom edge of rice paper to cover filling. Fold in sides and roll up tightly.

Transfer roll to prepared tray; cover with additional damp paper towels to prevent drying. Repeat soaking, filling, and rolling with remaining rice papers, shrimp, greens, cucumber, and cilantro, leaving space between rolls to prevent sticking. Garnish dipping sauce with green onions and serve with spring rolls.

Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.

Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.

Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.

In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.

Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.

Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.

While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.

Add patties to toasted buns and serve.

Combine carrots, jicama, and onion in a small bowl.

Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.

Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.

Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.

Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.

Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.

Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.

Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.

Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.

While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.

Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.

Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.

Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.

Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.

Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.

Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.

Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

1. Heat the olive oil in a large soup pot over high heat. When the oil shimmers, add the mushrooms and a pinch of salt. Cook until the mushrooms are golden brown, about 4-5 minutes. Remove the mushrooms and set aside.

2. To the same pot, add the onion, garlic, and ginger and cook 3 minutes. Stir in the star anise, cinnamon, and cloves. Toast, stirring occasionally until the spices are fragrant, about 2-3 more minutes. Add the bone broth, fish sauce, and chili paste. Simmer for 15-20 minutes. Remove the onion, garlic, and spices from the broth, and discard.

2. Bring the broth to a boil. Add the kale and stir in the mushrooms. Season to taste with salt and pepper. Simmer 10 minutes or until ready to serve

3. Meanwhile, bring a large pot of water to a boil and cook the rice noodles according to package directions.

4. Divide the noodles between bowls and top with thinly sliced steak. Ladle the hot broth over the steak, submerging the steak and noodles in the hot broth. Top as desired with sprouts, chilies, herbs, limes, onions, and carrots. Enjoy!

Gather all ingredients.

Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.

Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.

Cool slightly. Chop onions, then peel and slice ginger; set aside separately.

Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.

Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.

Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.

Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.

Meanwhile, cut frozen sirloin into paper-thin slices.

Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.

Serve and enjoy!

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.

Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.

Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.

When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.

Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.

Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.

Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.

Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.

Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.

When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.

Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.

Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.

Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.

Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.

Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.

Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.

Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.

Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.

Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.

Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.

Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.

Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.

Cut zucchini into thin noodles using a spiralizer.

Divide soup among 6 serving bowls. Top with zucchini noodles.

Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.

Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.

While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.

Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.

Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.

Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.

Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.

Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.

Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).

Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.

Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.

Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.

Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.

Fill bowls with rice noodles and top with meat and broth.

Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.

Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.

In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.

Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.

Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.

After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).

Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time).

Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.

If the chicken isn't quite cooked through when you begin to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through. The split pieces will quickly cook through.

Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.

Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.

Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. [Emma's note: I didn't find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!]

Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.

[Emma's note: I just left the broth at a low simmer during this last step, rather than bringing it to a boil again. I thought it was plenty hot!]

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Peel then slice the ginger into 6 to 8 coins. Smack the coins with the flat side of a knife to slightly crush, then set aside.

Thinly slice the green parts of the green onion to yield 1/4 cup; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, smack with the flat side of the knife, then add to the ginger.

In a 4-quart pot, toast the star anise, cinnamon, and cloves over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for 30 seconds, until aromatic. Slide the pot off the heat, wait about 15 seconds to cool a bit, then pour in the beef and chicken broths.

Return the pot to the burner, then add the water and salt. Bring to a boil over high heat, then lower the heat to gently simmer, uncovered, for 30 minutes.

When the broth is done, pour it through a fine-mesh strainer positioned over a 3-quart pot; discard the solids. You should have about 8 cups; if your yield is way off, add water to dilute or boil down to concentrate.

Season the broth with fish sauce and sugar to create a strong savory-sweet note. Keep the broth warm over medium heat. If it comes to a boil, lower the heat and cover.

While the broth simmers, boil the noodles in a large pot of water for 5 to 7 minutes, until tender and chewy (or use package directions, if available). Drain, rinse under cold water to remove any lingering starch, then let drain well before dividing among 4 noodle soup bowls.

In a bowl, combine the beef with the pepper, sugar, cornstarch, fish sauce, and soy sauce. Set the beef by the stove with the garlic, onion, green onion tops, and cilantro. Have any optional add-ins at the table.

Heat a large nonstick skillet over medium-high heat. Swirl in the 2 tablespoons oil. Add the garlic and onion. Once aromatic, about 30 seconds, push the aromatics to one side of the pan.

Increase the heat to high and add the beef, spreading it out into a single layer. Let it cook, undisturbed, for about 1 minute. When the beef begins browning, use a spatula to flip and stir for 1 to 2 minutes, until it is still slightly rare.

Divide the beef among the bowls. Garnish with green onion and cilantro. Sprinkle on some pepper. Re-taste the broth, make any adjustments, then bring to a boil and ladle into the bowls. Serve immediately.

Invite guests to enjoy this like other pho noodle soup—using a two-handed approach to wield chopsticks and a soup spoon. They should include as many add-ins as they wish!

Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.

On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

Gather the ingredients.

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.

Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.

Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.

Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.

Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

Place egg rolls on a serving plate and sprinkle sesame seeds over top.