I’m Aihoa! I created Food with Aihoa to share my food experiments and favorite recipes.
All in Vietnamese
These saucy stir fried chicken and noodles are made with quick-cooking wide rice noodles in a sweet, savory, and spicy sauce. Feel free to add any veggies you might have on hand - they’ll soak up all the yummy sauce and become really addictive!
This mint and basil chicken stir fry smells so good and is so easy to make that it's sure to be a delight at your dinner table. It's made with classic Vietnamese ingredients: savory fish sauce, fresh mint, and fragrant basil.
If you’re looking for a delicious and hearty noodle dish, this is it. This easy chicken vermicelli recipe is made with shredded cooked chicken, vermicelli noodles, carrots, and cabbage, all tossed in a flavorful sauce.
One of the easiest and tastiest Vietnamese chicken dishes is this Vietnamese lemongrass chicken. It’s marinated in a tangy blend of soy sauce, fish sauce, garlic, and lemongrass, meaning it’s packed full of fresh, aromatic,delicious flavors. So easy to make and no-fuss!
Bean there...ate that! In Vietnam, sweet soups or puddings are known as chè. This Vietnamese Mung Bean Dessert, called che dau xanh, is easily one of the most simple Vietnamese desserts to make. Mung beans are said to have cooling properties on the body and other health benefits, but I'm no doctor. To me, this is purely a yummy dessert that can be served hot, cold, or over crushed ice. All you need are 4 simple ingredients - mung beans, sugar, coconut milk, and water!
I'd make a vegetable joke, but you guys might not carrot all. Pickled carrots and daikon are a signature addition to Vietnamese dishes. If you've ever had Vietnamese food, you've probably caught a glimpse of this colorful condiment. These crunchy pickled vegetables are best known as an addition to banh mi (Vietnamese sandwiches), but they're a tasty snack all on their own and they also go well with spring rolls, vermicelli dishes, savory crepes...the list goes on!
This jiggly, wiggly custard of silky, sweet deliciousness was adopted by the Vietnamese during the French colonization of Vietnam in the 19th century and is a common dessert. In northern Vietnam, it is known as bánh caramel, kem caramel or caramen and in southern Vietnam, it is known as bánh flan or kem flan. The difference between Vietnamese flan and European flan is Vietnamese flan is usually smaller and steamed rather than baked. Vietnamese flan also uses coconut as an ingredient and is drizzled with black coffee when served.
This recipe is the result of my boyfriend taking one of my recipes and making it even better. Like the original recipe, this recipe is quick and easy and comes together in just under 30 minutes. This recipe uses Pad Thai noodles, eggs, and chicken as its primary ingredients, and is flavored with the original tangy Pad Thai sauce and creamy peanut buttery goodness. The noodles soak up the sauce so well in this recipe that you won't be able to not ask for seconds!
This Haianese chicken and rice dish is made with ginger scented, perfectly poached chicken and fragrant, seasoned rice. I typically like to serve this dish with chili sauce, soup, and a side of herbs and veggies. It takes a bit of effort to make this dish at home, but trust me, the results are worth it.
Lemongrass pork chops are a fundamental dish in many Vietnamese restaurants. Lemongrass is a great herb to marinate meats with. It gives the meat a hint of lemon and mint. This particular recipe tastes like you spent hours, but in reality, you only have about 10 minutes of active preparation.
Pad Thai is a noodle dish originating from Thailand. In Vietnamese, this dish is called Hu Tieu Xao (Stir-Fried Noodle Dish). This is a flavorful Pad Thai recipe that anyone can make. It's quick and easy and comes together in just under 30 minutes. This recipe uses Pad Thai noodles, eggs, and chicken as its primary ingredients, and is flavored with a deliciously tangy Pad Thai sauce made of fish sauce, rice vinegar, soy sauce, brown sugar, lime, and sriracha.
Fish soup was one of my favorites growing up. It's light and fragrant with the perfect balance of sweet, sour, salty, and umami flavors. My mom would make so much that there would be enough for us for about half the week. Don’t worry, this is a scaled down recipe for 2, but you can always make more!
