Vegan PHỞ broth
This easy vegan Phở recipe is made with the most delicious rich broth and your choice of veggies.
Prep Time: 20 mins Cook Time: 40 mins
Total Time: 60 mins Servings: 6
Ingredients
Aromatics:
- 2 large onions (cut in half)
- 25g knob of ginger (cut in half)
- 30g shallots
Spices:
- 3 – 5g Vietcentric PHỞ spice
- ½ teaspoon salt
- 1 tablespoon mushroom stock
- 1 teaspoon rock sugar
- 1/4 teaspoon pepper
Vegan broth:
- 100g turnip
- 100g sweet corn
- 100g chayote (cut in half)
- 100g jicama (cut in half)
Toppings:
- 600g dried pho noodles
- 100g fried tofu cubes
- 30g dried bean curd (soak in warm 10 mins, drained and set aside)
- 100g straw mushroom
- 3 spring onions (cut into strips)
- ½ onion (thinly sliced)
- 1 handful of coriander
- 1 lime (cut into wedges)
- 1 red chilli
- Vegetarian fish sauce to serve (optional)
- Oil for deep frying
Directions
- Chargrill the onions and ginger over a barbecue grill or gas burner for 5 mins (200 degrees) then set aside.
- Wash the turnip, sweet corn, jicama and chayote under cold water. Place it all in a large saucepan, cover with 3 litres of cold water and add the salt. Slowly bring to the boil for 1 hour, removing any scum that rises to the surface. Immediately reduce the heat. Alternatively, use the pressure cooker over 30 mins.
- Remove all the vegetables from the broth. Add mushrooms stock, rock sugar, pepper, chargrill onion, ginger and Vietcentric PHO spice. Gently simmer over low heat while you prepare the toppings.
- Heat the oil in a deep frying pan. Fry the tofu cubes and dried bean curd until crispy and golden then set aside.
- Fry the shallots in the frying pan till golden then add the straw mushrooms and a pinch of salt. Stir fry it for a couple of minutes. Then set aside for toppings.
- Bring the large saucepan of water to boil and cook the noodles for a few minutes, stir with chopsticks to separate them. Drain the noodles and then divide them among six bowls.
- Place the toppings on top of the noodles then add the spring onions, white onions, coriander and kaffir lime leaves. Ladle in the hot broth. Serve with the lime, chilli and vegetarian fish sauce to adjust the flavours.
Beef PHỞ broth
Experience one of the greatest noodle soups in the world with this easy to follow traditional Phở recipe.
Ingredients
Aromatics:
- 2 large onions (cut in half)
- 25g knob of ginger (cut in half)
Spices:
- 3 – 5g Vietcentric PHỞ spice
- 1 tablespoon fish sauce
- 2 tablespoons chicken stock
- 1 teaspoon rock sugar
- ¼ teaspoon pepper
Beef broth:
- 700g boneless beef shank (soak in cold water with a tablespoon of salt and a tablespoon of vinegar over one hour)
- 300g pork bones
- 300g oxtail (soak in cold water with a tablespoon of salt and tablespoon of vinegar over one hour)
- 10g dried Sipunculus nudus (optional)
Toppings:
- 600g dried pho noodles
- 100g beef shank (thinly sliced)
- 3 spring onions (cut into strips)
- ½ onion (thinly sliced)
- 1 handful of coriander
- 1 lime (cut into wedges)
- 1 red chilli (slices)
- Fish sauce to serve (optional)
Directions
- Chargrill the onions and gingers over a barbecue grill or gas burner for 10 mins (200 degrees).
- Wash the pork bones and oxtail under the cold water. Place in a large saucepan of water (1,5 liters) then let it simmer for 2-4 hours. Alternatively, use the slow cooker on the high setting for 10-12 hours.
- Strain the content of the slow cooker through a fine-mesh sieve into a large bowl. Pour broth back into the large saucepan and set aside.
- Run cold water over the beef shank. Place it in a large saucepan of water (1,5 liters) and add the salt, and crushed ginger. Slowly bring to the boil, and remove any scum that rises to the surface. Immediately reduce the heat, then add Pho broth spice, charged grill onions, gingers, chicken stock, and rock sugar then pour the pork broth together in the pan and gently simmer for over an hour until the beef shank is tender.
- Remove the beef from the broth. Set aside to rest while you prepare the broth.
- Strain the broth through a fine sieve and discard the gingers, onions, and bones. Gently simmer over low heat while you prepare the beef and noodles.
- Thinly slice the beef shank.
- Bring a large saucepan of water to the boil and cook the noodles for a few minutes, stirring with chopsticks to separate them. Drain the noodles and then divide them among six deep bowls.
- Place the beef on top of the noodles and then add the spring onions, onions, and coriander. Ladle in the hot broth. Serve with the lime, chilli and fish sauce
Chicken PHỞ broth
Let’s make yourself Phở gà (or chicken phở), one of our signature dishes, with this simple recipe.
Prep Time: 30 mins | Cook Time: 1 hour
Total Time: 1 hour 30 mins. Servings: 6
Ingredients
Aromatics:
- 2 large onions (cut in half)
- 25g knob of ginger (cut in half)
Spices:
- 3 – 5g Vietcentric PHỞ spice
- ⅓ teaspoon salt
- 2 tablespoons chicken stock
- 1 teaspoon rock sugar
- ¼teaspoon pepper
Chicken broth:
- 1.6kg chicken
- 200g chicken bones (rinse with hot water)
- 200g pork bones (rinse with hot water)
Toppings:
- 600g dried pho noodles
- 100g chicken (thinly sliced)
- 3 spring onions (cut into strips)
- ½ onion (thinly sliced)
- 1 handful of coriander
- 4 lime leaves (cut into thin strips)
- 1 lime (cut into wedges)
- 1 red chilli (slices)
- Fish sauce to serve (optional)
Directions
- Chargrill the onions and ginger over a barbecue grill or gas burner for 5 mins (200
degrees) then set aside. - Place the chicken bone and the pork bone in a large saucepan of water (1.5 litres) then let it simmer for 2 – 4 hours. Alternatively, use the pressure cooker over 30 mins.
- Run cold water over the chicken. Place it in a large saucepan, cover it with 2 litres of cold water and add the salt. Slowly bring to boil, remove any scum that rises to the surface. Reduce the heat and wait for 12 mins then remove the chicken from the broth. Set aside (for crunchy texture, place the chicken in icy water). After that, let it rest while preparing the broth.
- Strain the content of the pressure cooker through a fine mesh sieve into a large bowl. Pour broth back into the large saucepan and set aside. Add the chicken broth, onions, ginger, Vietcentric PHO spice, fish sauce, chicken stock, rock sugar and gently simmer for 1-2 hours, regularly skimming the surface.
- Cut the breasts and legs from the chicken. Remove all meat from the bones and slice it into strips.
- Bring a large saucepan of water to boil and cook the noodles for a few minutes, stir with chopsticks to separate them. Drain the noodles and then divide them among six deep bowls.
- Place the chicken on top of the noodles then add the spring onions, onions, coriander and lime leaves. Ladle in the hot broth. Serve with the lime, chilli and fish sauce.
Grilled King Oyster Mushroom
Prep Time: 40 mins Cook Time: 10 mins
Total Time: 50 mins Servings: 6
Ingredients
- 6 king oyster mushrooms (wash & cut into long slices with 3-4 cm thickness)
- 6 packs of enoki mushrooms (cut ends off and wash) (10 small portions per pack)
Marinade
- 3 lemongrass (finely chopped)
- 6 purple onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 3 tablespoons soy sauce
- 3 teaspoons pepper
- 3 tablespoons honey
- 2 tablespoons satay sauce
- 3 – 5g Vietcentric Sea Spice
- 1 tablespoon sesame oil
- Chilli sauce (optional)
- Tooth picks
Directions
- Soak the oyster mushrooms and the enoki mushrooms in boiling water for 3 minutes to soften then drain.
- In a large bowl, mix soy sauce, garlic, lemongrass, honey, satay, pepper, Vietcentric Sea spice, then mix well and set aside.
- Wrap a small amount of enoki mushroom (1 finger width) then place the cut end of the enoki mushroom on the thinly sliced king oyster mushroom.
Wrap and roll in place and fasten with a toothpick. - Place all the rolled portions in the bowl of the marinated ingredients. Gently mix in then set aside for 30 minutes for marination.
- Then place the marinated portion on the grill. Grill 3 – 4 minutes on each side until cooked and brush a layer of sesame oil on top before serving.
- For added taste, you can dip it in some chilli sauce.
Grilled Satay Squid and Prawns
Prep Time: 40 mins Cook Time: 20 mins
Total Time: 60 mins Servings: 6
Ingredients
- 300g squid tubes (cut in 2 cm pieces)
- 1kg king prawns (shelled or unshelled) skewers
Marinade
- 3 lemongrass stems (finely chopped)
- 6 shallots (finely chopped)
- 6 garlic cloves (finely chopped)
- 3 teaspoons chicken powder
- 3 teaspoons pepper
- 3 tablespoons honey
- 2 tablespoons satay sauce
- 3 – 5g Vietcentric Sea Spice
- 2 tablespoons cooking oil
- Chilli sauce (optional)
Directions
1. Wash the squid and prawn with cold water and set them aside.
2. Squid preparation:
Place the squid in a bowl, add 1 teaspoon of chicken powder, 1 tablespoon of satay, 2 tablespoons of cooking oil, 2g Vietcentric Sea Spice, 2 teaspoons pepper, half of the chopped lemongrass stem, half of the chopped shallots, half of the chopped garlic cloves and mix the squid together and leave to marinate (for 30 mins – 3 hours).
3. King prawn preparation
Place the prawns in a bowl, and add the rest of the chicken powder, satay paste, oil, Sea spice, pepper, chopped lemongrass, shallots, and garlic cloves. Mix well together and leave to marinate (for 30 mins – 3 hours).
4. Place a mixture of your choice of marinated squid or prawns on the skewers. Place on a sheet of foil paper. You can grill on a charcoal stove or electric grill as you wish. Place the prawns and squids on the grill and flip both sides, for over a minute till cooked and fragrant.
BBQ Pork
Prep Time: 40 mins Cook Time: 15 mins
Total Time: 55 mins Servings: 6
Ingredients
- 1kg pork belly (cut into 3cm slices)
Marinade
- 3 lemongrass stems (chopped)
- 6 shallots (sliced)
- 6 garlic (minced)
- Bird-eye chilli
- 1 tablespoon salt
- 2 teaspoons honey
- 2 tablespoons chicken stock
- 3 teaspoons pepper
- 1 tablespoon annatto oil
- 3 tablespoons vegetable cooking oil
- 1 tablespoon oyster sauce
- 3 – 5g Vietcentric Mountain BBQ spice
Directions
- Wash the belly pork with cold water with a tablespoon of salt. Set aside to dry out.
- Place the lemongrass, garlic, shallot and red chilli in the grinder. Add 2 tablespoons of water to grind in a minute. Then use the sieve to extract all the juice into a small cup. Remove all the bits away.
- Use a large bowl to place the belly pork. Add chicken stock, honey, pepper, oyster sauce, annatto oil, vegetable oil, Vietcentric Mountain BBQ spice and pour the cup of lemongrass, garlic, shallots and red chilli juice in the bowl. Mix them well and leave to marinate in 30 mins – 3 hrs (or overnight).
- Heat a charge-grill or barbecue (grill) and cook the pork on both sides until done to your liking.
- Serve with rice, noodles or salads.
BBQ Mixed Mushrooms
Prep Time: 30 mins Cook Time: 10 mins
Total Time: 40 mins. Servings: 6
Ingredients
- 800g exotic mixed Mushrooms
Marinade
- 3 lemongrass stems (chopped)
- 6 shallots (sliced)
- Bird-eye chilli
- 2 tablespoons rock sugar
- 2 tablespoons mushroom stock
- 3 teaspoon pepper
- 1 tablespoon annatto oil
- 3 tablespoons vegetable cooking oil
- 1 tablespoon vegetarian fish sauce
- 3 – 5g Vietcentric Mountain BBQ spice
Directions
- Wash the mushrooms and drain. Set aside in a bowl.
- Heat 1 tablespoon of vegetable cooking oil in a saucepan, add and stir shallots, chilli and lemongrass until fragrant.
- Then add annatto oil, mushroom stock, vegetarian fish sauce, rock sugar and Vietcentric Mountain BBQ spice.
- Pour it into the mushroom bowls and mix in well. Add an extra two tablespoons of vegtable oil. Leave to marinate for 30 mins – 3 hrs before cooking.
- Heat a charge-grill or barbecue (grill) and cook the mushrooms on both sides until done.
- Serve with rice, noodles or salads.
Clay Pot Mushroom with Lime Leaves
Ingredients
Prep Time: 30 mins | Cook Time: 15 mins
Total Time: 45 mins. Servings: 6
- 600 gram abalone mushroom
Marinade
- 1 tablespoon mushroom powder
- 2 tablespoons honey
- 3 – 5g Vietcentric five spices
- 2 tablespoons soy sauce
- 2 teaspoons dark/thick soy sauce
- 2 teaspoons black pepper
- 6 fresh lemongrasses
- 24 shallots
- Bird-eye chillies
- 12 lime leaves
Directions
- Making the marinade: Mix the mushroom powder, honey, Vietcentric five spices, soy sauce, pepper and dark/thick soy sauce in a bowl then stir well.
- Add the abalone mushrooms, one by one and soak well in the marinade for 20 minutes. In the meantime, gently crush the lemongrasses, the shallots and birdeye chillies. Leave them aside.
- Heat the frying pan with few tablespoons of cooking oil. Place the abalone mushroom into heated oil till both sides are golden. Then remove the mushroom and set aside. Add the crushed lemongrasses and shallots into the remaining oil in the pan then stir fry quickly till the aroma is released.
- Finally, place the lemongrasses underneath the mushroom at the bottom of the clay pot. Then place the remaining of the herbs, spices, shallots, chillies and the lime leaves on top. Cover the pot with cooking foil before placing on the lid.
- Remember do not preheat the oven to prevent the pot from cracking. Turn the oven temperature to 250C and bake for about 15-20 minutes.
- Serve with jasmine rice or bread.
Clay Pot Chicken with Lime Leaves
Ingredients
Prep Time: 40 mins | Cook Time: 15 mins
Total Time: 55 mins. Servings: 6
- 1kg chicken thigh fillets
Marinade
- 1 tablespoon chicken powder
- 2 tablespoons honey
- 3 – 5g Vietcentric five spices
- 2 tablespoons soy sauce
- 2 teaspoon dark/thick soy sauce
- 2 teaspoon black pepper
- 6 fresh lemongrasses
- 24 shallots
- Bird-eye chillies
- 30 lime leaves
Directions
- Making the marinade: Mix the chicken powder, honey, Vietcentric five spices, soy sauce, pepper and dark/thick soy sauce in a bowl then stir well.
- Add the chicken thigh fillets, one by one, and soak well in the marinade. Leave the chicken for 20 minutes, in the meantime, gently crush the lemongrasses, the shallots and bird-eye chillies. Leave them aside.
- Heat the frying pan with few tablespoons of cooking oil. Place the chicken thigh fillets into heated oil till both sides are golden then remove the chicken and set aside. Add the crushed lemongrasses and shallots into the remaining oil in the pan then stir fry quickly till the aroma is released.
- Place the chicken, shallots, lemongrasses, chilli and lime leaves into the clay pot then cover the pot with cooking foil before puttng on the lid.
- Remember do not preheat the oven to prevent the pot from cracking. Turn the oven temperature to 250C and bake for about 20-25 minutes.
- Serve with jasmine rice or bread.
Classic Dipping Sauce
Ingredients
- 3 tablespoons fish sauce
- 100 ml (32 fl oz) lime juice
- 1 teaspoon rice vinegar
- 2 cup sugar
- 2 garlic cloves,
- finely chopped 1 long red chilli,
- finely chopped
Directions
Combine the fish sauce. lime juice, rice vinegar and sugar in a small bowl. Stir until the sugar has completely dissolved. Add the garlic and chilli and serve in dipping bowls.
Soy Chilli Dipping Sauce
Ingredients
- 120 ml (4 fl oz) soy sauce
- juice of 2 lime
- 4 teaspoon sugar
- 2 long red chilli, cut into thin rings
Directions
Combine the soy sauce, lime juice and sugar in a small bowl. Stir until the sugar has completely dissolved. Divide the sauce among six dipping bowls and add the chilli
Hoisin Dipping Sauce
Ingredients
- 70 g (2½ oz) roasted unsalted peanuts, chopped oil, for frying
- 2 garlic cloves, chopped
- 100 ml (3½ fl oz) hoisin sauce
- 1 red birdseye chilli, seeded and chopped
Directions
- Put half the peanuts in a mortar and grind them to a coarse powder. Heat a little oil in a small saucepan. Cook the garlic until fragrant, add the ground peanuts and toss.
- Add the hoisin sauce, 1 tablespoons of water (or use the liquid reserved from soaking dried shrimp to enhance the flavour) and half the chilli and cook for a further 2 minutes. When the sauce is cool, scatter the remaining peanuts and chilli on top.
Ginger Dipping Sauce
Ingredients
- 120 ml (4 fl oz) fish sauce
- 1 teaspoon sugar
- 2 cm (4 in) knob of fresh ginger, thinly sliced
- 3 garlic cloves, chopped
- 1 long red chilli, chopped
Directions
Combine the fish sauce and sugar in a small bowl. Stir until the sugar has completely dissolved. Add the ginger, garlic and chilli and serve in six dipping bowls
Bun Cha Dipping Sauce
Ingredients
- 300 g (102 oz) sugar
- 100 ml (3½ fl oz) fish sauce
- 100 ml (3½ fl oz) rice vinegar
- 100 ml (32 fl oz) lime juice
- 1 long red chilli, seeded and
- chopped 3 garlic cloves
- chopped 60 g (2 oz) carrot, cut into 3 cm (14 in) pieces
- 60 g (2 oz) green papaya, cut into 3 cm (14 in) pieces
Directions
Combine the sugar, fish sauce and rice vinegar in a small saucepan. Stir over low heat until the sugar has completely dissolved. Allow to cool. Add 200 ml (7 fl oz) of water and the remaining ingredients and serve in dipping bowls.
Vegan Dipping Sauce
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- pinch of sugar
- pinch of salt
- ½ long red chilli, seeded and finely chopped
- 2 garlic cloves
- finely chopped 50 g (2 oz) green papaya, cut into 2 cm (4 in) pieces
Directions
Put the soy sauce, rice vinegar, lemon juice, sugar, salt and 3 tablespoons of water in a small bowl and whisk to combine. Add the chilli, garlic and papaya and serve in six dipping bowls.
Lime, Salt and Chilli
Ingredients
- ½ teaspoon sea salt
- 2-3 thin birdseye chilli rings or cracked black pepper
- 4 small lime
Directions
Mould the salt into a mound in a dipping bowl. Put the chilli or pepper next to the salt, and put the lime wedge beside the chilli or pepper. When the rest of the food is presented at the table. squeeze the lime juice into the dipping bowl and stir with a chopstick to incorporate the flavours.
Dau Dieu
Ingredients
- 500 ml (17 fl oz) canola oil
- 2 tablespoons annatto seeds
Makes 500 ml
Directions
Put the canola oil and annatto seeds in a saucepan and gently heat for an hour, or until the oil takes on a deep red colour. Do not allow the oil to boil or become too hot or it will taste bitter. When the oil is completely cool. strain it through a fine sieve and discard the annatto seeds. Store the oil in a sealed jar for up to 4 weeks.
Vegetable Pickle
Ingredients
- 1 carrot, thinly sliced
- 200 g (7 oz) green papaya, peeled and thinly sliced
- 2 teaspoon salt
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 long red chilli, seeded and finely chopped
- 2 garlic cloves, finely chopped
Directions
Put the carrot and papaya in a bowl and sprinkle with the salt. Allow to sit for 5 minutes, then rinse off the salt and pat dry with a paper towel. Combine the carrot and papaya with the sugar, rice vinegar, fish sauce, chilli and garlic. Store the pickle in a sealed jar in the refrigerator for up to two days.
Carrot and Daikon Pickle
Ingredients
- 250 g carrots
- 200 g daikon
- 200 ml rice vinegar
- 2 cup sugar
- 2 teaspoons salt
Makes about 2 cups
Directions
- Peel the carrots and daikon, cut into 5 cm (2 in) batons and place in a jar with a lid.
- To make the pickling liquid. combine the vinegar. sugar, salt and 250 ml (8½ fl oz) of water in a small saucepan.
- Heat until the sugar has completely dissolved, then cool until lukewarm.
- Pour the pickling liquid over the vegetables and leave for at least an hour before serving.
- Store in the refrigerator for up to 2 weeks.
Fried Shallots
Ingredients
- 8 red Asian shallots
- Vegetable or peanut oil, for deep-frying
Makes about 2 tablespoons (40 g/1½ oz)
Directions
- Peel and thinly slice the shallots lengthways. They should all be the same thickness so that they will cook evenly.
- Pour the oil into a wok or saucepan, allowing room for the oil to rise when the shallots are added.
- Heat the oil until it is hot but not smoking. The oil is ready when a piece of shallot sizzles when it hits the oil.
- Add half the shallots and cook until they are golden brown, carefully stirring them with a metal spoon to ensure even cooking.
- Remove the shallots with a slotted spoon and drain on a paper towel. Repeat with the remaining shallots.
- Store the cooled shallots in a sealed jar. Fried shallots are best eaten on the day they are cooked.
Authentic, traditional, family
Vietcentric Spices
One of the secrets to making our traditional Vietnamese dishes delicious is starting with wonderful ingredients. This is why, our spices are made from the highest quality ingredients with the simple goal of being as natural, healthy and tasty as possible.
We are committed to sourcing our ingredients with an extremely high standard. We work with farmers and suppliers we trust. Using accredited suppliers also ensures that all the ingredients we use in our spices are as natural as they are fantastic.
We take ownership over our production so that we can deliver the best of the best products. We select and hand pick our ingredients ourselves with lots of love for the best quality of spices and herbs. We validate and verify our materials for the food safety and quality before producing our final products by using our traditional methods.
So whether you miss the authentic traditional taste of Vietnamese meals or you just want to try the taste of Vietnamese cuisine, which was honoured TOP 10 in the world, we’ve got you!
