15 Vietnamese recipes by chefs

Some of our favourite chefs have contributed their best-loved Vietnamese recipes. They’re fresh, fragrant, and shine a the spotlight on the cuisine’s signature ingredients: herbs, rice noodles of different shapes and sizes, and of course, fish sauce.

Thi Le (from Melbourne’s Anchovy has shared her how-to’s on grilled calamari, stir-fried garlic shoots, and marinated pork neck with banh hoi noodles. There’s a couple of recipes for bun cha (grilled pork patties with rice noodles) by Tony Tan and Brisbane’s Hello Please, and one for Luke Nguyen’s rice cakes with tiger prawns and pork floss.

And not to be outdone, you should definitely try the crisp quail and pho (Vietnamese noodle soup) from Angie Hong and Dan Hong,

Amy Hamilton’s (Liberté) whole barbecued snapper with green papaya salad

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Kafeneion’s Tirokroketes (Cheese croquettes)

Woodcut’s potato and mushroom gratin with fried sage and black garlic butter

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Woodcut’s crusted giant green olives with ’nduja

Roasted sweet potato with chickpea miso and seaweed salt

Woodcut’s roast sweet potato with chickpea miso and seaweed salt

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Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins

White peaches, cherries and walnut tarator

Woodcut’s white peaches and cherries with walnut tarator

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Zucchini flowers, brown rice, tomato, vine leaves, yoghurt

Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt

Woodcut’s cos lettuce with kimchi and sesame dressing

Broad beans with peas and spiced walnuts

The Agrarian Kitchen’s broad beans and peas with spiced walnuts

The Agrarian Kitchen’s quinoa tabbouleh

Thi Le’s (Anchovy) pork neck with herbs and banh hoi noodles

Tony Tan’s Vietnamese yellow curry

Luke Nguyen’s Aunty 5’s rice cakes with tiger prawns and pork floss

Amy Hamilton’s (Liberté) grilled scallops with spring onion and peanut

Thi Le’s (Anchovy) garlic shoots with spice salt

Thi Le’s (Anchovy) grilled calamari with herbs and crisp shallots

Jimmy Wah’s grilled squid with watercress, green chilli mayo and fried garlic

Jerry Mai’s (Annam) grilled pork belly, lychee salad and chilli jam

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Kafeneion’s Tirokroketes (Cheese croquettes)

Woodcut’s potato and mushroom gratin with fried sage and black garlic butter

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Woodcut’s crusted giant green olives with ’nduja

Woodcut’s roast sweet potato with chickpea miso and seaweed salt

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Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins

Woodcut’s white peaches and cherries with walnut tarator

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Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt

Woodcut’s cos lettuce with kimchi and sesame dressing

The Agrarian Kitchen’s broad beans and peas with spiced walnuts

The Agrarian Kitchen’s quinoa tabbouleh

Dan Hong’s Mum’s crisp quail

Thi Le’s (Anchovy’s) stir-fry of pork liver, garlic chive and beansprouts

Tony Tan’s Hanoi grilled pork with rice vermicelli (bun cha)

Hello Please’s bun cha

Thi Le’s (Anchovy) Vietnamese spring rolls with mustard leaves and herbs

Angie Hong’s pho

The Gourmet Traveller Team

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