Vietnamese
Cooking Tips
Practical techniques, kitchen shortcuts, and flavor secrets from a Hanoi kitchen — everything you need to cook with confidence.
Cooking tips coming soon!
Store Herbs in Water
Keep Vietnamese herbs fresh for up to a week by standing them in a glass of water in the fridge, loosely covered with a bag.
Rinse Rice Noodles Cold
After cooking, always rinse rice noodles under cold water immediately to stop cooking and prevent clumping.
High Heat for Stir-Fry
Vietnamese stir-fries need a very hot wok. Let it smoke before adding oil, then cook quickly to get that wok hei flavor.
Lime at the Very End
Always add lime juice to pho and soups right before eating — never during cooking, which makes it bitter.
Fry Shallots Low and Slow
Crispy fried shallots are best made over medium-low heat. High heat burns them before they crisp.
Taste as You Cook
Vietnamese cooking is intuitive. Every fish sauce brand is different — always taste and adjust before serving.