CHIN-SU

Beef pho, or phở bò , is Vietnam’s most famous noodle soup, known for its clear beef broth, tender meat, flat rice noodles, and fragrant spices. The dish combines slow-cooked beef bones, roasted ginger, onion, star anise, cinnamon, and fish sauce to create a light but deeply flavorful bowl. This Beef Pho recipe from CHIN-SU guides you through every step, from preparing the beef bones and spices to assembling a traditional Vietnamese pho bowl with herbs, lime, and sauces. What Is Beef Pho? Beef pho is a Vietnamese rice noodle soup made with beef bone broth, flat rice noodles ( bánh phở ), sliced beef, and fresh herbs. The word phở refers to the rice noodles, while phở bò specifically describes the beef version. The dish originated in Northern Vietnam in the early 20th century, especially around Hanoi and Nam Định. Today, beef pho is enjoyed worldwide as one of the most recognizable Vietnamese dishes. A traditional bowl includes clear broth, cooked beef cuts such as brisket and beef m...

  Vietnamese Vermicelli Bowl Recipe: Bún Thịt Nướng With Grilled Pork And Nước Chấm Vietnamese vermicelli bowl, or bún thịt nướng , is a Southern Vietnamese noodle bowl made with grilled pork, rice vermicelli, fresh herbs, raw vegetables, and tangy-sweet nước chấm. It is fresh, smoky, savory, crisp, and bright in one bowl. This Vermicelli Bowl recipe from CHIN-SU shows how to recreate a Saigon-style bún thịt nướng at home with overnight-marinated pork, balanced fish sauce dressing, and a simple bowl assembly. What Is A Vietnamese Vermicelli Bowl? A Vietnamese vermicelli bowl is a dry rice noodle dish served with grilled protein, fresh vegetables, herbs, and fish sauce dressing. In Vietnam, this dish is commonly called bún thịt nướng , which means rice vermicelli with grilled meat. Unlike noodle soups, bún thịt nướng does not rely on hot broth. The contrast comes from warm grilled pork over cool noodles, crisp lettuce, cucumber, bean sprouts, and fragrant herbs. Nước chấm is poured...

Chao tom, or chạo tôm , is Vietnamese shrimp paste wrapped around sugarcane, then steamed and finished until golden, springy, and lightly sweet. It is one of the most elegant Vietnamese appetizers, often served with lettuce, herbs, rice paper, bánh hỏi, and nước chấm. This Chao Tom recipe from CHIN-SU gives home cooks a practical way to recreate Vietnamese sugarcane shrimp with the right texture, flavor, and serving style. What Is Chao Tom? Chao tom is a Vietnamese shrimp dish made from raw shrimp mixed with pork paste, scallions, fish sauce, white pepper, and seasonings. The mixture is shaped around sugarcane sticks, chilled, steamed, then pan-fried or grilled. The name chạo tôm refers to a pounded shrimp preparation. It should not be confused with cháo , which means rice porridge, or mắm tôm , which is fermented shrimp paste. The dish is closely connected to Huế and Central Vietnamese cooking traditions. Today, it is common at Vietnamese restaurants, celebration meals, wedding menu...

Canh chua is a Southern Vietnamese sour fish soup made for family meals. It is light, tangy, gently sweet, savory, and refreshing, with a broth built from tamarind, pineapple, fish sauce, vegetables, and fresh herbs. Unlike phở or bún bò Huế, canh chua is not usually eaten as a standalone noodle soup. It is served in a shared bowl with steamed rice and a stronger savory dish, often cá kho tộ, braised pork, shrimp, tofu, or other salty-sweet món mặn. This Vietnamese sour fish soup is one of the clearest examples of Southern Vietnamese home cooking because every ingredient has a job: tamarind gives acidity, pineapple rounds the broth, fish sauce adds umami, vegetables create texture, and herbs finish the soup with a fresh aroma. What Is Canh Chua? Canh chua means “sour soup” in Vietnamese. The word canh refers to a broth-based dish served with rice, while chua means sour. The most familiar Southern Vietnamese version uses fish, tamarind, pineapple, tomatoes, okra, taro stems, bean spr...

Nem nuong, or nem nướng , is Vietnamese grilled pork sausage made from seasoned pork paste, shaped around skewers, and grilled until smoky, browned, juicy, and springy. It is one of the most flavorful Vietnamese grilled dishes, especially when served as a rice-paper wrap platter with herbs, vegetables, crispy fried wrappers, and thick dipping sauce. This Nem Nuong recipe from CHIN-SU shows how to prepare the pork mixture, develop the right springy texture, grill the skewers, make the dipping sauce, and serve nem nuong in the classic Vietnamese wrap style. What Is Nem Nuong? Nem nuong is a Vietnamese grilled pork dish made from ground pork, pork paste, pork fat, fish sauce, garlic, shallots, starch, and seasonings. The mixture is worked until tacky, chilled, shaped around skewers, and grilled until the outside becomes lightly caramelized. In English, nem nuong is often described as Vietnamese grilled pork sausage. However, it is not exactly the same as Western sausage because it is usu...