vietnamese Archives - Forks Over Knives

Watermelon Radish Spring Rolls with Dipping Sauce

Laura Marzen, RD, LD — Fri, 04 Apr 2025 17:08:33 +0000

With colorful watermelon radishes, crisp snow peas, and cooling cucumber, these vibrant veggie spring rolls are perfect for serving as an appetizer during the warmer months. A zippy ginger-laced lemon sauce gets extra richness from toasted sesame seeds, loading every mouthful with bright flavor. Vermicelli noodles and avocado add heft and creaminess. Be sure to include a few fresh chives and mint leaves if you’ve got them; it’s incredible what a difference fresh herbs make!

Tips

Radishes: To get very thin slices, use a mandoline if you have one. If you can’t find watermelon radishes, use whichever type you like. If the tops are attached, feel free to rinse a few leaves and add them to the spring rolls with the fresh herbs.

To store: Place rolls in an airtight container, leaving space between rolls so they don’t stick together. Store in the refrigerator for up to 1 day.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 spring rolls + ⅓ cup dipping sauce

Time: 45 minutes

3 tablespoons lemon juice
1 tablespoon toasted sesame seeds
1 tablespoon white miso paste
1 teaspoon grated fresh ginger
½ teaspoon pure maple syrup
⅛ to ¼ teaspoon crushed red pepper
2 oz. dried brown rice vermicelli noodles
12 8-inch round brown rice papers
12 sprigs fresh mint (48 leaves)
24 4-inch sprigs fresh chives
2 cups very thinly sliced watermelon radishes (36 slices) (see tip, recipe intro)
24 fresh snow pea pods, trimmed
½ of a medium avocado, pitted and thinly sliced (12 slices)
1 4-inch piece English cucumber, halved, seeded, and cut lengthwise into 12 strips

Instructions

To make lemon-ginger dipping sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and 1 tablespoon of water. Chill until ready to use.
Cook noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into smaller pieces.
Pour warm water into a pie plate. Carefully dip a rice paper into the water; let stand several seconds to slightly soften. Transfer to a clean work surface.
Place a mint sprig and two chive sprigs across the center of the rice paper. Lay three radish slices alongside the herbs, below the center. Arrange some of the noodles over the radishes. Arrange two pea pods, an avocado slice, and a cucumber strip over the herbs.
Fold the bottom edge of rice paper up and over filling. Fold in sides; roll up rice paper snugly. Repeat with the remaining rice papers and fillings. Serve spring rolls with lemon-ginger dipping sauce.

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A Beginner’s Guide to Vietnamese Hot Pot

Anh Tran — Tue, 14 Jan 2025 19:44:40 +0000

Hot pot, a beloved culinary tradition originating in China and celebrated across East and Southeast Asia, is more than just a meal—it’s an experience. Diners gather around a large pot of flavorful broth set on a portable burner. As the broth simmers, everyone adds vegetables, noodles, and other ingredients to the pot, creating a feast that’s as much about connection as it is about taste. This communal dining ritual is especially cherished during cooler months or festive occasions like Lunar New Year. In Vietnam, hot pot is called lâu. Broths come in a variety of flavors, such as spicy, fermented bean curd, or sweet and sour, which is known in Vietnamese as lâu chua ngot.

Ready to try your hand at creating a Vietnamese-style hot pot? Here’s a step-by-step guide to hosting your own lẩu feast for four people, complete with easy recipes for a flavorful broth and dipping sauces, a list of vibrant add-ins, and more tips savoring this timeless dining tradition.

How to Make Vietnamese Hot Pot

1. Prepare the broth and dipping sauces: Follow our simple, flavorful recipes for Sweet and Sour Hot Pot Broth, Peanut Sesame Dipping Sauce, and Garlic Dipping Sauce.

2. To set the table for the hot pot experience, start by placing a large pot filled with the prepared broth in the center of the table on a portable burner or hot plate. (You can also use a rice cooker.) Arrange platters or bowls of prepped vegetables and other add-ins (see suggestions below) around the pot. Don’t forget two big spoons (one with holes, one without) for scooping out the ingredients and broth.

3. Each place setting should include a bowl, chopsticks, soup spoon, and two small bowls of dipping sauces. Additional plates can be provided for holding cooked ingredients.

4. Each person at the table chooses a handful of ingredients to add to the pot. Once added, cover the pot and simmer until the add-ins are cooked. (If using a rice cooker, switch to the Cook function and close the lid.) Keep in mind that different vegetables will require different cooking times: Greens and tofu take about 5 minutes to cook, while mushrooms and potatoes might take 10 minutes. Tip: The smaller an ingredient is chopped, the faster it will cook.

5. When add-ins are cooked through, someone (usually the chef) uses a slotted spoon or spider skimmer to transfer them to a clean plate. Diners then take some of the food to their own bowls to enjoy with dipping sauces. Diners can also ladle some broth from the hot pot into their bowls to accompany noodles.

6. More fresh ingredients are then added to the simmering pot, and the process is repeated until all the add-ins run out or everyone is full. When the broth starts to run low, you can add more water as needed.

All About Add-Ins

The add-ins—the ingredients you add to the pot to cook in the broth—are central to the hot pot experience. Feel free to get creative with your add-ins, but here are some suggestions to guide you.

Leafy Greens (Pick 1–2)

8 baby bok choy, trimmed and leaves separated
8 oz. Asian leafy greens, such as choi sum or Chinese water spinach, sliced
1 head napa cabbage, leaves separated and chopped into bite-size pieces

Root Veggies (Pick 1–2)

2 carrots, peeled and thinly sliced
1 lotus root, soaked in cold water 10 minutes then sliced into ¼ -inch-thick half-moons
3 potatoes, peeled and thinly sliced
1 taro root, peeled and thinly sliced

Mushrooms (2–2½ cups)

Aim for at least three fresh mushroom varieties, such as shiitake, king oyster, shimeji, wood ear, or enoki.

Proteins & Noodles (Pick 2–3)

1 lb. firm or extra-firm tofu, cut into cubes
1 sheet tofu skin
7 oz. fresh or frozen shelled edamame
6 oz. dry brown rice noodles, such as mai fun or pad Thai
6 oz. dry soba (buckwheat) noodles

Do’s and Don’ts

DO wait for the broth to start boiling before adding new ingredients.

DON’T dip your chopsticks and spoons directly into the shared pot. Instead, use the big spoons or dedicated chopsticks to scoop out ingredients.

DO take your time when eating and adding ingredients to the pot. Hot pot is meant to be a leisurely, communal experience.

To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer. For meal-planning support, check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

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Peanut-Sesame Dipping Sauce

Anh Tran — Tue, 14 Jan 2025 19:43:42 +0000

Infused with fresh ginger and crushed red pepper for heat, this creamy-nutty peanut sesame dipping sauce strikes a balance of spiciness, sweetness, and tang. Food blogger Anh Tran, aka Veggie Anh, crafted this dipping sauce with hot pot in mind: Check out Tran’s guide to Vietnamese hot pot if you’d like to prepare and serve the full feast. The sauce would also be delicious with Vegan Spring Rolls or Spicy Tempeh Mango Spring Rolls.

Yield: Makes about ½ cup

Time: 10 minutes

2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 tablespoon no-oil-added peanut butter
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon crushed red pepper

Instructions

In a small bowl stir together all ingredients and 3 tablespoons hot water. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more water to thin it.

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Garlic Dipping Sauce

Anh Tran — Tue, 14 Jan 2025 19:42:37 +0000

With a tasty combination of soy sauce (or coconut aminos), rice vinegar, and raw garlic, this savory sauce is pungent with just a hint of tang. Fresh red chile adds pep and maple syrup softens the flavors so they roll beautifully across your palate. Food blogger Anh Tran, aka Veggie Anh, crafted this luscious sauce with hot pot in mind: Check out Tran’s guide to Vietnamese hot pot if you’d like to prepare and serve the full feast! The sauce is also a tasty dipper for Vegan Spring Rolls.

Tips

Gluten-free version: To make this gluten-free, use coconut aminos instead of soy sauce.

Yield: Makes ⅓ cup

Time: 10 minutes

2 tablespoons reduced-sodium soy sauce or coconut aminos
1 tablespoon rice vinegar
1 teaspoon pure maple syrup
1 clove garlic, minced
1 fresh red chile, finely chopped
¼ teaspoon freshly ground black pepper

Instructions

In a small bowl stir together all ingredients and 3 tablespoons hot water. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more water to thin it.

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Sweet and Sour Vegan Hot Pot Broth

Anh Tran — Tue, 14 Jan 2025 19:41:29 +0000

Crafted by food blogger Anh Tran, aka Veggie Anh, this flavorful broth makes a fragrant base for Vietnamese-style hot pot. The sweet and sour hot pot broth (lâu chua ngot)—featuring pineapple, tomato, lemongrass, and soy sauce—has a light, bright flavor and makes an appealing backdrop for noodles and veggies.

For more detailed suggestions on veggie add-ins to serve with your broth, plus the full download on how to set the scene for a proper hot-pot feast and how it works once you sit down to the table, read our beginner’s guide to Vietnamese hot pot!

Add-Ins

Assemble platters and/or bowls of add-ins for the table, choosing a variety of veggies, noodles, and proteins. Here’s a list to guide you:

Leafy greens (such as bok choy, choi sum, or napa cabbage, separated or cut into bite-size pieces)
Root veggies(such as peeled and thinly sliced carrots or taro root)
Mushrooms (such as shiitake, king oyster, or shimeji)
Proteins/noodles (such as cubed firm tofu, edamame, dry brown rice noodles, dry soba)

Yield: Makes 8 cups

Time: 60 minutes

4 medium tomatoes
1 medium fresh pineapple, peeled and cored, or two 12-oz. cans juice-packed pineapple chunks, drained
4 stalks fresh lemongrass or 4 teaspoons lemongrass powder
2 tablespoons reduced-sodium soy sauce or coconut aminos
Assorted add-ins (see recipe intro for suggestions)

Instructions

Cut tomatoes and pineapple into wedges. Remove and discard the tough outer leaves from lemongrass, then lightly smash stalk with the back of a knife to release flavors; chop stalk into chunks.
In a large, not-too-tall pot bring 8 cups water to boiling on the stove top or a hot plate. (If using a rice cooker, add the water to the cooker, close the lid, and press the On button.)
When the water starts boiling, add tomatoes, pineapple, lemongrass, and soy sauce; reduce heat. Cover and simmer 30 to 45 minutes. (If using a rice cooker, add ingredients, close the lid, press the Cook function, and cook 30 to 45 minutes. Set the cooker to Keep Warm function until ready to serve.) Meanwhile, prepare dippers.
When ready to serve, remove and discard lemongrass. Transfer tomatoes and pineapple to the add-ins platter. Set the pot on a portable burner over medium-high (or place the rice cooker, still set to Keep Warm) at the center of the table, surrounded by dippers including reserved tomatoes and pineapple.

The post Sweet and Sour Vegan Hot Pot Broth appeared first on Forks Over Knives.

Five-Spice Sweet Potato and Jackfruit Stew

Cameron Stauch — Fri, 08 Nov 2024 18:56:08 +0000

This chunky sweet potato and jackfruit stew is the perfect thing to warm you up on a chilly evening. The neutral flavor of young green jackfruit absorbs the complex heat of five-spice powder and the floral notes of lemongrass. Sweet potato and carrots complement the fleshy jackfruit and tender morsels of mushrooms. To make this a complete meal, serve it over brown rice, quinoa, or another whole grain. Garnish with cilantro and, if you like it spicy, thinly sliced fresh red chile.

Tips

Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Jackfruit: Be sure to use young green jackfruit packed in water, not the yellow ripe jackfruit in sweetened syrup.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups stew + 2 cups rice

Time: 40 minutes

2 medium carrots, chopped (1 cup)
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups water or coconut water
1 large portobello mushroom, stem and gills removed, quartered and cut into ½-inch-thick slices
1 tablespoon no-salt-added tomato paste
2 teaspoons low-sodium red miso paste
¾ teaspoon Chinese five-spice powder
1 20-oz. can no-salt-added canned green jackfruit, rinsed and drained (2 cups)
8 oz. sweet potato, peeled and chopped (1½ cups)
1 stalk lemongrass, cut crosswise into thirds and lightly smashed
2 tablespoons reduced-sodium soy sauce
2 teaspoons date syrup or pure maple syrup (optional)
2 cups cooked brown rice
½ of a fresh long medium-hot red chile, thinly sliced (see tip, recipe intro) (optional)
Fresh cilantro leaves

Instructions

In a medium saucepan combine carrots, garlic, ginger, and ½ cup of the water. Cook over medium 10 minutes or until all water has evaporated, stirring occasionally.
Add mushroom slices; cook over medium 5 minutes or until slices have released all liquid and shrunken in size, stirring occasionally. Stir in tomato paste, miso, and five-spice powder. Cook and stir 2 minutes more.
Add the remaining 2½ cups water. Stir to loosen any bits stuck to bottom of pan. Add jackfruit, sweet potato, lemongrass, and soy sauce. Bring to boiling; reduce heat. Partially cover and simmer 15 minutes or until sweet potato and carrots are fork-tender.
Taste and adjust seasoning, drizzling with date syrup if needed to balance bitterness. Spoon brown rice and stew into serving bowls. Top with chile (if using) and cilantro.

The post Five-Spice Sweet Potato and Jackfruit Stew appeared first on Forks Over Knives.

Vietnamese Eggplant with Cashews, Sesame, and Chile

Cameron Stauch — Fri, 01 Nov 2024 17:33:38 +0000

These full-flavored baked Vietnamese eggplant rounds complement virtually any Asian-inspired meal as a warm side or room-temperature salad. They’re wonderfully easy to prepare. Simply slice the eggplant into rounds and roast them in the oven. Then, drizzle with a tasty soy sauce dressing flavored with ginger, fresh chile, and garlic. Pop them back in the oven for a few minutes until the eggplant looks glossy, then garnish with scallion, cashews, cilantro, mint, and sesame seeds. Yum!

Tips

Eggplant varieties: The recipe calls for Italian or globe eggplant. You can also use slender Chinese eggplant and slice it on the bias to get good-size rounds.

Gluten-free version: To make this gluten-free, use tamari instead of soy sauce.

Wear gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 slices

Time: 45 minutes

1¼ to 1½ lb. Italian/globe eggplant (1 large or 2 medium)
2 tablespoons low-sodium vegetable broth
1 tablespoon reduced-sodium soy sauce
1 tablespoon pure maple syrup
3 cloves garlic, minced
2 teaspoons minced fresh ginger
½ of a fresh long medium-hot red chile, finely chopped (see tip, recipe intro)
¼ teaspoon freshly ground black pepper
1 scallion, thinly sliced
1½ tablespoons coarsely chopped roasted cashews
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
2 teaspoons sesame seeds, toasted

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Trim off stem end of eggplant and discard. Cut eggplant crosswise into about 16 ¾-inch-thick slices. Place slices in a single layer on prepared baking sheet. Bake 25 minutes or until tops are lightly browned and the flesh is soft.
Meanwhile, in a small bowl stir together the next seven ingredients (through black pepper). Spoon evenly over baked eggplant slices. Return to oven. Bake 5 to 8 minutes more or until most of the liquid has been absorbed and eggplant looks glossy.
Sprinkle with scallion, cashews, cilantro, mint, and sesame seeds.

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Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup

Cameron Stauch — Fri, 20 Sep 2024 17:07:25 +0000

With a perfect combination of sweet, tangy, and earthy, this invigorating Vietnamese-inspired brown rice noodle soup is a treat for the taste buds and makes an excellent light meal or appetizer. Sweet pineapple, umami-rich mushrooms, and earthy bamboo shoots balance the tang of tamarind, while crunchy celery and bok choy bring freshness. Juicy plum tomato quarters retain their shape and look stunning in each bowl, while fresh red chiles infuse every mouthful of the savory broth with mild to moderate heat. (If you’re not a fan of spice, feel free to dial back the amount of chiles or leave them out entirely.) Serve over cooked brown rice vermicelli noodles with a squeeze of lime juice and a garnish of chopped fresh Thai basil, scallions, and cilantro, and get ready to slurp!

Tips

Tamarind paste: For this recipe, look for Thai tamarind paste or cooking concentrate, such as Aroy-D or Cock Brand, in Asian grocers or the international aisle of your supermarket. Indian tamarind concentrates are too dark and sour for this soup.

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups soup + 2⅔ cups noodles

Time: 30 minutes

6 cups low-sodium vegetable broth
2 plum tomatoes, cut into 8 wedges each
4 oz. fresh white button or cremini mushrooms, halved or quartered
½ cup canned sliced bamboo shoots, rinsed and drained
1 stalk celery, thinly bias-sliced
⅓ cup finely chopped fresh pineapple
¼ cup Thai tamarind paste or concentrate (see tip, recipe intro)
1 large head baby bok choy, leaves separated and chopped (2 cups)
1 cup bean sprouts
1 tablespoon pure maple syrup
8 oz. brown rice vermicelli noodles
2 scallions, thinly sliced
Small handful fresh Thai basil leaves, large leaves torn
2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges
1 fresh long medium-hot red chile or 2 Thai bird chiles, thinly sliced (see tip, recipe intro) (optional)

Instructions

In a large pot combine the first seven ingredients (through tamarind paste). Bring to boiling; reduce heat. Cover and simmer 10 minutes. Add bok choy and bean sprouts. Simmer 2 minutes more, or until bok choy is crisp-tender. Stir in maple syrup.
Meanwhile, cook noodles according to package directions.
Divide noodles among serving bowls. Sprinkle with scallions, Thai basil, and cilantro. Ladle soup into bowls. Serve with lime wedges and top with chile slices (if using).

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Silky Squash Vietnamese Rice Porridge

Cameron Stauch — Wed, 11 Sep 2024 19:10:38 +0000

Roasted and mashed squash adds extra body and sweetness to this plant-based take on chao ga, a Vietnamese rice porridge that typically features chicken. The consistency of chao ga varies from thin to thick. This thicker version is perfect for a light meal-in-a-bowl. Brown Thai jasmine rice has a nutty, floral flavor, which gets even tastier when cooked with fresh ginger and miso paste. Don’t forget the toppings: A pinch of sesame seeds (or peanuts), a dash of chile, and a sprinkling of scallions and fresh cilantro take this tantalizing Vietnamese rice porridge to the next level.

Tips

How to rinse rice: Place rice in a large bowl with enough water to cover. Gently swirl the grains with your hand. Pour off the starchy water.

Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Gluten-free: You can make this gluten-free by omitting the soy sauce or using tamari instead. Be sure the miso paste you buy is gluten-free (many are).

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 60 minutes

½ of a 2-lb. kabocha squash, seeds and fibers scooped out
¾ cup brown Thai jasmine rice, rinsed and drained (see tip, recipe intro)
1 2-inch piece fresh ginger, peeled and quartered
1 tablespoon miso paste
Reduced-sodium soy sauce (for drizzling, optional)
2 tablespoons coarsely chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon toasted sesame seeds or chopped peanuts
1 fresh long mild red chile, thinly sliced (see tip, recipe intro), or your favorite chile sauce (optional)
2 teaspoons minced fresh ginger
Freshly ground black pepper, to taste

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash cut side down on baking sheet. Bake 50 minutes or until very tender.
Meanwhile, in a medium saucepan combine rice, ginger quarters, miso paste, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is tender.
When squash is cool enough to handle, scoop out flesh and add it to saucepan; mash with a potato masher until blended. Simmer 5 minutes more. For a thicker texture, turn off heat, cover, and let stand at least 15 minutes.
Remove ginger quarters from porridge. Divide porridge among bowls and drizzle with soy sauce (if using). Garnish with the remaining ingredients.

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Saucy Vermicelli with Vegetables and Fresh Herbs

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC — Mon, 12 Jun 2023 17:24:26 +0000

Delicate vermicelli noodles make a great base for showcasing seasonal produce, especially in the warmer months when you want a light but comforting meal that incorporates all your farmers market finds. In this tantalizing recipe, the chewy noodles are tossed with tender sautéed veggies and drizzled in a lip-smacking sauce that’s reminiscent of peanut satay. Creamy almond butter joins forces with umami-rich tamari, zesty citrus, and fragrant fresh ginger to create a dressing that’s tasty enough to eat by the spoonful. Sprinkle each serving with fresh cilantro and mint, and you’ve got an easy meal that’s bursting with vibrant ingredients and irresistible flavors.

This recipe is excerpted from Plant-Based Delicious, a brand-new cookbook by Ashley Madden, out June 2023. Learn more here.

For more satisfying noodle bowl recipes, check out these tasty ideas:

Yield: Makes 4 bowls

1½ cups frozen shelled edamame
3 (1.8-oz) nests brown rice vermicelli
⅓ cup stirred unsalted almond butter
4 teaspoons white miso
½ cup fresh orange juice
3 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1½ tablespoons reduced-sodium tamari
1 tablespoon pure maple syrup (optional)
2 cloves garlic, peeled and crushed
2 teaspoons grated fresh ginger
1½ teaspoons vinegar-based hot sauce, such as Frank's RedHot
3 cups small broccoli florets (no bigger than ½ inch)
1½ cups matchstick-cut carrots
1 red bell pepper, thinly sliced
1 cup thinly sliced red cabbage
1 cup loosely packed fresh cilantro leaves and tender stems, chopped
1 cup loosely packed fresh mint leaves, chopped

Instructions

Bring a large pot of water to boiling. Reduce heat to low, add edamame, and simmer, uncovered, for 3 to 4 minutes. Remove the edamame with a slotted spoon and set aside.
Add vermicelli to the same pot of water, and let them sit, fully submerged, for 5 minutes. Meanwhile, fill a large bowl with ice-cold water. After 5 minutes, scoop out and reserve ½ cup of the cooking liquid. Drain and rinse noodles, and place them in the ice water.
For sauce, in a blender, combine the almond butter and the next 9 ingredients (through hot sauce). Add ¼ cup water, and blend until smooth. Set aside.
Heat a large sauté pan over medium. Add the broccoli, carrots, bell pepper, and a few tablespoons of water to the pan. Saute 4 to 5 minutes, or until broccoli is bright green and fork-tender and the veggies are heated through. Add water, if needed, to prevent burning.
Drain noodles again, and add them to the pan along with the edamame. Pour in the sauce and toss everything together with tongs. Use a fork to tease apart any noodles that are stuck together, adding some of the reserved hot cooking water if needed to loosen. Fold in the cabbage, cilantro, and mint. Divide pasta among 4 bowls and serve.

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