Tastemade: Authentic traditional style Vietnamese Pho. Every family has their own recipe and this is my dad’s.

It’s so comforting and delicious especially with the use of oxtail to create a rich and luxurious stock. Oxtail also helps intensify that golden and silky color while also adding a more beef-y broth factor.

Bun Rieu is a very traditional Vietnamese soup made with a bright red & clear colored soup stock with vermicelli rice noodles, tomatoes and “Rieu” which are Vietnamese meatballs of shrimp, crab, eggs and usually pork (this recipe is pork-free).

What a perfect winter stew for the season. Bo kho is a delicious Vietnamese stew flavored with ginger, lemongrass and star anise!

+PLUS 5 tips for a richer and more flavorful pho broth.

I made my Aunt Trang’s Restaurant style pho. She’s been working at the same Vietnamese restaurant in Seattle for over 9 years! She taught me how to get that super fragrant restaurant style chicken pho broth.

This yummy and spicy soup originates from Hue which was the capital of Vietnam in under the Nguyen Dynasty in the early 1800's and is a super rare treat whenever I can find or have it! There's a reason why it's not on many menus at many Vientamese restaurants- it's it's takes quite a bit of time to prep, cook, and can be a tricky dish to make.

Click on for recipe!

Authentic traditional style Vietnamese Pho with briskett- this family recipe is so comforting and richly seasoned. Steeping hot fragrant beef broth is ladled over flat rice noodles and thinly sliced beef and topped off with fresh herbs and vegetables like cilantro, basil, mint, bean sprouts, lime juice and bean sprouts.

I love Vietnamese canh (aka soup) because they are true comfort soups for me. This simple soup made with soft and sweet luffa and is cooked in a light shrimp broth. Typically ground pork is used or pork ribs are used (aka “Canh Muop Bun Tau Thit Bam”) but I kept it this dish pescatarian because this is how my mom used to make this.

As a kid I loved how soft and gooey these taro potatoes are. Today, that texture still tickles my tastebuds 😋.

This was one of my favorite soups that my mom made, quick, simple, but so flavorful. Click to read more and for recipe!

This Vietnamese “Canh” aka clear soup is so savory yet light. Fuzzy melon is peeled and stuffed with a filling of ground pork, mushroom, and mung bean noodles. Fresh herbs like Chinese chives and cilantro adds a fresh aromatic fragrance. Similarly you can also use bitter melon as well which is called “Canh Kho Qua”.

This Cha Chaan Teng Hong Kong Style macaroni and spam soup is a traditional Hong Kong breakfast staple across diners (aka Cha Chaan Teng) and fast food spots around the city.

Authentic traditional style Vietnamese Pho- this family recipe is so comforting and richly seasoned. Steeping hot fragrant beef broth is ladled over flat rice noodles and thinly sliced beef and topped off with fresh herbs and vegetables like cilantro, basil, mint, bean sprouts, lime juice and bean sprouts.

This was always a Trinh staple on Sunday afternoons. My dad would actually start cooking the beef bone broth on Saturday and would continue to cook the broth into Sunday which made for a very deep and fragrant broth. A few things that my dad does differently is his special dry spice ratio, charring ginger and onions; and adding daikon to the broth which adds a little sweetness to the pho without adding too much sugar.

What a perfect winter stew for the season. Bo kho is a delicious Vietnamese stew.

“Bo” translates to beef, and Kho translates to “braise” in Vietnamese- which means we’re braising some beef today to make this savory stew.

*Click for recipe and to check out my mom’s easy hack to making this dish!