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!

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.

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!

A simple lunch for a busy day but it's also one of my favorite quick meals. This simple Vietnamese soup aka "canh" in Vietnamese is full of umami with the addition of chopped fresh shrimp and fish sauce. This simple soup and egg quiche was a frequent rotation for weekday dinners served with a hot bowl of jasmine rice.

The soup was made many ways with raw shrimp as the umami protein but was also sometimes subbed out with dried shrimp, pork (small rib bones or ground pork), or tofu. Click through for recipe!

One of our rotating dinner staples in our home is Vietnamese sweet and sour fish soup aka “Canh Chua Ca” . It’s a homey, super traditional Vietnamese soup that is typically made with catfish or salmon. My mom likes to use a large salmon head which I love because the meat is so tender and a little fatty. Click on to see recipe.