If there’s one cuisine that matches the Herb and Lime idea, it’s Vietnamese. Fresh herbs aren’t a garnish here — they’re half the dish. This collection covers the weeknight-friendly side of Vietnamese cooking: bright noodle bowls, crisp salads, rice paper rolls you can actually roll at home, and light broths that don’t simmer all day. Lime, fish sauce, and a big handful of herbs do most of the heavy lifting. These are the recipes we make when we want dinner to taste fresh and clean without much fuss.
Goi ga is the Vietnamese chicken salad: shredded cabbage, tender poached chicken, and a big handful of fresh herbs, all tossed in a lime-and-fish-sauce dressing and finished with crunchy peanuts and fried shallots. It is bright, crunchy, and refreshing — the kind of salad that eats like a meal. Two things decide whether it works: … Read more
This recipe takes the classic Vietnamese lemongrass marinade — lemongrass, garlic, sugar, black pepper — and puts it on tofu instead of chicken. Pressing the tofu first gives it a firm, crispable exterior; searing it hot gives the sauce something to cling to; and a tangle of fresh herbs at the end keeps it bright. … Read more
Nuoc cham is the sweet-sour-salty dipping sauce that shows up next to nearly everything in Vietnamese cooking: spring rolls, noodle bowls, grilled meats, fried snacks. It is made from just five ingredients — fish sauce, lime juice, sugar, water, and garlic — but the balance is personal, so this recipe gives you a reliable starting … Read more
Vietnamese lemongrass chicken (ga xao sa ot) tastes like a restaurant favorite but cooks like a weeknight dinner. Boneless chicken thighs soak up a punchy marinade of fresh lemongrass, garlic, fish sauce, and sugar, then hit a hot grill or skillet until the edges turn golden and caramelized. Serve it over steamed jasmine rice with … Read more