So last week I got hooked on Vietnamese street food videos and decided to dive into making some classic side dishes at home. Figured if I’m gonna learn, might as well document the whole messy process.
Getting My Kitchen Ready
First things first, needed supplies. Hit up the local Asian market – place was buzzing. Grabbed fish sauce, rice paper wrappers, rice vinegar, a bunch of fresh herbs like mint and cilantro, and some veggies I don’t usually buy – daikon radish and green papaya. The papaya felt weirdly firm, hoped it was right. Stood there staring at like ten types of noodles before snagging some thin rice vermicelli.
Dish #1: The Pickle Madness (Đồ Chua)
Wanted something tart to cut through other flavors later. Chopped carrots and daikon into matchsticks – took forever, my knife skills are rusty. Boiled water with sugar and vinegar, poured it hot over the veg in a jar. It smelled sharp, vinegar hitting my nose hard. Let it sit overnight on the counter. Next day? Bright pink, crazy crunchy, sour-sweet punch perfect. Easy win!
Dish #2 & 3: Fresh Spring Roll Disaster & Recovery (Gỏi Cuốn)
Alright, rolling time. Soaked those brittle rice paper sheets in warm water like everyone says. First one? Stuck to the damn plate like glue, ripped completely trying to lift it. Total fail. Second try soaked it for less time – maybe five seconds? That worked! Laid down shrimp, soaked noodles, herbs, lettuce. Rolled it tight like a tiny burrito. Looked messy but held! Peanut dipping sauce was just hoisin thinned with water and crushed peanuts. Simple magic.
Dish #4: That Shredded Salad (Gỏi Đu Đủ)
Peeled the green papaya – thing was tough! Used the peeler to get long strands, felt weirdly satisfying. Tossed it with chopped herbs, cooked shrimp, crushed peanuts, and a dressing I whipped up: fish sauce, lime juice, sugar, garlic, chili. Mixed it all up with my hands – got sticky but felt right. Sweet, salty, tangy, crunchy all at once. Couldn’t stop eating this stuff.
Dish #5 & 6: Crispy Pancake Flipping (Bánh Xèo)
This felt ambitious. Mixed rice flour, turmeric powder (made my hands yellow!), coconut milk, and water for the batter. Poured a ladleful into a super hot skillet with oil – it sizzled like crazy. Quickly threw in sliced pork belly, shrimp, and bean sprouts on one half. Waited… and tried to flip it like a crepe. First pancake folded in half weirdly, broke. Second time, used two spatulas and just sorta flopped it over carefully. Crispy edge, soft middle, stuffed full. Dipped in that fish sauce mix with lime and sugar. Messy? Yes. Worth it? Totally.
Dish #7: Glazed Meatballs (Chả Trứng)
Minced some pork shoulder myself – way cheaper than buying ground. Mixed it with chopped wood ear mushrooms (weird texture!), glass noodles bits, an egg, fish sauce, pepper. Shaped them into little flattened balls. Fried them until golden, then dunked them in a sweet fish sauce glaze until sticky. Finger-licking good, seriously savory. Kids snagged half before they even hit the table.
Dish #8: Herb Bomb Salad (Rau Muống Xào Tỏi)
Wanted something green and fast. Grabbed water spinach from the market. Chopped garlic – lotta garlic. Heated oil, tossed in garlic till it just started smelling amazing, didn’t let it burn. Threw in the greens, splashed some fish sauce, and stir-fried like mad for maybe a minute? Wilted but still super crisp. So simple, tasted super fresh and garlicky. Perfect with rich stuff.
The Big Taste Test
Put everything out on the table – colors looked wild together. Tried combinations:
- The fresh spring roll with pickles inside – extra crunch and tang!
- Savory pancake chunk dipped in the herb salad dressing – wow.
- Meatball with a heap of that papaya salad – balance heaven.
Lesson learned? Prep takes time, herbs are everything, fish sauce rules, and practice makes… edible. Totally trying this again.
