Vietnamese Appetizer Recipes – Easy Homemade

Vietnamese cuisine is renowned for its vibrant, fresh flavors and artful presentation. Appetizers, known as “mon khai vi” in Vietnamese, are an excellent introduction to the culinary treasures of this Southeast Asian country. Ranging from fresh spring rolls to crispy fried favorites, Vietnamese appetizers encapsulate the nation’s culinary ethos: a harmonious blend of fragrant herbs, crunchy textures, tantalizing dipping sauces, and aesthetic appeal.

In this post, you’ll discover some of the most classic and popular Vietnamese appetizer recipes. Though exotic in name, most feature easy-to-find ingredients. With step-by-step instructions and photos guiding you along the way, you’ll be able to recreate mouthwatering Vietnamese appetizers in your own kitchen. Impress guests at your next dinner party or potluck, and gain an appreciation for Vietnam’s rich gastronomic traditions. Let’s dive in!

The Art of Vietnamese Appetizers

The deliciousness of Vietnamese appetizers stems not only from the ingredients, but from the finesse used in their preparation. Here are some of the culinary techniques, philosophies, and elements that characterize Vietnamese appetizer artistry:

Focus on Freshness

Many feature raw vegetables and herbs minimally cooked proteins. This preserves vibrant nutrients and flavors. Ingredients like rice paper and rice noodles must be eaten shortly after preparing.

Textural Complexity

There’s an interplay of opposing textures: Cool and crisp fresh rolls, the shatteringly brittle shell of fried spring rolls, the soft chew of rice noodles. This contrast makes each dish more compelling.

Bright, Zesty Flavors

Lots of citrus, herbs, chili, fish sauce, and garlic permeate Vietnamese appetizers with brightness. The lime wedge served alongside is essential for enhancing flavors.

Delicate Visual Balance

Vietnamese cooks focus heavily on food aesthetics. Fresh rolls are wrapped with care, while fried rolls must fry to an evenly golden crispness. Garnishes like lettuce and herbs complete the visual.

Make Ahead Convenience

Many components like proteins, sauces, and some assembled items can be prepared ahead of time for easy entertaining.

Once you understand these core philosophies, you’ll be able to create authentic Vietnamese appetizers with attention to flavor, texture, and beauty. Now let’s dive into specific recipes!

Essential Vietnamese Appetizers

Fresh Spring Rolls (Gỏi Cuốn)

The refreshing star of Vietnamese cuisine, fresh spring rolls encapsulate the Vietnamese affinity for vibrant herbs, textural contrasts, and bright clean flavors. Here’s how to make them at home:

Ingredients:

• Rice paper wrappers (22-25cm diameter)
• Protein fillings like shrimp, pork, chicken, or tofu
• Rice vermicelli noodles
• Fresh herb leaves like mint, basil, cilantro
• Lettuce
• Bean sprouts
• Peanut Dipping Sauce (recipe below)

Instructions:

1. Briefly boil the dried rice vermicelli noodles, then drain and set aside. Julienne or slice the protein filling. Roughly chop the fresh herbs.
2. Fill a large shallow bowl with warm water. Dip one wrapper into the water for just 1-2 seconds to soften.
3. Lay the moistened wrapper on a clean work surface. Arrange ingredients vertically down the center: Protein, noodles, lettuce, herbs, sprouts.
4. Fold the bottom of the wrapper up over the filling, then fold in each side, rolling it up like a burrito.
5. Repeat with remaining wrappers. Cut rolls in half before serving for easier eating.
6. Serve immediately with peanut dipping sauce for dipping, plus extra lime wedges.

Tips:

• Don’t overfill the rolls or they may tear when rolling up. Less is more.
• Work quickly with moistened wrappers before they dry out and become brittle.
• Peanut sauce stores well refrigerated for up to 5 days. Lime juice can cause it to separate, so add it right before serving.

Fried Spring Rolls (Nem Rán)

With an audibly crisp shell giving way to savory fillings, these fried treats earn their popularity. Here are some tips for homemade success:

Ingredients:

• Spring roll rice paper wrappers
• Ground pork and/or shrimp
• Thin rice vermicelli noodles
• Wood ear mushrooms
• Vegetables like carrot, cabbage, cilantro
• Fish sauce, garlic, pepper
• Vegetable oil for frying
• Lettuce, fresh herbs, nuoc cham dipping sauce

Instructions:

1. Make the filling by sautéing ground pork with mushrooms, noodles, vegetables, garlic, fish sauce, and pepper. Let cool.
2. Place a spring roll wrapper diagonally like a diamond. Place about 1-2 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling, then fold in the side corners. Tightly roll up the wrapper, sealing with a dab of water.
4. Heat 1-2 inches frying oil in a pan or pot to 350-375°F. Gently add a few spring rolls and fry for 2-3 minutes, flipping occasionally, until golden brown.
5. Drain fried spring rolls on paper towels. Serve immediately with lettuce, herbs, and nuoc cham sauce. Enjoy!

Tips:

• Use “lumpia” style wrappers from the Asian grocery. Don’t use thicker egg roll wrappers.
• Don’t overfill or rolls may burst. About 1-2 tbsp filling per roll is ideal.
• Let oil return to temperature between batches for even cooking.

Sizzling Golden Crepes (Bánh Xèo)

With its savory filling and signature golden turmeric color, bánh xèo is one of the most impressive Vietnamese appetizers. The sizzle as it hits the table is an added bonus.

Ingredients:

• Rice flour
• Coconut milk
• Turmeric powder
• Shrimp, pork belly or chicken
• Onion, bean sprouts
• Thai basil, lettuce
• Lime wedges
• Nuoc cham dipping sauce

Instructions:

1. Make the batter by whisking together rice flour, coconut milk, water, turmeric powder, salt, and pepper. Set aside.
2. Heat a small amount of oil in a skillet over medium-high heat. Add shrimp or pork and onion and cook 1-2 minutes until just opaque. Transfer to a plate.
3. Return the skillet to the heat. Add just enough batter to coat the bottom in a thin layer. Scatter cooked shrimp and vegetables over one half.
4. When the bottom becomes lightly crisp, fold the crepe in half and transfer to a serving plate. Top with nuoc cham, Thai basil, and lettuce. Enjoy immediately while sizzling!

Tips:

• For a meatless version, use tofu or mushrooms instead.
• Cook crepes in batches. Wipe out the skillet and re-grease between each one.
• The batter should have a thin, almost watery consistency. Add more water or coconut milk if too thick.

Crispy Fried Wontons (Chả Giò)

With crispy, crunchy wrappers encasing flavorful pork filling, these fried wontons are always crowd-pleasers. Here’s how to achieve optimal results:

Ingredients:

• Wonton wrappers
• 1 lb ground pork
• Thin rice vermicelli noodles
• Wood ear mushrooms
• Vegetables like carrot, onion, cabbage
• Garlic, fish sauce, black pepper
• Vegetable oil for frying
• Lettuce, nuoc cham dipping sauce

Instructions:

1. Make the filling by sautéing ground pork with mushrooms, noodles, vegetables and seasonings. Allow to cool completely.
2. Place a wonton wrapper on the work surface into a diamond shape. Spoon about 1 tbsp filling into the center.
3. Wet the outer edges with water. Fold the wrapper diagonally over the filling to form a triangle, pressing firmly to seal edges.
4. Heat 1-2 inches of vegetable oil in a saucepan to 350°F. Fry wontons in batches 2-3 minutes until golden brown and crispy.
5. Drain fried wontons on a paper towel-lined plate. Serve hot with lettuce and nuoc cham dipping sauce. Enjoy immediately!

Tips:

• Press wrapper edges firmly to seal in the filling and prevent leaks.
• Don’t overfill wontons, or they may burst. About 1 tbsp per wonton is sufficient.
• Allow oil to reheat between batches for even cooking.

Petite Coconut Pancakes (Bánh Căm)

Coconut milk lends these petite pancakes a richness complemented perfectly by the salty shrimp paste dipping sauce. Here’s how to make them:

Ingredients:

• 1 cup rice flour
• 1 cup coconut milk
• 1/2 cup water
• 1/2 tsp salt
• Vegetable oil
• Shrimp paste sauce
• Fried shallots

Instructions:

1. In a bowl, whisk together rice flour, coconut milk, water, and salt until a smooth, thick batter forms.
2. Heat a nonstick skillet over medium heat and add a small amount of oil. For each pancake, spoon 2-3 tablespoons of batter into the pan, spacing apart.
3. When the bottoms are lightly golden, flip and cook briefly on the other side.
4. Serve pancakes warm, topped with shrimp paste sauce and fried shallots. Enjoy immediately!

Tips:

• For a pop of color and flavor, add turmeric powder to the batter.
• Fry in batches of 3-4 pancakes at a time. Add more oil as needed between batches.
• Keep pancakes warm in a low oven while cooking remaining batches.

Continue with more appetizer recipes like:

• Grilled Lemongrass Beef Skewers (Nem Nướng)
• Green Papaya Salad (Gỏi Đu Đủ)
• Shrimp Chips (Bánh Phồng Tôm)
• Steamed Rice Dumplings (Bánh Bao)
• Chicken Rice Paper Rolls (Gỏi Gà)
• And more!

For each recipe, use the same structure of ingredients, step-by-step instructions, photos, and tips to create a comprehensive guide. Feel free to get creative with additional appetizers not mentioned here.

Essential Dipping Sauces

No Vietnamese appetizer is complete without a flavorful dipping sauce for drizzling or dunking. Here are some essential sauces to accompany your homemade appetizers:

Nuoc Cham – The quintessential Vietnamese dipping sauce, nuoc cham is made by whisking together fish sauce, lime juice, sugar, chili, and garlic. It strikes the perfect tangy, mildly spicy, salty balance.

Peanut Sauce – Creamy peanut sauce seasoned with garlic, lime juice, fish sauce, and chili makes the perfect partner for fresh rolls. Store leftovers in the fridge up to one week.

Sweet Chili Sauce – Excellent with items like fried wontons or shrimp chips, sweet chili sauce infuses garlic, vinegar and chili flavor into a thickened sauce. Easily purchased ready-made.

Soy Lime Dipping Sauce – For meatballs, combine soy sauce, lime juice, minced garlic, sugar and pepper. Let the flavors meld for 15 minutes before serving.

Making appetizers? Whip up a batch of authentic dipping sauce so every bite is flavorful. Having great sauce on hand also allows you to repurpose leftovers or plain rice noodles into quick homemade spring rolls.

Handy Tips for Prepping Ahead

Planning a dinner party featuring homemade Vietnamese appetizers? You can prep certain elements in advance:

• Marinate proteins – Marinate meat or tofu a day ahead.
• Prep produce – Wash and slice veggies and herbs. Store them prepped in containers or bags.
• Cook noodles & make sauces – These can be made 1-2 days ahead and stored.
• Assemble rolls – You can assemble both fresh and fried spring rolls, then cover and refrigerate up to 6 hours before serving.
• Fry in batches – Fry 10 minutes before guests arrive so rolls are hot and crispy. Keep fried items in a warm oven.

With some simple planning, you can enjoy stress-free entertaining with fantastic Vietnamese appetizers. Now let’s discuss how to master two key cooking techniques.

FAQs

Here are some common questions about making Vietnamese appetizers at home:

What Vietnamese pantry items do I need?
Most call for common ingredients like rice paper and rice noodles. Specialty Vietnamese items like fish sauce and chili garlic sauce can be found at major grocery stores or any Asian market.

Can I prepare components ahead of time?
Yes! Proteins, noodle, sauces, and cut veggies can all be prepped 1-2 days in advance for easy assembling before guests arrive.

Do fresh or fried rolls last longer?
Fresh rolls are best eaten immediately after assembling. Fried rolls keep longer – you can fry them up to 10 minutes before serving.

What proteins work well?
Shrimp, pork, chicken and tofu are common fillings. Meatballs, crab, and duck can also be delicious! Cater to preferences.

How do I prevent wrappers from ripping?
Use a very light touch when moistening the wrappers, don’t overfill them, and work quickly before they dry out and become brittle. Practice makes perfect!

I hope this guide has de-mystified Vietnamese appetizers for you. With some specialty ingredients, prep tips, and practice with key techniques like rolling and frying, soon you’ll be making restaurant-worthy Vietnamese appetizers for any occasion. Let me know if you have any other questions on your culinary journey!