Dear Nostalgic Chefs,
You think Vietnamese food in America started with fancy pho restaurants and banh mi food trucks?
Think again.
In the 1970s, thousands of Vietnamese refugees fled war-torn Saigon with nothing but the clothes on their backs — and the recipes still burning in their memories. What they cooked in church basements, cramped apartments, and borrowed American kitchens wasn't just food. It was survival. It was identity. It was home... rebuilt one meal at a time.
Let's uncover 25 meals Vietnamese refugees cooked in 1970s America — dishes you've never heard of, made with ingredients you wouldn't expect, in a country that didn't yet understand them.
1. Cơm Tấm with Spam and Canned Vegetables
Back in Vietnam, cơm tấm — broken rice — was street food for the working class. Grilled pork, pickled vegetables, fried egg. Cheap, filling, unforgettable.
But in 1975 America? No street vendors. No charcoal grills. No fish sauce at the grocery store.
So refugees improvised.
They kept the broken rice — sometimes found at small import shops, other times made by pounding regular rice in cloth bags until it cracked. But the grilled pork? Gone. Replaced with pan-fried Spam, crisped at the edges until it caramelized like meat from memory.
The pickled vegetables became canned mixed veggies — peas, carrots, corn — stir-fried with soy sauce, salt, and a pinch of sugar to mimic that sweet-savory balance.
It didn't taste like home. But it tasted like trying.
And when you're rebuilding your life in a country that doesn't know your name, that effort becomes sacred.
Cơm tấm with Spam wasn't a compromise. It was a bridge — between the life they lost and the one they were fighting to build.
Yield: Serves 4 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Broken Rice (Cơm Tấm):
2 cups broken rice (cơm tấm) or jasmine rice
2½ cups water
½ tsp salt
1 tbsp vegetable oil (optional)
For the Spam:
1 can (12 oz) Spam, sliced into ½-inch thick slices
2 tbsp soy sauce
1 tbsp sugar
1 tsp garlic powder
2 tbsp vegetable oil (for frying)
For the Canned Vegetables:
1 can (15 oz) mixed vegetables (peas, carrots, corn), drained
2 cloves garlic, minced
1 tbsp butter or vegetable oil
½ tsp salt
¼ tsp black pepper
1 tsp soy sauce (optional)
For the Fried Eggs:
4 large eggs
2 tbsp vegetable oil
Salt and pepper to taste
For Serving:
Nước chấm (Vietnamese dipping sauce) or soy sauce
Sliced cucumber and tomatoes
Fresh herbs (cilantro, green onions)
Pickled vegetables (đồ chua) - optional
Instructions
Cook the rice: Rinse broken rice under cold water until water runs clear. In a rice cooker or pot, combine rice, water, salt, and oil (if using). Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed. Fluff with a fork and keep warm.
Prepare Spam marinade: In a small bowl, mix soy sauce, sugar, and garlic powder. Brush or coat the Spam slices with this mixture on both sides.
Fry the Spam: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add marinated Spam slices and fry for 3-4 minutes per side until golden brown and caramelized with crispy edges. Remove and set aside on paper towels.
Cook the vegetables: In the same skillet, melt butter (or heat oil) over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the drained canned vegetables, salt, pepper, and soy sauce (if using). Stir-fry for 3-4 minutes until heated through and slightly caramelized. Remove and keep warm.
Fry the eggs: Wipe the skillet clean and heat 2 tablespoons of vegetable oil over medium-high heat. Crack eggs into the pan and fry sunny-side up until whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper. For crispy edges, increase heat slightly and baste with hot oil.
Assemble the plates: On each serving plate, place a generous mound of broken rice. Arrange 2-3 slices of fried Spam alongside the rice. Add a portion of the sautéed vegetables. Top the rice with a fried egg.
Garnish and serve: Serve with fresh cucumber and tomato slices, fresh herbs, and nước chấm or soy sauce on the side. The traditional way to eat is to break the egg yolk and mix everything together with the rice.
Tips & Variations
For authentic flavor, use broken rice (cơm tấm) available at Asian grocery stores—it has a unique texture that's softer and stickier than regular rice.
Make homemade nước chấm by mixing 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, 1 minced garlic clove, and sliced chili peppers.
Substitute Spam with canned corned beef, Vienna sausages, or leftover grilled pork (thịt nướng) for variation.
Add a drizzle of Maggi seasoning sauce over the rice for extra umami flavor—very popular in Vietnamese cuisine.
For extra vegetables, add frozen green beans or canned baby corn to the mixed vegetables.
Make it more substantial by adding grilled shrimp paste on sugarcane (chạo tôm) or Vietnamese pork skin (bì).
The fried egg can be cooked over-easy instead of sunny-side up based on preference.
Leftover rice works great for this dish—just reheat before serving.
Serving Suggestions
A humble yet satisfying Vietnamese-American adaptation that became popular during times of economic hardship and among Vietnamese diaspora communities. This dish represents the fusion of traditional Vietnamese broken rice (cơm tấm) with readily available American canned goods like Spam and mixed vegetables. While traditional cơm tấm features grilled pork chops and elaborate accompaniments, this simplified version became a comfort food staple in many Vietnamese-American households. Serve as a complete one-plate meal for lunch or dinner. The combination of savory fried Spam, fluffy broken rice, colorful vegetables, and a runny egg yolk creates a comforting, nostalgic dish. Popular among students, busy families, and anyone seeking an easy, budget-friendly meal. Pair with Vietnamese iced coffee (cà phê sữa đá) or jasmine tea. The dish works equally well for breakfast, lunch, or dinner and showcases the resourcefulness and adaptability of Vietnamese cuisine.
2 Phở Made with Beef Bouillon Cubes
Phở wasn't just soup. It was ritual. Back in Vietnam, cooks simmered beef bones for twelve hours, skimming fat, adding star anise, cinnamon, charred ginger. The broth was everything.
But in a cramped American apartment with one hot plate and no money for bones? You made do.
Refugee families boiled water and dropped in beef bouillon cubes — Knorr, if they were lucky. They added whatever they could find: onion powder, a bay leaf, maybe a cinnamon stick borrowed from a neighbor.
The noodles? Sometimes dried rice noodles from a faraway Asian grocer. Other times, spaghetti. Yes — spaghetti. Boiled soft and dropped into broth that barely resembled the real thing.
They topped it with raw onions, maybe some canned bean sprouts, and a squeeze of lemon instead of lime.
It wasn't phở. Not really. But when steam rose from that bowl and filled the kitchen, it smelled close enough to make someone cry.
Because flavor is memory. And memory, even broken, is still home.
Yield: Serves 4-6 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Quick Broth:
8 cups water
4-5 beef bouillon cubes (such as Knorr)
1 large onion, halved (unpeeled)
3-inch piece fresh ginger, halved lengthwise (unpeeled)
2 whole star anise
1 cinnamon stick (3 inches)
3 whole cloves
1 tsp coriander seeds
2 tbsp fish sauce (nước mắm)
1 tbsp sugar
1 tsp salt (adjust to taste)
For the Noodles and Protein:
1 lb fresh or dried rice noodles (bánh phở), medium width
1 lb beef sirloin or flank steak, thinly sliced (partially freeze for easier slicing)
OR ½ lb cooked beef, sliced
OR canned corned beef as substitute
For the Toppings and Garnishes:
1 large onion, thinly sliced
3 green onions, chopped
Fresh cilantro, chopped
Fresh Thai basil leaves
Bean sprouts
Lime wedges
Sliced jalapeños or Thai chilies
Hoisin sauce
Sriracha sauce
Instructions
Char aromatics: Heat a dry skillet over high heat. Place onion halves and ginger pieces cut-side down in the pan. Char for 5-7 minutes until blackened and fragrant. Remove and rinse under water to remove charred bits. This adds authentic smoky depth to the broth.
Toast spices: In the same dry skillet over medium heat, toast star anise, cinnamon stick, cloves, and coriander seeds for 2-3 minutes until fragrant. Shake the pan occasionally to prevent burning.
Make the broth: In a large pot, bring 8 cups of water to a boil. Add beef bouillon cubes and stir until completely dissolved. Add the charred onion and ginger, toasted spices, fish sauce, sugar, and salt.
Simmer: Reduce heat to medium-low and simmer uncovered for 20-25 minutes to allow flavors to develop. Taste and adjust seasoning with more fish sauce, sugar, or salt as needed. The broth should be savory, slightly sweet, and aromatic.
Prepare rice noodles: While broth simmers, prepare rice noodles according to package directions. Fresh noodles need only 1-2 minutes in boiling water; dried noodles need 5-7 minutes. Drain and rinse under cold water to stop cooking. Divide among serving bowls.
Prepare toppings: Arrange sliced onions, green onions, cilantro, basil, bean sprouts, lime wedges, and chilies on a serving platter.
Strain broth: Remove and discard the onion, ginger, and whole spices from the broth using a slotted spoon or strain through a fine-mesh sieve.
Assemble bowls: Place cooked noodles in large soup bowls. Top with raw beef slices (if using raw beef—the hot broth will cook it). If using pre-cooked beef or canned corned beef, add it now. Add sliced onions and green onions on top.
Pour hot broth: Bring the broth back to a rolling boil. Ladle the piping hot broth over the noodles and meat. The hot broth will cook the raw beef slices instantly (they should turn grayish-brown within seconds).
Serve immediately: Serve hot with the platter of fresh herbs, bean sprouts, lime wedges, and chilies on the side. Let diners customize their bowls. Provide hoisin sauce and sriracha for additional flavor.
Tips & Variations
For richer flavor, add 1-2 tablespoons of beef better than bouillon paste in addition to the cubes, or use a combination of beef and chicken bouillon.
Char the onion and ginger under a broiler for 5-10 minutes if you don't have a gas stove—this step is crucial for authentic flavor.
Add oxtail bones or beef bones to the broth while simmering for more depth (simmer for 1-2 hours if using bones).
For a shortcut, use store-bought pho seasoning packets available at Asian markets combined with bouillon cubes.
Make it vegetarian by using vegetable bouillon cubes, mushroom broth, and topping with tofu and extra vegetables.
Freeze leftover broth in portions for quick future pho meals—it keeps for up to 3 months.
Add a splash of soy sauce or Maggi seasoning for extra umami if the broth tastes flat.
For chicken phở (phở gà), use chicken bouillon cubes and top with poached or rotisserie chicken instead of beef.
Serving Suggestions
A practical, quick adaptation of Vietnam's beloved national dish that became popular among busy Vietnamese families and students who couldn't spend hours making traditional bone broth. While purists may scoff, this bouillon cube version delivers satisfying phở flavor in under an hour—perfect for weeknight cravings. The secret is proper charring of aromatics and correct spicing to mimic the complex flavors of traditional phở. Serve steaming hot in large soup bowls with chopsticks and a soup spoon. The communal herb platter allows each person to customize their bowl with fresh basil, bean sprouts, lime juice, and chilies. Traditionally enjoyed for breakfast in Vietnam, but this quick version works perfectly for lunch or dinner. Pair with Vietnamese iced coffee (cà phê sữa đá) or hot jasmine tea. Leftovers can be stored separately (broth and noodles) and reassembled for next-day meals. This version represents the adaptability of Vietnamese cuisine and the resourcefulness of immigrant communities making beloved dishes with available ingredients.
3 Bánh Mì Sandwiches with Wonder Bread
In Saigon, bánh mì meant crispy French baguettes stuffed with pâté, grilled pork, pickled daikon, cilantro, and chili. Every bite was a perfect balance — crunchy, savory, tangy, fresh.
But in 1970s America, baguettes weren't easy to find. And the ones that existed? Expensive.
So Vietnamese families turned to what was everywhere: Wonder Bread. Soft, white, squishy slices that had nothing in common with a proper baguette.
They toasted it lightly to add some crispness. Then filled it with whatever protein they had — usually deli ham, sometimes leftover Spam or canned Vienna sausages. Mayonnaise replaced pâté. Shredded iceberg lettuce stood in for cilantro.
The pickled vegetables? Homemade, if they had vinegar and sugar. Just carrots and onions, quick-pickled in a jar.
It looked strange. It tasted different. But to a kid who'd never seen their parents' homeland, it was just lunch.
To the parents? It was pride and pain on two slices of bread — a reminder that even when everything changes, you still feed your family.
Yield: Serves 4 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
For the Sandwich:
8 slices Wonder Bread (or any soft white sandwich bread)
4 tbsp mayonnaise (or Japanese Kewpie mayo)
2 tbsp butter, softened
For the Protein:
8 oz Vietnamese cold cuts (chả lụa/giò lụa) or bologna, sliced
8 oz deli ham, thinly sliced
6-8 hot dogs or Vienna sausages, sliced lengthwise and pan-fried
OR 1 can (12 oz) Spam, sliced and fried
For the Pickled Vegetables (Đồ Chua):
1 cup daikon radish, julienned
1 cup carrots, julienned
½ cup white vinegar
½ cup water
3 tbsp sugar
1 tsp salt
For the Fresh Toppings:
1 English cucumber, sliced lengthwise into thin strips
Fresh cilantro sprigs
1 jalapeño, thinly sliced
Iceberg lettuce, shredded
Maggi seasoning sauce or soy sauce
Instructions
Make quick pickles: In a bowl, combine vinegar, water, sugar, and salt. Stir until sugar and salt dissolve. Add julienned daikon and carrots. Let sit for at least 15 minutes while you prepare other ingredients (or make ahead and refrigerate for up to 1 week).
Prepare the protein: If using hot dogs or Spam, slice and pan-fry in a skillet over medium-high heat until golden brown and slightly crispy, about 3-4 minutes per side. If using pre-cooked Vietnamese cold cuts and ham, no cooking needed.
Toast the bread (optional): Lightly butter one side of each bread slice. In a skillet or griddle over medium heat, toast the buttered side until golden brown, about 2 minutes. This adds texture and prevents sogginess. You can also leave untoasted for softer sandwiches.
Spread mayo: Generously spread mayonnaise on the non-toasted (or unbuttered) side of each bread slice.
Layer the meats: On the bottom slice of bread, layer the ham, Vietnamese cold cuts (or bologna), and fried hot dogs or Spam. Arrange in overlapping layers for even distribution.
Add pickled vegetables: Drain the pickled daikon and carrots. Place a generous amount on top of the meat layer.
Add fresh vegetables: Layer cucumber slices, shredded lettuce, jalapeño slices, and fresh cilantro sprigs on top of the pickles.
Season: Drizzle 2-3 dashes of Maggi seasoning sauce over the vegetables for authentic Vietnamese flavor.
Close and secure: Top with the second slice of bread, mayo-side down. Press gently to compress the sandwich. Secure with a toothpick or skewer if needed.
Cut and serve: Cut diagonally for easier eating. Serve immediately while bread is fresh.
Tips & Variations
For more authentic texture, lightly crisp the bread in a toaster oven or under the broiler for 1-2 minutes before assembling.
Make Vietnamese-style pâté spread by mixing 3 tablespoons of liver pâté with 1 tablespoon of butter—spread on bread before adding mayo.
Add a fried egg on top for a heartier breakfast bánh mì variation.
Substitute with leftover proteins like rotisserie chicken, grilled pork, or even leftover meatballs.
For vegetarian version, use fried tofu, mushrooms, and extra pickled vegetables.
Quick pickle hack: Use pre-shredded coleslaw mix instead of julienning fresh vegetables.
Add sriracha mayo by mixing 3 tablespoons mayo with 1 tablespoon sriracha for a spicy kick.
Toast the hot dogs/Spam with a little soy sauce and sugar while frying for caramelized flavor.
Serving Suggestions
A resourceful Vietnamese-American adaptation born from immigrant communities making do with readily available American ingredients. While traditional bánh mì uses crispy French baguettes, this Wonder Bread version became a beloved comfort food among Vietnamese families, especially for children's school lunches and quick weeknight meals. The soft, pillowy texture of Wonder Bread creates a different but equally satisfying eating experience—less messy than crusty baguettes and more kid-friendly. This fusion sandwich represents the creativity of Vietnamese diaspora adapting their culinary traditions to new environments. Serve with a side of potato chips, instant ramen, or canned fruit for a complete nostalgic meal. Perfect for packed lunches, picnics, road trips, or lazy weekend brunches. Pair with Vietnamese iced coffee (cà phê sữa đá), sweet soy milk, or canned chrysanthemum tea. The contrast of savory meats, tangy pickles, fresh herbs, and soft bread creates an unexpectedly delicious combination that bridges two cultures. Many Vietnamese-Americans have fond childhood memories of these humble sandwiches made with love by parents working multiple jobs.
4 Canh Chua (Sour Soup) with Canned Tomatoes and Hot Dogs
Canh chua was the comfort soup of the Mekong Delta — tangy, sweet, loaded with fresh fish, pineapple, tomatoes, and herbs that grew wild along the river.
But in America, there was no fresh catfish at the corner market. No tamarind paste. No elephant ear stems or saw-leaf herb.
So refugee cooks rebuilt it from scratch.
They used canned tomatoes — the closest thing to fresh they could afford — and added sugar and white vinegar to mimic the sour-sweet broth they remembered. Pineapple came from cans, too, packed in syrup and drained.
And the fish? Replaced with sliced hot dogs. Yes, hot dogs. Boiled until soft, then dropped into the bubbling pot like they belonged there.
Some families added cabbage or canned mushrooms. Others just made do with what the church pantry gave them.
It didn't look like the soup from home. But when that first sip hit — sour, warm, just a little sweet — it brought back river smells and kitchen voices they thought they'd lost forever.
Yield: Serves 4-6 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Soup Base:
6 cups water or chicken broth
1 can (14.5 oz) diced tomatoes with juice
2 medium fresh tomatoes, cut into wedges (optional, for extra freshness)
3 tbsp tamarind paste or concentrate
2 tbsp sugar
3 tbsp fish sauce (nước mắm)
1 tsp salt
2 cloves garlic, minced
1 small onion, sliced
For the Protein and Vegetables:
6-8 hot dogs or Vienna sausages, sliced into ½-inch rounds
1 can (8 oz) pineapple chunks with juice (or fresh pineapple)
2 medium potatoes, peeled and cubed
1 cup napa cabbage or regular cabbage, roughly chopped
1 medium carrot, sliced
2-3 okra, sliced (optional, adds authentic thickness)
3-4 celery stalks with leaves, cut into 2-inch pieces
2 jalapeños, sliced (optional, for heat)
For Garnish:
Fresh cilantro, chopped
Fresh Thai basil or regular basil
Bean sprouts
Sliced green onions
Lime wedges
Black pepper
Instructions
Prepare tamarind liquid: If using tamarind paste, mix it with ½ cup warm water and strain out any seeds or fibers. Set aside. If using tamarind concentrate, it's ready to use.
Start the broth: In a large pot, bring 6 cups of water (or chicken broth) to a boil over high heat. Add minced garlic and sliced onion. Cook for 2-3 minutes until fragrant.
Add tomatoes and seasonings: Add the canned diced tomatoes with their juice and fresh tomato wedges (if using). Stir in tamarind liquid, sugar, fish sauce, and salt. Bring to a boil, then reduce heat to medium.
Add firm vegetables: Add cubed potatoes and sliced carrots first since they take longer to cook. Simmer for 8-10 minutes until potatoes are nearly tender.
Add hot dogs: Add sliced hot dogs or Vienna sausages to the pot. Simmer for 5 minutes to allow them to absorb the flavors and release their savory oils into the broth.
Add pineapple: Add pineapple chunks with their juice. The pineapple adds natural sweetness and fruity tang that's characteristic of canh chua.
Add quick-cooking vegetables: Add cabbage, celery stalks (with leaves), okra (if using), and jalapeños. Cook for 3-4 minutes until vegetables are tender-crisp. Don't overcook—vegetables should maintain some texture.
Taste and adjust: The soup should taste sour, slightly sweet, and savory all at once. Adjust seasoning by adding more tamarind for sourness, sugar for sweetness, or fish sauce for saltiness.
Serve: Ladle into large soup bowls. Garnish generously with fresh cilantro, Thai basil, bean sprouts, and green onions. Serve with lime wedges on the side for squeezing and black pepper for sprinkling.
Enjoy: Serve hot with steamed white rice on the side. The traditional way to eat is with rice and soup together.
Tips & Variations
For more authentic flavor, add 1-2 tablespoons of Vietnamese sour soup mix (bột canh chua) available at Asian markets.
Substitute hot dogs with canned sardines, canned mackerel, or leftover rotisserie chicken for different protein options.
Add 2 tablespoons of tomato paste along with canned tomatoes for a richer, more robust tomato flavor.
For vegetarian version, omit hot dogs and use vegetable broth, adding fried tofu or mushrooms instead.
If tamarind is unavailable, substitute with 3 tablespoons of lime juice or white vinegar (less authentic but still sour).
Add lotus stem, taro stem, or banana blossom if available at Asian markets for traditional texture.
Make it heartier by adding rice vermicelli noodles in the last 3 minutes of cooking.
The soup tastes even better the next day after flavors have melded—store in refrigerator for up to 3 days.
Serving Suggestions
A resourceful Vietnamese-American adaptation of the classic Southern Vietnamese sour soup (canh chua). Traditional versions use fresh fish like catfish or shrimp, but this immigrant-friendly version substitutes readily available hot dogs or Vienna sausages—ingredients that were affordable and accessible to Vietnamese families settling in America. Despite the unconventional protein, the soup maintains the essential sweet-sour-savory balance that defines canh chua. The combination of tamarind tang, sweet pineapple, savory hot dogs, and fresh vegetables creates a surprisingly satisfying and comforting bowl. Serve hot in large soup bowls alongside steamed jasmine rice—the traditional Vietnamese meal structure. This soup is perfect for cold days, when feeling under the weather, or anytime you crave something light yet flavorful. Popular among Vietnamese-American families for weeknight dinners due to its quick preparation and use of pantry staples. Pair with other Vietnamese dishes like thịt kho (braised pork), or enjoy as a simple, complete meal on its own. The bright, tangy flavor is refreshing and appetite-stimulating, making it ideal for hot summer days as well.
5 Gỏi Cuốn (Spring Rolls) with Iceberg Lettuce and American Shrimp
In Vietnam, gỏi cuốn was light, fresh, and elegant. Translucent rice paper wrapped around shrimp, pork, vermicelli, mint, and cilantro — dipped in peanut sauce or sweet fish sauce.
But in 1970s America, rice paper was nearly impossible to find. And when refugee families did locate it at a distant Asian market, it cost more than a week's worth of groceries.
So they made it work.
They soaked the delicate sheets carefully, stretched their supply, and filled the rolls with what they could afford. Fresh herbs? Rare. Instead, they used iceberg lettuce for crunch. The shrimp came frozen from the supermarket — small, tasteless, but still shrimp.
Vermicelli noodles were swapped for thin spaghetti when needed. Peanut sauce became peanut butter thinned with water, soy sauce, and sugar.
The rolls looked humble. But rolling them together — parents teaching children how to fold, how to tuck, how to seal — that was the real recipe.
Because gỏi cuốn wasn't just food. It was a lesson in starting over, wrapped tight and held together by hands that refused to forget
Yield: Serves 4-6 people (makes 12-16 rolls)
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
IngreditsFor the Casserole:
For the Spring Rolls:
1 package (8 oz) rice paper wrappers (bánh tráng)
1 lb medium shrimp, peeled and deveined
4 oz rice vermicelli noodles (bún)
1 head iceberg lettuce, leaves separated and torn into manageable pieces
2 large carrots, julienned or shredded
1 English cucumber, julienned
Fresh mint leaves
Fresh cilantro sprigs
4-5 green onions, cut into 3-inch lengths (optional)
For Cooking Shrimp:
4 cups water
1 tsp salt
1 bay leaf
2 slices lemon
For Peanut Dipping Sauce (Nước Chấm):
½ cup creamy peanut butter
3 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar
¼ cup warm water (more if needed for consistency)
1 clove garlic, minced
1 tsp sriracha (optional)
2 tbsp crushed peanuts for garnish
For Alternative Fish Sauce Dipping:
3 tbsp fish sauce (nước mắm)
3 tbsp lime juice
2 tbsp sugar
¼ cup warm water
1 clove garlic, minced
1 Thai chili, sliced (optional)
Instructions
Prepare the Ingredients:
Cook the shrimp: Bring 4 cups of water to boil with salt, bay leaf, and lemon slices. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and rinse under cold water. Once cool, slice each shrimp in half lengthwise for easier rolling. Pat dry.
Cook the noodles: Prepare rice vermicelli according to package directions (usually soak in hot water for 5-7 minutes or boil for 2-3 minutes). Drain, rinse with cold water, and drain again thoroughly. Toss with a tiny bit of oil to prevent sticking.
Prep vegetables: Wash and dry all vegetables thoroughly. Tear iceberg lettuce into hand-sized pieces. Julienne carrots and cucumber. Pick fresh mint and cilantro leaves from stems.
Set up assembly station: Arrange all ingredients in separate bowls or plates for easy access. Fill a large, shallow dish (like a pie plate) with warm water for dipping rice papers.
Make the Peanut Sauce:
Mix sauce: In a bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, and sugar. Add warm water gradually while stirring until you reach a smooth, pourable consistency. Stir in minced garlic and sriracha if using. Transfer to a serving bowl and garnish with crushed peanuts.
Assemble the Spring Rolls:
Soften rice paper: Dip one rice paper wrapper in warm water for 3-5 seconds, just until pliable (not too long or it becomes too soft and tears). Lay flat on a clean, damp cutting board or plate.
Layer ingredients: On the bottom third of the rice paper (closest to you), place a piece of lettuce, a small handful of noodles, a few pieces of carrot and cucumber, 2-3 mint leaves, and a cilantro sprig. Leave about 1 inch on each side clear.
First fold: Fold the bottom edge of rice paper over the filling tightly, like wrapping a burrito.
Add shrimp: Fold in both sides, then place 2-3 shrimp halves (pink side down) on the wrapper where you can see them through the translucent paper. This creates the signature look with visible shrimp.
Finish rolling: Continue rolling tightly until completely sealed. The rice paper will stick to itself. Place seam-side down on a plate. Cover with a damp towel to prevent drying.
Repeat: Continue with remaining ingredients. Work in batches if needed—don't let prepared rolls sit too long uncovered.
Serve: Arrange rolls on a platter. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve with peanut sauce or fish sauce dipping sauce.
Tips & Variations
Use room temperature or slightly warm water for dipping rice papers—too hot makes them fall apart, too cold takes too long to soften.
Work with 2-3 rice papers at a time while others soften to speed up the process.
Don't overfill—less is more with spring rolls to ensure they roll properly without tearing.
For fried spring rolls (chả giò), use spring roll wrappers instead and deep fry at 350°F until golden and crispy.
Add cooked pork belly slices, grilled pork, or tofu for variety and extra protein.
Substitute with coleslaw mix instead of julienning fresh vegetables for a time-saving shortcut.
Make it kid-friendly by omitting herbs and using only lettuce, noodles, and shrimp.
For vegetarian version, substitute shrimp with fried tofu, avocado slices, or extra vegetables.
Pre-cut all ingredients the night before and store in airtight containers to make day-of assembly faster.
Serving Suggestions
A lighter, fresher Vietnamese appetizer that became popular in Vietnamese-American households using readily available American ingredients like iceberg lettuce and standard supermarket shrimp. While traditional gỏi cuốn uses specific Vietnamese herbs like perilla and Vietnamese coriander, this adaptation embraces what's accessible in American grocery stores without sacrificing the essential fresh, healthy character of the dish. Perfect for hot summer days, potlucks, healthy lunches, or as a refreshing appetizer before heavier meals. These fresh spring rolls showcase the Vietnamese emphasis on fresh herbs, vegetables, and balanced flavors. Serve on a large platter with individual dipping sauce bowls for each person. Popular at Vietnamese-American gatherings, family parties, and as a make-ahead option for meal prep. The interactive nature of eating spring rolls—dipping and savoring each bite—makes them perfect for casual, social dining. Pair with iced Vietnamese coffee, fresh lemonade, or jasmine tea. The light, protein-rich rolls are filling without being heavy, making them ideal for health-conscious diners and those seeking clean eating options.
✨ Why These Recipes Matter
Each of these dishes carries a story — of the times, the people, the memories and the places that shaped them. They remind us that American cooking grew from everyday life — from resourcefulness, community, roots and tradition, wherever it may have originated from. When we make these recipes today, we’re not just revisiting old flavors — we’re keeping history alive, one meal at a time.
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The America We Remember Team
