Essentials

These ingredients show up in not just these recipes, but all throughout Vietnamese cuisine. Some may be available at your standard supermarkets as international ingredients become more accessible, but you will find larger varieties and more options at your local Asian markets with the bonus of supporting local, minority-owned businesses. 

Jasmine Rice
Rice is the main staple of Vietnamese cuisine; the crop thrives in Vietnam's tropical climate, and it provided the most substance in times when other ingredients were limited. When perfumed with jasmine, the rice becomes very aromatic. The long-grain variety has a soft and flexible mouth-feel. Rice is the perfect complement to the savoriness of main entrées. 

Fish Sauce
This condiment is one of the main flavoring ingredients of Vietnamese cuisine. It is notoriously smelly to those who are not familiar with it, but the sharp aroma often mellows out, giving the dish even deeper umami and saltiness. I think fish sauce literally runs in the blood of Vietnamese people—there is no substitute!

Dried Shrimp, Dried Bouillon
These are quite different things, but they have the same purpose of bringing extra flavor, often used to reinforce stocks, braises, or stir-fries. My mom bulk-chops the dried shrimp for me in the food processor, and it keeps well in the freezer. When using the shrimp, I like to fry them in the beginning so they can release their flavor into the oil with the rest of the aromatics. My preferred bouillon is a mushroom powder seasoning. 

Fresh Herbs
Herbs are the best way to bring brightness to a meal. Even just one torn leaf can make a bite of rice, salad, or phở really pop. My favorites include Thai basil, mint, perilla, shiso, rice patty herb, and Vietnamese coriander. They come in much bigger bunches at the Asian markets than normal supermarkets often at the same price, so go get your bang for your buck.