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Vietnamese Cooking Without Vegetable Oil

The bright, patient food of the Vietnamese home kitchen, made with traditional lard, real butter, and coconut oil. Slow caramel braises, clear broths, and fresh herbs, the way the family table has always been set.

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Vietnamese Home Recipes

Six beloved dishes from the Vietnamese table, from the caramel braises of the Mekong Delta to the clear pho broths of Hanoi, each made with honest fats that let fresh ingredients shine.

Thit Kho Trung, caramel braised pork with eggs Thịt

Thịt Kho Trứng

⏱ 1 hr 45 min🍽 6 servings🔥 Medium

Pork belly and whole eggs braised slowly in a lard based caramel with fish sauce and coconut water. The dish every southern Vietnamese family sets out for Tet and for Sunday rice.

Ingredients

  • 1kg pork belly, cut into thick cubes
  • 6 eggs, hard boiled and peeled
  • 2 tbsp lard
  • 3 tbsp sugar, for the caramel
  • 4 tbsp fish sauce
  • 400ml fresh coconut water
  • 4 shallots, finely chopped
  • 3 garlic cloves, minced
  • 2 fresh red chilies, whole
  • Black pepper and sliced scallions, to finish

Instructions

  1. Melt the lard in a heavy pot, add the sugar, and cook gently until it turns a deep amber caramel.
  2. Add the pork belly and turn the cubes until every side is glossy and lightly browned.
  3. Stir in the shallots and garlic, then pour in the fish sauce and coconut water.
  4. Drop in the whole chilies, bring to a gentle simmer, and skim any foam.
  5. Cover partly and braise about 1 hour, until the pork is tender and the liquid has turned a deep mahogany.
  6. Add the peeled eggs and simmer 15 minutes more, spooning the caramel sauce over them.
  7. Finish with black pepper and scallions and serve over steamed jasmine rice.
Ca Kho To, clay pot caramel fish Cá

Cá Kho Tộ

⏱ 50 min🍽 4 servings🔥 Medium

Fish steaks simmered in a clay pot with a coconut oil caramel, ginger, and plenty of black pepper. Sweet, salty, and deeply savory, a Mekong Delta classic.

Ingredients

  • 700g firm fish steaks (catfish or salmon)
  • 2 tbsp coconut oil
  • 2.5 tbsp sugar, for the caramel
  • 3 tbsp fish sauce
  • 150ml fresh coconut water
  • 1 tbsp minced ginger
  • 3 garlic cloves, sliced
  • 2 shallots, sliced
  • 1 fresh chili, sliced
  • Scallions and coarse black pepper, to finish

Instructions

  1. Warm the coconut oil in a clay pot or heavy pan, add the sugar, and cook to a dark amber caramel.
  2. Add the ginger, garlic, and shallots and let them sizzle until fragrant.
  3. Lay in the fish steaks and turn them gently so both sides are coated in caramel.
  4. Pour in the fish sauce and coconut water and add the sliced chili.
  5. Simmer uncovered over low heat about 25 minutes, spooning the sauce over the fish as it reduces.
  6. When the sauce is thick and glossy, shower generously with black pepper.
  7. Scatter with scallions and serve bubbling hot with jasmine rice.
Rau Muong Xao Toi, garlic stir fried greens Rau

Rau Muống Xào Tỏi

⏱ 15 min🍽 4 servings🔥 Easy

Water spinach flash fried in hot lard with a full head of garlic and a splash of fish sauce. The fastest, greenest dish on the Vietnamese table.

Ingredients

  • 500g water spinach (or tender broccolini)
  • 3 tbsp lard (or ghee)
  • 6 garlic cloves, roughly crushed
  • 1 tbsp fish sauce
  • 1 pinch of sugar
  • 2 tbsp water
  • 1 tsp crispy fried shallots
  • 1 fresh chili, sliced (optional)
  • A squeeze of lime
  • Salt, to taste

Instructions

  1. Wash the greens well, trim the tough ends, and cut into long finger length pieces.
  2. Heat the lard in a wide wok until it just begins to shimmer.
  3. Add the crushed garlic and stir for 20 seconds, until golden at the edges.
  4. Add the greens all at once and toss constantly over the highest heat.
  5. Splash in the fish sauce, sugar, and water and keep tossing 2 to 3 minutes, until just tender and still bright green.
  6. Taste, adjust with salt, and add the chili if using.
  7. Tip onto a platter, top with fried shallots and a squeeze of lime, and serve at once.
Pho Ga, Hanoi chicken pho Phở

Phở Gà

⏱ 2 hr 30 min🍽 6 servings🔥 Medium

Hanoi style chicken pho with a clear golden broth built on charred onion and ginger, warm spices, and silky rice noodles. Gentle, restorative, and worth every minute.

Ingredients

  • 1 whole chicken, about 1.5kg
  • 2 onions, halved
  • 100g fresh ginger, halved lengthwise
  • 3 star anise
  • 1 cinnamon stick
  • 1 tbsp coriander seeds
  • 3 tbsp fish sauce, plus more to taste
  • 1 small knob of rock sugar (or 2 tsp sugar)
  • 500g flat rice noodles, cooked
  • Cilantro, scallions, lime wedges, and sliced chili, to serve

Instructions

  1. Char the onions and ginger over an open flame or under the broiler until blackened and fragrant, then rinse.
  2. Toast the star anise, cinnamon, and coriander seeds in a dry pan for one minute.
  3. Cover the chicken with 3 liters of cold water, bring barely to a simmer, and skim carefully.
  4. Add the charred onion, ginger, and spices and simmer gently, never boiling, about 45 minutes.
  5. Lift out the chicken, shred the meat, and return the bones to the pot for another hour of quiet simmering.
  6. Strain the broth and season with fish sauce and rock sugar until deeply savory.
  7. Fill bowls with noodles and shredded chicken, ladle over the hot broth, and finish with herbs, lime, and chili.
Banh Mi Bo, Vietnamese butter baguettes Bánh

Bánh Mì Bơ

⏱ 3 hr 30 min (mostly rising)🍽 4 baguettes🔥 Medium

Light, crackly Vietnamese baguettes enriched with real butter instead of the usual oil. Feather light inside, shatteringly crisp outside, ready for any filling.

Ingredients

  • 500g strong bread flour
  • 2 tbsp rice flour
  • 320ml warm water
  • 7g dried yeast
  • 1 tsp sugar
  • 9g fine salt
  • 30g butter, softened, plus extra for the bowl
  • 1 egg white, lightly beaten
  • A little flour for shaping
  • A tray of water for oven steam

Instructions

  1. Whisk the yeast and sugar into the warm water and let it foam for 5 minutes.
  2. Mix both flours with the salt, then work in the yeast water and softened butter to a soft dough.
  3. Knead 10 minutes until smooth and elastic, then rest in a buttered bowl, covered, about 90 minutes.
  4. Divide into 4 pieces, shape into slim torpedoes with pointed ends, and prove 45 minutes on a floured cloth.
  5. Heat the oven to 240C (465F) with a tray of water on the floor for steam.
  6. Brush the loaves with egg white, slash each one down the center, and bake 18 to 20 minutes until deep gold.
  7. Cool on a rack and listen for the crackle as the crusts set.
Che Chuoi, banana coconut tapioca pudding Tráng Miệng

Chè Chuối

⏱ 35 min🍽 6 servings🔥 Easy

Ripe bananas simmered in sweet coconut milk with little tapioca pearls, finished with toasted sesame and peanuts. A warm, gentle dessert straight from the southern countryside.

Ingredients

  • 6 ripe bananas, thickly sliced
  • 400ml coconut milk
  • 200ml water
  • 60g small tapioca pearls
  • 60g sugar
  • 1 tsp coconut oil
  • 1 pandan leaf, knotted (or 1 tsp vanilla)
  • 1 good pinch of salt
  • 1 tbsp toasted sesame seeds
  • 2 tbsp roasted peanuts, crushed

Instructions

  1. Soak the tapioca pearls in warm water for 15 minutes, then drain.
  2. Bring the coconut milk, water, pandan leaf, sugar, and salt to a gentle simmer with the coconut oil.
  3. Stir in the tapioca pearls and cook, stirring often, until they turn translucent.
  4. Add the banana slices and simmer gently 8 to 10 minutes, until soft but still holding their shape.
  5. Remove the pandan leaf and taste for sweetness.
  6. Ladle warm into small bowls.
  7. Top each bowl with toasted sesame and crushed peanuts before serving.
A pan cooking on a home kitchen stove
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A Kitchen Raised on the Vietnamese Table

Tungro Bep grew from a love of the food that fills a Vietnamese home, the kind that simmers all morning in a clay pot and gathers everyone when the rice is ready. From the herb gardens of the Mekong Delta to the quiet pho kitchens of Hanoi, our cooking leans on the fresh ingredients and honest fats that Vietnamese cooks have always trusted.

Every dish we share is made with traditional lard, real butter, ghee, or coconut oil, never refined vegetable or seed oils. We cook each recipe until it tastes like something worth carrying to the table, then write it down plainly so it travels easily into your own kitchen.

This is patient food. A caramel watched until it turns deep amber, a broth kept just below the boil, bread given time to rise. We invite you to slow down, brew a little tea, and taste what fresh herbs and good fats can do.

🥥 Real Fats Only 📖 Tested Recipes 🍜 Vietnamese Tradition 🌿 No Seed Oils
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Complete Your Wellness Journey with Nexburn

Your Vietnamese kitchen already nourishes you with fresh herbs and real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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