Soups

Bò Kho is Vietnam’s beloved beef stew: tender chunks of beef cooked with lemongrass, warm spices like star anise and cinnamon, and a savory-sweet broth you’ll want to mop up with bread. This version is written for home cooks, with practical timing, substitutions, and serving ideas.

Tom Yum is Thailand’s famous hot-and-sour soup: aromatic lemongrass and kaffir lime leaves, a bright hit of lime, salty fish sauce, and as much chilli heat as you like. This recipe keeps the process simple while delivering the bold, restaurant-style flavour Tom Yum is known for.

Kimchi soup is the kind of Korean comfort food that tastes bigger than its ingredient list: tangy, spicy, and deeply savory. This version uses pork and tofu for a hearty bowl you can cook on a weeknight—especially if you have well-fermented kimchi in the fridge.

Hot & Sour soup is all about contrast: a warming chilli kick balanced by bright vinegar, plus satisfying textures from mushrooms, tofu, and silky egg ribbons. This home-friendly version comes together fast and is easy to adjust—make it sharper, hotter, or heartier depending on what you crave.

Tom Kha is a classic Thai soup built on coconut milk, fragrant herbs, and a bright lime finish. This home-friendly version delivers the signature creamy–tangy balance with chicken and mushrooms, plus practical tips so the coconut stays silky and the flavours stay clear.

Pho is Vietnam’s iconic noodle soup: a clear, fragrant broth poured over silky rice noodles, topped with herbs, lime, and your choice of beef (pho bo) or chicken (pho ga). This home-friendly recipe focuses on the two things that matter most—building aroma in the stock and assembling bowls with fresh garnishes.

Hu Tieu Nam Vang is a light yet deeply savoury noodle soup built on a clear aromatic broth, tender pork, sweet prawns, and a generous pile of fresh herbs. This version keeps the process home‑friendly, with an optional shortcut for busy days.

Bún bò Huế is Vietnam’s bold, lemongrass-forward noodle soup from the former imperial city of Huế. This recipe walks you through a fragrant beef-and-pork broth, a quick chili oil for that signature red hue, and the fresh herb toppings that make each bowl taste bright, spicy, and deeply savoury.

Bún Riêu is a bright, savory Vietnamese noodle soup built on tomatoes, seafood umami, and a generous pile of fresh herbs. This home-friendly version keeps the signature sweet-sour balance and “riêu” crab clusters—without requiring hard-to-find ingredients.

Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.