Ever wondered how to recreate the fresh, vibrant flavors of Vietnamese cuisine when key ingredients are scarce or unavailable? From fragrant phở to crisp, herb-filled spring rolls, these dishes are as healthy as they are delicious. However, finding key ingredients like fish mint or galangal can be difficult outside Vietnam.
The good news is that you don’t have to miss out on your favorite dishes. That’s why we here at Remitly have created this guide to show you easy ingredient swaps for hard-to-find items to preserve the essence of Vietnamese cooking. With these simple alternatives, you can bring the taste of Vietnam to your own kitchen.
Understanding Vietnamese cuisine and its key ingredients
Vietnamese cuisine is all about balance. Sweet, salty, sour, and umami flavors come together to create dishes that are vibrant, layered, and satisfying. At the heart of many recipes is fish sauce (nước mắm), a pungent, savory ingredient that adds depth and richness.
Rice noodles form the base for classics like phở and bun, while herbs like mint, cilantro, and Thai basil bring brightness and fragrance. Tamarind adds a gentle tang, lime gives a sharp, citrusy kick, and chilli delivers heat—from a warm tingle to a fiery bite.
These ingredients are deeply connected to Vietnam’s history and culture. Fish sauce links coastal communities with inland kitchens, while rice noodles reflect the country’s deep agricultural past. Meanwhile, fresh herbs show the Vietnamese love for seasonal produce.
Together, they create dishes that aren’t just tasty but also celebrate Vietnam’s heritage, blending flavor and culture in every bite.
Commonly hard-to-find Vietnamese ingredients
Before we dive into the easy swaps, let’s look at some Vietnamese ingredients that can be hard to find outside the country:
Pandan leaves (lá dứa)
Known for their sweet, grassy aroma, pandan leaves add a gentle, floral fragrance to rice, desserts, and drinks. Often called the “Vanilla of Southeast Asia,” they bring comforting warmth to both sweet and savory dishes.
Perilla (tía tô)
With a flavor that blends mint, basil, and anise, perilla leaves are a staple in many fresh herb platters, often served with grilled meats or noodle dishes. Their slightly peppery complexity adds depth and lifts the entire meal.
Fermented shrimp paste (mắm tôm)
Made by fermenting ground shrimp with salt, this pungent ingredient packs a bold, salty-sweet flavor. It enhances dishes like bún dậu mắm tôm (vermicelli with shrimp paste), and while its aroma can be polarizing, many love the richness it brings.
Rau Ram (Vietnamese coriander)
Spicy, peppery, and slightly citrusy, rau ram is a fresh herb often added to salads, soups, and cooked dishes. It brightens flavors and cuts through heavier, decadent flavors, making meals taste fresher and more balanced.
Banana blossom (hoa chuối)
This purple-red bud from the banana plant is usually shredded into salads and soups. With a crisp texture and mild, slightly astringent flavor, it soaks up dressings perfectly.
Lotus seeds (hạt sen)
Commonly used in sweet soups, porridges, and desserts, lotus seeds have a nutty flavor and soft, starchy texture. They’re cherished in Vietnamese culture for their subtle sweetness and symbolic meaning of purity.
Rice paddy herb (ngò om)
A citrusy herb with hints of cumin, often used in Vietnamese sour soup (canh chua). Its fresh aroma gives dishes a tangy lift that’s hard to replicate with other herbs.
Betel leaves (lá lốt)
Heart-shaped with a peppery, herbal aroma, betel leaves are often used to wrap seasoned beef before grilling. They add a bold, slightly spicy flavor that’s essential to dishes like bò lá lốt (grilled beef wraps).
Easy ingredient swaps for hard-to-find items
While nothing truly replaces the original flavor, these easy-to-find alternatives can deliver much of the intended taste.
Herb replacements
- Rau Ram: Try a mix of cilantro and a few mint leaves. Cilantro adds a bright, citrusy note, while mint provides the peppery freshness that rau ram naturally brings, perfect for salads and soups.
- Fish mint (diếp cá): Combine Thai basil with flat-leaf parsley. Thai basil gives a light anise aroma, and parsley keeps the mix fresh without overpowering the dish.
Sauces and pastes
- Fermented shrimp paste: Use Thai fish sauce for a salty umami kick, or anchovy paste for savory depth. While neither matches the exact pungency of fermented shrimp paste, both work well to balance soups, dips, and marinades.
- Tamarind paste: Swap with fresh lime juice mixed with a little brown sugar to mimic its tangy-sweet profile in soups, dipping sauces, and stir-fries.
Unique produce
- Green papaya: Try shredded cucumber for a juicy, refreshing crunch, or firm green apples to get the same crisp bite with a hint of sweetness.
- Banana blossom: For a similar crunch, try thinly sliced cabbage. But if you want a softer texture, mix cabbage with lettuce—perfect for fresh salads.
Expert tips for retaining authentic flavor
Adjusting Vietnamese recipes with accessible ingredients doesn’t mean compromising on taste. With these simple tricks, you can make any dish unforgettable.
1. Combine substitutes for a closer match
Using a single substitute can get you close, but combining two or three lets you fine-tune the flavor to better match the original ingredient.
For example, if you don’t have Tamarind paste, try mixing lime juice, a pinch of sugar, and a splash of apple cider vinegar. Together, they capture tamarind’s sweet and tangy complexity much better than using just one substitute.
2. Use proper cooking techniques to boost flavor
Even with close substitutes, the right technique can bring out authentic flavor:
- Toast your spices before using them, as dry heat releases essential oils and intensifies aromas.
- Build your broth slowly, whether for national dishes like phở or canh chua. A low simmer lets flavors develop into that layered, full-bodied taste.
- Bloom aromatics like garlic, shallots, or lemongrass in hot oil before adding other ingredients to create a deeper flavor base.
3. Layer flavors gradually
Don’t dump everything into the pot at once. Instead, start with aromatics, then spices, add your liquids, and finish with herbs.
Layering flavors this way naturally builds depth, just like in traditional Vietnamese kitchens.
4. Garnish like a local
The finishing touches make all the difference. Fresh herbs like sawtooth coriander (ngò gai), perilla leaves, and Vietnamese coriander—along with a squeeze of lime and a pinch of chopped chilli—can instantly lift the flavor and help even substitute ingredients taste closer to the real thing.
5. Hunt for the real thing
If you want the full Vietnamese experience, do your best to use authentic ingredients in your cooking.
Instead of sending money to Vietnam just to get these components, check Asian grocery stores near you for gems like banana blossom and real fish sauce. Local markets and small specialty shops also offer unexpected finds.
Alternatively, you can order these ingredients through online retailers that ship straight to your door. The best part? Many list prices in your local currency, so you can shop with ease and experiment without ever leaving your home.
Why ingredient swaps matter for food lovers and beginners
Ingredient swaps are a great way to get creative with what you have, whether you’re shopping in a city supermarket or a small-town grocery store. Beginners and casual cooks often worry that substitutions will ruin a dish, but Vietnamese cuisine is all about balance, freshness, and harmony: you can achieve these qualities with everyday elements.
One home cook swapped crisp green apples for green papaya in a salad and said, “I thought I’d miss the real thing, but it tastes so bright and fresh, and my family didn’t even notice the difference.” Ingredient swaps aren’t just stand-ins; they’re a chance to enjoy the flavors you love while putting your own twist on each dish.
Bring Vietnamese flavors closer to home
Many people love Vietnamese cuisine for its vibrant flavors and delicious taste, but some ingredients can be hard to find, especially if you don’t have a specialty store nearby. Using alternatives lets you recreate these dishes at home without losing their signature taste.
Now it’s your turn. Pick a recipe, try the swaps we’ve shared, and enjoy your own homemade Vietnamese meal. Share your result with fellow food lovers and connect with a vast community of home chefs.
Looking for more tips on Asian cuisine, along with free recipe ideas? Your next cooking adventure starts here.
FAQs
What are some easy swaps for Vietnamese fish sauce?
If fish sauce is unavailable, mix soy sauce with a splash of lime juice for a similar salty-tangy flavor profile. Add a small amount of anchovy paste for extra depth.
What are the best substitutes for Vietnamese rice noodles?
You can use glass noodles, tapioca noodles, udon or soba noodles, or thinner options like angel hair noodles. Just cook them until they’re firm—not mushy—rinse in cold water, and toss lightly in oil to prevent sticking before adding to your dish. For more flavor, you can briefly stir-fry the noodles before mixing them with your sauce or toppings.
How can I make my phở broth flavorful without all the traditional spices?
Use cinnamon sticks, cloves, and star anise if they’re available. But if not, a mix of allspice, black peppercorns, and a dash of Chinese five-spice powder can still give you a warm, aromatic base.
How can I keep my ingredient swaps tasting authentic?
When swapping, focus on balancing flavors—sweet, salty, sour, and umami—rather than finding exact matches. This approach helps preserve the spirit of Vietnamese dishes, even if the ingredients differ.
Are there any kitchen tools that make Vietnamese cooking easier at home?
A sharp knife for prepping herbs, a fine mesh strainer for clear broths, and a mortar and pestle for crushing aromatics can make Vietnamese cooking easier at home. A large wok or deep skillet is also handy for quickly stir-frying ingredients while keeping their fresh taste and texture.