may still be the most recognizable Vietnamese dishes, Vietnam is a predominantly coastal country known for its bounty of seafood. Steamed fish is a popular staple, typically enjoyed with leafy greens and steamed rice. Stateside, a fillet of salmon or halibut can stand in for the basa, tilapia, and snakehead found in Vietnamese markets.
Turkey pho isn’t a particularly traditional option, but as Nguyen explains, “Vietnam’s national dish, pho noodle soup, is surprisingly flexible and democratic.” Smoked turkey is widely available year-round, and it adds an extra dimension of flavor, helping you to produce a complex albeit unorthodox broth. A pressure cooker can expedite the process. And remember: you can cook up a large batch and freeze the stock concentrate for up to three months.
If you don’t own a Chinese bamboo or metal steamer, Nguyen advises you to “take a cue from the French and bake it in parchment paper.” Parchment offers the fish a similar level of moisture while also allowing you to include seasonings like oyster sauce, soy sauce, ginger, and scallions. To serve, Nguyen suggests splitting the parchment open at the table and adding cooked rice directly into the packet to soak up the flavorful juices.
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