Quesbo Little Chefs · Around the world · Destination 08
A fresh little adventure.
Taste Vietnam.
Rainbow rice-paper rolls, a gentle bowl of chicken phở and creamy banana-coconut pudding. Three delicious discoveries, with fresh colours, fragrant herbs and something new to notice.
Welcome to the next stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion and set out a few colourful ingredients. Today we will tuck vegetables into rice paper, explore the scent of fresh herbs and watch tiny tapioca pearls turn into pudding.
These family recipes inspired by Vietnamese cooking invite you to look, smell and taste as you go. Our chicken phở is a quick version made with prepared stock, giving families a manageable introduction to the dish. Choose one recipe for today or explore all three over several cooking sessions.
Choose your first taste
A little taste of Vietnam
Vietnam is in Southeast Asia, and its capital is Hanoi. Its food offers many regional dishes, from fresh rolls and noodle soups to sweet desserts. Herbs, vegetables and finishing touches give us plenty to discover in these three family recipes.
Our summer rolls are inspired by gỏi cuốn, with fillings wrapped in softened rice paper. Phở is a noodle soup with a rich food story; traditional broths can take hours to prepare, while our family adaptation begins with prepared chicken stock. For a sweet finish, chè chuối brings together banana, coconut and tapioca.
Quesbo’s imaginary passport adventure
Linh arranged mint and lime beside the soup while Quesbo looked closely at the little green leaves. Linh checked that his bowl had cooled to a safe temperature, then invited him to smell the herbs and taste a spoonful. Quesbo added a squeeze of lime and tried again. The soup tasted a little brighter. He drew a mint leaf and a lime wedge in his passport, then added a new golden word: FRESHNESS.
First taste 01 / 03
Rainbow Summer Rolls
Gỏi cuốn-inspired fresh rolls with a quick hoisin and lime dip
Soft rice paper wraps around cooked chicken or ready-to-eat tofu, noodles, colourful vegetables and fresh herbs. These rolls are inspired by gỏi cuốn, with a hoisin-and-lime dip alongside. Little chefs can choose their colours and practise tucking the filling into a neat parcel.
Allergens: Hoisin commonly contains soya and wheat, and some brands contain sesame. Tofu contains soya. Check the sauce, wrappers, noodles and chosen filling labels for all allergens.
Your ingredients
For the rolls
- 12 large rice paper wrappers for fresh rolls
- 100 g rice vermicelli
- 250 g cooked chicken strips or firm tofu
- 1 small carrot, cut into thin sticks
- ½ cucumber, cut into thin sticks
- 12 small lettuce leaves
- Small bunch mint or coriander
For the quick dip
- 3 tbsp hoisin sauce
- 2 tbsp warm water
- 1 tbsp lime juice
Get ready together
EquipmentLarge shallow dish, Saucepan or heatproof bowl for noodles, Sieve or colander, Chopping board and knife for an adult, Two clean, lightly damp tea towels, Small bowl and spoon for the dip, Tray or plate, Scales and measuring spoons.
Little hands can- Wash and gently dry lettuce and herbs
- Arrange the cooled fillings into small portions
- Dip wrappers once an adult checks the water temperature
- Practise folding, rolling and mixing the dip
- Prepare and drain the noodles
- Check cooked chicken storage or prepare tofu according to its packet
- Cut firm vegetables and finished rolls into suitable pieces
- Check the wrapper water and keep ready-to-eat fillings chilled
Let’s make it
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Prepare the noodles and filling
An adult cooks or soaks the rice vermicelli according to its packet, then rinses it under cold running water and drains it well. Use fully cooked chicken that has been properly chilled and is within its storage date. For tofu, choose a product labelled ready to eat, or cook it according to its packet and cool it before rolling. Keep the filling chilled until you are ready to use it.
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Set out a colourful rolling station
Wash the carrot, cucumber, lettuce and herbs, then dry them. An adult cuts the carrot and cucumber into thin sticks, adjusting their size and texture for the children eating, and slices the tofu if using. Arrange the noodles, chicken or tofu, vegetables and herbs separately so you can share them between twelve rolls.
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Soften one wrapper
Fill the shallow dish with comfortably warm water; an adult checks it is not hot. Dip one rice paper wrapper for a few seconds, following its packet instructions, then lay it on a clean, lightly damp tea towel. It will keep softening on the towel, so do not wait for it to become floppy in the water.
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Arrange the filling
Put one small lettuce leaf across the lower third of the wrapper. Add a small share of noodles, chicken or tofu, carrot, cucumber and herbs, leaving the edges clear. Keep the pile modest so the wrapper can close; you can adjust the amount after your first roll.
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Fold and roll
Fold the bottom edge over the filling, fold both sides inward, then roll gently but firmly away from you. Repeat with the remaining wrappers and filling. Keep completed rolls apart on a clean plate under another clean, lightly damp cloth so they do not stick together or dry out. Refrigerate them if they will not be served straight away.
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Mix, dip and enjoy
Stir the hoisin, warm water and lime juice together in the small bowl. Serve the fresh rolls with the dip. An adult cuts rolls into pieces suitable for the children eating; younger cooks can point out the colours they can see through the wrapper.
Main meal 02 / 03
Gentle Chicken Phở
A quick family phở-inspired noodle soup
A bowl of noodles, chicken, fragrant broth and fresh herbs makes a gentle introduction to phở. This quick family adaptation uses prepared chicken stock, with cooked chicken reheated thoroughly in the broth. A grown-up takes care of the hot soup and any optional bean sprouts, which must be cooked thoroughly before serving.
Allergens: Contains fish if fish sauce is used, or soya and usually wheat if soy sauce is used. Stock may contain celery or other allergens. Check every label; use soy sauce specifically labelled gluten-free if needed.
Your ingredients
For the broth
- 1.2 litres reduced-salt chicken stock
- 1 small onion, halved
- 4 cm piece ginger, halved lengthways
- 2 whole star anise
- 1 small cinnamon stick
- 1 tbsp fish sauce or reduced-salt soy sauce
- 1 tsp caster sugar
For the bowls
- 200 g flat rice noodles
- 300 g cooked shredded chicken
- 2 spring onions, sliced
- 1 lime, cut into wedges
- Small handful mint or coriander
- 100 g bean sprouts, optional; cook thoroughly before serving
Get ready together
EquipmentLarge saucepan, Heavy-based frying pan suitable for dry frying, Sieve, Second saucepan or large heatproof jug for straining, Saucepan or heatproof bowl for noodles, Chopping board and knife for an adult, Ladle and tongs, Four noodle bowls, Measuring jug and spoons.
Little hands can- Measure the cold stock and seasonings with help
- Wash herbs and gently pick the leaves
- Arrange cool lime wedges and herb leaves in small bowls
- Choose a little lime or herbs once an adult checks the soup temperature
- Cut and char the onion and ginger
- Use the hob and prepare the noodles
- Strain hot broth and remove every whole spice
- Reheat the cooked chicken thoroughly and fully cook optional sprouts
- Ladle the soup and check it is cool enough to eat
Let’s make it
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Prepare the aromatics
An adult peels and halves the onion, washes the ginger and halves it lengthways. Heat a dry, heavy-based frying pan suitable for this use, following the manufacturer's guidance. Place the cut sides of the onion and ginger in the pan for about 3–4 minutes, until they have dark golden patches. The adult handles the hot pan and aromatics.
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Let the broth take on flavour
Put the stock, onion, ginger, star anise, cinnamon, fish sauce or soy sauce, and sugar into the large saucepan. An adult brings it to a gentle simmer and cooks for 20 minutes. This quick version uses prepared stock rather than making a long-simmered broth from scratch.
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Prepare noodles and fresh toppings
Meanwhile, an adult prepares the noodles according to their packet. Wash the spring onions, lime and herbs; the adult slices the onions and cuts the lime into wedges. Children can pick the herb leaves and arrange the cool toppings in small bowls. Keep the cooked chicken refrigerated until it goes into the broth. Use chicken within its storage deadline that has not already been reheated.
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Strain out the whole spices
An adult carefully strains the hot broth through a sieve into another saucepan or a large heatproof jug, then returns it to the saucepan. Remove and discard the onion, ginger, star anise and cinnamon, checking that no hard spice pieces remain. If saving some broth for another day, set that portion aside now, before adding chicken.
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Heat the chicken and cook any sprouts
Add the shredded cooked chicken to the strained broth and return to a simmer, stirring gently until the chicken is steaming hot all the way through. If using bean sprouts, rinse them and cook them thoroughly in the broth according to their packet until steaming hot throughout. Do not rely on a brief blanch or serve them raw. Keep cooking until both the chicken and sprouts are fully hot before serving.
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Fill the bowls and choose your finish
An adult divides the freshly prepared noodles between four bowls and ladles over the hot chicken, broth and any cooked sprouts. Add spring onion. Allow the soup to cool to a comfortable eating temperature, then invite everyone to add a little lime juice and herbs to taste. The adult checks the temperature of the chicken and noodles as well as the broth.
Sweet finish 03 / 03
Banana and Coconut Tapioca Pudding
A chè chuối-inspired pudding with small tapioca pearls
Small tapioca pearls, coconut milk and banana come together in a soft, spoonable pudding inspired by chè chuối. Watch the pearls change as they cook, then wait while a grown-up checks the pudding is cool enough to enjoy. A little optional toasted sesame or desiccated coconut adds a different texture on top.
Allergens: Contains coconut, and sesame if the sesame topping is used. Check the coconut milk, tapioca and other ingredient labels for additional allergens.
Your ingredients
For the pudding
- 50 g small tapioca pearls
- 300 ml water
- 400 ml coconut milk
- 40 g soft brown sugar
- Pinch of salt
- 4 ripe but firm bananas, thickly sliced
- 1 tsp vanilla extract
To finish
- 1 tbsp toasted sesame seeds or desiccated coconut, optional
Get ready together
EquipmentMedium saucepan, Wooden spoon or heatproof spatula, Measuring jug and spoons, Scales, Chopping board and blunt table knife, Six small serving bowls.
Little hands can- Measure the cool water, coconut milk and sugar
- Peel and slice bananas with a blunt table knife under supervision
- Watch the pearls change from a safe distance
- Add a little topping to cooled bowls
- Check the tapioca packet's soaking and cooking instructions
- Use the hob and stir the thick pudding
- Check the pearls are soft and cooked through
- Serve and check the pudding temperature before children eat
Let’s make it
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Check the pearls and prepare
Choose small tapioca pearls, rather than large bubble-tea pearls. Check their packet before starting: soak only if it instructs you to, for the time stated. Put the prepared pearls and the measured 300 ml water in the saucepan. Children can peel and thickly slice the bananas with a blunt table knife under supervision.
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Watch the pearls change
An adult brings the pan to a gentle simmer and cooks for about 10–12 minutes, stirring often and scraping the base gently so the pearls do not stick. They should begin to turn translucent. Tapioca types differ, so follow the packet's cooking guidance and allow longer if needed. Children can watch from a safe distance.
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Add the coconut milk
When most pearls look translucent, the adult stirs in the coconut milk, brown sugar and salt. Simmer gently for about 5 minutes, stirring regularly. Check a cooled spoonful: the pearls should be soft with no hard centre. If they are still firm, cook them longer before adding the banana.
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Soften the bananas gently
Add the sliced bananas and cook gently for about 3–4 minutes, stirring carefully so they soften without being mashed. The adult controls the heat and stirs the hot, thick mixture.
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Finish and choose warm or chilled
Stir in the vanilla. An adult shares the pudding between six small bowls and checks it has cooled to a comfortable temperature before serving warm. For a chilled pudding, cool it promptly and refrigerate within 1–2 hours. It will thicken as it cools.
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Add a little topping
If suitable for everyone eating, share the tablespoon of toasted sesame seeds or desiccated coconut between the bowls. Children can add the topping once an adult checks the bowls and pudding are safe to touch.
Your tasty passport · Destination 08
You’ve tasted Vietnam.
What will you try next?
Open your cooking notebook and make a new passport page. Write VIETNAM at the top, draw a dish you tried and add the date and your cooking companion’s name.
- Give it a taste score. Rate each dish you tried from 1 to 5. Everyone is allowed a different favourite.
- Choose your next step. Would you cook it again? Write “Yes”, “Maybe” or “Not yet”.
- Remember three discoveries. Rice paper for fresh rolls is softened according to its packet instructions; our chicken phở is a quick prepared-stock adaptation; chè chuối combines banana, coconut and tapioca.
- Earn your FRESHNESS stamp. Draw an ingredient you explored and write down its colour, scent and taste. What changed when you added a herb or a little lime?
Food detective: which herbs and fruit can finish our soup, and what optional topping adds texture to the pudding? Answers: mint or coriander and lime for the soup; toasted sesame or desiccated coconut for the pudding.
A word for your journey: Xin chào means “Hello” in Vietnamese. At the table, Chúc ngon miệng! means “Enjoy your meal!”
Your next destination clue: the compass points across the ocean to a country with busy bakeries, outdoor barbecues and a salty yeast spread. Where might your recipe compass take you?
Food and discovery notes for grown-ups
Recipes adapted from Quesbo’s Vietnam cooking pages, with clearer preparation, supervision and storage guidance. These are family interpretations of the dishes. Food imagery is AI-generated for illustration, rather than photographs from a kitchen test.
- Vietnam’s official tourism website: Vietnamese rolls
- Vietnam’s official tourism website: the story of phở
- Vietnam’s official tourism website: chè chuối and other desserts
- Vietnam’s official tourism website: Vietnamese phrases
- Vietnam’s official tourism website: Chúc ngon miệng!
- Vietnam’s official tourism website: exploring Hanoi
- Food Standards Agency: cooking food thoroughly
- Food Standards Agency: chilling and storing food
- Health Canada: preparing sprouts safely
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