Appetizers and Salads

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Ingredients

300 g (10½ oz) fresh giant river prawns, poached, deveined
200 g (7 oz) boneless pork loin/pork belly/ham, poached, sliced into thin pieces
300 g (10½ oz) bún noodle
⅓ cup coriander leaves
⅓ cup purple perilla leaves
1 bunch scallions, green part only
500g (≈ 1 lb) Boston lettuce or mustard greens
50 g (1¾ oz) fresh shrimp - for dipping sauce
50g (1¾ oz) boiled peanuts - for dipping sauce
50g (1¾ oz) lean pork - for dipping sauce
1 teaspoon minced shallot
sugar, black pepper, fish sauce, tapioca starch

Lettuce Rolls (Cuốn Diếp)

Lettuce rolls or Huế Rolls is one of the typical dishes in the royal cuisine of Huế, an old Vietnamese capital.…

14/07/2021

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Beef Shank Salad with Mangrove Apple Flowers…

This salad dish is originated from southwestern Vietnam where mangrove apple flowers are occasionally used as vegetables. Mangrove apple flowers are…

27/06/2021

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Ingredients

500 g (1 lb + 1¾ oz) skinless barramundi (Asian sea bass) fillets, thinly sliced
200 g (7 oz) shredded scallion or onion, soaked in sugar-vinegar solution
100 g (3½ oz) roasted peanuts, crushed (OPTIONAL)
50 g (1¾ oz) ginger, jullienned
10 big limes, juiced, for curing and salad sauce
1 chili pepper, sliced
1 coriander sprig for garnishing
1 tablespoon sesame oil
1 tablespoon yellow mustard paste
vinegar
sugar

Lime-cured Barramundi (Asian Sea Bass) Salad (Gỏi…

The barramundi (Lates calcarifer) or Asian sea bass is of commercial importance and it is raised in aquaculture in Vietnam. One…

27/06/2021

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Ingredients

250 g (8¾ oz) crab meat
1 small bowl crab tomalley
150 g (5¼ oz) starfruit, sliced into stars
100 g (3½ oz) green bananas, thinly sliced
150 g (5¼ oz) fish mint leaves
100 g (3½ oz) carrot, jullienned (OPTIONAL)
2 teaspoons minced garlic
1 cayenne pepper, jullienned or sliced
sugar, fish sauce, rice vinegar

Crab Salad (Gỏi Nham)

This crab salad dish is originated from Gò Công, a district of Tiền Giang province in southern Vietnam. It is called…

27/06/2021

(5 / 5)

Burr marigold (cobblers pegs) salad with jerky

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Ingredients

200 g (7 oz) cobblers pegs flowers
150 g (5¼ oz) carrot, julliennned
100 g (3½ oz) smoked buffalo meat or beef jerky, shredded
50 g (1¾ oz) roasted peanuts, crushed
50 g (1¾ oz) roasted white sesame seeds,
15 g (½ oz) coriander/Vietnamese coriander/purple perilla leaves
10 g (⅓ oz) garlic, minced
50 g (1¾ oz) sugar
50 ml fish sauce
50 ml lime juice
1 chili pepper, chopped or minced

Cobblers Pegs (Burr Marigold) Salad (Gỏi Hoa…

This uncommon flower salad is originated from the mountainous northwestern region of Vietnam. Cobblers pegs (Bidens pilosa), also known as black-jack,…