Meat

Stir-fried Water Buffalo Meat with Shiny-Leaf Pricklyash Leaves View Ingredients
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Ingredients
  • young water buffalo meat, sliced in to bite-sized pieces
  • shiny-leaf pricklyash leaves, chiffonaded
  • ground black pepper
  • minced garlic
  • salt

Stir-fried Water Buffalo Meat with Shiny-Leaf Pricklyash…

In the past, the water buffalo (Vietnamese: trâu) was raised by the farmers mainly to plow the rice fields in preparation…

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Buon Don Roasted Chicken View Ingredients
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Ingredients
  • 1 free-range chicken, about 1 kg - 1.5 kg, cleaned
  • Marinade: salt, ground chili pepper, lemongrass juice, honey, sweet basil
  • Dipping condiment: coarse salt, green bird's eye chilis, lime, sweet basil

Buôn Đôn Roasted Chicken (Gà nướng Buôn…

This roasted chicken dish is originated from the Ê Đê people in Buôn Đôn (also known as Bản Đôn) in Đắk…

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Fried Pork Sausage View Ingredients
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Ingredients
  • 300 g (10½ oz ) pork small intestines
  • 150 g (5¼ oz) minced pork
  • 100 g (3½ oz) roasted peanuts, peeled
  • 2 carrots, cut into brunoise
  • 1 onion
  • 5 wood-ear fungi
  • 5 shiitake mushrooms
  • 3 spring onion bulbs
  • seasonings: granule seasoning, cooking oil, black pepper, oyster sauce

Fried Pork Sausage (Dồi Heo Chiên)

In this dish, pork sausages are stuffed with minced pork, mushrooms as well as several other ingredients like chopped carrots, roasted…

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Sauteed Goat Meat with Garlic View Ingredients
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Ingredients
  • 500 g (1.1 lbs) goat meat, cut into cubes
  • 7-8 solo garlic bulbs, peeled
  • 3 lemongrass stalks, minced and squeezed for juice
  • 2 Asian shallots, minced and squeezed for juice
  • 2 common garlic bulbs, minced and squeezed for juice
  • 1 small galangal rhizome, minced and squeezed for juice
  • 1 sachet (5g) five-spice powder
  • 1 teaspoon dill seeds, roasted then pounded
  • 1 teaspoon chilli oil
  • sugar, granule seasoning
  • 2 teaspoons annato oil (for coloring)
  • 2 teaspoons sesame seeds (for garnishing), roasted
  • mắc mật leaves (Clausena indica)
  • cooking oil or butter
  • dipping sauce: fermented soy cheese or fermented soy bean paste

Sautéed Goat Meat with Garlic (Dê Chao…

To make this goat meat dish, goat meat are cut into cubes, and get marinated with various spices. Next, the meat…

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Pan-roasted Squabs in Nuoc Tau Sauce View Ingredients
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Ingredients
  • 2 fatty squabs (young pigeons), throughly rinsed, offal removed
  • 1 liter nước táu sauce
  • 2 tablespoons honey
  • 100 ml cooking oil
  • 1 salad green bulb
  • 1 cucumber
  • 1 tomato
  • 1 cayenne pepper
  • 1 lime
  • salt, black pepper

Pan-roasted Squabs In Nước Táu Sauce (Bồ…

Squad is another term for young pigeon or its meat, typically under four weeks old. Squab and pigeon are part of…

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slow-braised beef tendon with lemeongrass View Ingredients
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Ingredients
  • 500 g (1.1 lbs) beef tendons, with some flesh and fat on
  • 3 lemon grass stalks, with the bulbs minced and the rest crushed
  • 1 small ginger chunk, peeled, minced
  • 2 garlic cloves, minced
  • 1 coconut
  • 1 teaspoon turmeric powder
  • 1 teaspoon annatto powder
  • 1 teaspoon five-spice condiment
  • 50 g (1¾ oz) tapioca starch
  • cooking oil
  • side vegetable: cucumber, salad, herbs
  • seasoning: salt, sugar, msg

Slow-Braised Beef Tendons with Lemongrass (Gân Bò…

This slow-braise dish is somewhat similar to another Vietnamese dish called braised beef (bò kho). The main ingredient is now beef…

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