Vietnamese

Pan-broiled Periwinkle In Garlic Sauce View Ingredients
Save Recipe
x
Ingredients
  • 1 kg (2 lbs) medium-sized periwinkle snails
  • 200 g (7 oz) granulated sugar
  • 6 fresh bird's eye chillis
  • 100 g (3½ oz) minced garlic
  • 2-3 tablespoons fish sauce
  • 200 g (7 oz) young Vietnamese mint leaves (rau răm), cut into small threads
  • a few lime leaves, cut into small threads (thin chiffonades)
  • 1 small ginger rhizome, cut into julliene pieces

Pan-broiled Periwinkle In Garlic Sauce (Ốc Mỡ…

Periwinkle or winkle (Vietnamese: ốc mỡ) refers to some small edible whelk or sea snais, especially the common one Littorina littorea.…

(5 / 5)
fermented fish hotpot with seafood View Ingredients
Save Recipe
x
Ingredients
  • 1 liter (4 US cups) coconut juice, or pig bone broth if you have more time
  • 200 g (7 oz) fermented "cá linh" fish (Siamese mud carp)
  • 200 g (7 oz) fermented "cá sặc" fish (snakeskin gourami)
  • 300 g (10½ oz) fresh Tiger prawns
  • 300 g (10½ oz) squids
  • 2 Melo melo, a type of sea snail
  • 1 kg (2 lbs) undulate venus, a type of saltwater clam
  • 200 g (7 oz) pork belly, thinly sliced
  • 3 Asian shallots,
  • 1 lemongrass stalk
  • 100 g (3½ oz) minced lemongrass
  • 50 g granule seasoning
  • 50 g sugar
  • cooking oil
  • 1 kg (2 lbs) bún noodle (Vietnamese rice vermicelli), or phở noodle, or instant noodle
  • 2 eggplants, sliced thinly, soaked in to salted water
  • water mimosa (rau nhút)
  • knotgrass (Polygonum aviculare), Vietnamese: rau đắng)
  • morning glory shoots
  • water lilies
  • pumpkin flowers
  • banana blossoms, sliced
  • "điên điển" flowers
  • pennywort
  • Narrowleaf cattail shoots (bồn bồn)
  • yellow velvetleaf (kèo nèo)
  • fish sauce with sliced chillis

Fermented Fish Hotpot With Seafood (Lẩu Mắm…

Fermenting fish and other aquatic food is a method of preserving food in southern Vietnam’s Mekong River region. The fermented fish…

(5 / 5)
catfish canh chua soup and roselle leaves View Ingredients
Save Recipe
x
Ingredients
  • 1 big bông lau catfish, about 1 kg (2 lbs), rinsed, cut into round chunks
  • 1 bunch young roselle leaves, cut into bite-size pieces
  • roselle fruits if available
  • 1 or 2 bird'eyes chillis or cayenne chillis, sliced
  • 2 tomatoes, cut into wedges
  • 1/2 bunch morning glory, sliced or screwed
  • Seasonings

“Canh Chua” Soup With “Bông Lau” Catfish…

Pangasius krempfi (Vietnamese: cá bông lau) is a unique catfish among Pangasiidae species in the Mekong River basin, which spends a…

(5 / 5)
Vietnamese chicken salad with water mimosa View Ingredients
Save Recipe
x
Ingredients
  • 500 g (1 lbs) water mimosa, young shoots only, cut into 4 cm (1½ inch) pieces
  • ½ a free-to-roam chicken, cleaned, rubbed with ginger and salt, then rinsed
  • 1 onion, thinly sliced
  • 2 spring onion, cut into bite-sized pieces
  • Vietnames mints, lime, chillis, ginger, garlic, Asian shallots bulbs
  • Fish sauce, seasonings

Chicken Salad With Water Mimosa (Gỏi Gà…

Water mimosa (Vietnamese: rau nhút) is sweet and crispy, and is considered as a cool vegetable. Its crunchy texture is suitable…

(5 / 5)
water mimosa canh chua soup with shrimps View Ingredients
Save Recipe
x
Ingredients
  • 100 g (3½ oz) shrimps, head and tail removed, crushed
  • 4 tomatoes, cut into 6-8 wedges each
  • 3 bunched water mimosa, about 600 g (1.3 lbs), hard branches removed, cut into bite-sizes portions
  • 2 tablespoons fish sauce
  • 1 clump of tamarind paste, or 3 fresh tamarinds
  • a few rice paddy herbs, cut into small portions
  • 1 or 2 birds' eye chillis, seeds removed, sliced
  • cooking oil

Water Mimosa “Canh Chua” Soup with Shrimps

Canh chua is a Vietnamese sour soup native to Southern Vietnam, and water mimosa (Neptunia oleracea, Vietnamese: rau nhút or rau…

(5 / 5)
roasted chicken with kaffir lime leaves View Ingredients
Save Recipe
x
Ingredients
  • 1 free-range chicken, about 1,5 kg (~ 3.3 lbs), cleaned
  • 20 Kaffir lime leaves
  • 20 lemongrass stalks, or lemongrass leaves
  • 2 or 3 whole garlic bulbs
  • 1 ginger rhizome, sliced
  • Marinade: salt, msg, black pepper, soy sauce or fish sauce, oyster sauce, honey and/or sugar, shacha sauce or chilli powder
  • Dipping sauce: rock salt, 1 birds' eye chilli, 1 lime

Pan-roasted Chicken With Kaffir Lime Leaves (Gà…

Chicken and lime leaves are a perfect flavor pairing in Vietnamese cuisine. The simplest and most common dish is poached chicken…

(5 / 5)
x

Register

Lost Password