Vietnamese

View Ingredients
Save Recipe
x
Ingredients
  • 200 g (7 oz) fresh narrowleaf cattail stems (bồn bồn)
  • 100 g (3½ oz) pork belly
  • 100 g (3½ oz) tiger prawns
  • 50 g (1½ oz) pickled carrots
  • 100 g (3½ oz) roasted peanuts, crushed
  • 2 limes
  • a handful Vietnamese mint leaves (rau răm), sliced into chiffonades
  • 1 garlic bulb, shelled then minced
  • 3 birds' eye chillis, ground
  • 2 lemongrass stalks, hard skin removed, sliced into thin rings
  • Seasoning: sugar, fish sauce

Narrowleaf Cattail Stem Salad with Prawn and…

Typha angustifolia (Vietnamese: bồn bồn) also known as lesser bulrush or narrowleaf cattail is used as a vegetable in Vietnamese cuisine.…

(5 / 5)
View Ingredients
Save Recipe
x
Ingredients
  • 1.5 kg (~ 3 lbs) beef
  • 25 g (0.8 oz) rock sugar
  • 3 lemongrass stalks, crushed
  • 1 onion, cut into wedges
  • 1 tablespoon sea salt
  • 1 tablespoon granulated sugar
  • 100ml (~ 7 oz) vinegar 5%
  • 1/3 teaspoon MSG - OPTIONAL
  • 2 tablespoons "Mắm nêm" fermented fish sauce
  • 7g minced garlic
  • 2 lemongrass stalks, minced
  • 1 cayenne chilli, sliced
  • 1 pineapple, half juiced, half sliced to be used as vegetable
  • 1 tablespoon of sugar
  • some MSG
  • Rice papers
  • Bún noodle (Vietnamese rice vermicelli)
  • Sallads, sawtooth coriander, fish mint, cucumber slices...

Beef Dipped In Vinegar Hot Pot (Bò…

Bò nhúng giấm in Vietnamese literally means “beef dipped in vinegar”. The dish is prepared with a vinegar-based hot pot, then…

(5 / 5)
Grilled mangrove clams with spring onion oil sauce View Ingredients
Save Recipe
x
Ingredients
  • 1 kg (~ 2 lbs) mangrove clams
  • 150 g (5 oz) pork fat, diced or cubed
  • 200 g (7 oz) roasted peanuts, crushed
  • spring onion
  • Vietnamese mints (rau răm)
  • Salt, granule seasoning, ground black pepper

Grilled Mangrove Clams With Spring Onion Oil…

Mangrove clams (Geloina coaxans, Vietnamese: vọp) are bivalve mollusks, of the Corbiculidea family. They have a shape like Asiatic hard clams,…

(5 / 5)
pandan-flavored xoi with roasted chicken View Ingredients
Save Recipe
x
Ingredients
  • 1 kg (~ 2 lbs) glutinous rice
  • 5 (or more) pandan leaves
  • 5 whole chicken legs (or just chicken drumsticks)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon granule seasoning
  • 1 tablespoon honey
  • 1 teaspoon dried chilli powder
  • 4-5 spring onion bulbs, pounded
  • Pickled vegetables
  • Fried dried shallot flakes

Pandan-flavored Xôi With Roasted Chicken (Xôi Gà…

Xôi in Vietnamese cuisine is steamed glutinous rice, and has a very long history. Because of its sticky texture, it is…

(5 / 5)
View Ingredients
Save Recipe
x
Ingredients
  • 1 big cobia, about 1 kg (2 lbs)
  • 700 g (1½ lbs) pork shank bones
  • 200 g (7 oz) pickled bamboo shoots, shredded (Alternative: star fruit or Vietnamese dragonplum)
  • 3 fresh cayenne pepper, sliced
  • 3 tomatoes, cut into wedges
  • ½ small bunch spring onion, sliced into chiffonades
  • ½ small bunch coriander (cilantro), sliced into chiffonades
  • 2 fresh limes
  • ½ garlic bulb, shelled, crushed, minced
  • shacha sauce
  • seasonings
  • 1 kg (2 lbs) fresh bún noodle (Vietnamese rice vermicelli)
  • 150 g (5 oz) morning glory, sliced into bite-sized pieces
  • 150 g (5 oz) water dropwort, sliced into bite-sized pieces
  • 100 g (3½ oz) crown daisy, sliced into bite-sized pieces
  • fish sauce with chilli slices

Cobia Hot Pot With Pickled Bamboo Shoots…

Cobia (Vietnamese: cá bớp) is a marin fish, also known as black salmon, black kingfish, or lemonfish. In Vietnamese cuisine, a…

(5 / 5)
hu tieu my tho View Ingredients
Save Recipe
x
Ingredients
  • 1 kg (2.2 lbs) "hủ tiếu" noodle
  • 800 g (1.8 lbs) bone marrows
  • 500 g (1.1 lbs) minced pork
  • 500 g (1.1 lbs) lean pork
  • 300 g (0.7 lbs) pork liver, soaked in milk
  • 500 g (1.1 lbs) fresh tiger prawns, poached, shelled and deveined
  • 500 g (1.1 lbs) cuttlefish
  • 20 quail eggs, cooked, shelled
  • 100 g (3½ oz) celery leaves, cut into chiffonade strips
  • 200 g (7 oz) spring onion leaves, cut into thin slices
  • 200 g (7 oz) garlic chive leaves, cut into julienne or bite-size strips
  • 300 g (0.7 lbs) raw bean sprouts
  • 40 g (1½ oz) salted daikon radish
  • 300 g (0.7 lbs) daikon radish, sliced
  • Oyster sauce, sesame oil, vinegar, salt, granule seasoning, granulated sugar, shallots

Mỹ Tho Style Hủ Tiếu Noodle With…

Hủ tiếu Mỹ Tho is a noodle dish in Mỹ Tho, a Southern city in Vietnam, which is made from a…

(5 / 5)
x

Register

Lost Password