Vietnamese

grilled hairy ark clams View Ingredients
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Ingredients
  • 600 g (1.3 lbs) hairy ark clams
  • 1/2 teaspoon salt
  • 2 bird's eye chilis, sliced
  • 1 lemongrass stalk, crushed
  • 1 tablespoon Vietnamese rice wine
  • 50 g (1.7 oz) roasted peanuts, crushed
  • 1 teaspoon granulated sugar
  • 1/3 teaspoon MSG - OPTIONAL
  • 1 teaspoon granule seasoning
  • 1 teaspoon oyster sauce
  • 1/3 teaspoon ground black pepper
  • 100 ml (1/2 US cup) sesame oil
  • 50 g spring onion, chopped
  • 2 tablespoons granulated salt
  • 2 tablespoons granulated sugar
  • 2 bird's eye chilis, pounded
  • 5 green kumquat, juiced
  • 5 lime leaves, cut into thin threads
  • Beer

Grilled Hairy Ark Clams With Spring Onion…

Sò lông (Anadara subcrenata), litterally means “hairy clam” in Vietnamese, is an ark clam in the family Arcidae. Hairy ark clam…

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cheese five color sausage View Ingredients
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Ingredients
  • 300 g (10½ oz) raw ground lean pork
  • 85 g (3 oz) cheddar cheese
  • 6 eggs, fried into 3 omelettes
  • 3 sheets nori seaweed
  • ½ carrot, cut into small dices
  • 100 g (3½ oz) peas
  • 2 Cantonese lap cheong sausages, sliced
  • 3 salted duck egg yorks
  • 3 sprigs green peppercorns, crushed
  • 1 teaspoon fish sauce
  • Seasonings
  • Fish sauce with black pepper, or
  • Soy sauce with chili slices
  • Prickled vegetables

Cheese “Five-Color Flower” Sausage (Chả Hoa Ngũ…

Chả hoa ngũ sắc (five-color flower sausage) or simply chả hoa (flower sausage) is a type of Vietnamese sausage with vibrant…

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papaya salad with fermented lamp shell (gỏi đu đủ cà xỉu) View Ingredients
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Ingredients
  • 1 green papaya, about 300 g (10 ½ oz)
  • 100 g (3 ½ oz) morning glory, shaved into ribbons
  • 2 tomatoes, cut into small wedges
  • a few Vietnamese mint (rau răm) leaves
  • a few coriander (cilantro) leaves
  • 100 g (3 ½ oz) "điên điển" sesbania flowers
  • 100 g (3 ½ oz) asparagus beans, cut into short lengths, crushed, and soaked in salted water
  • 1 lime
  • 2 teaspoons granulated sugar
  • 400 g (14 oz) fermented lamp shell (mắm cà xỉu)
  • 50 g (1.7 oz) fermented krill shrimp paste (mắm ruốc) - OPTIONAL
  • 50 g (1.7 oz) roasted peanuts, skinned, crushed
  • 10 prawn crackers (bánh phồng tôm)
  • 1 eggplant, sliced

Green Papaya Salad with Fermented Lamp Shell…

Lamp shell (Lingula anatina) are known to the Vietnamese by other names like cà xỉu (South Vietnam), đuôi heo (Central Vietnam),…

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papaya salad with prawn and pork View Ingredients
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Ingredients
  • 1 green papaya
  • 300 g (~10 oz) pork belly
  • 300 g (~10 oz) tiger prawns
  • 2 carrots
  • 1 onion
  • Vietnamese coriander (rau răm) leaves, thinly sliced
  • Vietnamese cinnamon basil (aka Thai basil) leaves, thinly sliced
  • Roasted peanuts
  • Granulated sugar
  • Fish sauce
  • Minced garlic
  • Lime juice
  • "Bánh phồng tôm" prawn cracker

Green Papaya Salad with Prawn & Pork…

Papaya salad (Vietnamese: gỏi đu đủ) is a familiar dish of many Vietnamese people. There are various combinations of different ingredients…

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(Fried) Bagrid Catfish with Curry Sauce (Cá Lăng Xốt Cà Ri) View Ingredients
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Ingredients
  • "Cá lăng" bagrid catfish fillets: 600 grams (1.32 pounds)
  • Crispy Flour: 100 grams (3.52 ounces)
  • Eggs: 2
  • Black pepper: 1 gram
  • Garlic: 10 grams
  • White grapefruit zest: 200 grams (7 ounces)
  • (Large-grained) salt: 40 grams (1.41 ounce)
  • Potash alum: 15 grams (0.53 ounce)
  • Water: 60ml (12 US teaspoons)
  • Granule seasoning: 4 grams
  • Frying oil: 500 ml (2.11 US cups)
  • Granulated sugar: 2 grams
  • Curry powder: 5 grams (0.27 ounce)
  • Coconut milk: 400 ml (1.69 US cups)
  • Lemongrass: 50 grams (1.76 ounces)
  • Garlic: 15 grams
  • Green bird's eyes chilis: 5 grams
  • Salad oil: 15 ml (3 US teaspoons)
  • Annatto: 5 ml (1 US teaspoon)
  • Tapioca starch: 1 gram
  • Water: 5 ml (1 US teaspoon)
  • Granulated sugar: 8 grams
  • Granule seasoning: 4 grams
  • Salt: 2 grams

(Fried) Bagrid Catfish with Curry Sauce (Cá…

Cá lăng or Bagrid catfish (Hemibagrus guttatus) is a wild species of catfish which lives in mountainous brooks, waterfalls or rapids.…

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Lotus Spring Rolls (Chả Giò Sen) View Ingredients
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Ingredients
  • "Bánh tráng pía" papers or common rice papers: 10
  • Minced lean pork (shoulder or Boston butt cuts): 200 grams (0.44 pounds)
  • Fresh lotus seeds: 80 grams (2.82 ounces)
  • Roasted peanuts: 20 grams (0.7 ounce)
  • Soaked wood ear fungi: 15 grams (0.52 ounce)
  • Carrots: 15 grams (0.52 ounce)
  • (Chicken) eggs: 2
  • Frying oil: 750 ml (3.17 US cups)
  • Black pepper: 1g
  • Granulated sugar: 1g
  • Granule seasoning: 2g
  • Fish sauce: 50 ml (3.38 US tablespoons)
  • Granulated sugar: 60 grams (~ 4.8 US tablespoons)
  • Kumquat juice: 25ml (~ 5 US teaspoons)
  • Minced garlic: 8 grams
  • Minced chili: 8 grams
  • Salad greens: 50 grams
  • Herbs: 50 grams
  • Cucumber: 1

Lotus Spring Rolls (Chả Giò Sen)

Cha gio (Vietnamese: chả giò) is a Vietnamese traditional dish, often translated as Vietnamese spring rolls. The basic version of cha…

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