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Braised Pork Belly with Orange View Ingredients
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Ingredients
  • 500 g (≈ 1 lb) pork belly, sliced into bite-sized pieces
  • 2 oranges, juiced sparring some small wedges for garnishing
  • 2-3 coriander sprigs
  • 1 teaspoon minced shallots
  • sesame oil, fish sauce, msg, sugar, black pepper

Braised Pork Belly with Orange (Thịt Ba…

The mild sour taste of orange mingled with the soft fatty taste of pork belly, as well as the vivid color…

(5 / 5)
Braised Bagrid Catfish with Green Banana and Cowa Mangosteen View Ingredients
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Ingredients
  • 500 g (1 lb + 1¾ oz) bagrid fish, cleaned, cut into big chunks
  • 100 g (3½ oz) pork belly, cut into small pieces
  • 2 green bananas, sliced, soaked in water with salt anf lime juice
  • 10 green tea leaves
  • 1 big bowl green tea water
  • 2 cayenne peppers
  • 30 g dried cowa mangosteen
  • Galangal, turmeric water, coriander, caramel sauce, lime juice
  • Black pepper, chili powder, fish sauce, sugar, msg

Braised Bagrid Catfish with Green Banana and…

Among all catfish types in Vietnam, bagrids (those in the familiy Bagridae) are the most prized ones because of its firm…

(5 / 5)
Braised Spotted Scat with Bush Grapes View Ingredients
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Ingredients
  • 2 spotted scats
  • 100 g (3½ oz) bush grapes
  • 1 garlic bulb, peeled, minced
  • 3 spring onions stems, cut into 1-knuckle long pieces
  • 3 shallot cloves
  • 2 chilis, crushed
  • 2 tablespoons caramel paste
  • 3 tablespoons fish sauce
  • some common seasonings (sugar, salt, msg)
  • 2 tablespoons cooking oil
  • 100 g (3½ oz) water lily stems as vegetable side dish, peeled, cut in to long pieces

Braised Spotted Scats with Bush Grapes (Cá…

The spotted scat (Scatophagus argus, Vietnamese: cá nâu) is a species of fish in the scat family Scatophagidae. In Vietnam, this…

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Braised Goby Fish in Hot Ash View Ingredients
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Ingredients
  • stream goby fish, same-sized
  • basil leaves, minced
  • ginger, minced
  • lemongrass stalks, minced
  • "mắc khén" pepper (Zanthoxylum rhetsa), crushed
  • black pepper
  • chili, sliced
  • salt
  • 1 big "lá dong" leaf (Stachyphrynium placentarium)

Braised Goby Fish in Hot Ash (Cá…

Braising fish in a pot and then burying the pot in hot ash is a common cooking technique in northern Vietnam.…

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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…

(5 / 5)
Braised eels with noni leaves View Ingredients
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Ingredients
  • 800 g (1¾ lbs) freshwater eels, cut into 3-4cm (1-1½ inch) pieces
  • 500 g (1.1 lbs) noni leaves
  • 200 g (7 oz) tương hột paste
  • 500 g (1.1 lbs) shaved fresh coconut meat, blended with some water and strained for coconut milk
  • 50 g (1¾ oz) curry powder
  • 200 g (7 oz) roasted peanuts
  • 50 g (1¾ oz) chilli pepers
  • 300 g (10½ oz ) lemongrass stalks, sliced into thin rings
  • 2 Asian shallots, minced
  • 2 garlic cloves, minced
  • Seasonings

Braised Eels With Noni Leaves (Lươn Um…

Noni (Morinda citrifolia, Vietnamese: nhàu) is a fruit-bearing tree in the coffee family. The tree is cultivated for some medicinal uses…

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