Dry-roasted Crab Claws with Salt View Ingredients
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Ingredients
  • 500 g (≈ 1 lb) crab claws or 2 large hard-shelled crabs
  • 2 tablespoons margarine or vegetable oil
  • 3 cloves garlic, chopped
  • 2 teaspoons tomato paste
  • 1 teaspoon minced chili and lemongrass
  • Salt to taste

Dry-roasted Crab Claws with Salt (Càng Cua…

Dry-roasted crabs or crab claws is a finger food, and traditionally, after the crabs have been eaten, hands are cleaned with…

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Karalla daura - The goldstripe ponyfish

Karalla daura – The goldstripe ponyfish

The goldstripe ponyfish, Karalla daura, is a species of marine ray-finned fish of the family Leiognathidae (ponyfish, Vietnamese: cá liệt), which is native to the Indian Ocean and the western Pacific Ocean. The goldstripe ponyfish is smaller than the common ponyfish (Leiognathus equulus), and is easily recognized by one yellow or golden stripe on both

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Hyriopsis bialatus in Vietnam

Hyriopsis bialatus – The shark-fin mussel

Hyriopsis bialatus, the shark fin mussel, is one of three known freshwater pearl mussels in the genus Hyriopsis in Vietnam. Hyriopsis cumingii occurs in northern Vietnam, and is aquacultured for pearl production, while H. bialatus and H. delaportei are found in the waters of Mekong River in southern Vietnam (Đồng Tháp, Vĩnh Long, An Giang

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Potamocorbula laevis

Potamocorbula laevis – The Asian overbite clam

Potamocorbula laevis is the type species of clam in the genus Potamocorbula of the family Corbulidae in Vietnam. Other Potamocorbula species in Vietnam include P. fasciata, P. ustulata and P. amurensis. Potamocorbula is a genus of very small euryhaline clams, marine bivalve molluscs in the order Myida. Potamocorbula laevis is comparable to its relative Potamocorbula

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lime-cured barramundi salad View Ingredients
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Ingredients
  • 500 g (1 lb + 1¾ oz) skinless barramundi (Asian sea bass) fillets, thinly sliced
  • 200 g (7 oz) shredded scallion or onion, soaked in sugar-vinegar solution
  • 100 g (3½ oz) roasted peanuts, crushed (OPTIONAL)
  • 50 g (1¾ oz) ginger, jullienned
  • 10 big limes, juiced, for curing and salad sauce
  • 1 chili pepper, sliced
  • 1 coriander sprig for garnishing
  • 1 tablespoon sesame oil
  • 1 tablespoon yellow mustard paste
  • vinegar
  • sugar

Lime-cured Barramundi (Asian Sea Bass) Salad (Gỏi…

The barramundi (Lates calcarifer) or Asian sea bass is of commercial importance and it is raised in aquaculture in Vietnam. One…

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Vietnamese Crab Salad View Ingredients
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Ingredients
  • 250 g (8¾ oz) crab meat
  • 1 small bowl crab tomalley
  • 150 g (5¼ oz) starfruit, sliced into stars
  • 100 g (3½ oz) green bananas, thinly sliced
  • 150 g (5¼ oz) fish mint leaves
  • 100 g (3½ oz) carrot, jullienned (OPTIONAL)
  • 2 teaspoons minced garlic
  • 1 cayenne pepper, jullienned or sliced
  • sugar, fish sauce, rice vinegar

Crab Salad (Gỏi Nham)

This crab salad dish is originated from Gò Công, a district of Tiền Giang province in southern Vietnam. It is called…

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blood cockles

Ô Loan Blood Cockle | Product of Vietnam

The blood cockle (Tegillarca granosa, Vietnamese: sò huyết) is a special species of ark clam which has the red haemoglobin liquid (commonly called blood) inside the soft tissues. The blood cockle is the main clam species raised throughout Vietnam. Phú Yên, a central Vietnamese province, is one of several places where blood cockle aquaculture is

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The redtail catfish - Phractocephalus hemioliopterus

Phractocephalus hemioliopterus – The Redtail Catfish

The redtail catfish, Phractocephalus hemioliopterus, is the only living representative of the genus Phractocephalus in the family Pimelodidae (long-whiskered catfishes). The redtail catfish is native to South America, but it is also farm-raised in Vietnam. In Vietnamese, it’s called cá hồng vỹ, or cá hồng vỹ mỏ vịt. Family: Pimelodidae Genus: Phractocephalus Species: Phractocephalus hemioliopterus

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