Recipezaar: Cuisine,Vietnamese recipes

Vietnamese Sweet Stewed Bananas Recipe

Sun, 03 Feb 2008 14:30:53 -0500

MMMMMMMMMMMM. Yummy & refreshing. Cook time includes 20 minutes cooling time. -- posted by Elmotoo

Uc Vit (Sauteed Duck With Garlic and Oyster Sauce)

Mon, 04 Feb 2008 01:27:36 -0500

Recipe from my grandmother's recipe box from some restaurant in Saigon, Vietnam. The recipe says that the duck should be cooked rare or medium rare. Medium to medium well would be better. -- posted by Celticevergreen

Vietnamese Sinhto (Fruit Shake)

Mon, 04 Feb 2008 01:27:21 -0500

There are numerous Sinh Tos just as there are numerous kinds of fruit. This is from an old newspaper clipping I found in my grandmother's recipe box. She liked to colect international recipes long before it was popular to do so. -- posted by Celticevergreen

Vietnamese Sandwiches (Bánh Mi)

Mon, 04 Feb 2008 17:57:22 -0500

These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook! -- posted by Maito

Quick Vietnamese Broth

Thu, 07 Feb 2008 18:40:14 -0500

A delicious base to a variety of Vietnamese style soups. Recipe from, Cooks Illustrated Soups and Stews. Soooo good. ***A Wonderful base used in my Vietnamese-Style Beef Noodle Soup or my Hot and Sour Noodle Soup with Shrimp and Tomato. -- posted by hollyfrolly

Hau's Vietnamese Spring Rolls

Sat, 23 Feb 2008 02:49:01 -0500

My friend and coworker used to bring these spring rolls to potluck lunches where they were inhaled by everyone. They are so delicious! The number of egg rolls this recipe makes is an estimate. The preparation and frying times depend on how quickly you can make the spring rolls and how many you're frying at that time. The spring rolls can be made ahead of time, frozen and cooked when you need them. -- posted by Dreamer in Ontario

The Best... Spicy Sriracha Chicken Wings

Sat, 23 Feb 2008 23:34:05 -0500

Okay-so I stole this from Michael Symon, but they are so FREAKING good I had to share! The recipe appeared in Food and Wine magazine (February 2008). These are the best chicken wings I have ever had. There is a perfect amount of heat (for my taste) and the spices blend together perfectly! Please-don't be scared of the cinnamon. Never... be scared... of the cinnamon! This dish pairs well with Pippy's recipe for Mango Salad (helps with the heat from the Sriracha) http://www.recipezaar.com/24779. -- posted by Missykrissy66

Kem Trai Vai Voi Gung- Lychee and Ginger Ice

Mon, 25 Feb 2008 01:43:31 -0500

Refreshing Vietnamese dessert. Cooking time is freezing time. -- posted by AmandaInOz

Ga Xe Phai- Shredded Cabbage and Chicken Salad

Mon, 25 Feb 2008 02:34:02 -0500

This light salad is similar to a Vietnamese version of Western coleslaw. -- posted by AmandaInOz

Pho Bo (Vietnamese Beef Noodle Soup)

Mon, 25 Feb 2008 02:50:19 -0500

Recipe is from a restaurant in Ho Chi Minh city (Saigon), Vietnam. Acquired during a trip to Vietnam. This is an overnight dish. -- posted by Celticevergreen

Tau Hu Kho (Tofu in Caramel Sauce)

Mon, 25 Feb 2008 17:12:05 -0500

This recipe is from a Vietnamese restaurant in Zhuhai, Guangdong, China. Acquired while doing TESL training in Zhuhai. Serve with cooked rice and stir-fried spinach with garlic. -- posted by Celticevergreen

Vietnamese Meat Pie Snacks

Tue, 25 Mar 2008 01:49:24 -0400

This is a common snack that is found in the vietnamese culture. It is referred as "Pate Chaud" This recipe was passed to me from my grandmother. These are great for parties. The liverwurst is what pulls all the flavors together. -- posted by parker13

Monsoon Rolls

Wed, 16 Apr 2008 18:10:00 -0400

This is a modern take on Vietnamese summer rolls by chef Terrence Khuu of Bleu Ginger in Milpitas- (San Francisco Bay Area). The sauce is adapted from one his mother had made for years. Note: Khuu uses Banh Trang Deo brand of rice paper wrappers made in Vietnam, believing they are more delicate and flavorful. This brand may be a little more difficult to work with but they do not dry out and become hard and chewy as quickly as others. -- posted by cookiedog

Nori Roll Dipping Sauce

Wed, 16 Apr 2008 18:10:22 -0400

My new favorite dipping sauce! Wontons, egg rolls, lumpia, dim sum... I even enjoy it poured over rice. You can make this as spicy as you like or leave out the heat entirely. Recipe by Chef Terrence Khuu of Milpitas' Bleu Ginger. -- posted by cookiedog

Vietnamese Chicken Sandwich - Banh Mi

Sun, 20 Apr 2008 19:16:01 -0400

This uses rotisserie chicken, liverworst, cilantro and other ingredients you can get from the supermarket. Gourmet Feb. 2008. -- posted by cookiedog

Vietnamese Glazed Skinny Pork Chops

Sun, 18 May 2008 01:20:27 -0400

Recipe from Food & Wine, June 2008. This was awesome! Surprisingly sweet yet savory. Worked well as an OAMC dump recipe. Threw it all in a zip lock and froze it then put in frig for a couple days to defrost and marinate. Delicious! I used extremely cheap pork chops and they turned out great. Prep time doesn't include marinating time. -- posted by Aggiezoey

Vietnamese Marinade for Chicken

Tue, 27 May 2008 22:24:51 -0400

Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time -- posted by Beautiful BC

Neua Nam Tok (Vietnamese Grilled Beef Salad)

Wed, 28 May 2008 18:00:15 -0400

From The Best Recipes in The World by Mark Bittman. Cook time does not include time to heat grill or preheat broiler. This can be an appetizer or a main dish if served with rice. -- posted by AB_Fan

Goi Con - Vietnamese Spring Rolls

Thu, 29 May 2008 16:09:28 -0400

These treats are wonderful and are NOT FRIED! Delicious shrimp and veggies do the tuck and roll in a rice paper sheet and are snug and waiting for you to enjoy! Try dipping them in some recipe #137729 or any Asian style dipping sauce you prefer. The mint is key to the flavor here and really comes through well. As the name implies they are great in Spring- or any season- and making them will not heat your kitchen up while you cook. You can see a video of how to roll here: http://www.mysuncoast.com/Global/story.asp?s=7800990 -- posted by mama's kitchen

Rick's Faux Vietnamese Thick Chicken Noodle Soup

Sat, 31 May 2008 00:26:07 -0400

Basically, I took a recipe from one of our foster Vietnamese daughters and amended it to my preference. I hope she doesn't mind but, just in case, I'm not going to tell her!! I really liked the soup but, of course, I'm biased. However, my wife really liked it also and she doesn't think I'm anywhere near as great as I think I am. -- posted by Rick Young

Vietnamese Shaky Beef

Wed, 04 Jun 2008 20:05:23 -0400

Delicious and tasty Vietnamese Shaky Beef dish -- posted by Chef DDE

Vietnamese-Style Caramel Braised Chicken

Fri, 13 Jun 2008 20:21:35 -0400

From Fine-Cooking magazine. -- posted by evelyn/athens

Easy Vietnamese Cauliflower

Wed, 18 Jun 2008 19:32:26 -0400

Slightly adapted from the cookbook titled Quick and Easy Vietnamese. This recipe doesn't take long to make. If you want to make it vegetarian, replace the fish sauce with soy sauce, but then you will loose the Vietnamese flavor. -- posted by Andtototoo!

Spicy Curry Aioli

Mon, 14 Jul 2008 22:40:48 -0400

This is another variation of my basic aioli recipe. While we enjoy this on just about everything, this aioli does well with kabobs and grilled foods... If you enjoy this, please also try my spicy chili and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another important note, this recipe is designed for asian-style madras curry powder. There are as many different types of curries as there are cuisines (maybe even more). My favorite is found at the asian market and is the staple ingredient for Vietnamese and some Thai yellow curries. Although Madras is a city in India and can lay claim to the name, even Indian Madras curry powder tastes very different than the one found in Viet/Thai markets. If you need a photo example of the madras curry powder (called Cari or Kari) that I use to assist you in your shopping adventures, z-mail me. -- posted by jpknight22

Vietnamese Calamari Herb Salad

Sun, 20 Jul 2008 03:08:52 -0400

from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs. -- posted by bobo3039

Vietnam's Favorite Condiment - Nuoc Cham

Thu, 31 Jul 2008 01:42:51 -0400

Sweet, sour, spicy fish sauce dressing that is Vietnam's condiment of choice. For a milder dish, remove the seeds from the chilies and crush the garlic. -- posted by Sondra Beth

Vietnamese Egg Roll Dipping Sauce Cheap Easy

Thu, 31 Jul 2008 02:28:28 -0400

My family has been making this for years since they immigrated from Vietnam. It's really good and LIGHT, as opposed to the strong flavor of uncut fish sauce. It can also be used as dressings for cabbage salads and any other dishes that needs a light wake-me-up of flavor. You can substitute 'cups' or 'parts'. If you make big batches, you can refrigerate the in a sealed bottle and take it out whenever you need. It stores really well in the refrigerator. I found this sauce is best with egg rolls that are made with pork, but it can be used with any other egg rolls. Please, Enjoy! -- posted by msvietpig

Vietnamese-Style Steak Salad

Thu, 31 Jul 2008 03:25:16 -0400

This is a recipe from Toni Lydecker that I acquired from Wine Enthusiast Magazine. Great for summer picnic or outing. The beef-noodle comibination marinates en route to the picnic, while the greens and vegetables, packed separately stay cool and crisp. Toss with soy lime dressing just before serving.. -- posted by Sondra Beth

Cold Soba Noodles W/Vietnamese Pork

Fri, 01 Aug 2008 14:33:32 -0400

Found this recipe in Cooking Light August/2008 issue. Dinner tonight!! :) I've made just a couple of changes to suit our tastes. -- posted by katie in the UP

Vietnamese Chicken Salad

Fri, 01 Aug 2008 19:52:53 -0400

A recipe from the Epicurious site. My dh loves this recipe. Great for company too. -- posted by Wendys Kitchen

Vegetarian Pho (Crock Pot)

Tue, 05 Aug 2008 01:33:59 -0400

This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker -- posted by ellie_

Soy-Lime Dipping Sauce

Tue, 05 Aug 2008 17:38:08 -0400

This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro -- posted by Rose J

Shrimp Rolls With Spicy Vietnamese Dressing

Thu, 04 Sep 2008 00:51:19 -0400

Easy preparation is essential when entertaining guests, and this shrimp appetizer is a breeze to make for your Labor Day party. The shrimp packs in protein, the carrots offer a healthy bonus of vitamin A and the spicy dipping sauce gives an added kick. From Shape Magazine -- posted by Huskergirl

Mushroom and Shredded Chicken Salad

Mon, 22 Sep 2008 18:02:07 -0400

A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance. -- posted by bluemoon downunder

Turkey Pho

Mon, 06 Oct 2008 01:14:52 -0400

Cooking Light. Use up those turkey leftovers! -- posted by dicentra

Indochine Grouper

Mon, 13 Oct 2008 01:08:41 -0400

I created this recipe one evening to make use of my fridge leftovers - since I live in Singapore, a lot of these ingredients are staple here, but they should also be readily available in most markets. The laksa leaves may be hard to find, but can be substituted with cilantro, lime or curry leaves. Grouper can also be subsituted for any kind of white flesh fillets (cod, bass, etc). -- posted by Sunshine_Celine

Vietnamese Sandwich

Tue, 14 Oct 2008 15:44:58 -0400

Adapted from a recipe by Sonny Chiba at allrecipes.com. He notes "The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine ." -- posted by DrGaellon

Hanoi Beef and Rice Noodle Soup (Pho Bo)

Fri, 17 Oct 2008 00:33:31 -0400

Cooking Light. -- posted by dicentra

Vietnamese Pork-And-Noodle Soup

Sat, 18 Oct 2008 14:51:40 -0400

Quick From Scratch Soups & Salads - Food & Wine. WINE: soft, off-dry riesling -- posted by dicentra

Black Pepper Shrimp

Sun, 19 Oct 2008 19:19:27 -0400

Cooking Light. May 2007. Vietnamese. -- posted by dicentra

Thai Pomelo Salad

Tue, 21 Oct 2008 00:59:09 -0400

You find a lot of different recipes around Thailand and Vietnam for pomelo salads -- this is my take, with few ingredients and some cupboard staples. My boyfriend simply adores this salad and could eat the whole bowl for his dinner. -- posted by Sunshine_Celine

Clay Pot Pork

Mon, 27 Oct 2008 17:27:39 -0400

From Gourmet's "Diary of a Foodie," episode 219, "Vietnam: The Taste of Simplicity." You don't actually need a clay pot to make this; any heavy bottomed saucepan will do. The fish sauce (nam pla) is crucial to get the right flavor; do not attempt to substitute. -- posted by DrGaellon

Fragrant Chicken and Rice Noodle Soup

Tue, 28 Oct 2008 19:30:19 -0400

This light, fresh-tasting soup is based on a Vietnamese pho. The chicken provides both the stock and the meat for the soup. A Jill Dupleix recipe. -- posted by AmandaInOz

Vietnamese- Style Caramelised Pork

Fri, 31 Oct 2008 19:04:44 -0400

This recipe was featured in the Australian WW. Apparently this dish is a variation on a Vietnamese recipe traditionally prepared for new mothers. The salt from the fish sauce would create thirst, so the new mothers would drink plenty of water, allowing them to produce plenty of milk for the newborn baby! I have not tried this recipe, but saw it made on TV and it looks absolutely divine so I have to try it. -- posted by Good Looking Cooking

Vietnamese Spicy Vegetable Curry

Tue, 04 Nov 2008 22:51:29 -0500

This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel. -- posted by lynnski / LA

Vietnamese Noodles With Pork and Peanuts

Tue, 11 Nov 2008 22:37:29 -0500

This is from a July 1987 issue of Bon Appetit in "The Creative Approach-Food Processor" section from the menu of Light Pasta Entrees. It is a delicious hot-as-you-wish mix of juicy pork tenderloin,carrots and onions in a zesty sauce. It's just right to take along on a picnic or for a buffet, since it can be served either warm or at room temperature. -- posted by Leslie in Texas

Quick Faux Pho

Fri, 14 Nov 2008 19:05:19 -0500

Not quite the same, but still good. I use poultry in this instead of the traditional beef. -- posted by TattooedMamaof2

Lemongrass Shrimp over Rice Vermicelli and Vegetables

Mon, 17 Nov 2008 22:34:40 -0500

Bun Tom Nuong Xa. Vietnamese. -- posted by dicentra

Fresh Spring Rolls With Dipping Sauce

Mon, 17 Nov 2008 22:59:45 -0500

Cooking Light, April 2004 -- posted by dicentra

Vietnamese Salt and Pepper Eggplant

Sun, 30 Nov 2008 03:15:18 -0500

We had this dish in a vietnamese restaurant recently its crunchy on the outside and the eggplant is soft like butter on the inside! Great for dinner parties or a great snack with cold beers.Sensational! -- posted by Ricky Henry-Davies

Vietnamese Vegetable Curry

Tue, 02 Dec 2008 00:43:09 -0500

Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt. -- posted by lynnski / LA

Duck Curry - Cari Vit (Vietnamese Style)

Mon, 22 Dec 2008 19:01:32 -0500

The best duck curry ever! -- posted by Chef #1086687

Vietnamese Style Cucumber Pickle

Tue, 30 Dec 2008 01:41:38 -0500

A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld. -- posted by rach1031

Asian Pork Patties

Wed, 31 Dec 2008 18:40:54 -0500

This recipe - by Rodney Dunn - is from the March 2001 issue of the 'Australian Good Taste' magazine. I have made these patties - served as a first course - with the chillis for guests who like hot and spicy food (and they've loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz. -- posted by bluemoon downunder

Asian Mini Meatloaves With Noodle Salad

Fri, 02 Jan 2009 23:33:03 -0500

Asian Pork Mini Meatloaves made in a muffin pan and served with noodle salad. Adapted from a recipe by Liz Macri in the February 2008 issue of the Australian magazine 'Super Food Ideas'. Conversions: 500g = 16oz. so 600g is about 31/2 oz over the pound weight. 225g = approximately 71/2 oz.; 250g = 8oz.. -- posted by bluemoon downunder

Spicy Noodle Salad With Chicken and Mint

Fri, 02 Jan 2009 23:38:21 -0500

Light, fresh and inviting, this minted chicken salad is an all round winner. -- posted by English_Rose

Vietnamese Seafood Salad

Thu, 08 Jan 2009 16:25:41 -0500

From the Red Bridge Cooking School, Hoi-An, Vietnam. If you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber. -- posted by Chickee

Che Chuoi-Bananas in Coconut Milk

Sun, 18 Jan 2009 01:50:04 -0500

This recipe is from LêLê, our neighborhood Vietnamese restaurant and is taken from their recently published cookbook. -- posted by Dan-Amer #1

Vietnamese Grilled Chicken Wings

Sun, 18 Jan 2009 02:08:48 -0500

Super chicken wings marinated with lemongrass and basted with oyster sauce, chili and honey. Time includes marinating. Served with salad. -- posted by English_Rose

Soda Chanh-Lime Lemonade from Lêlê

Sun, 18 Jan 2009 02:34:17 -0500

LêLê is our neighborhood Vietnamese restaurant. We eat there on the average of once a week and always enjoy the food. The restaurant is operated by the entire Lê family. One of my favorite drinks there is this lime lemonade, so here is the recipe, taken from their recently published cookbook, "LêLês gadekøkken", It was created by the father of the family. -- posted by Dan-Amer #1

Ca Chien-Fried Fish With Mango Salad

Sun, 18 Jan 2009 02:52:11 -0500

This is another dish from LêLê, our neighborhood Vietnamese restaurant and is taken from their recently published cookbook. -- posted by Dan-Amer #1

Dua Chua-Cucumber Salad With Ginger

Sun, 18 Jan 2009 02:56:12 -0500

This recipe is from LêLê, our neighborhood Vietnamese restaurant and is taken from their recently published cookbook. -- posted by Dan-Amer #1

Easy Pho (Chicken or Tofu)

Thu, 22 Jan 2009 00:47:28 -0500

An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009). -- posted by blucoat

Vietnamese Bistro Burgers

Fri, 30 Jan 2009 17:05:46 -0500

This won on Food Network's Utlimate Challenge, courtesy of Brigitte Nguyen. Looked and was judged overly spicy with the sliced jalapenos as posted, so I suggest at least seeding them, if not halving the quantity. Apart from that, I called it the winner before the dishes were even made; can't wait to try them. -- posted by Gianni #23

Crunchy Shrimp Noodle Salad

Sun, 08 Feb 2009 23:40:37 -0500

The vietnamese-style dressing in this dish is best made just before serving to preserve the vibrant colour of the mint. -- posted by English_Rose

Vietnamese Caramel Shrimp

Thu, 12 Feb 2009 17:38:17 -0500

From http://closetcooking.blogspot.com Serve with jasmine rice. -- posted by DrGaellon

Vietnamese Shrimp Pops With Peanut Sauce

Thu, 12 Mar 2009 00:11:51 -0400

Adapted from a recipe in Weber's Way to Grill, as reprinted on the Al Dente blog. -- posted by DrGaellon

Pork and Pâté Vietnamese Sandwich (Banh Mi)

Thu, 19 Mar 2009 01:25:49 -0400

I so miss going down to the International District & grabbing these wonderful sandwiches. The kind folks at www.Chow.com shared this wonderful recipe & I am stashing it for summer al fresco noshing on the deck. ***Start the pork marinade and the pickled carrots the day before serving.**** These sandwiches can be prepared ahead & wrapped in Saran wrap & fridged until serving. To serve, place the toothpicks, slice & serve. The Chowhounds appropriately recommend a light bubbly beer - Tiger Beer from Singapore or a Rolling Rock for a more local brew. -- posted by Buster's friend

Zhajiang Mian - Minced Pork Tossed Noodles

Sun, 22 Mar 2009 02:57:04 -0400

I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces.. -- posted by bluemoon downunder

Lemongrass Beef and Onion Noodle Salad (Bun Bo)

Sun, 22 Mar 2009 03:19:31 -0400

This light and fragrant Vietnamese dish can be made even faster, if you used a pre-purchased Nuoc Cham. I also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, I use a meat cut called "Sizzling Steak" from Woolworths which is already in very thin steaks, so you only need to slice these up- much less to chop and very impressive looking meal! Cooking time does not include marinating time. -- posted by Chickee

Chicken Filets With Pecan or Walnut Crust

Tue, 24 Mar 2009 18:08:58 -0400

Deliciously moist and crunchy chicken with a tangy apricot - ginger - soy dipping sauce. Serve it with cous-cous or rice pilaw and your favorite veggies of the season. -- posted by gemini08

Vietnamese Beef Stew

Sun, 10 May 2009 20:02:17 -0400

This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook "The Cuisines of Asia". -- posted by Maryelena

Grilled Eggs With Vietnamese Seasonings

Wed, 13 May 2009 22:36:27 -0400

This is a really different recipe, and surprisingly kid-friendly. From the Barbecue Bible. For a milder sauce, seed the chile. -- posted by Chocolatl

Nice Nouc Cham

Fri, 22 May 2009 02:02:36 -0400

I love this thin dipping sauce! Once put together it sits in a glass jar in the back of the fridge & I refresh it as it gets used. Sweet, tangy with bits of lime pulp & mild rice vinegar, hot from the miinced bird chiles & salty omani from the the fish sauce - all at once! great to dip fried tofu, fresh or crispy spring rolls, steamed little goodies... truly multi-purpose workhorse. Received this version in email & decided to post as it is so close to mine - which I never bother to measure out LOL! I use a mortar & pestle to grind garlic & sugar together & then blend in the rest of the ingredients, adjusting quantities to taste. Thanks, ifourc! -- posted by Buster's friend

Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

Fri, 22 May 2009 11:50:54 -0400

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture. -- posted by Buster's friend

Chili Hot Sauce Recipe - Sriracha Style

Fri, 22 May 2009 11:58:38 -0400

This from White on Rice Couple - it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week - I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers - I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane - we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip - Three Crabs fish sauce is nice. www.whiteonricecouple.com/recipes/sriracha-chili-garlic-hot-sauce-recipe/ www.nytimes.com/2009/05/20/dining/20united.html?partner=rss&emc=rss -- posted by Buster's friend

Vietnamese Stir-Fried Crab

Tue, 26 May 2009 01:48:11 -0400

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world! -- posted by Buster's friend

Vietnamese Pork With Lemongrass

Wed, 27 May 2009 22:39:23 -0400

. -- posted by Brookelynne26

Vietnamese Salad Rolls

Tue, 02 Jun 2009 16:50:19 -0400

Wow, I love these fresh and healthy salad rolls, and I can't believe I couldn't find a recipe on this site (unless I'm blind)! -- posted by horseplay

Cafe Sua Da (Vietnamese Iced Coffee)

Mon, 08 Jun 2009 01:59:10 -0400

This is my favorite way to have coffee. My grandma had a coffee shop in Vietnam. Very easy to make, you can even chill dark coffee (espresso) the night before so you have some in the morning. -- posted by Kewthi

Vietnamese Lemongrass Chicken

Thu, 18 Jun 2009 01:43:18 -0400

This recipe is from rasamalaysia.com. It's a food/recipe blog I stumbled upon and it's great food porn. He states in the recipe that this is not exactly authentic but delicious nonetheless. I tried it tonight in bun(Vietnamese cold noodle salad) and it was soooo good! Would be so good on just plain steamed white rice too! -- posted by Japanese Delight

Vietnamese Coffee Popsicles

Sun, 28 Jun 2009 17:56:27 -0400

From a French Blog. You can use instant espresso granules instead of brewed coffee too. -- posted by dicentra

Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy

Thu, 02 Jul 2009 02:23:36 -0400

A recipe that came with my local CSA box, which came with lot of asian greens this week. This recipe was first published in Saveur in Issue #5. -- posted by naviline

Asian Peanut Vinaigrette

Tue, 07 Jul 2009 14:21:35 -0400

A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy. -- posted by chefschwantz

Shrimp With Tomato, Chilies and Pepper

Fri, 10 Jul 2009 12:33:32 -0400

Found this supper gem in The Seattle Times - our local shrimp are plentiful now & our bird peppers are blossoming & just beginning to set fruit so this is a perfect fast supper for us. The adapted it from "Secrets of the Red Lantern," by Pauline Nguyen; the story of one Vietnamese family's immigration to Australia, where members established a popular restaurant featuring the foods of their homeland. Sounds like a nice read too. -- posted by Buster's friend

Creamy Lemongrass Ice Cream

Fri, 24 Jul 2009 15:36:11 -0400

I came up with this recipe because I am constantly unsatisfied with the ice cream recipes out there. They are either to rich, to egg-tasting, or too grainy. This recipe has none of those undesired qualities. This smooth and creamy ice cream combines the exotic flavor of lemongrass with the familiar texture and sweetness of ice cream. The ice cream is neither to eggy, nor too buttery in part because of the use of non-fat condensed milk and regular cream. -- posted by Timothy Sakhuja

Banh Mi (Vietnamese Subs)

Sun, 26 Jul 2009 13:08:17 -0400

This sandwich was one of my favorite subs that we would get when we would go to Chicago to go shopping in Chinatown for groceries for my mom's restaurant. They are great sandwiches to make ahead & keep in the fridge for an easy grab meal. -- posted by lnieland

Vietnamese Beef Stew

Fri, 31 Jul 2009 12:39:24 -0400

Found in The Wichita Eagle who listed as source: "Foods of Vietnam" by Nicole Routhier. Stashing for good winter eating! -- posted by Buster's friend

Caramelized Garlic Shrimp (Tom Rim Man)

Mon, 17 Aug 2009 03:39:32 -0400

I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham -- posted by MarraMamba

Lemongrass Whole Roasted Chicken

Mon, 17 Aug 2009 03:40:17 -0400

What a great roast chicken! It also has a dipping sauce with it, delicious alone or with sauce. From Pleasures Of the Vietnamese Table by Mai Pham> time does not include 4 hours marinating -- posted by MarraMamba

Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus

Tue, 22 Sep 2009 14:35:28 -0400

This recipe originally appeared in TABLE Magazines Spring 2007 Issue. -- posted by By The Lake

Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau

Wed, 23 Sep 2009 01:37:46 -0400

This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998. -- posted by By The Lake

Aromatic and Spicy Beef Stew (Thit Bo Kho)

Tue, 29 Sep 2009 13:43:05 -0400

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread. -- posted by English_Rose

Vietnamese Fish Sauce

Wed, 07 Oct 2009 12:09:18 -0400

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls. -- posted by Chef Farmer

Vietnamese Chili Sauce for Dipping-Nuoc Cham

Mon, 19 Oct 2009 13:29:39 -0400

This is the recipe for the red sauce that comes in a clear plastic bottle with a green lid and a red rooster on the plastic. Or in smaller glass jars. It's called "Tuong ot toi Viet Nam" (tung ot toy) and is nothing more than red chiles mashed up with a bit of garlic. You could easily make it by smashing up a handful of the little red hot peppers and a couple of cloves of garlic in a mortar and pestle. It's great with chicken. -- posted by littlemafia

Ginger Dipping Sauce

Mon, 19 Oct 2009 13:29:39 -0400

Nuoc Cham Gung in Vietnamese. -- posted by littlemafia

Vegetarian Vietnamese Broth

Mon, 19 Oct 2009 14:28:17 -0400

I love Vietnamese pho. -- posted by littlemafia

Vietnamese Soy Sauce Dip

Mon, 19 Oct 2009 14:28:38 -0400

Tuong Toi Ot in Vietnamese. -- posted by littlemafia

Banh Mi-Style Chicken Sandwich

Mon, 26 Oct 2009 14:44:46 -0400

Another chicken sandwich recipe that's a little different from the usual This is a great way to use leftover chicken. Recipe source: local newspaper -- posted by ellie_

Vietnamese-Style Grilled Beef Wrap-Ups

Thu, 05 Nov 2009 01:53:30 -0500

This is from a magazine clipping. Prep time includes chilling time. -- posted by Chocolatl