Recipezaar: Vietnamese,Main Dish recipes

Simple Tofu With Peanut Butter (Vietnamese)

Wed, 29 Jun 2005 16:28:46 -0400

A very simple dish. My mom says this is usually served in Buddhist temples, but there they have to grind their own peanut. -- posted by Nolita_Food

Vietnamese Pho (Low-Fat)

Mon, 11 Jul 2005 17:35:09 -0400

The soup stock has to be extremely hot so it cooks the thin slices of beef in the bowl. -- posted by Wendys Kitchen

Chicken in Caramel Sauce

Fri, 05 Aug 2005 11:03:39 -0400

This is a yummy asian recipe that my aunt, who is vietamese, gave to me.She knew that I always love her food.The ingredients are long,but it doesn't take long to make.The fish sauce can be found at most grocery stores by the asian food aisle. -- posted by beckerd

Lemongrass Pork Kebabs

Mon, 29 Aug 2005 18:38:49 -0400

A Vietnamese-influenced recipe midweek meal. Serve with a salad platter featuring mint, coriander, pineapple, mung bean sprouts, lime wedges and roasted peanuts. Another recipe from the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. -- posted by bluemoon downunder

Vietnamese Grilled Pork Meatball Sandwiches

Tue, 06 Sep 2005 17:19:59 -0400

Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled carrots and cilantro on the classic French-Vietnamese sandwich called banh mi. Food & Wine. MAKE AHEAD: The raw meatballs can be refrigerated overnight. NOTES: Kimchi, spicy pickled and fermented cabbage, is available at Asian markets and many supermarkets. -- posted by NcMysteryShopper

Grilled Skirt Steak Vietnamese Style

Wed, 14 Sep 2005 09:44:46 -0400

From today's NY Times. -- posted by chia

Vietnamese Stir-Fried Beef Salad

Thu, 15 Sep 2005 19:32:43 -0400

Has a light, clean flavor. Great as a starter or as the main dish on a hot summer night. Serves 4-6 as a starter or 2-3 as the main course. -- posted by littleturtle

Chili Shrimp

Wed, 28 Sep 2005 21:46:30 -0400

this quick easy meal can be ready in under 30 minutes, courtesy of mark bittman -- posted by chia

Vietnamese Grilled Sugarcane Prawns

Mon, 17 Oct 2005 22:24:41 -0400

We love these at our favourite restaurant. It is served with lettuce, pickled vegetables, mint, thai basil, mustard greens, soaked vermicilli noodles and you then make up your own fresh rolls with all the ingredients wrapped in a fresh rice paper dipped in water. Serve vietnamese dipping sauce - recipes are available on zaar. Delicious!!! -- posted by Wendys Kitchen

Grilled Squid

Sun, 13 Nov 2005 20:22:34 -0500

Grilled meats and seafood are very popular in Vietnam and many recipes, like this one, rely upon the specific flavors imparted from the open wood burning grill. -- posted by *

Vietnamese Caramelized Chicken Marinade

Tue, 22 Nov 2005 15:11:39 -0500

This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce. -- posted by melting pot

Easy Lettuce Wraps

Wed, 28 Dec 2005 21:18:51 -0500

This is my version of lettuce wraps. Meat, rice, and veggies. Full meal, in a neat little package. Very easy, and quick yummy meal. No side dishes needed. -- posted by Tybooty

Bun Bo (Grilled Lemongrass Beef Noodle Salad)

Tue, 10 Jan 2006 16:35:26 -0500

From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve. -- posted by currybunny

Rice Vermicelli Salad With Grilled Pork and Spring Rolls

Mon, 16 Jan 2006 16:23:17 -0500

While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with. -- posted by Karen From Colorado

Faux Pho Bo (Vietnamese Beef Noodle Soup)

Tue, 25 Apr 2006 11:29:23 -0400

This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food. -- posted by Halcyon Eve

Grilled Vietnamese Chicken Breasts

Tue, 25 Apr 2006 16:52:21 -0400

From BHG.com recipe newsletter. -- posted by Me & Mr. Jones

Hue Chicken Salad Ga Bop

Tue, 02 May 2006 11:10:26 -0400

The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the Chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (Vietnamese Cilantro), which must be used liberally. This dish originated in Hue, the ancient imperial capital of Vietnam where ga bop is served as a snack with beer or as a side to chao ga (chicken rice soup) or with just a bowl of steamed rice! -- posted by ~Rita~

Lori's Saigon Pork Baguettes

Fri, 16 Jun 2006 20:54:35 -0400

EXCELLENT SANDWICH!!! -- posted by Lori 13

Vietnamese Grilled Jumbo Shrimp on Sugarcane Sticks

Sat, 17 Jun 2006 12:51:54 -0400

These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen. -- posted by NcMysteryShopper

Tofu With Eggplant (Aubergine) and Peppers

Mon, 03 Jul 2006 22:24:01 -0400

A scrumptious concoction of fresh vegetables and tofu, this traditional Vietnamese dish is excellent with earthy red wines such as our Domaine des Blagueurs Syrah Sirrah. (From the Wild Oats website) -- posted by tehparrot

Summer Rolls W / Vietnamese Dipping Sauce

Mon, 07 Aug 2006 14:20:43 -0400

This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy! -- posted by Penuchek

Thit Cua Xao Mang Tay Hop (Crab With Asparagus)

Tue, 08 Aug 2006 10:52:28 -0400

From the book, A Little Vietnamese Cookbook. -- posted by Recipe Junkie

Vietnamese Tofu Salad

Wed, 16 Aug 2006 17:04:37 -0400

Cooking time includes marinating time. -- posted by PinkCherryBlossom

Vietnamese Chicken Curry

Thu, 24 Aug 2006 22:05:46 -0400

A tasty curry that you will enjoy. Easy to make and has lots of nice ingredients. You can fine tune this curry to your particular taste. -- posted by Pietro

Soy Grilled Chicken Legs With Nuoc Cham

Thu, 31 Aug 2006 21:06:37 -0400

This was my favorite dish of the class. I had no idea how much I would love Nuoc Cham. Serve this dish with assorted raw vegetables, i.e. lettuce or cabbage leaves, thinly sliced cucumbers, shredded carrots, and/or jicama slices or sticks. -- posted by SkinnyMinnie

Fried Tofu With Tangy Chilli Dressing

Wed, 13 Sep 2006 19:57:25 -0400

A delicious tofu snack! Tips: * drain water from tofu after taking out of pack -- posted by Mel Bedggood

Vietnamese Shaking Beef Salad

Thu, 05 Oct 2006 17:01:40 -0400

The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well. -- posted by evelyn/athens

Paddy Field Pork

Thu, 09 Nov 2006 23:36:27 -0500

This is a recipe from the Hairy Bikers. I have to admit I was skeptical about this one as I didn't think it would have a lot of flavour. Well happy to admit I was totally wrong. The only thing I have changed from the original is to double the amount of sauce they suggested as it was a little dry when I made it to the original recipe. -- posted by JustEmma

Marinade: Grilled Chicken With Lemongrass & Chilli

Sat, 18 Nov 2006 21:18:03 -0500

We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered Grilled Chicken with lemongrass & Chilli (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce. -- posted by Chef floWer

Vietnamese Spring Rolls Without the Meat

Fri, 22 Dec 2006 16:55:53 -0500

Hoisin Peanut Dipping Sauce (recipe follows). We have Vietnamese spring rolls on zaar, but what happens if you want a meatless version for some reason. eHow supplied the answer. -- posted by That is Dr House to you

Dau Phu Kho Braised Bean Curd [ Tofu ]

Tue, 26 Dec 2006 11:35:31 -0500

A Vietnamese recipe. -- posted by That is Dr House to you

Dau Hu Kho Gung Braised Tofu With Ginger

Sat, 30 Dec 2006 00:16:47 -0500

Tofu and pork Vietnamese dish. -- posted by DR. House

Banh Xeo Vietnamese Bean Sprout Pancake

Tue, 16 Jan 2007 15:16:14 -0500

Thanks to b-man for posting this to recipesecrets with the tofu change. To quote the man at his finest "known as Happy Pancakes or Vietnamese Crepes are large yellow pancakes -- traditionally stuffed with bean sprouts and shrimp -- that look like lacy-thin crispy omelets." -- posted by That is Dr House to you

T's Limey Cilantro Sauce

Tue, 13 Mar 2007 17:06:18 -0400

Awesome flavor blast! Onion free Garlic free Although this is for Tofu, I bet it would be awesome for fish and chicken too! -- posted by AlliumAllergic

Grilled Salmon With Chili-Lime Sauce

Wed, 25 Apr 2007 14:48:34 -0400

We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut. -- posted by GaylaJ

Lotus Shaking Beef

Sun, 13 May 2007 18:19:58 -0400

Warm steak on cool salad. Vietnamese style. -- posted by Vicki in CT

Crispy Bun Tofu

Mon, 21 May 2007 22:28:00 -0400

Modified by Emmons from a recipe she had at Pho Republique. You can use whatever veggies you feel like, zucchini, scallion, jicama, cukes or the like. -- posted by That is Dr House to you

Vermicelli With Chicken Skewers and Nuoc Cham

Wed, 23 May 2007 20:50:21 -0400

Food and Wine: "In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged in a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle." "The high acidity, citrus, and mineral flavors, and slight sweetness of a German riesling are the perfect foils for the sweet and savory taste of this dish. Try a you kabinett from the Mosel region." -- posted by poo235

Vietnamese Grilled Chicken Wings

Tue, 12 Jun 2007 18:34:01 -0400

From Emeril. Serving size as appetizers. Also did not include overnight marinating in prep time. -- posted by Vicki in CT

Cherry Chicken Lettuce Wraps

Sat, 16 Jun 2007 10:51:38 -0400

Had this last night at a friend's house, and it was FABULOUS. My friend kept saying, "This won't be the most delicious dinner you've ever had, but it's really healthy!" But she was wrong -- it was delicious. If you want to lighten the recipe, use cooking spray instead of oil, and use water chestnuts instead of almonds. -- posted by KLHquilts

Grilled Fish Hanoi Style

Tue, 19 Jun 2007 20:40:57 -0400

Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. It is very flavorful and filling but not heavy. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it! These can be eaten by themselves, inside rice paper rolls or as in this recipe. -- posted by NOOBchef

Old Hanoi Rice With Shrimp, Royal Style

Wed, 20 Jun 2007 16:48:27 -0400

This is an impressive-looking rice dish with great flavors. Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it ! -- posted by NOOBchef

Old Quarter Crab Spring Rolls

Wed, 20 Jun 2007 21:23:09 -0400

These unusual Vietnamese spring rolls are a breath of fresh air after all those Chinese takeaways ! They're fun to make and great as an appetizer, snack or main dish - the servings are for a main dish. I got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it ! Make sure all th filling ingredients are chopped small enough - the filling should have a precooked-patty-like consistency. -- posted by NOOBchef

BBQ Chicken Wings- Oriental Style

Mon, 09 Jul 2007 13:42:18 -0400

To taste these wings with an unbelievable flavor...OOH so good! -- posted by davidf

Vietnamese Style Steak

Tue, 24 Jul 2007 21:18:07 -0400

From Saveur magazine. Although the directions indicate pan frying, I grilled mine with very good results. -- posted by bobo3039

Vietnamese Shrimp and Glass Noodle Salad

Mon, 06 Aug 2007 20:35:07 -0400

Courtesy Nigella Lawson, Nigella Feasts Episode: Feel-Good Food. This sounds wonderful! -- posted by Manami

Caramelised Chicken

Thu, 23 Aug 2007 12:27:39 -0400

I got this recipe from a website (can't remember which one). The riesutest time made the comment I got form my husband was that I didn't make enough! -- posted by Sandrine78

Com Tay Cam

Thu, 27 Sep 2007 22:27:55 -0400

A dish I had at a Vietnamese restaurant today and my 1 year old loved it!! I found this recipe at http://recipes.wuzzle.org/index.php/96/3083 -- posted by Victoria L Smith

Beer Marinated Curry Rubbed Chicken

Thu, 04 Oct 2007 13:55:14 -0400

I just threw this together today because I wanted to try something different and simple, my husband loves it...I served it with sautéed zucchinis in a garlic butter sauce and mushroom risotto. -- posted by Chef #566988 (Betty)

Spicy Shrimp in Chile Sauce

Fri, 12 Oct 2007 18:52:10 -0400

Recipe by Eric Banh and Sophie Banh, featured in Food & Wine Magazine, October 2007 from their cookbook Simple, Tasty Vietnamese Cooking. The Chefs Eric and Sophie use fresh coconut juice in their sweet-spicy stir fry; we combined canned coconut milk and water. -- posted by Manami

Bun Thit Nuong (Grilled Pork and Vermicelli Salad)

Tue, 13 Nov 2007 16:06:31 -0500

Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes. -- posted by Spectatrix

Sizzling Saigon Crepesbanh Xeo

Tue, 13 Nov 2007 16:06:56 -0500

This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling. -- posted by darthlaurie

Vietnamese Chicken Skewers

Fri, 30 Nov 2007 17:44:47 -0500

Michael Bao Huynh - Mai house, New York City -- posted by Wildcatter

Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen

Sat, 08 Dec 2007 02:03:38 -0500

This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious. -- posted by Chef #573036

Ginger Braised Seitan

Mon, 07 Jan 2008 15:26:26 -0500

A warm and hearty meal, full of ginger. I made this to mimic a non-vegetarian dish that a friend had in a Vietnamese restaurant. Serve it with rice to absorb all the juices. -- posted by Haleth

Ginger Pork With Peanuts Elephant Walk

Fri, 11 Jan 2008 02:21:11 -0500

Ground pork, tamarind, peanuts, garlic and ginger combine in this fabulous recipe -- posted by MarraMamba

Cabbage Omelet

Thu, 31 Jan 2008 01:32:35 -0500

I am of Vietnamese descent, but my language skills are dismal. This is a Vietnamese dish that we used to eat at dinner, I cannot recall the name so I made up a name for it. My kids love this dish. -- posted by Nado2003

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

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

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

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

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

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-Style Caramel Braised Chicken

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

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

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

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

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

Black Pepper Shrimp

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

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

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

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

Lemongrass Shrimp over Rice Vermicelli and Vegetables

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

Bun Tom Nuong Xa. Vietnamese. -- 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

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

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

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

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 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

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

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 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

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 kellymbrown

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

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-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

Vietnamese Chicken Curry With Sweet Potatoes

Mon, 30 Nov 2009 12:10:35 -0500

Vietnamese style curries are lucious. You can serve this with steamed rice or over asian rice noodles. From Pleasures of the Vietnamese Table. -- posted by Jean R

Pressure Cooker Vietnamese Pho Bo

Fri, 11 Dec 2009 17:47:47 -0500

Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing! -- posted by Sunshine_Celine

Vietnamese Beef and Noodle Soup (Pho)

Thu, 17 Dec 2009 21:43:56 -0500

This is from Gordon Ramsays Healthy Appetite and hands down my favourite recipe for Pho! Omit the beef if you'd like a vegetarian version, and add bok choi. -- posted by The Impossible Cook

Braised Tofu in Caramel Sauce

Sun, 20 Dec 2009 14:58:11 -0500

Adapted from a recipe published in the 12/20/09 _New York Times_. -- posted by DrGaellon

Recipezaar: Vietnamese,Main Dish recipes

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Chicken in Caramel Sauce

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Vietnamese Grilled Pork Meatball Sandwiches

Grilled Skirt Steak Vietnamese Style

Vietnamese Stir-Fried Beef Salad

Chili Shrimp

Vietnamese Grilled Sugarcane Prawns

Grilled Squid

Vietnamese Caramelized Chicken Marinade

Easy Lettuce Wraps

Bun Bo (Grilled Lemongrass Beef Noodle Salad)

Rice Vermicelli Salad With Grilled Pork and Spring Rolls

Faux Pho Bo (Vietnamese Beef Noodle Soup)

Grilled Vietnamese Chicken Breasts

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Lori's Saigon Pork Baguettes

Vietnamese Grilled Jumbo Shrimp on Sugarcane Sticks

Tofu With Eggplant (Aubergine) and Peppers

Summer Rolls W / Vietnamese Dipping Sauce

Thit Cua Xao Mang Tay Hop (Crab With Asparagus)

Vietnamese Tofu Salad

Vietnamese Chicken Curry

Soy Grilled Chicken Legs With Nuoc Cham

Fried Tofu With Tangy Chilli Dressing

Vietnamese Shaking Beef Salad

Paddy Field Pork

Marinade: Grilled Chicken With Lemongrass & Chilli

Vietnamese Spring Rolls Without the Meat

Dau Phu Kho Braised Bean Curd [ Tofu ]

Dau Hu Kho Gung Braised Tofu With Ginger

Banh Xeo Vietnamese Bean Sprout Pancake

T's Limey Cilantro Sauce

Grilled Salmon With Chili-Lime Sauce

Lotus Shaking Beef

Crispy Bun Tofu

Vermicelli With Chicken Skewers and Nuoc Cham

Vietnamese Grilled Chicken Wings

Cherry Chicken Lettuce Wraps

Grilled Fish Hanoi Style

Old Hanoi Rice With Shrimp, Royal Style

Old Quarter Crab Spring Rolls

BBQ Chicken Wings- Oriental Style

Vietnamese Style Steak

Vietnamese Shrimp and Glass Noodle Salad

Caramelised Chicken

Com Tay Cam

Beer Marinated Curry Rubbed Chicken

Spicy Shrimp in Chile Sauce

Bun Thit Nuong (Grilled Pork and Vermicelli Salad)

Sizzling Saigon Crepesbanh Xeo

Vietnamese Chicken Skewers

Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen

Ginger Braised Seitan

Ginger Pork With Peanuts Elephant Walk

Cabbage Omelet

Uc Vit (Sauteed Duck With Garlic and Oyster Sauce)

The Best... Spicy Sriracha Chicken Wings

Pho Bo (Vietnamese Beef Noodle Soup)

Monsoon Rolls

Vietnamese Chicken Sandwich - Banh Mi

Vietnamese Glazed Skinny Pork Chops

Vietnamese Marinade for Chicken

Goi Con - Vietnamese Spring Rolls

Rick's Faux Vietnamese Thick Chicken Noodle Soup

Vietnamese-Style Caramel Braised Chicken

Cold Soba Noodles W/Vietnamese Pork

Mushroom and Shredded Chicken Salad

Indochine Grouper

Black Pepper Shrimp

Clay Pot Pork

Vietnamese- Style Caramelised Pork

Vietnamese Spicy Vegetable Curry

Vietnamese Noodles With Pork and Peanuts

Lemongrass Shrimp over Rice Vermicelli and Vegetables

Vietnamese Salt and Pepper Eggplant

Vietnamese Vegetable Curry

Duck Curry - Cari Vit (Vietnamese Style)

Sizzling Saigon Crepesbanh Xeo