Crab Noodle Soup (Vietnam)
In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.
8 shallots, thinly sliced 2 tablespoons peanut oil 3 cups flaked crabmeat 6 tomatoes, chopped 2 tablespoons fish sauce 1 teaspoon granulated sugar 1 […]
Asparagus Crab Soup (Sup Mang Tay Cua)
Source: The Classic Cuisine of Vietnam - Bach Ngo and Gloria Zimmerman, Barron’s, 1979
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is “Western bamboo,” due to its resemblance to bamboo shoots. asparagus is universally popular throughout […]
Vietnamese Chicken Salad (Goi-Ga)
2 pounds boneless skinless chicken breasts 3 tablespoons fresh lime juice 3 tablespoons fish sauce 2 tablespoons rice vinegar 1 tablespoon sugar 2 serrano chiles, finely chopped 3 cloves garlic, finely chopped 1 red onion, thinly sliced 1 cup bean sprouts 2 cups Napa cabbage, shredded 2/3 cup cilantro (or basil or […]
Vietnamese Coconut Cookies
Source: Simple Art of Vietnamese Cooking - Binh Duong and Marcia Kiesel
These cookies become crisper the second day, so do not overbake them.
3 cups freshly grated coconut (about 1 large coconut - NO SUBSTITUTE) 4 egg whites Pinch of salt 1 cup granulated sugar 1 cup all-purpose flour 1/2 […]
Pickled Bean Sprouts (Vietnamese)
1 pound fresh bean sprouts 1 bunch scallions, cut into 2-inch pieces 1 tablespoon salt 1/2 cup distilled white vinegar 3 cloves garlic, crushed 3 tablespoons granulated sugar 1 tablespoon hot chile sauce with garlic
Combine the bean sprouts and scallions in a large bowl.
In a saucepan, combine salt, vinegar, garlic and sugar. […]
Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian Version)
2 Asian eggplants (long and thin, but not baby eggplants) 4 scallions, minced 2 tablespoons peanut oil 4 teaspoons soy sauce 1/2 teaspoon fish sauce
Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 […]
Grape Leaf Beef (Bo Cuon La Nho)
Source: The Vietnamese Cookbook by Diana My Tran
1/2 cup lemongrass, finely minced 1 medium onion, chopped 2 garlic cloves, finely minced 1 1/2 pounds lean ground beef 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon granulated sugar 1 tablespoon oyster sauce 1 tablespoon cornstarch 1 teaspoon oil 2 […]
Vietnamese Banana Cake with Cashews (Chuoi Nuong)
Source: The Complete Asian Cookbook - Charmaine Solomon
3 eggs 1 cup granulated sugar 3/4 cup cream 1 1/2 cups all-purpose flour 4 pounds very ripe bananas 1 cup coarsely chopped fresh cashews 1 cup grated fresh coconut
Preheat oven to 350 to 375 degrees F. Grease 2 (8-inch) pans and […]
Tom Kha Gai Soup (Galanga Soup - Vietnam)
6 ounces sliced white chicken meat 6 ounces sliced white onions 2 or 3 medium pieces galanga (Thai ginger) 3 (1-inch) slices lemon grass 1 ounce chopped green onion 24 ounces water 1 (2 ounce) package coconut milk concentrate 4 ounces fresh lime or lemon juice 4 ounces […]
Vietnamese Lemon Chicken Skewers
Don’t marinate the chicken too long or the acidity will “cook” it.
2 scallions, thinly sliced Zest of 1 lemon, grated 2 tablespoons lemon juice 3 garlic cloves, minced 1/2 teaspoon freshly ground pepper 1 tablespoon granulated sugar 2 tablespoons Asian fish sauce (nuoc mam) 4 tablespoons vegetable oil 4 boneless, skinless chicken […]
Chicken with Lemon Grass (Thit Ga Xao Dam Gung Sa — Vietnam)
6 chicken thighs 1 stalk lemon grass or 3 thin strips lemon peel 1 tablespoon fish sauce 3 tablespoons vegetable oil 1 medium onion, sliced 2 cloves garlic, chopped 3 scallions (with tops), cut into 1-inch pieces 2 tablespoons vinegar 1 tablespoon finely chopped […]
Chicken and Ginger in Caramel Sauce (GÃ Kho - Vietnamese)
Source: Los Angeles Times - February 6, 2002
The chicken exudes its juices during cooking, which adds extra savoriness to the sauce. The ginger softens and mellows, blending in with the other ingredients while still retaining its jolting quality. To crush the ginger, place the flat […]
Vietnamese Eggroll (Cha Gio)
1 pound ground pork 1/2 pound shelled shrimp or 1 can crab meat 1 small white onion 1/4 jicama Several dried mushrooms Pinch of bean threads 1 carrot, sliced into threads Pinch of salt and pepper 1 egg Dash of monosodium glutamate 1 package rice paper
Soak mushrooms to soften and then slice […]
Vietnamese Steak Salad (Shaking Beef)
This is the ideal one-dish meal. But don’t serve it to guests who are squeamish about spicy, zesty food.
3/4 pound strip or porterhouse steak 5 cloves garlic, minced 1 teaspoon fish sauce 1/2 teaspoon granulated sugar 1/2 teaspoon salt 3 teaspoons olive oil 1 bunch scallions, chopped 1 tablespoon vinegar Freshly-ground […]
Shrimp in Caramel Sauce (Tôm Kho - Vietnamese)
Source: Los Angeles Times - February 6, 2002
The onions should practically disintegrate into the sauce. Adding the oil at the end lends a bit of extra richness; traditionally more lard or oil was added than prescribed here to also give an appetizing sheen to the shrimp.
1 1/2 pounds […]
Caramel Shrimp (Vietnam)
1 1/2 pounds medium shrimp, peeled and deveined 2 tablespoons oyster sauce 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon flour 3 tablespoons vegetable oil 3 cloves garlic, minced 1/2 cup water 2 tablespoons granulated sugar 4 scallions (white part only), chopped 1 small onion, chopped 1 fresh red chile pepper, thinly […]
Nuoc Cham (Vietnam)
2 cloves garlic, peeled 1 small, hot, red chili pepper, seeds and membranes removed 2 tablespoons granulated sugar 1/4 fresh lime, juice and pulp only 4 tablespoons fish sauce* 2 to 4 tablespoons water, according to taste
* Also known as nuoc mam, it is available in finer supermarkets and […]
Caramel Sauce (Nuóc Mà u - Vietnamese)
Source: Los Angeles Times - February 6, 2002
The traditional method of making this sauce requires that you add boiling water to the caramelized sugar, which kicks off a dramatic reaction that’s not for the faint of heart. The point of doing this is to arrest the cooking process so […]
Pork Riblets Simmered in Caramel Sauce (Suon Kho - Vietnamese)
Source: Los Angeles Times - February 6, 2002
Traditionally, the riblets were grilled over charcoal to sear in the flavors before simmering. Ask a butcher to cut the ribs, as this is not an easy and fast home project. To remove the fat, the ribs may be […]
Vietnamese Banana Fritters
6 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 egg, beaten 1/4 cup milk 5 small, firm bananas Peanut oil (for frying)
Mix together the flour, sugar, egg, and milk to make a smooth, paste-like batter. Let rest for one hour.
Peel the bananas and slice each one in half lengthwise, then across into chunks […]
