All posts filed under: Eat

Easy Fish Noodle Bowl

Noodle bowls are an obsession for the millennial generation. They are healthy, easy and relatively quick to make. Vietnam has many versions of this dish topped with grilled meats, egg rolls, etc. This is our take on the noodle bowl with simple pan fried fish filet that has been quickly marinated with a few herbs and spices. The secret to this dish is the slightly salty, sweet, tangy fish sauce. Make this for your next meal and you will not be disappointed. Difficulty: Easy / Servings: 2 / Time: 30 – 45 minutes Ingredients: 3 filet of firm white fish like tilapia or catfish 1/2 teaspoon + 3 tablespoons of fish sauce 3 tablespoons + 1/2 teaspoon of extra virgin olive oil (EVOO) 1 teaspoon of minced ginger 1 tablespoon of diced onion 2 and 1/2 tablespoons of minced garlic 1 whole clove of garlic 1/2 teaspoon of salt 1/4 teaspoon of ground pepper 1 tablespoon + 1 teaspoon of sugar 1/2 teaspoon of fresh lime juice 1 cup of Coco Rico coconut soda 1 diced …

Vietnamese Banana Cake / Bánh Chuối Nướng

Vietnamese Banana Cake or Bánh Chuối Nướng is a cross between a bread pudding and a spongy cake. One can see the French influences on Vietnamese cuisine with this cake. Add a few spoonful of creamy coconut sauce and you have a delicious desert anytime of the day. Difficulty: Easy / Servings: 8 / Time: 2 hours to prepare and 1 hour to cool Ingredients: 10 whole steamed sapa banana (approx. 2 frozen packages found in any Asian supermarket). 8 slices of white bread 4 tablespoons of melted unsalted butter and 1 teaspoon of melted butter to coat the pan 1 teaspoon of vanilla sugar or 1 teaspoon of vanilla extract 1 tablespoon of tapioca starch 4 tablespoons of sugar 1 egg 2 cans (14 oz) of coconut milk 2 tablespoons of condensed milk 1 cup of milk 1 tablespoon of white wine or rum 9 inch spring form pan Directions: Cut 4 bananas length wise and cut the remaining 6 bananas into thin round slices. Add the bananas into a large mixing bowl and add …

Pantry Essentials: The Next Level

Once you have stock your kitchen with the essentials to make Vietnamese food, you should consider taking the pantry to the next level. These are items you may not need every time you make Vietnamese food, but they will come up often enough to consider having them in the pantry. Most of these items should be available at your local Asian markets or on Amazon. 1. Shrimp Paste / Mắm Ruốc Mắm Tôm – This is a pungent fermented shrimp paste made of small shrimps that are dried and fermented with salt and sugar. This is a base for many of the dishes from central Vietnam, especially from Hue. 2. Starches (Potato Starch | Corn Starch | Tapioca Starch) – The different type of starches can be used as thickening agents as well as combined with rice flour for flour based dishes. 3. Tamarind block – The sweet and sour pulp are pressed together into blocks and sold in many supermarkets including Jet.com. They are the basis of sweet and sour dishes, especially canh chua in Vietnam. …

Chè Khoai Môn / Taro with Sweet Rice Pudding

Taro is one of the most versatile root vegetable in Vietnamese cuisine. It is used often in both savory and sweet dishes. One of the more popular rendition of taro is chè khoai môn or taro with sweet rice  pudding. Steamed taro is added to a ginger syrup, mixed with sticky rice pudding and topped with a spoonful of coconut milk. This desert is deceptively simple and is also a wonderful snack or dessert. Difficulty: Easy / Servings: 6 / Time: 1 hour Ingredients: 2 cups of sweet rice 4 lb. of taro peeled 1/2 cup of julienne ginger (approximately 1 large ginger root) 2 cups of sugar 1 can of coconut milk 1/2 tablespoon of tapioca powder 1/4 teaspoon of salt     Directions: Peel and cut the taro into fist size segments. Steam the taro for 30 minutes. It will be easier to cut the taro into smaller cubes once the taro is cooked. Once the taro is cooked, cut them into 1 inch cubes. Heat a pot with 6 cups of water …

Five Spice Roasted Quail / Chim Cút Rôti

Chim Cút Rôti or Five Spice Roasted Quail is a common appetizer in many Vietnamese restaurants. Quails are marinated for at least a few hours, then pan fried and covered in a sticky sweet and salty sauce. This is not a dish for date night as you will end up using your fingers to eat the quails. However, the mess is worth it for this finger licking treat. Difficulty: Easy / Serving: 4 / Time: at least 3 hours to marinate and 30 minutes to cook Ingredients 6 quails (You can find frozen quails at the Asian supermarket.) 1/4 teaspoon of Five Spice seasoning 1 tablespoon diced onion 2 and 1/2 tablespoons minced garlic 1-2 cloves of garlic 1 1/2 teaspoon chicken bouillon powder 6 tablespoons of coco rico soda 3 tablespoons soy sauce or Knorr liquid seasoning 1 and 1/2 tablespoon of sugar 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1 and 1/2 tablespoons + 1 teaspoon of vegetable oil 1/2 teaspoon of annatto oil (optional) A few stalks of cilantro (garnish) …

Sautéed Cabbage with Shrimps

An easy dish that takes less than 30 minutes to prepare is sweet cabbage sauteed with jumbo shrimps. This dish is served with a side of rice for a satisfying and healthy meal. Difficulty: Easy / Serving: 4 / Time: 30 minutes Ingredients: 10 jumbo shrimps 2 lb. of cabbage 6 tablespoons of diced yellow onion 1/2 teaspoon of sea salt 1/4 teaspoon of ground black pepper 1/2 + 1/4 teaspoon of sugar 1 1/2 teaspoons of chicken bouillon powder 1 cup of low sodium chicken broth 3 stalks of scallions Vegetable oil Directions: Cut the cabbage leaves into 2 inch squares. Dice 1 whole onion. Cut 3 stalks of scallion into 2 inch segments. Remove the shell while keeping the tail  and remove the veins from the shrimps. Butterfly the shrimps without cutting completely through it. Bring a pot of water to a boil and blanch the cabbage leaves until they soften. Season the shrimps with 2 tablespoons of dice onion, 1/4 teaspoon of sea salt, 1 teaspoon of chicken bouillon powder, 1/4 teaspoon …

Taro and Ribs Soup / Canh Khoai Sườn

Winter in the northeast is especially harsh so my body craves comfort food. One healthy and simple dish is taro and ribs soup or canh khoai sườn. Marinated pork ribs and taro are boiled in water and chicken stock until they are tender and juicy. The result is a deep yet healthy soup that is simply eaten with a side of rice. Difficulty: Easy / Serving: 4 / Time: 45 minutes Ingredients 1.5 lb. of pork ribs cut in 2 inch segment length wise 1.5 lb. of taro cut into 1 inch cube 1/4 teaspoon of ground black pepper 1 tablespoon + 1/2 teaspoon of sea salt 1 teaspoon of chicken bouillon powder 1/2 teaspoon of minced garlic 1 tablespoon of diced onion 1/2 teaspoon of fish sauce 3 rock sugar 2 cups of low sodium chicken broth Cilantro (garnish) Green onion (garnish) Directions Start by cleaning the ribs. Boil a small pot of water with 1 tablespoon of salt. Once the water comes to a boil, blanch the ribs so that the outside are cooked. …