All posts filed under: seafood

Fish Taco with Tumeric and Dill

Tacos are very popular in the states and the trend has been to mix the Mexican traditional taco with Asian ingredients. This combination have been a huge hit with a fusion of Korean bbq and Mexican food. This trend inspired  me to create a Vietnamese version of the fish taco based off of a traditional northern dish comprise of fish with turmeric and dill or  chả cá thì là. This recipe change the traditional sauce and the accompaniment to create a fusion fish taco. I tested this recipes on 4 teenagers and they could not get enough of it. This is a bonafide crowd pleaser for your next gathering. This recipe serves 6 and is rated medium in difficulty. This recipe takes approximately 30 minutes to prepare and require marinating the fish for at least 1 hour. Ingredients: 2 pounds of tilapia filet or any other firm white fish of your choice 2 large bunches of dill 3 stalks of spring onion 1 tablespoon of lemongrass 2 tablespoons of minced garlic ½ of diced yellow or …

Lobster Curry Bouillabaisse 

Lobsters is a treat anytime of the year, but more so in the summer when they are abundant. I grew up eating lobsters boiled and served with butter. As I got exposed to more cuisines such as New England seafood stew and French bouillabaisse, I can’t help but play with lobster and the Vietnamese flavor profile. My mom and I came up with this recipe using our love of lobster and traditional curry soup blend with some western influences. Try out this crowd pleasing lobster curry bouillabaisse at your next gathering. This recipe is rated easy and take 30-45 minutes to make. Ingredients: 2 lobsters (1.5 lbs each) 1 14 fl oz can of coconut milk 1 14 fl oz can of chicken broth 1 teaspoon of minced ginger 3 teaspoons of soy sauce 3 tablespoons of Madras curry 2 tablespoons of sake (Kwang Tung Miju – Chinese Sake) 2 large shallots (4 halves) 4 Scallions 2 tablespoons of red onion 1 tablespoon of minced garlic 4 red Thai chili 4 yellow sweet peppers 1 …

Crispy Egg Noodles with Seafood / Mi Xao Don Do Bien

A simple and impressive dish for a  dinner is Mi Xao Don Do Bien or Crispy Egg Noodles with Seafood. The mix of seafood simmered with a savory sauce over a bed of crispy egg noodles is to die for. The good thing is that you can make the crispy egg noodles and prepare most of the ingredients prior to the dinner. This is a delicious and elegant dish guaranteed to be a hit at your next meal. This recipe is rated medium in difficulty and takes 45 minutes to make 2 large servings.  Ingredients 1 package of fresh egg/ wonton noodles ½ lb of frozen squid ½ lb of scallops ½ lb of mussels ½ lb of Tiger shrimp 6 bok choy 1 cup of snap peas 1 red bell pepper 3 stalks of broccoli 1 cup of baby carrots 1 tablespoon of minced garlic 1 tablespoon of minced ginger ½ of an onion and 1 tablespoon of diced onions. ½  teaspoon of chicken bouillon powder 1 ½ teaspoon of oyster sauce 1 teaspoon of …

Steamed Clams with Lemongrass, Thai Basil and Ginger

When summer comes around, I automatically think of all the good seafood that are available. One very simple and fragrant dish that can serve a crowd is the classic steamed clams with lemongrass, Thai basil and ginger. The clams are then dipped into a a mixture of salt, pepper and lime juice. This dish is an easy summer delight for those nights when you do not want to cook over a hot stove for hours. This recipe is rated easy and takes 30 minutes. Ingredients: 50 Littleneck clams 4 Stalks of lemongrass 1 very large ginger 1 Tablespoon of rock sugar A few red Thai chili for a hint of spice 5-6 stalks of Thai basil 1 Lime Salt and ground pepper for the dipping sauce Directions: Cut the lemongrass stalks into 3 parts and discard the thin ends (shown tied with a rubber band). Split the thick white part of the lemongrass in half. Cut the ginger into thick slices. Break the basil into 3 pieces and discard the ends. In a large and deep …

Bánh Bột Lọc / Hue’s Tapioca Dumplings

Bánh bột lọc is a transparent chewy dumpling made from tapioca flour and filled with minced pork and shrimp. The dumplings are then topped with fried shallots and served with sweet chili fish sauce. This is a specialty of Hue, the old imperial city in central Vietnam. My family originated from Hue so I grew up eating a lot of bánh bột lọc. This recipe is relatively easy but forming the dumpling does take some practice. The boiled dumplings are worth the effort, and making the dumplings is a fun activity to do as a group. This recipe is rated medium in difficulty and takes 45 minutes to 1 hour to make. Ingredients 1 lb of pork belly 8 large Tiger shrimp with heads 1 package of banh bot loc mix 1 package of tapioca starch 1 onion diced (enough for 4 tablespoons of diced onion) 1-2 red chili diced thinly 1 cup of chopped scallions Fish sauce Chicken bouillon powder (“CBP”) Salt Sugar Pepper Fried shallots 1 Lime Directions Make the filling: Remove bones and skin from the pork …

Bánh Xèo / Vietnamese Savory Rice Crepes

Bánh Xèo literally means “sizzling cake” in Vietnamese. The sizzling sound occurs when the rice flour batter is poured into a steaming hot pan to make a crepe. This crepe is then filled with pork belly, shrimp and bean sprouts served with lettuce, mustard greens and a variety of herbs. It is both healthy and decadent and a very popular dish among my cousins. The only problem is making the crepes fast enough to feed a large family. Every family has a crepe recipe and the selection of accompaniments. My family likes the crepe very thin and light so we use beer and water in our batter. This recipe is rated easy and makes 8-10 crepes depending on the pan size. Ingredients 1/2 lb of large shrimps 1/4 lb of pork belly 1 package of pre-mix banh xeo flour (combination of rice flour and regular flour) 1 can of coconut cream 1 cup of light beer  3 cups of water 1-2 cups of bean sprouts 1 yellow onion 3 stalks of scallions a pinch of salt …

Bún Riêu / Crab Vermicelli Soup

Bún riêu is a very popular noodle dish in Vietnam for its simplicity and deliciousness. This is a tomato based vermicelli noodle soup that has three popular variations: crab, fish or snails. Bún riêu cua is probably the most well known version made with rice paddy crabs. These are small crabs found in rice paddy fields and would then be cleaned and pounded into a paste. This crab paste and tomatoes are the essential ingredients for the broth. The soup is easy to make and is a great way to serve a lot of people at one time. This recipe is rated medium in difficulty and makes approximately 6 bowls of noodle soup. Ingredients 1 can of minced crab in spices 1 can of minced prawns in spices 1 lb of ground pork ½ lb of shrimp (approximately 9-10 shrimps) ¼ cup of rouc (fine shrimp sauce) ¾ cup of ketchup 1 package of fried tofu 2 tablespoons of fish sauce or nouc mam ⅓ cup of vegetable oil ½ of a yellow onion (optional) 2 tomatoes 1 …

Crab and Asparagus Soup / Súp Măng Cua

Súp Măng Cua or Crab and Asparagus Soup is a traditional bisque usually served at dinner parties or wedding banquets. It is an easy soup to make that looks very classy once you get the hang of it. This is the go-to soup whenever my mom needs to make it for any parties. Guests rush to get a bowl before the pot is gone. I use real lump crab meat which makes a huge difference in this recipe. Many recipes use fake crab meat or canned crab meat, which is still good, but nothing tastes better than fresh crab meat. This recipe is rated easy and takes approximately 30-35 minutes to prepare. Ingredients 2 cups of fresh lump crab meat (frozen section or from a can if fresh crab meat is not available). I bought mine at Costco.  ½ of a whole chicken (rinsed so there are no impurities) 1 can of asparagus spears 3 eggs 4 cloves of minced garlic ½ of an onion 1 whole shallots, minced ½ teaspoon of sesame oil 8 tablespoons of tapioca starch …

Blue Crabs Sauté in a Roe Sauce

The northern Atlantic coast is known for its blue crabs. While vacationing in Virginia Beach, my family went to the fish market called the Shellfish Company and bought fresh blue crabs right off of the boat. My Aunt Qua created this simple and easy dish for us. Needless to say, the taste testers ate all of the crabs as soon as they were prepared. This recipe is rated easy and serves 4 people. Ingredients: 6 female blue crabs (as you will need the roe) 1/4 teaspoon of chicken bouillon powder 3/4 teaspoon of sugar 1/8 teaspoon of salt 1/8 teaspoon of pepper 1/3 cup of yellow onion 3 cloves of garlic (approximately 2 tablespoons) 1 stalk of scallion 1 Thai Chili Directions: Prepare the crabs Twist the tail off of the crab and discard. Snap off the claws and legs. Use a towel and pull apart the shell of the crab and get rid of the grey, furry-looking thing (the lungs). One side of the shell will have the body of the crab. The other side will …

Đậu Hũ Sốt Cà Chua / Stuffed Tofu Braised in Tomato Sauce

Vietnamese cuisine usually consists of braising proteins or vegetables in a sauce.  Braising in a tomato sauce is a very easy and popular way to incorporate vegetables into a meal.  In today’s recipe, we will share a family recipe for tofu stuffed with minced pork, shrimp, and ear worm mushrooms braised in tomato sauce.  It is a simple and healthy dish.  The tomato sauce is great with chicken and fried salmon filet as well. This recipe is rated medium in difficulty and takes less than 30 minutes to prepare. Ingredients: 1 lb of ground of ground pork 1 lb of tiger shrimp or any type of meaty shrimp ⅓ cup of dried ear worm mushrooms (This is commonly found in an Asian supermarket.  If you are unable to find it, just exclude this ingredient.) 1 package of fried bean curd (tofu). (This is a pre-made fried tofu which has a denser consistency.) Approx. 2 tablespoons of fish sauce 1-2 stalks of scallion 1/2 teaspoon of chicken bouillon powder 2 ripe tomatoes Approximately 1 1/2 tablespoons …