All posts tagged: seafood

Hến Xúc Bánh Tráng / Baby Clams with Rice Crackers

Hến xúc bánh tráng or sauteed baby clams served with rice crackers is a classic beer accompaniment dish in Vietnam. It is an easy appetizer to make for snacking anytime of the day. The combination of soft baby clams with crunchy rice cracker is addicting. The combination of clams with various herbs provide for a burst of flavor in your mouth. Enjoy this classic dish today. Difficulty: Easy / Servings: 4 / Time: 30 minutes Ingredients 1 package of sesame rice paper 2 and 1/2 cups of baby clams (frozen or from a can) 1/2 teaspoon Knorr chicken bouillon seasoning 1 tablespoon of julienne ginger 1/2 cup of rau ram (Vietnamese Coriander) or use Thai basil if coriander is not available 1 Jalapeno pepper 1/4 red bell pepper 1 yellow onion 3 stalks of scallions 1 tablespoon of minced lemongrass 4 cloves of garlic 1/4 cup of unsalted roasted peanuts 2 tablespoons of vegetable oil 1 and 1/2 teaspoon fish sauce 1/4 teaspoon sugar 1/2 teaspoon ground black pepper 1 tablespoon of water or clam …

Caramelized Shrimps / Tôm Rim

It is possible to make the most mouth watering dish with just a few simple ingredients. Caramelized shrimps is one of those dishes. All you need are jumbo shrimps and coco rico soda for a sticky, salty and sweet delight. The best part is mixing steaming hot white rice with the leftover sauce for a delicious treat. Difficulty: Easy / Servings: 4 / Time: 30 minutes Ingredients 15 jumbo shrimps (approximately 1.5 lb.) 4 tablespoons of Coco Rico Soda 1 tablespoon of fish sauce 1/2 teaspoon of chicken bouillon powder 1/4 teaspoon of ground black pepper 1/2 teaspoon of sea salt 3 tablespoons + 1 teaspoon of sugar 1 teaspoon of diced onion 1/2 teaspoon of minced garlic 1/4 teaspoon of ground annatto 2 scallions (garnish) Thai red peppers (optional) Vegetable oil Directions Use kitchen scissors to cut off the legs for each shrimp. Cut into the shell along the back of the shrimp to remove the guts. Keep the shell on the shrimp as it helps retain a lot of flavors. Marinate the shrimps …

Salmon Braised in Tomato Sauce / Salmon Sốt Cà Chua

An easy week night meal that my mom usually makes at least a few times a month is salmon braised in tomato sauce or salmon sốt cà chua. Salmon filet is pan fried to form a golden crust and then is braised in a simple tomato garlic sauce for a a few minutes. This dish is served simply with rice. It is a quick, healthy and easy dish to make for dinner. Difficulty: Easy / Servings: 2 people / Time: 30 minutes Ingredients: 1 large salmon filet with skin 4 ripe tomatoes 1 tablespoon of fish sauce 1 tablespoon of chicken bouillon powder 1 cup of low sodium chicken broth 2 tablespoons of diced yellow onion 9 cloves of garlic (5 cloves of smashed garlic and 4 cloves of minced garlic) Sea salt Ground pepper Sugar Canola oil or any oil (not olive oil since it has a low heat point and will burn) Directions: Rub the salmon on both side with 1/2 teaspoon of sea salt. Rinse the salmon with water and wipe dry …

Phnom Penh Noodle Soup/ Hủ Tiếu Nam Vang

Hủ Tiếu Nam Vang or Phnom Penh Noodle Soup is a southern Vietnamese noodle soup that is based on a Cambodian-Chinese dish and is a favorite for the locals in southern Vietnam. Go to any alleyway with food stalls and you will find one that serves Hủ Tiếu Nam Vang. Hủ Tiếu has a mild flavor compared to pho and bun bo hue and is much quicker to cook as well. The soup base is made of up pork bones and dried cuttlefish and shrimps. The noodles are also different as they are a clear chewy tapioca noodles versus the softer rice noodles found in other soups. The toppings vary by region and vendors and can be as simple as slices of pork, shrimp and a quail egg to dumplings, squid, and the list goes on. This is another dish that is good to make ahead as you can freeze the broth and toppings into portions and reheat it for a meal anytime. For this recipe, we created a fully loaded surf and turf version …

Pan Fried Fish with Turmeric and Dill / Chả Cá Thì Là

Fish with turmeric and dill or chả cá thì là is a famous Vietnamese dish made popular in the northern region of Vietnam. This dish typically has a hardy white fish marinated in turmeric and other seasonings and then pan fried with a lot of dill. My mom and I came up with a version that you can make at home. It has a few exotic ingredients that are generally available at an Asian grocer. This dish is fragrant and is served on a bed of vermicelli rice noodles and top with dill, peanuts and a dab of the aromatic sauce. We published a taco version last month based on this recipe so some of the steps will be the same. The key difference is that this recipe uses shrimp paste or rouc, a pungent shrimp seasoning. In our taco recipe, we substituted the shrimp paste with fish sauce and created a different sauce to pour over the fish at the end. If you do not like the shrimp paste, use the recipe for the marinade and sauce …

Quick Steamed Fish with Ginger Soy Dressing

Another dish that my mom taught me before leaving for college was steamed fish with a ginger soy sauce. The version that I had while I was in college was for salmon steak and utilized only a microwave that was allowed in the dorm. This version is still just as easy but has the benefit of additional tweaks since those college days. This is a healthy and elegant dish that will fool people into thinking that you slave away making it for dinner. This recipe is rated easy and takes 15-20 minutes to make. Serves 2 people per fish. Ingredients 1 pound whole red Tilapia or another meaty white fish. (You can also use fish filet but I find that whole fish tastes better.) ½ a yellow onion ½ cup of julienned ginger 8 stalks of scallions ¼ teaspoon of sesame oil ½ teaspoon of fish sauce ¼ teaspoon of white wine 1 teaspoon of soy sauce ½ tablespoon + 1 teaspoon of mushroom seasoning ½ teaspoon of salt ½ teaspoon of ground black pepper 1 …

Fried Prawns in a Tamarind Sauce / Tôm Rang Me

Fried prawns in a tamarind sauce or tôm rang me is a popular dish especially for those living on the coast. The fresh prawns are fried and then tossed in a sweet and sour sauce made from tamarind to offset the greasiness of the oil. This humble dish is finger licking good. This recipe is rated easy and takes 30-45 minutes to create. Ingredients: 10 giant prawns 1 block of fresh tamarind 1 tablespoon of minced garlic 1 teaspoon of ground annatto 1 teaspoon of sesame oil 1 teaspoon of fish sauce 2 cups and 1 tablespoon of water 5 tablespoons of sugar ½ teaspoon of salt ½ teaspoon of ground black pepper Vegetable oil for frying Garnish with spring onions and Cilantro Directions: Sprinkle ½ a teaspoon of salt on top of the shrimps. Mix to incorporate the salt among the shrimps. This process will help remove excess moisture from the prawns. Break the tamarind block into smaller chunks. Soak the tamarind block with 2 cups of water for approximately 15 minutes or until the …