All posts tagged: vietnamese

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) …

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 …

Vietnamese Pantry Essentials

Vietnamese cuisine is well known for its freshness, uses of herbs and the complexity of flavors. We have a history of French colonization leading to the richness and diversity of dishes within the Vietnamese cuisine. There are a few key essentials that are used often in our cooking. This post will highlight the key essentials that we used in all of our recipes on this blog and the brands that we like. Amazingly, I was able to find majority of it on Amazon! The Basics 1. Fish sauce – This is the ingredient that is the foundation for Vietnamese cooking. Fish sauce is made from fermenting anchovies in sea salt over a period of 12-14 months. I was surprise that you can get this at Walmart. My family uses Viet Huong Three Crab brand fish sauce. 2. Soy Sauce – There are many different brands out there to choose. We do not have a specific one to recommend but my family tends to cook with Maggi or Knorr liquid seasoning in place of soy sauce. Soy Sauce …

Steamed Egg and Pork Meatloaf/ Chả Trứng Thịt Hấp

Every culture has a meatloaf or steamed egg dish. Vietnam has our steamed egg and pork meatloaf or chả trứng thịt hấp that most people will recognized as part of a very popular grilled pork chop dish at most restaurants. This dish is very easy to make and can be eaten alone or as part of grilled meat dish and salad. The steamed egg and pork meatloaf also refrigerates well so you can make one and pack it for lunch or dinner for the week. Ingredient: 6 eggs 1 lb. of ground pork 1 cup of minced woodear mushroom 1 cup of glass noodles cut into 3 inch segments (This is a clear vermicelli noodles and not the rice vermicelli noodles that most people are familiar with and can be found in most Asian supermarkets.) 1 cup of shredded carrots 1 and 1/2 teaspoons of fish sauce 1/2 cup of diced onion 1 tablespoon of chicken bouillon powder 1 teaspoon of ground pepper 1/2 teaspoon of salt 2 teaspoon of sugar olive oil Directions: Soak the glass …

Quick Caramelized Pork Ribs

Caramelized spare ribs are a stable for lunch or dinner at my parents’ house. We would eat it as part of a rice dish with fresh vegetables and a slice of egg and pork meatloaf (cơm sườn bì chả). These pork ribs are cooked quickly so the meat have a chewier texture than the American version where the meat falls off the bones. This dish is very easy to prepare and takes only 30 minutes to cook. Difficulty: Easy / Servings: 4 / Time: 30 minutes Ingredients: 3 lb. of pork ribs 1/2 cup + 2 tablespoons coconut soda (Coco Rico) 3 tablespoons of fish sauce 2 tablespoons of sugar 1 yellow onion, quartered 1/2 tablespoon of mushroom seasoning (if this is not available, use chicken bouillon powder or skip it) 10 cloves of minced garlic and 1 clove of crushed garlic Ground pepper Salt Scallion for garnish Olive oil for cooking Directions: Cut the spare ribs into approximately 2-3 inch segments. This is roughly 2-3 bones per segment. Marinate the ribs with 1 teaspoon of salt, 1/2 teaspoon of …

Green Beans with Garlic and Roasted Peanuts

An easy vegetarian dish for a weeknight dinner is green beans sautéed with garlic and topped with roasted peanuts and fried shallots. Add a side dish of fried egg and rice and you have a complete and healthy meal. Try this simple vegetable dish for dinner tonight. Difficulty: Easy / Serving: 2 / Time: 30 minutes Ingredients: 1 pound of green beans 3 tablespoons of garlic (rough chop) 3 tablespoons of olive oil 2 teaspoons of soy sauce ½ teaspoon of fish sauce 1 teaspoon of mushroom seasoning  2 teaspoons of sugar 1 teaspoon of sea salt ½ teaspoon of ground pepper a handful of roasted peanuts a handful of fried shallots (optional) 2-3 scallions (white portion) to garnish (optional) Directions: Add enough water to a pot to cover the green beans. Season the water with 1 teaspoon of salt and 1 teaspoon of sugar. Once the water comes to a boil, add the green beans and allow them to boil for 2 minutes. Remove the green beans and rinse right away with cold water to …

Bún Bò Huế / Huế Beef Noodle Soup

Bún Bò Huế is a popular beef noodle soup originating from the ancient imperial capital of Vietnam. The soup has a great combination of salty, sweet, sour and spicy with a strong citrus fragrance. This soup is served with a plate of condiments including various herbs, vegetables and rice vermicelli noodles. To get the right balance of flavors require boiling pork bones and beef shank with lemongrass and fermented fish sauce for hours. Spicy chili oil is added to the broth during the process to add a kick.  Bún bò in Huế is not the fiery spicy broth that most people associate with in the US. It is a generally mild and complex broth. The spiciness is added according to people’s taste afterward. This is my mom’s recipe that she learned from a famous Bún Bò Huế vendor in Huế. Difficulty: Medium / Servings: 8 bowls / Time: 3-4 hours to prepare Ingredients: 1/4 cup of ruoc  (shrimp sauce) 6 quarts water 1 lb boneless eye round roast beef 4 lb. pork small knuckle 3 lb pork leg chop …