Lena on June 8th, 2012

I love watching Luke cook. He’s really great at what he does. Let the favorite author, cooking show host, acclaimed owner and chef of the Sydney restaurant ‘The Red Lantern’ teach you how to make easy and delicous Char Grilled Pork Skewers. This recipe is great for spring rolls, noodle bowls, banh mi (Vietnamese sandwiches) [...]

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Continue reading about Luke Nguyen’s Char Grilled Pork Skewers

Lena on June 1st, 2011

This recipe is quick to prepare, simple to make and tasty as the result. A squeeze of lime juice on top of salmon when done is a sure way to go. Enjoy your quick, and tasty dinner! Ingredients: 2 salmon slices, 1/2 lb, skinned 2 clove garlic, minced 1 pinch of pepper 2 tbsp soy [...]

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Continue reading about Simple, Tasty Pan Grilled Salmon

Korean Short Ribs are thinly cut beef short ribs. Because of its thinly cuts, when marinated overnight, the meat becomes very flavorful. Every Vietnamese grocery market usually carries Korean Short Ribs, if they are not available at the meat counter, you can ask the butcher to cut it for you, and they usually know what [...]

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Continue reading about BBQ Korean Short Ribs – Sườn Nướng Đại Hàn

Five Spice Powder is commonly used in Vietnamese and Chinese kitchen. It increases the flavor of the final dish. In this ingredient, we marinade twice. First with orange juice, then second with the marinade ingredients. It’s the secret of success: Tenderizing with orange juice. The orange juice has an enzyme that works as a natural [...]

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Continue reading about Five Spice Chicken Wings – Cánh Gà Nướng Ngũ Vị Hương

Lena on April 18th, 2011

Lena’s comments: I love this recipe. It’s a great way to pan grill meat, you can do the same with beef as well. High heat oil, with some butter on the top and a kick of lime or lemon juice, the meat turns out to be tender and flavorful. To make it easy for you [...]

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Continue reading about Big Daddy House’s Szechuan Chicken Lettuce Wrap

Chả Bò, one of seven beef courses served in a fancy grilled beef dish called Bò Bảy Món, this patty can be served with a texture of ground beef or a paste. Vietnamese prefer the paste because it blends all the ingredients well and this increases the flavor of the meat and that’s how Chả [...]

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Continue reading about How to Make Vietnamese Grilled Beef Patties – Chả Bò

This dish traditionally includes pork, but I have removed it for a better pure shrimp taste. Make sure the shrimps are pat dried, else, the finished texture is not as tone as it should be. To taste the seasoning of the paste, shape a little of the prawn paste into a patty and run it in the [...]

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Continue reading about How to Make Shrimp Paste on Sugarcane – Chạo Tôm

Squid is a very common ingredient in Vietnamese cusine as it is cheap, nutritious and readilly available. When you clean the squid bodies, make sure to take out the ink bag first before you clean the whole body. It’s every easy to break, and it will darken the water quickly if you accidently break one [...]

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Continue reading about How to Make Marinated Grilled Squid – Mực Nướng

Before grilling meat, I usually want to marinade the meat in juice for 4 hours. Best juice to choose is orange juice, but you can also try pineapple, apple and carrot juice for a different flavor. Being marinated in juice for couple hours, the meat will turn out very tender and flavorful. After that, I [...]

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Continue reading about Grilled Lemongrass Beef Skewers – Thịt Bò Nướng Xả

Chả Cá Hà Nội is a signature dish from the North. When served at the restaurant, the fish is grilled partially before serving and then finished at the table in a skillet of oil, scallion and dill. This is one of very rare Vietnamese dish that we use dill (the northern people call it thì [...]

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Continue reading about Recipe for Hanoi Grilled Fish with Rice Noodles and Fresh Herbs – Chả Cá Hà Nội