Gỏi Gà Xé Phay is a form of Vietnamese Chicken Salad tossed with water spinach spirals (rau muống), thinly sliced onion and Vietnamese coriander. You can substitue water spinach spirals with thinly sliced cabbage, but I prefer water spinach spirals in this salad due to its crunchiness and texture of the vegetable. You can buy spinach [...]

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Continue reading about Chicken Tossed with Water Spinach Spirals, Onion and Vietnamese Coriander: Gỏi Gà Xé Phay

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

Pomelo is a citrus fruit native to Southeast Asia. It is usually pale green to yellow when ripe, with a sweet, sour, lightly bitter white or pink flesh and very thick rind pith. Because of its thick skin, when we were young, my parents always cut a hat out of it, and put it on [...]

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Continue reading about How to Make Pomelo Lobster Salad – Gỏi Bưởi

Lena on March 4th, 2011

Jackfruit is one of the popular tropical fruits in Southeast Asia. Its fruit is the largest tree borne fruit in the world, reaching around 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber. When [...]

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Continue reading about How to Make Young Jackfruit Salad – Gỏi Mít

Banana flower, which is also called banana blossom, grows on the end of the stem holding a cluster of banana. It’s considered an Asian or tropical vegetable, it consists tightly packed leaves that wrap around rows of thin stemmed flowers. When you slice the banana blossoms, place them in the acidulated water quickly or they [...]

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Continue reading about How to Make Banana Blossom Salad with Chicken – Gỏi Gà Bắp Chuối

Lotus stem is the matured stem of the lotus flower, which is cut about a foot long when vegetable vendors sell it. Low in saturated fat, cholesterol and high in dietary fiber, this is a healthy vegetable to maintain optimum health. When planning a party to entertain guests, this salad would be a one of [...]

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Continue reading about How to Make Lotus Stem Salad with Shrimps and Pork – Gỏi Ngó Sen Tôm Thịt

Lena on February 20th, 2011

Beef and Jicama Spring Rolls are another version of spring rolls, with different fillings. In Vietnam, Bò Bía is usually made by street vendors, selling in the food cart similar like Mexican burrito in the US. When I was young, between classes, we would come pick up some snacks during the break. There was some [...]

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Continue reading about How to Make Beef and Jicama Spring Rolls – Bò Bía

Vietnamese love spring rolls. We enjoy the value time with family and friends at the dining table while creating our own rolls of freshly cut herbs and fillings. This is our version of spring rolls for vegaterians. Instead of using meat as a filling, we substitute it with tofu and mushrooms. The result is delightful. [...]

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Continue reading about Spring Rolls with Tofu and Mushrooms – Gỏi Cuốn Chay

For Vietnamese, papaya is more than just a sweet fruit. Under-ripe papaya is also used as a vegetable for stir frying, vegetable dishes and adding to soup. The mild, firm flesh is used to make pickles and served with sticky rice cakes for New Year. Green papaya salad is famously popular as well. This simple [...]

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Continue reading about Have a Green Papaya Salad (Gỏi Đu Đủ) You Can Be Proud Of

Dried shrimp chips are sold in bags at Vietnamese or any Asian grocery markets. The hard chips are then dip fried in oil, puffing and expanding to about twice the original size. They are very fast to fry, neither messy nor oily. They are used to scoop up salads, or they can be used as [...]

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Continue reading about How to make Vietnamese Fried Shrimp Chips – Bánh Phồng Tôm