Lena on September 12th, 2011

Rang Muối – Salt and Pepper Seasoning is a common way to prepare seafood dishes in Vietnamese cuisine. You can use the same recipe below for other seafood, such as fish fillets (cá rang muối), crab (cua rang muối), lobster (tôm hùm rang muối), scallop (sò diệp rang muối), squid (mực rang muối), etc…Adjust the [...]

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Lena on June 27th, 2011

One of the quickest ways to whip up a delicious stirring sauce is using the plum sauce sold at the Asian store and mix it up with the soy sauce, then you have a base stir fry sauce. The sauce is delicious by itself for stir fry dishes, or you can use coconut oil instead [...]

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Continue reading about Shrimp and Asparagus in Plum Sauce

Soft shell crabs are usually “blue crabs” that have recently molted their old shell and are still soft. You can buy them in the frozen section of the Asian markets. Soft shell crabs are excellent when fried, and this dish makes a great appertizer. You can serve this dish by itself, or can serve as [...]

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Continue reading about Fried Soft Shell Crabs – Cua Lột Chiên Giòn

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

Lena on April 23rd, 2011

Meat paste, Chả Quết is a great ingredient to have in the freezer. You can use it in many dishes, especially meat balls in any soup, from Bún Bò Huế, Hủ Tiếu, Phở to filling for wonton in the Wonton Hoành Thánh soup. I usually make 3 lbs on each batch right after the grocery [...]

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Lena on April 21st, 2011

Pad Thai is a signature dish of Thai cuisine. This dish has also been served at many Vietnamese restaurants called Hủ Tiếu Xào, a stir fried Hủ Tiếu noodle dish. Pad Thai noodles use the same flat rice noodles we see serving in Phở. Since you don’t boil noodles beforehand, soak the noodles in warm [...]

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Lena on April 3rd, 2011

Fish Paste, is made from sweet water fish fillets such as tilapia, catfish, bass, featherback or salt water fish fillets such as cod, mackerel. Once the Fish Paste is made, you can use it to make fish balls, fish quenelles, fish patties, fish cakes. You can add fish paste, either fried or steamed to Vietnamese [...]

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Continue reading about How to Make Fish Paste – Chả Cá

Tôm Rim is a common dish in Vietnamese cuisine. Rim is a cooking technique that is simmering the food until all the liquid is evaporated. We simmer the shrimps in caramelized sauce, in tomato,  fishsauce and black pepper. Some leave the whole prawns, with head, shells, body and all. Some take the skin off and [...]

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Continue reading about Shrimp Sauteed with Tomato, Fish Sauce, and Black Pepper – Tôm Rim

Fried Shrimp Balls are my most favorite dim sum food. When we go to a dim sum restaurant, I always make sure to order 2-3 orders of shrimp balls for myself. I can miss other dim sum dishes, but this one is a can not miss for me. Hot and crispy, with a dip of [...]

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Continue reading about How to Make Crispy Fried Shrimp Balls – Tôm Viên Chiên

Vietnamese have a strong influence from Cantonese cuisine, and Dim Sum is one of the favorite food we love from this cuisine. Great fun and tasty to eat, Há Cảo or Har Gow, the shrimp ball dumplings are one of my favorite dishes to order at a Dim Sum restaurant. For this recipe, I’m gonna [...]

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Continue reading about How to Make Har Gow (Há Cảo) – Shrimp Dumplings at Home