Vietnamese Clear Pork & Shrimp Dumpling (Bánh Bột Lọc Lá Chuối)
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Clear and chewy pork and shrimp dumplings that are a popular street food snack in Vietnam. These are wrapped in banana leaves and steamed. Serve this classic Vietnamese appetizer warm with a side of sweet chili fish sauce (nước mắm chấm) for the perfect bite.
- 1/2 lb / 8 oz pork belly (usually 1 strip)
- 1 teaspoon whole annatto seeds (can sub with annatto oil)
- 2 oz dried shrimp (can sub with size 50/60 fresh shrimp with shell/tail on)
- 3 teaspoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 shallot (about 2 tablespoons chopped)
- 3 cloves garlic (about 1 tablespoon chopped)
- 14 oz tapioca starch
- 1 1/2 cups boiling water
- 1/2 cup room-temperature water
- 1/2 teaspoon salt
- 1 tablespoon oil (oil from making fried shallot or any neutral oil like vegetable oil)
- 1 package frozen banana leaves (16 lb)
- Dipping sauce (must-have)
- Fried shallots (optional)
- Scallion oil (optional)
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Crispy Salt and Pepper Pork Spare Ribs with Fried Garlic
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Crispy and garlicky, these pork spare ribs are essentially the classic salt and pepper ribs you love from the restaurants but loaded with extra fried garlic. The outside is a thin and crispy crust, while the inside remains incredibly tender. If you are a lover of fried garlic and savory porky goodness, you will love this recipe.
- 3 lbs pork spare ribs (cut into bite-sized riblets)
- 2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 5 cups water
- 3 green onions (cut of bottom stems for braising and thinly slice remaining green onions for garnish)
- 3 slices fresh ginger
- 1 large egg
- 1 tablespoon Shaoxing wine (optional)
- 1/2 cup cornstarch
- Splash of water (about 1/4 cup)
- Frying oil (vegetable, canola, or peanut)
- 1 whole head of fresh garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- 1/8 tsp or pinch MSG (optional)
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Light and Fluffy Sour Cream Pancakes
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Fluffy and soft sour cream pancakes are the perfect way to use up that large Costco-sized pack of sour cream. They make for a delicious breakfast (or anytime snack). This recipe yields 5 medium pancakes (about 6-inches wide).
- 1 large egg
- 2 tablespoons granulated sugar
- 1 cup whole milk (see notes below)
- 1/2 cup sour cream (see notes below)
- 1 tablespoon vanilla extract
- 4 tablespoon unsalted melted butter (see notes below)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- A bit more butter for cooking
- Maple syrup
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Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mắm Ruốc Chấm Xoài)
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Serve up tart green mangoes with this sweet, salty and spicy dipping sauce for a flavorful Southeast Asian kick.
- 2 tablespoons vegetable oil
- 1 small shallot (about 4 tablespoons finely diced)
- 2 tablespoons minced lemongrass
- 6 garlic cloves (about 2 tablespoons finely diced)
- Red chili peppers
- 3 tablespoons fermented shrimp paste
- 3 tablespoons water
- 4 tablespoons granulated sugar
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Baked Honey Sriracha Chicken Wings
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Love sweet and spicy? These baked honey Sriracha chicken wings are for you. A savory Vietnamese, Chinese, and American fusion with a sticky glaze!
- 2 lbs chicken wings (about 20 pieces)
- ½ teaspoon Chinese five spice powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon garlic powder (can sub with fresh garlic, about 4 large cloves)
- 1 tablespoon minced lemongrass (optional)
- 1 tablespoon Shaoxing cooking wine (can omit if you don’t have it)
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 tablespoons Sriracha
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How to Cook Fresh Egg Noodles Like a Pro (Restaurant Secret)
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Learn how to cook fresh Asian egg noodles like a pro. This easy restaurant-secret method guarantees bouncy, chewy, perfectly cooked noodles every time.
- 1 package (1 lb/16 oz) fresh egg noodles
- Water (plenty for boiling)
- Sesame oil (about 1 tablespoon total)
- Medium pot with a lid (4-quart)
- Spider skimmer or noodle strainer basket
- Long pair of chopsticks
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Vietnamese Fish Soup with Pickled Mustard Green (Canh Cá Nấu Dưa Chua)
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Missing the taste of home? Try this easy sweet and sour fish soup with pickled mustard greens. No marinating needed—just toss everything in one pot and enjoy!
- 2 tablespoons vegetable oil
- 3 cloves garlic (peel and mince)
- 1 shallot (peel and mince)
- 2 quarts water
- 1 lb fish (in this recipe, I’m using a one yellow pomfret; cut into steaks)
- 10.5 oz vacuumed sealed package pickled mustard green (reserve pickling liquid; cut into bite-size pieces)
- 6 large cherry tomatoes (optional)
- 5 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons fish sauce
- 2 teaspoons chicken bouillon powder
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Vietnamese Pig Ear Salad (Gỏi Tai Heo)
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Looking for a side dish with a satisfying snap? Try this classic and authentic Vietnamese pig ear salad (Gỏi Tai Heo). A refreshing, savory appetizer that is texturally exciting.
- 1 lb pig ears (about 4 whole ears)
- 1 small shallot (peeled and thinly slice)
- 3 slices of ginger (gently smashed)
- 3 1/2 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 tablespoons lime or lemon juice
- 3 cloves garlic (peeled)
- 2 to 3 Thai chilies
- 1/2 inch knob peeled ginger (10g)
- Pickled daikon and carrot (about 1 cup)
- 1 shallot (peeled and thinly sliced)
- 1 cup mint (roughly chopped)
- 1 cup Vietnamese coriander (roughly chopped)
- 1 cup cilantro (roughly chopped)
- 1/4 cup crushed roasted peanuts
- 2 tablespoons fried shallots
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Banana Blossom Salad Recipe (Goi Bap Chuoi)
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A banana blossom salad made with red cabbage, white onions and red bell peppers, topped with minced mint, Vietnamese coriander, roasted peanuts and the same generous pour of fish sauce dressing.
- 1 small banana blossom (slice thinly)
- 1 teaspoon salt
- Half a lime/lemon
- A third of small white onion (slice thinly)
- A third of small head of purple cabbage (slice thinly)
- 1 small red bell pepper (slice thinly)
- 2 tablespoons Vietnamese coriander leaves
- 2 tablespoons minced mint
- 1/4 lb cooked shrimp and/or 1/4 lb of thinly sliced cooked pork shoulder)
- 1/2 cup crushed roasted peanuts
- 1 lemon or lime (juiced)
- 1 tablespoon fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon Coconut Soda
- 1 garlic clove (slice thinly)
- 1 Thai chili (optional)
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Vietnamese Chicken Salad (Goi Ga Bap Cai)
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One of the most popular Vietnamese salads, this refreshing salad consists of hand-shredded chicken, cabbage, carrots, onions and Vietnamese coriander; mixed with a sweet and savory fish sauce dressing; and topped with crunchy roasted peanuts and fried shallots.
- 2 chicken breasts (use free-range chickens for a more authentic texture)
- 2 cups shredded green cabbage
- 1 cup shredded red/purple cabbage
- ½ cup shredded carrots
- ¼ cup white or yellow onion (slice thin then soak in ice water to remove some of the pungent taste)
- ½ cup Vietnamese coriander leaves
- Chopped roasted peanuts
- Fried shallots
- 4 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 2 garlic cloves (mince)
- 1 chili pepper (mince)
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