Vietnamese White Coffee with Fresh Milk (Bạc Xỉu)
vickypham.com
Make authentic Bạc Xỉu Đá, or Vietnamese iced white coffee, at home with this easy batch recipe. This refreshing drink balances bold robusta and arabica coffee with fresh milk and condensed milk. It's not as potent as regular Vietnamese coffee alone, but it's equally delicious! Grams are included for your convenience if you prefer to use a scale when preparing each drink.
- 2 quarts water (see notes below)
- 1 1/2 cups (120g) robusta, arabica, or blend of dark roast coffee ground
- 2 tablespoons (40g) sweetened condensed milk
- 1/3 cup (110g) fresh milk of choice (unsweetened)
- 1 1/2 cups (240g) ice
- 1/2 cup (120g) brewed coffee
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Vietnamese Braised Pork Belly (Thịt Ba Rọi / Ba Chỉ Kho Mặn)
vickypham.com
Authentic Vietnamese braised and caramelized pork belly, cut into small pieces for quick cooking. No marinating required. This small-batch recipe is ready in just 20 minutes and is perfect served with steamed rice for a complete meal.
- 1 lb pork belly
- 1 shallot
- 3 garlic cloves
- 1 scallion/green onion
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper (and a bit more at end for garnish)
- 1 teaspoon pork/chicken bouillon powder or mushroom seasoning powder (can sub with 1/2 teaspoon MSG)
- 2 tablespoons granulated sugar
- 1 teaspoon coco caramel syrup (Fortuna brand, can sub with 1/4 teaspoon thick or dark soy sauce)
- 1/3 cup water
- 2 red chilies (optional)
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Classic Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)
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A key Vietnamese sauce made from fish sauce, lime juice, and sugar, adding rich umami flavor to countless dishes. It's a must-have staple in every Vietnamese kitchen.
- 1 cup (220g) hot water
- 3/4 cup (150g) granulated sugar
- 3/4 cup (223g) fish sauce (Viet Huong’s Three Crabs brand)
- 3 tablespoons (45g) lime juice (about 1-1/2 limes)
- 1 cup (235g) coconut soda (Coco Rico brand)
- 8 large garlic cloves (40g; finely minced)
- 2 Thai chili peppers (optional, finely minced)
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Thai Iced Green Tea with Cold Foam
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Vibrant and aromatic Thai iced green tea topped with a thick, velvety cold foam. This modern, refreshing jasmine-scented iced drink is the perfect barista-style treat to make at home.
- 32 oz water (4 cups)
- 30g Thai green tea mix
- 100g brown sugar (I’m using light brown sugar)
- 1 cup heavy whipping cream
- 2 tablespoons milk (I’m using evaporated milk)
- 4 tablespoons French vanilla syrup or sweetened condensed milk
- About 6 cups whole ice
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Japanese Fried Chicken (Karaage)
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Make one of the most popular Japanese dishes at home. This juicy Japanese-style popcorn chicken features a light and delicate crust. It is simply marinated and deep-fried to golden perfection.
- 1 lb boneless, skin-on chicken thighs (about 4 pieces)
- 1 tablespoon light soy sauce
- 2 teaspoons mirin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 cup kewpie mayo or 1 egg
- 1/4 cup corn starch (can sub with potato starch or rice flour)
- Neutral oil for frying
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Hawaiian Macaroni Salad with Bacon
vickypham.com
This creamy mac salad is the perfect side dish for a plate lunch or your next gathering. It features soft elbow macaroni, crisp carrots, refreshing cucumber, and rich mayonnaise. I added bacon bits for a salty umami that takes this authentic recipe to the next level.
- 16 oz dried elbow macaroni
- 2 cups Best Foods/Hellman’s mayonnaise
- 2 tablespoons seasoned rice vinegar (can sub with white vinegar)
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 cup thinly shredded or grated carrot (about 3 oz)
- 1 cup finely diced English cucumber or 1 celery (about 4 oz)
- 1 shallot or 1/2 red onion (finely diced)
- 1 cup bacon bits
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Salmon Crudo with Ponzu & Chili Crisp
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Easy salmon crudo with store-bought ponzu, chili crisp and fried garlic. It's a refreshing, restaurant-quality appetizer you can make at home in minutes.
- 1/2 lb sashimi-grade salmon (store-bought or make your own)
- 1 red chili pepper or small jalapeno (thinly sliced)
- 1 green onion/scallion (optional, thinly sliced)
- 3 tablespoons bottled ponzu sauce
- 1 tablespoon your favorite chili crisp/oil
- 1 tablespoon fried garlic
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Vietnamese Crab Fried Rice (Cơm Chiên Cua)
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This Vietnamese crab fried rice keeps the seasonings minimal so the natural sweetness of the crab can shine. It is fragrant, delicious, and comes together quickly as a simple one-pan meal, making it an easy weeknight dinner.
- 2 lbs day-old cooked long-grain rice (see notes below)
- 4 tablespoons butter (divided)
- 2 tablespoons minced garlic
- 1/2 pound lump crab meat
- 3 large eggs (beaten)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons mushroom seasoning powder (see notes below)
- 2 green onions (thinly sliced)
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Stir Fried Rice Noodles and Pork
vickypham.com
Have leftover pho noodles? Try this easy Vietnamese stir-fry recipe with fresh phở noodles, thinly sliced pork, and simple vegetables like carrots and cabbage. A quick one-wok meal perfect for busy weeknights or lazy days.
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder (optional)
- 1 teaspoon ground ginger
- 1/2 teaspoon five-spice powder
- 1 tablespoon granulated sugar
- 1/2 cup water
- 1 lb pork (shoulder/butt or loin)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon five-spice powder
- 1 tablespoon minced garlic
- 1/4 cup water
- 1 whole egg (beaten)
- 1/3 cup corn starch
- 1 small carrot (peel and cut into small pieces)
- 1/4 cabbage (cut into large squares)
- 1 small yellow onion (peel and slice in small squares)
- 2 green onions (slice, whites and greens separated)
- 1 tablespoon minced garlic
- 3 tablespoons oil (animal fat or neutral oil)
- 1 lb fresh flat rice noodles (pho noodles)
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Rice Cooker Xoi La Cam (Vietnamese Sweet Purple Sticky Rice)
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Make perfectly purple, fluffy Vietnamese sticky rice in a rice cooker. No magenta leaves? No problem. This recipe is much faster than traditional steaming with the same delicious results.
- 2 1/2 cups water
- 75g magenta leaves and young stems
- 2 cups sweet glutinous rice
- 1/4 cup coconut milk
- 1/2 teaspoon salt
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon roasted white sesame seeds
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup raw peanuts
- 1/4 cup unsweetened grated coconut
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