Hong Kong Style Egg Tarts (Dan Tat)
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Bakery-style Hong Kong egg tarts in about 30 minutes with store-bought tart shells. Flaky crust, smooth custard, lightly sweet, these are the perfect desserts to enjoy with coffee or tea.
- 1/3 cup granulated sugar (about 70g)
- 1 cup hot water
- 4 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
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Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)
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A sweet and savory rustic Vietnamese caramelized fish sauce dip made with just a bit of protein, served in a small clay pot. Enjoy with fresh and boiled vegetables for a simple, country-style meal.
- 5 oz pork fat (cut into small cubes)
- 1 small shallot (slice thinly)
- 1 tablespoon dried shrimp (about 10 small shrimp, presoak in warm water to soften then drain dry; chop coarsely)
- 1 garlic clove (roughly chop)
- 3 tablespoons good quality fish sauce
- 4 tablespoons granulated sugar
- Pinch black pepper
- Red chili peppers (optional)
- Cucumbers, carrots, broccoli, cauliflower
- Daikon, okra, bitter melon, opo squash, or winter melon
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Vietnamese Grilled Pork Chop with Lemongrass (Sườn Nướng Sả)
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Vietnamese grilled lemongrass pork chops, this pork chop recipe is packed full of flavors with the perfect balance of sweet and savory.
- 2 lbs bone-in pork chops (about 6 chops)
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon ground black pepper
- 1/4 cup minced lemongrass
- 1 tablespoon finely minced garlic
- 2 green onions (thinly sliced; whites/greens separated)
- 2 tablespoons vegetable oil (divided)
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Vietnamese/Chinese BBQ Pork (Thit Xa Xiu/Char Siu)
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A sweet, sticky BBQ pork found all over Chinatown. Perfect for sandwiches, noodle soups, stir-fries, or over steamed rice, its versatility makes it a must to double or triple the recipe at home!
- 1 1/2 lbs pork shoulder/butt
- 3 tablespoons Red Pork Seasoning Mix
- 1/2 teaspoon Chinese Five Spice Powder
- 1/2 teaspoon ground black or white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 teaspoon honey
- 1 teaspoon hot water
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Vietnamese Kabocha Squash Soup with Chicken (Canh Bi Do Nau Ga)
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A light and delicious kabocha squash and chicken soup. It’s perfect on its own or served with steamed rice for a traditional family-style meal.
- 1 tablespoon vegetable oil
- 3 garlic cloves
- 2 green onions
- 1 1/2 quarts water
- 1 lb chicken thighs
- 1 small kabocha squash (about 1 lb)
- 1 1/2 teaspoons sea salt
- 2 teaspoons fish sauce
- 1 1/2 teaspoons chicken bouillon powder
- 1/2 teaspoon ground black pepper
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Spicy Asian Cucumber Salad (Oi Kimchi)
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A quick and easy Korean cucumber kimchi or spicy Asian cucumber salad recipe that’s spicy, sweet, and tangy. A crisp, refreshing side dish that's ready in minutes.
- 1 lb Persian or English cucumbers
- 1 teaspoon salt
- 1 1/2 teaspoons light soy sauce
- 1 teaspoon granulated sugar or your preferred sweetener
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 2 garlic cloves (peel and mince)
- 1 tablespoon Korean red pepper flakes or your choice of chili peppers
- 1 tablespoon roasted sesame seeds
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Vietnamese Coconut Chicken Curry (Cà Ri Gà)
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A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.
- 2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces)
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 1 tablespoon granulated sugar
- ¼ teaspoon ground black pepper
- 1 tablespoon madras yellow curry powder
- ¼ cup vegetable oil
- 2 tablespoons minced lemongrass
- 5 garlic cloves (mince)
- 1 large shallot (mince)
- 5 lime/lemon/bay leaves (optional)
- 3 cups water
- 13.5 oz coconut milk
- 1 carrot (peel, cut into ½-inch coins)
- 1 potato (peel, cut twice the size of carrots)
- ½ yellow onion (slice into wedges)
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- Cilantro
- Green onions
- Lemon/limes leaves
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Mooncake with Sweet Lotus Paste (Banh Trung Thu Nhan Hat Sen)
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Celebrate the Mid-Autumn Festival with homemade mooncakes filled with sweet lotus paste—at a fraction of the store price! All it costs is a little patience.
- 200g dried lotus seeds (without skin and core removed; wash and presoak overnight, at least 4 hours)
- Water as needed
- 80g granulated white sugar
- 90g neutral oil
- 3 tablespoons honey
- 1/2 teaspoon salt
- 130g all-purpose flour plus 1/4 cup for dusting
- 25g neutral oil
- 100g honey mixed with 2 tablespoons water
- 1 egg yolk
- 1 tablespoon water
- Blender (Vitamix) or food processor
- Kitchen scale
- Mooncake mold
- Small spray bottle with water
- Pastry brush
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Vietnamese Crunchy Pickled Jalapenos (Ot Ngam Giam)
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Say goodbye to bland, mushy pickled jalapenos! These refrigerator pickled jalapenos are crisp and full of flavor. This recipe makes about 2 cups.
- 1 cup water
- 1 cup distilled 5% white vinegar
- ½ cup granulated sugar
- 1 tablespoon sea salt
- 32-oz airtight container
- 10 fresh jalapeno peppers
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Vietnamese Pickled Red Chili Peppers With Garlic (Ớt Ngâm Giấm Tỏi)
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This quick pickled chili pepper recipe delivers milder heat with a sweet and sour kick, perfect as a side condiment for soups, noodles, and stir-fries.
- 150g chili peppers (about a large handful)
- 2 large garlic cloves
- 1/4 cup water
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon sea salt
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