Vietnamese Bánh Mì Baguette
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These light and airy Vietnamese baguettes are crisp on the outside and soft on the inside. Perfect to get your Vietnamese sandwich on.
- 500 grams bread flour
- 4 grams salt
- 270 grams warm water
- 7 grams active or instant yeast (one packet)
- 10 grams granulated sugar
- 1 whole egg (beaten)
- 25 grams melted butter (salted)
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Easy Pan-Fried Teriyaki Salmon
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Here is a quick recipe for flaky and juicy pan-fried teriyaki salmon. There's no need to marinate. Pan-fry the fillets until golden brown and add the few ingredients to quickly make a homemade teriyaki sauce right there in the pan. A super simple recipe but guaranteed flavorful.
- 2 tablespoons vegetable oil
- 4 salmon fillets (about 6-oz each)
- 1 teaspoon freshly minced ginger
- 1 teaspoon freshly minced garlic
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- ¼ cup cold water
- 1 teaspoon corn starch
- 1 tablespoon thinly sliced scallions (optional)
- 2 tablespoons roasted sesame seeds (optional)
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Vietnamese Fried Fish with Soy Sauce (Cá Chiên Xì Dầu)
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A simple Vietnamese-style fried fish with a sweet and savory soy glaze. Crispy, flavorful, and perfect with hot rice and fresh cucumbers for a quick, delicious meal.
- 2 whole red tilapia fish or any fish of your choice (1 lb each)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon MSG
- 1/3 cup corn starch
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon oyster sauce
- 1/4 cup water
- 2 tablespoons vegetable oil
- 2 garlic cloves (peel; finely mince)
- 1 knob ginger (peel; finely mince)
- Green Onions
- Cilantro
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Vietnamese Turmeric & Lemongrass Fried Fish Fillets (Ca Chien Sa Nghe)
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A quick and easy fried fish fillet with lemongrass and turmeric. Lightly coated with corn starch and pan-fried to crispy perfection.
- 1 1/2 lbs fish fillets (cod, bass tilapia or any other white fish)
- 1 teaspoon sea salt
- 1 teaspoon fish sauce
- 1 teaspoon granulated white sugar
- 1/4 teaspoon ground black pepper
- 1 teaspoon turmeric powder
- 1/4 cup finely minced lemongrass
- 3 garlic cloves (minced)
- 2 tablespoons vegetable oil (a little more for pan frying)
- 1/2 cup corn starch
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Central Vietnam Must-Eat Noodle Dish: Mi Quang
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A must-try noodle dish from Quang Nam Province. This soup features turmeric rice noodles in a flavorful broth with fresh herbs and vegetables.
- 3 lbs pork bones (neckbones or leg/marrow bones)
- 1 lb pork belly
- 1 lb large whole shrimp with heads
- 2 quarts water
- 1 tablespoon sea salt (divided)
- 1 tablespoon granulated sugar (divided)
- 1 tablespoon fish sauce (divided)
- 1 tablespoon paprika (divided, little heat, mainly for color)
- 1 tablespoon turmeric powder (divided)
- 3 tablespoons vegetable oil (divided)
- 1 yellow onion (peeled and quartered)
- 2 large shallot (peeled and finely chopped)
- 6 cloves garlic (peeled and finely chopped)
- 2 10.5-oz bags of Quang Nam yellow rice noodles
- Fried shallots
- Green onions (sliced thin)
- Cilantro (sliced thin)
- Yellow onion (sliced thin)
- Toasted peanuts
- Bean sprouts
- Green or red cabbage
- Lettuce
- Lemons or limes
- Sesame rice crackers
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Asian Garlic Butter Noodles (Mi Xao Toi Bo)
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Inspired by the classic Asian-fusion restaurant's garlic noodles, this dish is packed with garlicky goodness, a touch of sweetness, and umami richness. It's perfect as a quick meal and a favorite of picky eaters, big and small.
- 16 oz dried spaghetti
- 1 stick unsalted butter (8 tablespoons)
- 3 tablespoons fresh garlic (minced)
- ½ tablespoon sugar
- 1 tablespoon Maggi sauce (see notes)
- 1 tablespoon oyster sauce (see notes)
- 1 tablespoon fish sauce (see notes)
- 1 teaspoon garlic powder
- 3 tablespoons grated parmesan cheese
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Hawaiian Spam and Egg Musubi
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Can’t get to Hawaii? Fill the void with this Spam and egg musubi. Crispy air-fried Spam, fluffy eggs, sushi rice, and a sweet soy glaze that ties it all together. Fast, easy, and delicious.
- Sushi rice
- 1 can Spam (12 oz)
- 1 tablespoon light soy sauce
- 1 tablespoon granulated sugar
- 1/2 tablespoon sesame oil
- 5 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup thinly sliced green onions (optional)
- 3 roasted nori sheets
- Neutral oil (just a small amount to pan fry eggs)
- Furikake (optional)
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Cơm Gà Hải Nam (Hainanese Chicken Rice)
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Hainanese chicken rice consists of juicy, tender poached chicken and fragrant ginger rice, served with a green ginger-scallion sauce. A seemingly plain dish that's packed full of flavor.
- 1 whole free-range chicken (about 2.5 lbs)
- 3 quarts water
- 1 tablespoon and 1/8 teaspoon salt (divided)
- 1 teaspoon and 1/8 teaspoon sugar (divided)
- 1 teaspoon and 1/8 teaspoon MSG (divided)
- 1/2 cup sliced green onions/scallions (about 8 small sprigs)
- 1/2 cup finely minced ginger (about 4-inch piece, divided)
- 3 cups long grain rice
- 1/4 cup neutral oil
- Vietnamese Ginger Fish Sauce (optional)
- Fried shallots (optional)
- Light soy sauce and red chili peppers (optional)
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Reverse Seared Air Fryer Steak with Asian Chimichurri Sauce
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Juicy, reversed-seared, air-fried steaks with a golden crust, basted in butter, and topped with a bold, herbaceous Asian chimichurri sauce.
- 2 ribeye steaks (3/4 inches thickness, 1 lb total)
- 1 teaspoon olive oil (and a little more for searing)
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 2 sprigs rosemary (optional)
- 1 small shallot
- 2 cloves garlic
- 1-inch fresh ginger (peeled)
- 1/2 cup fresh herbs (cilantro, Thai basil or mint; no stems)
- 3 tablespoons sesame oil (or sub with more olive oil)
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
- Red pepper flakes (optional)
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Salmon Crudo with Homemade Ponzu Sauce
vickypham.com
Fresh salmon crudo made at home with sushi-grade salmon and a bright, citrusy soy ponzu sauce. It's easy, delicious, and just as fancy as what you'd get at a restaurant!
- 8 oz sushi-grade salmon or other fish of choice
- 1 small jalapeno
- Cilantro (optional)
- 1/4 cup light soy sauce
- 1 tablespoon mirin
- 2 tablespoons bonito flakes
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon sesame oil
- 1/4 cup citrus juice (lime, lemon, or grapefruit; if using zest, grate before juicing)
- 1/2 teaspoon filtered water (as needed)
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