Thai-style Raw Fish Sashimi Salad with Spicy Fish Sauce Dressing
Thai-style Raw Fish Sashimi Salad with Spicy Fish Sauce Dressing
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This sashimi salad is a flavor explosion to wow any raw fish or sashimi lover. If you are looking for something different than the typical sashimi and soy sauce pairing, give this recipe a try.

  • 8 oz sushi grade fish or seafood (see notes below)
  • Daikon (peeled and thinly sliced into strips)
  • Lettuce (thinly sliced)
  • Avocado (cubed)
  • Cucumber (thinly sliced into thin strips)
  • Cilantro or green onions (roughly chopped)
  • Microgreens (broccoli sprouts, radish sprouts, etc.)
  • 1 tablespoon fish sauce
  • 1½ small pods palm sugar (about 26 grams, thinly sliced)
  • 1 tablespoon lime juice
  • 1 clove garlic (finely minced)
  • 1 red Thai chili pepper (thinly sliced, optional)
  • 1 tablespoon minced fresh cilantro (optional)
  • Crispy salmon skin
  • Seaweed salad
  • Masago
  • Crispy fried noodles
  • Crispy wonton strips
  • Sea grapes (see notes below)
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Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)
Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)
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My favorite Vietnamese dish of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the wonderful flavors of Vietnam together.

  • 1½ lbs fatty ground pork (at least 20% fat)
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons brown sugar
  • ½ teaspoon ground black pepper
  • 1 tablespoon roasted rice powder
  • ½ teaspoon MSG (optional)
  • ¼ cup minced lemongrass
  • 4 fresh garlic cloves (finely minced)
  • 1 small shallot (finely minced)
  • 2 teaspoons vegetable oil (for coating hands to prevent sticking)
  • Lettuce
  • Cucumber
  • Vietnamese herbs
  • 14 oz dried rice vermicelli noodles (Jiang Xi brand)
  • 2 cups thinly sliced unripe green papaya
  • 2 teaspoons fine sea salt
  • 1 tablespoon granulated white sugar
  • 2 tablespoons white vinegar
  • 1 cup hot water
  • ¾ cup granulated sugar
  • ¾ cup fish sauce
  • 3 tablespoons lime juice (1 fresh lime)
  • 2 cups coconut soda (Coco Rico)
  • 6 garlic cloves (finely minced)
  • 2 Thai chili peppers (thinly sliced)
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Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)
Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)
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Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.

  • 500 grams Hương Xưa Bánh Xèo flour mix
  • 4¼ cups water (room temperature, see notes)
  • 1⅓ cups rice flour
  • 1 tablespoon corn starch
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1½ cups water (room temperature)
  • 7 fl oz coconut milk
  • 1 cup sliced green onions (about 4 stalks)
  • 1 lb pork belly
  • 1 lb shrimp (size 31/35, devein, peel optional)
  • 2 teaspoons chicken or mushroom bouillon powder (divided, see notes)
  • Vegetable oil or other neutral oil
  • 3 garlic cloves (peel and mince)
  • 1 small shallot (peel and mince)
  • ¾ cup dried split mung beans
  • 1 teaspoon salt
  • Lettuce
  • Vietnamese herbs
  • 1 lb fresh bean sprouts
  • 1 small yellow onion (slice into thin wedges)
  • Vietnamese dipping sauce (Nuoc Mam Cham)
  • Vietnamese pickled daikon and carrot (Do Chua)
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Easy Creamy Cucumber Salad
Easy Creamy Cucumber Salad
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A simple, creamy Asian cucumber salad. It makes for a delicious and refreshing side dish or a fresh and light snack. Cool, creamy, crunchy, this one hits all the right notes.

  • 1 English cucumber or 3 Persian cucumbers (about 11 oz)
  • 1 green onion (thinly sliced)
  • 1 teaspoon salt (see notes)
  • 1 tablespoon Kewpie mayo
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha chili sauce (optional)
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Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)
Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)
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A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.

  • 1 lb fatty ground pork
  • 1/2 lb shrimp (peeled, deveined, and minced)
  • Half cup yellow or white onion (finely diced)
  • Half cup finely diced jicama
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons fish sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons chicken or mushroom bouillon powder
  • 2 tablespoons potato starch (see notes)
  • 1 green onion (thinly sliced; white/green separated)
  • 2 tablespoons vegetable oil (see notes)
  • 3 garlic cloves (finely diced)
  • Half cup yellow or white onion (finely diced)
  • 10-12 oz finely diced red tomatoes
  • 2 cups water or stock
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon sea salt
  • 2 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
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Easy Miso Soup
Easy Miso Soup
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This easy miso soup skips the traditional dashi and uses store-bought chicken stock for a quick broth. Perfect for a side dish or light meal.

  • 2 cups chicken stock
  • 2 cups water
  • 6 oz silken tofu
  • 1 tablespoon wakame
  • 2 tablespoons white miso paste
  • 2 teaspoons light soy sauce
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon hondashi (optional)
  • Thinly sliced green onions (optional)
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Korean BBQ Bulgogi
Korean BBQ Bulgogi
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A great Korean BBQ bulgogi is all in the marinade. Here is a sweet soy marinade that you can use with your favorite protein. Use either beef, pork, chicken and even tofu. Enjoy it as is or add Korean red pepper paste or Korean red pepper flakes for a spicy kick.

  • 1 lb thinly sliced beef (see notes)
  • 1 small yellow or sweet onion (peel and cut into wedges)
  • 2 tablespoons neutral oil (divided; I’m using vegetable oil)
  • 4 tablespoons light soy sauce
  • 2 tablespoons sugar (brown or white)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic (or 1 teaspoon garlic powder)
  • 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
  • 1 teaspoon ground onion (optional)
  • 1/4 teaspoon ground black pepper
  • 3 green onions (remove stem, cut into 2-inch segments)
  • 1 tablespoon roasted white sesame seeds
  • 1/2 tablespoon gochugaru (Korean red pepper flakes; optional)
  • 1/2 tablespoon gochujang (Korean red pepper paste; optional)
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Chicken Fried Rice with Broccoli
Chicken Fried Rice with Broccoli
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Easy fried rice recipe with perfectly seasoned chicken, fluffy eggs, and broccoli for a quick one-wok meal.

  • 1 1/2 lbs skinless, boneless chicken thighs or breasts (thinly sliced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 1/8 teaspoon baking soda
  • 2 tablespoons neutral oil (divided)
  • 3 large eggs (beaten)
  • 1/4 cup finely diced shallots
  • 1 large green onion (thinly sliced, whites and greens separated)
  • 2 garlic cloves (finely minced)
  • 10 oz broccoli (cut into small piece)
  • 3 rice-cooker cups jasmine rice grains (day-old; see notes)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon salt
  • 1 teaspoon MSG (optional)
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Vietnamese Pork Organ Porridge (Cháo Lòng)
Vietnamese Pork Organ Porridge (Cháo Lòng)
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An authentic and comforting bowl of silky porridge topped with pork organs and blood sausage, served with fresh herbs and a sweet and savory ginger fish sauce for dipping the organ meat.

  • 1/2 cup long grain rice
  • 1/2 cup glutinous/sweet rice (can sub with additional long-grain rice)
  • 12 cups water (3 quarts)
  • 2 tablespoons neutral oil
  • 5 oz raw pork blood
  • 1 tablespoon salt
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon granulated sugar
  • 2 small shallots
  • 2-inch ginger
  • 2 lbs choice of organs ( liver, intestines, heart, stomach, tongue, etc)
  • Vietnamese pork blood sausages
  • Pork blood cake
  • Ground black pepper
  • Fried shallots
  • Yellow onion, green onions and/or cilantro (thinly slice)
  • Ginger fish sauce (nuoc mam gung)
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Vietnamese Blood Sausage (Dồi Huyết)
Vietnamese Blood Sausage (Dồi Huyết)
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Savory and herby, this Vietnamese pork blood sausage is perfect for offal porridge (cháo lòng) or on its own as an appetizer. This recipe yields 4 large sausages (about 1-1/2 inch wide and 7 inches long).

  • 2 lbs ground pork
  • 12 oz raw pork blood
  • 4 cups fresh herbs leaves (roughly chopped; see notes)
  • 3 tablespoons minced lemongrass
  • 2 green onions (thinly sliced)
  • 1/2 cup finely diced yellow onions
  • 1 tablespoon minced garlic
  • 2-4 red chili peppers (thinly sliced)
  • 2 lbs pork large intestines (see notes)
  • 1/2 cup salt (for cleaning)
  • 1 cup vinegar (for cleaning)
  • 1 cup all-purpose flour (for cleaning)
  • 1 1/2 teaspoons salt
  • 3 tablespoons chicken bouillon powder
  • 1 teaspoon sugar
  • 1 teaspoon MSG
  • 1 tablespoon coarsely ground black pepper
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