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Vietnamese Stuffed Calamari (Muc Nhoi Thit)

vickypham.com

Calamari stuffed with a pork, noodle, and mushroom mixture is first steamed, then quickly fried or grilled for a seared finish. Wrapped in lettuce with Vietnamese herbs and served with dipping sauce, it’s a perfect Vietnamese appetizer for special occasions.

30 small to medium cleaned calamari
Toothpicks (to seal the calamari)
Fish sauce dipping sauce
1/2 lb ground pork (plus any tentacles from the calamari, minced)
1 teaspoon fish sauce
1 teaspoon ground pepper
1 teaspoon sugar
1/2 teaspoon salt
1 shallot (diced)
2 stalks green onion (minced thinly)
1/2 cup bean thread noodles (soaked in warm water for 10 min, drained then minced)
1/4 cup wood ear mushrooms (soaked in warm water for 10 min, drained and minced)

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Matcha Iced Latte with Grass Jelly

vickypham.com

It's officially summer! What better way to enjoy the summer heat than a refreshing cold Asian beverage/dessert in hand?

1 teaspoon matcha powder
¼ cup hot water
⅓ cup cubed grass jelly
4 tablespoons brown sugar simple syrup (see notes below)
1 cup ice cubes
½ cup fresh milk

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Balut - Hột Vịt Lộn (How to Cook and Eat)

vickypham.com

Fertilized duck eggs, known as Hột Vịt Lộn in Vietnam and Balut in the Philippines, are a delicacy enjoyed in Southeast Asia. They are boiled and eaten similarly to hard-boiled eggs but contain a partially developed duck embryo.

Fertilized duck eggs (Hot Vit Lon / Balut)
Water (enough to cover the eggs)
Salt and pepper, to taste
Vietnamese Coriander (Rau Ram), for serving

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Vietnamese Fried Banana Fritters (Chuối Chiên)

vickypham.com

Golden Vietnamese banana fritters with a light, crunchy batter for the perfect snack.

1 cup regular rice flour
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon turmeric powder (optional)
1 tablespoon roasted black sesame seeds
1 cup water
3 bananas (any variety; see notes)
Neutral oil for deep frying

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Kohakutou (Japanese Crystal Candy)

vickypham.com

A stunning Japanese crystal candy with a crunchy shell and jelly-like center. It’s fun to make, kid-friendly, naturally vegan, and perfect for anyone who loves edible art projects.

1 cup water
1 tablespoon passion fruit pulp or matcha powder (skip if using juice for water)
1 1/2 cups granulated sugar
1 tablespoon agar agar powder
Pandan extract (or your favorite food coloring/extract)

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Vegetarian Pho (Phở Chay)

vickypham.com

A hearty vegetarian or vegan pho (phở chay) with a rich vegetable broth—perfect for a light meal or meat-free days.

2 cups dried jujubes (see notes)
4 large dried shiitake mushrooms (see notes)
1 dried snow fungus flower (see notes)
2 yellow onions
4 oz ginger
1 medium daikon (peel and cut into small chunks)
Half cabbage or Napa cabbage (roughly chop)
4 quarts water
1 packet pho spice tea bag
1 1/2 tablespoons sea salt
2 tablespoons mushroom seasoning powder
1 teaspoon MSG (optional)
1 lb flat rice noodles
Fried tofu cubes (optional for toppings)
Cilantro (thinly slice)
Green onions (thinly slice green part, leave stem ends long)
Red Thai chili peppers (thinly slice)
Limes (cut into wedges)
Thai Basil
Hoisin sauce
Sriracha chili sauce

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Seafood Bird Nest (Mì Xào Giòn Hải Sản)

vickypham.com

These fried egg noodles, shaped like a bird’s nest, are golden and crunchy on the outside while soaking up a flavorful sauce. Perfect for topping with stir-fried meats and veggies, it's a showstopper.

10 shrimp (size 21-25, peel, devein)
10 bite-size pieces calamari/squid/cuttlefish
10 small scallops
1/2 teaspoon chicken bouillon powder
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup corn starch (reserve until frying)
1/4 cup tapioca starch or corn starch
2 1/2 cups water
1 tablespoon granulated sugar
2 tablespoons low sodium soy sauce
3 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon shaoxing cooking wine
1/4 teaspoon ground black pepper
Orange vegetables: carrots or orange bell peppers
Green vegetables: Bok choy, snow/sugar snap peas
Yellow vegetables: Baby corn or yellow bell peppers, or yellow squash
Red bell peppers
Mushrooms
1 lb fresh egg noodles
1 tablespoon minced garlic
1 tablespoon diced shallots
1/2 tablespoon minced ginger
Half yellow onion (peel, cut into thin wedges)
ground black pepper
green onions
cilantro

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Garlic and Soy Oven-Roasted Thick Pork Chops

vickypham.com

An oven-roasted recipe that is perfect for thick cuts of bone-in pork chops. Enjoy juicy and tender pork chops with a delicious crust, a perfectly cooked interior, and the amazing Asian flavors of soy sauce and aromatic garlic.

3 lbs bone-in pork chops (at least 1-inch thick)
¼ cup light soy sauce
2 tablespoons granulated sugar
1 teaspoon rice vinegar
¼ teaspoon ground black pepper
5 garlic cloves (peel and mince)

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Simple Vietnamese Stir Fry Sauce (Nước Sốt Xào)

vickypham.com

Here’s a simple dark stir fry sauce recipe perfect for using up leftover vegetables. Just mix with your favorite veggies to make those veggies into a wonderful side dish.

2 tablespoons cold water
1 tablespoon tapioca starch or corn starch
2 tablespoons oyster sauce
1/2 tablespoon granulated sugar
1/2 tablespoon sesame oil (optional)

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Vegetable Tempura with Sweet Soy Dipping Sauce

vickypham.com

Got extra veggies? Turn them into crispy tempura with this easy recipe. This batter recipes makes enough for about 1 lb of cut vegetables.

Sweet potato
Kabocha squash
Pumpkin
Eggplant
Asparagus
Squash blossoms
Shiso or perilla leaves
Broccoli florets
Zucchini
Okra
Green beans
Neutral oil (I’m using vegetable oil)
½ cup all-purpose flour
¼ cup corn starch or potato starch
½ teaspoon baking powder
1 teaspoon sea salt
½ cup plus 2 tablespoons ice cold water (see notes)
½ cup bonito soy sauce
½ cup water
1 tablespoon sugar (see notes)

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