Carrot Cupcakes with Cream Cheese Frosting
vickypham.com
Looking for the perfect carrot cupcake? These moist, spiced cupcakes topped with luscious cream cheese frosting are it. It's a great way to sneak in some veggies and indulge in a treat.
- 1 1/2 cups grated carrots
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Cream cheese frosting recipe
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Vietnamese Pizza (Banh Trang Nuong)
vickypham.com
Bánh Tráng Nướng, also known as Vietnamese Pizza, is a beloved street food that’s taking over the streets of Vietnam, especially among the younger crowd. A crispy rice paper base is topped with a beaten egg, green onions, and an array of fun toppings like cheese, hot dogs, or traditional options like dried pork floss and chili oil. Grilled to perfection, this snack is a delicious fusion of textures and flavors, offering a crunchy, savory treat with endless topping possibilities. Perfect for adventurous eaters or anyone looking to recreate a popular Vietnamese street food at home!
- Rice paper
- Quail or chicken eggs
- Green onions/scallions
- Kewpie mayo
- Sriracha Sauce or homemade chili oil (sa tế)
- Hot dogs (cook and thinly slice)
- Spam (cook and thinly slice)
- Sausage (cook and thinly slice)
- Shredded dried pork (chà bông)
- Canned tuna
- Cheese
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Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)
vickypham.com
Crispy outside, soft inside—these vibrant Vietnamese pandan waffles are a quick street food favorite. Made easy with pancake mix, enjoy a tasty treat in no time.
- 2 cups premix pancake flour
- 1 egg
- 1 1/2 cups coconut milk
- 2 tablespoons vegetable oil plus additional 1 tablespoon for greasing waffle iron
- 1/3 cup granulated white sugar
- 1/2 teaspoon pandan extract
- 1/4 cup unsweetened shredded coconuts (optional)
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Vietnamese Roast Chicken with Five Spice and Honey (Gà Nướng Ngũ Vị Hương Mật Ong)
vickypham.com
This sweet and savory five-spice chicken is versatile and delicious. Grill, air fry, or bake. Serve with rice, noodles, or in a banh mi sandwich.
- 12 chicken thighs (bone-in, skin-on preferred)
- ½ cup oyster sauce
- 2 tablespoons light soy sauce
- ⅓ cup honey
- 1 teaspoon Chinese Five Spice Powder
- ½ teaspoon ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon Shaoxing cooking wine
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Panda Express Orange Chicken
vickypham.com
Bite-size pieces of crispy fried chicken covered in a sweet and tangy orange sauce. The ultimate Chinese orange recipe that is way better than take-out.
- 1½ lbs boneless chicken thighs
- 1 tablespoon chicken bouillon powder
- ½ teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground white pepper
- 1 teaspoon Shaoxing cooking wine
- 1 tablespoon low-sodium soy sauce
- Vegetable oil for deep-frying
- ⅓ cup all-purpose flour
- ⅓ cup corn starch
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- 1 cup orange juice
- ½ cup brown sugar (loosely packed)
- 2 tablespoons rice vinegar
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon corn starch
- Sliced green Onions
- Roasted sesame seeds
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Vietnamese Steamed Layer Cake with Pandan and Mung Bean Paste (Banh Da Lon)
vickypham.com
A colorful green and yellow Vietnamese steamed layer cake that's semi-sweet, springy, and perfectly chewy. It goes great with tea. Separate the layers one by one for some eating fun! This recipe makes a 9-inch round cake.
- 100 grams peeled and split dried mung beans
- ¼ teaspoon salt
- 50 grams tapioca starch
- 30 grams rice flour
- 400 mL coconut milk
- 1 teaspoon vanilla extract
- 100 grams granulated sugar
- 90 grams fresh pandan leaves
- 1 cup water
- 125 grams tapioca starch
- 125 grams rice flour
- 25 grams glutinous rice flour
- 100 grams granulated sugar
- ¼ teaspoon salt
- 400 mL coconut milk
- 2 drops pandan gel extract
- Vegetable oil
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Vietnamese Lemongrass Roast Chicken (Gà Nướng)
vickypham.com
A popular Vietnamese chicken recipe that can be grilled for a smoky flavor or roasted for a quick weeknight dinner. Infused with Chinese five spice, it's perfect with steamed rice or in a classic bánh mì.
- 4 lbs chicken thighs
- ½ cup oyster sauce
- 1 tablespoon all-purpose soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 3 tablespoons granulated sugar
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon Chinese Five Spice Powder
- ½ teaspoon ground black pepper
- 2 tablespoons minced fresh garlic
- ½ cup minced lemongrass
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How to Make Restaurant-Style Beef and Broccoli Stir Fry
vickypham.com
Craving a beef and broccoli dish like your favorite Chinese restaurant? This recipe combines tender beef and crisp broccoli in a savory soy sauce, with a secret velveting hack for extra tenderness. Ready in under 30 minutes!
- 1 lb beef (see notes below)
- ½ teaspoon light/regular soy sauce
- ½ teaspoon baking soda
- 2 tablespoons water
- 1 egg
- 3 tablespoons corn starch (see notes below)
- 1 tablespoon granulated sugar
- ½ cup water
- 3 tablespoons light/regular soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons corn starch (see notes below)
- 2 tablespoons room temperature water (no hot water)
- 1½ lbs broccoli florets (see notes below)
- 1 tablespoon minced fresh garlic
- Vegetable oil for frying
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Vietnamese Steamed Banana Cake (Banh Chuoi Hap)
vickypham.com
A traditional Vietnamese steamed banana cake that's bouncy, not too sweet, and dressed with a creamy coconut sauce.
- 100 grams tapioca starch
- 50 grams rice flour
- 80 grams sugar
- ½ teaspoon salt
- 2 drops yellow gel food coloring
- 200 mL water (room temperature)
- 3 ripe large bananas (about 1 lb)
- 200 mL water
- 1 fresh pandan leaf
- 2 tablespoons sago or small tapioca balls
- 1 small can coconut milk (165 mL)
- Pinch salt
- 25 grams sugar
- Vegetable oil (to grease pan)
- Toasted crushed peanuts (optional)
- Toasted white sesame seeds (optional)
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Taiwanese Popcorn Chicken
vickypham.com
My version of Taiwanese popcorn chicken with a Vietnamese flair. Crispy, bite-sized pieces of chicken, seasoned to perfection. Make it for a gathering or a quick snack. It's a guaranteed crowd pleaser.
- 2 lbs chicken thighs (boneless, skinless)
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 2 teaspoons chicken bouillon powder
- ¼ teaspoon ground black pepper
- ½ teaspoon five-spice powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 egg (beaten)
- ½ cup corn starch
- Vegetable oil for frying
- Handful of basil leaves (or Vietnamese coriander)
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