Vietnamese Green Papaya & Beef Jerky Salad (Gỏi Đu Đủ Khô Bò)
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A refreshing Vietnamese green papaya and beef jerky salad, topped with roasted peanuts, Thai basil leaves, and dressed in a sweet, vinegary soy sauce.
- 1/4 cup water
- 1/4 cup granulated white sugar
- 1/4 cup light soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon minced red chili (optional)
- 1 medium unripe papaya (peel and cut into thin strips)
- 2 cups fresh Thai basil leaves
- 2 cups spicy Vietnamese beef jerky (thinly shredded)
- 1 cup toasted peanuts (chopped)
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Lao Spicy Papaya Salad
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This spicy papaya salad is the ultimate combination of crunch and flavor, featuring bold Lao ingredients.
- 1 green papaya (about 2.5 lbs whole)
- 70 grams palm sugar (4 small pods)
- 5 red Thai chili peppers (or more to your liking)
- 4 cloves garlic
- 2 key limes (or about 1 large lime)
- 2 teaspoons tamarind concentrate
- 3 tablespoons fermented fish sauce (padaek)
- 3 tablespoons regular fish sauce
- 2 teaspoons Thai fermented shrimp paste
- 15 cherry tomatoes
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Pad Thai (Hủ Tiếu/Phở Xào Thái Lan)
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Pho is to Vietnam what Pad Thai is to Thailand—a popular street food and restaurant favorite. This stir-fried noodle dish, tossed in tangy tamarind sauce, delivers the perfect mix of sweet, savory, and sour, offering a flavorful taste of Thai cuisine.
- 1 package dried flat rice noodles (soak in warm water for 30 minutes, drain and rinse)
- 12 oz bean sprouts
- 4 stems garlic chives (cut into 1 inch segments)
- 2 eggs (beaten)
- 1 lb protein (chicken, pork, shrimp, fried and/or fried tofu)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 garlic cloves (peel and mince finely)
- 4 tablespoons vegetable oil (divided)
- 1/3 cup roasted unsalted peanuts (coarsely chopped)
- 1 lime (cut into wedges)
- 2 oz tamarind seedless tamarind pulp
- 1 cup hot water
- 1/4 cup fish sauce
- 1/3 cup brown sugar or palm sugar
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Periwinkle Escargot with Sweet & Sour Tamarind Sauce (Ốc Xào Me)
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A Vietnamese street food favorite. Periwinkle sea snails tossed in a tangy, savory-sweet tamarind sauce make. Easy to make and full of flavor.
- 1 1/2 lbs periwinkle sea snails/escargot
- 1/2 cup hot water
- 2 oz tamarind seedless tamarind pulp
- 4 tablespoons vegetable oil
- 10 large garlic cloves (peel and mince finely)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon MSG (optional)
- Vietnamese coriander (optional)
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Tamarind Crab (Cua Rang Me)
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Crab pieces deep fried, then stir-fried with a sweet tamarind sauce. It’s a sweet, sour and savory dish that is sure to impress.
- 1 whole crab
- 1/2 cup tapioca starch
- 3 garlic cloves, minced
- 3/4 cup water
- 1 tablespoon fish sauce
- 1 tablespoon tamarind powder
- 1/3 cup sugar
- Pinch of salt and pepper
- 3 drops sesame oil
- 1 small yellow or white onion, cut into thick slices
- 2 tablespoons minced cilantro or green onions
- 1 jalapeño or Thai chili pepper (optional)
- Vegetable oil for frying
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Make Hot Pot at Home: Simple Thai-Style Tom Yum Hot Pot
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A a communal meal featuring a simmering broth in the center of the table, with raw and cooked ingredients for guests to cook themselves. It's a fun way to dine with a group and perfect for warming up on a cold day.
- 2 quarts chicken stock or bone broth
- 1 quart water
- 4 tablespoons Tom Yum paste (can substitute with red curry paste)
- 1 teaspoon salt
- Sliced fresh chili peppers (optional)
- Thinly sliced/shaved meat (pork, beef, lamb, or chicken)
- Fish fillets
- Whole shrimp
- Scallops
- Fish cakes
- Squid/cuttlefish/calamari
- Meat/seafood balls (fish, shrimp, beef or pork)
- Tofu (fried, soft or firm)
- White button, shiitake, enoki or king trumpet mushroom
- Thinly sliced pumpkin or kabocha squash
- Baby corn
- Napa cabbage (cut into bite-size pieces)
- Chrysanthemum Greens (also known as Shingiku, Cai Cuc, Cai Tan O)
- Baby bok choy
- Green onions/scallions (cut into 2-inch segments)
- 14 oz egg noodles (cook per package instructions)
- 1 bag thin vermicelli rice noodles (cook per package instructions)
- Cooked udon noodles
- Cooked steamed rice
- Hoisin sauce
- Chili oil (optional)
- Soy sauce
- Sesame oil
- Fresh garlic (finely chop)
- Green onions (thinly slice)
- Sliced fresh chili peppers (optional)
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Carrot and Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)
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A popular appetizer made with marinated pork, onions, mushrooms, and noodles, wrapped in rice paper and fried until crispy. This version is more veggie-focused, featuring plenty of carrots and cabbage.
- 1 lb ground pork
- 1 cup dried Woodear mushrooms (rehydrate in water for 30 minutes or until soften then finely mince)
- 4 oz dried bean thread vermicelli/cellophane noodles (~1 cup, rehydrate in water 30 minutes or until soft, then finely mince)
- 2 green onions (trim off ends and slice thinly)
- 1 small yellow onion (peel and finely dice)
- 1 teaspoon granulated white sugar
- 1/4 teaspoon black pepper
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 3 tablespoons oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 medium carrot (peel and thinly shred)
- 1 small cabbage (thinly shred)
- Menlo All Purpose Wrappers or TYJ Spring Roll Pastry Wrappers (40 sheets)
- 1 beaten egg yolk (to seal egg rolls)
- Vegetable oil for frying
- Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)
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Vietnamese Fermented Fish & Seafood Vermicelli Soup Recipe (Bun Mam)
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This dish features rice vermicelli noodles, eggplant, shrimp, squid, pork belly, and flaky white fish, served with a platter of crunchy vegetables, herbs, lime, and chilies. Its standout feature is the broth: murky, salty, and infused with fermented fish, a quintessential Vietnamese flavor.
- 1 jar fermented fish (Mắm cá sặc)
- 2 tablespoons minced garlic
- 2 tablespoons minced lemongrass (tender white bottom parts only)
- 2 whole lemon grass stalks (smashed)
- 2 tablespoons minced shallots
- 1/2 lb sliced pork belly (optional)
- 3-4 eggplants (cut into bite size pieces then soak in salted water for 15 minutes)
- 1 lb white fish fillets (cut into bite size piece)
- 1 lb shrimp (peel and devein)
- 1 lb squid (cut into bite-size pieces)
- 2 teaspoons salt
- 1 tablespoon chicken bouillon powder
- Vegetable platter (bean sprouts, garlic chives, perilla, sliced red chilis and limes)
- 1 package vermicelli noodles (cook per package instructions)
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Air Fried Quails with Five Spice & Butter (Chim Cút Nướng Air Fryer | Ngũ Vị Hương Bơ)
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Enjoy the flavors of Vietnamese street food at home with these crispy air-fried quails, marinated in five-spice and finished with a buttery glaze.
- 6 whole quails (cut the backbone so quails lay flat; rinse and pat dry)
- 1 heaping tablespoon oyster sauce
- 2 teaspoons granulated sugar
- 1⁄2 teaspoon Chinese Five Spice Powder
- 2 teaspoons Shaoxing cooking wine
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 4 tablespoons unsalted butter (melted)
- Lime, pepper, salt dipping sauce
- Lettuce
- Vietnamese coriander/mint (rau ram)
- Air Fryer
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Vietnamese Grilled Beef in Wild Betel / Piper Lolot Leaves (Bò Nướng Lá Lốt)
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A popular Vietnamese street food, these flavorful bites feature marinated ground beef wrapped in fragrant wild betel (Piper Lolot) leaves and grilled over charcoal. Often served as part of the traditional "Beef Seven Ways" feast, it's a must-try for any fan of authentic Vietnamese cuisine.
- 12 oz ground fatty ground beef
- 2 tablespoons finely minced shallots
- 1 tablespoon finely minced garlic
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar
- 2 teaspoons fish sauce
- 1 tablespoon oyster sauce
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon MSG (optional)
- 25-30 wild betel/pepper lolot leaves or any of its substitutes
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