Raw Oysters with Asian Mignonette Sauce
vickypham.com
Here is an Asian take on the classic mignonette sauce that would pair beautifully with raw oysters.
- 12 raw oysters, scrubbed and shucked
- 3 tablespoons finely diced Asian pear (also known as Chinese pear or apple pear)
- 3 tablespoons rice vinegar
- 1 small shallot, grated
- Juice of half a lemon
- Pinch of salt
- Freshly cracked black pepper, to taste
See Full Recipe
Singapore-Style Chili Crab
vickypham.com
Chili crab is a Singaporean seafood dish. It is stir-fried crab with ginger, garlic, shallots and chilies in a thick sweet and savory egg and tomato sauce. Despite its name, the dish is not very spicy.
- 2-3 lbs whole lobster/crabs
- 2 tablespoons vegetable oil
- 3-6 fresh chili peppers (slice thin)
- 1 thumb-size piece ginger (peel and chop finely)
- 1 large shallot (peel and finely chop)
- 1 whole head garlic (about 8 cloves)
- 1 cup water
- 1 tablespoon soybean paste
- 2 tablespoons granulated white sugar
- 4 tablespoons tomato sauce
- 1 teaspoon salt
- 1 tablespoon tapioca starch
- 2 tablespoons cold water
- 2 eggs (beaten)
- 2 tablespoons chopped cilantro/green onions (optional)
See Full Recipe
Roasted Vietnamese Chicken with Lemon Leaves (Gà Nướng Lá Chanh)
vickypham.com
Roasted chicken marinated in lemongrass, garlic, shallots, and lemon leaves, served with a zesty spicy lemon dipping sauce.
- 1 small whole chicken (butterflied with backbone removed)
- 1 stalk lemongrass (bottom half only, slice thin)
- 5 large lemon/lime leaves (slice into thin strips)
- 1 large shallot (peel)
- 5 large garlic cloves (peel)
- 2 teaspoons granulated sugar
- 2 teaspoons chicken bouillon powder
- 2 teaspoons sea salt
- 1 teaspoon sea salt
- 1/2 teaspoon MSG
- 4 tablespoons lemon/lime juice
- Red chili peppers (mince)
See Full Recipe
Vietnamese Sweet and Sour Pork Spare Ribs (Suon Xao Chua Ngot)
vickypham.com
Pork spare ribs pan-fried then simmered until tender in a sweet, savory, and sour tomato-based sauce. Enjoy with steamed rice for a complete and well-balanced meal.
- 1½ lbs pork spare ribs (cut into bite-sized pieces)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup ketchup
- 2 teaspoons sugar
- 3 teaspoons Maggi seasoning
- 2 teaspoons oyster sauce
- ½ teaspoon fresh lime juice
- ¼ cup water
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves (peel and slice thin)
- 1 shallot (peel and slice thin)
- ½ cup water (to cook ribs)
- 2 bell peppers (remove seeds and cut into bite-sized square pieces)
- 1 cup sliced mushrooms
- Thinly sliced green onions (optional for garnish)
See Full Recipe
Vietnamese Crispy Salt and Pepper Shrimp with Five Spice (Tôm Rang Muối)
vickypham.com
A delicious fried shrimp appetizer that's crispy, flavorful, and best of all, easy to make. This recipe is perfect for a party or holiday appetizer.
- 1 lb shrimp (about 12 21/25 size large devein shrimp; head tail optional)
- ¼ cup corn starch
- Vegetable oil (for for deep-frying)
- ½ teaspoon salt
- ¼ teaspoon chicken bouillon powder (see notes)
- ¼ teaspoon five-spice powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
See Full Recipe
Vietnamese Chili Sauce (Ớt Sa Tế)
vickypham.com
Vietnamese sate sauce is a spicy, flavorful mix of garlic, lemongrass, and shallots. Perfect for noodle soups, stir-fries, or marinades, it adds an instant kick of Southeast Asian flavors.
- 1/4 cup chili peppers
- 3 shallots (peel; leave whole)
- 4 stalks lemongrass (only use the bottom tender white/light green ends; thinly slice crosswise)
- 6 garlic cloves (peel; leave whole)
- 1/2 cup vegetable oil
- 1 tablespoon Korean red pepper powder Gochugaru (you can also use ground paprika or cayenne)
- 1 teaspoon sea salt
- 2 teaspoons fish sauce
- 3 teaspoons sugar
- 1 teaspoon MSG (optional)
See Full Recipe
Traditional Vietnamese Fried Lemongrass Pork Ribs with Fish Sauce (Sườn Chiên Sả)
vickypham.com
A tender and delicious pan-fried, bite-size pork ribs, marinated in an aromatic lemongrass mixture. Serve on its own as an appetizer or with steamed rice for a full meal.
- 2 lbs pork spare ribs
- 2 teaspoons salt (optional for cleaning)
- 2 teaspoons chicken bouillon powder
- 1 teaspoon granulated white sugar
- 2 tablespoons fish sauce
- ½ teaspoon ground black pepper and a sprinkle as garnish
- ½ teaspoon baking soda (meat tenderizer)
- 3 garlic cloves (about 1 tablespoon minced)
- 1 stalk lemongrass (about 2 tablespoons minced)
- 1 small shallot (about 1 tablespoon minced)
- 2 heaping tablespoons cornstarch
- 2 tablespoons vegetable oil
- ½ cup water
- 1 scallion/green onion (optional; slice thin)
See Full Recipe
Vietnamese Salt and Pepper Crab (Cua Rang Muoi Tieu)
vickypham.com
A simple and delicious crab dish: deep-fried crab pieces with a crispy crust, then wok-stir-fried with a colorful mix of aromatics and seasonings.
- 3 whole Dungeness crabs
- 1 cup tapioca starch or cornstarch
- 3 green onions (cut into 1-inch segments with whites and greens separated)
- 3 garlic cloves (thinly sliced)
- ½ yellow onion (diced)
- ½ red bell pepper (for color)
- 1 jalapeno (optional for a spicy kick; thinly sliced)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon MSG (optional)
- Vegetable oil for deep frying
See Full Recipe
How to Cook Pork Blood (Huyết)
vickypham.com
Learn how to cook congealed pork blood properly with a smooth texture and without the cheese holes. Its unique flavor and texture are perfect additions to complete your favorite Vietnamese dishes.
- 12 oz raw congealed pork blood
- 2-inch knob fresh ginger (peel optional; slice thin and smash lightly)
- 1 small shallot (peel optional; slice thin)
- 1 stalk green onion (optional)
- ½ teaspoon salt
- ½ teaspoon MSG (optional)
See Full Recipe
Savory Sticky Rice with Chinese Sausage (Xôi Mặn/Lo Mai Fan)
vickypham.com
A yummy dish of warm, fragrant sticky rice infused with the savory goodness of Chinese sausage, dried shrimp, and dried shiitake mushrooms. Top with crunchy fried shallots for texture and scallion oil for an aromatic finish.
- 3 cups sweet rice
- 6 oz Chinese sausage (about 3 sausages, thinly sliced)
- 10 dried shiitake mushrooms
- ⅓ cup dried shrimp
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3 tablespoons light soy sauce (see notes below)
- Scallion oil
See Full Recipe