Korean-Style Easy Oxtail Radish Soup
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This Korean-style oxtail and radish soup features a rich, collagen-packed broth with tender oxtail bones and thinly-sliced radish. Enjoy with steamed rice, noodles or on its own.
- 2 lbs oxtail
- 1 tablespoon vegetable oil
- 1 yellow onion (peeled)
- 2 quarts water
- 1 small Korean radish or daikon (peeled, quartered, and sliced thin)
- 3 garlic cloves (about 1 tablespoon minced)
- 2 teaspoons salt
- 2 teaspoons light soy sauce
- ½ teaspoon granulated cane sugar (optional)
- ½ teaspoon MSG (optional)
- Ground black pepper
- Thinly sliced green onions
- Sesame oil
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Steamed Fish with Scallions, Ginger and Soy Sauce (Ca Hap Gung Hanh)
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Looking for a simple fish dinner? This steamed fish with ginger, scallions, and a splash of soy sauce is light, healthy, and easy to make. Ready in just 25 minutes, it's finished with hot oil for that perfect sizzle. Serve with steamed rice for a complete meal.
- 2 lbs white flesh fish (sea bass, tilapia, or cod)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 scallions/green onions
- 2-inch ginger
- 1/4 cup light soy sauce
- 1 tablespoon granulated sugar
- 1/4 cup hot water
- 1/4 cup vegetable oil or other neutral oil
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How to Make Crispy Fried Shallots (Hanh Phi)
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Add flavor and texture to many Vietnamese dishes. This foolproof recipe ensures perfectly crispy shallots every time, without burning.
Sea Snails in Coconut Milk (Ốc Len Xào Dừa)
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My favorite street food snack is sea snails in spicy coconut milk (Oc Len Xao Dua). Cooked in coconut milk with fresh lemongrass, garlic, Vietnamese Coriander (Rau Ram), and chili, this dish is packed full of flavors.
- 1 lb cone-shaped escargot/mud creepers
- 2 tablespoons vegetable/coconut oil
- 1 tablespoon minced garlic
- 2 tablespoons minced lemongrass (the tender stalk of about 2 fresh lemongrass stalks)
- 14-oz can coconut milk
- 1/3 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- Vietnamese coriander (optional)
- Red chili peppers (optional)
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Vietnamese Fermented Anchovy Dipping Sauce (Mam Nem)
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Looking for a dipping sauce that's a little more adventurous than regular fish sauce dipping sauce (nước chấm)? Try this more traditional dipping sauce made with this fermented fish sauce called mắm nêm. It goes wonderfully with butter beef spring rolls.
- 1 tablespoon vegetable oil
- 1 tablespoon minced lemongrass
- 2 cloves garlic (finely minced)
- ¼ cup bottled fermented fish sauce (Quê Hương Mắm Nêm)
- ½ cup crushed pineapples
- ½ tablespoon sugar (add to taste)
- 1 tablespoon lemon or lime juice
- Red chili peppers (finely minced)
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Miso Ramen
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This miso ramen recipe delivers a rich, umami-packed bowl of Japanese comfort food. Featuring a savory miso broth, tender noodles, and a variety of flavorful toppings like sliced pork, soft-boiled eggs, and green onions, it’s a satisfying and delicious meal.
- 1 package fresh Japanese ramen noodles (2 lbs)
- 3 lbs pork neck bones plus 1 tablespoon salt for cleaning
- 4 liters water for stock
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons minced shallots
- 6 whole scallions
- 10 large whole Shiitake mushrooms (about 0.5 lbs)
- 2 tablespoons granulated white sugar
- 1 tablespoon sake or Shaoxing cooking wine
- 1/2 cup miso paste
- 1 tablespoon chili bean sauce (Toban Djan)
- 3 tablespoons soy sauce
- 3 tablespoons chicken bouillon powder
- 6 soft boiled eggs
- Small sheets of roasted seaweed (nori)
- 3 green onions (slice thinly)
- Shiitake mushrooms from stock (slice thinly)
- White or black pepper
- BBQ pork (Xa Xiu)
- 1 15-oz can whole corn kernels (sauteed or microwaved with 2 tablespoons unsalted butter)
- Roasted nori (seaweed)
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Dim Sum Braised Chicken Feet with Black Bean Sauce
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Craving authentic Dim Sum? These tender, flavorful braised chicken feet—also known as Feng Zhao—is a must-try dish of gelatinous and cartilage goodness.
- 1 lb chicken feet
- 1/4 cup corn starch
- Vegetable oil for deep-frying
- 8 cups water
- 1 inch piece ginger (lightly smash and slice thin)
- 3 star anise
- 1 tablespoon sesame oil
- 2 cloves garlic (mince)
- 1 tablespoon black bean and garlic sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon ground black pepper
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Vietnamese Ginger Fish Sauce (Nuoc Mam Gung)
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A traditional Vietnamese dipping sauce for poached chicken, duck and grilled seafood. It’s sweet, sour and spicy with a nice zing from freshly grated ginger.
- 1/4 cup fish sauce
- 2 tablespoons granulated white sugar
- 1-inch piece fresh ginger (peel and thinly slice against the grain)
- 5 garlic cloves (peel)
- Juice of half a large lime
- 1 or 2 red chili peppers (slice thin; remove seeds to reduce heat if needed)
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Vietnamese Fermented Shrimp Sauce (Mam Tom)
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This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).
- 2 tablespoons fermented shrimp paste (mam tom)
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)
- 1 tablespoon water
- 1 teaspoon MSG (optional but highly recommended)
- 4 cloves garlic (peel and mince)
- Chili peppers (slice thin)
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Easy Vietnamese Scrambled Eggs with Green Onions (Trung Chien Hanh La)
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Vietnamese-style scrambled eggs, seasoned with fish sauce (the salt of the East), a touch of sugar for balance and green onions for freshness. Fluffy, flavorful, and easy to make—perfect for a lazy meal.
- 4 eggs
- 1/2 teaspoon granulated white sugar
- 1 teaspoon fish sauce
- 1/8 teaspoon ground black pepper
- 1 green onion (slice thinly)
- 1 tablespoon unsalted butter (can substitute with vegetable oil)
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