Vietnamese Fried Radish Rice Cakes (Bánh Củ Cải Bột Chiên)
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A popular Vietnamese street food and dim sum restaurant item, these little savory rice cakes are pan-fried to crispy perfection and served with a sweet and savory soy dipping sauce.
- 20 grams dried shrimp
- 1 Chinese sausage
- 1 tablespoon vegetable oil (see notes below)
- 300 grams grated daikon (squeeze out excess water)
- 100 grams rice flour
- 10 grams tapioca starch (see notes below)
- 300 ml water (room temperature)
- 1 teaspoon ground white pepper
- ½ teaspoon granulated cane sugar
- ½ teaspoon MSG (optional)
- ½ teaspoon salt
- Soy dipping sauce
- Fish sauce dipping sauce
- Thinly sliced green onions
- Pickled daikon and carrot
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Annatto Oil (Dau Hat Dieu)
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Annatto oil, also known as Achiote Oil and Atsuete Oil, is a natural orange-red food dye used in many Asian and Latin cuisines.
Mexican Shrimp Cocktail
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Inspired by our many trips to Salinas, CA, this refreshing Mexican Shrimp Cocktail is a nod to the authentic flavors we love from the little taco trucks and family-run restaurants. This recipe is brimming with juicy shrimp, fresh avocado, and crisp veggies, all bathed in a vibrant citrus-tomato-clam juice. Whether you're serving it as a light appetizer or a zesty side dish, it's guaranteed to impress with its bright, bold flavors. Perfect for any gathering, just remember—don't go overboard on the shrimp!
- 1 1/2 cups Clamato juice
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 small red onion; diced
- 1/4 cup chopped cilantro
- 1 firm-ripe avocado; peeled, pitted and diced
- 1/4 lb cooked shrimp; cut into chunks
- 1/4 lb cooked whole shrimp; butterflied, deveined, and peeled except for tail (optional for garnish)
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Vietnamese Fried Fish with Fish Sauce (Cá Chiên Nước Mắm)
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This dish features crispy fried fish topped with a sweet and savory fish sauce glaze, delivering vibrant Vietnamese flavor in under 15 minutes.
- 2 1/2 lbs fish fillets
- 1/4 cup corn starch
- 1/4 cup vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons minced shallot
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- Juice of 1 whole lemon/lime (about 2 tablespoons)
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Easy Crispy Fried Calamari (Muc Chien Gion)
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Deep-fried to crispy, golden perfection and served with lemon wedges, marinara sauce, or aioli, these make a wonderful appetizer.
- 2.5 lbs calamari (rings and tentacles)
- 1 tablespoon granulated garlic (or garlic powder)
- 1 tablespoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 teaspoons fine sea salt
- 1 cup cornstarch
- Vegetable oil for deep-frying
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon fresh lemon or lime juice
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Grilled Salt & Chili Shrimp (Tôm Nướng Muối Ớt)
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A flavorful grilled shrimp appetizer marinated in a simple, spicy mix. This skewered shrimp dish is a popular Vietnamese street food that is usually shared with others. Quick to cook and full of flavor, it’s the perfect dish for your next gathering. Charred, flavorful, and delicious!
- 35 large shell-on-tail-on prawns/shrimp
- 35 wooden skewers (soak in water for 30 minutes)
- 3 tablespoons annatto oil
- 1 tablespoon sesame oil
- 2 tablespoons minced lemongrass
- 2 tablespoons minced garlic
- 1 tablespoons minced shallot
- 2 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 5 fresh chili peppers mince finely (optional)
- 1/4 teaspoon MSG (optional)
- Salt and lime dipping sauce
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Black Pepper Beef with Noodles and Vegetables Stir Fry
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A delicious combination of vegetables, thick yellow Asian noodles, and tender beef, tossed in a peppery sweet and savory brown sauce. This healthy dinner option is easily customizable and makes excellent leftovers for the next day.
- 1 lb beef sirloin (see notes below)
- 1 tablespoon light soy sauce
- ½ teaspoon baking soda (meat tenderizing hack)
- 2 tablespoons water
- 1 whole egg
- 2 tablespoons corn starch
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons granulated white sugar
- 2 tablespoons sesame oil
- ¼ cup water
- 1 tablespoon corn starch
- Vegetable oil for frying
- 2 lbs cooked thick yellow Asian noodles
- 1 small yellow onion (peel, cut into large wedges)
- 3 bell peppers (deseed and cut into strips)
- Freshly ground black pepper
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Vietnamese Caramelized Shrimp (Tôm Rim)
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Short on time but craving a traditional Vietnamese side? Try this caramelized shrimp with a sweet and salty fish-sauce glaze. It’s quick, delicious, and perfect with steamed white rice.
- 2 lbs small shrimp (size 91+, shell and tail-on preferred)
- 1 teaspoon salt (for cleaning)
- 3 tablespoons fish sauce
- 1 tablespoon chicken or mushroom bouillon powder
- 1½ tablespoons sugar
- ½ teaspoon ground black pepper (divided)
- ½ teaspoon MSG (optional)
- 2 tablespoons minced garlic (about 5 large cloves)
- 3 tablespoons minced shallot (1 small shallot)
- 2 tablespoons oil (see notes below)
- 1 green onion (optional; thinly slice and separate whites/greens)
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Vietnamese Ground Pork & Chrysanthemum Greens Soup (Canh Tan O/Cai Cuc Nau Thit Bam)
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A traditional Vietnamese soup with ground pork and Chrysanthemum greens. Serve with steamed rice and other side dishes for a complete Vietnamese family meal.
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 small shallot
- 1½ quarts water
- 10 oz ground pork
- 1 lb chrysanthemum greens/Rau Tần Ô/Caỉ Cúc
- 1 teaspoon sea salt
- 2 teaspoons granulated sugar
- 2 teaspoons fish sauce
- 1 teaspoon chicken bouillon powder (optional)
- Sprinkle ground black pepper
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Vietnamese Simple Deep-Fried Shrimp (Tôm Chiên Giòn)
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A simple Vietnamese deep-fried shrimp appetizer. Tail-on shrimp is marinated then coated in tapioca starch then fried for a light, crispy crust.
- 1 lb shrimp (peel and devein)
- 1 teaspoon salt
- 1 teaspoon chicken or mushroom bouillon powder
- 1/4 teaspoon ground black pepper
- 1/2 cup tapioca starch
- Vegetable oil for deep-frying
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