Vietnamese Steamed Pork Buns with Dough from Scratch (Banh Bao)
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A childhood favorite, these fluffy Vietnamese steamed buns/baos are filled with savory ground pork, onions, mushrooms, Chinese sausage, and a hard-boiled egg. This recipe shows you how to make the buns from scratch.
- 200 mL milk
- 100 grams granulated white sugar
- 3 grams instant yeast
- 400 grams self-rising flour (sift)
- 2 tablespoons vegetable oil
- 1/2 cup chopped white/yellow onion
- 3/4 lbs fatty ground pork
- 1 teaspoon granulated white sugar
- 2 tablespoons oyster sauce
- 1/4 teaspoon chicken or mushroom bouillon powder
- 1 teaspoon sesame oil
- 1/4 cup rehydrated Woodear mushrooms (mince)
- 1/4 cup frozen peas and carrots (optional)
- 2 Chinese sausages (slice one at a diagonal into eclipse shape and dice up the other one into small cubes)
- 12 quail eggs (hard-boiled and peeled)
- Large steamer
- Kitchen scale
- Kitchen towel
- 1/4 cup white vinegar
- Parchment paper cut into 2×2-inch squares or 12 standard size cupcake liners
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Vietnamese Hot Milk Coffee (Ca Phe Sua Nong)
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A rich, bold Vietnamese espresso, sweetened with creamy condensed milk. Perfect for chilly days, it delivers the same irresistible flavor as iced Vietnamese coffee but served warm.
- 2 heaping tablespoons ground coffee
- 1 1/2 tablespoons sweetened condensed milk
- Hot water
- Vietnamese coffee phin filter
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Sweetened Coconut Milk for Vietnamese Desserts (Nuoc Cot Dua An Che)
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Vietnamese desserts are often topped with a rich, sweet coconut sauce. Here’s how to make this sauce that perfectly complements a variety of Vietnamese pudding desserts (Chè).
- 13.5 oz can coconut milk
- 1/8 teaspoon salt
- 3 whole pandan leaves
- 1 tablespoon tapioca starch
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract (optional)
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Vietnamese Pandan Jelly Dessert (Che Banh Lot/Cendol)
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A refreshing Southeast Asian dessert featuring pandan jellies in palm-sugar syrup, topped with sweetened coconut milk.
- 1 cup mung bean starch
- 1/4 cup rice flour
- 1/3 cup granulated white sugar
- 3 cups water
- 1/2 teaspoon pandan extract/flavoring
- 1 cup water
- 1 cup brown sugar (loosely packed ) or 10 oz palm sugar
- 1/8 teaspoon salt
- Large bowl of ice water
- Vietnamese Sweetened Coconut Milk Sauce
- Cendol maker or potato ricer with large holes
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Vietnamese Salt & Pepper Fried Chicken Wings (Ga Rang Muoi)
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Crispy and flavorful, here's my version of the popular restaurant-style Vietnamese/Chinese salt and pepper fried chicken wings.
- 4 lbs bone-in chicken (I like using wings and drumettes)
- 2 teaspoons salt
- 2 teaspoons MSG
- 1/2 teaspoon Chinese five spice powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1 egg
- 1 cup corn starch
- Vegetable oil for deep frying
- 4 stalks scallions (slice into 1-inch segments)
- 4 cloves garlic (slice thin)
- 1 large shallot (slice thin)
- 4 red chili peppers (optional, slice thin)
- 2 tablespoons Shaoxing cooking wine
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Vietnamese Green Seafood Sauce with Condensed Milk (Muoi Ot Xanh Sua Dac Cham Hai San)
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A creamy, refreshing, and spicy sauce for seafood and grilled meats, this popular Vietnamese green sauce is made primarily with green chili peppers and sweetened condensed milk. This recipe makes about one cup.
- 5 Thai green chili peppers
- 1 green bell pepper or another less spicy green pepper
- 3 lime leaves
- 2 limes
- ¾ teaspoon salt
- 3 tablespoons sweetened condensed milk
- ¼ teaspoon MSG (optional)
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Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)
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Cheese on grilled scallops might sound strange, but it’s surprisingly delicious! Get a taste of Vietnam's street food scenes with these cheesy scallops.
- 12 large scallops on the half shell
- Scallion Oil (Mỡ Hành)
- 2 wedges Original Laughing Cow Cheese
- 2-3 tablespoons hot water Toppings: Toasted peanuts (coarsely chopped)
- Fried pork fat (Tép Mỡ) (optional)
- Vietnamese fish sauce dipping sauce (Nước Mắm Chấm)
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Vietnamese Shrimp in Roe Sauce (Tom Kho Tau Gach Do)
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A delicious traditional home-cooked recipe with large shrimp or prawns. It’s a sweet and savory dish that pairs wonderfully with steamed rice. The best part of this dish is that everything, from start to finish, takes about 30 minutes.
- 2 lbs prawns/large shrimp with heads (about 30)
- 2 teaspoons chicken bouillon powder or mushroom seasoning powder
- 2 tablespoons granulated sugar
- 3 tablespoons fish sauce
- 4 green onions/scallions (slice; separate whites and greens)
- 4 garlic cloves (peel and mince)
- 2 shallots (peel and mince)
- 2 tablespoons annatto oil (can substitute with neutral oil)
- 1/4 cup coconut soda (can substitute with water)
- 1/4 teaspoon ground black pepper
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Vietnamese Banh Canh Noodles from Scratch (Cach Lam Soi Banh Canh)
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Banh Canh are thick, chewy Vietnamese noodles made from tapioca or a tapioca-rice flour mix, similar to udon. Here's how to make it from scratch at home.
- 1 3/4 cups regular rice flour
- 2 cups tapioca starch (can substitute with potato starch)
- 1/4 teaspoon sea salt
- 1 1/2 cups boiling water
- 2 tablespoons vegetable oil
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Vietnamese Seafood Lime, Salt & Pepper Dipping Sauce (Muoi Tieu Chanh)
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A traditional and simple Vietnamese dipping sauce for steamed seafood.
- 2 to 3 teaspoons lime juice
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon MSG (pinch; optional)
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