Tag: vietnamese

Vietnamese-style pork and beef meatballs

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We tried this recipe from Once Upon a Chef: https://www.onceuponachef.com/recipes/vietnamese-style-meatballs-with-chili-sauce.html To reduce sodium, we used only 2 tsp (instead of 3 Tbsp, or 9 tsp) fish sauce in the meatball mixture (see Note below). We also skipped the chili dipping sauce entirely, squeezing fresh lime juice over the meatballs. We served the meatballs with red… Continue reading Vietnamese-style pork and beef meatballs

Vietnamese caramelized salmon filets

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We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets

Vietnamese caramelized catfish in claypot

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We tried this recipe by Andrea Nguyen: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot. (Note: In case this link does not work, Google “splendid table Andrea Nguyen catfish,” and the recipe should come up.) Our modifications: first, we used swai (a type of catfish) fillets instead of catfish steaks, and we cut them into 2-inch pieces; second, we used a large… Continue reading Vietnamese caramelized catfish in claypot

Vietnamese kohlrabi stir-fried with garlic and egg (su hao xao toi)

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I tried this simple, delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2010/07/kohlrabi-stirfried-with-garlic-and-egg-recipe-su-hao-xao-toi.html. I also followed her suggestion of adding 2 tsp dried shrimp to the onion-garlic mixture. (Mar. 2016) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.

Vietnamese chicken back and celery rice 

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Recipe from Andrea Nguyen, one of my favorite cookbook authors, who shared this soulful dish from her childhood:  http://www.vietworldkitchen.com/blog/2015/04/chicken-back-and-celery-rice-recipe-com-ga.html.  The chicken fat rendered from the soup permeates every aspect of this dish.  Absolutely delicious, although a bit time-consuming (see Note 2 below).  She called for fish sauce to taste; we used about 1 ½ tsp… Continue reading Vietnamese chicken back and celery rice 

Vietnamese caramelized catfish

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Daniel and I recently enjoyed this dish at a restaurant, so I wanted to recreate it at home.  Marinate catfish in brown sugar, freshly ground black pepper, homemade Vietnamese bittersweet caramel sauce, fish sauce, and a dash of salt for 15 minutes.  In the mean time, sauté scallions (whites only, cut into 1 1/2inch straws) and freshly sliced… Continue reading Vietnamese caramelized catfish

Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)

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Marinate boneless, skinless chicken thighs (cut into chunks) with salt, black pepper, and one finely minced lemonstalk. Set aside. Separately, heat 2 Tbsp neutral vegetable oil until shimmering, then add 2 Tbsp sugar; stir constantly on medium-high heat until caramelized. Then add sliced onion, minced garlic, and 3 lemongrass stalks (pounded and bruised). Saute until… Continue reading Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)

Vietnamese lime and fish sauce marinated zucchini

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Cut 6 zucchini into thick diagonal slices, then marinate in ¼ tsp sugar, ½ tsp salt, juice from 1 lime, 1 Tbsp fish sauce, and 2 Tbsp canola oil for about a half hour.  Grill until both sides are browned (about 8 mins).  I serve this a side dish to accompany the chicken.  (July 2014) This recipe is from… Continue reading Vietnamese lime and fish sauce marinated zucchini