Vietnamese-Style Chicken & Noodle SaladSponsored •

Vietnamese-Style Chicken & Noodle Salad

Vietnamese-Style Chicken & Noodle Salad

One of the tricks to making a salad you’d totally eat for dinner is to riff on something you already consider hearty and filling. That’s the thinking behind this chicken and rice noodle salad, inspired by Vietnamese bún xào.

Like

Vietnamese Noodle SoupSponsored •

Vietnamese Noodle Soup

Ingredients

• 8 ounces rice noodles
• 12 ounces lean beef sirloin, fat trimmed
• Kosher salt and freshly ground pepper
• 1 large onion, halved
• 1 4-inch piece ginger, unpeeled, halved
• 3 cups low-sodium beef broth
• 5 star anise pods
• 1 cinnamon stick
• 4 scallions
• 2 jalapeno peppers, preferably red and green
• 1/2 cup fresh cilantro
• 2 to 4 tablespoons fish sauce
• 1 cup fresh bean sprouts

Instruction

- Prepare the rice noodles as the label directs.

- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Like

Vietnamese Braised Caramelized Pork with Duck EggsSponsored •

Vietnamese Braised Caramelized Pork with Duck Eggs

8 Servings  120 Mins

Vietnamese Braised Caramelized Pork with Duck Eggs

This dish is from Binh Trung, Chau Thanh in Tien Giang Province. My Auntie Seven learned to cook this dish from her mother. Every week, she cooks a big pot to welcome her children and grandchildren back home or for her family to eat every day. During the Lunar New Year or death anniversaries of ancestors it is a must to prepare a pot of braised caramelized pork at home. It is often served with pickled mustard greens or boiled vegetables. It is so mouth-watering! (Contributed by co Bay)

Like

Bo la lotSponsored •

 Bo la lot

Vietnamese are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf's peppery aroma into the ground beef inside.

 Bo la lot

Ingredients:

See also: Canh chua ca

1. Beef: 500g (For the best way to make grilled beef leaves, you should choose the ribs that have both lean and fat, It will be better.)
2. Leaf Squash + onions + green onions
3.Grass: pepper + wedge seeds + cooking oil + fish sauce

Instructions:

Here are the steps and how to marinate grilled beef tenderly leaved, softly and deliciously:
Step 1: Prepare raw materials for grilled beef leaves
Beef: Wash, slice in thin piece and then chopped. In case you can not choose ribs, you should buy lean meat and loin and then chopped mince.
Leaves: Wash the leaves and then cut off the stem and leaf edges. To have a grilled beef tenderloin with characteristic flavor you can chop a little leaves mixed with beef leaves.
Squeezed are peeled, chopped and put into a bowl.
pick Root leaves and wash, after that cut off the white head, then pass through with boiling water.

Step 2: Follow the steps to make beef grilled leaves the most delicious

Start to make beef dish grilled beef tenderly prepared, you put the minced meat in the bowl and add spices + minced onion + fish sauce + seasonings mix well and wait about 20 - 30 minutes for evenly spread Spice.

After that, bake the beef for 15 - 20 minutes until the meat turns brown.

The aroma of beef along with the characteristic aroma of the leaves and spices create the unforgettable taste of this dish.

Like

Vietnamese-style mango and prawn no-cook saladSponsored •

Vietnamese-style mango and prawn no-cook salad

Ingredients

1 baby wombok (Chinese cabbage), finely shredded

1 just-ripe mango, stoned, peeled, thinly sliced

1kg cooked prawns, peeled leaving tails intact, deveined

1 Lebanese cucumber, halved lengthways, thinly sliced diagonally

1 carrot, peeled, cut into long matchsticks

1 cup (80g) bean sprouts

1 red onion, very thinly sliced

1 cup mint leaves

1 cup coriander leaves

1/3 cup (45g) salted peanuts, toasted, coarsely chopped
LIME AND GINGER DRESSING

11/2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon brown sugar

3cm-piece ginger, cut into matchsticks

1 red birdseye chilli, seeded, finely chopped (optional)

1/2 teaspoon sesame oil

Select all ingredients ADD TO SHOPPING LISTSHOP INGREDIENTS NOWPRINT RECIPE

Like