Authentic Vietnamese recipes from the Motherland
Thai Iced Tea (Tra Sua Thai)
Authentic Thai tea is made of orange-dyed black tea mixed with a bit of sugar, sweetened condensed milk and evaporated milk. It can be served either hot or cold. When served cold, you have the people’s favorite, Thai iced tea.
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Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)
Cheese on grilled scallops? My initial thought was, “Groooooss!” But you know what? It was surprisingly delicious! I loooooved the savory and richness of the cheese on the the scallops. Plus, you have the amazing aroma from the scallion oil (Mo Hanh), light crunch from toasted peanuts and/or fried pork fat (Tep Mo), and the incredible flavor of the holy mother sauce, Vietnamese sweet chili dipping sauce (Nuoc Mam Cham).
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Scallion oil (mo hanh) is a delicious Vietnamese condiment to brush over grilled anything, particularly grilled corn and grilled pork chops. This oil is also delicious lightly brushed over grilled seafood and rice noodles to prevent them from drying out and provide amazing aroma. Lastly, the vibrant green color makes for a beautiful garnish. Just don’t mind the extra calories!
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Vietnamese Green Seafood Sauce (Muoi Ot Xanh Cham Hai San)
This Vietnamese green seafood sauce has one ingredient that you wouldn’t expect: sweetened condensed milk. The taste is surprisingly delicious with so many different flavors: sweet, sour, spicy savory and the newest of them all, rich from the condensed milk. This sauce is perfect for any seafood lover. Simply boil, grill, or steam your seafood and serve this sauce on the side.
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Vietnamese Braised & Caramelized Catfish (Ca Kho)
Braised and caramelized catfish (ca kho) is a common side dish in a Vietnamese home-cooked meal. It’s often eaten with steamed white rice and plenty of fresh and boiled vegetables to dip in the braising liquid. For a complete Vietnamese family meal, this side dish is served with its sister soup dish, Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre).
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