Homemade Kho Sauce Recipe for Authentic Vietnamese Braised Dishes (Nuoc Sot Kho)

A thin brown sauce ready for use with traditional Vietnamese fish-sauce-braised dishes. Simply add your protein and braise until protein has cooked through and sauce has thickened to your liking. This yields 1-½ cups.

CondimentsVicky PhamApril 12, 2024sauceComment

Vietnamese Pickled Mustard Greens (Dưa Cải Chua)

Make your own Vietnamese Pickled Mustard Greens (Dưa Cải Chua) in just 3-4 days. Perfect with Thịt Kho Tàu and a Lunar New Year favorite, this easy recipe brings you the tangy, crispy goodness of homemade pickles without vinegar.

Condiments, vegetableVicky PhamFebruary 3, 2024Vietnamese pickled mustard greens, dưa cải chua, dưa cải, dưa chua, or dưa muối, tet food, traditional tet food, Vietnamese lunar new year food, lunar new year food, dua cai, dua cai chua, dua chua, dua muoi, mustard greens, Vietnamese mustard greens, gai choy, cải xanh, cải bẹ xanh, cai xanh, cai be xanh, Vietnamese pickled mustard greens recipe, dưa cải chua homemade, fermented mustard greens, Vietnamese fermentation techniques, traditional Vietnamese side dishes, how to pickle vegetables, Vietnamese Lunar New Year foods, thịt kho tàu side dish, authentic Vietnamese recipes, DIY pickled vegetables, sour vegetables without vinegar, lacto-fermentation process, easy pickling recipes, Chinese mustard greens, leaf mustard, mustard cabbage, vegetable mustard, Indian mustard, tet Comments

House Mayo/Butter (Bơ) for Vietnamese Sandwich Bánh Mì

No Vietnamese sandwich, or bánh mì, is complete without its rich yellow smear of Vietnamese-style mayo. This recipe makes about ¾ cup mayo.

CondimentsVicky PhamDecember 18, 2023Vietnamese mayo, Vietnamese butter, Vietnamese mayo recipe, Vietnamese butter recipe, Vietnamese mayo for banh mi, Vietnamese butter for banh mi, what is in a banh mi, sot bo trung, sốt bơ trứng, what is banh mi mayo made of, bánh mì mayo, bánh mì butter, why is Vietnamese mayo so yellow, what is the difference between Vietnamese mayonnaise and regular mayonnaise, what is the difference between Vietnamese mayo and regular mayo, Vietnamese mayonnaise, how to make Vietnamese mayonnaise, how to make Vietnamese butter for banh mi, how to make Vietnamese butter, what is banh mi sauce made of, easy Vietnamese mayo, easy Vietnamese butter for banh mi, Vietnamese bơ, how to make Vietnamese bơ, how to make Vietnamese-style mayo, how to make Vietnamese-style mayonnaise, house mayo for banh mi sandwich, house mayo for banh mi, house mayo for Vietnamese sandwich, homemade Vietnamese mayo, homemade Vietnames mayonnaise, homemade Vietnamese butter, easy homemade mayo for banh miComment

How to Make Crispy Fried Shallots (Hanh Phi)

A delicious and versatile topping, these crispy fried shallots add so much flavor and texture to many Vietnamese dishes. Say goodbye to soggy and burnt fried shallots with this foolproof recipe for crispy fried shallots at home each and every time.

CondimentsVicky PhamApril 14, 2023condiments, fried shallots, hanh phi, hành phi Comments

Easy Vietnamese Liver Pâté Recipe for Bánh Mì Sandwiches

Pâté is a beloved livery spread for Vietnamese Bánh Mì sandwiches. Make your own pate at home with just a few simple ingredients and take your sandwich to the next level. This recipe makes about 2 cups.

CondimentsVicky PhamFebruary 3, 2023pate, Pâté, liver, banh mi, Bánh Mì, pate recipe, pâté recipeComment

Vietnamese Scallion Oil (Mo Hanh)

A simple yet delicious Vietnamese garnish of oil and scallions to give the finishing touch to many Vietnamese dishes. Brush them on grilled meats, seafood, vegetables, rice noodles, and many more.

CondimentsVicky PhamNovember 12, 2022grilled corn, corn, mo hanh, green onions, green onion, grilled corn with green onion, grilled corn with scallion oil, vegetables, traditional Vietnamese dishes, Vietnamese dishes, traditional Vietnamese home cooking, traditional Vietnamese food, traditional Vietnamese recipes, traditional Vietnamese recipe, Vietnamese recipe blogs, Vietnamese recipe blog, Vietnamese blogs, Vietnamese blog, Vietnamese food, Vietnamese foodblogger, Vietnamese food blog, Vietnamese foodblog, Asian food blooger, Asian foodblogger, Asian food blog, Asian foodblog, Vietnamese cuisine, Vietnamese recipes, Vietnamese home cooking, Vietnamese home-cooking, Vietnamese home cooking recipes, Vietnam, Vietnamese, Vietnam cooking, Vietnamese cooking, how to cook Vietnamese food, how to cook Vietnamese traditional food, how to make Vietnamese food, how to make traditional Vietnamese food, how to cook Asian food, Mỡ Hành, mỡ hành, Vietnamese Scallions & Oil Garnish Recipe, Vietnamese scallion oil recipe, Vietnamese green onion oil recipe, how to make scallion oil, how to make Vietnamese scallion oil, how to make green onion oil, Vietnamese scallion oil, Vietnamese Scallion Oil Garnish Recipe, Vietnamese Scallion Oil, scallion oil, scallion oil mo hanh recipe, mo hanh recipe, Vietnamese Scallion Oil Recipe, vietnamese scallion oil, onion oil, asian scallion oil recipe, mo hanh recipes, condiments, condiment, Vietnamese condiment recipes, Vietnamese condiment recipe, Vietnamese scallion oil condiment recipe, Vietnamese scallion oil condiment Comments

Steak with Asian Crack Sauce Recipe

Looking for a new steak sauce? Try this amazing umami-packed Asian sauce. It’s a sweet and spicy sauce made from a combination of fish sauce, sugar, lime juice, shallots, garlic, cilantro, and chili peppers. It’s so good on just about everything and so addicting that we simply call it the Asian crack sauce.

beef, Condiments, ThaiVicky PhamFebruary 18, 2022beef, asian crack sauce, fish sauce, thai, steak Comments

Vietnamese Fermented Dried Daikon in Fish Sauce (Dưa Món)

This side dish is commonly eaten with banh tet or its square-shaped version, banh chung, during the Vietnamese Lunar New Year celebration (tet). This recipe makes 2 cups.

Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mắm Ruốc Chấm Xoài)

Serve up tart green mangoes with this sweet, salty and spicy dipping sauce. This umami-packed dipping sauce uses pungent shrimp paste, but combined with the right ingredients, it’s perfection. You will never eat green mangoes without it ever again. It also works well with any tart firm fruit, or whatever fruit that needs a Southeast Asian kick.