Seafood Bird Nest (Crispy Fried Egg Noodles with Shrimp & Calamari, Scallop and Vegetables | Mì Xào Giòn Hải Sản)

Seafood bird nest or Mi Xao Gion is a dish that you will most likely find in high-end Chinese and Vietnamese restaurants. It’s a tender, flavorful seafood and vegetable stir fry, served on a bed of crispy fried egg noodles that resembles a bird’s nest.

But there’s no need to go to a fancy restaurant. You can prep and cook this at home, and have this on your table in under one hour.

Periwinkle Escargot with Sweet & Sour Tamarind Sauce (Ốc Xào Me)

Oc Xao Me is stir-fried sea snails with a sweet and sour tamarind sauce, topped with fried garlic and served with Vietnamese coriander (rau ram). This dish comes together quickly. In this recipe, I am using periwinkle sea snails. However, you can use this sauce for any type of sea snails or shellfish.

seafood1, shellfish, snailVicky PhamMarch 12, 2020oc, tamarind sauce, tamarind, perwinkle, sea snails, sea snail, escargot, streetfood, street food, Ốc xào me, oc xao meComment

Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)

Cheese on grilled scallops? Gross, right? However, it was surprisingly delicious! I loved 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).

seafood, scallop, shellfishVicky PhamMarch 27, 2019the laughing cow cheese, laughing cow cheese, spreadable laughing cow cheese, original laughing cow cheese, 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 recipe blogger, 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, scallops, grilled scallops, so diep, so diep nuong pho mai, oc nuong pho mai, Vietnamese grilled scallops, Vietnamese seafood, seafood, Cách làm sò điệp nướng phô mai, sò điệp nướng phô mai, sò điệp, phô mai, sò điệp phô mai, ốc nướng phô mai, oc nuong, clams, oc, shellfish, roasted, grilled Comment

Seafood Boil Sauce: Garlic Butter Lemon Pepper

We opted for a seafood boil this Thanksgiving. It’s quicker to make and everyone enjoys grabbing their favorite seafood. We did King crab legs, clams, large shrimp, sausage and sweet corn. The sauce that brought everything together was a fiery and buttery garlic lemon pepper. Everything came together in under 30 minutes. If you have half an hour to spare, you too can make a feast fit for a King.

Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

Soft Tofu Stew or Sundubu Jjigae is a spicy Korean stew made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). Pork, beef, tofu, and/or seafood are added for different variations.

Stir-Fried Clams in Black Bean Sauce (Oc Xao Gung Dau Den)

Stir-fried clams with ginger is a classic Vietnamese clam dish. Add a bit of black bean sauce and you'll get a classic Chinese Dim Sum dish. The fermented black bean sauce is incredibly salty so a little goes a long way. Because both the clams liquor and fermented black bean sauce are both salty, we have to balance out the flavors with quite a bit of sugar and/or hoisin sauce (a sweet sauce). Once you establish the perfect balance between sweet and salty in the dish, the result is amazingly delicious. Serve it by itself as an appetizer or with steamed rice as a complete entree.

seafood, shellfishVicky PhamJuly 16, 2017clams, clam dim sum recipe, Stir-Fried Clams in Black Bean Sauce, Oc Xao Gung Dau Den, Ốc xào gừng, shellfish, dim sum, ocComment

Asian Steamed Clams with Ginger and Rice Wine

These here are steamed clams with an Asian twist. I added ginger for zing and chili paste for kick. I used rice wine instead of white wine and fish sauce instead of salt. I also added bacon fat to give the clams some extra body and flavor. Bacon fat isn't an Asian ingredient but it is a universal truth that everything tastes better with bacon fat.

seafood, shellfishVicky PhamDecember 18, 2015clams, ginger clams, clams with ginger, steamed clams, asian steamed clams, bacon fat, clams with bacon fat, seafood, other seafood, shellfish, appetizersComment

Sea Snails in Coconut Milk (Ốc Len Xào Dừa)

My favorite street food snack is sea snails in spicy coconut milk (Oc Len Xao Dua). Cooked in coconut milk with fresh lemongrass, garlic, Vietnamese Coriander (Rau Ram), and chili, this dish is packed full of flavors.