Posts tagged appetizers
Vietnamese Fish Sauce Chicken Wings (Ga Chien Nuoc Mam)

Fish Sauce Chicken Wings. You see this on every Vietnamese restaurant menu. It’s fried chicken wing with a fine outer crust, tossed in a sweet fish sauce glaze. For those who are absolutely terrified of the smell of death coming from a bottle of fish sauce, this is the perfect recipe to overcome that fear and baby step your way into the magical world of Vietnamese and Southeast Asian cuisine.

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Vietnamese Scallion Oil (Mo Hanh)

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 Shrimp & Pork Egg Rolls (Cha Gio Tom Thit)

The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.

One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Cha Gio Tom Thit). It’s a combination of traditional Vietnamese egg rolls (Cha Gio) and whole shrimp. Carry a basket of these bad boys to a dinner party and you’ll be the life of the party… or at least until the egg rolls runs out.

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Dim Sum Shrimp Dumplings (Har Gow/Ha Cao)

To eat dim sum is to eat leisurely. You savor the yummy bite-sized portions of Cantonese food while sipping hot tea in between each bite. I love everything that is Dim Sum, and one of my favorite dim sum dishes is Há Cảo (or Har Gow in Cantonese).

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Grilled Vietnamese Bread with Salt & Chili (Banh Mi Nuong Muoi Ot)

Banh Mi Nuong Muoi Ot has gotten really popular in the major cities of Vietnam recently. You will see young foodies, eagerly waiting in long lines to get a taste of this unique and flavorful snack from the many food stands that have popped up overnight. What makes this street food so popular is because it offers a taste of American and Vietnamese fusion. Plus, it's simple good food, and I can't imagine the wonders it does for a bad hangover.

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Vietnamese Spring Rolls (Goi Cuon Tom Thit)

Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce or alternatively, Vietnamese fish sauce dipping sauce. This dish is best eaten in Spring and Summer when fresh herbs such as Perilla, Sorrel, and Chinese chives, are plentiful and cheap.

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Dim Sum: Chinese Soup Dumpling (Xiao Long Bao)

Xiao Long Bao, also known XLB for short or Little Dragon Buns for a literal translation, are steamed dumplings made of ground pork and pork broth. The common question with XLB is how they get the broth inside the dumpling. The answer fascinated me and many others. To get the broth inside the dumpling, the pork broth is made ahead of time from slowly simmering pork bones with skin on them. The broth is then chilled and the gelatin from the pork skins solidifies the pork broth. It is cubed up then mixed together with the ground pork filling. The filling is encased into a thin flour wrapper and then steamed in a bamboo basket.

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Raw Oysters with Asian Mignonette Sauce

A mignonette sauce is a condiment for raw oysters on the half shell. There are many wonderful variations but the basic ingredients in a mignonette sauce are vinegar, shallots and pepper. Here is an Asian take on the classic mignonette sauce.

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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. 

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