Posts tagged h'dourves
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 Salt & Pepper Fried Chicken (Ga Rang Muoi)

If you've ever been to a Vietnamese/Chinese restaurant, chances are you tried the salt and pepper chicken and fell in love with it. Who wouldn't? It's crunchy fried chicken coated in a seemingly boring yet flavorful salt and pepper mixture. 

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Oven-Baked Honey Sriracha Chicken Wings

For my Sriracha Honey chicken recipe below, I like to use wings or drummettes. The bite-sized portions of poultry goodness is great for entertaining. For this Vietnamese-American fusion appetizer, I base it on a more traditional Vietnamese recipe. I use a traditional Vietnamese Five-Spice marinade as the base. Then I brush the wings with the Honey Sriracha mixture towards the end of cooking to highlight the sexy sauce. The result was packed full of flavor, and I truly love that sticky sweet and spicy glaze. Recipe below. Happy eating!

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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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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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Vietnamese Salt & Pepper Prawns (Tom Rang Muoi)

Salt and pepper prawn is deep fried with a light corn starch coating. The crispy prawns are then quickly tossed in a hot wok with garlic, jalapenos, and shallots then sprinkled with salt and pepper.

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Honey Mustard Garlic Chicken

With a few cloves of garlic, a bit of honey and a bit of mustard, honey mustard garlic chicken was what's for dinner. The chicken came out extremely tender and moist. The honey mustard glaze beautifully coated the chicken with sweet and tangy flavors.

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Vietnamese Stuffed Calamari (Muc Nhoi Thit)

Vietnamese stuffed calamari or Muc Nhoi Thit is one of my favorite appetizers. It is calamari stuffed in a pork, noodle and mushroom mixture. The calamari is first steamed. Then it is quickly fried or grilled to get a nice sear and lovely color on the outside. I love eating these stuffed calamari wrapped in lettuce and Vietnamese herbs with a dipping sauce on the side. It is the perfect Vietnamese appetizer for a fancy occasion.

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Vietnamese Shrimp Egg Roll Appetizer (Cha Gio Cuon Tom)

Shrimp Egg Roll, Cha Gio Cuon Tom, is a super simple Vietnamese appetizer. It is whole shrimp, marinated in a quick sauce, rolled in egg wrappers and deep fried. It comes with a side of a sweet chili dipping sauce. It's fancy. It's delicious. Best of all, it's super simple to make that is guaranteed to impress a crowd.

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