Posts tagged vegetables
Vietnamese Pickled Daikon & Carrots for Banh Mi (Do Chua)

What had me occupied all Saturday morning long? I really wanted Vietnamese sandwiches (Banh Mi) and had no pickled daikon and carrot (Do Chua). A Vietnamese sandwich without picked daikon and carrot is a naked sandwich and isn't worth eating. So what is a girl to do? Simple. Make it from scratch.

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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 Squid Salad (Goi Muc)

Vietnamese Squid or Calamari Salad (Goi Muc) is a light and refreshing appetizer to go along side any entrée. Like all Vietnamese salads, this squid salad is coated with a sweet, salty, sour and spicy fish sauce dressing and topped with crunchy fried garlic.

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Stir-Fried Water Spinach/Morning Glory with Beef (Rau Muong Xao Thit Bo)

Rau Muong, also known as water spinach and morning glory, is a leafy swamp vegetable that grows in abundance in Vietnam. Here in the States, you can find them in Asian grocery stores when they are in season. The prized part of the vegetable is the tender shoots. Most of the leaves are usually discarded as too much can give a dish a slimy texture. 

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Vietnamese Shaking Beef Recipe (Thit Bo Luc Lac)

Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce.

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Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mam Kho Quet)

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables.

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Vietnamese Green Papaya & Beef Jerky Salad (Goi Du Du Bo Kho)

Goi Du Du Bo Kho is a refreshing Vietnamese green papaya and beef jerky salad. It is topped with roasted peanuts, Thai Basil leaves and dressed in a sweet vinegary soy sauce. All the components in this salad create the perfect harmony of flavor and texture.

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Vietnamese Young Jackfruit & Shrimp Salad (Goi Mit Non Tom)

Whenever we have a đám giỗ, a death anniversary where family members come together to honor and commemorate the deceased loved one with a celebration, I can always count on dining on an elaborate spread of amazing traditional Vietnamese food.

The dish that I look forward to the most during a đám giỗ is the Vietnamese salad (gỏi). This year's đám giỗ for my husband's grandfathermy husband's cousin did not disappoint. Her Vietnamese young jackfruit and shrimp salad (gỏi mít non tôm) was simply scrumptious. I was instantly motivated to make my own version, after picking up a few pointers from the master chef herself.

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Vietnamese Beef & Watercress Salad (Bo Xao Xa Lach Xoong)

The most traditional and popular way to use watercress in Vietnamese home cooking is in a salad with stir-fried beef and a tangy vinegar fish sauce dressing (Bo Xao Xa Lach Xoong). This can be served as a simple appetizer or one of the many sides dishes in a traditional home cooked Vietnamese meal. 

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