Skip the takeout menu and whip up restaurant-style garlic green beans at home for a fraction of the price! Flash-fried for a blistered exterior and bursting with color, these green beans are tossed with loads of sautéed garlic. All in 15 minutes!
Read MoreA delicious combination of vegetables, thick yellow Asian noodles, and tender beef, tossed in a peppery sweet and savory brown sauce. This healthy dinner option is easily customizable and makes excellent leftovers for the next day.
Read MoreA 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.
Read MoreHot pot is a communal meal that comes with a simmering pot of broth, set in the middle of the table, with assorted raw and cooked ingredients on the side that guests cook themselves in the hot broth. This dish is a way to entertain a group of people as guests select exactly what they want to eat and cook their own food. It’s also the perfect dish to warm up the belly on a cold day.
A Vietnamese sandwich (Banh Mi) without pickled daikon and carrot is a naked sandwich and isn't worth eating … at least you will notice something missing. Use this super easy recipe to add a much-needed sweet and tangy crunch to your sandwich! Not only is it great on sandwiches, but it’s also added to Vietnamese salads and topped as a garnish to many Vietnamese grilled meat dishes.
Read MoreVietnamese 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.
Read MoreRau 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.
Read MoreVietnamese 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.
Read MoreMam 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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