Ingredients Serves 4 - Makes 2 omelettes 1/8 large white onion (sliced) 2 tomatoes (sliced) 3 bundles of green onions (sliced) 1/2 lb ground pork 5 eggs 1/3 tbsp sugar 1/4 tbsp MSG 1 1/2 tbsp fish sauce Procedure In a large mixing bowl, combine ground pork, eggs, sugar, MSG, and fish sauce.
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For the stock: 4 lb farm chicken (Ga Di Bo) 1 medium ginger (cut into thick slices) 1 whole onion (halved) 1 tbsp salt 1 medium rock sugar To season the broth:
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Ingredients sashimi tuna sashimi salmon alfalfa sprouts nori sheets sashimi soy sauce wasabi perilla leaves tobiko (black) rice pickled ginger Procedure Prep and clean all your ingredients.
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Ingredients Serves 2 1 tube soon tofu (11 oz) 3 cloves garlic (minced) 1/4 onion (diced) 2 tbsp sesame oil 1/2 lb pork shoulder (cubed) 1 tbsp gochugaru (Korean pepper flakes) 1 tbsp gochujang (Korean pepper paste) 1 tbsp fish sauce 1 cup Kimchi (diced) 1 egg 1/4 cup green onion (sliced) 1 anchovy stock pouch (sold at Korean grocery stores, I used Mom’s Story Anchovy Soup/Stock Pouch) Procedure In a small pot, start to bring 3 cups of water to boil.
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Ingredients Makes 6 bowls For the stock: 4 lb farm chicken (Ga Di Bo) 1 medium ginger (cut into thick slices) 1 whole onion (halved) 1 tbsp salt 1 medium rock sugar For the fried shallots:
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Ingredients 1 lb escargot (Oc Len) 1/2 head of garlic (minced) 2 tbsp lemongrass (minced) 1 can (14 oz) coconut milk 1/2 tsp salt 1 tsp sugar 3 thai chilis (sliced) 1/2 tsp MSG 2 tbsp cooking oil Procedure Wash your escargot with water 5-6 times or until there’s no more sand.
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Ingredients 19 oz firm tofu (cut into 1" cubes) 2 lb pork belly 2 shallots 2 tbsp salt cooking oil For the fermented shrimp paste/mam tom sauce:
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Ingredients 2 lb jumbo shrimps (de-veined, shell on) 2 medium Jalapeño (sliced) 1 medium ginger (cut into slices) 1/2 white onion (cut into thick slices) 3 green onion stalks (cut into 1" pieces) 1/2 head garlic (minced) 6 oz potato starch salt and pepper 1 gallon cooking oil For the sauce:
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Ingredients 1 lb pig ear 1 jumbo carrot (shredded) 1 (24 oz) jar of pickled lotus root 1 lb shrimp (de-veined) 2 tbsp salt 1 tbsp vinegar 1/2 lime Toppings:
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Ingredients For the marinade: 2.5 lb beef shank (cubed into 1" pieces) 1/3 bag of Gia Vi Nau Bo Kho (Bo Kho seasoning pack) 1 tbsp hoisin sauce 1/3 tbsp salt 1/3 tbsp sugar 1/4 tbsp MSG 1 tbsp chicken bouillon 4 cloves garlic (minced) 1 shallot (minced) 3 tbsp tomato paste For the soup:
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For the sauce: 1 tbsp shrimp paste 1 whole lime 1 tbsp sugar 5-6 Thai chilis (smashed) Combine all ingredients together until fully mixed.
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Makes 12 pancakes 14.1 oz Banh Xeo batter mix 1 lb shrimp (deveined, halved) 1 lb pork shoulder/butt (sliced thinly) 1 large white onion (sliced thinly) 14 oz coconut milk 3 cups water 3 green onions (sliced) Beansprouts Vietnamese herbs Lettuce or Chinese mustard greens Note: my ratio of batter/liquid to the batter mix’s requested liquid did not match.
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Serves 4 1.15 lb chicken breast (cubed) Salt and pepper 4 jalapeños (sliced) 4 slices of ginger 3 garlic cloves (minced) 4 tbsp cooking oil For the sauce:
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Serves 4 1.5 lb pork neck bones 2 large carrots (chopped) 2 bundles of watercress (cleaned) 1 tbsp salt 1 medium rock sugar To season the broth:
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Makes 1 gallon ziplock bag of jerky 5 lb beef eye round 10 tbsp oyster sauce 8 tbsp soy/seasoning sauce 5 tbsp sriracha 2.
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Ingredients 14 oz cooked baby clams (frozen, thawed) 3 thai chilis (minced) 4 garlic cloves (minced) 1/2 shallot (minced) 1 tbsp fish sauce 1 tbsp oil 1 tsp black pepper 1 tsp turmeric 1/2 tsp sugar 1/3 tsp MSG 1/2 tsp lemongrass (minced) 1 bundle Vietnamese coriander (‘Rau Ram’ in Viet) Shrimp chips (to serve) OR sesame rice paper Procedure Clean the baby clams thoroughly (at least 5 times, rinse and drain) to remove all the sand and dirt.
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Original recipe: Tasty
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Ingredients 1.5 lb pork spare ribs (cut into pieces) 5-6 garlic cloves (minced) 1 tbsp lemongrass (minced) 1.
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Ingredients Makes 4 bowls For the stock: 1 whole Peking duck (meat removed and set aside for topping layer) 1 medium rock sugar 1 tbsp salt 1/2 white onion 3 star anise To season:
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[02/18/2022 through 02/28/2022] If you’re looking for Viet coffee ground options, Nguyen Coffee Supply is providing 15% off their flagship 5 lb Coffee Bags with code POTUS15 this President’s Day:
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Ingredients 2.5 lb pork shoulder/butt (sliced) 1 bundle green onion (cut into 1" pieces) 2 tbsp fish sauce 5 tbsp oyster sauce 1/2 tbsp sugar black pepper 6-8 garlic cloves (smashed) 3 tbsp dark sweet soy sauce 1 tbsp sesame oil 3/4 tbsp chicken powder 3 tbsp lemongrass (minced) 1 tbsp condensed milk 1/2 shallots (minced) Procedure Slice the pork shoulder/butt into thin slices.
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Ingredients 1 package Banh Cuon mix (7.76 oz) 1/2 lb ground pork 2 tbsp oil 3-4 cloves garlic (minced) 1/2 shallot (minced) 1/4 cup dried black fungus (rehydrated, cleaned, cut) 1/4 onion (diced) 1 tbsp fish sauce 1/2 tsp sugar 1/3 tsp MSG black pepper Procedure The day before cooking:
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Ingredients 200g pack of rice macaroni 1/2 lb ground pork 2-3 carrots (diced) 2-3 celery sticks (diced) 2 tbsp fish sauce 1 tsp sugar 1/2 tsp MSG 1 tsp chicken bouillon black pepper green onions (garnish) cilantro (garnish) Procedure Bring a 6 qt pot of water to boil.
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Ingredients 2 fresh bamboo shoots (sliced thinly) 1/2 white onion (thick slices) 2 tomatoes (cut into fourths) 2 green onion stalks (cut into 1" pieces) 1/3 tbsp salt 1/4 tsp sugar 1/6 tbsp MSG Procedure Heat oil in a wok.
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