ALL RECIPES
Pickled Daikon- “Do Chua” Recipe
Another classic family favorite, Do Chua, which adds that pickled sour and sweet crunch to the infamous Vietnamese Banh Mi sandwich 🥪 and is used in a variety of other dishes as a condiment or garnish as well.
Spicy Sesame Miso Ramen Using An Instant Ramen Pack- Recipe
How to make a 50 cent ramen pack into a quickie restaurant level ramen. This is literally made with an instant Maruchan ramen pack!
The key for me is to first get a super concentrated thick broth which will make your noodles rich in flavor and will also stain the noodles a gorgeous brown color packed with lots of flavor!
PS- I also topped these off with some handmade kimchi dumplings, see previous post on my blog for kimchi dumpling recipe (see recipe -here-)! I’ve only recently been using a little tomato paste for color and that a little acidic umami taste but feel free to omit!
Fermented Mustard Greens- “Dua Chua” Recipe + Video Tutorial
Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!
Vietnamese Short Ribs - “Suon Bo Nuong” Recipe
Growing up my dad usually grilled Vietnamese pork ribs but every once in a while we’d get beef ribs. They were much more expensive than pork ribs so we didn’t have them often. They’re prepared the same way too and when you throw it in a vermicelli noodle bowl it was so so good!
Vegetarian King Trumpet Mushroom “scallops” White Wine, Butter & Cilantro Miso Reduction- Recipe
To make these delicious vegetarian “Scallops” I made a thick miso and butter broth, reduced it down, and braised my mushrooms in it which really brought out a nice umami flavor since the mushrooms absorb so much flavor. Then dredging them in a little rice flour and pan searing them in a cast iron skillet produced a nice brown, caramelized edge. I further reduced down the miso broth and added some chopped cilantro and drizzled it on top of the “scallops”... mmmm.
See post for recipe and more photos!
Dim Sum Style Chinese Broccoli With Oyster Sauce- Recipe + Video
Learn how to pick fresh chinese broccoli (also known as Cai Lan), how to keep it bright green & glossy when cooking, and how to prepare your own restaurant style oyster sauce for that ooey delicious drizzle. You can also use the same method and instructions below for regular broccoli, bok choy or broccoli rabe as well! MMmmm
How To Home-brew Kombucha (Video & Easy Brewing Instructions)
Making kombucha is fairly easy. Below are some of my personal brewing tips and my easy to follow chart and guide for making perfect kombucha.
Sriracha “Krout-Chi”-Sauerkrout recipe & Video Tutorial
Sauerkraut is super easy to make and it’s only two ingredients, cabbage and salt! We added garlic and siracha just to add a little asian kick to make this more of a krout kimchi (aka krout-chi) but you can use this technique and recipe (without garlic, siracha) for a more basic/traditional sauerkraut.
Kimchi & Tofu Dumplings + Dumpling sauce
These meatless kimchi dumplings pack in a lot of flavor and can spice up a boring ramen packet! I made these dumplings and just parboiled some bok choy, bean sprouts, and added some kimchi and some of my Sate Sauce (ớt sa tế) sauce to the top! Yum!!
My Favorite Vietnamese Dipping Sauces and Condiments
Whenever you go to an authentic Vietnamese restaurant they always have a plethora of side dipping sauces like a fish dipping sauce (nuoc mam cham), scallion oil (mo hanh), fermented mustard greens (du chua) or even vegetarian dipping sauces if you’re lucky! They compliment, and are a staple in creating many Vietnamese dishes. Below are a few of my favorite staples which you’ll see served with many of my concoctions to follow!
Vietnamese Garlic Fried Rice + Shrimp + Video
Mmm simple Vietnamese garlic fried rice (Com Chien Toi Trung) with fried shrimp!
Super simple, I even bought pre-cooked/peeled shrimp for this and fried it in Annatto sesame oil for that dark sunset orange shrimp 🍤 color!
The secret to get that extra yellow, eggy color and taste is to mix in one raw egg with your cold day old rice prior to frying up the rice. I also like partially scrambling eggs separately as well for those bigger egg chunks in your fried rice! Mmmm
Vietnamese Grilled Pork Steaks- “Thit Nuong” Recipe
This is popular traditional Vietnamese dish, thịt nuong, is one tasty grilled pork! NOM NOM NOM
And, since it’s finally warmer out- throwing these on a grill gets those perfect charred marks and a more smoky flavor. When my parents wanted an easy dinner this was often served with just rice and a side of my parents fish dipping sauce, Nuoc Mam Cham (see recipe for dip below).
*Fun fact- even though I’m Vietnamese American, I can’t speak Vietnamese but I can understand it almost fluently. Part of my food journey is not only to document all my parents recipes, but also learn how to properly pronounce these dishes and learn a little background on the dishes.