Bánh Mì Hấp (Steamed Baguettes)

Ingredients: -1 loaf old baguette (the older the better)-1/2 lb ground beef-1 large onion -4 cloves garlic -1 tsp salt -1/2 tsp sugar -1 tsp oil -lettuce leaves and assorted fresh herbs -basic fish sauce -fresh bean sprouts and cucumber slices -sour stuff-onion oil (optional)-toasted peanuts (crushed) What to Do: Cut baguette in half lengthwise. Give the bread a quick dip in water and steam over high heat for 10mins. Meanwhile, dice onions...

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Đông Sương Bách Huỳnh Hoa-Thạch Chè (Morning Dew on Thousand Yellow Flowers-Agar Agar with Mung Bean Tong Sui)

Ingredients:-15g agar agar-850g/ml water-sugar to taste-coconut juice-100g mung beans-1 tsp mali or pomelo flower flavoring-3 pandan leaves (optional) What to Do: Boil agar agar in water until dissolved, add sugar to taste and pour into a cake pan to set; cut jelly into thin strips. Wash and cook beans until they’re tender but still able hold its shape. Boil together coconut juice, pandan leaves and sugar to taste for 10 mins, cool and remove...

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Xôi Vị Lá Dứa Đậu Xanh (Pandan and Coconut Sweet Rice with Star Anise and Mung Bean Filling)

For the Rice:-300g sweet rice (aka glutinous rice)-200g sugar-300g coconut milk-10 star anises-1/2 tsp salt-water-pandan paste **Wash rice and soak in water for at least 4 hours before steaming. While rice is steaming, simmer together sugar, coconut milk, salt and anises for 15 mins. Cool syrup and remove anise seeds. Divide steamed rice into 2 portions. Mix 1 portion of rice with ½ of the coconut syrup. Add panda paste about ½ tsp pandan paste...

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Gỏi Long Liên - Gỏi Ngó Sen với Tôm (Lotus and Dragon Salad/Lotus Stem Salad with Prawns)

Ingredients: -2lb lotus stems (approx)-1 1/2lb prawns-coconut juice or water-4 tbs sugar-3 tbs vinegar-1 ½ tbs fish sauce-2 carrots-fried shallots-rau răm-daikon slices for garnishing (optional)-fish sauce, lime juice, and sugar to taste (if nessacary) What to Do: Cut lotus stems into approx 4 inch long pieces, then shred vertically in half. Julianne carrots and mix with lotus stems, sugar, fish sauce and vinegar. Marinate for at least ½ hour....

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Chả Phụng (Phoenix Roll)

Traditionally this dish was only served to the royal family. Over the years it made its way into menus for formal events such as weddings and new years. There is really nothing special about the ingredients, what make this dish standout from the rest is the food arrangement to creation an image of the mystical phoenix. For the Phoenix Rolls (Main Part of the Dish): -1lb shrimp-4 cloves garlic-3 tbs fish sauce-1 tbs tapioca starch-1/2 tsp pepper-pinch...

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Lân Thủ Hầm Tịnh Vị - Giò Heo Nấu Chao (Pork Hock Braised in Preserved Beancurd)

Ingredients: -1lb pork hock-3 pieces preserved bean curd, red verity-2 tbs preserved bean curd liquid-3 cloves garlic-fresh coconut juice or water-1/2lb ong choy (approx)-salt and sugar to taste-1 tbs oil What to Do: Fry pork hock in oil until golden remove and add mince garlic. Fry garlic until fragrant, add back in the pork hock along with the preserved bean curd. Stir fry for a few mins before adding liquid from preserved bean curd and enough...

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Bào Ngư Xào Nấm Đông Cô (Braised Shitake Mushrooms with Abalone)

Ingredients: -1/2 head lettuce (aka iceberg lettuce) or gai lan (Chinese Broccoli)-10 shitake mushrooms-1 piece of ginger about 3 inches long-broth or water to braise mushrooms-1 can abalone-1/2 tsp cooking wine-1 ½ tbs oyster sauce-6 tbs water from braising mushrooms.-4 tbs water-1 ½ tsp tapioca starch-salt and sugar to taste What to Do: Hydrate mushrooms in water, wash and cut off stems. Braise mushrooms for at least ½ hour with sliced ginger...

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Tép và Chả Viên Rim với Saté (Spicy Prawns and Fish Balls)

Ingredients:-1/2 each: prawns, fish balls-1 tbs fish sauce-1 tbs sugar-1/2 tsp pepper-3 green onions-3 cloves garlic-1 tsp sate sauce (or any other spicy pepper sauce of you choice).-1/4 cup water (approx.) What to Do: Wash and drain prawns. Mince garlic and cut onion into 1 inch long pieces. In wok add prawns, fish balls and water. Boil, string occasionally until the water almost completely evaporates. At this point add fish sauce, pepper...

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