Đồ Biển Xào Cay (Spicy Seafood Stirfry)

Ingredients:-1lb seafood (your choice)-1 jalapeno pepper (as much or as little as you like)-1 tbs mince crab sauce-1 large bell pepper-cilantro, basil (the more the merrier)-3 cloves garlic-salt and sugar to tasteWhat to Do:Clean and prep seafood. Mince garlic, cut jalapeno into thin strips. Cut bell peppers into bite size pieces. Chop cilantro and basil into 1" pieces. Heat 1 tbs oil in a wok, fry garlic until fragrant. Add seafood and crab sauce,...

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Dâu Ua/Sữa Chua (Vietnamese Yogurt)

This treat definitely represents the touch of French influence in Vietnamese treats. Like any yogurt, to make this you need a starter which is really just plain yogurt. However, unlike most yogurts which are usually made with fresh milk, Vietnamese yogurt differs in the fact that it is made with sweeten condensed milk. Although fresh milk will work just fine in this recipe, the sweetened condensed milk is what gives Vietnamese yogurt its "Vietnameseness"....

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Bánh Bông Lan Cuốn (Swiss Roll)

To make this treat... follow the recipe for spongefon cake, using the jelly roll method (bottom of recipe).To get the decorative strips on the cake: after making the cake batter, remove about 3 tbs of batter and mix in some food coloring. Pour the rest of the batter into a jelly roll pan. Fill a sandwich bag with the colored batter and cut a small hole in the bag. Pipe the colored batter into long strips on top of the batter already in the ban....

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Bánh Hoa Hồng (Rose Dumplings)

"Pastry" Shell:-1 cup wheat starch-2/3 cup rice flour-1 cup boiling water-2 tbs oil*Mix flours together and stir in boiling water. Let dough rest until cool enough to handle and knead in oil to make a smooth dough. Divide into 12 portions.Filling:-1/2lb ground pork-1 carrot-1/2 onion-2 shitake mushrooms-cilantro-1/2 tsp each: salt, pepper-1 tsp each: soy sauce, sugar-2 cloves of garlic-few slices xá xíu (chinese bbq pork "cha siu", optional)*Dice...

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Chè Chuối (Bananas with Tapioca and Coconut Milk)

Ingredients:-3 plantains-water (about 3-4 cups)-1/2 can coconut milk (approx., to taste)-1/2 cup tapioca sticks-1/3 cup tapioca pearls -pinch of salt-sugar to tasteWhat to Do:Wash and soak tapioca sticks in hot water to soften. Peel and cut plantains into small 1/4 inch slices, boil in water until almost tender. Add tapioca pearls and tapioca sticks bring mixture back to a boil, add salt and sugar and coconut milk to taste. Serve hot as a sweet...

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Khoai Mì Trộn Dừa (Cassava with Coconut)

Ingredients:-2 large cassava-1/2 cup sugar (approx., to taste)-pinch of salt-grated coconutWhat to Do:Peel cassava and cut into 1 inch pieces. Soak cassava in water for at least 1 hour, before steaming over high heat for about 30 mins or until knife tender. Break cassava into small bite size pieces and toss with sugar, salt and coconut.Note:Cassava contains a natural poison (hydrocyanic acid) and thus cannot be consumed raw cassava. Make sure...

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Basic Salsa

Ingredients:-2 large bell peppers-3 large tomatoes-1 medium onion-cilantro-lime-jalapeno peppers-1 tsp salt-1 tsp sugar (+/- depending on sweetness of tomatoes)-2 cloves garlicWhat to Do:Wash, dry and dice peppers, tomatoes and onion. Mince garlic and jalapeno peppers. Chop cilantro and mix everything together, add lime juice to taste. Let salsa sit for at least 1/2 hour before serving (tastes better when flavors have time to marry).>>For corn...

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Bánh Dẻo Cuốn (Ping Pei Rolls)

Aka banana rolls because of the default banana flavoring always added to flavor these cakes. But...there is no law that says these rolls has to taste like bananas right? So, time to get creative and make them in any flavor you like.You'll Need:-1/2 recipe of Bánh Dẻo (skin only).-whatever flavoring you like.For the basic rolls:Follow the recipe, and divide dough into 3 equal parts. Dust hands and work surface. Roll each portion into a thin logs....

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