Gỏi Đu Đủ Khô Bò Chay (Vegetarian Beef Jerkey and Papaya Salad)

This is the vegetarian version of papaya and beef jerkey salad. The recipe is pretty much the same, except:-Use gluten in place of beef-Use pressed tofu instead of liver (pressed tofu = firm tofu, weighed down by an heavy object for a few hours or overnight to remove as much water as possib...

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Bún Măng Vịt (Rice Vermicelli with Bamboo Shoots and Duck Salad)

To some this dish may seem weird in the way it's served. This is one dish not two. What do I mean by that? It means you eat both the noodles and the salad at the same time, much like how you would eat rice with another food item. Think of the noodles are your "rice" and the salad is your "food item". In order to fully experience the unique flavors of this dish you must eat both the noodles and the salad at the same time. For the Noodle Soup:-Rice...

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Tôm Hùm Tiềm với Bông Bống Cá và Nấm Đông Cô (Braised Fish Maw and Shitake Mushroom with Lobster)

Ingredients:-1 lobster about 2lbs-5 shitake mushrooms-3 pieces fish maw (about 150g)-sliced ginger-2 green onions-chicken broth or water-salt, sugar, oyster sauce-bok choyWhat to Do:Steam lobster and remove the flesh. Reserve the shells to braise with the mushrooms. Soak mushrooms in water for a few hours or until hydrated. In a pot, simmer together mushrooms, ginger, onions, and lobster shells with broth or water for at least 1/2 hour. After...

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Chè Bách Niên Hảo Hợp (Chinese Style Redbean Tong Sui)

This dessert is usually served as weddings as the name translates to "100 years match".Ingredients:-100g dried lotus seeds-200g red beans-50g dried lily bulb-dried tangerine peel-rock sugar-water-3 tsp corn starch + 3 tsp sugar-1 1/2 tsp lye waterWhat to Do:Mix together lotus seeds and red beans with lye water and enough water to cover the beans and lotus seeds by a few inches; soak overnight or until the beans and seeds are "plump". Wash the beans...

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Gỏi Bưởi Ngó Sen (Pomelo and Lotus Stem Salad)

Ingredients:-1 large pomelo-12oz lotus stems-1 carrot-1 small cucumber-rau răm (laksa leaves)-4 tbs sugar-3 tbs vinegar-1/2 tsp salt-fish sauce, limes-fried shallots, roasted peanuts-choice of: prawns, chicken, beef or tofuWhat to Do:A: Cut cucumber in half lengthwise and remove the seeds; slice into thin slices. Julienne carrot, and lotus stems. Mix together sliced cucumber, carrots lotus stems and sugar, rest for 15 mins. before adding vinegar;...

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Cải Chua (Pickled Mustard Greens)

Cải Chua or Dưa Chua what's the difference? Nothing besides the name. What's known as Cải Chua in the south is known as Dưa Chua in the north. Cải/Dưa chua should have a crispy texture, slightly sour and salty with a little "bite" from the mustard in taste, and light yellowish green in color. To achieve the crispy texture, some recipes instruct to wilt the greens before adding the brine, while others like me prefer to blanch the greens instead...it's...

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