Classic Vietnamese-French meat pie recipe made with puff pastry and a simple pork and mushroom filling. Makes for the perfect savory snack.
Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce. Typically served at yakitori and izakaya restaurants, these juicy and irresistible meatballs are easy to make at home with your oven broiler or grill. It’s hard to eat just one!
A steaming bowl of cháo gá or Vietnamese chicken rice porridge made with fragrant rice enveloped in a delicate aromatic chicken broth and shreds of tender poached chicken and topped with fresh herbs and fried shallots is the most comforting, heartwarming experience.
Vietnamese Chicken Salad (Goi Ga) is an easily prepared cabbage salad, made with rotisserie chicken and lots of herbs, topped with peanuts and fried shallots, and dressed with a sweet and tart dressing. #vietnamesechickensaladgoiga #rotisseriechickensaladsimple
Learn how to make delicious, savoury Vietnamese Steamed Pork Buns (Bánh Bao) and enter for a chance to win a stand mixer and Canadian wheat flour from Life's Simple Ingredient.
How to make Vietnamese grilled pork skewers? This grilled pork skewer recipe gives you the most authentic taste of this popular dish
There is nothing more comforting than this xiu mai (Vietnamese meatballs) recipe. These juicy pork and jicama meatballs lay in a delicious pool of hearty umami-flavored tomato sauce.
Easy Vietnamese Beef Stew in the Instant pot
Savory Vietnamese Meatballs with a Sweet and Spicy Hoisin Dipping sauce.
Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!
Banh mi sandwiches are popular and loved all over the world. [click to watch]
This Vietnamese Sticky Rice recipe is pure comfort food. Topped with Chinese sausages, egg strips, pork floss and scallion oil, it's so delicious that you'll want to pack it in lunchboxes AND serve it at parties!
This super easy weeknight curry is just the dish to spice up your dinner.
This banh bo hap recipe creates the most adorable pastel steamed rice cakes that have a stunning honeycomb, spongy texture, and rich coconut flavor. Take one bite into these nostalgic little Vietnamese steamed rice cakes and you’ll be instantly greeted with airy, and chewy coconut goodness.
This creamy and buttery chicken liver pate is an easy to follow recipe and you'll want to make this for any Vietnamese bánh mì sandwich.
For this Vietnamese Chicken Salad, fish sauce gives the dressing savoury, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavour.
Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.
Bo ne, or Vietnamese steak and eggs, is a delicious Vietnamese breakfast dish that showcases a delicious fusion of Vietnamese and French flavors.
Vietnamese Grilled Chicken is traditionally BBQed but a similar taste can be achieved with an air fryer or oven!
Vietnamese style sweet and savoury caramelized pork that is melt in your mouth tender!
Learn how to make a healthier version of mango sago: a delicious dessert made with fresh mangoes, tapioca pearls, and coconut milk.
This Vietnamese chicken salad recipe makes a fantastic summer salad called gỏi gà bắp cải in Vietnamese. This healthy cabbage and chicken salad has a lively dressing of Vietnamese fish sauce, lime juice, sugar, garlic, and chilli, and is topped with crunchy peanuts and crispy fried onions. It's often called Vietnamese slaw as it’s made with two kinds of cabbage and carrot.
Vietnamese noodle bowl with lemongrass chicken, fresh vegetables and herbs, tossed in a homemade Vietnamese sauce is healthy, delicious, light, and filling.
Vietnamese loaded noodle bowls - need we say more? Seriously. Packed from the ground up with vermicelli, veggies, herbs and sizzling lemongrass chicken, bun ga nuong needs to be on your table stat!
My brother-in-law finally proposed to his gorgeous other half, and they’ve decided to have their wedding in Vietnam where they currently live and work. It’s very exciting news! Not only…
This is a classic Tôm Rim recipe for glossy and fragrant Vietnamese Caramelized Shrimp. Enjoy the perfect balance of a thick, sweet and savory glaze!
How to make Vietnamese pancakes - Bánh xèo
An easy to make, mouth-meltingly tender braise loaded with herbs and aromatics, in a broth that will have you going back with more Vietnamese baguette!
Make your own Vietnamese baguettes! These Bánh Mì have a light and cottony crumb with a super thin and crispy crust! This is the closest recipe to Vietnamese Bánh Mì!
Authentic Vietnamese Egg Roll (Cha Gio) recipe! Crunchy egg rolls with a flavorful filling made with shrimp, ground pork, bean thread noodles, wood ear mushrooms and veggies. Serve with Nouc Mam sauce!
Bo ne, or Vietnamese steak and eggs, is a delicious Vietnamese breakfast dish that showcases a delicious fusion of Vietnamese and French flavors.
When I flick through my Vietnamese cookbooks, the dessert section will contain dishes like crème caramels, flans, custards and tarts. These dishes are associated with the French and were brought over to Vietnam during the French colonization (1874-1954). They are commonly eaten by the Vietnamese, so much so that they have made it their own with a Vietnamese twist using ingredients like coconuts, Vietnamese coffee, condensed milk and pastry often contains shortening rather than butter. When I was traveling around Vietnam last year, I found many bakeries selling French desserts and the range and quality available was amazing. It was always such a treat to get a box of sweets for just a few Australian dollars. My friends and I would often wonder down to the local bakery after dinner to get dessert and bring it back to our hostel and unwind from the day’s travel by watching whatever was on MTV (Gaga, Katy Perry on repeat) or the movie channel (I think I saw the same Jennifer Lopez movie three times, the one where she gets pregnant). I generally don’t watch much TV but my consumption of junk TV seems to skyrocket when I’m on holiday, but it’s more background noise as my friends and I plan the travel adventures for the next day and we bond over taking the piss out of how unrealistic everything that we watch on TV is. (photo that I took of a Bakery in Hanoi, Vietnam last year) (photo that I took of a Bakery in Hoi An, Vietnam last year) This month’s Sweet Adventures Blog Hop is hosted by fellow Perth food blogger, The Kitchen Crusader and the theme is “Sweet as Pie” which can be basically anything with a pastry base such as a pie, tart or galette. I decided to bake a French influenced Vietnamese dessert - Vietnamese coconut tartlets for this blog hop. You’ll find coconut used in a lot of Vietnamese dishes, especially in desserts. Coconut enriches and provides sweetness to desserts so you don’t need to add much sugar. Vietnam is one of the top ten coconut producers in the world as Southern Vietnam enjoys a tropical climate all year round which is ideal for growing coconuts. The Ben Tre Province located in the Mekong Delta has been nicknamed by the “Land of Coconuts” as it’s the biggest province cultivating coconuts in Vietnam and contributes to half of the country’s coconut yield. To make the Vietnamese coconut tarts I adapted a recipe from The Foods of Vietnam by Nicole Routhier. The recipe states that it yields six 3-inch tartlets. I doubled the quantity of ingredients for the pastry dough and ended up with 8 tartlets, maybe I used too much dough to line each tartlet but I was happy with the thickness of the resulting tartlet cases. I found that only one quantity of the coconut mixture which I added a bit more double cream into was needed to fill all 8 tartlets. I used a mix of shortening and butter in the pastry, and also added in a bit of milk powder. I have a big tin a of milk powder at home which I first bought to make Momofuku’s crack pie and I am slowly using it up by putting a tablespoon here and there in all my baked goods for a bit of a flavour boost. Christina Tosi, the mastermind behind all the Momofuku Milk Bar Store treats uses a lot of milk powder in her baked goods to give them an interesting depth of flavour and refers to milk powder as the MSG for baked goods. I also blind baked the pastry shells before filling them with the coconut mixture. Routhier’s recipe does not require the pastry to be blind baked. The pastry of the Vietnamese coconut tartlet is crumbly while the coconut filling is soft and flaky. Vietnamese Coconut Tartlets (adapted from The Foods of Vietnam by Nicole Routhier) makes 8 tartlets (~4cm tart pans) Ingredients Pastry Dough 55g vegetable shortening 55g butter, softened and cut into pieces 4 tablespoons caster sugar 2 egg yolks 1 teaspoons vanilla extract 1 ½ cups plain flour ½ teaspoon baking powder 1 tablespoon milk powder Coconut Mixture Filling 2 cups desiccated coconut 4 tablespoons caster sugar 55g butter, softened and cut into pieces 1 egg yolk 4 tablespoons double cream 1 teaspoon vanilla extract Glaze 1 egg yolk 1 tablespoon butter, melted and cooled Method To make the pastry In a bowl, beat the shortening, butter and sugar until fluffy. Stir in the egg yolks and vanilla, mix to combine. Add flour, baking powder and milk powder, and mix well. Turn the pastry out onto a lightly floured surface and gently knead until it comes together into a dough and is smooth. Press the dough into tartlet pans, prick the bases and refrigerate for 30 minutes. To make the filling In a bowl, combine the coconut, sugar and butter together. Add egg yolk, double cream and vanilla. Blend well with hands to form a soft paste. Preheat oven to 180C. Take the tartlets out of the refrigerator and blind bake them. Line the tarts with baking paper and fill with baking weights. Place the tartlets on a baking tray and bake for 10 minutes. Take the tartlets out of the oven and fill them with the coconut mixture, smooth the top. Bake the tartlets for 10 minutes. While the tartlets are baking, make the glaze – in a small bowl beat the egg yolk slightly and stir in the melted butter. After 10 minutes, take the tartlets out of the oven and brush the surface and the crust edges of the tartlets with the glaze. Return to the oven and bake for another 5 minutes. Cool the tartlets before unmolding
Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.
