Type what you have

Ingredients

• ✓ fish sauce
• olive oil
• red curry paste
• red potato
• lime juice
• brown sugar
• butter lettuce
• carrot
• cilantro
• green onion
• mint

Instructions

1. 1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
2. 2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
3. 3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

By Potato Goodness

Ingredients

• ✓ fish sauce
• chicken wing
• chicken broth
• white sugar
• garlic
• jalapeno pepper
• cornstarch
• paprika
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
3. 3 In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

By Lauren Billings

Ingredients

• ✓ fish sauce
• shrimp
• grapefruit
• red onion
• avocado
• lime juice
• red chile pepper
• brown sugar
• cilantro

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
2. 2 Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.

By Swiss Phil

Ingredients

• ✓ fish sauce
• egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• sugar
• water
• ginger
• red pepper flake
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ fish sauce
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• kosher salt
• turmeric
• cayenne pepper
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ fish sauce
• chicken wing
• garlic
• onion
• soy sauce
• lemon juice
• sesame oil
• salt
• black pepper
• garlic powder
• sugar

Instructions

1. 1 Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
3. 3 Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

By Nelson_Huynh

Ingredients

• ✓ fish sauce
• rice vermicelli
• rice wrapper
• shrimp
• lettuce
• mint
• cilantro
• thai basil
• water
• lime juice
• white sugar
• garlic
• garlic chili sauce
• hoisin sauce
• peanut

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Ingredients

• ✓ fish sauce
• soy vermicelli
• egg
• onion
• mushroom
• shrimp
• ground pork
• vegetable oil
• carrot
• crabmeat
• bean sprout
• black pepper
• soy sauce
• garlic
• rice wrapper
• oil

Instructions

1. 1 Soak the vermicelli 30 minutes in warm water; drain.
2. 2 In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
3. 3 One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
4. 4 In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
5. 5 Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

By SALLYCOOKS

Ingredients

• ✓ fish sauce
• sriracha hot sauce
• brown sugar
• rice vinegar
• ketchup
• canola oil
• wonton wrapper
• cayenne pepper
• sesame oil
• black pepper
• salt
• worcestershire sauce
• soy sauce
• garlic
• green onion
• crab meat
• cream cheese

Instructions

1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Ingredients

• ✓ fish sauce
• vegetable oil
• sesame seed
• white bread
• salt
• cayenne pepper
• paprika
• white sugar
• egg white
• soy sauce
• sesame oil
• anchovy
• ginger root
• garlic
• green onion
• cilantro leaves
• water chestnut
• shrimp

Instructions

1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Ingredients

• ✓ fish sauce
• vegetable oil
• garlic
• red curry paste
• peanut butter
• brown sugar
• chili powder
• cayenne pepper
• sesame oil
• coconut milk

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

By The_Martins

Ingredients

• ✓ fish sauce
• green curry paste
• rice vinegar
• coconut milk
• black pepper
• cayenne pepper
• salt
• flap steak

Instructions

1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ fish sauce
• delicata squash
• vegetable broth
• salt
• lime
• sriracha sauce
• sugar
• sesame oil

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ fish sauce
• coconut water
• white sugar
• coconut water
• shrimp
• ginger root
• garlic
• black pepper
• tapioca flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Ingredients

• ✓ fish sauce
• sesame oil
• kabocha
• onion
• coconut milk
• ginger
• curry powder
• brown sugar
• salt

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

By Crystal Loman

Ingredients

• ✓ fish sauce
• chicken
• garlic
• lime
• rice vinegar
• five-spice powder
• hot chile paste
• ginger
• soy sauce
• rice vinegar

Instructions

1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Ingredients

• ✓ fish sauce
• carrot
• sugar
• water
• rice vinegar
• garlic
• red curry paste
• lime juice
• red pepper flake
• peanut

Instructions

1. 1 Place grated carrots in a large bowl.
2. 2 Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes.
3. 3 Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

By kheldar33

Ingredients

• ✓ fish sauce
• ground pork
• shallot
• oyster sauce
• soy sauce
• self-rising flour
• milk
• white sugar
• chinese sausage
• egg
• waxed paper

Instructions

1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p

Ingredients

• ✓ fish sauce
• pineapple
• cucumber
• green onion
• cilantro
• mint
• sweet chili sauce
• sesame oil
• lime juice
• lime
• brown sugar

Instructions

1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Ingredients

• ✓ fish sauce
• brown sugar
• garlic
• rice vinegar
• soy sauce
• ketchup
• black pepper
• hot sauce
• pork chop
• vegetable oil

Instructions

1. 1 Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
2. 2 Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
3. 3 Remove chops to a plate, scraping any excess marinade back into the baking dish.
4. 4 Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
5. 5 Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
6. 6 Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
7. 7 Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

By John Mitzewich

Ingredients

• ✓ fish sauce
• soy sauce
• white miso paste
• maple syrup
• garlic
• ginger
• sesame oil
• cayenne pepper
• chicken tender
• cooking spray
• everything bagel seasoning

Instructions

1. 1 Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
3. 3 Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Sprinkle with bagel seasoning blend before serving.

By thedailygourmet

Ingredients

• ✓ fish sauce
• green onion
• pork belly
• salt
• brown sugar
• rice vinegar
• ginger juice
• soy sauce
• garlic
• red chile pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ fish sauce
• red snapper
• basil
• peanut oil
• yellow bell pepper
• red chile pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ fish sauce
• soy sauce
• oyster sauce
• worcestershire sauce
• sesame oil
• cayenne pepper
• butter
• garlic
• spaghetti
• parmigiano-reggiano cheese
• green onion
• red pepper flakes

Instructions

1. 1 Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
2. 2 Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
4. 4 Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
5. 5 Plate noodles; garnish with green onions and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ fish sauce
• butter
• shrimp
• water
• green onion
• celery
• jalapeno pepper
• all-purpose flour
• tomato soup
• coconut milk
• red curry paste
• rice cracker
• basil

Instructions

1. 1 Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
2. 2 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
3. 3 Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.
4. 4 Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.

By John Mitzewich

Ingredients

• ✓ fish sauce
• soy sauce
• rice wine
• olive oil
• hoisin sauce
• oyster sauce
• lime
• shallot
• ginger
• pompano fish
• dill
• salt
• black pepper
• napa cabbage leaf

Instructions

1. 1 Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
3. 3 Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
4. 4 Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as the oven preheats.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
7. 7 Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

By gomer45

Ingredients

• ✓ fish sauce
• red cabbage
• red onion
• canola oil
• ground beef
• fresno chile pepper
• paprika
• salt
• lime juice
• brown sugar
• lime zest
• cilantro
• mint
• lime

Instructions

1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B

Ingredients

• ✓ fish sauce
• bean thread vermicelli noodles
• water
• chicken breast
• water
• chicken broth
• onion
• garlic
• ginger
• bay leaf
• soy sauce
• salt
• black pepper
• bok choy

Instructions

1. 1 Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
2. 2 Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
4. 4 Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
5. 5 Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.

By Antonio

Ingredients

• ✓ fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger
• hot pepper sauce
• soy sauce
• chicken thigh
• vegetable oil
• jalapeno pepper
• mild red chili
• bell pepper
• peanut
• green onion
• cilantro
• white rice

Instructions

1. 1 Whisk brown sugar, vinegar, fish sauce, garlic, ginger, hot sauce, and soy sauce together in a large bowl.
2. 2 Place chicken in a separate bowl. Add ¼ cup brown sugar sauce; toss until chicken well coated. Set aside for 15 minutes.
3. 3 Heat vegetable oil in a heavy skillet over high heat until oil starts to smoke. Add chicken in a single layer; cook and stir until chicken starts to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in jalapeños and red peppers, peanuts, and ½ cup green onions; cook and stir, 1 minute. Add remaining brown sugar sauce; simmer until heated through, 1 to 2 minutes.
4. 4 Off heat, stir in cilantro. Serve over hot cooked rice; top with chopped green onions.

By John Mitzewich

Ingredients

• ✓ fish sauce
• bacon
• pork tenderloin
• salt
• black pepper
• ground ginger
• onion
• garlic
• peach
• chicken broth
• orange juice concentrate
• water
• cornstarch
• parsley

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Arrange pork and peaches on a serving platter.
7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi