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Sriracha-Lime Kale Chips
Snack American

Sriracha-Lime Kale Chips

4.7

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
  3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
  4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
  5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Pina Colada Fruit Jellies
Snack

Pina Colada Fruit Jellies

4.9

Prep
10 min
Cook
5 min
Total
1440 min

Instructions

  1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  7. 7 Store in an airtight container.

By Mott's

The Best Thai Peanut Sauce
Snack Thai

The Best Thai Peanut Sauce

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Tanya's Jamaican Spice Bread
Snack Caribbean

Tanya's Jamaican Spice Bread

4.7

Prep
25 min
Cook
65 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  4. 4 When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

By Tanya

Sambal Sauce
Southeast Asian

Sambal Sauce

4.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomato, garlic, onion, chiles, sugar, salt, lime juice, and shrimp paste into a blender; process until smooth.
  2. 2 Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass, curry leaves, and galangal. Cook, stirring occasionally, until mixture changes color and becomes very fragrant, about 15 minutes.
  3. 3 Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.

By Robin

Vietnamese Sandwich
Dinner Southeast Asian

Vietnamese Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.
  3. 3 Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

By SONNYCHIBA

Bistek (Filipino Beef Steak)
Dinner Southeast Asian

Bistek (Filipino Beef Steak)

3.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
  2. 2 Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
  3. 3 Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
  4. 4 Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
  5. 5 Pour reserved marinade into the pan with water to deglaze, scraping up browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
  6. 6 Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

By Mrs Lagdameo

Vietnamese Aromatic Lamb Chops
Dinner Southeast Asian

Vietnamese Aromatic Lamb Chops

4.5

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Place lamb chops into a roasting pan; season with sugar, sliced garlic, garlic powder, chili powder, salt, and black pepper. Drizzle with olive oil, 1 tablespoon lime juice, and soy sauce. Cover pan; refrigerate overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Let lamb stand at room temperature while the oven preheats.
  3. 3 Roast in the preheated oven, uncovered, until desired degree of doneness, about 20 minutes for medium, or 30 minutes for well-done. Sprinkle with cilantro and squeeze lemon and lime juice over top before serving.

By Nelson_Huynh

Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam)
Dinner Southeast Asian

Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam)

4.6

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  2. 2 Soak wooden skewers in water to prevent burning during cooking.
  3. 3 Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice; transfer peanut sauce into a bowl.
  4. 4 Thread marinated chicken onto skewers; brush 2 tablespoons of peanut sauce over chicken skewers.
  5. 5 Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on the grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce.

By lenakurniasih

Vietnamese Spring Rolls With Dipping Sauce
Dinner Southeast Asian

Vietnamese Spring Rolls With Dipping Sauce

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  2. 2 Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  3. 3 Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
  4. 4 To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

By Allrecipes

Caramel-Coated Catfish
Dinner Southeast Asian

Caramel-Coated Catfish

4.2

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine 1/3 cup water and fish sauce in a small bowl. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl.
  2. 2 Heat 1/3 cup sugar and remaining 1/3 cup water in a large skillet over medium heat, stirring occasionally, until sugar turns deep golden brown, 4 to 6 minutes. Gently stir in fish sauce mixture and bring to a boil.
  3. 3 Stir in shallot mixture and cook until shallots soften, 2 to 3 minutes. Add catfish, cover, and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer catfish to a large plate, and cover to keep warm.
  4. 4 Increase the heat to high and stir in 1/2 teaspoon sugar. Stir in lime juice and add any catfish juices that have collected on the plate. Bring mixture to a boil, then lower the heat and simmer until sauce has reduced, 2 to 3 minutes. Pour sauce over catfish and garnish with cilantro and green onion.

By Everett

Vietnamese Rice Noodle Salad
Lunch Southeast Asian

Vietnamese Rice Noodle Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
  2. 2 Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
  3. 3 Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

By jen

Goi Ga (Vietnamese Chicken and Cabbage Salad)
Dinner Southeast Asian

Goi Ga (Vietnamese Chicken and Cabbage Salad)

5.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
  2. 2 Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
  3. 3 Serve salad topped with chopped peanuts.

By annieoakley

Vietnamese Chicken Salad
Lunch Southeast Asian

Vietnamese Chicken Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
  4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Vietnamese Fresh Spring Rolls
Appetizer Southeast Asian

Vietnamese Fresh Spring Rolls

4.7

Prep
45 min
Cook
5 min
Total
50 min

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

Vietnamese Lemongrass Meatballs
Dinner Southeast Asian

Vietnamese Lemongrass Meatballs

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
  2. 2 Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
  4. 4 Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. 6 Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

By lutzflcat

Vermicelli Noodle Bowl
Lunch Southeast Asian

Vermicelli Noodle Bowl

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.
  2. 2 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
  4. 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
  5. 5 Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

By Allrecipes

Banh-Mi Style Vietnamese Baguette
Dinner Southeast Asian

Banh-Mi Style Vietnamese Baguette

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
  2. 2 While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
  3. 3 In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
  4. 4 To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

By Always The Hostess

Vietnamese Stir-Fry
Dinner Southeast Asian

Vietnamese Stir-Fry

4.4

Prep
30 min
Cook
25 min
Total
175 min

Instructions

  1. 1 Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
  2. 2 Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

By gibsey23

Banh Xeo (Vietnamese Shrimp Pancakes)
Dinner Southeast Asian

Banh Xeo (Vietnamese Shrimp Pancakes)

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
  2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
  3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
  4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer