Skip to content

Type what you have

Cook with

fish sauce ×
Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ

Vietnamese Pork and Five Spice
Southeast Asian

Vietnamese Pork and Five Spice

4.1

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Season pork with salt and pepper.
  2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
  3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

My Chicken Pho Recipe
Southeast Asian

My Chicken Pho Recipe

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
  2. 2 Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
  3. 3 Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

By Miss Ashley

Vietnamese Beef And Lettuce Curry
Southeast Asian

Vietnamese Beef And Lettuce Curry

3.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
  2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
  3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
  4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Thit Kho (Caramelized Pork Belly)
Dinner Southeast Asian

Thit Kho (Caramelized Pork Belly)

4.5

Prep
20 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
  2. 2 Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
  3. 3 Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
  4. 4 Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.

By Pat

Vietnamese Lemongrass Chicken Curry
Dinner Southeast Asian

Vietnamese Lemongrass Chicken Curry

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat vegetable oil in a skillet over medium heat. Stir in lemongrass, cooking until fragrant, 3 to 5 minutes. Place chicken into the skillet. Cook and stir chicken until no longer pink in the center and skin is browned, about 10 minutes. Stir in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  2. 2 Mix cornstarch and 2 tablespoons of curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

By MommyFromSeattle

Vietnamese Lemongrass Chicken
Dinner Southeast Asian

Vietnamese Lemongrass Chicken

4.8

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved
  3. 3 Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  4. 4 Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
  5. 5 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By LUCHAPROV

Vietnamese Caramel Chicken
Dinner Southeast Asian

Vietnamese Caramel Chicken

5.0

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
  2. 2 Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
  3. 3 Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
  4. 4 Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

By Dan Wentzel

Filipino Coconut Garlic Fried Rice (Sinangag)
Dinner Southeast Asian

Filipino Coconut Garlic Fried Rice (Sinangag)

5.0

Prep
10 min
Cook
35 min
Total
165 min

Instructions

  1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
  2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
  3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Bánh Tét
Dinner Southeast Asian

Bánh Tét

Prep
120 min
Cook
390 min
Total
1455 min

Instructions

  1. 1 Place rice in a colander; rinse under cold water, stirring rice with your fingers, until water runs clear, about 2 minutes. Transfer rice to a large bowl or container; add water to cover by 2 inches. Cover and refrigerate for 12 hours.
  2. 2 While rice refrigerates, cut pork into four 1 1/4x5-inch strips. Place pork strips, fish sauce, shallot, sugar, pepper, and 1/4 teaspoon salt in a large zip-top plastic freezer bag. Seal bag, removing as much air as you can. Gently massage pork to distribute marinade. Refrigerate for 12 hours.
  3. 3 Place mung beans in a colander; rinse under cold water, stirring with your fingers, until water runs clear, 1 to 2 minutes. Transfer mung beans to a small saucepan; add remaining 1/2 teaspoon salt and 3 cups water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mung beans are creamy, no longer hold their shape, and begin to stick to the bottom of the pot, 16 to 18 minutes.
  4. 4 Scrape beans into the bowl of a food processor. Process until smooth, about 10 seconds. Spread pureed mung beans onto a baking sheet. Chill until cold, about 45 minutes. You'll have about 2 cups mung bean puree.
  5. 5 While mung beans cool, gently rub banana leaves with a damp cloth to remove dirt. Using kitchen shears, cut fibrous strings off each banana leaf. You only need 12 banana leaves, but you cannot use torn leaves, and you'll want to set aside wider banana leaves for wrapping, so you'll need extras.
  6. 6 Remove pork from marinade; discard marinade. Moisten a work surface with a damp paper towel. Lay a 14-inch long piece of plastic wrap on moistened work surface, with the long edge facing you. Using a small offset spatula, spread 1/4 cup mung bean puree in center of plastic wrap to form a 6x4-inch rectangle. Center 1 pork strip on top of the mung bean rectangle. Spoon 1/4 cup mung bean puree over the pork, and using moistened hands, spread puree all over pork to mostly enclose. Lift bottom edge of plastic wrap to begin wrapping pork mixture; continue to roll into a log. Once roll is complete, hold the ends of the plastic wrap and roll pork mixture on the work surface towards you to form a tight cylinder, about 5 inches long; set pork roll aside. Repeat wrapping procedure with remaining 1 1/2 cups mung bean puree and remaining 3 pork strips.
  7. 7 Drain rice and transfer to a large bowl. Stir in 2 1/4 teaspoons salt. You'll have about 9 cups of drained rice.
  8. 8 Cut 36 (14-inch) lengths and 8 (28-inch) lengths of kitchen twine; set aside.
  9. 9 Stack 3 wide banana leaves (dull-side down with lines on the leaf running parallel to the edge of the work surface) on top of each other to cover an 11-inch wide area. You will probably need to overlap some of the smaller leaves in order to form the desired shape. Using kitchen shears, cut banana leaf stack to form an 11x14-inch rectangle, with the 11-inch side facing you; discard trimmed leaves and restack leaves if needed. Spoon 3/4 cup of rice onto the center of banana leaf stack and spread into a 6x4-inch rectangle.
  10. 10 Unwrap 1 of the pork rolls and center on top of rice rectangle. Spoon 3/4 cup rice over pork roll. Slowly wrap the short edge of banana stack closest to you over pork roll, stopping to redistribute rice enclosing the pork, until it is snug and completely wrapped. Tie banana leaf cylinder in the center with 1 (14-inch) piece of kitchen twine to secure. Working with 1 end of the cylinder only, fold banana leaf ends over cylinder. Hold ends in place and then stand cylinder up on the folded end. Spoon 1/4 cup of rice into open end; gently tap the sides of banana cylinder and tap back and forth to settle rice. Seal the open end of banana cylinder by tucking the sides of banana leaves against rice mixture like you are wrapping a present and folding flaps down. Center 1 (28-inch) string over folded end and hold sides of string snuggly against the cylinder. Hold folded end in place and flip cylinder. Open folded end.
  11. 11 Spoon 1/4 cup of rice into open end; gently tap the sides of banana cylinder back and forth to settle rice. Seal open end of banana cylinder, tucks sides of banana leaves against rice mixture like you are wrapping a present, then fold flaps down. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Center 1 (28-inch) string on 1 folded end perpendicular to first string, and hold sides of string snuggly against cylinder. With your other hand, hold bottom end in place and flip cylinder. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Lay banana cylinder on work surface and cut off center string (the first string we tied) with kitchen shears; discard. Using 5 (14-inch) pieces of kitchen twine, tie banana cylinder working from center out at 1 1/2-inch intervals until you reach the ends. Wrap banana cylinder tightly in a 18-inch long piece of aluminum foil. Secure center and folded ends of foil with 3 (14-inch) pieces of kitchen twine. Repeat wrapping procedure with remaining banana leaves, rice, pork rolls, and kitchen twine.
  12. 12 Place cylinders in a large stockpot (you may need to stand cylinders on their ends.) Fill the pot with water to 2 inches below the rim. Place a heat-proof lid on top of the cylinders to keep them submerged. Cover, and bring to a boil over high heat. Uncover and continue to gently boil at medium heat, turning every 2 hours, until the internal temperature is at least 200 degrees F (92 degrees C), about 6 hours. Add additional boiling water as needed throughout cook time to keep the water level 2 inches below the pot rim. Using tongs, transfer cooked banh tet to a baking sheet and let cool for at least 3 hours, or chill overnight. Remove and discard foil and banana leaves. Slice into rounds and serve. For clean slices, dip knife into warm water, and wipe clean often.

By Elizabeth Mervosh

Pop's Tomato-Braised Sardines
Dinner Southeast Asian

Pop's Tomato-Braised Sardines

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
  2. 2 While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
  5. 5 Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
  6. 6 Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
  7. 7 Pour remaining lime juice over the sardines and serve.

By Diana71

Chicken Arroz Caldo (Chicken Rice Porridge)
Breakfast Southeast Asian

Chicken Arroz Caldo (Chicken Rice Porridge)

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
  3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
  4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
  5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
  6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Vietnamese Coconut-Caramel Shrimp (Tom Rim)
Dinner Southeast Asian

Vietnamese Coconut-Caramel Shrimp (Tom Rim)

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
  2. 2 Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
  3. 3 Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
  4. 4 Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

By Diana71

Itlog Na Maalat (Salted Egg Salad)
Lunch Southeast Asian

Itlog Na Maalat (Salted Egg Salad)

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
  2. 2 Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

By Yana Gilbuena

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 Golden Chicken Wings
Appetizer Southeast Asian

Vietnamese Golden Chicken Wings

3.9

Prep
15 min
Cook
30 min
Total
165 min

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

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

Filipino-Style Congee (Lugaw)
Dinner Southeast Asian

Filipino-Style Congee (Lugaw)

3.8

Prep
25 min
Cook
51 min
Total
76 min

Instructions

  1. 1 Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
  2. 2 Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
  3. 3 Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
  4. 4 Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
  5. 5 Garnish bowls of congee with reserved fried garlic.

By mythloaf

Cha Gio Vietnamese Egg Rolls
Dinner Southeast Asian

Cha Gio Vietnamese Egg Rolls

4.6

Prep
45 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
  2. 2 Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
  3. 3 Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
  4. 4 Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
  5. 5 Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.

By Joann Lai

Easy Crispy Vietnamese Shrimp Balls
Dinner Southeast Asian

Easy Crispy Vietnamese Shrimp Balls

4.0

Prep
15 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
  2. 2 Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
  3. 3 Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
  4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
  5. 5 Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
  6. 6 Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

By Arads

Filipino Chicken Sopas
Dinner Southeast Asian

Filipino Chicken Sopas

5.0

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
  2. 2 Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
  3. 3 Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

By Shela F Diehr

Vietnamese Grilled Pork Skewers
Dinner Southeast Asian

Vietnamese Grilled Pork Skewers

5.0

Prep
30 min
Cook
8 min
Total
98 min

Instructions

  1. 1 Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  2. 2 Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  3. 3 Thread the marinated pork belly onto bamboo skewers.
  4. 4 Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

By Nguyen Duc Cuong

Instant Pot® Ginataang Salmon (Filipino Salmon in Coconut Milk)
Dinner Southeast Asian

Instant Pot® Ginataang Salmon (Filipino Salmon in Coconut Milk)

4.7

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.
  2. 2 Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."
  4. 4 Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.

By Diana71

Malaysian Red Curry Thighs
Dinner Southeast Asian

Malaysian Red Curry Thighs

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
  2. 2 Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
  3. 3 Add green onion purée to the skillet; cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon sugar. Taste; adjust salt and sugar and stir in Sriracha sauce.
  4. 4 Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By LynneP