Type what you have

Ingredients

• ✓ fish sauce
• peanut oil
• bacon bit
• garlic
• mustard green
• onion powder

Instructions

1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Ingredients

• ✓ fish sauce
• sesame oil
• sunflower oil
• lemon juice
• five-spice powder
• salt

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• ✓ fish sauce
• cauliflower
• soy sauce
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Ingredients

• ✓ fish sauce
• all-purpose flour
• garlic powder
• striped bass fillet
• olive oil
• honey
• oregano
• anise liqueur

Instructions

1. 1 Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
2. 2 Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
3. 3 Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

By sharonm

Ingredients

• ✓ fish sauce
• water
• white rice
• pineapple juice
• curry powder
• vegetable oil
• chicken
• onion
• pineapple chunk

Instructions

1. 1 Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
3. 3 Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
4. 4 Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

By stannius

Ingredients

• ✓ fish sauce
• chicken tender
• soy sauce
• brown sugar
• ginger
• lime
• metal skewer
• cornstarch
• scallion

Instructions

1. 1 Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2. 2 Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4. 4 Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5. 5 Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

By Aleka Shunk

Ingredients

• ✓ fish sauce
• coconut aminos
• orange juice
• rice vinegar
• garlic powder
• ginger
• sesame oil
• salt
• pork loin chop
• sesame seed

Instructions

1. 1 Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
2. 2 Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
3. 3 Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
4. 4 Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
5. 5 Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

By Bibi

Ingredients

• ✓ fish sauce
• ground chicken
• hoisin sauce
• red chile pepper
• cilantro
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ fish sauce
• brown sugar
• rice vinegar
• water
• soy sauce
• garlic
• ginger
• red pepper
• vegetable oil
• chicken thigh
• green onion

Instructions

1. 1 Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
2. 2 Heat oil in a skillet over high heat. Add chicken; cook until golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
3. 3 Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

By cookingi

Ingredients

• ✓ fish sauce
• red curry paste
• coconut milk
• chicken breast
• brown sugar
• thai seasoning
• garlic
• red bell pepper
• lemongrass
• thai basil

Instructions

1. 1 Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
2. 2 Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

By ellabella

Ingredients

• ✓ fish sauce
• asian chile paste
• soy sauce
• garlic
• ginger
• lime
• chicken wing

Instructions

1. 1 Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
3. 3 Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

By FISHGIRL

Ingredients

• ✓ fish sauce
• peanut oil
• garlic
• ground chicken breast
• thai chile
• black soy sauce
• basil

Instructions

1. 1 Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
2. 2 Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

By Valery K

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
• garlic
• tapioca flour
• soy sauce
• sugar
• white pepper
• vegetable oil
• prawn

Instructions

1. 1 Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.
2. 2 Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

By Toi

Ingredients

• ✓ fish sauce
• vegetable oil
• garlic
• clam
• nam prik pao
• red chile
• sugar
• holy basil

Instructions

1. 1 Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
2. 2 Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
3. 3 Mix basil into clam mixture and cook until wilted, about 1 minute.

By Toi

Ingredients

• ✓ fish sauce
• coconut milk
• ginger
• lime juice
• oyster sauce
• garlic
• chile-garlic sauce
• white sugar
• avocado oil
• chicken breast
• onion
• curry powder
• broccoli

Instructions

1. 1 Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
2. 2 Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
3. 3 Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

By Chris Denzer

Ingredients

• ✓ fish sauce
• soy sauce
• asian pear
• brown sugar
• green onion
• sesame oil
• garlic
• black pepper
• ground beef
• ground pork
• panko bread crumb
• egg
• sesame seed

Instructions

1. 1 Whisk soy sauce, Asian pear, brown sugar, green onions, sesame oil, garlic, fish sauce, and pepper together in a large bowl. Add beef, pork, bread crumbs, and egg; mix until just combined. Do not over mix. Cover and refrigerate for 30 minutes, or up to 2 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
4. 4 Bake in the preheated oven until golden and cooked through but still tender, 18 to 20 minutes. Turn baking sheets halfway through cooking time. Garnish with toasted sesame seeds.

By Peggy Oliver

Ingredients

• ✓ fish sauce
• brussels sprout
• olive oil
• salt
• black pepper
• sesame oil
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
3. 3 Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
4. 4 Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

By Casey Butler

Ingredients

• ✓ fish sauce
• vegetable oil
• chicken breast
• red bell pepper
• yellow bell pepper
• red onion
• bean sprout
• snow pea
• water
• soy sauce
• whole grain brown rice
• sesame seed

Instructions

1. 1 In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
2. 2 Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
3. 3 Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

By Uncle Ben's

Ingredients

• ✓ fish sauce
• ground pork
• white sugar
• garlic
• salt
• black pepper
• baking powder
• water
• wooden skewer

Instructions

1. 1 Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread a handful of pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around th skewer. Repeat with remaining pork and skewers.
4. 4 Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

By PeaceBaking

Ingredients

• ✓ fish sauce
• pork belly
• white sugar
• shallot
• garlic
• black pepper
• coconut water
• egg

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

Ingredients

• ✓ fish sauce
• garlic
• bird's eye chile
• lemongrass
• coconut milk
• peanut oil
• green onion
• green bean

Instructions

1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Ingredients

• ✓ fish sauce
• vegetable oil
• lemongrass
• chicken
• water
• curry powder
• cornstarch
• cilantro

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

Ingredients

• ✓ fish sauce
• daikon radish
• kosher salt
• red pepper paste
• ginger
• red pepper powder
• white sugar
• garlic

Instructions

1. 1 Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
2. 2 Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.

By jaenipo

Ingredients

• ✓ fish sauce
• canola oil
• lemongrass
• lemon juice
• soy sauce
• brown sugar
• garlic
• chicken thigh

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

Ingredients

• ✓ fish sauce
• ✓ fish sauce
• white sugar
• black pepper
• chicken thigh
• water
• white sugar
• rice vinegar
• vegetable oil
• garlic
• jalapeno pepper

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

Ingredients

• ✓ fish sauce
• jasmine rice
• water
• coconut cream
• turmeric
• salt
• coconut oil
• garlic

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

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
• coconut oil
• red onion
• ginger root
• green curry paste
• green curry paste
• lemon zest
• garlic
• coconut milk
• water
• water
• lime
• mussel
• cilantro

Instructions

1. 1 Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
2. 2 Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
3. 3 Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

By Soundergirl25

Ingredients

• ✓ fish sauce
• vegetable oil
• onion
• garlic
• ground pork
• black pepper
• green chile
• winged bean
• cream of coconut

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
2. 2 Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

By Arlene Tengonciang