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Entries tagged with 'Vietnamese'

Salmon Banh Mi From 'Vibrant Food'

Serious Eats Maggie Mariolis 2 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

Lake Trout With Nuoc Mam Gung and Broccoli

Serious Eats Nick Kindelsperger 8 comments

Roasted fish gets paired with a flavorful Vietnamese dipping sauce called nuoc mam gung—a potent mixture of ginger, garlic cloves, chilies, lime juice, sugar, and fish sauce—that tugs at your tongue in all directions. Plus, all you have to do for the sauce is toss everything in a bowl and stir. More

Slow Cooker Pho With Eye of Round

Serious Eats Jennifer Olvera 11 comments

Aromatic pho, made in the slow cooker, is both comforting and customizable. More

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Serious Eats Suzanne Lehrer 1 comment

Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. More

Skillet Rice Noodle Bowl with Shrimp and Vegetables

Serious Eats Yasmin Fahr 1 comment

A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp. More

Spicy Rice Noodle Salad with Cabbage and Tofu

Serious Eats Lauren Rothman 3 comments

This Vietnamese-inspired rice noodle salad combines cabbage, tofu and peanuts with a hot-sour-salty-sweet dressing of fish sauce, lime juice, garlic and sugar. More

Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua)

Serious Eats J. Kenji López-Alt 1 comment

The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches. More

Charles Phan's Spicy Soy Sauce

Serious Eats Kate Williams Post a comment

Charles Phan's spicy soy sauce is a primary ingredient in the dressing for his Roasted Eggplant and Leek Salad in Vietnamese Home Cooking. It could also serve as a pungent dipping sauce for any number of appetizers. More

Charles Phan's Roasted Eggplant and Leek Salad

Serious Eats Kate Williams 4 comments

The name "Roasted Eggplant and Leek Salad" in Charles Phan's Vietnamese Home Cooking is a bit of a misnomer. Yes, this dish has eggplant and leeks, but no, it is not a roasted salad. (Unless, of course, you count grilling as roasting.) If you happen to live in a wondrous state with no real winter (cough, California, cough), grilling in January is a non-issue. In other parts of the country, however, it may be necessary to bring the dish indoors and under a broiler. Either way, this silky smokey salad should go on your to-make list, stat--soft eggplant meets pleasantly squeaky leeks in a vibrant sauce of soy, chiles, and cilantro. What's not to love? More

Charles Phan's Black Bean-Glazed Pork Spareribs

Serious Eats Kate Williams 3 comments

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? More

Vietnamese Sirloin Skewers With Spicy Carrot Salad

Serious Eats Jennifer Olvera Post a comment

Sweet, tangy and fiery at once, beef skewers pair with crunchy, Vietnamese-style carrot salad. More

Quick and Easy 1-Hour Pho

Serious Eats J. Kenji López-Alt 23 comments

A full-flavored pho broth in less than a quarter of the time a traditional pho takes. More

Thai Coconut Chicken Soup (Tom Kha Gai) with Mushrooms

Serious Eats Nick Kindelsperger 2 comments

A simple and satisfying bowl of Tom Kha Gai requires only a handful of ingredients and less than thirty minutes to get right. More

Traditional Beef Pho

Serious Eats J. Kenji López-Alt 36 comments

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Nigel Slater's Grilled Beef Vietnamese Salad

Serious Eats Blake Royer 1 comment

Adapted from The Kitchen Diaries. [Photograph: Blake Royer] Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the... More

Serious Salads: Vietnamese Shrimp and Quinoa Salad

Serious Eats Jennifer Segal 16 comments

This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying. More

Dinner Tonight: Chicken, Lemongrass, and Potato Curry (Ca-Ri Ga)

Serious Eats Nick Kindelsperger 7 comments

I was sold on this recipe from Into the Vietnamese Kitchen the moment after I read the first step. That's where author Andrea Nguyen describes watching the "whirling blizzard" of lemongrass in the food processor as it transforms from chopped stalks into a "fine, fluffy mass." Sure enough, the lemongrass puffs up sort of like cotton candy, before eventually turning into a paste when you add the onion and ginger. Theatrics aside, it's really just a fragrant base for a dish that is far more comforting than I had expected. More

Dinner Tonight: Tomato Egg Drop Soup

Serious Eats Nick Kindelsperger 7 comments

I have a huge soft spot for egg drop soup, specifically the Chinese-American version I first tasted as a kid. You know, the kind that's golden yellow with shards of cooked egg? I assume this fond memory is actually based on a bowl of gloopy, bland, and inauthentic egg drop soup, but that's okay. Luckily, this recipe from Andrea Nguyen's Into the Vietnamese Kitchen is the opposite. It is bright, fresh, and dynamic. More

Dinner Tonight: Steamed Salmon with Garlic and Ginger

Serious Eats Nick Kindelsperger 1 comment

Of all the cooking methods I use, steaming is probably close to the bottom of the list. Part of that is my fault; I don't usually get excited when I see "steaming" mentioned in recipes, correlating it unfairly with bland and boring. But bland and boring is about the last thing you'd say about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. More

Barbecue: Cherry-Smoked Vietnamese-Flavored Ribs

Serious Eats Joshua Bousel 2 comments

This Vietnamese-inspired marinade made with fish sauce, orange juice, and apple cider vinegar imparts a light salty and tangy flavor that really lets the sweetness of the cherry smoke shine through in these juicy, tender ribs. More

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