Vietnamese Chicken Salad Recipe

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Prep Time : 30 Min

Ready In   : 30 Min

Served for : 4 people

Ingredients

* 1 tablespoon finely chopped green chile peppers

* 1 tablespoon rice vinegar

* 2 tablespoons fresh lime juice

* 3 tablespoons Asian fish sauce

* 3 cloves garlic, minced

* 1 tablespoon white sugar

* 1 tablespoon Asian (toasted) sesame oil

* 2 tablespoons vegetable oil

* 1 teaspoon black pepper

*

* 2 cooked skinless boneless chicken breast halves, shredded

* 1/2 head cabbage, cored and thinly sliced

* 1 carrot, cut into matchsticks

* 1/3 onion, finely chopped

* 1/3 cup finely chopped dry roasted peanuts

* 1/3 cup chopped fresh cilantro

Directions

1. 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.

2. Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Source: http://allrecipes.com/Recipe/Vietnamese-Chicken-Salad-2/Detail.aspx

Vietnamese Beef Pho Recipe

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.

Prep Time  : 10 Min

Cook Time : 1 Hr 20 Min

Ready In    : 1 Hr 30 Min

Served for  : 6 people

Ingredients

* 4 quarts beef broth

* 1 large onion, sliced into rings

* 6 slices fresh ginger root

* 1 lemon grass

* 1 cinnamon stick

* 1 teaspoon whole black peppercorns

* 1 pound sirloin tip, cut into thin slices

* 1/2 pound bean sprouts

* 1 cup fresh basil leaves

* 1 cup fresh mint leaves

* 1 cup loosely packed cilantro leaves

* 3 fresh jalapeno peppers, sliced into rings

* 2 limes, cut into wedges

* 2 (8 ounce) packages dried rice noodles

* 1/2 tablespoon hoisin sauce

* 1 dash hot pepper sauce

* 3 tablespoons fish sauce

Directions

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.

2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.

3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Source: http://allrecipes.com/Recipe/Vietnamese-Beef-Pho/Detail.aspx

Vietnamese Aromatic Lamb Chops Recipe

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

Prep Time  : 10 Min

Cook Time : 20 Min

Ready In    : 8 Hrs 30 Min

Served for  : 5 people

Ingredients

* 15 (3 ounce) lamb loin chops (1-inch thick)

* 2 cloves garlic, sliced

* 1 teaspoon garlic powder, or to taste

* 1 pinch chili powder

* 2 tablespoons white sugar

* freshly ground black pepper to taste

* 1 tablespoon fresh lime juice

* 1 tablespoon soy sauce

* 2 tablespoons olive oil

* 1/4 cup chopped fresh cilantro

* 2 lime wedges

* 2 lemon wedges

Directions

1. Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.

2. Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.

3. Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Source: http://allrecipes.com/Recipe/Vietnamese-Aromatic-Lamb-Chops/Detail.aspx

Vietnamese Iced Coffee Recipe

Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.

Prep Time  : 5 Min
Cook Time : 5 Min
Ready In    : 10 Min
Served for  : 4 people

Ingredients

* 4 cups water

* 1/2 cup dark roast ground coffee beans

* 1/2 cup sweetened condensed milk

* 16 ice cubes

Directions

1. Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.

2. Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Source: http://allrecipes.com/Recipe/Vietnamese-Iced-Coffee/Detail.aspx

Vietnamese Stir-Fry Recipe

This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!

Prep Time  : 30 Min

Cook Time : 25 Min

Ready In    : 2 Hrs 55 Min

Served for  : 6 people

Ingredients

* 1/4 cup olive oil

* 4 cloves garlic, minced

* 1 (1 inch) piece fresh ginger root, minced

* 1/4 cup fish sauce

* 1/4 cup reduced-sodium soy sauce

* 1 dash sesame oil

* 2 pounds sirloin tip, thinly sliced

* 1 tablespoon vegetable oil

* 2 cloves garlic, minced

* 3 green onions, cut into 2 inch pieces

* 1 large onion, thinly sliced

* 2 cups frozen whole green beans, partially thawed

* 1/2 cup reduced-sodium beef broth

* 2 tablespoons lime juice

* 1 tablespoon chopped fresh Thai basil

* 1 tablespoon chopped fresh mint

* 1 pinch red pepper flakes, or to taste

* 1/2 teaspoon ground black pepper

* 1/4 cup chopped fresh cilantro

Directions

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. 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.

Source: http://allrecipes.com/Recipe/Vietnamese-Stir-Fry/Detail.aspx

Vietnamese Spring Rolls Recipe

I love these, they're really addictive and healthy!

Prep Time  : 10 Min
Cook Time : 15 Min
Ready In    : 25 Min
Served for  : 4 people

Ingredients

* 1/2 (6.75 ounce) package dried rice noodles
* 8 rice wrappers (8.5 inch diameter)
* 8 fresh mint leaves
* 8 cooked medium shrimp, sliced in half lengthwise
* 1 1/2 cups bean sprouts
* 3 tablespoons fish sauce, or to taste
* 1/2 cup cilantro leaves


Directions

1. Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.

2. Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

Source: http://allrecipes.com/Recipe/Vietnamese-Spring-Rolls/Detail.aspx

Vietnamese Meatballs Recipe

These meatballs have a Vietnamese flair and are quite tasty! They can be served as an appetizer with a dipping sauce, or served with rice as a meal. I like them on a bed of hot jasmine long grained rice that's been cooked in a rice cooker!

Prep Time  : 20 Min

Cook Time : 35 Min

Ready In    : 55 Min

Served for  : 6 people

Ingredients

* 1 1/2 pounds ground chicken

* 1 clove garlic, minced

* 1 egg white

* 1 tablespoon rice wine

* 2 tablespoons soy sauce

* 1/2 teaspoon Worcestershire sauce

* 2 teaspoons fish sauce

* 1/2 teaspoon white sugar

* salt and white pepper to taste

* 2 tablespoons cornstarch

* 1 tablespoon sesame oil

Directions

1. Preheat the oven's broiler.

2. In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.

3. Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.

4. Broil for 15 to 20 minutes, turning occasionally, until cooked through.

Source: http://allrecipes.com/Recipe/Vietnamese-Meatballs/Detail.aspx

Vietnamese Sandwich Recipe

While teaching English in Asia the past several years , I've been lucky to exchange some delicious and authentic recipes with local people . This Vietnamese Sandwich is awesome and it is a nice break from common sandwiches . The garlic chili sauce is common in Asian sections of markets but Indonesian chili (sambal) or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine.

Prep Time  : 10 Min

Cook Time : 5 Min

Ready In    : 15 Min

Served for  : 4 people

Ingredients

* 4 boneless pork loin chops, cut 1/4 inch thick

* 4 (7 inch) French bread baguettes, split lengthwise

* 4 teaspoons mayonnaise, or to taste

* 1 ounce chile sauce with garlic

* 1/4 cup fresh lime juice

* 1 small red onion, sliced into rings

* 1 medium cucumber, peeled and sliced lengthwise

* 2 tablespoons chopped fresh cilantro

* salt and pepper to taste

Directions

1. Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.

2. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

Source: http://allrecipes.com/Recipe/Vietnamese-Sandwich/Detail.aspx

Pasta With Vietnamese Pesto Recipe

I like pasta with pesto because it is a one-bowl, one-pot deal. This is a really yummy pesto. If you can't find fresh lemon grass, use an equal amount of grated lemon zest instead.

Prep Time   : 30 Min

Cook Time  : 5 Min

Ready In     : 35 Min

Served for   : 4 people

Ingredients

* 1 pound dried rice noodles

* 1 1/2 cups chopped fresh cilantro

* 1/2 cup sweet Thai basil

* 2 cloves garlic, halved

* 1/2 teaspoon minced lemon grass bulb

* 1 jalapeno pepper, seeded and minced

* 1 tablespoon vegetarian fish sauce

* 4 tablespoons chopped, unsalted dry-roasted peanuts

* 7 tablespoons canola oil

* 1/2 lime, cut into wedges

* salt and pepper to taste

Directions

1. Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.

2. Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.

3. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.

4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.

5. Taste the pasta and add more pesto, lime juice, imitation fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.

Source: http://allrecipes.com/Recipe/Pasta-with-Vietnamese-Pesto/Detail.aspx

Vietnamese Golden Chicken Wings Recipe

This is a fantastic Vietnamese dish that's great for absolutely any occasion, from weeknight dinners, to parties and BBQs, or even a night in front of the television! The chicken wings have succulent flavour and soft tasty meat that melts away in your mouth. They're crispy on the outside, but soft inside and guaranteed to be a success. They've never failed to impress.

Prep Time  : 15 Min

Cook Time : 30 Min

Ready In    : 2 Hrs 45 Min

Served for  : 4 people

Ingredients

* 12 chicken wings, tips removed and wings cut in half at joint

* 2 cloves cloves garlic, peeled and coarsely chopped

* 1/2 onion, cut into chunks

* 1/4 cup soy sauce

* 1/4 cup Asian fish sauce

* 2 tablespoons fresh lemon juice

* 2 tablespoons sesame oil

* 1 teaspoon salt

* 1 teaspoon freshly ground black pepper

* 1 tablespoon garlic powder

* 1 tablespoon white sugar

Directions

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. Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.

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.

Source: http://allrecipes.com/Recipe/Vietnamese-Golden-Chicken-Wings/Detail.aspx

Vietnamese Fresh Spring Rolls Recipe

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Prep Time  : 45 Min

Cook Time : 5 Min

Ready In    : 50 Min

Served for  : 8 people

Ingredients

* 2 ounces rice vermicelli

* 8 rice wrappers (8.5 inch diameter)

* 8 large cooked shrimp - peeled, deveined and cut in half

* 1 1/3 tablespoons chopped fresh Thai basil

* 3 tablespoons chopped fresh mint leaves

* 3 tablespoons chopped fresh cilantro

* 2 leaves lettuce, chopped

* 4 teaspoons fish sauce

* 1/4 cup water

* 2 tablespoons fresh lime juice

* 1 clove garlic, minced

* 2 tablespoons white sugar

* 1/2 teaspoon garlic chili sauce

* 3 tablespoons hoisin sauce

* 1 teaspoon finely chopped peanuts

Directions

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

4. In another small bowl, mix the hoisin sauce and peanuts.

5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Source: http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx

Vietnamese Beef And Lettuce Curry Recipe

A delicious mild curry to serve with steamed or boiled rice that's relatively simple to prepare. The use of lettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads and buffet dishes.

Prep Time   : 15 Min

Cook Time  : 45 Min

Ready In     : 1 Hr

Served for   : 4 people

Ingredients

* 1 cup uncooked long grain white rice

* 2 cups water

* 5 teaspoons white sugar

* 1 clove garlic, minced

* 1/4 cup fish sauce

* 5 tablespoons water

* 1 1/2 tablespoons chile sauce

* 1 lemon, juiced

* 2 tablespoons vegetable oil

* 3 cloves garlic, minced

* 1 pound ground beef

* 1 tablespoon ground cumin

* 1 (28 ounce) can canned diced tomatoes

* 2 cups lettuce leaves, torn into 1/2 inch wide strips

Directions

1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.

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. 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. Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

Source: http://allrecipes.com/Recipe/Vietnamese-Beef-And-Lettuce-Curry/Detail.aspx

Vietnamese Salad Rolls Recipe

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Prep Time: 20 Min

Cook Time: 5 Min

Ready In: 25 Min

Served for 8 people

Ingredients

* 1 (8 ounce) package rice vermicelli

* 8 ounces cooked, peeled shrimp, cut in half lengthwise

* 8 rice wrappers (6.5 inch diameter)

* 1 carrot, julienned

* 1 cup shredded lettuce

* 1/4 cup chopped fresh basil

* 1/2 cup hoisin sauce

* water as needed

Directions

1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.

2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.

3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.

4. Serve the spring rolls with the warm dipping sauce.

Source: http://allrecipes.com/Recipe/Vietnamese-Salad-Rolls/Detail.aspx