Showing posts with label Vietnamese food. Show all posts
Showing posts with label Vietnamese food. Show all posts

Nuoc cham

Nuoc cham
Nuoc cham is a kind of sauce the the Vietnamese people use in their daily life for every meal. Depend on each type of food, we can make our personal nuoc cham. Here in vietcuisines we show you another very aromatic kind of Nuoc Cham we like very much.

Ingredients

2 long red chillies
1 garlic clove,chopped
1 tablespoon grated palm sugar
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons rice wine vinegar



Vietnamese-Style Chicken & Noodle Salad


Vietnamese-Style Chicken & Noodle Salad

Vietnamese-Style Chicken & Noodle Salad

One of the tricks to making a salad you’d totally eat for dinner is to riff on something you already consider hearty and filling. That’s the thinking behind this chicken and rice noodle salad, inspired by Vietnamese bún xào.




Vietnamese Noodle Soup

Vietnamese Noodle Soup

Ingredients

  • 8 ounces rice noodles
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and freshly ground pepper
  • 1 large onion, halved
  • 1 4-inch piece ginger, unpeeled, halved
  • 3 cups low-sodium beef broth
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers, preferably red and green
  • 1/2 cup fresh cilantro
  • 2 to 4 tablespoons fish sauce
  • 1 cup fresh bean sprouts

Instruction

- Prepare the rice noodles as the label directs.
- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Vietnamese Chicken Wings

Vietnamese Chicken Wings - Sticky sweet and savory chicken wings marinated with fish sauce, garlic and sugar. Vietnamese chicken wings are absolutely delicious and addictive!

I haven’t posted Asian recipes for a few weeks and I am back with everyone’s favorite chicken wings. I love chicken wings so much that I can eat them every day.


Vietnamese Chicken Wings

With football season around the corner, this is the recipe you need.

Vietnamese chicken wings are scrumptious and they have gained a lot of popularity in recent years. Fish sauce is no longer an “exotic” ingredient in the kitchen.




Vietnamese noodle salad

INGREDIENTS


Vietnamese noodle salad

  • 200g dried rice-stick noodles
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 long red chilli, finely chopped
  • 2 cups beansprouts, trimmed
  • 3/4 cup fresh mint leaves
  • 3/4 cup fresh coriander leaves
  • 1/4 small red onion, thinly sliced
  • 1/2 cup roasted salted peanuts
  • Fried onion, to serve (optional)
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