Hến Xúc Bánh Đa

Spicy Baby Clam With Rice Cracker

2 cans small clam (baby clam) (5 ounces(drain)each)
1/2 yellow onion, minced
2 stalks green onion, minced
2 T vietnamese coriander, thinly sliced
1 T roasted peanut, grinded
1 T dried minced onion, fried
3 red hot chili pepper, thinly sliced
1 T vegetable oil
1 T fish sauce
sugar and pepper to tatse
1 lemon
1 sesame rice paper(cracker), toasted


Rinse the clams to get rid of any sand, drain well.
In a medium pot, heat oil over high flame, add onion and cook until translucant and fragant. Add clam and cook for 5 minutes. Stir well. Add green onion, fish sauce, sugar and pepper to taste. Turn off heat.
Add vietnamese coriander, chili pepper and mix well. Sprinkle with roasted peanut, dried minced onion. Squeeze some fresh lemon juice over, serve with toasted sesame rice cracker.

Canh Bí

1 small hairy gourd, julienned (about 1 cup)
1 T small dried shrimp, soaked in warm water
2 cup water
1 green onion, chopped
4 sprigs cilantro, minced
1 T. fish sauce
pepper to taste

Put 2 cups of water in a small pot, add shrimp, over high heat bring to boil. Add gourd, bring back to boil for 2-3 minutes, add fish sauce, green onion and cilantro. Pepper to taste.

Dưa Chuột Đậu Phụ Nhự

5 suhyo cucumbers
5 cubes fermented tofu (packed in chili sesame oil)
1 T rice vinegar
1 t sugar
Use a spoon to press the tofu and mix them well with sugar and vinegar.
Wash cucumbers and make a long slit on each one. Soak in fermented tofu vinaigrette for 1 day.

Bắp Chiên

1 lb frozen cut corn
1 cup tempura batter mix
1 t sugar
2 T iced water
3 stalks green onion, chopped
2 cups vegetable oil
salt and pepper to taste

Mix frozen corn, tempura batter, water, sugar, green onion, salt, pepper well.
Deep fry for 3-5 minutes, turning once to brown evenly.

Canh Mồng Tơi Nấu Riêu

1 lb ceylon spinach, thinly sliced
10 oz frozen Oceanic crab
3 T fish sauce
pepper to taste

Add 4- cups of water in a medium pot, bring to boil on high heat. Add crab and turn to medium heat, cook for 10 mins. Add Spinach, fish sauce, pepper to taste. Bring back to boil, serve.

Nấm Dẻ Xào Tỏi

5 oz Hon-shimeji mushroom
1 t. vegetable oil
1 clove garlic, minced
5 sprigs cilantro, minced
salt and pepper to taste

Cut off and discard the base of the cluster, rinse lightly.
Heat 1 t. oil on a pan over high heat, add garlic and cook until fragant. Add mushroom in and stir evenly for 3-5 minutes. Salt and pepper to taste, add cilantro.

Rau cần xào tỏi

1 lb water dropwort, cut into 3 to 4-inches lenght
3 cloves garlic, minced
1 T vegetable oil
1/2 T fish sauce
pepper to taste

Wash water dropwort throughly, use hand to twist them off instead of cutting them by knife. Drain well.
Heat oil in a wok, ađ garlic and cook until fragant. Add water dropwort, stir well, add fish sauce. Cook about 2 mins over high heat. Turn off heat, add fresh ground pepper, serve.

Gà Ram Sả

Caramel Lemongrass Chicken


1 lb skinless chicken thigh, remove bones and cut into small pieces
4 stalks fresh meaty lemongrass, cut off leaves and finely chopped
2 shallots, minced
2 cloves garlic, minced
3 T sugar
2 T fish sauce
salt and pepper to taste

Marinate chicken with lemongrass, shallot, garlic, 1 T sugar, fish sauce for 30 mins.
In a medium pot, add 2 T sugar and turn on high heat, cook until the sugar melt to golden caramel color. Add chicken and stir well, cook for 5 mins then turn heat to medium. Stir occasionally and cook for 20 more minutes or until the chicken well cook and has golden brown color. Add salt and pepper to taste.

Gỏi Gà

2 cups cooked chicken breast and cooked chicken liver, shred into bite-size piece
2 cup cabbage, shredded
5 T fresh lime juice
2 T fish sauce
1 T sugar or more to taste
2 cloves garlic, minced
3 shallots, thinly sliced
3 red hot chili pepper, sliced
2/3 cup Vietnamese coriander leaves, thinly sliced
fresh ground pepper to taste

In a salad bowl, combine everything. Separate shallot slices into rings. let stand for 30 minutes. Grind pepper over when served.

Miến Gà

chicken half breast
1/2 lb chicken liver, cooked, thinly sliced
5 small packs cellophane noodles, soaked in warm water
2 shallots, thinly slices
1 T. fish sauce
2 green onion, diced
6 sprigs cilantro, diced
salt and pepper to taste.

Put 5 cups water in a medium pot, place chicken breast with bones intact in, bring to boil. Skim off scums, and turn heat to medium cook for 20 mins, remove chicken, sliced.
Fry shallot in a seperate pan until golden brown, add to the stock pot. Add fish sauce, salt and pepper to taste. Add noodle in and bring back to boil. Serve immediately with chicken breast and liver. Sprinkle green onion and cilantro on top.

Mực Xào Thơm

stir fried Pineaple with squid

Canh Chua Rau Muống

1 lb water spinach, remove all leaves and cut lengthwise in half.
2 T small dried shrimps, soaked in warm water for 15'
1 T tamarind soup base
1 T sugar
2 T fish sauce
2 red hot chili peppers, sliced
salt and pepper to taste

In a medium pot, add 4-5 cups water and dried shrimps bring to boil over high heat. Add water spinach, tamarind soup base, sugar, fish sauce. Bring back to boil, cook for 3-5 minutes, add salt and pepper to taste. Add chili pepper and serve.

Rau Muống Luộc

1/2 lb water spinach
1/2 t. salt

Nutritional Value For This Serving
65 kcal, 5.7 g protein 132 mg
calcium, 5.3 mg iron, 6.2 mg vitamin A,
99 mg vitamin C

In a medium pot, fill water and add salt, bring to boil. Add water spinach, bring back to boil and cook for 3-5 more mins, drain.

Cá Bống Kho Rau Răm

Braised Sand Goby



8 big sand goby, cut in half
2 shallot, minced
2 clove garlic, minced
1/2 t. fresh ground pepper
1 t. chili powder
2 t. vegetable oil
1 cup vietnamese coriander, minced
10 red hot chili pepper
1 T. caramel syrup or 1 T. teriyaki sauce
3 t. sugar
4 T. fish sauce
salt to taste


Marinate fish in a claypot with shallot, garlic, pepper, oil, chili powder, fish sauce, sugar, caramel syrup ( to make caramel: heat 3 t. of sugar in a nonstick-pan over medium heat until it turn into golden liquid) for 30 minutes.
Heat the claypot over high flame until boiling, add 1 cup of water, bring back to boil, then turn to low heat to cook with covered lid for 30 mins, add chili pepper and coriander in, cook for 30 more minutes.

Canh Thơm

1/2 pineapple, sliced
1/2 chicken breast, sliced
2 red hot chili pepper, thinly sliced
1 T. rice paddy herb (ngò om) minced
2 T. fish sauce
2 t. sugar
salt and pepper to taste

Put 4 cups water in a medium pot, add chicken, bring to boil over high heat. Skim off scum, turn heat to medium cook chicken for 5 minutes, add pinapple, turn heat on high to bring back to boil. Add fish sauce, sugar, salt and pepper to taste. Cook for 3 more minutes, turn off heat, add rice paddy herb and hot chili pepper, serve.

Bò Thưng

Braised Beef Roll

Cải Nồi Xào Bầu Bò

1/2 lb flap beef chuck steak, sliced
2 cloves garlic, minced
15 collard green, cut into 3-inches length
1 small wax gourd, cut into 1.5 inches length
1 T.oyster sauce
1/2 T soy sauce
vegetable oil
salt and pepper to taste

Marinate beef with salt and pepper.
In a medium pot, add water and salt, bring to boil over high heat, add wax gourd to cook until nicely soft and translucent, take out. Add collard green and bring back to boil, drain.
Put 1 t. oil to a pan over high heat, add 1/2 garlic and cook until fragant, add collard green in, stir evenly, add 1/2 T oyster sauce in. salt and pepper to taste.
Clean pan and put back on high heat, add 1 t. oil and 1/2 garlic in, cook until fragant, add beef, stir, add 1/2 T. oyster sauce and soy sauce in.
Scoop the seeds out the gourd, place on a plate, fill the collard green in, add beef and pour the sauce from the beef on top the green, add fresh ground pepper.

Bò Thuôn Hành Răm

1 lb flap beef chuck steak, minced
2 cloves garlic, minced
2 cup Vietnamese coriander leaves, thinly sliced
2 Mexican green onion, quartered white heads, thinly sliced green leaves.
1 serrano chile, sliced
Sea salt, sugar and pepper to taste
1 t. fish sauce

Marinate beef with fish sauce, garlic and fresh ground pepper.
In a medium pot, add 4 cups of water, bring to boil over high heat, add 1/2 t. salt. Scoop beef into the boiling water, skimm off scum. Add onion white head first, then the green and coriander leaves. Salt, sugar, pepper to taste. Add sliced serrano chile on top, serve hot.

Gà Hầm Kim Châm

Game Hen Stew


1 game hen
2 cup dried lily, soaked in warm water
5 big wooden ear mushroom, soaked in warm water
1 cup white wine
1 cup raw peanut, soaked in warm water
salt and pepper to taste

Place chicken in a medium pot, cover with water and bring to boil over high heat. Add wine and peanut, bring back to boil. Skim all scum, reduce to low heat and cook for 1.5 hrs.
In another pot, add water and bring to boil. Remvoe all wooden tips from lily, put in boiling water, cook for 3 minutes, drain.
Add dried lily and mushroom to chicken pot. Cook for 1/2 hr more. add salt and pepper to taste.

Cá Hồi Kho Nước Dừa

Braised Salmon in coconut juice


1 lb salmon filet
1 can coconut soda
1 shallot, minced
1 T fish sauce
vegetable oil

Heat oil in a large pan over high flame, fry salmon until golden brown.
In a clay pot, put 1 t. oil, turn to high heat, add shallot and cook until fragant.
Add fried salmon filet, pour in coconut soda, turn heat to low, cook until coconut juice turn dark yellow, add fish sauce and cook for 10 more minutes.

Canh Mồng Tơi Nấu Mướp

3 cup saan choy (malabar spinach, ceylon spinach), shredded
1 gourd loofah , sliced
1 cup shrimp, peeled and minced
1 green onion, sliced
2 T fish sauce
salt and pepper to taste
In a medium pot, fill water and put to boil. Add shrimp, skim all scums. Add saan choy and gourd loofah in. Bring back to boil. Add green onion, fish sauce, salt and pepper to taste. Serve

Tôm Rang

Caramel Shrimp



1 lb small shrimp
1 1/2 T. sugar
2 clove garlic, minced
1 t. fish sauce
1 T. vegetable oil
salt and pepper

In a medium pan, add oil over high heat, add garlic and cook until fragant, add shrimp and stir evenly. Add sugar and cook until it melts to thick caramel and has a nice color, add fish sauce and salt to taste, some fresh ground pepper. Stir well and serve.