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.