Vietnamese Honey-Glazed Chicken

Posted on 07. Thu, 2011 by grace in Poultry, SE Asian, Vietnamese

By Wendy Hutton, Southeast Asia’s Best Recipes

To make this sophisticated Vietnamese recipe, chicken—first marinated with black pepper, sugar, salt and sesame oil—is brushed during cooking with a piquant glaze. This is a good recipe if you’re entertaining, not just because it’s sure to be enthusiastically received, but because the chicken can be marinated and the Honey Glaze prepared several hours in advance.

Caramelized Soy and Lemongrass Spareribs

Posted on 05. Tue, 2011 by grace in Asian Barbecue, Meat, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This Vietnamese-inspired recipe combines sweet and salty flavors with lemongrass. The carmelized sugar gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.

Spicy Lemongrass Shrimp

Posted on 03. Mon, 2011 by grace in Seafood, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

This easy shrimp dish has a touch of sweetness typical of many Vietnamese dishes, as well as the fragrance of lemongrass, rice wine and fish sauce. Stir-fry over high heat for the best flavor and texture.

Barbecued Lemongrass Beef

Posted on 03. Sun, 2011 by grace in Meat, Rice/Noodles, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Hanoi Beef Noodle Soup (Pho Bo)

Posted on 03. Tue, 2011 by grace in Meat, Rice/Noodles, Soup, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

This may well be considered Vietnam’s national dish. The Vietnamese eat it at any time of the day, but it is especially popular as a breakfast food. What makes this soup so convenient is that you can cook it ahead of time, storing the stock in one container and the remaining ingredients in another.

Chicken Noodle Soup (Pho Ga)

Posted on 02. Tue, 2011 by grace in Healthy Asian, Poultry, Rice/Noodles, Soup, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam.

Caramelized Lemongrass Marinade

Posted on 01. Mon, 2011 by grace in Condiments, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb. This recipe is widely used by grilled-food vendors in Vietnam.

Fish Sauce Dip (Nuoc Cham)

Posted on 01. Sat, 2011 by grace in Condiments, Vietnamese

Vietnamese Pho: Beef Noodle Soup

Posted on 12. Sun, 2010 by grace in Rice/Noodles, Soup, Vietnamese

By Jaden Hair, SteamyKitchen.com

Adapted from Into the Vietnamese Kitchen by Andrea Nguyen

Leg and knuckle bones are the best to make the stock. That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.

Chocolate and Vietnamese Coffee Tart

Posted on 04. Fri, 2010 by grace in Sweets, Vietnamese

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

This was an incredibly popular dessert at Spice Market. People just love the way the coffee cuts through the richness of the chocolate and imparts exotic, smoky overtones. Limiting the sugar added to the tart itself allows the chocolate flavor to really come through. For an added treat, top each slice with a little scoop of sweetened condensed milk ice cream or good vanilla ice cream