Post your Recipes *w/Pics*

[Pigeu]

EDIT:

I'm going to change this to "post your recipes w/ pics" so more people can contribute.

Quick links to posted recipes:
Shrimp n Scallop Stir-fry
Thit Kho (Braised Pork Belly)
Banh Beo (Steamed Rice Cake w/ Minced Shrimp)
Steamed European Sea Bass
Beef Stir-fry
Fermented Bean Curd Dip
Tom Rang Muoi (Salty Fried Shrimp)
Goi Cuon w/ Hoisin Dip
Boiled Duck - Peanut Butter Dip
Salmon Steak & Wild Shrimp in Tomato Sauce
Banh Loc (Shrimp & Pork Clear Cake?)
Buon Thit Nuong (Vermicelli w/ BBQ Pork Belly, Ribs)
Ginger & Green Onion in Oil (Chicken Dip)




Hey everyone,

I'm going to be posting my own Vietnamese recipes here. Some recipes are purely from Vietnam (learned from my mom) and some will be infused with a bit of Chinese cuisine. I'd love to learn more, so please share your own recipes, experiences or any tips you have. I'm interested in Korean side dishes as well, if anyone has to share. The ones from Korean Grill House are delicious.. are these considered "authentic"? Please share!


Here are a couple to start. I'll try to update this thread as much as I can with more recipes and pics.



Nuoc Mam (watered down fish sauce for dipping) **A must try

1/3 cup Squid brand fish sauce
1/6 vinegar
3/4 cup water (1 cup, if you're not used to having this)
2/5 - 1/2 cup sugar
2 tbsp minced garlic
1 or 2 chopped red chill pepper

optional: shredded raw or pickled carrots

Mix all ingredients in large bowl and serve. Can be used as dipping sauce for deep fried spring rolls or fresh spring rolls, drizzled over vermicelli w/ bbq meat or even rice dish w/ bbq meat.

Must use Squid brand fish sauce and not Three Crab? brand. It's a third of the cost and tastes way better (imo). You can substitute fresh lemon juice for vinegar,

I've served a lot of guests with this sauce and everyone loves it and a few have asked me for the recipe.



Pickled Carrots and/or Daikon

Shredded carrots and daikon
1 part vinegar
2 parts sugar
3 parts water

Bring vinegar, sugar and water to a boil and remove from stove. Let it cool down then add shredded veggies into warm liquid. You only need enough brine to cover veggies completely. I usually use 1 cup vinegar, 2 cups sugar, 3 cups water. Let it soak for at least an hour, squeeze excess liquid and serve as is (do not rinse).

This can be added to nuoc mam for extra flavour or topped on banh mi. You can also use sliced instead of shredded carrots and daikon to serve with rice or vermicelli w/ bbq meat dishes.


Sorry no pics yet, I'll post them up once I make it again.

I do quite a bit of cooking with seafood as well, will be posting up recipes, pics and tips, stay tuned

[Jimboski]

Mmmm Banh Xeo with nuoc mam !

[Raggie]

I really like the jumbo shrimp sauce at pho places. Someone gave the recipe here one time but it seems difficult to make (eg. Shrimp heads, etc.). Any easier way to make it?

[rageking]

[QUOTE=Pigeu;14623109]Hey everyone,

I'm going to be posting my own Vietnamese recipes here. Some recipes are purely from Vietnam (learned from my mom) and some will be infused with a bit of Chinese cuisine. I'd love to learn more, so please share your own recipes, experiences or any tips you have. I'm interested in Korean side dishes as well, if anyone has to share. The ones from Korean Grill House are delicious.. are these considered "authentic"? Please share!


Here are a couple to start. I'll try to update this thread as much as I can with more recipes and pics.


Nuoc Mam (watered down fish sauce for dipping) **A must try

1/3 cup Squid brand fish sauce
1/6 vinegar
3/4 cup water (1 cup, if you're not used to having this)
2/5 - 1/2 cup sugar
2 tbsp minced garlic
1 or 2 chopped red chill pepper

optional: shredded raw or pickled carrots

Mix all ingredients in large bowl and serve. Can be used as dipping sauce for deep fried spring rolls or fresh spring rolls, drizzled over vermicelli w/ bbq meat or even rice dish w/ bbq meat.

Must use Squid brand fish sauce and not Three Crab? brand. It's a third of the cost and tastes way better (imo). You can substitute fresh lemon juice for vinegar, but bring it up to 1/3 cup.

I've served a lot of guests with this sauce and everyone loves it and a few have asked me for the recipe.



QUOTE]


Is this the same thing you put into Pho, or is it mainly suitable for spring rolls because the sauce is sweeter?

[buu.ho]

Is this the same thing you put into Pho, or is it mainly suitable for spring rolls because the sauce is sweeter?

only for spring rolls, vermicelli, and rice dishes. Pho is way different

[buu.ho]

Mmmm Banh Xeo with nuoc mam !

yeah man that **** is goooood

[Jimboski]

only for spring rolls, vermicelli, and rice dishes. Pho is way different

Yeah for pho I use the hoisin sauce and sriracha if that's how it spelt..

Also with squeezed lemon!

[Jimboski]

yeah man that **** is goooood

Crave that so bad haha.. Even though im viet I rarely eat that!

[buu.ho]

Yeah for pho I use the hoisin sauce and sriracha if that's how it spelt..

Also with squeezed lemon!

squeeze lemon into the side dish with hoisin and siracha sauce. Tastes like heaven. I had it last week, but yeah not often enough for my taste lol

[Jimboski]

squeeze lemon into the side dish with hoisin and siracha sauce. Tastes like heaven. I had it last week, but yeah not often enough for my taste lol

I haven't really tried that to be honest even thought i know a lot of people who do.

[buu.ho]

I haven't really tried that to be honest even thought i know a lot of people who do.

missing out bro lol

[the_fm]

it's not lemon, it's lime!

[gotrice]

had no idea there were so many viets on rfd

[buu.ho]

it's not lemon, it's lime!

Very true. My mistake.

[Jimboski]

had no idea there were so many viets on rfd

Same..