| Dish Name |
Comments |
Action Vietnam Cookies
Submitted by Chef |
Vietnamese cuisine recipe |
Allied Recipes for Chao Tom
Submitted by Chef |
Vietnamese cuisine recipe |
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
Submitted by Chef |
Yield: 4 to 6 servings.
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. |
ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)
Submitted by Chef |
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. |
Barbecued Beef Salad Wrapped in Rice Paper
Submitted by Chef |
Vietnamese cuisine recipe |
Barbecued Squid with Hot Dipping Sauce (Squid Sate)
Submitted by Chef |
This dish serves 4 to 6 as part of a larger meal. |
Barbecued Vietnamese Five Spice Cornish Game Hens
Submitted by Chef |
This aromatic barbecued game hen can be easily served Western style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad.] |
Boneless Lemon Chicken ( Ga Chien Don Sot Chanh )
Submitted by Chef |
Vietnam - The Pleasure of Cooking Mini-Series. |
Buddhist Nuoc Leo
Submitted by Chef |
The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume ~ a division of Penguin Books, NY, 1986). |
Chao Tom (Shrimp and Sugar Cane Rolls)
Submitted by Chef |
Vietnamese cuisine recipe |
Roasted Chicken Breasts with Five Spice Glaze
Submitted by Chef |
Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates
"The Simple Art of Vietnamese Cooking" by Binh Duong and Marica Kiesel - San Diego Union-Tribune (March 3-4, 1993) |
SHU MEI
Submitted by Chef |
NOTES:
* Steamed dumplings (meatballs) -- This recipe is an adaptation of the one in "The Frugal Gourmet" by Jeff Smith. The bigger the batch, the better.
There are never leftovers. Yield: makes 35-40.
* These little gems would probably go just fine with a favorite hoisin or chili dipping sauce.
* The steamer racks I recommend are the Chinese bamboo ones. You can stack them quite nicely (I find that three racks work well) and they sit at just the right height above the boiling water in a wok. The real advantage is that water will not condense on your food if you use a bamboo steamer.
* The dipping sauce is an adaption of one served at the Phoenix Vietnamese
restaurant in Saint Paul Minnesota; it was originally served with egg rolls, but works splendidly with these dumplings.
* The original recipe calls for ground pork, but I find ground turkey preferable. The flavor is lighter and the calories far fewer. Pork is
fine, though, and even hamburger could be used in a pinch.
: Kathy Marschall |
Tangy Vietnamese-Style Marinade
Submitted by Chef |
Vietnamese cuisine recipe |
Vietnamese Chicken Curry
Submitted by Chef |
From Cornelia Carlson's "Ancient, Pungent Turmeric" article in "The
Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. |
Vietnamese Fresh Spring Rolls
Submitted by Chef |
Vietnamese cuisine recipe |
Vietnamese Lemongrass Marinade
Submitted by Chef |
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170 |
vietnamese thai lettuce wraps
Submitted by Chef |
Vietnamese cuisine recipe |
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