How To Make Vietnamese Ginger Crab

This crab recipe is bedded with plenty of ginger, cilantro and garlic. The aroma of ginger and garlic is what makes the crab so mouthwatering. Serve it with noodles to make a proper meal.

Servings: 4-6
Preparation time: 30 minutes

Ingredients:

• Dungeness crab, 1, precooked, cleaned, claws removed and cut into pieces
• Sugar, 1 teaspoon
• Garlic, 2 cloves, minced
• Rice cooking wine, 3 tablespoon
• Ginger, 1, 3 inch piece, peeled and silvered
• Soy sauce, 2 teaspoons
• Shallot, 1, chopped
• Cilantro, handful
• Salt, to taste
• Black pepper, to taste
• Scallions, 2, sliced lengthwise

Method:

1. Stir fry garlic, shallots and ginger until aromatic. Add soy sauce, pepper, salt and sugar.
2. Mix well.
3. Add crab and coat well in the mixture.
4. Cook until crab is opaque.
5. Stir wine and mix.
6. Add scallions and cook for 5 minutes.
7. Transfer to a servings platter and garnish with cilantro and serve.

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How To Make Vietnamese Sweet Corn Pudding

Known as Che Bap, this sweet corn pudding is a must try. It is a famous dessert that is widely enjoyed outside Vietnam as well. Made with corn and coconut milk this pudding is best when served cold.

Servings: 10
Preparation time: 40 minutes

Ingredients:

• Large ears corn, 3, shucked
• Granulated sugar, ½ cup
• Pandan leaves, 2, tied and knotted together
• Salt, 1 pinch
• Water. 4 cups
• Coconut milk, 2 cans
• Toasted sesame seeds, 2 tablespoons
• Tapioca pearls, ¼ cup

Method:

1. Mix corn cobs with pandan leaves and bring to a boil. Cover the pan and simmer on low flame for 30 minutes.
2. Soak tapioca pearls in cold water and keep aside.
3. Discard pandan leaves and combine corn with coconut milk, salt and sugar.
4. Bring to a boil.
5. Reduce the flame to low again and simmer for 15 minutes.
6. Add tapioca pearls and simmer for an additional 2 minutes.
7. Transfer to a bowl and refrigerate to chill. Garnish with sesame seeds before serving.

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How To Make The Best Sesame Balls

This recipe entails bean balls wrapped with rice flour and mashed potato wrapper and rolled in sesame seeds. You can also cook mung beans in a cooker and later process them into a fine paste.

Servings: 10 balls

Preparation time: 30 minutes

Ingredients:

• Mung beans, ½ cup, soaked in water
• Shredded coconut, ¼ cup
• Sugar, 4 tablespoons
• Vegetable oil, 1 tablespoon

For dough:
• Rice flour, 2 cups
• Mashed potato, ¼ cup
• Salt, ½ teaspoon
• White rice flour, 2 tablespoons
• Sesame seeds, ½ cup
• Sugar, 4 tablespoons
Method:

1. Steam the beans for 20 minutes or until soft. Blend them in a food processor and season with shredded coconut, vegetable oil and sugar. Combine the mixture well.
2. Take spoonful of the bean mixture and roll between your palms. Make 10 balls.
3. Sieve flours in a bowl. Add mashed potato, salt and sugar. Add water slowly and knead to form dough. Cover the dough and let it stand for 30 minutes.
4. Make 10 equal portion of the dough and flatten it. Wrap the flattened dough around the balls.
5. Coat each ball with sesame seeds evenly.
6. Deep fry the balls in batched. Transfer on a rack to drain excess oil.
7. Serve immediately.

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How to make Chao Ca Vietnamese Fish Porridge

"Chao" is a term used for porridge. It can be made with other meat as well. You can use additional herbs and spices in the broth for extra flavor. Porridge with fish is most popular among other chao.

Servings: 6

Preparation time: 35 minutes

Ingredients:

• Jasmine l
• Jasmine long grain rice, 1 cup, rinsed and drained
• Green onions, ½ cup
• Bean sprouts, ½ cup
• Fish sauce, to taste
• Ginger, 2 knobs, peeled. 1 knob cut into chunks and the other julienned
• Shallots, 2, fried
• Whole firm fish, 1.5 pound
• Garlic, 3 cloves, minced
• Fresh cracked pepper, to taste
• Onion, 1, peeled and quartered
• Kosher salt, 1 teaspoon
• Water, 6 cups
• Cilantro, ½ cup

Method:

1. Add water in a stock pot and boil fish with shallots, salt, ginger and onions. Cook until the flesh is cooked properly
2. Remove the fish from the pot and turn the flame low.
3. In a nonstick pan cook rice with shallots until browned.
4. Add rice in the prepared broth and cook on medium flame.
5. Remove the flesh from the fish and add it back in the broth. Season flesh with pepper and fish sauce. Break them into chunks.
6. Sauté garlic until fragrant and add flesh chunks. Cook for 2 minutes.
7. Add garlic in the broth and stir to combine well.
8. Garnish with cilantro, fried shallots, green onions, pepper and ginger.
9. Serve hot.

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Easy Vietnamese Tomato Rice Recipe

Also known as Com Sot Ca Chua in Vietnam, this is a traditional tomato rice recipe. It is a great way to use up leftover plain rice. You can also prepare rice for this rice specifically in the usual manner. This recipe does not include rice preparation time.

Servings: 4
Preparation time: 30 minutes
Ingredients:

• Small tomatoes, 2, chopped finely
• Cooked rice, 2 cups
• Shallots, 2, chopped
• Shallots, 2, chopped
• Sugar, 1 tablespoon
• Green onion, 1, diced
• Garlic, 1 clove, crushed
• Salt, to taste
• Pepper, to taste

Method:

1. Sauté garlic and shallots until fragrant and soft.
2. Add tomatoes and sugar. Cook and make a thick paste.
3. Add rice and combine well.
4. Season with salt and pepper. Garnish with spring onions,
5. Serve hot.

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How to make Vietnamese Chicken Curry

Only 40 minutes and this delicious chicken is ready to be served on the table. Cooked in coconut cream, lemongrass, brown sugar and curry paste this chicken recipe is a perfect blend of creamy and spicy flavors.

Servings: 4

Preparation time: 40 minutes

Ingredients:

• Chicken, 1 pound, cubed
• Mild curry paste, 2 tablespoons

• Medium onions, 2, quartered
• Lemongrass, 4 teaspoons, chopped
• Coconut cream, 1 can
• Ginger, 4 tablespoons, chopped
• Brown sugar, 2 ½ tablespoons
• Chicken stock, ½ cup
• Garlic, 2 cloves, minced
• Small red chili, 1, chopped

Method:

1. Stir fry onions until translucent.
2. Add ginger and garlic.
3. Add curry paste and lemongrass.
4. Add chicken and mix well with the mixture.
5. Cover the pan and cook for 20 minutes on low flame.
6. Now add sugar and mix well.
7. Add coconut cream and stock. Mix well and bring the mixture to a boil.
8. Simmer for 30 minutes on low flame.
9. Serve with steamed rice.

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How to make Vietnamese Peanut Sauce

Vietnamese peanut sauce is popular dipping sauce that can be served with a variety of dishes for example, spring rolls, fish steaks and the list goes on. It takes hardly 10 minutes to prepare this sauce. It can be prepared in bulk and stored for a week.

Servings: 6

Preparation time: 10 minutes

Ingredients:

• Peanut butter, 2 tablespoons
• Peanut oil, 1 tablespoon
• Tomato paste, 2 tablespoons
• Sugar, ¾ teaspoons
• Roasted peanuts, ¼ cup, coarsely chopped
• Hoisin sauce, ¼ cup
• Chicken broth, ½ cup
• Garlic, 2 cloves, minced
• Sriracha sauce, 1 teaspoon

Method:

1. Sauté garlic in oil. Add sriracha sauce and tomato paste.
2. When the garlic turns golden stir chicken broth.
3. Add peanut butter, sugar and hoisin sauce. Stir to combine well.
4. Bring the mixture to a boil. Now turn the flame low and simmer for 5 minutes.
5. Transfer in a dipping bowl and garnish with chopped peanuts.

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