Vietnamese Cuisine

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16h

Mai Home Kitchen

chopsticks hold up some meat on a plate with sauce and herbs in it

Vicky Pham

Candied Strawberries

Thit Kho

Crispy Roasted Chicken

Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man) - Vicky Pham

a bowl filled with shrimp and veggies on top of a wooden table

Thuy on Instagram: "Welcome back to my LNY series! Today I’m featuring one of my favorite Vietnamese Salad ‘Goi Ngo Sen Tom Thit’ Lotus Rootlet Salad with Pork Belly and Shrimp! I make this salad for special occasions because it’s such a crowd pleaser and so delicious! I came across someone whose specialty is this salad, and I still remember how good it was and it has been 15+ years! She taught me it’s essential to marinate your lotus rootlet beforehand so it can maximize its flavor. You also have to slice it at a diagonal for optimal crunchiness. It really ensure every bite is tangy, sweet, and the perfect texture! Hope you all find this helpful! Tip: When making large an amount, I would recommend to marinate the salad mixture with the brine overnight. Ingredients: 2 jar 16

a plate with meat and cucumbers on it is being held by a person

Braised Beef Short Ribs

Leftover Meatloaf

Easy Shaking Beef (Bo Luc Lac) (VIDEO) - CJ Eats Recipes

two jars of food sitting on top of a wooden table

Patricia Bebe | SG Content Creator on Instagram: "S&B UMAMI TOPPING Crunchy Garlic with Chili oil is the perfect component for my Hotpot dipping sauce. Perfect to mix with any sauces or on its own! Here’s my recipe ~ 2tsp S&B UMAMI TOPPING Crunchy Garlic with Chili oil 2tsp Spicy Roasted Sesame Dressing 1tsp Ponzu Sauce Self indulgence is the best! This dipping sauce tastes so good with S&B UMAMI TOPPING Crunchy Garlic with Chili oil. ⭐️PROMO From Now till 28 Feb 2024 it’s available at NTUC FairPrice at $5.80 per bottle !! 🛒 S&B UMAMI TOPPING Crunchy Garlic with Chili oil is also available @redmartbylazada https://s.lazada.sg/s.YSxHn . #SB #SBFoods #PR #Homecooking #MadeinJapan #crunchygarlic #condiment #SGhomecooks #singapore #SGcooks #cooking #festive #chinesenewyear #hotpot #sauces

a bowl filled with soup next to other food items

My Mum's Flavour on Instagram: "[Recipe] Tahini Crunchy Garlic Chili Dipping Sauce I always make this whenever my family is having hotpot, as it is one of the best dipping sauces that goes well with everything 🤤! Savoury and nutty, it is popular with both young and old in my family. Here is how I made it - Ingredients S&B UMAMI TOPPING Crunchy Garlic with Chili Oil, 1 Tsp Light Soya Sauce, 2 Tsp Tahini/Sesame Seed Paste, 1 Tbsp White Vinegar, 1/4 Tsp Sugar, 1/2 Tsp Drinking Water, 1 Tbsp Just adding a little S&B UMAMI TOPPING Crunchy Garlic with Chili Oil can enhance the umami to your dipping sauces, including this delicious Tahini sauce! I would have added more if my kid (she loves this sauce) can take a higher level of heat. You can adjust the amount you add based on your tolerance f

a woman standing in front of a kitchen counter with the words tom hum rang me on it

Tram Nguyen on Instagram: "TÔM HÙM RANG ME #fyp #vietnamesefood #lobster YouTube@Tramchua"

a bowl filled with food and the words ga kho to

Vietnamese Restaurant

Ken T on Instagram: "Ca Kho To / Clay Pot Braised Fish is one of the classic, quintessential Vietnamese dishes, and it typically features catfish that’s been slow-braised in a sweet and savory sauce that’s honestly, nothing short of incredible. BUT, today, we’re doing a modern take on it, using buttery Black Cod instead. This dish is inspired by one of my favorite Vietnamese restaurants, @anchoviesandsalt, where they take nostalgic dishes, apply chef-driven techniques, and use better quality ingredients to elevate familiar dishes. Their ca kho to is one of the best things on their menu, so I wanted to recreate it at home! This dish gave me quite a bit of trouble during R&D, and I had to alter the traditional cooking methods slightly to accommodate for the black cod’s delicate texture. Cat

claire on Instagram: "how to make the best sticky rice ever Ingredients: 2 cups glutinous rice 2 Chinese sausages, diced 1/4 cup dried shrimp, soaked 1 cup shiitake mushrooms, diced 1/2 cup carrots, diced 1/2 cup onions, diced Sauce: 2 tbsp vegetable oil 1 tbsp dark soy sauce 1 tbsp regular soy sauce 1 tbsp oyster sauce 1/2 tsp sesame oil 1/4 tsp white pepper (optional) 1 tbsp green onions, chopped 1/2 cup toasted peanuts Instructions: 1. Cook Rice: Rinse sticky rice until the water runs clear. Cook in a rice cooker with chicken broth. 2. Cook Sausage: Boil Chinese sausage for 10-15 minutes 3. Sauté Veggies: In the same pan, cook onions, carrots, peanuts, and mushrooms until tender. Add sausage back in. 4. Season: Stir in soy sauce, oyster sauce, sesame oil, and white pepper. 5. Combine

a pan filled with meat and olives on top of a stove next to a frying pan

My Nguyen on Instagram: "Here’s my mom’s recipe for Vietnamese Caramelized Pork with Quail Eggs that so many of you requested. It’s not really healthy because there is a lot of sugar in this recipe. I only make this once every few months when the family requests it, but it’s a very popular Vietnamese food I grew up eating. Ingredients: 2 1/2 pounds cut up bite size pork spare ribs 1 can quail eggs packed in water optional 1/3 cup sugar 1 cup of coco Rico soda ( you can also use sprite mini if you can’t find it) 2 tbsp minced garlic, 2 tbsps fish sauce 2 tbsps oyster sauce 1/2 tsp black pepper 1/2 tsp salt Instructions: In large bowl and ribs, garlic, fish sauce, oyster sauce, black pepper and salt. Mix until ingredients are fully distributed. Set aside. Heat up a large pan or wok to

a close up of meat on a plate with coleslaw and carrots in the background

Christy Nguyen on Instagram: "Lemongrass pork baby back ribs - comes out tender and flavorful! Ingredients: 2 racks of ribs - about 6 lbs 1/3 cup oyster sauce 4 tbsp minced lemon grass 4 tbsp minced garlic 1 tsp garlic powder 1 tsp black pepper 3 tbsp Knorr seasoning sauce 3 tbsp brown sugar This is optional but I clean the meat throughly with cold water to clean off the grit from the bones and pat dry. You can also remove the membrane from the ribs but I personally do not. Cut the ribs in between the bones and add to a large bowl or Tupperware. Add oyster sauce, lemongrass, garlic, garlic powder, black pepper, seasoning sauce and brown sugar. Mix everything together and make sure that all the ribs are fully coated with the marinade. Marinate for 4-6 hours but overnight is best. Air