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vietnamese

Chao Tom (Sugar Cane Shrimp)

Add to ❤ Favorites Vietnamese Chao Tom is hands down the BEST appetizer for any summer feast! They’re deeply infused with sautéed aromatics, steamed for an unforgettable springy texture then deep fried until golden. You won’t believe how addictively moreish they are. I guarantee you’ll be coming back for seconds! Ingredients for 6 servings For the Prawn Paste 700 g / 1.5 lb peeled frozen prawns 200 g / 0.44 lb pork paste (giò sống) 1 tsp pepper 1/2 tbsp chicken bouillon powder 1/2 tsp salt (or to taste) 2 tsp sugar (or to taste) 1 tbsp fish sauce 1 1/2 tsp potato starch 1/2 tsp baking soda sugar cane 2 egg yolks (for the glaze) cooking oil (for frying) The Aromatics 4 cloves garlic, finely chopped 3 bulbs red shallots, finely chopped 1 sprig spring onion, finely chopped 1 tbsp lemongrass, minced 1 chili, finely chopped (optional) 1 tbsp cooking oil Read the Instructions here

Lemongrass Chicken Banh Mi

Add to ❤ Favorites This mushroom bolognese is made with carrots, mushrooms, tomato puree, and spaghetti. The ultimate vegan dinner recipe made in under 30 minutes! Ingredients for 4 servings For the carrot & daikon salad: 2 carrots (julienned)1 cup daikon radish (julienned)2 tablespoons sugar1/2 teaspoon salt3 tablespoons rice wine vinegar2 teaspoons sesame oil For the chicken & marinade: 4 tablespoons vegetable oil (divided)2 tablespoons fish sauce1 tablespoon oyster sauce1/2 teaspoon red pepper flakes2 teaspoons sugar2 shallots (peeled)3 cloves garlic2 stalks fresh lemongrass (cut into pieces)2 teaspoons lime zest6 boneless, skinless chicken thighs (about 1 1/2 pounds, or 675 grams) To assemble the sandwiches: 1/4 cup mayonnaise2 teaspoons Sriracha1 tablespoon lime juice1 baguette (cut into 4 equal pieces, each cut in half)1 jalapeño (de-seeded and thinly sliced)1 cup cilantro Read the Instructions here