by Cynthia on August 15, 2014
This is a spicy sauce we use for everything. We love it on chicken wings, salmon, any kind of meat, really. Kao and I think this is best when served chilled. If we're pressed for time, we'll put in the freezer. This can be made the night before and fridged. It’ll last 2-3 days in the fridge. FYI, you need a mortar and pestle. Oh, and the order is important. I'm not sure why, but Kao's mom said so, and it's always better when we do it the right way.
by Cynthia on August 15, 2014
The recipe is for about 6-8 lbs of chicken. I brine my chicken overnight and let it dry as much as possible before I place it in the marinade. I make slits in the drumsticks for extra flavor and quicker cooking. I also tuck the little wing part in so the winglet (I think that's what it's called, the one with three sections) so it forms a triangle. It cooks evenly this way. This is my mom's recipe and she uses lemongrass, I don't like it so its not included in mine. Maybe you can put it as an optional ingredient.
by Larry on December 29, 2013
I've seen my mom make a million of these, but this is the first time I've made them on my own. It was much easier than I thought, but my first couple definitely didn't look like mom's. Luckily, with a little practice you'll be a pro in no time.
by Larry on December 28, 2013
This is a super easy recipe that works as an appetizer or side dish, or can be a full meal if you add an egg (my favorite!).
by Cynthia on December 25, 2013
What I love about this dish is it is so versatile - easy to make and great for cold weather. You can mix and match the ingredients to create different meals and make it your own; your choice of meat, meatballs, veggies and even carbs. I’ve seen this dish served both over rice and noodles.
More new recipes »
by Helen Le on June 14, 2012
This is a traditional Vietnamese cake made with tapioca starch. For this recipe, do NOT use double-acting baking powder, only single-acting works. For more photos and recipes, please visit my blog at Danang Cuisine.
by Nai Saeteurn on October 03, 2013
Ka poon is a Laotian noodle soup made with vermicelli noodles. The broth is typically made from chicken (or another meat), coconut milk, tomatoes and other spices. In this version, I make the broth from frying, then boiling a whole chicken with lemongrass. This produces a wonderful, aromatic base. I also reduce the amount of coconut milk typically used for a lighter taste and to allow the other flavors to shine through. I've been working on this recipe for over 10 years, and I'm finally happy with it. I hope you like it!
by Kelly's Kitchen on January 11, 2012
Ka'piek is one dish I never get sick of eating - in cold or hot weather. It took me many practices to get the dough just right and get the stickiness that tasty ka'piek is known for.
by Cynthia on September 30, 2013
We call this "true" bun rieu because this is as authentic as it gets. Freshly made broth and home-made crab balls, nothing beats this version of the Vietnamese classic. The trick to this dish is to get the crab mixture just right - not over-mixed and liquidy, yet blended well so as to form a ball when dropped into boiling broth. Once you nail down the technique, bun rieu is easy to make. You can also make a large batch, and divide the broth and crab balls into individual portions to freeze and serve later. It's still delicious when re-heated!
by Gladys on April 16, 2012
This is a very easy, savory Chinese pancake. Simply mix a few ingredients and pour batter in the pan.