Beef Fondue

A Vietnamese Classic with
Fusion Touches

Using olive oil to cook Asian foods

Olive Oil

This is a classic Vietnamese dish which would work well for a special dinner.  While there are a number of ingredients and steps in the preparation, it is not actually as formidable to make as it might seem.  Total time involved is Continue reading

Fish Basket (Ca Gio Hoa)

Vietnamese Approach to Flounder
Special Kind of Fish Fry

Three Crabs Band Fish Sauce, Vietnam

Nuoc Mam

This is a spectacular presentation for whole Flounder. The Vietnamese recipe is adapted from Bach Ngo. This recipe would serve about 8 people.

Fish Basket

(Ca Gio Hoa)

Vietnamese

Ingredients:

1 whole Flounder, about 3 or 4 pounds Continue reading

Fried Chicken with Lemongrass (Ga Xao Sa Ot)

Lemongrass Meets Cayenne Pepper
Caramelized Sugar Meets Fish Sauce

Cooking with lemongrass

Lemongrass

This classic Vietnamese dish demonstrates the classic use of Caramelized Sugar in Vietnamese cuisine, as well as the roles Lemongrass and moderate amounts of Hot Red Pepper can play. This dish serves about 8.  Recipe adapted from Bach Ngo. The use of Nuoc Mam or Fish Sauce is also typical.

Fried Chicken with Lemongrass and Cayenne Pepper

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Nuoc Cham

A Sauce for Every Meal
Synthesis of Lime, Garlic, Nuoc Mam

Cooking with limes

Limes

Nuoc Cham is a table condiment that appears at almost all Vietnamese meals.  Basically it’s a way of using the standard Nuoc Mam Fish Sauce and picking up the flavor with Chili Peppers, Lime Juice and Garlic. There are a number of different ways of making it; this recipe adapted from Bach Ngo.

One of a family of Asian Dipping Sauces, including Red Ginger Sauce, Stir-Fry Oyster Sauce, Mustard Sauce,, and Ginger Sauce, as well as Red Ginger Sauce.. Continue reading

Vietnamese Cuisine

Fish Sauce, Nuoc Mam and Sea Ghost  Fingers
The National Dish Is a Soup — Even at Breakfast

“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]

“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading