Molly Mills - Vietname-Licious: Popular Vietnamese Recipes You Can Make at Home
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Vietname-Licious
Popular Vietnamese Recipes You Can Make at Home
BY
MOLLY MILLS
Copyright 2020 by Molly Mills
No part of this book may be copied, replicated, distributed, sold or shared without the express and written consent of the Author.
The ideas expressed in the book are for entertainment purposes. The Reader assumes all risk when following any guidelines and the Author accepts no responsibility if damages occur due to actions taken by the Reader.
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Table of Contents
Vietnamese food has since gained popularity across the globe. The rice, noodles, rolls, and veggie stir-fries have become household favorites even beyond Asia. Because of this growing popularity, a lot of people also learned to appreciate the value of fresh produce in concocting their family meals.
Vietnamese cuisine is basically that good food made of fresh herbs and vegetables, combined with a few basic ingredients. The recipes are easy to make and easy enough to love. You will not have a problem making your family appreciate Vietnamese food in a whim. A great way to start your household on Vietnamese food is by cooking the dishes we gathered up for this special Vietnamese cookbook. This is our take on 30 of the most delicious, lovable, and mouthwatering Vietnamese recipes you can find. Check out our listing:
- Classic Vietnamese Beef Pho
- Vietnamese Sizzling Pancake
- Vietnamese Chicken Salad
- Vietnamese Vegetable Hotpot
- Vietnamese Egg Rolls
- Vietnamese Braised Fish
- Vietnamese Meatball Wraps
- Vietnamese Noodle Bowl
- Vietnamese Sour Fish Soup
- Vietnamese Fried Chicken
- Vietnamese Spring Rolls
- Vietnamese Carrot Salad
- Vietnamese Braised Catfish
- Vietnamese Crispy Chicken Banh Mi
- Vietnamese Bun Cha
- Vietnamese Salt and Pepper Shrimp
- Vietnamese Pork Belly Skewers
- Vietnamese Prawn Spring Rolls
- Vietnamese Sticky Chicken
- Vietnamese Fried Fish
- Vietnamese Seafood Salad
- Vietnamese Grilled Lemongrass Chicken
- Vietnamese Caramel Trout
- Vietnamese Noodle Salad
- Vietnamese Veggie Parcels
- Vietnamese Beef Wraps
- Vietnamese Broken Rice
- Vietnamese Rolled Cake
- Vietnamese Pandan Sticky Rice
- Vietnamese Iced Coffee
We are out to prove, in this cookbook, that Vietnamese recipes are manageable. They are quick and easy to make so you and your family can enjoy a Vietnamese fest any time you wish. This will be your handy guide because we are more than happy to provide you with the most useful guidelines!
Nothing is more Vietnamese than the classic Pho. Its a delicious soup made of beef, noodles, veggies, and an incredibly aromatic broth. The beef strips are melt-in-your-mouth tender, and the broth is delightfully fragrant and soothing with a handful of different seasonings and spices.
Serving Size:
Prep Time: 40 mins
Ingredients:
- lb. beef sirloin, thinly sliced
- 8oz flat rice noodles, cooked according to package instructions
- 1 cups bean sprouts
- 6 pcs spring onions, thinly sliced
- cup basil leaves
- cup fresh mint leaves
- cup coriander leaves
- 2 tbsp ginger, halved
- 1 pc onion, thinly sliced
- 2 cloves garlic, sliced
- 2 pcs long red chilies, sliced
- 2 pcs cinnamon quills, lightly crushed
- 3 pcs star anise
- 4 cups beef stock
- 1/3 cup fish sauce
- 2 tbsp caster sugar
Instructions:
1. Boil beef stock in a pot over medium fire.
2. Stir in ginger, onion, garlic, cinnamon quills, star anise, fish sauce, and sugar.
3. Let it simmer on medium low for about 20 minutes.
4. Transfer the stock to a large saucepan, straining and discarding solids. Keep hot.
5. To assemble the dish, divide the cooked noodles and beef in serving bowls. Top with bean sprouts, basil, coriander, mint, spring onions, and chilies.
6. Ladle hot stock into the bowls and serve immediately.
A favorite street food staple is this sizzling pancake, which is also known as sizzling crepe or Banh Xeo. This is basically savory, served with a filling made of pork belly, shrimps, bean sprouts, and mung beans. It is also crispy on the side and often comes with a serving of fresh veggies and herbs and a simple dipping sauce, which is basically just fish sauce.
Serving Size:
Prep Time: 40 mins
Ingredients:
- 12oz Banh Xeo flour
- 1 lb. pork belly, thinly sliced
- 15 pcs whole shrimps, peeled and deveined
- 1 lb. fresh bean sprouts
- 1/3 cup dried split mung beans, rinsed and soaked overnight
- 1 cup lettuce, leaves separated
- cup mint leaves
- 5 pcs green onions, thinly sliced
- 1 pc small yellow onion, thinly sliced
- 1 pc small shallot, minced
- 3 cloves garlic, minced
- cup rice flour
- tsp turmeric powder
- 1 tsp refined sea salt
- 1-13.5oz can coconut milk
- 1 pc egg, beaten
- 3 cups water
- 2 tbsp vegetable oil, divided
- 1 tsp pork stock powder, divided
- 2 tsp salt
- Fish sauce
Instructions:
1. Whisk together Banh Xeo flour, rice flour, turmeric powder, salt, coconut milk, egg, and water in a large bowl.
2. Fold in green onions and set aside the batter at room temperature for an hour to rest.
3. Meanwhile, place pork and shrimps in separate bowls, divide stock powder between them, and mix to coat.
4. Heat oil in a pan over medium fire and saut garlic and shallots for about 2 minutes.
5. Add pork belly and cook for about 10 minutes, stirring often.
6. Add shrimps and continue to stir for another 2 minutes.
7. Transfer mixture to a bowl and set aside.
8. Meanwhile, place mung beans in a heatproof bowl, cover with enough water, and microwave for about 5 minutes or until soft. Remove beans from water and set aside.
9. When you are ready to make the pancake, add a thin coat of oil to a nonstick pan, add a cup of prepared batter and swirl to spread onto the bottom of the skillet.
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