A Vietnamese Moment

My mom has probably made this dish hundreds of times. It's a very easy and quick appetizer for a crowd or can even be a heartier meal if paired with veggies and fish sauce. This is a Vietnamese style deep fried shrimp. Ingredients - Peeled and deveined shrimp (leave the peel around the tail on) - fish sauce - sugar - garlic powder - panko - pepper - chicken bouillon (very small amount) Shrimp  1. In a bowl, add fish sauce, pepper, garlic powder, and chicken bouillon. Let sit for a few minutes to soak up the marinade. Breading 1. In a bowl, pour the panic. 2. In a separate bowl, add ** flow and ice cold water (could also put in the fridge to get cold prior to frying. Batter needs to be dry to be crispy).  3. Add maybe 1/2 teaspoon/tablespoon sugar,  about 1/8 teaspoon/tablespoon chicken bouillon. Add a sprinkle of pepper and garlic powder. 4. Dredge shrimp in the batter and then in the panko. Deep fry.  

This is a very simple, quick weeknight dinner that can be made in 15 minutes! It's adapted from a NY times recipe I found and just did everything to taste. You can also substitute snap peas for snow peas. Adapted from https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger Since you are using pretty salty ingredients (soy sauce, chicken bouillon) you don't need to use salt. Ingredients: - shrimp - pepper - sugar - garlic - ginger - chicken bouillon - chili garlic sauce - sugar - Chinese cooking wine - soy sauce 1. In a small bowl, marinate shrimp with some chicken bouillon, pepper, and a dash of soy sauce. Let sit for 10 minutes. You can add a sprinkle of sugar if desired. 2. In a wok, add oil when hot and then add garlic and ginger. Then add shrimp and stir fry for 2-3 minutes until just starting to get pink. 3. Add snap peas. Season with Chinese cooking wine, soy sauce, sugar, garlic chili sauce, more chicken bouillon, and ...

https://www.youtube.com/watch? v=4kLgXqABzYc My roommate made this once and it was very tasty! It's a simple dish that's packed with flavor using mainly pantry items and spices. It's easy to whip up on a busy weeknight. The YouTube link for the instructions is above, it's a little different from the written instructions but the written version is great. Ingredients: PAN MIXTURE *note: for 1 lb of shrimp, I actually recommend *doubling* this pan mixture - these onions cook down really well with the sauces so it helps coat the shrimp. Alternatively, if you are doing 1/2 lb of shrimp, you can stick to this amount. 5 garlic cloves, coarsely chopped  3 tablespoons vegetable oil 1 tablespoon freshly grated ginger (from a 1-inch piece) 1 medium onion, coarsely chopped 2 teaspoons paprika 1 teaspoon prepared chile paste, such as sambal oelek 1 tablespoon chopped cilantro, plus a few extra sprigs for garnish Coconut Rice, for serving SHRIMP MARINADE 2...

I was craving shrimp earlier today and instantly thought of home. My mother makes this savory caramel shrimp in less than 15 minutes. It's super easy to make with minimal ingredients! Ingredients: About 1   lb   fresh water prawn or shrimp, shell-on and head-on 1   shallot, finely chopped 3 garlic cloves, chopped (optional) 1   bunches   scallion (optional) fish sauce black pepper to taste  2   tablespoons   sugar (for caramel sauce) Some chicken bouillon  Instructions Caramel Sauce Place sugar in a small pan, spread to an even layer.  Cook at medium heat (without stirring) until the sugar starts melting. Now, you can start stirring the sugar and keep cooking until this turns into a dark amber or brown color. Turn off heat. Note that the sugar will continue to turn a darker color. Wait for about 30 seconds to one minute before adding the 2 tablespoons of water which will arrest the cooking pro...

This is a VERY easy recipe to make for those busy week nights and also requires minimal prep and ingredients! This recipe is very simple to follow, no need to even follow the measurements. Stumbled upon this NYT Shrimp Scampi recipe and it's a keeper! INGREDIENTS 2   tablespoons  butter 2   tablespoons extra-virgin  olive oil 4   garlic  cloves, minced ½   cup  dry white wine  or broth ¾   teaspoon kosher  salt , or to taste ⅛   teaspoon crushed  red pepper flakes , or to taste   Freshly ground  black pepper 1 ¾   pounds large or extra-large  shrimp , shell on (preferably)  ⅓   cup chopped  parsley (or grind)  OPTIONAL:    Freshly squeezed juice of half a  lemon   Cooked  pasta  or crusty bread PREPARATION 1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth,...

Shrimp puffing My mom made this at my graduation party and they were the biggest hit! She made an even BETTER (and healthier) version for my grandmother's memorial. SUPER easy to make and look like fancy appetizers :) 1. Season shrimp with pepper, salt, sugar, garlic powder (1:1:1:1 --- maybe a little more sugar). 2. Mayo mix: 4 pho spoons of mayo, 1 pho spoon honey, 1 pho spoon condensed milk 3. Place shrimp in puff pastries. Bake at 400F for 15-20 minutes, then broil for ~2-4 minutes. And enjoy!

This is a delightfully refreshing salad I learned from my cousin. This recipe is incredibly simple and the sauce can be made before hand and stored for many months! So easy to make with minimal ingredients.  Ingredients:  - green mango (1-2 mangos) - salt - sugar - fish sauce - shrimp - thai chilis  - lemon  FISH SAUCE DRESSING:  1. Mix together a 1:1 ratio of sugar and fish sauce (may add more sugar to your tasting) 2. Heat on medium heat until just before boil (watch the pot carefully so the sugar doesn't burn!) SALAD:  1. With a special slicer knife, cut small strips of green mango.  SHRIMP:  1. Lightly salt shrimp and submerge in boiling water until cooked.  2. Slice shrimp in half.  Combine mango and shrimp in a bowl. Add 2-3 spoons of the fish sauce dressing, some thai chilis, and squeeze some lemon into the mix. You can also had some minced garlic for an extra kick. Mix thoroughly!...

Ingredients 1/2 lb of pork belly (thit ba roi) ~10 pieces of shrimp with head on (*cut the tails off and the heads diagonally - meaning cut the eyes off) sugar nuoc mam bot ngot bot nem ga 3 tiny small red onions (thinly slice) 1. Thinly slice pork belly into little strips.  2. In a large skillet, add a little bit of oil. Don't add too much b/c you'll get some oil from the pork belly fat. Add the meat on high heat for about 1 min. Then turn down the heat to and cover with a lid. 3. Let the pork belly cook for 3-5 mins.  4. Add 1 PS sugar, a little bot ngot, 1/8 tsp bot nem ga, 1 PS nuoc mam. Stir and recover. Cook until softens. This should take around 7 minutes.   5. Turn down the heat to low. Add the shrimp and stir. Stir occasionally until shrimp is pink. Then add pepper.  6. You don't want to stir too much b/c you want to let the juices come out of the shrimp heads. Adding/cooking the shrimp sh...

Hi guys, I know it's been a while since my last post. I know you've been eagerly waiting to see what concoctions I've been making. Well, wait no more! I'm back with a bunch of new recipes. :) I learned this recipe from my aunt. She learned it from a woman who learned it from another woman who got it from another woman. Needless to say, it's a well known Vietnamese recipe. Actually, I've never had this dish before my aunt showed me how to make it. There is a variation of it (which I will post soon) that I'm more familiar with but this dish is just as tasty. It cooks REALLY fast, you're done in 15 minutes, tops! It's great for when you're short on time but have a big appetite. 10-15 shrimp; about 1 lb (some peeled and some unpeeled or whatever your preference is) nuoc mam salt pepper sugar 2 green onions (cut lengthwise into 1.5 inch sections) 1/2 small red onion 1/4 small white onion (cut into small half moon-like rings) 3 cloves of ...

Here Danh - it's one of the recipe's you've been asking and asking me for. So here it is.... you're welcome!! I had to endure mom for 2 hours for this -___-; one hour to get the recipe and another hour for that 2 mile night walk she made me go on with her. You owe me. Anyway, this is a savory egg pancake that you can eat with rice. I know what you're thinking... eggs... as a meal?? But this is actually a pretty hearty entree. Not sure if it's considered a "pancake" or some type of Vietnamese omelette. Ingredients: 1 lb of minced pork 20 medium shrimp (peeled) 1 small bag of vermicelli (about 1.7 oz) 3 small red onions 1/2 large white onion fish sauce sugar pepper bot nem ga (chicken broth) 12-13 large eggs 1. So, let's start with prepping the vermicelli. You want to soften the vermicelli (thin-white noodles) by soaking/washing it in room temperature water (or cold, whatever) for about five minutes. Dry in a colander. With scissors,...