A Vietnamese Moment

Ingredients 3 lbs of ca hong (whole snapper fish) 1 large tomato a little white onion sugar fish sauce nuoc mam dua chua (pickled mustard greens) 1. In a large skillet add oil. Pan fry the fish until golden yellow. Turn over only once. 2. Thinly slice a small chunk of white onion and add to the skillet. Add to the sides off the fish (not on the fish). Let it caramelize a little and become fragrant. 3. Slice 1 large tomato into thin 1/4 inch slices. Add to the skillet. 4. Add 1-1.5 PS nuoc mam, 1/2 PS sugar, 1/8 tsp bot ngot, 1/4 tsp of bot nem ga). Stir lightly. 5. Turn fish over once. Cover fish with the seasonings. 6. Let the fish cook on low heat for about 10 mins. This will let the fish soak in the juices. 7. When the fish is almost done, add 2 handful bunches of pickled mustard greens. Let cook for another 2 mins on high heat and let fish soak up the juices. (optional: thinly slice green onions and add to the skillet)

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 should ta

If you like your meat with potatoes, then you'll LOVE this dish. It's very flavorful which goes perfect with the tender cuts of filet mignon. This dish is noms noms noms. Slices of filet mignon are stir fried and then poured over a bed of fried potatoes and enjoyed with jasmine rice. Not exactly the healthiest dish but will definitely make you one happy camper.  Ingredients:  4-5 potatoes 1 lb of filet mignon meat maggi seasoning sugar pepper 7 cloves of garlic (minced) Preparing the meat 1. Slice filet mignon into thin slices.  2. In a bowl, add 1/8 PS bot nem ga, 1/3 PS sugar, a little MSG, 1/2 PS oyster sauce, 3/4 PS maggi seasoning, and 1/3 of the minced garlic.  3. Toss around and let marinate for 10-30 minutes. As this is marinating, move onto the next step (frying potatoes).  Frying the potatoes 1. Peel 4-5 potatoes. Slice potatoes into 1/4 slices.  2. In a skillet, add oil. On med-high heat, add potatoes and deep fry until golden

Pretty much every Asian culture has their own variation of fried rice. Why? Because it's cheap, easy to make in bulk, and already includes rice. That basically satisfies the Asian stomach. My mom taught me her frice (fried rice) recipe. Fried rice tastes the best when you use day old rice. It tastes even better if you use day old rice that was made with less water. It's a multi-step process so I suggest breaking it down into parts and then mixing everything together again. Ingredients:  Mixed frozen veggies (corn, peas, carrots, green beans) 2-4 Chinese sausage links 1 lb lean pork mea t ( Thịt  nạc  vai - pork shoulder/butt ) 1/3 bag of Chinese BBQ Char Siu Seasoning 8-10 Shrimps Small red onion (thinly slice) Sugar Maggie seasoning Salt Bot nem ga (chicken buillion granules) 6 Eggs Bot Ngot (MSG) 2-3 cups of day old rice (BEST if you make rice with little water and keep it for a day) Making the bbq pork (make this in advance as it must marinate for 1/2-f

There are a couple variations of this recipe. Rau muong (water spinach) is a simple vegetable dish that goes great with fried fish or meat. In Vietnam, this was once a staple vegetable of the poor. Now, it's present in many Vietnamese cuisines as a garnish, side dish, or main ingredient. No matter how you decide to stir fry your water spinach, you must start with blanching the rau muong. Food is blanched to soften, or to party or fully cook it, or to remove a strong taste. Blanching is the process in which you plunge food (can be done with fruit, veggies, pasta) into boiling water and then remove after a brief interval. Food is then submerged in iced water or washed under cold water. Placing it under cold water effectively haltens the cooking process. Ingredients: 1 big bunch of water spinach 2-3 cloves of garlic Oil Red bird's eye chili pepper (optional) sugar bot nem ga fish sauce (variation 1) maggi seasoning (variation 2) Blanching the water spinach 1. C