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Vietnamese recipes - 4 recipes

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Adapted from Chef Charles Phan, via Epicurious

  • 2 pounds chicken thighs or legs, skin-on
  • 1/4 cup soy sauce
  • 1 1/2 cups water
  • 2 tablespoons white vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons peanut or vegetable oil
  • 1/2 cup dark brown sugar
  • 1 medium onion, diced
  • 2 bird’s eye chilis or other small red peppers, minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • Cilantro springs for garnish (optional)
4.2/5 (35 Votes)

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Fresh and light, these Summer Rolls (sometimes called Salad Rolls) are a perfect appetizer or lunch on a warm summe

  • Spicy Peanut Sauce:
  • 1/4 cup smooth peanut butter
  • 2 Tbsp. water
  • 1/4 cup Hoisin sauce
  • 4 tsp. soy sauce
  • 2 tsp. chili-garlic sauce (found in the Asian food section of your grocery store)
  • 1 garlic clove, crushed
  • 1/2 tsp. sesame oil
  • 2 Tbsp. fresh lime juice
  • Summer Rolls:
  • 12 individual rice paper wrappers (8-inch)
  • 18 medium-sized cooked shrimp, sliced in half lengthwise
  • 1 small package thin rice vermicelli
  • 1 1/2 cups fresh bean sprouts, washed and dried
  • 12 small leaves head lettuce (or 6 large cut in half)
  • 12 thin slices of cooked leftover pork tenderloin
  • 6 mint leaves, cut in half
  • 12 sprigs cilantro
4.2/5 (6 Votes)

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from food network - Emeril - 5 stars

  • 1 stewing hen, about 5 pounds
  • 2 pounds chicken bones or chicken necks
  • 4 quarts cold water
  • 1 ounce fresh ginger, crushed
  • 2 teaspoons salt
  • 1/2 pound rice vermicelli (bun)
  • 1 whole cooked chicken breast (2 halves), thinly sliced
  • 8 to 12 fresh cilantro sprigs, for garnishing soup
  • 4 to 8 fresh basil sprigs, for garnishing soup
  • 4 fresh mint sprigs, for garnishing soup
  • 2 cups fresh bean sprouts, for garnishing soup
  • 2 limes, cut into wedges, for garnishing soup
  • 2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
  • Sriracha chili sauce, for serving
  • Fish sauce, for serving
4/5 (2 Votes)

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WHY THIS RECIPE WORKS: To produce Vietnamese beef pho broth with the flavor and complexity of the real deal without...

  • 1 pound 85 percent lean ground beef
  • 2 onions, quartered through root end
  • 12 cups low-sodium beef broth
  • 1/4 cup fish sauce, plus extra for seasoning
  • 1 (4-inch) piece ginger, sliced into thin rounds
  • 1 cinnamon stick
  • 2 tablespoons sugar, plus extra for seasoning
  • 6 star anise pods
  • 6 whole cloves
  • Salt
  • 1 teaspoon black peppercorns
  • 1 (1-pound) boneless strip steak, trimmed and halved
  • 14-16 ounces (1/8-inch-wide) rice noodles
  • 1/3 cup chopped fresh cilantro
  • 3 scallions, sliced thin (optional)
  • Bean sprouts
  • Sprigs fresh Thai or Italian basil
  • Lime wedges
  • Hoisin sauce
  • Sriracha sauce
4/5 (1 Votes)

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Vietnamese Beef Pho Vietnamese Clay Pot Chicken