Beef Hot Pot (Bo Nhung Dam, Shabu Shabu)

If you're a beef and seafood lover, this Vietnamese-style beef hot pot recipe is for you. Bộ những đám (literally beef dipped in vinegar) is the Vietnamese equivalent of the Japanese dish called shabu shabu, but with additional seafood ingredients. The broth is made with coconut soda, chopped onions and tomatoes. On a separate platter, gather the raw beef, shrimp, baby squid and octopus, fresh pineapple, cooked rice noodles, bánh tráng (dried rice paper sheets) and various aromatic herbs. The prep work is quite labor-intensive; you have to have a lot of company to make the meal worthwhile. The more, the merrier.

Place an electric hot pot in the middle of the dining table and let everyone dip and cook the beef and seafood in the fragrant broth and assemble their own rolls using the rice paper sheets. Dip the rolls in mắm nêm dipping sauce. It's made of fermented fish paste, which is very strong. If fermented fish paste is too overwhelming, you could ultimately use nước mắm chấm (fish sauce) or soy sauce (nước tương chấm) for a milder flavor.

Vietnamese beef hot pot is a very festive meal because it's fairly expensive and quite time-consuming to prepare. It's what one of my uncles would call "đặc biệt", or "only for special occasions" in English. On my Papa's side of the family in France, all my cousins (including me) married non-Vietnamese spouses but I can guarantee you they all know the meaning of the word "đặc biệt" (which means special). Whenever, we're invited to my uncles' homes, they offer a lot of đặc biệt meals. "Lulu, it's đặc biệt, you should try this, it's delicious!" as one of my uncle always says to my husband. So this recipe is dedicated to my uncle François, whom I call Chu Bay (Uncle #7. He's Papa's 7^th brother and that's how you show respect in the Vietnamese tradition).

It's perfect for a winter meal and just in time for the Chinese New Year, which is coming very soon.

Com Ga Hai Nam (Hainanese Chicken Rice)

Whenever I have chicken broth leftover from making bún măng gà, literally "bamboo and chicken rice noodle soup", I make chicken rice with it. The dish is called cơm gà Hải Nam; the yellow hue comes from the aromatic chicken broth (in place of water) made from Vietnamese chicken. What is a Vietnamese chicken, you ask? In Vietnam, the gà đi bộ chicken are considered "free-range"; the chickens are "trained" to run and as a result the meat has a totally different texture from the chicken found in American grocery stores. If you want to make a very authentic broth, the choice of chicken is crucial. You can find it at Asian markets; ask for a gà đi bộ, literally a walking chicken.

Traditionally, cơm gà Hải Nam is served with pieces of the boiled gà đi bộ chicken and rau thơm, which translates to fragrant herbs. The herb mixture is usually composed of rau răm (Vietnamese coriander), Vietnamese mint, Thai Basil, ngò (cilantro) and thinly sliced cabbage. Of course, the dish is seasoned with nước mắm (Vietnamese fish sauce), fresh red Thai chiles, pickled shallots and thinly shredded fresh ginger. The overall dish is light and absolutely delicious!

Vietnamese Meatloaf (Mam Chung Thit)

Mắm chưng thịt is a staple of Vietnamese cuisine. It's a blend of pork or chicken, crab meat, salted fish fillet in brine, bean thread noodles, mushrooms and eggs.

For this recipe, I used a mix of chicken breast and thighs. The flavor is reminiscent of the filling of a meat egg roll combined with the strong flavor of salted fish fillet in nước mắm (brine). The most common fish used for making steam fish cakes is snakehead fish, though mackerel or catfish can be used as well.

Vietnamese Sweet Potato and Shrimp Tempura

In Vietnam, there's a sweet potato and shrimp dish, khoai lan chiên tôm, that is served on many street corners. Three match-sticks of sweet potato are dipped in a tempura batter and then a whole shrimp is adhered to them. A little more tempura batter is drizzled on the sweet potato / shrimp combination and then the whole thing is deep fried.

This dish may not at first glance be considered Thanksgiving-friendly, but I think it's an excellent option. Tradition may have become synonymous with Thanksgiving, but the very first Thanksgiving was really a celebration of a fusion of cultures through food. So if you're searching for an alternative to the traditional Thanksgiving preparations of sweet potatoes, perhaps it's time to look east. To the Far East, that is.

Nuoc Cham (Vietnamese Vegetarian Mock Fish Sauce)

If you like seasoning your Asian dishes such as bánh xèo and bì cuốn chay (fresh spring rolls) with the typical Vietnamese condiment called nước mắm but find it too strong to your taste or simply if you're a vegetarian, this recipe is for you. The vegetarian equivalent is called nước chấm.

I use lemon-flavored soy sauce as a main ingredient but there is a new product called nước mắm chay available in Asian stores. It gets a "sea" flavor from the addition of seaweed to the product.

It is also a nice addition to Asian soups like my sweet and sour pineapple soup.  Just serve it on the side and let your guests add as much (or as little) as they like.  In Vietnam, this sauce, or its fish-based equivalent, is as common on the dinner table as a salt shaker is in the West.