Vietnamese Food Recipes

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Vietnamese Meatloaf (Mam Chung Thit) Recipe

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.


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Vietnamese Tamarind Sweet Crab (Cua Rang Me) Recipe

Vietnamese-style tamarind crab (cua rang me in Vietnamese) is an incredibly simple, yet absolutely mouth-watering dish. The real key to making this dish successfully is to have the freshest crab you can get. The roughly cracked pieces of crab are stir fried in a sweet and sour tamarind sauce. The sauce is made of tamarind, chili, Thai basil and garlic. The Thai basil imparts an intense fragrance to the sauce, and by extension, to the crab.

We eat this dish family style. No pretense here. Just get a large platter, fill it with the tamarind crab and put it in the middle of your dinner table. We don't have enough meat eaters in my house, so I always call over a couple of family members or friends to share in the bounty. Roll up your sleeves, and dig in!


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Vietnamese Tofu Stuffed Betel Leaves  Recipe

Tàu hũ cuốn lá lốt (betel leaf wrapped tofu in Vietnamese) is very similar looking to Greek dolmades. Instead of using grape leaves though, betel leaves serve as the packaging and delivery device for pan-fried tofu and vegetables. Betel leaves have a peppery taste, and when cooked they have the appearance, but not the texture of nori. The tofu mixture is similar to the filling I use for my vegetarian egg rolls.

The traditional way to prepare this dish is with extra lean ground beef (see tips), called thịt bò nướng lá lốt. However, Aunt Elise, who is a vegetarian, is visiting from Vietnam and taught me how to make the meatless version of the dish. Either way, it's an exotic and authentic taste of Vietnam.


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Vietnamese Chicken Salad (Goi Ga) Recipe

The key to great, flavorful gơi bắp cải (chicken and cabbage salad in Vietnamese) is to boil the chicken properly. Flavoring the broth prior to boiling the chicken is essential. This is the one chance you have to infuse additional flavor in the meat. As Tatie Danielle (aunt) says, "everyone knows how to make the sauce, not everyone knows how to cook the meat properly." She used to run a restaurant in the early '90s and is the best Vietnamese chef I know.

Even though this is referred to as a salad, it is typically eaten as a main course. Not only is it a great, filling meal, but nothing goes to waste. With the leftover broth, you can make súp bún măng gà, literally bamboo and chicken rice noodle soup, or a rice congee (cháo gà in Vietnamese), which is a type of chicken and rice porridge. The porridge in particular is great in the winter. I'll post the recipe when it starts getting really cold.  For now, enjoy some Vietnamese Chicken Salad!


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About PhamFatale.com Recipe

About PhamFatale.com

12.23.08 by timran
My name is Jacqueline (Jackie) Pham, and I started PhamFatale.com as a way to interact with other foodies. I am not a professional cook, I've never attended any cooking classes, but I just love to cook for my family and friends.
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