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Pan-Fried Banh Tet Recipe  Recipe

Pan-Fried Banh Tet Recipe

02.18.15 by Jackie

Hoa Tâm, a family friend, came to visit a few days ago and she gave us a very useful tip on how to avoid bánh tét food waste after the Lunar New Year celebrations. What is bánh tét you ask? It's a Vietnamese savory rice cake (at times sweetened with bananas). It's made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and meat center, then boiled. It's a must-have traditional food during Tết, the Vietnamese Lunar New Year in Southern Vietnam. We've been given a lot of the logs this season; it's a way to demonstrate the importance of rice in the Vietnamese culture. I told Hoa Tâm my fear that we'd have a lot of leftovers and didn't want to waste all the food. She then give uswonderful trick; if you have a lot of these rice cakes as e do, look no further!

Simply slice them and pan-fry them. Once crispy, drizzle with nước mắm chay (if you're a vegetarian) or fish sauce. It's as simple as that. Thanks, dear Chi Hoa Tâm!

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Bamboo Tofu Recipe Recipe

Bamboo Tofu Recipe

10.07.13 by Jackie

During our trip to Paris, my husband Lulu indulged in many cheeses and French desserts. Now that we're back home, we're back to healthier meals. In keeping with that spirit, I prepared a tofu dish with young bamboo shoots, carrots, baby corn and cucumbers.

Fresh bamboo shoots provide a meaty, slightly crunchy texture and incredible subtle flavor to the dish. If you happen to find this unusual ingredient fresh at your local Asian grocery store, be sure to give it a try.

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