Vietnamese Dish Recipes

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Banh Xeo Chay Recipe Recipe

Banh Xeo Chay Recipe

10.19.12 by Jackie

Papa, Maman and I went to China Town in the 13th arrondissement of Paris and bought a lot of Asian ingredients. When we got home, I whipped up Vietnamese crêpes called bánh xèo. I made them "chay" ("vegetarian" in Vietnamese), so my husband Lulu and all of us could share the same meal. The filling consisted of carrots, beans, tofu and fried jicama. 

Bánh xèo, served hot, are absolutely delicious. They're crispy on the outside and filled with lots of flavorful goodness.


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Ca Kho Gung Recipe (Catfish Recipe) Recipe

Cá bông lau, "catfish" in English, is a very common fish in Vietnamese cooking. There are numerous preparations, and I've shared some in the past. Today, I prepared a caramelized sauce made of ginger and kaffir lime leaves called cá kho gừng to go with the catfish. It gives the fish a lovely light brown color.

The addition of kaffir lime leaves and red chiles gives a special zing to this seafood dish. And as usual a bowl of freshly made white jasmine rice makes a superb pairing!


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Poached Carp Fillet Recipe Recipe

Poached Carp Fillet Recipe

07.23.12 by Jackie

Today I found beautiful silver carp fish fillets at the market. I decided to oven poach the fillets, which makes the preparation pretty quick. The cooking time is very approximate as it depends on the size of the fillets and the baking dish. I usually watch the fish closely as soon as the poaching liquid starts bubbling. The fish will become opaque and will shrink up slightly when it's done.  

I made a caramel sauce to accompany the fillets using sugar, coconut soda, fish stock, leeks, wasabi, kaffir lime leaves and black pepper. It’s so tasty, it could make just about anything taste great!


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Vietnamese Braised Catfish in Fish Sauce (Ca Kho) Recipe

Cá kho literally translates to "braised fish". I cooked catfish steaks in a caramel fish sauce and let simmer until the delicate, flaky fish became an opaque white color for this fairly common Vietnamese dish.

I served the seafood dish with brown jasmine rice and leafy greens. I'm on day 2 of my "back-into-shape" plan, but don't worry, flavor is not being sacrificed!


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Banh Xeo Recipe Recipe

Banh Xeo Recipe

03.20.11 by Jackie

The exact translation of bánh xèo is a "sizzling cake that is deflating". The crêpe-shaped dish is made out rice flour, coconut milk and other herbs and spices. It's a lot thicker than the French version but equally delicious.

Bánh xèo is a specialty from Saigon, the region where my "Papa" comes from. When I was young back in France, I remember we would have family gathering every weekend with all my dad's family at Ông nội's (my paternal grandfather's home). Uncle Philippe (Chú mười) would be in charge of the cooking and he would make the most delicious bánh xèos, just like the ones available in the streets of Saigon. And now it's become one of our family's favorites. I try to make them when we have time on weekends and it's always a hit. As usual, I made one veggie version, as well as one filled with grilled meat and shrimp. These are great options, but the filling is really up to you!


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