Asian Recipes

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How to Wrap Eggrolls (Video) Recipe

How to Wrap Eggrolls (Video)

05.14.14 by Jackie
Making eggrolls (chả giò) isn't complicated as it seems. Once you master the art of rolling, you'll see how fairly simple the preparation is. The meat filling is mixed raw and then is transferred to an assembly line for folding and frying. You could make them with a vegetarian filling as well.
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Master the Art of Banh Mi Sandwich Making (Video) Recipe
After releasing my second best-selling cookbook, "Banh Mi", it seemed pretty obvious to make a tutorial about mastering the art of Vietnamese sandwich making. Making a bánh mì sandwich is really about using a bread roll (preferably a baguette), adding the filling of your choice, Vietnamese-style pickles, lime mayonnaise and quality butter. That's pretty much it. If you want the recipe for each of the elements of a bánh mì, check out my cookbook! There isn't such a thing about a bánh mì not being authentic in my opinion since it's a fusion cuisine adaptation of the traditional jambon-beurre (French ham and butter baguette sandwich). After the colonial period, only wealthy people could afford imported French goods. The organic response was to replicate the French dishes as closely as possible. The Vietnamese sought out and replaced the costly French ingredients they adored with local products. For example pickled carrots and daikon are a substitute for cornichons (the small pickles in the French sandwich). I hope you like my new cooking channel on YouTube. Please subscribe and feel free to send me a message or suggestions for more videos. Thank you for your love and support!
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Cocoa Balsamic Sea Bass Recipe Recipe

Cocoa Balsamic Sea Bass Recipe

04.24.14 by Jackie

Here's the seafood dish I promised I'd share with you. I prepared it wih the balsamic marinated eggplants. I  marinated seabass in the same dressing as the eggplants, with cocoa, quality balsamic vinegar and soy sauce.

Seabass is such a delicate and exquisite fish. The idea is to pan-sear it first to form an outer crust and complete cooking it in the oven so the inside remains ultra moist. 


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Jumbo Shrimp Stir Fry Recipe Recipe

Jumbo Shrimp Stir Fry Recipe

04.16.14 by Jackie

This is, in my opinion, one of the most decadent seafood dishes I like to prepare whenever we host a fancy dinner party. We recently did, so I selected jumbo shrimp, dried black mushrooms, broccolini, beech mushrooms, King oyster mushrooms and green onions. I learned the tricks of the trade from Aunt Danielle. As I've mentioned before, Aunt Danielle is an amazing cook; she used to run a successful Vietnamese restaurant in the early 90s. She taught me a lot of staple Vietnamese dishes to cook when I first got married.

The secret is to use the corals from the inside of the shrimp heads to make the flavorful sauce.  In addition to this, I made the fragrant sauce called "satế," with garlic, galangal, soy sauce and plenty of fresh chiles. It's quite labor-intensive but well worth it. If your guests like seafood, they should be prepared for a feast!


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Black Mushroom Tofu Recipe Recipe

Black Mushroom Tofu Recipe

04.02.14 by Jackie

In Vietnamese, this tofu dish is called tàu hủ xào nấm đông cô. This particular variety of mushrooms is delicious. Once re-hydrated, they have a fleshy, plump and even meatier, chewier texture than fresh shiitake mushrooms.

The delicate part of this preparation lies in soaking the mushrooms. You could soak them in cold water overnight or, if pressed for time as I was, re-hydrate them in warm water for about 1 hour. I saved the flavor-packed soaking liquid and made a thick sauce to accompany the tofu. I don't prepare this dish very often because one of the ingredients can be a little pricey, but it is sooooo tasty!

In order not to serve a mostly colorless dish, I included bright green string beans. 


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