
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
A step‑by‑step guide to making 20 golden, crunchy shrimp spring rolls using rice paper, wood‑ear mushrooms, glass noodles and a two‑stage frying method that guarantees extra crispiness without sogginess.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Similar recipes converted from YouTube cooking videos

Une salade fraîche et parfumée inspirée du Sud‑Est asiatique, mêlant bœuf saisi, riz gluant grillé, citronnelle, menthe, coriandre et piment. Simple à préparer, elle offre un équilibre entre acidité, douceur et épices.

A quick‑and‑easy twist on traditional Vietnamese cured pork using leftover cooked ham and pork skin. The ham soaks in a tangy vinegar‑sugar brine, is combined with blanched pork skin, cooked briefly, pressed into a pan, and chilled into a firm slice. Served as bite‑size squares or rolled logs, it’s a flavorful appetizer that makes great snacks, rice‑noodle toppings, or salad add‑ins.

A step‑by‑step guide to making traditional Vietnamese nem chua using lean beef thigh and pork skin. The recipe covers cleaning, grinding, seasoning, shaping, and fermenting the sausage to achieve the characteristic tangy, slightly spicy flavor. Includes tips for safety, troubleshooting, and storage.

A modern, quick, and safe version of Vietnamese Nem Chua using cooked pork ham and pork skin, marinated and lightly pickled for a tangy, garlicky, and slightly spicy snack. This recipe skips the traditional raw pork fermentation for a safer, easier approach, perfect for gatherings and parties.

A comforting Vietnamese‑inspired chicken broth loaded with homemade rice‑cake noodles (tocs) made from rice flour and tapioca starch. The broth is flavored with shallots, garlic, fish sauce and fresh herbs for a bright, aromatic finish.

A complete dish inspired by Vietnamese flavors: beef pieces marinated in nuoc‑mam sauce, sautéed peppers, mushrooms and onions, served on a bed of rice scented with toasted sesame oil, accompanied by crunchy spiralized raw vegetables dressed with a sweet‑salty vinaigrette. Perfect for a convivial dinner.