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A quick Vietnamese‑inspired appetizer where thinly sliced marinated beef hugs a juicy shrimp, grilled in minutes and served with fresh herbs, rice noodles and rice paper rolls. Perfect for a light meal or party snack.
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A traditional Vietnamese fermented pork roll prepared without any meat powder. The recipe uses fresh pork meat (hem) and pork skin, marinated in vinegar, sugar, and spices, then shaped and chilled. It’s safe for children and the elderly because it’s cooked, not raw fermented, and can be eaten right away. Perfect for Tết celebrations.

A fragrant, slow‑cooked Vietnamese beef shank broth served over wide rice noodles with fresh herbs and crunchy vegetables. The long simmer extracts deep flavor from a budget cut of beef, while toasted aromatics and a shrimp‑paste‑infused oil add authentic Southeast Asian complexity.

Des perles de coco moelleuses, à la fois fondantes à l'intérieur grâce à une pâte de soja sucrée et enrobées d'une fine coque de farine de riz gluant, le tout roulé dans de la noix de coco râpée. Une gourmandise asiatique simple à réaliser, idéale pour le dessert ou le goûter.

A Vietnamese-style braised beef, scented with lemongrass, Chinese spices, and annatto oil, slowly simmered in a coconut and beef broth. Served with white rice or crusty bread.

A fresh, tangy Vietnamese-inspired salad featuring crisp vegetables, savory ground pork, and hard‑boiled eggs tossed in a sweet‑sour fish‑sauce dressing. This family recipe from Cooking with Nana’s mom is perfect for gatherings, birthdays, or a light main‑course meal.

A homemade Vietnamese‑style fermented pork made from pre‑sliced ham and shredded pork skin. The skin is boiled, marinated in red wine vinegar with sugar and salt, then mixed with seasoned ham threads, pressed, and chilled until firm. Served cold as a snack or appetizer, optionally wrapped with garlic, chili and laksa leaves.