Nấu mâm cơm tặng mẹ ngày 8 tháng 3
Nấu mâm cơm tặng mẹ ngày 8 tháng 3 is a medium Vietnamese recipe that serves 4. 620 calories per serving. Recipe by Vân Anter on YouTube.
Prep: 1 hr | Cook: 45 min | Total: 2 hrs
Cost: $136.28 total, $34.07 per serving
Ingredients
- 2 pieces Fresh Crabs (Ghẹ) (Live or freshly killed, cleaned and gutted)
- 2 stalks Lemongrass Stalks (Bruised to release aroma)
- 1.5 liters Water (For steaming broth)
- 1 teaspoon Salt (Seasoning for broth)
- 1 kilogram Pork Ribs (baby back) (Bone‑in, trimmed of excess fat)
- 1 teaspoon Chili Powder (Mild Vietnamese style)
- 2 tablespoons Vietnamese Chili Sauce (Tương Ớt) (Sweet‑spicy sauce, adjust to taste)
- 2 tablespoons Neutral Cooking Oil (For grilling and frying)
- 1 teaspoon Sesame Seeds (Optional topping for ribs)
- 200 grams Shrimp Chips (Bánh Phồng Tôm) (Store‑bought, keep sealed until frying)
- 10 pieces Bamboo Skewer Sticks (For serving shrimp chips as bite‑size snacks)
Instructions
Clean the Crabs
Rinse the crabs under cold water, remove the gills and any sand, then pat dry with paper towels.
Time: PT10M
Prepare Lemongrass Broth
In a saucepan, bring 1.5 L water to a boil, add bruised lemongrass stalks and 1 tsp salt. Let simmer for 5 minutes to infuse.
Time: PT5M
Temperature: 100°C
Steam the Crabs
Place the cleaned crabs in the steamer basket, pour the hot lemongrass broth into the steamer pot (do not submerge the crabs), cover and steam for 15‑20 minutes until shells turn bright red and meat is opaque.
Time: PT20M
Temperature: 100°C
Rest the Crabs
Remove the crabs from the steamer, arrange on a serving platter, and keep warm while you finish the ribs.
Time: PT5M
Marinate the Pork Ribs
In a bowl, combine 1 tbsp salt, 1 tsp chili powder, and 2 tbsp chili sauce. Toss the ribs until evenly coated. Let rest for 30 minutes at room temperature.
Time: PT5M
Preheat Grill Pan
Heat the grill pan over medium‑high heat and add 1 tbsp neutral oil, spreading it thinly.
Time: PT5M
Grill the Ribs
Place the marinated ribs on the hot grill pan. Cook 8‑10 minutes per side, or until the surface is nicely charred and the internal temperature reaches 70 °C.
Time: PT20M
Temperature: 200°C
Add Final Topping
Immediately after removing the ribs from the grill, sprinkle 1 tsp sesame seeds (or crushed peanuts) over the hot meat for extra aroma.
Time: PT1M
Fry Shrimp Chips
Heat 1 L vegetable oil in a deep‑frying pot to 180 °C. Add shrimp chips in batches; they will puff within 30 seconds. Remove with a slotted spoon and drain on paper towels.
Time: PT5M
Temperature: 180°C
Assemble the Feast
Arrange the steamed crabs, grilled ribs, and puffed shrimp chips on a large serving platter. Insert bamboo skewers into the shrimp chips for easy picking.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains seafood, Gluten‑free (if chips are certified gluten‑free)
Allergens: Shellfish, Seafood, Sesame
Ingredient Substitutions
- Instead of Fresh Crabs (Ghẹ): Lobster, Large shrimp
- Instead of Lemongrass Stalks: Kaffir lime leaves
- Instead of Salt: Sea salt
- Instead of Pork Ribs (baby back): Pork spare ribs
- Instead of Chili Powder: Paprika + cayenne blend
- Instead of Vietnamese Chili Sauce (Tương Ớt): Sriracha, Homemade chili paste
- Instead of Neutral Cooking Oil: Canola oil, Vegetable oil
- Instead of Sesame Seeds: Crushed peanuts, Fried shallots
- Instead of Shrimp Chips (Bánh Phồng Tôm): Prawn crackers
- Instead of Bamboo Skewer Sticks: Wooden cocktail picks
Equipment Needed
- Steamer Pot
- Large Saucepan
- Tongs
- Grill Pan or Outdoor Grill
- Deep Frying Pot
- Thermometer (optional)
- Cutting Board
- Sharp Knife
- Serving Platter
Critical Steps — Do Not Skip
- Steam crabs until the shells turn bright red and meat is opaque.
- Grill ribs to an internal temperature of 70 °C to ensure safety and tenderness.
- Fry shrimp chips quickly at 180 °C; over‑cooking makes them hard.
Chef Tips from the Video
- Bruise lemongrass by smashing it with the back of a knife – it releases more fragrance.
- For extra smoky flavor, add a small piece of charcoal to the grill pan and cover briefly.
- Serve a simple dipping sauce of lime juice, fish sauce, sugar, and sliced chilies alongside the crabs.
Troubleshooting
Crab meat is rubbery after steaming.
Reduce steaming time to 12‑15 minutes and ensure the broth is not boiling too vigorously.
Ribs are dry or undercooked.
Check internal temperature with a thermometer; aim for 70 °C. If dry, baste with a little extra chili sauce during the last few minutes.
Shrimp chips do not puff.
Make sure oil is at 180 °C; lower temperature will cause chips to absorb oil instead of expanding.
Storage
Refrigerator: Store leftover ribs in an airtight container for up to 3 days. Reheat gently on a skillet.
Freezer: Crab meat can be frozen in a sealed bag for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Shrimp chips are best eaten fresh; they lose crunch after a few hours at room temperature.
Make-Ahead Tips
- Marinate the pork ribs up to 24 hours in advance; keep refrigerated.
- Prepare the lemongrass broth and keep it warm in a thermos if you need to steam later.
- Crab meat can be pre‑cooked and stored; reheat gently in the broth before serving.
Frequently Asked Questions
What is the cultural significance and history of steamed crabs with lemongrass in Vietnamese cuisine?
Steamed crabs (ghẹ) flavored with lemongrass are a classic coastal Vietnamese dish, often served during family celebrations and festivals. The aromatic lemongrass broth reflects the Vietnamese love for fresh, fragrant herbs and symbolizes prosperity and abundance.
What are the traditional regional variations of grilled pork ribs (sườn nướng) in Vietnam?
In central Vietnam, ribs are often marinated with fish sauce, garlic, and caramelized sugar, while in the south they are spicier, using chili paste and coconut water. The version in this recipe follows the southern sweet‑spicy style, using chili sauce and sesame topping.
How is steamed crab traditionally served in Vietnam and what accompaniments are typical?
After steaming, the crab is usually presented whole on a platter with the fragrant broth poured into small dipping bowls. It is commonly accompanied by fresh herbs, sliced chilies, lime wedges, and a light fish‑sauce dip.
What occasions or celebrations is this steamed crab and grilled rib feast traditionally associated with in Vietnamese culture?
The combination of seafood and pork is popular for special occasions such as Tết (Lunar New Year), family birthdays, and especially Mother’s Day (Ngày Quốc tế Phụ Nữ) on March 8, when children prepare elaborate meals to honor their mothers.
What makes this steamed crab and grilled pork ribs dish special or unique in Vietnamese cuisine?
The dish pairs the delicate, herb‑infused flavor of lemongrass‑steamed crab with the bold, caramelized heat of chili‑marinated ribs, creating a balanced contrast of textures and tastes that showcases the Vietnamese principle of harmony between land and sea.
What are the most common mistakes to avoid when making steamed crabs with lemongrass?
Over‑steaming turns the crab meat rubbery, and using cold water for the broth reduces the aromatic infusion. Always start with boiling water, keep the lid tight, and check the crab after 15 minutes.
Why does this recipe grill the pork ribs without added sugar, using only chili sauce and sesame seeds?
The chili sauce already contains sugar and provides a glossy glaze, while the sesame seeds add a nutty finish. Skipping extra sugar keeps the ribs from becoming overly sweet and lets the natural pork flavor shine.
Can I make the grilled pork ribs ahead of time and how should I store them?
Yes, marinate the ribs up to 24 hours in the refrigerator. After grilling, let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on a skillet or under a broiler to retain juiciness.
What texture and appearance should I look for when frying shrimp chips?
The chips should puff up instantly, turning a light golden‑brown within 30 seconds. They must be crisp, airy, and not oily; if they stay flat or turn dark, the oil temperature is too low or too high.
What does the YouTube channel Vân Anter specialize in?
The YouTube channel Vân Anter focuses on home‑cooked Vietnamese comfort food, sharing heartfelt family‑style meals, quick tips for busy households, and culturally rooted celebrations like Mother’s Day.
How does the YouTube channel Vân Anter's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Vân Anter emphasizes emotional storytelling and practical, budget‑friendly recipes that can be prepared with everyday kitchen tools, whereas many other channels often showcase more elaborate restaurant‑style plating or exotic ingredients.
Last updated: September 6, 2026
