Amazon Associates PartnerTrusted
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.
Vegan Fermented/Cured Pomelo Peel with Papaya (Nem Chua Chay)
A plant‑based take on the classic Vietnamese fermented pork snack, using green papaya for crunch and vegan ham for texture. The mixture is set with agar‑agar and flavored with garlic, chili, mushroom seasoning and a splash of vinegar for that authentic sweet‑sour tang.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Prepare Agar Mixture
- • Prepare Papaya
- • Stir‑Fry Vegan Ham
- • Cook Agar Mixture
- • Combine Agar with Papaya‑Ham Mix
- • Set and Cool
Safety Warnings
- • Agar mixture reaches a rolling boil – handle with care to avoid burns.
- • Use a pot with a thick bottom to prevent scorching.
- • Sharp knives and graters are used – keep fingers away from the blade.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Stir‑Fried Chicken and Vegetable Noodles
Stir‑fried noodles with Asian flavors, featuring marinated chicken, crunchy vegetables and a slightly sweet soy‑nuoc mam sauce. Quick to prepare, ideal for a convivial dinner.
Beef meatballs for hot pot
Savory beef meatballs, lightly flavored with nuoc mam, perfect for enhancing a Vietnamese hot pot soup. This recipe uses 20% fat ground beef, tapioca for elasticity, and a few simple spices. Easy to prepare, it keeps 3 days in the refrigerator or up to 3 months in the freezer.
Vietnamese Ginger Chicken
A stir‑fried chicken with ginger aromas, fish sauce and brown sugar, served with fragrant quinoa and topped with fresh cilantro. Quick, flavorful and perfect for a Valentine’s evening or a light Asian dinner.
Restaurant Quality Pho at Home (a comprehensive guide with recipe)
A step‑by‑step home version of Leighton Pho’s ultra‑concentrated, restaurant‑quality beef pho. Using a 24‑hour bone broth concentrate, char‑grilled onion and ginger, and a precise three‑stage seasoning method, this recipe delivers a deep, rich broth that rivals commercial pho in just a few hours.
Salade de bœuf à la citronnelle et aux herbes aromatiques
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.
Vietnamese Beef Salad
A fresh and crunchy salad inspired by Vietnam, with marinated rump steak, crisp vegetables, a lemony ginger and spice dressing, the...