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A fresh and crunchy salad inspired by Vietnam, with marinated rump steak, crisp vegetables, a lemony ginger and spice dressing, the...
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This recipe shows you how to make restaurant-style tender, juicy pork ribs with a rich, savory sauce, all without grilling. The ribs are marinated with aromatic onion, garlic, and a blend of Asian sauces, then pressure-cooked and finished in a pan for a glossy, deeply flavored glaze. Perfect with rice, noodles, or bread.

A tangy, slightly spicy fermented beef roll inspired by Vietnamese Tet celebrations. Made with lean ground beef, shredded pork skin, garlic, cayenne, and a traditional curing mix that includes saltpeter. The meat is frozen briefly, blended to a sticky texture, shaped into thin sheets, and left to ferment for 16‑24 hours, then sliced and wrapped for a flavorful snack.

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.

Une salade fraîche et croquante inspirée du Vietnam, avec du rumsteak mariné, des légumes croquants, une vinaigrette citronnée au gingembre et aux épices, le tout agrémenté de coriandre, menthe et cacahuètes grillées. Idéale pour un repas d'été en plein air.

An authentic Vietnamese sandwich with a crispy baguette, marinated beef, crunchy vegetables and a spicy Asian mayo. Ideal for a quick lunch or a light dinner.

A step-by-step guide to making classic Vietnamese beef meatballs (bò viên) at home, with a springy, bouncy texture—no stand mixer or meat grinder required. This method uses a home blender/food processor and careful chilling to achieve the signature texture. Serve with noodle soups, in banh mi, or as a snack with chili sauce.