How I meal prep
How I meal prep is a medium Vietnamese recipe that serves 3. 520 calories per serving. Recipe by Uyen Ninh on YouTube.
Prep: 1 hr | Cook: 35 min | Total: 1 hr 55 min
Cost: $11.90 total, $3.97 per serving
Ingredients
- 200 g Fresh Spinach (washed and trimmed; will shrink dramatically after blanching)
- 1 Tbsp Sesame Oil (toasted for nutty flavor)
- 2 Tbsp Soy Sauce (regular or low‑sodium)
- 2 cloves Garlic (minced)
- 18 pieces Chicken Feet (about 6 per day; nails trimmed)
- 3 Tbsp Fish Sauce (authentic Vietnamese flavor)
- 2 stalks Lemongrass (bruised to release aroma)
- 1 Tbsp Sugar (balances the fish sauce)
- 4 large Eggs (room temperature)
- 1 can Sweetened Condensed Milk (approximately 395 g)
- 1 cup Whole Milk (full‑fat for creaminess)
- 1 tsp Vanilla Extract (optional, adds depth)
Instructions
Wash and Trim Spinach
Rinse the spinach under cold water, discard any tough stems, and pat dry with a kitchen towel.
Time: PT5M
Blanch Spinach
Bring a large pot of water to a rolling boil. Add the spinach and blanch for 30 seconds, then immediately transfer to an ice‑water bowl to stop cooking.
Time: PT5M
Temperature: Boiling
Drain and Squeeze
Drain the spinach in a colander and gently squeeze out excess water with your hands or a clean kitchen towel.
Time: PT2M
Prepare Dressing
In a small bowl, whisk together sesame oil, soy sauce, and minced garlic until well combined.
Time: PT2M
Toss Salad
Place the drained spinach in a mixing bowl, pour the dressing over, and toss until evenly coated. Transfer to an airtight container and refrigerate.
Time: PT3M
Clean Chicken Feet
Rinse the chicken feet, trim any excess nails, and pat dry.
Time: PT5M
Make Marinade
In a bowl, combine fish sauce, bruised lemongrass stalks, and sugar. Stir until the sugar dissolves.
Time: PT3M
Marinate Chicken Feet
Add the cleaned chicken feet to the bowl, toss to coat, then transfer everything to a zip‑top bag or container. Refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Time: PT30M
Whisk Flan Mixture
In a mixing bowl, whisk together eggs, sweetened condensed milk, whole milk, and vanilla extract until smooth and slightly frothy.
Time: PT5M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Prepare Water Bath
Place the ramekins in a baking pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Time: PT3M
Bake Flan
Carefully place the pan in the oven and bake for 30 minutes, or until the flan is set but still slightly wobbly in the center.
Time: PT30M
Temperature: 350°F
Cool and Store
Remove the ramekins from the water bath, let cool to room temperature, then refrigerate for at least 2 hours before serving.
Time: PT2H
Nutrition Facts
- Calories
- 520
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Contains dairy, Contains soy, Contains fish sauce, Not gluten‑free (soy sauce may contain wheat)
Allergens: Eggs, Milk, Soy, Fish
Ingredient Substitutions
- Instead of Fresh Spinach: Kale, Swiss chard
- Instead of Sesame Oil: Peanut oil, vegetable oil
- Instead of Soy Sauce: Tamari (gluten‑free), fish sauce (different flavor)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Chicken Feet: Chicken wings (different texture)
- Instead of Fish Sauce: Soy sauce with a dash of lime
- Instead of Lemongrass: Ginger (1 tsp, minced)
- Instead of Sugar: Honey (1 tsp)
- Instead of Eggs: Egg substitute (1/4 cup per egg)
- Instead of Sweetened Condensed Milk: Evaporated milk + 1/2 cup sugar
- Instead of Whole Milk: 2% milk, almond milk (unsweetened)
- Instead of Vanilla Extract: Vanilla bean (1/2 bean)
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl
- Small Bowl
- Knife
- Cutting Board
- Zip‑Top Bag or Container
- Baking Dish (Ramekin or Small Casserole)
- Oven
- Whisk
- Measuring Spoons
- Measuring Cups
- Tongs (optional)
- Ice Bath Bowl (optional)
Critical Steps — Do Not Skip
- Blanching spinach for the right time to retain color and texture
- Cleaning and marinating chicken feet to ensure safety and flavor
- Baking the flan in a water bath to achieve a smooth custard texture
Chef Tips from the Video
- Bruise lemongrass by crushing it with the back of a knife to release its fragrance.
- Add a pinch of black pepper to the chicken foot marinade for subtle heat.
- For a caramel top on the flan, drizzle a quick caramel sauce before chilling.
Troubleshooting
Flan is watery or does not set.
Bake a few minutes longer, ensure the oven temperature is accurate, and make sure the water bath is hot when the flan goes in.
Spinach salad becomes soggy.
Dry the blanched spinach thoroughly and add the dressing just before serving.
Chicken feet taste overly salty.
Rinse the feet after marinating and pat dry; reduce fish sauce or add a splash of water to the next batch.
Storage
Refrigerator: Spinach salad: up to 3 days; marinated chicken feet: up to 3 days; milk flan: up to 5 days
Freezer: Flan can be frozen for up to 1 month; thaw in refrigerator before serving. Spinach and chicken feet are not recommended for freezing.
Room temperature: Do not store any component at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the spinach salad and store in a sealed container; it stays crisp for three days.
- Marinate chicken feet the night before for deeper flavor; keep refrigerated.
- Flan can be baked a day ahead; keep chilled and serve cold or at room temperature.
Frequently Asked Questions
What is the cultural significance and history of spinach salad in Vietnamese cuisine?
Spinach (rau bó) is often lightly blanched and tossed with simple dressings in Vietnamese home cooking. It reflects the Vietnamese emphasis on fresh, quick‑cook greens that retain bright color and nutrients, commonly served as a side with rice meals.
What are the traditional regional variations of marinated chicken feet in Vietnam?
In southern Vietnam, chicken feet (chân gà) are typically marinated in fish sauce, sugar, garlic, and lemongrass, then grilled or fried. Northern versions may add five‑spice powder or chili, while central regions sometimes use coconut water in the brine.
How is milk flan (bánh flan) traditionally served in Vietnamese households?
Bánh flan is usually chilled, sliced into squares, and served as a sweet dessert after meals or with coffee. It may be topped with a thin caramel sauce or a drizzle of condensed milk for extra richness.
What occasions or celebrations is chicken feet snack traditionally associated with in Vietnam?
Chicken feet are a popular street‑food snack and are often served at family gatherings, festivals, and as a bar‑food accompaniment to beer. They are especially common during Lunar New Year (Tết) as a savory bite.
What other Vietnamese dishes pair well with this meal‑prep combo?
The spinach salad pairs nicely with steamed jasmine rice and grilled fish, while the marinated chicken feet complement a bowl of pho or a simple noodle salad. The milk flan works well alongside fresh tropical fruit like mango or papaya.
What are the most common mistakes to avoid when making the milk flan in this recipe?
Common errors include over‑beating the egg mixture, which creates air bubbles, and baking at too high a temperature, which can cause a cracked surface. Using a water bath and monitoring the flan for a gentle wobble in the center prevents these issues.
Why does this recipe use a water bath for the flan instead of baking it dry?
The water bath provides gentle, even heat that cooks the custard slowly, resulting in a silky texture without curdling. Baking dry would expose the flan to direct heat, leading to a rubbery or cracked surface.
Can I make the marinated chicken feet ahead of time and how should I store them?
Yes, you can marinate the chicken feet up to 24 hours in advance. Keep them sealed in a container in the refrigerator; they stay flavorful for up to three days. Reheat gently in a skillet before serving.
What does the YouTube channel Uyen Ninh specialize in?
Uyen Ninh’s YouTube channel focuses on authentic Vietnamese home cooking, meal‑prep ideas, and practical adaptations of traditional recipes for cooks living abroad.
How does the YouTube channel Uyen Ninh’s approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Uyen Ninh emphasizes quick, budget‑friendly meals using ingredients readily available in Western supermarkets, while still preserving authentic flavors. She often shares personal meal‑prep routines and cultural anecdotes that set her style apart.
What are the authentic traditional ingredients for Vietnamese milk flan versus acceptable substitutes?
Traditional bánh flan uses whole eggs, sweetened condensed milk, and whole milk. Acceptable substitutes include using evaporated milk plus sugar instead of condensed milk, or using low‑fat milk if desired, though the texture will be slightly lighter.
Last updated: September 6, 2026
