Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
American globe eggplants may be substituted in this recipe—adjust the cooking time and the seasonings according to the size of the fruit.
This salad is often served with chicken soup with cellophane noodles.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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