Noodle soup, with shrimp, sliced beef, meatballs, honeycomb beef.

Noodle Soup

Fried Shrimp with Peppers

Fried fish fillet, with ginger sauce, soybeans, ground pork.

Fried Fish Fillet

Pan fried rice cakes, stuffed with chive leaves.

Cambodian Egg Rolls

Roasted chicken, on a bed of rice, with a sunny side up egg, tomato.

Roasted Chicken Over Rice

In a large pot, heat the chicken broth over medium heat. Add minced garlic and ginger, and let simmer for 5 minutes.

Prepare the Broth

In a separate pot, bring water to a boil and cook the rice noodles according to package instructions. Drain and set aside.

Cook the Noodles

To the simmering broth, add the shrimp, sliced beef, meatballs, and honeycomb beef. Cook for about 5-7 minutes, or until the proteins are cooked through.

Add Proteins

Stir in soy sauce, chili sauce, salt, and pepper. Taste and adjust seasoning as necessary.

Season the Soup

In bowls, place a serving of rice noodles and ladle the hot soup over the noodles. Garnish with chopped green onions and cilantro. Serve with lime wedges on the side.

Assemble the Soup

Shrimp, peeled and deveined

Sliced beef

Meatballs

Honeycomb beef, thinly sliced

Rice noodles

Chicken broth

Garlic, minced

Ginger, minced

Soy sauce

Green onions, chopped

Cilantro, chopped

Lime wedges

Chili sauce

Salt and pepper

In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. In another bowl, whisk the egg and water together. Pour the egg mixture into the flour mixture and stir until well combined to form a batter.

Prepare the Batter

Dip each shrimp into the batter, ensuring they are fully coated.

Coat the Shrimp

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated shrimp to the hot oil, frying in batches if necessary. Fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Shrimp

In the same oil, add sliced bell peppers (you can use a mix of red, yellow, and green) and fry for about 2-3 minutes until they are slightly tender.

Cook the Peppers

Serve the fried shrimp with the cooked peppers on top or on the side. Enjoy!

Combine and Serve

shrimp, peeled and deveined

all-purpose flour

cornstarch

water

salt

black pepper

vegetable oil

Season the fish fillets with salt and pepper on both sides.

Prepare the Fish

Dredge each fish fillet in flour, dip in the beaten egg, and then coat with more flour.

Batter the Fish

Heat oil in a pan over medium-high heat. Fry the fish fillets until golden brown on both sides, about 3-4 minutes each side. Remove and set aside.

Fry the Fish

In a small bowl, mix together soy sauce, grated ginger, and ground pork. Cook in a small saucepan over medium heat until the pork is cooked through.

Prepare the Ginger Sauce

Place the fried fish fillets on a plate, top with the ginger sauce, and serve alongside cooked soybeans.

Serve

white fish fillets

soy sauce

ginger (fresh, grated)

ground pork

soybeans (cooked, shelled)

flour

egg (beaten)

pepper

oil (for frying)

Finely chop the chive leaves, carrots, and garlic. In a bowl, combine the chives, carrots, garlic, soy sauce, salt, and black pepper.

Prepare the Filling

Soak the rice paper wrappers in warm water until soft. Lay a wrapper on a flat surface, place a spoonful of filling on the lower third, and fold the sides inward before rolling tightly.

Assemble the Egg Rolls

Heat vegetable oil in a pan over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Fry the Egg Rolls

Serve the Cambodian egg rolls hot with a dipping sauce of your choice.

Rice paper wrappers

Chive leaves

Carrots

Garlic

Salt

Black pepper

Vegetable oil

Preheat your oven to 375°F (190°C). Rub the whole chicken with olive oil, salt, black pepper, garlic powder, and paprika. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before carving.

Roasting the Chicken

In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.

Cooking the Rice

In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

Preparing the Eggs

On a plate, create a bed of rice. Top it with carved roasted chicken, a sunny-side-up egg, and sliced tomato. Garnish with fresh parsley before serving.

Noodle Soup

Fried Shrimp With Peppers

Fried Fish Fillet

Cambodian Egg Rolls

Roasted Chicken Over Rice