Grilled Chicken Rice

Grilled Chicken with Rice

Pho Beef Noodle Soup

Coconut Water

Chicken Curry

Shrimp Chips

Vietnamese sandwich filled with savory ingredients, usually including pork.

Banh Mi

Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat.

Thai Iced Tea

Mango Sticky Rice

Pad Thai

Pho Beef

Spring Rolls

Chicken Wings

In a large bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Mix well.

Prepare the Marinade

Add the boneless chicken breasts to the marinade. Make sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.

Cook the Rice

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Remove chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 74°C). Let it rest for a few minutes before slicing.

Grill the Chicken

In a large skillet, heat olive oil over medium heat. Add the broccoli and sliced carrots. Sauté for about 5-7 minutes, or until the vegetables are tender. Season with salt and black pepper to taste.

Sauté the Vegetables

Serve the grilled chicken sliced on a bed of rice with sautéed vegetables on the side.

Plate the Dish

Boneless chicken breasts

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Lemon juice

Long-grain rice

Water

Broccoli florets

Carrot, sliced

In a bowl, combine olive oil, salt, black pepper, garlic powder, paprika, and lemon juice. Mix well. Add the chicken breasts to the marinade and coat them evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to turn white before grilling.

Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let rest for 5 minutes.

In a fine mesh strainer, rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium pot, bring the chicken broth to a boil. Add the rinsed rice and stir. Reduce heat to low, cover, and cook for about 18-20 minutes or until rice is tender and has absorbed the liquid.

Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and stir in the chopped parsley.

Fluff the Rice

Serve the grilled chicken on a bed of fluffy rice. Optionally, garnish with extra parsley and a wedge of lemon for added flavor.

Chicken breasts

Rice

Chicken broth

Parsley

In a large pot, place the beef bones and cover them with cold water. Bring to a boil and let simmer for 10 minutes. This will help to remove impurities. Drain and rinse the bones.

Prepare the Bones

Return the cleaned bones to the pot, add 4 liters of fresh water, and bring to a boil. Reduce heat to low and add the onion (peeled and halved), ginger (sliced), star anise, cinnamon stick, cloves, fish sauce, salt, and sugar. Simmer uncovered for 3-4 hours.

Simmer the Broth

After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids and keep the clear broth warm.

Strain the Broth

Soak the rice noodles in warm water for about 30 minutes until soft. Drain and set aside.

Prepare the Rice Noodles

Thinly slice the beef sirloin against the grain. This will help it cook quickly when added to the hot broth.

Slice the Beef

Wash the bean sprouts, fresh basil, and green onions. Slice the green onions into thin rings. Cut the lime into wedges and slice the chili peppers.

Prepare the Toppings

In a bowl, place a portion of the soaked rice noodles. Add a few slices of raw beef on top. Pour the hot broth over the noodles and beef, allowing the heat to cook the beef slightly.

Assemble the Pho

Top the soup with bean sprouts, fresh basil, green onions, lime wedges, sliced chili peppers, and a drizzle of hoisin and sriracha sauces to taste.

Add Toppings

Serve hot and enjoy your delicious homemade Pho Beef Noodle Soup.

Serve

beef bones

water

onion

ginger

star anise

cinnamon stick

cloves

fish sauce

salt

sugar

rice noodles

beef sirloin

bean sprouts

fresh basil

lime

chili peppers

green onions

hoisin sauce

sriracha sauce

Select two fresh green coconuts from a grocery store or farmer's market. Look for coconuts that feel heavy for their size and have no cracks.

Choose Fresh Coconuts

Using a sharp knife or coconut opener, carefully cut the top off each coconut to create an opening. Ensure you do this over a bowl or container to catch the coconut water.

Open the Coconuts

Tilt the opened coconut over the bowl or container and let the coconut water pour out. Repeat for the second coconut.

Pour Out the Coconut Water

If desired, strain the coconut water through a fine-mesh sieve to remove any bits of coconut flesh.

Strain (Optional)

If you prefer flavored coconut water, add lime juice, honey or agave syrup, and mint leaves to the strained coconut water. Stir well to combine.

Add Optional Ingredients (Optional)

Refrigerate the coconut water for about 30 minutes before serving, or serve immediately over ice for a refreshing drink.

Chill and Serve

Fresh green coconuts

Lime juice

Honey or agave syrup

Mint leaves

Gather all the ingredients and ensure the chicken is cut into bite-sized pieces.

Finely chop the onion, mince the garlic, and grate the ginger.

In a large pan or skillet, heat the vegetable oil over medium heat.

Add the chopped onions and sauté until they are translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the diced tomatoes to the pan and cook until they break down, about 5 minutes.

Stir in the curry powder, turmeric, cumin, chili powder, salt, and black pepper. Cook for 1 minute.

Add the chicken pieces to the pan, coating them with the spice mixture.

Pour in the coconut milk and bring the mixture to a simmer.

Cover the pan and let the curry cook for about 20 minutes, or until the chicken is cooked through.

Check for seasoning and adjust with more salt or chili powder if necessary.

Stir in the lemon juice and chopped cilantro just before serving.

Serve the chicken curry hot with rice or naan.

Chicken, boneless and skinless

Onion, finely chopped

Garlic, minced

Ginger, grated

Tomatoes, diced

Coconut milk

Curry powder

Turmeric powder

Cumin powder

Chili powder

Vegetable oil

Fresh cilantro, chopped

Peel and devein the raw shrimp, ensuring to remove the shells and any sand veins. Rinse them under cold water and pat dry with paper towels.

Prepare the Shrimp

In a food processor, combine the prepared shrimp, tapioca flour, rice flour, salt, white pepper, and garlic powder. Blend until you achieve a smooth paste.

Blend the Ingredients

Transfer the shrimp mixture to a bowl. Using your hands or a spatula, form the mixture into a log shape, approximately 1 inch in diameter.

Form the Mixture

Wrap the log tightly in plastic wrap. Refrigerate for at least 2 hours or until firm.

Wrap and Chill

Once firm, remove the log from the refrigerator and unwrap it. Use a sharp knife to slice the log into thin discs, about 1/8 inch thick.

Slice the Log

In a deep frying pan or wok, heat the vegetable oil over medium-high heat. The oil should be hot enough that a small piece of dough sizzles when added.

Heat the Oil

Carefully add a few slices of the shrimp mixture to the hot oil. Fry them until they puff up and turn golden brown, about 1-2 minutes. Use a slotted spoon to remove them and drain on paper towels.

Fry the Chips

Continue frying the remaining slices in batches, ensuring not to overcrowd the pan. Allow the chips to cool completely before serving.

Repeat

Raw shrimp

Tapioca flour

Rice flour

White pepper

In a bowl, combine the pork shoulder, soy sauce, fish sauce, sugar, minced garlic, and black pepper. Mix well to ensure the pork is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Marinate the Pork

Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade and cook for about 6-8 minutes on each side, or until fully cooked and browned. Let it rest for a few minutes before slicing the pork thinly.

Cook the Pork

While the pork is cooking, prepare the vegetables. Slice the cucumber, julienne the carrot and daikon radish, and rinse the fresh cilantro. If using, slice the jalapeño.

Slice and Prepare

Slice the French baguette in half lengthwise, leaving one side attached to create a hinge.

Cut the Baguette

Spread the mayonnaise on one side of the baguette. Drizzle Sriracha sauce on the other side according to your taste preference.

Spread Condiments

Add a layer of sliced pork on the bottom half of the baguette. Top with sliced cucumber, julienned carrot, daikon radish, fresh cilantro, and jalapeño slices.

Layer the Ingredients

Close the baguette, press gently to hold the ingredients together, and slice into portions. Serve immediately and enjoy your Banh Mi!

Close and Serve

French baguette

Pork shoulder

Soy sauce

Fish sauce

Sugar

Cucumber, sliced

Carrot, julienned

Daikon radish, julienned

Fresh cilantro

Jalapeño, sliced (optional)

Mayonnaise

Sriracha sauce

Cut the onion in half and slice the ginger. Place both on a baking sheet and roast in a preheated oven at 200°C (392°F) for about 10-15 minutes until slightly charred.

Roast the Aromatics

In a large pot, add the beef bones and water. Bring to a boil, then skim off any foam. Add the roasted onion, ginger, star anise, cinnamon stick, and cloves. Lower the heat and let it simmer for at least 4 hours, skimming occasionally.

After simmering, strain the broth to remove solids. Return the broth to the pot and season with fish sauce and salt to taste. Keep warm.

Season the Broth

Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually around 5-7 minutes. Drain and rinse under cold water to stop cooking.

Cook the Rice Noodles

Thinly slice the beef sirloin or brisket against the grain. You can also choose to briefly blanch the beef in the hot broth if you prefer it cooked.

Prepare the Beef

Rinse and chop the fresh herbs, slice the lime into wedges, and chop the green onions. Set aside with bean sprouts and jalapeños.

Prepare the Garnishes

In a large bowl, add a portion of the cooked rice noodles. Top with sliced beef, fresh herbs, bean sprouts, jalapeños, and green onions.

Combine Ingredients

Ladle the hot broth over the assembled ingredients in the bowl. Squeeze lime juice over the top.