More weekly recipes

RECIPES / Vietnamese recipes / Seafood

  • Spicy Grilled Mussels

    Mussels should only be cooked live. Select only those with their shells tightly shut. Before cooking, soak the mussels in water for about 1 hour to extract sand particles. Then remove the beards - the brown tuft between the shells - with a firm tug or a sharp knife. As a rule of thumb, never eat mussels that do not open after cooking.

  • Clay-Pot Fish

    ・ 1 - Heat oil in pan, add fish, and fry lightly until just brown.
    ・ 2 - Transfer fish to a clay pot or stove-top casserole.
    ・ 3 - Brown pork in pan and add to fish pot or casserole with garlic, broth, sugar and chili peppers.

  • Shrimp Balls

    ・ 1 - Peel and de-vein the shrimps, roughly chop the meat. Place the shrimps on paper towel and pat dry. Place the shrimp meat and pork fat in a food processor. Process in short bursts until finely chopped.
    ・ 2 - Combine  the shrimp mixture, ginger, garlic, corn flour, sugar and salt in a mixing

  • Fried Mackerel with Fish Sauc

    ・ 1 - Dry fish steaks thoroughly.
    ・ 2 - Heat oil for deep frying and fry fish until golden brown on both sides. Drain and set aside.
    ・ 3 - In a clean wok, heat 1 tablespoon oil and stir-fry garlic and onion until fragrant.