Homemade Vietnamese Recipes Cookbook: Glimpse the Amazing World of Vietnamese Cooking

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Homemade Vietnamese Recipes Cookbook Glimpse the Amazing World of Vietnamese Cooking

By Heston Brown

Copyright 2019 Heston Brown All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book. Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damage caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.

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Table of Contents Chapter I - Wonderful Vietnamese Soup Recipes Recipe 1: Vietnamese Chicken and Bamboo Soup Recipe 2: Special Vietnamese Tofu Soup Recipe 3: Vietnamese Shrimp and Noodle Soup Recipe 4: Vietnamese Green Papaya Soup Recipe 5: Amazing Asparagus and Crab Soup Recipe 6: Vietnamese Taro Soup Recipe 7: Vietnamese Pork Soup Recipe 8: Vietnamese Watercress Soup Recipe 9: Vietnamese Sweet and Sour Shrimp Soup Recipe 10: Vietnamese Squash Soup Chapter II - Incredible Vietnamese Appetizers Recipe 11: Superb Shrimp Dumplings Recipe 12: Delicious Pork and Shrimp Rolls Recipe 13: Amazing Garlic and Chicken Spring Rolls Recipe 14: Delicious Vietnamese Crepes Recipe 15: Vietnamese Rice Crisps

Recipe 16: Vietnamese Ginger, Sesame and Tofu Rolls Recipe 17: Wonderful Sugar Cane Shrimp Recipe 18: Tasty Egg Rolls Recipe 19: Vietnamese Shrimp Toast Recipe 20: Vietnamese Beef Meatballs Chapter III - Tasty Vietnamese Salad Recipes Recipe 21: Vietnamese Cabbage Salad Recipe 22: Sweet and Soup Sea Snail Salad Recipe 23: Vietnamese Herb, Coconut and Chicken Salad Recipe 24: Vietnamese Apple, Carrot and Cabbage Salad Recipe 25: Vietnamese Lotus Root Salad Recipe 26: Vietnamese Lentils Salad Recipe 27: Vietnamese Cucumber Salad Recipe 28: Wonderful Calamari Salad Recipe 29: Vietnamese Jellyfish and Chicken Salad Recipe 30: Vietnamese Banana Flower and Shrimp Salad Chapter IV - Wonderful Vietnamese Drinks Recipe 31: Vietnamese Lemongrass Tea

Recipe 32: Flavored Mai Tai Recipe 33: Vietnamese Plum Liqueur Recipe 34: Vietnamese Ice Coffee Recipe 35: Vietnamese Avocado Shake Chapter V - Superb Vietnamese Main Course Dishes Recipe 36: Vietnamese Shrimp Delight Recipe 37: Delicious Caramel Salmon Recipe 38: Vietnamese Sea Bass Dish Recipe 39: Vietnamese Beef Dish Recipe 40: Vietnamese Garlic Beef Recipe 41: Tasty Vietnamese Lamb Ribs Recipe 42: Delicious Vietnamese Beef Stew Recipe 43: Amazing Vietnamese Smoked Duck Recipe 44: Special Vietnamese Tilapia Dish Recipe 45: Vietnamese Grilled Chicken Chapter VI - Delicious Vietnamese Home Cooked Dessert Recipes Recipe 46: Vietnamese Rice Bean Pudding Recipe 47: Logan and Lotus Seed Sweet Soup

Recipe 48: Special Bananas and Sago Pearls Dessert Recipe 49: Vietnamese Sweet Corn Pudding Recipe 50: Vietnamese Almond Jelly About the Author Author's Afterthoughts

Chapter I - Wonderful Vietnamese Soup Recipes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Can things get any better than this? Well, of course they can! You are about to find out which are the most tasty Vietnamese soups.

Recipe 1: Vietnamese Chicken and Bamboo Soup

It’s so simple to prepare a nutritious soup for you and for your loved ones! Prep Time: 10 minutes Total Prep Time: 1 hour and 10 minutes Serving Size: 4 List of Ingredients: 3 pounds chicken meat cut in medium pieces 8 cups chicken stock 1 yellow onion finely chopped 6 garlic cloves finely chopped

1-inch ginger finely grated 1 smoked ham hock 2 Tbsp. soy sauce 2 Tbsp. sugar 4 Tbsp. fish sauce 8 crimini mushrooms cut in halves 8 green onions thinly sliced 8 ounces canned bamboo shoots drained 2 hot peppers thinly sliced 2 limes cut in quarters 1 bunch cilantro finely chopped 12 ounces rice noodles cooked according to instructions XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put chicken in a soup pot. 2. Add onion, garlic, ginger, ham hock and chicken stock, stir, bring to a boil at a high temperature, reduce heat and simmer for 30 minutes. 3. Remove chicken, leave aside, strain liquid and discard solids. 4. Put soup back into the pot, add soy sauce, sugar, mushrooms, fish sauce and bamboo, return to medium heat, bring to a boil and simmer for 20 more minutes. 5. Return chicken meat to the pot, cook for 5 more minutes. 6. Add green onions, turn off heat, and leave aside for 3 minutes. 7. Divide noodles in serving bowls, add soup, peppers and cilantro on top and lime slices on the side. Enjoy!

Recipe 2: Special Vietnamese Tofu Soup

This is a 100% traditional Vietnamese soup you just need to try as soon as you can! Prep Time: 10 minutes Total Prep Time: 1 hours Serving Size: 4 List of Ingredients: 9 cups veggie stock 1 carrot roughly chopped 2 celery stalks roughly chopped 4 shallots roughly chopped 3 garlic cloves finely chopped

1-inch fresh ginger finely chopped 1 cinnamon stick 1 Tbsp. soy sauce 1 bay leaf 2 tsp. cumin seeds 2 tsp. coriander seeds 1 tsp. anise seeds ½ cup parsley finely chopped 1-pound rice noodles 1 cup firm tofu cut in medium pieces 2 cups napa cabbage shredded 2 cups bean sprouts 6 basil leaves cut in thin strips 6 lime wedges XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put veggie stock in a pot, add carrots and celery and bring to a boil over medium temperature. 2. Add ginger, shallots, garlic, cinnamon, soy sauce, bay leaf, cumin seeds, coriander seeds, anise seed and parsley, stir, reduce heat to low and cook for 45 minutes. 3. Meanwhile, put water in a pot, heat up, add noodles, cook for 3 minutes, take off heat, drain, divide in 6 bowls and leave aside for now. 4. Heat up a pan over medium high heat, add tofu pieces, cook for 2 minutes, flip them, cook for 2 more minutes, remove from heat and also leave aside. 5. Strain soup when it’s done, discard solids, return to pot and keep warm. 6. Divide bean sprouts in 6 bowl, add napa cabbage, noodles, tofu and soup.

7. Sprinkle basil on top and serve with lime wedges on the side. Enjoy!

Recipe 3: Vietnamese Shrimp and Noodle Soup

It’s a flavored and rich soup you need to try today! Prep Time: 10 minutes Total Prep Time: 40 minutes Serving Size: 4 List of Ingredients: 8 ounces rice noodles cooked according to instructions ¼ tsp. ground cloves 1 tsp. coriander seeds ½ tsp. black peppercorns

1 Tbsp. sesame oil 2 Tbsp. ginger root minced ½ Tbsp. chili and garlic paste 2 strips lemon peel 8 cups chicken stock 2 Tbsp. fish sauce 2 Tbsp. soy sauce 1 tsp. hoisin sauce 2 Tbsp. lime juice 8 cups bok choy roughly chopped and stems removed 1-pound shrimp Salt and pepper to the taste 1 yellow onion thinly sliced for serving 1 Tbsp. cilantro finely chopped for serving 1 lemon cut in wedges for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Heat up a pan over medium heat, add coriander seeds and peppercorns and toast them for 5 minutes, remove from heat, transfer to a mortar, crush using a pestle, put in a bowl, mix with ground cloves and leave aside for now. 2. Put sesame oil in a pot, heat up over medium heat for 1 minute, add chili paste and ginger and cook for 30 seconds stirring all the time. 3. Add stock, soy sauce, lemon peel, lime juice, fish sauce, cinnamon, hoisin and toasted spices. 4. Mix, bring to a boil, add bok choy and shrimp, cook for 4 minutes. 5. Add salt and pepper, stir and cook for 2 more minutes. 6. Divide noodles in 4 bowls, add soup, sprinkle cilantro on top, onion slices and serve with lemon wedges on the side.

Enjoy!

Recipe 4: Vietnamese Green Papaya Soup

It has such an intense taste and flavor! You’ll adore it! Prep Time: 10 minutes Total Prep Time: 2 hours and 40 minutes Serving Size: 4 List of Ingredients: 2 pounds pig’s feet washed, scrubbed and cut into pieces 2 slices ginger finely chopped 2 garlic cloves finely chopped 1 shallot cut in halves 1 tsp. sugar 2 Tbsp. fish sauce

1 green papaya seedless and flesh cut into cubes Sliced scallions for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put pig’s feet pieces in a big pot, cover with water, heat up over medium high temperature, boil for 10 minutes, drain, wash and put in the pot again. 2. Add clean water to cover pig’s feet, add garlic, ginger, shallot, fish sauce and sugar, bring to a boil, and reduce heat to medium and then simmer for 2 hours. 3. After 2 hours add papaya, more fish sauce and sugar if needed and cook for 30 more minutes. 4. Add scallions, stir gently, pour in serving bowls and serve right away! Enjoy!

Recipe 5: Amazing Asparagus and Crab Soup

It’s so amazing that you will end up teaching others how to make it! Prep Time: 10 minutes

Total Prep Time: 20 minutes Serving Size: 4 List of Ingredients: 1 Tbsp. vegetable oil ¾ pound asparagus trimmed and diagonally cut in 1-inch pieces 2 garlic cloves finely chopped ½ cup shallots thinly chopped Salt and black pepper to the taste 1 tsp. cornstarch 4 cups chicken stock 2 Tbsp. water 1 egg whisked 2 tsp. fish sauce 8 ounces already cooked crab meat 4 green onions thinly sliced XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put the oil in a pan, heat it up over medium high temperature, add garlic, shallots, salt and pepper, stir and cook for 3-4 minutes. 2. Add asparagus, stir and cook for 2 more minutes. 3. Add stock, bring to a boil and cook for 3-4 minutes more. 4. Meanwhile, in a bowl, mix cornstarch with water and stir well. 5. Add this to the soup, also add fish sauce and the egg. 6. Mix everything gently, add crabmeat and cook for 2 minutes. 7. Pour in serving bowls and sprinkle green onion slices on top.

Enjoy!

Recipe 6: Vietnamese Taro Soup

It’s a perfect option for a tasty lunch! Prep Time: 10 minutes Total Prep Time: 50 minutes Serving Size: 4 List of Ingredients: 1-pound taro ½ pound beef brisket cut in small pieces 2 garlic cloves finely chopped 1 tsp. salt 1 Tbsp. fish sauce ¼ cup perilla seeds powder 8 cups water 2 green onions finely chopped XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions:

1. Fill a pot with 2 cups water, bring to a boil over medium high heat, add taro, cover, cook for 10 minutes, strain, soak in cold water for a few minutes, drain, peel, rinse well, cut in pieces and leave aside in a bowl. 2. Meanwhile, fill another pot with 6 cups water, heat up over medium high temperature, add beef and garlic and cook for 10 minutes. 3. Add taro, salt and fish sauce, stir, cover and cook for 20 more minutes. 4. Put a strainer in the soup, add perilla powder, stir until it’s completely absorbed, add green onion, cover pot and cook for 2-3 more minutes. 5. Transfer to bowls and serve right away! Enjoy!

Recipe 7: Vietnamese Pork Soup

Have a wonderful soup for lunch! Try this pork soup recipe and feel amazing all day long! Prep Time: 10 minutes Total Prep Time: 1 hour Serving Size: 5 List of Ingredients: 8 ounces rice noodles Hot water for the noodles 1-pound pork tenderloin trimmed and cut in thin slices 1 Tbsp. black sesame oil 2 garlic cloves finely chopped

1/8 tsp. red pepper crushed 1 small yellow onion thinly sliced 1-inch ginger thinly sliced 4 cups chicken stock 2-star anise 2 cups water 1 cinnamon stick 1 red Thai chili pepper chopped 1 and ½ Tbsp. fish sauce 1 and ¼ cup bean sprouts ½ cup basil finely chopped Juice from 2 lime wedges 10 lime wedges XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put noodles in a bowl, cover with hot water, leave aside for 20 minutes, drain, put in a bowl and leave aside for now. 2. Meanwhile, heat up a Dutch oven with 2 tsp. oil at a medium high temperature. 3. Add meat, red pepper and garlic, stir and cook for 4 minutes until pork becomes brown. 4. Remove meat from pan and also leave aside. 5. Heat up the rest of the oil in the same Dutch oven at a medium high heat, add onion and ginger, stir and cook for 3 minutes. 6. Add stock, water, star anise, cinnamon stick and fish sauce, stir, bring to a boil, reduce heat and simmer for 15 minutes. 7. Strain soup, discard solids and keep it warm.

8. Divide noodles and bean sprouts in 5 bowls. 9. Add pork, soup, basil and chili pepper slices on top. 10. Squeeze some lime juice on each and serve with lime wedges on the side. Enjoy!

Recipe 8: Vietnamese Watercress Soup

It’s simply a fantastic Vietnamese Soup! It’s easy to make in the comfort of your own home! Try it! Prep Time: 10 minutes Total Prep Time: 40 minutes Serving Size: 4 List of Ingredients: 2 inches ginger finely chopped ½ pound pork loin cut in pieces 1 yellow onion cut in halves

2 Tbsp. fish sauce 1 cup watercress washed and roughly chopped 6 cups hot water XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put boiling water in a pot, add pork, fish sauce and ginger and cook everything at a medium high temperature for 20 minutes. 2. Discard pork, ginger and onion, take soup off heat, add watercress, cover and leave aside for 2-3 minutes. 3. Pour in serving bowls and serve right away! Enjoy!

Recipe 9: Vietnamese Sweet and Sour Shrimp Soup

It’s a simple soup but it’s going to taste wonderful! Prep Time: 5 minutes Total Prep Time: 30 minutes Serving Size: 4 List of Ingredients: 2 pounds shrimp 3 tsp. fish sauce 7 cups water 6 Tbsp. sugar 2 Tbsp. chicken bouillon 2 and ½ Tbsp. tamarind powder

Salt to the taste 1 taro stem 20 cherry tomatoes cut in halves 2 Tbsp. vegetable oil 4 garlic cloves thinly sliced ½ Thai pepper thinly sliced 2 Tbsp. Thai basil cut in strips XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put vegetable oil in a pot, heat up over medium high heat, add garlic and cook for 30 seconds. 2. Add shrimp, stir and cook for 1 more minute. 3. Add water, bring soup to a boil and reduce heat to medium. 4. Add sugar, fish sauce, tamarind powder, salt and chicken bouillon. 5. Stir and cook for 10 minutes. 6. Add taro stems and tomatoes and cook for 5 more minutes. 7. Add basil and Thai chili, stir gently, pour in bowls and serve right away! Enjoy!

Recipe 10: Vietnamese Squash Soup

It’s a traditional Vietnamese soup you ca prepare for a fancy lunch gathering with your loved ones and friends! Prep Time: 10 minutes Total Prep Time: 1 hours Serving Size: 6 List of Ingredients: 1 big opo squash thinly sliced ½ cup yellow onion thinly sliced 6 cups water 1-pound shrimp deveined, peeled and chopped 6 green onions diced ½ cup cilantro finely chopped 2 tsp. white pepper

3 Tbsp. fish sauce 1 tsp. sesame oil 1 tsp. sugar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put water in a pot, add squash, cover, bring to a boil over medium high heat and simmer until it softens. 2. Meanwhile, in a bowl mix shrimp with green onions and cilantro and stir well using a fork. 3. Add pepper, half of the sugar and half of the fish sauce and stir well again. 4. Add sesame oil, mix everything and leave aside for a few minutes. 5. Once squash is cooked, turn the heat to high, add yellow onion and spoonfuls of shrimp mix creating small “dumplings”. 6. Don’t stir, cover and cook until shrimp “dumplings” are soft enough, take off heat, add the rest of the fish sauce and sugar and stir gently. 7. Leave soup aside for 15 minutes, pour in serving bowls and serve right away! Enjoy!

Chapter II - Incredible Vietnamese Appetizers XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Prepare yourself for the ride of your life! Get ready to discover the most incredible Vietnamese appetizers.

Recipe 11: Superb Shrimp Dumplings

These dumplings are so delicious…They are simply superb! Prep Time: 20 minutes Total Prep Time: 2 hours and 30 minutes Serving Size: 30 dumplings List of Ingredients: For the sauce: ½ cup black vinegar ½ cup soy sauce 1 Tbsp. sesame oil 2 tsp. sesame seeds toasted

For the shrimp dumplings: 1-pound shrimp deveined and chopped

2 tsp. lemongrass finely chopped 1 tsp. garlic finely chopped 1 tsp. cornstarch Salt to the taste 1 tsp. sugar 3o round dumpling wrappers 1 cup water XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix soy sauce with vinegar, sesame oil and sesame seeds, stir very well and leave aside for now. 2. In another bowl, mix shrimp with garlic, lemongrass, cornstarch, salt and sugar, stir well and leave aside in the fridge for 2 hours. 3. Place 1 Tbsp. shrimp filling on each dumpling wrap, fold in half and put them on a plate. 4. Put 1 cup water in a pan, bring to a boil over medium high heat, add a bamboo steamer over the water, add dumplings and cook them for 5 minutes. 5. Drain them, arrange on a platter and serve with the sauce you’ve prepared at the beginning. Enjoy!

Recipe 12: Delicious Pork and Shrimp Rolls

It’s an appetizer you should really try as soon as possible! Prep Time: 5 minutes Total Prep Time: 30 minutes Serving Size: 6 List of Ingredients: 2 ounces rice noodles 1 Tbsp. rice vinegar 8 ounces pork tenderloin 18 big shrimp peeled and deveined 6 lettuce leaves cut in half lengthwise 24 mint leaves 1 small cucumber cut in halves lengthwise and thinly sliced 1 carrot cut in strips 12 rice paper rounds XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Soak noodles in a bowl covered with water for 7 minutes and then drain. 2. Put water in a pot, bring to a boil over a medium high heat, add noodles, boil for 15 seconds, take them out of the water, rinse under cold water, transfer to a boil and leave aside for now. 3. Add pork and vinegar to the same pot with water, reduce heat to low and cook for 8 minutes. 4. Transfer pork to a cutting board, leave aside to cool down and thinly sliced. 5. Add shrimp to the same pot with boiling water, cook for 2 minutes, drain and rinse them and cut lengthwise. 6. Put rice paper wraps on a working surface after you soaked them in a small bowl with water, add noodles, shrimp, pork, mint, cucumber, carrots, lettuce and gently wrap them. 7. Arrange rolls on a platter and serve right away! Enjoy!

Recipe 13: Amazing Garlic and Chicken Spring Rolls

It’s always a pleasure to discover such wonderful appetizers! Prep Time: 10 minutes Total Prep Time: 40 minutes Serving Size: 4 List of Ingredients: 2 pounds chicken meat boneless 2 garlic cloves finely chopped 4 Tbsp. grape seed oil 4 tsp. soy sauce 2 tsp. sesame oil

½ small bunch mint finely chopped Some lettuce leaves shredded for serving Rice paper for serving Carrots cut in thin strips for serving For the garlic dip: 1 garlic clove finely chopped 4 Tbsp. soy sauce ¼ tsp. sesame oil ¼ tsp. sugar 1 Tbsp. lime juice XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix chicken with grape seed oil, sesame oil, garlic, soy sauce, stir, cover and leave aside for 20 minutes 2. Heat up a pan over medium high heat, add chicken and cook for a few minutes on each side. 3. Transfer chicken to a cutting board and cut in thin slices. 4. In another bowl, mix soy sauce with 1 garlic clove, lime juice, sesame oil and sugar, stir very well and leave aside. 5. Soak rice paper in a bowl with warm water, drain well and place on a working surface. 6. Add lettuce pieces, carrots, some mint leaves, chicken slices, roll up and arrange on a serving platter. 7. Serve with the garlic dip on the side. Enjoy!

Recipe 14: Delicious Vietnamese Crepes

They are simply the perfect Vietnamese appetizer! Prep Time: 10 minutes Total Prep Time: 3 hours and 20 minutes Serving Size: 12 List of Ingredients: 3 ounces wheat flour 9 ounces rice flour 3 tsp. turmeric 2 tsp. vegetable oil 14 ounces canned coconut cream 3.5 ounces water 1 tsp. salt 1 spring scallion finely chopped 1-pound shrimp

1 yellow onion thinly sliced 1 and ½ pounds pork belly 1 and ½ pounds bean sprouts ½ cup dry mung beans Mustard greens for serving Mint for serving Cilantro for serving Vietnamese fish sauce for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix rice flour with wheat flour, turmeric, coconut cream, water and salt and stir well until you obtain a batter. 2. Put batter in a bowl, cover and leave aside for 3 hours. 3. Add scallions, stir well and leave aside. 4. Put mung beans in a bowl, cover with water and soak until they become soft enough. 5. Put pork in a pot, cover with water, bring to a boil over medium high heat, cook, transfer to a cutting board and thinly slice. 6. Put shrimp in the same pot with water, cook for 2 minutes, drain and leave aside. 7. Put oil in a pan and heat up over a medium high temperature, add some of the batter you’ve made earlier, spread evenly, add some of the beans, beans sprouts, pork, shrimp, greens, cilantro and mint, fold, cover pan with a lid, cook for 3 minutes and transfer to a platter.

8. Repeat with the rest of the batter and with the rest of the filling, arrange all crepes on platter and serve with a small bowl full with fish sauce. Enjoy!

Recipe 15: Vietnamese Rice Crisps

Prepare your taste buds for one of the best Vietnamese appetizers of your life! Prep Time: 30 minutes Total Prep Time: 40 minutes Serving Size: 16 pieces List of Ingredients: For the relish: 4 radishes diced 2 carrots diced 2 Tbsp. cilantro finely chopped

2 Tbsp. peanuts crushed 1 Tbsp. shallot finely chopped 1 tsp. mint finely chopped ½ tsp. red chili finely chopped 1 Tbsp. rice vinegar 1 Tbsp. lime juice Salt to the taste ¼ tsp. sugar

For the tofu: 8 ounces firm tofu 1 Tbsp. vegetable oil 1 Tbsp. soy sauce 1 tsp. sesame oil 2 bulbs lemongrass chopped 1 garlic clove chopped For the rice crisps: 2 rice paper wraps Vegetable oil for frying Mint leaves for serving Hoisin sauce for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put carrots, radishes, peanuts, shallot, cilantro, mint, chili, salt, sugar, vinegar and lime juice in a bowl, mix well and leave aside for 30 minutes. 2. Meanwhile, cut tofu in ½ inch pieces, press them using paper towels, put them in a bowl and mix with vegetable oil, sesame oil, soy sauce, garlic and lemongrass. 3. Cover tofu and leave aside for 30 minutes.

4. Heat up a pan over medium high temperature, add tofu pieces, cook for a few minutes on each side, transfer to a bowl and leave aside. 5. Cut rice wrapper in 8 pieces, heat up a pan with the vegetable oil over medium high temperature, drop rice papers, cook for 2 seconds, drain them on paper towels and place them on a working surface. 6. Divide tofu on each rice crisp, add radishes mix you’ve kept aside for 30 minutes, add mint leaves and hoisin sauce on each, arrange on a serving platter and serve right away! Enjoy!

Recipe 16: Vietnamese Ginger, Sesame and Tofu Rolls

You’re going to be amazed with the special taste of this appetizer! Prep Time: 15 minutes Total Prep Time: 1 hour Serving Size: 6 List of Ingredients: For the tofu filling: 3 Tbsp. soy sauce 14 ounces firm tofu cut in 16 thin strips 1 Tbsp. sugar 2 Tbsp. ginger finely chopped 2 tsp. sesame oil

2 Tbsp. vegetable oil ½ tsp. salt

For the rolls: 16 rice paper rounds 6 ounces dried rice noodles 20 lettuce leaves cut in 1 inch strips 1 cup cilantro finely chopped 1 cup mint finely chopped 4 scallions cut in thin strips XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put tofu strips on paper towels, pat dry them and leave aside for now. 2. In a bowl, mix soy sauce with ginger, sesame oil, salt and sugar and stir very well. 3. Add tofu, toss to coat and leave aside for 20 minutes turning them once. 4. Transfer tofu strips to a platter, pat dry it again and leave aside for now. 5. Heat up a pan with the vegetable oil over medium high heat, add half of tofu strips and cook for 2 minutes on each side. 6. Transfer them again to the platter, repeat the action with the rest of the tofu strips and leave all of them to cool down. 7. Put some water in a pan, bring to a boil, add noodles, remove pot from heat and leave them to soak for 10 minutes. 8. Drain them, rinse with cold water and arrange them on rice paper rounds after you’ve soaked them for 30 seconds in a bowl with warm water.

9. Add lettuce, scallions, all the herbs and the tofu, wrap them, seal ends creating an envelope, arrange them on a serving platter and serve right away! Enjoy!

Recipe 17: Wonderful Sugar Cane Shrimp

It’s not only extremely tasty! It also looks great! Prep Time: 15 minutes Total Prep Time: 20 minutes Serving Size: 15 pieces List of Ingredients: 1-pound shrimp deveined and peeled 1 Tbsp. fish sauce 3 ounces pork paste 1 Tbsp. sugar 2 scallions finely chopped Salt and black pepper to the taste

1 Tbsp. pork stock powder 1 cup panko bread crumbs Vegetable oil for frying 8 sugar canes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix shrimp with pork, fish sauce, scallions, salt, pepper, stock powder and sugar, stir well and leave aside in a cold place for 15 minutes. 2. Put some oil in your palms, take about 2 Tbsp. of shrimp paste and wrap around a sugar cane. 3. Repeat this with the rest of the paste. 4. Put panko on a plate and roll each cane in it. 5. Put some oil in a pan, heat up over medium high temperature and deep fry canes for 3 minutes. 6. Take them out of the pan, drain on paper towels, arrange on platter and serve! Enjoy!

Recipe 18: Tasty Egg Rolls

It’s such a great appetizer idea! You should really try it sometimes! Prep Time: 20 minutes Total Prep Time: 50 minutes Serving Size: 12 List of Ingredients: 1 cup cellophane noodles 1-pound ground pork 1 big dried shiitake mushroom chopped after soaked in a bowl with water for a few minutes ½ pound shrimp chopped 1 shallot finely chopped 1 carrot grated 2 and ½ tsp. Vietnamese fish sauce

24 egg roll wrappers Salt and black pepper to the taste 1 egg whisked Oil for frying 1 and ¼ tsp. sugar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put noodles in a bowl, cover with warm water, leave aside for 15 minutes, drain and put in a bowl. 2. Add mushroom, pork, shallot, shrimp, fish sauce, carrot, sugar, salt and pepper and stir well. 3. Put 1 egg roll on a flat surface, spread 2 Tbsp. of pork and shrimp filling in the center. 4. Fold, close ends, repeat with the rest of the rolls and brush them with some egg. 5. Put oil in a pan and heat up over a high temperature, add egg rolls and deep fry them for 8 minutes. 6. Drain them on paper towels, arrange on a platter and serve right away! Enjoy!

Recipe 19: Vietnamese Shrimp Toast

It’s a delicious shrimp appetizer you need to try soon! Prep Time: 10 minutes Total Prep Time: 35 minutes Serving Size: 4 List of Ingredients: 1 pounds shrimp peeled, deveined and chopped 1 tsp. cornstarch 2 green onions finely chopped Salt and black pepper to the taste ½ tsp. sugar 1 egg 2 garlic cloves finely chopped

A French baguette sliced

For the dipping sauce: ¼ cup Vietnamese fish sauce ¼ cup sugar Lime juice to the taste A drizzle of hot sauce Some cilantro finely chopped XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix shrimp with cornstarch, green onions, sugar, garlic, salt and pepper to the taste and the egg. 2. Stir very well using your food processor. 3. Spread some of the shrimp mix on each slice of French baguette, arrange all of them on a baking tray lined with parchment paper, introduce in the oven at 350 degrees F and bake for 15 minutes. 4. Take toasts out of the oven, leave them aside to cool down for 15 minutes and arrange on a serving platter. 5. In a bowl, mix fish sauce with sugar, lime juice, hot sauce and cilantro and stir well. 6. Arrange shrimp toast on a serving platter and serve with the dipping sauce on top. Enjoy!

Recipe 20: Vietnamese Beef Meatballs

It’s more than a simple appetizer! It’s a hearty meal! Prep Time: 10 minutes Total Prep Time: 20 minutes Serving Size: 4 List of Ingredients: For the meatballs: 1-pound ground beef meat 1/3 cup cilantro roughly chopped 1 cup red onion finely chopped 4 garlic cloves finely chopped

1 Tbsp. ginger finely chopped ½ Tbsp. honey 1 and ½ Tbsp. fish sauce 1 Thai chili finely chopped 2 Tbsp. canola oil

For the sauce: 2 Tbsp. soy sauce ¼ cup hoisin sauce 1 Tbsp. fish sauce 2 Tbsp. water 1 Thai chili finely chopped XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put meat in your food processor. 2. Add onion, garlic, cilantro, ginger, fish sauce, honey and chili and pulse a few times until everything is mixed. 3. Put some oil in your hands and shape your meatballs. 4. Put the rest of the oil in a pan, heat up over a medium high heat, add meatballs, cover and cook for 5 minutes. 5. Flip them, cover and cook for 5 more minutes, drain using paper towels and arrange them on a platter. 6. In a bowl, mix hoisin sauce with the fish sauce, soy sauce, water and Thai chili and stir very well. 7. Serve your meatballs with the dipping sauce in the side.

Chapter III - Tasty Vietnamese Salad Recipes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Salads are an important part of any Vietnamese meal. Therefore, here are the most popular ones! You’ll love them!

Recipe 21: Vietnamese Cabbage Salad

It’s a simple salad, full of colors you should try! Prep Time: 15 minutes Total Prep Time: 15 minutes Serving Size: 6 List of Ingredients: 1 head cabbage cut in strips 1 carrot finely chopped 2 Tbsp. Vietnamese coriander chopped ½ cup cashew halves For the dressing: 2 serrano chilies chopped 1 tsp. sugar

1 garlic clove chopped A pinch of salt 3 Tbsp. fish sauce 6 Tbsp. rice vinegar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a mortar, mix chili with sugar, garlic and salt and mash using the pestle until you obtain a paste. 2. Transfer this into a bowl and mix well with fish sauce and rice vinegar. 3. In a salad bowl, mix cabbage with carrot, coriander and cashew halves. 4. Add salad dressing, toss to coat and serve right away! Enjoy!

Recipe 22: Sweet and Soup Sea Snail Salad

It’s a delicious salad you can try for lunch or dinner! Prep Time: 10 minutes Total Prep Time: 15 minutes Serving Size: 2 List of Ingredients: 1 cup canned sea snails ½ cucumber thinly sliced 4 ounces rice noodles cooked according to instructions 1 small yellow onion thinly sliced 1 green onion cut in thin strips For the sauce: 2 Tbsp. brown sugar 3 Tbsp. sea snail juice from the can 1 Tbsp. garlic minced ½ Tbsp. soy sauce

3 Tbsp. vinegar Some sesame seeds A drizzle of sesame oil Black pepper to the taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Drain snail, slice and put them in a bowl. 2. Add onion, cucumber and green onion and stir gently. 3. In another bowl, mix snail juice with soy sauce, sugar, garlic, vinegar, sesame seeds and oil and black pepper to the taste and stir very well. 4. Add this sauce over snail salad and toss to coat. 5. Divide noodles on serving plates and add the salad on the side.

Recipe 23: Vietnamese Herb, Coconut and Chicken Salad

It’s an elegant salad you can try for a fancy lunch! Prep Time: 10 minutes Total Prep Time: 40 minutes Serving Size: 4 List of Ingredients: For the poached chicken: 3 chicken breasts ½ cup water 1 can coconut milk

2 lime leaves A bunch of coriander chopped A stalk lemongrass chopped 1 Tbsp. soy sauce For the herb salad: ¼ wombok finely shredded A bunch of coriander leaves chopped A handful mint leaves chopped A handful Thai basil chopped 1 red chili finely sliced 1 mango thinly sliced 4 inch ginger piece grated ½ avocado cut in small cubes ¼ cup coconut flakes toasted Zest from 2 limes

For the salad dressing: 2 Tbsp. liquid from boiling the chicken Juice from 2 limes 1 Tbsp. soy sauce 2 Tbsp. balsamic vinegar 1 tsp. chili sauce 1 tsp. honey 2 Tbsp. olive oil ½ tsp. sesame oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put chicken in a pan, add coconut milk, water, lime leaves, coriander, lemongrass and 1 Tbsp. soy sauce, bring everything to a boil over medium high heat and cook for 20 minutes. 2. Drain chicken and reserve some of the liquid for the salad dressing.

3. Shred chicken meat and put in a bowl. 4. In another bowl, mix wombok with coriander leaves, mint leaves, basil, chili, mango, avocado, ginger, lime zest and coconut flakes and stir gently. 5. Add chicken to this salad and toss gently. 6. In another bowl, mix lime juice from 2 limes with 2 Tbsp. of reserved liquid from boiling the chicken. 7. Add 1 Tbsp. soy sauce, balsamic vinegar, honey, chili sauce, olive oil and sesame oil and stir everything very well. 8. Add this dressing to your salad and serve right away! Enjoy!

Recipe 24: Vietnamese Apple, Carrot and Cabbage Salad

Include this Vietnamese salad in your daily menu! You won’t regret it! Prep Time: 15 minutes Total Prep Time: 15 minutes Serving Size: 4 List of Ingredients: 2 apples cut in thin strips 4 leaves cabbage shredded 2 carrots cut in thin strips A handful coriander finely chopped 6 cherry tomatoes cut in quarters 2 Tbsp. shallots already fried 1 red chili pepper finely chopped

1 garlic clove finely chopped 1 Tbsp. fish sauce 1 Tbsp. rice wine vinegar 1 tsp. sugar 2 Tbsp. lime juice 1 Tbsp. water 1 Tbsp. extra-virgin olive oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix garlic with chili, vinegar, fish sauce, water, sugar, oil and lime juice and stir well. 2. In a salad bowl, mix apples with carrots, cabbage leaf, coriander and tomato. 3. Add salad dressing you’ve prepared and shallots, toss to coat and serve right away! Enjoy!

Recipe 25: Vietnamese Lotus Root Salad

Only a Vietnamese salad can taste so good! Prep Time: 10 minutes Total Prep Time: 40 minutes Serving Size: 4 List of Ingredients: 2 jars pickled lotus roots, drained, rinsed and cut in small pieces 3 cups canned pickled carrots and daikons drained 1 bunch mint roughly chopped 1 bunch coriander finely chopped ½ pound pork shoulder ½ pound shrimp 2 tsp. peanuts roasted and ground 2 Tbsp. fried shallots ½ cup fish sauce

Water for boiling A pinch of salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put pork meat in a pot, add water and a pinch of salt, bring to a boil, cook until it softens, drain, shred and leave aside for now. 2. Put shrimp in another pot, add water, bring to a boil, cook for 2-3 minutes, drain and also leave aside. 3. Put lotus pieces in a salad bowl. 4. Add sliced pork, shrimp, coriander, mint, carrots and daikon. 5. Add shallots, peanuts and fish sauce and toss everything to coat. 6. Serve right away! Enjoy!

Recipe 26: Vietnamese Lentils Salad

It’s such a healthy option for dinner! Prep Time: 15 minutes Total Prep Time: 15 minutes Serving Size: 4 List of Ingredients: 14 ounces canned lentils, rinsed and drained 1 tomato chopped 1 small red onion thinly sliced 1 green onion thinly sliced ½ red capsicum chopped 1 bird’s eye chili finely chopped

1 Tbsp. fresh lime juice 1/3 cup coriander finely chopped 2 tsp. fish sauce XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put lentils in a salad bowl. 2. Add onion, tomato, green onion, capsicum and chili. 3. Add fish sauce, lime juice and coriander and toss everything to coat. 4. Serve right away! Enjoy!

Recipe 27: Vietnamese Cucumber Salad

Use this salad to impress some important dinner guests! Prep Time: 10 minutes Total Prep Time: 10 minutes Serving Size: 2 List of Ingredients: 2 cucumbers sliced 1 small red onion thinly sliced 3 Tbsp. rice vinegar 1 tsp. chili and garlic sauce 2 Tbsp. lime juice 2 and ½ tsp. sugar 2 Tbsp. fish sauce

1 Tbsp. cilantro finely chopped 1 tsp. grated ginger XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put cucumber slices in a salad bowl. 2. Add red onion and stir gently. 3. In a small bowl, mix chili sauce with vinegar, lime juice, sugar and fish sauce and stir well. 4. Add this dressing to your salad and toss to coat. 5. Serve with cilantro and ginger on top. Enjoy!

Recipe 28: Wonderful Calamari Salad

It’s a spicy Vietnamese salad, perfect for a quick dinner! Prep Time: 17 minutes Total Prep Time: 17 minutes Serving Size: 4 List of Ingredients: 1-inch ginger finely grated 1-pound squid washed 1 shallot finely chopped 1 cucumber thinly sliced ½ cup cilantro finely chopped 3 garlic cloves chopped 2 small habareno chilies chopped 2 Tbsp. honey

3 Tbsp. lime juice 3 Tbsp. fish sauce 3 Tbsp. water A pinch of salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put some water in a pot, add a pinch of salt, bring to a boil, add squid, cook for 30 seconds, drain, put in a bowl and leave aside for now. 2. In a bowl, mix habareno chilies with honey, lime juice, fish sauce, water, garlic and ginger and stir very well. 3. In a bowl, mix squid with cucumber, cilantro and shallot. 4. Add salad dressing, toss to coat and serve right away! Enjoy!

Recipe 29: Vietnamese Jellyfish and Chicken Salad

This combination might surprise you but you must try this salad soon! Prep Time: 10 minutes Total Prep Time: 35 minutes Serving Size: 4 List of Ingredients: 2 chicken breasts trimmed 4 cups chicken stock 4 Chinese cabbage shredded 1/3 cup dried jellyfish ½ cup perilla leaves roughly chopped 10 Vietnamese mint leaves roughly chopped ¼ cup mint leaves roughly chopped 2 tsp. fried garlic 2 tsp. toasted and ground glutinous rice

2 tsp. vegetable oil 1 small red onion sliced Roasted peanuts for serving 2 red chili peppers thinly sliced for serving For the salad dressing: ¼ cup white vinegar ¼ cup fish sauce 2 Tbsp. caster sugar 2 garlic cloves finely chopped 1 red bird’s eye chili thinly sliced Juice from 2 limes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put chicken in a pot, add stock, place on stove, bring to a boil, reduce heat to low, cook for 25 minutes, drain stock and leave chicken aside for now. 2. To prepare the dressing, pour fish sauce in a pan and place on stove over medium high heat. 3. Add vinegar, sugar and ½ cup water, stir, bring to a boil, remove from heat and allow it to cool down. 4. Add garlic, chili and lime juice, stir very well and leave aside. 5. Rinse jellyfish and place it in a salad bowl. 6. Shred chicken meat using a fork and add to jellyfish. 7. Add cabbage, perrila leaves, mint leaves and Vietnamese mint leaves. 8. Also add garlic, rice, onion and oil.

9. Add salad dressing you’ve prepared, toss to coat and serve with chili slices and roasted peanuts on top. Enjoy!

Recipe 30: Vietnamese Banana Flower and Shrimp Salad

It’s a salad you’ve never tried before! It’s time to try it! Prep Time: 20 minutes Total Prep Time: 30 minutes Serving Size: 4 List of Ingredients: 1 young banana flower, outer layer taken off and cut in thin slices 2 cups cold water Juice from 1 lime 1 Tbsp. vinegar

1 mango, thinly sliced 5 shallots thinly sliced ½ carrot thinly sliced 1 green chili thinly sliced 1 bunch cilantro finely chopped ¼ cup groundnuts fried crushed 17 ounces shrimp peeled and deveined Salt and white pepper to the taste A drizzle of extra virgin palm oil ¼ cup water 1 Tbsp. sugar Juice from 2 limes 2 garlic cloves finely chopped 3 chilies thinly sliced XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put oil in a pan, heat up over medium high temperature, add shrimp, salt and pepper, stir gently, cook for 3 minutes, take off heat, put in a bowl and leave aside. 2. Meanwhile, put banana flower in a bowl, cover with the ice-cold water and juice from 1 lime and leave aside for 20 minutes. 3. Pat dry banana flower, transfer to a bowl and leave aside for now. 4. In another bowl, mix ¼ cup water with sugar, juice from 2 limes, garlic and 3 chilies. 5. Stir well, add salt and pepper to the taste and leave aside. 6. In a salad bowl, mix banana flower with shrimp, mango, shallots, carrot, green chili, cilantro, salt and pepper. 7. Add vinegar and stir gently.

8. Add salad dressing you’ve made earlier, toss to coat and serve with crushed nuts on top. Enjoy!

Chapter IV - Wonderful Vietnamese Drinks XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

End a perfect meal with a perfect drink! Here are the most delicious Vietnamese ones!

Recipe 31: Vietnamese Lemongrass Tea

It’s time for you to enjoy a delicious cup of lemongrass tea! Prep Time: 5 minutes Total Prep Time: 15 minutes Serving Size: 8 List of Ingredients: 2 cups lemongrass stalks roughly chopped 4 cups water ¼ cup sugar Lime slices for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put the water in a pot, heat up over medium high heat, add lemongrass and boil for 5 minutes. 2. Reduce heat, simmer for 5 more minutes, strain lemongrass, add sugar and stir well. 3. Serve warm with lime slices on the side. Enjoy!

Recipe 32: Flavored Mai Tai

It’s a Vietnamese style drink you must try on a hot summer day! Prep Time: 5 minutes Total Prep Time: 5 minutes Serving Size: 1 List of Ingredients: 1.5-ounce spiced Vietnamese rum 1.5-ounce coconut flavored rum 3 ounces pineapple juice 1 tsp. grenadine syrup 2 ounces orange juice

1 cup ice cubes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put ice in your cocktail mixer. 2. Add coconut and spiced rum. 3. Also add pineapple juice, grenadine and orange juice. 4. Shake very well and strain into a tall glass. 5. Serve right away! Enjoy!

Recipe 33: Vietnamese Plum Liqueur

This plum liqueur is really tasty! Prep Time: 10 minutes Total Prep Time: 10 minutes Serving Size: 3 cups List of Ingredients: Peel from 1 lemon 2 tsp. coriander seeds 2 tsp. fennel seeds

2 cups organic sugar 2 pounds plums 14 ounces vodka XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a large jar, mix lemon peel with fennel seeds and sugar. 2. Add coriander seeds, plums and vodka, stir well, cover and leave aside in a dark and cold place. 3. Keep the liqueur like this for 3 months, drain and drink. Enjoy!

Recipe 34: Vietnamese Ice Coffee

Have a strong coffee! Try this Vietnamese one! Prep Time: 5 minutes Total Prep Time: 10 minutes Serving Size: 4 List of Ingredients: ½ cup ground coffee beans 4 cups water 16 ice cubes ½ cup condensed milk XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions:

1. Brew coffee with water. 2. Put 2 Tbsp. condensed milk in each serving cup. 3. Pour 1 cup hot coffee in each cup, stir well, add 4 ice cubes in each and serve right away! Enjoy!

Recipe 35: Vietnamese Avocado Shake

It’s a savored drink with an excellent taste! Prep Time: 5 minutes Total Prep Time: 20 minutes Serving Size: 1 List of Ingredients: ½ avocado 2 Tbsp. sweet condensed milk 4 ice cubes 1/3 cup soy milk A pinch of salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put avocado in your food processor. 2. Add condensed milk, soy milk, a pinch of salt and ice cubes and pulse a few times. 3. Introduce in the fridge for 15 minutes, pour in a glass and serve! Enjoy!

Chapter V - Superb Vietnamese Main Course Dishes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Vietnamese home cooking is so special! Vietnamese main course dishes are some of the most flavored ones in the world! Prepare yourself for some of the most popular Vietnamese main dishes!

Recipe 36: Vietnamese Shrimp Delight

It’s one of the best seafood dishes you’ll ever have! Prep Time: 10 minutes Total Prep Time: 25 minutes Serving Size: 4 List of Ingredients: 2 Tbsp. brown sugar ¼ cup fish sauce ½ cup water ½ tsp. red pepper flakes crushed ¼ cup vegetable oil 1 yellow onion finely chopped

2 pounds large shrimp deveined and peeled 5 garlic cloves finely chopped 1/3 cup cilantro finely chopped 3 scallions thinly sliced XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix sugar with fish sauce, red pepper flakes and water and stir very well. 2. Put oil in a pan, heat up over medium heat, add onions and cook for 5 minutes stirring all the time. 3. Add garlic, stir and cook for 2-3 more minutes. 4. Turn heat to medium high, add shrimp, stir and cook for 2-3 minutes. 5. Add the sugar and fish sauce mix you’ve prepared at the beginning, reduce heat again and cook for 3-4 more minutes. 6. Take pan off heat, add cilantro and scallions, stir and transfer to serving plates. 7. Serve right away! Enjoy!

Recipe 37: Delicious Caramel Salmon

It’s such a special dish! It tastes divine! Prep Time: 5 minutes Total Prep Time: 30 minutes Serving Size: 4 List of Ingredients: 3 Tbsp. lime juice ¼ cup sugar 1 Tbsp. fish sauce 2 carrots grated ¼ cup cilantro finely chopped Salt and black pepper to the taste 1 Tbsp. canola oil 4 scallions thinly sliced

3 garlic cloves finely chopped 1 and ½ pounds salmon fillet skinless, pin bone removed and cut in 1 and ½ inch pieces XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put sugar in a pan, heat up over medium high heat and cook until it melts and turns dark amber for about 3 minutes. 2. Remove from heat, add ¼ cup water, put the pan on the stove again, and cook for 2 minutes stirring all the time. 3. Add 1 Tbsp. lime juice and fish sauce, stir, bring to a simmer, cook for 1 more minute, take off heat again and leave aside. 4. In a bowl, mix carrots with cilantro and 2 Tbsp. lime juice. 5. Add salt and pepper and stir well. 6. Put oil in a pan, heat up at a medium high heat, add scallions and garlic, stir and cook for 1 minute. 7. Add the caramel you’ve prepared at the beginning, some pepper, the fish and toss to coat. 8. Cook for 5 minutes, transfer to a plate and serve with the carrots mix. Enjoy!

Recipe 38: Vietnamese Sea Bass Dish

Are you looking for a special Vietnamese dish to prepare for your next dinner party? Then, here is the best one! Prep Time: 10 minutes Total Prep Time: 50 minutes Serving Size: 4 List of Ingredients: 1 and ½ tsp. green curry paste ¾ cup coconut milk unsweetened 1 Tbsp. fish sauce 2/3 cup homemade chicken stock

1 Tbsp. sugar ¼ tsp. turmeric 1 Tbsp. cornstarch ½ tsp. lemon juice 2 Tbsp. water

For the sea bass: 4 sea bass fillets 1 Tbsp. red pepper flakes crushed ¼ cup lemongrass chopped ½ tsp. turmeric 1 Tbsp. garlic finely chopped 2 Tbsp. water 2 tsp. sugar Salt to the taste 3 Tbsp. vegetable oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put 3 Tbsp. coconut milk in a pan, heat up over low heat, add curry paste, stir and cook for 2 minutes. 2. Add stock, the rest of the milk, 1 Tbsp. sugar, ¼ tsp. turmeric and fish sauce, stir and simmer for 10 minutes. 3. In a bowl, mix cornstarch with 2 Tbsp. water, stir and pour over curry mix. 4. Take off heat, add lemon juice, stir well and keep warm until serving. 5. In a bowl, mix red pepper flakes with lemongrass, 1 Tbsp. garlic, ½ tsp. turmeric, 2 Tbsp. water, salt and sugar and stir very well. 6. Add sea bass, toss to coat and leave aside for 20 minutes.

7. Heat up a pan with the oil over medium high heat, add fish and cook for 5 minutes on each side. 8. Transfer fish to paper towels, drain excess fat and arrange on a plate. 9. Add curry paste on the side and serve! Enjoy!

Recipe 39: Vietnamese Beef Dish

It’s a perfect dish for a perfect dinner! Prep Time: 10 minutes Total Prep Time: 30 minutes Serving Size: 4 List of Ingredients: 2 Tbsp. lime juice 2 Tbsp. soy sauce

1 Tbsp. fish sauce 1 and ½ Tbsp. brown sugar 5 garlic cloves finely chopped 3 Tbsp. peanut oil Salt and black pepper to the taste 1 yellow onion cut in wedges 1 and ½ pound beef tenderloin cut in bite size pieces 3 Tbsp. salted peanuts, toasted and chopped 2 scallions thinly sliced XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix lime juice with soy sauce, sugar and fish sauce and stir very well. 2. In another bowl, mix garlic with 1 and ½ tsp. oil and some black pepper and also stir well. 3. Season beef with salt and pepper. 4. Heat up a pan with 1 and ½ tsp. oil over a medium high heat, add half of the meat, cook for 2 minutes, flip and cook for another 2 minutes. 5. Transfer to a bowl. 6. Add 1 and ½ tsp. oil to the same pan, add the rest of the beef, cook for 2 minutes on one side and 2 on the other and transfer to the same pan. 7. Add the rest of the oil to the same pan, heat it up, add onion and cook for 3 minutes stirring all the time. 8. Add the garlic mix, stir and cook for 1 more minute. 9. Return beef and its juices to the pan, stir, add soy mix, stir again and cook for 3 minutes.

10. Transfer to plates and serve with peanuts and scallions on top. Enjoy!

Recipe 40: Vietnamese Garlic Beef

It’s a delicious dish with an interesting flavor! Prep Time: 40 minutes Total Prep Time: 45 minutes Serving Size: 4 List of Ingredients: 11 ounces steak fillets thinly sliced 4 garlic cloves finely chopped 2 Tbsp. oil 1 red bell pepper cut in strips

Black pepper to the taste 1 Tbsp. sugar 2 Tbsp. fish sauce 2 tsp. corn flour ½ cup beef stock 4 green onions sliced XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix beef with oil, garlic, black pepper and bell pepper, stir, cover and keep in the fridge for 30 minutes. 2. Heat up a pan over medium high temperature, add beef and its mixture, stir and cook for 1-2 minutes. 3. In a bowl, mix sugar with fish sauce, stir well and pour over beef. 4. Cook for 3 minutes, add stock mixed with corn flour and stir again. 5. Add green onions, cook for 1-2 minutes, take off heat, transfer to serving plates and serve right away! Enjoy!

Recipe 41: Tasty Vietnamese Lamb Ribs

It’s a delicious dish! Prep Time: 10 minutes Total Prep Time: 10 hours and 20 minutes Serving Size: 4 List of Ingredients: For the marinade: 2 garlic cloves finely minced ¼ cup shallot finely chopped 2 Tbsp. fish sauce

2 Tbsp. soy sauce 2 Tbsp. brown sugar 2 Tbsp. vegetable oil 1 and ½ Tbsp. lime juice 1 Tbsp. coriander seeds toasted and ground 1 Tbsp. ginger finely grated 1 tsp. chili sauce Salt to the taste 2 pounds lamb riblets

For the sauce: 2 Tbsp. rice vinegar 2 Tbsp. fish sauce 1 Tbsp. soy sauce 2 Tbsp. lime juice 2 Tbsp. cilantro finely chopped 1 garlic clove finely chopped 1 Tbsp. sugar XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put riblets in a bowl and mix them with shallot, 2 garlic cloves, fish and soy sauce. 2. Also add the oil, brown sugar, lime juice, ginger, chili sauce, salt and coriander and toss everything well. 3. Cover bowl and keep in the fridge for 8 hours. 4. Remove riblets from marinade, place them in a roasting pan, introduce in the oven at 300 degrees F and cook for 2 hours, add some of the marinade over them every 20 minutes during the first hour. 5. Take riblets out of the oven and transfer them to your broiler.

6. Broil them for 2 minutes on each side and arrange them on a platter. 7. In a bowl, mix 2 Tbsp. fish sauce with 2 Tbsp. lime juice, vinegar, chopped cilantro, 1 Tbsp. soy sauce and 1 Tbsp. sugar. 8. Add the garlic clove, stir very well and serve with the riblets. Enjoy!

Recipe 42: Delicious Vietnamese Beef Stew

This is one stew you’ll never forget! We guarantee that! Prep Time: 20 minutes Total Prep Time: 2 hours and 20 minutes Serving Size: 4 List of Ingredients: 2 pounds beef meat boneless and cut in medium cubes 3 Tbsp. fish sauce 1 stalk lemongrass cut in small pieces 1 and ½ tsp. five spice powder 2 and ½ Tbsp. ginger finely grated 1 and ½ tsp. brown sugar 3 Tbsp. vegetable oil 1 bay leaf

1 yellow onion chopped 2 cups tomatoes chopped 1-pound carrots cut in chunks Salt and pepper to the taste 2-star anise 3 cups water Chopped cilantro for serving Chopped basil leaves for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix fish sauce with lemongrass, 5 spice powder, brown sugar, bay leaf, ginger and beef meat, cover and leave aside for about 30 minutes. 2. Put oil in a pot, heat up over medium high heat, add beef, stir, cook for 34 minutes, remove and leave aside for now. 3. Return pot to heat, add onions and cook for 5 minutes stirring all the time. 4. Add tomato, cover and cook for 15 minutes. 5. Return beef to pot, also add the lemongrass, star anise and bay leaf, cover and cook for 5 minutes. 6. Reduce heat to low and simmer stew for 1 hour 15 minutes. 7. Add carrots, stir gently and cook for 45 more minutes. 8. Discard lemongrass, star anise and bay leaf, add basil and cilantro, stir, pour in bowls and serve! Enjoy!

Recipe 43: Amazing Vietnamese Smoked Duck

It’s going to make you love duck meat from now one! Prep Time: 10 minutes Total Prep Time: 1 hours Serving Size: 4 List of Ingredients: ¼ cup peanuts, roasted For the smoked duck: Zest from 1 orange ¼ cup lychee tea ¼ cup jasmine rice ¼ cup brown sugar

2 big duck breasts boneless Salt and black pepper to the taste

For the salad: 1 Tbsp. fish sauce 1 Tbsp. lime juice 1 garlic clove finely chopped 1 red Serrano chili thinly sliced 1 small shallot thinly sliced 1 Tbsp. brown palm sugar 2 mangos, thinly sliced ¼ cup basil roughly chopped Salt to the taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Spread orange zest in the center an aluminum foil. 2. Add rice, tea and sugar, fold foil and form a packet. 3. Heat up your grill at a medium high temperature, oil it, add the tea packet over the metal burner, close the lid, wait 10 minutes and when there’s enough smoke coming out, and add duck breasts seasoned with salt and pepper. 4. Smoke duck breasts for 17 minutes and remove from grill. 5. Heat up a pan over medium low heat, add duck breasts skin side down and cook them for 15 minutes. 6. Transfer to a cutting board, cool down for 5 minutes, slice very thinly, arrange on 4 serving plates and leave aside for now. 7. In a bowl, mix fish sauce with garlic, lime juice, chili, sugar and shallot.

8. Also add basil, mango slices and toss to coat. 9. Add the salad next to the duck slices and serve. Enjoy!

Recipe 44: Special Vietnamese Tilapia Dish

Do you like tasty fish dishes? Then try this amazing recipe! Prep Time: 10 minutes Total Prep Time: 15 minutes Serving Size: 2 List of Ingredients: 2 tilapia fillets 2 Tbsp. sugar 2 Tbsp. fish sauce 2 Tbsp. lime juice 6 scallions roughly chopped ½ tsp. jalapeno chopped

1 bunch dill roughly chopped ¼ tsp. turmeric 1 Tbsp. canola oil ½ tsp. ground ginger Salt and black pepper to the taste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. In a bowl, mix sugar with lime juice, stir very well, add jalapeno and tilapia fillets and leave aside for a few minutes. 2. Pat dry fish and season it with salt, pepper, turmeric and ginger. 3. Heat up a pan with the oil over medium high heat and cook tilapia for 2 minutes on each side. 4. Arrange fish on a serving platter and leave aside for now. 5. Heat up the same pan, add scallions and cook for 1 minute stirring all the time. 6. Add dill, stir and cook for 20 more seconds. 7. Transfer this next to tilapia filets and serve right away! Enjoy!

Recipe 45: Vietnamese Grilled Chicken

We can assure you that this is nothing like the regular grilled chicken you used to eat! Prep Time: 20 minutes Total Prep Time: 30 minutes Serving Size: 4 List of Ingredients: 3 garlic cloves finely chopped 2 Tbsp. fish sauce 2 Tbsp. lemon juice 2 Tbsp. molasses 1 Tbsp. dark sesame oil 4 chicken breasts boneless and skinless Black pepper to the taste

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put garlic in a bowl and mix it with lemon juice, fish sauce, sesame oil, molasses and black pepper and stir very well. 2. Make some slits on the chicken breasts creating a diamond shaped patter, add it to the marinade you’ve just prepared and leave aside for 15 minutes. 3. Heat up your kitchen grill at a medium high temperature, place chicken on it and cook for 10 minutes flipping it once. 4. Arrange on a platter and serve while it’s still hot with your favorite Vietnamese salad! Enjoy!

Chapter VI - Delicious Vietnamese Home Cooked Dessert Recipes XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

After such delicious appetizers, soups, salads and main courses, we think you deserve a delicious dessert. Here are the best Vietnamese ones! We can assure you that these ones are completely special!

Recipe 46: Vietnamese Rice Bean Pudding

This recipe is what you need to end a busy day! Prep Time: 15 minutes Total Prep Time: 1 hour and 30 minutes Serving Size: 6 List of Ingredients: ¾ cup glutinous rice ½ cup dried black-eyed peas soaked for 24 hours ½ cup sugar 3 cups water

15 ounces canned coconut milk 1 tsp. vanilla XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Drain and rinse beans very well. 2. Put 2 cups water in a pot, add beans, bring to a boil over medium high heat, reduce temperature and simmer for 30 minutes. 3. Add ¼ cups sugar, rice and almost all of the coconut milk, stir and cook mix for 15 more minutes. 4. Add sugar and the rest of the water and cook everything for 10 more minutes. 5. Take pot off heat, add vanilla, cover and leave aside for 10 minutes. 6. Pour in serving bowls, add the rest of the coconut milk on top of each and serve! Enjoy!

Recipe 47: Logan and Lotus Seed Sweet Soup

Are you in the mood for another traditional Vietnamese dessert? This is a very interesting and tasty one! Prep Time: 10 minutes Total Prep Time: 1 hour Serving Size: 4 List of Ingredients: 1 cup skinless dried lotus seeds cut in halves and pits removed 1 kettle boiled water 6 Tbsp. sugar

8 pandan leaves 4 Tbsp. sweet potato flour mixed with 2 Tbsp. water 1 Tbsp. water XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put lotus seeds in a bowl, add boiled water, leave aside for 3 minutes and transfer to a pot along with 3 cups of boiled water. 2. Bring this to a boil and then simmer for 15 minutes. 3. In another pot, add sugar and 1 Tbsp. water, heat up over medium high heat, stir well, reduce heat to low and cook until sugar turn brown. 4. Take this off heat, add this to lotus seeds and simmer for 15 minutes. 5. Add pandan leaves, stir and cook for 10 more minutes and then discard them. 6. Drizzle sweet potato flour mixed with water on top, turn off heat and serve hot or completely cold. Enjoy!

Recipe 48: Special Bananas and Sago Pearls Dessert

Prep Time: 10 minutes Total Prep Time: 25 minutes Serving Size: 4 List of Ingredients: 6 bananas peeled 4 cups thin coconut milk ¾ cup sugar 1 cup thick coconut milk

½ cup sago pears Roasted and unsalted peanuts for serving XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put bananas in a bowl, add sugar and leave aside for now. 2. Put thin coconut milk in a pan, heat up over medium heat, mix with sago pearls, stir and cook for 15 minutes. 3. Add bananas and cook for 5 minutes. 4. Add thick coconut milk, mix well and take off heat. 5. Pour in serving bowls and sprinkle peanuts on top. 6. Serve right away! Enjoy!

Recipe 49: Vietnamese Sweet Corn Pudding

Here’s a sweet treat for you and your loved ones! Prep Time: 10 minutes Total Prep Time: 55 minutes Serving Size: 10 List of Ingredients: 4 cups water 3 big ears of corn 2 pandan leaves ¼ cup tapioca pearls 28 ounces canned coconut milk A pinch of salt

½ cup sugar 2 Tbsp. sesame seeds toasted XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Cut kernels off from the corn, put corn cobs in a pot and leave corn kernels aside. 2. Add pandan leaves and water, bring everything to a boil over medium high heat, cover pot, reduce temperature and simmer for 30 minutes. 3. Put tapioca pearls in a bowl, add some cold water, cover and leave aside for a few minutes. 4. Discard pandan leaves and corn cobs from the pot. 5. Add corn kernels, coconut milk, a pinch of salt and sugar and stir well. 6. Bring pudding to a boil again and simmer for 10 minutes. 7. Add more sugar and salt if needed, add tapioca pearls and cook for 2 more minutes. 8. Take pudding off heat, leave aside to cool down and serve. Enjoy!

Recipe 50: Vietnamese Almond Jelly

It’s a classic Vietnamese dessert. You should try it! Prep Time: 10 minutes Total Prep Time: 3 hours and 15 minutes Serving Size: 6 List of Ingredients: 50 ounces envelopes gelatin powder 2 cups water 2 cups milk ¾ cup sugar 1 and ½ tsp. almond extract XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Instructions: 1. Put 1 cup water in a bowl. 2. Add gelatin powder, stir and leave aside for now. 3. Put the other cup of water in a pan, heat up over medium high heat and add gelatin mix. 4. Also add almond extract, sugar and milk and stir very well. 5. Pour this into a casserole, introduce in the fridge and cool down for 3 hours. 6. Cut in small squares and serve! Enjoy!

About the Author Heston Brown is an accomplished chef and successful e-book author from Palo Alto California. After studying cooking at The New England Culinary Institute, Heston stopped briefly in Chicago where he was offered head chef at some of the city’s most prestigious restaurants. Brown decide that he missed the rolling hills and sunny weather of California and moved back to his home state to open up his own catering company and give private cooking classes. Heston lives in California with his beautiful wife of 18 years and his two daughters who also have aspirations to follow in their father’s footsteps and pursue careers in the culinary arts. Brown is well known for his delicious fish and chicken dishes and teaches these recipes as well as many others to his students. When Heston gave up his successful chef position in Chicago and moved back to California, a friend suggested he use the internet to share his recipes with the world and so he did! To date, Heston Brown has written over 1000 e-books that contain recipes, cooking tips, business strategies for catering companies and a self-help book he wrote from personal experience. He claims his wife has been his inspiration throughout many of his endeavours and continues to be his partner in business as well as life. His greatest joy is having all three women in his life in the kitchen with him cooking their favourite meal while his favourite jazz music plays in the background.

Author's Afterthoughts

Thank you to all the readers who invested time and money into my book! I cherish every one of you and hope you took the same pleasure in reading it as I did in writing it. Out of all of the books out there, you chose mine and for that I am truly grateful. It makes the effort worth it when I know my readers are enjoying my work from beginning to end. Please take a few minutes to write an Amazon review so that others can benefit from your opinions and insight. Your review will help countless other readers make an informed choice Thank you so much, Heston Brown