Vietnamese Recipes

Banana Blossom Salad with Pork and Shrimp

Ingredients (1 serving):

  1. 100g banana flower
  2. 50g pork tenderloin
  3. 4-5 medium shrimp
  4. 1/4 yellow onion
  5. 10g basil
  6. 1-2 tsp roasted sesame seeds
  7. 1-2 tsp fried shallot
  8. 1 “chili flower”
  9. 1-2 drops sesame oil
  10. Sugar
  11. Pepper
  12. Salt
  13. Freshly squeezed lime juice
  14. Fish sauce
  15. Garlic
  16. Shrimp chips / prawn crackers
  17. White vinegar

Marinating sauce:

  • 1 Tbls sugar
  • 1 Tbls white vinegar
  • a pinch of salt and pepper

Mix thoroughly until all sugar is dissolved.

Dipping fish sauce:

  • 1 Tbls sugar,
  • 1 Tbls lime juice,
  • 1 Tbls fish sauce,
  • 1 tsp minced garlic
  • 1/2 tsp chopped chili (hot)

Mix sugar, lime juice, and fish sauce together until sugar is dissolved. Then add the chopped garlic and chili and stir again. The garlic and chopped chili should float if done correctly.

Pork Tenderloin Prep:

Boil the pork tenderloin whole over medium heat for about 8 minutes (until floating). Remove from heat and soak the pork in fresh water until cool enough to handle. After 5-10 minutes thinly slice the pork.

Shrimp Prep:

Boil the shrimp over medium heat in fresh water with a little vinegar for 3-5 minutes. Once the shrimp are done, remove and rinse with water before removing the shell.

After the meats are cooked, marinate them with 1 Tbls of the marinating sauce and 1/2 Tbls the dipping fish sauce. Soak for 5 minutes.

To make the chili flower slice a longer (don’t know what kind) chili in half. Make five or six cuts down the sides of the chili and detach the inside from the outside with a paring knife. Place the chili in ice water until the sides curl back and it looks like a flower.

In a different bowl put the banana flower, basil, Vietnamese hot mint, and sliced onion. Toss together before adding 1-2 drops of sesame oil. Add half of the roasted sesame seeds and let it stand for 5-7 minutes. Finally, toss it again and transfer onto a plate. Sprinkle the rest of the roasted sesame seeds and the fried shallots on top. Add the pork and shrimp and garnish with the chili flower. Serve with shrimp chips.

Braised Chicken with Lemongrass and Curry Powder

The only picture we have of the chicken curry. Sorry!


  • 200g chicken
  • 1-2 tsp curry powder
  • 2 tsp chopped lemongrass
  • 1 tsp chicken powder (bullion)
  • 1 tsp sugar
  • 1 Tbls fish sauce
  • 2 Tbls cooking oil (soya bean, vegetable or sunflower)
  • 1/2 tsp pepper
  • 1/2 tsp chopped chili
  • 1 cup water
  • 1 tsp chopped shallot and green onion


Slice the chicken. In a saucepan, marinate chicken with curry powder, chopped lemongrass, sugar, chicken powder, pepper, chopped shallot, green onion, and cooking oil. Mix together and let stand for 15-20 minutes. Simmer over low heat stirring occasionally until the sauce is absorbed into the chicken. Then add the water. Leave simmering about 5 minutes until sauce thickens, then remove from heat. Serve with steamed rice.

Chicken Noodle Soup: Pho Ga


  • 1-2 kg chicken
  • 4 L water
  • 20-30 g grilled ginger
  • 1 large yellow onion, grilled
  • 4-5 shallots, grilled
  • 2-3 pieces of anise
  • 20 pieces of cardamom
  • 10 g coriander seeds
  • 10 g cinnamon
  • 10 g cloves
  • 500 g white rice noodles
  • Cilantro, sliced
  • 1 medium red onion, sliced
  • Chili sauce
  • 1 cup yellow bean sauce
  • Red chilies, sliced
  • Basil leaf
  • 2-3 pieces sliced lemon
  • Mint leaf
  • Saw-leaf herb
  • Bean sprouts
  • Lime wedges
  • Pepper
  • 2 Tbls salt
  • 3 Tbls sugar
  • 2 Tbls chicken powder
  • 1 Tbls fish sauce
  • 2 tbls green onion


Rinse the chicken with water. Place the chicken into 4 L of water on stove on low heat for 45 minutes to 1 hour until the chicken floats.

In a different pan on low heat, stir-fry the star-anise, cardamom, cinnamon, coriander seeds and cloves. Then put in a cloth bag (a large tea bag would work). Grill the yellow onion, shallots, and ginger whole. After the chicken begins floating, place the spice bag in the broth with the grilled onion, shallots, and ginger. Remove the chicken shortly afterwards and shred or slice it for the soup. Season the broth with the salt, sugar, chicken powder and fish sauce and simmer for about one hour. Wash and drain the bean sprouts. Blanch the rice noodles and bean sprouts in the boiling broth to soften them being careful not to overcook them. Place the noodles and sprouts in a bowl. Top with the chicken, sliced red onion, and cilantro. Pour the broth on top of everything and sprinkle with pepper. Serve with chili sauce and yellow bean sauce, sliced (spicy) red chili, lime wedges, mint leaves, basil leaf, saw-leaf and cilantro.

Hope these instructions lead anyone who tries them to a tasty meal!


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