Vietnamese Grilled or Baked Snakehead Fish (Ca Loc Nuong)

A grilled or baked fish infused with the flavors of lemongrass and scallion oil, topped with toasted peanuts and served alongside the mother sauce of Vietnam (nước chấm). Enjoy this fish three ways: with a group of people DIY-style with rice paper, as part of a family-style meal with steamed rice, or as an all-in-one noodle bowl.

fishVicky PhamApril 11, 2023grilled fish, fish, baked fish, grilled, baked, ca loc nuong, Ca Loc NuongComment

Vietnamese Grilled Beef in Wild Betel / Piper Lolot Leaves (Bò Nướng Lá Lốt)

Marinated ground beef wrapped in wild Betel (Piper Lolot) leaves and charcoal grilled. It’s can be served in a rice noodle bowl with chopped lettuce, assorted Vietnamese herbs, roasted peanuts, and a sweet and savory dipping sauce. It can also be served with rice paper for a self-assembly dish. This dish is often part of a multi-course meal called “Beef Seven Ways.”

Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)

Cheese on grilled scallops? Gross, right? However, it was surprisingly delicious! I loved the savory and richness of the cheese on the the scallops. Plus, you have the amazing aroma from the scallion oil (Mo Hanh), light crunch from toasted peanuts and/or fried pork fat (Tep Mo), and the incredible flavor of the holy mother sauce, Vietnamese sweet chili dipping sauce (Nuoc Mam Cham).

seafood, scallop, shellfishVicky PhamMarch 27, 2019the laughing cow cheese, laughing cow cheese, spreadable laughing cow cheese, original laughing cow cheese, traditional Vietnamese dishes, Vietnamese dishes, traditional Vietnamese home cooking, traditional Vietnamese food, traditional Vietnamese recipes, traditional Vietnamese recipe, Vietnamese recipe blogs, Vietnamese recipe blog, Vietnamese recipe blogger, Vietnamese blogs, Vietnamese blog, Vietnamese food, Vietnamese foodblogger, Vietnamese food blog, Vietnamese foodblog, Asian food blooger, Asian foodblogger, Asian food blog, Asian foodblog, Vietnamese cuisine, Vietnamese recipes, Vietnamese home cooking, Vietnamese home-cooking, Vietnamese home cooking recipes, Vietnam, Vietnamese, Vietnam cooking, Vietnamese cooking, how to cook Vietnamese food, how to cook Vietnamese traditional food, how to make Vietnamese food, how to make traditional Vietnamese food, how to cook Asian food, scallops, grilled scallops, so diep, so diep nuong pho mai, oc nuong pho mai, Vietnamese grilled scallops, Vietnamese seafood, seafood, Cách làm sò điệp nướng phô mai, sò điệp nướng phô mai, sò điệp, phô mai, sò điệp phô mai, ốc nướng phô mai, oc nuong, clams, oc, shellfish, roasted, grilled Comment

Oven-Baked Honey Sriracha Chicken Wings

For my Sriracha Honey chicken recipe below, I like to use wings or drummettes. The bite-sized portions of poultry goodness is great for entertaining. For this Vietnamese-American fusion appetizer, I base it on a more traditional Vietnamese recipe. I use a traditional Vietnamese Five-Spice marinade as the base. Then I brush the wings with the Honey Sriracha mixture towards the end of cooking to highlight the sexy sauce. The result was packed full of flavor, and I truly love that sticky sweet and spicy glaze. Recipe below. Happy eating!