Rasa Malaysia » Vietnamese Recipes

Caramel Shrimp (Vietnamese Tom Rim)

Rasa Malaysia — Tue, 15 Dec 2009 00:35:50 +0000

When it comes to one ingredient that I consume more than anything else in the world, it has to be shrimp. I love shrimp and I can eat it every day and for every meal. I am addicted to it. When I had caramel shrimp at Cat Restaurant in Little Saigon a few weeks ago, I fell head over heals in...

Banh Xeo Recipe (Sizzling Saigon Crepes)

Rasa Malaysia — Wed, 25 Nov 2009 23:27:32 +0000

I have yet traveled to Vietnam but I am a big fan of Vietnamese food, thanks to the Little Saigon in Orange County—the largest Vietnamese enclave outside of Vietnam and the place I shop, eat, and have cheap massages! Last weekend, my friend Chef Danhi invited me to join his Little Saigon tour. Towards to the end of the tour,...

Bo Luc Lac (Vietnamese Shaking Beef)

Rasa Malaysia — Mon, 10 Aug 2009 22:26:49 +0000

Ravenous Couple: Cooking Up Life is one of the new blogs I discovered recently. Authored by Hong and Kim, Ravenous Couple is a chronicle of the authors’ cooking and eating adventures, with an emphasis on Vietnamese cuisine. As a Vietnamese food lover, I often refer to great blogs such as White on Rice Couple and Vietworld Kitchen for inspirations,...

Banh Hoi (Vietnamese Rice Noodles with Beef)

Rasa Malaysia — Thu, 25 Jun 2009 05:32:01 +0000

I am a fan of Andrea Nguyen, the award-winning cookbook author/food writer and very talented cooking teacher. I first approached Andrea a few months ago to write a guest post on Rasa Malaysia. Despite her busy schedule–her new cookbook Asian Dumplings will be out in August–Andrea was kind enough to say yes to my invitation. Without a doubt, I feel...

Grilled Shrimp with Green Papaya and Mango Salad

Rasa Malaysia — Wed, 06 May 2009 19:21:59 +0000

When a Michelin-trained private chef writes about food, you know it’s gotta be good and that’s exactly what Zen Chef at Zen Can Cook (previously known as Chefs Gone Wild) delivers–a food blog choked full of scrumptious dishes that rival the finest and best restaurants around. Zen is always wacky, hilarious, and I admire his cooking and wicked writing style (read...

Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe

Rasa Malaysia — Thu, 13 Nov 2008 13:08:00 +0000

Vietnamese cuisine is gaining popularity in the United States and the world, so today, I invited Todd and Diane of White on Rice Couple to share a delicious Vietnamese recipe with us: Goi Cuon Thit Heo Nuong (generally known as “Goi Cuon”) or Vietnamese fresh spring rolls with a killer hoisin peanut dipping sauce (my personal favorite!). Please welcome White...

Vietnamese Sugar Cane Shrimp (Chao Tom) Recipe

Rasa Malaysia — Wed, 29 Oct 2008 07:27:00 +0000

I’d never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind. Then, Thai food was the only exotic food I knew. I first tasted Vietnamese food when I was attending graduate school in the Midwest. Stuck in the middle-of-no-where AKA Fargoland, Vietnamese food was...

Crustacean-inspired Garlic Noodles and Roasted Crab Recipes

Rasa Malaysia — Sun, 08 Jun 2008 19:02:00 +0000

If you live in the Bay Area or the Greater Los Angeles Area, I am sure you have heard of–and most likely dined in–the famed Thanh Long Restaurant and its better known sister property Crustacean. Their signature garlic noodles and roasted crab not only won over food critics, foodies, and aficionados alike, they also help launched a multi-million restaurant empire...

Vietnamese Lemongrass Chicken Recipe

Rasa Malaysia — Wed, 17 Oct 2007 01:08:00 +0000

I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients. I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes. I believe this is not the most authentic lemongrass...

Vietnamese Tau Hu Ky Recipe (Bean Curd Skin with Shrimp)

Rasa Malaysia — Fri, 08 Jun 2007 23:22:00 +0000

Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious: 1) I love bean curd products, especially bean curd skins; 2) I live to eat shrimp (check my recipe index and you will know what I mean); 3) Bean curd skins + shrimp + deep...