Cooking with Alison

Posts Tagged ‘Vietnamese food’

Pickled Daikon Radish and Carrot Recipe

In Asian, Other Asian Foods, Sides and Sauces on November 3, 2013 at am

One of the reasons why I love love love Vietnamese sandwiches (banh mi), is that they contain pickled daikon radishes and carrots.  These pickled daikon radishes and carrots are very easy to make and are a great side dish to almost any meal.  Enjoy them with a bowl of Vietnamese beef noodle soup (pho tai) (see recipe here), or a dish of meat and rice, or add them to your rice paper rolls (see recipe here).  These are also a great accompaniment to Korean food (see my beef short ribs (kalbi) recipe here).  I love making my own pickled vegetables, because I can control the salt and sugar content.  If you are not sure what to do with your leftover daikon radishes, you will find a list of different recipes that use this radish here.

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Vietnamese Deep Fried Wings

In Meat and Eggs on March 28, 2010 at pm

I am in love with Asian deep fried wings, because they’re not battered like the ones you typically get in Western restaurants, bars or pubs.  My favourite Asian wings come from a Vietnamese restaurant that my family and I have frequented for over a decade.  We go only for their wings, which could not be any simpler.  They’re deep fried until the skin is crispy, yet light, with perfectly moist meat, and they’re served with lime wedges and a dip that’s simply salt and pepper mixed together.

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Vietnamese Pho Tai (Beef Noodle Soup)

In Asian, Rice and Noodle Dishes, Soups on March 6, 2010 at pm

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I love Pho Tai – Vietnamese rare beef and noodles in soup.  But I’m too often disappointed by the unauthentic, MSG and chicken broth, cheap imitations that most restaurants serve.  So I finally decided to try making it myself.  I can’t even describe how excited I was when I tried the Pho recipe from the cookbook, Into the Vietnamese Kitchen by Andrea Nguyen.  I could tell from the smell of the broth, even before I tasted it, that I had found the perfect recipe.  This is an authentic, delicious, and easy to make broth that is so good, that I’ll never be compelled to order Pho from a restaurant again.  If you have leftover daikon radish, see here for a list of other recipes.

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