If you’re on the hunt for a splash of color and flavor in your meals, you’ve come to the right place. Vietnamese seafood recipes are a feast for both the eyes and the palate. From tamarind-infused shrimp to lemongrass grilled fish, each dish is a beautiful blend of fresh ingredients. These recipes bring the taste of the ocean right to your table. Let’s explore these culinary treasures together!
Tamarind-Infused Shrimp
Tamarind-Infused Shrimp is a delightful Vietnamese seafood dish that balances the tangy flavor of tamarind with the sweetness of fresh shrimp. This dish is a celebration of contrasts, offering a perfect blend of zesty, savory, and slightly sweet notes that will excite the taste buds. The shrimp are marinated in a tamarind paste that infuses them with a distinct sourness, while the addition of fresh herbs and spices enhances the overall flavor profile.
Perfect for a dinner party or a family meal, this recipe is both a feast for the eyes and the palate.
To make this dish, you’ll start by preparing a rich tamarind sauce that will serve as the marinade and cooking sauce for the shrimp. The sauce is made by combining tamarind paste with fish sauce, sugar, and a touch of chili for heat. After marinating the shrimp, they’re quickly sautéed with garlic and onions until perfectly cooked. The finished dish is garnished with fresh cilantro and served with steamed rice or noodles, creating a satisfying and aromatic meal.
Ingredients for 4-6 people:
- 1.5 pounds large shrimp, peeled and deveined
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1-2 teaspoons chili paste (adjust to taste)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or noodles, for serving
Cooking Instructions:
- Prepare the Tamarind Sauce: In a bowl, mix the tamarind paste, fish sauce, sugar, and chili paste. Stir until the sugar is dissolved and the mixture is well combined. This will be both your marinade and cooking sauce.
- Marinate the Shrimp: Place the shrimp in a shallow dish and pour half of the tamarind sauce over them. Toss the shrimp to guarantee they’re evenly coated. Allow them to marinate for 15-20 minutes to absorb the flavors.
- Sauté the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sliced onions, sautéing until the onions are soft and translucent.
- Cook the Shrimp: Add the marinated shrimp to the skillet. Cook for 3-4 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook them.
- Add Remaining Sauce: Pour the remaining tamarind sauce over the shrimp and stir to combine. Let the sauce simmer for an additional 2-3 minutes, allowing it to thicken slightly and coat the shrimp.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Transfer the shrimp to a serving platter, garnish with fresh cilantro, and serve immediately with steamed rice or noodles.
Extra Tips:
When working with tamarind paste, confirm it’s well mixed and without lumps to achieve a smooth sauce. If you prefer a less tangy dish, reduce the amount of tamarind paste slightly.
Adjust the chili paste according to your heat preference; remember that the heat will intensify as it cooks. For an added layer of flavor, consider adding a splash of lime juice just before serving. These small adjustments can help personalize the dish to your taste preferences.
Lemongrass Grilled Fish
Lemongrass Grilled Fish is a classic Vietnamese seafood dish that combines the aromatic and citrusy flavor of lemongrass with the freshness of fish, creating a delightful and flavorful meal. This dish is perfect for those who enjoy simple yet vibrant flavors, and it’s a great way to showcase fresh fish in a healthy, grilled preparation.
The lemongrass marinade imparts a distinct and invigorating taste that’s both savory and slightly tangy, making it a perfect match for the natural sweetness of the fish. This recipe is suitable for a serving size of 4-6 people, making it ideal for family meals or small gatherings.
The preparation involves marinating the fish in a mixture of lemongrass, garlic, and other seasonings to enhance its flavor before grilling it to perfection. The result is a succulent and aromatic dish that can be served with steamed rice or a fresh salad for a complete meal.
Ingredients for 4-6 servings:
- 2 pounds of whole fish (such as snapper or sea bass), cleaned and scaled
- 4 stalks of lemongrass, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- Fresh cilantro and lime wedges for garnish
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the chopped lemongrass, minced garlic, fish sauce, lime juice, sugar, salt, and black pepper. Mix well until the sugar is fully dissolved.
- Marinate the Fish: Pat the fish dry with a paper towel and make several diagonal slashes on both sides of the fish to allow the marinade to penetrate. Rub the marinade generously over the fish, making sure to get it into the slashes and the cavity. Cover and refrigerate for at least 30 minutes to 1 hour to let the flavors infuse.
- Preheat the Grill: While the fish is marinating, preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are white-hot. Lightly oil the grill grates to prevent sticking.
- Grill the Fish: Once the grill is hot, place the marinated fish on the grill. Cook for about 5-7 minutes on each side or until the fish is cooked through and the skin is crispy. Use a spatula to carefully turn the fish over, confirming it doesn’t break apart.
- Serve: Once cooked, remove the fish from the grill and transfer it to a serving platter. Garnish with fresh cilantro and lime wedges. Serve hot with steamed rice or a fresh salad.
Extra Tips:
For the best results, use fresh lemongrass as it provides a more intense and aromatic flavor. When grilling, confirm the grill is adequately heated to prevent the fish from sticking.
If you’re concerned about the fish falling apart while grilling, you can use a fish grilling basket. Additionally, monitoring the cooking time is essential, as overcooking can lead to dry fish. Adjust the seasoning to taste, keeping in mind the balance of savory, sweet, and tangy flavors that define this dish.
Vietnamese Clam Soup
Vietnamese Clam Soup, known as “Súp Nghêu” in Vietnamese, is a delightful and aromatic dish that highlights the fresh and delicate flavors of clams. This soup is often served as a comforting meal during cooler months, but its light and invigorating taste makes it suitable for any time of the year.
The broth is infused with lemongrass, ginger, and garlic, creating a harmonious blend of flavors that complement the natural sweetness of the clams. Typically, this soup is enjoyed as a starter or a main course with a side of steamed rice or crusty bread.
The preparation of Vietnamese Clam Soup is straightforward, yet the result is a sophisticated and delicious dish. The key to achieving the perfect flavor lies in the freshness of the clams and the careful balance of seasonings. With a few simple ingredients and a bit of patience, you can recreate this authentic Vietnamese delicacy in your own kitchen.
The following recipe serves 4-6 people, making it perfect for family dinners or small gatherings.
Ingredients for 4-6 servings:
- 2 pounds fresh clams
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 1-inch piece of ginger, sliced
- 1 onion, thinly sliced
- 6 cups water or chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 scallions, chopped
- 1 red chili, thinly sliced (optional)
- Lime wedges for serving
Cooking Instructions:
- Prepare the Clams: Rinse the clams under cold running water to remove any sand or grit. Discard any clams that are open and don’t close when tapped.
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, lemongrass, ginger, and sliced onion. Sauté for about 3-4 minutes until the onions are translucent and the mixture is fragrant.
- Add Liquid: Pour in the water or chicken broth. Increase the heat to high and bring the mixture to a boil.
- Flavor the Broth: Stir in the fish sauce, sugar, and black pepper. Taste and adjust the seasoning as needed.
- Cook the Clams: Add the clams to the boiling broth. Cover the pot and cook for about 5-7 minutes until the clams have opened. Discard any clams that don’t open.
- Finish the Soup: Lower the heat to a simmer and add the chopped cilantro and scallions. Stir gently to combine.
- Serve: Ladle the soup into bowls, making sure each serving has an equal amount of clams. Garnish with sliced red chili if desired. Serve hot with lime wedges on the side for an added citrusy kick.
Extra Tips:
To guarantee the freshest clams, purchase them from a reputable seafood market and cook them on the same day. When preparing the soup, avoid overcooking the clams as they can become tough.
If you prefer a spicier soup, add more sliced red chili or a dash of chili oil. For an extra layer of flavor, consider adding a few slices of fresh galangal root in addition to ginger.
Finally, always serve the soup immediately after cooking to enjoy the clams at their best texture and flavor.
Spicy Squid Stir Fry
Spicy Squid Stir Fry is a delightful Vietnamese seafood dish that brings together the tender texture of squid with the fiery flavors of chili and garlic. This dish is a perfect balance of spicy, salty, and slightly sweet, making it a favorite among those who love bold flavors.
The freshness of the squid, combined with the aromatic herbs and spices, creates an unforgettable culinary experience that’s both satisfying and invigorating.
This recipe is designed to serve 4-6 people, making it ideal for a family meal or a gathering with friends. The key to a successful Spicy Squid Stir Fry is to guarantee the squid is cooked quickly over high heat to maintain its tenderness and to let the spices infuse thoroughly. Below is everything you’ll need to create this vibrant and delicious dish.
Ingredients:
- 2 pounds fresh squid, cleaned and cut into rings
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, thinly sliced
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Cooking Instructions:
- Prepare the Squid: Start by cleaning the squid thoroughly under cold running water. Cut the squid into rings and pat dry with paper towels to remove excess moisture.
- Heat the Oil: In a large wok or heavy skillet, heat the vegetable oil over medium-high heat until it shimmers.
- Sauté Garlic and Chili: Add the minced garlic and sliced chili peppers to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Squid: Increase the heat to high and add the squid rings to the wok. Stir-fry for 1-2 minutes until the squid starts to turn opaque.
- Season the Squid: Add the fish sauce, soy sauce, oyster sauce, sugar, and ground black pepper to the squid. Stir well to coat the squid evenly with the sauce.
- Add Vegetables: Toss in the sliced red and green bell peppers and onion. Stir-fry everything together for another 2-3 minutes until the vegetables are tender-crisp and the squid is cooked through.
- Garnish and Serve: Remove the wok from heat and stir in the chopped cilantro. Transfer the stir-fry to a serving dish and garnish with lime wedges. Serve immediately with steamed rice.
Extra Tips:
For the best results, make sure the wok or skillet is hot before adding the squid to guarantee a quick sear, which helps to lock in the flavors.
Avoid overcrowding the pan as this can cause the squid to steam rather than stir-fry, leading to a rubbery texture. Adjust the number of chili peppers to your preference for spiciness, and feel free to experiment with additional vegetables or herbs for variations on the dish.
Crispy Fish With Mango Salad
Crispy Fish with Mango Salad is a vibrant and invigorating dish that perfectly balances the savory, sweet, and tangy flavors typical of Vietnamese cuisine. The crispy fish provides a satisfying crunch, while the mango salad offers a revitalizing contrast with its bright and zesty notes. This dish isn’t only delicious but also a feast for the eyes with its colorful presentation. Ideal for a family meal or a gathering with friends, this recipe serves 4-6 people, making it a perfect centerpiece for any occasion.
The preparation involves coating the fish in a light batter and frying it to golden perfection. The mango salad is a harmonious blend of ripe mango, fresh herbs, and a tangy dressing that complements the crispy fish beautifully. The combination of textures and flavors makes this dish a standout. Whether you’re a seafood enthusiast or exploring Vietnamese cuisine for the first time, this recipe will surely impress.
Ingredients:
- 2 pounds white fish fillets (such as tilapia or snapper)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold soda water
- Vegetable oil, for frying
- 2 ripe mangoes, peeled and julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
Cooking Instructions:
- Prepare the Fish: Season the fish fillets with salt and pepper. In a large bowl, combine the flour, cornstarch, and baking powder. Gradually whisk in the cold soda water until you achieve a smooth batter.
- Fry the Fish: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip the seasoned fish fillets in the batter, guaranteeing they’re well-coated. Carefully place the coated fish into the hot oil, frying in batches if necessary, until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- Make the Mango Salad: In a large mixing bowl, combine the julienned mangoes, cucumber, and red bell pepper. Add the mint and cilantro leaves, tossing gently to mix.
- Prepare the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, and chili (if using) until the sugar is dissolved.
- Assemble the Dish: Pour the dressing over the mango salad and toss to coat evenly. Place the crispy fish on a serving platter and garnish with the mango salad and crushed peanuts. Serve immediately for best results.
Extra Tips:
When frying the fish, verify the oil is at the correct temperature to achieve the perfect crispy texture. If the oil is too cool, the batter will absorb more oil and become greasy; if too hot, the outside will burn before the inside is cooked.
Additionally, for the salad, choose mangoes that are ripe but still firm to maintain the right texture and sweetness. Adjust the amount of chili in the dressing according to your spice preference. Enjoy this dish with steamed rice or as a standalone treat!
Coconut Curry Mussels
Coconut Curry Mussels is a flavorful Vietnamese seafood dish that combines the richness of coconut milk with the aromatic spices of curry powder to create a delightful culinary experience. This dish is perfect for those who love the combination of sweet and savory flavors, as the coconut milk provides a creamy texture that complements the briny taste of mussels.
The addition of fresh herbs and spices enhances the overall taste, making it a memorable yet simple dish to prepare for any occasion. The beauty of Coconut Curry Mussels lies in its simplicity and quick preparation time. This dish isn’t only delicious but also visually appealing, with its vibrant colors and enticing aroma.
It can be served as a main course or as an appetizer, accompanied by crusty bread or steamed rice to soak up the flavorful sauce. Perfect for a family meal or a gathering with friends, this recipe is designed to serve 4-6 people, guaranteeing everyone gets to enjoy the delightful flavors of Vietnamese cuisine.
Ingredients (Serves 4-6):
- 3 pounds fresh mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 lime, juiced
- 1 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: sliced red chili for garnish
Cooking Instructions:
- Prepare the Mussels: Begin by cleaning the mussels under cold running water. Scrub the shells with a brush and remove the beards by pulling them towards the hinge of the shell. Discard any mussels that are open and don’t close when tapped.
- Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Build the Flavor Base: Stir in the red curry paste and cook for 1 minute, allowing the spices to bloom. Pour in the coconut milk and chicken or vegetable broth, mixing well. Bring the mixture to a gentle simmer.
- Season the Sauce: Add the fish sauce, sugar, and lime juice to the pot, stirring to combine. Season with salt and pepper to taste. Allow the sauce to simmer for 5-7 minutes, allowing the flavors to meld together.
- Cook the Mussels: Increase the heat to medium-high and add the cleaned mussels to the pot. Cover with a lid and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that remain closed.
- Finish and Serve: Stir in the chopped cilantro and adjust seasoning if necessary. Serve the mussels hot, garnished with sliced red chili if desired, alongside crusty bread or steamed rice to soak up the sauce.
Extra Tips:
When preparing Coconut Curry Mussels, it’s crucial to use fresh mussels for the best flavor and texture. Ascertain that all mussels are tightly closed before cooking; any that remain open should be discarded as they may be unsafe to eat.
Additionally, feel free to adjust the spice level to your preference by adding more or less curry paste or chili. This dish is versatile and can be paired with a variety of sides, making it a fantastic option for entertaining or a casual family dinner.
Ginger Scallion Crab
Ginger Scallion Crab is a delightful Vietnamese seafood dish that combines the sweet, succulent taste of fresh crab with the aromatic flavors of ginger and scallions. This dish is a perfect blend of savory and slightly sweet notes, with the ginger providing a warm spice that complements the sweetness of the crab.
It’s a classic dish that’s often served during special occasions or family gatherings in Vietnam. The preparation and cooking process allow the natural flavors of the crab to shine, while the aromatic ingredients enhance the overall taste experience.
This recipe serves 4-6 people and is perfect for a seafood dinner party or a special family meal. The key to this dish is using fresh, high-quality crab and balancing the ingredients to achieve a delectable harmony of flavors. The ginger and scallions not only add fragrance but also provide a beautiful garnish, making the dish as visually appealing as it’s delicious.
Follow the instructions carefully to create a restaurant-quality dish right in your own kitchen.
Ingredients:
- 3 whole crabs, cleaned and cracked
- 4 tablespoons vegetable oil
- 6 cloves garlic, minced
- 2-inch piece of ginger, julienned
- 1 bunch scallions, cut into 2-inch lengths
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1/4 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Crabs: Clean the crabs thoroughly and crack the shells slightly to allow the flavors to penetrate. This can be done by gently tapping the shells with a kitchen mallet.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat until hot.
- Sauté Aromatics: Add the minced garlic and julienned ginger to the hot oil. Sauté for about 1-2 minutes until fragrant and slightly golden.
- Cook the Crabs: Add the cracked crabs to the wok. Stir-fry for about 5 minutes, ensuring each piece is coated with the aromatic oil.
- Add Sauces: Pour in the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Stir well to combine all ingredients.
- Simmer with Broth: Add the chicken broth to the wok and bring to a simmer. Allow the crabs to cook in the broth for an additional 5-7 minutes, stirring occasionally.
- Thicken the Sauce: Stir in the cornstarch mixture to thicken the sauce. Cook for 2 more minutes until the sauce is glossy and coats the crab pieces.
- Final Touches: Add the scallions and toss everything together for another minute. Remove from heat and garnish with fresh cilantro.
- Serve: Transfer the Ginger Scallion Crab to a serving platter and serve immediately with lime wedges on the side.
Extra Tips:
For the best results, always choose live crabs if possible, as they offer the freshest and most flavorful meat. When cleaning the crabs, make sure to remove the gills and rinse thoroughly to remove any sand or impurities.
Adjust the seasoning according to your taste, especially the balance of soy sauce and fish sauce, to suit your preference. A little extra ginger can enhance the flavor if you enjoy a stronger ginger note.
Finally, serving the dish with steamed jasmine rice or crusty bread can help soak up the delicious sauce.
Turmeric Fish With Dill
Turmeric Fish With Dill, or “Cha Ca La Vong” as it’s known in Vietnam, is a fragrant and flavorful dish that combines the earthy taste of turmeric with the fresh aroma of dill. This dish is a staple in Vietnamese cuisine, often enjoyed at family gatherings and special occasions. The combination of spices and herbs used in this dish creates a harmonious flavor profile that’s both unique and delightful.
The fish is marinated in a blend of turmeric, garlic, and fish sauce, which not only imparts a beautiful golden color but also amplifies the natural flavors of the fish. Traditionally, this dish is cooked with catfish, but you can use any firm white fish such as tilapia or cod. The fish is typically served on a sizzling skillet with fresh herbs and vegetables, making for an impressive presentation.
To enjoy the full Cha Ca La Vong experience, serve the dish with rice noodles, roasted peanuts, and a side of fresh herbs like mint and cilantro. This recipe is perfect for a serving size of 4-6 people, making it ideal for a family meal or dinner party.
Ingredients for 4-6 people:
- 2 lbs firm white fish fillets (such as catfish, tilapia, or cod)
- 2 tablespoons ground turmeric
- 4 cloves garlic, minced
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1 cup fresh dill, coarsely chopped
- 1 cup scallions, sliced
- 1 lemon, cut into wedges
- 1 cup roasted peanuts, chopped
- Fresh herbs (mint and cilantro), for serving
- 1 package rice noodles, cooked according to package instructions
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the minced garlic, turmeric, sugar, and fish sauce. Stir until the sugar has dissolved and the mixture is well-blended.
- Marinate the Fish: Cut the fish fillets into bite-sized pieces and place them in a shallow dish. Pour the marinade over the fish, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Cook the Fish: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated fish pieces in a single layer. Cook for 3-4 minutes on each side until the fish is golden brown and cooked through.
- Add Fresh Herbs: Lower the heat to medium and add the chopped dill and sliced scallions to the skillet. Toss gently to combine with the fish, cooking for an additional 1-2 minutes until the herbs are fragrant and wilted.
- Prepare to Serve: Transfer the cooked fish and herb mixture to a serving platter. Serve immediately with lemon wedges, roasted peanuts, cooked rice noodles, and fresh herbs on the side.
Extra Tips:
To amplify the flavors of this dish, consider marinating the fish overnight for a deeper infusion of spices. When cooking the fish, be careful not to overcrowd the skillet; if necessary, cook in batches to ensure even browning.
For a more traditional Vietnamese experience, serve the Turmeric Fish With Dill on a sizzling hot plate to keep the dish warm throughout the meal. Adjust the seasoning to taste, and feel free to add a splash of lime juice for extra zing before serving.
Vietnamese Seafood Hotpot
Vietnamese Seafood Hotpot, also known as “Lẩu Hải Sản,” is a communal dish that’s perfect for family gatherings or casual get-togethers. This delectable dish combines an array of fresh seafood with a flavorful broth, offering a delightful sensory experience. The beauty of a hotpot lies in its versatility and the interactive nature of its preparation, where each diner can customize their bowl according to their preferences.
Traditionally, the hotpot is placed at the center of the dining table, with an assortment of seafood, vegetables, and noodles surrounding it, allowing everyone to cook their ingredients to their liking.
The broth is the star of the Vietnamese Seafood Hotpot, made by simmering fragrant herbs and spices to create a rich and aromatic base. Essential to this dish are the fresh seafood selections, which can include shrimp, squid, clams, and fish fillets.
Vegetables such as bok choy, mushrooms, and cabbage add texture and nutrition, while noodles or rice provide a hearty component. The combination of these elements results in a dish that isn’t only nourishing but also a feast for the senses, making it a beloved choice for a communal dining experience.
Ingredients (Serves 4-6):
- 1 lb shrimp, peeled and deveined
- 1 lb squid, cleaned and sliced
- 1 lb clams, scrubbed and rinsed
- 1 lb fish fillets (such as snapper or cod), cut into chunks
- 8 cups chicken or seafood stock
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons tamarind paste
- 3 stalks lemongrass, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves
- 1 thumb-sized piece of ginger, sliced
- 4 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 cup mushrooms (such as enoki or oyster)
- 1 bunch bok choy, chopped
- 1/2 head cabbage, sliced
- 1 pack rice noodles or vermicelli
- Fresh herbs (cilantro, Thai basil, and mint) for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or seafood stock to a simmer over medium heat. Add the lemongrass, kaffir lime leaves, ginger, garlic, and chili peppers. Let the broth simmer for about 15 minutes to allow the flavors to infuse.
- Season the Broth: Add the fish sauce, tamarind paste, and sugar to the simmering broth. Stir well to dissolve the sugar. Taste and adjust the seasoning if necessary, adding more fish sauce or sugar to your preference.
- Prepare the Seafood and Vegetables: While the broth is simmering, arrange the seafood, mushrooms, bok choy, and cabbage on a large platter or several plates for easy access during cooking.
- Cook the Noodles: Cook the rice noodles or vermicelli according to package instructions. Once cooked, drain and set aside in a serving bowl.
- Assemble the Hotpot: Once the broth has infused adequately, discard the lemongrass, lime leaves, and ginger slices. Transfer the hot broth into a heatproof hotpot or a portable stove placed at the center of the dining table.
- Start Cooking: Allow diners to add their chosen seafood and vegetables to the simmering broth. Cook each ingredient until it’s done to your liking – shrimp will turn pink, fish will flake easily, and clams will open up.
- Serve and Enjoy: Serve the hotpot with the cooked noodles, garnished with fresh herbs and lime wedges. Encourage diners to ladle broth, seafood, and vegetables into their bowls over the noodles, adding herbs and a squeeze of lime for added zest.
Extra Tips:
- Always make sure the seafood is fresh and properly cleaned before cooking to maintain the dish’s quality and safety.
- For an added depth of flavor, consider roasting the ginger and garlic before adding them to the broth.
- Adjust the level of spice by altering the amount of chili peppers, depending on your preference.
- If you prefer a more sour broth, increase the amount of tamarind paste or add a splash of lime juice.
- Keep additional broth on hand to replenish the pot as needed throughout the meal, guaranteeing there’s always enough liquid to cook the ingredients.
Sautéed Snails With Lemongrass
Sautéed Snails with Lemongrass is a delightful Vietnamese seafood dish that combines the unique texture of snails with the aromatic flavors of lemongrass, garlic, and chili. This dish is a popular street food in Vietnam and is often enjoyed as a snack or appetizer. The snails are cooked until tender and infused with the fragrant and zesty notes of lemongrass, creating a deliciously savory treat that’s both exotic and comforting.
To prepare this dish, you start by cleaning the snails thoroughly to guarantee they’re free from any grit or dirt. The snails are then sautéed with a blend of spices and herbs, with lemongrass being the star of the show, lending its distinctive citrusy aroma. The combination of fish sauce, sugar, and chili adds a perfect balance of savory, sweet, and spicy flavors, making this dish a true representation of Vietnamese cuisine’s depth and complexity.
Ingredients for 4-6 People:
- 1 kg of fresh snails
- 4 stalks of lemongrass, finely chopped
- 6 cloves of garlic, minced
- 3 tablespoons of vegetable oil
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 2 fresh red chilies, thinly sliced
- 1 teaspoon of ground black pepper
- A handful of fresh coriander leaves, chopped
- 1 lime, cut into wedges
Cooking Instructions:
- Clean the Snails: Rinse the snails thoroughly under cold running water. Place them in a large bowl, cover with water, and add a few slices of lemongrass. Let them soak for about 30 minutes to purge any residual dirt or sand. Rinse one more time and drain.
- Prepare the Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped lemongrass and continue to sauté for another 2 minutes until the mixture is aromatic and slightly golden.
- Sauté the Snails: Increase the heat to high and add the cleaned snails to the pan. Stir well to coat the snails with the aromatic mixture. Cook for about 5 minutes, stirring occasionally, until the snails start to release their juices.
- Season the Dish: Add the fish sauce, sugar, sliced chilies, and ground black pepper to the pan. Stir everything together and let the snails cook for another 5-7 minutes until they’re tender and well-seasoned, and the sauce has reduced slightly.
- Garnish and Serve: Remove the pan from heat. Sprinkle the chopped coriander leaves over the dish and give it a final stir. Serve the sautéed snails hot, garnished with lime wedges on the side for squeezing over the top as desired.
Extra Tips:
When selecting snails, make sure they’re fresh and alive, as this will greatly affect the dish’s flavor and texture. It’s important to clean the snails thoroughly to remove any impurities.
If you prefer a less spicy dish, you can adjust the amount of chili used. Additionally, using a heavy-bottomed pan ensures even cooking, allowing the snails to absorb all the flavors. Serve immediately after cooking for the best taste and texture.
Caramelized Prawns in Clay Pot
Caramelized Prawns in Clay Pot, known as “Tôm Kho Tộ” in Vietnamese, is a delightful dish that combines the sweetness of caramel with the savory taste of prawns. This classic Vietnamese seafood recipe is cooked in a traditional clay pot, which helps to retain moisture and enhance the flavors of the ingredients. The dish is perfect for family meals, offering a rich and aromatic experience that pairs beautifully with steamed rice.
The secret to this dish lies in the caramel sauce, which is made by melting sugar until it turns a deep amber color. The sauce coats the prawns, giving them a shiny and flavorful glaze. The addition of fish sauce, garlic, and chili balances the sweetness of the caramel, creating a harmonious blend of tastes. This recipe serves 4-6 people, making it an ideal choice for gatherings or special occasions.
Ingredients:
- 1.5 pounds (about 700 grams) of large prawns, peeled and deveined
- 3 tablespoons of vegetable oil
- 2 tablespoons of sugar
- 3 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 2 cloves of garlic, minced
- 1 small shallot, finely chopped
- 1-2 red chili peppers, sliced
- 1/2 cup of water
- 1 teaspoon of black pepper
- Fresh cilantro or green onions for garnish
Instructions:
- Prepare the Caramel Sauce: In a clay pot or a heavy-bottomed pan, heat the sugar over medium heat without stirring until it melts and turns a deep amber color. Be careful not to burn the sugar.
- Cook the Aromatics: Add the vegetable oil to the caramelized sugar and then add the minced garlic and chopped shallot. Sauté for about 1 minute until they’re fragrant and slightly golden.
- Add the Prawns: Increase the heat to medium-high and add the prawns to the pot. Stir to coat the prawns evenly with the caramel and aromatics.
- Season and Simmer: Add the fish sauce, soy sauce, oyster sauce, and sliced chili peppers to the pot. Pour in the water and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes, stirring occasionally, until the prawns are cooked through and the sauce has thickened.
- Finish with Pepper and Garnish: Stir in the black pepper and adjust seasoning if necessary. Remove the pot from heat and garnish with fresh cilantro or green onions before serving.
Extra Tips:
When preparing Caramelized Prawns in Clay Pot, it’s important to keep an eye on the caramel as it can quickly go from perfect to burnt. If you’re unsure, remove the pot from heat slightly earlier and allow the residual heat to finish the caramelization.
If you don’t have a clay pot, a heavy-bottomed pan works well as a substitute. Additionally, you can adjust the level of spiciness by altering the amount of chili peppers. For the best results, serve the dish immediately with a side of steamed jasmine rice to soak up the delicious sauce.
