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Food Recipe

Asian Garlic Noodles Recipe - 20 Minute Buttery Garlic Noodle Stir-Fry

Asian garlic noodles (mì xào tỏi, literally garlic stir-fried noodles) are a Vietnamese-American dish made by tossing wheat noodles with butter, fresh garlic, and savory seasonings. The dish developed in San Francisco’s Vietnamese restaurant community and became closely associated with seafood dinners, especially roasted Dungeness crab and grilled prawns. This home version uses oyster sauce, soy sauce, and Parmesan to create a glossy, garlic-forward sauce.Whether you first tried garlic noodles at a Vietnamese-American seafood restaurant or want a fast noodle dish for dinner, this recipe explains how to brown the garlic without burning it and emulsify the sauce without clumping the cheese. In this article, CHIN-SU shares an Asian garlic noodles recipe to make at home, tips for balancing the butter and savory seasonings, and suitable seafood and vegetable pairings. The recipe takes about 20 minutes, and makes 4 servings.

Food Recipe

Vietnamese Ginger Chicken Recipe - Easy Caramel-Braised Gà Kho Gừng

Vietnamese ginger chicken, or gà kho gừng, is a comforting braised chicken dish made with fish sauce, Vietnamese caramel sauce, and plenty of fresh ginger. It is a familiar món mặn, or savory dish served with rice, in Vietnamese family meals and is especially satisfying during cool or rainy weather. In some Vietnamese families, ginger-rich chicken dishes are also prepared for women after childbirth as part of traditional postpartum meals.The chicken simmers in a savory-sweet sauce, while the ginger adds a warm, peppery aroma without making the dish intensely spicy. In this article, CHIN-SU shares a home-style gà kho gừng recipe with step-by-step instructions, tips for preparing the caramel sauce, and serving suggestions. The recipe takes about 1 hour and 10 minutes in total and serves 4 people.

Food Recipe

Vietnamese Chicken Curry Recipe - Southern Cà Ri Gà

Vietnamese chicken curry (cà ri gà) is a southern Vietnamese curry made with bone-in chicken, sweet potatoes, lemongrass, curry powder, and coconut in a golden, lightly spiced broth. In the Mekong Delta, large pots of curry commonly appear at celebration meals and ancestor memorial gatherings, where they are served with rice vermicelli, steamed rice, or baguette. This version combines tender chicken and sweet potato with a broth that is thinner than a curry gravy but rich enough for dipping bread.Whether you grew up eating cà ri gà at Vietnamese family gatherings or want to recreate the dish at home, the recipe explains how to bloom the curry powder, brown the marinated chicken, and keep the sweet potatoes intact during simmering. In this article, CHIN-SU shares the Vietnamese chicken curry recipe to make at home, tips for a balanced coconut broth, and the ways Southern Vietnamese diners serve it. The recipe takes about 1 hour 30 minutes, including marinating time and around 30 minutes of active preparation and cooking, and makes 4 to 6 servings.

Food Recipe

Chao Tom Recipe: Vietnamese Shrimp on Sugarcane

Chao tom (chạo tôm) is a Huế-origin Vietnamese appetizer made by wrapping a seasoned shrimp-and-pork paste around sugarcane, then steaming and pan-frying or grilling it until springy and golden. Once associated with Huế banquet and royal-kitchen traditions, the dish is now served at weddings, holiday meals, restaurant platters, and family gatherings, often with bánh hỏi, lettuce, Vietnamese herbs, and dipping sauce. The sugarcane functions as a sturdy skewer and provides a light sweetness, while the cold-pounded paste and giò sống create the characteristic elastic bite.Whether you grew up eating chao tom at Vietnamese celebrations or want to recreate Vietnamese sugarcane shrimp at home, this recipe explains how to prepare the paste, keep it cold, shape it around the cane, and cook it safely without losing its springy texture. In this article, CHIN-SU shares the chao tom recipe to make at home, techniques for a firm and juicy shrimp paste, and the ways Vietnamese diners serve and eat it. The recipe takes about 2 hours 30 minutes, including 30 minutes of preparation, 10 to 15 minutes of cooking, and 2 hours of chilling, and it makes 8 to 10 skewers.

Food Recipe

Bun Ga Nuong Recipe - Vietnamese Grilled Lemongrass Chicken Noodle Bowl

Bun ga nuong (bún gà nướng) is a Vietnamese grilled chicken noodle bowl made with lemongrass-marinated chicken, rice vermicelli, fresh herbs, pickled vegetables, roasted peanuts, and a sweet-tangy fish sauce dressing called nước chấm. It follows the southern Vietnamese grilled-meat bún format and belongs to the broader bún thịt nướng family, a familiar lunchtime dish in Ho Chi Minh City. The smoky, caramelized chicken pairs with cool noodles, crisp vegetables, fragrant herbs, and crunchy toppings, while the savory-sweet dressing brings every component together in one refreshing and satisfying bowl.This recipe guides you through each step, from preparing the lemongrass marinade and grilling the chicken to making the fish sauce dressing and assembling the final bowls. In this article, CHIN-SU shares a bun ga nuong recipe you can make at home, along with tips for flavorful grilled lemongrass chicken and a well-balanced nước chấm. The total time is about 1 hour and 30 minutes, including marinating time, with around 30 minutes of active preparation and cooking. This recipe makes 4 servings.

Food Recipe

Bun Cha Hanoi Recipe

Bún chả Hanoi is one of Hanoi’s most famous street foods and a quintessential Northern Vietnamese dish, featuring smoky, succulent pork patties and pork belly slices served with an umami-rich dipping sauce, tender vermicelli noodles, vibrant herbs, and crunchy pickles for a comforting and satisfying meal. Food writer Vũ Bằng wrote that the entire city was already crazy about bún chả as early as 1959. The dish gained worldwide attention in 2016 when President Barack Obama and Anthony Bourdain enjoyed it together at a small restaurant in Hanoi.Locals usually eat bún chả for lunch. Bún chả shops in Hanoi typically open around 10 a.m. and often sell out by early afternoon, so it is considered a lunchtime dish rather than a dinner option. What makes it so amazing is the contrast. You get smoky, charcoal-grilled pork patties and sweet, caramelized belly slices sitting in a warm, tangy-sweet fish sauce broth. Then you eat it with cold rice vermicelli and a bunch of fresh herbs. Every single bite gives you a mix of warm and charred, cool and soft, plus bright and fresh flavors all at the same time.Maybe you grew up eating at bun cha stalls back home and now live far away, or maybe you tried it once and just cannot stop thinking about that dipping sauce. Either way, making it from scratch is the best way to get it right, because you rarely find it on menus outside of Vietnamese restaurants.In this guide, CHIN-SU shares the complete bun cha Hanoi recipe, great tips for a balanced dipping sauce and perfectly charred pork, and the traditional way Hanoian families serve it. The recipe takes about 4 hours in total, but 3 to 4 of those hours are just for letting the meat marinate. So, while the pork is sitting in the fridge, you can easily mix the sauce, pickle the veggies, and wash your herbs. The actual cooking time takes less than 40 minutes.

Recipe

Korean Hot Sauce Recipe: Authentic Gochujang Sauce With Fermented Chili Paste

Most hot sauces just burn your mouth, and that is it. Gochujang sauce stands out from the crowd. Because it uses a fermented chili paste base, it brings out a deep mix of spicy, salty, and sweet flavors that standard vinegar sauces simply cannot beat. The slow aging process makes the heat really smooth, so it goes perfectly with grilled meat, noodles, and rice bowls. It makes total sense that people are starting to keep a tub of it in their fridge right next to their sriracha.The best part? You do not need any fancy equipment or special skills to make this at home. Of all the recipes out there, CHIN-SU picked this one because it is foolproof. You just need a bowl and a whisk to get it right on your first try. Take 5 basic ingredients, spend 5 minutes, and you will whip up about 180 ml of sauce. Pour it over rice, mix it into stir fries, or use it as a dip for chicken. Check out the steps below and see what this paste can do for your food.

Recipe

Japanese Hot Sauce Recipe: Authentic Recipe With Chili Oil and Sambal

A lot of hot sauces just burn your mouth with vinegar, and that is it. Japanese spicy sauce is totally different. It mixes chili oil, chili paste, and sriracha into a single sauce, where the heat sneaks up on you step by step instead of hitting you all at once. That smooth texture and toasted sesame flavor are exactly why so many people are making Japanese-style sauces at home these days.The best part? You can put this together in under 1 minute, and you do not even need to cook anything. CHIN-SU picked out this Japanese spicy sauce recipe because it calls for only 3 ingredients, each in equal amounts. That means you will get it right the very first time you try it. You will end up with about 1 cup (240 ml) of sauce. It goes perfectly with hibachi shrimp, fried rice, grilled pork, ramen, and chicken katsu. Just follow the steps below to find out what real, layered spice tastes like compared to a basic hot sauce.

Recipe

Lebanese Hot Sauce Recipe: Authentic Shatta With Fermented Chili Peppers

Most hot sauces just burn your mouth. Shatta, a fermented chili paste from Lebanon, is totally different. Letting it sit and ferment for 3 days gives it a sour, tangy flavor under all that heat. You cannot get that same taste by just blending fresh chilies. The sauce brings the heat, mellows out, and sticks around. That awesome flavor is exactly why more people prefer to make fermented sauces at home rather than buy them at the store.Making it is much easier than you might think. We tried many ways to make Shatta, but CHIN-SU picked this recipe because it calls for only 4 ingredients. You just need a glass jar and a blender. You will get about 1 to 1.25 cups (240 to 300 ml) of sauce. It takes 3 days of waiting and only 20 minutes of real work. Try putting it on shawarma wraps, fried eggs, grilled kebabs, hummus, or roasted veggies. Follow the steps below for a tangy chili flavor you simply cannot find anywhere else.

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