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Friday, April 21, 2017

Sesame Ball Recipe / Bánh Cam / Bánh Rán

Ingredients & Cooking Directions for Sesame Balls with Mung Bean Filling

Kitchen Equipment used in this Video

Clear bowls:
Stainless steel bowls:  
Portable stove:    
Induction Cooker:    
Measuring cup:
Wooden spoon:
Food processor:  
Plastic wrap:
Cooking gloves:
Baking pan:  
Cooling rack:
Splatter screen:

Makes about 32 sesame balls


2 ½ cups water
2 tablespoons water

1. Soak mung beans in water for 4 hours, rinse 3-4 times until water runs clear, and drain.
2. Bring 2 ½ cups of water to a boil and add in drained mung bean and salt. Cook for about 30 minutes stirring occasionally on medium high heat or until soft.
3. Turn heat on low and add in sugar, oil and vanilla to the mung beans. Mix all the ingredients together until the sugar dissolve in the mung beans.
4. Turn off the heat and allow the mung beans to cool.
5. Pour cooked mung beans and 2 tablespoons water in food processor and blend until it turns into a smooth, thick mash potato consistency.
6. Roll mash mung beans into 1 ½ tablespoon balls, place on a plate, cover with plastic wrap and store them in the refrigerator until ready to use.

****I prefer my filling less sweet so I only used ½ cup sugar. If you like it sweeter you can add more sugar to your desired taste.
****You can also add ½ cup to shredded coconut to the filling if desired.


5 tablespoons hot water
1 ¾ cups warm water

1. Pour the hot water into the potato flakes and mix them up until the mash potatoes form. Set aside.
2. In a measuring cup, dissolve sugar into the warm water. Set aside.
3. Add flours, corn starch and salt into a bowl and whisk to combine.
4. Pour in sugar water and mix with dry ingredients until it comes together.
5. Add in the mash potatoes you made earlier and knead the dough until smooth.
6. Cover the dough with plastic wrap and allow the dough to rest for 1 hour before using.

***Avoid over kneading the dough or the texture will get tough.
***If the dough is a little cracked or too dry then add in water 1 teaspoon at a time until you get it the right consistency. The dough should be smooth after kneading and not too wet. If it is too wet, add 1 tablespoon flour at a time until it becomes the right consistency.

Fry Sesame Balls

1. To assemble the balls, scoop a heaping tablespoon of dough, roll it up in a ball and flatten it into a disc making sure the outer edges are thinner than the center.
2. Place the filling in the center of the dough and pinch the dough together to cover the filling. Then roll it using the palm of your hands until it looks like a perfectly round ball.
3. Roll and press the ball with sesame seeds until sesame seeds cover the whole ball and repeat this process with all the dough and filling.
4. Place balls on a tray and cover all the sesame balls with plastic wrap until ready to fry.
5. Heat your oil on high heat until you see bubbles form when placing a wooden utensil in the oil. Turn heat down to medium until it reaches 350 degrees F.
6. Carefully add the sesame balls to your hot oil and deep fry them for about 17-18 minutes turning them on all sides until they turn golden brown.  When they are done cooking, place them on rack to drain.

*** Make sure you have enough oil to cover the sesame balls.
***DO NOT over fry them since it could make them hard and burnt. You want to have a lightly crunchy outer layer that is slightly chewy on the inside of the shell.


Friday, April 14, 2017

How to make Fresh Spring Rolls (w/ Chinese Sausage, Shrimp, Eggs, Jicama, Carrots)/Cách làm Bò Bía

Ingredients & Cooking Directions for Fresh Spring Rolls (Bò Bía)

Kitchen Equipment used in this Video

Cutting board:  
Kitchen brush:

Estimated servings: about 10 rolls

Step 1: Cook the sausages

Thinly slice Chinese sausages on a 45-degree angle. Then pan-fry on medium low for about 4-6 minutes until most of the fat is rendered but the sausage is cooked through and not burnt or shriveled. Set aside.

Step 2: Prepare the eggs

Crack eggs into a bowl, add in fish sauce, whisk and set aside. Brush oil on the inside of pan and turn heat on medium. When oil is hot, pour in eggs and swirl the pan around to create a thin omelet. Cook omelet on both sides until eggs are dry. Allow it to cool, roll it up and cut into ribbons.

Step 3: Stir fry vegetables

1 cup julienned carrots

Turn stove on medium high heat and add in oil and garlic to pan. When the garlic is fragrant, add in dried shrimp and stir fry for about a minute. Add in the jicama and carrots stir frying them for about 5 minutes or until slightly wilted. Then season with salt and pepper and transfer them onto a plate to cool completely.

Step 4: Assemble rolls

Thai basil leaves, washed
Warm water

Dip the rice paper in a large bowl of warm water, shake off all the excess, and place it on a flat surface. Place 3-4 sausage pieces on the bottom row of the rice paper, egg ribbons above the sausage pieces, a row of basil leaves above the egg ribbons and a generous amount of jicama-carrots on top of the basil. Sprinkle the fried shallots and peanuts on top of the jicama-carrots, fold the 2 ends over and tightly roll the rolls. Repeat this process until ingredients are used up. Serve with the dipping sauce ( ).


Dipping Sauce for Chinese Sausage Fresh Spring Roll/Tương Chấm Bò Bía

Ingredients & Cooking Directions for Vietnamese Dipping Sauce for Summer Rolls

Kitchen Equipment used in this Video

Portable stove:
Long chopsticks:  

Estimated servings: Makes about 1 cup

3 tablespoons water

1. Turn stove on medium high heat and add oil and minced shallot stir frying until fragrant and golden brown. Then pour in water and sugar stirring the sauce until it comes to a boil.
2. Add in hoisin sauce and vinegar stirring it into the sauce until combined. Allow sauce to simmer and thicken for about 3-5 minutes and remove to heat.
3. Transfer to a serving bowl and top sauce with garlic chili sauce and peanuts. Serve with summer rolls (


Saturday, April 8, 2017

How to make Egg Rolls / Fried Spring Rolls Recipe—Shrimp and Chicken

Ingredients & Cooking Directions for Vietnamese Egg Rolls / Fried Spring Rolls

Kitchen Equipment used in this Video

Food processor:  
Cooking gloves:    
Square plate:
Paper towels:
Parchment paper:
Kitchen brush:
Cutting board:
Kitchen brush:
Induction Cooker: 
Cooling rack:
Straining ladle:

Servings: 30 egg rolls


½ pound peeled and deveined shrimp
¾ pound ground chicken
½ cup shredded carrots
½ cup chopped onions

1. Place shrimp into a food processor to chop it into a paste or smash shrimp with large knife and chop it up until it turns into a paste.
2. Combine all filling ingredients in a bowl and mix well. Set aside.

Assemble rolls

1. Thaw spring roll wrappers and separate them. Place damp towel over separated wrappers so they do not dry up.
2. Lay a wrapper on a clean, dry and flat surface. Put 1 ½ tablespoons of the filling near the bottom corner of a wrapper, spread filling into about 3-inch log, lift the bottom corner up and begin rolling until you reach half way up.
3. Fold the left and right sides of the wrapper towards the center and continue rolling the rolls tightly.
4. Seal the end by brushing with egg whites.
5. Lay the spring rolls seam side down on a dry plate or baking pan. Keep the rolls covered with a damp towel until ready to fry.
6. Repeat process until ingredients are used up.

 ***Do not put too much filling in the egg rolls. Roll small and tight rolls since loose and sloppy rolled spring rolls will break apart.***

Frying egg rolls

1. Heat oil in a large pot or wok over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil.
2. Turn the heat down to medium about 350°F, and add in egg rolls to pan. Fry the egg rolls in batches until golden brown on all sides and fully cooked inside, about 10-15 minutes per batch.
3. Place on wire rack when egg rolls are done cooking to drain and cool.

***For leftover egg rolls, place them in the freezer and bake them in the oven for about 350°F for about 15-20 minutes, turning them on the other side halfway during baking until hot on the inside and crispy on the outside.****

To serve

Cucumber slices

To eat the egg rolls, place a roll in the middle of a lettuce leaf, add cucumber slice, pickled daikon and carrots, wrap it up and dip it in dipping sauce. You can also eat these egg rolls with vermicelli salad bowls (bún thịt nướng).


Friday, March 31, 2017

Durian Crepe & Pandan Crepe Recipe/ Cách Làm Bánh Crepe Sầu Riêng & Lá Dứa

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

Kitchen Equipment used in this Video

Small Blender:
Measuring cup:  
Kitchen brush:
Induction Cooker:  
Square plate:  

Estimated serving: makes 8 crepes

Cream filling

1 cup cold heavy whipping cream
1 cup durian flesh
2 small mangoes

1. Place the mixer bowl and beater in the freezer for 10 minutes. Then pour in the cold cream, sugar and vanilla beating on medium speed until stiff peaks form. Place whipped cream in refrigerator until ready to use.
2. Mash durian in a bowl, cover with plastic wrap and store in refrigerator until ready to use.
3. Peel mangoes, dice them, place in a bowl and cover with plastic wrap storing in refrigerator until ready to use.

1 cup whole milk
1/8 teaspoon salt
¼ cup warm water
2 tablespoons water
1 tablespoon melted butter

1. In a blender, add flour, eggs, whole milk, coconut milk, cold water, sugar and salt blending until smooth (about 40 seconds).
2. Pour batter through a sieve into a bowl to ensure there are no lumps and has a smooth consistency.
3. Cover the batter with plastic wrap and allow mixture to rest for 30 minutes in the refrigerator.
4. Cut the pandan leaves into small pieces and add it into a blender with the warm water. Blend until green liquid forms, pour into a container through a sieve, and set aside.
5. Add durian paste to 2 tablespoons of water, mix to combine and set aside.
6. After the crepe batter rested, divide the batter evenly into 2 separate bowls. Add 2 tablespoons of pandan liquid to one bowl and mix to combine. Then add durian water mixture to the other bowl and mix to combine.
7. Brush a thin layer of melted butter all over the inside of a nonstick pan. Turn stove on medium heat, stir the batter and pour in about 1/3 cup into the pan swirling it to create a thin round crepe.
8. Cook crepe for about 1-2 minutes until the top is dry and the edged pull away from the pan easily. Remove the crepe from the pan and set it on a cooling rack. Repeat the cooking process until all the batter is cooked.
9. Once crepe cools, add ¼ cup dollop of whipped cream on the crepe leaving the smooth on the outside. Add about 2 tablespoons of fruit on top of the whipped cream and fold the 4 sides of the crepe like a square. Repeat this process until all the crepes and fillings are used up.Place the filled crepes in the refrigerator until ready to serve. Serve cold.


Friday, March 24, 2017

Crème Caramel / Leche Flan / Caramel Custard Pudding

Ingredients & Cooking Directions for Creme Caramel Flan

Kitchen Equipment used in this Video

Cooking gloves:
Induction Cooker:  
Clear bowls:  
Measuring cup:
Cooling rack:
Square plate:

Estimated servings: 4


1 teaspoon butter
1 teaspoon lemon juice
  1. Preheat oven to 325 degrees.
  2. Butter inside of ramekins and set aside.
  3. Turn stove on medium heat and add sugar and lemon juice into a small pan swirling occasionally until caramel begins to turn amber, 5-6 minutes.
  4. Quickly divide caramel between 4 ramekins, swirling ramekins to coat bottoms evenly, set aside.

1 ½ cups whole milk
3 large eggs

  1. In a medium pot, heat milk over medium heat until hot, but not boiling. Remove heat and set aside.
  2. In a medium bowl, add eggs, egg yolk, sugar, and salt whisking to combine. While whisking, pour in milk into the egg mixture a little at a time until all the milk is added.
  3. Then pour vanilla extract into the mixture and whisk to combine.
  4. Strain custard through a fine sieve into a large liquid measuring cup and divide custard evenly among ramekins.
  5. Transfer ramekins to baking pan and add enough boiling water to come halfway up the sides of the ramekins.
  6. Bake until custards are just set, about 30 minutes.
  7. Remove ramekins with tongs from hot water and allow to cool.
  8. Cover ramekins with plastic wrap and refrigerate until cold, at least 3 hours.
  9. Unmold by running a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.


Saturday, March 18, 2017

Banh Tom Chien – Shrimp and Sweet Potato Fritters Recipe - Cách làm Bánh Tôm Chiên Giòn

Ingredients & Cooking Directions for Shrimp and Sweet Potato Fritters

Kitchen Equipment used in this Video

Induction Cooker:
Cooling rack:
Clear bowls:
Stainless steel bowls:
Vegetable shredder:
Vegetable peeler:
Kakiage Ring:
Measuring cup:
Cooking gloves:
Long chopsticks:

Estimated servings: 15 large fritters

Mix the batter

2 ½ cups water

1. In a bowl add the batter ingredients mixing it with a whisk until smooth with no lumps.
2. Allow batter to rest for 30 minutes at room temperature.

Fry the fritters

15 large shrimp, peeled, deveined, tail on
1 Japanese sweet potato
1 yam
4 cups vegetable oil 

1. Peel and shred potato and yam.
2. Add 1 teaspoon salt into 2 quarts water and mix the sweet potato in the salt water. Soak the potato in the salty water for about 30 minutes. Then drain, rinse, and set sweet potato shreds aside.
3. Add salt, pepper and garlic to shrimp, mix it up, cover with saran wrap and marinate it in the refrigerator for about 30 minutes. 
4. Heat oil in a large pan over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil. Add a handful of yam shreds into the batter then arrange it neatly into a round mold, top it off with a shrimp pressing it down and remove the mold. Fry the fritters on medium high heat until golden brown on both sides (about 12-15 minutes) with shrimp fully cooked. Repeat process until ingredients are used up. Remove the fritters and place on a rack to drain excess oil.

To serve

Sliced cucumber

To serve, place a piece of the shrimp fritter and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into a wrap, dip into the sauce and eat.


Vietnamese Mini Pancakes Recipe (savory) – Banh Khot - Cách làm Bánh Khọt

Ingredients & Cooking Directions for Vietnamese Savory Mini Pancakes

Kitchen Equipment used in this Video

Measuring cup:
Induction Cooker:
Cooling rack:
Cooking gloves:
Aebleskiver Pan:
Cooking brush:
Long chopsticks:

Estimated servings: 30 mini pancakes

Mix the batter

1 cup cooked white rice
½ cup cooked split mungbeans
1 can Coco Rico soda (12 fluid ounces) or club soda
1 cup chopped green onions

1. In a large bowl, add flour, corn starch, turmeric powder, salt and sugar whisking to combine. Set aside.
2. In a blender, add the rice, mung beans and coconut cream blending until smooth. Then pour it into the flour mixture and stir to combine.
3. Pour in the soda and stir it into the mixture until smooth and there are no more lumps. Then add in green onions and incorporate into mixture.
4. Allow mixture to rest for about 30 minutes at room temperature before cooking.

Cook the pancakes

1 pound small shrimp, peeled and deveined
1 teaspoon minced garlic
Vegetable oil

1. Add salt, pepper and minced garlic to the shrimp, mix it up and cover with saran wrap. Allow shrimp to marinate for about 30 minutes or more in the refrigerator.
2. Heat an “Aebleskiver Pan” on high and add about 1 teaspoon of oil to each well. Brush oil all over the inside of the wells to coat.
3. Fill the batter into each well ¾ of the way up. Allow batter to cook for 2 minutes on medium high heat covered and then quickly place 1 shrimp on top of each pancake.
4. Once shrimped placed on pancake, cook for about 2-3 minutes covered. When the edges separate from the wells, flip the pancakes over to cook on the other side for about 1 minute brushing some oil on the edges of each pancake.
5. Remove the mini pancakes from the wells with a flat utensil or a spoon, starting from the edges and scooping inward and transfer to a rack. (If the batter breaks apart or stick to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.)
6. Repeat the cooking process until shrimp and batter are used up.

To Serve

Perilla leaves
Sliced cucumber
½ cup vegetable oil
½ cup chopped green onions
Dipping sauce recipe

1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  Spoon onion oil on top of mini pancakes.
2. To serve, place a mini pancake and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into wrap, dip into the sauce and eat.


Friday, March 17, 2017

How to make Vietnamese Dipping Sauce - Cách Pha Nước Chấm

Ingredients & Cooking Directions for Vietnamese dipping fish sauce

Kitchen Equipment used in this Video

Estimated servings: Makes about 2 cups

½ cup warm water
1 tablespoon lime juice
1 tablespoon shredded carrots
1 teaspoon minced garlic
½ teaspoon sliced Thai chili pepper

1. In a bowl add fish sauce, water and sugar stirring until sugar completely dissolves.
2. Add in the rest of ingredients and stir until combined. Taste the sauce and adjust seasoning if needed. Add more lime juice for sourness, fish sauce for saltiness, and sugar for sweetness.