Archive | Cooking Basics

Add flavor and color to your braised dishes with this unique caramel syrup.

Caramel Sauce (Nuoc Mau)

If you’re envisioning a sweet syrupy sauce to drizzle on top of ice cream and cakes, sorry friends, this is not that recipe.  This caramel sauce is made by cooking sugar to a dark molasses-like consistency that is slightly sweet and slightly bitter.  The sauce is then used to marinate meats or to add subtle flavor and color to dishes during cooking.  […]

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Scallion Oil (Mo Hanh)

Scallion Oil (Mo Hanh)

We’ve all seen these chopped scallions cooked in oil atop rice plates and as garnishes for noodles, meats and fish.  It adds a fresh onion flavor and a vibrant pop of color to any dish or meal.  This simple condiment is the easiest thing to make and one of the essential recipes every good cook should […]

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Must-Know and Easy Method for Cooking Mung Bean | recipe from runwayrice.com

Mung Bean – Shortcut Cooking Method

Grated or mashed, mung bean is an essential component in many Asian dishes and learning how to cook these beans properly is a fundamental skill for every cook to master.  The traditional way of cooking the mung bean is to steam the beans and then use a potato ricer to grate or mash the mung […]

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Vodka 5-Spices Marinade | recipe from runawayrice.com

Vodka 5-Spice Marinade (Ruou Thom)

This 5-spice marinade is an easy to make, must-have seasoning.  It works wonderfully with all types of meats and seafood.  Add a splash to noodles and veggie stir-frys to perk up the flavors.  I love the fragrant yet subtle taste.  Go ahead and make a few extra bottles and give them to your family and […]

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Vietnamese Fish Sauce Dipping Sauce (Traditional Recipe) (Nuoc Mam Cham)

I call this our “awesome sauce” and every family has a unique recipe.  I’ve had many versions of this Viet dipping sauce and found every one likes this special fish sauce mixture a different way. There are variations to the acids used from different vinegars (distilled, rice wine, etc.) to lime or lemon juice.  Different brands of fish sauce have varying intensities and some […]

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Carrot and Radish Pickles (Do Chua)

Oh how I love pickles!  This dynamic duo accompanies every Vietnamese rice dish and banh mi/baguette sandwich.  I use this simple recipe and vary the size of the vegetables depending on how I plan to serve them.  This recipe uses matchstick or julienned carrots and radish.  To save time, I buy matchstick carrots at my grocery store […]

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Rice Vermicelli (Bun) – How to Cook Perfect Noodles

Rice noodles are the key ingredient in many Viet dishes.  They are often the foundation for stir-frys and soups as well as fillers for assorted rice paper rolls.  There seems to be endless types of rice noodles all with different names.  Like the Italians with their different pastas, many of the Viet dishes use a unique rice noodle such that using the wrong noodle […]

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