asian dishes

Fresh seafood and authentic Thai flavours mingle together in this fabulous Asian hot pot.

Asian fish hot pot

peanut oil

Thai yellow curry paste

coconut cream

fish stock

lemongrass stalk, white part only, bruised

finger eggplants, sliced

green beans,

white fish fillets,

tsp fish sauce

lime juice

rice,

Lime wedges, to serve

Eggs served with spicy sprout salad makes a versatile meal that's easy on the purse.

Asian-style fried egg on bean sprout salad

bean sprouts

snow peas, thinly sliced on the diagonal

spring onions, thinly sliced on the diagonal

red chilli, thinly sliced

Canola oil,

eggs

tbsp rice vinegar

tbsp reduced-salt soy sauce

tbsp caster sugar

tsp sesame oil

In Vietnamese, the word BánhMì is derived from ”Bánh” which refers primarily to baked goods including bread. These Vietnamesebaguettes are deliciously light and crispy that is inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese BánhMì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture. 

Vietnamese Baguette Bread Recipe | Bánh Mì Việt Nam

BreadFlour

Kosher Salt

Sugar

Instant Rise Yeast

350 ml Water (room temperature)

Combine bread flour, kosher salt, sugar andinstant rise yeast and mix. 

Add all dry ingredients to standing mixer andcombine with water.

Mix on speed setting #2 for a few minutes untilall dry ingredients are well combined. Let dough rest for 2-3 minutes.

 Now increase speed setting to #4 and knead doughfor 5 minutes.

Let dough rest for 5 minutes.

Knead dough for another 5 minutes at speedsetting #4.

Do the stretch test to make sure dough isready.  If dough stretches withouttearing, then the dough is ready. Form the dough into round shape.

Transfer dough into lightly greased bowl, coverwith kitchen towel and put in the oven with OVEN LIGHTS ON and let t rest for 60 minutes.

 Knead the dough by hand a little bit to release all the air bubbles.

Form dough into round shape again, cover and putin the oven with OVEN LIGHTS ON for another 30 minutes. 

Dough is now ready for shaping.  Divide the dough into 8 equals sizes. 

 Punch / flatten each dough to release any airbubbles and then shape into finish size.

Put on your shaped baguette on baguette orbaking tray.  Cover with kitchen toweland put back in the oven with OVEN LIGHTS ON to rise another 30 minutes.

After 30 minutes, take dough out of oven andpre-heat oven to 450 – 475 degrees Fahrenheit (depending how hot your oven )

Once oven is pre-heated, lightly spray doughwith water and make a cut in the middle with a very sharp knife. 

 Put in the oven. Spray some water into the oven before closing the oven door.

Bake 20-23 minutes (depending on youroven).  If your oven has uneven heatdistribution, turn the baguette half-way through the baking time.

https://www.youtube.com/watch?v=RD8Otxc9JxE&t=110s

In Vietnamese, the word Bánh Mì is derived from ''Bánh'' which refers primarily to baked goods including bread. These Vietnamese baguettes are deliciously light and crispy that are inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese Bánh Mì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture.  

If you are a big fan of bread, then you must try this Vietnamese baguette recipe! You will only need five ingredients, passion for trying new things, patience, then combine with right baking techniques, and you will surely be able to create your Homemade Vietnamese Baguette!

My recommendation is to use Bread Flour in this recipe versus regular All-Purpose Flour.  Bread Flour has a higher protein and gluten content.  The high protein and gluten content will result in a nice chewy yet light texture.  My preferred brand is King Arthur Unbleached Bread Flour.  But there are lots of great brands of bread flour readily available nowadays. 

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Full recipe and instructions:
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▶️ Ingredients:
• 500 grams Bread Flour: https://amzn.to/3rBnK0Y
• 8 grams Kosher Salt: https://amzn.to/3KXFThj
• 6 grams Sugar: https://amzn.to/3OK8RDE
• 1 packet of Instant Rise Yeast: https://amzn.to/3OOeoco
• 350 ml Water (room temperature)

▶️ Kitchen Equipment
• Glass Bowl Set: https://amzn.to/3ONu4fO
• Stand Mixer: https://amzn.to/3y2bLxz
• Baguette Pan: https://amzn.to/3s9MRIG

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Vietnamese Baguette Recipe | Banh Mi Baguette

Warm bowl alert: tender potstickers swim in a fragrant, slightly creamy Thai-style broth—brightened with lime and finished with fresh herbs. Fast to make, cozy to eat, and perfect for nights when you want something soothing but simple.

Cozy Thai Potsticker Soup – Flavorful Broth &amp; Tender Dumplings

potstickers (homemade

stock

tbsp fresh ginger, finely minced

garlic cloves,

(13–14 coconut milk

soy sauce (or tamari

cilantro, chopped (for garnish)

green onions, thinly sliced (for garnish)

neutral oil (for sautéing)

Warm a tablespoon of oil in a large pot over medium heat. Add the ginger and garlic and cook briefly until they give off a fragrant aroma — about 1–2 minutes. Keep the color light; you want fragrance, not browning.

Pour in the stock and coconut milk, stirring to combine. Bring the mixture to just below a boil, then reduce heat so it gently bubbles.

Slide the potstickers into the broth. If they’re frozen, give them a few extra minutes; fresh ones will need less. Simmer until the wrappers are tender and the filling is warmed through — roughly 5–7 minutes.

Season with soy sauce, then finish with fresh lime juice to brighten the flavors. Taste and tweak: add a splash more soy for saltiness or another squeeze of lime for zing.

Serve straight from the pot, scattering cilantro and green onions over each bowl for a fresh finish.

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