authentic vietnamese recipe

This silky, velvety smooth Vietnamese crème caramel flan or bánh flan is my family’s favorite dessert! It is delicate, creamy and has just the right amount of sweetness for an ultra-luxurious experience.

Vietnamese Crème Caramel Flan (Bánh Flan)

(105 g) granulated sugar

(60 g) water

lemon juice

eggs (room temperature)

vanilla extract

(370 g) evaporated milk

(170 g) water

(150 g) granulated sugar

Make the caramel syrup. In a small mixing bowl, mix together the sugar water and lemon juice. Pour the syrup into a small saucepan on medium low heat, until the sugar dissolves and melts into a golden amber about 10-12 minutes. Do not stir! You can pick up the saucepan and swirl it around 1-2 times to prevent it from burning. Pour the caramel into the 8-inch cake pan or ramekins and quickly swirl the brown sugar syrup to cover the entire bottom of the pan (Careful pan will get hot). The syrup will harden in a few seconds.

Mix the custard. Using a fine mesh sieve over a large mixing bowl, crack the eggs over the sieve and use a fork to break up the yolk to go through the sieve. Add the vanilla extract and gently whisk slowly until combined. Try not to whisk too quickly to create any air bubbles in the mixture. While slowly whisking, gradually pour in the evaporated milk, water, and sugar and continue whisking until the sugar dissolves and just combined.

Pour the flan through the sieve into the sugared pan. Slowly pour the flan mixture through the fine mesh sieve into the caramel cake pan or ramekins. Make sure to pop any air bubbles with a tooth pick.

Steam the flan.  In your steamer, fill the water until the bottom pot is 3/4 full and heat you steamer on high heat until it reaches boil. Then when it reaches a boil, turn down the heat to low or a low simmer. Place the flan in the steamer and steam for 1 hour. Place the lid on the steamer with a chopstick in the lid so that the lid is slightly open. Every 10 minutes wipe down the condensation on the lid to prevent water from dripping into the flan. The flan is done when the outer rim is set and the center has a slight jiggle. If a toothpick comes out liquidy, then it will need to steam longer.

Cool and remove. When the flan is finished cooking, let the flan cool about 15 min until it reaches room temperature and then chill it in the refrigerator for at least 4 hours or overnight. To remove, use a pairing knife to run it along the edge of the pan. Place the plate on top of the cake pan and flip the cake pan 180 degrees. Tap the top of the cake pan a few times to release the flan. Serve immediately.

These lacy thin bánh xèo with a crackly crisp are filled with juicy pork belly, shrimp and bean sprouts. This Vietnamese crepe is the perfect dish to make for your next family dinner!

Bánh Xèo (Vietnamese Crêpes)

split mung beans (soaked overnight)

coconut milk (full fat, unsweetened and stirred before using)

(240 g) rice flour

(122 g) cornstarch

(10 g) all-purpose flour

water

green onion (thinly sliced)

(6 g) tumeric powder

(25 g) sugar

(2 g) salt

pork

lb medium shrimp (shelled, deveined and halved lengthwise)

onion

bean sprouts

Lettuce

Mint

Vietnamese perilla

Vietnamese dipping sauce

Prepare the mung beans. In a small bowl, soak 1 cup of dried mung beans in water until softened about 1 hour or overnight. Drain the mung beans and blend a 1/2 cup with coconut milk until smooth. Set aside the other 1/2 cup for steaming.

Mix the batter. In a large mixing bowl, add the mung bean mixture, rice flour, cornstarch, water, scallions, turmeric, sugar and salt. Mix together to combine. Let the crepe batter rest for at least 2 hours but preferably overnight.

Batter

Cook the pork, shrimp and onion. Heat 2 tablespoons of vegetable oil in a wok or a 10-inch nonstick skillet. Add the pork, shrimp and slices of yellow onion. Season with a sprinkle of salt and pepper and cook for 1 minute until the shrimp is pink and done cooking. Set aside.

Steam the mung beans. In a steamer heat 1/2 of your steamer with water and bring it to a boil. Lay the mung beans over your steamer basket and steam for 15 minutes or until soft and tender. Set aside.

Fillings

In the wok or large skillet on medium heat, add 2 tablespoons of vegetable oil, a few slices of pork, shrimp and onion one one side of the pan. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the edges until it is an even layer, making sure to cover the shrimp and pork. Scatter mung beans over the crepe and place the bean sprouts on the half of the crepe with the pork and shrimp. Drizzle 2 teaspoons of vegetable oil around the edges. Cover the skillet and cook over moderately medium to steam the bean sprouts for 2 minutes. Then remove the lid and cook on medium high until the bottom of the crêpe is golden and crisp, about 5-7 more minutes. Then fold the crepe in half.

Slide the crêpe onto a plate and serve with lettuce leaves, mint and nuoc cham (Vietnamese dipping sauce). Repeat with the remaining ingredients, serving the crêpes as soon as they are cooked.

Assemble

Vietnamese lemongrass chicken is juicy, fragrant, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

Vietnamese Lemongrass Chicken

lb chicken thighs (skinless boneless)

shallot (minced)

garlic (minced)

lemongrass

fish sauce

soy sauce

lime juice

salt

½ teaspoon five spice

brown sugar (packed)

honey

Sambal oelek (garlic chili paste)

White rice noodles

Nuoc Cham (Vietnamese Dipping Sauce)

Tomato

Cucumber

Fried Egg (optional)

Prepare the lemongrass. Cut the lemongrass into 2 inch pieces, then pound the lemongrass until flat. Finely mince the lemongrass or place the lemongrass pieces into a food processor and chop until finely minced.

Marinate the chicken. In a large mixing bowl, add the minced shallots, minced garlic, minced lemongrass, fish sauce, soy sauce, lime juice, salt, five spice, brown sugar, honey and sambal oelek. Mix until combined. Add the chicken , cover with plastic wrap and marinate for a minimum of 2 hours, or overnight.

Cook. Add 1 tablespoon of oil onto a hot pan over medium heat and wait until the pan is hot about 2-3 minutes. Lay 2-3 pieces of chicken evenly onto the pan and cook until each side is golden brown and the chicken is cooked through, about 3-4 minutes per side. Make sure to not crowd the pan with the chicken. Repeat with the remaining pieces.

Rest and slice. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin pieces.

Serve. Serve with steamed rice or vermicelli noodles, fresh vegetables, and a fried egg. Top with nuoc cham sauce and enjoy!

Celebrate Tết or Lunar New Year in style with this bánh chưng recipe! These Vietnamese sticky rice cakes are wrapped with banana leaves and filled with savory yellow mung beans and umami flavored fatty pork belly.

Bánh Chưng (Vietnamese Sticky Rice Cake)

(687 g) dry sticky rice

lb pork belly (sliced 1 cm thick)

sugar

chicken bouillon powder

pepper

shallots (sliced)

(240 g) peeled split mung beans

salt (divided (1/4 teaspoon

chicken powder

banana leaves (1

4x4x2 inch molds

Tape

String

Make a square mold out of cardboard: Create a mold out of cardboard. I made mine about 4x4 inches wide and 2 inches high.

Soak sticky rice. Wash the sticky rice until the water turns clear. Soak the sweet rice with salt and enough water to cover the rice over night.

Marinate the pork belly. Slice the pork belly into about 1/4 inch thick slices. Marinate the pork with salt, sugar, chicken powder, pepper, fish sauce and shallots in the refrigerator overnight.

Soak the mung beans. Wash the mung beans until the water turns clear. Soak the mung beans with 1/4 teaspoon of salt and enough water to cover the rice in the refrigerator overnight.

Day Before

Strain the rice. Strain the water from the rice. Set aside.

Boil the mung beans. Strain the mung beans. In a medium pot, fill halfway with water, add 1 teaspoon of salt and mung beans. Heat on high until it boils. When the water boils, turn the heat down to simmer. Cover the pot and simmer for 15 minutes or until softened. Then strain the water and mash the mung beans.

Saute the shallots. In a large skillet or wok, heat 3-4 tablespoons of vegetable on high heat. Add the shallots and saute for 2 minutes on high and then reduce the heat to low and continue cooking until caramelized and tender about 10-15 minutes.

Mix together. In a medium mixing bowl, mix together the salt, sugar, pepper, chicken powder, caramelized shallots and mashed mung beans. Set aside.

Day Of

Line the mold with banana leaves. Line the mold with at least 4-6 strips of banana leaves (~4x 12 inches) layering them in alternative directions like a cross. Make sure to leave 2 inches of banana leaf above the mold to seal the banh chung later. Then using 4 thinner strips  (~2x10 inches) line the inside of the mold to seal the corners.

Add the rice. Add an even layer of sticky rice, about 1/2 of an inch.

Layer the mung beans and meat. Layer an even 1/4 inch layer of mung beans. Make sure to leave 1/4 inch of space around the edges for the rice. Layer the pork belly on top of the mung bean layer. Lastly, layer another even 1/4 inch layer of mung beans.

Fill with rice. Fill in the edges and the top 1/2 inch with sticky rice.

Fold the leaves over and wrap with string. Using alternating strips, fold the leaves over tightly. Seal with a piece of tape and tightly wrap the banh chung with string like a present. Make sure to wrap the string along the edges as well to keep it all together. See video.

Assembly

In a large pot, if possible, place a small wire rack at the bottom of the pot, then line 3-4 layers of banana leaves on top of the wire rack covering the entire rack. Add the banh chung and fill the pot with enough water to cover. Cover the pot with a lid and bring the pot to a boil on high heat. Once it boils, turn the heat down to medium low heat and simmer for about 7 hours. Every two hours add boiling water in the pot to make sure the water level is always covering the banh chung.

Serve after 30 minutes. Take the banh chung out of the pot and let it cool on a wire rack for 30 minutes. Then serve with chả lụa (Vietnamese cold cuts) and pickled vegetables. If you are not serving it right away, dry the banana leaves and wrap tightly with plastic wrap and store the bánh chưng in the refrigerator for up to 1 week. To re-heat simply place them in the microwave with the banana leaf still wrapped on. It may take up to 5-6 minutes depending on the heat of your microwave to thoroughly heat and soften the bánh chưng.

Cook the Banh Chung

https://www.youtube.com/watch?v=naFfgoIbdiI&t=5s

Celebrate Tết or Lunar New Year in style with this tasty traditional bánh chưng! 🎊 These Vietnamese sticky rice cakes are wrapped with banana leaves and filled with savory yellow mung beans and umami-flavored fatty pork belly. 

📝 Supplies you will need for folding:
• 1 Square cardboard mold (4 inches by 4 inches wide and 2 inches tall)
• 4-6 strips of banana leaves (roughly 4 inches by 12 inches)
• 4 thinner strips of banana leaves (roughly 2 inches by 10 inches)
• Soaked sticky rice
• Mung bean filling
• Marinated sliced pork belly
• String
• OPTIONAL — Small piece of tape

🥡 RECIPE HERE: https://takestwoeggs.com/banh-chung/

🔍 Sections:
0:08 How to line bánh chưng mold with banana leaves
0:51 How to seal the inside corners of bánh chưng mold
1:11 Layering in the sticky rice and filling
1:54 How to fold the bánh chưng close
2:18 How to release the bánh chưng from the mold
2:39 How to tie the bánh chưng

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How to fold Banh Chung (Vietnamese Sticky Rice Cake)

Top 4 authentic vietnamese recipe recipes from across the web

The most viewed authentic vietnamese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vietnamese Crème Caramel Flan (Bánh...

Bánh Xèo (Vietnamese Crêpes)

Vietnamese Lemongrass Chicken

Bánh Chưng (Vietnamese Sticky Rice ...

Top 4 authentic vietnamese recipe recipes from across the web

The most viewed authentic vietnamese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Crème Caramel Flan (Bánh...

Bánh Xèo (Vietnamese Crêpes)

Vietnamese Lemongrass Chicken

Bánh Chưng (Vietnamese Sticky Rice ...

The most viewed authentic vietnamese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine