All posts tagged: fish sauce

Beed Salad

Thai Beef Salad

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Let’s talk a light lunch. Let’s make it simple but delectable. My easy Thai beef salad recipe is a balance of juicy and savory. We begin with a good cut of steak. I used 2 cuts of NY strip steak. Season it with some black pepper and soy sauce, about 2 tbs. Let it marinade for about 30 minutes. In a large salad mixing bowl, mix together 2 tbs of fish sauce, the juice of 2 to 3 limes, 1 tsp of sugar, 1 tsp of pepper flakes. Also add in 2 to 3 tbs of roasted rice powder. This is optional but highly recommended. The roasted rice powder adds extra texture and crunch to your salad. You can find this at the seasoning aisle at any Asian market. You’re done with the dressing. Taste and add more lime juice or sugar to your preference. I like mine extra sour. For the steak, pre-heat your oven to 450 degrees. Turn your stove on the highest temp and warm an oven proof pan. You want your pan …

Pâté Chaud

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After their colonization in Vietnam, the French left behind their love for bread, butter, pastries, etc. Overtime, Vietnamese cooks use their own adaptations of regional ingredients and create a fusion of French Vietnamese dishes that we all know and love today. Popular above all is the famous french baguette sandwich, the banh mi. From food trucks to Michelin star restaurants, banh mi is winning over America like mason jars have won their place at the dining room table. However, looking past the banh mi stand in most Vietnamese bakeries, you will find banh mi‘s less glamorous cousin, the pâté chaud. In French, pâté chaud literally means “hot pastry pie.” These savory puff pastries are so easy to make, and oh so delicious! INGREDIENTS 1 lb of ground pork 11 oz of pâté (You can make your own, or buy the canned pâté. I used 4 small cans.) 3 boxes of frozen puff pastries sheets (You can find these in the freezer aisle of your grocery store, next to the frozen desserts. I used Pepperidge Farm brand) 3 …