Five Vietnamese dishes have been named in the list of top 100 Asian stir-fry dishes by international food magazine TasteAtlas ...

This recipe is Vegan, AIP and Paleo. Vietnamese Lemongrass Beef Stir-fry (Bo Xao Sa Ot) Lemongrass beef stir-fry (Bo Xao Sa Ot) is a delicious and easy Vietnamese dish that combines tender beef ...

Baguette Huong Viet serves up affordable, no-fuss Vietnamese Banh Mi, Pho, and Vermicelli Noodles at Maxwell Food Centre, ...

Vietnamese rice papers are thin and pliable - you can fold them and they won't break, and when fried, become very crisp and delicate. If you can't find them, the Thai rice papers are fine ...

Heat the wok over a high flame, add the garlic and chilli and stir-fry for about 30 seconds. Add all the squid back to the wok, sprinkle with half of the spiced-salt mixture and stir to combine.

Adding unsweetened coconut milk (a staple in southern Vietnam) to the eggplant after it's stir-fried keeps the texture silky. Charles Phan is a James Beard Award-winning, Vietnamese-American chef.

Fry on a medium heat for a few minutes until lightly golden, then add the garlic and lemongrass. Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and ...

Slanted Door chef Charles Phan was known for loving smoke, not skimping on spice, and having plenty of fun with Vietnamese cuisine ... right and wrong way to stir-fry. "A wok isn't like a salad ...