Vietnamese Pork Chops 
With Pickled Watermelon

Vietnamese Pork Chops 
With Pickled Watermelon
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth. The watermelon rind is what gives this recipe a punch of flavour and makes it so good.
  • Pork Chops
  • 2 small shallots, thinly sliced into rings
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons sugar
  • ½ teaspoons Sriracha
  • 4 1"-thick bone-in pork chops 
(about 2 ½ lb. total)
  • Salad
  • 6 tablespoons vegetable oil, divided
  • 4 small shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • ¼ teaspoon sugar
  • Freshly ground black pepper
  • 4 cups trimmed arugula
  • ½ pound seedless watermelon, rind removed, cut into pieces, thinly sliced
  • ½ cup Pickled Watermelon Rind (click for recipe), thinly sliced
  1. Pork Chops
  2. Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, 
at least 1 hour.
  3. Prepare grill for medium-high heat. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  4. Salad
  5. Heat 4 Tbsp. oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  6. Whisk vinegar, soy sauce, sugar, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add Arugula salad greens, watermelon, and Pickled Watermelon 
Rind; season with salt and pepper and toss gently to coat.
  7. Serve pork chops with watermelon salad topped with fried shallots.
Pork chops can be 
marinated 12 hours ahead. Keep chilled. The pickled watermelon rind makes this recipe as it gives it a punch of flavor. If making pickled watermelon Rind this recipe also asks for a 12 hour marinating time.


Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bo Luc Lac)
Widely popular Asian dish combines many taste sensations and creates a harmony of flavors with every bite. Amazingly delicious.
Serves: 6
  • Marinade:
  • 1 beef top sirloin, fat trimmed and cut into 1” cubes
  • 5 cloves crushed garlic
  • 1 tbsp. agave or sugar
  • 1 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 1 tsp sesame oil
  • 1 tsp thick soy sauce (or use low sodium soy sauce)
  • Vinaigrette
  • ½ cup rice vinegar
  • 1½ tbsp. sugar (or agave)
  • 1½ tsp kosher salt
  • Dipping Sauce
  • juice of 1 lime
  • ½ tsp kosher salt
  • ½ tsp fresh cracked pepper
  • Salad:
  • 1 small red onion, thinly sliced
  • 4 cups watercress leaves or any baby greens.
  • 2 tomatoes, thinly sliced
  • 1 tbsp. canola oil, divided
  1. Marinate steak at least 1- 2 hour before cooking, or overnight for best results. Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
  2. For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
  3. Thinly slice the red onion and use about ¼ cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.
  4. Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
  5. Heat a large wok or pan over high heat. When very hot add ½ tbsp. oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil.
  6. Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce.
Nutrition Information
Serving size: 3 oz Calories: 268 Fat: 10.1 g Carbohydrates: 16.6 h Sugar: 12 g Sodium: 1451 mg Fiber: .9 g Protein: 27.3 g


Vietnamese Caramel Ginger Chicken for Two

Vietnamese Caramel Ginger Chicken for two
This very popular dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body’s organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken
Serves: 2
Cook time: 
Total time: 
  • ½ Cup granulated sugar
  • ¼ Cup chicken broth
  • 2 Tablespoons fish sauce
  • 4 -5 chicken thighs, skinless
  • 2 Tablespoons oil
  • 2 Tablespoons minced ginger
  • 1 Tablespoons minced shallots
  • 1 Tablespoon minced garlic
  • 1 Teaspoon minced jalapeno
  • ¼ Teaspoon kosher salt
  • ¼ Cup green onions, thinly sliced
  • 2 Tablespoons fresh basil leaves
  1. Melt sugar in a small skillet over medium high heat and cook until sugar turns the color of iced tea (see note at the bottom of the page) 5-7 minutes. Combine broth and fish sauce. Carefully add broth mixture to caramel whisk until smooth. Remove sauce from heat.
  2. Sear chicken in 1 tbsp. oil in a nonstick skillet over medium-high heat. 3-4 minutes per side. Transfer chicken to a plate.
  3. Cook ginger, shallots, garlic, and jalapeno in same skillet over medium heat, about 1 minute. Add chicken and caramel sauce, turn chicken to coat. Simmer mixture until caramel thickens and chicken is cooked through 4 -7 minutes
  4. Serve with Jasmine rice and Cucumber Peanut Salad
This caramel is simply melted. Darkened sugar. Be careful not to overcook it, otherwise the sauce will be too bitter. And don’t stir the sugar as it melts, just swirl it in the skillet. Stirring with a spoon may cause the melted sugar to crystallize into a grainy mess. If that happens, start over in a clean skillet©2012 Website by