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My Recipe Magic © 2017 Recipe Magic, LLC.
Recipe Magic © 2018 Recipe Magic, LLC.
amindfultraveler.com
While in Da Nang, Vietnam, Bánh Xèo (which means "sizzling cake") was a popular dish found not only in restaurants but local street stalls as well.
Here's my version of this delicious crispy Vietnamese savory pancake.
Here’s my version of this delicious crispy Vietnamese seafood pancake. Read more…
Beverage
May. 07, 2018 04:40PM EST
173
Vietnamese Iced Coffee - Ca Phe Sua Da - Analida's Ethnic Spoon
ethnicspoon.com
Jump to Recipe Print RecipeAnother Vietnamese coffee recipe. This one is Vietnamese Iced Coffee. Yes, it is sweet, indeed. The Vietnamese name is ca phe sua da. Basically it’s iced coffee with sweetened condensed milk. There certainly are a lot of coffee recipes in Vietnam! There is something you must know… There are usually three...Read More »
www.seasonalcravings.com
Light, crunchy and packed with Thai flavors, this salad is great for make-ahead lunches. The Thai peanut dressing is lightened up with powdered peanut butter but is still full of flavor. (gluten free, dairy free)
1 cup cooked chicken ( shredded )
4 cups shredded cabbage
1 cup shredded carrots
1 cup diced cucumber
1/3 cup fresh mint
1/3 cup fresh thai basil
1 tbsp chopped peanuts
2 tbsp peanut butter powder
2 tbsp water
1 tbsp sesame oil
1 tbsp rice vinegar
1/4 tsp ginger
4 cups shredded cabbage
1 cup shredded carrots
1 cup diced cucumber
1/3 cup fresh mint
1/3 cup fresh thai basil
1 tbsp chopped peanuts
2 tbsp peanut butter powder
2 tbsp water
1 tbsp sesame oil
1 tbsp rice vinegar
1/4 tsp ginger
3
- Toss all salad ingredients in a large bowl.
- Put all dressing ingredients into a jar and shake really well. It takes a little work to get that peanut butter powder all mixed in.
- Add...
See the full directions on my site
Nutritions
Calories
266
Sodium
115mg
4% DV
Fat
12g
19% DV
Protein
19g
38% DV
Carbs
17g
5% DV
Fiber
8g
33% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat3g17%
Polysaturated Fat2g17%
Monosaturated Fat6g38%
Cholesterol52mg17%
Sodium115mg4%
Potassium712mg20%
Protein19g38%
% DAILY VALUE*
Total Carbohydrate
Fiber8g33%
Sugar7g14%
Vitamin A7795IU155%
Vitamin B60.8800000000000002mg44%
Vitamin C49mg82%
Calcium183mg18%
Iron3mg17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Light, crunchy and packed with Thai flavors, this salad is great for make-ahead lunches. The Thai peanut dressing is lightened up with powdered peanut butter but is still full of flavor. (gluten free, dairy free) January is salad season! Have you heard? Seems like everyone is on a diet and if I see one more diet...Read More
Fresh and crispy vegetables with shrimp, wrapped in delicate rice paper with fresh mint and cilantro. It's a brilliant little packet of goodness, without the rice vermicelli, and with a peanut dipping sauce.
FOR THE PEANUT DIPPING SAUCE
2 tablespoons creamy peanut butter
1½ tablespoons hoisin sauce
2 teaspoons fresh lime juice
1 medium garlic, finely diced
5 teaspoons of water, or as needed for consistency
Sriracha or sambal oelek paste to taste (optional)
FOR THE SPRING ROLLS
8 rice paper sheets
4 ounces julienned carrots (approximately 2 medium carrots)
8 ounces cucumber without seeds (about two regular cucumbers) cut into ?-inch spears
8 butter lettuce leaves (use two if leaves are small, so increase the count as needed)
24 mint leaves
16 cilantro stems, with leafless twigs snapped off and removed
24 steamed shrimps, peeled with tails off
2 tablespoons creamy peanut butter
1½ tablespoons hoisin sauce
2 teaspoons fresh lime juice
1 medium garlic, finely diced
5 teaspoons of water, or as needed for consistency
Sriracha or sambal oelek paste to taste (optional)
FOR THE SPRING ROLLS
8 rice paper sheets
4 ounces julienned carrots (approximately 2 medium carrots)
8 ounces cucumber without seeds (about two regular cucumbers) cut into ?-inch spears
8 butter lettuce leaves (use two if leaves are small, so increase the count as needed)
24 mint leaves
16 cilantro stems, with leafless twigs snapped off and removed
24 steamed shrimps, peeled with tails off
8
Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, but pourable dipping sauce.
Fill a large bowl with very warm water.
Fully submerge a single sheet of rice...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
1817
Sodium
1702mg
70% DV
Fat
182g
281% DV
Protein
5g
10% DV
Carbs
10g
3% DV
Fiber
4g
18% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat119g599%
Polysaturated Fat8g55%
Monosaturated Fat54g338%
Cholesterol488mg164%
Sodium1702mg70%
Potassium276mg7%
Protein5g10%
% DAILY VALUE*
Total Carbohydrate
Fiber4g18%
Sugar2g4%
Vitamin A7719IU154%
Vitamin B60.4600000000000001mg23%
Vitamin C11mg18%
Calcium127mg12%
Iron2mg12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Vietnamese Noodle Bowls are a light yet satisfying dinner that cooks in under 30 minutes!
The Bowls:
1/3 of a 16oz bag of Rice Stick Noodles I used Royal Blossom Chantaboon Rice Noodle Sticks
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 white onion chopped
1 carrot julienned
1 red pepper julienned
2 jalapeños julienned or cut into rounds
1 tablespoon fresh ginger minced
2 garlic cloves minced
2 cups of cabbage shredded
1 large chicken breast cooked and shredded
The Sauce:
1/4 cup fish sauce
4 tablespoons seasoned rice vinegar
1 tablespoon white sugar
1/2 cup water
Juice from 1 lime
1/2 tablespoon red chili flakes
Garnish:
Green onion
cilantro
Sriracha
Additional raw vegetables like carrots jalapeños, carrot, cucumber, and red pepper.
1/3 of a 16oz bag of Rice Stick Noodles I used Royal Blossom Chantaboon Rice Noodle Sticks
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 white onion chopped
1 carrot julienned
1 red pepper julienned
2 jalapeños julienned or cut into rounds
1 tablespoon fresh ginger minced
2 garlic cloves minced
2 cups of cabbage shredded
1 large chicken breast cooked and shredded
The Sauce:
1/4 cup fish sauce
4 tablespoons seasoned rice vinegar
1 tablespoon white sugar
1/2 cup water
Juice from 1 lime
1/2 tablespoon red chili flakes
Garnish:
Green onion
cilantro
Sriracha
Additional raw vegetables like carrots jalapeños, carrot, cucumber, and red pepper.
4
Cook the rice noodles according to the package's directions. I placed the rice noodles in a large skillet then poured boiling water over them. I set a timer for 5 minutes. When the timer went off I gently...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
134
Sodium
1670mg
69% DV
Fat
7g
11% DV
Protein
6g
13% DV
Carbs
15g
5% DV
Fiber
3g
14% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1g8%
Polysaturated Fat1g10%
Monosaturated Fat4g26%
Cholesterol9mg3%
Sodium1670mg69%
Potassium231mg6%
Protein6g13%
% DAILY VALUE*
Total Carbohydrate
Fiber3g14%
Sugar6g13%
Vitamin A813IU16%
Vitamin B61mg69%
Vitamin C20mg33%
Calcium65mg6%
Iron1mg7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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My Recipe Magic © 2018 Recipe Magic, LLC.