Sheet pan cooking is a quick and simple way to meal prep. Just throw everything onto one cooking sheet, and clean up is a breeze. This technique is a great one to have under you belt too as it is super easy to modify and customize. You can use any protein or vegetable combination you’d like (just cut the pieces about the same size for ensure even cook time), throw it in the oven, and call it a day! If you have vegetables that take less time to cook – throw them in the last few minutes only (like what I did here with the snap peas).
…Vietnamese
Grilled Vietnamese Ginger Chicken
This is such an easy recipe that is full of flavor! It’s a staple marinade that is good on chicken, beef, pork, or fish. It also makes a good marinade base; as you can always add additional ingredients to spruce it up (chopped lemongrass or lime juice are some good go-to’s).
Most Vietnamese marinades contain sugar. You can always use regular sugar, brown sugar, honey, or even apple sauce if you want to add some sweetness. I don’t usually like to add sugar if I can get away without it, so I typically opt out of it, and it’s still plenty tasty.
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Bò Kho- Vietnamese Beef Stew
When the French colonized Vietnam, they influenced Vietnamese cuisine in many extraordinary ways. Like the classic French dish, beef bourguignon, bò kho also show cases slow braised beef in a medley of deep flavors. The Vietnamese version; however, is simmered in coconut water and laced with lemongrass, garlic, and thai bird peppers.
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Bánh Bao, Vietnamese Steamed Pork Buns
There many different types of steam buns. Some are filled with bbq pork, chicken, veggies, or even sweet-filled. The Vietnamese variation of this snack typically showcases a ground pork mixture, Chinese sausage, and a piece of hardboiled egg (or whole quail egg). I made this batch to give to a friend as a thank you gift, these little buns bring back so many memories for me as they were always a favorite growing up….
Phở Gà
I have strong ties for Phở bò, or “beef pho” but sometimes I just don’t have the time. Phở gà, or “chicken pho” offers a slightly more delicate broth with sweet aromatics that still hits the spot, but in a fraction of the time.
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Chinese 5-Spice Skirt Steak
Skirt steak is under-appreciated. It is much less-glamorous than a filet, yet it boasts maximum levels of flavor. It is deliciously fatty, and holds up well to marinades. I often enjoy it with nothing but salt and pepper, but days where you want to spruce it up even further, try this marinade! You can have it over a salad (as I did) or serve it on a bed of rice….
Bánh Bèo
Bánh bèo translates to “water fern”. These miniature cakes resemble the small water ferns found floating in the bodies of water in Vietnam.
This is one of my favorite dishes, but is a delicacy that people often order out. They are a bit time consuming to prepare…You see, you have to make the batter, steam all the dishes individually, prepare the toppings, and serve with a homemade sauce.
With that being said, I decided to accept the challenge. I cleared my schedule, swiped-right on bánh bèo, and committed to spend my Saturday morning with these tasty cakes.
These cakes were delicate, they were savory, and the variety of toppings add varying textures that are simply addicting. Enjoy these as an appetizer, or eat a dozen as the main dish.
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