Bánh Mì – Vietnamese sandwich

Preparation: 10 min
Cooking: 0 min
Serving Size: 1

Ingredients

  • A Vietnamese bread or small baguette
  • 3-4 slices of GIÒ LỤA sausage from LONG PHỤNG, or you can try with other LONG PHỤNG products, such as GIÒ BÌ or CHẢ LỤA
  • 1 tablespoon pork pâté
  • 1 tablespoon mayonnaise
  • 4 slices of cucumber washed and ready to eat
  • Salt and pepper
  • Coriander and jalapeño (optional).

Preparation

  1. Toast the bread until crispy and open
  2. Spread the bread with mayonnaise and pâté, then add the slices of GIÒ LỤA
  3. Add salt and pepper to taste
  4. Top with fresh coriander and jalapeño.

Bún Nem Nướng – Vietnamese-style grilled pork meatballs

Preparation: 10 min
Cooking time: 30 min
Serving Size: 4

Ingredients

  • 375 g NEM NƯỚNG from LONG PHỤNG (Vietnamese BBQ sausage), thawed in the refrigerator
  • Fish sauce
  • 300 g Vietnamese rice vermicelli (Bún)
  • Washed and ready-to-eat lettuce
  • Mint, basil, coriander, soybean sprouts, cucumbers in strips, washed and ready to eat
  • 4 tablespoons roasted and chopped peanuts

Preparation

  • Follow the instructions on the package to prepare the noodles
  • Shape NƯỚNG NEM pellets (suggested size: 1.25″ diameter or larger)
  • Grill or fry the dumplings until golden brown
  • Layer lettuce, rice vermicelli, mint, basil, soybean sprouts, cucumbers and NEM NƯỚNG
  • Top with peanuts, fresh herbs and cilantro

Enjoy your meal!

Canh Khổ Qua – Stuffed bitter melon soup

Preparation : 15 min
Cooking time: 30 min
Serving Size: 4

Ingredients

  • 200 g GIÒ SỐNG from LONG PHỤNG (raw Vietnamese pork paste), thawed in the refrigerator
  • 6 bitter melons
  • 50 g bean noodles
  • 5 g slices of dried black mushrooms
  • 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon pepper
  • 5 cups of broth and 5 cups of water
  • Sugar and salt to season the broth
  • Chopped green onions and coriander.

Preparation

  • Garnish:
    1. Dip the bean noodles and black mushrooms in hot water to soften them, then drain and rinse well
    2. Cut the bean noodles and black mushrooms into small pieces
    3. Mix the chopped bean noodles and black mushrooms with GIÒ SỐNG, sugar, salt and pepper.
  • Bitter melon and soup:
    1. Bitter melons: cut an incision along each bitter melon, remove the seeds with a spoon and stuff.
    2. Bring water and broth to a boil over high heat
    3. Add the stuffed bitter melons to the soup and simmer until the melons are tender
    4. Season soup with sugar and salt
    5. Pour the bitter melon into the bowl, add the chopped green onion and cilantro on top for presentation.

Enjoy your meal!

Chả Lụa Kho Trứng Cút – Caramelized pork roll and quail eggs

Preparation: 20 min
Cooking time: 20 min
Serving Size: 3-4

Ingredients

  • 375 g GIÒ LỤA de LONG PHỤNG (original Vietnamese pork roll), cut into squares (about 1.5 inches)
  • 3-4 sprigs of green pepper (optional)
  • 10 – 15 quail eggs
  • 1 tablespoon minced onion
  • 1 tablespoon garlic and chili pepper
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons chicken broth mixture
  • 1 tablespoon annatto oil (optional)

Preparation

  1. Wash and boil quail eggs for 12 minutes, drain and soak in cold water to cool and then peel.
  2. Put the pan on the stove over medium to high heat, add a little cooking oil, add the onion, garlic, black pepper and annatto oil, then stir the mixture.
  3. Add the Giò Lụa, then cover the mixture with water and let boil, add the quail eggs, soy sauce, sugar and chicken broth mixture, then stir. Lower the heat until the water has almost evaporated.
  4. Add sprigs of green pepper on top for presentation.

Enjoy your meal!

Gỏi Cuốn – Rice paper rolls

Preparation: 10 min
Cooking time: 0 min
Serving Size: 3-4

Ingredients

  • 375 g/14oz CHẢ LỤA from LONG PHỤNG (fried Vietnamese pork patty)
  • 300 g rice noodles
  • 20 sheets of rice paper
  • Washed and ready-to-eat lettuce, mint, basil, coriander and cucumber in slices.

Preparation

  1. Cut the CHẢ LỤA into strips
  2. Wet the rice paper, then align the vegetables on it and arrange the vermicelli, CHẢ LỤA slices, mint, basil and coriander, roll. Repeat until all ingredients are finished.
  3. Tip: Enjoy with fish sauce or peanut sauce.

Xíu Mại – Vietnamese meatballs

Préparation : 15 min
Cooking time: 20 min
Serving Size: 3-4

Ingredients of meatballs

  • 375 g NEM NƯỚNG from LONG PHỤNG (Vietnamese BBQ sausage), thawed in the refrigerator
  • 3 eggs
  • 1 cup chopped white onion
  • 2 cups chopped jicama (optional)
  • Coriander for decoration

Ingredients of the sauce

  • 3 ripe tomatoes
  • 2 tablespoons ketchup
  • 3 cups water
  • 2 tablespoons annatto oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 2 tablespoons fish sauce
  • 2 1/2 tablespoons sugar
  • 1 teaspoon seasoning powder
  • 1/2 tablespoon salt
  • 2 tablespoons of tapioca starch and 2 tablespoons of water, well mixed.

Preparation

  • Meatballs:
    1. Put the jicama in boiling water and cook for a few minutes until the water is boiling again, let cool and squeeze the liquid.
    2. Combine the NEM NƯỚNG, jicama and eggs in a large bowl.
    3. Form meatballs.
    4. Place the meatballs on a tray and steam them for about 15 minutes.
  • Sauce:
    1. Finely chop the tomatoes, heat the annatto oil in a deep pan, then sauté the garlic and shallot until fragrant.
    2. Add the tomatoes, water, dumpling juice, salt, sugar and fish sauce. Bring to a boil, reduce heat, add ketchup and cook for 5 minutes.
    3. Stir the tapioca mixture and pour it into the saucepan, stirring constantly, to slightly thicken the sauce. Add the meatballs and simmer for 5 minutes.
    4. Place the meatballs on a plate and add cilantro on top for presentation.

Enjoy your meal!