Seafood

A simplified version of the classic, this recipe uses pre-made coconut milk for a quicker caramelization and slightly richer sauce. Perfect for a weeknight meal.

Medium shrimp, peeled and deveined · Coconut milk (full fat) · Fish sauce · Brown sugar

A classic Vietnamese dish featuring succulent shrimp caramelized in a rich, savory-sweet sauce made with coconut water, fish sauce, and aromatics. The shrimp are simmered until tender and coated in a glossy, amber glaze.

Large shrimp, peeled and deveined · Coconut water · Fish sauce · Sugar

A richer, more complex variation of Tôm Rang Thịt, inspired by the braising techniques of Thịt Kho Tàu. Uses coconut water for a deeper caramelization and a hint of sweetness, along with traditional aromatics.

Shrimp · Pork Belly · Shallots · Garlic

A simplified version of the classic, using pre-cooked or thinly sliced pork for faster cooking. This version focuses on achieving that signature sweet and savory caramelized glaze quickly.

Shrimp · Cooked Pork Tenderloin · Garlic · Fish Sauce

A quintessential Vietnamese comfort dish featuring succulent shrimp and tender pork belly caramelized in a savory-sweet sauce with aromatic garlic and shallots. Served with steamed rice.

Shrimp · Pork Belly · Shallots · Garlic

A spicier variation of the classic Hàu Nướng Mỡ Hành, this version incorporates chili and more robust garlic flavors into the oil, offering a kick alongside the savory oyster and scallion notes. It's a popular adaptation found in some Vietnamese coastal regions.

Fresh oysters · Scallions · Garlic · Red chilies

A simplified version of the classic, perfect for a quick weeknight meal or appetizer. Uses pre-minced garlic and a faster method for the scallion oil, while retaining the core flavors of grilled oysters, scallions, and garlic.

Fresh oysters · Scallions · Minced garlic · Vegetable oil

A classic Vietnamese street food dish featuring fresh oysters grilled in their shells, topped with a fragrant scallion oil and often crispy fried shallots. The oysters are steamed open by the heat, becoming tender and succulent, infused with the aromatic oil.

Fresh oysters · Scallions · Garlic · Vegetable oil

This variation elevates the classic Hàu Nướng Phô Mai by adding a fragrant 'mỡ hành' (scallion oil) drizzle just before serving. The aromatic oil complements the richness of the cheese and the briny oysters beautifully.

Fresh oysters, on the half shell · Butter · Mayonnaise · Grated Gruyere cheese

A simplified version of the classic, this recipe uses fewer ingredients and a quicker preparation method, perfect for a weeknight treat. It still delivers that delicious cheesy, grilled oyster flavor.

Fresh oysters, on the half shell · Cream cheese, softened · Grated cheddar cheese · Minced garlic

A classic Vietnamese street food favorite, these grilled oysters are topped with a rich, savory cheese mixture and grilled until bubbly and golden. The combination of fresh oysters, creamy cheese, and smoky char is irresistible.

Fresh oysters, on the half shell · Butter · Mayonnaise · Grated Parmesan cheese

A creative twist on the traditional dish, incorporating the richness of butter and a kick of chili garlic for an elevated flavor profile. This version offers a decadent and spicy variation.

Sea scallops · Scallions · Unsalted butter · Garlic

A simplified version of the classic, this recipe focuses on speed and ease without compromising flavor. It uses pre-chopped scallions and a quicker grilling method for a delicious weeknight treat.

Sea scallops · Pre-chopped scallions · Garlic powder · Neutral oil (like canola or vegetable)

Classic Vietnamese grilled scallops topped with a fragrant scallion oil. This dish features plump, juicy scallops grilled to perfection and generously drizzled with a vibrant green, aromatic scallion oil, often served with a side of chili sauce.

Sea scallops · Scallions · Garlic · Vegetable oil

A flavorful variation of Sò Huyết Rang Me that incorporates the aromatic punch of lemongrass and a spicier kick, common in Central Vietnamese cuisine.

Blood clams (Sò huyết) · Tamarind paste · Garlic · Shallots

A simplified and quicker version of the classic dish, using pre-made tamarind sauce or concentrate and fewer aromatics, perfect for a weeknight meal.

Blood clams (Sò huyết) · Tamarind concentrate · Garlic · Chili flakes

A classic Vietnamese street food dish featuring fresh clams stir-fried in a rich, tangy, and slightly sweet tamarind sauce, often with garlic and chili. This version focuses on the traditional preparation.

Blood clams (Sò huyết) · Tamarind paste · Garlic · Shallots

A regional variation that replaces some water with beer for a subtle malty depth, enhanced by a generous amount of ginger and lemongrass.

Fresh clams · Lemongrass stalks · Ginger · Garlic cloves

A simplified version of the classic, this recipe uses pre-minced aromatics and fewer ingredients for a faster, yet still delicious, steamed clam experience.

Fresh clams · Lemongrass · Ginger · Garlic

A classic Vietnamese dish featuring fresh clams steamed with aromatic lemongrass, ginger, garlic, and chili, creating a fragrant and flavorful broth.

Fresh clams · Lemongrass stalks · Ginger · Garlic cloves