Vietname-Licious: Popular Vietnamese Recipes You Can Make at Home

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Vietname-Licious: Popular Vietnamese Recipes You Can Make at Home

Table of contents :
Introduction
Classic Vietnamese Beef Pho
Vietnamese Sizzling Pancake
Vietnamese Chicken Salad
Vietnamese Vegetable Hotpot
Vietnamese Egg Rolls
Vietnamese Braised Fish
Vietnamese Meatball Wraps
Vietnamese Noodle Bowl
Vietnamese Sour Fish Soup
Vietnamese Fried Chicken
Vietnamese Spring Rolls
Vietnamese Carrot Salad
Vietnamese Braised Catfish
Vietnamese Crispy Chicken Banh Mi
Vietnamese Bun Cha
Vietnamese Salt and Pepper Shrimp
Vietnamese Pork Belly Skewers
Vietnamese Prawn Spring Rolls
Vietnamese Sticky Chicken
Vietnamese Fried Fish
Vietnamese Seafood Salad
Vietnamese Grilled Lemongrass Chicken
Vietnamese Caramel Trout
Vietnamese Noodle Salad
Vietnamese Veggie Parcels
Vietnamese Beef Wraps
Vietnamese Broken Rice
Vietnamese Rolled Cake
Vietnamese Pandan Sticky Rice
Vietnamese Iced Coffee
Conclusion
About the Author
Don't Miss Out!

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Vietname-Licious Popular Vietnamese Recipes You Can Make at Home

BY MOLLY MILLS Copyright © 2020 by Molly Mills

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Table of Contents Introduction Classic Vietnamese Beef Pho Vietnamese Sizzling Pancake Vietnamese Chicken Salad Vietnamese Vegetable Hotpot Vietnamese Egg Rolls Vietnamese Braised Fish Vietnamese Meatball Wraps Vietnamese Noodle Bowl Vietnamese Sour Fish Soup Vietnamese Fried Chicken Vietnamese Spring Rolls Vietnamese Carrot Salad Vietnamese Braised Catfish Vietnamese Crispy Chicken Banh Mi Vietnamese Bun Cha Vietnamese Salt and Pepper Shrimp

Vietnamese Pork Belly Skewers Vietnamese Prawn Spring Rolls Vietnamese Sticky Chicken Vietnamese Fried Fish Vietnamese Seafood Salad Vietnamese Grilled Lemongrass Chicken Vietnamese Caramel Trout Vietnamese Noodle Salad Vietnamese Veggie Parcels Vietnamese Beef Wraps Vietnamese Broken Rice Vietnamese Rolled Cake Vietnamese Pandan Sticky Rice Vietnamese Iced Coffee Conclusion About the Author Don't Miss Out!

Introduction

Vietnamese food has since gained popularity across the globe. The rice, noodles, rolls, and veggie stir-fries have become household favorites even beyond Asia. Because of this growing popularity, a lot of people also learned to appreciate the value of fresh produce in concocting their family meals. Vietnamese cuisine is basically that – good food made of fresh herbs and vegetables, combined with a few basic ingredients. The recipes are easy to make and easy enough to love. You will not have a problem making your family appreciate Vietnamese food in a whim. A great way to start your household on Vietnamese food is by cooking the dishes we gathered up for this special Vietnamese cookbook. This is our take on 30 of the most delicious, lovable, and

mouthwatering Vietnamese recipes you can find. Check out our listing: Classic Vietnamese Beef Pho Vietnamese Sizzling Pancake Vietnamese Chicken Salad Vietnamese Vegetable Hotpot Vietnamese Egg Rolls Vietnamese Braised Fish Vietnamese Meatball Wraps Vietnamese Noodle Bowl Vietnamese Sour Fish Soup Vietnamese Fried Chicken Vietnamese Spring Rolls Vietnamese Carrot Salad Vietnamese Braised Catfish Vietnamese Crispy Chicken Banh Mi Vietnamese Bun Cha Vietnamese Salt and Pepper Shrimp Vietnamese Pork Belly Skewers Vietnamese Prawn Spring Rolls Vietnamese Sticky Chicken Vietnamese Fried Fish Vietnamese Seafood Salad Vietnamese Grilled Lemongrass Chicken Vietnamese Caramel Trout Vietnamese Noodle Salad Vietnamese Veggie Parcels Vietnamese Beef Wraps

Vietnamese Broken Rice Vietnamese Rolled Cake Vietnamese Pandan Sticky Rice Vietnamese Iced Coffee We are out to prove, in this cookbook, that Vietnamese recipes are manageable. They are quick and easy to make so you and your family can enjoy a Vietnamese fest any time you wish. This will be your handy guide because we are more than happy to provide you with the most useful guidelines! 

Classic Vietnamese Beef Pho

Nothing is more Vietnamese than the classic Pho. It’s a delicious soup made of beef, noodles, veggies, and an incredibly aromatic broth. The beef strips are melt-in-your-mouth tender, and the broth is delightfully fragrant and soothing with a handful of different seasonings and spices. Serving Size: 4 Prep Time: 40 mins Ingredients: ½ lb. beef sirloin, thinly sliced 8oz flat rice noodles, cooked according to package instructions 1 ½ cups bean sprouts 6 pcs spring onions, thinly sliced ¼ cup basil leaves

¼ cup fresh mint leaves ¼ cup coriander leaves 2 tbsp ginger, halved 1 pc onion, thinly sliced 2 cloves garlic, sliced 2 pcs long red chilies, sliced 2 pcs cinnamon quills, lightly crushed 3 pcs star anise 4 cups beef stock 1/3 cup fish sauce 2 tbsp caster sugar Instructions: 1. Boil beef stock in a pot over medium fire. 2. Stir in ginger, onion, garlic, cinnamon quills, star anise, fish sauce, and sugar. 3. Let it simmer on medium low for about 20 minutes. 4. Transfer the stock to a large saucepan, straining and discarding solids. Keep hot. 5. To assemble the dish, divide the cooked noodles and beef in serving bowls. Top with bean sprouts, basil, coriander, mint, spring onions, and chilies. 6. Ladle hot stock into the bowls and serve immediately.  

Vietnamese Sizzling Pancake

A favorite street food staple is this sizzling pancake, which is also known as sizzling crepe or Banh Xeo. This is basically savory, served with a filling made of pork belly, shrimps, bean sprouts, and mung beans. It is also crispy on the side and often comes with a serving of fresh veggies and herbs and a simple dipping sauce, which is basically just fish sauce. Serving Size: 5 Prep Time: 40 mins Ingredients: 12oz Banh Xeo flour 1 lb. pork belly, thinly sliced 15 pcs whole shrimps, peeled and deveined

1 lb. fresh bean sprouts 1/3 cup dried split mung beans, rinsed and soaked overnight 1 cup lettuce, leaves separated ¼ cup mint leaves 5 pcs green onions, thinly sliced 1 pc small yellow onion, thinly sliced 1 pc small shallot, minced 3 cloves garlic, minced ¾ cup rice flour ½ tsp turmeric powder 1 tsp refined sea salt 1-13.5oz can coconut milk 1 pc egg, beaten 3 cups water 2 tbsp vegetable oil, divided 1 tsp pork stock powder, divided 2 tsp salt Fish sauce Instructions: 1. Whisk together Banh Xeo flour, rice flour, turmeric powder, salt, coconut milk, egg, and water in a large bowl. 2. Fold in green onions and set aside the batter at room temperature for an hour to rest. 3. Meanwhile, place pork and shrimps in separate bowls, divide stock powder between them, and mix to coat.

4. Heat oil in a pan over medium fire and sauté garlic and shallots for about 2 minutes. 5. Add pork belly and cook for about 10 minutes, stirring often. 6. Add shrimps and continue to stir for another 2 minutes. 7. Transfer mixture to a bowl and set aside. 8. Meanwhile, place mung beans in a heatproof bowl, cover with enough water, and microwave for about 5 minutes or until soft. Remove beans from water and set aside. 9. When you are ready to make the pancake, add a thin coat of oil to a nonstick pan, add a cup of prepared batter and swirl to spread onto the bottom of the skillet. 10. Add sliced yellow onion, bean sprouts, mung beans, plus a few slices of pork belly and a shrimp onto one side and cover with a lid. Let it cook for about 5 minutes, then, fold and slice into a plate. Repeat with the remaining ingredients. 11. To serve, add a few leaves of lettuce and mint, plus fish sauce on the side.  

Vietnamese Chicken Salad

Noodles can be found on a lot of Vietnamese recipes. They don’t usually stick to adding them to soups and instead add them to a lot of different things, like this delicious and super crunchy chicken salad. This is what you should make if you are looking for something light and delightful. It’s a complete meal-in-one with meat, veggies, and noodles, of course. Serving Size: 4 Prep Time: 1 hr. 30 mins Ingredients: 3 cups boneless barbecue chicken, thinly sliced 1 lb. jasmine rice, cooked 1/3 cup fried noodles

2 pcs carrots, julienned 2 pcs Lebanese cucumbers, julienned 2 cups bean sprouts, trimmed 2 pcs green onions, thinly sliced ¾ cup fresh mint sprigs 1 pc long red chili, thinly sliced 2 tbsp rice wine vinegar 1 tbsp sesame oil 2 tbsp lime juice 1 tbsp sweet chili sauce 1 tbsp fish sauce ½ tsp salt Instructions: 1. Whisk together vinegar, ½ tablespoon of fish sauce, and salt in a large bowl until the salt is dissolved. 2. Toss in julienned carrots and cucumber into the bowl. 3. Cover bowl with a sheet of cling wrap, store in the fridge for about an hour, then, drain, discarding the liquid. 4. In a small bowl stir together the remaining fish sauce, plus lime juice, sweet chili sauce, and sesame oil. Set aside. 5. To assemble the salad, divide rice among individual serving bowls. Top with chicken, carrots-cucumber mixture, fried noodles, bean sprouts, green onions, and mint. Garnish with sliced chili and a drizzle of prepared sauce.  

Vietnamese Vegetable Hotpot

You know hotpot as a super loaded bowl of hot soup and various ingredients, as is offered in Japanese and Chinese food joints. But this Vietnamese version is different. It’s a lot healthier because it is loaded with tasty and nutrient-loaded veggies. And it is equally yummy, with enough aromatics to entice your senses. Serving Size: 4 Prep Time: 25 mins Ingredients: ½ pc butternut squash, peeled and cubed 1 cup green beans, trimmed and sliced

2 cups basmati rice, cooked 4 pcs spring onions, chopped ¼ cup coriander leaves, chopped 1 tbsp fresh ginger root, peeled and grated 2 cloves garlic, chopped 2 tsp soy sauce 2 tsp vegetable oil 2 cups vegetable stock 2 tsp brown sugar Instructions: 1. Heat oil in a wok over medium fire and sauté ginger and garlic until fragrant. 2. Stir in squash cubes, plus vegetable stock, soy sauce, and sugar. Cover with a lid and cook in a simmer until the squash is tender. 3. Add green beans and cook for 3 minutes more, stirring occasionally. 4. Fold in green onions and stir. Turn off heat. 5. Divide cooked rice in individual serving bowls, top with the veggie stir-fry, and garnish with freshly chopped coriander leaves. 6. Serve immediately.

Vietnamese Egg Rolls

One of the most popular Vietnamese rolls is egg rolls stuffed with marinated pork, noodles, and a handful of choice veggies. They are fried to perfection for a crunchy finish. These can be served for snacks or maybe eaten as lunch or dinner. Just make sure you make a good batch of this because they run out real fast once they get to the dinner table. Serving Size: 6 Prep Time: 50 mins Ingredients: Egg roll wrappers 2 lbs. ground pork

2oz dried bean thread vermicelli, soaked for 30 minutes in water and finely chopped ½ cup dried Woodyear mushrooms, soaked for 30 minutes in water and finely chopped 2 pcs green onions, thinly sliced 1 pc small yellow onion, finely diced 2 tbsp oyster sauce 2 cups vegetable oil 1 pc egg yolk, lightly beaten 1 tsp granulated white sugar ¼ tsp salt ¼ tsp black pepper Instructions: 1. Mix together pork, noodles, mushrooms, green and yellow onions, oyster sauce, sugar, salt, and pepper until well blended. 2. Start filling them onto the egg roll wrappers, placing about 2 tablespoons of filling into each sheet, then, folding the sides and rolling to secure. Brush ends with beaten egg yolk to seal and repeat with the remaining ingredients. 3. Heat oil in a pan over medium fire until the temperature reaches 325 degrees F. 4. Fry the egg rolls in batches for about 3 minutes or until crispy and golden brown. 5. Serve and enjoy.

Vietnamese Braised Fish

Braised fish is an important cornerstone of Vietnamese cuisine. Commonly, catfish, tuna, mackerel, and salmon make for a nice selection of steaks to use. They also usually do this traditionally in a clay pot to keep the dish warm and the sauce deliciously caramelized. From the sauce to the fish itself, this is a Vietnamese treat that you should not skip. Serving Size: 2 Prep Time: 20 mins Ingredients: 1 lb. fish steaks

3 pcs green onions, sliced into 1-inch pieces 2 tbsp shallots, minced 2 tbsp garlic, minced 1 pc Thai chili, thinly sliced 1 ½ cups young coconut water 2 tbsp fish sauce 2 tbsp cooking oil 4 tbsp sugar, divided Freshly ground black pepper to taste Instructions: 1. Whisk together shallots, garlic, fish sauce, and 2 tablespoons of sugar in a small bowl until the sugar is dissolved. 2. Pour marinade into the fish steaks and toss gently to coat. Set aside for about 10-30 minutes. 3. When the fish steaks are ready, heat a Dutch oven or wok on medium-high and sprinkle remaining sugar. 4. Immediately pour in oil when the sugar starts to caramelize, then, stir. 5. Remove the steaks from the marinade and add into the work, searing until both sides are browned. 6. Pour coconut water and let it boil, then, reduce heat to low and let it simmer for about 5 minutes, with the lid on. Add more fish sauce, plus freshly ground black pepper. 7. Sprinkle with freshly chopped chili and green onions.  

Vietnamese Meatball Wraps

Want some Vietnamese wraps? There is a trick you can use to cut down on the various tasks involved in it. One of the wittiest is using meatballs instead of regular ground meat. Doing so will allow you to some flavorful wraps while cutting down on the number of ingredients that you need to gather as well as the steps to take. Serving Size: 4 Prep Time: 10 mins Ingredients: 1 ¼ lbs. pork sausages, casings removed 2 pcs baby cos lettuce, leaves separated 1 pc Lebanese cucumber, peeled and julienned 1 pc large carrot, peeled and julienned

1 pc red onion, peeled and julienned 1 pc long red chili, thinly sliced ½ cup roasted peanuts, chopped 2 tbsp sunflower oil 1 tbsp honey 1 tbsp soy sauce 1 tbsp fish sauce 1 tbsp water ½ cup Vietnamese dipping sauce Instructions: 1. Form sausage meat into 1-inch balls. 2. Heat oil in a pan over medium fire and brown the meatballs, about 5 minutes, stirring occasionally. 3. Pour in honey, soy sauce, and water and let it boil, scraping the sides and the bottom of the pan. 4. To assemble the wrap, lay down lettuce leaves in a work surface. 5. Divide the cucumbers, carrots, onions, and meatballs among the lettuce leaves. 6. Sprinkle with chopped roasted peanuts, plus chili. 7. Serve with Vietnamese dipping sauce on the side for drizzling.

Vietnamese Noodle Bowl

Here is another noodle salad to get you through the cold winter days. It’s a warm and comforting dish made of vermicelli, shrimps, veggies, and herbs, drizzled with a sweet and sour sauce. This is a simple yet very satisfying dinner you cannot miss. And it is so easy to adjust according to your preferences, adding vegetables that are in season and other ingredients that you might want like grilled meat. Serving Size: 2 Prep Time: 1 hr. Ingredients:

8oz rice vermicelli noodles, cooked according to package instructions 8 pcs medium shrimp 1 cup bean sprouts 1 pc English cucumber, sliced into matchsticks ¼ cup pickled carrots, finely chopped ¼ cup daikon radish, finely chopped 1 cup lettuce, finely chopped 3 tbsp Thai basil, finely chopped 3 tbsp cilantro, finely chopped 3 tbsp fresh mint, finely chopped 2 tbsp shallots, chopped 1 garlic clove, minced ¼ cup roasted peanuts, crushed ¼ cup white vinegar 2 tbsp lime juice ¼ cup fish sauce ½ tsp canola oil 2 tbsp white sugar ¼ tsp red pepper flakes Instructions: 1. Whisk together vinegar, lime juice, and fish sauce in a bowl. 2. Stir in garlic, sugar, and red pepper flakes. Set aside. 3. Meanwhile, heat oil in a pan over medium fire and sauté shallots until caramelized, about 8 minutes. Transfer to a bowl and set aside. 4. For the shrimps, preheat a grill on medium heat and lightly grease the grates.

5. Thread the shrimps into skewers and grill for about 2 minutes per side, or until the shrimps change in color. Set aside. 6. To assemble the noodle bowl, place lettuce and bean sprouts on individual serving bowls. Divide the cooked noodles, cucumbers, carrots, radishes, basil, cilantro, mint, and caramelized carrots among the bowls. Garnish with peanuts and shrimp skewers. 7. Serve with prepared sauce on the side.  

Vietnamese Sour Fish Soup

Sour soups are popular in Asian cuisines. There’s the Filipino Sinigang and Thailand’s Tom Yum. But the Vietnamese could not be left behind with its sour soup dish locally known as Canh Chua Ca. It is usually made with fish and a handful of vegetables, including taro stems, bean sprouts, and okra, among others. Serving Size: 6 Prep Time: 40 mins Ingredients: 2 pcs large milkfish, scaled, gutted, and sliced 2 stalks taro stems, trimmed 2 cups bean sprouts 12 pcs okra, sliced 2 pcs lemongrass stalks, bruised ½ lb. pineapple chunks, reserve liquid

2 pcs large tomatoes, sliced into wedges 1 pc large red onion, chopped ½ cup coriander leaves, chopped 1 packet tamarind mix 4 cups water Fish sauce to taste Instructions: 1. Boil water in a stock pot over medium fire. 2. Add taro stems, lemongrass, tomatoes, and onions. Let it simmer for about 5 minutes. 3. Stir in fish, okra, and pineapple chunks. Sprinkle tamarind mix, then, stir and continue to simmer for another 10 minutes. 4. Discard the lemongrass and add the fish sauce and bean sprouts. 5. Garnish with coriander leaves before serving.  

Vietnamese Fried Chicken

People could never ever turn down a fried chicken dinner, especially the kiddos. The crispy from the outside and tender on the inside chicken meal is such a treat to the palate. There may be a lot of versions, but you can be sure all those are well received. Count this Vietnamese Fried Chicken recipe in. It deserves some spotlight with its unique blend of spices and a different manner of crunch. Let’s start! Serving Size: 4 Prep Time: 35 mins Ingredients: 2 lbs. chicken wings ¼ tsp five-spice powder

2 tsp chicken bouillon powder 2 tsp granulated sugar 1 tsp sea salt ¼ tsp freshly ground black pepper 1 pc egg, lightly beaten ½ cup cornstarch 2 cups vegetable oil Instructions: 1. Stir together five spice, chicken bouillon, sugar, salt, and pepper in a small bowl. 2. Rub onto chicken until well coated. Set aside to marinade for about 30 minutes or more. 3. Add egg and cornstarch into the chicken and mix. 4. Heat oil in a pan over medium fire until the temperature reaches 325 degrees F. 5. Fry chicken until crispy and golden brown, about 8 minutes per batch. 6. Serve and enjoy.

Vietnamese Spring Rolls

Now, here are some of the best parts of the Vietnamese cuisine, fresh spring rolls. These are most sought at Vietnamese restaurants, and why not? Spring rolls are simple to make yet extravagant in taste. They are stuffed with few choice ingredients that burst some goodness into the mouth. They are so fresh, tasty, and healthy. Serving Size: 8 Prep Time: 50 mins Ingredients: 8 pcs rice wrappers

8 pcs large shrimp, peeled, deveined, cooked, and cut in half 2oz rice vermicelli, cooked instructions 2 pcs lettuce leaves, chopped

according

to

package

3 tbsp fresh mint leaves, chopped 3 tbsp cilantro, chopped 1 1/3 tbsp Thai basil, chopped 1 tsp roasted peanuts, finely chopped 1 garlic clove, minced 2 tbsp white sugar 3 tbsp hoisin sauce 4 tsp fish sauce 2 tbsp fresh lime juice ½ tsp chili garlic sauce ¼ cup water Instructions: 1. Place a bowl of warm water on the side of your work surface. 2. To assemble the spring rolls, dip a rice wrapper on warm water to soften, then, lay flat on your work surface. 3. Arrange 2 shrimp halves, about ¼ cup of cooked vermicelli, plus lettuce, mint, cilantro, and Thai basil. 4. Fold the sides of the wrapper and roll tightly. Repeat with the remaining ingredients. 5. Meanwhile, stir together fish sauce, lime juice, chili garlic sauce, water, garlic, and sugar in a small bowl until the sugar is dissolved.

6. In another small bowl, combine hoisin sauce and finely chopped peanuts. 7. Serve spring rolls with the prepared sauces.  

Vietnamese Carrot Salad

Here is a super simple and super healthy recipe that you can serve as a side dish for your lunch and dinner. It’s a mixture of carrots and cabbage, bathed in a tangy and spiced lime dressing. The crunch and the delicious sauce serve as a good primer to your meaty main dish. Serving Size: 4 Prep Time: 20 mins Ingredients: 3 pcs large carrots, peeled and finely shredded ¼ pc white cabbage head, finely shredded ½ cup mint, chopped ½ cup peanuts, toasted and chopped 2 tbsp root ginger, peeled and finely grated

1 pc lime, cut into wedges 3 tbsp fresh lime juice 3 tbsp sweet chili sauce 3 tbsp fish sauce Instructions: 1. In a small bowl, combine lime juice, sweet chili sauce, fish sauce, and ginger until well blended. 2. Toss carrots and cabbage in a large salad bowl. 3. Drizzle with prepare sauce and garnish with chopped mint and peanuts, plus lime wedges on the side before serving.  

Vietnamese Braised Catfish

Catfish is a common sight at Vietnamese markets. It is not hard to find and is significantly cheaper than other fish variants. It is also a favorite type of fish to be braised. It completes a traditional Vietnamese family meal with some hot rice and boiled veggies on the side. The braised caramelized fish simply makes the meal complete. Serving Size: 6 Prep Time: 40 mins Ingredients: 3 lbs. catfish, sliced into steaks 1 pc green onion, thinly sliced 1 pc shallot, minced 3 cloves garlic, minced 2 tbsp granulated white sugar, divided ½ can coconut soda

3 ½ tbsp fish sauce 1 tbsp vegetable oil ¼ tsp freshly ground black pepper Instructions: 1. Stir together fish sauce and a tablespoon of sugar in a small bowl. 2. Add fish steaks and toss to coat. Set aside for about 15 minutes to marinade. 3. Meanwhile, heat oil in a clay pot or wok over medium fire and sprinkle the remaining sugar until it caramelizes. 4. Stir in shallots and garlic and sauté until fragrant. 5. Place fish in a single layer, including its marinade, into the pot. Let it simmer for about 10 minutes. 6. Pour coconut soda and simmer for another 10 minutes. 7. Serve with a sprinkle of freshly ground black pepper and sliced green onions.  

Vietnamese Crispy Chicken Banh Mi

Banh Mi is a staple food in Vietnam. It’s a type of baguette that is often served with various fillings imaginable. In this recipe, we are making a Banh Mi style salad highlighting the delicious taste of the bread, especially when combined with a crispy chicken number. Oh, this dish is loaded with vegetables, too, dressed in a spicy mayo sauce for the win. Serving Size: 4 Prep Time: 1 hr. 15 mins Ingredients: 2 ½ lbs. chicken thigh cutlets, trimmed 4 pcs Banh Mi 8oz baby gem lettuce, leaves separated 1 pc cucumber, halved, deseeded, and sliced

1 pc lemongrass stalk, finely chopped ½ cup fresh coriander sprigs, chopped 1 pc long fresh red chili, sliced 1 pc lime, sliced into wedges 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp caster sugar For the Pickled Carrot: 1 cup carrot, shredded ½ cup rice wine vinegar 1/3 cup water ½ cup caster sugar 1 tsp salt For the Spiced Mayo Dressing: 1/3 cup mayonnaise 1 tbsp Sriracha chili sauce Instructions: 1. Toss chicken with lemon grass, fish sauce, soy sauce, and sugar in a large bowl until evenly coated. Cover with a sheet of cling wrap and set aside in the fridge for about 4-8 hours to marinade. 2. Meanwhile, make the picked carrots by boiling vinegar and water in a saucepan over medium fire. 3. Sprinkle sugar and salt and stir until dissolved. 4. Place shredded carrots in a heatproof bowl and pour the vinegar mixture. Let it cool, then chill in the fridge until ready to use.

5. To make the dressing, simply whisk together mayonnaise and chili sauce in a jar. Cover with a lid and set aside in the fridge until ready to use. 6. When the chicken is almost ready, preheat the oven to 350 degrees F. 7. Remove chicken from the marinade and place in a lightly greased baking dish, skin side facing up. 8. Bake for about 50 minutes to an hour until cooked through and the skin is nicely golden and crispy. 9. Let the chicken cool a little, then, chop into bite-size pieces. 10. To assemble the dish, drain carrots and discard the liquid. Toss with chicken, lettuce, and cucumber in a large salad bowl. Garnish with sliced chili and chopped coriander, then, serve with prepared dressing, lime wedges, and Banh Mi on the side.  

Vietnamese Bun Cha

Here is a delicious dish traditionally served for breakfast in Vietnam. It’s a noodle dish with pork, plus pickled carrots and papaya, among many other ingredients. The clear broth makes way for the superstar ingredients to shine. It’s warm and comforting and ultimately good for the tummy. Serving Size: 4 Prep Time: 1 hr. 55 mins Ingredients: 1 lb. skinless and boneless pork belly, thinly sliced

1 lb. ground pork 12oz vermicelli rice noodles, soaked in water 1 pc large carrot, sliced into matchsticks ½ pc green papaya, peeled, seeded, and sliced into matchsticks 2 pcs shallots, finely chopped 4 cloves garlic, finely chopped ¼ cup fresh mint leaves, chopped 2 pcs bird's-eye chilies, sliced 2 tbsp honey 4 tbsp fish sauce, divided 2 tbsp dark soy sauce 1 cup + 2 tbsp rice wine vinegar, divided 4 cups chicken stock ¾ cup water 1 cup sunflower oil 2 ½ tbsp caster sugar, divided 1 ½ tbsp salt Instructions: 1. Whisk together garlic, honey, 2 tablespoons of fish sauce, and soy sauce in a bowl. 2. Place half of the mixture in a resealable plastic, then, add the pork belly slices. Toss to coat evenly and place in the fridge for an hour to marinade. 3. Add the remaining honey mixture in a bowl with the ground pork and shallots in a large bowl.

4. Divide the mixture and form into 12 patties, then, arrange in a parchment paper lined tray. Cover with a sheet of cling wrap and set aside in the fridge for an hour. 5. Meanwhile, stir together carrots and papaya in a bowl together with 1 cup vinegar, 1 and ½ tablespoons of sugar, salt, and water until the solids are dissolved. Cover with a sheet of cling wrap and set aside in the fridge for an hour. 6. After an hour, heat oil in a pan over medium fire and brown meat patties for about 8 minutes per batch, flipping once. Place on the paper towel lined plate to drain excess grease. 7. Remove oil from the pan, except for about 2 tablespoon and brown pork belly slices, discarding the marinade, until golden brown and crispy. Place on another paper towel lined plate to drain excess grease. 8. For the broth, stir together chicken stock, the remaining 2 tablespoons of vinegar, 2 tablespoons of fish sauce, and 1 tablespoon of sugar in a stockpot and boil on medium fire. 9. To assemble, divide the noodles, pork belly slices, pork patties, pickled carrots and green papaya in individual serving bowl. 10. Ladle broth and garnish with freshly chopped mint and chilies. Serve warm.  

Vietnamese Salt and Pepper Shrimp

You would want to applaud the Vietnamese for being straightforward with their recipes. This delicious yet very simple Salt and Pepper Shrimp is a proof. You do not need much to flavor up this recipe, yet it is bursting with goodness that you would want to have for your weekend dinners. Everyone in the family will enjoy and love this recipe. Serving Size: 4 Prep Time: 20 mins Ingredients: 8oz white shrimps 1 ½ tbsp ginger, finely chopped 1 pc green onion, chopped

1 garlic clove, finely chopped 3 pcs Thai chilies, chopped 3 tbsp cornstarch ¼ tsp sugar ¼ tsp fine sea salt ¼ tsp white pepper 1 cup vegetable oil Instructions: 1. Toss shrimps with salt, pepper, sugar, and cornstarch. 2. Heat oil in a pan over medium fire and panfry the shrimps in batches until they change into bright orange/pink. Transfer to a paper towel lined plate and set aside. 3. Remove all but a tablespoon of oil from the pan and sauté ginger, green onions, garlic, and chilies until fragrant. 4. Stir in fried shrimps and toss to coat. 5. Serve and enjoy.

Vietnamese Pork Belly Skewers

Pork belly skewers are perfect for your summer parties. They are pretty easy to make but are quite impressive in terms of both the taste and presentation. You can go as creative as you can with the available resources that you have. If you make them in a single bite, they will look amazing at the appetizer tray. Trust us; this dish is worth making for whatever reason you might have. Serving Size: 10 Prep Time: 40 mins Ingredients: 2 lbs. pork belly roast, sliced into 2-inch cubes

1 pc cucumber, sliced with a vegetable peeler 1 tbsp ginger, grated 1 pc red chili, seeded and finely chopped Juice of 2 pcs limes 4 tbsp fish sauce 6 tbsp dark soy sauce 1 ½ cups brown sugar Instructions: 1. Whisk together ginger, lime juice, fish sauce, soy sauce, and brown sugar in a saucepan on medium low fire. Keep stirring until the sugar is dissolved and the mixture is bubbly. Set aside to cool. 2. Take a cup of the marinade and toss with pork belly squares. Set aside for about 1 hour in the fridge. 3. When pork is almost ready, preheat the oven to 375 degrees F. 4. Prepare a parchment paper lined tray and arrange the pork pieces, skin side facing up, in a single layer. Roast for about 20 minutes. 5. To assemble, take a cocktail stick and thread a piece of pork, then, a ruffle strip of cucumber. 6. Serve with the remaining sauce for dipping.

Vietnamese Prawn Spring Rolls

Here is another version of the Vietnamese spring rolls that you cannot miss. It has prawns, rice noodles, and vegetables for one healthy bite. This is perfect for serving as snacks or even as a side dish to a meaty main. Well, you will love this any time of the day, especially when served with a sweet chili sauce to dip into it. Serving Size: 4 Prep Time: 30 mins Ingredients: 8 pcs filo pastry sheets ½ lb. prawns, peeled, deveined, and halved 8oz rice noodles, cooked according to package instructions 12oz pack stir-fry vegetable mix

¼ cup coriander, roughly chopped 2 tbsp fresh ginger root, peeled and grated 1 tbsp sesame seeds ½ cup + 2 tbsp sweet chili sauce, divided 1 tbsp sunflower oil, divided Instructions: 1. Preheat the oven to 375 degrees F. 2. Heat ½ tablespoon of oil in a wok and stir-fry coriander, ginger, plus the veggie mix for about 5 minutes. 3. Stir in prawns and cook for another 2 minutes. 4. Pour in 2 tablespoons of sweet chili sauce, plus cooked noodles and toss. 5. Brush one side of the filo sheets with remaining oil, spoon over prawn’s mixture, fold the edges, and roll up. 6. Arrange the spring rolls seam-side down in a lightly greased baking tray, brush with more oil, and bake for about 15 minutes. 7. Serve with sesame seeds on top and the remaining sweet chili sauce on the side.  

Vietnamese Sticky Chicken

If you want a different treatment for a weeknight chicken dinner, you may take inspiration from this delicious recipe, which is a hit for all ages. You will only need 15 minutes to make it, perfect for your busy weeknights, and only a few ingredients that are likely found in the pantry. Serving Size: 4 Prep Time: 15 mins Ingredients: 2 tbsp peanut oil, divided 2 tbsp fresh coriander sprigs, chopped 2 cups jasmine rice, cooked 1 bunch baby bok choy, trimmed

2 tbsp Vietnamese lemongrass and kaffir lime paste ¼ cup kecap manis 2 tbsp brown sugar 6 pcs chicken thigh fillets, halved 2 tbsp lime juice 1 pc Lebanese cucumber, finely chopped 1 pc long red chili, finely chopped 1 pc green onion, finely chopped 2 tsp fish sauce Instructions: 1. Heat a tablespoon of oil in a pan on medium-high and brown chicken fillets for about 5 minutes per batch. 2. Meanwhile, stir together Vietnamese paste, lime juice, kecap manis, fish sauce, and sugar in a small bowl until sugar is dissolved. 3. Pour sauce into the pan and simmer for 2 minutes, stirring to coat chicken evenly. 4. Toss cucumbers, green onions, and chili in a bowl and set aside. 5. In another pan or wok, heat the remaining tablespoon of oil and stir-fry bok choy for about 30 seconds. Set aside. 6. To assemble, divide rice among individual serving bowls, top with chicken, bok choy, and cucumber mixture. 7. Drizzle with sauce and garnish with freshly chopped coriander before serving.  

Vietnamese Fried Fish

Vietnamese cuisine is mostly about the glaze, the caramelized finish. A simple fried fish recipe, can become great with such treatment. The sweet and savory finish of a soy glaze makes it extra delightful and appetizing. A must-try for every household. Serving Size: 6 Prep Time: 50 mins Ingredients: 2 pcs whole red tilapia (about 1 lb. each), cleaned and gutted 1 tbsp ginger, finely minced 2 garlic cloves, finely minced

1 tbsp cilantro, roughly chopped 1 ½ cups vegetable oil, divided 1 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp fish sauce ¼ cup water 2 tbsp granulated sugar 1/3 cup cornstarch ¼ tsp MSG 1 tsp sea salt ½ tsp ground black pepper Instructions: 1. Cut slits across the body of tilapia. 2. Combine cornstarch, salt, pepper, and MSG in a small bowl, then, rub onto the fish. Set aside for about 30 minutes to marinade. 3. Heat oil, reserving about 2 tablespoons for the glaze, in a pan over medium fire until the temperature reaches 350 degrees F. 4. Fry fish in hot oil for about 10 minutes until crispy and golden, flipping once. Transfer to a wire rack to drain excess oil. 5. Meanwhile, heat the remaining oil in a saucepan and sauté ginger and garlic until fragrant. 6. Whisk together oyster sauce, soy sauce, fish sauce, sugar, and water in a small bowl and add into the pan. Simmer until bubbling. 7. Place fish in a serving platter, drizzle with sizzling sauce and garnish with freshly chopped cilantro.

Vietnamese Seafood Salad

Vietnamese cuisine is peppered with many different types of salads to serve for a snack or a light lunch and as a side dish for dinner. This seafood salad is one of the many that you can easily try to make at home as it is made with ingredients that you can commonly find in your pantry and at supermarket aisles as well. Serving Size: 5 Prep Time: 10 mins Ingredients: 1 lb. cooked seafood mix 12oz thin rice noodles, cooked according to package directions 3 pcs carrots, peeled and julienned

12oz beansprouts, cooked ½ cup spring onions, sliced ¼ cup coriander leaves, chopped ¼ cup mint leaves, chopped 1 pc lemongrass stalk, sliced 1 pc red chili, chopped 5 tbsp rice wine vinegar 1 tbsp soy sauce 1 tsp caster sugar Instructions: 1. Toss the vegetables and seafood in a large serving bowl, reserving some of the mint and coriander leaves for garnish. 2. Meanwhile, whisk together vinegar, soy sauce, sugar, and chili in a small bowl until well blended. 3. Drizzle sauce onto the salad bowl and toss. 4. Garnish with reserved herbs before serving.  

Vietnamese Grilled Lemongrass Chicken

One of the secret weapons of the Vietnamese kitchen is lemongrass. The simple addition of lemongrass makes a significant difference. Take for example the taste and unique character that lemongrass lends to this grilled chicken recipe. And oh, the aroma is something else. Serving Size: 4 Prep Time: 40 mins Ingredients: 1 ½ lbs. skinless and boneless chicken thighs, pounded

2 tbsp lemongrass, finely chopped 1 tbsp green onions, chopped 2 tsp garlic, minced 2 tsp light brown sugar 1 tbsp lemon juice 2 tsp soy sauce 1 tsp fish sauce 2 tbsp canola oil Instructions: 1. Stir all the ingredients together in a large bowl or place in a resealable plastic bag (except for the green onions) and set aside in the fridge to marinade for at least half an hour. 2. Once the chicken is properly marinated, preheat the grill on medium, then, lightly grease the grill grates. 3. Remove chicken from the marinade and discard the marinade. 4. Pop chicken onto the grill and grill for about 10 minutes total, flipping once to cook evenly. 5. Serve with a garnish of freshly chopped green onions.  

Vietnamese Caramel Trout

Another caramelized fish on the recipe list is this Caramel Trout recipe. This is as delightful as the previous fish recipes, but the choice of fish surely makes a significant difference. One of the secrets to this recipe is using a traditional clay pot. In the absence of one, you can also use a well-seasoned wok. It has almost the same effect. Serving Size: 2 Prep Time: 20 mins Ingredients: 2 pcs rainbow trout fillets

2 heads bok choy, halved 2 tbsp ginger root, peeled and finely sliced 1 pc red chili, finely sliced 1 tbsp coriander sprigs, chopped Juice of ½ pc lemon 1 tbsp Thai fish sauce 2 tbsp water ½ cup golden caster sugar Instructions: 1. Place sugar and water in a wok and heat on medium low, swirling to dissolve the sugar. 2. When the sugar starts to caramelize, stir in fish sauce, ginger, and chili. Add another tablespoon of water as needed to loosen the sauce. 3. Carefully lower down the fish fillets, tossing gently with the sauce to coat, plus, bok choy. 4. Let the fish simmer with the lid on for about 5 minutes. 5. Drizzle with lemon juice and garnish with coriander sprigs before serving.  

Vietnamese Noodle Salad

We can’t get enough of Vietnamese noodles. And there’s enough reason for that. Noodle recipes are a breeze to make and instantly please diners with their super satisfying and tasty effect. This noodle salad is another special recipe that you cannot live without. It’s a delicious mix of noodles and veggies and a spiced dressing that’s aromatic and with a significant amount of kick. Serving Size: 2 Prep Time: 20 mins Ingredients:

10oz dried vermicelli noodles, cooked according to package directions 2 pcs eggs, lightly beaten, cooked, and chopped 2 bunches baby bok choy, trimmed, leaves separated, and blanched 1 pc large carrot, peeled and julienned ½ cup fresh mint leaves ½ cup fresh coriander sprigs, roughly chopped ¼ cup roasted peanuts, finely chopped 1½ 1½ 1½ 1½

tsp sambal oelek tbsp lemon juice tbsp fish sauce tsp caster sugar

Instructions: 1. Whisk together sambal oelek, lemon juice, fish sauce, and sugar in a small bowl until the sugar is dissolved. 2. Toss all the remaining ingredients in a large salad bowl, drizzle with prepared sauce, and garnish with chopped peanuts.  

Vietnamese Veggie Parcels

Make these tasty vegetable parcels, and you will start appreciating the rolls and wraps that the Vietnamese cuisine is known for. This is a tweak on original rolls recipes, making way for what is available in the fridge. You can use whatever vegetable is available in your fridge or whatever is in the season to make use of the abundant supply. Serving Size: 4 Prep Time: 15 mins Ingredients: Rice paper wrappers

8oz thin rice noodles, cooked according to package instructions 1 pc skinless and boneless chicken breast, cooked and shredded ½ pc cucumber, finely shredded 1 pc carrot, finely sliced 1 pc red bell pepper, seeded and finely sliced 2 tbsp coriander, chopped 2 tbsp Thai basil, chopped 4 tbsp Thai fish sauce 2 tbsp rice wine vinegar 2 tbsp fresh lime juice 1 pc red chili, seeded and finely sliced Instructions: 1. Place a bowl of warm water near your work surface. 2. Working one by one, dip a rice paper wrapper onto warm water, then lay in your work surface. 3. Add cooked noodles, shredded chicken, and vegetables, including herbs onto one side of the wrapper, fold the sides, and roll tightly. Repeat with the remaining ingredients. 4. For the dipping sauce, simply whisk together vinegar, lime juice, fish sauce, and chili. 5. Serve veggie parcels with the sauce on the side.  

Vietnamese Beef Wraps

Now, let’s get things more exciting; let’s get things rolling! Here is another Vietnamese wrap that’s for the books. This is great for meat lovers because it is packed with sliced steak on top of the usual ingredients for Vietnamese rolls. This is a quick and healthy meal that you can even pack in your lunch box. Yes, it is that convenient. Serving Size: 4 Prep Time: 25 mins Ingredients: 8 pcs soft lettuce leaves 1 lb. lean fillet steak, thinly sliced 10oz vermicelli rice noodles, cooked according to package directions

1 pc Lebanese cucumber, seeded and thinly sliced 2/3 cup fresh mint leaves 1 pc long red chili, seeded and thinly sliced 1 clove garlic, crushed 2 tbsp lime juice 1 tbsp rice wine vinegar 1 tbsp fish sauce ½ cup sweet chili sauce 1 tbsp vegetable oil 2 tsp brown sugar Instructions: 1. Toss cooked noodles with cucumber, mint leaves, chili, and lime juice. Set aside. 2. In another bowl, combine beef slices with garlic, vinegar, fish sauce, and sugar. Stir to blend. 3. Heat oil in a pan on medium-high and brown beef for about a minute. Transfer to a plate and keep warm. 4. To assemble, divide beef and noodles mixture among the lettuce leaves, roll, and serve with sweet chili sauce on the side.

Vietnamese Broken Rice

Rice is a staple in Vietnamese mealtimes. They eat it for breakfast, lunch, and dinner. Broken Rice, locally known as Com Tam is a dish made of rice, meats, veggies, fried egg, and green onions. That’s exactly what this meal is all about. As an alternative, you can use a variety of meats, including leftover rotisserie chicken for convenience. Serving Size: 4 Prep Time: 30 mins Ingredients: 4 cups broken rice, cooked 4 pcs eggs, fried 1 cup pickled carrots and radishes 1 pc cucumber, seeded and sliced

2 tbsp spring onions, chopped and sautéed For the Pork Chop: 4 pcs boneless pork chops, pounded to an even thickness 3 garlic cloves, minced 2 tbsp honey 2 tbsp soy sauce 2 tbsp fish sauce 2 tbsp vegetable oil For the Meatloaf: ½ lb. ground pork ½ cup dried wood ear mushrooms, soaked and finely chopped ½ cup bean threads, soaked and chopped 3 tbsp shallots, minced 4 pcs eggs 1 tbsp fish sauce 1 tbsp oil ½ tsp salt ½ tsp pepper For the Dipping Sauce: 3 garlic cloves, minced 4 tbsp lemon juice 2 tbsp vinegar 6 tbsp fish sauce 3 tbsp sugar 3 cups warm water

Instructions: 1. For the dipping sauce, stir together lemon juice, vinegar, fish sauce, half of the garlic, sugar, and warm water in a small bowl. Set aside. 2. Meanwhile, combine pork chop with minced garlic, honey, soy sauce, and fish sauce in a bowl. Cover with a sheet of cling wrap and set aside in the fridge for an hour. 3. Heat oil in a pan over medium fire and sear the pork chops for about 2 minutes per side. Transfer to a plate and set aside. 4. For the meatloaf, combine all the remaining ingredients in a large bowl. Mix to blend. 5. Transfer meatloaf ingredients into a lightly greased loaf tin and spread evenly. 6. Steam for about 30 minutes or until cooked through. Set aside to cool before slicing. 7. To assemble the dish, divide rice among serving plates and garnish with sautéed green onions. 8. Then, add pork chop, meatloaf, pickled carrots and radishes, and cucumber slices. Serve with prepared dipping sauce on the side.

Vietnamese Rolled Cake

Here is one savory appetizer that is served in the same Vietnamese roll fashion that everyone has grown to love it. You can serve this to your parties and picnics. It is very appetizing at first sight and adorable at first bite. You should try making this, enjoy! Serving Size: 6 Prep Time: 50 mins Ingredients: 1 lb. ground pork ½ cup dried black fungus mushroom, soaked in water and sliced 1 lb. Khang Dan rice flour 1 tbsp tapioca starch 1 cup onion

1 ½ cups dried shallot 1 pc chili, chopped 2 tbsp rice wine vinegar 1 tbsp fish sauce 2 cups vegetable oil 4 cups water ½ cup warm water 1 tbsp sugar, divided 1 tsp salt ½ tsp pepper 3 cloves garlic, minced Instructions: 1. Combine Khang Dan flour together with tapioca starch, salt, and water in a large bowl. 2. Heat a nonstick pan on medium fire, add about half a cup of batter onto the pan, swirling to coat the bottom and cook for a few seconds. Repeat with the rest of the batter. 3. Combine green onions, half a tablespoon of sugar, and some salt in a bowl. Pour hot oil into the bowl (reserving a tablespoon) and set aside. 4. Meanwhile, heat a tablespoon of oil in a pan over medium fire and sauté onions and mushrooms for about 2 minutes. 5. Add ground pork and cook for another 5 minutes, stirring often. Season and stir. Set aside to cool down a little. 6. To assemble, add about 2 tablespoons of pork mixture into the prepared wrapper, fold the sides, and roll tightly.

7. For the dipping sauce, combine warm water with garlic, chili, pepper, vinegar, and fish sauce in a small bowl. 8. Serve rolls with green onions mixture on top as garnish and dipping sauce on the side.  

Vietnamese Pandan Sticky Rice

Now, here is a popular Vietnamese dessert worth noting. It’s made of, yet again, rice. This time, however, we are using sticky rice, flavored with pandan for a delightfully satisfying effect. This dish pairs perfectly with a cup of tea or coffee, whichever you might prefer for your afternoon snack. Serving Size: 6 Prep Time: 4 hrs. 30 mins Ingredients: 2 cups glutinous rice 12 pcs pandan leaves, torn into small pieces 1 ½ cups water ½ tsp pandan extract

¾ cup coconut cream 4 tbsp sugar 2 tsp salt, divided 1 tbsp roasted sesame seeds ½ cup shredded young coconut Instructions: 1. Combine pandan leaves and water in a blender or food processor. 2. Squeeze juice over a mesh strainer, discarding solids. 3. Take a cup of the pandan juice and blend with pandan extract, plus a teaspoon of salt. 4. Stir in glutinous rice and mix. Add a splash of water as needed to submerge the rice. Cover with a plastic wrap and set aside in the fridge for about 4 hours or overnight. 5. Remove rice from the liquid and steam for about 20 minutes. 6. Stir in coconut cream, sugar, and remaining salt. Continue steaming for another 15 minutes or until the rice is cooked through. 7. Serve sticky rice with shredded coconut, roasted sesame seeds, plus a sprinkle of more sugar and salt on top.

Vietnamese Iced Coffee

If there is one popular drink that Vietnamese cuisine is praised for, it’s their coffee. They have a unique way of serving a cold brew and this is it. Try making this Vietnamese Iced Coffee at home and for sure, you will love it. The caffeine kick and the sweetness of condensed milk make for an exciting combination, perfect for hot summer days! Serving Size: 4 Prep Time: 10 mins Ingredients: ½ cup dark roast ground coffee beans, brewed

8 tbsp condensed milk Instructions: 1. Place 2 tablespoons of milk on each of the serving glass, pour about 1 cup of hot coffee, and stir. 2. Add ice cubes and serve with a long spoon for stirring.  

Conclusion Vietnamese cuisine is super colorful and bright. What with the number of vegetables that are abundant in the country, which they often use to make their traditional dishes? That’s one thing about this cuisine. It’s mostly healthy, loaded with an assortment of veggies, other fresh herbs, and ingredients. Vietnamese cuisine is also about noodles and rolls and rice. They are the staple food that you can see as you scout the streets. The Vietnamese street food scene is as vibrant as any of the rest of Asia. Their popular dishes, being so easy to make and mostly available along the streets. One would not have to go too far to taste everything because they can find them in a food stop. It is also not as difficult to make your own versions of the well-loved Vietnamese recipes. They are often made with ingredients that are commonly found in the pantry. And they are easy to alter with your chosen ingredients as well. You can simply pick whatever is available in your location and substitute them to make the dish more suitable to your palate. Basically, Vietnamese cuisine is all about warm and comforting family meals that are perfect for sharing. That’s what you will discover as you browse through this cookbook. They have that character and unique appeal that’s worth trying in your very own kitchen. A Vietnamese fest is always possible if you have this very useful cookbook on hand. Happy cooking!

About the Author Molly Mills always knew she wanted to feed people delicious food for a living. Being the oldest child with three younger brothers, Molly learned to prepare meals at an early age to help out her busy parents. She just seemed to know what spice went with which meat and how to make sauces that would dress up the blandest of pastas. Her creativity in the kitchen was a blessing to a family where money was tight and making new meals every day was a challenge. Molly was also a gifted athlete as well as chef and secured a Lacrosse scholarship to Syracuse University. This was a blessing to her family as she was the first to go to college and at little cost to her parents. She took full advantage of her college education and earned a business degree. When she graduated, she joined her culinary skills and business acumen into a successful catering business. She wrote her first e-book after a customer asked if she could pay for several of her recipes. This sparked the entrepreneurial spirit in Mills and she thought if one person wanted them, then why not share the recipes with the world! Molly lives near her family’s home with her husband and three children and still cooks for her family every chance she gets. She plays Lacrosse with a local team made up of her old teammates from college and there are always some tasty nibbles on the ready after each game.

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