ASIAN
PROFESSIONAL NETWORK
RECIPES
BÁNH XÈO CRISPY & SAVORY
VIETNAMESE CRÊPES
INGREDIENTS:
BATTER
255 g (1 3/4 c) rice flour
85 g (0.7 c) all-purpose flour
2-3 tsp turmeric
28 fl oz (3.5 c) filtered water
14 fl oz (396.9 ml) coconut cream
1 tsp salt
1 sprig green onions chopped about 1/2" long
DIRECTIONS:
STEP
1: PREPARE BATTER
• Combine all batter ingredients except the scallions in a large bowl for at least 3 hours, or overnight: 255 g rice flour, 85 g all-purpose flour, 2-3 tsp turmeric, 28 fl oz filtered water, 14 fl oz coconut cream, 1 tsp salt. Add 1 sprig green onions to the batter only just before cooking the crêpes.
STEP 2: PREPARE FILLINGS
• Steam or soak 1/2 c dry mung beans in warm water until very soft.
• Boil 1.5 lb pork belly until cooked through and soft, then slice thinly.
• If frozen, defrost 1 lb shrimp. Remove heads, devein shrimp and cut shrimp down to bite size if desired.
• Wash and dry bean sprouts, herbs and veggies.
FILLING
1/2 c dry mung beans
1.5 lb (680.39 g) pork belly
1 lb (453 g) shrimp size 45/50 or 60/70
1 medium yellow onion thinly sliced
1.5 lb (680.39 g) bean sprouts
VEGETABLES
1 head mustard greens cai xanh
1 bunch mint
1 bunch cilantro
1 bunch Vietnamese perilla (tía tô) optional
OTHER INGREDIENTS
Vietnamese prepared dipping sauce
Neutral oil for frying
STEP 3: MAKING BÁNH XÈO – EACH CRÊPE
TAKES ABOUT 8-10 MINUTES
• On medium-high heat add 1-2 teaspoons of neutral oil and some onion.
• Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
• Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
• Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
• Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.
PORK BUN BOWLS
INGREDIENTS:
FOR THE PORK
1 lb. pork shoulder thinly sliced
1 small yellow onion finely diced
2 tablespoons sugar or honey
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons canola oil or other neutral tasting oil
Juice of one lime
Black pepper to taste
DIRECTIONS:
STEP 1
Add the pork and all the marinade ingredients to a large freezer bag or container. Allow to marinate for at least 24 hours or up to three days (you can also freeze it for a longer time).
STEP 2
Cook the pork on high heat in a heavy skillet, such as cast iron, shaking off any excess marinade as you remove it from the bag. Cook for approximately 10 minutes, or until seared and fully cooked through.
FOR THE DIPPING SAUCE (NUOC CHAM)
6 tablespoons water
2 tablespoons sugar or honey
2 tablespoons fish sauce
Juice of one lime
Crushed red pepper to taste
FOR THE BÚN BOWLS
4 cups chopped fresh lettuce
8 oz. rice vermicelli noodles cooked and cooled (a standard package size)
1 cucumber halved or quartered and sliced
2 carrots thinly sliced or cut julienne
2 tablespoons fresh mint chopped
2 tablespoons fresh cilantro chopped
2 tablespoons fresh basil chopped
Chopped peanuts for garnish (optional)
STEP 3
Meanwhile, divide the bowl ingredients into four bowls, layering the lettuce, noodles, carrots, cucumbers, and herbs.
STEP 4
Mix together ingredients for dipping sauce/dressing.
STEP 5
Top each bowl with equal amounts of pork and garnish with chopped peanuts. Pour dipping sauce on top of each bowl just before eating.
NOTES
• For a vegetarian/vegan version, use tofu instead of pork and use a vegetarian friendly substitute for the fish sauce, such as this one.
• The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummy.
LECHE FLAN
INGREDIENTS:
9 tablespoons sugar
12 egg yolks, from large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
DIRECTIONS:
STEP 1
Preheat oven to 375 F.
STEP 2
Place 3 tablespoons of sugar in each of the three llaneras.
STEP 3
Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
STEP 4
Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold.
STEP 5
Remove from heat and allow caramel to cool and harden.
Repeat the process with the remaining llanera.
EQUIPMENT
3 llanera molds
STEP 6
In a bowl, combine egg yolks and condensed milk. Stir to combine.
STEP 7
Add evaporated milk, gently stirring in a circular motion until blended.
STEP 8
Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
STEP 9
Pour mixture into prepared llaneras and cover tightly with foil Arrange in a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)
STEP 10
Bake in the oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
STEP 11
Remove from oven, allow to cool, and refrigerate to chill and completely set.
STEP 12
To serve, turn flan over on a serving plate, ending with caramel on top.
ADDITIONAL NOTES
FILIPINO CHICKEN ADOBO
INGREDIENTS:
Boneless skinless chicken thighs (cannot substitute with breast, need the fat to transform sauce into a glaze)
Soy sauce (all purpose or light soy sauce. NOT dark soy sauce. The bottle will be labeled as such if it’s dark soy sauce)
White vinegar (everyday, plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar)
Onion
Garlic
Peppercorns or coarse cracked pepper
DIRECTIONS:
Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations including different proteins like pork and beef. Fundamentally though, the key ingredients are the right balance of soy sauce, vinegar, black pepper and sugar that create an incredibly sticky glaze that has a depth of flavor like it’s been slow cooked – but it’s not!
STEP 1: MARINATE THE CHICKEN
STEP 2: SEAR THE CHICKEN
STEP 3: SIMMER IT IN THE PAN WITH THE MARINADE FOR 25 MINUTES
It will look watery right up until the last few minutes, then all of a sudden, the liquid transforms magically into a syrupy glaze! Plate and serve with white jasmine rice, perfection!
Brown sugar (white ok)
Fresh or dried bay leaves
Green onion (optional garnish)
FRIED RICE
INGREDIENTS:
Jasmine rice
Shrimp
Beef or pork
SPAM
Egg
Preserved mustard stem
DIRECTIONS:
STEP 1
Rinse the jasmine rice three mes under running water. Use a 1:1 rice-to-water ratio and cook over high heat (gas stove) until the water boils, then reduce the heat to low and simmer for 15 minutes. Once cooked, you’ll already smell the fragrant rice. Turn off the heat and let it cool before fluffing it up and storing it in a container in the fridge.
STEP 2
Peel and devein the shrimp, cu5ng off the black vein from both the front and back. Then, chop them into small pieces.
STEP 3
You can use either beef or pork, thinly sliced, though this step can be skipped since we’ll add SPAM.
STEP 4
Dice the preserved mustard stems into small cubes. This will provide the dish with its saltness.
STEP 5
Dice the spam into cubes. It adds both salt and grease.
STEP 6
Scramble the egg with a pinch of pink salt - no waste, not a single drop! After all,you're working with liquid gold in 2025.
STEP 7
Heat up the wok un l it’s smoking hot, then add oil.
STEP 8
Scramble the eggs in the hot wok, but before they solidify completely, turn off the heat and transfer the eggs to a bowl for later use.
STEP 9
Add more oil to the wok and cook the shrimp and beef, then toss in the diced garlic chives.
STEP 10
Next, add the rice and the first batch of diced green scallions.
STEP 11
Add the mustard stem and SPAM.
STEP 12
Just before the dish is finished, sprinkle in some chicken bouillon powder and turn off the heat.
NOTE
Since fried rice cooks very quickly, it’s important to prepare all the ingredients ahead of time,within easy reach. Once the cooking begins, it’s a rapid process.
STEP 13
Mix everything together, then add the second batch of green scallions
CHEF'S NOTE
A well-cooked fried rice should hit all the right notes—the color, the aroma, and, of course, the taste. A sure sign of success is when your kid, drawn by the smell, drops whatever they’re doing and waits eagerly for the dish to be served. Another sign is when no one can resist going for a second (or third) bowl. And finally, even the carb-conscious individuals will make an exception and indulge in a little extra serving.
Notice I didn’t add any soy sauce or salt during the cooking process, though you can certainly add chili oil with fermented soybeans if you want a little extra kick. As with most things in life, there are countless variations of fried rice to suit your preferences. I’ve shared this recipe with my co-workers for the Asian Month, but in real life, we don’t often follow exact recipes. We cook based on what’s available, adjusting as needed. No one wants to replicate someone else’s life, and similarly, no one wants to cook the same fried rice every time. The most important thing is that you cook it - your version of fried rice. Of course, don't forget to wash the dishes a reward and make sure to give a special thanks to the real chef of the house - the one who cooks all the time, not just for show and tell.
PANDESAL
INGREDIENTS:
3 cups all-purpose flour (see Note 1)
¼ cup sugar
1 teaspoon salt
1 cup milk (lukewarm)
DIRECTIONS:
STEP 1
In a big bowl, mix together flour, sugar, salt.
STEP 2
Pour in milk, beaten egg and melted butter. Mix several times until well blended. Make sure that the milk is only mildly warm and not hot.
STEP 3
Add the instant dry yeast and fold until a sticky dough forms.
STEP 4
Tip the dough on a floured surface and knead until it becomes smooth and elastic, about 5-10 minutes.
STEP 5
Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled
1 egg
2 tablespoons butter (melted or margarine)
1 ½ teaspoon instant dry yeast (see Note 2)
¼ cup breadcrumbs
in size. Depending how warm it is, could take 30 minutes to an hour.
STEP 6
Punch down the dough and divide into 2 equal parts using a knife or dough slicer. Roll each into a log. Cut each log into 6 smaller pieces.
STEP 7
Shape each piece into a ball and roll it in breadcrumbs, completely covering all sides.
STEP 8
Arrange the pieces on a baking sheet leaving some gaps in between (at least an inch). Leave them to rise second time until double in size.
STEP 9
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
STEP 10
Remove from oven and serve while hot!
NOTES
Note 1
• You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.
Note 2
• Using Instant Dry Yeast eliminates the need to proof it with warm liquid before adding to the rest of the ingredients. Just make sure that your yeast is still active. It also lessens the rising time.
• You may also use Active Dry Yeast. It needs to be proof and might take longer to rise. Take ½ cup of the lukewarm milk from the recipe and 1 tsp sugar. Add the yeast to it and let it bloom for 5 minutes before adding to the flour.
G O I CU Ô N (SPRING ROLLS) WITH PEANUT SAUCE
INGREDIENTS:
MEAT (choose any meat you’d like)
1/2 lb (226.8 g) shrimp 31/35 size
1/4 tsp salt
VEGGIES AND OTHER INGREDIENTS:
1 head green leaf lettuce or red leaf lettuce
1/2 bunch mint
1/2 bunch chives
1/2 pack dried spring roll wrapper (rice paper)
1/3 pack dried rice noodles or dried bánh hoi
PEANUT DIPPING SAUCE:
2 tbsp oil
2 tbsp minced garlic
DIRECTIONS:
STEP 1: COOKING SHRIMP
Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp.
Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on mediumhigh heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
Remove the shells and tails from shrimp and cut the shrimp in half along the body.
STEP 2: RICE NOODLES
Cook your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
STEP 3: VEGGIES
Prepare your vegetables by rinsing and drying them.
STEP 4: SPRING ROLL WRAPPING
Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
Add shrimp in the middle of the rice paper with the orange skin facing down.
Add the noodles across the vegetables, spread evenly across.
8 tbsp hoisin sauce
2-3 tbsp peanut butter
1/2 c water
Sambal chile paste to taste, optional
Fold the left and right sides towards the middle so that it’s snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.
STEP 5: PEANUT DIPPING SAUCE
In a pan over medium heat, saute garlic in oil until fragrant.
Add in hoisin sauce, peanut butter, and water and mix thoroughly.
Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.
BEEF AND BROCCOLI
INGREDIENTS:
2 tbsp dry sherry or shaoxing wine
2 tbsp unseasoned rice vinegar
1/2 tsp kosher salt
1/2 ts freshly ground black pepper
1/3 c plus 1/4 c. low-sodium soy sauce, divided
2 tbsp plus 1 1/2 tsp. cornstarch, divided
2 tbsp light brown sugar, divided
1 1/2 lb flank or skirt steak, sliced very thin against the grain
4 cloves garlic
1 (1/2") piece ginger, peeled
2 scallions
2 small heads broccoli
2/3 c low-sodium beef broth
2 tbsp oyster sauce
DIRECTIONS:
STEP 1
In a medium bowl, combine sherry, vinegar, salt, pepper, 1/3 cup soy sauce, 1 tablespoon plus 1 1/2 teaspoons cornstarch, and 1 tablespoon brown sugar. Add steak and toss to coat. Let sit 20 minutes.
STEP 2
Meanwhile, finely chop garlic and ginger. Slice scallions and separate green and white parts. In a small bowl, combine garlic, ginger, and white scallion parts; reserve green parts for serving. Chop broccoli into florets and transfer to another small bowl.
STEP 3
In a large measuring cup, whisk broth, oyster sauce, sriracha (if using), and remaining 1/4 cup soy sauce, 1 tablespoon cornstarch, and 1 tablespoon brown sugar. When ready to cook, arrange bowls of beef, garlic mixture, broccoli, and stir-fry sauce next to stove.
STEP 4
In a large skillet over medium-high heat 1 tablespoon of oil. Add half of beef and cook, undisturbed, 1 minute, then stir and cook until cooked through and starting to char in some spots, about 1 minute more. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef. Discard excess marinade.
2 tsp sriracha (optional)
3 tbsp vegetable oil, divided
Toasted sesame seeds and white rice, for serving
STEP 5
Return skillet to medium heat and heat remaining 1 tablespoon oil. Add garlic mixture and cook, stirring occasionally, until fragrant, about 2 minutes. Add broccoli and cook, stirring frequently, until slightly softened, about 1 minute, then add stir-fry sauce. Cover and cook 3 minutes. Uncover, return beef to skillet, and toss to coat. Cook, tossing frequently, until warmed through and broccoli is crisp-tender, 2 to 3 minutes more.
STEP 6
Divide rice among plates. Top with stir-fry, sesame seeds, and reserved green scallion parts.
FILIPINO SPAGHETTI
INGREDIENTS:
1 pound uncooked spaghetti
1 tablespoon oil
4 Filipino-style hotdogs, sliced diagonally
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 bell pepper, seeded, cored and chopped
1 pound ground beef
2 cups tomato sauce
DIRECTIONS:
STEP 1
In a pot over medium heat, cook spaghetti in salted boiling water according to package's direction for about 7 to 9 minutes or until firm to bite. Drain well.
STEP 2
In a large saucepan, heat oil. Add sliced hot dogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and set aside.
STEP 3
Add onions, garlic, and bell peppers to pan. Cook until softened.
½ cup tomato paste
1 cup banana ketchup, preferably sweet and spicy
1 cup beef broth
1 teaspoon sugar salt and pepper to taste
½ cup quick-melt cheese, shredded
STEP 4
Add ground beef and cook, stirring occasionally and breaking into small pieces until lightly browned. Drain any excess fat.
STEP 5
Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar.
STEP 6
Bring to a boil and then lower heat to simmer, covered, for about one hour or until meat is fully cooked and sauce is thickened. If the sauce is getting too thick, add water in ½ cup increments as needed.
STEP 7
During the last 10 minutes of cooking, add browned hot dogs. Season with salt and pepper to taste.
STEP 8
To serve, spoon spaghetti sauce over noodles and top with shredded cheese.
NOTES
If you don't have access to banana catsup, use tomato ketchup in equal amounts and add a teaspoon or so of sugar to achieve the sweet and savory characteristics of Filipino spaghetti.
CHINESE SCALLION PANCAKES
INGREDIENTS:
FOR THE DOUGH
2 cups bread flour
1 ½ teaspoons kosher salt
¾ cup very hot water
FOR THE OIL MIXTURE:
3 tablespoons vegetable oil
DIRECTIONS:
STEP 1
Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
STEP 2
Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
STEP 3
Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
STEP 4
Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten
2 teaspoons sesame oil
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 bunch green onions, mostly green parts, thinly sliced
1 ½ tablespoons vegetable oil, or as needed
dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
STEP 5
Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
STEP 6
Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
STEP 7
Heat vegetable oil in a cast iron skillet over high heat. Add
1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.
CHEF'S NOTES
Feel free to substitute all-purpose flour for the bread flour. You can wrap the dough in plastic wrap and leave overnight. You'll probably get a better flavor, and maybe texture, but the dough will be more elastic, and slightly more difficult to work with.
Feel free to add pepper flakes or other appropriate embellishments before you roll these up.
As far as the dipping sauce goes, I like to mix equal parts seasoned rice vinegar and soy sauce, flavored with a shot of hot sauce, and maybe grating of fresh ginger. Toss in a few sliced green onions, and you'll have yourself a very basic, but perfect condiment for these savory pancakes.
BÁNH MÌ SANDWICH
INGREDIENTS:
2 cloves garlic
1 carrot
1 small cucumber or ½ a large cucumber
½ cup of cilantro
2 green chili peppers
¼ cup sugar
DIRECTIONS:
STEP 1
Mince the garlic.
STEP 2
Peel the carrot and chop it into matchstick pieces.
STEP 3
Peel and slice the cucumber into ribbons.
STEP 4
Pick the cilantro leaves off the stems.
STEP 5
Slice the green chilies.
STEP 6
Mix the sugar, rice wine vinegar, and salt with the hot water until the sugar and salt have dissolved.
STEP 7
Pour the mixture over the carrots and let sit to pickle for 1 hour.
⅛ cup rice wine vinegar
1 tablespoon salt
1 cup hot water
12 ounces boneless, skinless chicken thighs*
1 ½ tablespoons sesame oil
1 tablespoon honey
STEP 8
Chop the chicken thigh meat into bite-sized pieces and place them in a large bowl.
STEP 9
Mix the minced garlic, sesame oil, honey, hoisin sauce, and soy sauce, and pour it over the chicken.
STEP 10
Refrigerate the chicken for 15 minutes.
STEP 11
Heat a frying pan over medium-high and sauté the marinated chicken until cooked through, about 10 minutes
STEP 12
Drain the pickled carrots.
STEP 13
Slice open the baguette and scoop out some of the soft bread inside to create more room for the sandwich fillings.
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 (13-inch) baguette
3 tablespoons mayonnaise
1 teaspoon Maggi Seasoning
STEP 14
Spread mayonnaise onto both sides of the baguette, then sprinkle it with Maggi Seasoning.
STEP 15
Place the cooked chicken inside the bread followed by carrots, cucumber, cilantro, and chili peppers.
STEP 16
Slice the bánh mì in half to make two servings and enjoy!
*Feature protein(s): You can tuck different kinds of leftovers and meats into the sandwich too. Fried eggs in bánh mì makes for a fabulous breakfast. Try tofu in the sandwich for a vegetarian take.
Add pâté (an original ingredient) to any bánh mì for an earthy note.