APN Recipe Book

ASIAN PROFESSIONAL NETWORK

RECIPES

BÁNH XÈO CRISPY & SAVORY VIETNAMESE CRÊPES

INGREDIENTS: BATTER

FILLING

VEGETABLES

 255 g (1 3/4 c) rice flour

 1/2 c dry mung beans

 1 head mustard greens cai xanh

 85 g (0.7 c) all-purpose flour

 1.5 lb (680.39 g) pork belly

 1 bunch mint

 2-3 tsp turmeric

 1 lb (453 g) shrimp size 45/50 or 60/70

 1 bunch cilantro

 28 fl oz (3.5 c) filtered water

 1 medium yellow onion thinly sliced

 1 bunch Vietnamese perilla (tía tô) optional

 14 fl oz (396.9 ml) coconut cream

 1.5 lb (680.39 g) bean sprouts

OTHER INGREDIENTS

 1 tsp salt

 Vietnamese prepared dipping sauce

 1 sprig green onions chopped about 1/2" long

 Neutral oil for frying

DIRECTIONS: STEP 1: PREPARE BATTER

STEP 3: MAKING BÁNH XÈO – EACH CRÊPE

• Combine all batter ingredients except the scallions

TAKES ABOUT 8-10 MINUTES

bean sprouts, and cover with a lid for about 3

• On medium-high heat add 1-2 teaspoons of neutral

minutes, or until bean sprouts are slightly cooked.

in a large bowl for at least 3 hours, or overnight: 255 g rice flour, 85 g all-purpose flour, 2-3 tsp turmeric,

oil and some onion.

• Lower the heat to medium. Add some mung beans,

The batter should also be slightly cooked and

28 fl oz filtered water, 14 fl oz coconut cream, 1 tsp

• Immediately add a few pieces of pork and shrimp.

transparent around the edges. This step cooks the

salt. Add 1 sprig green onions to the batter only just

Sauté, lightly mixing until very lightly browned and

top side of the ingredients and batter while it steams

before cooking the crêpes.

fragrant.

since we won't be flipping the crepe.

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.

• Pour in some batter and quickly tilt & rotate the pan

• Remove the lid, lower heat to medium-low and

so the batter is evenly spread. Add more batter if it

wait for the crêpe to become crisp. This takes

wasn't enough to cover the pan. There should only

about 5-7 minutes. This step lets the ingredients

be a thin layer of batter that almost flakes off at the

fully cook through, including the batter. It also lets

pan edges where it's thinner. If your batter doesn't

steam escape so the batter can crisp up. Brush on

do that and is too thick, add a few tbsp water to the

a little oil around the edges if you're not seeing or

batter and mix to thin it out.

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

FOR THE DIPPING SAUCE (NUOC CHAM)

 1 cucumber halved or quartered and sliced

 1 lb. pork shoulder thinly sliced

 6 tablespoons water

 2 carrots thinly sliced or cut julienne

 1 small yellow onion finely diced

 2 tablespoons sugar or honey

 2 tablespoons fresh mint chopped

 2 tablespoons sugar or honey

 2 tablespoons fish sauce

 2 tablespoons fresh cilantro chopped

 1 tablespoon fish sauce

 Juice of one lime

 2 tablespoons fresh basil chopped

 1 tablespoon soy sauce

 Crushed red pepper to taste

 Chopped peanuts for garnish (optional)

 2 tablespoons canola oil or other neutral tasting oil

FOR THE BÚN BOWLS

 Juice of one lime  Black pepper to taste

 4 cups chopped fresh lettuce  8 oz. rice vermicelli noodles cooked and cooled (a standard package size)

DIRECTIONS: STEP 1

STEP 3

NOTES

Add the pork and all the marinade ingredients to a large

Meanwhile, divide the bowl ingredients into four bowls,

• For a vegetarian/vegan version, use tofu instead of

freezer bag or container. Allow to marinate for at least

layering the lettuce, noodles, carrots, cucumbers, and

pork and use a vegetarian friendly substitute for the

24 hours or up to three days (you can also freeze it for a

herbs.

fish sauce, such as this one.

longer time).

STEP 2 Cook the pork on high heat in a heavy skillet, such as cast

STEP 4 Mix together ingredients for dipping sauce/dressing.

iron, shaking off any excess marinade as you remove it

STEP 5

from the bag. Cook for approximately 10 minutes, or until

Top each bowl with equal amounts of pork and garnish

seared and fully cooked through.

with chopped peanuts. Pour dipping sauce on top of each bowl just before eating.

• 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

EQUIPMENT

 12 egg yolks, from large eggs

 3 llanera molds

 1 can (14 ounces) sweetened condensed milk  1 can (12 ounces) evaporated milk

DIRECTIONS: STEP 1

STEP 6

STEP 10

Preheat oven to 375 F.

In a bowl, combine egg yolks and condensed milk. Stir to

Bake in the oven for about 50 minutes to 1 hour or until

combine.

a toothpick inserted in the middle of custard comes out

STEP 2 Place 3 tablespoons of sugar in each of the three llaneras.

clean.

STEP 7

STEP 3

Add evaporated milk, gently stirring in a circular motion

Set llanera on the stove over low heat and using tongs,

until blended.

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

STEP 8 Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.

melting and to distribute the liquid on the bottom of the

STEP 9

mold.

Pour mixture into prepared llaneras and cover tightly with

STEP 5 Remove from heat and allow caramel to cool and harden.

Repeat the process with the remaining llanera.

foil Arrange in a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)

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)

 White vinegar (everyday, plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar)

 Soy sauce (all purpose or light soy sauce. NOT

 Onion

dark soy sauce. The bottle will be labeled as such

 Garlic

if it’s dark soy sauce)

 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.

STEP 1: MARINATE THE CHICKEN STEP 2: SEAR THE CHICKEN

Fundamentally though, the key ingredients are the right

STEP 3: S IMMER IT IN THE PAN WITH THE

balance of soy sauce, vinegar, black pepper and sugar

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!

that create an incredibly sticky glaze that has a depth of flavor like it’s been slow cooked – but it’s not!

 Brown sugar (white ok)  Fresh or dried bay leaves  Green onion (optional garnish)

FRIED RICE

INGREDIENTS:  Jasmine rice

 SPAM

NOTE

 Shrimp

 Egg

Since fried rice cooks very quickly, it’s important to

 Beef or pork

 Preserved mustard stem

prepare all the ingredients ahead of time,within easy reach. Once the cooking begins, it’s a rapid process.

DIRECTIONS: STEP 1

STEP 6

STEP 13

Rinse the jasmine rice three mes under running water.

Scramble the egg with a pinch of pink salt - no waste, not

Mix everything together, then add the second batch of green

Use a 1:1 rice-to-water ratio and cook over high heat (gas

a single drop! After all,you're working with liquid gold in

scallions

stove) until the water boils, then reduce the heat to low

2025.

CHEF'S NOTE

STEP 7

A well-cooked fried rice should hit all the right notes—the color,

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.

Heat up the wok un l it’s smoking hot, then add oil.

the aroma, and, of course, the taste. A sure sign of success is

STEP 8

and waits eagerly for the dish to be served. Another sign is when

when your kid, drawn by the smell, drops whatever they’re doing

Scramble the eggs in the hot wok, but before they solidify

no one can resist going for a second (or third) bowl. And finally,

completely, turn off the heat and transfer the eggs to a bowl for

even the carb-conscious individuals will make an exception

later use.

and indulge in a little extra serving.

STEP 9 Add more oil to the wok and cook the shrimp and beef, then toss in the diced garlic chives.

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

STEP 10

preferences. I’ve shared this recipe with my co-workers for the

Next, add the rice and the first batch of diced green scallions.

Asian Month, but in real life, we don’t often follow exact recipes.

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.

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)

 1 egg

 ¼ cup sugar

 2 tablespoons butter (melted or margarine)

 1 teaspoon salt

 1 ½ teaspoon instant dry yeast (see Note 2)

 1 cup milk (lukewarm)

 ¼ cup breadcrumbs

DIRECTIONS: STEP 1

in size. Depending how warm it is, could take 30 minutes

STEP 10

In a big bowl, mix together flour, sugar, salt.

to an hour.

Remove from oven and serve while hot!

STEP 2

STEP 6

NOTES

Pour in milk, beaten egg and melted butter. Mix several

Punch down the dough and divide into 2 equal parts

Note 1

times until well blended. Make sure that the milk is only

using a knife or dough slicer. Roll each into a log. Cut

• You can also use bread flour if you want it on the

mildly warm and not hot.

each log into 6 smaller pieces.

STEP 3

STEP 7

Add the instant dry yeast and fold until a sticky dough

Shape each piece into a ball and roll it in breadcrumbs,

Note 2

forms.

completely covering all sides.

• Using Instant Dry Yeast eliminates the need to proof

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

chewy side or 50/50 APF and bread flour for soft but slightly chewy bite.

STEP 8

it with warm liquid before adding to the rest of the

Arrange the pieces on a baking sheet leaving some gaps

ingredients. Just make sure that your yeast is still

in between (at least an inch). Leave them to rise second

active. It also lessens the rising time.

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.

• 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.

GOI CUÔN (SPRING ROLLS) WITH PEANUT SAUCE

INGREDIENTS: MEAT (choose any meat you’d like)

 1/2 bunch chives

 8 tbsp hoisin sauce

 1/2 lb (226.8 g) shrimp 31/35 size

 1/2 pack dried spring roll wrapper (rice paper)

 2-3 tbsp peanut butter

 1/4 tsp salt

 1/3 pack dried rice noodles or dried bánh hoi

 1/2 c water

VEGGIES AND OTHER INGREDIENTS:

PEANUT DIPPING SAUCE:

 Sambal chile paste to taste, optional

 1 head green leaf lettuce or red leaf lettuce

 2 tbsp oil

 1/2 bunch mint

 2 tbsp minced garlic

DIRECTIONS: STEP 1: COOKING SHRIMP

STEP 3: VEGGIES

Fold the left and right sides towards the middle so that it’s

Defrost shrimp in water bowl. Once defrosted, de-vein the

Prepare your vegetables by rinsing and drying them.

snug. Lay some chives lengthwise with one end poking

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

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

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.

sheet before it gets too soft and sticky. Lay rice paper on

STEP 5: PEANUT DIPPING SAUCE

a plate and begin to assemble your roll.

In a pan over medium heat, saute garlic in oil until

Add lettuce towards the bottom of the rice paper. Leave

fragrant.

1 to 1½ inches of space on either side of the rice paper.

Add in hoisin sauce, peanut butter, and water and mix

STEP 2: RICE NOODLES

Layer with mint and chives. Try to not add too many

thoroughly.

Cook your rice noodles according to the package

items because it will be harder to roll and might tear

Bring to boil, and then immediately turn off the heat and

instructions. Timing can vary wildly depending on noodle

your rice paper.

pour into a heat safe dipping bowl. The sauce will slightly

thickness and brand. This can be anywhere from 2 to 10

Add shrimp in the middle of the rice paper with the

thicken as it cools.

minutes. Drain and cool the noodles under cold, running

orange skin facing down.

Sprinkle ground peanuts on each sauce dipping bowl,

water to stop it from cooking further.

Add the noodles across the vegetables, spread evenly

and leave the chile paste on the side so others can add to

across.

their own dipping bowl as desired.

water to stop the cooking process.

Remove the shells and tails from shrimp and cut the shrimp in half along the body.

BEEF AND BROCCOLI

INGREDIENTS:  2 tbsp dry sherry or shaoxing wine

 2 tsp sriracha (optional)

 2 tbsp unseasoned rice vinegar

 1 1/2 lb flank or skirt steak, sliced very thin against the grain

 1/2 tsp kosher salt

 4 cloves garlic

 Toasted sesame seeds and white rice, for serving

 1/2 ts freshly ground black pepper

 1 (1/2") piece ginger, peeled

 1/3 c plus 1/4 c. low-sodium soy sauce, divided

 2 scallions

 2 tbsp plus 1 1/2 tsp. cornstarch, divided

 2 small heads broccoli

 2 tbsp light brown sugar, divided

 2/3 c low-sodium beef broth

 3 tbsp vegetable oil, divided

 2 tbsp oyster sauce

DIRECTIONS: STEP 1

STEP 3

STEP 5

In a medium bowl, combine sherry, vinegar, salt, pepper,

In a large measuring cup, whisk broth, oyster sauce,

Return skillet to medium heat and heat remaining 1

1/3 cup soy sauce, 1 tablespoon plus 1 1/2 teaspoons

sriracha (if using), and remaining 1/4 cup soy sauce,

tablespoon oil. Add garlic mixture and cook, stirring

cornstarch, and 1 tablespoon brown sugar. Add steak and

1 tablespoon cornstarch, and 1 tablespoon brown

occasionally, until fragrant, about 2 minutes. Add broccoli

toss to coat. Let sit 20 minutes.

sugar. When ready to cook, arrange bowls of beef, garlic

and cook, stirring frequently, until slightly softened,

mixture, broccoli, and stir-fry sauce next to stove.

about 1 minute, then add stir-fry sauce. Cover and cook

STEP 2

3 minutes. Uncover, return beef to skillet, and toss to

Meanwhile, finely chop garlic and ginger. Slice scallions

STEP 4

and separate green and white parts. In a small bowl,

In a large skillet over medium-high heat 1 tablespoon

combine garlic, ginger, and white scallion parts; reserve

of oil. Add half of beef and cook, undisturbed, 1 minute,

green parts for serving. Chop broccoli into florets and

then stir and cook until cooked through and starting to

STEP 6

transfer to another small bowl.

char in some spots, about 1 minute more. Transfer to a

Divide rice among plates. Top with stir-fry, sesame seeds,

plate. Repeat with 1 tablespoon oil and remaining beef.

and reserved green scallion parts.

Discard excess marinade.

coat. Cook, tossing frequently, until warmed through and broccoli is crisp-tender, 2 to 3 minutes more.

FILIPINO SPAGHETTI

INGREDIENTS:  1 pound uncooked spaghetti

 ½ cup tomato paste

 1 tablespoon oil  4 Filipino-style hotdogs, sliced diagonally

 1 cup banana ketchup, preferably sweet and spicy

 1 onion, peeled and chopped

 1 cup beef broth

 3 cloves garlic, peeled and minced

 1 teaspoon sugar salt and pepper to taste

 1 bell pepper, seeded, cored and chopped

 ½ cup quick-melt cheese, shredded

 1 pound ground beef  2 cups tomato sauce

DIRECTIONS: STEP 1

STEP 4

STEP 7

In a pot over medium heat, cook spaghetti in salted

Add ground beef and cook, stirring occasionally and

During the last 10 minutes of cooking, add browned hot

boiling water according to package's direction for about 7

breaking into small pieces until lightly browned. Drain any

dogs. Season with salt and pepper to taste.

to 9 minutes or until firm to bite. Drain well.

excess fat.

STEP 2

STEP 5

To serve, spoon spaghetti sauce over noodles and top

In a large saucepan, heat oil. Add sliced hot dogs and

Add tomato sauce, tomato paste, ketchup, and beef

with shredded cheese.

cook, stirring occasionally, for about 1 to 2 minutes or

broth. Stir in sugar.

until lightly browned. Remove from pan and set aside.

STEP 8

NOTES

STEP 6

If you don't have access to banana catsup, use tomato

STEP 3

Bring to a boil and then lower heat to simmer, covered,

ketchup in equal amounts and add a teaspoon or so of

Add onions, garlic, and bell peppers to pan. Cook until

for about one hour or until meat is fully cooked and sauce

sugar to achieve the sweet and savory characteristics of

softened.

is thickened. If the sauce is getting too thick, add water in

Filipino spaghetti.

½ cup increments as needed.

CHINESE SCALLION PANCAKES

INGREDIENTS: FOR THE DOUGH

 2 teaspoons sesame oil

 2 cups bread flour

 1 tablespoon all-purpose flour

 1 ½ teaspoons kosher salt

 1 teaspoon all-purpose flour

 ¾ cup very hot water

 1 bunch green onions, mostly green parts, thinly sliced

FOR THE OIL MIXTURE:  3 tablespoons vegetable oil

 1 ½ tablespoons vegetable oil, or as needed

DIRECTIONS: STEP 1

dough into a rectangular shape about 1/8-inch thick,

1 pancake; lower heat to medium. Cook until crispy and

Combine bread flour and salt in a large bowl. Make a well

flipping over and dusting lightly with flour halfway

browned, about 4 minutes per side. Repeat with the other

in the middle and pour in hot water. Mix together with a

through.

pancake. Cut into wedges.

wooden spoon to form a shaggy dough.

STEP 5

CHEF'S NOTES

STEP 2

Paint surface of the dough with the oil mixture until just

Transfer dough onto a lightly floured work surface. Knead

covered, leaving 1 inch of space on the edges. Sprinkle

dough until sticky but relatively smooth and elastic,

scallions on top. Roll dough up tightly to seal in the

dusting with a minimal amount of flour if needed. Wrap in

scallions, starting with the long side. Pull the opposite

plastic wrap and let dough rest for 2 hours.

edge over the top once you have reached it.

STEP 3

STEP 6

Feel free to add pepper flakes or other appropriate

Mix vegetable oil, sesame oil, and flour together in a

Coil 1 end of the dough inward toward the middle; wrap

embellishments before you roll these up.

skillet over medium heat until starting to bubble, about 3

the opposite end around the coil to finish, tucking the

As far as the dipping sauce goes, I like to mix equal parts

minutes. Cook for 1 minute more. Remove from heat and

tip under the bottom. Dust the coil with flour and roll

seasoned rice vinegar and soy sauce, flavored with a shot of hot

cool to room temperature.

dough out into a pancake about 1/4-inch thick. Repeat

sauce, and maybe grating of fresh ginger. Toss in a few sliced

with remaining dough, oil, and green onions to make the

green onions, and you'll have yourself a very basic, but perfect

second pancake.

condiment for these savory pancakes.

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

STEP 7 Heat vegetable oil in a cast iron skillet over high heat. Add

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.

BÁNH MÌ SANDWICH

INGREDIENTS:  2 cloves garlic

 ⅛ cup rice wine vinegar

 1 tablespoon hoisin sauce

 1 carrot

 1 tablespoon salt

 1 tablespoon soy sauce

 1 small cucumber or ½ a large cucumber

 1 cup hot water

 1 (13-inch) baguette

 ½ cup of cilantro

 12 ounces boneless, skinless chicken thighs*

 3 tablespoons mayonnaise

 2 green chili peppers

 1 ½ tablespoons sesame oil

 1 teaspoon Maggi Seasoning

 ¼ cup sugar

 1 tablespoon honey

DIRECTIONS: STEP 1

STEP 8

STEP 14

Mince the garlic.

Chop the chicken thigh meat into bite-sized pieces and

Spread mayonnaise onto both sides of the baguette, then

place them in a large bowl.

sprinkle it with Maggi Seasoning.

STEP 9

STEP 15

Mix the minced garlic, sesame oil, honey, hoisin sauce, and

Place the cooked chicken inside the bread followed by

soy sauce, and pour it over the chicken.

carrots, cucumber, cilantro, and chili peppers.

STEP 10

STEP 16

Refrigerate the chicken for 15 minutes.

Slice the bánh mì in half to make two servings and enjoy!

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.

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.

*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.