This is a special dish that is traditionally made for new mothers. This Chicken in Chinese Rice Wine is made with ingredients that will nourish the body to help with healing and recovering after childbirth. This dish can be enjoyed by anyone not just new moms. My mom would make this if she is feeling under the weather or wanting to nourish her body if she is feeling low energy. Many of the ingredients are pantry items in any Asian household. 

Ingredients like red dates, wood ear mushrooms and dried lily bulbs are always stored in the cupboard. There is usually a stash my grandma, aunties and my mom would have ready.

My mom tells me that this dish is not only flavorful but also rich in nutrients and believed to promote postpartum recovery according to my mom’s Chinese tradition.  My mom would make this for me after each one of my child birth the ginger and Chinese rice wine are thought to help expel “wind” from the body and aid in digestion, while the chicken provides protein essential for healing and rebuilding strength after childbirth. Occasionally I will make this recipe to enjoy if I need a little bit of nutrients dense meal. I would also recommend salmon congee as it helps with milk production and is very gentle on the stomach if you are feeling unwell.

Why make this?

Nutrient-rich ingredients: The chicken provides high-quality protein, essential for tissue repair and muscle recovery after childbirth. Ginger, goji berries, and dried red dates offer vitamins, minerals, and antioxidants that support overall health and well-being.

Easy to digest: The gentle simmering of the chicken in the broth makes it tender and easy to digest, which is important during the postpartum period when some women may experience digestive discomfort or sensitivity.

Promotes circulation: Ginger is known for its warming properties and ability to promote blood circulation, which is beneficial for promoting healing and reducing postpartum discomfort.

Recipe

Ingredients

1 whole free-range chicken – chopped into smaller pieces (Substitute with 8-10 organic chicken drum sticks)

20 gram red dates

1 cup wood ear mushrooms (Rehydrated)

1 cup of peanuts

1 cup of dried lily flower (rehydrated)

1 knob of ginger (sliced)

1 cup Chinese white rice wine 

2 cup water

½ tsp salt

1 tsp vegetable oil

Instructions

Soak the red dates, wood ear mushrooms, peanuts and dried lily flowers for about 30 minutes. Or until they are fully rehydrated. Wash and rinse.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced ginger. Stir-fry for about 1-2 minutes until fragrant.

Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.

Pour in the Chinese rice wine (Shaoxing wine) and stir to combine. Allow the alcohol to cook off for a minute or two.

Add in the rehydrated red dates, wood ear mushrooms, peanuts and dried lily flower and cook for 5 minutes.

Pour in the water and bring the mixture to a simmer. Let it cook for another 30 minutes until the chicken is cooked through. Add salt to taste

Serve this with some cooked jasmine rice.

Chinese Chicken in Rice Wine

Perfect for post partum mother’s who need to nourish their bodies after child labour. Great for producing more milk and for healing the body. Simple pantry ingredients that every grandma or mother have available.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dinner

Cuisine Chinese

Servings 4

Ingredients

  

1x2x3x

• 1 whole Free Ranged Chicken cut in to smaller pieces
• 20 grams red dates
• 1 cup wood ear mushrooms rehydrated
• 1 cup peanuts
• 1 cup dried lily flower rehydrated
• 1 knob ginger sliced
• 1 cup Chinese white rice wine
• 2 cup water
• ½ tsp salt
• 1 tsp oil

Instructions

 

• Soak the red dates, wood ear mushrooms, peanuts and dried lily flowers for about 30 minutes. Or until they are fully rehydrated. Wash and rinse.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced ginger. Stir-fry for about 1-2 minutes until fragrant.
• Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
• Pour in the Chinese rice wine (Shaoxing wine) and stir to combine. Allow the alcohol to cook off for a minute or two.
• Add in the rehydrated red dates, wood ear mushrooms, peanuts and dried lily flower and cook for 5 minutes.
• Pour in the water and bring the mixture to a simmer. Let it cook for another 30 minutes until the chicken is cooked through. Add salt to taste
• Serve this with some cooked jasmine rice.

Keyword Chicken, Chinese soup

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

This Salmon Congee recipe is easy to make and is truly a comfort food for any meal of the day. Easy to make when you are feeling under the weather or just want a comforting meal to enjoy on a weekend morning. Give this recipe a try – a dish that combines the richness of salmon with the silky, comforting texture of perfectly cooked rice.

Since the weather has gotten cold I’ve been craving some good comfort food that is quick and easy to make. Salmon congee is such a simply yet flavorful dish to make. In Chinese its known as jook. If you want a savory oatmeal congee recipe this one is also great for making during the weekday.

Why make this?

Comforting and Nourishing: Congee, also known as rice porridge, is a warm and comforting dish that is easy on the stomach. It’s often chosen as a go-to meal when someone is feeling under the weather or in need of a soothing and nourishing bowl of food.

Ease of Preparation: This recipe is relatively easy to prepare with simple ingredients. It’s suitable for a quick weeknight dinner or a comforting meal during colder days.

Balanced and Healthy: Salmon is known for its health benefits, providing essential nutrients like protein, vitamin D, and omega-3 fatty acids. Incorporating it into a congee adds a healthy element to the dish.

Why I love this recipe?

Health Consciousness: If you’re mindful of your health and wellness, the choice of salmon, known for its health benefits, aligns with a nutritious and balanced diet.

Comfort and Warmth: The warm and comforting nature of congee makes it a satisfying choice, particularly during colder seasons or when you’re in the mood for a cozy, soothing meal.

What is congee?

Congee is commonly eaten for breakfast or lunch. Congee is a type of rice porridge that has a long history and is enjoyed in various cultures around the world, particularly in Asian cuisines. Using jasmine rice and more water to cook into a bowl of rice porridge

Ingredients, variations, adjustments

jasmine rice. I like to use jasmine rice as this is the type of rice I have at home. Use Chinese or Japanese short-grain rice. Mixing glutinous rice with white rice works as well.

water or chicken or vegetable broth. Using chicken or vegetable broth will elevate the dish and when you are sick this will help you feel better. If you don’t have broth water works perfectly fine. My mom only ever used water to make congee and if you want more flavor you can add chicken bouillon.

salmon. Any type of salmon will work. If you like to buy fresh never frozen salmon the taste of congee will be less fishy. When I’ve used frozen salmon I like to wash the salmon under cold water and let it soak in salt water for 5 minutes. This will remove any of the fishy smell and taste. I like to thinly slice the salmon.

sesame oil. Gives it a nice smokey flavor

shaoxing wine. The wine will give the salmon fishy.

light soy sauce. Adds some saltiness to the salmon

white sugar. Balances the saltiness.

ginger. The ginger gives the congee a bit of kick.

salt and white pepper powder. Add this for more flavor. Optional.

chicken bouillon. This is optional but I find adding chicken bouillon really completes the flavor of the congee. If you don’t want to use it you can opt out of it. I have also used vegetarian/mushroom flavoring and it works well.

How to make this recipe

Marinade the salmon: Combine the sliced salmon, sesame oil, shaoxing wine, light soy sauce, white sugar and sliced ginger. Mix until well combined and set aside.

Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.

Cook the Congee: In a large pot, bring the chicken or vegetable broth, water to a boil. Add the rice and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, partial cover the pot, and simmer for about 25-30 minutes, stirring occasionally, until the rice has broken down and the congee has a smooth consistency.

Whisk rice. Take a whisk and rapidly whisk for 2-3 minutes. This is to speed up the cook time and make the rice smaller and fluffier.

Add Salmon: Add the marinated sliced salmon to the congee during the last 10-15 minutes of cooking. The salmon will cook gently in the hot congee. Stir well to combine.

Season: Season the congee with salt, white pepper and chicken bouillon to taste. Adjust the seasoning as needed.

Garnish and Serve: Ladle the salmon congee into bowls. Garnish with thinly sliced green onions and cilantro. You can also drizzle with a bit of soy sauce and sesame oil for extra flavor.

Serve Warm: Serve the salmon congee hot with fried fritters, and enjoy the comforting and nourishing bowl of goodness.

Success Tips for making the best Salmon Congee

Quality Ingredients: Start with fresh, high-quality salmon. Look for fillets that are firm, moist, and have a vibrant color.

Rinse the Rice: Rinse the rice thoroughly before cooking to remove excess starch. This helps prevent the congee from becoming too thick and sticky.

Choose the Right Rice: Use jasmine rice or another type of rice suitable for congee. Different rice varieties can impact the texture and flavor of the congee.

Preparation Time: Allow enough time for the congee to cook slowly. Cooking the rice until it breaks down contributes to the creamy texture characteristic of congee.

Salmon Timing: Add the diced salmon towards the end of the cooking process (last 10-15 minutes) to ensure it cooks gently and remains tender. Overcooking the salmon can result in a dry texture.

FAQs

What type of rice is best for making salmon congee?

Jasmine rice is commonly used for making congee due to its fragrance and texture. However, you can also use other short-grain rice varieties suitable for congee.

Can I use other types of fish instead of salmon in congee?

Yes, you can use other types of fish like tilapia, cod, or trout. Choose a fish that complements the flavors of the congee.

How do I prevent the congee from sticking to the bottom of the pot?

Stir the congee regularly while cooking to prevent it from sticking. You can also use a non-stick pot and adjust the heat to a simmer.

Can I make salmon congee with leftover cooked rice?

While traditionally congee is made by cooking rice until it breaks down, you can use leftover cooked rice and simmer it in broth until you achieve the desired consistency.

How to store

Store this in an airtight container for up to 3 days in the freidgerater. It can be reheated over te stop top on medium-low heat.

How to serve?

Serve this for breakfast with a fried dough fritter. 

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Salmon Congee

This Salmon Congee recipe is easy to make and is truly a comfort food for any meal of the day. Easy to make when you are feeling under the weather or just want a comforting meal to enjoy on a weekend morning. Give this recipe a try – a dish that combines the richness of salmon with the silky, comforting texture of perfectly cooked rice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Lunch

Cuisine Chinese

Servings 0

Ingredients

  

Congee

• ¾ cup jasmine rice
• 8 cup water chicken or vegetable broth

Salmon

• 7 oz salmon thinly sliced
• 1 tsp sesame oil
• 1 tsp shaoxing wine
• 1 tsp light soy sauce
• ½ tsp granulated sugar
• ginger julienned
• pinch salt
• pinch white pepper powder

Instructions

 

• Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.
• Marinade the salmon: Combine the sliced salmon, sesame oil, shaoxing wine, light soy sauce, white sugar and sliced ginger. Mix until well combined and set aside.
• Cook the Congee: In a large pot, bring the chicken or vegetable broth, water to a boil. Add the rice and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, partial cover the pot, and simmer for about 25-30 minutes, stirring occasionally, until the rice has broken down and the congee has a smooth consistency.
• Whisk rice. Take a whisk and rapidly whisk for 2-3 minutes. This is to speed up the cook time and make the rice smaller and fluffier.
• Add Salmon: Add the marinated sliced salmon to the congee during the last 10-15 minutes of cooking. The salmon will cook gently in the hot congee. Stir well to combine.
• Season: Season the congee with salt, white pepper and chicken bouillon to taste. Adjust the seasoning as needed.
• Garnish and Serve: Ladle the salmon congee into bowls. Garnish with thinly sliced green onions and cilantro. You can also drizzle with a bit of soy sauce and sesame oil for extra flavor.
• Serve Warm: Serve the salmon congee hot with fried fritters, and enjoy the comforting and nourishing bowl of goodness.

Notes

Quality Ingredients: Start with fresh, high-quality salmon. Look for fillets that are firm, moist, and have a vibrant color.

Rinse the Rice: Rinse the rice thoroughly before cooking to remove excess starch. This helps prevent the congee from becoming too thick and sticky.

Choose the Right Rice: Use jasmine rice or another type of rice suitable for congee. Different rice varieties can impact the texture and flavor of the congee.

Preparation Time: Allow enough time for the congee to cook slowly. Cooking the rice until it breaks down contributes to the creamy texture characteristic of congee.

Salmon Timing: Add the diced salmon towards the end of the cooking process (last 10-15 minutes) to ensure it cooks gently and remains tender. Overcooking the salmon can result in a dry texture.

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

These easy fluffy and soft Ube Cupcakes are perfect for bringing to parties and get-togethers. Each Ube Cupcake is extra soft and fluffy topped with ube whipped cream! What’s great is this eye-popping purple-colored-cupcake is great for making ahead for holidays and last-minute invites to parties.

I’ve been on the hunt looking to find some really yummy cupcakes for my daughter’s birthday and haven’t been able to find anything that is uniquely flavored. I decided to create a lovely purple colored cupcake for her. All their birthdays are towards the end of the year so I’ve made these delicious Ube Cupcakes many times and have perfected the recipe. If you enjoy these cupcakes you’ll love my Ube Cinnamon Roll recipe

Why make this?

Ube whipped cream. The whipped cream will add the light sweetness to the cupcakes without over taking the flavor of the cupcake.

Taste better-than-store-bought. Sorry, but these homemade ube cupcakes are fresh and so fluffy and soft. You also don’t need to head out or drive out if you want to make some freshly baked cupcakes

Less sweet. This recipe uses less sugar than your typical cupcake recipe. Its versatile because the ube whipped cream is less sweet but you can spread as much or as little of the whipped cream as your heart desires.

Why I love this recipe?

Delicious and from scratch. If you love cupcakes these will satisfy any cravings and they are made from scratch! They are so delicious and tasty.

Soft and Fluffy. These rolls with melt in your mouth. The Greek yogurt that is added the batter mixture will make some ultra fluffy cupcakes. It will add extra fluffiness to them.

Visual Appeal. These cupcakes stand out with the purple colored whipping cream frosting.

What is ube?

Ube is a tuber and is commonly used in Filipino desserts. It is known as a purple yam and can be easily mistaken for a purple sweet potato or taro. The color of the yam is a deep purple and is used to bring out a bright purple color in many dishes. I’ve used ube in many of my desserts like ube brownies, ube mochi donuts, ube horchata, ube mochi waffles, ube crinkle cookies, ube cheesecake and ube butter mochi.

Ingredients, variations, adjustments

Ube Cupcake

large eggs. Large eggs and try to get the best quality eggs.

sugar. Adds sweetness but I use less than tradition cupcake recipes. I like my desserts on the less sweet side. If you prefer sweet cupcakes you can increase by ¼ cup. 

oil. Gives the cupcake more moisture.

ube halaya jam. The jam is sweetened and used to mix in with the cupcake batter. I use 1/2 cup for this recipe and it is not super sweet. The cupcake still comes out yet you will get a subtle flavor of ube. Look for this jam in Asian Supermarkets in the aisle where all the Filipino jarred products are. If you are not near an Asian supermarket you can find it here for the brand I use.

ube extract. I’ve used ube extract in many of my recipes. This will add that bright purple color to the cupcake and the whipped cream. I use McCORMICK Ube Flavor Extract or the Ube Extract by Butterfly.

sour cream. Using sour cream is the secret ingredient that will ensure the cupcakes come out moist. If you have lactose intolerant you can substitute with lactose free Greek yogurt.

salt. Elevates all the flavors from the other ingredients.

baking powder. The baking powder is a must and will help rise the cupcake evenly. The batter will expand and help rise so it looks even.

baking soda. Adding baking soda will help the cupcakes rise and give a light and airy texture. 

cake flour (sifted). Cake flour produces a lighter, softer and more tender cake. The lower protein content means there is less gluten formation during mixing. Less gluten results in a softer texture, which is desirable in cakes. 

If you don’t have cake flour on hand and your recipe calls for it, you can make a substitute at home. For every cup of cake flour required, measure out 1 cup of all-purpose flour, remove 2 tablespoons of the flour, and replace them with 2 tablespoons of cornstarch. Sift the mixture several times to ensure thorough blending before using it in your recipe.

Ube Whipped Cream

unflavored gelatin. Is used to help keep the whipped cream structure. It will set and hold the shape. If you are planning to make this for parties it’s important to use gelatin otherwise the whipped cream will start to melt and loose its structure. No one wants deflated whipped cream. Follow the instructions on the package

heavy whipping cream (Cold). Make sure it’s cold. 

powdered sugar. It will sweeten the whipped cream. If you like it more sweet add more powdered sugar.

ube extract. Use to add color and flavor to the whipped cream.

How to make Ube Cupcakes

Ube Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a stand mixer mix on medium high the eggs, sugar, oil. 

Add ube halaya jam and mix until smooth. Add the ube extract and mix until well combined.

Add the sifted cake flour, baking powder and salt and stir on lowest setting. Avoid over mixing.

In the cupcake liners scoop and fill the liners ½ full.

Bake for 20-22 minutes or or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Ube Whipped Cream

Follow the instructions on the packaging to prepare the gelatine.

While gelatin is sitting, combine heavy cream, powdered sugar and ube extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer or stand mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.

On low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.

Immediately pipe the cupcakes. 

Success Tips for making the best Ube Cupcake

Consistency in Cupcake Size: Use a standard-sized cupcake pan and liners to ensure uniformity in size. This ensures even baking, and your cupcakes will all be done at the same time.

Avoid Overmixing: Overmixing the batter can lead to dense and dry cupcakes. Mix the ingredients until just combined to maintain a light and fluffy texture.

Proper Baking Time: Do not overbake the cupcakes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are done. Overbaking can result in dry cupcakes.

Decorate Creatively: Take your time to decorate the cupcakes. Use a piping bag with a star tip for a professional-looking finish. You can also garnish with ube or coconut shavings, or even a sprinkle of edible glitter for a festive touch.

Store Properly: If you’re not serving the cupcakes immediately, store them in an airtight container to prevent them from drying out. Cupcakes can also be refrigerated, especially if your frosting contains cream cheese or other perishable ingredients.

Work Quickly. With the gelatin it’s important to work quickly as it does set quickly.

FAQs

What is ube?

Ube is a purple yam commonly used in Filipino cuisine. It has a sweet, nutty flavor and a vibrant purple color, making it a popular ingredient in desserts.

Can I use frozen ube for making cupcakes?

Yes, you can use frozen grated or pureed ube for making cupcakes. Just make sure to thaw it completely and drain any excess moisture before using it in your recipe.

Can I make mini ube cupcakes for parties?

Absolutely! Adjust the baking time accordingly when making mini cupcakes. Bake them for a shorter time, usually around 10-12 minutes, and keep an eye on them to avoid overbaking.

Can I use ube cupcakes as a base for other desserts, like cake pops or trifles?

Yes, ube cupcakes can serve as a delicious base for various desserts. You can crumble the cupcakes to make cake pops or layer them in trifles with whipped cream, fruits, or other fillings for a delightful dessert variation.

How to store

Room Temperature: If you plan to consume the cupcakes within 1-2 days, you can store them at room temperature. Place the cupcakes in an airtight container or cover them with plastic wrap to prevent them from drying out. If your room is particularly warm, it’s advisable to store them in the fridge.

Refrigeration: If your cupcakes have perishable fillings or whipped cream, or if you want to keep them for a longer period (up to a week), it’s best to store them in the refrigerator. Place the cupcakes in an airtight container to prevent them from absorbing odors from the fridge.

Freezing: Cupcakes can also be frozen for longer storage. Here’s how:

1. Cool Completely: Let the cupcakes cool completely to room temperature before freezing.
2. Wrap Individually: Wrap each cupcake individually in plastic wrap to prevent freezer burn.
3. Place in a Container: Place the wrapped cupcakes in an airtight container or a freezer-safe resealable bag. This extra layer of protection helps maintain the cupcakes’ quality.
4. Label and Date: Don’t forget to label the container or bag with the date so you can keep track of how long they’ve been in the freezer.
5. Thawing: To thaw, simply remove the cupcakes from the freezer and let them come to room temperature. It’s best to remove the plastic wrap while they are still frozen to prevent condensation from making the cupcakes soggy.

Remember that while freezing preserves the cupcakes for a longer time, the texture of the frosting might be slightly different after thawing. It’s a good idea to freeze unfrosted cupcakes and add the frosting after thawing for the best taste and texture.

How to serve?

Personally, I love to pair the cupcakes with a Ube Milk Tea

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Ube Cupcakes Recipe

These easy fluffy and soft Ube Cupcakes are perfect for bringing to parties and get-togethers. Each Ube Cupcake is extra soft and fluffy topped with ube whipped cream! What’s great is this eye-popping purple-colored-cupcake is great for making ahead for holidays and last-minute invites to parties.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American, Filipino

Servings 12

Equipment

• Piping Bag

Ingredients

  

1x2x3x

Ube Cupcakes

• 2 large eggs
• ½ cup sugar
• ¼ cup oil
• ½ cup ube halaya jam
• 2 tsp ube extract
• ½ cup sour cream
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup cake flour – sifted 114 g

Ube Whipped Cream

• 1 tsp unflavoured gelatin 3.12 g
• 1½ cup heavy whipping cream cold
• ¼ cup powdered sugar
• 2 tsp ube extract

Instructions

 

Ube Cupcakes

• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a stand mixer mix on medium high the eggs, sugar, oil. 
• Add ube halaya jam and mix until smooth. Add the ube extract and mix until well combined.
• Add the sifted cake flour, baking powder and salt and stir on lowest setting. Avoid over mixing.
• In the cupcake liners scoop and fill the liners ½ full.
• Bake for 20-22 minutes or or until a toothpick inserted into the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Ube Whipped Cream

• Follow the instructions on the packaging to prepare the gelatine.
• While gelatin is sitting, combine heavy cream, powdered sugar and ube extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer or stand mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
• On low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
• Immediately pipe the cupcakes. 

Notes

Consistency in Cupcake Size: Use a standard-sized cupcake pan and liners to ensure uniformity in size. This ensures even baking, and your cupcakes will all be done at the same time.

Avoid Overmixing: Overmixing the batter can lead to dense and dry cupcakes. Mix the ingredients until just combined to maintain a light and fluffy texture.

Proper Baking Time: Do not overbake the cupcakes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are done. Overbaking can result in dry cupcakes.

Decorate Creatively: Take your time to decorate the cupcakes. Use a piping bag with a star tip for a professional-looking finish. You can also garnish with ube or coconut shavings, or even a sprinkle of edible glitter for a festive touch.

Store Properly: If you’re not serving the cupcakes immediately, store them in an airtight container to prevent them from drying out. Cupcakes can also be refrigerated, especially if your frosting contains cream cheese or other perishable ingredients.

Work Quickly. With the gelatin it’s important to work quickly as it does set quickly.

Keyword Cupcakes, Ube

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

Vietnamese Ginger Chicken also known as Gà Kho Gừng is an easy weeknight dinner idea that is sure to satisfy everyone around the table. This dish captures the essence of comfort and indulgence – Ga Kho Gung. This beloved dish, with its tantalizing blend of sweet caramel, aromatic ginger, and succulent chicken, invites you to experience the vibrant flavors of Vietnam in the comfort of your own kitchen. 

One of the very first time I had Ga Kho Gung was right after I gave birth to my first daughter. Ginger is a healing food and this dish tasted great after long days and countless sleepless nights. I always go back to this recipe when I am craving some wings but want to avoid deep fried chicken wings. It’s a comfort food for those cold winter evenings after you get home from work. Its so easy to prepare and only requires one pot

The dish is great for enjoying with a nice bowl of rice and some crisp cucumbers. Really simple weeknight dinner that can be made in 1 hour or less.

Why make this?

Easy to Prepare: This dish is relatively simple to make and doesn’t require a long list of complicated ingredients. It’s a great option for home cooks looking for a delicious and straightforward recipe. This Asian Pork Riblets is another easy recipe.

Versatility: Ga Kho Gung can be customized to suit your taste. You can adjust the sweetness, saltiness, and spiciness levels to your liking, making it a versatile dish that can cater to different taste preferences.

Comfort Food: The warm, savory, and slightly sweet nature of Ga Kho Gung makes it a comforting and satisfying dish, especially when served over steamed rice. It’s a homely and comforting meal that many people enjoy.

Why I love this recipe?

Flavor Harmony: The combination of nuoc mau, savory soy sauce, aromatic ginger, shallots and garlic creates a perfect balance of flavors. The richness and depth of taste in this dish can be incredibly satisfying.

Nostalgia or Cultural Connection: If you have a personal or cultural connection to Vietnamese cuisine, Ga Kho Gung might remind you of home-cooked meals, family gatherings, or fond memories associated with the dish.

Comfort Food Appeal: Ga Kho Gung’s warm and hearty nature, especially when served over rice, can provide a sense of comfort and contentment. Comfort foods often have a way of making us feel happy and satisfied. Need a soothing soup to go with this comfort dish? Try Vietnamese Pumpkin Soup (Canh Bi Do) for those weeknight dinners

Ingredients, Substitution and Variations

chicken wings (or any cut of chicken of your choice). Use fresh chicken wings to get best results. You can use any cut of chicken for this recipe. I have even used a whole chicken and cut it into smaller pieces. For convenience chicken wings and chicken thighs work really well for weeknight quick meals.

dark soy sauce. Dark soy sauce will give the chicken a dark deep brown color. You can use light soy sauce as well.

oyster sauce. Used to flavor and marinate the chicken. 

white sugar. The white sugar is used to make the nuoc mau which is. Caramel sauce to help deepen the flavor of the chicken.

water. The water will help melt the sugar.

fish sauce. The fish sauce is use to give umami flavor and a little bit goes a long way for this recipe

chicken bouillon. Chicken bouillon will give the chicken more flavor. You can skip this and add more salt.

brown sugar. Will add sweetness and balance out the saltiness from the fish sauce

fresh ginger. The ginger will give the flavor of a bit a heat but  and slight sweetness. It will warm you inside. Use as much as you would like but don’t over do it.

Garlic. Add more flavor to the dish. I like to use fresh garlic and mince it. You can also use garlic paste.

Shallots. Has a mild and delicate flavor and will add sweetness and to the dish.

salt + black pepper (optional). Add to adjust the taste of the dish.

How to make this recipe

Marinade the chicken wings with dark soy sauce and oyster sauce. Mix until well combined and chicken wings is evenly coated. Set aside.

Make the caramel sauce. In a medium pot with a lid, add sugar and water. Shake gently to distribute the sugar evenly. Heat on medium-high until the sugar melts and caramelizes to a dark amber/brown color. The sugar is melted past the sweet caramel stage so this will not add more sweetness to the dish.

When sugar is ready, immediately add ginger, garlic, and shallots to the skillet and pan-fry until fragrant (about 30 seconds). Add the chicken and stir until evenly coated with the caramel sauce.

Add chicken bouillon powder, sugar, and fish sauce, and toss to evenly coat the chicken with the seasonings.

Cover the skillet with the lid and reduce the heat to a low simmer. Let it cook for 12 minutes, during which the lid should collect a lot of moisture. Toss halfway for even cooking.

After 10 minutes, remove the lid and continue cooking for an additional 7-10 minutes, until the liquid reduces to your liking. Toss halfway for even cooking. Give it a taste test and adjust the seasonings if necessary.

Garnish with green onions or cilantro, and red chilies. Serve with steamed rice and sliced cucumber or any vegetables of your choice. 

Success tips on making the best Vietnamese Ginger chicken

Quality Ingredients: Start with fresh, high-quality chicken. The quality of the chicken greatly affects the final taste and texture of the dish. Additionally, use fresh ginger, garlic, and shallots for the best flavor.

Perfect Caramelization: Achieving the right caramelization is crucial. To make the perfec Nuoc Mau be patient when melting the sugar; it should turn into a deep amber color without burning. The caramel adds both color and flavor to the dish. Try my Thịt Kho TRUNG recipe that also uses nuoc mau

Even Cooking: Cut the chicken into uniform, bite-sized pieces if you are using thighs or chicken breast. This ensures even cooking and helps the chicken absorb the flavors evenly.

Balanced Seasonings: Balance the sweet, salty, and savory flavors. Taste the sauce before adding the chicken and adjust the seasonings if necessary. Keep in mind that the caramel sauce will intensify as it cooks, so it’s better to start with slightly milder flavors.

Layered Aromatics: Pan-fry the ginger, garlic, and shallots right after the caramelization. This allows the aromatics to absorb the caramel flavors, enhancing their taste and aroma.

Proper Simmering: Simmer the dish over low heat with the lid on. This allows the chicken to braise slowly, absorbing the flavors and becoming tender. Remember to stir occasionally to prevent sticking and ensure even cooking.

How to eat Ga Kho Gung

Serve with Steamed Rice: Ga Kho Gung is traditionally served over steamed rice. The fluffy, slightly sticky rice absorbs the savory caramel sauce, enhancing the overall taste of the dish. Place a generous portion of the caramelized ginger chicken on your plate alongside a mound of rice. Want a simple and fool-proof way to make rice in a rice cooker? 

How to store

Refrigeration: If you plan to consume the leftovers within a day or two, store the Caramelized Ginger Chicken in an airtight container in the refrigerator. Make sure the dish has cooled down to room temperature before refrigerating. Consume the leftovers within 2-3 days to ensure the best quality and taste.

Freezing: If you want to store the dish for a longer period, consider freezing it. Place the cooled chicken in an airtight freezer-safe container or heavy-duty freezer bag. Ensure there is minimal air inside the container to prevent freezer burn. Label the container with the date for easy reference. Caramelized Ginger Chicken can be frozen for up to 2-3 months.

FAQs

1. Can I use chicken breast instead of chicken thighs in this recipe? Yes, you can use chicken breast if you prefer leaner meat. However, chicken thighs are often used in this recipe because they have more flavor and tend to stay moist during cooking. If you use chicken breast, be cautious not to overcook it to prevent dryness.

2. Can I reduce the sugar in the caramel sauce for a healthier option? You can reduce the amount of sugar in the caramel sauce to your preference. Just keep in mind that sugar plays a crucial role in the flavor and texture of the dish. Decreasing the sugar will affect the overall taste and may result in a less caramelized texture.

3. What can I substitute for fish sauce if I don’t have it? If you don’t have fish sauce, you can use soy sauce as a substitute. It won’t replicate the exact flavor of fish sauce, but it will provide a salty, savory element. You can also consider using oyster sauce if available.

4. Can I make this dish vegetarian or vegan? Yes, you can make a vegetarian or vegan version of this dish. Substitute chicken with tofu or a plant-based protein of your choice. Use a vegetable-based bouillon or broth instead of chicken bouillon, and choose a vegan oyster sauce or soy sauce to maintain the umami flavor.

5. How do I adjust the spiciness of this dish? To add spiciness, you can include sliced red chilies or chili flakes when garnishing. Adjust the quantity according to your preferred level of heat. If you prefer a milder version, you can omit the chilies altogether.

6. Can I make this dish in advance for a special occasion? Yes, you can prepare Caramelized Ginger Chicken in advance and reheat it when needed. It’s a great option for special occasions as the flavors tend to meld and intensify over time.

7. What are some good side dishes to serve with Caramelized Ginger Chicken? This dish pairs well with steamed rice, which helps soak up the flavorful sauce. You can also serve it with a side of sliced cucumber, pickled vegetables, or a fresh herb salad to balance the richness of the chicken.

8. Can I freeze Caramelized Ginger Chicken leftovers? Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. Make sure it’s well-sealed to prevent freezer burn. Thaw the frozen portion in the refrigerator overnight before reheating.

Other Vietnamese Dinner Ideas

We have some really tradition Vietnamese dinner ideas on CookwithChung. Here are a few of my favorites.

Vietnamese Caramelized Braised Pork Ribs

Vietnamese Egg Meatloaf

Air Fryer Vietnamese Chicken Wings (Canh Ga Chien Nuoc Mam)

Air Fryer Char Sui Pork Chops

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Gà Kho Gừng (Vietnamese Ginger Chicken)

Vietnamese Ginger Chicken also known as Gà Kho Gừng is an easy weeknight dinner idea that is sure to satisfy everyone around the table. This dish captures the essence of comfort and indulgence – Ga Kho Gung. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Dinner, Main Course

Cuisine Vietnamese

Servings 4

Ingredients

  

1x2x3x

Chicken and marindade

• 2 lbs chicken wings or any cut of chicken of your choice
• 1½ – 2 tsp dark soy sauce
• 2 tsp oyster sauce

Nuoc Mau

• 3 tbsp white sugar
• 2 tbsp water

Ingredients for cooking

• 2 tbsp fish sauce
• 1 tsp chicken bouillon
• 2 tsp brown sugar
• 2 inch fresh ginger sliced
• 2 cloves garlic minced
• 1 tbsp shalllots minced
• salt to taste
• pepper to taste
• green onion garnish

Instructions

 

• Marinade the chicken wings with dark soy sauce and oyster sauce. Mix until well combined and chicken wings is evenly coated. Set aside.
• Make the caramel sauce. In a medium pot with a lid, add sugar and water. Shake gently to distribute the sugar evenly. Heat on medium-high until the sugar melts and caramelizes to a dark amber/brown color. The sugar is melted past the sweet caramel stage so this will not add more sweetness to the dish.
• When sugar is ready, immediately add ginger, garlic, and shallots to the skillet and pan-fry until fragrant (about 30 seconds). Add the chicken and stir until evenly coated with the caramel sauce.
• Add chicken bouillon powder, sugar, and fish sauce, and toss to evenly coat the chicken with the seasonings
• After 10 minutes, remove the lid and continue cooking for an additional 7-10 minutes, until the liquid reduces to your liking. Toss halfway for even cooking. Give it a taste test and adjust the seasonings if necessary.
• Garnish with green onions or cilantro, and red chilies. Serve with steamed rice and sliced cucumber or any vegetables of your choice. 

Notes

1. Quality Ingredients: Start with fresh, high-quality chicken. The quality of the chicken greatly affects the final taste and texture of the dish. Additionally, use fresh ginger, garlic, and shallots for the best flavor.

2. Perfect Caramelization: Achieving the right caramelization is crucial. To make the perfec Nuoc Mau be patient when melting the sugar; it should turn into a deep amber color without burning. The caramel adds both color and flavor to the dish. Try my Thịt Kho TRUNG recipe that also uses nuoc mau

3. Even Cooking: Cut the chicken into uniform, bite-sized pieces if you are using thighs or chicken breast. This ensures even cooking and helps the chicken absorb the flavors evenly.

4. Balanced Seasonings: Balance the sweet, salty, and savory flavors. Taste the sauce before adding the chicken and adjust the seasonings if necessary. Keep in mind that the caramel sauce will intensify as it cooks, so it’s better to start with slightly milder flavors.

5. Layered Aromatics: Pan-fry the ginger, garlic, and shallots right after the caramelization. This allows the aromatics to absorb the caramel flavors, enhancing their taste and aroma.

6. Proper Simmering: Simmer the dish over low heat with the lid on. This allows the chicken to braise slowly, absorbing the flavors and becoming tender. Remember to stir occasionally to prevent sticking and ensure even cooking.

Keyword Chicken, Vietnamese, Vietnamese Food, Weeknight easy meal

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

Indulge in the aromatic flavors of Asian cuisine with this Air Fryer Char Siu Chicken recipe! Elevating the essence of a beloved classic, this dish combines succulent, marinated chicken with the magic of air frying. The result? Tender, juicy, and perfectly charred bites that capture the essence of Chinese barbecue. Whether you’re a novice in the kitchen or a seasoned home cook, this recipe offers a seamless blend of simplicity and sophistication.

Here is another recipe where I use my air fryer to whip up an easy weeknight dinner and everyone enjoys this with a simple jasmine rice and some Chinese green vegetables and makes for a quick dinner that adults and kids will love. My kids love these Air Fryer Char Sui Chicken and will ask for more.

Why make this?

Homemade Goodness: Making Air Fryer Char Siu Chicken at home allows you to enjoy the flavors of a popular restaurant dish in the comfort of your own home. Homemade meals often have a personal touch and can be tailored to individual tastes.

Healthier Option: By using the air fryer instead of deep frying, you significantly reduce the amount of oil used in the cooking process. This results in a healthier dish that’s lower in calories and fat compared to the traditional deep-fried version.

Budget-Friendly: Cooking at home is often more cost-effective than dining out, especially if you’re preparing restaurant-style dishes. Buying ingredients in bulk and using them for multiple meals can save you money in the long run.

Why I love this recipe?

Flavorful Marinade: The marinade for this recipe is a perfect balance of sweet, salty, and savory flavors. The combination of hoisin sauce, soy sauce, brown sugar, and aromatic spices gives the chicken a rich and delicious taste.

Tender and Juicy: Marinating the chicken helps tenderize the meat and infuse it with the flavors. Cooking it in the air fryer ensures that the chicken stays juicy on the inside while getting a slightly crispy and charred texture on the outside.

Healthier Option: Air frying requires significantly less oil compared to deep frying, making it a healthier cooking method. You can enjoy the crispy texture without the excessive oil and calories.

Ingredients, Substitution and Variations

Chicken (Drumsticks, thighs or chicken wings). This recipe works with any cut of chicken. With the different cuts you will need to adjust the time accordingly for the right cook time. For this recipe I used drumsticks as this was a low cost meal and I like to marinade enough chicken to air fry for two dinners.

Garlic salt. I use garlic salt for ease. You can substitute with finely chopped garlic.

Brown sugar. I like to use brown sugar but you can substitute with white or any type of sugar of your choice.

Oyster sauce. Oyster sauce gives the marinade a lovely umami flavor, If you don’t have oyster sauce you can substitute with fish sauce

Light soy sauce. The standard soy sauce that is commonly found in all Asian households. 

Hoisin sauce. This is a thick sauce and is commonly used in Chinese cuisine but is also used as a Dipping sauce. Hoisin sauce is the base for Hoisin Peanut Dipping Sauce for spring rolls.   

Shaoxing wine. Made by fermenting glutinous rice, water and wheat-based yeast. Its affordable and can be found in Asian Supermarkets. Substitute with dry sherry

Water. Helps mix all the ingredients better.

Chinese five spice powder. This powder is a combination of sweet, bitter, sur, salty and savory is a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel. You can find this at large supermarkets.

Sesame oil. Sesame oil gives it a smoky flavor but if you don’t’ have substitute with olive oil.

How to enjoy

Make Fried Rice: Use the Char Siu Chicken as an ingredient in fried rice. Chop the cooked chicken into bite-sized pieces and stir-fry it with cooked rice, vegetables, and scrambled eggs. Add a splash of soy sauce and sesame oil for an easy and flavorful fried rice dish.

Serve with Steamed Rice: Char Siu Chicken pairs perfectly with steamed jasmine rice. The flavorful sauce from the chicken can be drizzled over the rice, creating a tasty combination. Make the perfect jasmine rice in a rice cooker here.

Noodles: Serve the Char Siu Chicken over cooked noodles, such as lo mein or egg noodles. Toss the noodles with a bit of soy sauce and sesame oil, then top them with sliced Char Siu Chicken for a satisfying noodle dish.

Create Asian-Inspired Bowls: Make a grain bowl by serving the Char Siu Chicken over quinoa, brown rice, or another grain of your choice. Add steamed or roasted vegetables, sliced avocado, and a drizzle of teriyaki sauce or hoisin sauce for a wholesome and filling meal.

Success tips on making the best

Marinate Thoroughly: For the best flavor, marinate the chicken for at least 30 minutes, or ideally, overnight. This allows the flavors to penetrate the meat, making it more flavorful and tender.

Use Boneless, Skinless Thighs: Chicken thighs are juicier and more flavorful compared to chicken breasts. They also tend to stay moist during cooking, making them an ideal choice for this recipe.

Preheat the Air Fryer: Preheating the air fryer ensures that the chicken starts cooking immediately, resulting in a better texture. Follow your air fryer’s instructions for preheating.

Avoid Overcrowding: Arrange the marinated chicken pieces in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking. If your air fryer is small, cook the chicken in batches.

How to Store

Refrigeration: If you have leftover Char Siu Chicken and plan to consume it within a few days, store it in an airtight container in the refrigerator. Let the chicken cool completely before transferring it to the container. Properly stored, it can last in the refrigerator for 3-4 days.

Freezing: If you want to store Char Siu Chicken for a longer period, freezing is a good option. First, allow the chicken to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil or place it in a freezer-safe airtight container or resealable freezer bag. Properly frozen, Char Siu Chicken can last for up to 2-3 months.

FAQs

Can I use chicken breasts instead of chicken thighs for Char Siu Chicken in the air fryer?

While chicken thighs are more flavorful and tend to stay juicier, you can use chicken breasts if you prefer leaner meat. Just be cautious not to overcook them, as they can become dry. Marinating the chicken breasts can help keep them moist and flavorful.

How long does it take to marinate the chicken?

It’s best to marinate the chicken for at least 30 minutes to allow the flavors to permeate the meat. For optimal taste, marinating overnight in the refrigerator is recommended.

Can I freeze the Char Siu Chicken before cooking it in the air fryer?

Yes, you can freeze the marinated chicken for later use. Place the marinated chicken in an airtight container or freezer bag and store it in the freezer. When you’re ready to cook, thaw it in the refrigerator overnight before air frying.

If you enjoy this recipe check out my other air fryer recipes

Air Fryer Vietnamese Chicken Wings. This is the iconic Vietnamese Canh Ga Chien Nuoc Mam. Coated with a flavorful fish sauce dipping sauce and air fried so its nice and crispy.

 Air Fryer Char Sui Pork Chops.  Similar to this recipe but using pork chops. 

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Air Fryer Char Sui Chicken

Indulge in the aromatic flavors of Asian cuisine with this Air Fryer Char Siu Chicken recipe! Elevating the essence of a beloved classic, this dish combines succulent, marinated chicken with the magic of air frying. The result? Tender, juicy, and perfectly charred bites that capture the essence of Chinese barbecue. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Chinese

Servings 0

Equipment

• Air Fryer

Ingredients

  

Chicken

• 2½-3 pounds chicken of your choice drumsticks, thighs or chicken wings

Marinade

• 1 tbsp garlic salt
• 4 tbsp brown sugar
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1½ tbsp Shaoxing wine
• 2 tbsp water
• 1 tsp Chinese five spice powder
• ½ tsp sesame oil
• 1 green onion finely chopped
• cilantro finely chopped

Instructions

 

• Prepare the Marinade: In a bowl, mix together garlic salt, brown sugar, oyster sauce, light soy sauce, hoisin sauce, shaoxing wine, water Chinese five-spice powder and sesame oil. This is your marinade.
• Marinate the Chicken: Place the chicken in a shallow dish or a zip-top bag. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 1 hour, or ideally, overnight for the best flavor.
• Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
• Air Fry the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken in the air fryer basket in a single layer. Air fry for 15-20 minutes, flipping halfway through, or until the chicken is cooked through and has a slightly charred appearance on the edges. Cooking times may vary based on your specific air fryer model, so be sure to check the internal temperature of the chicken. It should reach 165°F (74°C).
• Garnish and Serve: Remove the chicken from the air fryer and let it rest for a few minutes. Garnish with chopped green onions and cilantro, if desired. Serve hot with rice, noodles, or your favorite side dishes.

Notes

1. Marinate Thoroughly: For the best flavor, marinate the chicken for at least 30 minutes, or ideally, overnight. This allows the flavors to penetrate the meat, making it more flavorful and tender.
2. Use Boneless, Skinless Thighs: Chicken thighs are juicier and more flavorful compared to chicken breasts. They also tend to stay moist during cooking, making them an ideal choice for this recipe.
3. Preheat the Air Fryer: Preheating the air fryer ensures that the chicken starts cooking immediately, resulting in a better texture. Follow your air fryer’s instructions for preheating.
4. Avoid Overcrowding: Arrange the marinated chicken pieces in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking. If your air fryer is small, cook the chicken in batches.

Keyword Air Fryer, Chicken

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

Indulge in the rich and enticing flavors of Vietnamese cuisine with this delectable Vietnamese Peanut Dipping Sauce recipe! This versatile condiment, known as Tương Chấm Gỏi Cuốn, is a blend of creamy peanut butter, savory hoisin sauce, and garlic. With its perfect balance of sweet, salty, and nutty notes, this sauce has become a staple in Vietnamese dining, elevating dishes from mundane to magnificent. Whether you’re a fan of spring rolls, grilled meats, or vibrant noodle salads, this sauce is a great addition to make any spring roll taste even better.

This dipping sauce originates from Vietnam and is renowned for its versatility. It’s delicious and balances of sweet, salty, and nutty notes make it the ideal sauce for various Vietnamese dishes. Whether you’re indulging in fresh spring rolls, grilled meats, or vibrant noodle salads, this sauce changes each bite into a culinary delight.

This hoisin peanut dipping sauce is easy to make when some staple pantry items. This was a dipping sauce that really drew me to fall in love with fresh spring rolls. This is particular one of the best dipping sauce for Vietnamese Pork Sausage Skewers (Nem nuong) where you get the flavorful grilled nem nuong with assortment of vegetables and rice paper roll. The combination makes you wanting more!

Why make this?

Rich Flavor Profile: The combination of creamy peanut butter, hoisin sauce, and garlic creates a sauce with a rich, nutty, and slightly sweet flavor. It adds a depth of taste to various dishes.

Versatility: Vietnamese peanut dipping sauce is incredibly versatile. It can be used as a dipping sauce for spring rolls, fresh vegetables, or grilled meats. It can also be drizzled over noodles, salads, or used as a marinade for meats before grilling or stir-frying.

Texture: The sauce has a smooth and creamy texture, which contrasts nicely with the crispiness of spring rolls and the tenderness of grilled meats. The addition of crushed peanuts as a garnish enhances the texture, providing a delightful crunch.

Why I love this recipe?

Delicious Flavor: The combination of creamy peanut butter, hoisin sauce, and garlic creates a harmonious blend of sweet, salty, and nutty flavors. This unique taste is both comforting and delightful.

Versatility: The sauce’s versatility means it can be paired with a wide variety of dishes, from spring rolls to grilled meats and noodles. Its ability to enhance the flavors of different foods makes it a favorite for many.

Homemade Goodness: Making the sauce at home allows you to appreciate the freshness and quality of the ingredients. Homemade sauces often taste better than store-bought versions because they are crafted with care and tailored to individual preferences.

Ingredients, Substitution and Variations

Peanut Butter: Creamy peanut butter serves as the base of the sauce, providing a rich, nutty flavor and a smooth texture.

Hoisin Sauce: Hoisin sauce is a thick, sweet, and salty sauce commonly used in Asian cuisine. It adds depth and complexity to the flavor profile of the dipping sauce.

Garlic: Minced garlic adds a savory and aromatic element to the sauce, enhancing its taste.

Sriracha Sauce (Optional): For those who enjoy a bit of heat, Sriracha sauce, a popular chili sauce, can be added to provide spiciness to the dipping sauce.

Water: Water is used to adjust the consistency of the sauce. If the sauce is too thick, you can thin it out by adding a little warm water until you achieve the desired thickness.

How to enjoy

1. Dipping Sauce for Spring Rolls:

Serve Vietnamese peanut dipping sauce as a classic accompaniment for fresh spring rolls. Dip the rolls, filled with vegetables, herbs, and sometimes shrimp or tofu, into the sauce for a burst of flavor.

2. Dressing for Noodle Salads:

Toss cooked and chilled rice noodles, along with fresh vegetables, herbs, and protein like grilled chicken or tofu, in the peanut sauce. It makes for a delightful and refreshing noodle salad.

3. Grilled Meats or Seafood:

Use the sauce as a dipping or drizzling sauce for grilled meats (such as chicken, pork, or beef) or seafood (like shrimp or fish). The nutty flavor complements the smokiness of the grilled items perfectly.

4. Stir-Fry Sauce:

Thin the peanut sauce with a bit of water or broth and use it as a flavorful stir-fry sauce. It adds a unique twist to your stir-fried vegetables and protein.

5. Rice Vermicelli Bowls:

Create Vietnamese rice vermicelli bowls (bun) by layering cooked rice vermicelli noodles with fresh vegetables, herbs, bean sprouts, and your choice of protein. Drizzle the peanut sauce over the top for a burst of flavor.

6. Sandwich Spread:

Use the sauce as a spread for banh mi sandwiches. Slather it on the bread before adding your choice of fillings, creating a fusion of flavors in every bite.

7. Dipping Sauce for Vegetables:

Cut up raw vegetables like cucumber, carrot sticks, bell peppers, and snap peas. Use the peanut sauce as a dip for a healthy and tasty snack.

8. Noodle Soups:

Add a spoonful of peanut sauce to your noodle soup (such as pho or ramen) for a unique twist. It adds creaminess and depth to the broth.

9. Marinade for Grilled Tofu:

Marinate blocks of tofu in the peanut sauce before grilling or baking. It infuses the tofu with rich, nutty flavors.

Success tips on making the best Hoisin Peanut Sauce

Use High-Quality Ingredients: Opt for good quality peanut butter, hoisin sauce and other ingredients. Fresh, high-quality ingredients will significantly enhance the flavor of your sauce.

Balance the Flavors: Achieving the right balance of sweet, salty, and nutty flavors is key. Taste the sauce as you go along and adjust the sweetness, saltiness, and spiciness according to your preference. Balance is the key to a great dipping sauce.

Consistency Matters: Pay attention to the sauce’s consistency. It should be smooth and creamy, but not too thick. If it’s too thick, you can thin it out with a bit of warm water, one tablespoon at a time, until you reach the desired consistency.

Garlic Infusion: Allowing the minced garlic to sit in the sauce for a little while (around 10-15 minutes) before serving can enhance the flavor. This time allows the garlic to infuse its taste into the sauce, adding depth.

Experiment with Spice: If you enjoy a bit of heat, consider experimenting with different types of spicy elements. Sriracha sauce is commonly used, but you can also try adding minced fresh chili or chili flakes for a different level of spice.

Garnish Thoughtfully: Garnishing the sauce with crushed peanuts and chopped cilantro not only adds texture and freshness but also visual appeal. It’s the finishing touch that makes your sauce look and taste even better.

Allow Time for Melding: Letting the sauce sit for about 10-15 minutes after preparation allows the flavors to meld together. This resting period helps the sauce develop a more cohesive and well-rounded taste.

FAQs

1. What are the main ingredients in Vietnamese peanut dipping sauce?

The main ingredients in Vietnamese peanut dipping sauce, typically include creamy peanut butter, hoisin sauce, garlic, and sometimes Sriracha sauce for spice. Water is also added to achieve the desired consistency.

2. Can I use crunchy peanut butter instead of creamy peanut butter?

Yes, you can use crunchy peanut butter if you prefer a sauce with a bit of texture. It will give your dipping sauce a crunchier feel due to the peanut pieces.

3. Is Vietnamese peanut dipping sauce gluten-free?

The sauce can be gluten-free if you use gluten-free hoisin sauce.

4. How long does Vietnamese peanut dipping sauce last?

If stored in an airtight container in the refrigerator, Vietnamese peanut dipping sauce can last for about 1 to 2 weeks. Make sure to check for any signs of spoilage before using it after an extended period.

5. Can I freeze Vietnamese peanut dipping sauce?

It’s not recommended to freeze peanut dipping sauce as the texture may change upon thawing. It’s best enjoyed fresh or refrigerated for a short duration.

6. What dishes can I serve with Vietnamese peanut dipping sauce?

Vietnamese peanut dipping sauce is incredibly versatile. It can be served with spring rolls with nem nuong, fresh vegetables, grilled meats (such as satay), rice noodles, and salads. It can also be used as a dipping sauce for various appetizers and snacks.

7. How can I make the sauce spicier?

If you want to add more spice to the sauce, increase the amount of Sriracha sauce or add some minced fresh chili peppers. Remember to taste as you go to avoid making the sauce too spicy for your liking.

8. Can I make the sauce in advance?

Yes, you can prepare Vietnamese peanut dipping sauce in advance. In fact, the flavors often meld together better if the sauce is allowed to sit for about 10-15 minutes before serving. However, for the freshest taste, it’s best to consume it within a day or two of making.

Other Related Recipes

Nem Nuong – Vietnamese Pork Sausage Skewers can be made at home and dipped in this hoiscan peanut sauce.

Nuoc Cham Chay – Vietnamese Vegan Dipping Sauce is a great alternative to hoist peanut sauce. This is savory, sweet and salty all combined.

Vietnamese Lemongrass Chili Sauce (Sot Sa Te) – A great sauce to give your dishes a nice kick.

Vienamese Chili Salt – This salt is easy to make and only requires three ingredients

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Hoisin Peanut Sauce for Spring rolls

Indulge in the rich and enticing flavors of Vietnamese cuisine with this delectable Vietnamese Peanut Dipping Sauce recipe! This versatile condiment, known as Tương Chấm Gỏi Cuốn, is a blend of creamy peanut butter, savory hoisin sauce, and garlic. 

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Dipping Sauce, Vietnamese

Servings 0

Ingredients

  

• 2 tbsp oil
• 2 garlic cloves Finely chopped
• ¼ cup hoisin sauce
• 1½ – 2 tbsp peanut butter smooth or crunchy
• 1 cup water
• 1 tbsp roasted peanuts crushed
• samba chili paste optional

Instructions

 

• Brown garlic: In a small sauce pan add oil and minced garlic. Fry garlic until slight golden brown.
• Prepare the Base: In a mixing bowl, combine hoisin sauce, creamy peanut butter, warm water. Stir well until the peanut butter is fully incorporated into the sauce. Add the sauce to the small sauce pan and stir until garlic and oil is combined. Cook on medium heat for 5-6 minutes.
• Adjust Consistency: If the sauce is too thick, you can thin it out by adding a little more warm water, one tablespoon at a time, until you achieve the desired consistency.
• Final Touch: Let the sauce sit for about 10-15 minutes to allow the flavors to meld. Taste again and adjust the seasoning if necessary before serving.
• Serve: Serve the Vietnamese Hoisin Peanut Sauce in small bowls as a dipping sauce for spring rolls, drizzle it over noodles, or use it as a sauce for grilled meats. Enjoy your delicious homemade sauce!

Keyword Hoisan, Peanut, Spring Rolls

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

This Vietnamese Pork Sausage Skewers recipe is an easy dinner for feeding everyone on busy weeknights or for hosting a large party on the weekend. This recipe is extra tasty with all the garlic mixed into the pork mixture. Its affordable and can be made in advance. Easy to bake in the oven or BBQ on a hot summer day.

It’s starting to get cold here and BBQ season is pretty much over now. Now that the kids are back in school and we have a good routine going on with the girls I still want to enjoy some yummy pork sausage skewers. I like to make a big batch of this is freeze it so I can take them out the night before and leave it to slightly defrost in the fridge. If you can’t grill the sausage on the BBQ it taste just as amazing in the oven. 

The flavor of the skewers is amazing all because of the crazy amount of garlic that is mixed in. For health reason I avoid the pork fat, but many recipes do like to buy a piece of pork fat and chop it up to give it a moist texture. This recipe I just mix 2 packs of lean ground pork and 1 pack of ground pork with more fat in it.

Why make this?

Easy to freeze. Make a large batch ad freeze it so you can enjoy any day when you are feeling lazy to make something from scratch. Frozen nem neung taste just as good as fresh. Cooking them while they are frozen also keeps the shape.

Great for large parties. Make as much you want as this can easily be enjoyed for large gatherings or parties. Its so tasty that everyone will be running to get more.

Cost-Effective: These days with inflation everything is getting expensive. Making nem nuong at home can be more cost-effective, especially if you plan to prepare it for a large group. You can buy ingredients in bulk and save money compared to dining out.

Flavor Control: When you make nem nuong at home, you have complete control over the ingredients and flavors. You can adjust the seasonings to match your personal preferences, ensuring a taste that you love.

Why I Love this recipe?

No pork fat. Traditionally this is made with pork fat cut up in to tiny pieces and mixed in but for health reasons I do opt out of it to try to keep my waist line down and also for health reason its best to reduce the amount of fat your intake.

Easy to adjust flavors. This recipe is pretty forgiving in that if you don’t like too much garlic you can reduce the to the amount of your preference. I love the garlic flavor so I will use as much as possible.

Can be grilled on BBQ or Oven. Want to enjoy nem nuong during fall or winter but don’t want to stand in the cold outside. This recipe can easily be made in the oven and you can get the similar results as BBQ on the grill.

Ingredients, Substitution and Variations

fatty ground pork: High-fat content ensures juiciness and flavor.

• fatty ground pork: High-fat content ensures juiciness and flavor.
• garlic, finely minced: Adds a savory taste.
• sugar: Balances flavors and aids in caramelization.
• fish sauce: Provides a rich umami flavor.
• roasted rice powder: Adds a subtle nutty taste and helps in binding.
• baking powder: Gives a light, airy texture. I like to use the Alsa brand for this recipe as this was told by my Mother-in-law this is the only one she uses for making new nuong.
• cornstarch: Provides structure and prevents excessive moisture.
• nem nuong curing powder: (Optional) Enhances flavor and texture

1. Tofu or Tempeh Nem Nuong: For a vegetarian or vegan version, use crumbled tofu or tempeh. Marinate them similarly to the meat version for flavor.
2. Chicken or Beef Nem Nuong: You can substitute pork with ground chicken or beef for a different taste. Adjust seasonings accordingly.
3. Spice it up: Add chili flakes or Sriracha to the sausage mixture for a spicy kick.
4. Experiment with herbs: Use other herbs like dill, chives, or lemongrass for a unique flavor profile.
5. Gluten-free option: Ensure your fish sauce is gluten-free, and use a gluten-free nem nuong curing powder or omit it entirely.
6. Soy Sauce: If you don’t have fish sauce, soy sauce can be used as a substitute, although the flavor will be slightly different.
7. Sugar substitutes: Use honey, agave syrup, or a sugar substitute if you’re looking for a healthier alternative.
8. Peanuts: Crushed peanuts can be sprinkled on the nem nuong or added to the dipping sauce for extra texture.

How to make this recipe

Prepare the Marinade: In a large mixing bowl, blend together sugar, fish sauce, finely chopped garlic, roasted rice powder, baking powder, corn starch, and nem nuong curing powder until thoroughly incorporated.

Marinate the Pork: Add the fatty ground pork to the marinade and mix until the pork is fully coated. Cover the bowl with plastic wrap and refrigerate for 2 hours. Chilling the mixture helps in shaping the sausages around the skewers later.

Skewer the Sausages: Using your hands, take a handful of the marinated pork mixture and evenly wrap it around a skewer. Place the prepared skewers on a plate. To prevent sticking, use plastic wrap in between the skewers as you make them. Freeze the skewers as you complete each batch.

Prepare Sausage Balls: Roll some of the pork mixture into balls of your preferred size. Freeze these balls once you’ve shaped them all.

Pre-freeze for Better Shape: For at least 2 hours, freeze the skewers and balls to help them maintain their shape during cooking.

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit.

Bake the Sausages: Place the nem nuong skewers in the oven and bake for 20 minutes. Remember to flip them halfway through the cooking time to ensure even cooking.

Prepare the Sweet Glaze: While the sausages are baking, prepare the sweet glaze by mixing the ingredients until well combined.

Glaze and Broil: At the 20-minute mark, take out the nem nuong from the oven. Spread the sweet glaze over the sausages. Switch the oven to broil mode and let the glaze bubble up for a bit. Flip the nem nuong, apply more glaze, and broil until caramelized.

Rest and Serve: Once out of the oven, let the nem nuong rest for 2 minutes before serving. Enjoy your delicious Vietnamese pork sausage skewers!

How to enjoy

1. Dipping Sauce: Vietnamese pork sausage skewers are often served with a dipping sauce. The sauce is typically a mixture of fish sauce, sugar, lime juice, garlic, and chili. This sauce is called Nuoc Cham and adds a wonderful tangy, salty, and spicy flavor to the sausages. Dip the skewers in the sauce before each bite. Use a Vietnamese Peanut Dipping Sauce if you want to try something different
2. Use Fresh Herbs: Vietnamese cuisine often incorporates fresh herbs like cilantro, mint, and basil. These herbs can add a burst of freshness to the rich and savory flavors of the sausages. Take a small leaf of herbs and wrap it around the sausage before taking a bite.
3. Add Crunch: Sometimes, nem nuong is served with raw vegetables like cucumber and lettuce. Adding a slice of cucumber or a leaf of lettuce can add a satisfying crunch to each bite.
4. Balance the Flavors: Vietnamese cuisine is known for its balance of flavors. As you enjoy the sausage skewers, pay attention to the balance of salty, sweet, sour, and spicy flavors. Appreciate how each component contributes to the overall taste.
5. Experiment: Don’t hesitate to experiment with different combinations. You can try different herbs, vary the amount of dipping sauce, or combine the sausages with other Vietnamese dishes for a unique experience.
6. Enjoy with Rice or Noodles: If you have a meal that includes rice or noodles, you can enjoy the pork sausage skewers alongside these staples. The flavors of the sausages can complement the neutral taste of rice or noodles very well.
7. Savor Each Bite: Take your time to savor each bite. Enjoy the texture, the flavors, and the overall experience of eating this delicious Vietnamese dish.

Success tips on how to make the best new nuong

1. Quality Ingredients:

• Use high-quality, fatty ground pork. The fat content is crucial for the juiciness and flavor of the sausages.
• Fresh, aromatic herbs like cilantro and mint add a burst of freshness. Use them generously.
• Invest in a good fish sauce for an authentic and rich flavor base. I like to use three crab brand

2. Balanced Marinade:

• Balance the flavors in your marinade. Sweetness from sugar and saltiness from fish sauce flavors should be well-balanced.
• Let the pork marinate for at least a couple of hours or overnight for the flavors to meld.

3. Texture Matters:

• Include ingredients like roasted rice powder or cornstarch. They absorb excess moisture, ensuring your sausages are not overly wet or crumbly.

4. Proper Shaping:

• When shaping the sausages on skewers, ensure they are evenly wrapped. This ensures even cooking and a consistent taste in each bite.
• If you’re making sausage balls, make sure they are of similar size for uniform cooking.

5. Freezing Technique:

• Freeze the skewers and balls before cooking. This helps them hold their shape and prevents them from falling apart during cooking.

6. Grilling/Broiling Technique:

• Preheat the grill or oven properly. A medium-high heat ensures the sausages cook through without burning on the outside.
• Turn the skewers halfway through the cooking time for even grilling.
• Apply the sweet glaze near the end of the cooking time. The sugars in the glaze can burn quickly, so monitor them closely.

How to eat Nem Nuong

Vegetables and Rice Paper (Optional):

1. Some people enjoy nem nuong by wrapping them in rice paper along with fresh herbs and vegetables like lettuce and cucumber. Add Vietnamese Pickled Daikon and Carrots to give it extra crunch. It creates a delicious and refreshing roll. I use my homemade Vietnamese Peanut Dipping Sauce to dip the rolls.

Dipping Sauce:

2. Nem nuong is usually served with a dipping sauce. The sauce typically includes fish sauce, sugar, lime juice, garlic, and chili for a perfect balance of flavors. Dip the skewers into the sauce before each bite to enhance the taste. I have a Vietnamese Vegan Dipping Sauce Recipe

How to Store

1. Refrigeration: If you plan to consume nem nuong within a day or two, store them in an airtight container in the refrigerator. Place a piece of parchment paper between the layers to prevent sticking. Consume refrigerated nem nuong within 2-3 days for the best quality.
2. Freezing: If you want to store nem nuong for a longer period, freeze them. Arrange the skewers on a baking sheet in a single layer and freeze until solid. Then transfer the frozen skewers into a zip-top freezer bag, removing as much air as possible. Properly frozen nem nuong can last in the freezer for up to 2-3 months without significant loss of quality.

FAQs

What is nem nuong?

Nem nuong is a Vietnamese dish consisting of flavorful ground pork sausages skewered and grilled or broiled to perfection. It’s often served with fresh herbs, rice paper, and a dipping sauce.

Can I use lean pork for nem nuong?

While you can use lean pork, it’s recommended to have a slightly fatty cut or a mix of lean and fatty pork. The fat adds juiciness and flavor to the sausages.

How long should I marinate the pork?

Marinate the pork for at least 2 hours, or preferably overnight. This allows the flavors to meld and infuse the meat thoroughly.

Can I freeze nem nuong for later use?

Yes, you can freeze nem nuong after shaping them on skewers or into balls. Freezing helps them hold their shape and can be convenient for future meals. Meal prep for those lazy days.

What kind of dipping sauce is best for nem nuong?

A typical dipping sauce includes fish sauce, sugar, lime juice, garlic, and chili. Adjust the ingredients to your taste preference for a balance of salty, sweet, sour, and spicy flavors. Or make rolls and use the Vietnamese Peanut Dipping Sauce.

Can I grill nem nuong instead of broil in the oven?

Yes, you can grill nem nuong on the BBQ. BBQ gives the nem nuong a smoky flavor.

How do I prevent the sausages from sticking to the grill or pan?

Oil the grill grates or pan lightly before cooking to prevent sticking. Additionally, a well-seasoned grill or non-stick pan helps.

What herbs are commonly served with nem nuong?

Fresh herbs like cilantro, mint, and basil are commonly served with nem nuong. They add a refreshing contrast to the savory sausages.

Can I use the nem nuong mixture for meatballs or burgers?

Yes, the nem nuong mixture can be shaped into meatballs or patties for various dishes. Just adjust the cooking time accordingly.

How do I know when nem nuong is cooked thoroughly?The sausages are cooked when they are browned on the outside and no longer pink on the inside. Use a meat thermometer; the internal temperature should reach 160°F (70°C).

Can I reheat leftover nem nuong?Yes, you can reheat leftover nem nuong in the oven or microwave. Be cautious not to overheat, as it can dry out the sausages.

Can I make nem nuong vegetarian or vegan?

Yes, you can create vegetarian or vegan versions using ingredients like tofu, tempeh, or plant-based meat substitutes. Marinate and cook them similarly to traditional nem nuong.

Can I use my airfryer?

Yes, the airfryer would work well if you are looking to make a small batch. Cook for 15-18 minutes and follow the same steps.

Other Vietnamese Dinner Ideas

We have some really tradition Vietnamese dinner ideas on CookwithChung. Here are a few of my favorites.

Vietnamese Caramelized Braised Pork Ribs

Vietnamese Egg Meatloaf

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Vietnamese Pork Sausage Skewers (Nem Nuong)

This Vietnamese Pork Sausage Skewers recipe is an easy dinner for feeding everyone on busy weeknights or for hosting a large party on the weekend. This recipe is extra tasty with all the garlic mixed into the pork mixture. Its affordable and can be made in advance. Easy to bake in the oven or BBQ on a hot summer day.

4.34 from 6 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Freezing time 2 hours hrs

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Vietnamese

Servings 0

Ingredients

  

• 5 lbs fatty ground pork
• ½ cup sugar
• ½ cup fish sauce
• 2 bulbs garlic finely minced
• 2 tbsp roasted rice powder
• 2 packs alsa baking powder 2 tbsp baking powder
• 2 tbsp cornstarch
• ½ cup tusino nem nuong curing powder

Sweet Glaze

• 4 tbsp cooking oil
• 2 tbsp honey
• 1 tsp fish sauce
• 2 tsp water

Instructions

 

•  Prepare the Marinade: In a large mixing bowl, blend together sugar, fish sauce, finely chopped garlic, roasted rice powder, baking powder, corn starch, and nem nuong curing powder until thoroughly incorporated.
• Marinate the Pork: Add the fatty ground pork to the marinade and mix until the pork is fully coated. Cover the bowl with plastic wrap and refrigerate for 2 hours. Chilling the mixture helps in shaping the sausages around the skewers later.
• Skewer the Sausages: Using your hands, take a handful of the marinated pork mixture and evenly wrap it around a skewer. Place the prepared skewers on a plate. To prevent sticking, use plastic wrap in between the skewers as you make them. Freeze the skewers as you complete each batch.
• Prepare Sausage Balls: Roll some of the pork mixture into balls of your preferred size. Freeze these balls once you've shaped them all.
•  Pre-freeze for Better Shape: For at least 2 hours, freeze the skewers and balls to help them maintain their shape during cooking.
• Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit.
• Bake the Sausages: Place the nem nuong skewers in the oven and bake for 20 minutes. Remember to flip them halfway through the cooking time to ensure even cooking.
• Prepare the Sweet Glaze: While the sausages are baking, prepare the sweet glaze by mixing the ingredients until well combined.
• Glaze and Broil: At the 20-minute mark, take out the nem nuong from the oven. Spread the sweet glaze over the sausages. Switch the oven to broil mode and let the glaze bubble up for a bit. Flip the nem nuong, apply more glaze, and broil until caramelized.
• Rest and Serve: Once out of the oven, let the nem nuong rest for 2 minutes before serving. Enjoy your delicious Vietnamese pork sausage skewers!

Notes

1. Quality Ingredients:

• Use high-quality, fatty ground pork. The fat content is crucial for the juiciness and flavor of the sausages.
• Fresh, aromatic herbs like cilantro and mint add a burst of freshness. Use them generously.
• Invest in a good fish sauce for an authentic and rich flavor base. I like to use three crab brand

2. Balanced Marinade:

• Balance the flavors in your marinade. Sweetness from sugar and saltiness from fish sauce flavors should be well-balanced.
• Let the pork marinate for at least a couple of hours or overnight for the flavors to meld.

3. Texture Matters:

• Include ingredients like roasted rice powder or cornstarch. They absorb excess moisture, ensuring your sausages are not overly wet or crumbly.

4. Proper Shaping:

• When shaping the sausages on skewers, ensure they are evenly wrapped. This ensures even cooking and a consistent taste in each bite.
• If you’re making sausage balls, make sure they are of similar size for uniform cooking.

5. Freezing Technique:

• Freeze the skewers and balls before cooking. This helps them hold their shape and prevents them from falling apart during cooking.

6. Grilling/Broiling Technique:

• Preheat the grill or oven properly. A medium-high heat ensures the sausages cook through without burning on the outside.
• Turn the skewers halfway through the cooking time for even grilling.
• Apply the sweet glaze near the end of the cooking time. The sugars in the glaze can burn quickly, so monitor them closely.

Keyword Nem Nuong, Pork, Vietnamese

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

This Ube Tiramisu offers a delightful fusion of traditional Italian flavors with the vibrant and delicious taste of ube. It’s a perfect dessert for special occasions or whenever you’re craving a sweet and indulgent treat with an exciting twist. Made with no eggs and taste just as amazing as traditional Tiramisu.

Ube Tiramisu is a delightful twist on the classic Italian dessert, incorporating the rich and vibrant flavors of ube (purple yam). This dessert combines the creamy goodness of mascarpone cheese with layers of soft ladyfinger cookies soaked in a fragrant ube-infused mixture. Here’s how to make this delicious treat:

Why make this?

Unique flavor: Combining ube extract with coffee or espresso captures a both vanilla and marshmallow-flavored coffee taste with each bite. The ube mascarpone filling will make each bite taste like heaven.

Vibrant purple color. Unlike the classic tiramisu recipe this recipe yields a beautiful purple eye-catching dessert. Perfect to bring to parties are to enjoy at home with family.

Great for parties. The recipe can make a different sizes, you can upscale or down scale. You can even make these in little single served cups so its easy to enjoy at parties or get togethers.

Why I love this recipe?

Elevated with espresso. If you love coffee you can make extra strong coffee and mix it in with the ube extract. It taste so heavenly. If you are making this for young kids who don’t like coffee you can skip the coffee and use water.

Less Sweet. Ideal for mothers and aunts accustomed to less sweet Asian-style cakes. 

No eggs. Eggless tiramisu taste just as great! I use whipping cream instead and the mixture with mascarpone cheese is light and airy.

Ingredients, Substitution and Variations

UBE SOAK:

Strong espresso/coffee. The highest quality coffee will make the this recipe taste better. If coffee is not important you can use instant coffee and mix it with water. Make sure to let the coffee cool down. I like to use my Breville espresso maker to make a nice espresso and add some extra shots. Skip the coffee if you want to make this kid-friendly and use water.

Granulated sugar. I use granulated white sugar but you can use any sugar or alternative and mix it with the hot coffee to dissolve.

Ube extract. This will flavor the coffee and give it the vanilla marshmallow flavor. I buy this at my local Asian super market, but if you are unable to find it check it out here.

UBE CREAM:

Granulated sugar. For the cream I suggest using granulated sugar to help get the whip cream fluffy and reach stiff peak. It will ensure that the ube cream will be light and airy.

Mascarpone cheese. Grab this at your super market. Leave out the mascarphone cheese to bring it to room temperature. This will ensure when mixing in with the  whipped cream and ube extract it incorporates well.

Ube extract. The ube extract will give the ube cream that wonderful purple hue color and give this tiramisu a big kick of flaor with each bite.

Whipping/heavy cream. This needs to be whipping cream. I find that its important to use this so you can get the light and airy texture with out the eggs.

FOR ASSEMBLY:

Ladyfingers. I buy the ladyfingers at my local supermarket. Its fairly easy to find at any local supermarket. You can also make your very own lady fingers at home. You can find a recipe online.

How to make this recipe

MAKE THE UBE CREAM mascarpone Mixture. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and ube extract and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

MAKE THE UBE SOAK. Combined the strong espresso/coffee, granulated sugar, ube extract and mix until smooth. Dip the lady fingers in the ube extract soak (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan. 

ASSEMBLE THE UBE Tiramisu. Take half of the ube cream mascarpone mixture and smooth it over the top. Soak more lady fingers into the Ube soak and add another layer of the dipped lady fingers. Take the reminder of the ube cream mascarpone mixture and smooth it over the top

Dust the Ube powder over the top, refrigerate for at least 6 hours or overnight before serving.

Success tips on making the Ube Tiramisu

1. Quality Ingredients: Use high-quality ingredients, especially when it comes to ube (purple yam) extract or powder. Using fresh ube or reputable ube products will greatly enhance the flavor and color of your tiramisu.
2. Consistency: Achieving the right consistency is key. Ensure that the ube mixture is smooth and lump-free, and the mascarpone mixture is perfectly whipped to a creamy texture.
3. Balance of Flavors: Balance the sweetness of the ube mixture with the coffee-soaked ladyfingers. You want the ube flavor to shine without overpowering the traditional coffee flavor of tiramisu.
4. Coffee Soak: Use a well-brewed coffee or espresso for dipping the ladyfingers. The coffee should be strong but not overly bitter.
5. Layering: Pay attention to the layering of the dessert. Start with a layer of coffee-soaked ladyfingers, followed by the ube mascarpone mixture. Repeat this process to create distinct layers that meld together when chilled.
6. Chill Time: Allow your ube tiramisu to chill in the refrigerator for at least a few hours or, ideally, overnight. This resting time allows the flavors to meld and the dessert to set properly.

How to store

Its important to store tiramisu properly as it’s a delicate desert. Enjoy its refrigerated and store in an airtight container to prevent moisture from getting in and absorbing any strong odors. Keep it flat  to maintain the shape and to avoid shifting the layers of the lady fingers.

Best to eat this within 48 hours. But can be kept for up to 3 days, just note that you may see the liquid from the ube coffee soak and the ube mascarpone mixture at the bottom of the container. Feel free to drain it to prevent it from getting soggier.

FAQ

What type of coffee is best for tiramisu?

Strong brewed coffee or espresso is ideal for tiramisu. It should be cooled to room temperature before dipping the ladyfingers. Some recipes also include coffee liqueur for added flavor.

What are ladyfingers, and can I make them at home?

Ladyfingers (savoiardi) are light, sponge cake-like cookies often used in tiramisu. While you can make them at home, they are readily available in many stores. Homemade ladyfingers can be more time-consuming.

How do I prevent my tiramisu from being too soggy?

To avoid a soggy tiramisu, dip the ladyfingers briefly into the coffee mixture, ensuring they soak up some coffee flavor without becoming overly saturated. Arrange them in a single layer, and don’t soak them for too long.

Can I make tiramisu in advance?

Yes, tiramisu is a dessert that should be made in advance. It actually tastes better after a few hours or overnight in the refrigerator, as it allows the flavors to meld and the dessert to set.

Can I freeze tiramisu?

It’s generally not recommended to freeze tiramisu, as freezing can alter its texture and affect its overall quality. Freshly made tiramisu is preferred.

Can I use another cheese instead of mascarpone?

While mascarpone is the traditional cheese used in tiramisu, you can experiment with alternatives like cream cheese or ricotta if you prefer. However, keep in mind that the flavor and texture may vary. I have personally not tried making tiramusu with other cheeses. 

Can I make tiramisu without alcohol?

Yes, you can make tiramisu without alcohol by omitting coffee liqueur or any other alcoholic ingredient. It will still be delicious and suitable for all ages

Can you freeze tiramisu?

Yes, you can absolutely freeze ube tiramisu. Wrap the ube tiramisu in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to three months. Thaw in the fridge overnight.

If you enjoyed this recipe check out my other ube recipes

Ube Butter Mochi. Soft and chewy bite each and every time.

Ube Milk Tea. Made with pearls and is great to drink on a hot summer day.

Ube Cinnamon Rolls. This is great to make for parties. Easy to share!

Ube Horchata. Unique drink that needs planning to make but this will surely give your taste buds a light vanilla flavor.

Ube Brownies. Purple squares that will make any guest wanting more.

Ube Mochi Donuts. Cute donuts without the deep frying. This can be baked and enjoyed with in 1 hour.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Ube Tiramisu with No Eggs

This Ube Tiramisu offers a delightful fusion of traditional Italian flavors with the vibrant and delicious taste of ube. It's a perfect dessert for special occasions or whenever you're craving a sweet and indulgent treat with an exciting twist

4.78 from 18 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine Filipino, Italian

Servings 9

Equipment

• 1 8 inch square pan
• 1 Stand Mixer

Ingredients

  

1x2x3x

Ube Soak

• 1½ cup Strong espresso/coffee
• 2 tbsp Granulated sugar
• 1 tsp Ube extract

Ube Mascarpone Cream

• ½ cup Granulated sugar
• 8 oz Mascarpone cheese room temperature
• 1 tbsp Ube extract
• 1½ cup whipping cream/heavy cream

Assembly

• 24 Ladyfingers
• 2 tbsp Ube Powder optional

Instructions

 

• MAKE THE UBE CREAM MASCARPONE MIXTURE. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and ube extract and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.
• MAKE THE UBE SOAK. Combined the strong espresso/coffee, granulated sugar, ube extract and mix until smooth. Dip the lady fingers in the ube extract soak (Don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8'' or similar size pan. 
• ASSEMBLE THE UBE TIRAMISU. Take half of the ube cream mascarpone mixture and smooth it over the top. Soak more lady fingers into the Ube soak and add another layer of the dipped lady fingers. Take the reminder of the ube cream mascarpone mixture and smooth it over the top.
• CHILL. Dust the Ube powder over the top, refrigerate for at least 6 hours or overnight before serving.

Notes

1. Quality Ingredients: Use high-quality ingredients, especially when it comes to ube (purple yam) extract or powder. Using fresh ube or reputable ube products will greatly enhance the flavor and color of your tiramisu.
2. Consistency: Achieving the right consistency is key. Ensure that the ube mixture is smooth and lump-free, and the mascarpone mixture is perfectly whipped to a creamy texture.
3. Balance of Flavors: Balance the sweetness of the ube mixture with the coffee-soaked ladyfingers. You want the ube flavor to shine without overpowering the traditional coffee flavor of tiramisu.
4. Coffee Soak: Use a well-brewed coffee or espresso for dipping the ladyfingers. The coffee should be strong but not overly bitter.
5. Layering: Pay attention to the layering of the dessert. Start with a layer of coffee-soaked ladyfingers, followed by the ube mascarpone mixture. Repeat this process to create distinct layers that meld together when chilled.
6. Chill Time: Allow your ube tiramisu to chill in the refrigerator for at least a few hours or, ideally, overnight. This resting time allows the flavors to meld and the dessert to set properly.

Keyword Tiramisu, Ube

Tried this recipe?Let us know how it was!

Disclosure: This post may contain affiliate links, which means that I get a commission if you decide to make a purchase through my links, at no cost to you. Read my disclaimer for more info.

Muoi Tieu Chanh stands out as a true flavor explosion. This simple yet sensational dipping sauce combines the vibrant tanginess of lime with the bold kick of salt and pepper, creating a symphony for your taste buds. Let’s check out how to make this dipping sauce with just a handful of ingredients and how to prepare it in the comfort of your own home.

Why make this?

Great for dipping. Whatever meat you need a little kick this sauce will elevated it. Goes great with grilled shrimp, chicken, squid and crab. Its commonly used to dip shaking beef (Thit Bo Luc Lac)

Adds flavor. Gives any dish the kick and you can dip as much or little as your heart desires.

Why you will love this recipe

Versatile. What ever flavors you like it you can adjust the dipping sauce. Add more lime juice, more salt, less pepper or what a spicy kick add the thai chili peppers.

Only 3 ingredients. Less than 2 minutes and you will have a easy dipping sauce for your seafood and meats. Only needs three ingredeints.

What is Muoi Tieu Chanh

Muoi Tieu Chanh, also known as Salt and Pepper Lime, is a Vietnamese dish that captures the core of Vietnamese cuisine. It’s a harmonious blend of flavors and textures, where the sourness of lime, and the saltiness of salt come together to create a truly unforgettable taste

Ingredients, Substitution and Variations

Kosher or other coarse salt. For this recipe you can use any salt but I highly recommend using kosher or pink Himalayan salt. 

White pepper or fine black pepper. I use white pepper for this recipe and found it gives a stronger flavor. Depending on what I am dipping I will switch to ground black pepper.

Lime juice. Use fresh lime juice to get the best flavor. IF you don’t have lime you can substitute with lemon as well. If you only have bottled lime/lemon juice that can be used but it would be as zesty as using fresh lime/lemons.
Thai chili pepper. To give it a good kick use a mortar and pestle to grind up the pepper, I would suggest removing most of the seeds. The seeds give the super spicy kick from the oils.

How to make the Muoi Tieu Chanh

1. Use a mortar pestle to muddle the Thai chili pepper. Skip this step if you don’t want the dipping sauce to be spicy.
2. Combine the lime juice, salt and pepper.

Success tips on making the dipping sauce.

Use fresh lime/lemon juice. There is no doubt in my mind if you are cooking at home that you have to use freshly squeezed lime/lemon juice. Fresh limes/lemons can be easily found in any grocery store.

Let guest make their own dipping sauce. Setting out the ingredients and allowing guest to make their own sauce based on their preference. Have the salt, pepper and lime wedges ready with little dipping sauce plates. 

FAQ

What is the difference between using white pepper vs black pepper?

Black pepper is commonly more accessible in households and grocery stores. But I find the ground white pepper gives a strong peppery flavor. So if you like the stronger flavor use the white ground pepper over the black version.

How to store

Enjoy the dipping salt within 1 hours and discard any left over. This unfortunately shouldn’t be made in advance but the great thing about this recipe is it takes less than 2 minute to make. 

If you enjoyed this recipe check recipes similar to it:

Muoi Ot Xanh Sauce (Green Seafood Sauce). Sauce for dipping grilled meats

Nuoc Cham Chay (Vietnamese Vegan Dipping Sauce). Vegan version of the popular Nuoc Cham. Great for dipping pretty much anything.

Muối Tôm (Salted Shrimp). Homemade salted shrimp for dipping fruit.

Vietnamese Lemongrass chili sauce (Sot Sa Te). This spicy sauce can be used to elevated any dish. Top it on some rice with a fried egg or use it to add to Bun Bo Hue Noodle Soup.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Vietnamese Seafood Lime, Salt & Pepper Dipping Sauce (Muoi Tieu Chanh )

Muoi Tieu Chanh stands out as a true flavor explosion. This simple yet sensational dipping sauce combines the vibrant tanginess of lime with the bold kick of salt and pepper, creating a symphony for your taste buds. Let’s check out how to make this dipping sauce with just a handful of ingredients and how to prepare it in the comfort of your own home.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Course Dipping Sauce

Cuisine Vietnamese

Servings 0

Ingredients

  

• 1 tsp Kosher or other coarse salt
• ½ tsp White pepper or fine black pepper
• 3-4 tsp Lime juice substitute with lemon juice
• ½ small Thai chili pepper Optional. Use mortar and pestle

Instructions

 

• Use a mortar pestle to muddle the Thai chili pepper. Skip this step if you don’t want the dipping sauce to be spicy.
• 1.     Combine the lime juice, salt and pepper

Notes

Use fresh lime/lemon juice. There is no doubt in my mind if you are cooking at home that you have to use freshly squeezed lime/lemon juice. Fresh limes/lemons can be easily found in any grocery store.

Let guest make their own dipping sauce. Setting out the ingredients and allowing guest to make their own sauce based on their preference. Have the salt, pepper and lime wedges ready with little dipping sauce plates. 

Keyword Vietnamese Dipping Sauce

Tried this recipe?Let us know how it was!