Your Delicious Recipes
LETTUCE WRAPS-VIETNAMESE GRILLED LEMONGRASS BEEF
Bo nuong cuon, Salad wraps are so ideal for gatherings. Beef skewer is marinated in Asiana sauce lemongrass flavor. It’s a salad that you just can’t stop eating!! This is served with lettuce and herbs and mam nem (fermented anchovy extract) as nuoc cham ( fish sauce) as a dipping sauce.
Ingredients:
- 2 lbs of sliced steaks
- 1/2 cup of Asiana Sauce Lemongrass Marinade
- 1 bunch of green lettuce
- 2 cups of Vietnamese herbs
- nuoc cham for dipping
Directions:
- Mix sauce with meat and put on skewers
- Let it sit for 30 minutes or longer depending on preference
- Grill on med. heat for 10 minutes

VIETNAMESE GRILLED LEMONGRASS STEAK SALAD
This signature dish won’t disappoint you. The aroma from the cooked lemongrass and the charred steak will make your mouth watery.
Ingredients:
- 2 lbs of flap steak
Directions:
- Mix in 1/2 cup of Asiana Viet Lemongrass Sauce to the meat
- Marinate for 10-30 minutes depending on how flavorful you want the meat to be
- Grill for 3 minutes on each side on medium heat. Fry is also a great option
- Serve with green lettuce, sliced green onions, and cilantro


AIR FRY BABY BACK RIBS IN VIET ASIANA GARLIC SAUCE
This is a finger-licking good dish. So good you won’t stop eating ’em
Ingredients:
- 1 lb baby back ribs
- 5 tbsp of Asiana Sauce Vietnamese marinade
Directions:
- Mix in 5 tbsp of garlic and marinate from 10-30 minutes
- Air fry at 380 for 18 minutes
Wallah..it’s that simple!

CHILEAN SEA BASS AIRFRIED IN VIET GARLIC MARINADE
Ingredients:
- 1 lb Chilean sea bass mix in with 5 tbsp of Asiana garlic sauce
- 1 cup of mango
- 1 cup of cut green lettuce
Directions:
- Drizzle 2 tbsp of oil on top of fish ( optional)
- Marinate for 10 minutes
- Airfry for 20 minutes at 380
- Pair with mango and lettuce
ESCARGOT GOODNESS
Ingredients:
- 1 lb of New Zealand escargots
- 2 stalks of lemongrass
- 1 cup of water
- 3 tbsp white wine
- Pinch of salt
- 1/2 tsp ground pepper
- 3 birds eye Thai chili pepper
- 1 jalapeño
- 1 tbsp of minced ginger
- 1/4 cup of Asian garlic dressing (dipping sauce)
Directions:
- Put 1 cup of water and bring to a boil
- Add in all ingredients except dressing, ginger, and pepper and bring to a boil
- Cook for 5 minutes on high heat
- In a separate bowl – add in the dipping sauce, chili pepper, jalapeños, and ginger.
- Dip escargots with sauce

GRILLED BUTTER JUMBO PRAWNS
Ingredients:
- 2 lbs of jumbo prawns
- 1/2 cup of Asiana Vietnamese Garlic Dipping sauce
- garlic salt, ground pepper, cayenne pepper
- 4 tbsp of unsalted butter
- 2 stems of scallion
- 2 large jalapenos
- 1 tbsp cilantro
- 1 tbsp Thai chili pepper
- 1 tbsp of green onion
- 1/2 a lemon
Directions:
- Sprinkle salt, pepper on prawns
- drizzle olive oil on prawns
- Spread butter on the grill
- Place prawns, jalapeno, and scallions on the grill
- Grill on med for 2 minutes on each side
- Add green onions, Thai chili peppers, and cilantro to the Asiana dipping sauce
- Squeeze lemon onto cooked prawns
- Transfer prawns to plate and pair with dipping sauce


VERMICELLI NOODLES WITH GRILED LEMONGRASS BEEF
Ingredients:
- 1 pack of vermicelli noodles
- 2 lbs of sirloin tri-tip or your choice of meat
- 1/2 cup of Asiana Vietnamese Lemongrass sauce
- 4 tbsp of olive oil
- 1/2 cup of chopped peanuts
- 1 cup of bean sprouts
- 2 cups of lettuce leaves
- 1 cup of sliced English cucumber
- 1 cup of mint leaves
- 1/2 cup of fish sauce for dipping ( nuoc cham)
Directions:
- Boil noodles as directed
- Mix in the sauce, olive, and marinate for 10 min
- Air fry beef for 7-10 min at 370
- Transfer 2 cups of noodles to a bowl as a bottom layer
- Place all veggies and herbs by the rim and place the beef at the center
- Garnish peanuts in the center of the bowl

WINGS MARINATED IN GARLIC SAUCE
Delicious meal in 20 minutes.
Ingredients:
- 1 lb of chicken wings
- 5 tbsp of Asiana Viet garlic sauce
Directions:
- Mix in and leave for 15 minutes or cook immediately
- Air fried at 380 for 16 minutes
TWICE-FRIED WINGS in GARLIC SAUCE
Ingredients:
- 2 tbsp of Asiana Viet garlic sauce
- Salt and pepper
- 1 1/2 cup all-purpose flour
- 1 tsp paprika
- Oil for frying
- 1 lb of chicken wings
Directions:
- Lightly sprinkle salt and pepper. Marinate for 1 hr
- Mix flour, paprika, 1/8 of salt and pepper respectively in ziplock and shake to coat. Work in batches. Add wings to the oil and fry until wings are lightly browned/ 8 minutes. Turning once and remove to plate. Repeat as necessary.
- Fry the wings again until golden brown/ about 5 minutes.
- Heat up the wok in medium heat and add in 2 tbsp of oil then the twice-fried wings. Drizzle 2 tbsp of Asiana Viet garlic sauce and toss.
Ta-da!!

GRILLED CURRY CHICKEN THIGHS
Ingredients:
- 2 lbs of chicken thighs wing
- 5 tbsp of Asiana Viet Curry sauce
- 4 tbsp of oil
Directions:
- Mix in curry sauce and oil.
- Leave in the fridge for 15 minutes or depending on preference
- Grill at med. heat for 20 minutes or internal temp. reaches 165 F

