Your Delicious Recipes

WITH OUR SAUCE
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

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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

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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!

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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

escagort with lemongrass

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

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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

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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!!

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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

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