Your Delicious Recipes

WITH OUR SAUCE
BRUNCH

Want something light and filling? This simple recipe is so refreshing and satisfying and is perfect for that calorie counting day.

Ingredients:

  • 4 figs – sliced in half
  • 2 eggs – over easy
  • 1/2 sliced avocado

Directions:

  • Drizzle 5 tbsp of Asiana garlic dressing and have yourself a delightful brunch.
  • Pair it with a mimosa if you so desire.

Also great for a Sunday afternoon snack.

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VIETNAMESE GRILLED LEMONGRASS STEAK

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 10 tbsp 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 white rice, a nice mixed green salad, or some steamed string beans

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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

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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BARRAMUNDI BAKED IN VIET LEMONGRASS FLAVOR

Ingredients:

  • 1 lb barramundi mix in with 5 tbsp of garlic sauce

Directions:

  • Drizzle 2 tbsp of oil on top of fish ( optional)
  • Marinate for 10 minutes
  • Bake for 20 minutes at 350
  • Pair with 1 cup of ripe pineapple

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

GARLIC PRAWN UDON

Ingredients:

  • 3 small Japanese udon packages (frozen)
  • 1 lb of medium size of shrimp
  • 1/2 stick of unsalted butter
  • 4 tbsp of olive oil
  • 6 tbsp of fresh minced garlic
  • 4 onion stems
  • 2 tbsp white wine, Pinot Grigio ( or any white )
  • 1/2 tsp of ground pepper
  • 1 pinch of salt
  • 1 tsp of sugar
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp freshly squeezed lemon
  • 2 tbsp of udon water from the boil

Directions:

  • Boil udon for 2-3 minutes before stir-frying (don’t overcook)
  • In a large pan: at med heat drizzle 3 tbsp of oil and 1/4 stick of butter and 3 tbsp of minced garlic until garlic is lightly browned
  • Add in udon, salt, sugar, wine, oyster sauce, fish sauce, lemon, water sprinkle partial ground pepper. Mix until everything is evenly coated.
  • Transfer udon to a plate as a bottom layer
  • Using the same pan: at med heat add in remaining oil, garlic, and butter until garlic is lightly browned.
  • Toss in shrimp, onions, 1 tbsp of oyster sauce, sprinkle ground pepper.
  • Transfer to plate as the top layer.

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FLANK STEAK WITH GARLIC SAUCE

This amazing flank steak is so flavorful!! Asiana garlic marinade sauce.

Ingredients:

  • 1 1/2 lb of flank steak
  • 7 tbsp of Asiana garlic sauce. Marinate for 15 minutes
  • 2 tbsp of olive oil.

Directions:

  • Drizzle on the meat
  • Grill 3 min on each side on med heat or air fry for 390 at 10 minutes

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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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