Top 7 Meaningful Dishes to Gift on International Women's Day (March 8th)

Fried lemongrass-wrapped pork is a flavorful and aromatic dish. The pork wrapped around lemongrass stalks releases a delightful fragrance, creating a whole new taste. This dish is particularly loved by women, offering a chewy texture and fragrant lemongrass flavor. It's delicious served with rice or noodles.

Ingredients:

• 500 grams of ground pork
• 7-8 stalks of lemongrass
• 1 tablespoon of finely ground lemongrass
• 2 tablespoons of tapioca flour
• 2 tablespoons of cooking oil
• Salt, seasoning powder, honey, oyster sauce, fish sauce, shallots, cooking oil

Cooking Instructions:

• Step 1: Prepare the ingredients: clean the lemongrass, strip away the tough outer leaves, and cut the stalks in half.
• Step 2: Choose lean pork (shoulder or butt), wash it thoroughly, and grind it finely. For better texture, use a spoon to knead the mixture for at least 10 minutes (this helps the pork become firmer when frying). Add finely chopped shallots, 2 tablespoons of tapioca flour, 2 tablespoons of fish sauce, 1 tablespoon of pepper, 2 tablespoons of honey, and 1 tablespoon of minced lemongrass. The shallots should be finely chopped to blend well with the pork. Continue kneading the mixture until smooth and elastic. If needed, you can use a mortar for easier mixing.
• Step 3: Once the mixture is well kneaded, cover it with plastic wrap and chill in the fridge for about 30 minutes. Take the pork out, use a spoon to scoop some of the mixture and wrap it around the lemongrass stalks. Continue until all the pork and lemongrass are used up.
• Step 4: Heat a pan with enough oil (since this is a fried dish, use plenty of oil). Once the oil is hot, add the lemongrass-wrapped pork and fry until both sides turn golden brown, flipping occasionally to ensure even frying.

Once the lemongrass-wrapped pork is golden on both sides, remove it from the pan (you can roll it on paper towels to absorb excess oil).

For serving, enjoy it hot with chili sauce or wrap it in lettuce and serve with noodles for an extra treat. This dish isn't too difficult to make, just requires some attention to detail to make it both delicious and aromatic.

Good luck impressing others with this fragrant lemongrass-wrapped pork!

Stir-fried beef with celery and garlic is a popular dish often served in Vietnamese family meals. Beef is packed with nutrients, especially iron, and is excellent for red blood cell production, making it a great way to nourish the whole family. There are many delicious and nutritious dishes made from beef, but stir-fried beef with celery and garlic has earned its place as a legendary dish among them. If you're not very confident in the kitchen, this dish is perfect for International Women's Day (March 8th) and can be easily made. Let's get cooking!

Ingredients:

• Beef fillet
• Celery, onion, leek
• Garlic, chili peppers
• Salt, cooking oil, seasoning powder, pepper

Cooking Instructions:

1. Preparation:

• Wash the beef and slice it thinly against the grain. Marinate with half a teaspoon of salt, ginger, pepper, and a teaspoon of cooking oil, mixing well and letting it sit for 20-30 minutes to absorb the flavors.
• Peel the onion, remove the roots, wash it clean, and slice into wedges.
• Peel the ginger and garlic, then crush them.
• Pick the leaves off the celery, wash it clean, and cut into pieces, separating the green leaves from the white stems.

2. Cooking:

• Step 1: Sauté the garlic until fragrant, then add the beef to the pan and stir-fry on high heat until it's lightly cooked. Remove the beef from the pan and set it aside.
• Step 2: Add more oil to the pan, then toss in the onion and stir-fry. After that, add the chili peppers, leek, and celery, stirring everything together. Season with salt and seasoning powder to taste.
• Step 3: Add the cooked beef back into the pan, mixing everything well and cooking until everything is combined and tender. Once done, plate the dish and serve it hot.

This stir-fried beef with celery and garlic is best when the beef is tender and flavorful, the onions are crisp and sweet, and the herbs are fragrant with no pungency. This dish is often served with white rice and is best enjoyed while hot to fully appreciate its aroma and rich flavor.

Spring rolls are a well-known Vietnamese dish. While there are countless variations, seafood spring rolls stand out due to their unique blend of Western and Vietnamese culinary styles. These rolls, which gained popularity about 11 years ago, are perfect for festive occasions like International Women's Day (March 8th) or parties. Though the preparation process may be more intricate than regular spring rolls, the final dish is a delightful treat. Let’s dive into the preparation!

Ingredients:

• Fresh shrimp: 290g
• Crab meat: 190g
• Prawn: 100g
• Pork: 100g
• Carrot: 1 small
• Onion: 1 small
• Spring roll wrappers: 1 pack (typically contains 30 sheets)
• Mayonnaise: 260g
• Crispy batter: 1 pack
• Breading flour: 1 pack
• Sweetened condensed milk: (either Ông Thọ or Ngôi Sao Phương Nam)
• A pinch of salt: 1 tsp
• Cooking oil: 200ml
• Coconut milk or freshly shredded coconut
• Dip sauce: Mayonnaise and chili sauce

Step-by-step Preparation:

1. Preparation:

• Dice the carrot and onion (or you may choose to blend them).
• Rinse the squid, crab, and shrimp thoroughly. (Basic preparation methods are not detailed here.)
• Boil the shrimp, peel off the shells, and cut them in halves or thirds if the shrimp is large.
• Boil the squid and crab, then cut them into small cubes (not too fine, as you want to still taste the seafood chunks in the roll).
• Boil the pork, then mince it finely but avoid over-grinding.

2. Cooking:

• Step 1: Heat a pan, sauté the minced shallots with some oil, then add the onions and carrots. Stir-fry until slightly tender. Add shrimp, crab, and squid, and mix well.
• Step 2: Add a teaspoon of salt to the mixture (remember, it should be lightly seasoned). Then, stir in some green onions and turn off the heat. Let the mixture cool down.
• Step 3: Once the filling has cooled, mix it with 200g of mayonnaise and 4-5 teaspoons of condensed milk. Beat two eggs and add them to the mix.
• Step 4: Wrap the filling in spring roll wrappers. Use chopsticks to evenly distribute the filling. Wrap tightly but not too much, as overly tight rolls will lose their crispiness during frying.
• Step 5: Coat the rolls with crispy batter and breadcrumbs. Ensure that each roll is evenly covered.
• Step 6: Heat oil in a pan and fry the rolls until they turn golden on both sides. Avoid overfrying as the seafood filling is already cooked, and prolonged frying will dry out the sweetness of the shrimp and crab, making them less enjoyable.

If you’ve mastered these techniques, this article offers additional tips to make your seafood spring rolls even more delicious and exceptional. The fragrant rolls, with their sweet seafood filling and the creamy richness of mayonnaise, will leave you craving more after just one bite.

This article introduces a flavorful recipe for braised pork ribs with vegetables that not only tastes delicious but also provides essential nutrients for your family. On special occasions like International Women's Day (March 8th), men might want to prepare a warm, aromatic soup to make the meal more enticing and unique.

Ingredients:

• 300g of tender pork ribs
• 100g of taro (choose small, round pieces for a softer and tastier result)
• 200g of sweet potatoes (choose the golden variety for a richer flavor and a sweeter taste)
• 1 carrot
• 100g of potatoes
• 100g of straw mushrooms
• Spring onions, cilantro, and parsley
• Seasonings: seasoning powder, salt, fish sauce, monosodium glutamate (MSG), pepper, chili powder, cooking oil, shallots, garlic

Cooking Instructions:

1. Preparation:

• Cut the pork ribs into bite-sized pieces, rinse them well, then place them in a pot of boiling water to remove any impurities. Afterward, rinse the ribs with cold water to ensure they don’t have any odor (alternatively, you can blanch them in hot water).
• Once the pork ribs are cleaned, marinate them with minced shallots, ½ teaspoon of fish sauce, 1 tablespoon of seasoning powder, 1 tablespoon of MSG, a pinch of pepper, and 1 tablespoon of cooking oil. Mix well and let it marinate for about 15 minutes.
• Peel the potatoes, carrots, and taro, then rinse them and cut them into pieces of your desired size. Clean and remove the stems from the mushrooms. Wash the spring onions, cilantro, and parsley, then chop the shallots finely and leave the herbs whole.

2. Cooking:

• Step 1: Heat some oil in a pot and sauté the shallots and garlic until fragrant. Add a pinch of chili powder for color. Then, add the marinated pork ribs and sauté for about 5 minutes until the meat begins to brown. Pour in enough water to cook the soup.
• Step 2: Cover the pot and bring it to a boil, then reduce the heat and simmer the ribs until they become tender. Once the ribs are soft, add the potatoes, taro, carrots, and sweet potatoes. Let it cook for a while, then use a spoon to skim off any foam that rises to the surface to keep the soup clear.
• Step 3: Season the soup to your liking, then cover the pot and continue simmering until the vegetables are tender. Add the mushrooms and cook for another 3 minutes before turning off the heat.
• Step 4: Sprinkle finely chopped spring onions, cilantro, and parsley on top, and add a little pepper to enhance the aroma of the soup.

And there you have it—a delicious braised pork rib soup for your family. The soup, with its attractive color, rich and delicate flavor, and enticing aroma, can be served with hot rice or bread for a delightful meal.

Basa fish braised in a clay pot is a simple yet beloved traditional dish in Vietnam that many people adore. Each region has its own unique way of preparing this dish, especially in rural areas where it is cooked with great care and is an essential part of family meals. While it may seem like an easy and popular dish, cooking a truly flavorful and authentic pot of braised fish requires skill. Follow the recipe below to make a delicious and aromatic pot of fish for March 8th celebrations.

Ingredients:

• 250g of Basa fish (you can also use other types of fish like snakehead, mudfish, or carp)
• Garlic
• Shallots
• Fresh chili
• Spring onions
• Dill
• Salt
• Seasonings
• Fish sauce
• Ground pepper
• White sugar

Cooking Instructions:

1. Preparation: Start by cleaning the fish thoroughly with water and removing any blood spots to avoid a fishy smell. You can also rub some salt on the fish before rinsing it again with clean water. Mince the shallots and garlic, then wash the spring onions and dill before letting them drain.
2. Cooking:

• Step 1: Heat some oil in a pan, then add sugar. Once the sugar dissolves and turns a golden brown, add the minced garlic and shallots to sauté until fragrant, then turn off the heat.
• Step 2: Add the marinated Basa fish into the pan, followed by fish sauce and seasonings. Wait until the mixture boils, then lower the heat to the lowest setting and add a little warm water.
• Step 3: Add smashed fresh chilies and continue to simmer until the sauce thickens, then turn off the heat.
• Step 4: Once the sauce has thickened, transfer the fish to a plate. Sprinkle chopped spring onions and dill on top, then add a pinch of pepper for an extra burst of flavor.
• Step 5: The final step is to garnish the dish, making it visually appealing. Now, it's time to enjoy your delicious homemade braised fish!

Good luck with your cooking!

As you know, chicken is a staple in Vietnamese cuisine, prepared in countless ways and often the top choice for home cooks when preparing meals for the family or hosting celebrations. Not only is chicken loved for its delicious taste, but it's also highly nutritious, helping to strengthen and nourish everyone’s health. Today, we are sharing with you a dish that’s both tasty and healthy: steamed chicken with lotus leaves. What’s great about this dish is how easy it is to prepare, with simple ingredients that are easy to find, and it doesn’t take much time—perfect for preparing a gift for the special women in your life on March 8th.

Ingredients:

• 1 whole chicken (preferably a young hen, not an older one)
• 2 shallots
• 2–3 large lotus leaves
• Flower wine
• Seasonings: fish sauce, pepper, MSG, cooking oil, seasoning powder

Instructions:

• Step 1: Start by rubbing coarse salt on the chicken and washing it thoroughly. Once the chicken is dry, cut it into bite-sized pieces using a large knife, making quick, decisive cuts across the meat (not at an angle). Alternatively, you can separate the chicken meat for steaming and use the bones to make broth.
• Step 2: Peel the shallots, wash them, and finely chop them. Place the chopped shallots in a small bowl.
• Step 3: Marinate the chicken. In a large bowl, combine the chicken with the chopped shallots, half a teaspoon of fish sauce, half a teaspoon of cooking oil, half a teaspoon of seasoning powder, a tablespoon of flower wine, a pinch of MSG, and some pepper. Mix everything well and let it marinate for 15–20 minutes.
• Step 4: After marinating, wrap the chicken in the lotus leaves and secure it tightly. Prepare a steamer and place the wrapped chicken inside. Since young hen meat cooks quickly, steam for 20–25 minutes, stopping once the aroma of the chicken and lotus leaves fills the air. Don’t over-steam, as it may cause the meat to become too soft.
• Step 5: Place the steamed chicken on a plate and use additional lotus leaves to garnish. You can also add lotus flowers for decoration, making the dish even more attractive.

Your steamed chicken with lotus leaves is now ready to serve. The sweetness and fragrance of the chicken combined with the aroma of the lotus leaves will create a truly delightful and soothing experience for anyone who tastes it.

Beer-braised duck is a highly favored dish where the tender duck meat, stewed to perfection, takes on the delightful aroma of beer, which gently overpowers any gamy taste. The subtle bitterness of the beer blends wonderfully with the rich, fatty duck, creating a truly irresistible flavor. This dish is easy to prepare, with ingredients that are both simple and accessible. Follow this recipe, and with a little bit of passion for duck meat, you’ll have a fantastic dish to present to your wife on March 8th.

Ingredients:

• 1/2 duck
• 1 can of beer
• Shallots, ginger, star anise, cinnamon bark
• Seasonings: 15 ml light soy sauce, 15 ml dark soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt

Instructions:

• Step 1: To eliminate the gamey smell of the duck, I usually use white wine. Rub the duck with white wine and coarse salt to thoroughly cleanse it, while also whitening the meat. Cut the duck into small pieces. Prepare a pot of boiling water and blanch the duck pieces for a quick rinse.
• Step 2: To stew the duck quickly, the easiest method is using a pressure cooker, which saves a lot of time. If you don’t have one, use a pot with a thick base. Place the blanched duck pieces into the pot, pour in the beer until the duck is just submerged, add 15 ml light soy sauce, 15 ml dark soy sauce, 1 teaspoon salt, 1 tablespoon sugar, smashed ginger, star anise, and cinnamon bark.
• Step 3: Stir everything well, cover the pot, and cook. Using a pressure cooker will significantly reduce the cooking time. Start with high heat, then lower it and cook for another 15 minutes once the cooker starts to hiss. Open the lid, and if there’s still too much liquid, simmer it on high heat without the lid to let the sauce thicken. Continue cooking until the sauce becomes a rich, thick consistency, coating the duck with a golden-brown glaze. Finally, sprinkle some finely chopped spring onions on top for added flair. Turn off the heat and serve hot.

Now, your beer-braised duck is ready to be served, full of bold flavors and a rich color. With just a little creativity, you’ve transformed an everyday duck dish into something extraordinary.

The beer-braised duck is enticing with tender duck meat combined with the mild taste of beer and the fragrance of the accompanying ingredients—sure to please the whole family.