Top 10 Most Delicious Wedding Appetizers

1. Lotus Stem Salad with Shrimp and Pork

Lotus Stem Salad with Shrimp and Pork is quite popular in restaurants for its delicious sweet and crispy taste. It can be combined with other ingredients to create a delicious and enticing dish.

Ingredients:

• 500g lotus stem
• 200g carrots
• 300g prawns
• 299g pork belly, pork shoulder, or pork ear
• Cilantro
• Roasted sesame seeds
• Garlic
• Vinegar, fish sauce, accompanying spices.

Instructions:

• Step 1: Boil the prawns with a little white wine for fragrance, peel leaving the tails. Boil the pork until cooked, then slice thinly.
• Step 2: Cut the lotus stem into pieces, soak in water with a little lime juice to make the lotus stem whiter, then remove and soak in a mixture of vinegar and a little sugar, you can soak in advance for about a day to make the lotus stem more sour.
• Step 3: When processing, drain the vinegar water, add sugar to reduce the sourness, cut the carrots into small pieces, marinate with a little saltwater, then rinse with clean water.
• Step 4: Finely chop the cilantro. Mix lotus stem, carrots, prawns, and pork with finely chopped garlic, chili, lime, and accompanying spices (sugar, fish sauce, MSG). Stir-fry the garlic until fragrant, then add to the mixture and mix well for a beautiful and delicious dish.
• Step 5: Finally, arrange the salad on a plate, sprinkle with sesame seeds and finely chopped cilantro on top, and you're done with the lotus stem salad.

2. Fruit Russian Salad

Salad is a dish consisting of fresh or cooked vegetables, often mixed with meat, seafood, cheese, or fruit. It is commonly served as an appetizer or a main course and is popular at parties for its fresh, diverse, and nutritious flavors.

Ingredients:

• Red or green apples: 1.
• Pear: 1.
• Bell pepper: 1.
• Potato: 1.
• Sweet corn: 100 grams (canned).
• Carrot: 1.
• Green beans: 100 grams.
• Sausages: 2 sticks.
• Eggs: 2.
• Chicken breast: 1 piece.
• Sugar: 1/2 teaspoon.
• Salt: 1/2 teaspoon.
• Golden raisins: 1 teaspoon.
• Mayonnaise dressing.

Preparation:

• Step 1: Prepare the ingredients:
  • Chicken breast: Wash thoroughly with diluted salt water.
  • Green beans: Rinse and boil until cooked.
  • Potato: Also wash thoroughly, boil until cooked to make peeling easier. Then, dice.
  • Carrot: Peel, rinse, and boil until cooked, then dice.
  • Sausages: Dice.
  • Bell pepper: Rinse, and dice.
  • Apples, pears: Also wash thoroughly, peel, then dice.
  • Next, put all the cut ingredients (except chicken breast and eggs) into a large bowl and place in the refrigerator for about 3 – 6 hours to firm up.
• Step 2: Boil the eggs and chicken breast: Boil the eggs and chicken breast until cooked. Then, peel the eggshells and cut into quarters (you can cut them smaller as desired). As for the chicken breast, let it cool then cut into dice shapes (similar to the other fruits and vegetables and sausages).
• Step 3: Prepare the salad dressing: First, put 3 tablespoons of mayonnaise dressing into a large bowl, then add golden raisins + sugar + salt prepared earlier and use a spoon to mix well so that the spices are evenly mixed. And at this point, we have completed the dressing for the salad.
• Step 4: Mix the Fruit Russian Salad: Take out the cut fruits and vegetables from the refrigerator. Then, add the diced chicken breast, gently mix, then pour the dressing over. Mix well for the first time. Next, add the eggs and gently mix once more, and now we have finished making the delicious and attractive Fruit Russian Salad. At this point, all we need to do is to plate the Fruit Russian Salad and enjoy it with our loved ones right away.

Ingredients:

• 1 chicken thigh (about 200g).
• 50g chicken leg mushroom.
• 1 corn.
• 50g Vietnamese sausage.
• 1/2 carrot.
• 2 sprigs of spring onion.
• Some fried shallots.
• 2 eggs.
• 4 tablespoons cornstarch.
• A pinch of common spices (salt/stock powder/ground pepper).

Directions:

• Prepare the ingredients: Rinse the chicken thigh with diluted salt water, then rinse and halve it. Rinse the chicken leg mushroom with diluted salt water, then rinse and dice. Peel and rinse the carrot, then dice. Dice the Vietnamese sausage, separate the corn kernels. Wash and chop the spring onion. Mix 4 tablespoons of cornstarch with 1/2 cup of water.
• Cook the chicken corn mushroom soup: Put the chicken thigh in a pot with 1 liter of water and cook over medium heat for about 30 minutes until the chicken thigh is cooked. Then, remove the chicken thigh, let it cool slightly, and shred the chicken meat. Next, add the corn and carrot to the pot with the chicken broth and cook for about 15 minutes over medium heat. Then, add the chicken leg mushroom, Vietnamese sausage, and shredded chicken meat and cook for another 10 minutes. After that, add 4 tablespoons of stock powder, 1 teaspoon of ground pepper, beat 2 eggs and strain them through a sieve, then stir well until the eggs are cooked. Next, add the dissolved cornstarch to the soup pot, stir well, and season to taste. Cook for another 5 minutes and then turn off the heat. Finally, ladle the soup into bowls, garnish with chopped spring onion, ground pepper, and fried shallots, and it's ready to serve.
• Finished product: The chicken corn mushroom soup is hot, visually appealing, and fragrant. The soup has a rich, natural sweetness from the corn, carrot, and chicken leg mushroom. The chicken meat is tender and delicious.

Ingredients:

• 1 pomelo.
• 50g dried squid.
• 200g shrimp.
• 1 lemon.
• 1 carrot.
• 50g herbs.
• 50g roasted peanuts.
• 1 chili.
• ¼ ginger.
• 2 sprigs of spring onion.
• Seasonings: Garlic, chili sauce, salt, sugar, fish sauce, fried shallots.

Directions:

• Prepare the ingredients: First, turn on the stove and use a grill to grill the dried squid until cooked. Remember to flip both sides evenly for even cooking. Next, use a mortar to pound the dried squid straight and use your hands to tear it into small shreds. For the shrimp, remove the head and shell, then rinse them clean. Peel and rinse the ginger, then finely chop. Put a pot on the stove and add 500ml of water. When the water boils, add 1 tablespoon of salt, ginger, and 2 sprigs of spring onion to the pot. Continue to add the shrimp and cook until the shrimp are cooked, and the shrimp turn red, then remove.
• Prepare the vegetables: Rinse and peel the carrot, then julienne. Marinate the carrot with 1 tablespoon of salt, soak for 15 minutes, then squeeze out the water. For the garlic, peel, crush, and finely chop. Rinse the herbs and chili, then cut into bite-sized pieces.
• Make the fish sauce: Put a pot on the stove, add 3 tablespoons of fish sauce and 5 tablespoons of sugar, then stir until the sugar dissolves. When the mixture boils, turn off the heat and let it cool. Then add 1 tablespoon of garlic, 1 tablespoon of chili, 1 tablespoon of lemon juice, and 1 tablespoon of chili sauce to the fish sauce mixture, then mix well to allow the spices to blend together.
• Prepare the pomelo: Wash the pomelo and peel it. Next, separate the pomelo, remove the seeds, and take out the pulp. Be sure to remove any white pith sticking to the pomelo to prevent bitterness.
• Mix the salad: Successively arrange the prepared ingredients - pomelo, shrimp, carrot, chili on a plate. Add some herbs on top and drizzle with fish sauce. Mix well. Finally, add dried squid, fried shallots, and roasted peanuts, then it's ready to enjoy.
• Finished product: Pomelo shrimp squid salad with its sweet and sour taste and the colors of the mixed ingredients create an irresistible dish. You can prepare this dish to serve as an appetizer at parties or gatherings.

Nguyên liệu:

• 2 trái bắp Mỹ (còn vỏ)
• 100g hành tím
• 100g nấm rơm
• 100g mực
• 200g tôm
• 2 quả trứng gà
• 15 quả trứng cút
• 2 muỗng canh bột bắp
• Hành lá, ngò rí (tùy thích)
• Gia vị: 2 muỗng canh hạt nêm, 1/2 muỗng canh đường, Tiêu xay (tùy thích), Dầu ăn

Cách chế biến:

• Bước 1: Sơ chế nguyên liệu: Đầu tiên, rửa sạch tất cả các nguyên liệu với nước, để cho ráo nước. Mực ta sẽ cắt hạt lựu, tôm thì lột bỏ vỏ cũng như chỉ đen trên phần lưng, sau đó cũng cắt hạt lựu như mực. Hành lá sẽ đem cắt nhuyễn, còn nấm rơm và hành tím thì cắt thành những lát mỏng. Sau đó, lấy 1 hành tím đem băm nhuyễn.
• Bước 2: Ướp nguyên liệu: Cho vào tô tôm, mực cùng với 2 muỗng hạt nêm và một ít tiêu. Sau đó, trộn đều lên và ướp trong khoảng 15 phút.
• Bước 3: Tách bắp và pha bột bắp: Đem bắp đi lột bỏ vỏ, sau đó, cắt lấy phần hạt. Lưu ý, các bạn hãy giữ lại phần cùi và bẻ nó làm đôi nhé. Còn bột bắp thì ta sẽ cho vào đó nửa chén nước và khuấy cho tan hoàn toàn.
• Bước 4: Luộc trứng cút: Bắc nồi nước lên bếp, sau đó cho trứng cút vào luộc tầm phút thì tắt bếp.
• Bước 5: Xào tôm, mực: Cho dầu ăn vào chảo, sau đó cho hành phi cắt lát mỏng vào, phi vàng thơm thì vớt ra. Phần dầu còn dư thì ta tiếp tục cho hành phi băm nhuyễn vào và cũng phi thơm lên. Sau đó, cho tôm, mực, nấm rơm vào đảo đều khoảng 4 phút.
• Bước 6: Nấu súp: Bắc lên bếp 1,5 lít nước, cho bắp và cùi vào, đậy nắp lại rồi nấu cho sôi lên khoảng 5 phút. Sau đó, vớt cùi bắp ra, cho phần hỗn hợp vừa xào vô, khuấy đều lên, đợi cho phần nước này sôi thì nấu thêm tầm 5 phút nữa. Tiếp đến, thêm 2 muỗng hạt nêm cùng ½ muỗng đường vào, khuấy đều tay. Nếu chưa hợp khẩu vị thì bạn có thể nêm nếm lại nhé. Khi đã vừa miệng thì hãy cho bột bắp vào, lưu ý vừa đổ vừa nhớ khuấy đều tay phần súp nha. Cuối cùng, đập 2 quả trứng gà bỏ vào trong ray và cho chảy từ từ xuống súp, đồng thời, cho trứng cút lột vỏ vào luôn, khuấy đều. Thế là đã hoàn thành rồi đấy.
• Thành phẩm: Với hương vị tươi ngon, ngọt đậm đà của hải sản kết hợp cùng mùi thơm tự nhiên từ nấm, cái beo béo của trứng. Tất cả đã tạo nên món súp hải sản không những sền sệt, đậm vị mà còn hội tủ đủ chất dinh dưỡng từ các nguyên liệu, mang đến bữa ăn tuyệt vời cho cả gia đình.

Ingredients:

• 1 fresh carrot
• 1 fresh cucumber
• 1 small green papaya
• 1 small green mango
• 1/2 purple cabbage
• Toasted peanuts
• 200g lean beef
• 100g Vietnamese pork roll
• 2 eggs
• A handful of mint leaves
• Lime, chili, vinegar
• Seasonings

Preparation:

• Step 1: Prepare vegetables: Wash and peel all the vegetables, then shred them into small pieces. Marinate the green papaya with a little sugar before processing. Slice the purple cabbage thinly and rinse. Rinse the mint leaves thoroughly.
• Step 2: Prepare meats and eggs: Crack the eggs into a bowl, beat well, fry until cooked, let cool, and then cut into small strips. Blanch the lean beef in boiling water, rinse well, then boil until cooked. After the beef has cooled, shred it into small pieces. Slice the Vietnamese pork roll into small pieces.
• Step 3: Prepare salad dressing: Finely chop garlic and chili. Mix 2 tablespoons of water + 2 tablespoons of vinegar + 1 tablespoon of lime juice + 1 tablespoon of sugar + 1 tablespoon of salt until dissolved. Then add chopped garlic and chili into the bowl. Taste to adjust the sweetness and sourness.
• Step 4: Make assorted salad: Pour the dressing over a bowl of shredded green papaya, carrot, cucumber, and purple cabbage. Mix well for about 15 minutes, then add the meats, eggs, and Vietnamese pork roll. Mix again. Taste and adjust the seasoning as needed. Serve on a plate and sprinkle with crushed peanuts and mint leaves on top. You can also garnish with chili slices.

Ingredients:

• 400g beef tenderloin
• 150g bitter banana
• 150g sour starfruit
• 100g pineapple
• 100g carrot
• 15g minced garlic
• 15g fried shallots
• 10g toasted sesame seeds
• 15g peanuts
• 100g onion
• 40ml lime juice
• 15g sliced chili
• 30g herbs
• 80ml fish sauce
• 40ml lime juice (for fish sauce mixture)
• 15g minced garlic and chili (for fish sauce mixture)
• 80g sugar (for fish sauce mixture)

Preparation:

• Prepare ingredients: Slice the beef tenderloin thinly. Marinate the beef with minced garlic, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1/2 tablespoon of pepper, 1 tablespoon of cooking oil, mix well. Let the beef marinate for 15 - 20 minutes. Peel the bitter banana, remove the edges of the sour starfruit, slice them thinly. Then soak them in diluted saltwater to prevent browning. Slice the onion thinly, soak in 10ml of lime juice, 1 tablespoon of sugar, mix well to reduce pungency. Then put the onion in the refrigerator until use. Slice the pineapple thinly, shred the carrot.
• Stir-fry the beef: After 20 - 30 minutes, when the beef is marinated, heat a pan, add cooking oil, wait for it to heat up, then add the beef, stir-fry until cooked.
• Prepare the fish sauce mixture: Mix fish sauce, 80g sugar, lime juice, and minced garlic and chili in a bowl, stir well until the sugar dissolves completely.
• Mix the salad: In a large bowl or aluminum tray, add bitter banana, sour starfruit, pineapple, carrot, onion, sliced chili. Pour the fish sauce mixture over, mix well. Then add the beef, 30ml of lime juice, mix again. Finally, add chopped herbs, fried shallots, peanuts, and toasted sesame seeds, mix lightly to complete.
• Finished product: Beef Tenderloin Salad is extremely attractive, with a sweet and sour taste combined with tender, fragrant beef, very attractive. The beef is marinated just right, cooked just tender, so it still retains its natural sweetness and softness, with a full range of bitter, sour, sweet, and savory flavors from the vegetables. A bit of spiciness from the chili satisfies all senses.

Ingredients:

• 300g red pumpkin
• 200g lotus seeds
• 500g pork ribs
• 100g sawtooth herb
• Shallots
• Seasonings: Salt, ground pepper, fish sauce, cooking oil, sugar, MSG

Instructions:

• Step 1: Rinse and chop the pork ribs into bite-sized pieces. Marinate with ground pepper, MSG, sugar, chopped shallots, fish sauce. Let it sit for about 20 minutes to allow the ribs to absorb the flavors.
• Step 2: Heat a pot, add cooking oil, and sauté the chopped shallots until fragrant. Then, add the marinated pork ribs and stir-fry until the meat is firm. Pour in water to make broth. Simmer over medium heat, removing any foam that forms on the surface.
• Step 3: Peel and remove seeds from the red pumpkin, then cut into bite-sized pieces. Peel the lotus seeds and remove the bitter core. Add the pumpkin and lotus seeds to the pot and simmer until they are soft. Season to taste.
• Step 4: Garnish with chopped sawtooth herb before serving. Optionally, you can add a dollop of fresh cream and sprinkle some ground pepper on top of each bowl to enhance the presentation. The rich golden color of the soup, combined with the hearty texture of the pumpkin and lotus seeds, along with the freshness of the sawtooth herb, makes this dish irresistible.

Ingredients:

• Fresh shrimp: 100g
• Pork belly: 100g
• Vermicelli: 50g
• Cucumber: 1
• Onion: ½
• Carrot: ½
• Lime: 1
• Minced garlic: 1 teaspoon
• Minced chili: ¼ teaspoon
• Cilantro: 1 sprig
• White sugar: 2 teaspoons
• Vinegar: 1 tablespoon
• Salt: ½ teaspoon
• Olive oil: 1 tablespoon
• MSG: ½ teaspoon
• Peanuts: 30g
• Fish sauce: 1.5 tablespoons

Instructions:

• Leave the cucumber skin on, wash it clean, remove the seeds, and cut into thin, long slices about 3-4 cm. Sprinkle with 1/4 teaspoon salt and let sit for 1 hour to drain excess water. Peel the carrot, shred into small fibers, sprinkle with a little 1/4 teaspoon salt, and let sit for 1 hour like the cucumber.
• Thinly slice the onion, soak in ice water with 1 tablespoon of vinegar for about 2 hours to reduce its pungent taste. Soak the vermicelli in cold water until soft, quickly blanch in boiling water, then drain and toss with 1 tablespoon of olive oil.
• Steam the shrimp until cooked, then thinly slice. Boil the pork belly with a little cornstarch, then cut into bite-sized pieces.
• Prepare the dressing by combining the juice of 1 lime, 2 teaspoons sugar, 1/2 teaspoon MSG, 1.5 tablespoons fish sauce, 1 teaspoon minced garlic, and 1/4 teaspoon minced chili. Adjust the sweetness and sourness to taste.
• Drain excess water from the cucumber, onion, and carrot, then add the shrimp and pork. Mix well and let it sit for 30 minutes to marinate. When ready to serve, add the vermicelli and toss well. Sprinkle with crushed peanuts and chopped cilantro before serving.

Ingredients:

• Fresh shrimp: 200g
• Pork belly: 250g
• Rice paper: 10 sheets
• Fresh vermicelli: 300g
• Mint leaves: 50g
• Coriander: 20g

Instructions:

• Step 1: Wash and clean the mint leaves and coriander, removing any excess stems. Rinse the shrimp and boil until cooked, peel and halve. Boil the pork belly until cooked with a little fish sauce, then slice thinly.
• Step 2: Lightly wet the rice paper, layer with vermicelli, shrimp, pork, and fresh herbs, then roll tightly by hand.
• Step 3: Shrimp and pork spring rolls can be served as an appetizer or as a snack, providing a convenient meal option for busy days. These spring rolls are low in starch and can be packed with plenty of vegetables, so you don't have to worry about gaining weight! They can be enjoyed with various dipping sauces such as fish sauce, hoisin sauce, or sweet and sour sauce.