Top 10 Meaningful Dishes to Gift on International Women's Day

Next, Mytour is excited to share with you a recipe for a delicious and nutritious pork rib stew with assorted vegetables, perfect for warming up family meals. On special occasions like International Women's Day, consider preparing this flavorful and hearty soup to make the dining experience more memorable and unique.

Ingredients:

• 300g young pork ribs
• 100g taro (choose small, round ones for a softer texture)
• 200g sweet potato (opt for orange-fleshed varieties for added sweetness and appeal)
• 1 carrot
• 100g potato
• 100g straw mushrooms
• Green onions, cilantro, and parsley
• Seasonings: seasoning powder, salt, fish sauce, MSG, pepper, chili powder, cooking oil, shallots, and garlic.

Preparation Instructions:

• Preparation:
  • Cut the pork ribs into bite-sized pieces, rinse thoroughly, and boil briefly. Discard the water and rinse again with cold water to remove any unpleasant odor (or blanch the ribs in boiling water).
  • Marinate the ribs with minced shallots, half a tablespoon of fish sauce, one tablespoon of seasoning powder, one tablespoon of MSG, a pinch of pepper, and one tablespoon of cooking oil. Mix well and let it sit for 15 minutes.
  • Peel and wash the potatoes, carrots, and taro, then cut them into bite-sized pieces. Clean the straw mushrooms by trimming the stems and rinsing. Wash and prepare the green onions, cilantro, and parsley. Chop the green onions finely and leave the cilantro and parsley whole.

• Cooking:
  • Step 1: Heat oil in a pot and sauté shallots and garlic until fragrant. Add a pinch of chili powder for color. Then, add the marinated ribs and stir-fry for about 5 minutes until the ribs are seared. Pour in enough water to make the soup.
  • Step 2: Cover the pot and bring to a boil, then reduce the heat to simmer until the ribs are tender. Once the ribs are soft, add the potatoes, taro, carrots, and sweet potatoes. Skim off any foam to keep the broth clear.
  • Step 3: Season the soup to taste and continue simmering until the vegetables are just cooked. Add the straw mushrooms and cook for an additional 3 minutes before turning off the heat.
  • Step 4: Garnish with chopped green onions, cilantro, and parsley. Sprinkle a bit of pepper on top to enhance the aroma and flavor.

Now you have a delicious and enticing pork rib stew ready to serve. This colorful, flavorful, and aromatic dish pairs wonderfully with steamed rice or fresh bread, making it a delightful addition to any meal.

Garlic Beef with Celery is a staple in Vietnamese family meals. Beef is packed with nutrients, particularly iron, which is excellent for boosting red blood cell production and nourishing the entire family. While there are countless delicious and nutritious dishes made from beef, Garlic Beef with Celery stands out as a legendary choice. If you're not particularly skilled in the kitchen, this dish is a perfect option for International Women's Day, as it's simple to prepare. Let’s join Mytour in the kitchen and get started!

Ingredients:

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

Preparation Instructions:

• Preparation:
  • Wash the beef thoroughly and slice it thinly against the grain. Marinate with half a teaspoon of salt, ginger, pepper, a teaspoon of cooking oil, and mix well. Let it sit for 20-30 minutes to absorb the flavors.
  • Peel the onion, trim the roots, wash, and slice into wedges.
  • Peel and crush the ginger and garlic.
  • Trim and wash the celery and leek, cutting them into sections, separating the green leaves and white stems.
• Cooking:
  • Step 1: Sauté garlic until fragrant, then add the beef and stir-fry over high heat until slightly browned. Remove the beef and set aside.
  • Step 2: Add oil to the pan and stir-fry the onion. Then, add chili pepper, leek, and celery, tossing everything together. Season with salt and seasoning powder to taste.
  • Step 3: Return the beef to the pan, stirring well to combine all ingredients and cook until done. Transfer to a plate and serve hot.

For the best Garlic Beef with Celery, the beef should be tender and flavorful, the onion crisp and sweet, and the herbs fresh without any overpowering smell. This dish pairs wonderfully with steamed rice and is best enjoyed hot to fully appreciate its rich aroma and taste.

Stuffed Squid in Tomato Sauce is a delightful dish that combines fresh squid filled with a juicy meat mixture, lightly fried to a golden hue, and smothered in a rich, aromatic tomato sauce. This dish is incredibly flavorful and pairs perfectly with steamed rice, making it a quick favorite. The tender, sweet meat filling, combined with the thick, savory tomato sauce, creates a harmonious blend of flavors. Gentlemen, take note—this is a dish your special lady will surely appreciate.

Ingredients:

• 4 fresh squids
• 200g minced pork (preferably shoulder meat for a balanced fat-to-lean ratio, ensuring the filling remains moist and flavorful)
• A handful of glass noodles
• 2 wood ear mushrooms, soaked in warm water and finely chopped
• Green onions, 1 shallot (peeled and minced), 2 garlic cloves (minced)
• 3 small ripe tomatoes (or 2 large ones)
• 200ml chicken broth
• Seasonings: pepper, fish sauce, seasoning powder

Preparation Instructions:

• Step 1: For this dish, fresh tube squid is ideal. Its elongated body makes it easy to stuff with the meat mixture. Ensure the squid is fresh—firm and not mushy—for the best results. Clean the squid by removing the innards, peeling off the outer skin, rinsing thoroughly, and draining.
• Step 2: Prepare the stuffing. Soak the glass noodles in warm water until softened. In a bowl, combine 100g of minced pork, chopped glass noodles, shredded wood ear mushrooms, and a teaspoon of seasoning powder. Mix well and let it marinate for 15 minutes to absorb the flavors.
• Step 3: Stuff the squid with the meat mixture. Fill the squid cavity with the marinated meat, ensuring not to overstuff. Secure the opening with a toothpick to prevent the filling from spilling out during cooking. Steam the stuffed squid for about 15 minutes from the time the water boils.
• Step 4: Prepare the tomato sauce. Dice the tomatoes and heat a pan with 3 teaspoons of cooking oil. Sauté the minced shallot and garlic until fragrant, then add the diced tomatoes. Season with 2 teaspoons of seasoning powder, 1 teaspoon of sugar, and 1.5 teaspoons of tomato paste. Stir well and adjust the taste to achieve a balanced sweet and tangy flavor. Mash the tomatoes into a thick sauce, then add 200ml of chicken broth. Once the sauce boils, add the steamed squid and simmer on low heat for about 10 minutes, turning occasionally to ensure even flavor absorption. Finally, garnish with chopped green onions and a sprinkle of pepper.

Serve the stuffed squid sliced into rings, generously coated with the rich tomato sauce. This simple yet delicious dish is sure to be a hit with the whole family. Best of luck, gentlemen, and enjoy your meal!

Beer-Braised Duck is a dish I absolutely adore. The duck is braised until tender, infused with the aromatic flavor of beer, which not only eliminates any gaminess but also adds a subtle, delightful fragrance. The rich, succulent meat is irresistible, and one bite will surely make you crave more. This dish is relatively simple to prepare, with ingredients that are easy to find. Follow the recipe shared by Mytour, add a dash of passion for cooking, and you’ll have a perfect dish to treat your loved one on International Women’s Day.

Ingredients:

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

Preparation Instructions:

• Step 1: To remove the duck’s gamey smell, I usually use white wine and coarse salt. Rub the duck thoroughly with white wine and salt, which helps eliminate the odor and brightens the meat. Then, cut the duck into small pieces. Prepare a pot of boiling water and blanch the duck briefly.
• Step 2: For braising, using a pressure cooker is the most convenient and time-saving method. If you don’t have one, use a thick-bottomed pot. Place the blanched duck into the pot, add beer until it almost covers the meat, then add 15ml dark soy sauce, 15ml light soy sauce, 1 teaspoon salt, 1 tablespoon sugar, crushed ginger, star anise, and cinnamon bark.
• Step 3: Stir well, cover the pot, and cook. If using a pressure cooker, start with high heat, then reduce to low once it starts hissing and cook for an additional 15 minutes. If the sauce is still too watery, simmer uncovered on high heat to reduce it. The dish is ready when the sauce thickens, and the duck turns a glossy golden brown. Garnish with chopped green onions and serve hot.

Your Beer-Braised Duck is now ready, boasting an enticing color and aroma. A little creativity and effort can transform a simple duck dish into something extraordinary. The tender duck, combined with the mild beer flavor and fragrant spices, will surely win over your entire family.

Making Betel Leaf-Wrapped Meat Patties is simple, yet it’s a beloved dish that’s sure to impress. The patties are incredibly fragrant, with a juicy, flavorful filling that stays tender and rich. Paired with a spicy chili sauce, it’s absolutely irresistible. Let’s dive into the recipe for these aromatic patties, perfect for celebrating International Women’s Day.

Ingredients:

• 300g minced pork shoulder
• 15 betel leaves
• 1 shallot
• 1 egg
• Seasonings: seasoning powder, fish sauce, pepper

Preparation Instructions:

• Step 1: Start by selecting the right ingredients. Use pork shoulder, which has a good balance of lean meat and fat, ensuring the patties remain juicy. Finely mince the pork. Choose mature betel leaves that are large and sturdy, as they’re easier to wrap without tearing. Remove the stems, wash the leaves, and let them dry. Mince the shallot finely. Mix the minced pork with 1/2 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and the minced shallot. A secret to keeping the filling moist is adding an egg yolk—avoid the egg white to prevent discoloration during frying. Chill the egg in the fridge to make separating the yolk easier.
• Step 2: Combine the egg yolk with the meat mixture, mixing thoroughly to ensure the flavors meld. To wrap the patties, place a betel leaf on a plate with the darker side facing down for a more appealing presentation. Add a portion of the meat mixture to the center of the leaf and roll it up neatly. Repeat until all the meat and leaves are used.
• Step 3: Heat a pan and add 3 tablespoons of cooking oil, spreading it evenly. Once the oil is hot, place the wrapped patties in the pan. Cook over low heat, turning occasionally to ensure even cooking. Once the patties are cooked through, increase the heat slightly to crisp them up until they’re golden brown.

With just three simple steps, you’ve created a delicious dish of Betel Leaf-Wrapped Meat Patties. Serve them hot for the best flavor—the fragrant leaves and juicy filling are a perfect match. This dish pairs wonderfully with steamed rice and is sure to be a hit at any meal. Enjoy!

Lemongrass-Wrapped Fried Meat is a flavorful and aromatic dish where meat is wrapped around lemongrass stalks, infusing it with a unique fragrance. This dish is a favorite among many, offering a chewy texture and a delightful lemongrass aroma. It pairs wonderfully with rice or noodles, making it a versatile and delicious choice.

Ingredients:

• 500g minced pork
• 7-8 lemongrass stalks
• 1 tablespoon finely minced lemongrass
• 2 tablespoons tapioca starch
• 2 tablespoons cooking oil
• Salt, seasoning powder, honey, oyster sauce, fish sauce, shallots, cooking oil

Preparation Instructions:

• Step 1: Prepare the lemongrass by cleaning and trimming the stalks. Split them lengthwise to create a base for wrapping.
• Step 2: Use pork shoulder or leg, ensuring it’s finely minced. To achieve a chewy texture, beat the meat mixture for at least 10 minutes. Add finely minced shallots, 2 tablespoons tapioca starch, 2 tablespoons fish sauce, 1 teaspoon pepper, 2 tablespoons honey, and 1 tablespoon minced lemongrass. Mix thoroughly until the mixture becomes sticky and elastic.
• Step 3: Cover the meat mixture and refrigerate for about 30 minutes. Once chilled, take a small portion of the meat and wrap it around each lemongrass stalk, ensuring an even coating.
• Step 4: Heat a generous amount of oil in a pan. Fry the wrapped meat until golden brown on all sides, turning occasionally for even cooking.

Once the meat is golden and crispy, remove it from the pan and drain excess oil on paper towels. Serve hot with chili sauce or wrap in lettuce and enjoy with rice noodles. This dish, though simple, requires attention to detail but rewards with a fragrant and delicious result. Enjoy!

Celosia Flower Soup with Shrimp is a simple, refreshing dish perfect for hot summer days. According to traditional medicine, celosia flowers have a neutral nature, offering benefits such as detoxification, heat relief, and improved sleep. When cooked with fresh shrimp, the soup becomes naturally sweet and aromatic, making it both delicious and healthy. Let’s explore how to prepare this easy yet nutritious soup to share with the important women in your life.

Ingredients:

• 100-200g fresh shrimp
• 300g celosia flowers
• 1 shallot, peeled and minced
• Seasoning powder

Preparation Instructions:

• Step 1: Choose fresh celosia flowers, wash them thoroughly, and let them drain.
• Step 2: Select fresh shrimp for the best flavor. Clean the shrimp by removing the shells and deveining them. Grind the shells to extract a flavorful broth. Marinate the shrimp with 1 teaspoon of seasoning powder for about 10 minutes to enhance the taste.
• Step 3: Heat a pan with 2 teaspoons of cooking oil. Sauté the minced shallot until fragrant, then add the shrimp and stir-fry until firm. Remove the shrimp and set aside.
• Step 4: Bring the shrimp shell broth to a boil in a pot. Add 1 teaspoon of seasoning powder and the celosia flowers. Once the flowers are tender, add the cooked shrimp and adjust the seasoning to taste. Serve hot.

This Celosia Flower Soup with Shrimp is a perfect dish for hot weather, offering a cooling and detoxifying effect. Its light, sweet flavor makes it a delightful addition to any meal. Enjoy!

Chicken is a staple in Vietnamese cuisine, often featured in a variety of delicious dishes and a top choice for family meals or gatherings. Not only is chicken flavorful, but it’s also highly nutritious, providing energy and boosting overall health. Today, Mytour introduces you to Lotus Leaf-Steamed Chicken, a dish that’s both delicious and easy to prepare. With simple ingredients and minimal time required, this dish is perfect for treating your loved ones. Let’s get started!

Ingredients:

• 1 young chicken (preferably a tender hen, not an old one)
• 2 shallots
• 2-3 large lotus leaves
• Sichuan pepper wine
• Seasonings: fish sauce, pepper, MSG, cooking oil, salt

Preparation Instructions:

• Step 1: Clean the chicken thoroughly by rubbing it with coarse salt and rinsing with water. Once dry, cut the chicken into bite-sized pieces. Alternatively, you can debone the chicken and use the bones to make broth.
• Step 2: Peel, wash, and finely chop the shallots.
• Step 3: Marinate the chicken. In a large bowl, combine the chicken with the chopped shallots, 1/2 teaspoon fish sauce, 1/2 teaspoon cooking oil, 1/2 teaspoon salt, 1 teaspoon Sichuan pepper wine, a pinch of MSG, and a sprinkle of pepper. Mix well and let it marinate for 15-20 minutes.
• Step 4: Wrap the marinated chicken in lotus leaves, ensuring it’s tightly sealed. Prepare a steamer and steam the wrapped chicken for about 20-25 minutes. The dish is ready when the aroma of chicken and lotus leaves fills the air. Avoid overcooking to maintain the chicken’s texture.
• Step 5: Plate the chicken, garnishing with lotus leaves for an appealing presentation. You can also add lotus flowers for extra elegance.

Your Lotus Leaf-Steamed Chicken is now ready to serve. The sweet, tender chicken infused with the fragrant aroma of lotus leaves creates a delightful and comforting dish that everyone will love.

Spring rolls are a celebrated dish in Vietnamese cuisine, and among them, Seafood Spring Rolls stand out as a unique fusion of Western and Vietnamese flavors. This dish, which gained popularity around a decade ago, is perfect for special occasions like International Women’s Day or festive gatherings. Although slightly more complex to prepare than traditional spring rolls, the result is a delightful treat worth the effort. Let’s dive into the recipe with Mytour!

Ingredients:

• 290g fresh shrimp
• 190g crab meat
• 100g squid
• 100g pork
• 1 small carrot
• 1 small onion
• 1 pack of spring roll wrappers (typically 30 sheets)
• 260g mayonnaise
• 1 pack of tempura flour
• 1 pack of breadcrumbs
• Condensed milk (such as Ông Thọ or Phương Nam)
• 1 teaspoon salt
• 200ml cooking oil
• Coconut milk or shredded fresh coconut
• Dipping sauce: mayonnaise and chili sauce

Preparation Instructions:

• Step 1: Prepare the ingredients
  • Dice the carrot and onion (or blend them).
  • Clean the squid, crab, and shrimp. Boil the shrimp, peel them, and cut them into halves or thirds if large.
  • Boil the squid and crab, then dice them into small, bite-sized pieces.
  • Boil the pork and mince it coarsely.
• Step 2: Cook the filling
  • Heat a pan, sauté minced shallots in oil, then add the onion and carrot. Stir-fry until tender.
  • Add the shrimp, crab, and squid, stirring well. Season lightly with salt and add chopped green onions before turning off the heat. Let the mixture cool.
  • Once cooled, mix in 200g of mayonnaise and 4-5 teaspoons of condensed milk.
  • Beat 2 eggs in a bowl and set aside.
• Step 3: Assemble the spring rolls
  • Place the filling onto the wrappers using a spoon or chopsticks.
  • Roll the spring rolls evenly on both sides, ensuring they’re not too tight to maintain crispiness.
• Step 4: Coat and fry the spring rolls
  • Dip the rolls into the tempura flour, ensuring even coverage.
  • Coat them with breadcrumbs, pressing gently to adhere.
  • Fry in hot oil until lightly golden on both sides. Avoid overcooking to preserve the sweetness of the seafood.

With these tips and techniques, you’ll create irresistible Seafood Spring Rolls. The fragrant aroma, sweet filling, and creamy mayonnaise make this dish a crowd-pleaser. Enjoy!

Braised Fish in Clay Pot is a humble yet beloved dish in Vietnamese cuisine, cherished by many. Each region has its own unique way of preparing this dish, with rural areas often crafting it with great care. It’s a staple in family meals, but achieving the perfect flavor requires skill. Let’s explore Mytour’s recipe to create a delicious Braised Basa Fish in Clay Pot for International Women’s Day.

Ingredients:

• 250g Basa fish (or other types like snakehead fish, goby fish, or grass carp)
• Garlic
• Shallots
• Fresh chili
• Green onions
• Dill
• Salt
• Seasonings
• Fish sauce
• Ground pepper
• White sugar

Preparation Instructions:

• Preparation:
  • Clean the fish thoroughly, removing any blood to avoid a fishy smell. Rub with salt and rinse again.
  • Finely mince the shallots and garlic.
  • Wash and drain the green onions and dill.
• Cooking:
  • Step 1: Heat oil in a pan and add sugar. Once the sugar caramelizes to a golden brown, sauté the minced garlic and shallots until fragrant, then turn off the heat.
  • Step 2: Add the marinated Basa fish to the pan. Pour in fish sauce and seasonings. Once it boils, reduce the heat to low and add a bit of hot water.
  • Step 3: Add crushed chili and continue simmering until the sauce thickens.
  • Step 4: Once the sauce is thick, turn off the heat and transfer the fish to a plate. Garnish with chopped green onions, dill, and a sprinkle of ground pepper.

With the final touch of garnishing, your Braised Basa Fish in Clay Pot is ready to serve. Enjoy this flavorful dish made with your own hands!