Top 15 delicious and nutritious steamed dishes to spice up your family meals.

To refresh your family’s meal, try the soy sauce steamed fish recipe. The fish used in this dish is not only delicious but also highly nutritious, packed with vitamins and minerals that are beneficial for health. With a few simple steps, you’ll have a healthy and tasty dish ready for your loved ones.

Ingredients:

• Fish (around 0.8-1kg)
• Ginger: 1 small piece
• Shiitake mushrooms: 10 pieces
• Garlic, green onions
• Seasonings: salt, soy sauce, seasoning powder, sugar, pepper

Instructions:

• Prepare the ingredients: Soak the mushrooms and slice them. Clean the ginger and slice it. Wash the green onions and dill, then chop them into sections. Peel and mince the garlic.
• Prepare and marinate the fish: Clean the fish and score its sides to allow the seasoning to penetrate. Marinate with 2 tablespoons of seasoning powder, 1 tablespoon of salt, and a little pepper. Let it sit for about 30 minutes.
• Steam the fish with soy sauce: Lay the sliced ginger and mushrooms on a plate, then place the fish on top. Sprinkle the remaining ginger and mushrooms over the fish. Steam the fish for about 10 minutes. Afterward, mix 2 tablespoons of soy sauce with a bit of water and sugar, stir until dissolved, and pour over the fish. Continue steaming for another 5-7 minutes to let the fish absorb the flavors.
• For extra aroma and softness, sauté the minced garlic in a little oil until fragrant, then pour it over the fish. Garnish with green onions for an extra touch of color, then serve hot.

With just a few simple steps, you can create a fragrant and delicious salted lemongrass steamed chicken dish. The tender chicken meat, combined with the natural sweetness, makes for a wonderful family meal, perfect for weekends.

Ingredients:

• 1 cleaned chicken
• Several stalks of lemongrass and some lime leaves for extra flavor
• 1 cup coarse salt
• 1 teaspoon turmeric powder, chicken fat for glazing the skin for a golden finish

Instructions:

• After cleaning the chicken, coat the skin with a turmeric mixture to achieve a golden and shiny skin once steamed.
• Clean the lime leaves, cut the lemongrass into sections, and crush them.
• Mix 1 tablespoon of crushed lemongrass, ginger, chili, chopped lime leaves, ½ teaspoon of chili, 1 tablespoon of seasoning powder, and 1 tablespoon of pepper. Rub this mixture over the chicken and let it marinate for the flavors to infuse. Stuff some lime leaves and lemongrass inside the chicken.
• Place a sheet of aluminum foil on a plate, add salt, lemongrass, and lime leaves, then place the chicken on top. Cover with a lid, then steam over medium-high heat for about 25–30 minutes, depending on the size of the chicken. Turn off the heat and allow the chicken to cool slightly before removing it.
• Once the chicken is steamed, chop it into bite-sized pieces and serve with a dipping sauce made of salt, pepper, and lime. The steamed chicken retains its natural sweetness and tenderness, while the lemongrass and lime leaves add an aromatic fragrance and the chili provides a spicy kick, creating a savory and flavorful dish.

This steamed cabbage roll dish is perfect for those living alone and looking to lose weight. Choose napa cabbage leaves as they are just the right size to wrap a portion of filling. You can use ground pork for the filling, but feel free to substitute with chicken, beef, or even add a little fresh shrimp for extra flavor.

Ingredients:

• About 250g ground meat
• ½ medium carrot, finely chopped
• ½ medium carrot, julienned
• 4-5 shiitake mushrooms, soaked and finely chopped
• 1 onion, finely chopped
• Fish sauce, salt, pepper, cooking oil, and sesame oil
• About 12 napa cabbage (or regular cabbage) leaves
• 1-2 bunches of green onions

Instructions:

• Separate each cabbage leaf (or regular cabbage) and cut the green onions into long pieces. Wash and drain the leaves.
• Boil a pot of water to briefly blanch the cabbage leaves and green onions. Meanwhile, prepare the filling by mixing the ground meat, carrot, mushrooms, onions, and seasonings.
• Next, take about a tablespoon of the filling and place it on each cabbage leaf. Roll the leaves from the stem end, folding in the sides to secure the filling tightly. Tie each roll with a green onion to keep it in place and for decoration. Repeat until all the rolls are done.
• Heat a pan with a little oil and briefly fry the cabbage rolls to get a golden color.
• Turn the rolls over and add water to cover halfway. Bring to a boil over high heat, then cover and steam for about 5 minutes (still over high heat) until the filling is fully cooked.
• Finally, adjust the seasoning of the water and add julienned carrot before turning off the heat. Serve hot and enjoy!

If you're tired of the usual stir-fried frog with lemongrass and chili or stir-fried frog with bamboo shoots, why not try steamed frog with pumpkin? It's a flavorful and nutritious dish that pairs fragrant frog meat with pumpkin, a food packed with numerous health benefits. The dish is both delicious and visually appealing.

Ingredients:

• Frog: 0.5 kg
• Medium-sized round pumpkin
• Straw mushrooms
• Lotus root, lotus seeds, carrots, corn
• Green pepper, chili, ginger, and seasonings

Instructions:

• Clean the frogs, rinse them with wine, and drain them. Marinate with seasonings and thinly sliced ginger for 15 minutes.
• Wash the pumpkin, leaving the skin on. Cut off the top to create a lid, then scoop out the inside, removing some of the flesh with a spoon.
• Clean the mushrooms, peel and thinly slice the lotus root. Remove the lotus seed hearts, slice the corn, and chop the carrots finely.

Steamed squid with guava leaves might sound unusual, but once you try it, you'll be pleasantly surprised by its delicate and fresh flavors. This dish is simple yet distinctive, offering a unique taste that can't be found elsewhere, perfect for changing up your usual menu.

Ingredients:

• Fresh squid: 1 kg
• Guava leaves: 30 leaves
• 2 stalks of lemongrass
• 2 fresh chilies

Instructions:

• Clean the squid thoroughly and let it drain. Peel and crush the lemongrass to release its flavor.
• Wash the guava leaves.
• Place the lemongrass at the bottom of the pot, then alternate layers of squid and guava leaves on top.
• Add Coca-Cola, beer, or water to the pot, bring it to a boil for about 1 minute, then turn off the heat.
• Serve the squid hot on a plate, with your preferred dipping sauce.
• The slightly bitter guava leaves complement the sweetness of the squid, neutralizing any fishy taste and creating a delightful combination.

Steamed snakehead fish with lemongrass and lime is a delectable dish that blends the aromatic freshness of lemongrass with the delicate, sweet flesh of the fish, accentuated by a hint of tangy lime. The combination of these flavors results in an irresistibly savory meal. Known for its firm and flavorful meat, snakehead fish is also highly nutritious. This dish is perfect for busy individuals looking to switch up their meals or impress guests with a healthy and flavorful option.

Ingredients:

• 1 whole snakehead fish
• 4 stalks of lemongrass
• 2 tablespoons lime juice
• 500g fresh noodles
• 100g spring onions
• 3 fresh chilies
• 1 tablespoon minced shallots
• Seasonings: fish sauce, seasoning powder, sugar, pepper

Instructions:

• Scale and clean the snakehead fish, leaving it whole. Make diagonal cuts on the fish’s body using a sharp knife.
  Cut the lemongrass into pieces, wash the spring onions, drain, and chop them into small pieces about 1-2 cm in length.
• Marinate the fish with 1 tablespoon of fish sauce, 1 teaspoon of pepper, 1 teaspoon of seasoning powder, 1 tablespoon of minced shallots, 2 tablespoons of lime juice, and 1 teaspoon of sugar.
• Stuff the fish with lemongrass, and sprinkle chopped spring onions and fresh chilies on top.
• Next, steam the fish until cooked.

The unique combination of mustard greens and ginger enhances the flavor of this dish, as the sweet fish paste blends beautifully with the spiciness of chili sauce and the freshness of the greens. Steamed fish paste rolls wrapped in mustard greens offer a light, refreshing, and easy-to-eat dish. It’s a simple, nutritious meal that’s perfect for changing up your family menu and filling your day with energy.

Ingredients:

• 300g minced snakehead fish
• 500g mustard greens
• 3-4 stalks of spring onions, ginger, chili peppers
• Seasonings: pepper, seasoning powder, soy sauce, salt, cooking oil

Instructions:

• Place the minced fish in a bowl, add chopped spring onion heads, half of the ginger strips, seasoning powder, and pepper. Mix well and use a spoon to stir until the fish paste becomes firm. Let it sit for 15-20 minutes.
• Choose large, fresh mustard green leaves, cut off any damaged stems, and wash them thoroughly.
• Peel and wash the ginger, then cut it into strips. Remove the roots and wilted leaves from the spring onions, rinse them, and separate the white parts from the green. Lightly smash the white onion parts and finely chop them. Remove the stems from the chili peppers, wash, and chop them finely.
• Bring a pot of water to a boil, add a pinch of salt and half a teaspoon of cooking oil. Blanch the spring onions and mustard greens briefly, then immediately submerge them in cold water. The salt, oil, and cold-water soak will help preserve the vibrant color and sheen of the greens.
• Take one mustard green leaf and place about one tablespoon of the fish paste in the center. Wrap the leaf around the paste and tie it with the blanched spring onion leaves. Repeat this process until all ingredients are used up.
• Place the rolls on a plate, sprinkle the remaining ginger strips on top, and steam for 8-10 minutes until the fish is cooked. Alternatively, you can cover the plate with plastic wrap and steam it in the microwave.

Steamed chicken feet with Vietnamese balm is a popular dish loved by many, especially among men. This dish isn't just ordinary steamed chicken feet, but when combined with the aromatic flavor of Vietnamese balm, it becomes a simple yet irresistible meal. The chicken feet maintain their crunchy, sweet, and chewy texture, complemented by the seasoning and the distinct aroma of pepper and Vietnamese balm, making it a highly appealing dish.

Ingredients:

• 500g chicken feet
• Vietnamese balm (Rau Ram)
• Seasonings

Instructions:

• Clean the chicken feet by removing the nails, then wash them with salt and rice wine to clean thoroughly.
• Rinse the Vietnamese balm leaves well.
• Season the chicken feet with 1 teaspoon of sugar, 1 teaspoon of seasoning powder or chicken stock, 1 teaspoon of salt, 1/2 tablespoon of fish sauce, ground pepper, minced garlic and shallots. Mix thoroughly and let it marinate for 30 minutes.
• Prepare a steaming pot, place the Vietnamese balm in a bowl, then add the chicken feet to steam. Occasionally turn the chicken feet to ensure they cook evenly. When the chicken feet are nearly done, add the Vietnamese balm.
• Chicken feet are best served hot, either dipped in salt and pepper or fish sauce, depending on preference.

You'll be pleasantly surprised by the unique and delicious flavor of these salted egg stuffed chicken thighs. The combination of the salty taste of salted eggs and the sweetness of chicken creates an entirely new and exciting flavor. Have you ever tried salted egg chicken rolls? Try this recipe to bring a fresh taste to your family’s weekend meal!

Ingredients:

• 1/2 chicken (including thighs and breast)
• 4 salted eggs
• 1 small ginger
• Green onions, tomatoes, and carrots for garnish
• Seasonings: Pepper, seasoning powder, soy sauce, chicken powder, cooking wine
• Food wrapping paper to wrap the chicken

Instructions:

• Debone the chicken, keeping the skin intact to form the roll.
• Marinate the chicken with chopped ginger, soy sauce, cooking wine, chicken powder, pepper, and salt to taste.
• Lay the chicken flat, remove the egg whites from the salted eggs, and slightly lengthen the yolks. Place the four salted egg yolks along the length of the chicken.
• Roll the chicken, wrap it tightly in food paper, and steam it until cooked through.

Eggs are a staple ingredient commonly used in daily family meals. As a poultry product, they offer excellent nutritional value that is beneficial to health. This steamed beef and egg frittata is a delicious and unique dish, combining the rich flavor of eggs with tender beef. It’s a nutritious and flavorful meal that pairs perfectly with rice. Why not try making this recipe to surprise your family with a new taste?

Ingredients:

• 5 eggs
• 150g minced beef
• 3 cherry tomatoes
• Fresh coriander and seasonings to taste

Instructions:

• Mix the minced beef with the seasonings to taste, then add 4 eggs and chopped fresh coriander (reserve one egg yolk for later). Stir well.
• Pour the mixture into a shallow bowl or dish, then steam it for 12 minutes until the beef egg frittata is fully cooked.
• Once the frittata is cooked, add the reserved egg yolk on top to give it a golden sheen.
• Slice the cherry tomatoes into thin rounds and arrange them into a 5-petaled flower shape. Use coriander stems for the leaves and stem, then steam for an additional 5-7 minutes until the tomatoes and egg surface are set.

Steamed mixed eggs are made from simple, easy-to-find ingredients and straightforward steps. With just a bit of time, you’ll have a delicious and visually appealing steamed egg dish ready to enjoy. This dish is especially great for those recovering from illness. Let's get started with making this delightful mixed egg dish!

Ingredients:

• 1 large egg (or 2 small ones)
• Small amount of shiitake mushrooms
• 1 small piece of enoki mushrooms
• Small pieces of shrimp balls or crab sticks
• Small diced chicken breast
• Salt, sesame oil, soy sauce, seasoning powder, pepper
• Small round porcelain mold

Instructions:

• First, rinse the chicken breast, cut it into small dice, and stir-fry with soy sauce and pepper for 3-4 minutes until the chicken absorbs the seasoning and becomes a little crispy, then set it aside.
• Next, crack the eggs into a bowl, beat them well, and strain the mixture to ensure a smooth surface when steamed. You can adjust the number of eggs based on the number of servings needed.
• Pour 1/2 to 1 small cup of water into the egg mixture, stir well to dilute the eggs, then add soy sauce, seasoning powder, and sesame oil to taste. Mix thoroughly until all ingredients are well combined.
• Clean and dry the porcelain mold (or any heat-resistant mold) and pour the egg mixture to fill half of the mold.
• Add a layer of the cooked chicken breast into the mold, then steam for 5-8 minutes until the eggs are set.
• Pour the remaining egg mixture into the mold, but don't fill it completely to leave space for decoration. Steam for another 5-10 minutes until fully cooked. At this point, you don’t need to do any more decorating; simply serve the dish right from the mold. This guide is for one small mold, but you can repeat the process for additional molds as needed.

Steamed clams with lemongrass is a popular dish that many people love. This dish is simple to prepare, but to preserve the sweet, chewy texture and fresh flavors of the clams, it’s important to steam them carefully. Steamed clams with lemongrass (or clams with lemongrass and chili) is a rustic, familiar dish with the distinctive sweetness of fresh clams combined with the spicy heat of chilies and the fragrant aroma of lemongrass, creating a truly delightful meal.

Ingredients:

• 1kg of clams
• 10 stalks of lemongrass
• 2 pieces of ginger
• 1 head of garlic
• 100g of bell pepper
• 4-5 fresh chilies
• 2 fresh lemons
• A handful of Vietnamese coriander
• Seasonings: fish sauce, sugar, seasoning powder

Instructions:

• After purchasing the clams, clean them thoroughly and soak them in rice water with a few slices of chili for about 1-2 hours to allow the clams to expel any sand or dirt. Clean the lemongrass, remove the tough leaves, cut into 3-4 cm pieces, and crush them.
• Chop half of the chilies finely and slice the rest. Clean the bell pepper, then slice it into thin strips. Peel and clean the ginger, slice 2/3 of it thinly and chop the remaining 1/3 for the dipping sauce.
• Peel and finely chop the garlic. Wash and dry the Vietnamese coriander.
• Prepare the dipping sauce by combining: 2 tablespoons of high-quality fish sauce, 2 tablespoons of sugar, 1/2 tablespoon of chopped chilies, 1/3 tablespoon of chopped garlic, monosodium glutamate, lime juice, and minced ginger. Stir well.
• Place the crushed lemongrass and thinly sliced ginger into a medium-sized pot. Arrange the clams on top, sprinkle the bell pepper strips over them, and add a little water, fish sauce, cooking oil, monosodium glutamate, sugar, and sliced chilies to suit your taste.
• Bring the pot to a boil. Once the water starts boiling, stir the clams to ensure they absorb the seasoning evenly. Steam until the clams are fully opened, then remove from heat and serve immediately.

Steamed radish stuffed with shrimp and pork is a perfect dish for your family's meal. The radish brings a refreshing crunch, while the tender, flavorful shrimp and pork add a savory sweetness. This colorful dish is not only visually appealing but also sure to please everyone at the table.

Ingredients:

• 2 large radishes
• 200g shrimp
• 150g minced pork
• Spring onions, garlic, pepper, seasoning powder

Instructions:

• Peel the radishes and slice them into 3-4 cm thick rounds. Use a knife to hollow out the center of each slice, optionally shaping it into a flower for added aesthetic appeal.
• Mix the minced pork with seasonings and finely chopped spring onions until smooth and well-combined.
• Clean and peel the shrimp.
• Stuff the pork mixture and shrimp into the hollowed-out centers of the radish slices, repeating until all ingredients are used.
• Place the stuffed radishes on a plate and steam them.
• Once steamed, serve the radishes hot with dipping sauce and rice for a delicious meal. You can also garnish with herbs to enhance the presentation.

Eggs are a beloved and versatile dish, easy to prepare and very nutritious. A shrimp omelet roll offers a unique and delicious meal for your family. The spiral-shaped shrimp-filled omelet is visually appealing and flavorful, guaranteed to captivate both adults and kids alike from the first bite.

Ingredients:

• 2 eggs
• Shrimp: 200g
• Half a carrot
• Seasoning, ground pepper

Instructions:

• Peel the shrimp, remove the heads and black vein, wash thoroughly, then chop finely and marinate with seasoning and minced onion.
• Crack the eggs into a bowl, add a pinch of salt, and beat until smooth.
• Heat a pan, add a little oil, and pour in the egg mixture to fry into thin omelets. Once cooked, remove from the pan. Spread the seasoned shrimp on top of the omelet and roll it up. Steam it until the shrimp is cooked through.
• Cut the rolled omelet into small rounds and serve on a plate for garnish.
• Serve hot with rice for a delightful meal.

Shrimp is a calcium-rich food, beneficial for the body, especially for bone health. It can help prevent osteoporosis in middle-aged and elderly individuals. Coconut water is refreshing and nourishing, promoting hydration, beautiful skin, and maintaining a slim figure. This dish is simple and quick to prepare. You can follow the steps below to make this delicious meal.

Ingredients:

• 500g of shrimp (adjust based on family size)
• 1 small young coconut
• Lettuce, cucumber, tomato, green onions for garnishing

Instructions:

• Select large shrimp, cut off the antennae, wash thoroughly, and drain.
• Soak the garnishing vegetables in saltwater, then rinse them well.
• Pour coconut water into a pan, bring to a boil with finely chopped shallots, and season with a pinch of seasoning. Add the cleaned shrimp and stir gently. When the shrimp turns red, remove the pan from heat and transfer the shrimp to a plate.
• Arrange the shrimp on a plate, garnishing with lettuce, cucumber, and tomato for a beautiful presentation.