Top 15 Simple and Delicious Floss Recipes

Ingredients:

• 1kg tilapia fish
• Cooking oil, fish sauce, dill.

Instructions:

• Clean the tilapia by removing scales and gutting it.
• Remove the bones and steam the fish until fully cooked.
• Shred the fish meat and discard any small bones.
• Place the fish meat in a pan and stir-fry, adding seasonings to taste, until the fish becomes dry and golden brown.

Ingredients:

• 4 kg live crabs
• 2 shallots
• 5 tablespoons sugar, salt, MSG, and high-quality fish sauce.

Instructions:

• Steam the crabs with a bit of salt until they turn red, then let them cool and remove the meat.
• Fry the shallots in a pan and add the crab meat, stir-frying evenly.
• Transfer the crab meat to a large bowl and use a spoon to fluff it up.
• Place the crab meat back in the pan, stir-fry until it becomes dry and fluffy, and season to taste.

Ingredients:

• 2 kg frogs
• 2 shallots
• 2 tablespoons minced garlic, minced chili
• 5 tablespoons fish sauce, salt, sugar, MSG.

Instructions:

• Skin the frogs and marinate them with spices for 2 hours. Then, simmer them with the marinade and water until the liquid evaporates.
• Shred the frog meat, remove the bones, and pound it to fluff.
• Stir-fry the frog meat in a pan until dry and crispy.

Ingredients:

• 200 grams dried purple oyster mushrooms
• 8 tablespoons high-quality fish sauce (30% protein)
• 6 tablespoons cooking oil

Instructions:

• Soak the dried mushrooms in hot water for 5 to 10 minutes.
• Remove them and place them in a grinder.
• Grind until smooth, then squeeze out the excess water using a cloth.
• The time-consuming step: separate the mushroom strands.
• Heat oil in a pan, then add the mushroom floss and stir-fry for 20 minutes, adding fish sauce while stirring.

Ingredients:

• 200g salmon (skin and bones removed)
• 1 piece of ginger
• 2 shallots
• 100 ml fresh milk
• 1/2 teaspoon salt
• A splash of white wine

Instructions:

• Wash the salmon, soak it in fresh milk for about 30 minutes to remove any fishy smell and reduce heavy metals.
• Peel and crush the ginger and shallots. After draining the salmon, marinate it with ginger, shallots, salt, and a bit of white wine.
• Steam the fish, remove the ginger and shallots, then separate the fish meat and mash it finely.
• Heat the fish in a pan over low heat, stirring until the fish is dry. Turn off the heat. Store in the fridge and consume within a week!

Ingredients:

• 1 carp (about 0.5-1kg; avoid small carp as they are hard to debone)
• 3 tablespoons fish sauce
• 1 teaspoon black pepper
• 1 piece of ginger

Instructions:

• Wash the carp, scale it, then rinse again. Remove the gills, gut it, and discard the internal organs. Be careful not to rupture the gallbladder, as it will make the floss bitter. It’s best to choose a carp with roe, as it will give the floss a beautiful color when fried.
• Peel and crush the ginger.
• In a bowl, mix the fish, fish sauce, pepper, and ginger, ensuring the fish is evenly coated in the seasoning. Let it marinate for 15 minutes. The ginger helps reduce the fishy smell.
• Steam the fish until fully cooked.
• Once cooked, remove the fish, allow it to cool slightly, then remove the skin and bones. Place the fish meat into a hot pan and fry until dry.
• As you fry, use a spoon to press the fish to make it flaky and fluffy. The more you press, the fluffier it gets. Keep stirring to ensure even frying until it turns golden. Avoid over-drying, as it will affect the taste, but also ensure it’s not too moist to prevent mold.
• Once it’s dry, turn off the heat, let it cool, then store in a jar in the fridge for future use.

Ingredients:

• 1kg beef
• 1 tablespoon fish sauce
• 2 teaspoons salt
• 2 teaspoons MSG
• 1 clove garlic

Instructions:

• Wash the beef, trim off any connective tissue to make the floss more fragrant, then cut it into bite-sized pieces.
• Marinate the beef with fish sauce for about 20 minutes.
• Place the beef in a pressure cooker and cook for 30 minutes until tender.
• Remove the beef and let it cool. Once dry and firm, use a mortar and pestle to mash it.
• Shred the beef into small fibers by hand.
• Heat a pan with a little oil, sauté the garlic until fragrant, then add the beef, stir, and season to taste.

Ingredients:

• 300g shiitake mushroom stems
• 1L boiling water
• 5 teaspoons soy sauce
• 2 teaspoons salt

Instructions:

• Wash the mushroom stems thoroughly, then soak them in boiling water for about 20 minutes. After soaking, simmer the mushrooms and the soaking liquid in a pot until the water evaporates (be sure to use low heat to prevent burning, around 20-25 minutes). This will make the stems softer and sweeter.
• Once the mushroom stems are softened, drain them and let them cool. Cut off the tough parts and shred the stems. Grind the shredded stems in a mortar or use a blender. If using a blender, be careful not to grind them too finely, as this will affect the texture of the floss. I prefer the floss to have a stronger mushroom flavor, so I don’t grind it too much.
• Heat a pan on low heat and stir-fry the mushroom stems with soy sauce and salt until they reach your desired level of dryness. If the floss isn’t dry enough, it won’t keep well; if it’s too dry, it will lose the natural sweetness of the mushrooms. Initially, the floss will be pale, but it will darken as it cools. You can adjust the salt and soy sauce to your taste.
• Once the mushroom floss has cooled, store it in a jar. Keep it in the refrigerator and consume it within a few days. It’s best not to make too much at once. You can also add roasted sesame seeds or seaweed to enhance the flavor!

Ingredients:

• 200g salmon fillet
• Seaweed

Instructions:

• Soak the salmon in fresh milk for about 30 minutes to remove any fishy odor (make sure to flip the fish halfway through).
• Soak the seaweed to rehydrate it, then rinse thoroughly and finely chop it according to the desired texture for your child.
• Steam the salmon for about 20 minutes. Then, use a pestle to gently break the salmon into small, fluffy pieces (avoid smashing it all at once to preserve texture).
• Heat a non-stick pan and add the salmon, stirring continuously until the fish is no longer wet.
• Add the seaweed and continue stirring for about 15 minutes until everything is well-mixed. Transfer the mixture into a glass jar for storage. It will keep for about a month.

Ingredients:

• 1 large snakehead fish (around 1 kg), cleaned and cut into 5cm pieces
• 1 teaspoon fish sauce
• 1 bowl of water
• 3 teaspoons cooking oil

Method:

• Place the water in a pot and bring it to a boil, then add the fish. Cook on medium heat until the fish is fully cooked, then remove from the pot and set aside.
• To avoid missing any bones while deboning, first remove the skin and the backbone.
• Then, gently peel apart the fish meat along the dark muscle fibers, carefully removing any small bones.
• Once all bones are removed, put the fish into a mortar and grind it into fine pieces.
• Heat 3 teaspoons of oil in a pan, then add the fish. Add 1 teaspoon of fish sauce and pour in all the remaining liquid from boiling the fish. For babies just starting on solid food, I keep it mild, but you can adjust the seasoning based on your own taste.
• Stir the mixture well, and if some pieces of fish are not finely ground, use the spoon to mash them. Once the fish becomes dry, lower the heat and continue stirring until it turns golden. The drier the fish, the longer it can be stored. I prefer not to make it too dry, keeping it soft. After it cools, I divide it into small containers and freeze it, so I don't need to worry about busy days!

Ingredients:

• 1 snakehead fish
• 1 stalk of lemongrass
• A few slices of ginger

Method:

• Clean the fish and remove the bones along the backbone, crush the lemongrass, and slice the ginger.
• Steam the fish with the ginger and lemongrass to remove the fishy odor.
• Remove the fish skin and bones. Use chopsticks to carefully pick out any small bones.
• Use a pestle to mash the fish, then stir-fry over medium heat. Afterward, break up the fish into fine flakes using a fork, and stir again. Once cooled, store the floss in a glass jar in the fridge. It will last for 2-3 weeks and taste even better.

Ingredients:

• 500g Flagfish
• Fish sauce
• Sugar
• Ginger
• Pepper

Method:

• Clean and fry or boil the flagfish, then remove the skin and bones.
• Place the fish into a mortar and grind it into a paste.
• Grind the ginger finely.
• Put the fish into a pan, season with fish sauce, sugar, ginger, and pepper. Stir well.
• Cook on low heat until the fish becomes dry and fluffy.
• Let the floss cool on a tray before storing it in an airtight container for later use.

Ingredients:

• 400g lean pork
• 3 tablespoons salt
• 3 tablespoons fish sauce
• 1 tablespoon seasoning powder
• 3 kaffir lime leaves
• 1 stalk of lemongrass
• 2 shallots

Method:

• Clean the pork, then cook it in a pot of water with salt. Once cooked, shred the meat and place it in a mortar to mash it finely.
• Heat a non-stick pan and add the pork. Fry over medium heat until the meat becomes dry, fluffy, and light. Once done, it’s ready to enjoy.

Ingredients:

• 300g chicken
• 4 tablespoons salt, MSG, and fish sauce.

Method:

• Cut the chicken into pieces and marinate with salt, MSG, and fish sauce.
• Place the chicken in a pot, cover with water, and cook until the chicken is fully cooked.
• Put the cooked chicken in a mortar and mash it finely, then shred it apart.
• Add a tablespoon of the chicken broth, season to taste, and stir-fry in a non-stick pan until the floss becomes light and dry.

Ingredients:

• 400g fresh shrimp
• Salt, pepper, sugar, seasoning powder

Method:

• Clean the shrimp, then cook in a pot (without water) for 5 minutes until the shrimp turns pink, then remove them from the pot and place in a bowl.
• Peel the shrimp and use a mortar to mash the shrimp meat until smooth.
• Sauté garlic in oil, then add the mashed shrimp and stir evenly. Season to taste until the shrimp becomes dry and fluffy.