Top 15 Tasty and Easy-to-Make Dishes for a Home-Based Drinking Party

Ingredients:

• 300g stomach
• 1 sour starfruit
• 1 carrot, lemongrass, onion, chili, salt, fish sauce, vinegar (or lemon), fresh herbs, roasted peanuts.
  

Preparation:

• Clean the stomach, boil it, then slice it finely.
• Remove the edges of the starfruit, slice it thinly, and squeeze out excess juice.
• Slice the onion thinly and soak it in water with some ice to reduce its pungency.
• Peel the carrot, wash it thoroughly, then shred it. Mix with some seasoning powder and marinate for about 15 minutes, then squeeze out the water.
• Crush the chili, mix with a little sugar and fish sauce.
• Mix the carrot, starfruit, onion, stomach, chili, and season to taste. Add a little lemon juice.
• Chop fresh herbs, wash them thoroughly, and sprinkle them on top.
• When serving, add the peanuts and mix well (Do not add peanuts too early, as they may lose their crispness).
• Plate the dish and enjoy.

This dish may be a bit complex to prepare, but it is absolutely delicious!

Ingredients:

• 2kg beef shank
• Ginger
• Chili
• 1 carrot
• Garlic
• Star anise
• Cinnamon
• Salt, sugar, rice vinegar, water, glass jar.

Preparation:

• Wash the beef shank thoroughly, dry it, and use a razor blade to remove any fat around the beef (this will help preserve it longer). Boil the beef in water to remove the scum. Add some water, star anise, cinnamon, crushed ginger, and the beef into a pot, along with a pinch of salt, and cook until the meat is tender.
• Peel the carrot, wash it clean, and set it aside. Slice the garlic and carrot. Leave the chili whole. Soak the chili and carrot in vinegar and sugar for about 15 minutes, then drain.
• Boil a cup of water, then add sugar, vinegar, and fish sauce (adjust the seasoning to be slightly on the salty-sweet side and make the liquid a bit stronger). Add a few slices of ginger.
• Let the soaking liquid cool down, and when the beef is cool, slice it thinly.
• Arrange the beef in a glass jar, adding the carrot, garlic, and chili. Pour the soaking liquid over the beef, making sure the liquid covers it completely. Seal the jar tightly.
• Store the jar in a cool place for about 3-4 days before serving.
• Once marinated, keep it in the refrigerator and enjoy it gradually.

Ingredients:

• 3 pig's ears
• Garlic
• Chili
• Carrot
• Onion
• Alcohol
• Ginger
• Alum
• Salt
• Rice vinegar
• Sugar
• Water
• Glass jar

Preparation:

• Clean the pig's ears, removing any fat. Peel the carrot, wash it, and slice it. Crush ginger with alcohol and salt, rub the pig's ears with it, then wash them and let them dry.
• Boil water, alum, salt, onion, and pig's ears until cooked (avoid overcooking).
• Remove the pig's ears and soak them in ice water for 3-5 minutes to keep them crisp and white, then drain.
• Boil 3 cups of water with rice vinegar, salt, sugar to taste, then let it cool.
• Slice the pig's ears into thin pieces. Mix with garlic, chili, carrot (leave the chili whole). Place the ingredients into a glass jar and press them down tightly.
• Pour the cooled pickling liquid over the pig's ears until they are fully submerged. Let the jar sit at room temperature for 3-4 days before consumption, then refrigerate for storage.

Ingredients:

• 500g tender corn kernels (avoid overly young or old corn)
• 1.5 times the amount of dried shrimp
• Spring onions
• Vegetable butter, sugar, seasoning powder, chili sauce.

Preparation:

• Rinse the dried shrimp, soak them in water to soften, then drain.
• Fry the spring onions in a bit of oil for fragrance, then add the shrimp and stir-fry together.
• Add the corn and season to taste. Add a little butter and stir until well mixed.
• Before serving, drizzle chili sauce on top. Choose tender or sweet corn to avoid it becoming tough when stir-fried.

Ingredients:

• 500g beef tenderloin
• Iceberg lettuce
• Fried onions
• Roasted peanuts
• Herbs
• Shrimp crackers
• Onions, carrots, chili, garlic
• Lime juice
• Sesame oil
• Fish sauce, salt, MSG

Preparation:

• Make the dressing: Combine garlic, fish sauce, MSG, chili, sesame oil, and lime juice to taste.
• Clean the beef and slice it thinly (you can briefly blanch it in hot water if preferred).
• Peel and slice the carrot into thin strips.
• Mix the beef, carrot, chopped onions, herbs, and a little of the dressing.
• Arrange the lettuce on a plate and top with the beef mixture.
• Sprinkle roasted peanuts and fresh herbs on top.
• Fry the shrimp crackers and serve them alongside the beef salad. You can also add bean sprouts to the dish if desired.

Ingredients:

• 1 pig ear
• 4-5 stalks of lemongrass
• 1 bell pepper
• 1 packet of five-spice powder
• Ginger, onions, garlic, chili paste, seasoning powder, oil

Instructions:

• Clean the pig ear, boil it, then soak it in ice water to prevent discoloration and slice it thinly.
• Wash and chop the lemongrass, and crush the ginger.
• Fry the onions with a little oil until fragrant, then add lemongrass, bell pepper, and ginger to stir-fry.
• Add five-spice powder and seasoning powder and stir well.
• Place the boiled pig ear into the pan and stir-fry briefly, adding some chili paste to taste. (Since the pig ear is already cooked, just a quick stir-fry is enough.)
• Transfer the stir-fried pig ears with lemongrass and chili to a plate and garnish attractively.

Nguyên liệu:

• 1kg cá (diêu hồng, trắm, mú... tùy theo sở thích của bạn)
• Bia
• Hành hoa
• Thì là
• Gừng, tỏi, ớt, cà chua, gia vị, dầu ăn.

Cách làm:

• Hành hoa, thì là rửa sạch thái khúc. Tỏi bỏ vỏ, đập dập, gừng rửa sạch thái sợi. Cà chua gọt vỏ (bạn để làm hoa hồng trang trí cho đẹp). Phần thịt bổ miếng cau.
• Cá làm sạch, bóp với ít muối để khử tanh rồi để ráo. Ướp cá với gia vị: muối, bột ngọt, hành hoa, thì là, gừng và dầu ăn (Bạn để lại ít hành, thì là nhé).
• Trộn đều cá cho ngấm gia vị khắp thân cá. Ướp cả gia vị vào bụng cá. Đặt cá đứng thẳng, để cá chín nhanh và đều. Xếp cà chua quanh đĩa cá. Đặt nguyên con cá vào nồi, đổ bia vào, đậy vung lại đun khoảng 15 phút là cá chín.
• Khi cá chín cho phần hành, thì là còn lại vào nồi hấp thêm 15 giây.
• Trang trí thêm với hoa hồng cà chua và vài cọng thìa là, hành hoa để đĩa cá thêm sinh động đẹp mắt.

Món này nên ăn nóng mới ngon các bạn nhé. Khi ăn các bạn pha thêm bát nước chấm chanh, tỏi ớt để chấm cá. Các bạn có thể thêm ít rau sống, rau thơm và bánh tráng nhé. Chúc các bạn thành công và ngon miệng với món cá hấp bia thơm ngon này nhé.

Nguyên liệu:

• 3 con mực khô khoảng bằng bàn tay
• 1 vắt me
• 10ml dầu điều
• 2 quả ớt
• 1 thìa cà phê tỏi băm
• 1 thìa canh nước mắm
• 1 thìa cà phê ớt bột
• 3 thìa cà phê đường.

Cách làm:

• Nướng mực và đập dập hoặc cán mỏng.
• Hòa me tan với ít nước ấm, sau đó chắt lấy nước me, bỏ hột.
• Phi tỏi thơm với dầu điều, cho mực khô vào đảo đều để thấm vị.
• Tiếp đến, cho nước me và các gia vị đã chuẩn bị vào đảo đều đến khi nước mắm sệt lại thì tắt bếp.

Ingredients:

• 500g chicken gizzards: Clean the fat, peel off the membrane, and wash thoroughly with diluted saltwater.
• 1 piece of ginger: Peel and slice thinly.
• 1 cinnamon stick.
• 2 star anise pods.
• A few stalks of green onions.
• 100ml soy sauce.
• 30ml vinegar.
• 10ml chili oil.

Instructions:

• Fill a pot with water, add the star anise, cinnamon, and ginger, and bring it to a boil. Use this water to cook the chicken gizzards until fully done, which will take about 1 hour.
• Once the gizzards are cooked, remove them from the pot and allow them to cool before slicing them thinly.
• Mix the sliced gizzards with vinegar, ensuring it is well-coated, then add the chili oil and green onions, cut into thin strips, and mix well.

Ingredients:

• 300g pig intestines.
• 300g pig sausage, cleaned with diluted salt water.
• 1 bunch of Vietnamese coriander, cleaned and cut into sections.
• 2 shallots, peeled and thinly sliced.
• Fish sauce, lime, seasoning powder, black pepper.

Instructions:

• Boil the pig intestines and sausages until fully cooked. After boiling, remove them and place them in a bowl of water with lime juice to keep them white and fresh.
• Sauté the shallots until fragrant, then quickly stir-fry the sausages and intestines. Add 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, and cook for about 2 minutes. Just before turning off the heat, toss in the Vietnamese coriander and stir briefly.

Ingredients:

• 500g octopus
• 3 stalks of fresh lemongrass, finely chopped
• 1 teaspoon each of garlic and chili powder
• 1 tablespoon chili paste (sa tế)
• Some Vietnamese coriander (rau răm)
• Salt, seasoning powder, MSG, fish sauce, and sugar.

Instructions:

• Remove the octopus’s ink sac and scrub it clean with salt, then cut it into small pieces.
• Marinate the octopus with salt, seasoning powder, sugar, and MSG for about 1 hour.
• Sauté the garlic and chopped lemongrass until fragrant, then add the octopus and stir-fry. Next, add chili paste and fish sauce, and stir-fry quickly. After about 5 minutes, turn off the heat.
• This dish can be enjoyed with Vietnamese coriander and thinly sliced cucumber to enhance the flavors.

Ingredients:

• 500g clams: soak in rice water to remove sand.
• 2 stalks of fresh lemongrass: peel off the tough outer layers, crush, cut into pieces, and shred.
• 1 teaspoon each of chopped garlic and chili.
• 1 jar of chili paste, seasoning ingredients: fish sauce, seasoning powder, sugar.

Instructions:

• Sauté garlic and lemongrass until fragrant, then add the clams and stir-fry.
• Once the clams open, add the chili paste, stir well, and season with fish sauce, seasoning powder, and sugar.
• This dish must be served hot. The spicy flavor and aromatic scent will perfectly complement your drinking session.

Ingredients:

• 30 quail eggs (fertilized)
• Ripe tamarind
• Roasted peanuts
• Rau răm (Vietnamese coriander)
• Minced garlic
• Shallots
• Sugar, fish sauce, and seasonings
• Ginger, chili.

Instructions:

• Slice the shallots and fry them in a little oil until golden and crispy. Set aside to use later.
• Soften the tamarind with some water, then strain out the pulp and seeds.
• Clean the fertilized quail eggs, boil them until fully cooked, then peel off the shells.
• In a pan, sauté some shallots, then add the quail eggs and stir-fry until firm.
• Add the tamarind juice to the pan and let it simmer. Season with sugar, fish sauce, and other seasonings to taste.
• Add ginger and chili, then cook for another 2 minutes.
• Place the eggs on a plate, drizzle the tamarind sauce from the pan over them.
• Sprinkle roasted peanuts and rau răm on top, and mix everything well before serving.

This dish can be served with bread or enjoyed on its own.

Ingredients:

• 0.5 kg chicken feet (preferably from free-range chickens)
• 3-4 stalks of lemongrass, chili, ginger
• Water
• Fish sauce, sugar, vinegar
• Salt
• MSG (optional)

Instructions:

• Clean the chicken feet with salted water and remove the toenails.
• Boil the chicken feet with a bit of salt and ginger. Once cooked, remove and soak in an ice bath to make them crispy. Drain the excess water.
• Put the chicken feet in the refrigerator for about 30 minutes to dry. (This step can be skipped if desired.)
• Slice the lemongrass into 3 cm pieces and shred them.
• Prepare the pickling liquid: Combine water, sugar, vinegar, and seasoning powder to taste. Bring it to a boil and let it cool completely.
• Add chili and some minced lemongrass to the fish sauce, then mix well.
• Place the chicken feet into a glass jar and pour the pickling liquid over them, making sure they are fully submerged.
• Let the chicken feet marinate for one day before serving.

This dish is perfect for snacking or as a side with hot rice. Your husband will love it for its sweet and sour flavor, enhanced by the aroma of chicken and lemongrass.

Ingredients:

• 3 pork ears
• Lemongrass, ginger
• 1 tablespoon of wine
• Five-spice powder
• Soy sauce
• Star anise
• Lime leaves
• Seasonings: seasoning powder, sugar, pepper, MSG, spring onions, coconut water

Instructions:

• Clean the pork ears thoroughly. Roll them from the inside out and tie them tightly with string.
• In a pot, add about 1 liter of cold water, wine, lemongrass, and ginger. Bring to a boil.
• Place the rolled pork ears into the pot and simmer for about 10 minutes. Afterward, remove them and rinse with cold water.
• Line the bottom of a pot with spring onions, then add the pork ears and the remaining seasonings: soy sauce, seasoning powder, star anise, five-spice powder, and coconut water. Cook on low heat (the pork ears should turn a golden-brown color when done).
• Remove the pork ears, let them cool, or refrigerate them. This will prevent them from unrolling when sliced.
• Slice the pork ears into bite-sized pieces and arrange them on a plate.

It’s so simple, isn’t it? Give it a try!