Recipes

Check out our recipes for STRIVE approved dishes below!
For FREE samples of these dishes, catch us every first Friday at Zion Supermarket in Clairemont and third Saturday at the Vinh Hung Supermarket in Mira Mesa from 11am-1pm. We feature a new dish every month! Follow us on our social media to stay updated on our food sampling schedules.
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Beef and Broccoli Egg Noodle Stir-Fry
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Marinate beef for at least 1 hour or overnight before cooking with 1/2 the soy sauce, 1/2 the sugar, 1/2 orange juice, 1/2 the garlic, 1/2 the fish sauce, 1/2 the garlic, and 1/2 the black pepper.
  2. In a non-stick pan, at low to medium heat, put the vegetable oil, ginger, and the rest of the garlic, and toss thoroughly until garlic is almost golden brown.
  3. Add beef and toss well, then add chicken broth, the rest of the orange juice, the vegetables, then the remainder of the ingredients EXCEPT basil and egg noodles. Stir well until beef and vegetables are almost fully cooked.
  4. Toss in the egg noodles and basil and stir well until everything is done cooking and remove from heat. Serve garnished with cilantro. Enjoy!
Recipe Notes

Recipe provided by Pho Ha Noi.

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BeefBroccoliStirFry nutrition

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Chicken Guava Water Chestnut Lettuce Wraps
Instructions
  1. In a non-stick pan or wok, heat the vegetable oil thoroughly. Add garlic, half the onions, and lemongrass. Saute until it becomes fragrant but not completely browned. Toss in the chicken and stir thoroughly.
  2. Add water chestnuts, carrots, and guava. Continue to stir thoroughly on high heat for 3 to 4 minutes. Add sesame oil, sugar, soy sauce, sate, chicken bouillon, black pepper, oyster sauce, black sauce, basil, and chives. Continue to saute until everything is cooked.
  3. Serve and garnish with fried shallots and peanuts with the lettuce on the side to wrap. Dip wrap in Vietnamese soy dipping sauce (optional). Enjoy!
  4. Directions for soy dipping sauce (OPTIONAL): Mix together equal amounts of low sodium soy sauce and water. Add coconut juice, a little bit of vinegar or lime/lemon juice, palm sugar or regular sugar, hoisin sauce, and sate chili sesame oil to taste.
Recipe Notes

Recipe provided by Pho Ha Noi.

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Guava Water Chest Nut Chicken Lettuce Wraps nutrition

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Glass Noodles with tofu and Chinese Broccoli Sauted in Coconut Juice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put glass noodles in boiling water for about a minute or until soft and pliable, then drain and set aside (or follow directions printed on package to soften noodles).
  2. In a non-stick pan, heat vegetable and sesame oil and toss in the garlic, ginger, and lemongrass and stir constantly until garlic is almost brown. Then, very gently toss in tofu, then add coconut juice.
  3. Stir thoroughly and very gently then add in the Chinese broccoli, carrots, soy sauce, palm sugar, pepper, red chili flakes, and oyster sauce. Continue tossing together very gently until everything is fully cooked.
  4. Toss in the drained glass noodles and chives, stir for about 30 seconds or until thoroughly heated and serve garnished with cilantro. Enjoy!
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Rice Noodle with Chicken Green Bean Avocado Soy Sauce
Instructions
  1. In a non-stick pan, at low to medium heat, add the vegetable oil, sesame oil, ginger, fresh garlic. Toss thoroughly until garlic is almost golden brown.
  2. Stir in the chicken breast, garlic powder, oyster sauce, sate chili, and cook until chicken breast is almost thoroughly cooked.
  3. Gently toss in green beans, avocados, carrots, soy sauce, sugar, chicken broth powder, and toss gently for about 2 minutes or until green beans and chicken are fully cooked. Turn off stove.
  4. Toss in the rice noodles and lemon juice and gently stir thoroughly to mix all the ingredients together. You can also add more soy sauce (optional) according to your taste. Serve garnished with crushed peanuts, toasted sesame seeds, and chives. Enjoy!
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Rice Paper Mango Salad
Instructions
  1. Dry Ingredients: In a dry bowl (make sure it's big enough to toss salad in later), put the dry rice paper in first, then followed by the mangoes, then cilantro and basil.
  2. Wet Ingredients: In a separate bowl, put the sate with its oil, chives, orange juice, palm sugar, and soy sauce (to taste) and mix well. Put in the microwave for 30 seconds.
  3. Toss Salad: Pour the wet ingredients mixture into the dry ingredients bowl and mix well in order to hyrdate the rice paper. Once the rice paper softens, serve on plate and garnish with fried shallots and peanuts.
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Spicy Peanut Tofu and Bok Choy Rice Bowl
Servings
Servings
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter, and salt until combined.
  3. Brush both sides of tofu slices with peanut sauce. Place on parchment lined baking sheet and bake for 35 minutes, flipping over halfway through.
  4. In a large saute pan, heat sesame oil over medium heat. Add garlic and bok choy and toss to coat. Add remaining sauce and saute for 5-8 minutes or until greens are wilted and crisp-tender.
  5. Divide rice between four bowls. Top with bok choy, tofu, crushed peanuts, and scallions. Enjoy!
Recipe Notes

This recipe is found on http://karalydon.com

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Spicy Sweet Tangerine Shrimp with Baby Bok Choy
Prep Time 25 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Cover bottom of large skillet with 1/2 inch water
  2. Add bok choy and drizzle with 1 tablespoon oil; sprinkle with salt and pepper
  3. Cover; cook over high heat until bok boy is tender (~5 minutes)
  4. Arrange bok choy around edge of platter
  5. Boil liquid in skillet until reduced to glaze and pour over bok choy
  6. Mix shrimp and next 5 ingredients in medium bowl
  7. Heat 1 tablespoon sesame oil in same skillet over high heat
  8. Add onions and ginger. Saute 1 minute.
  9. Add shrimp mixture. Toss and cook until shrimp is opaque in center (~3 minutes)
  10. Transfer shrimp to platter
  11. Cook sauce until thickened (~2 minutes) and put sauce on shrimp
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pineaplstirfry1
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Shrimp and Pineapple Stir-Fry with Rice and Cilantro
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In a big non-stick frying pan, heat 1 tbsp of oil to coat the pan thoroughly and add in the garlic and lemongrass, stirring constantly until all flavors are released for a couple of minutes. When it turns slightly brown, add shrimp, pineapple, frozen vegetables, bell pepper, oyster sauce, and chicken broth. Stir until shrimp turns a light pink but not yet fully cooked. Take off heat and set aside.
  2. In the same pan, heat the remainder of the oil once pan is hot and then add the eggs. Stir to scramble the eggs until fully cooked. Add the rice first, stirring well until there are no more clumps in the rice for about 3 minutes. Add the rest of the ingredients, stirring thoroughly, until the rice is completely dry.
  3. Add the shrimp and vegetables above, stirring constantly over high heat until everything is cooked and dry. Make sure all excess water from shrimp and vegetables are removed before adding to rice or it will make the rice soggy. Take off heat and serve garnished with cilantro. Enjoy!
Recipe Notes

Recipe provided by Pho Ha Noi.

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Shrimp pineapple stirfry nutritionlbl

nappacabcknudon
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Udon and Nappa Cabbage Chicken Soup
Instructions
  1. In a non-stick pan, heat sesame oil, garlic, and onion until onion is completely sweated. Then add chicken and ginger until brown, add sake then mushrooms. Cook, stirring constantly, for 3-5 minutes and set aside.
  2. In a bigger pot, add chicken broth and water and bring to a boil. Add the chicken and the rest of the ingredients EXCEPT cornstarch mixture until everything is cooked.
  3. Bring back to a boil then add cornstarch mixture and stir thoroughly to thicken soup.
  4. Serve garnished with chives and cilantro. Enjoy!
Recipe Notes

Recipe provided by Pho Ha Noi.

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udonnappacab nutrition

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Sauté Lemongrass Chicken Pomelo Salad
Instructions
  1. In a non-stick pan, add oil, then garlic, stirring constantly until it becomes fragrant but not yet browned. Toss in the chicken, then lemongrass, keep sautéing until chicken is almost cooked.
  2. Add soy sauce, sugar, sate chili, chicken bouillon, oyster sauce, and black pepper. Sauté until chicken is fully cooked, then set aside.
  3. In a large mixing bowl, toss together the cabbage, pickled carrots and daikon, onions, chives, Thai basil, mint, cilantro, pomelo, and lime juice. Add Vietnamese dipping fish sauce (nuoc nam pha san) to taste or serve on the side.
  4. Serve and garnish with fried shallots and crushed peanuts. Enjoy!
Recipe Notes

Recipe provided by Phi Ha Noi Asian Cuisine

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Jackfruit and Sauté Chicken Salad
Instructions
  1. In a non-stick pan add oil, shallots, chives, and garlic to sauté until the garlic becomes fragrant but not yet browned. Toss in the chicken and canned green jackfruit.
  2. Add the sugar, soy sauce, sugar, sate, chicken bouillon, black pepper, and sauté until chicken is fully cooked then set aside.
  3. In large mixing bowl put in the ripened jackfruit, sauté chicken and canned young jackfruit, lime juice, Vietnamese coriander and/or Thai basil, mint, cilantro, Vietnamese fish sauce dip to taste and tossed well.
  4. Serve and garnish with fried shallots and peanuts. Enjoy!
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pearshrimpsal
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Asian Pear and Shrimp Salad
Instructions
  1. In a non-stick pan, over medium heat, brown half the garlic and shallots and then toss in the shrimp, salt, pepper, half the pear puree, chicken broth, sugar. Saute until shrimp is cooked and golden brown and set aside.
  2. In a big mixing bowl, toss the rest of the remaining ingredients together and then add the cooked shrimp. Toss well and add dipping fish sauce to taste or serve fish sauce on side instead, that way salad doesn't get soggy. Sprinkle on the peanuts and fried shallots for garnish. Enjoy!
Recipe Notes

Recipe provided by Pho Ha Noi Asian Cuisine.

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Asian Pear Shrimp Salad Nutrition Facts

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Coconut Curry with Taro and Tofu
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In a large sauté pan pour in vegetable oil then onion, garlic, and ginger constantly stirring for a couple of minutes to release flavor then add in water, coconut milk, curry, apple puree, lemon grass, lime leaves, and stir thoroughly over low heat.
  2. Then add taro, sweet potatoes, carrots and let simmer until almost cooked then add in bell peppers and the rest of the ingredients except for the garnish until everything is soft but not too mushy and turn off heat.
  3. Take out the lemongrass, lime leaves, and ginger before serving. Can be served with vermicelli noodle, French bread, or steam rice and garnished with chives, cilantro, and Thai basil. Enjoy!
Recipe Notes

Recipe provided by Pho Ha Noi.

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Papaya Salad with Beef Curry Beef Jerky and Dry Shrimp
Servings
people
Ingredients
Main Ingredients
Ingredients for Dressing
Servings
people
Ingredients
Main Ingredients
Ingredients for Dressing
Instructions
  1. In a non-stick pan over medium heat add the sesame oil and stir all over until it’s heated thoroughly then add ½ the garlic until golden and then the shallots for 2-3 minutes and add the minced dry shrimp and stir thoroughly for about 3-4 minutes or until all flavor is infused and released from the shrimp. Take off heat and let cool before tossing in salad.
  2. In a large mixing bowl toss together all the ingredients for the salad and add the dry shrimp, toss well.
  3. Whisk together all the ingredients for the dressing and drizzle on to the salad according to your taste and serve garnished with peanuts, fried shallots, and fried garlic. Enjoy!
Recipe Notes

Recipe provided by Pho Ha Noi.

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XZPH4271
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Strawberry Salmon Asian Salad with Sweet and Sour Dressing
Servings
Ingredients
Servings
Ingredients
Instructions
Main Instructions
  1. Heat up the vegetable oil in a non-stick frying pan until hot and pan sear salmon fillets on med-high heat until both sides are golden brown, but not completely cooked, and take out of pan and set on paper towel to remove excess oils
  2. In same pan, sweat the onions then add the garlic until it’s fragrant, then add tomato, strawberry preserves, chicken broth, water, oyster sauce, black pepper, sate, lemon juice, soy sauce, and stir thoroughly over low heat for a couple of minutes
  3. Add the dill, basil, diced strawberry and stir together well
  4. Add the salmon fillets and carefully turning it several times to evenly coat the sauce all over the salmon and let simmer over low heat with lid closed a couple of minutes until the sauce is further reduced and salmon fillet is fully cooked
  5. Tossed the rest of the ingredients, except garnish, together in a large mixing bowl and serve with salmon on top drizzled with sauce or dressing and garnish with sliced almonds
Sweet and Sour Dressing
  1. Whisk together 1 part low sodium soy sauce, 3 part coconut juice, 1 part balsamic vinaigrette, 1 part sate chili oil, 1 part palm sugar, a drizzle of olive oil and a little bit of strawberry preserves to taste.
Recipe Notes

Recipe brought to you by Pho Ha Noi restaurant.

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