In a medium bowl, combine soy sauce, oyster sauce, fish sauce, sugar and black pepper. Mix until well combined. Place beef in another medium bowl. Add half the marinade and toss to coat. Marinate ...

(16 oz) frozen or canned, drained 100 g Vietnamese mint (rau ram) chopped 2 yellow onion 200g, sliced lengthwise 2 tbsp spring onion (white part only)/garlic/lemongrass minced 1/2 tsp pepper 1/2 tsp ...

I first stumbled upon this recipe over at Insanely ... In bustling Vietnamese markets, you’ll often find ingredients like mint, cilantro, and peanuts freshly picked and sold right alongside ...

To make the dressing, place the chilli, garlic, vinegar, sugar, lime juice, fish sauce and Vietnamese mint leaves in a blender. Mix until smooth. Place the shallot in icy water for 30 minutes then ...

Do you have any ideas that use a large amount of vietnamese mint? I have a large plot but I usually only use a few leaves at a time as they tend to overpower. I wonder if there might be something ...