Vietnamese Goi Cuon (Summer Rolls) Varieties with Nuoc Cham

You could make countless varieties of Goi Cuon.
It’s one of my favorites at Lemon Grass Restaurant
and any Vietnamese Resto. 🙂

I love the rice paper wrapper and I love the variety you can make.

Variety 1 Ingredients:

1. Basil Leaves
2. Cilantro
3. Boil shredded pork skin
4. Boil peeled shrimp
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Nuoc Cham (posted separately)

Variety 2 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Carrots cut in thin strips
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)

Variety 3 Ingredients:

1. Basil Leaves
2. Cilantro
3. Fried Thin beef (unflavor)
4. Sesame seeds
5. Cabbage Kimchi (posted separately)
6. Sliced spring onions
7. Rice Paper (Ba Co Gai)


1. On your plate, wet the Rice paper with few drops of water to soften
2. When soften, put each ingredients from 1 -6 on the paper just enough for
one roll.
3. Roll the paper with the ingredients.
4. Dip in Nuoc Cham sauce.

toasted sesame seeds


boil shreded pork skin

unflavored fried thin-sliced beef

peeled boiled shrimp

shreded carrots

basil, cilantro and spring onions

Dried Rice wrapper

Variety one

Spring Roll Variety 1

Variety 2 Ingredients

roll with Variety 2

Nuoc Cham


Beef in Sweet Oyster and Soy Sauce

This will fit the taste of Asians, especially Filipinos. Pinoys want something sweet, meaty and a little saucy.
My family likes this, certified 100% Pinoy!

Beef cut in thin rectangular strips

Olive oil
sliced Onions
Soy sauce
Oyster sauce
Brown sugar
Toasted sesame seeds


1. Sautee garlic and onions in Olive oil.
2. Add Beef, sautee until it becomes a little near toasty.
3. Add salt, soy and oyster sauce and sugar.
4. Add a little water and simmer until the sauce becomes thick.
5. Final taste with salt and top with sesame seeds.

The lone spices

sliced beef


Ready to be served

Cubed Beef with Carrot & Potato in Soy Sauce

This could be another version of beef mechado with no tomato sauce!
This is another kid-friendly menu.


Cubed Beef

Cubed potatoes
Cubed Carrots
Sliced Onions
Sliced Garlic

Olive oil
Salt and pepper
Soy Sauce


1. Sautee Garlic and onion with olive oil.
2. Add Beef, stir until pale.
3. Add water , soy sauce, salt, pepper and simmer until beef is tender.
4. Add Potatoes, continue simmering until Potatoes are nearly cooked.
5. Add Carrots, continue simmering until sauce turns thick and carrots are cooked.
6. Final Taste and serve hot.

Sautee beef cubes

cubed carrots and potatoes

ready to eat!

Ground Beef with Mixed beans and tomato sauce

This is one of the slow cook menus I love. Very little effort, it will just cook by itself with low fire, closely watching it. It just made sure I have enough water with simmering.

I like using mixed beans than pure kidney beans, they are tastier. This is one of the menu that I can use lots of basil on it.


Mixed beans
Tomato sauce

Ground beef
chopped Basil leaves
chopped Cilantro
chopped Spring Onions
Sliced Onions
Sliced Tomatoes

Parmesan cheese


1. Soak beans in water for 24 hrs.
2. Wash the beans and drains the water.
2. Put all the ingredient in a deep pan except for the parmesan cheese, add water and simmer for 1.5 hours
until the beans are really soft.
3. When the sauce turned think, final taste with salt and pepper.
4. Serve hot, topped with parmesan cheese.

soaking mixed beans

Mixed beans with beef in tomato sauce

Mixed beans with beef in tomato sauce

Ground Beef in Mixed cubed veges (ginamay)

This is another version of menudo with a different sauce, it’s oyster sauce! This is called ginamay in Cebuano.

Corn is an amazing ingredient, including corn on this.

This is one of Louise’s favorite


Ground Beef
Fresh Corn grits from a cob
cubed carrots
cubed potatoes

sliced onions
sliced tomatoes
chopped garlic
olive oil
oyster sauce


1. Sautee garlic and onions in olive oil, until onions turned clear.
2. Add tomatoes, continue the stir until tomatoes becomes soft.
3. Add ground beef. Sautee until beef becomes pale and combined
with tomatoes, garlic and onions.
4. Add corn grits. Stir for one minute and add oyster sauce.
5. Add water to simmer the corn until nearly soft but still a bit
6. Add potatoes and continue simmer.
7. When potatoes are nearly cooked, add the carrots and raisins.
8. When carrots are cooked, final taste.
9. Serve hot.

Fresh Corn Grits

cubed carrots and potatoes

Ready to serve!

Beef Veges in Oyster & Shrimp Paste

This is another way of making pinakbet!
We don’t have the classic ingredients like string beans, ampalaya, okra, so I made use of what’s available and I used oyster sauce here!
It’s amazingly gooood! Pinakbet the american version! 🙂


Peeled and sliced squash
Sliced eggplant

Oyster sauce
Shrimp paste

Sliced tomatoes
Olive Oil


1. Sautee Garlic and onions
2. Add tomatoes when galic is brown and onions are transparent.
3. Add shrimp paste
4. Add beef, continue stirring until beef is soaked with sauce
5. Add squash, stir for one minute and add water and oyster sauce.
4. Simmer until squash is tender (I like this to be very tender and
almost one with the sauce.)
5. Add eggplant and continue to simmer, add water when turned dry.
6. When eggplant is almost cooked, add asparagus. (this cooks
pretty fast, so I goes last. )
7. When Asparagus is cooked and sauce becomes thick, final taste with little salt. (shrimp paste and oyster sauce are already salty)
8. Serve hot with rice!

Beef in soy, fish and hoisin sauce and veges

Hoisin sauce is sweet, it will balance the strong taste of fish sauce and shrimp paste.
Another healthy stir fry creation with olive oil or sesame oil.


Beef rectagular strips

bean sprout
carrot strips

hoisin sauce
fish sauce
shrimp paste
soy sauce
salt and pepper
sliced onions
spring onions


1. Heat pan with oil.
2. Sautee garlic, onions until brown.
3. Add beef until it turn pale.
4. Add soy sauce, fish sauce and shrimp paste.
5. Continue stirring until flavors are combined.

while cooking

6. Add little water, about 1 cup for quick simmer.
7. Add bean sprout, carrots and asparagus.
8. Simmer until veges are nearly cooked. ( not so soft)
9. Taste with salt and pepper.
10. Sprinkle with sesame seeds and spring onions before serving.

Just before serving

Enjoy your home dining!

Baked Beef in Beer Marinade Sauce (BBB)

Today my husband requested for all-meat menu. We always have veges on our meals and just yesterday
we had mung (monggo)bean soup all day until this lunch. Hahahah !

So I decided to used the beer that’s been laying in the fridge and make marinade with the other ingredients available for Beef. Even though we have all meat with BBB, I still decided to bake separately some veges to pair with the meat will post it separately.

NOTE: Since this menu contains alcohol from beer, then this is not recommended for pregnant women. Of course there is no such thing as pregnant men, right!? hahaah!


Thin sliced beef

Thinly sliced beef

Basil leaves
Spring onions
Sliced Onions


Soy Sauce
Brown Sugar
Sweet Pickles
Olive oil
chillie flakes (optional when you want spicy)

Procedure :

Preheat the oven @ 300F
1. Combine all the marinade ingredients in a bowl. Mix Well.

Marinade with Beer and others

2. Arrange the Beef at the baking dish.

3. Pour in the Marinade and mix well.
4. Top with Onion, sliced basil leaves and spring onions and butter.

Just about ready for baking!

5. Bake for 1 hour.

BBB for Dinner!

Enjoy the Dinner!

Beef with Corn and Asparagus

I love asparagus, it is a very simple vegetable, very quick to cook.
Whenever corn is available in the market, you’ll it in my table!

Let’s do a quick cooking with both Ingredients!



Beef and Asparagus


Corn and Asparagus

Spring Onions
Salt and pepper


1. Heat oil in the wok
2. Add Garlic, then Onions
3. Add Tomato and sesame seeds
4. Stir in the beef
5. Add the corn, pepper and salt.
6. Add water to simmer. Leave to simmer until corn and beef is tender.

Beef and corn simmered

7. Add the asparagus and spring onions and stir until it is tender but not overcooked.

Beef asparagus and corn served

8. Serve hot!

Enjoy the quick meal!

Stir fry Beef and Chinese Sausage in Glass noodles (Sotanghon)

Asians love noodles, we see a lot of different kinds from any Asian markets. As long as there are different noodles in the market, I am definitely sure that there are tons of ways to cook it. 🙂

Here is one way of cooking glass noodles(sotanghon) with beef strips.

Tip: When you cut meat, cut it against the grain so it will go tender easily.


Beef cut into flat rectangular strips
Chinese sausage or american sausage (example: Bratwurst)
Carrots strips
Cabbage strips

Glass noodles (Sotanghon)
Sesame oil
Sesame seeds
Chopped Spring onions
Chopped Cilantro
Soy sauce
Salt and pepper

Procedure :

1. Heat the oil in the wok
2. Sautee Garlic then Onions
3. Add sesame seeds.
3. Stir in the beef, salt and pepper. Continue stirring until the meat
has turned from pink to pale.
4. Add water and soy sauce and simmer for a few minutes.
5. Then add the noodles. Stir and simmer until noodles are tender but not overcooked.
6. Add Cilantro and spring Onions.

Optional : Can squeeze in lemon when served.

Stir fry beef and sausage sotanghon

Enjoy the quick cooking!