Viet Huong

Thanks to the Landings group for coming out and touring our store this morning. Thank you Irene Snowberger for organizing this tour.

We currently have a great selection of sprouts in our Savannah store. Here are some examples of the uses for sprouts thanks to International Specialty supply. Come in today any of the different sprout types we offer.

Add to tossed salads (All types of sprouts)
Use in coleslaw (Alfalfa, broccoli, cabbage, clover, radish)
Try in potato salad (mung bean, lentil)
Try in wraps and roll-ups (alfalfa, sunflower, radish)
Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
Blend into fruit shakes or juices (cabbage, mung bean, lentil)
Blend with vegetable juices (cabbage, mung bean, lentil)
Replace celery in sandwich spreads (lentil, radish)
Chop and Mix with soft cheeses for a dip (green sprouts, mung bean, radish)
Grind up and use in sandwich spreads (lentil, radish)
Top grilled cheese sandwiches after grilling (alfalfa, clover)
Stir into soups or stews when serving (mung bean, lentil)
Mix into pancake or waffle batter (buckwheat)
Eat them fresh and uncooked in a sprout salad (salad mixes)
Top omelet or scrambled eggs (alfalfa, clover, radish)
Combine in rice dishes (fenugreek, lentil, mung bean)
Add to sushi (radish, sunflower)
Sauté with onions (mung bean, clover, radish)
Puree with peas or beans (mung bean, lentil)
Add to baked beans (lentil)
Steam and serve with butter (mung bean, lentil)
Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Stir fried pea shoots with garlic

Ingredients
▢ 500 g / 1.1 lb pea shoots ( cooler door 3 or 4)
▢ 3 cloves garlic (thinly sliced)
▢ 2 tbsp cooking oil
▢ 1/2 tsp salt (or to taste)
▢ 1 tsp chicken bouillon powder

Instructions
Add the oil into the wok using a high heat.
Turn the heat down to a medium and throw in the garlic to avoid burning. Cook it for 30 seconds or until fragrant.
Bring the heat up to high and throw in the pea shoots, chicken bouillon powder and salt.
Stir for 1-2 minutes (or until slightly wilted) then plate immediately.
Serve with a bowl of rice and enjoy!

Only a few more days until the mid autumn festival . Moon cakes still available in many flavors.

Viet Huong is now on WhatsApp.

Are you looking for Sambal Oelek? We have something very close to it. 3 Mien brand Sambal Oelek.

https://pin.it/55kbwJb

Hong sent you a Pin! Discover even more ideas for you

Japanese caprese salad

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Brandon Pickel

Jonna Vaughn

Roger Vaughn

Nom nom poke shop
Kona ice
Mathnasium Pooler
G100
Jumping jeepers
Kona ice.

Hong Tran

Hong Tran

During our grand opening and ribbon cutting in our Pooler location, on July 29th, we will momentarily close our Savannah location from 11:30am-3pm. The Savannah location will be open at 10am-11:30; 3pm-8:15pm. Please be aware and make adjustments to your visit with us. That day lands on the up coming Saturday.

Join us while we celebrate our Grand opening and Ribbon cutting, Saturday , July 29, 2023, 12noon to 2 pm.

Viet Huong Asian Grocery and Gifts

What we’re grilling for Father’s Day .

Elote

4 corn on the cob shucked
⅓ cup sour cream
⅓ cup mayonnaise
1 clove of garlic crushed
Zest of one lime
½ teaspoon chili powder
½ teaspoon paprika can be mild or smoky
¼ cup chopped cilantro not packed
½ cup cotija cheese
Lime wedges to serve

Kalbi short ribs

5 lbs cross cut short ribs korean beef ribs
1 asian pear peeled and chopped
1 cup soy sauce
1/3 cup mirin
2 tablespoons brown sugar
4 cloves garlic
2 tablespoons grated ginger
1 bunch green onions
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper flakes optional

Korean Cucumber Salad Oi Muchim

5 persian cucumbers or 1 small english cucumber, sliced
1 teaspoon kosher salt
2 tablespoons sliced green onions
1 teaspoon grated ginger
1 tablespoon korean chili powder gochugaru
1 tablespoons rice wine vinegar
1 teaspoon dark sesame oil
Remaining Bowl Ingredients
4 cups steamed jasmine rice
4 eggs
kimchi for topping
1 bunch broccolini optional
black sesame seeds for topping
white sesame seeds for topping

Southern style deviled eggs

6 eggs
¼ cup of mayo (LOVE homemade mayo in this recipe)
tap here
1 teaspoon of dijon mustard
1 ½ tablespoon of dill relish (try not to get too much of the liquid)*
Pepper to taste*
Sprinkle of paprika for serving

Just a few dishes we are making for Fathers Day. We hope you enjoy your family gathering.

We will be having a ribbon cutting event on Saturday July 29, 2023. More details to come. Check back for more details.

Our Memorial Day hours.

Viet huong oriental Market of Godley station
Monday 11 am-4 pm

Vietnam huong oriental Market -Savannah
10 am-4pm.

Che Ba Mau- Vietnamese 3 color dessert

Ingredients

Pandan Paste 1 Oz.
Agar Agar Powder, 0.88 Ounce (Pack of 5)
Red Layer
16 oz sweetened red beans or kidney beans
Yellow Mung Bean Layer
½ cup split peeled mung beans cleaned and rinsed, soak with one 1 cm or ¼ inch of water over and place in fridge overnight
½ cup water
4 tablespoons sugar
Pandan Green Jelly Layer
1 tablespoon Agar-Agar
½ teaspoon pandan extract
3 tablespoons Sugar
4 cups water
Coconut Sauce
4 oz Coconut Cream 150ml
1 tablespoon Tapioca starch
¼ teaspoon salt
¼ cup sugar
Other
4 cups shaved ice

Instructions

Red Bean Layer
Open the can of sweetened red beans and transfer into a dish. Set aside.
If you are using red kidney beans, open the can and then drain and rinse the beans under cold water. Place in a dish.
In a small pan, add 1 ½ cups of water and bring it to a boil. Once boiled, add ½ cup of sugar and stir for about 3 minutes until sugar dissolves
Add the beans to the sugar mixture and mix well
Set aside and let the red beans and sugar mix until the dessert is ready to be assembled.

Yellow Mung Bean Layer
Rinse ½ cup of mung bean under cold running water.
Place the mung beans in a container and soak with about 1 cm or ¼ inch of water over.
Soak the mung beans for a minimum of four hours though overnight is recommended
After soaking, cook the mung beans in ½ cup of water until they turn mushy
Add 4 Tablespoons of sugar and cook on low heat for about 15 minutes.
Place in a bowl and set aside until ready to assemble the dessert

Pandan Green Jelly Layer
In a saucepan, add Agar Agar to 4 cups of water and bring it to a boil
Mix thoroughly until the Agar Agar powder dissolves.
When the water comes to a boil, add 3 Tablespoons of sugar and cook on low heat for 3 minutes
Turn off the heat and add ½ teaspoon of pandan paste.
Mix until the liquid turns green.
Pour the pandan jelly mixture into a dish and let it cool on the counter for about 1 hour.
Once cool, place the dish in fridge and refrigerate for about 4 hours until the mixture is firm
After the green pandan jelly is set, it should be firm and easy to remove.
Cut the jelly into thin strips or shreds. You can also cut it into small bite-sized squares.
Refrigerate until you are ready to assemble the che ba mau dessert

Coconut Sauce
In a small pan, over medium heat, mix coconut cream, sugar, and salt
Add 1 Tablespoon of tapioca starch mixing carefully with a whisk.
Cook for about two minutes until the mixture thickens
Remove from the heat and place in a glass bowl to cool.
When cool, place the coconut sauce in the refrigerator until you are ready to assemble the che ba mau Vietnamese dessert. Top with shaved ice or chewy ice.

Lemongrass wings

Ingredients
2 tablespoons grated lemongrass ( we have stalks or frozen chopped)
2 stalks lemongrass (pounded)
1 1/2 lbs. small chicken wings, party wings
3 tablespoons fish sauce
5 cloves garlic peeled and smashed
1 tablespoon honey
1/4 teaspoon coarsely cracked black pepper

Instructions
Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.

Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.

Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

Memorial Day ideas

Char Siu Chicken

Ingredients
1 lb. bone-in chicken thighs
2 cloves garlic minced
Char Siu Sauce:
2 pieces Chinese fermented red bean curd optional
1 tablespoon honey
1 tablespoon Chinese Shaoxing wine or rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz. sugar

Instructions
Debone the chicken thighs and keep the skin on. Most stores carry deboned thighs.

In a bowl, mix all the Char Siu Sauce ingredients together. Stir to mix well. Add the garlic, chicken and the Char Siu Sauce together. Stir to coat well. (You may use half of the Char Siu Sauce to marinate the chicken and save the other half).

Preheat oven to 400°F (200°C). Place the chicken on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is nicely charred. Slice the chicken into pieces and top with sesame seeds. Save the dripping and serve immediately with steamed rice.

We have lychee and Longan in stock.

Happy Mothers Day everyone . We will be. Opening at 11 and closing at 3 in observance of Mother’s Day. ( Both locations) Thank you to all the mothers who have taken children under their wings and care for them. Have a great day.

For all of you who are familiar with tropical fruits, we have Longan in stock. This is similar to lychee and rambutan in the sense that it has a grape like flesh, but for longan, the flavor profile is sweet. Come in today for some longan fruit.