My Vietnamese friend insisted on cooking this weekend and I ran into this video. Vietnamese cooking is defined in one word: FRESH. Hopefully no matter what we are cooking, fresh ingredients are being used. Marion, I love seeing how happy you are when cooking. You are the Joy of cooking! Going to make udon noodles soon. Oh , you betrayed Bok Choy. Lol!! This is what I want to eat regularly. So healthy and fresh. Yummy!
Hello! I'm Indonesian (chinese descendant) exposed to many cultures during my college years n thus I love Thailand, Vietnam, Philipine, Singaporean, Malaysian, Indian, Japanese, Korean, Italian, Spanish/Mexican n French cuisine. And of course I love Indonesian n Chinese food too. That's why I love this channel, the recipes are simple n delicious n all of them are my favorite foods, haha..
Vietnamese salad was a staple for me, growing up. We would have it mixed in a bowl like you did. Or we would have it as a lettuce wrap with any choice of protein (usually shrimp or pork), additional herbs, the salad and a bit of noodles. Dip it in nuoc mam. Ugh, now I want some...
Hello from Houston TX. I’ve been watching you for at least a year or so. You’ve inspired me so much to cook at home and I’ve learned so many techniques that have helped me take my Asian cooking to the next level. I love this new series and I look forward to watching these new episodes. ❤️❤️
I'm so glad to hear that you find chopping/cutting up veggies therapeutic, too. Growing up in a Filipino household, there was a lot of chopping going on, especially for family gatherings that happened often. Can't remember what age I was trusted handling a sharp knife, maybe 7, but I was in the thick of prepping lots of julienned carrots, celery, green beans, & more, beside my Mom, lolas, & titas. This salad reminds me of one of our pancit bihon.
I made this tonight with a few variations. I poached a chicken with some ginger, lemon grass, star anise, garlic and red onion. It was so moist and tender. I also added a few extra veggies. I love the dressing! This was so good I will probably make it regularly throughout the summer
oooooh, love this concept. Would it be possible to let us know what ingredients we'll need a couple of days before so that we can literally cook together? I mean I pretty much do that with your videos anyway, gather all the ingredients, pre measure everything so I can follow you step by step hehe. You're the best!!
Marion?! What can I say. I'm a Melbournite (orginally from east gippsland) that has followed you since your initial Master Chef Australia journey. This is such an amazing recipe. Having visited Vientam for my lovely wife and I's honeymoon, this is without a doubt, the nicest rendition of a vietnamese salad that I've seen. Well done! Much love and kudos.
Hey Jason, I'm in rural SA but I'm originally a Melb chick. My parents however lived & met in Bairnsdale & Married in the beautiful Bairnsdale church. When I saw you were from east Gippsland where I holidayed & boated on the lakes & Nicholson river all throughout my childhood I became very nostalgic. Hope you & your wife are well & good luck making this meal, I make it already but adding the roasted chook is a pearler of an idea. I usualy add cut in half vegatarian mini spring rolls & I buy the sauce called pho vietmanese dipping sauce from Woolworths but add fish sauce. YUM!!! Also I have been cutting my cucumber like my carrots, will cut them big & crunchy from now on & I put dry roasted peanuys ontop too & corriander.. Take care xo
@@mrscassadia9191 what a lovely reply. Thank you. Yes, Bairnsdale was a wonderful place to grow up. We are both well and going strong 13 years later. Great tips with the sauce, sounds yum!
I love vietnamese salads. Theyre so fresh and light but still pack so much flavors. And I like the nuoc cham dressing over the western heavy dairy and oil dressings.
One gives you high cholesterol because of fat and the other gives you high blood pressure due to sodium. Both kill in different ways but one destination :)
Hi Marion! Watching from Montepulciano, Italy where I desperately miss Vietnamese food 🥲 I really appreciate that you used vinegar instead of lime as those are hard to find here. Thanks!!
Greetings from Loveland, Colorado! I’ve just found your TH-cam channel and I’m completely smitten with your exuberant charm, calm and graceful demeanor. I’ve just ordered some ingredients to have “on hand” so that I can start cooking with you. I absolutely love the flavor profile you present. You very well might get me back into cooking. Warmly, Lisa
Hello from Canada, eh. Love your channel. I don't quite understand how you manage to produce so many informative, entertaining and helpful videos. Great work. Thanks, eh.
My grandmother use to make this salad with one pork chop. You brought back such good memories. My grandmother had a really big garden with great fresh fruit and vegetables. She also had a Vietnamese co-worker, who appreciated those fresh vegetables. In exchange for fresh vegetables from her garden, she taught my grandmother some great Vietnamese, Thai, and Korean recipes.
I can't wait to try this salad. I just found your channel, and i already found at least a weeks worth of recipes i want to try and make. Love this Wednesday series, to make it a little easier. Thank you so much😊😊😊
Hello from Canada. I am having saffron and rice, one pot meal. One pot meals are my favorite to cook. I would love to come over for dinner, my mouth is watering.
I just love you I talk about you all the time to everyone I post everything I ever cooked by you and I can't say anything better about how amazing your food is and how great your channel is... big hugs and love from New York!
Hello Marion 👋😄 from Ohio I love Vietnamese food so I'm sure I'd love this ❤️ I wish I had these ingre dients on hand! I'd love to have this for my lunch today😋 I would use a peeler that Julian cuts the carrots , easier and thinner, what! No ground peanuts on your salad?
Hi Marian! I'm watching from North Carolina in the USA. I made this salad tonight but I made it vegan. It was absolutely delicious!!! My mom and I both loved it! So delicious. Let me know if you want the details on what I did. I had everything I needed to make it without going to the store which was an extra bonus. Seriously it was awesome! I love your videos, keep them coming!
Hello from Charlotte, North Carolina USA! Have made 4 of your recipes, and all were delicious. Enjoy your passion for making spicy, numbing foods with ease and for surprise and/or comfort. Planted culantro seeds! What else? Eagerly watching!
Well, since you asked for suggestions... Perhaps you would be interested in exploring spinach a bit more? I love cooking your recipes but since I couldn't find a video that explicitly tackled the veg and I had loads of spinach, I ended up improvising. I used coconut cream, a bit of chicken stock, oyster sauce, nutmeg, a dash of salt and sugar and some grated parmesan cheese. I started it off with just a bit of oil and roughly chopped garlic. I gotta say I was surprised how delicious it turned out. Well, I know I'm cooking one of your incredible recipes again tomorrow. So thank you for putting these into the world! Always so yum.
Watching Tuesday evening from Portland, OR and will definitely make this salad as soon as I can. Currently living in a skilled nursing facility for some major rehab, we don't have access to cooking facilities. But I will make for my boyfriend the next time I'm at his place.
Just watched season master chef Australia and sooo sad that you didn’t make it through. But I found your channel so I’m happy to be seeing you on screen again 😁
The salad bowl looks great, Marion. I think I'd switch out one of the crunchy noodles for fresh roasted crushed peanuts instead since that's a traditional ingredient that adds more flavor to the salad. I'd also swap out the basil for cilantro or Vietnamese coriander and add minced garlic to the dressing. But definitely love extra mint in mine. North Dallas, TX, reporting in. :)
I am not sure that is Vietnamese style. We use fish sauce with vermicelli noodles with meat and veggies but never seen anything like what's she's making.
@@thainotthai6456 If you're Vietnamese, you'll know what she's making is a take on Vietnamese salad, even if she changes it up a little to make it easier (faster or more efficient) for others in the West to be able to follow along.
@@datgal2u Yes the fish sauce in a salad is a take on Vietnamese. Every culture use vegetables. So that's a take on Vietnamese too. I am 43 and I've never seen a salad like that in Vietnam. She called it Vietnamese noodle salad. It's her take on the salad. Fish sauce doesn't make it Vietnamese. All Asian countries use fish sauce.
@@thainotthai6456 Vietnamese people use more fish sauce than any other country in the world. We use fresh herbs and veggies like no other - we are the kings of fresh herbs. I don't know any other country that uses flavored fish sauce in their salads like us. Like I said, she changed it up, but it's still Vietnamese. If she didn't say it was Vietnamese, people on here would point out it's Vietnamese in origin, but her take on it. Which it is. She just made it easier for those whom cook dinner mid-week to make by using rotisserie chicken and honey (many Viets would take time to boil the sugar, let it cool down, mince garlic, etc., to make nuoc cham, but remember, she's making a quick and easy mid-week meal as people whom cook during the week don't have time for all that). And yes, she added crunchy noodles instead of peanuts (roasting fresh peanuts and then waiting for it to cook before crushing it would again take too much time - although she could have used dry-roasted peanuts, but maybe that's not an Australian thing or she likes the crunch in noodles better). It's her take on it. It's still very Vietnamese and I bet if you tasted it, you'd be like, "This tastes very reminiscent of Vietnamese salads." You wouldn't say, "This tastes Malaysian, Indonesian, Thai, American, Australian, etc." Because it's not.
Hello! Love your vids food always looks so yummy 😋! Katy, Texas here watching this Tuesday evening after getting home from teaching. Tried many of your recipes! Love to cook but teaching and coaching get home late so these quick recipes are great thank you💞
Hi, Marion! I'm watching you in Maryland in the US. I love your idea of fast weeknight meals with a good dose of veg. I hope to come back and make this soon.
Love this idea! I have a LOT of your recipes on repeat in my household...so simple and delicious 🤤 It's getting cold here in Melbourne, so I'd be interested in cooking some hearty meals 😘
Great recipe idea! I also keep a rotisserie chicken in fridge for a quick dinner along with mixed greens. Love the idea of adding Asian noodles! As I’m adding veggies into my bowl it gets quite full… so I toss it all in my largest skillet (cold of course) then when salad is mixed put all of it back into the serving bowl. Will definitely try your Asian dressing. Yum! Thanks Marion!
If you're using two noodles like Marion, swap out one for fresh roasted crushed peanuts. It adds more flavor and is a traditional ingredient in that type of Vietnamese salad.
Yes - great idea! I have also added “Indian munchie crunchies” (e.g. Chevdo, hot and spicy mix, etc) on my salads (my husband is Indian). Adds texture and a bit of spice which similar to yours and Marion’s recipe.
I love Gỏi Gà. The one that I grew up eating is a little more simplistic. Boiled Chicken, cabbage, onions, vinegar and mint. With the spicy Nước chấm as a dressing for the salad paired with Cháo aka congee. It’s a great hangover food or for when you are not feeling well.
Hello from Chattanooga, TN, USA!! My best friend (he passed away a few months ago) and I always watched your videos together. Much love!!
My Vietnamese friend insisted on cooking this weekend and I ran into this video. Vietnamese cooking is defined in one word: FRESH. Hopefully no matter what we are cooking, fresh ingredients are being used. Marion, I love seeing how happy you are when cooking. You are the Joy of cooking! Going to make udon noodles soon. Oh , you betrayed Bok Choy. Lol!! This is what I want to eat regularly. So healthy and fresh. Yummy!
Hello! I'm Indonesian (chinese descendant) exposed to many cultures during my college years n thus I love Thailand, Vietnam, Philipine, Singaporean, Malaysian, Indian, Japanese, Korean, Italian, Spanish/Mexican n French cuisine. And of course I love Indonesian n Chinese food too. That's why I love this channel, the recipes are simple n delicious n all of them are my favorite foods, haha..
Vietnamese salad was a staple for me, growing up. We would have it mixed in a bowl like you did. Or we would have it as a lettuce wrap with any choice of protein (usually shrimp or pork), additional herbs, the salad and a bit of noodles. Dip it in nuoc mam. Ugh, now I want some...
Hello from Houston TX. I’ve been watching you for at least a year or so. You’ve inspired me so much to cook at home and I’ve learned so many techniques that have helped me take my Asian cooking to the next level. I love this new series and I look forward to watching these new episodes. ❤️❤️
I'm so glad to hear that you find chopping/cutting up veggies therapeutic, too. Growing up in a Filipino household, there was a lot of chopping going on, especially for family gatherings that happened often. Can't remember what age I was trusted handling a sharp knife, maybe 7, but I was in the thick of prepping lots of julienned carrots, celery, green beans, & more, beside my Mom, lolas, & titas. This salad reminds me of one of our pancit bihon.
I made this tonight with a few variations. I poached a chicken with some ginger, lemon grass, star anise, garlic and red onion. It was so moist and tender. I also added a few extra veggies. I love the dressing! This was so good I will probably make it regularly throughout the summer
oooooh, love this concept. Would it be possible to let us know what ingredients we'll need a couple of days before so that we can literally cook together? I mean I pretty much do that with your videos anyway, gather all the ingredients, pre measure everything so I can follow you step by step hehe. You're the best!!
Marion?! What can I say. I'm a Melbournite (orginally from east gippsland) that has followed you since your initial Master Chef Australia journey. This is such an amazing recipe. Having visited Vientam for my lovely wife and I's honeymoon, this is without a doubt, the nicest rendition of a vietnamese salad that I've seen. Well done! Much love and kudos.
Hey Jason, I'm in rural SA but I'm originally a Melb chick. My parents however lived & met in Bairnsdale & Married in the beautiful Bairnsdale church. When I saw you were from east Gippsland where I holidayed & boated on the lakes & Nicholson river all throughout my childhood I became very nostalgic. Hope you & your wife are well & good luck making this meal, I make it already but adding the roasted chook is a pearler of an idea. I usualy add cut in half vegatarian mini spring rolls & I buy the sauce called pho vietmanese dipping sauce from Woolworths but add fish sauce. YUM!!! Also I have been cutting my cucumber like my carrots, will cut them big & crunchy from now on & I put dry roasted peanuys ontop too & corriander.. Take care xo
@@mrscassadia9191 what a lovely reply. Thank you. Yes, Bairnsdale was a wonderful place to grow up. We are both well and going strong 13 years later. Great tips with the sauce, sounds yum!
I love vietnamese salads. Theyre so fresh and light but still pack so much flavors. And I like the nuoc cham dressing over the western heavy dairy and oil dressings.
One gives you high cholesterol because of fat and the other gives you high blood pressure due to sodium. Both kill in different ways but one destination :)
Hi Marion! Watching from Montepulciano, Italy where I desperately miss Vietnamese food 🥲 I really appreciate that you used vinegar instead of lime as those are hard to find here. Thanks!!
Best vino from there
Hello, im watching from Berlin/Germany. I love your chanel!! For me, you are the key for asian cooking. THANK YOU
Houston TX here! We love watching your vids while eating, helps us plan what to make next 😊
Hé watching from Amsterdam, I’m half Thai Just like you! Love watching you, your voice calms me down and gives me so much positive vibes!
Watching from New York City. Love this salad and look forward to watching every Wednesday. Cannot make it life but enjoying in the evening. Thank you!
Hello Marion, I am from Spain but I work as a scientist in Germany, loving your cooking channel and your persona a LOT!!!!
Hello from sunny Florida - My aunt is coming over for lunch I’ve made this before but such a great refresher huge thanks been a fan for 4 years
Hi. I'm Mexican/Catalonian and watching from a town in the Barcelona provincia of Catalonia. Love your videos. Thanks for them.
Greetings from Loveland, Colorado! I’ve just found your TH-cam channel and I’m completely smitten with your exuberant charm, calm and graceful demeanor. I’ve just ordered some ingredients to have “on hand” so that I can start cooking with you. I absolutely love the flavor profile you present. You very well might get me back into cooking. Warmly, Lisa
I love the skin on the chicken too, I’m making this dish tonight. Watching from Australia 🇦🇺🐨 Thanks Marion 👍
You literally have the best recipes ever!! And the fact that u make them so easy is even better!! Love watching!
You are such an adorable goofball!! Love your humor an lighthearted spirit. 🥰
Hello from Beautiful Mount Shasta, California. I have enjoyed learning recipes and techniques from you for several years now. Always a pleasure :)
From MY. Your dishes and guide never failed me.
Hello from Canada, eh. Love your channel. I don't quite understand how you manage to produce so many informative, entertaining and helpful videos. Great work. Thanks, eh.
Hello from Sydney Australia. I’m having my breakfast now that I’ve done all the house work whew. Now I’m watching you Marion 😊
My grandmother use to make this salad with one pork chop. You brought back such good memories. My grandmother had a really big garden with great fresh fruit and vegetables. She also had a Vietnamese co-worker, who appreciated those fresh vegetables. In exchange for fresh vegetables from her garden, she taught my grandmother some great Vietnamese, Thai, and Korean recipes.
Marion, I just love this new series! Watching from N. Ireland and am very excited to try out this recipe!
Hello Marion from Mendocino California. This will be my Thursday dinner. Thank you!
Just made this and ate it so quickly it was so good ! Thank you
I can't wait to try this salad. I just found your channel, and i already found at least a weeks worth of recipes i want to try and make. Love this Wednesday series, to make it a little easier. Thank you so much😊😊😊
Hello from Canada. I am having saffron and rice, one pot meal. One pot meals are my favorite to cook. I would love to come over for dinner, my mouth is watering.
Hi there! I'm from South Africa 🇿🇦 . I love your videos, very informative and useful, really love your personality.
I just love you I talk about you all the time to everyone I post everything I ever cooked by you and I can't say anything better about how amazing your food is and how great your channel is... big hugs and love from New York!
Drinking coffee while watching you lin the morning. Looking for inspiration to cook tonight.
Great inspiration for dinner tonight, here in the heartland of the USA!
Watching from Czech Republic and sending you greetings and thank you for your channel, you're the best 🌷
Hi from Scotland, UK. Love your channel and make several of your recipes, thanks 😊
Very refreshing and easy to follow this salad recipe...
Helloo From Slovakia, Europe love your cookin and also positive vibess
My favourite type of food! Fresh and delicious, from Sydney, thank you Marion!!
The salad looks great have to try those noodles they look great.💯👍💯🥰💯😋💯👏💯☘️💯🥦🥗🥒🫑🥑🍗🍛🍝💯🙏💯✌️💯🌍💯
Thank you Marion for another delicious recipe. For me, I'd make more of the dressing so that it soaks up esp the noodles and herbs.
I find chopping veggies therapeutic as well 🙌🏻😀 cooking in itself gives me the feeling.
Marion, I'm watching from Brazil and love your channel!! Have tried lots of things and they are always a hit with the family.
Hello Marion 👋😄 from Ohio
I love Vietnamese food so I'm sure I'd love this ❤️
I wish I had these ingre
dients on hand! I'd love to have this for my lunch today😋
I would use a peeler that Julian cuts the carrots , easier and thinner, what! No ground peanuts on your salad?
Hello! You make everything look so easy to make. Must mention love it when your mom joins you!
Hello to you from Monticello Minnesota sitting here having a brandy and watching you cook I enjoy it and your book is fantastic thanks again..
Hi Marion from Queensland Australia 👋 loving all your recipes and bubbly spirit...I'll definitely give this recipe a try...thank you 😋
7.23.23 From Branford, Connecticut… this was great, thank you!
Hello Marion from Ibiza, Spain. I'm doing your recipes for years!!
My family loved it! THOUSAND THANKS!!
Here in Switzerland is Wednesday and thank you for this great tutorials
Watching you from The Netherlands. Unfortunately never live, due to the huge time difference. Love your enthousiasm 😍
Great video, I ALWAYS learn something new when I watch you! So elegant and sharp! :) Brilliant!!
Hello!..from Burnaby, BC..Canada..Love your channel!.. Thank You!
Julie from Texas! Love your videos. You are fabulous. More recipes, please.
irish fan living in UK! LOVE your recipes!!
Hi Canada here loving your series have tried several of your dishes love this series!
Hi Marian! I'm watching from North Carolina in the USA. I made this salad tonight but I made it vegan. It was absolutely delicious!!! My mom and I both loved it! So delicious. Let me know if you want the details on what I did. I had everything I needed to make it without going to the store which was an extra bonus. Seriously it was awesome! I love your videos, keep them coming!
What did you substitute fish sauce for?
@@usa2342 I just used soy sauce
@@sc00badive thanks
Hello Marion from Ashburn, VA! I love your cooking channel!
I just made this and it taste delicious. Thanks for the video.
Hello from Charlotte, North Carolina USA! Have made 4 of your recipes, and all were delicious. Enjoy your passion for making spicy, numbing foods with ease and for surprise and/or comfort. Planted culantro seeds! What else? Eagerly watching!
Hello marion im from england i watch you every single day and i have tried all your stir frys.
Well, since you asked for suggestions... Perhaps you would be interested in exploring spinach a bit more? I love cooking your recipes but since I couldn't find a video that explicitly tackled the veg and I had loads of spinach, I ended up improvising. I used coconut cream, a bit of chicken stock, oyster sauce, nutmeg, a dash of salt and sugar and some grated parmesan cheese. I started it off with just a bit of oil and roughly chopped garlic. I gotta say I was surprised how delicious it turned out. Well, I know I'm cooking one of your incredible recipes again tomorrow. So thank you for putting these into the world! Always so yum.
I love this concept. It looks simple
Hi from Plymouth UK. Love your food and recipes
Hello from Atlanta, Ga....just discovered your channel. All your food looks amazing.
Watching from Ottawa, Canada….love your channel!
Hello watching from McCaysville Georgia. I get to watch you around 10:30 pm. I love your dinners.
Hi! Watching from Seattle. Loving your videos and looking forward to getting the timing right so I can cook along!
Watching Tuesday evening from Portland, OR and will definitely make this salad as soon as I can. Currently living in a skilled nursing facility for some major rehab, we don't have access to cooking facilities. But I will make for my boyfriend the next time I'm at his place.
I just made this today. Tasted soo fresh. I ate it with salmon. Thank you!😊
Just watched season master chef Australia and sooo sad that you didn’t make it through. But I found your channel so I’m happy to be seeing you on screen again 😁
Great tip about separating the noodles!
The salad bowl looks great, Marion. I think I'd switch out one of the crunchy noodles for fresh roasted crushed peanuts instead since that's a traditional ingredient that adds more flavor to the salad. I'd also swap out the basil for cilantro or Vietnamese coriander and add minced garlic to the dressing. But definitely love extra mint in mine. North Dallas, TX, reporting in. :)
I am not sure that is Vietnamese style.
We use fish sauce with vermicelli noodles with meat and veggies but never seen anything like what's she's making.
@@thainotthai6456 If you're Vietnamese, you'll know what she's making is a take on Vietnamese salad, even if she changes it up a little to make it easier (faster or more efficient) for others in the West to be able to follow along.
@@datgal2u Yes the fish sauce in a salad is a take on Vietnamese. Every culture use vegetables. So that's a take on Vietnamese too.
I am 43 and I've never seen a salad like that in Vietnam. She called it Vietnamese noodle salad. It's her take on the salad. Fish sauce doesn't make it Vietnamese. All Asian countries use fish sauce.
@@thainotthai6456 Vietnamese people use more fish sauce than any other country in the world. We use fresh herbs and veggies like no other - we are the kings of fresh herbs. I don't know any other country that uses flavored fish sauce in their salads like us. Like I said, she changed it up, but it's still Vietnamese. If she didn't say it was Vietnamese, people on here would point out it's Vietnamese in origin, but her take on it. Which it is. She just made it easier for those whom cook dinner mid-week to make by using rotisserie chicken and honey (many Viets would take time to boil the sugar, let it cool down, mince garlic, etc., to make nuoc cham, but remember, she's making a quick and easy mid-week meal as people whom cook during the week don't have time for all that). And yes, she added crunchy noodles instead of peanuts (roasting fresh peanuts and then waiting for it to cook before crushing it would again take too much time - although she could have used dry-roasted peanuts, but maybe that's not an Australian thing or she likes the crunch in noodles better). It's her take on it. It's still very Vietnamese and I bet if you tasted it, you'd be like, "This tastes very reminiscent of Vietnamese salads." You wouldn't say, "This tastes Malaysian, Indonesian, Thai, American, Australian, etc." Because it's not.
Yes that sounds delicious!
Heck YEAH!!!
Looks so good!
I love your noodle bundleds. Very clever.
Hi there! From Sydney Australia! Love your recipes!
Hello! Love your vids food always looks so yummy 😋! Katy, Texas here watching this Tuesday evening after getting home from teaching. Tried many of your recipes! Love to cook but teaching and coaching get home late so these quick recipes are great thank you💞
Hi Marion!
I’m in Örebro, Sweden, having my first coffee this morning. Looking forward to this episode!
I just love you and your channel. It’s the realness for me. “ also let me know if somethings burning, that would be great” 🤣🤣🤣 love you
I’m in Hawaii, where Vietnamese food is very popular. Enjoying your recipes and bought your cookbook!
I live in Southern California. I love to see you prepare food but haven ‘t seen you for a long time.
I used wombok cabbage, and lime juice and raw sugar in the dressing. My daughter smashed it, so winning! Thanks
Hello from Alberta, Canada. Love your recipes!
Watching from McKean, Pennsylvania! Love your channel.
Hello from switzerland, I'll do this recipe tonight Thank you Marion
Let us know when you try them out! -Team Marion's Kitchen
Hello from Vancouver, Canada. Love you and your channel!
Hello from Toronto!! I love these videos keep them coming!!!
Hello from Portland, Oregon. I am watching this as I eat my homemade aloo paranthas. I like watching cooking shows while I have food in front of me. 😀
I think adding crushed peanuts would also be delish. St Louis, Missouri (USA) here… love you channel!
Hi, Marion! I'm watching you in Maryland in the US. I love your idea of fast weeknight meals with a good dose of veg. I hope to come back and make this soon.
Hello from Trinidad and Tobago in the Caribbean 🇹🇹🇹🇹🇹🇹
Love this idea! I have a LOT of your recipes on repeat in my household...so simple and delicious 🤤
It's getting cold here in Melbourne, so I'd be interested in cooking some hearty meals 😘
Looks amazing Marion - it’s Saturday here (Invercargill, N Z) so that’s dinner sorted tonight - thank you - have your latest book - love it 🥰
i love using the precooked chicken for making a fast pho
Hello from Buffalo, NY! Just had sticky rice dumplings in lotus leaf for dinner.
Great recipe idea! I also keep a rotisserie chicken in fridge for a quick dinner along with mixed greens. Love the idea of adding Asian noodles! As I’m adding veggies into my bowl it gets quite full… so I toss it all in my largest skillet (cold of course) then when salad is mixed put all of it back into the serving bowl. Will definitely try your Asian dressing. Yum! Thanks Marion!
If you're using two noodles like Marion, swap out one for fresh roasted crushed peanuts. It adds more flavor and is a traditional ingredient in that type of Vietnamese salad.
Yes - great idea! I have also added “Indian munchie crunchies” (e.g. Chevdo, hot and spicy mix, etc) on my salads (my husband is Indian). Adds texture and a bit of spice which similar to yours and Marion’s recipe.
I love Gỏi Gà. The one that I grew up eating is a little more simplistic. Boiled Chicken, cabbage, onions, vinegar and mint. With the spicy Nước chấm as a dressing for the salad paired with Cháo aka congee. It’s a great hangover food or for when you are not feeling well.
Hello from Kenya. A staple for me is your sweet chili jam. I use it on almost everything!