An Over-the-Top Vietnamese Menu From ‘The Red Boat Fish Sauce Cookbook’

While Rodgers and Hammerstein’s favorite feast might include crisp apple strudel and schnitzel with noodles, nothing says holiday to us quite like savory braised pork belly and honeycomb cakes. The dishes on this menu make for a great feast, one that t…

While Rodgers and Hammerstein’s favorite feast might include crisp apple strudel and schnitzel with noodles, nothing says holiday to us quite like savory braised pork belly and honeycomb cakes. The dishes on this menu make for a great feast, one that takes Red Boat founder Cuong Pham back to his mother’s holiday table of years past. They also have the distinct advantage of reducing the stress of the holiday party: Most of these recipes can be prepared ahead of time, so you won’t need to spend the entire evening in the kitchen and miss out on the merriment.

Taro Shrimp Fritters

Our savory fritters of plump shrimp tucked into a nest of taro will please even the pickiest eater. Take advantage of the taro, which stays incredibly crisp once fried, and fry your fritters up to 2 hours ahead. Keep them on a baking pan lined with a wire rack in a warm oven at the lowest setting until you’re ready to serve. They’re excellent either plated or passed around during the party. Don’t forget the nuoc cham on the side!

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