Mai

Looking to spice up your Thanksgiving dinner table? I’ve got the answer!

This is stuffing inspired by Vietnamese flavors. We’re using shallot instead of onions and Vietnamese herbs instead of the classic western ones. More importantly, we’re adding fish sauce and five spice powder to boost those flavors!

INGREDIENTS FOR VIETNAMESE-INSPIRED STUFFING

• Dried bread cubes: You can either buy packaged bread cubes or make your own like I did. Get yourself a loaf of bread (I chose a basic country loaf), cut it up into pieces between 1-2cm (depending if you prefer a more uniform stuffing or a more rustic one with bigger pieces), and toast them on a baking sheet at 180C/350F for 10-15 minutes until they are dry and crispy.
• Shallot – Hành tím/hành khô
• Celery – Cần tây
• Unsalted butter – Bơ lạt
• Egg – Trứng
• Chicken broth – Nước cốt gà
• Fish sauce – Nước mắm
• Ground black pepper
• Five spice powder – Ngũ vị hương
• Cilantro – Ngò rí/rau mùi
• Purple perilla – Tía tô

DIRECTIONS FOR VIETNAMESE-INSPIRED STUFFING

1. Dice celery and shallot.
2. Chop cilantro and tía tô.
3. Preheat oven to 180°C/350°F.
4. Melt butter in a large skillet on medium heat.
5. Add in the diced shallot & celery.
6. Season with black pepper, fish sauce, and five spice powder. Depending on the salt content of your broth, you may need to adjust the amount of fish sauce.
7. Reduce heat to medium low and sauté until soft and shallots have browned slightly, about 10 minutes
8. Stir in half of the broth and turn off the heat.
9. Add the bread cubes to a large mixing bowl.
10. Pour the mixture over the bread cubes along with the herbs and mix to combine. Let cool (to prevent the egg from cooking in Step 12).
11. Beat the egg with the remaining broth.
12. Pour over the bread cubes and fold gently to combine.
13. Grease a baking dish with melted unsalted butter or olive oil.
14. Transfer the stuffing to the prepared baking dish and cover with foil.
15. Bake for 30 minutes.
16. Uncover and bake for another 15 minutes or until the top is golden and crispy.

Vietnamese-inspired Thanksgiving Stuffing

Recipe by MM Bon Appétit Course: SidesCuisine: American, VietnameseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Stuffing inspired by Vietnamese flavors: with Vietnamese herbs, fish sauce, and five spice powder.

Ingredients

• 250 g 250 dried bread cubes (See Notes)

• 150 g 150 shallot

• 100 g 100 celery

• 100 g 100 unsalted butter

• 1 1 egg

• 300 ml 300 chicken broth

• 4 tsp 4 fish sauce

• 1 tsp 1 ground black pepper

• 1 tsp 1 five spice powder

• 20 g 20 cilantro

• 15 g 15 tía tô (purple perilla)

• Unsalted butter or olive oil for greasing

Directions

• Dice celery and shallot.
• Chop cilantro and tía tô.
• Preheat oven to 180°C/350°F.
• Melt butter in a large skillet on medium heat.
• Add in the diced shallot & celery
• Season with black pepper, fish sauce, and five spice powder. Depending on the salt content of your broth, you may need to adjust the amount of fish sauce.
• Reduce heat to medium low and sauté until soft and shallots have browned slightly, about 10 minutes
• Stir in half of the broth and turn off the heat.
• Add the bread cubes to a large mixing bowl.
• Pour the mixture over the bread cubes along with the herbs and mix to combine. Let cool (to prevent the egg from cooking in Step 12).
• Beat the egg with the remaining broth.
• Pour over the bread cubes and fold gently to combine.
• Grease a baking dish with melted unsalted butter or olive oil.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes.
• Uncover and bake for another 15 minutes or until the top is golden and crispy.

Notes

• Dried bread cubes: You can either buy packaged bread cubes or make your own like I did. Get yourself a loaf of bread (I chose a basic country loaf), cut it up into pieces between 1-2cm (depending if you prefer a more uniform stuffing or a more rustic one with bigger pieces), and toast them on a baking sheet at 180C/350F for 10-15 minutes until they are dry and crispy.

Did you make this recipe?

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