If you want a light and healthy dinner dish, try my mom’s Vietnamese chicken salad (gỏi gà bắp cải) recipe, which features shredded chicken thighs, pickled onions, a whole head of finely shredded green cabbage, other fresh veggies, and a sweet-and-tangy dressing. This easy salad can be made entirely from scratch or sped up with premade chicken and other ingredients for a quick meal. 

Ingredients in Vietnamese chicken salad 

Here are the ingredients you’ll need to make Vietnamese chicken salad at home:  

• Shredded chicken is the main protein in this salad, and we boil boneless, skinless chicken thighs in a seasoned broth until they reach an internal temperature of 165°F. Once the chicken cools, you can shred it into small pieces. However, if you don’t have time, you can also use store-bought roasted chicken. 
• Vegetables make up the bulk of this salad. We use a whole head of shredded green cabbage, carrots, chili peppers, cilantro, and rau rǎm leaves. There is a lot of fiber in this salad! 
• Quick-pickled onions add a touch of tangy spiciness to the fresh veggies. 
• The salad dressing for this dish is a simple combination of fish sauce, white vinegar, cane sugar, and water. It’s easy to whip up, so we wouldn’t recommend mixing this with the vegetables until you’re about to serve them to prevent wilting. You can also substitute certain ingredients, such as white vinegar for lemon or lime juice, for a citrus flavor. 
• Lastly, there are the toppings of fried shallots and nutty roasted peanuts sprinkled on top of the salad to give an extra crunchy texture. 

Tools for shredding cabbage

There are many tools for shredding cabbage, such as an Asian vegetable peeler (dao bào), a food processor, a mandolin, or even just a sharp knife. We prefer using a mandolin slicer because it gives very thin and uniform strips of cabbage. However, we recommend wearing a cut-proof glove to prevent any accidents. 

Salad dressing ingredients

While this dressing recipe is similar to nước chấm, it’s much sweeter and tangier than the common dipping sauce. This Vietnamese chicken salad dressing calls for:

• White vinegar adds a nice tangy flavor to this dressing. You can also use lemon juice for a citrus flavor, but it won’t be as tangy. 
• Water for dilution: if you heat the water for about 15 seconds in the microwave and mix in the sugar, the sugar dissolves more easily. 
• Fish sauce for saltiness and umami. We like Red Boat fish sauce because of its pure ingredients and stronger flavor. 
• Cane sugar for sweetness. You can adjust the sweetness level if you want a less sweet dressing. 

Toppings

All our favorite salads have an element of added texture. We like to add fried shallot slices and roasted peanuts for more flavor and additional crunch. If you have the time, you can make fried shallots at home. For an easier assembly, you can buy fried shallot slices at your grocery store. In American markets, you can find them in the salad aisle or next to the fresh greens, and in Asian markets, they should be in the dried fruit and vegetable aisles or in the grains. 

How to serve this chicken salad

You can serve Vietnamese chicken salad as an entree or side dish for any meal. Some favorite dishes to eat alongside this salad are:

• Vietnamese pork chop (sườn nướng)
• bún thịt nướng  (Vietnamese grilled pork & rice noodles)
• thịt kho (Vietnamese braised pork with eggs)
• Vietnamese spicy lemongrass chicken (gà xào sả ớt). 

You can mix the chicken and vegetables ahead of time; however, don’t add the toppings or dressing until right before serving to prevent wilting. Some restaurants, like Brodard Chateau, we’ve eaten at have also served Vietnamese chicken salad with crispy shrimp crackers for even more flavor. 

Making ahead & storage

You can mix all the salad ingredients and store them for serving later. But like any other salad, don’t add dressing until just before eating. Same with the fried shallots or peanuts—leave them with the dressing on the side, and let people add them to their plates after they get their own salad.

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Vietnamese Chicken Cabbage Salad (Gỏi Gà Bắp Cải)

Make this refreshing Vietnamese chicken salad, if you want a light and healthl for dinner.

Course Appetizer, Main Course, Sides

Cuisine Asian, Vietnamese

Keyword healthy, summer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 145.88kcal

Author Huy @ Hungry Huy

Equipment

• measuring cups and spoons
• knife and cutting board
• mixing bowls
• balloon whisk
• tongs
• probe thermometer
• Pot for boiling chicken
• mandolin with shredding attachment optional
• cut proof gloves optional
• salad spinner

Ingredients

Chicken

• 8 oz chicken thigh boneless skinless
• 4 ¼ c water
• ½ medium onion cut into quarters
• 1 tsp kosher salt
• 1 tsp cane sugar
• ½ tsp MSG

Pickled onions

• 1 medium white onion thinly sliced
• 2 tbsp cold water
• 1 tbsp vinegar

Dressing

• 4 tbsp white vinegar
• 4 tbsp water
• 2 tbsp fish sauce
• 2 tbsp granulated cane sugar

Salad

• 3 c thinly shredded head green cabbage cut with mandolin on largest thickness
• 1 c thinly julienned carrot cut with mandolin using shredding attachment
• 1 c pickled onions from above
• ½ c chopped cilantro
• 1 bunch rau ram leaves only (15 stems)
• 1 large red chile or jalapeno sliced thinly, optional

Toppings

• crushed roasted peanuts
• fried shallots homemade or store-bought

Instructions

Chicken

• In a pot over medium-high heat, add the 4 ¼ c water, ½ medium onion, 1 tsp kosher salt, 1 tsp cane sugar, and ½ tsp MSG.
• Bring to a boil and then gently add the 8 oz chicken thigh.
  
• Cook until the chicken reaches an internal temperature of 165°F and transfer to a plate to cool.

Pickled onions

• Slice the 1 medium white onion thin, then immediately put them in a large bowl filled with water to reduce some of the spiciness and preserve the crunch.
  
• Transfer them into a separate bowl with a mixture of 1 tbsp vinegar and 2 tbsp cold water to soak for 10-15 minutes.
  
• Strain the onions before adding to the salad. If you aren’t using the onions yet, store them in an airtight container in the fridge.

Dressing

• In a bowl, combine 2 tbsp fish sauce, 4 tbsp white vinegar, 4 tbsp water, and 2 tbsp granulated cane sugar. Whisk until the sugar dissolves completely.
  
• Adjust to taste. If you want it saltier, add more fish sauce. If you want to balance out the sweetness and prefer tart flavors, add more vinegar. Set aside until assembly.

Assembly

• Using a mandolin and cut-resistant gloves, shred the cabbage head to 3-4 mm thick.
  
• Add a shredding attachment to the mandolin, set the thickness to about 2 mm, and shred the carrots. Use your fingers to separate the pieces once finished.
  
• Clean the cabbage and carrots with water and remove any dirt. Use a salad spinner to remove excess water. Add the shredded cabbage and carrots to a large mixing bowl.
• Use your hands to gently shred the chicken into small pieces. Add the chicken to the large mixing bowl.
  
• Remove the leaves from the rau ram stems, then chop the cilantro into small pieces. Add the leaves and cilantro to the large mixing bowl.
  
• In a large salad bowl, combine the chicken, 3 c thinly shredded head green cabbage , 1 c thinly julienned carrot , 1 bunch rau ram , ½ c chopped cilantro, 1 large red chile or jalapeno, and 1 c pickled onions . Mix thoroughly.
  
• Pour the dressing over the greens and mix again until coated.
• Top with crushed roasted peanuts and fried shallots. Serve immediately.
  

Nutrition

Calories: 145.88kcal | Carbohydrates: 14.4g | Protein: 7.76g | Fat: 6.46g | Saturated Fat: 1.74g | Polyunsaturated Fat: 1.35g | Monounsaturated Fat: 2.62g | Trans Fat: 0.03g | Cholesterol: 37.04mg | Sodium: 922.85mg | Potassium: 318.61mg | Fiber: 2.55g | Sugar: 9.42g | Vitamin A: 3772.98IU | Vitamin C: 21.44mg | Calcium: 48.48mg | Iron: 0.71mg

The post Vietnamese Chicken Cabbage Salad (Gỏi Gà Bắp Cải) Recipe appeared first on Hungry Huy.

You won’t look at beans the same again after tasting this creamy and garlicky white bean dip with soy mushrooms! Make this vegan appetizer for your next dinner party to wow your guests. It’s got lots of savory, umami flavor and layers of different creamy and crunchy textures with every bite. Perfect for dipping with baguette, chips, or even vegetables.

Background

This creamy miso butter bean and crispy mushroom dip takes inspo from Natalia aka Natsnourishments on TikTok. I’ve had this recipe saved in my collection for quite a while, and it was the best Thanksgiving appetizer to serve friends and family. We love this recipe because it’s vegan and accommodates some of our family’s dietary needs, gives us a chance to eat more beans as protein, and it’s still delicious! 

White bean dip ingredients

Creamy miso butter bean dip is easy to make, but it requires a couple of steps of preparation before serving: caramelizing onions, blending the dip ingredients, roasting mushrooms, and adding toppings.

The main ingredients for dip are:

• Caramelized onions are full of sweet and rich flavor. They take the longest amount of time to make this recipe. We use sliced yellow onion, some kosher salt, and a little bit of water to help speed up the caramelizing process. I recommend making the caramelized onion a day ahead and keeping it in the fridge until it’s time to blend. 
• Butter beans are the base for this dip, giving it a creamy texture. You can also use other types of beans, like Great Northern Beans. 
• Red miso adds a deep savory flavor and saltiness to the dip. If you prefer a less savory flavor, you can also use white miso. 
• Garlic cloves give a slightly aromatic and pungent flavor. 

Crispy mushrooms

To make crispy mushrooms, we used an air fryer and marinated the mushrooms with soy sauce. The best way to get crunchy mushroom pieces is to use a fork to shred the mushrooms into small pieces gently. This creates more surface area for the mushrooms to become crispy. Before roasting, we coated them in a generous amount of oil to help with crisping.

Extra toppings

After spreading the white bean dip onto the serving plate, you can then add the crispy mushrooms and toppings. The toppings are where it gets fun and I like to add a bunch of texture and spices like: 

• Green onions, sliced thinly, add a fresh and mild sweet onion flavor to the dip. You can also use chives. 
• Parsley is a beautiful garnish that also adds a nice fresh and peppery flavor to the sweet and savory dip.  
• Fried shallots (or fried garlic slices) are among my favorite toppings because they offer a nice, crunchy texture. 
• Chili crunch adds a hint of heat to complement the savory and sweet flavors. You can also add fresh slices of chili or jalapeno, too. 
• Extra-virgin olive oil adds a more decadent, fruity flavor to the dip. 

This white bean dip is best served with pita chips or toasted baguette slices. I like to pick sides that are heavy enough to carry the toppings and ingredients. 

Making ahead & storage

The great thing about this creamy miso butter bean dip is that you can prep several of the ingredients a day ahead to save time and assemble it right before serving the appetizer. Since caramelized onions take the longest to prep, I do this the night before. You can also prep the dip base and keep it in an airtight container in the fridge. Remember to bring out the dip base an hour before serving so it has time to come to room temperature. 

If you have leftovers, try to separate the toppings and mushrooms from the dip before storing to prevent soggy toppings. 

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Garlicky White Bean Dip w/ Soy Mushrooms

Make this creamy, garlicky white bean dip with air-fried soy mushrooms for an appetizer on your next dinner party.

Course Appetizer, Side Dish, Snack

Cuisine American, Asian

Keyword dinner party, thanksgiving, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 263.17kcal

Author Huy @ Hungry Huy

Equipment

• knife and cutting board
• measuring cups and spoons
• saute pan
• Spatulas
• Strainer
• air fryer
• tongs
• mixing bowl
• food processor

Ingredients

Caramelized onions

• 2 c thinly sliced yellow onion
• ⅛ tsp kosher salt
• water as needed

Bean dip

• 16 oz butter beans drained and rinsed
• 1 tbsp red miso
• 6 garlic cloves
• 2 tbsp plant milk add more if necessary
• ¼ tsp kosher salt add more if necessary
• ⅛ tsp black pepper add more if necessary

Roasted mushrooms

• 11 oz mushrooms
• 2 tbsp soy sauce
• 2 tbsp neutral oil

Toppings & assembly

• green onions sliced thinly
• fried shallots optional
• chili crunch optional
• extra-virgin olive oil
• pita chips
• baguette slices

Instructions

Caramelized onions

• In a pan over medium heat, add the 2 c thinly sliced yellow onion. This process takes between 45 minutes to 1 hour, so be patient.
  
• Occasionally, stir the onions to prevent sticking. Add one tablespoon of water when you see the onions are sticking too much to help deglaze the pan.
  
• When the onions turn golden brown in color, add the ⅛ tsp kosher salt and stir.
  
• Continue to stir the onions until they turn a dark brown color but are not burnt. You should end up with around ½ cup of caramelized onions.
  

Bean dip

• In a food processor, combine caramelized onions from above, 16 oz butter beans, 1 tbsp red miso, 6 garlic cloves, 2 tbsp plant milk, ¼ tsp kosher salt, and ⅛ tsp black pepper. Blitz until the onions are blended thoroughly.
  
• Taste the dip and adjust the seasonings or texture.
  

Roasted mushrooms

• Preheat the air fryer to 400°F.
• Use a fork to gently shred the stems of the 11 oz mushrooms from the base of the cap towards the root. For larger caps, use the fork to prick a few holes. Try to keep the overall structure of the mushrooms intact. If you’re using very large mushrooms you can cut them down to bite size before or after shredding.
  
• In a bowl, combine the mushrooms, 2 tbsp soy sauce, and 2 tbsp neutral oil. Toss to evenly coat.
  
• Place the mushrooms in the air fryer and separate them so they’re not touching. Bake for 8-10 minutes. If you are using a traditional basket air fryer, flip the mushrooms occasionally to prevent them from sticking.
  
• Set the mushrooms aside, preferably on a rack-lined sheet pan to keep them crispy.
  

Assembly

• In a serving bowl, spread the dip evenly.
• Drizzle extra-virgin olive oil on top.
• Add the roasted mushrooms in the center.
• Top with green onions, fried shallots, and chili crunch.
  
• Serve with pita chips or baguette slices.

Nutrition

Calories: 263.17kcal | Carbohydrates: 36.83g | Protein: 13.96g | Fat: 8.15g | Saturated Fat: 1.03g | Polyunsaturated Fat: 1.46g | Monounsaturated Fat: 5.08g | Sodium: 899.17mg | Potassium: 987.71mg | Fiber: 10.51g | Sugar: 8.69g | Vitamin A: 6.04IU | Vitamin C: 8.96mg | Calcium: 61.8mg | Iron: 3.67mg

The post White Bean Dip w/ Garlic & Soy Mushrooms appeared first on Hungry Huy.

The satisfying snap of smooth dark chocolate, followed by the rich filling of pistachio flavor, the crispy texture of ghee-toasted kataifi, all create a lovely combination for a chocolate bar. We’ve tasted many store-made bars, and most of them are not to our liking. The best ones we’ve tasted were made by small producers who live near us and sell them on social media. And now we’ve figured out our own recipe that we just love the taste of.

Since the brands and types of each of the individual ingredients have a massive impact on the final flavor outcome, you may need to tinker with that too. But for a bar that suits our taste, we’ll show you which brands and where to buy ingredients, how to temper chocolate, and show you what tools to use to make it accessible and fun!

What is the famous Dubai chocolate bar?

The Dubai chocolate bar first made waves on TikTok in 2024 when travelers in Dubai featured Fix Dessert Chocolatier’s famous crispy knafeh chocolate bar in hundreds of videos. People were enticed by the satisfying snaps of streamers breaking the bar in half and showing the vibrant green pistachio and crispy knafeh filling oozing out. What made the bar more desirable was its exclusivity–you could only get it in the already exclusive and luxurious city of Dubai!

Subsequently, we started to see the Dubai chocolate bar flavor combination in many overseas and local brands, like Trader Joe’s grocery stores (chocolate bar), Sidecar Doughnuts (donut), and Shake Shack (milkshake).

We’ve tried many Dubai chocolate bar dupes, and we were left unsatisfied. Many of the chocolate bars lacked the creamy texture in the filling, or there was no crispy texture at all; the pistachio flavor was not present or strong enough; the chocolate was too sweet; or the ratio between chocolate and filling was off-balance. The worst ones seemed to be the mass-produced grocery store chocolate bars, and better ones were the homemade, bought through social media chocolate bars.

It was too much of a crap shoot, so we made our own with plenty of trial and error, figuring out how to temper chocolate, learning where to source ingredients, and testing the proper ratio for the filling and shell. 

Ingredients needed

Kataifi

Even though Fix Dessert Chocolatier calls it their “Crispy Knafeh Bar”, it’s an entirely different dessert from traditional Middle Eastern knafeh (shredded phyllo dough layered with cheese and doused with syrup); However, it gets its name from using the same crispy phyllo ingredient, kataifi. 

Kataifi is shredded phyllo dough and gives the chocolate bar a crunchy, satisfying texture. Kataifi comes in many names: kadaif, kadayif, kadaifi, katayef, or kataïf. We used the Eastanbul brand online, but you may be able to find this at your local Arabic grocery store. Do not purchase vermicelli or any other pasta alternative (as others have suggested online) because they will not taste the same nor have the same texture.

Toast the kataifi with ghee in a skillet until it’s golden brown and aromatic. We prefer using ghee because it lowers the risk of burning and has a richer flavor. Always toast the kataifi the same day you make the Dubai chocolate bar, as toasting it the day before causes it to lose its crispiness overnight. We also recommend toasting the kataifi in a pan instead of a toaster oven because you don’t really save time and end up needing to babysit the toaster to prevent burning. 

Pistachio cream & tahini

We tested Pisti pistachio cream, Nappi pistachio crunch, and Takam pistachio cream spread. We liked both Pisti and Nappi because the pistachio flavor was prominent without being too sweet. If you want more texture, use the Nappi because there are pieces of pistachio mixed into the cream. We prefer the smooth cream of the Pisti brand. The Takam brand had an odd aftertaste, and it was too sweet in a chocolate bar. 

We also tried different brands of tahini (Baron’s, Mighty Sesame Co., and Sadaf), and found that the small amount of tahini used didn’t warrant too much critique. We ended up using Mighty Sesame Co. because it was organic and came in an easy-to-use squeeze bottle. In addition to the pistachio cream and tahini, we also added a pinch of kosher salt to enhance the flavor of the filling. If you don’t like salt with chocolate, you can omit it. 

Chocolate

The best part about making the Dubai chocolate bar at home is getting to customize the chocolate. We’re a big dark chocolate household, and most premade Dubai chocolate bars come in milk or semi-sweet chocolate varieties. For this recipe, we used a blend of 63% and 72% Guittard dark chocolate chips. 

Professional chocolatiers recommend using good-quality chocolate, like couverture chocolate discs for candy-making, but these can be very expensive. You can also opt for chocolate baking bars or premade chocolate bars as cheaper alternatives; just make sure they don’t have additional flavors. 

Some professionals don’t recommend using baking chocolate chips because their formulations and ingredients make them challenging to melt and set into bars. However, our experience using Guittard baking chips was positive, and we didn’t find any issues with melting, tempering, molding, or setting the chocolate bars. This could be due to the high cocoa butter percentage for dark chocolate in general, and your results may change if you choose a semi-sweet or milk chocolate variety.  

Avoid compound chocolate, such as anything labeled “candy melts” or “chocolate-flavored melting wafers,” as they often contain filler (coconut oil) instead of real cocoa butter, making them cheaper to produce. Compound chocolate is primarily used for dipping or making fondue, but attempting to use it for making chocolate bars will result in soft, matte bars. 

Tools needed

To make Dubai chocolate at home, you’ll need some extra tools to ensure your candy-making experience goes smoothly:

• chocolate molds
• silicone spatulas
• heat-safe microwavable bowl
• metal bowl
• digital timer
• pan for toasting kataifi
• bench scraper
• digital kitchen scale

Kitchen scale

In this recipe, we measure ingredients by weight because it’s more precise and requires less cleanup. We use a precision scale by Acaia meant for coffee but any kitchen scale accurate to 1g or 2g will be suitable.

Chocolate bar molds

Our recipe makes three bars using 120 ml polycarbonate molds OR two bars using a 200 ml polycarbonate mold. Each bar will be approximately 2.756″ x 5.906″ x 0.787″. If you use a different mold, the ratios of ingredients may result in more excess chocolate or filling.

We recommend polycarbonate molds because the transparency allows you to spot any air gaps while filling the molds and observe when the chocolate is finished setting, as it releases from the mold. Once the chocolate is set, you can easily turn the mold over, and the chocolate pops out cleanly. Since chocolate naturally picks up on the surface of its molds, polycarbonate molds produce a glossier chocolate bar. 

For a more affordable option, consider silicone molds, but be careful when releasing the chocolate bar, as it can break. We also didn’t like silicone because we couldn’t spot air pockets when pouring chocolate in, and the texture made it harder for the chocolate to stick to the vertical walls of the bar, resulting in thinner side walls.

Thermometer

When tempering chocolate, you need a thermometer to make sure you properly heat and cool the chocolate. You can use most instant-read thermometers that reach at least 130°F. For this recipe, we used an infrared thermometer, which is great because you don’t have to wash anything or keep wiping chocolate off in between taking temperatures, which we did often. But we’ve also used a probe and candy thermometers for this recipe, and they also work.  

Tempering chocolate

Tempering is a practice of heating and cooling down chocolate to stabilize the fat crystals as it sets. While you can make this Dubai chocolate bar without tempering the chocolate, you will end up with dull-looking, blotchy, and sticky chocolate that can melt at room temperature and bend instead of snapping when breaking off a piece. If you want shiny, smooth chocolate bars that snap when you break them open, you’ll need to temper the chocolate before filling the molds.

There are various techniques to temper chocolate. One traditional method uses a double boiler to melt the chocolate to a specific temperature above 100°F (depending on the amount of cocoa butter), gradually cooling the chocolate on a slab of marble (or other cool, smooth surface) with a spatula until the temperature reaches 82°F, and then heating the chocolate back up to 88°F in the double boiler. 

It’s important to note that varying cocoa butter percentages in the chocolate (dark, milk, bittersweet) affect the temperatures at which you temper due to fat crystals in the cocoa butter. Since tempering adds another step to making the chocolate bar, but we used a more straightforward method from chocolatier Konstantin Zsigo. Here is how we tempered our chocolate:

1. Place a large metal bowl in the freezer. 
2. We used the microwave at half-power in one-minute intervals to melt the chocolate chips. After every minute, we stirred the chocolate to encourage melting and stopped once the chocolate reached 110°F (it took about 3 minutes of heating in the microwave). It’s okay if there are still unmelted chips because they will melt from the carryover heat. 
3. Transfer the bowl to a counter and stir the chocolate until the temperature reaches 88°F. 
4. Remove the metal bowl from the freezer and add a small amount of melted chocolate into the frozen bowl, about 40 grams or 2-3 tablespoons. Quickly use a spatula to cool down the chocolate in the metal bowl by gently spreading the chocolate on the cold sides of the bowl, scraping it off, mixing, and repeating.
5. Once the chocolate has solidified, scrape the firm chocolate back into the bowl of melted chocolate. And stir to dissolve the solidified chocolate. This step introduces crystallized chocolate back into the melted chocolate. Check the temperature of the chocolate and make sure that it’s between 85-90°F. 
6. The chocolate is now ready to fill the molds. 

Tips

• Use ghee when toasting the kataifi to prevent burning. 
• Use good-quality chocolate, like Valrhona or Guittard, for good flavor and to make tempering easier. Do not use compound chocolate, as this won’t allow your chocolates to set properly due to their filler ingredients. 
• Temper the chocolate to achieve a smooth and shiny finish.
• Use a polycarbonate mold because it creates a shinier chocolate bar than silicone molds, and the chocolate bars release more easily. 
• Gently tap the chocolate after you fill the molds to reduce the air bubbles, and use a bench scraper or dull butter knife to scrape off extra chocolate from the mold. 
• Check the bottom of the polycarbonate mold to see if the chocolate has fully released from the mold–this means it’s ready to remove and eat!

Making bars ahead of time

You can prepare this Dubai chocolate bar a day ahead and store it in an airtight container on the counter for up to two days. However, we recommend serving these chocolate bars as soon as possible, as storing them in the fridge for too long can alter the texture of the filling. If you have leftover filling, we recommend eating it with ice cream as a parfait!

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Dubai Chocolate Bar

Learn how to make the viral Dubai chocolate bar at home by learning how to temper chocolate, make crispy filling, and setting the molds.

Course Dessert, Snack

Cuisine Asian, Middle Eastern

Keyword treat, viral recipe

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Chilling 35 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 3 120 ml bars

Calories 1043.98kcal

Author Huy @ Hungry Huy

Equipment

• kitchen scale
• 1 large heat-safe mixing bowl
• 1 large metal mixing bowl
• 1 medium mixing bowl
• 3 spatulas
• bench scraper, or dull butter knife
• chocolate bar molds 120 ml or 200 ml polycarbonate molds preferred
• microwave
• refrigerator
• instant read thermometer
• saute pan
• knife

Ingredients

Toasting kataifi

• 42 g kataifi pastry
• 19.5 g ghee

Chocolate

• 510 g chocolate Guittard 63% chocolate chips

Filling

• 157.5 g pistachio cream Pisti brand
• 27 g tahini Mighty Sesame brand
• .1 g kosher salt Diamond Crystal brand

Instructions

• Place a metal mixing bowl in the freezer. Set aside.

Toasting kataifi

• In a saute pan over medium heat, melt the 19.5 g ghee.
  
• Add the 42 g kataifi pastry and stir to coat in the ghee.
  
• Stir the kataifi occasionally until it’s golden brown, about 10-12 minutes. Transfer to a bowl and set aside.
  

Tempering chocolate

• In a large, heat-safe mixing bowl, pour in all the 510 g chocolate.
  
• Place the bowl in a microwave in 1-minute intervals on half power (5/10). Stirring at every interval until the chocolate is melted and measuring at 110°F (about 3 minutes).
  
• Cool the chocolate on the counter until it reaches 88°F. Stirring occasionally. We used a fan to help speed up the process. This takes about 5-10 minutes.
  
• Once the chocolate reaches 88°F, pour a small amount (approximately 40 g) of melted chocolate into the frozen metal bowl. Stir vigorously, coating the sides of the bowl until the mixture forms a thick paste.
  
• Transfer the thickened chocolate paste into the melted chocolate and stir until combined.
  

Mold step 1

• Pour the tempered chocolate into each mold until it’s completely full with chocolate. Gently tap the mold on the counter to remove air bubbles.
  
• Pour out the excess chocolate back into the mixing bowl. Tap the mold again to remove air bubbles.
  
• Use a scraper to cleanly wipe out the excess chocolate and level out the edges.
  
• Place in the coldest part of the refrigerator until the chocolate is firm to the touch, about 3 minutes. Place the melted chocolate bowl into a microwave to keep the heat stable.
  

Filling

• In another bowl, combine 157.5 g pistachio cream, 27 g tahini, and .1 g kosher salt. Mix until evenly combined.
  
• Gently fold in the toasted kataifi until it’s fully covered with the pistachio mix. Set aside.
  

Mold step 2

• Remove the mold from the refrigerator. Make sure the chocolate is set and firm.
• Add the filling to the center of each chocolate mold shell until it reaches just below the top, about 3 mm from the top. Use a spatula to level out the filling as evenly as you can.
  
• Add the rest of the melted chocolate and level out the top. Gently tap the mold on the counter again to remove air bubbles.
  
• Return the chocolate mold to the refrigerator until the chocolate is completely firm, shiny, and starts to release from the mold, which takes about 30 minutes. You can also look underneath the polycarbonate mold to see if it has completely released from the mold.
• Gently remove the bar from the mold by turning it upside down.
  
• It's ready to eat immediately.
  

Nutrition

Calories: 1043.98kcal | Carbohydrates: 114.31g | Protein: 9.87g | Fat: 72.22g | Saturated Fat: 39.53g | Polyunsaturated Fat: 4.14g | Monounsaturated Fat: 23.18g | Cholesterol: 16.64mg | Sodium: 116.02mg | Potassium: 544.67mg | Fiber: 10.04g | Sugar: 89.88g | Vitamin A: 6.03IU | Vitamin C: 0.38mg | Calcium: 55.04mg | Iron: 5.54mg

The post Dubai Chocolate Bar appeared first on Hungry Huy.

Instant ramen doesn’t have to be boring or unhealthy. Ramen stir fry is an Asian-inspired dish that is a good way to use up extra veggies in the fridge for a quick and healthy meal. Learn which ingredients make a savory, tangy dressing to sauté the bouncy ramen noodles and fresh veggies (and other substitutes you can use in your kitchen!). 

Sauce ingredients

The sauce ingredients here are what give the dish so much flavor, so don’t skimp on them! With any seasoning or dressing, you want a combination of salt, acid, fat, and a touch of sweetness to balance out the flavors. There’s also spice if you’re into heat, but this is always optional.

Here’s what our seasoning mix consists of:

• Mirin is a Japanese rice wine that adds sweetness and a touch of acidity. We use Takara Mirin, which is more complex in flavor and less sweet than more accessible varieties like Kikkoman Aji-Mirin. Keep this in mind because you might end up with a sweeter-tasting dressing if you use the latter.  
• White miso, oyster sauce, and light soy sauce add saltiness, savoriness, and umami to the dressing. We purposefully use white miso and light soy sauce to avoid the added saltiness of other varieties, so be mindful of the condiments you choose. 
• Honey adds a touch of sweetness to balance out the saltiness and acidity. 
• Black vinegar gives just a small amount of tanginess to the dressing without overpowering it. 
• White pepper adds a hint of fruity spice to the mix. You can also use black pepper if you want a stronger flavor. 
• Toasted sesame oil adds nuttiness with rich flavors. 

Noodle options

Even though this is called stir-fry ramen, there are still different noodle options. You can buy plain instant ramen noodles without the seasoning packet for fairly cheap at Asian supermarkets, such as the Ottogi brand; these have a noodle texture similar to Top Ramen. However, I prefer noodles from Buldak because I like their thicker strands and bouncy texture. (I save the seasoning for later so as not to waste it!). 

Veggie & protein options

The best part about this recipe is that you can customize so many add-ins, including the protein. 

We start with aromatics, like yellow onion and garlic, and then add meat. We like to use ground or thinly sliced meat to make stir-frying quicker, and opt for leaner cuts like turkey or chicken. However, this recipe tastes great with beef or pork, too. You can also use drained and 1-inch pieces of firm tofu as your protein.  

After the proteins are cooked, you can add vegetables to the stir-fry. You can use whatever leftover vegetables you have, and this is a great way to clear your fridge. We like to use these vegetable add-ins: 

• Mushrooms (enoki, button, oyster, etc.) 
• Carrots sliced into thin matchsticks
• Broccolini (quickly blanched in the water before cooking the noodles) 
• Edamame or fresh snap peas 
• Cabbage sliced thinly 

Tips for making stir-fry ramen 

• Mix the sauce ingredients first so the cooking process is quick and everything is thoroughly combined.   
• Sauté the protein and vegetables first before adding the noodles.  
• Mix only half of the sauce into the add-ins to make sure you have enough to coat the noodles evenly, too.  
• Blanch the broccolini in the boiling water before cooking the noodles. 
• Don’t boil the ramen until you are ready to add it directly to the stir-fry. This prevents the ramen from overcooking or drying out. 

Serving & storage

Stir-fry ramen is meant for an easy and quick weeknight meal, eaten fresh to truly enjoy tender noodles and fresh veggies. While you can save the leftovers in an airtight container in the fridge for up to three days, I wouldn’t recommend this unless you like soggy noodles.

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Ramen Stir Fry

Easy and fast stir-fry ramen can be quick and healthy by adding your own vegetables and making your own sauce!

Course Dinner, Lunch, Snack

Cuisine American, Asian

Keyword easy, noodles, quick

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

Calories 785.86kcal

Author Huy @ Hungry Huy

Equipment

• measuring cups and spoons
• knife and cutting board
• Pot
• tongs
• mixing bowl
• saute pan
• spatula

Ingredients

Seasoning

• 2 tbsp Mirin
• 1 tbsp white miso
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp honey
• ½ tsp black vinegar
• ⅛ tsp white pepper
• ¼ tsp toasted sesame oil

Stir-fry

• 2 tbsp neutral oil
• ¼ c diced yellow onion or shallot
• 1 tbsp minced garlic
• ½ lb sliced meat pork or beef
• 1 c sliced mushrooms
• ¼ c julienned carrots
• 7 oz firm tofu 1-inch cubes
• 1 c chopped broccolini blanched
• ½ c edamame shelled and cooked

Noodles

• 1 pack ramen noodles
• 4 c water
• 1 tbsp light soy sauce

Toppings

• 4 scallions thinly sliced
• 4 tsp chili oil

Instructions

• In a small bowl, combine all the seasoning: 2 tbsp Mirin, 1 tbsp white miso, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp honey, ½ tsp black vinegar, ⅛ tsp white pepper, and ¼ tsp toasted sesame oil. Set aside.
  
• In a saute pan over medium heat, preheat half the 2 tbsp neutral oil. Add the ¼ c diced yellow onion and cook until slightly softened and translucent, about 1-2 minutes.
  
• Add the 1 tbsp minced garlic and cook until aromatic, about 30 seconds.
  
• Add the ½ lb sliced meat and cook until brown, about 3-5 minutes, stirring occasionally.
  
• Add the 1 c sliced mushrooms and cook until softened, about 2-3 minutes.
  
• Add the ¼ c julienned carrots, 7 oz firm tofu, and half of the seasoning. Stir until all ingredients are covered with the sauce. Lower the heat to the lowest setting or warm.
  
• Boil a pot of 4 c water and 1 tbsp light soy sauce. Add the 1 c chopped broccolini. Cook until al dente, about 2-3 minutes. Transfer the broccolini to the stir-fry pan and mix.
  
• Add the 1 pack ramen noodles into the same pot of water and cook until al dente, about 3 minutes. Transfer the noodles to the stir-fry pan.
  
• Raise the heat of the pan back to medium.
• Add the ½ c edamame and the remaining sauce to the pan. Gently stir to combine all the ingredients. Cook for one minute to heat up the stir-fry.
  
• Turn the heat off and sprinkle on 4 scallions and 4 tsp chili oil before serving.
  

Nutrition

Calories: 785.86kcal | Carbohydrates: 36.96g | Protein: 42.08g | Fat: 53.84g | Saturated Fat: 12.64g | Polyunsaturated Fat: 9.01g | Monounsaturated Fat: 28.46g | Trans Fat: 0.01g | Cholesterol: 81.64mg | Sodium: 1855.8mg | Potassium: 873.51mg | Fiber: 6.86g | Sugar: 14.8g | Vitamin A: 5015.94IU | Vitamin C: 120.95mg | Calcium: 310.03mg | Iron: 5.58mg

The post Ramen Stir Fry Recipe appeared first on Hungry Huy.

Craving something filling but refreshing and light? Try this noodle salad inspired by Vietnamese ingredients and flavors. This salad is packed with caramelized chicken thighs marinated for extra flavor, lots of fresh, piquant herbs, tangy pickled veggies, bouncy rice noodles, and is dressed in a savory soy-and-fish-sauce vinaigrette with bright hints of citrus.  

What is Vietnamese noodle salad?

This Vietnamese noodle salad recipe is not a traditional Vietnamese dish, but don’t get me wrong it’s still delicious! It’s an adaptation and a salad-ified take on bún thịt nướng. Meaning this salad is a bit easier to eat with chopsticks or a fork, and incorporates some common Vietnamese herbs and flavors into a dish where you may not often see them combined. 

Ingredients in Viet noodle salad

This Vietnamese noodle salad is packed with lots of fresh ingredients and textures: 

• Rice noodles are the carb in this salad, and we prefer using vermicelli rice noodles because they’re thinner and less bulky to eat. We used the Grand Harvest brand rice stick noodles, about 1 mm thick, from 99 Ranch. 
• Fresh leaf lettuce is chopped into small pieces to make it easier to eat with the noodles. You can also use thinly sliced cabbage, romaine lettuce, or other variants. 
• The mountain of herbs in this salad is a major flavor component, so don’t skimp. We use a combination of cilantro, rau ram, mint, and Thai basil. Make sure to chop the pieces up small enough to be bite-sized.
• Other veggies, like cucumber and đồ chua (Vietnamese pickled daikon and carrots), add a good crunch and tanginess to the salad. 
• Toppings like green onions, fried shallots, and roasted peanuts add more layers of texture and flavor. You can also add other ingredients like roasted sesame seeds, cashews, pistachios, or fried garlic slices, too.  

Protein & marinade

I like having a protein in all my salads, and this Vietnamese noodle salad uses chicken thighs marinated in a similar marinade to the one I use for Vietnamese pork chops (sườn nướng), except without the lemongrass. 

• Chicken thighs are the main protein in this dish, and it’s necessary to marinate for as long as you can (ideally 8 hours minimum, up to 12 hours). We prefer chicken thighs with the skin for extra flavor and boneless for easy marinating and shredding. 
• Fish sauce adds umami flavor and tenderizes the chicken. 
• Nước màu, or caramel color, is an ingredient in Vietnamese dishes (thịt kho) that brings out a rich and sweet flavor from caramelized sugar and water. If you use premade nước màu, it may also include coconut juice as a main ingredient. 
• Granulated cane sugar is also added for more sweetness. 
• Other ingredients include minced shallot, garlic, and round black pepper, which add layers of more aromatic flavor. 
• A neutral oil helps bind all the ingredients together and helps the chicken roast in the oven. 

Dressing ingredients

The dressing for this Vietnamese noodle salad differs from other dressings we’ve used before: it’s similar to a traditional Western vinaigrette, but it’s Asian-inspired, with fish sauce, soy sauce, and rice vinegar. It’s meant to be savory, but light when coating the salad. 

• Regular soy sauce provides most of the saltiness and flavor in this dressing. 
• Fish sauce is a Vietnamese staple that adds umami to the dressing. 
• Rice vinegar gives the dressing acidity and a tangy flavor. You may substitute other lighter styles of vinegar, such as apple cider or white wine vinegar. 
• Neutral oil is the base for this vinaigrette, and make sure to use a neutral oil so it doesn’t change the flavor, like avocado oil. 
• Honey adds sweetness to balance out the savory and tangy flavors. You can also use other sweeteners, such as agave or brown sugar. Taste-test as you add sugar to adjust to your preference. 
• Freshly squeezed lemon juice adds brightness to the dressing. You can also use other citrus, like lime, just make sure it’s freshly squeezed juice because bottled juice will not give you the same flavor. 
• Minced garlic gives the dressing a spicy, aromatic flavor. You don’t need too much to create a nice layered flavor. 

How to assemble & serve

Wait until just before serving to add the dressing. When assembling the dish, toss the shredded chicken, noodles, lettuce, herbs, and veggies with the dressing to ensure full coverage. Sprinkle the salad with sliced green onions, fried shallots, and roasted peanuts on top before serving. 

Serve this Vietnamese noodle salad immediately if you can! It doesn’t store well because the noodles get a bit hard in the refrigerator, and you may lose the crunchiness of the lettuce and cucumbers, as well as the freshness of the herbs.  

Making ahead & storage

While we recommend eating this Vietnamese noodle salad immediately, you can store it in the fridge in an airtight container for up to three days. You will have softer textures from storage, but it still tastes good! We do recommend microwaving the salad for 30-second intervals until it’s warm enough to soften the noodles.

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Vietnamese Noodle Salad (w/ chicken)

If you want a refreshing, light, but filling summer dish, try this noodle salad that is inspired by my favorite Vietnamese ingredients: fresh herbs, caramelized chicken, and tangy flavors all packed into one dish.

Course Dinner, Lunch, Main Course

Cuisine American, Asian, Vietnamese

Keyword healthy, summer

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Marinating 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 3

Calories 634.03kcal

Author Huy @ Hungry Huy

Equipment

• measuring cups and spoons
• knife and cutting board
• probe thermometer
• storage container with lid
• sheet pan
• large mixing bowl
• small bowls
• tongs
• balloon whisk

Ingredients

Meat

• 12 oz chicken thigh with skin, boneless
• 1.5 tbsp minced shallot
• 1.5 tbsp minced garlic
• 2 tbsp granulated sugar
• 1.5 tbsp neutral cooking oil
• 3 tsp fish sauce
• ¾ tsp caramel color
• ¾ tsp ground black pepper

Noodle salad

• 6 oz rice noodles
• 2 c thinly chopped green leaf lettuce
• 1 c thinly chopped herbs cilantro, rau ram, mint, Thai basil
• ⅓ c chopped cucumber
• ½ c pickled daikon and carrots
• ¼ c sliced green onions
• fried shallots topping
• chopped roasted peanuts topping

Dressing

• 1 tbsp regular soy sauce
• 2 tbsp rice vinegar
• 1 tbsp neutral oil
• 1 tsp fish sauce
• 1 tsp honey
• ½ tbsp lemon juice
• ¼ tsp minced garlic

Instructions

Meat

• In a bowl, combine all the marinade ingredients: 1.5 tbsp minced shallot, 1.5 tbsp minced garlic, 2 tbsp granulated sugar, 1.5 tbsp neutral cooking oil, 3 tsp fish sauce, ¾ tsp caramel color, and ¾ tsp ground black pepper. Whisk the ingredients well until the sugar is dissolved.
  
• Transfer the 12 oz chicken thigh to a storage container. Pour the marinade over the chicken, making sure all areas are covered. Cover with a lid and marinate in the fridge for at least 8 hours and not more than 12 hours.
  
• One hour before baking, remove the chicken from the fridge and let it sit on the counter to come to temperature.
• Preheat the oven to 375°F.
• Transfer the chicken to a sheet pan and pour the remaining marinade over it.
• Bake until the center reaches 165°F with a probe thermometer, about 10 minutes.
• Broil the chicken on high until the top is caramelized, about 2-4 minutes.
  
• Remove the chicken from the oven and let it sit for 10 minutes before shredding it into bite-sized pieces. Set aside until serving.
  

Noodle salad

• Prepare the 6 oz rice noodles based on the instructions on your packet.
  
• In a large mixing bowl, combine all the salad ingredients: cooked 6 oz rice noodles, 2 c thinly chopped green leaf lettuce, 1 c thinly chopped herbs, ⅓ c chopped cucumber, ½ c pickled daikon and carrots, and ¼ c sliced green onions. Mix thoroughly.
  
• In a small bowl, combine the dressing ingredients: 1 tbsp regular soy sauce, 2 tbsp rice vinegar, 1 tbsp neutral oil, 1 tsp fish sauce, 1 tsp honey, ½ tbsp lemon juice, and ¼ tsp minced garlic. Whisk until dissolved.
  
• Pour the dressing over the salad and mix.
  
• Top with shredded chicken, fried shallots, and chopped roasted peanuts.
  
• Lightly toss and serve immediately.
  

Nutrition

Calories: 634.03kcal | Carbohydrates: 64.13g | Protein: 23.14g | Fat: 31.24g | Saturated Fat: 6.29g | Polyunsaturated Fat: 6.69g | Monounsaturated Fat: 15.7g | Trans Fat: 0.12g | Cholesterol: 111.13mg | Sodium: 1367.63mg | Potassium: 556.93mg | Fiber: 2.87g | Sugar: 11.89g | Vitamin A: 3692.22IU | Vitamin C: 34.09mg | Calcium: 93.87mg | Iron: 3.22mg

The post Vietnamese Rice Noodle Salad w/ Chicken appeared first on Hungry Huy.

This easy katsu sauce is simple to whip up because it doesn’t require any cooking! You’ll have bits of tangy, sweet, and savory flavor that pair perfectly with pork or chicken katsu. Learn how to make a batch of this tonkatsu sauce in under 5 minutes that lasts a week in the fridge. 

What is tonkatsu sauce? If necessary

Tonkatsu sauce, or katsu sauce, is a Japanese condiment similar to a sweet barbecue sauce that is meant to be paired with the popular pork cutlet or homemade chicken katsu. Whether or not you’re eating tonkatsu (pork cutlet) or chicken katsu, the katsu sauce is relatively the same, with savory ingredients of Worcestershire sauce, soy sauce, and sugar. 

If you’ve been to L&L or Aloha BBQ, you may also notice that there’s Hawaiian-style katsu sauce that comes with your meal. Hawaiian-style katsu sauce can be sweeter and tangier than the traditional Japanese version, which has a more balanced flavor profile with a savory and sweet taste. This katsu sauce is more similar to the Hawaiian version. 

Ingredients in katsu sauce

Here are the simple ingredients for this homemade katsu sauce: 

• Ketchup is the base that creates the tangy flavor. 
• Worcestershire sauce adds layers of umami that complement the other ingredients, such as tanginess, savoriness, and salty notes. I wouldn’t try to substitute Worcestershire sauce here.
• Soy sauce adds more saltiness and depth. 
• Mirin gives a mild fruity acidity and a mellow sweetness. 
• Both white granulated sugar and dark brown sugar balance out the tangy and savory notes in the other ingredients.  
• Garlic and ginger powder add more layers of savory seasonings to the sauce. 

If you don’t have time or ingredients to make katsu sauce, you can also buy premade condiments from local Japanese or Asian grocery stores. Some popular katsu brands are Bull-Dog Tonkatsu Sauce and Kikkoman Tonkatsu Sauce. 

Tips for making katsu sauce

• Prepare the sauce a day ahead and store it in the refrigerator until ready to use. While katsu sauce is easy to whip up and doesn’t require any cooking, I do prefer making a batch for the week because it allows the flavors to enhance overnight.
• This recipe doesn’t require cooking, but you can also warm it up in the microwave if you like a warmer condiment with your fried chicken. 
• If you’re taking the katsu sauce out of the fridge before serving, give it a good mix to re-incorporate any ingredients that may have settled. 
• Homemade katsu sauce should be stored in an airtight container in the fridge for up to one week. When using katsu for a meal, always use a clean spoon to serve to prevent bacteria from entering the katsu container. 

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Katsu Sauce Recipe

Learn how to make this easy and fast katsu sauce recipe the next time you fry up some crispy, fried chicken katsu.

Course condiment, Dipping Sauces, Ingredients

Cuisine American, Hawaiian, Japanese

Keyword chicken katsu, easy dips

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 tablespoons

Calories 34.13kcal

Author Huy @ Hungry Huy

Equipment

• measuring cups and spoons
• mixing bowl
• whisk or spatula

Ingredients

• ¼ c ketchup
• 1 tbsp Worcestershire sauce
• ½ tbsp regular soy sauce
• ½ tbsp mirin
• ½ tbsp white granulated sugar
• 1 tsp dark brown sugar
• ½ tsp garlic powder
• ¼ tsp ginger powder

Instructions

• In a bowl, add all the ingredients: ¼ c ketchup, 1 tbsp Worcestershire sauce, ½ tbsp regular soy sauce, ½ tbsp mirin, ½ tbsp white granulated sugar, 1 tsp dark brown sugar, ½ tsp garlic powder, and ¼ tsp ginger powder.
  
• Whisk until fully incorporated.
  
• Serve with chicken or pork katsu.
  

Nutrition

Calories: 34.13kcal | Carbohydrates: 8.76g | Protein: 0.46g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 333.8mg | Potassium: 88.41mg | Fiber: 0.12g | Sugar: 6.64g | Vitamin A: 80.34IU | Vitamin C: 1.17mg | Calcium: 8.53mg | Iron: 0.38mg

The post Katsu Sauce Recipe appeared first on Hungry Huy.

We visited Barcelona in the middle of a Fall Euro-trip that consisted of stops in Munich and Paris (see our guides for best restaurants in Paris and things to do in Paris!). Barcelona welcomed us with days full of sunshine, warm breezes, and great food. This popular Catalonian city is the second-largest in Spain and is a frequent favorite among tourists due to its colorful architecture, never-ending delicious tapas, and rich heritage. See below for our list of the best restaurants to try when you’re in Barcelona. Also be sure to check out our list of the best things to do in Barcelona from World Heritage sites to tattoos!

1. Maleducat

There is an overwhelming number of tapas restaurants in Barcelona, but if you want something different, try Maleducat. This restaurant is a new-wave Catalan restaurant that focuses on tapas traditions, seasonality, and fusion. To start off, I ordered a cocktail called the Sauco Spritz with elderberry liquor, calamansi vinegar, and ginger; this was so refreshing and light for a balmy Barcelona day. 

We ordered tapas of white prawn toast that was as equally beautiful as it was delicious, with its bright dots of red and orange sauces on top of succulent prawns and a flaky cracker. I was most surprised by the tomato tartare, which isn’t something you think of when you think of tartare. But the tomato’s acidity and ripeness really balanced the smoky, meaty flavor of the mackerel. It made me want to grill my own mackerel at home! 

Maleducat is easy to reserve ahead, even for a party of five (like we did). We booked the dining room and were seated in one of the few round tables, and had ample room for our dishes. You can also pick the front room, which can be a little bit noisier. For groups, order your own tapas items because they’re small and share the larger dishes. 

Type of food: new wave Catalonian, tapas 
Price: $ ($ pp)
What to order: white prawn toast, tomato tartare and smoked grilled mackerel, squid toast, sauco spritz cocktail
Neighborhood: L’Eixample
Address: Carrer de Manso, 54, Eixample, 08015 Barcelona, Spain
Website

2. El Xampanyet

We waited over an hour in line to eat at El Xampanyet, and it was well worth it. We even got a free bottle of house-made cava, which was light and not too sweet or too bubbly. It turned out to be one of the best cava we tasted on in Barcelone and it made one of our already most memorable dinners in Barcelona even better. There are no reservations at El Xampanyet, and you really need to wait in line to get a seat at this bustling and popular tapas spot. 

The dishes at El Xampanyet are traditional tapas options, minimally seasoned because everything is so fresh and ripe. Some of my favorites were the razor clams that sold out so quickly we couldn’t even order a second serving! These clams were so, so tender and plump and seasoned with a drizzle of olive oil, salt, and black pepper–the best I’ve ever eaten. We also ordered a Spanish omelet that was perfectly tender and filled with creamy potato slices. They even have an option to add chorizo too!

This is an excellent and lively dinner spot for a date or small group, and be ready to get cozy because it’s small and compact. I almost tipped my glass of cava over while trying to get into the bathroom, but the staff makes the intimate experience even better because they’re so welcoming! It felt like coming home to your neighborhood bar where the food and drinks are so comforting and good. 

Type of food: Spanish tapas 
Price: $ ($ pp)
What to order: razor clams, housemade cava, Spanish omelet 
Neighborhood: El Borne
Address: Carrer de Montcada, 22, Ciutat Vella, 08003 Barcelona, Spain
Website

3. Suculent 

Suculent is a contemporary Spanish restaurant founded by former El Bulli chef Antonio Romero. If you love meat and seafood, you definitely need to visit Suculent. Some of my favorite dishes in all of Barcelona were eaten at Suculent. 

The crispy suckling pig is a huge lechon contender, with tender, juicy meat and crispy skin (note that it does come in a leg shape, so if that freaks your American heart out, just be warned). Succulent also serves fresh seafood, such as langoustine and prawns. 

Succulent is popular, and we recommend making reservations at least 2 weeks before your trip (or earlier if you are dining with a larger group). There are larger tables in the back of the restaurant.

Type of food: new Spanish
Price: $ ($ pp)
What to order: 
Neighborhood: El Raval
Address: Rambla del Raval, 45, Ciutat Vella, 08001 Barcelona, Spain
Website

4. Origo

As a Paris lover and a pastry lover, I will tell you that Barcelona’s pastries are also amazing. Origo Bakery has three locations throughout the beautiful city and offers freshly baked pastries and breads daily. One of my favorites was their fig Danish with a creamy pistachio filling–each bite of the pastry puff was flaky and fruity. Their cardamom bun was also not too sweet, and you could actually taste the spice throughout the pastry. 

I also ordered an unsweetened cortado, and I liked that they offered in-dining coffee cups for you to enjoy while you eat your pastries. At the Sant Pau location, there is limited seating, but I liked that there were windows to watch staff making fresh pastries (& also the all-pink interiors). 

Type of food: pastries, cafe, bakery
Price: $ ($ pp)
What to order: seasonal pastries, cardamom bun, monkey bread, cortado 
Neighborhood: L’Eixample and Gràcia
Address: Rda. de Sant Pau, 67, Eixample, 08015 Barcelona, Spain OR Pg. de St. Joan, 52, Eixample, 08009 Barcelona, Spain OR Carrer de Milà i Fontanals, 9, Gràcia, 08012 Barcelona, Spain
Website

5. Bar Cañete

The tapas tour continued with a stop at Bar Cañete, a much-loved restaurant known for its fresh seafood and produce sourced from local Catalan markets. Order the sauteed prawns that come on a very hot, sizzling pan, swimming in a buttery garlic sauce. The prawns were super tender, and we paired them with a side of pan con tomate to balance out the richness of the sauce. 

Due to its high popularity, we recommend making a reservation in advance to skip the long lines. We were able to book a high-top for a group of five a couple of weeks ahead of our trip. Like most famous spots in Barcelona, the seating can be intimate, but that’s all part of the experience. The staff was also extremely friendly and helpful during the ordering process and gave us tips on how many dishes to order. 

Type of food: Spanish tapas, traditional Catalonian 
Price: $ ($ pp)
What to order: sauteed prawns 
Neighborhood: El Raval 
Address: Carrer de la Unió, 17, Ciutat Vella, 08001 Barcelona, Spain
Website

6. Cocina Hermanos Torres

Barcelona offers so much good food, and the fine-dining options are endless. We ate at Cocina Hermanos Torres, and it was the highlight of our trip. When we first pulled up to this three-Michelin-starred restaurant during a very rainy night, we were surprised by the huge interior. Operating out of a renovated tire factory, Cocina Hermanos Torres has a very modern, chic, all-black interior that separates the front bar lobby from the dining area. If it wasn’t for the large glass window panes on the roof where you could hear raindrops pattering through dinner, you would forget you’re in a large warehouse because of the orchestra of a kitchen team making dinner in the center of the dining room. 

Cocina Hermanos Torres offers a tasting menu with around 20 courses, including small bites, and the entire dinner takes +3 hours. Catalonians like to enjoy a good, long meal, and this dinner is no exception. When you first arrive, you’re welcomed to the bar area with a glass of cava and the best Iberico ham you’ve ever tasted. The tasting menu changes with the seasons, and my favorite items were the appetizer of smoked anchovy bon bon that combined sweet and savory flavors, tender langoustine in a rich bone marrow sauce, and ripe peach dessert with earthy tarragon and cardamom seasonings.

Like many three-starred restaurants, Cocina Hermanos Torres’s service was impeccable, and every detail throughout the night was well thought out, down to the last chocolate treat that was tucked away in a branded red box. They also offer a private dining room, but it’s more like a glass box, and I couldn’t help staring at the diners inside. I definitely recommend sticking to the main dining room to see the chefs and staff work. 

Type of food: Spanish fine dining
Price: $$$$ ($ pp)
What to order: tasting menu
Neighborhood: Les Cortes 
Address: Carrer del Taquígraf Serra, 20, Les Corts, 08029 Barcelona, Spain
Website

7. La Salsamenta 

La Salsamenta isn’t a restaurant, but you will be served a generous, delicious traditional Spanish meal. Sara started La Salsamenta in 2012 and still hosts a paella-making class in her ancestral backyard garden. This is peak cottage-core vibes, and you’ll be learning how to make two types of Spanish paella: meat and seafood. There are about 20 students in each class, and you learn so much about the history of paella, local ingredients, and how you can make it at home.

For our class, we had two large paellas going: one with meat and one with seafood only. The pans are massive, and there are a lot of steps to the cooking process, so everyone can get a turn contributing, if you like. All the washing, cutting, and prep work was done for us, though, so we could focus on the techniques and the cooking.

During the class, there is an endless supply of Spanish wine and snacks. And when you’re done cooking, there are appetizers with local cheese, meats, and seasonal fruits to munch on while you wait for the paella. La Salsamenta is a great way to learn about Catalonian and Spanish cuisine, and you get fed a lot of paella. 

Type of food: Spanish
Price: $$$ ($81 pp)
What to order: paella class 
Neighborhood: Gràcia
Address: Carrer de l’Escorial, 191, Gràcia, 08024 Barcelona, Spain
Website

8. Coffee – Nomad, D Origen Coffee Roasters, Ripa Coffee, The Coffee

You can’t write about the best places to eat in Barcelona without adding the coffee shops. Barcelona is thriving with great third wave coffee shops. And this city is of my favorite places to get coffee, especially with spots like Nomad, which not only serves up great pourover and espresso, but also offer workshops for at-home and commercial baristas. I was lucky to be able to take a private latte-making course at the Nomad lab, where I learned to steam milk and pour latte art. Nomad also has several locations in Barcelona in L’Eixample, Poblenou, and El Born, and do expect them to be busy, but worth it! 

I also liked visiting D Origen Coffee Roasters for the cortado. And if you’re visiting popular tourist spots like Casa Batlló, there’s Ripa Coffee, a few blocks away, that offers cortados and lattes on the go, and vegan pastries like cinnamon rolls and croissants. We also visited The Coffee in L’Eixample, which is a Japanese-influenced coffee shop. Here, you’ll find strawberry matcha iced lattes, or my favorite, tonka bean iced lattes, that are fruity and delicious. 

9. Prima Salvaje

Prima Salvaje opened in 2025, and it’s already gaining popularity in Barcelona for its innovative pastries. Some of our top picks were the brioche with sauteed mushrooms, cheese, and truffle–nothing beats a savory and soft bite of brioche–and a cookie croissant, the best of two decadent and buttery desserts in one. If my stomach were bigger, I would’ve also ordered a fluffy focaccia sandwich stuffed with bacon, tomatoes, and cheese! 

This small bakery in L’Eixample is run by two bakers, Maria and Gasper. They were busy ringing us up and also making more pastries as we stopped by. There’s a small bench outside to enjoy your fresh pastries, too. 

Type of food: bakery, pastries
Price: $ ($ pp)
What to order: sauteed mushroom and truffle brioche, cookie croissant 
Neighborhood: L’Eixample 
Address: Carrer de Girona, 181, Eixample, 08037 Barcelona, Spain
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10. CAJÚ Gelato 

If you need a dessert after a filling meal and you’re walking around El Borne, stop by CAJÚ Gelato. If you’ve got dietary restrictions, this sweet treat is for you because CAJÚ Gelato only specializes in vegan gelato – and you can’t even tell! My favorite flavors were coconut, pistachio, and chocolate because you could really taste the nuttiness without artificial flavors. The texture was slightly thick and creamy, too. 

They offer a variety of gelato sizes, which I appreciate because you can get a mini without stuffing yourself. Larger sizes offer options for more than one flavor in a cup or a cone. CAJÚ Gelato has a very minimalist style, and inside, you’ll find concrete steps to sit on as you enjoy your plant-based dessert in peace. Even if there is a line, it moves quickly! 

Type of food: gelato, vegan 
Price: $ ($ pp)
What to order: pistachio, coconut, chocolate 
Neighborhood: El Borne
Address: Carrer de Rera Palau, 9, Ciutat Vella, 08003 Barcelona, Spain
Website

11. Bar La Camila 

If you want a relaxing and calm breakfast, definitely hit up Bar La Camila. Bar La Camila is a charming cafe and wine bar in Gràcia that offers a simple menu of small plates and snacks. We visited early in the morning for a quick coffee and ended up staying to order a small breakfast of pan con tomate, anchovies in oil, and a croissant. 

I thoroughly enjoyed my cortado here, in the very locals-feeling and no-frills kinda shop. Like most cafes in Europe, I find the milk rich and creamy enough in the cortado that you don’t need to add sugar. And eating it with a flaky, buttery croissant is the perfect match.

The anchovies were lightly salted and swimming in olive oil; We ate them with the crispy, fresh bread, and the tangy crushed tomatoes balanced the saltiness of the fish. Eating this light meal to start the day, with the open window of Bar La Camila, felt like a dream.  

Type of food: cafe, wine bar 
Price: $ ($ pp)
What to order: cortado, tomato con pan, anchovies in oil 
Neighborhood: Gràcia
Address: Carrer de Banyoles, 11, Gràcia, 08012 Barcelona, Spain
Website

The post 11 Best Restaurants to Try in Barcelona appeared first on Hungry Huy.

As gardeners, there’s an ongoing list of things we want to grow, but don’t have enough space. But after 5 years of growing our own food, we’ve learned how to use trellises to maximize our garden space by growing our vining plants vertically!

We’ve tried various types of trellis options and found one of the best and affordable options in cattle panel trellises. Discover our tips for creating your own cattle panel trellis below, including trellis design, what parts and tools you need, where to buy everything, how to transport the large cattle panel, how to plan out the trellis location, and how to build the trellis.

Which plants will need a trellis?

Growing plants vertically using a trellis is a game-changer because it opens up more garden space for other plants, improves airflow for vining plants on the trellis, and facilitates easier harvesting. Here are vining plants that we like growing on trellises:

• Cucumbers (vining varieties)
• Melons (honeydew, cantaloupe, watermelon, bitter melons)
• Winter squash (kabocha, spaghetti squash)
• Tomatoes (cherry, grape, and indeterminate varieties that grow upwards of 9 ft tall)
• Pole beans  (vining varieties)
• Green peas (vining varieties)
• Gourds (luffas, bottle necks)

Cattle panel trellis vs other types

There are many trellis options available for gardeners, and you can easily spiral when researching which types are the best for specific plants. We’ve tried metal tomato cages, hanging wooden trellises, jute netting, and diy bamboo trellises. 

After growing large plants like melons and winter squash on the ground and fighting off diseases and critters attacking the plants, we wanted a heavy-duty trellis with an arch to keep them off the ground and sturdy enough to support the fruit. Unfortunately, many metal arches are very expensive or flimsy. For example, the Vego Garden trellis made for our garden beds retails for $349 (with anchors for $49.95) or Gardener’s Supply Jardin Rose Arch for $299.99. 

As an alternative, many gardeners and farmers make trellises from cattle fencing for a fraction of the cost. Cattle panel trellises are made from heavy-duty, galvanized steel and are durable because they’re made for outdoor animal fencing. These cattle panels are also known as cow fencing, cow panels, or hog panels, depending on their sizing. One cattle panel trellis costs us under $60 at our local Tractor Supply.   

Designs for cattle panel trellis

There are different configurations you can make with cattle panels, such as a-frame trellis, vertical trellis, and arch-shaped trellis. Many of these designs are secured into the ground or garden bed using metal T-posts and clips (or zip ties). 

An A-frame cattle panel trellis attaches two smaller 8’ panels and two posts on either side. This is best for peas, pole beans, and cucumbers. 

A vertical cattle panel trellis is made from one smaller 8’ panel and two posts on either side to secure; this type of trellis is best for peas, pole beans, cucumbers, passion fruit, and vining flowers.  

We opted for an arch design with cattle-panel trellises because we wanted more surface area for larger vining plants (melons, gourds, and squash). A cattle panel trellis arch is typically made by bending one 16’ panel into a semicircle and securing it with four T-posts on each side. However, you can make a pointed (gothic) arch with two 8’ panels connecting at the top.   

Materials needed for cattle panel trellis

For one cattle panel trellis, you need:

• (1) 16’ x 50” galvanized cattle panel
• (4) 6’ metal studded t-posts
• (12) t-post wire clips (came for free with purchase of our t-posts) (or heavy-duty zip ties) 
• t-post driver, hammer, or heavy log 
• durable gloves
• level
• tape measure
• step ladder

Where to buy cattle panel trellis materials

You’ll find materials for a cattle panel trellis at most animal supply and farm stores, like Tractor Supply. While we can find T-posts and T-post clips at big-box stores like Lowe’s or Home Depot, we had difficulty finding cattle panels in stock, so check all these stores, as material availability can vary by location.

When searching for materials, cattle fencing comes in various sizes and names. We recommend measuring the width of the trellis you want to cover. Here are the most popular sizes:

• Cattle / cow panel: 16’ x 50” or 8’ x 50”
• Hog panel: 16’ x 34”

We do not recommend buying rolled wire fencing because it is NOT heavy-duty enough to hold up large plants, and the trellis may collapse under a heavy load. 

How to transport cattle panel

Pay for delivery

One of the biggest challenges in making a cattle panel trellis is getting the materials home. The easiest (but most expensive) way is to pay for delivery. Tractor Supply offers next-day home delivery for our region. The total cost of all materials for one cattle panel trellis is $153, which is more than the panels themselves, but it might be worth it.

If you need to rent a truck to transport these materials, you should weigh that cost, including fuel, and your time spent picking up the materials.

Buying and transporting materials yourself

Vehicles – Since the cattle fencing is very large, rigid, and difficult to roll, we recommend renting a truck for easier transport. We borrowed a Toyota Tacoma pickup truck with a 4 ft x 6 ft bed, which was sufficient to transport 50-inch x 16-ft cattle panels.  A moving truck with a fully enclosed loading area is fine too, as long as you can use ratchet tie-down straps (we needed about 4 tie-downs total).

Have two people minimum – Carrying, rolling up, tying, loading, and unloading the cattle panel requires two people minimum because its relatively complex, and is even more dangerous if you’re attempting it by yourself. Each panel weighs over 30 lb. and is very difficult to maneuver.

Since the cattle panel is extremely rigid, it takes careful planning and sequencing of loading it, bending it, holding it at the right places, so you can ratchet it down without it flinging back open. And more tie-downs are needed to secure it to your vehicle and prevent it from flinging open.

Wear heavy-duty gloves – We highly recommend wearing heavy-duty gloves to prevent getting cut on the edges of the t-posts and cattle fencing. There are sharp edges, and sharp weld points everywhere.

If you purchase items at Tractor Supply, their employees are supposed to assist you in loading them into your truck. However, you will need items to tie down the panel. Nobody actually came to assist us so we loaded them ourselves, and it took at least 10 minutes to safely load and secure the materials in the blistering heat.

How to build a cattle panel trellis arch

Before assembling the cattle panel trellis, you’ll need to figure out where to place the trellis and the area for installation by measuring out how far to put the t-posts based on the height and width you want for the trellis. 

Here are some things to keep in mind when planning your trellis:

• Where – Find a bed with plenty of sun and space to place the trellis. You’ll need at least 4 ft between each side of the trellis. You’ll also want to place them in beds where you plan on growing vining plants. The wider the space between each end of the panel, the lower the height of your arch. We discuss this in further detail below.
• Design – You can connect multiple trellises consecutively to make a longer tunnel, but you need additional t-posts at the ends. For example, two cattle-panel trellises require at least 6 t-posts to form a larger tunnel. 

Our cattle panel trellises are placed in an area of our backyard that receives a lot of sun (facing Southwest) and at least 2 ft away from any fencing to prevent critters from easily climbing the trellis and eating plants. The trellises are installed inside our 17-inch-high raised garden beds, starting above the soil to provide ample vertical space for growing. This means that with the minimum 4 ft wide spacing, we still get 8.5 ft of height. Due to our mild climate (zone 10B), we’re not worried about challenging wind or weather moving the trellis. 

Deciding on trellis width and height

Your decision on the width of the arch also determines how tall it will be. The wider the tunnel spacing, the lower the arch height. The width of the trellis needs to be at least 4 feet wide since the cattle panel is incredibly difficult to bend–you don’t want to force it to bend to a smaller radius. This 4-ft-wide arch will give you a height of 7 feet (if you start your cattle panel on the ground, which can be raised to soil level if desired). If your trellis starts above the garden beds, like ours, it will be significantly taller (see below).

Here’s a basic guide on trellis width and arch height with a 16-foot cattle panel, if you are installing it on the ground:

• 4 ft width, ~7 ft arch height
• 5 ft width, ~6.75 ft arch height
• 6 ft width, ~6.25 ft arch height 

Plan & measure t-post locations

Since we decided on a trellis width of 4 ft, we spaced out our garden beds accordingly — so that the t-posts would sit inside the 2 different beds, with a few inches gap between the trellis and the edge of the bed.

Since we know the t-posts will attach to the cattle panel with wire clips, they must align with one of the rows of wire on the panel. For aesthetic purposes, we didn’t want the t-posts at the very edge, but in 2 rows from the outer edge of the panel. So we measured the distance from 2 rows in on both edges of the cattle panel and placed the t-posts the same distance apart in the garden bed.

How to install t-posts without a t-post hammer / driver 

Identify the top and bottom of your t-post. The top typically has a different color from the rest of the post (such as white or red), and the bottom is where the anchor plate is connected. An anchor plate has an arrow shape pointing towards the end of the post. 

Installing a t-post can be a little tricky, especially if your ground is hard, so we watered the installation area 15 minutes beforehand to soften the soil. You will need to hammer the post into the ground until the anchor plate is fully submerged. You can purchase and use a specific tool to drive the t-post into the ground, called a t-post hammer or driver; however, you can also use a sledgehammer or a very heavy log.

We should warn you that using any tool other than a t-post hammer can be very dangerous and takes a lot of care to prevent injury, so if you’re accident-prone, you really should consider using a t-post hammer. We hammered our posts in using a log, with a person stabilizing the post at the bottom. Wood chips flew out as the log surely got damaged with every hammering. It worked, but we don’t recommend doing it this way.

After measuring where to place the t-posts, position the posts so that the anchor plate is closest to the ground, with the stud side outwards. This task requires considerable labor and is easier with two people. One person holds the post at the bottom, while the other hammers it into the ground. As you hammer the post, keep the post straight and level. Continue hammering each post until it is stable enough, which may vary depending on your soil’s hardness. In our relatively hard clay soil, we hammered the post in about 10-12 inches, and it was very stable. 

How to set up the actual wire cattle panel

Carefully bend the cattle panel into a U-shape and place it next to the t-posts on either side. This task is MUCH easier with two people. With the cattle panel lying flat on the ground, have one person stand on top of the panel and lift the short edge, then walk backward to bend the panel until you have an upside-down U-shape. The second person is positioned outside the panel, holding onto the fence to balance the tension during bending and to provide stabilization, especially when the first person needs to bend the panel overhead to make an upside-down U-shape. 

We placed the cattle panels outside of the t-posts; however, it may be easier to install them inside the t-posts because you can walk the panel directly in between the posts. Make sure the t-posts lie flat against the panel to make it easy to secure the clips. 

Attach the panel to the t-posts with clips

Now that you’ve got your cattle fence positioned, it’s time to secure it to the posts. Some gardeners use heavy-duty zip ties in multiple areas where the posts meet the cattle panel. However, our t-posts come with free galvanized t-post clips that are designed to attach cattle panels to t-posts. They can be a little tricky and may also require a specialized tool to attach them, but we were able to easily use a screwdriver and pliers.

1. Identify the parts of the t-post clip: one curved hook that points downwards (right), on the V-shape center, and one hook that is horizontal (left). Position the clip so that the V shape hugs the T side of the post (the opposite side of the studs), the horizontal hook is on the left side of the T-post above the panel’s wire, and the right side of the clip hooks onto the panel’s wire.

2. Insert your screwdriver through the open loop of the hook, then push the screwdriver down and around in a circular motion away from you until the 2nd hook wraps around the panel wire to lock into place.

3. Use pliers to twist the t-post clip ends tighter onto the panels on each end to lock them into place. I used the back of my screwdriver (be careful with that!).

4. The final view of an installed t-post clip. Repeat with all the other clips. We installed 8 clips total for one trellis: 1 at the base of each of the 4 posts, and 1 near the top of each of the 4 posts.

Final tips for installing cattle panel trellis 

Here are some basic tips on making a cattle panel trellis for your garden:

• Before purchasing materials, measure your garden area to ensure you have sufficient space to build the cattle panel trellis. It’s recommended that you have at least 4 feet between each side of the arch for one 16’ panel. After measuring, you can also determine how wide you need the cattle fencing to be, as it comes in various widths (for example, cattle/cow panels are 50” wide, and hog panels are 34” wide). 
• For an easier assembly, have a buddy help! While stores may have employees help you load the cattle fencing into your truck, you will still need help unloading and assembling the panels. If you are going solo or don’t have access to a truck, we recommend paying extra for delivery. 
• Wear heavy-duty gloves to prevent cuts while handling t-posts and cattle fencing. These materials may have raw and sharp edges. 

The post How To Build a Cattle Panel Trellis appeared first on Hungry Huy.

There’s nothing better than dipping crispy sweet potato fries into a creamy chipotle dipping sauce. After eating my fair share of fries and sauces at Nice Burger, Veggie Grill, and Native Foods over the years, I’ve perfected my own sweet potato fries dipping sauce that’s easy to make, requires no cooking, and is adaptable for vegans! 

Sauce ingredients

This sweet potato fries dipping sauce comes together with just a handful of ingredients in a mini food processor or blender. 

• Mayonnaise adds a creamy, rich texture to the sauce. To make this sauce vegan, you can use vegan mayonnaise. 
• The foundation of this sauce comes from chipotle peppers seasoned with adobo sauce. It adds lots of sweet, smoky, and spicy tasting notes to the sauce. Since it comes canned, you don’t even need to cook anything.  
• Lemon juice balances acidity with the richness of the mayonnaise, offering up a nice citrus flavor. 
• Kosher salt adds just enough salinity.
• Seasonings of onion and garlic powder give lots of aromatic layers. 

I wouldn’t recommend making a smaller batch of this sauce, as it might be challenging to blend properly in a machine. 

Other ways to use this dipping sauce

Sweet potato fry dipping sauce isn’t just for crispy sweet potato fries! My favorite things to pair with sweet potato fries dipping sauce are grilled chicken kabobs, pan-fried chicken bites, or veggie skewers for added flavor. You can also dip other fried dishes like air fryer zucchini fries, crispy fried tofu, or shrimp tempura.    

Prep & storage tips

You can make this dipping sauce the day before to save time. The FDA recommends keeping homemade sauces in an airtight container in the fridge for up to 3-5 days. When using the sweet potato fries dipping sauce, use a clean spoon to serve to help prevent contamination.

Print

Sweet Potato Fries Dipping Sauce

Make this sweet potato dipping sauce that's perfect for more than just their namesake fries! It's easy to whip up and tastes even better fresh.

Course condiment, Ingredients, topping

Cuisine American

Keyword easy dips, french fries

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 0.5 c

Calories 1575.08kcal

Author Huy Vu

Equipment

• measuring cups and spoons
• spatula
• juice press
• food processor or mini-blender

Ingredients

• ½ c mayonnaise
• 4 pieces chipotle peppers canned in adobo sauce
• 4 tsp lemon juice
• 1 tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder

Instructions

• In a food processor, combine all the ingredients: ½ c mayonnaise, 4 pieces chipotle peppers, 4 tsp lemon juice, 1 tsp kosher salt, ½ tsp onion powder, and ½ tsp garlic powder.
  
• Blend until fully incorporated.
  
• Taste test and adjust the flavor based on your preferences.
  
• Transfer to a food storage container with a lid and refrigerate for at least 15 minutes.
  
• Serve with sweet potato fries.
  

Nutrition

Calories: 1575.08kcal | Carbohydrates: 13.4g | Protein: 3.8g | Fat: 168.04g | Saturated Fat: 26.34g | Polyunsaturated Fat: 100.34g | Monounsaturated Fat: 37.64g | Trans Fat: 0.42g | Cholesterol: 94.08mg | Sodium: 6083.9mg | Potassium: 142.46mg | Fiber: 2.98g | Sugar: 5.82g | Vitamin A: 148IU | Vitamin C: 15.98mg | Calcium: 33.24mg | Iron: 0.8mg

The post Sweet Potato Fries Dipping Sauce appeared first on Hungry Huy.

These viral smash burger tacos have caramelized, richly flavored beef patties on top of extra crispy, golden brown flour tortillas. Learn the proper cooking techniques to get the best sear on the taco burgers and how to make a copycat Big Mac sauce for a sweet and tangy topping. 

Why smash the burger patties?

Smash burgers require you to take a ball of meat and smash it directly on a sizzling pan to create a super-thin, crispy, caramelized burger patty. I prefer smashed patties because I love the extra crunchy and flavorful texture, that you don’t get on thicker, stacked patties. 

Unlike traditional smash burgers, where you smash the meat directly onto the pan, I recommend gently smashing the ground beef onto the tortilla in a thin and even layer before cooking. This helps the meat stick to the tortilla better, and you can get even seasoning over the thin layer of meat. Get the meat as far to the edges of the tortilla as possible because the meat will shrink as it cooks. 

How did smash burger tacos become popular?

I’ve always loved golden brown, caramelized smash burgers, so when I first saw smash burger tacos going viral on TikTok with extra crispy tortilla shells, I knew I had to try them. This recipe is basically a burger on a tortilla. It’s best to take the name “smash burger taco” not too seriously because it’s seared meat on a flour tortilla, and not many people know where or how this Internet trend started.

However, some traditional Mexican foods might have influenced this type of burger besides straight-up tacos, like flautas (rolled flour tortillas with meat inside), tacos dorados, or Mexican American fusion restaurants that have put meat patties onto tortillas for decades. 

The most popular version is the Big Mac version, and this is what we’re making in this recipe. The best thing about this recipe is that you can spin this burger taco any way you like with different flavors like cajun seasonings and BBQ sauce, or you can even use meatless proteins like falafel mix. 

Ingredients in smash burger tacos

• Ground beef – For best searing and caramelization, use a fattier ratio of ground beef, like 80/20 or 75/25. I’ve used leaner ratios before, like 85/15 or 90/10, and it’s harder to sear properly since there’s less fat. The fat ratio also impacts the flavor of the burgers. With higher fat content, I used a little less salt and pepper to season the meat. 
• Flour tortillas – I tested flour and corn tortillas for this recipe and prefer flour tortillas because the meat sticks to them better, and they have a better texture when cooking in the pan. Our recipe calls for 6-inch flour tortillas for 3 oz (85 g) of meat. 
• American cheese – Kraft Singles American cheese is the best type of cheese for melty, smashed taco burgers. I’ve tried natural American cheese and found it didn’t melt properly or fast enough in the pan. 
• Simple seasonings – Since we’re using such fattier ratios of beef, you only need salt and pepper to season these smashed burger tacos. 
• Burger sauce – I made a copycat Big Mac burger sauce with rich mayo, tangy and sweet dill relish, onions, and lots of other seasonings. You can use different types of sauce, like teriyaki sauce or BBQ sauce. 
• Toppings – If you want to stick to Big Mac-inspired smash burger tacos, I recommend iceberg lettuce, diced white onions, and sliced pickles. But this is truly by preference, and you can also add avocado, tomatoes, pickled red onions, or bacon. 

The burger sauce

The burger sauce for this recipe is a copycat Big Mac sauce from McDonald’s. Big Macs were my go-to order when I was a kid. After reviewing the nutrition information on the website, I made a similar rich and tangy sauce with: 

• Mayonnaise is the base of the sauce and has a lot of rich flavor and a thick texture. 
• Sweet dill relish gives a sweet and tangy taste to the sauce. 
• Grated white onion with juice has a hint of spiciness. 
• White vinegar adds a slight acidity to this sauce. 
• Seasonings and spices like paprika, onion powder, garlic powder, sugar, salt, and pepper add many savory and layered flavors.  

Smash burger cooking technique

Before starting to cook the smash burger tacos, you’ll need some necessary equipment: a well-seasoned cast-iron, a burger press (or a small and heavy sauce pot), a metal turner, and a thermometer. These items helped a lot in creating a caramelized burger. 

Here’s the cooking technique to get those extra seared and caramelized smashed tacos: 

1. Preheat the cast–iron pan to 400°F without any oil or butter. It’s okay if you see some smoke coming, but keep an eye on the temperature because it rises fast once it hits 400°F. I would recommend cooking outside if possible to reduce smokiness and smell in the house. 
2. Once the pan is heated, carefully lower the tortilla with the meat side facing down into the pan. 
3. Immediately put the burger press on top of the tortilla and hold firmly for one minute. You may encounter some splatter. 
4. After searing, leave the burger press on the tortilla and remove the plastic from the American cheese slice. 
5. Remove the burger press and set it aside. 
6. Use a metal turner to lift the meat from the pan and check for caramelization. If nicely seared, turn the smashed taco over and immediately place cheese on top to melt. Cook the tortilla for another minute until the bottom is nice and crispy. Use the turner to move the tortilla around to prevent burning–this side will cook very quickly too. 
7. Transfer to a serving plate and top with burger sauce, lettuce, onions, and pickles. 
8. Use a thermometer to check if the pan’s hot enough before making another smash burger taco. 

Print

Smash Burger Tacos

Make these caramelized beef patties with crispy flour tortilla wraps the next time you want to make smash burgers at home.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword bbq, cheeseburger, viral

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 487.16kcal

Author Huy Vu

Equipment

• measuring cups and spoons
• knife and cutting board
• grater
• mixing bowl
• spatula
• weighted scale
• Sheet pans
• cast iron pan
• burger press, or heavy pan
• metal turner
• instant read thermometer

Ingredients

Burger sauce (½ cup serving)

• ½ c mayonnaise
• 4 tsp sweet dill relish
• 2 tsp grated white onion with juice
• ½ tsp white vinegar
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp granulated sugar
• ¼ tsp garlic powder
• ¼ tsp kosher salt
• ¼ tsp black pepper

Burgers

• 1 ½ lbs ground beef 80/20 or 75/25
• 8 flour tortillas 6-inch
• 1 ¼ tbsp kosher salt
• ¼ tsp black pepper
• 8 slices Kraft Singles American cheese

Toppings

• shredded iceberg lettuce
• pickles
• diced white onions
• diced tomatoes optional

Instructions

• In a bowl, combine sauce ingredients: ½ c mayonnaise, 4 tsp sweet dill relish, 2 tsp grated white onion with juice, ½ tsp white vinegar, 1 tsp paprika, ½ tsp onion powder, ½ tsp granulated sugar, ¼ tsp garlic powder, ¼ tsp kosher salt, and ¼ tsp black pepper. Stir until incorporated. Place in a food storage container with a lid and chill in the fridge until time to serve.
  
• Portion the 1 ½ lbs ground beef into 3 oz (85 g) sections. Try not to move the beef around too much to prevent the meat from becoming chewy once cooked.
  
• Take one 8 flour tortillas and place one 3 oz section of beef on top. Use your fingers to gently spread the meat over the tortilla in a thin, even layer as close to the edges as possible. Repeat with all the tortillas and meat sections.
  
• Sprinkle 1 ¼ tbsp kosher salt and ¼ tsp black pepper evenly across all the patties. You can also add other types of seasonings if desired (that don't contain salt).
  
• Preheat the cast iron to high, about 400°F.
  
• Carefully place the tortilla, meat side down, away from you since oil from previous burgers may splash.
  
• Use a burger press (or heavy pot) to press it onto the pan with firm, even pressure for at least 1 minute or until the meat looks caramelized on the bottom when you check with a metal turner. Pressing down during this first point of contact helps to keep the meat from curling too much.
  
• Keep the burger press on the tortilla while you remove the plastic on the American cheese slice. Remove the burger press and set aside.
• Use a metal turner to the tortilla over and add one the 8 slices Kraft Singles American cheese on top of the meat. Cook for an additional 1-2 minutes or until the tortilla is crispy on the bottom with golden edges. You can also use a thermometer to check the meat temperature is above 160°F.
  
• Transfer the finished burger to a plate and top with burger sauce, shredded iceberg lettuce, pickles, and diced white onions.
  
• Check the temperature of the pan to make sure it’s 400°F. Repeat with the rest of the burgers. Serve immediately.
  

Nutrition

Calories: 487.16kcal | Carbohydrates: 17.23g | Protein: 21.09g | Fat: 36.61g | Saturated Fat: 12.84g | Polyunsaturated Fat: 7.68g | Monounsaturated Fat: 12.06g | Trans Fat: 1.31g | Cholesterol: 87.27mg | Sodium: 1900.98mg | Potassium: 308.97mg | Fiber: 1.23g | Sugar: 2.7g | Vitamin A: 361.83IU | Vitamin C: 0.1mg | Calcium: 282.29mg | Iron: 3.01mg

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