Recipes

Chicken phở is a traditional dish of Vietnam. In each region, phở is cooked according to its own unique taste. However, chicken phở from Hanoi is the most popular with the traditional flavours of nortern Vietnam.

Usage :

Naturally brewed soy sauce that instantly improves

and enriches the flavour and taste for soups, stir frying,

marinating, stewing and steaming. Also excellent as a dip.

• Marination
• Stir Fry
• Seasoning
• Dipping
• Steaming

Usage :

Blend of fresh chilli, sugar and garlic giving a

wonderfully explosive taste of both sweet and spicy.

Excellent as dipping sauce, particularly for fried or roast

chicken, seafood or vegetable crackers

Dipping

Usage :

Naturally brewed soy sauce that instantly improves

and enriches the flavour and taste for soups, stir frying,

marinating and stewing. Perfect for fried noodles, roasted

duck, chicken, pork belly, fish maw soup, hot and sour

soup.

• Marination
• Stir Fry
• Seasoning

Enhance Appearance

Usage :

Rich, concentrated, savoury sauce bursting with

flavour that is the perfect addition for marinating and stir

frying. Excellent with both white and red meat, as well as

for stir frying seafood.

Marination

• Stir Fry
• Seasoning
• Steaming

Glazing

Suitable for spring roll and fried dishes

Dipping with any kind of meats or fried dishes for better taste

Ideal sauce for meat dishes, fried dishes, burger, steak, and grilled dishes.

Ideal sauce for salad, seafood, fried dishes, burger, steak, and grilled dishes.

Perfectly matched with fried foods and sushi. Make your dish more savory with little spicy and creamy taste.

1. Heat 1 tablespoon of vegetable oil in a wok, add Thai Dancer Red Curry Paste and stir-fry for 1 minute,

2. Add 200g of meat and stir-fry until the meat is cooked,

3.Slowly add 240 ml of coconut milk and simmer for 5 minutes,

4. Add a cup of water (240 ml) and simmer for another 5 minutes,

5. Enjoy your meal

1. Heat 1 tablespoon of vegetable oil in a wok, add Thai Dancer Yellow Curry Paste and stir-fry for 1 minute,

2. Add 200g of meat and stir-fry until the meat is cooked,

3.Slowly add 240 ml of coconut milk and simmer for 5 minutes,

4. Add a cup of water (240 ml) and simmer for another 5 minutes,

5. Enjoy your meal

1. Heat 1 tablespoon of vegetable oil in a wok, add Thai Dancer Green Curry Paste and stir-fry for 1 minute,

2. Add 200g of meat and stir-fry until the meat is cooked,

3.Slowly add 240 ml of coconut milk and simmer for 5 minutes,

4. Add a cup of water (240 ml) and simmer for another 5 minutes,

5. Enjoy your meal

1. Heat 1 tablespoon of vegetable oil in a wok, add Thai Dancer Panang Curry Paste and stir-fry for 1 minute,

2. Add 200g of meat and stir-fry until the meat is cooked,

3.Slowly add 240 ml of coconut milk and simmer for 5 minutes,

4. Add a cup of water (240 ml) and simmer for another 5 minutes,

5. Enjoy your meal

1. Boil 2 cup of water (480 ml)

2. Add Thai Dancer Tom Yum Paste and 200g of seafood or meat,

3.Boil for 5 mimutes or until the seafood or meat is cooked,

4. Enjoy your meal

1. Heat 1 tablespoon of vegetable oil in a wok, add Thai Dancer Massaman Curry Paste and stir-fry for 1 minute,

2. Add 200g of meat and stir-fry unti the meat is cooked,

3.Slowly add 240 ml of coconut milk and simmer for 5 minutes,

4. Add a cup of water (240 ml) and simmer for another 5 minutes,

5. Enjoy your meal

1. Boil 1 cup of water (240 ml) together with 1 cup of coconut milk ( 240 ml),

2. Add Thai Dancer Tom Kha Paste and 200g of chicken,

3.Boil for 5 mimutes or until the chicken is cooked,

4. Enjoy your meal

The spicy taste and aroma ginger flavor create your steam chicken better taste.

The flavourful taste of soybean and sweet potato make your stir-fry, springroll, any grilled dishes more sweet, salty and delicious.