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  • Pho Ga (Chicken Pho)

    Pho Ga (Chicken Pho)

    This Vietnamese-inspired soup is a nod to the prevalence of Vietnamese food in New Orleans. Both Chef Emeril and Chef Slater love Vietnamese food. Therefore, hints of this cuisine often appear on the menu at Emeril's.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 4 to 8 servings
  • Miss Hay's Vietnamese Po'boy

    Miss Hay's Vietnamese Po'boy

    Miss Hay, or "Momma" as she is known to the other cooks, has cooked at NOLA Restaurant since 1992! She shares her love of her native Vietnamese cooking with us here in this delicious roast pork po'boy.

    • Prep Time: 45 minutes
    • Total Time: 1 1/2 hours plus overnight marinating
    • Yield: 4 sandwiches
  • Pork And Shrimp Spring Roll (goi Cuon) With Peanut Sauce (nuoc Leo)

    Pork And Shrimp Spring Roll (goi Cuon) With Peanut Sauce (nuoc Leo)

    There are a ton of amazing Vietnamese restaurants in New Orleans as well as along the Gulf Coast. Spring rolls are a great way to start off your meal or ordered on their own for a quick snack. Spring rolls come in many variations from tofu and vegetables to grilled or poached shrimp with or without pork. This variation includes both shrimp and pork but you can try any variation you like. Be sure to make the Nuoc Leo or peanut sauce to go with them!

    • Prep Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 4 to 6 servings
  • Peanut Sauce (nuoc Leo)

    Peanut Sauce (nuoc Leo)

    Traditional Vietnamese spring rolls are almost always served with this style peanut sauce. It has a sweet salty element that goes perfectly with the fresh flavors of the spring rolls. I suggest making this sauce in a double batch because it goes quickly. It will last in the refrigerator for up to 2 weeks.

    • Prep Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: About 1 1/4 cups
    Tags: Vietnamese
  • Vietnamese Style Poor Boys

    Vietnamese Style Poor Boys

    These tasty po'boys are easy to make and they are delicious!

    • Yield: 8 servings
  • Miss Hays' Stuffed Chicken Wings

    Miss Hays' Stuffed Chicken Wings

    This dish is famous at NOLA restaurant in the French Quarter. These wings are deboned, stuffed with a mixture of ground pork, chopped shrimp, mushrooms, onions, celery, cilantro and fish sauce. They're baked, then fried and served with a garlicky homemade hoisin dipping sauce.

    • Prep Time: 1 hour
    • Total Time: 2 1/2 hours, plus cooling time for the sauce
    • Yield: 12 to18 stuffed wings
  • Grilled Vietnamese-Style Chicken Wings

    Grilled Vietnamese-Style Chicken Wings

    These Vietnamese-style wings are inspired by a dish that's on the menu at NOLA Restaurant, Miss Hay’s Stuffed Chicken Wings. At NOLA the wings are deboned and stuffed and are to-die-for! These are simplified for the home cook but still have all the wonderful, aromatic flavors that we love in Vietnamese cooking -- lemongrass, lime, cilantro, ginger, and garlic.

    • Prep Time: 30 minutes
    • Total Time: Overnite to marinate, plus 55 minutes
    • Yield: 4 to 6 appetizer portions