Frequently Asked Questions

The easiest way to cook frozen meatballs and fish balls is to drop them straight from the freezer into boiling water or simmering broth and cook for about 4 to 6 minutes, until they float and are heated through. You can also add them to soups, hot pot, noodles, or stir-fries. Because they are pre-cooked, you only need to heat them to a hot, steaming center before serving.

You can cook frozen dumplings by steaming, pan-frying, or boiling, all directly from frozen with no thawing needed. To steam, place them in a lined steamer over boiling water for about 10 to 12 minutes; to pan-fry potstickers, brown the bottoms in a little oil, then add water, cover, and steam until the water evaporates; to boil, drop them into boiling water and cook until they float and are hot inside. Delicate xiao long bao are best steamed gently to keep the soup filling intact, and always heat until the center is steaming hot.

Many of our products, such as meatballs, fish balls, Chinese sausage, Vietnamese pork rolls, and sliced pork skin, are pre-cooked and only need to be reheated to a hot, steaming temperature before serving. Other items, including dumplings, potstickers, xiao long bao, and certain marinated meats, are sold raw or partially prepared and must be cooked thoroughly before eating. Always check the individual package instructions, since preparation can vary by product and brand.

The most common way to cook Chinese sausage is to steam it for about 10 to 15 minutes, often right on top of rice as it cooks, until it is hot and slightly translucent. You can also slice it on the diagonal and stir-fry it with rice, noodles, or vegetables, where it adds a sweet, savory flavor. Chinese sausage should always be cooked through before eating and is not meant to be consumed raw.

Keep all of our frozen products stored in the freezer at a steady temperature until you are ready to use them. For best results, thaw items in the refrigerator rather than at room temperature, or cook many products such as meatballs and dumplings directly from frozen. Once a package is opened or a product is thawed, keep it refrigerated and use it within a few days, and do not refreeze food that has fully thawed.

Frozen Asian foods stay at their best quality when kept continuously frozen and used within the time frame printed on each package. For the most accurate guidance, always follow the best-by or use-by information and storage instructions on the specific product. Keeping the freezer cold and the packaging well sealed helps preserve flavor and texture over time.

Our meatballs, fish balls, and dumplings are ideal for hot pot and can be added straight from the freezer into the simmering broth. Cook them in the bubbling broth for a few minutes until they float and are heated through, then scoop them out and enjoy with your favorite dipping sauces. Mixing different meatball, fish ball, and dumpling varieties is a great way to create a fun, shareable hot pot spread.

To make Café Diem 3-in-1 Vietnamese coffee, empty one packet into a cup and stir in hot water until the coffee, creamer, and sugar are fully dissolved. Each packet already contains everything you need for a smooth, sweet Vietnamese-style coffee, so no extra cream or sugar is required. For an iced version, mix the packet with a little hot water first, then pour it over ice.

Yes, Great River Food products are made in the USA at USDA- and FDA-registered facilities. Our Great Wall, Quê Hương, Vị Hương, and Flamingo brands are produced domestically and distributed to retailers across the country. This allows us to deliver authentic Chinese, Vietnamese, and pan-Asian frozen foods while maintaining consistent production standards.

Great River Food products are sold at Asian grocery stores and supermarket chains and through our network of distributors. Availability varies by region and store, so selection can differ depending on where you shop. To find products near you, please visit the Where to Buy page on our website.

Vietnamese pork rolls such as giò and chả are pre-cooked, so you can simply thaw them in the refrigerator, slice, and serve. They are commonly enjoyed in bánh mì sandwiches, with rice or noodles, in soups, or on a cold cuts platter. For a warm option, you can lightly pan-fry or steam the slices, and always keep any unused portion refrigerated.

Our cooked sliced pork skin, known as bì, is ready to use after thawing and is typically tossed with toasted rice powder and seasonings to make a flavorful topping. It is a classic addition to dishes like cơm tấm (broken rice), bún (vermicelli bowls), and Vietnamese spring rolls. Keep it refrigerated once thawed and use it within a few days for the best texture and taste.