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“Tai tuong” fish is classified as a kind of luxurious food-stuffs. The fish is as white as chicken, delicious and sweet smelling but not crushed. There are two ways to prepare for the dish: Boiled down or bloating fried. In bloating fried way, pour plenty of oil into pan, wait for the oil to boil [...]
Goi buoi is available at the majority of famous restaurants in Ho Chi Minh City. The major substances to prepare for the dish include shaddocks mixed with fresh shrimps, pork, and dry cuttle-fish. The dish is originated in Miet Buoi, Bien Hoa City. Goi buoi dish is especially flavored with slightly sour, sweet, peppery-hot and [...]
Lau mam (Mixed vegetable and meat hot pot) At present, Lau mam folk dish in the past hundred years – become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious Lau mam dish. [...]
A round plate of Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of Xoi chien phong as big as a grape-fruit by talent chefs. In the past, Xoi chien phong was offered only in the Binh Duong [...]
Nem ran (called cha gio in the south) is a much-appreciated speciality, although it is very easy to prepare. Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions. The stuffing of the nem ran is comprised of [...]
Makes 26 to 30 rolls, enough for 6 as a snack 1 pound ground beef, chuck preferred Seasoning option #1: ¼ cup minced scallion, green and white part 2 teaspoons fish sauce Scant ½ teaspoon salt ¾ teaspoon ground black pepper 1 tablespoon Madras curry powder, Sun brand preferred Seasoning option #2: 2 tablespoons finely [...]
ingredients and cooking method Ingredients : Serves 4 225g Jar preserved lotus stems, drained and cut into 5 cm strips 1/2 Cucumber 8–12 prawns, boiled/grilled shelled,cut them in half, lengthways 500g pork belly,boiled ,cut into thin strips 2 Shallots, finely sliced 24 g Fresh basil leaves, shredded 1 sprig Fresh coriander (cilantro) leaves, for garnishing [...]
Unlike in many Western traditions where the best sauces begin with fresh stock and require considerable time to make, Vietnamese sauces are typically uncooked. They’re made with a handful of simple ingredients such as garlic, chiles and lime, then mixed with fish sauce – the quintessential seasoning in our cuisine. Similar to dressings, the sauces [...]
(Bún Bò nướng) This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef. Ingredients [...]
Canh chua (literally “sour soup”) is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb [...]