|
Ingredient — Preparation Method 1 pound Lean bottom round or — sirloin, in one piece 6 inches Diameter 2 Stalks fresh lemon grass — or 2 tablespoons dried grass 2 small Red chile peppers — seeded 2 1/2 tablespoons Sugar or honey 1 tablespoon Nuoc mam (Vietnamese fish — sauce) 3 tablespoons Light soy sauce [...]
Yield: 6 servings 2 1/2 qt Water 2 lb Pork bones 2 ts Salt 1 tb Fish sauce (nuoc mam) 1 ts Vegetable oil 1 Clove garlic, chopped 2 Shallots or 2 Scallions, chopped white -part 1/2 lb Crab meat, fresh, frozen, -or canned 1/4 ts Freshly ground black pepper 2 ts Cornstarch dissolved in [...]
seafood fried rice Serves 4 Ingredients: 4 cups cold cooked rice (preferably 1 day old) 2 tbsp. oil 2 cloves garlic, finely chopped (onion can be used instead of garlic) 2 cups chopped seafood : -medium raw shrimp – deveined and shelled cut into bite sized pieces -crabmeat drain all the water from the can [...]
Ingredients: -12 ripe bananas -1/2 tsp salt-200g sugar (adjust to desired sweetness) -1kg (4 cups sweet-rice aka glutinous rice) -1 can coconut milk (400ml) -200g shredded coconut (optional) -100g mung beans (peeled and split kind, optional) -pandan leaves (optional) -banana leaves-tooth picks Getting Ready: Rinse and soak rice in coconut milk and enough water to [...]
Cua rang muoi (Fried salted crabs) The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it. At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. [...]
Ca kho to (Dry-boiled catfish) Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. Necessary spices include dry garlic, fresh lemon, onion, chilly, sugar, glutamate, fish sauce, grease, and a spoon of pepper and wine. Although Ca kho to is a popular dish in the South, it is also [...]
Ca nuong trui (Bare fried fish) The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish. As serving, use hand to remove the burned fish [...]
“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. [...]