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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 [...]
Use both the light and dark soy sauces if you want a little extra deep color. Feel free to dress up the final platter with some tomato wedges. Ingredients: 1 1/4 pound tri-tip (bottom sirloin/culotte) steaks Marinade: 1/2 teaspoon freshly cracked black pepper 1 1/2 teaspoons sugar 2 cloves garlic, minced 2 tablespoons oyster sauce [...]
Age of the egg (depend on personal preference) 17 days old (úp mề): Early-develop embryo, the chick is not old enough to show its beak. You just see a white-pinkish wrapped around the yolk. 19-21 days old (lộn): The chick inside is old enough to be recognizable as a baby duck and has bones (and [...]
(Che Chuoi) This super-fast dessert is delicious served hot or cold Ingredients : Serves 6 – 8 30 g (1/4 cup) toasted Sesame seeds or peanut 6 Ripe bananas, peeled,slice in half lengthways,then cut the pieces into thirds for a total of 36 pieces. 500 ml ( 2 cups) Coconut milk 250 ml (1 cup [...]