Vietnamese Food

Cuisine culture in Vietnam

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Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."

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Vietnam is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea, referred to as East Sea (Vietnamese: Biển Đông), to the east. With a population of over 86 million, Vietnam is the 13th most populous country in the world.

Kohlrabi proud fried with garlic - su hao xao toi


Many thanks for these ideas, such as kohlrabi Cook contributed to the Asian style. Your opinion fed my imagination over the weekend. I would come home from a busy week-long business trip out of town and released. Plus, I pulled my hamstring on Thursday. Chromium is the best I can do.

Almost empty fridge had a bag of Farmer's roots - carrots, watermelon radishes, kohlrabi, and - half a red onion and a couple of eggs. With reference to your comments and conversation with his mother on his tail while I'm taking this simple dish with rice and watermelon radish salad dressing to go.
The hardest part was peeling away all the hard skin kohlrabi. Trim roots and ending the first with a stripper to remove the skin easily. After the first pass of the peeler, I made it again. Korab is shining bright, and even their thick road is gone.

Then it was just a matter of cut cabbage into thick julienne, about 1/4-inch wide. You can add a carrot stir-fry, but it would deprive kohlrabi their stars. Next time I will put a teaspoon or so finely chopped dried shrimp in a saucepan with garlic and red onion.

Feeling much better after a meal and I hobbled with a much lighter step.

For two or three

2 kohlrabi, each about the size of large oranges
2 large eggs
1 1 / 2 tsp fish sauce
4.1 tsp black pepper
1 tbsp rapeseed oil
2 large cloves garlic, finely chopped
02:01 small red onion, sliced vertically into thin wedges
Salt

1: a Kohlrabi peel them and cut them into thick julienne. Set aside.

2: a Beat eggs with fish sauce and black pepper. Set aside.

3rd Heat the rapeseed oil in a frying pan over medium-high heat. Add the garlic and add the onion and soften for about 1 minute short.

4: e Add cabbage and cook for 3-5 minutes, stirring often, until tender. It must weep fluid. But free water and spray / or lowering the heat if pan looks dry.

Give a little egg last beat then pour the cabbage. Stir to combine and cook for another 30 seconds until eggs are set. Remove from heat, season with salt and pepper. Transfer to a plate with rice.

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