Vietnamese Food

Cuisine culture in Vietnam

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This website collect all information professionals about: Vietnamese food, vietnamese food recipes, vietnamese food Culture, pho soup, beef, rice noodles, seafood ....It is very important and useful if you want to have a tour in vietnam. And that is not bad idea for your taste.
Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."

About Viet Nam...

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.

Vietnamese Vegetarian Recipe - Bi Chay

Bi Chay (Vietnamese Vegetarian Recipe) Recipe
If you're looking for tasty Vietnamese vegetarian food, this bì chay recipe is just for you. This version respects the true Buddhist vegetarian diet, which states no onion, garlic or shallots allowed. The flavors of the dish are mainly from the toasted jasmine rice ground into a fine powder, blended with very thinly shredded fried potatoes, taro, tofu and jicama. Jicama is a sweet turnip that is used quite often in Vietnamese cuisine (as well as in Mexican food) and it mimics the texture of pork skin.
I served this tofu dish with rice noodles, aromatic Vietnamese green herbs and a soy sauce-based dipping sauce made with coconut. The result is a simple, refreshing dish that is packed with flavor. It just proves that with the right ingredients and cooking techniques, even food made for a restricted Buddhist vegetarian diet can be satisfying. Don't believe me? You'll have to try it to for yourself!


Yields: 14 servings
3 (12-ounce) packages firm tofu
2 jicamas
2-½ pounds taro root
14 Yukon Gold potatoes
1-¼ cups canola oil (or any neutral oil), as needed
1-¼ cups jasmine rice or thinh (check tip section)
3-¼ teaspoons mushroom seasoning salt (or regular salt)
1 teaspoon salt
1-½ tablespoons superfine sugar (or granulated sugar)


For the dry roasted rice powder: Dry roast the jasmine rice in a pan over the stove. Stir the rice using chopsticks until the grains turn a rich brown color (for about 5-7 minutes over high heat). Let cool. Grind the grains into a fine powder using a food processor or spice grinder. I use the VitaMix Dry Blade Container. The result should be a fine mill.
For the tofu: Drain any liquid from the tofu. Pat dry with a paper towel. Slice the tofu into 1/2-inch thick pieces. In a large pan, heat about 2 tablespoons of oil; fry the tofu slices and transfer to a plate. Once the tofu is cool enough to handle, cut the pieces into very thin strips. Set aside.

For the jicama: Peel and slice horizontally into 1/2-inch thick pieces. In the same large pan, add about 1 tablespoon of oil and fry all the jicama slices until golden brown. Once they are cool enough to handle, cut the pieces into very thin strips. Set aside.
For the taro and potatoes: Peel and shred the taro. Place in a large bowl. Fill the bowl with water (it should barely cover the taro root) and add 2 tablespoons of lemon juice. Let sit for about 15 minutes, then drain all the liquid. Pat dry.
Repeat the same procedure with the potatoes.
In the same large pan, add about 2 more tablespoons of oil. Sprinkle about 4-5 tablespoons of taro evenly into the pan. Do not stir. Wait for at least 2 minutes until one side is nicely fried, crisp and golden. Flip the taro using chopsticks. Continue until all the taro is fried and repeat the same procedure with the potatoes. Add more oil if necessary.
When the taro and potatoes are nicely fried and golden, transfer to a platter lined with paper towels. As soon as all the oil is drained, transfer to a large bowl.
Assembly time: Every ingredient should be the same size and fried to perfection. In the same large bowl with the fried taro and potatoes, add the jicama and tofu. Season with mushroom powder. Sprinkle with sugar. Adjust seasoning with salt. Toss well, then sprinkle with dry roasted rice powder.
Place on a serving platter. On one plate, place thin rice vermicelli noodles (called bún). On another plate, add fresh vegetables like lettuce, cucumber, bean sprouts, fresh coriander and Vietnamese mint, and pickled vegetables like carrots, baby shallots and daikon. Fill a bowl with nước tương (vegetarian dipping sauce) and another with crushed, salted peanuts. It's family style - everyone helps themselves to their own bowl, starting with the veggies, the noodles, and then finally the chay. Pour on the nước tương sauce, add the coriander and mint and sprinkle some peanuts to garnish.
Bon appétit!


Dry roasted rice powder is called thinh in Vietnamese. If you want a finer mill for the roasted rice powder, you can use the Nutrimill brand mill if you have one. I got one several months ago, and it's very useful for making any kind of flour. It's a great complement for gluten allergies as well. I make my own flour with buckwheat, oat, sorghum and spelt. You can also buy ready-made thinh in Asian stores but I prefer grinding my own for a more fragrant, toasty scent. You can use it for (shredded meat with thinh) or grilled lemongrass beef with thinh and served with cơm tấm (jasmine broken rice). You can also toss the rice powder in salad; it absorbs all the moisture and helps keep the salad dry.
Taro root is a firm, hairy, purple vegetable that is as starchy as a potato and used very often in Asian cuisine.
I absolutely love the Thanh Son tofu brand. If you live in the Bay Area, you have to try it. They sell it in almost all the Asian markets in downtown San Jose and their main shop is on 2857 Senter Road, San Jose.

Jicama is a large sweet, firm turnip that is used in vegetarian Vietnamese cuisine to imitate the juicy pork fat and pork skin (when fried). It's crunchy like an apple and filling like a potato. You can find it in any Vietnamese store; it's called củ sắn.
Serve the chay with a soy sauce dipping sauce; click on the link for the recipe. Just omit the garlic and substitute coconut soda for the water. Coconut soda is available in Asian markets.

Coconut Soda

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Vietnamese Grilled Prawn on Sugarcane - Chao tom

I was terribly shocked to ascertain contemporary sugar cane selling at my native fruit look recently. the primary factor that came to mind after I saw the contemporary sugar cane was creating chạo tôm. Chạo tôm is seasoned prawn paste wrapped around sugar cane stick, then steamed to line it’s form and finished off with grilled or deep fried. The prawn meat is interrupt the sugar cane and wrapped in lettuce with contemporary herbs and dipped with fish sauce. i assumed I might resist chewing on the sugar cane afterwards, however the sweet juice of the sugar cane is tough to resist.

Chạo Tôm – (Vietnamese Prawn on Sugar Cane)
Makes 12

Prawn paste
1kg prawn, peeled and deveined (net 600 grams prawn meat)
2 cloves garlic, minced
2 tablespoons shallot, finely chopped
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoosn ground white pepper
1 tablespoon fish sauce
1 egg
1.5 tablespoons cornflour
12 sugar cane skewers (skin removed and quartered into 15 cm lengths)
1 small lettuce (soft leaves)
2 cups Vietnamese herb leaves (mint leaves, perilla leaves)
1 cucumber, sliced in half and cut into wedges
1/2 cup fish sauce dipping sauce

Roughly chopped the prawn meat and put into bowl. Add garlic, salt, sugar, white pepper, fish sauce, egg and cornflour and combine well. Transfer mixture to a food processor and process until smooth. Chill in refrigerator for 30 minutes.

Prepare a steamer with water ready for steaming. Line the tray with baking paper and oil the baking paper.
Apply oil to one hand, then use the other hand to put 1.5 tablespoons of prawn paste in the palm of your hand, spreading it out to an even layer. Put a sugarcane stick on top and in the centre of the paste leaving the two ends sticking out. Then close your hand to wrap around the stick and continue shaping it by rotating the stick. Set on the prepared steamer tray.

Steam the prawn sticks over boiling water for 10 minutes. Transfer to a plate and set aside to cool.
Preheat grill. Brush some oil onto the prawn skewers and chargrill until golden brown.
To serve, remove the prawn meat from the sugar can stick and cut into 4 strips. Wrap each in a small piece of lettuce with herbs and dip in the sauce. The prawn meat can also be wrapped with rice paper with vermicelli noodles and herbs.

This is my contribution to Delicious Vietnam, a monthly blogging event celebrating Vietnamese cuisine created by A Food Lovers Journey and Ravenous Couple.

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Vietnamese Sweet and Sour Fish and Pineapple Soup - Canh chua ca

Canh Chua Ca (Vietnamese Sweet and Sour Fish and Pineapple Soup) Recipe
Can chua cá literally means sour fish soup in Vietnamese.The composition of the soup is the Vietnamese equivalent of tom yum Thai soup.  The sour flavor is from the kaffir lime leaf and tamarind powder and the sweetness is from the crushed pineapple.
Recently, I made this soup for our dinner guests. I served it with a side bowl of steamed jasmine rice. At the end of the meal, I was surprised to see all the bowls completely empty, given that the flavors are somewhat unusual. But they seemed to love it, so I'm guessing you might as well.

Vietnamese Sweet and sour soup


Yields: 8
4 stalks lemongrass
4 kaffir lime leaves, torn in 4
4 cups low-sodium vegetable broth
2 tsp sea salt, to taste
1 Tbs canola oil, use a neutral oil like peanut oil
3 cloves garlic, finely minced
1 shallot, thinly sliced
2 Tbs Tom-Yum paste
2 stalks bạc hà, see tips
2 whole fresh pineapples
3 Tbs tamarind powder
3 Tbs brown sugar, if necessary
2 roma tomatoes, chopped
2 cups bean sprouts
2 cups okra pods (optional), sliced in thirds
1 bunch enoki mushrooms
2 dozen straw mushrooms, quartered
15 oz snapper fish fillets
2 red Thai bird chili, cut in thirds
2 tsp black peppercorns
1/4 cup ngò gai, see tips
1/4 cup ngò om, see tips


Peel the pineapples. Slice into 1-inch chunks. In a food processor, blend one pineapple into a fine puree. Add about 2 tablespoons of water if necessary to get a smoother flow. Keep the second pineapple as is. Set aside.
Slice the bạc hà into thin pieces, cutting on the bias. Set aside.
Wash the lemongrass; cut each stalk into 2-inch pieces and bruise the pieces with a hammer.
In a 5-quart stockpot, bring 1-1/4 quarts of water and the vegetable broth to a boil. Add the kaffir lime, black peppercorns, pineapple puree and lemongrass. Cook for 30 minutes. Strain in a sieve. Discard the aromatics but keep one stalk of lemongrass and a few kaffir lime leaves for presentation in your soup tureen at the end. Pour the strained broth back into the stock pot.

In a small pan, heat 2 teaspoons of oil and add the straw mushrooms. Cook for about 2-3 minutes, then add the enoki mushrooms. Transfer to a plate and set aside. In the same pan, add the rest of the oil, add the chopped garlic and the chili pieces. Cook until slightly golden. Add the tom yum paste (click on the link for the recipe) and a ladle-ful of the broth. Pour all the contents of the saucepan into the big stock pot. The broth should be fragrant and properly seasoned.
Check for the sourness of the broth. Add the tamarind powder. Taste. Add the salt. Taste. Then finish with the sugar if necessary. The secret is to balance the sweetness and the saltiness. Be sure not to oversalt!
Bring the soup back to a boil then add all the mushrooms,okra (if using), tomatoes and bạc hà. After adding the ingredients, the broth may cool a bit. Let it come back to a  boil for a last time, then add the fish. Cover for 5-8 minutes, then remove the pot from the stove.
Garnish with some ngò gai and ngò om. Add nước mắm (fish sauce) if necessary. It's ready! Serve immediately.
Accompany the soup with a bowl of steamed jasmine rice. Each person spoons some rice into the bowl of canh chua.
Bon appétit!


The broth should be made in 3 steps, in this order, sour, salt and sweet. It's very important that you taste the broth at every single step to ensure a balance of flavors.
My decision in making canh chua usually depends on how sweet the pineapples from the market are. The key to a good broth is to use 2 fresh whole pineapples, one for the broth and one for serving in the soup. Make sure they are naturally extremely sweet so you don't have to add much more sugar to the broth. I usually add brown sugar or palm sugar to the broth if the pineapple isn't quite sweet enough.
If you red snapper isn't available, you can substitute another white fish like catfish.
You may never have heard of bạc hà before. It's the stem of the taro, a celery looking vegetable that has an inside similar to a sponge. It brings texture to the soup and absorbs all the flavors of the broth.You can find it in most Asian stores in downtown San Jose, California but if you can't find any, you can substitute a celery stalk, even though the texture is different.

Ngò gai, literally spiky herb in Vietnamese, is a strong cilantro-flavored herb that is traditionally served in the can chu soup. It's a love-it or hate-it kind of herb. My hubby Lulu is not a big fan of it,  so I usually make a special bowl for him with finely chopped cilantro.
Ngò om is a rice paddy herb that brings a lemon and cumin flavor to the soup. You can find both ngò gai and ngò om in most Asian stores.

I didn't make the canh chua broth the traditional way. Usually it is made with fish stock which involves a lot of fish heads. I make it this way for 2 reasons: first, I'm a little squeamish at the idea of working with fish heads  and secondly, I make a vegetarian broth so that the whole family gets to enjoy the soup. Red snapper fillets and shrimp are added at the end. It is as delicious.

With shrimp, it's called canh chua tôm. For the shrimp, lightly saute for 1-2 minutes 1 dozen shelled and de-veined shrimp in garlic (do NOT overcook) in small pan. Add about a ladle of broth. Set aside until you're ready to serve. If, like me, you're cooking for vegetarians as well, divide the broth into 2 pots and add the shrimp and fish to one of the pots. Add the combination of shrimp and fish to the broth at the last minute. Cover for 5-8 minutes and it's ready. Spoon the shrimp and flaky fish into each serving bowl.
For the veggie version, add fried tofu cubes.

You can add oyster or/and king mushrooms to the broth. I didn't because my husband's not so keen on these varieties.
We're very lucky to get the kaffir lime leaves from my garden. It's very useful and smells so nice. If you have the space to plant a kaffir lime tree, go for it, it's a good investment if you're into Asian cooking.
Lulu started to grow lemongrass last year for me. The stalks are slowly growing. I'm ecstatic about it because lemongrass tends to be (I think) pricey. Oh, did you know it's a great mosquito repellent? 
Canh Chua Ca


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Vietnamese Honeycomb Cake (Bánh Bò Nướng)

I wish I could capture the fragnance of Bánh Bò Nướng while it's still in the oven and let you smell the aroma of coconut milk and pandan. It's this distinctive fragnance in addition to the soft chewy, slightly rubbery texture that makes Bánh Bò Nướng irresistible.

For the last couple days, I have tested out at least 3  versions of the Bánh Bò Nướng recipes.  I made my husband the official taster.  The recipe below is his favorite.  He prefers the pandan flavor over the vanilla;  This recipe is also less chewy than the other versions.   
My Bánh Bò Nướng has a crispy surface covered in roasted sesame which the true Bánh Bò Nướng doesn't have. But I love this seed and use it whenever appropriate. This is where you can infuse some of your creativity to  add a personal touch.

The process of making Bánh Bò Nướng is really quick and easy but the hardest part is getting the honeycombs (rễ tre) in the middle of the cake.  In order to get this, you need to beat the eggs just enough to homogenize the whites and yolks.  Stirring would be a safer method.  Secondly, use single acting baking powder such as Alsa Brand.  Thirdly, use a strainer to strain the mixture.  Last and the most important step: the baking pan has to be very hot.  You want to hear the sizzling sound when pouring the flour mixture in the hot baking pan.  

* * *
RECIPE: Bánh Bò Nướng

  • 1 1/4 cups Tapioca flour
  • 4 oz Coconut Milk
  • 1 bag Alsa Brand Single Acting Baking Powder, 11grs (use any brand you prefer but it has to be Single Acting)
  • 6 large Eggs or 7 small Eggs
  • 1 cup Sugar
  • 1/2 teaspoon Pandan Extract (lá dứa) and 1/2 bag Vanilla Sugar or use only Pandan Extract or Pure Vanilla Extract 
  • 2 teaspoons roasted sesame seeds, optional

Turn on the oven and preheat to 350' F. Brush oil on the  baking pan and heat it in the oven on the 2nd lowest rack.  

In a large bowl, stir eggs and sugar with a whisk until sugar is dissolved.  Remember to stir just enough to homogenize the whites and yolks.  Over stirring the eggs can cause the cake to be flat.  
Add flour, baking powder, coconut milk, pandan or vanilla and mix it until smooth.

Use a strainer to strain the mixture into another bowl.  
Pour the mixture into the hot baking pan that is still in the oven.  You should hear the sizzling sound.  If you like sesame seeds, sprinkle some on top of the mixture. 
Bake it for about 10 minutes then reduce the heat to 300' F.  Bake for another 30 minutes or until golden.  To test if the cake is is ready, insert a toothpick in the center of the cake to see if it comes out clean. Turn off oven and let the cake sit in there for a few minutes before taking it out.  Let it cool for a little bit before removing it from the baking pan. 

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Vietnamese Ginger Shrimp Stir Fry Recipe - Tom xao gung

Tôm xào gừng is Vietnamese-style sautéed shrimp. As a bit lady, Maman would build this dish fairly often whenever she required to throw along a fast dinner, as a result of shrimp cooks terribly quick. This specific preparation has touches of sweet and spicy within the kind of ginger, lychee and chile. The ginger is employed each grated and cut into little matchsticks. this is often not ancient, however I additionally added lychee jam that I had in my pantry and finished the cooking by flambing the shrimp in lychee-flavored liqueur.

Cooking shrimp is often a fragile task. First, you've got to form certain the shrimp are very recent. Then, the cooking time should be precise thus as to not over-cook, otherwise they become horrible and really chewy. Lastly, the flavors that are paired with the shrimp ought to season them well while not concealing the freshness of the seafood. This recipe undoubtedly hits the mark, however do not simply take my word for it!


Yields: 6 servings
1-¼ pounds raw large shrimp
½ cup Kosher salt
2 tablespoons palm sugar, freshly grated
2 tablespoons red chili powder
1 (5-inch) chunk fresh ginger
1-½ cups lychee liqueur
4 cloves garlic, finely minced
3 tablespoons canola oil
1-½ tablespoons lychee jam
½ teaspoon salt
1 lime, freshly squeezed
1 tablespoon dried fried shallot (store-bought), slightly crushed
½ teaspoon black pepper, freshly ground
1 tablespoon cilantro or green onions, for garnish


For the ginger: Clean the ginger and take away any dirt. Peel the ginger root with a paring knife (or the sting of a spoon). Grate regarding one in. of ginger with a fine mesh microplane. Gather regarding two teaspoons of grated ginger root. Set aside.

Using a sharp knife, cut the ginger into slices, lengthwise then julienne them into matchstick-like items.

Prepping the shrimp:

Remove and discard the pinnacle of the shrimp if it's still connected. fastidiously shell and de-vein the black a part of the shrimp employing a sharp hook-like paring knife, all the manner from the pinnacle to the tail thus when it's cooked, the shrimp can open up sort of a butterfly. check that to get rid of the tip of the tail (the shell that covers the tail) as well; this half is extremely delicate. Rinse the shrimp underneath cold running water and pat dry employing a paper towel. Repeat an equivalent procedure for every shrimp. These steps are tedious however essential for smart results.

Marinating the shrimp:

In a giant bowl, dissolve the palm sugar in one cup water, then mix the liquid with the shrimp, two cloves of garlic, one tablespoon julienned ginger, Kosher salt, red chili powder and one cup lychee liqueur. Let represent regarding half-hour within the refrigerator.

Drain the shrimp and pat dry using paper towels. There ought to be as very little liquid as attainable.

Cooking ginger shrimp:

Warm the remaining lychee alcohol a couple of seconds within the microwave.

In a large, heavy-bottom pan, heat the oil for regarding 1-2 minutes over high heat. Add the remainder of the garlic and remaining julienned ginger. Cook till fragrant.

Season the shrimp with salt.

Place the shrimp within the pan one piece at a time. Cook for regarding 1-2 minutes till seared on one aspect, then begin stir-frying the shrimp for one more minute (if the pan isn't giant enough, you'll stir-fry the shrimp in batches). The shrimp can begin to open up sort of a butterfly. Add the nice and cozy lychee liqueur. Immediately light-weight the alcohol and permit to cook till all the flames disappear. it isn't as scary because it seems!

Note: When flaming alcohol, i am forever terribly cautious and have a fireplace extinguisher close.

Add the fried shallots, lychee jam and drizzle with lime juice. Stir well. Sprinkle with black pepper. shut down the warmth and transfer to a platter.

Garnish with cilantro or inexperienced onions.

Serve with rau muống (my favorite Vietnamese greens) and steamed jasmine rice on the aspect.


The lychee jam I used is from Fauchon, the French equivalent of Dean and Deluca. If you don't have any, you could replace it with sugar, honey or other preserves.
I used Soho brand lychee liqueur (you can find it at BevMo in little bottles). I'm a wimp when it comes to flaming alcohol. If you have long hair like me, put it in a bun! You have to act quickly and have good reflexes. Once you add the alcohol to the pan, don't delay the lighting. You don't want the food to absorb the raw alcohol and retain a strong alcohol flavor. Another important thing is that alcohol's boiling point is 175°F (much lower than water); if you boil liqueur, you won't be able to flame it and it will just burn off the alcohol from the liqueur.

 I buy dried fried shallots at the Asian store. It's crunchy and very strong in flavor. You can also make your own by frying thinly sliced shallots if you like.

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Vietnamese Beef Dish - thịt bò Lúc Lắc

I realize thịt bò lúc lắc to be a fun-sounding dish. Thịt bò suggests that beef meat in Vietnamese, however the remainder of the name of this common Vietnamese beef dish, "lúc lắc", interprets to "shaking" and "moving back and forth".

This dish necessitate terribly tender beef. I selected to use tiny cubes of sirloin beef; you'll additionally use filet mignon. The meat is first immersed in a very traditional Vietnamese marinade, then tossed back and forth in an exceedingly wok. The cooking time is fairly fast, therefore it's excellent when you are looking for a fast and simple dinner menu item.

I served the cubed beef on a bed of lettuce, along side caramelized onions and sliced chile peppers. All you wish to feature may be a bowl of steamed jasmine rice and a mix of lime juice, salt and pepper (the typical dipping sauce that goes with each Vietnamese meal). Enjoy!


Yields: 6 servings
2-½ pounds tri tip sirloin beef (about 1" cubes)
2 tablespoons ginger garlic paste (click on the link for the recipe)
1 tablespoon palm sugar, grated
1 tablespoon lime juice
¼ teaspoon baking powder
1 tablespoon dark soy sauce
1-½ tablespoons oyster sauce
½ teaspoon mushroom seasoning salt (or regular salt)
¼ teaspoon red chili powder
½ teaspoon black pepper
4 tablespoons canola oil
1 yellow onion, thinly sliced
1 cup shredded iceberg lettuce, for garnish
2 jalapeño peppers, thinly sliced


In a bowl, mix the palm sugar, red chili powder, ginger garlic paste, lime juice, baking powder, soy sauce, oyster sauce and one tablespoon oil. Place the meat during a sealable plastic bag. Add the marinade, seal and chill for concerning one hour.

In a wok, heat one tablespoon oil. Add the onions and cook till nicely golden (it could take 5-10 minutes). Once the onions are cooked, add the sliced chile peppers. Toss till they are coated in oil. Drain and reserve the oil and set the caramelized onions and chiles aside.

Remove the meat from the refrigerator to bring it back to area temperature. Divide the meat into 2-3 batches. within the same wok, add alittle additional oil if necessary (I didn't). Add the primary batch of meat; do not over-crowd the wok. Toss the cubes of beef by moving the pan during a vertical circular motion (the wok ought to be lifted at an occasional angle to facilitate the movement) and cook on all sides for concerning 3-4 minutes (or half dozen minutes if you wish it well done), betting on how pink you wish the within of the meat, till nicely browned. it is vital that you simply don't pierce the meat thus it stays moist and tender; no utensil necessary. Season with mushroom seasoning salt and black pepper.

Wipe the within of the wok with a paper towel. Add additional oil, repeat with the opposite batches till all the meat is cooked.

Transfer the caramelized onions to an oversized platter. cowl with shredded lettuce. prime with bò lúc lắc. Let the meat sit for a minimum of five minutes before eating.

You could conjointly add salad xoăn, that is Vietnamese lettuce, steamed jasmine rice and serve a dipping bowl packed with lime juice, black pepper and salt.

Bon appétit!


Another alternative to soy sauce is to use Maggi seasoning sauce. You can buy it in Vietnamese bakeries in San Jose.

Mushroom seasoning salt brings a very distinct, earthy flavor to the broth. You can find it at gourmet specialty stores or in most Korean stores. I buy mine at Marina Foods -10122 Bandley Drive -Cupertino, CA 95014.
I recommend that you don't marinate the beef for too long. The soy sauce might brown the meat and the final product won't get this characteristic pinkish color at the center.

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