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.

12 attractive rural dishes in Saigon

Broil meat girdle cake or girdle cake with shrimp paste, grill banana with glutinous rice, fry dough…are rural dishes which are highly appreciated by most of gourmets in SaiGon.


These dishes are usually sold at small roadside shops with rather soft prices, only from 5.000VND to 20.000VND (~ $1) per dish. Some familiar places where people often come to enjoy these dishes in Sai Gone are: 23/9 park, 30/4 park (near Duc Ba church), Tao Dan park (district 1), Le Quang Dinh Street, Dinh Tien Hoang Street, Co Bac Street, Nguyen Van Troi Street…



 1.Grill banana 7. Fry fish finger
 2. Fry dough 8. Green rice flake cake
 3. Girdle cake broiled with meat 9. Sweet manioc cake
 4. Girdle cake grilled with sauce 10. “Banh Tam”
 5. Girdle cake roll 11. Fry winged yam
 6. Girdle cake mix 12. "Banh Can"

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Hai Phong shrimp noodle soup (Bun Tom)

Shrimp noodle or shrimp rice pancake are famous dishes of Hai Phong. Today, welcome mothers to test with delicious shrimp noodle dish (Bun tom Hai Phong)!


Ingredients:


  • 300g shrimps; 
  • 1-2 tomatoes; 
  • 200g lean and fat meat mixed; 
  • celeries; 
  • 2 job’s ears; 
  • some field mushrooms; 
  • dills; 
  • 5 dry onions; 
  • 2 bowls of pre-stewing bone soup; 
  • 500g noodles

Method: 


- Wash celeries, cut up them into pieces about 4cm long, dip through hot water, and separate them.
- Take the head and shell the shrimps, and put them in separate. Pull out the black thread at the shrimp’s back.
- Slice the meat into thin pieces large in width.
- Soak job’s ears and field mushrooms until rising, wash and slice into pieces about 1cm thick.
- Slice tomatos or cut into segments depend on your favourite
- Dip rice noodle through hot water and separate it.
- Peel and slice the onions
- Leave shelled shrimps alone or split into two parts, mix them with a little spices
- Roast the head and shell of the shrimps
- Then grim them in about 5-8 minutes
- Add them into a bowl of water then filter them slowly.
- The filtered liquid will be very sweet-smelling. Throw the residues
- Fry 1/3 of dry onions, add shrimps and stir them in 3-4 minutes to a turn then take into a bowl
- Continue to add other 1/3 of onions , add meat and fry them in about 2-3 minutes for less fat, add more spice for strong flavour.


- After cook the meat, take them into the recent bowl
- Use the pot that fry meat before, add field mushrooms and fry with a little sauce in about 3 minutes, then take into a bowl, then separate it.
- Add the last 1/3 of onions to a pot and fry them, add tomatos then stir until they’re flaccid, after that add the bowl of bone soup and the bowl of filtered shrimp soup and boil it, then taste for pleasant.
- Pay attention to taste this soup so that it’s more a little bit tasteless than your normal taste because shrimps and meats were salt.
- Now you just need to add noodle to bowls, put celerys, shrimps, meats, job’s ears and dills then souse soup on them.
- A bowl of hot and delicious rice noodle with the strong soup of shrimp flavour and crisp celeries will certainly satify members of your family on the weekend! In addition, you can also use rice pancake instead of noodle.

It’s so great!

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