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.

Traditional dishes for Tet (Lunar New Year Celebration)

Grilled beef with pickled scallion heads, pomelo salad with prawns,Vietnamese braised pork are three popular dishes of the Vietnamese meal in the Tet holiday.

Grilled beef with pickled scallion heads


Raw materials:( Serves 2)

Beef: 200g, pickled scallion heads: 100g, ginger with the vinegar: 50g, green onion: 50g, 1 / 2 Chili, a spoonful of hot chili sauce, a spoonful of cooking oil, a spoonful of soya sauce, a spoonful of sugar, 1 / 4 spoonful of black pepper.

Implementation:

Beef is cut as long as 3 finger size. Chilli, ginger are chopped. Marinate beef with chili sauce, soy sauce, cooking oil, salt and black pepper. Add pickled scallion heads, ginger, chili in the piece of beef .Then you roll it again and grill. Eating grilled beef with pickled scallion heads with hot chili sauce or soya sauce.

Note: In the Vietnamese New Year, almost all Vietnamese families always have pickled scallion heads. Buying a little beef and is maintained in the fridge. When you need to make grilled beef with pickled scallion heads,so that it is not only delicious but also quick.

Pomelo salad with prawns

Raw materials: ( Serves 4)
A pomelo, 200g sugpo prawns, 50g dried shrimp, a little Vietnamese coriander, 4 chilli, delicous fish sauce, a spoon of sugar, 2 spoonful of pepper,1/2 spoonful of coffee.

Implementation:

The pomelo is cut at the top of , get the section of the pomelo and you keep intact the pomelo peel.Sugpo prawns are boiled,peeled.Dried shrimp soak in the hot water for 15 minutes, take out and drain,then you pound them ,to roast dried shrimp . Vietnamese corianders and chillis are cut into pieces.The next,mix all of them.You add a little sugar and pepper to fish sauce.Then, you sprinkle the dish with this fish sauce.Finally,you put them into the pomelo peel and decorate this dish by Vietnamese corianders and chillis.

Note: Pomelos are always present in the festivals or in the Tet holiday of Vietnam family. Choosing a pomelos to make the delicious salad ,you will have a plentiful menu in Tet holiday.Pomelo salad with prawn doesn't cost you a lot of time and effort ,but this dish give an appetite.

Vietnamese braised pork

Raw materials: ( Serves 2)

250g lean and fat meat mixed, a spoonful of chopped garlic, 1/2 spoonful of five spices, 1/2 spoonful of salt,1 spoonful of sugar, 1 spoonful of chilli sauce.

Implementation:

Wash the meat then you marinated it with spices from 1 hour to 2 hour.Add 2 spoonful of cooking oil to pan and fry with a little garlic. Then,you fry pork until you see yellow-ripened meat. The next,you add a little water into the pan and cook meat with a small fire until the meat is soft. You can eat the meat with vegetables and fish sauce.

Note: Vietnamese braised pork is traditional dish of in the New Year. After the meat is cooked,you should maintain meat in the pan which still has a little water. If gravy is decreasing, you should upturn the piece of meat.So that ,the meat is always soft, not dry .

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Grilled Chicken with Garlic recipe (Ga nuong Toi)


Raw materials: ( Serves 4)

• 2 Spoonful of Oliu Olivoila oil
• 4 Pieces of chicken
• Spices and pepper
• 2 Garlic
• 4 Branch of rosemary
• 4 Slices of toast
• 2 Spoonful of vinegar

Implementation:

- Open the oven to 200 degrees Celcius. Heat the olive oil in a large baking sheet with moderate temperatures. Marinate chicken with salt and pepper then you cook it, wait about 5 minutes.

- Separate and cut the head of the garlic but do not peel. Capsize the pieces of the chicken, put the garlic and rosemary in the baking sheet and insert baking sheet into the oven, bake it from 15 to 20 minutes.

- Bake until chicken is cooked, not to exceed nine.

- Add vinegar to the baking sheet and capsize the pieces of the chicken. Add 3 spoonful of the water and bring to the boil until the sauce is thick, about 2 minutes.

- Put the pieces of bread in the disk. Pour the sauce and the garlic over the surface of chicken and bread.

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Medium-sized Edible Snail (Oc nuong)

These dishes are processed from snails which are attractive, especially for the weather is cold of the northern in VietNam, because you cook any way, the snail dishes are always ate when it is still hot.


Although grilled medium-sized edible snail is not difficult cooking but you must be more details and time- consuming. You should choose the medium-sized edible snail because they are delicous and the flavour is charming. When you wash medium-sized edible snail , you must be skillful to they aren't broken.

Althought you cook the food any way ,you still need to have the gingers .They make your dish is more attractive,beside that they also reject fishy smell of medium-sized edible snail .You mix medium-sized edible snails with ginger,chopped chilli, fish sauce, salt, pepper, seasoning salt to flavour is more charming. The most important thing is to make all the flavors dissolve together , warm flavor of ginger, spicy peppers .That is art of cooks.

The most delicious dish when it is grilled over charcoal stove.while the cook is grilling,they sprinkle a little vegetable oil into the surface of the medium-sized edible snail, like this ,the grilled medium-sized edible snail is not dry, not only retain the specific characteristics of spices but help to create the attraction of dish .

The most important thing to enjoy this dish is that you must eat it when it is still hot and will be more wonderful,if you eat the dish with the flagrant knotwed. Everyone also know that medium-sized edible snail is a food which have more protein and calcium, not only easy to eat but also very good for health. It would be ideal , in the winter of northern, you with your friends and relatives gather together on the weekend with grilled medium-sized edible snail, create an intimate atmosphere ,a cosy feeling .

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Mien Tay duck Hot-pot recipe (Lau vit Mien Tay)



Raw materials:

- 1/2 duck
- 2 Daikons
- 2 Fresh coconuts
- 1 Spoonful of chopped lemongrass
- 2 Lemon grasses
- 100g Groundnuts are boiled.
- 1 Spoonful of chopped onion and garlic, 1/2 spoonful of chopped chili
- 1 Spoonful of oil, 1/2 spoonful of sugar, 1 spoonful of fish sauce with Knorr, 1 spoonful of Knorr.

Note:
- Wash the duck with ginger and rice wine to reject bad odour.

Implementation:




- The duck is cleaned, crushed ginger and rub alcohol on the body of duck to reject bad odour, cut into the pieces of duck, duck is marinated with Knorr seasoning seeds, sugar, onion,chopped garlic.

- Stir fry with lemongrass and the duck until they are cooked.

- Add coconut juice, daikons, lemongrass, peanut to the pot, bring to boil, pour the meat into the pot. Then, you slow-cook with spices.

-You wait until meat is soft,try to eat this dish before you remove it from the stove.You can eat it with vegetables,noodle,fish sauce with chilli, chopped lemongrass.

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How to make a delicious Vietnamese Noodle Soup (Nau Hu Tieu)

Noodle Soup (Hu Tieu) is a popular dish of breakfast in the South of Vietnam.It has a little bones-based bouillon and dried shrimp . You eat noodle soup with shrimp and meat.


Ingredients:

  • 500g pork bones
  • 400g griskin with some fat meat to fry meat is not dry
  • 50g pork liver
  • 100g lean meat
  • 100g shrimps
  • Agaric, rice noodles, sauce, salt, sugar, monosodium glutamate, dried shrimp, bean sprout, salty radish, chives, scallions, fried shredded scallions.

Method:

Raw materials for noodle soup

To boil the pork bones, dried shrimp and salty radish. When you are cooking,you make sure you have to fish the foam out of pot.

Pieces of lean sirloin,you add a little salt, fish sauce, sesame oil, monosodium glutamate to it, then you mix all of them .

You put the meat into the pot, to heat, add a little boiling water to the pot.You have to cook until barbequed charred pork is cooked. Barbequed charred pork is soft, cut out some pieces of meat.

To boil shrimps, to peeled, put them into the disk.

You wash up the pork liver ,to soak fresh milk with the pork liver to reject toxins in the liver,then you rinsed in the water again. The next,you boil the liver, cut out some pieces of liver. The lean meat is marinated by a little salt, black peppers, then you stir fry it with oil and fried shredded scallions. Then you pour them in the bowl.

You wash up shitake mushrooms, then soak in the water until they are soft. Put each shitake mushrooms into the pot of boiling water in the kitchen. Tasting this dish depending on your preference.

Dried noodles are put in the boiling water .Put the noodle into a bowl, added a few slice of livers, barbequed charred pork , shrimp, put a little lean meat onto the surface,then you must add some bean sprouts, shallots and fried shredded scallions to the bowl .The next ,You add a little gravy.

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Vietnamese appetizers recipes (Mon Khai Vi)

Today,Vietnamese-food.Org will introduce to you an appetizer dishes - a colorful dish and taste with folk dishes of Vietnam. Green mango salad (Goi Xoai), Betel Leaf Wrapped Beef (Bo la lot), Fried Shrimp (Tom chien gion) and Fish sauce with Chilli (Nuoc mam ot) are dishes for recreation, now, let's make them to become special appetizers !

Green mango salad (Goi Xoai)


Material:

  • 50g green mangos are chopped
  • 30gr carrots are chopped
  • A little peppermint, basil, coriander and chilli sauce

Method: put all of them into a bowl and mix together


Betel Leaf Wrapped Beef (Bo la lot)


Materials:

  • 50g grind beef
  • 4 betel leaves
  • ½ spoonfuls of soy sauce
  • A little citronella, chilli and shallots
Method:

- Put a betel leave on the plate , next you put the beef into it and then you curl up .It is 5 cm long, 2 cm thick.
-Note it's wrapped in the tight leaf .
- Continue you roll the meat and the remaining leaves, then grill over charcoal stoves until betel leaf wrapped beef is cooked.

Fried Shrimp (Tom chien gion)


Material:

  • 2 shrimps (peeled, reject their heart, hold the tail)
  • A little salt and pepper
  • Crispy shrimp powder
  • Vegetable oil

Method:

- Shrimp dipped into flour.
- Heat oil to 170 º c, and shrimps are fried evenly.
- Then you fish them out of the pot , put on absorbent paper.

Fish sauce with Chilli (Nuoc mam ot)


Materials:

  • 1.5 spoonfuls of fish sauce
  • 2 spoonfuls of lemon juice
  • 2 spoonfuls of sugar
  • 1 spoonful of red pepper seeded , finely chopped
  • 1 spoonful of crushed garlic

Method:

You mix all of them and stir it.
You can decorate a Vietnamese-style appetizers with a few dill and a bowl of fish sauce with chilli.
To make the dish look more traditional and attractive, you can use the palm-leaf conical hat .It is upside down. You put dish on it.

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Cuc Gach Quan Restaurant - Fantastic lunch of Angelina Jolie and Brad Pitt in Vietnam

In November past, Brad Pitt  & Angelina Jolie return to Vietnam four years after adopting Pax Thien. This is the first time Pax has been back to Vietnam since he was adopted, allegedly. Anyway, the family was spotted eating traditional Vietnamese food…in Cuc Gach Quan restaurant.

Angelina Jolie and Brad Pitt have deep impressions with staffs of restaurant. Before they left here, Angelina Jolie also had written a few line of her feelings about the meal. "Thanks for a great lunch. A beautiful space. It has many dishes are delicious. We will come back here the next time, ." Underneath sentences , It is not only signed of Angelina Jolie but also signed of Brad Pitt and Pax Thien.

So, I want to introduce to you somethings about this exciting restaurant.

 Addresss: 10 Dang Tat | Ward Tan Dinh, Ho Chi Minh City District 1, Vietnam.

As a guest come here from far away, who sometime is welcomed from the airport to this strange restaurant. From the pink entrance with barbed wire to the fanciful and poetic space in the restaurant.

when the guest come here , the restaurant treats them like close relatives,a meal is ordered without menu, the fresh food is bought at the market in the early morning , diners are feeling as they are visiting their house,not that they are on business. You will feel It is very nice to have a heartfelt friendship , and you will curious to know how create a familiar space of the restaurateur.


You are going to gradually know about this interesting space, and all the people usually come here. Identified himself as "peasant ", but he is very confident when he said that his native soil created " A meeting place of creative people in Saigon ", Architect. Tran Binh - is the young owner of Cuc Gach restaurant - also strange as the way he created this space. He created not only his private space but also in all his designs are "luxurious" and "rustic". Put - place - arrange everything in the right place, but It still has absolute respect the habits and personalities of people who use them. The architects have changed normal thought about connection of objects in the space. Many his works is pleased results of homeowner and designer, so Tran Binh is assessed that he constructed not only house but also family habit.


You know thoroughly daily work of the restaurateur, so that you will understand why Cuc Gach restaurant is becoming attractiveness with many peoples. A journalist comes from Japan, she has came here the first time ,then she came back home quickly,took a pen and paper , she designed her home again ,she imagined and outlined until the next morning.


Cuc Gach restaurant is situated on the ground floor of a old house. Right here, a small space is familiar and curious. Restaurant have many small corners ,the space is both quiet and slow to such an extent that the people is ready to lie down, they have half-closed eyes from sleepiness to enjoy popular songs of the 1970s, by excellent singers such as: Khanh Ly, Thai Thanh, Le Thi ... A kitchen zone is very rustic with some piles of bowls and plates made from porcelain and a set of old dining-table . Everything in the restaurant are used properly like peasants usually patchy objects. We were surprised at toilet and wash basin because they are made from a stone mortar .


Visitors come to eat here and most of them are familiar friends .they come here like they have dinner at their close friend's house. Popular foods are foods of the South with four criteria such as: "salty-fry-soup-vegetable".Drinks are things which can not easily forget of the countryside such as : black beans soup, loan soup,.. But sometimes, this place is space of the important event. At that time, all the colors of the room is changed to suit the space and the nature of this event. It's a magic space.

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