Vietnamese Food

Cuisine culture in Vietnam

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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.

Vegetable pickles for Tet holiday

Vegetable pickles is indispensable for the Tet holiday,It is very crisp, eat with boiled meat, square glutinous rice cake, fried pie, and frozen meat are very tasty.

Ingredients:


  • Turnips
  • Carrots
  • Slice of Garlic
  • Slice of peppers
  • Fish sauce, sugar
  • Jars

Note: The portion of raw material, you can add kohlrabi,pickled scallion heads to depend on your hobby.

Method:


Carrots, turnips are peeled and sliced about 0.5 cm long (and then cut into pieces).
If it is sunny, you will expose them to the sun,but It is not sunny,you can use oven to dry.


If it is dry, then you soak them with cold water to soften in a moment.


When the raw material are withered,they are dipped in hot water about from10 to 20 seconds.


To remove the raw material from the pot and then you soak in the bowl of cold water ,Please wait to dry.
At that time,you cook the fish sauce, sugar and little hot water, turn off the gas stove.


To put carrots, turnips, garlic, chillies into jars. Add the fish sauce when it is getting cold.


To maintain vegetable pickles in refrigerator or airy place ,after three days or a week you can use it.


To pick up vegetable pickles to the disk ,you can eat it with cylindric glutinous rice cake(banh tet), square glutinous rice cake(banh chung)or frozen meat are very tasty.

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Ca Dieu Hong Hap Cay Recipe

The pieces of fillet of red carp after steamed with sweet chilli sauce, the meat of fish is still fresh , spicy taste always stimulate appetite and it is captivating the women.


Raw materials:
  • 1 fillet of red carp
  • A handful of chinese vermicelli
  • 2 chillies.
  • 1 spoonful of tomato sauce
  • 1 branch of scallions
  • 1 spoonful of hot chili sauce
  • Salt, sugar, soy sauce
  • The oyster sauce
  • 1 autoclave
Implementation:

Red Carps are cleaned,sliced fish, reject fishbone.Chinese vermicelli are soaked in the warm water. Wash the green onion, chopped onion.To put the chili into the bowl with salt, sugar,then smash. Then you mixed with tomato sauce,hot chili sauce,add a little sugar and salt.

Marinate fish with: salt, 1 spoon ful of sugar, 1 spoonful of soy sauce, about 15 minutes. Add a little the oyster sauce in a disk, to spread chinese vermicelli on the disk, put the red carp up, add a little chili sauce. Sprinkle the green onions. Put them into the autoclave. Serve with soy sauce and chili sauce.

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Special menu for Tet holiday

Fried Rice with Lotus Seeds
(Provide 1020kcalo / 5 servings)

Raw materials:
500g fragrant rices, 50g sugpo prawns,50g jambon, 50g pork bologna, 50g lotus seeds, lotus, lotus leaf, garlic, spices, sesame oil.


Implementation:

Rices are cleaned then they are cooked. To cut up carrots into tiny cubes,then they are soaked in cold water. To cut up Pork bologna,jambon into tiny cubes. Steamed lotus seed. Prawn cooked cubed.
Fried garlic, all raw materials are stir-fried, add a little salt, pepper, then mix well with rice ,then To wrap up neatly them in lotus leaf .

Note: Steaming hot before eating.


Rolls of beef with pickled scallion heads
(Provide kcalo 485 / 5 servings)

Raw materials:

300g beef,50g pork fat, 50g pickled scallion heads, spices, steamed rolls made of rice-flour, girdle cake and raw vegetables.


Implementation:

Thin slice of beef, marinated with a little salt,cooking oil, pepper, garlic. pork fat is boiled, to slice the meat.

to spread slice of beef, put pieces of fat,pickled scallion heads, to roll, sauteì or grilled. Chopped green onion, boiled cooking oil, To pour oil into the green onion.
This dish eat with raw vegetables,steamed rolls made of rice-flour, fish sauce.

Note:
Beef can be marinated in advance, is stored in a freezer, when you need to cook, you can get them,so the beef is very tender.

Agaric Hotpot
(Provide kcalo 360 / 5 servings)

Raw materials:


500g chicken bone,50g agaric, 50g mushrooms,50g bamboo fungus, 50g mushroom, 100g mushroom, 50g abalone mushrooms,1 leg of chicken, 2 soya cakes, 1 carrot, vermicelli, spices.


Implementation:

Wash up the chicken bones, soft-boiled, to flavour spices.

Mushrooms,soya cakes,carrot are cleaned,then cut to slices. Vermicelli is soaked in cold water until soft, remove to dry.

When you eat the dish ,you will add the sauce into the pot, put the mushrooms, vegetables in the disk.Then put them into the pot slowly.

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