Vietnamese Food

Cuisine culture in Vietnam

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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.

Sticky rice with pandan leaves (Xoi la nep)

A distinctive pandan flavor,glutinous rice and shredded coconut on the top of the sticky rice,is served with roasted peanuts and sesames.


-2 bowls of rice
- a few pandan leaves
- 1 tbsp sugar
- 1 teaspoon salt
- shredded coconut
- roasted peanuts and sesames


- Pandan leaves are cut into short pieces.
- Put pandan leaves in the liquidizer with cold water.To filter the mixture to get the first water.
- To dissolve the juice of the pandan leaves with about 2 liters of cold water, pour glutinous rice into the mixture to soak overnight. You remember to add a teaspoon of salt.
-The next day, to fish out, to drain.
-Pour glutinous rice into the steamer. You sometimes stir glutinous rice by chopsticks. Add a little sugars (depends on your preference).
- Roasted peanuts and sesames are crushed.
- Then you ladle it out into the disks,put shredded coconut, roasted peanuts and sesames on the top of the sticky rice.Served when it is still hot.

Glutinous rice is soaked overnight.

Shredded coconut

Pour glutinous rice into the steamer

To stir glutinous rice by chopsticks.

TAGS: Sticky rice, pandan leaves, xoi, la nep, vietnamese food recipes, vietnamese


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