Pan-seared sea bass rolled in lemongrass is a simple and delicious dish for an afternoon or a gathering weekend. A little fat from fish, the aroma of lemongrass mingled with a pleasant sweet and sour taste of pineapple, the light coolness of cucumber and bean sprouts, and the strong taste of raw vegetables – all…
Sour soup with strabismus fish and starfruit Sour soup with strabismus fish and starfruit with the sour taste from green starfruits. This dish is probably not new to you. But to cook a good pot of soup, sometimes you might not know how to measure the ingredients properly so I can give you a hand!…
Grilled Fish Stuffed with Aromatic Vegetables I learned this dish from Dung, the owner of the homestay in Moc Chau. She marinated the fish to make its taste stronger, and I prefer to keep the sweetness of the fish so as its taste is similar to the grilled fish I bought at Dien Bien market…
Trâu xào lá lồm During the Northwest trip, we stayed at the house of the ethnic minority people and ate with them. I was also given a bag of Moc Chau seeds by a hostess in Moc Chau – a typical material in the Northwest. This seed grows in clusters, is picked, dried, roasted on…
Pennywort salad (Nộm rau má măng) Pennywort salad is not boring and full of mountain flavors. It is what I learned from the natives on a trip to the Northwest. Servings Prep Time 3-4people 15minutes Cook Time 15minutes Servings Prep Time 3-4people 15minutes Cook Time 15minutes Ingredients 200gr pennywort 1 fresh bamboo shoot (about 500gr)…
Stewed pork with ginkgo fruits (Thịt kho bạch quả) Ingredients 200gr bacon 100gr ginkgo fruits 5 anise flowers 20gr shiitake mushrooms (dried) 2 shallots 6tbsp soy sauce 2 tbsp white wine 300ml fresh coconut water Instructions Soak the shiitake mushrooms in warm water until the mushrooms rise, drain the water and let dry. Peel ginkgo…
Vietnamese cuisine uses a lot of spices and seasonings which diverse from the South to the North. Most of the main dishes are “slow cook” dishes (slow cooking) such as braised foods, soups (phở, bún bò – beef noodle, bún thang – noodle with chicken, ham, eggs, shrimps, onions and shrimp paste, bún riêu –…
My journey to learn to cook Vietnamese food was difficult because I could not cook the dishes with the taste of my grandmother or my mother’s dishes. With European, Japanese, Chinese, or Korean dishes … you can easily find many recipes and ways to prepare them. Vietnamese dishes are passed on from generation to generation…
Vegetable and noodle salad Servings 4people Cook Time 35minutes Servings 4people Cook Time 35minutes Ingredients 2squeezes egg noodle 50gram carrots 50 gram purple cabbage 50gram cucumbers 40gram yellow bell peppers 1bìa fried tofu 10gram white sesame seeds (roasted) 3tbsp vinegar 1 tbsp white sugar 10tbsp soy sauce 1/2tbsp sesame oil 10gram garlic Instructions Mince garlic….
Rice with beef and mushroom sauce and lotus seed Servings 4people Cook Time 45minutes Servings 4people Cook Time 45minutes Ingredients 3bowls rice 50gram fresh lotus seed 200gram beef 1 egg 100gram cauliflower 100gram straw mushrooms 2 cloves garlic 2 shallots 10gram cornstarch water 1 1/2tsp salt 2 tbsp soy sauce 1/4tsp MSG(monosodium glutamate) 4tbsp cooking…
