The Phở beef

For 8 servings
Preparation: 20 minutes
Cooking time: 6:00

Ingredients:

• 2.3 kilograms of bone beef bouillon (with or without marrow)
• 450 g of tender beef
• 900 g of fresh flat rice noodles (or 450 g dried rice noodles)
• 4 teaspoons dried seasoning
• 200 g fresh soybeans sprouts
• 200 g of aromatic herbs (basil, long coriander)
• 2 onions, thinly sliced
• 2 tablespoons chili sauce Coffee
• 3 lemons, quartered
• 2 large peppers, sliced
• 1 bunch of young onions
• 2 tablespoons soy sauce
• 4 red onions, grilled well
• 1 piece of ginger (5 cm), toasted and crushed
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 6 star anise (or 2 teaspoons of anise powder)
• 5 cloves
• 3 brown cardamom, crushed
• 1 piece of cinnamon (about 7.5 cm)

Production :

1. Wash the bones, boil them in water 5 minutes, then throw the water. Pour 4 liters of fresh water in the pot, bring to boil. Boil on low heat for 4 hours, remove the froth. Then, add the meat, ginger and grilled onions continue to cook for 1 hour and a half.
2. Quickly brown the star anise, cinnamon and brown cardamom in a saucepan, add 2 cups water and cook for 20 minutes. Filter this water and add to the broth (or add the dehydrated seasoning cubes Phở). Continue cooking for 10 hours. Remove the meat and cut it into thin slices.
3. Strain the broth, bring it to boil. Season with dehydrated seasoning and salt.
4. Blanch the bean sprouts, pour them into a colander, let drain. Wash the spring onions. Cut the white part and blanch it. Cut the green part into small pieces.
5. Soak the dried flat rice noodles in water for 20 minutes, then rinse them in boiling water (you need only pass the fresh rice noodles in boiling water). And serve them immediately.
6. Put some bean sprouts at the bottom of a large bowl, add, above, rice pasta. Then place the meat, spring onions and sliced ​​onion. Sprinkle with burning broth. Pepper and sprinkle with chopped spring onions. Serve the soup with a plate with basil, long coriander, lemon and soy sauces and chili.

Remarks:

• You can cut the raw beef, very tender into thin slices, place on rice pasta, sprinkled with the hot broth to the meat is just entering. They call this method "Phở tái.
• The dehydrated seasoning cubes for Phở are on sale in all Asian food stores.

Glutinous rice fruit "GAC"

For 6 servings
Preparation time: 3 hours soaking rice
Cooking time: one hour

Ingredients:

• 1 kg of glutinous rice
• 1 fruit "GAC" well wall (about 1 kg)
• Spoons 1 tablespoon salt
• Spoons 4 tablespoons sugar
• Spoons 4 tablespoons of coconut juice concentrate
• Spoons 1 tablespoon rice wine

Production :

1. Spread the rice under running water, then soak in hot water for 3 hours.
2. Cut the fruit in two lengthwise, take the red party, throw the stones, put that red portion in a bowl, pour the alcohol and mix well.
3. Grate the flesh of the fruit, place in a large bowl.
4. Leave to drain the rice. Then, mix the rice with the red part, the fruit flesh and half cuilière teaspoon salt.
5. Pour in the upper part of a steam cooker, cook for 50 minutes. Every 15 minutes, turn right rice with chopsticks or a fork.
6. Five minutes before finishing the cooking, pour the concentrated coconut juice, mixed with a little sugar and a little salt, turn regularly. Remove from heat.
7. Fill a bowl with sticky rice tinted in red, pack a little to mold it, then return the bowl of rice on a plate.

remarks:

• This fruit is very common in Vietnam. Choose a ripe fruit and take the flesh part of a natural red color
• Sticky rice, cooked with this fruit, breakfast is good market favorite.
• If you can not find this fruit, replace it with the red and yellow food color.

Bananas concentrated coconut juice

For 4 servings

Preparation: 20 minutes

Cooking: 40 minutes

Ingredients:

• 8 cooking bananas, blackberries
• 1 cup of concentrated coconut juice
• 50g toasted peanuts, crushed
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons of tapioca
• 1/4 teaspoon vanilla powder

Production :

1. Soak the tapioca in water for 20 minutes. Leave to drain.

2. Cook the bananas with 2 cups water and 1/2 teaspoon salt over medium heat for 30 minutes. Remove from heat and let cool

3. Mix and cook concentrated coconut juice with 1/2 cup water, 3 tablespoons of sugar and a pinch of salt. Add the pearl of Japan continue to cook for 5 minutes until the beads become transparent. Add the vanilla.

4. Peel the boiled bananas. Cut them lengthwise into thin slices. Place them on a plate, sprinkle with coconut sauce concentrated and sprinkle with peanuts.

remarks:

This sweet dish is vibrant in Vietnam, the ingredients are easy to find, cheap. Bananas grow on all of Vietnam, therefore, the Vietnamese have created several dishes made from bananas.

Pangasius fish caramel - Cá kho Tō

The Vietnamese cuisine blog today presents a very popular dish in Vietnam: fish cooked with Vietnamese fish or caramel, Vietnamese cá kho TO. Very simple, delicious, perfectly in agreement with the Vietnamese taste, this dish is often found at the family table. It can be cooked with a variety of fish from the countries with panga, the fish-head snake or catfish

Here is the recipe of fish pangasius caramel

For 4 servings. Preparation: 20 minutes. Cooking: 35 minutes

Ingredients:

• 2 slices of fish Pangasius (about 400 g)
• 100g pork belly, cut into thin slices
• 6 small red onions (3 thinly sliced, chopped 3)
• 6 cloves garlic, crushed
• 1 coffee spoon of ground pepper
• 4 spoons of sugar in coffee
• 2 spoons with oil soup
• 3 spoons tablespoon fish sauce sauce
• 4 small red peppers
• 3 sprigs of chives, coupled
• ½ spoon sauce caramel coffee

Production :

1. Marinate the fish with chopped onion, 3 cloves of crushed garlic, fish sauce brine, sugar, ½ coffee spoon of ground pepper and caramel sauce in a small glazed earthenware casserole for 30 minutes .
2. Heat 2 spoons of oil in a pan, let it brown 3 cloves garlic, then pour in the chest, sauté quickly.
3. Add the meat and sliced ​​onions in the pan, mix it all carefully. Bring the pot to a boil. Add in ½ cup of water, simmer on low heat for 30 minutes, the juice in the pan must be reduced to bland appearance
4. Sprinkle the fish with chives. Season with pepper. Remove from heat.
5. Serve hot with rice.

Chicken soup transparent vermicelli

In Vietnam, the chicken soup with vermicelli transparent integral part of the country's culinary heritage. From North to South, local consume this dish. This is a particularly digestible, tasty and appreciated for its lightness and satiating power flat.

Here's the recipe for chicken soup with vermicelli transparent

For 6 servings. Preparation: 20 minutes. Cooking: 50 minutes

Ingredients:

• 300 g of transparent vermicelli
• ½ chicken (about 1 kilo)
• 6 egg yolks
• 100 g of canned bamboo (or 100 g of dried bamboo shoots
• 1 piece of ginger, as big as your thumb
• 3 red onions, roasted on the fire
• 2 cloves garlic, crushed
• 5 branches of chives, chopped
• 1 large pepper, thinly sliced
• 1 onion, thinly sliced ​​vegetable
• 5 sprigs of coriander, washed, cut
• 100 g of bean sprouts
• 200 g fresh herbs (such as basil, water chestnuts, Vietnamese coriander, banana flower, etc ...)
• 3 spoons of coffee dehydrated seasoning according to taste
• 1 coffee spoon of ground pepper
• 1 coffee spoon of salt
• 1 coffee spoon of sugar
• 2 tablespoons oil

Production :
1. Leave to drain the canned bamboo shoots, already cut, ready for use
2. Boil 2 liters of water in a pot, immerse the piece of chicken, crushed ginger, a little salt and cook for 40 minutes. Monitor and regularly remove the scum that cooking water remains clear.
3. Remove the chicken piece of its juices, dip it in a pot with cold water, then drain and cut into thin slices
4. Heat a soup spoon of oil in a frying pan, brown the garlic cloves. then pour bamboo shoots into strips, fry in a large fire for 10 minutes, seasoning with a coffee spoon of dried seasoning.
5. Pour 2 tablespoons seasoning dehydrated coffee in the cooking juice, half a teaspoon of sugar, red onion and bamboo shoots. Boil and season again.
6. Soak transparent vermicelli 20 minutes in the water. cut into each 10 cm then move them into boiling water. Leave to drain. Then mix in a tablespoon of oil spoon. Before serving, pour the vegetable onion cut into thin strips in the juices, and boil.
7. Put the noodles in a bowl, garnish with chicken slices, strips of bamboo sprouts and cooked egg yolks, pour the juice. Sprinkle the soup bowl with chives and chopped coriander and pepper.
8. Serve the soup in support of a separate plate with bean sprouts, banana flower, water spinach into thin slices and salt, pepper and half a lime into a small bowl for sauce.

Note :

• It is transparent vermicelli and bamboo shoots in Asian food stores.
• Used in Vietnam often dried bamboo for this dish.

Soybean paste stuffed with tomato sauce

For Vietnamese and tofu lovers, here is a very popular Vietnamese recipe that is absolutely simple to make and delicious. This dish goes well with a full meal in Vietnam. It is often found in the Vietnamese table.



Here is the recipe for stuffed bean curd with tomato sauce

For 4 servings. Preparation: 20 minutes. Cooking: 45 minutes

ingredients

• 4 soybean dough pieces into a square of 7 cm
• 200g minced pork
• 6 black fungus
• 10 g of transparent vermicelli
• 2 teaspoons chopped red onion
• 2 cloves garlic, crushed
• 1 teaspoon ground pepper
• 3 teaspoons of dried seasoning according to taste
• 6 tablespoons oil
• ½ teaspoon of salt a little sugar
• 3 large tomatoes, diced
• 3 sprigs of cilantro or parsley
• 1 cucumber for decoration
• 1 carrot for decoration

Production

1. Soak the black mushrooms in water for 20 minutes, wash, cut and discard stalks, cut the remainder into cubes. Soak the noodles in clear water for 10 minutes, take them out and drain, then cut into 2cm slices.
2. Mix the minced pork with black mushrooms, transparent vermicelli, red onion, ½ teaspoon pepper and 1 teaspoon assainonnement dehydrated.
3. Split the bean curd pieces on one side, fill the pockets obtained with minced pork stuffing.
4. Heat a frying pan, pour in 4 tablespoons of oil, let brown the stuffed bean curd pieces for 20 minutes. Turn them occasionally. Once cooked, take them out and put them on a plate.
5. In another pan, brown 2 cloves garlic in 2 tablespoons of oil. Sauté the tomatoes for 5 minutes, season with dehydrated seasoning, salt and sugar.
Add the stuffed bean curd pieces diagonally cut on a plate. Season with pepper.
6. Garnish with cilantro, cucumber and carrot. This dish should be served hot.

Boiled chicken - Gà Luoc

The Boiled chicken is a classic Vietnamese dishes. It's easy to do, but very delicious with chicken pieces are tender flavored with lemon leaves. What a treat !

Here's the recipe for Boiled chicken

For 6 servings. Preparation: 10 minutes. Cooking: 40 minutes

Ingredients:

1 chicken (about 1.5 kg)
1 coffee spoon of salt
3 roasted red onions fire
10 lemon leaves (if possible), cut into thin strips

Production :

1. Wash the chicken, let it drain. If you use a frozen chicken, it is necessary to thaw before cooking.
2. Pour 3 liters of warm water in a pan, immerse the chicken, bring to boil. Add the grilled red onions and salt. Cook over medium heat for 40 minutes, uncovered. Remove the chicken, dip it into another pot containing cold water. Let cool.
3. Remove the chicken with cold water, then drain, cut into small pieces. Sprinkle the leaves of lemon slices. Serve with white rice and glutinous rice and a small plate of salt-pepper and lime.