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.

Fried beef with onions, peppers and celery

Do you know the delicious beef sautéed with onions, peppers and celery? This is a dish that Vietnamese (large and small) and really like that one often finds at the table. Even simple and easy, the recipe varies from one family to another. carrot or cabbage propose a replacement can be added.

Here is the recipe of beef sautéed with onions, peppers and celery

For 4 servings. Preparation: 10 minutes + 30 minutes of rest. Cooking: 10 minutes

Ingredients:

• 
  
• 300 g of tender beef
• 3 peppers of different colors, red, yellow and green, remove seeds and cut into diamond shapes
• 100 grams of celery, cut into 4cm length
• 2 tomatoes, cut into 4
• 1 onion, cut into 8
• 4 spoons tablespoon oil
• 1 coffee spoon of sesame oil
• 3 spoons of coffee dehydrated seasoning according to taste
• ½ coffee spoon of salt
• 2 spoons of soy sauce
• ½ coffee spoon of soup
• 1 coffee spoon of chopped garlic
• 1 coffee spoon of ground pepper
• 2 stalks of young onions

Production :

1. Wash the meat, dry and cut into thin slices. Marinate the beef with a spoon of soy sauce, a coffee spoon of dried seasoning, ½ coffee spoon of chopped garlic and sesame oil, mix well and let stand for 30 minutes
2. Heat 2 tablespoons spoons of oil in a frying pan, lightly brown ½ coffee spoon of chopped garlic over high heat, add beef, stir fry quickly for 5 minutes.
3. Pour the beef to a plate. Pour the beef to a plate. Pour 2 spoons tablespoon oil to skillet, pour peppers, saute 2 minutes. Season with dehydrated seasoning and salt. Add the onion and tomato, saute for a minute.
4. Pour the beef in the pan, pan out. Season again. finally add the celery, stir well and remove from heat.
5. Decorate with branches of spring onions. Season with pepper. Serve hot with a little soy sauce bowl.

Pork jelly (Thit đông)

In the culinary tradition of northern Vietnam, the dishes prepared for the New Year are composed of the famous sticky rice cake stuffed with pork and bean paste mung square (bánh chưng), boiled chicken (gà Luoc) pork jelly (thịt đông), soy noodles with chicken giblets (mine long gà), mortadella (giò LUA), pickled white onions (DUA hành), sticky rice to fruit "GAC" ( Xoi GAC).

We have the pleasure to present you the recipe for pork jelly (Thit đông), one of the traditional dishes to the Tet holiday.

For 6 servings. Preparation: 30 minutes. Cooking: 70 minutes

Ingredients:

• 
  
• 450 g pork hock, washed, boneless, drained
• 200 g of pork rind, washed, drained
• 14 g black mushrooms, softened in warm water 20 minutes
• ½ coffee spoon of sugar, according to taste
• 2 coffee spoon of dried seasoning, to taste
• 2 soup spoon of fish sauce sauce
• ½ coffee spoon of salt
• ½ coffee spoon of ground pepper
• ½ tablespoon of whole peppercorns coffee

Production :

1. Cut the meat into hock pieces of 1x2x3 cm, and the rind into pieces of 2x3 cm.
2. In a large casserole dish, marinate the pork rind ½ coffee spoon of salt, 1 soup spoon of fish sauce sauce and ½ coffee spoon of sugar. Mix well and let stand for 20 minutes.
3. Cut off and discard stalks black mushrooms, cut into chunks
4. Pour a liter of water in the pot, bring to boil. Water should well cover the amount of meat. Bake for one hour. Occasionally remove the scum.
5. Add the black fungus, stir well. Bring to the boil. Season with 2 spoons of coffee dehydrated seasoning to taste.
6. Remove from heat. Add some pepper and pepper gain. Mix well.
7. Pour into bowls. Let cool. Put the bowl in the refrigerator. The meat is ready for consumption when it is completely cooled.
8. Turn a bowl of meat jelly on a plate, cut into slices. Serve with white rice, pure fish sauce spicy sauce and pickled vegetables such as cabbage in brine, the pickled gherkins, spring onions in brine etc ...

Fried spring rolls or spring rolls

Do you know the fried rolls made cake or rice paper to the ground pork stuffing, shrimp, crab, chicken or vegetables, which is served with a lettuce leaf and herbs, dipped in sweet and sour fish sauce sauce? This is one of the most popular Vietnamese specialties not only in Vietnam but also outside the country. This dish is now more known nem or chả giò. Enjoy it from North to South Vietnam with variations of ingredients depending on the region.

Here is the recipe of fried spring rolls

The spring rolls or spring rolls (Photo by Xom Nhiep Anh)

For 6 servings
Preparation: 15 minutes + 20 minutes of meals
Cooking: 30 minutes

Ingredients:

• 
  
• 24 rice cakes of 20 cm diameter
• 200g fresh shrimp, peeled, chopped
• 300g minced pork
• 150g carrots cut into thin strips
• 150 g fat Taro-potato, cut into thin slices (if available)
• 20 grams of black fungus
• 50 g of transparent vermicelli
• 1 coffee spoon of ground pepper
• 3 coffee spoons of chopped red onions
• 2 spoons of sugar in coffee
• 2 spoons of coffee fresh lemon juice
• 2 coffee spoons seasoning dehydrated to taste
• ½ coffee spoon of salt
• 1 onion, diced
• 2 lettuce
• 100 g of aromatic herbs (basil, lemon balm). Of cooking oil

Production :

1. Wash the herbs and lettuces, take that beautiful leaves, let drain. Soak black mushrooms in warm water for 20 minutes, wash, remove the feet, cut the mushrooms into cubes.
2. Dip the transparent noodles in warm water for 10 minutes, remove from water, cut into 2 cm pieces, let drain.
3. Mix everything: shrimp, meat, carrot, vermicelli, red onion, mushroom, onion, taro, potato, dehydrated seasoning and salt.
4. Mix a cup of warm water with two spoons coffee spoons of sugar and 2 coffee fresh lemon juice in a large shallow dish.
5. Take a pancake, wet with the sweet lemon water (but not too wet, the cake may tear). Put a spoon stuffing near the edge of the wafer.
6. Fold both sides of the pancake over the filling and roll, starting with the side where is the farce for a roll.
7. Continue making rolls to complete the farce
8. Heat enough oil in a pan, slide the rolls in hot oil, brown, turn them occasionally. Once browned, remove from pan, let it drain oil on kitchen paper.
9. Serve hot with rice noodles, a dish of herbs, lettuce, pickled vegetables and a small bowl of sweet and sour fish sauce sauce.

Note :

You can use other ingredients to make the filling: pork, chicken, turkey, mushrooms or only with other vegetables vegetarian mode.

Mustard greens soup pickled

In a typical Vietnamese meal, there is a meat dish, a vegetable dish and a soup called canh. The latter is often a simple soup, quick and light to accompany the rice at the end of the meal. One always begins to eat rice with meat and vegetables until it is only one or two spoonfuls of rice in the bowl. then finishes by pouring canh in the bowl to finish the remaining rice.
Canh chua dua cai is one of the favorite soups easy to Vietnamese. What we love is the balance of sweet and sour of this soup - a delicacy often found in Vietnamese cuisine.

ingredients:

- 1 tbsp. tsp vegetable oil
- 225g pork chop or pork ribs
- 1/2 onion, thickly sliced
- 1 ripe tomato, cut into wedges
- 2 cups
- 4 cups water
- 1/4 to 1 cup of liquid brine mustard greens
- 1 tbsp. tablespoons fish sauce
- 1/4 c. teaspoon salt

Now the realization:

1. Cut the pork into small pieces. Keeping bones.
2. In a saucepan, heat the oil over high heat, add the meat and bones to brown. brew time to time so that the meat does not stick to bottom of pan.
3. When the meat is golden brown, add the tomato pieces and onion and cook until softened.
4. Add the mustard greens in brine, water and 1/4 to 1 cup of liquid brine mustard greens. The amount of the latter depends on the degree of acidity you like.
5. Increase the heat to high heat to bring to a boil. Add salt and fish sauce.

Enjoy your meal!

Note:
When you choose your tomato, try taking one that is ripe to make the soup a little sweeter.

Crab soup with noodles

Rice soup with crab, a popular dish loved by the Vietnamese.
This dish is attractive thanks to the yellow color of the water crab, green vegetables and red tomatoes. The rice field crab soup is not difficult to cook, but it requires expertise and culinary preparations a bit long. The broth should be designed from fresh crab rice fields.

To 5 servings

Ingredients

• 
  
• 1 kg of noodles
• 1.5 kg of rice crabs
• 0.5 kg of tomatoes
• 2 tamarins
• fish sauce, 1/2 spoon shrimp paste, salt
• dry onions
• Lemon, pepper
• Salad, banana flowers, coriander, basil

Preparation

1. Wash vegetables
2. Wash crabs, remove the plastron and carapace. Remove the hepatopancreas of crabs.
3. Mash the crabs with a pinch of salt and add 4 bowls of water, then filter. Repeat this process.
4. Fry a little onion. Add the tomatoes, seasoning, fish sauce and tamarind.
5. In a large saucepan, cook the crabs water over high heat until the meat crab fleet, add tomato mixture (Add salt and shrimp paste to taste)
6. Fry the onions until they are golden brown and add the hepatopancreas. Stir until pasty. Then pour in water crabs. And finally, add chopped chives.

Tasting

Put the noodles into 5 large bowls and pour over the boiling broth
This simple dish is served hot with vegetables, banana flowers and herbs. Depending on taste, you can add lime juice and chilli.

Banh Troi and banh chay

Celebrating Tet hàn thuc, the feast of cold foods 3rd day of the 3rd lunar month. Vietnamese families prepare a couple: the banh banh chay Troi and having sweet glutinous rice balls. The Banh Troi (floating cakes) are stuffed with a piece of sugar, poached in boiling water, served in a plate. The banh chay are stuffed a small bean seed mung dumpling, served in a bowl with thick light syrup mixed with tapioca flour.

Recipe Banh Troi, for 22-25 rooms:

- 150 grams of glutinous rice flour
- 5 g of rice flour
- Brown sugar pieces
- a pinch of salt
- Toasted white sesame
Cut sugar into small pieces (about the size of a pomegranate seed)
Put in a bowl of sticky rice flour, plain rice flour, salt. Gradually add cold water. Mix and knead until the dough is smooth and does not stick to the hand.
Train size pellets of a quail egg. Flatten and place in the center a lump of sugar. Wrap tightly and roll between palms to have a good round and smooth pellet.
Dip the balls into the boiling water.
The pellets are cooked when they float on the surface. Remove them and put them in cold water to prevent them from sticking together.
Them out and place on a plate. Allow to dry a bit and add the toasted sesame seeds.

Banh chay recipe for a bowl of 3-5 parts:

- Rice flour 150g glutinous
- Ordinary rice flour 5g
- Soybean paste mung
- Syrup: cooking water, tapioca flour, sugar, some mung bean seeds peeled and cooked.
- Small slices of fresh coconut or sesame seed.

Only problem, the realization is similar to the Banh Troi except stuffing and another nuance: we put the pieces in a bowl with mixed light syrup thick tapioca flour.

Young sticky rice flattened granules - The Xoi com

In the Vietnamese literary works, it is called a gift of the young rice and autumn: COM (young sticky rice flattened granules). Now we will learn to make a sweet dish, a popular sticky rice recipe loved by all Vietnamese.

ingredients:

• 300g COM (young sticky rice grains roasted and shelled)
• 50gr green beans
• 50 grams of dried lotus seeds
• 50g grated coconut
• Two tablespoons of sugar, two tablespoons of chicken fat.
• Now the realization:
• Scrunch green beans, soak them in water, cook with steam. Then pound and knead well.
• Boiled lotus seeds
• Scrape the coconut into long filaments and fry with chicken and sugar fat. Then let cool.
• Cook steamed rice and mix with a little sugar and cook again steamed.
• Put it on the plate and let stand a few minutes. Then stir well and add lotus seeds, green beans, coconut filaments.
• To keep its flavor, we must wrap the COM Xoi in a lotus leaf.

Good tasting!

Hu tieu - Saigon Soup

Hu tieu: specialty of the city of My Tho, this soup gets its name very thin rice noodles, vermicelli almost. Originally from the Mekong Delta, this is the soup kitchen breakfast Saïgonnais.

Ingredients / 6 persons:

Bouillon:
· 4 liters of water
· 1 kg of pork bone or chicken carcass (or both 500 g each)
· 2 dried squid (Asian grocery)
· 1 handful of dried shrimp
· 1 onion
· Ginger (thumb size)
· 1 stalk celery
· 4 tablespoons fish sauce
· 4 tablespoons palm sugar soup
· Pepper
Garnish :
· 400 gr of minced pork loin
· 2 cloves garlic
· Chive
· 12 shrimp
· Cha lua (Asian grocery)
· 400 gr of vermicelli-type Hu tieu (Asian grocery)
· Asian chives (Asian grocery)
· Coriander
· Soy (a handful per person)
· Lime
. Nuoc mam ·
· Pepper
· Grilled Onion or shallot (e)
· Pepper (optional)

Now the realization:

         Fill a pot with 4 liters of water, put on fire (soft). Peel the onion that you will share in half. Put a pan to heat. Grill on both sides dried squid. When it's good, add them to the pot. Then do the same with the onion, toast both sides and add to the pot.
- Peel the ginger and cut it in half. The insert in a tea ball or a fabric pocket or a diffuser (as below) with dried shrimp. You can add it to the pot. Clean the celery to chop or keep in full. Add the rest of the pot. Put the bones you have thoroughly rinsed with water beforehand so caught all previous ingredients. Pepper, put fish sauce and palm sugar. Simmer gently for good 3 hours minimum.
- During this time topping we will prepare: Cook a pot of water with a little sunflower oil. Rinse soybeans, coriander, spring onions, chives. coarsely cut garlic, coriander, spring onions and chives, and then book. Add the noodles in the pot of hot water. Bake as directed on the package. Put on the fire a pan with a little oil. Lightly toast the garlic and add the chopped pork loin. Stir everything, adding chives and pepper minced pork. Book. Rinse with cold water noodles and set aside.
- Cut into strips cha lua. Cut lemons and prepare all your filling ingredients. If you want to eat the soup with onions or roasted garlic, fry in a pan with enough oil to brown the garlic pieces to add to the final.
- After 3 hours of cooking, remove the bottom of ingredients (bones, squid, distributor etc ...). Degrease removing surface impurities. Increase heat. When the broth is hot, cook the shrimp briefly. Once the broth is boiling, place all ingredients in bowls: take a good portion of moistened noodles and cook for 1 minute in the broth using a colander and place in bowls. Put 2 tablespoons of minced pork, then a row of cha lua and finally the shrimp. Soy handle, spring onions and then sprinkled with coriander.
- Drizzle with hot broth and sprinkle with toasted garlic or onion (for those who like that). A little lime juice, spice puree and if it lacks a tad taste of fish sauce.

Good tasting !

Salad with lotus stems

The blog of Vietnamese cuisine today offers delicious Vietnamese salad, goi ngó tôm sen (lotus stem salad with shrimp). In southern Vietnam, the GOI ngó sen is one of the most popular and appreciated salad dishes. The combination of lightness, tender shrimp, fresh flavors of lemon, coriander flavor and simplicity of the realization of this dish should please you.

That's the recipe for salad with lotus stems.

For 4 servings
Preparation: 35 minutes
Cooking: 30 minutes

ingredients:

• 
  
• 500 g peeled lotus stems
• 200g pork belly
• 300 g of fresh shrimp
• 100 g carrots, sliced
• 5 tablespoons fresh lemon juice
• ½ cup white vinegar
• 4 tablespoons sugar spoons
• 1 tablespoon fish sauce sauce
• 2 teaspoons salt
• 50 g grids peanuts, crushed
• 2 teaspoons minced garlic
• 2 large peppers (1 cup sliced, 1 finely chopped)
• 1 onion, cut into strips, marine in 4 tablespoons rice vinegar
• ½ cup of Vietnamese coriander, finely chopped
• 2 tablespoons crunchy onion
• 100g dried shrimp fritters
• Vegetable oil
• The fish sauce of garlic sauce and chilli

Production :

1. Cut the lotus stems into pieces of 5 cm, then split each section into two. Mix a liter of water with 3 tablespoons fresh lemon juice. Soak the lotus stems in the lemon water for 20 minutes.

2. Leave to drain lotus stems. Mix two tablespoons of sugar with lotus stems and carrots. Let stand 15 minutes.

3. Wash the prawns. Cook 5 minutes in a mixture of half a cup of water, a half cup of vinegar and ½ teaspoon salt. Let drain and shell them, throw the head and the shell, but keep the shrimp tail.

4. Cook the pork belly in two cups of water with ½ teaspoon salt for 20 minutes. Remove the meat, cut into thin slices of 3 cm wide.

5. Mix a tablespoon of fish sauce sauce with 2 tablespoons of fresh lemon juice, 2 tablespoons sugar, pepper and chopped garlic.

6. In a bowl, mix the lotus stems, shrimp, meat, pickled onion, fish sauce sauce, Vietnamese coriander and chilli flakes.

7. Fry the shrimp fritters dehydrated in a hot oil bath. Remove the oil as soon as they are inflated and start to turn yellow, then let them drain on kitchen paper.

8. Serve the salad on a plate, sprinkle with the toasted and crushed peanuts and crispy onion.

9. This salad is consumed quickly, with this fried shrimp and fish sauce sauce with garlic and chilli

Soup with coconut milk, tapioca and taro - Che Khoai Mon

Vietnamese, chè (pronounced ze ch) means tea, but more generally, it refers to any type of soup rather thick sweet, hot or iced, which can consume as well as drink dessert. There are many recipes but the coconut milk is often the basic element. You can then add fruit (longan, lychee, durian, banana ...) and other ingredients such as taro, mung beans, corn, tapioca pearls, sweet potato, etc. We offer you a hot version of this dessert, combining the sweetness of coconut milk than taro.

Ingredients for 6:

• 45g tapioca pearls
• Sesame seeds
• 375 ml of coconut milk
• 6 tablespoons sugar
• taro 240g
• 375 mL of water.

Now the realization:

1. Peel the taro and cut into cubes (about 2cm). Heat water, coconut milk and sugar in a saucepan.
2. Bring the mixture to a boil and add the tapioca pearls in rain and taro.
3. Cook for about fifteen minutes until the tapioca pearls are translucent and cooked taro (you can easily take a fork).
4. Stir with a wooden spatula to prevent the beads stick to the bottom of the pan.
5. Brown the sesame seeds in a dry pan.
6. Serve the soup hot coconut milk into bowls and sprinkle with browned sesame seeds.

Good tasting !

Stuffed zucchini soup bitter (kho qua Canh Don thịt)

The bitter zucchini are popular in Vietnam. They are taken as a remedy for health because they "cool" the body, purify the blood, remove buttons and used in prevention and treatment of diabetes. This is a good detox food.

With us, the bitter zucchini is often prepared in soup with soup bitter stuffed zucchini.
Today we invite you to taste a dish made bitter zucchini: zucchini soup stuffed bitter

For 4 servings Preparation: 20 minutes Cooking time: 60 minutes

ingredients:

• 3 bitter zucchini (500 g)
• 200g minced pork
• 6 black fungus
• 10 g of transparent vermicelli
• 2 teaspoons chopped red onion
• 1 teaspoon pepper
• 3 teaspoons of dried seasoning, to taste
• ½ teaspoon salt
• 5 branches of young onions
• 3 sprigs of coriander, chopped

Production :

1. Thoroughly wash the black mushrooms, soak them in warm water for 20 minutes, rinse, cut off and discard feet. Cut the rest into small cubes.
2. Soak the noodles in water for 10 minutes. Let drain, then cut into 2cm slices.
3. Mix the ground meat with black mushrooms, transparent vermicelli, red onion, a teaspoon of dried seasoning, a little salt and half a teaspoon of pepper.
4. Wash the bitter zucchini. With a sharp knife, cut the zucchini lengthwise and scoop out. Blanch. Leave to drain and fill them carefully with meat stuffing. Tie them with the shoots of young white onions.
5. Boil 1.5 liters of water, dip the stuffed zucchini, cook over medium heat for 40 minutes. Season the soup with a little salt and dehydrated seasoning. Add the chopped spring onions. Remove from heat.
6. To serve, cut the zucchini into slices 3 cm. Sprinkle coriander on the soup. Season with pepper.

Shrimps caramel - Tôm ram

Here delicious sweet and sour shrimp, original and easy to perform, a familiar dish in Vietnamese food. It goes perfectly with rice!

Ingredients for 4 people:

• sugar 1 tbsp
• 2 tablespoons sauce nuoc mam of
• 1 pinch of pepper
• 3 shallots
• 2 cloves of garlic - Garlic Sheet
• 450 g shrimp (raw or not)
• Oil

Here we go, the realization:

1. Peel and chop the garlic and shallot separately.
2. Thaw the shrimp. The shell then wash them under cold water. Drain.
3. On a cutting board, cut slightly the back of the shrimp to remove the black (do not cut the shrimp in half).
4. In a saucepan, sauté the garlic with a little oil.
5. Lower the heat and add the sauce nuoc mam, sugar, pepper, and shallots. Simmer over low heat for 1 minute.
6. Add the shrimp to the pan.
7. Stir occasionally.
8. Cover and simmer until the sauce thickens and covers the shrimp (about 5 minutes).

Note: Skip the 3 first steps if you like the original shrimp, not raw.

This dish is served with a hot bowl of plain rice. This dish is very common in Vietnam.

Vietnamese Sandwich - Bánh Mì

An incredible Vietnamese sandwich! Vegetables, marinated pork, spices and good bread! A traditional dish of Vietnam with taste, quite well balanced, very popular in the world.

Ingredients / 6 people

· Ingredients carrots and radishes white vinegar (the day before):
- 2 tablespoons sugar
- 1 teaspoon of salt
- 6 tablespoons white vinegar
- 25 cl of hot water
- 2 carrots
· Ingredients marinade meat (the day before):
- 1 pork tenderloin
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 Chinese sweet sauce mixed bag for pork
- 1 tablespoon cornflour
- Ingredients filling:
- 1.5 6 baguette or rustic bread
- Cha lua
- Mayonnaise home
- 1/2 bunch coriander
- 1/4 cucumber
- Maggi sauce (spicy)
- 1 red pepper (optional)

    Now the realization:

1. Preparation (the day before) grated or cut into strips, strips carrots. Put the vinegar in a jar, add sugar and salt. Stir to dissolve and pour hot water. Then add carrots and mix well. Then marinate overnight in the refrigerator. In a container that can hold the pork tenderloin and marinade, put all the ingredients, follow the letter to the packet instructions. Mix and set aside a minimum charge 12 hours, so a night.

2. Preparation (the next day) Preheat oven to 210 ° c. Place the tenderloin on a rack. Bake for 30-40 minutes. For the pork is tender and has a stronger taste, basting regularly with marinade. Meanwhile, rinse cilantro, cut the cucumber into slices and long. Cut slices of cha lua (3-4 per person) out meat, let cool about 10 minutes and cut into thin slices the net.

3. Cut the baguette or your little rustic breads. Spread a little mayonnaise both sides. Place the fillet, cucumber, cilantro, cha lua, chili. Then the carrots and press down well. Drain well. Before serving add a few drops of maggi over.

Good tasting !

Sticky rice in jackfruit - The Xôi mít

The mít (jackfruit) is a fruit with many virtues because it helps fight against cancer and maintain the shine of the skin. The Xoi mít (sticky rice in jackfruit) is a delicious dish with unique smell.

Ingredients for four people:

• Jackfruit quarters hollowed: 300 gr
• Sticky rice: 300 gr
• Sugar: 50 gr
• coconut water: 20 gr
• A little salt, corn flour, coconut flakes, pineapple leaves, and roasted sesame.

Now the realization:

1. Wash the pineapple leaves and dry. Put the leaves in the pot. Add cold water and boil 7 to 10 minutes to obtain a water having the color pineapple leaves. Remove them and let cool in the pot.
2. Wash the glutinous rice in cold water, dry and put a little salt, then add water pineapple leaves. Cook the rice to steam having added some coconut milk into the cooking water.
3. Incise a slice of jackfruit district. Roasted sesame and then kibble. Add a little salt and sugar grist sesame.
4. Place some already cooked glutinous rice in jackfruit neighborhood hollow. Sprinkle a little coconut slices, roasted sesame and grist and finally add some coconut milk.
5. Well, now you can enjoy your Xoi mít with your family!

Note: You can skip the first step, glutinous rice therefore focus its original color.

Cooking rice

Rice ? Nothing's easier ! staple through Asian countries including Vietnam.
Vietnam is the cradle of origin and domestication of rice in Asia. Rice may be cooked by steam, in water, in a fat or milk but the cooking water is the most common.
There are many varieties of rice whose two main kinds are ordinary rice and sticky rice. Ordinary rice is the staple food and is most consumed.
Using a rice cooker is obviously the simplest but many do not have one. So we will learn an ancient way of cooking rice in Vietnam.

Ingredient:
125 g rice
1/4 liter of water or chicken broth

Now the realization:
Pour cold water or broth in a large saucepan and bring to boil. Then add the rice. Bring back to the boil, and stir.
Cover the pan well. Turn down the heat on your stove and let cook for 15 minutes over very low heat.
Make sure that all liquid has been absorbed. If it remains, put on low heat a few more minutes while covering. The end of cooking rice should be dry, soft and firm.
Turn with a fork to loosen the grains, salt and pepper to taste.

That is a real Vietnamese rice! Simple but essential. the serving with different savory dishes.

Eggplant, pork, tofu balls chips, tamarind - Canh cà bung

Delicious Vietnamese recipe, a family dish that you will not have the chance to taste in restaurants, it is a dish of very tasty home cooking, served on jasmine rice for you to discover and tamarind balls tofu fries!

Ingredients for 2 persons:

• 2 pounds of pork soc
• 1 onion, chopped into cubes
• 3-4 cloves garlic, chopped
• 1 bag of 340g of tofu balls fried halved
• 1 eggplant 1 pound diced (either way)
• 2 tomatoes, diced
• 1 c. cumin
• 1 c. teaspoon salt
• 1 c. of sugar (or more to taste)
• 1 ½ c. teaspoon powdered Tamarin

Now the realization:

1. In a large saucepan, boil the pork covered with water 1 hour over medium heat. Skim occasionally. Put aside.
2. Sauté in 1 tbsp. Oil table, onions and garlic, add the tofu balls fried, stir and cook a few minutes over medium heat.
3. Set aside in a dish. Add a little oil, skip the eggplant, add the cumin and salt.
4. Cover the eggplant mixture of 4 large soup ladles of liquid pork and simmer until eggplants are tender.
5. Add sugar, tamarind, tomatoes. Let it be for now.
6. Bone the pork and cut into thin strips, then add to mixture.
7. Finally add the tofu mixture, garlic and onions.
8. Serve over jasmine rice.

Good tasting !

Coffee egg

This coffee with egg, it's just magical: you get a hot coffee, very strong, very dark, not sweet and it is covered with a creamy mousse taste of tiramisu!

Here are the ingredients for a cup of coffee to eggs in full:

1. 1 cup of hot black coffee
2. 1 very fresh egg yolk (happy chicken)
3. 1 C. S. sweetened condensed milk
4. 1.5 C.S. caster sugar
5. 1/2 C.C instant coffee diluted in 1 hot water C. S.

Now the realization:

1. Beat the egg yolk and sugar by hand or machine to get a good aerial white foam and fragrant smells like bread.
2. Pour the hot diluted instant black coffee in a cup and gently add the egg foam on the coffee. We will see the egg foam on the face of the cup.
3. Mix briefly and serve immediately.
4. The egg smell and the aroma of coffee are its own flavor of coffee. You should take the hot to feel its taste.
5. But like all other traditional dishes, drinking, must stir the foam slowly put each spoon to his mouth to melt beaten egg spread taste. The coffee cup egg is usually small low type in hand, just enough that people enjoy, but the cravings of appetite still fragrant and nostalgia.

Stew with seafood (Lẩu Hải Sản)

The stew (in Vietnamese is "LẨU") is a typical Vietnamese dish that is characterized by its generosity. It is also a great dish for family gatherings or a cozy evening with friends.
To taste this dish, you put what you want in a spicy broth and boiling it for cooking meat, seafood, vegetables, rice vermicelli, etc ... Of course, the stock will be prepared in advance.

Here is the recipe of stew with seafood (Lẩu Hải Sản)

6-8 servings Preparation: 30 minutes Cooking: 20 minutes

Ingredients:

• 
  
• 1.5 liters of broth
• 100 g of fish pellets
• 200 g of fish fillet, thinly sliced
• 300 g fresh shrimp
• 200 g of cuttlefish, emptied and peeled
• 1 kg of white hulls
• 200 g of straw mushroom
• 2 tablespoons lemon grass, chopped (or lemongrass powder)
• 2 tablespoons tamarind without nuclei
• 3 teaspoons of dried seasoning (to taste)
• ½ teaspoon salt
• 1 teaspoon chopped garlic
• 2 tablespoons oil
• 1 tablespoon sugar
• 2 tomatoes cut into eight
• 1 chilli, finely chopped
• 200 g edible chrysanthemum branch, washed, cut into 5 cm
• 200 g of water spinach, washed, cleaned and bad parts of the leaves, the remaining stem sliced ​​8 cm
• 1 kg of round rice pasta
• 2 tablespoons fish sauce sauce

Production :

1. Wash the cuttlefish. With a sharp knife draw diamonds on the pieces of squid and cut them into pieces of 6 cm long and 4 cm wide. Feed the fish balls in boiling water.

2. Wash the straw mushroom and remove the bad parts, then soak them in salt water for 20 minutes, then let them drain. Cut any large mushrooms in half. Wash and cut the mushroom stems stems.
3. Crush the tamarind in a cup of boiling water to collect his brown juice

4. Heat 2 tablespoons oil in a pan, add garlic and lemongrass, already chopped. Sauté garlic and lemongrass, then add the tomatoes. Season with ½ teaspoon dried seasoning coffee or ½ teaspoon salt, to taste. Brown the whole.

5. Bring the broth to a boil ed, add the tamarind juice and straw mushrooms. Season with dehydrated seasoning, salt and sugar. Then add the tomatoes, garlic and lemongrass. Add some pepper, to taste. Season again.

6. Decorate the tray of the pot to stew with shrimp, fish balls, fish fillets and white hulls.

7. Put the mushrooms stems, herbs, and vegetables on a large plate.

8. Pour the broth into the pot to stew, place it on the stove. Put the plate of vegetables on the table.
When the broth comes to a boil, add the ingredients slowly to cook on the table.

9. Use round rice noodles and fish sauce sauce as an accompaniment.
If you do not have round rice pasta, you can replace them with wheat pasta. Soak the wheat pasta in boiling salted water, bring them to a boil for 2 minutes. Remove from heat, pour the pasta in a colander, let drain and mix in a tablespoon of oil to the pasta does not stick. You can choose your own vegetables as accompaniment.

Mini savory crepes - The Bánh Khot

The banh khot (mini savory pancakes), South Vietnam dish unanimous. Composed primarily of rice and fresh shrimp, it is served with a sweet and sour sauce and vegetables.

Ingredients: (for 5 people)

1 kg of rice
100 g of soybean paste
700 g fresh shrimp
dried shrimp, cooking oil, fish sauce, salt, sugar, dried onion, lotus rhizome, papaya salad, mint and basil.

Now the realization:

• Wash rice and soybeans and leave to soak in water overnight. Then grind with water, add a pinch of salt.
• Peel the fresh shrimp and mix with a little seasoning.
• The dip in boiled water, crush and dry.
• Slice the dried onion, then fry the slices in cooking oil until they turn golden brown.
• For the sauce: Mix a tablespoon of fish sauce with 3 tablespoons of water and a pinch of sugar, add vinegar to taste.

Pancakes: put the high heat stoves and add cooking oil. When the oil is hot, add half a bowl of batter in each pan, then shrimp. Cover the pans and cook until both sides are golden brown pancakes, lightly brown. Add salted shrimp and onion rings. Put the pancakes on a plate.

Serve hot with a sweet and sour sauce and lotus rhizome vinegar, papaya salad and mint!

White cabbage salad with chicken

The white cabbage salad with chicken is a popular dish in Vietnam delicious. It is colorful, fragrant, tasty by the use of white cabbage, red cabbage, chicken, coriander, fried onion etc ...

Here is the recipe for white cabbage salad with chicken:

For 4 servings
Preparation: 30 minutes
Cooking: 35 minutes

Ingredients:

1/2 kilo of cabbage, thinly sliced
2 leaves of red cabbage, cut into thin strips
1/2 chicken (about 1 kilo), halved
100 g roasted peanuts, crushed
2 tablespoons sugar
1 large pepper, remove seeds, cut into strips half chopped Motie
2 tablespoons fresh lime juice
3 small red onion, sliced, marinated in vignaire 10 minutes
4 teaspoons salt
2 tablespoons crunchy onion
Vietnamese coriander 1/2 cup chopped fine
1 package of dried shrimp fritters (100 g), fried golden.

Production :

1. Dip the chicken pieces into the boiling water and cook over medium heat, uncovered, for 30 minutes. Let the chicken cool, then debone, cut chicken meat into long, thin slices.
2. In a bowl, soak the white and red cabbage in salted water with 2 teaspoons of salt. After 20 minutes, let them drain.
3. Mix the lemon juice with 1 teaspoon of salt, ground pepper and sugar.
4. In a bowl, mix well with chicken, cabbage, lemon sauce, chopped Vietnamese coriander and chilli flakes. Season again.
5. Serve the salad on a plate, sprinkle the toasted crushed peanuts and crispy onion.
6. This salad is consumed quickly, with this fried shrimp and salt and pepper lime juice.

Source: The Delicious recipes of Vietnam (Viet-Purpose Company and Publisher Phuong Dong - 2009)

Salad heart coco

Located in the heart of the Mekong Delta province of Ben Tre is a generous land, drained regularly by the Mekong River through countless fish channels that swell and deflate under the effect of the tide. Once in Ben Tre, you will have the opportunity to taste all the dishes made with coconut salad in the heart of coconut. This is a salad with minced pork, shrimp and coconut heart.
We present today the recipe for the salad in the middle of coconut. It's very simple and good!

Salad heart coco (GOI Củ hu dua Vietnamese)
 For 4 servingsPreparation: 40 minutesCooking: 40 minutes
ingredients:500 g coconut heart200g pork belly200 g of fresh shrimp4 tablespoons fresh lemon juice4 tablespoons sugar1 tablespoon fish sauce sauce1 teaspoon salt50 g grids peanuts, crushed1 large pepper (cut into strips 1/2, 1/2 finely chopped)1 onion, cut into strips, marinated in 4 spoons of white vignaigre1/2 cup of Vietnamese coriander, finely chopped1 tablespoons of crispy onion1/4 cup white vinegar. A packet of dried shrimp fritters (100g)Vegetable oil
Production :1. Remove the fibrous outer layer of coconut heart. Cut the tender part of the heart into thin slices, 5 cm long and 2 cm wide. Marinate in a liter of water mixed with 2 tablespoons of lemon juice for 20 minutes.2. Let them drain. Stir in two tablespoons of sugar and let stand 15 minutes.3. Wash the prawns. Cook 5 minutes in a mixture of a quarter cup of water, a cup of vinegar and a teaspoon of salt. Let drain and shell them, throw the head and the shell, but keep the shrimp tail.4. Cook the pork belly in two cups of water for 20 minutes. Remove the meat, cut into thin slices width 3cm.5. Fry the shrimp fritters dehydrated in a hot oil bath. Remove the patties when they begin to turn yellow and to blister completely and let them drain on kitchen paper.6. Mix a tablespoon of fish sauce sugar with 2 tablespoons of fresh lemon juice, 2 tablespoons sugar, pepper and chopped garlic.7. Mix the heart of coconut half with shrimp, pork, onion, chili slats and Vietnamese coriander. Sprinkle this mixture slowly with fish sauce sauce according to taste, and mix well again.8. Serve the salad on a plate, sprinkle with the toasted and crushed peanuts and crispy onion, decorate with remaining shrimp and pork.9. This salad is consumed quickly, accompanied by prawn and fish sauce sauce with garlic and chilli.
In Vietnam there are fresh coconut hearts markets. You can replace the heart of the coconut palm hearts (fresh or canned). Prepare the hearts of palm in the same mode of preparation and cooking, but it is not necessary to marinate canned palm hearts in lemon water, let drain and then cut them into thin slices.