Tofu Soup

It has been more than a week since my last Best Vietnamese Food was published here on this site. I have been preoccupied with blogging about politics with the General Election looming and over the last couple of days; we experienced water supply disruption at our place. Hence, we ate out instead or bought some take away. Incidentally, I went to Palace restaurant for lunch this afternoon and the bowl of miso soup which I had reminded me of the one I cooked about 2 weeks ago which I have yet to post here. Tofu Soup is a popular and common soup served in Vietnamese restaurants and I believe, probably in Vietnamese pagoda and home as well. Prior...

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Chicken Rice cooked using Rice Cooker

The rice cooker is very useful kitchen equipment and is present in many Asian households. There are many Best Vietnamese Food are made by it. Whilst it is primarily designed to cook rice, newer versions of the rice cooker have enable cooks to use it for steaming and even boiling soup. It is called Chicken Rice cooked using Rice Cooker (Cơm Gà). Recently, my mum cooked Chicken Rice using the rice cooker. This Best Vietnamese Food is actually another version of the popular Clay pot Chicken Rice. The beauty of using the rice cooker is that the rice does not get burnt at the bottom unlike the clay pot. However, for those who are fond of burnt...

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Vietnamese Steamed Rice Cakes with Shrimp and Pork Rinds – Banh Beo

his is a super simple recipe and very delicious however, it is very time consuming so I would definitely make this a weekend dish so you can take the time to do it right. Banh beo is a dish that comes from Hue the region of my decent and so it makes sense that it was something that I ate a lot as a child. Everything I make this recipe it takes me back to when I would eat with my mother and sister (before she because a vegetarian of course). I bet she would love to give the vegetarian version a try the next time she comes to visit. Ingredients for Batter:1 lb of banh beo rice flour2 Tbsp tapioca flour1 Tbsp saltIngredients for Topping:½ lb raw...

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Vietnamese Cold Spring Rolls

1 package clear edible rice paper sheet1/2 lb cooked chicken1/2 lb cooked small shrimp (, peeled, deveined, halved)1 bunch fresh cilantro leaves1 bunch fresh mint leaves1 head leafy lettuce, washed and separated into leaves1 cucumber, peeled and cut into very,very thin strips1 cup fresh bean sprout, optional1 package vermicelli rice noodles, prepared according to package directionshoisin sauce, to tastechopped peanutsnuoc nam, vietnamese spicy fish sauce Directions:1 Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).2 Make sure all veggies and herbs are...

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Silk rolls, spring rolls, then and now

Silk rolls and spring rolls are very unique two pure Vietnamese food in Vietnam, a long life in the North, a What appears after in the South.Rolls are a staple dish tightly pack boiled, including rolls of silk or lean pork, pork fat, sausage players, made of pork (pig), or rolls made from beef, the latter have more vegetarian sausage.Fried is fried dishes, grilled, steamed chopped Tun g pieces or crushed, ground meat, shrimp, fish, vegetables ... many, many, very rich in 50 kinds of rolls. Similar materials rolls silk, but baked instead of boiled cinnamon called as spring ball. Spring must have greasy, dry, also, the dish is cooked or boiled...

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“Giò” – Vietnamese dainty morsel in Spring

On the Tet traditional tray of food according to Vietnamese culture, with traditional dishes such as Chung cake, chicken meat, spring rolls and so on, “giò” is one of the dainty morsels. Today, when “giò” almost become daily food and there are more various and attractive dishes on the tray, delicious dish of “giò” cannot be missed... Fried pie There are many types of “giò” such as: giò lụa (pork-pie), giò bò (beep dumpling), giò bì (pork and skin paste), giò mỡ (lean and fat pork paste), giò xào (fried pie), etc. Each type has a particular taste but the most important thing to make “giò” dish really attractive...

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Vietnamse Phở

Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue,[citation needed] etc.) are also available. 'With the lot' (made with chicken broth and all or most of the shop's chicken and cattle offering, including chicken hearts and livers and beef tripe and tendons) is known as 'Phở đặc biệt' (unique phở). There are also various vegetarian varieties of phở. Vietnamse Phở Vietnamse Phở BrothThe broth is generally made by simmering beef (and sometimes...

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