TEA VIETNAM

Tea Vietnamese traditional instruments include: 1 - Warm cup:- Warm Tea: use warm porcelain or Yixing warm ground is the old ratings: first The chicken liver Germany, the second saved by Tuesday Manh Spirit. Depending more or less toxic choose warm moist tea (a drink), but humidity (two drinks), damp pants (three or four).Ministry cup of tea: made ​​in Jingdezhen including cup serving set of girder forks, three or four cups of troops in the area.XVII-XIX century noble class, rich countries will send their style through the famous porcelain kilns in Jingdezhen set as separate items, including specific tea. The stylishly sophisticated shopping...

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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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How to make Vietnamse Pho clip

How to make Vietnamse Pho   Ingredients and preparation Vietnamse Pho Pho 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). There are also various vegetarian varieties of pho. Broth The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon...

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