Archive for October, 2009

Ingredients: 100 g rice, rinsed and drained 50 g Green Split Mung beans, skin removed. 400 g pork bones 200 g fresh shrimp, peeled, tail removed. 300 g minced pork 3,5 litres water 50 g onion , halved 100 g mushroom ( straw mushroom,…) 1-2 green onions, chopped small 2-3 chinese onion, peeled , thinly sliced Coriander, finely chopped Cooking ... Full story

Vietnamese salad dressing also called Nuoc tron goi or nuoc goi.This recipe is used in most of the south vietnam salad recipes Ingredients: 2 tablespoons sugar 1 tablespoon fishsauce 1 tablespoon(s) lemon juice 2 cloves garlic, finely chopped chilli , deseeded, finely chopped Method: Combine all ingredients and mix well until the sugar has dissolved. Keep covered in a refrigerator . * ... Full story

Let's Learn to cook vietnamese foods Ingredients 1 pig’s maw about 500gram, clean ,boiled, sliced thinly 300gram shrimp,char-grilled or dry-fried,shelled,leaving tail on each shrimp. 1 carrot,peel, cut into thin trips 1 cucumber, quarter lengthwise,remove seed,sliced diagonally. 1 onion sliced thinly 1 bunch of vietnamese coriander, chpped coarsly 1 tablespoon crispy-fried chinese onion 1 tablespoon roasted peanut, chopped coarsly 1 ... Full story

Serves 4 Ingredients: 4 cups cold cooked rice (preferably 1 day old) 2 tbsp. oil 2 cloves garlic, finely chopped (onion can be used instead of garlic) 2 cups  chopped seafood :  -medium raw shrimp – deveined and shelled cut into bite sized pieces  -crabmeat drain all the water from the can of crab meat  -squid, cut into bite sized pieces… 2-3 eggs, ... Full story

Salads are popular in Vietnam. Simple combinations such as cooked shrimp and lotus rootlets are given an exotic touch by the addition of chopped mint and fresh coriander leaves and the inevitable nuoc mam sauce or nuoc cham, used as a dressing Ingredients: 250 g cooked shrimp, shelled, tail intact 150g  cooked pork (lean pork or belly ... Full story

Banana Bud and Squid salad recipe - Goi bap chuoi Ingredients: 300gr shredded banana bud( outer layers removed,shredded,soaked in water to which lemon or vinegar added, squezze to drain) 100gr carrot or green papaya, cut into thin strips 100gr dried squid, grilled/steamed and tear in small pieces 50gr cooked chicken or pork cut into strips 1 tablespoon ... Full story

The Lighthouse Cooking Classes provide a fascinating insight into the preparation of delicious Vietnamese cuisine and an opportunity to learn first-hand about Hoi An’s traditional values and customs. Small and intimate classes are run in an extremely clean and comfortable environment. Couples and families are particularly welcome. The emphasis is ... Full story

The base for the sauce  is always fish sauce-nuoc mam and you can add ingredients such as lime juice, chopped chilies, garlic, vinegar,  ginger and pickled carrots… Ingredients: 1tbsp fish sauce  2tbsp sugar -11/2 tbsp lemon juice -6 tbp water red chilli , chopped finely -2 cloves garlic, chopped finely Optional: Add some pickled carrot and daikon strips to the sauce before use Combine ... Full story

Vietnamese spring rolls - cha gio / nem ran Ingredients: 350g minced pork 100g turnip ( bean sprouts, carrot, …maybe used) cut into thin strips 10g black wood-ears (wood fungus or wood ears), soaked until soft and chopped 10g translucent rice vermicelli or cellophane noodles, chopped 2 stalks spring onions, chopped 40 sheets ricepaper salt, pepper, sugar cooking oil ... Full story

Cha bong  is made by stewing cuts of pork in a high grade fishsauce mixture until individual muscle fibres can be easily teased apart with a fork. This usually happens when the collagen and elastin that normally hold the fibres have been cooked out of the meat . After a light drying in a pan over very low heat , the meat is mashed and ... Full story