Archive for 2009

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

Bun Bo Hue is not difficult to make , but it isextremely difficult to make well Ingredients: The broth: 1kg beef bone, cut into 8-10 cm 1,5kg boneless pork leg, from the upper butt portion, cut into 3-4 cm thick 6 stalks lemongrass,bruised, cut into 5-6 cm, 1 piece of ginger, unpeeled, cut ... Full story

How to cook Pho Vietnam Ingredients:   For the Pho broth: 5 lb Beef bones with marrow 5 lb Oxtails 1 lb Flank steak 2 lb Onions — unpeeled, halved and charred until they release their fragrant odors 8 cloves lightly toasted in a dry pan 3 Shallots – finely sliced green part 2 oz Piece ginger — unpeeled, cut ... Full story

Bánh Xèo are Vietnamese crêpe-type pancakes made out of rice flour and coconut milk(optional), and are pan-fried and stuffed with slivers of fatty pork, shrimp, and bean sprouts. Served wrapped with lettuce leaves and stuffed with mint (optional) and other herbs, and dipped in Nước mắm Ingredients: For batter 1 PackageVietnamese pancake ready mix 31/2 cup ... Full story