Lena on September 12th, 2011

Rang Muối – Salt and Pepper Seasoning is a common way to prepare seafood dishes in Vietnamese cuisine. You can use the same recipe below for other seafood, such as fish fillets (cá rang muối), crab (cua rang muối), lobster (tôm hùm rang muối), scallop (sò diệp rang muối), squid (mực rang muối), etc…Adjust the [...]

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Continue reading about Tôm rang muối – Salt and Pepper Seasoning Shrimp

Sweet and Sour Pork Chop/Ribs or Sườn Xào Chua Ngọt is an adapted version from the popular dish originated in China and made its way into Vietnam via the Chinese influence in Vietnam. To make this dish, you can use baby back ribs or country style ribs, ask the butcher to cut them into strips [...]

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Continue reading about How to Make Sweet and Sour Pork Chop – Sườn Xào Chua Ngọt

Fried Glutinous Sticky Rice Dumpling is another version of the sticky rice dumplings. In this version, you enjoy a delicious soft, chewy, sticky dumpling sitting on the top of a crispy base. Top with some minced shrimp, pork, and fragrant scallion oil, dipping into the fish sauce, you have a really tasty and wonderful appetizer [...]

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Continue reading about Hue Style Fried Glutinous Sticky Rice Dumpling – Bánh Ít Ram

When I was a young kid in Vietnam, this was my favorite snack during the school break. We kids didn’t have a lot of money, a warm crispy hollow bread was a wonderful treat that would made us really happy to enjoy. We sometimes happily broke it in half, three, or even quarters to share [...]

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Continue reading about How to Make Deep Fried Sweet Sesame Hollow Bread – Bánh Tiêu

Soft shell crabs are usually “blue crabs” that have recently molted their old shell and are still soft. You can buy them in the frozen section of the Asian markets. Soft shell crabs are excellent when fried, and this dish makes a great appertizer. You can serve this dish by itself, or can serve as [...]

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Continue reading about Fried Soft Shell Crabs – Cua Lột Chiên Giòn

Healthy, light and easy to eat, this delightfully robust recipe is easy to make. To make it more flavorful, you can use chicken broth to simmer instead of water. To make it completely a vegetarian dish, replace the fish sauce with soysauce to taste. The amount of sugar added depends the sweetness of the tomatoes, [...]

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Continue reading about How to Make Tofu Simmered in Tomato Sauce – Đậu Hủ Sốt Cà Chua

Fried Shrimp Balls are my most favorite dim sum food. When we go to a dim sum restaurant, I always make sure to order 2-3 orders of shrimp balls for myself. I can miss other dim sum dishes, but this one is a can not miss for me. Hot and crispy, with a dip of [...]

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Continue reading about How to Make Crispy Fried Shrimp Balls – Tôm Viên Chiên

Fresh water fish is commonly used everyday in Vietnam. They are sold fresh at the market, most of the times, they are still alive jumping around in the baskets. One thing about fresh water fish is that they have a high number of small bones they contain, but when you fry the fish, they become [...]

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Continue reading about How to Make Deep Fried Dover Sole with Ginger Dipping Fish Sauce – Cá Chiên Nước Mắm Gừng

Tây Hồ, the West Lake area of Hanoi is famously known for the steamed rice cakes (Bánh Cuốn Tây Hồ) and prawn and sweet potato cakes called Bánh Tôm Tây Hồ. If you have ever been there, the place is always packed with diners who enjoy this tasty dish. They also serve the steamed rice [...]

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Continue reading about How to Make Prawn and Sweet Potato Cakes – Bánh Tôm Tây Hồ

Lena on February 14th, 2011

Vietnamese or Chinese Eggplants are slender and longer, but firmer comparing  to the large globe eggplants sold at an American market. Vietnamese and Chinese prefer using them in cooking comparing to the large globe eggplants because of its final texture and easy cooking. These slender eggplants usually  fry better as well. Batter: 2/3 cup all purpose flour [...]

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Continue reading about Crispy Batter Fried Eggplant Slices – Cà Tím Rán