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

Chayote is a squash that is quite sweet and it has a nice light crunchy texture. This side dish is light, quick and easy to match with anything. The beef can be replaced with shrimps, scallops or any seafood. Recipe to make Sauteed Chayote with Beef – Su Su Xào: Ingredients: 1/2 lb beef, thinly [...]

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Continue reading about How to Make Sauteed Chayote with Beef – Su Su Xào

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

This is a great side dish to eat with rice that won’t get you bored easily. The savory butter tender flesh of the smoky eggplant is sweetened with dipping fish sauce and covered with fragrant scallion oil and fried shallots, it makes a real gem of the dish. To accelerate the cooking time of the [...]

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Continue reading about How to Make Grilled Eggplant with Shallot and Chili – Cà Tím Nướng Mỡ Hành

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

Water spinach, Rau Muống, a long, hollow stem plant with leafy green is the most significant vegetable of the Vietnamese cuisine. The tender tops with pointy leaves are often boiled, stir fried or used in soup (canh). The hollow stems are sometimes split into slender pieces, dropped in water for them to curl and these [...]

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Continue reading about Water Spinach Stir Fried with Garlic – Rau Muống Xào Tỏi

Served with a spicy-sweet dipping sauce at the table, this flavorful and light crispy Vietnamese corn and coconut fritters make a great appertizer or side dish. Makes about 20 fritters, to serve 4 to 6 Ingredients: – 2 ears corn – 1/4 cup coconut cream – 1 egg, lightly beaten – 1/3 cup all purpose [...]

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Continue reading about How to make Vietnamese corn and coconut fritters – Chả Bắp Rán

If you’ve ever eaten at a Vietnamese restaurant, you noticed alongside almost every salad and fried dish, they serve a sweetly zesty pickled carrot and daikon radish medley called Đồ Chua Ngọt. This dish is not only simple to make, it is very colorful and tasty. If you wanted to make them spicy, slice in a jalapenos [...]

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Continue reading about How to Make Vietnamese Crisp Carrot and Daikon Pickles – Đồ Chua Ngọt