Guide to Vietnamese Food and Dining

Vietnamese-restaurant

Vietnamese-restaurant

Guide to Vietnamese Food and Dining

Recent Posts

Recipe for Sauteed Spinach

Recipe for Sauteed Spinach

Overview This is a great side dish that is slightly spicy. Ingredients 1-1/2 pound spinach 4 tablespoons vegetable oil 5-6 cloves garlic, peeled and finely chopped 1-2 fresh hot chilies, finely sliced 2 tablespoons vegetable stock 1 tablespoon soy sauce 1/4 teaspoon salt Directions Bring […]

Recipe for Tamarind Shrimp Soup

Recipe for Tamarind Shrimp Soup

Overview This soup is fairly sweet and it needs to be served immediately after making it. submitted by Editor Ingredients 2 tablespoons of vegetable oil 1 lb of shrimp 1 lb of tomato (cut into wedges) 3 cloves of garlic, chopped 5 cups of water […]

Recipe for Summer Rolls

Recipe for Summer Rolls

Overview

This recipe makes enough for about 6 rolls. Make sure all of the herbs are fresh.
submitted by Editor

Ingredients

2 oz of rice vermicelli
1 oz of port loin
1/4 lb of shrimp
1/4 cup of basil leaves
1/4 cup of mint leaves
1/4 cup of cilantro leaves

1/4 head of red leaf lettuce
1 cloves of garlic, chopped
1/2 tablespoon of fish sauce
1 tablespoon of roasted brown rice
1/8 teaspoon of salt
6 rice papers

Directions

In a sauce pan, bring 2 cups of water and salt to a boil. Place the whole piece of pork loin into the boiling water and cook for 10 minutes. Drain the water and let it cool for at least 15 minutes. Cut it into thin slices.

In a small frying pan, heat up oil and add garlic. Fry garlic until golden brown. Mix in garlic with pork and roasted brown rice and fish sauce.

Bring 3 cups of water to a boil. Sprinkle it with a dash of salt. Place shrimps into the boiling water for 2-3 minutes. Drain it. Cut each shrimp in half.

In a large pan, bring 3 cups of water to a boil. Put rice vermicelli into the boiling water for 5 to 8 minutes. Pour into a colander and quickly rinse it with cold water.

Dip rice paper into a large bowl of warm water, place it on a rack for 1 minute until it is soft and flexible. Place a little of rice vermicelli, lettuce, basil, mint, cilantro, pork, shrimp on the paper. Roll firmly.

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Recipe for Steamed fish

Recipe for Steamed fish

Overview. A very popular dish in Vietnam. Ingredients 1 whole sea bass, red snapper, sea trout or blue fish about 2 pounds, cleaned and scaled 1/2 teaspoon of salt 2 tablespoons of fish sauce fresh ground black pepper 1 teaspoon of sugar 1 tablespoon of […]

Recipe for Spring Rolls (fried)

Recipe for Spring Rolls (fried)

Overview Spring Rolls are one of the most traditional Vietnamese dishes. They are served in both fired and unfried versions. submitted by Editor Ingredients 8 oz of peeled shrimp 4 oz of crab meat 1 lb of ground lean pork 5 shallots, finely chopped 1 […]

Recipe for Spring Rolls (fresh)

Recipe for Spring Rolls (fresh)

Overview

A non-fried fat-free version. You can make these rolls ahead of time, early in the day. Wrap them with plastic and keep them in the refrigerator for 2 or 3 hours.

Ingredients

4 ounces of dried round thin rice noodles
12 dried medium rice papers
1/2 pound of lean pork
24 medium shrimps, peeled and deveined
1 English or fresh pickle cucumber

1 bunch of fresh mint
1/2 bunch of coriander leaves
12 leaves or any leaf lettuce
1 long red hot pepper
Fish sauce and/or Peanut Sauce

Directions

Boil the water in a large sauce pan with a pinch of salt. Put the noodles in the pot, bring to a boil again for 1 minute. Drain and rinse with cold water. Set the noodles aside.

In another medium size pot boil 4 cups of water. When it boils, put the pork in the sauce pan. Lower the heat and cook the pork until clear juice comes out when pricked by a fork. Drain and set aside. Boil the shrimp for 5 minutes; then drain them and set aside.
When they are cool, slice the meat into slim lengths of 3 inches and split the shrimp in half lengthwise.

To prepare the herbs: wash them and rinse them dry. You can use a salad drainer to remove all of the water. Set them aside.

Wet 4 rice papers at a time then wait for a few minutes before using them. When the rice papers are pliable you should start to roll them with the ingredients:

Put a piece of lettuce on the rice paper. On it put 3 thin slices of cooked pork, a thin slice of cucumber, mint leaves, a few sprigs of coriander and one tablespoon of cooked vermicelli along the length of lettuce. Then try to roll the package in the shape of a sausage. After one turn, line 3 pieces of shrimp, cut side up, along the roll and finish rolling. Put the seam down and cover the roll with a damp paper towel or with plastic paper to keep the roll soft. Finish all of the remaining rice papers in the same way.

Serve with fish sauce dip or with peanut dipping sauce

Recipe for Lemon Grass Chicken

Recipe for Lemon Grass Chicken

Overview This dish is slightly spicy. submitted by Editor Ingredients 3 lb chicken 1 large onion Salt to taste 1 tbs ground chillies 1 tbs granulated sugar 1 cup water 4 garlic cloves 3 tbs vegetable oil 2 tbs minched lemon grass 4 tbs Nuoc […]

Recipe for Grilled Pork

Recipe for Grilled Pork

Ingredients 2 pound boneless pork butt or pork shoulder 6 large garlic cloves smashed and minced 2 tablespoons of grated or finely minced fresh lemon grass 6 shallots 2 tablespoons of vegetable oil 3 tablespoons of fish sauce 1/2 teaspoon of salt 1 tablespoon of […]

Recipe for Hanoi Bun Bao

Recipe for Hanoi Bun Bao

Overview

This is a basic Bun recipe that can easily be made vegetarian by substituting tofu for the beef. Makes enough for four.

submitted by Editor

Ingredients

 

1 pound Beef flank (or tofu/chicken/pork) cut into thin slices
½ thumb ginger julienned
3 cloves of garlic
2 tablespoons water
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil

2 tablespoons soy sauce
½ lb. Dry roasted peanuts chopped fine
bean sprouts – 1 lb.- blanched in hot water
½ head lettuce chopped
herbs – basil, cilantro, mint – ½ cut each

Directions

place 2 tablespoons of oil in frying pan – add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put:
herbs
lettuce
bean sprouts
meat
peanuts
fried onions
add Nuoc Mam (Fish sauce.)

Recipe for Grilled Beef

Recipe for Grilled Beef

Ingredients 2 pounds of rump roast or eye round or pork loin 4 tablespoons of frozen or fresh minced lemon grass 10 shallots minced 5 garlic cloves smashed 2 tablespoons of sugar 2 tablespoons of fish sauce 1/2 teaspoon of salt pinch ground black pepper […]


Vietnamese Recipes

The Vietnamese Cookbook

The Vietnamese Cookbook

by Diana My Tran & Diana Tran (2000)

One page of deliciousness after another is what you’ll find once you crack the cover of Diana My Tran’s The Vietnamese Cookbook. Tran has a couple of qualifications above and beyond her Vietnamese heritage as underpinnings to this book: She has two impatient children and a very busy career. Time, then, is of the essence. And yet, she wants to pass on to her children the food of their culture–while living in the U.S.

So from the many dishes of her own childhood in Saigon Diana My Tran has simplified technique while making use of the available foods in an American supermarket. The results are quickly prepared, flavorful renditions of Vietnamese classics that give the cook the sense of what Vietnamese cooking is all about. As Tran points out, part of what it’s all about is low-fat cooking with lots of vegetables–a veritable diet book.

Tran divides her book by rice, sauces, appetizers and salads, soups, main dishes, and desserts and beverages. She mixes lemon juice and lemon zest to create the Lemon Rice she serves with chicken and seafood. There’s also a recipe for sticky rice with peanuts. Her sauces include such standards as Sweet and Sour Fish Sauce and Sweet and Sour Soy Sauce. Among the appetizers you will find spring rolls, both fried and fresh. Also, Shrimp Mung Bean Rice Cakes. There’s a Papaya Shrimp Salad as well as a Lime Steak Salad. The wonderful Beef Noodle Soup (Pho Bo) is represented. Main dishes include Ginger Chicken, Honey Roasted Quail, Sesame Spareribs, Caramel Shrimp, Lemongrass Fish, and Vietnamese Crab Cakes.

The Vietnamese Cookbook is an easy way in to this wonderful culinary world. Let your palate be your guide. –Schuyler Ingle