As a Vietnamese living in EU, I have thoroughly researched on Vietnamese cuisine to adapt it based on available ingredients in European and American countries. This category gathers the Vietnamese dishes I have prepared and meticulously recorded the recipes, using natural ingredients that are easy to find and good for health.
Mung Bean Sweet Soup, like many other Vietnamese Bean Sweet Soup, includes very basic ingredients: mung bean, water, and sugar. Moreover, mung beans are small, require shorter time to cook than other types of beans.
Instead of serving with a broth, Pho Tron is like a salad with a dressing sauce made of soy sauce, siracha sauce, and some other condiments.
Today’s Bun Bo Nam Bo recipe (English translation: “Southern Beef Noodle”), doesn’t come from the Southern of Vietnam, but from Hanoi.
Among a plenty of Vietnamese sweet soups/desserts, I believe Che Buoi (Pomelo sweet soup – chè bưởi) is one of the most difficult recipes.
Pig Ear Salad is a common salad in Asian cuisines. The salad normally includes cabbage, carrot, mango, onion… and boiled pig ears.
Tofu and Tomato Egg Drop Soup is a combination between the light sour flavor of tomato and the smooth texture of tofu and egg drop.
The crispy and lightly sweet crust outside and the soft, warm and sweet banana inside combine perfectly to create Vietnamese Fried Banana.
Although lacking the smell of grilled banana leaves, the taste and texture of Vietnamese Grilled Banana in Sticky Rice is still wonderful.
Pork Floss lasts long, is easy to preserve at room temperature, and compatible with many daily Vietnamese, Chinese or Thai dishes.
If you tried Vietnamese Southern-style Baguette, you definitely tasted Vietnamese Pickled Carrots and Daikon. Let’s make it.