Bánh canh Trảng Bàng

BÁNH CANH TRẢNG BÀNG is a kind of pork noodle soup and “Trảng Bàng dew-wetted rice paper” (Vietnamese: Bánh tráng phơi sương Trảng Bàng), served with boiled pork, local herbs and Vietnamese fish sauce. RECIPE: Ingredients: 3kg pork bones 1kg chicken bones 3kg pork trotter, deboned, trussed (PIG’S FEET) 100gr dried SHRIMP 50gr dried SQUID, […]

Banh canh tom

BÁNH CANH TÔM or Thick rice noodle soup with prawn in a rich coconut gravy. BANH CANH is a thick RICE NOODLE, you can make by yourself as BANH CANH’s recipe or buy at ASIAN market, or using UDON NOODLE substitute RECIPE: Ingredients: (For 10 serves) 1.5kg BÁNH CANH (Thick rice noodle – See BANH […]

Banh canh gio heo

BÁNH CANH GIÒ HEO or Vietnamese thick-rice noodle (Called BÁNH CANH, See BANH CANH recipe) soup with pork trotters. It is usually for breakfast and now they enjoy any time in a day. RECIPE: Ingredients: For soup base: 2kg Pork, chicken bones 2nos ONION, cut halves 2nos CARROT, peeled, cut MIREPOIX 2nos DAIKON, peeled, cut […]

Banh canh cua

BÁNH CANH is thick Vietnamese noodle that looks quite like Japanese udon which has the thickness of a chopstick, more or less. BÁNH CANH CUA is a soup of BÁNH CANH and crab meat as a major ingredient. Prawns, fishcake, straw mushroom, … are also added in, garnishing with fried shallots, chopped coriander leaves, scallion, […]

Banh canh

BANH CANH (Vietnamese: Bánh canh) (literally “cake soup”) is a thick Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour. “Cake” refers to the thick sheet of uncooked dough from which the noodles are cut. Bánh canh cua – a rich, thick crab soup, often with the […]

Spring roll

Vietnamese Spring roll or Fried SPRING ROLL, Southern Vietnam: Chả giò, Northern Vietnam: NEM RÁN. There can often be confusion as to what exactly is meant by NEM depending on the circumstances. In Vietnam, there can be confusion between northerners and southerners because northerners tend to use the term NEM to refer to a variety […]

Gỏi cuốn (Vietnamese salad rolls)

In southern Vietnam, these rolls are called GỎI CUỐN, meaning salad rolls, while in northern Vietnam, these rolls are called NEM CUỐN, meaning NEM rolls. In central Vietnam, it is simply called “rice paper” roll. In the West, these rolls are called by several different English names, including “salad roll,” and “summer roll.” Sometimes the […]

Banh xeo

BANH XEO (Bánh xèo) named literally “sizzling cake”, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet. BANH XEO is known as VIETNAMESE PANCAKE, SAVORY VIETNAMESE CREPE on menu in most of restaurant. It’s eaten with hands by wrapping with mustard greens, herbs. Rice flour is […]

Roti canai

In English and in Chinese, roti canai is sometimes referred to as “flying bread” (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 “yìn dù jiān bǐng”, which means Indian pancake. Roti canai (pronunciation tʃanai) or roti cane (pronunciation […]

Red curry paste

The base Thai red curry paste (Thai: พริกแกงเผ็ด rtgs: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chilies (Thai: พริกแห้งเม็ดใหญ่ rtgs: prik haeng met yai) – which is dried prik chee fa red chilies. The main ingredients […]

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