Bún ốc (Rice vermicelli soup with freshwater snails North Vietnamese style)

BUN OC (Bún ốc) is a rice vermicelli soup with freshwater snail (PILA polita), originated from north Vietnam (Hanoi). RECIPE: Ingredients (for 3 serves): 1 kg freshwater snails (Pila polita) (Vietnamese: Ốc nhồi / Ốc bưu), alive, or 300 gr snail meat 300 gr soybean curd (tofu) 500 gr fresh rice vermicelli (Vietnamese: bún tươi), or dried […]

Bún mọc (Rice vermicelli soup with pork balls Northern Vietnamese style)

BÚN MỘC or BÚN MỌC, is originated from Mọc village (Nhân Mục), Nhân Chính, now in Thanh Xuân District, Hà Nội., northern Vietnam. This noodle soup dish has a main protein ingredient is MỌC/MỘC. MOC is also called GIO SONG (giò Sống), a forcemeat made from PORK meat added some spices and fish sauce (The […]

Chả quế

CHẢ is Vietnamese “SAUSAGE”. It is made from beef (CHẢ BÒ), pork (CHẢ LỤA, CHẢ QUẾ, …) or fish CHẢ CÁ). The meat (or fish) is ground, added some ingredients then cooked. There are many types of shape and method cooking like steaming, roasting or deepfrying, wrapping (CHẢ LỤA, CHẢ HUẾ, …) or not (as […]

Chả Huế (Pork tamale Huế style)

A tiny parcel, CHẢ HUẾ is tasty and, usually present in HUẾ NOODLE SOUP (Bún Bò Huế). It is originated from Huế (Middle of Vietnam). And now, It is very popular in Vietnamese cuisine. RECIPE: Ingredients: 1 kg minced pork (30% to 40% fat) 1 tsp baking powder 200 gr garlic cloves, minced 100 gr […]

Chả Lụa (Vietnamese sausage)

CHẢ LỤA (Saigon: [tɕa᷉ lûˀə]) or GIÒ LỤA (Hanoi: [zɔ̂ lûˀə] is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves and boiled or steamed. Traditionally, chả lụa is made of lean pork, cornstarch, garlic, ground black pepper, and nước mắm (fish sauce). The pork has […]

Bún thang (Rice noodle soup with shredded chicken Northern Vietnam style)

Originated from northern Vietnam, BÚN THANG is a familiar dish of Hanoians, many people like this dishes. Because the taste of broth is very sweet, strong, clear and aromatic smell of dried shrimp and squid makes the dish is very specific and delicious taste. Many people think that it will be difficult to cook this […]

Char siu (Barbecued Pork)

Char siu or Char siew (Chinese: 叉燒; Cantonese Yale: chāsīu) is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat. Pork cuts used for char siu can vary, but a few main cuts are common: Pork loin Pork belly – […]

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