BÁNH NẬM (Steamed rectangular cake wrapped in banana leaf with prawn and pork stuff)


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BÁNH NẬM is one of the typical dishes of Hue (Middle of Vietnam), with some simple ingredients such as: RICE FLOUR, TAPIOCA flour, PRAWN, PORK meat and some seasonings, they are processed and wrapped in banana leaves, then steamed about 15 to 20 minutes. BÁNH NẬM is served with DIP based on FISH SAUCE. At […]

Nước chấm (Vietnamese dips)


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Nước chấm [noo-ahk-chahm] A Vietnamese condiment (usually for dipping). Most of them ‘s based on NUOC MAM (fish sauce) combined with various seasonings that can include red hot chiles, garlic, lime juice, vinegar, sugar… Here is a popular Nước chấm recipe for a lot of dishes. It can be used as  dressing for some salads […]

Bánh bột lọc lá (Pork and prawn tamale Huế style)


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BÁNH BỘT LỌC LÁ or BÁNH BỘT LỌC GÓI is very popular, is a traditional dish, originated from HUẾ (Vietnam). It look like TAMALE, but it is cooked with TAPIOCA flour, prawn and pork belly wrapped in banana leaves, to create delicious flavor. It is served with fish sauce and crushed hot chile. (But, sugar, […]

Bánh bột lọc trần (Pork and prawn dumplings Huế style)


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Bánh bột lọc is a small, clear-looking, chewy tapioca dumpling in Vietnamese cuisine that can be eaten as appetizers or small snacks. They are usually filled with shrimp and pork belly, often being topped with fried shallots and served with sweet chili fish sauce. It is said to have originated from Huế, as the city […]

Bánh bao (Steamed bun)


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BÁNH BAO (literally “wrapping cake”) is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egg inside. BÁNH BAO are generally smaller than BAOZI, and are filled with savory fillings, the most popular of which is seasoned […]

Bánh ú Bá Trạng (Ba Trang pyramidal glutinous rice cake)


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BÁNH BÁ TRẠNG or BÁNH Ú BÁ TRẠNG is originated from China, migrated to Vietnam by Chinese long time ago. It has a different form and cultural meaning in the ancestor worship (especially in Đoan Ngọ TẾT Festival – 5th of May in Lunar year)… and can be used instead of Tet’s rice cakes (such […]

Salted white radish (Cải xá bấu or Củ cải muối)


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Salted white radish (daikon) is famous in Vietnam, especially in Cầu Kè- Trà Vinh province (Southern Vietnam). It is known, originated from China, but, after migrating to Vietnam, with skillful hand of the south-west people, it is processed differently and create a very distinctive dish. RECIPE: Ingredients: 5 kg daikon 2 kg rock salt 1 […]

Spring roll


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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)


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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


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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 […]

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