Nước chấm (Vietnamese dips)

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 bao (Steamed bun)

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 […]

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 […]

Skip to toolbar