Bún thịt nướng (Vietnamese grilled pork with rice vermicelli)

Bún thịt nướng (Vietnamese: [ɓǔn tʰìt nɨ̌əŋ]), rice noodles with grilled meat) is a popular Vietnamese cold rice-vermicelli noodle dish topped with grilled pork, fresh herbs like basil and mint, fresh salad, Giá (bean sprouts), and chả giò (spring rolls). The dish is dressed in NƯỚC CHẮM (fish sauce with sugar, lime juice, garlic, chili, […]

Bánh tằm cay (“silkworm” noodle with meat balls and chicken curry)

Banh tam cay, Bánh tằm cay is a Vietnamese noodle dish from Cà Mau Province. BANH TAM (BÁNH TẰM or BÁNH TẦM), literally translate: “Silkworm” NOODLE, is a rice noodle, like Japanese UDON, but thinner than udon. BANH TAM CAY is a kind of Vietnamese noodle dishes (Cà Mau Province), the cooked rice noodle with […]

Terengganu laksa

Terengganu laksa (Malay: Laksa Terengganu) is the easiest laksa recipe that is famous among peoples from the town of Kuala Terengganu of the Terengganu state, located at the east coast of Peninsular Malaysia. The main ingredient of Terengganu Laksa’s sauce is IKAN KEMBONG or ROUND SCAD MACKEREL that are boiled and minced. The minced fish […]

Johor laksa

Laksa Johor, 柔佛叻沙 You might ask, how did spaghetti get into a traditional Malay dish? According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned […]

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 […]

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