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 […]

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 – […]

Braised pork in soy sauce (Kong Tau Yew Bak)

Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs. Like all dishes, variations are bound to exist because cooking is a very individual thing. Some prefer their Kong Tau Yew Bak light and soupy like the Teochew version which usually comes with […]

Vietnamese pork and eggs stew (Thịt kho tàu)

Pork and eggs stew (Vietnamese: Thịt kho tàu) or Caramelized pork and eggs,  is a Vietnamese traditional dish consisting of marinated pork and boiled eggs (usually duck eggs) stewed in fish sauce and coconut water with some other ingredients. Although it is a normal everyday dish, in southern Vietnam. it is one of the traditional foods during TẾT (Vietnamese New Year or lunar new year). In […]

Bak Kut Teh (Herbal pork ribs soup)

Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand. The name literally translates from hokkien(dialect) as “meat bone tea”, […]

Pork adobo (Adobong Baboy)

Pork Adobo or Adobong Baboy, made with succulent pork belly braised in vinegar, soy sauce, garlic, and onions. A delicious balance of salty and savory, this hearty stew is the Philippines national dish for good reason! As many and as diverse are the islands and dialects in the Philippines are the many ways the Filipino […]

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