Miến xào cua (Stir fried glass noodles with crab meat)

Miến is Vietnamese word for GLASS NOODLES / CELLOPHANE NOODLES. This noodle dish is very tasty, stir fried with crab meat (CRAB – Vietnamese: CUA) and some vegetables, such as: carrot, mushroom (usually wood ear mushroom), leek, spring onion, …. To cook this dish, make sure the noodle threads is not stick together, the heat […]

Mì xào giòn (Crispy fried noodle with mixture of meat, seafood and vegetable)

Mì xào giòn or Crispy fried noodle with mixture of meat, seafood and vegetable is a delicious noodle dish. It is very popular for any people, any time to enjoy this dish in many restaurants in Vietnam. It is a combination of many ingredients such as meat (pork meat, pork liver, pork heart, pork kidney, […]

Mì xào thập cẩm (Wok fried egg noodle with meat and seafood Vietnamese style)

MÌ (or MÌ TRỨNG) is Vietnamese word for egg noodle. XÀO is “wok-frying” method or verb for “WOK FRY“. THẬP CẨM is a mixture of meat, seafood, vegetables that they are available in season. In this noodle dish, the meat is usually sliced pork meat, pork liver, pork heart. Seafood: tiger prawn, squid. Vegetables: carrots, […]

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 […]

Hủ tiếu mực (Squid rice noodle soup)

It is originated from South-west of Vietnam, but not popular. Main ingredients are still special rice noodle (toughness), fresh squid, minced pork, quail eggs and some local herbs (scallions, garlic chives, fried shallot, garlic oil, …) Ingredients: (For 04 serves) 400 gr fresh rice noodle (or dry rice noodle cooked as package instruction) 1 kg […]

Lobster Thermidor

Lobster Thermidor [thuuhr-mih-dohr]   A dish composed of lobster tails from which the cooked meat is removed, chopped and combined with a BECHAMEL flavored with white wine, shallots, tarragon and mustard. The sauced lobster is spooned back into the shells, sprinkled with parmesan cheese and broiled until golden brown. Crab and shrimp are also sometimes […]

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