Dips en dressings recipes

Dippings, fresh herbs and vegetables are important features of Vietnamese cuisine. For the basic dippings and dressings you’ll need fish sauce, fresh lemon juice, garlic and bird’s eye chillies. Additional additives such as ginger, tamarind, tomatoes and anchovies give dips a typical taste that fits the corresponding dish or specialty. […]

Read More
Rijstnoedels (foto: Pho Vietnam © Kim Le Cao)

Noodles and vermicelli

Noodle soups are among the specialties of Vietnamese cuisine, each of which requires a different type of noodle. There are stir-fries, salads, fondues and rice dishes which uses noodles. Flat and round shapes, large and small sizes. The dishes get, depending on the type of the noodle, the words Bun, […]

Read More
Karamelsaus (foto: Pho Vietnam © Kim Le Cao)

Nuoc mau | Caramel sauce

Many traditional Vietnamese dishes have a touch of caramel sauce giving them the typical brown color or sticky caramel character. Vietnamese dishes that use caramel sauce often have the word kho in the name. But kho can also refer to ‘stew’ or to ‘braise’. When making Nuoc mau you heat […]

Read More
Tafelzuur wortel (foto: Pho Vietnam © Kim Le Cao)

Dua ca rot | Pickled carrots

Vietnamese dishes are often accompanied by pickled vegetables to add a touch of sour and crunchy bite to the flavor and texture. Pickled carrot, Dua ca rot, is particularly known by the lukewarm salads and famous Vietnamese sandwiches Banh mi that gives the dish an extra dimension. Pickled carrots, Dua […]

Read More
Geroosterde pinda's (foto: Pho Vietnam © Kim Le Cao)

Dau phong rang | Roasted peanuts

The Vietnamese cuisine often uses chopped roasted peanuts as topping on many dishes and sauces. These peanuts are almost as indispensable as the fish sauce, but if you’re in a hurry and do not have it at hand, it’s not a disaster. The dish just misses the finishing touch. Ingredients […]

Read More
Lente-ui-olie (foto: Pho Vietnam © Kim Le Cao)

Mo hanh | Spring onion oil

Mo hanh is such a clever invention to easily give dishes an extra touch of flavor. Especially good with garnishing vermicelli and steamed fish. Ingredients 4 stalks of spring onion (about 100 g) 4 tbsp oil pinch of salt Preparation Clean the spring onions, pat dry and cut the green […]

Read More
Fresh tamarind (photo: Kim Le Cao © Pho Vietnam)

Nuoc me | Tamarind juice

In Asian supermarkets, you can find various forms of tamarind, as delicacy, dried and fresh offered. The tamarind fruit that is sold in boxes can be peeled and eaten right away. They have a sweet and sour taste, one pod is more acidic than the other, the fibers can’t be […]

Read More
Cha ca chien (foto: Pho Vietnam © Kim Le Cao)

Cha ca chien | Fish cakes

Vietnamese fish cakes are not comparable to Thai fish cakes (Tod man pla) that are often served with sweet chili sauce as a starter in Thai eateries. The fish patties are a particular specialty in my hometown Quy Nhon. No wonder the fish cakes of my mother are unparalleled. She […]

Read More
Xa xiu (foto: Pho Vietnam © Kim Le Cao)

Xa xiu, Chinese roast pork

Xa xiu is een Chinees gerecht van geroosterd of gebarbecued varkensvlees met een typisch rood kleurtje, vandaar ‘roast red pork’. De Chinese benaming voor het gerecht varieert van char siu, char siew tot cha siu. Het is maar net in welk Chinees of Surinaams restaurant of eethuis je de menukaart […]

Read More