This magnificent Sa te marinade includes lemongrass, fresh peppers and dried shrimp as main components supplemented with chili powder, garlic and onion. But also ginger and galangal are added to the marinade. The amount of the ingredients, and the choice of spices is to taste. The marinade can be used […]
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In Vietnam, fried spring rolls are called Cha gio and Nem ran (North Vietnam). In This is not a spring roll I discussed the authenticity of fried Vietnamese spring rolls (with Chinese wheat flour sheets). Spring rolls of rice paper are the original. Although the difference is only on the outside, […]
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I will never forget the first time I ate Bun cha. I was walking with a friend through the old quarter of Hanoi and we were craving for lunch. When we walked past a food stall and I saw what looked like the lukewarm salad Bun bo nuong xa I […]
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Pho is the national dish of Vietnam. The name of the dish sometimes carries the base of the broth to indicate which variant is meant. The two best known are Pho bo (beef), and Pho ga (chicken). Often the word Pho is used alone, referred to the original version Pho […]
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This noodle uses Japanese udon noodles. There are many variants of Banh Canh because you can vary endlessly with the broth and meats. Japanese udon noodles are made from wheat flour, Vietnamese noodles are made from tapioca and rice flour. It does not matter whether you use the Japanese or […]
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A classic dish that makes me homesick. Caramelizing fish is a technique that my mother control like no other. Hence, the many requests from family and friends to treat them with a pan Ca kho. How often my mother explains the caramelizing technique to others, still everyone again wants this […]
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Banh cuon is often offered in restaurants as a starter, but by adjusting the amount you can also consume this dish as a snack or main course. It is a light rice ravioli with modest filling of minced pork and wood ears and served lukewarm. On top of the rice […]
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The Netherlands was first introduced to the Vietnamese cuisine through the so-called Vietnamese fried spring rolls. They are delicious but not ‘really’ Vietnamese. The ‘real’ Vietnamese fried spring rolls are made with rice paper. View the article This is not a spring roll for the story behind the Vietnamese spring […]
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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, […]
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Hoi An is a historic town in central Vietnam which is included on the UNESCO World Heritage List. The former harbor town of the Champa kingdom is a blend of Vietnamese, Chinese, Japanese and European influences. Despite the fragile wooden architecture and the long contiguous war in Vietnam the city […]
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