Banh chung (foto: Pho Vietnam © Kim Le Cao)

Banh chung, Vietnamese New Year’s cake

Banh chung is a mysterious square package of banana or bamboo leaf that I only see during Tet, the Vietnamese New Year. Banh chung is a cake of glutinous rice stuffed with mung beans, lean pork and pieces of pork belly. The sticky rice cake is wrapped in banana and/or […]

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Varkensworst Cha lua (foto: Pho Vietnam © Kim Le Cao)

Cha lua | Vietnamese pork sausage

Cha lua or Gio lua is a versatile ‘sausage’ that occurs in many Vietnamese dishes. Not as a secondary ingredient, condiment or as a garnish, but as an important building block despite his gentle character. Like in the Banh mi sandwich, the Bun bo Hue noodle, the rice ravioli Banh […]

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Aziatische boodschappen (foto: Pho Vietnam © Kim Le Cao)

Asian groceries

In Asian supermarkets, in the Netherlands known as toko, you have to choose from different types and brands of a product, that you often do not know well. The only way to discover which brand suits your taste is by trying. In the past my parents traveled to Amsterdam for […]

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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. […]

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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, […]

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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 […]

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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 […]

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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 […]

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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 […]

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