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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For lunch I like to eat a Surinamese sandwich with chicken livers, pickled cucumber and sambal. There are plenty of applications with chicken livers. Not everyone likes them. This is a dish that my mother sometimes makes for a rice table. Just simple and tasty. Ingredients 350 g chicken livers […]
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During my holiday in southern Spain I ordered grilled squid, calamares à la plancha, continuously. I ordered on autopilot and there I was reminded how much I appreciate squid. I prefer them over shrimp. In Saigon, I had fried squid with tamarind sauce as a starter. How easy the dish looks […]
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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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Banh mi is literally translated as ‘bread’ and in Vietnam mainly French bread or baguette is made. The bread in Vietnam is sublime, because learned from the French colonizers and French are masters in baking ‘baguettes’. Though copied from the French, Banh mi can not be more Vietnamese. If you’re […]
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Goi ga is a delicious chicken salad and typical Vietnamese. Due to the spicy and peppery flavor of Vietnamese coriander Rau ram and the ginger dressing, this dish gets its authentic taste with a fresh, tropical scent. However, some people won’t like Rau ram. For some taste buds it will […]
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As a child I knew the word chay really only from the monks who so-called ‘an chay’, eat buddhist food. This means first that they eat no meat and no salt. Today, this word often means ‘vegetarian’, but there is a difference between vegetarian and Buddhist. Vegetarian travelers to Vietnam […]
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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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