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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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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Lemongrass is widely used in Vietnamese cuisine. The lemony flavor gives shellfish a touch of freshness it needs. This very simple dish is made in a snap. With just a little water and a lemongrass stalk you can already prepare the perfect langoustines. Ingredients fresh langoustines without heads and claws […]
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Just say ‘raw beef with lemon juice’ and it makes my mouth water. Actually, you can do little wrong with that fusion and only something divine can emerge out of it. The Vietnamese have created something extraterrestrial, Bo tai chanh. Literally translated as ‘raw beef with lemon’. An excellent starting […]
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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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Vietnamese cuisine doesn’t have many desserts. Vietnamese prefer to nhau, gathering with beverages, meats and pickles, this may well be just before and just after supper. Dishes that seem desserts at first sigth can preferably consumed at any time of the day. Che is not easy to translate and there […]
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Shellfish in a different way. Grilled in the oven (barbecue is even better), and one by one, covered with a delicious marinade with oyster sauce and tamarind. This marinade is delicious with all kinds of shellfish such as sea almonds, clams and mussels. This dish seems laborious but it is […]
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With my impatience I would mix together all the ingredients of this dish in a salad bowl. Because the composition of Tom huu or Tam huu corresponds with the salads Goi tom, Goi du du or Goi xoai xanh. But Tom huu is a specialty of the city of Hoi […]
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Fish sauce is good for chicken, which proves Ga uop mam and Ga kho gung. This dish is a deep-fried version of Ga uop mam with the ingredients of the basic fish sauce dipping: sugar, fish sauce, garlic, lemon and chilli. I prefer to use dried chili peppers, because the […]
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