Ga nuong ngu vi huong, grilled chicken with five spice powder is sometimes called Ga ro ti. ‘Ro ti’ refers to ‘rotisserie’, grilling or roasting. Chinese five spice powder is not used commonly in Vietnamese cuisine. This mixture can consist of clove, cinnamon, star anise, fennel, ginger, coriander and Sichuan […]
Read More
Mong toi is the name of Asian spinach whose firm structure most resembles wild spinach. In English it is called malabar or ceylon spinach and in Chinese saan choy or poi choy. Canh mong toi is a very simple and nostalgic dish with an overwhelming umami flavor content. Traditionally, this […]
Read More
The Vietnamese stuffed cabbage soup, Canh cai nhoi thit or Canh bap cuon, seems an adaptation of the French chou farci but also has similarities with the Chinese dumplings jiaozi. Stuffed cabbage soup seems time consuming but it is not that bad. You can choose to use the blanching water […]
Read More
Lap xuong is the Vietnamese name for Chinese dried sausages (Chinese: lop suong), Vietnamese cuisine uses the variant with fat pork. In most Asian supermarkets you can find lap xuong in the refrigerator. After opening you can keep the sausages in the freezer. This recipe contains many meat ingredients. I […]
Read More
Green mango has a sharp fruity sour and gives a tropical taste sensation. Mango combines well with dried squid or shrimp. Goi xoai xanh is especially popular with beer drinkers and the salad is often eaten at the Vietnamese drink gathering nhau. I almost always use the ready-to-eat dried squid, […]
Read More
Kohlrabi is a tuberous vegetable with stalks that resemble tentacles, which gives the vegetable an otherworldly look. Slightly sweet, crisp with an earthy flavor. Kohlrabi can be used in soup, salad or wok. In this recipe I use oyster sauce, but my mom only uses salt. For this recipe beef […]
Read More
During my internship in Amsterdam, an American roommate offered to cook Vietnamese for me. When I held his creation in my hands, I saw to my surprise that it was Canh ca chua. My roommate had created a simplified and vegetarian version, but Canh ca chua is not an obvious […]
Read More
This asparagus crab soup can be as fast on the diner table as you want, or you can take some extra time for a very luxurious completion, served especially during festivities. Sup mang cua is a thick soup with canned white asparagus and fresh crab. Often fresh ingredients are the […]
Read More
My first encounter with pickled mustard cabbage, on the packaging often referred to as “sour pickled mustard cabbage,” was when my mother stir-fried this vegetable with leftover roast pork. With a little Sriracha chili sauce and white rice my mother put a very memorable dish in front of me. Since […]
Read More
In Vietnamese cookbooks there are always dishes with crab. In Vietnamese cuisine crab is also a delicacy and a pleasant way of eating to see everyone enjoy. How much time and dirty clothes it sometimes takes to prepare and eat crab, it is always worth the effort. This is a […]
Read More