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, […]
Read More
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 […]
Read More
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 […]
Read More
The Vietnamese cuisine has a few fresh fish dishes that really makes me happy. The flavors of these dishes excite the imagination and with every first bite I am amazed again about the perfect flavor design. Goi ca, fresh fish salad, is one of them. This dish is very laborious […]
Read More
Goi cuon means ‘salad roll’ or ‘rolled salad’ but it is best known as ‘fresh spring roll’. They are rice paper rolls filled with fresh vegetables and herbs, meat, fish or vegetarian. For a complete meal, they are often supplemented with rice vermicelli and served with different dipping sauces. The […]
Read More
Ca hap can be prepared a variety of ways. The base is steamed fish where you can choose different types of fish such as sea bass, catfish, red snapper, tilapia, etc. Then you can use all kinds of herbs and dressings. You can spinkle the fish with spring onion oil […]
Read More
Goi ca is a dish that surpises me again and again. Fresh raw fish in a dash of vinegar or lemon works amazing, and rolled up in rice paper with a Vietnamese dipping sauce is exceptionally tasty. This variant of Goi ca has a very special sauce, in this case […]
Read More
Characteristic to Banh Xeo is the penetrating yellow color of the crispy pancake, the irresistible smell that is released when the batter hits the hot pan and sizzling (xeo) sound, that’s how the dish got its name. In Vietnamese restaurants Banh xeo is often on the menu, because very typical […]
Read More
Bo bia is the Vietnamese name for ‘popiah’ which is eaten in China, Taiwan, Singapore, Malaysia and Thailand. It is a roll or wrap of wheat flour with a stuffing of the yam bean jicama, carrots, omelet and lap xuong sausages. The Vietnamese have given a twist to this dish […]
Read More
Goi ca trich is prepared and served in Vietnam in different ways, often accompanied with a peanut sauce which varies in ingredients and preparation to personal taste. A comprehensive serving is with vegetables, rice noodles, rice vermicelli, dipping sauce and fresh grated coconut. Delicious. At home we eat Goi ca […]
Read More