It is lobster season again and therefore good to remind everyone that crustaceans are very tasty in a sauce with ginger and oyster sauce. In 2013 Het Parool (Amsterdam newspaper) did a lobster test in Amsterdam. The test compared apples and oranges, because in the top 19 there was a […]
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Banh beo is a typical dish from the imperial city of Hue. They are savory pancakes made from rice flour with a shrimp topping. You can use dried and / or fresh shrimps. The rest of the topping varies and can be combined: spring onion oil, fried shallots, pork rinds […]
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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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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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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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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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