Cooking Vietnamese Food

Distinctive Vietnamese Food Will Definitely Attract You

Vietnamese foods have a distinct taste and are really unforgettable. Indigenous spices and local ingredients are used to make the dishes so tasty and lively. You can easily find five tastes in all the varieties and these are sweet, salty, sour, bitter and hot. Vietnamese soups are really mouthwatering. The dishes are usually cooked in stir-fries. In Vietnam, you can see dishes are perfectly laced with lemongrass and limes where pungent tasted fish sauce will be present. Lettuce leaves with fresh herbs are used for wraps. Neighboring Southeast Asian countries share the same indigenous with Vietnamese food. But it should be mentioned that Vietnamese cuisine has some specialty or uniqueness that no one can compete with that.

You can also have French flavor in Vietnamese food. European-style sauces are used along with pates and meats. Sometimes French rolls made softer by a slight fusion of wheat flours and rice. If you have a plan to take Vietnamese cold roast pork sandwiches for your lunch let me tell you these are a Hanoi lunch staple that too stuffed with raw vegetables and fresh herbs into Vietnamese-style baguettes. French introduced some ingredient such as potatoes and asparagus in Vietnam and this is the way Vietnamese dishes combine indigenous flavorings with these ingredients to give birth to new fusion food.

In South Vietnam you can experience some different food taste. The fragrant and hot curry dishes influenced by Indian style are very famous. In North Vietnam you can see the optimum use of sesame and black pepper. Vietnamese use oil-rich frying techniques with the southern region specialized in a lighter mix. Water based cooking and grilling is more used than oil frying. Vegetables and herbs are usually served raw. You can also enjoy the taste of limes, vinegars, chilies, coconut milk, fish sauce, sugar cane and also nuoc mam.

I am always attracted to Vietnamese food because of its delicate, sophisticated, fresh, exotic, complex and light nature. You can always feel light after having Vietnamese food as these are less oily and contains less carbo-hydrate. Vietnamese foods are easy to cook. You can easily prepare it for evening snacks and also for dinner. It is good if you have a well-equipped kitchen and also some handy appliances. The indigenous ingredients to prepare Vietnamese food are easily available in all the supermarkets. Chilies and lemongrass are most important. Now a day coconut milk is also available in supermarkets.

A typical Vietnamese meal includes a soup, steamed rice, a fish or meat dish and a vegetarian dish. Food is placed in the middle and each of the members carries a small bowl and chopsticks.  They take food from the table as and when required. Vietnamese cakes and noodles are very famous. Most of these are made from rice. Some of the names can be mentioned as crab noodle or bun rieu, beef soup noodles or pho, sticky rice cake or chung cake and spring rolls or nem. Cakes are usually served as wrapped in coconut or banana leaf. Elders are generally asked to eat first while eating with younger Vietnamese.

About the Author

Annapurna Deshmukh loves to write articles on how to book economical and low-priced hotels in your favourite destination spots and how to find resonable hotels in Vietnam that will soothe your senses and give you peace of mind.

What are some cookathome vietnamese dishes?

I have to do a project where I record a video of myself cooking a Vietnamese dish. Problem is, I can’t cook. What are some easy to cook Vietnamese dishes that I can do easily and in my kitchen without too much trouble?

Title: ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)
Categories: Vietnamese, Soups,
Yield: 6 servings

2 1/2 qt Water
2 lb Pork bones
2 ts Salt
1 tb Fish sauce (nuoc mam)
1 ts Vegetable oil
1 Clove garlic, chopped
2 Shallots or
2 Scallions, chopped white
-part
1/2 lb Crab meat, fresh, frozen,
-or canned
1/4 ts Freshly ground black pepper
2 ts Cornstarch dissolved in
2 tb Water
1 Egg
1 cn (15 ounces) white
-asparagus, undrained
1/4 c Chopped fresh coriander
-(Chinese parsley)
1/4 c Chopped scallion greens

The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is “Western bamboo,” due to its
resemblance to bamboo shoots. asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.

Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce to
the stock.

Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab meat
mixture to the soup and bring to a boil. Add the
cornstarch-and-water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the
black pepper. Continue to cook until the asparagus is heated through.

Sprinkle the coriander and scallion green over the soup before
serving.
Makes 6 to 8 servings.
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Title: Basic Vegetable Platter
Categories: Vietnamese, Appetizers,
Yield: 1 servings

2 cups soft lettuce leaves (Boston or similar; not iceberg} 1 cup
fresh mint leaves 1 cup fresh coriander (Chinese parsley) 1 cup
cucumber *

* peeled in lengthwise strips and with green strips in between, then
cut in half lengthwise and into thin horizontal slices, forming
semi-circles.

A salad or vegetable platter is a very important part of a Vietnamese
meal; indeed, it is served at practically every one. The vegetables,
which are eaten along with many dishe, are arranged on a platter, and
diner helps himself to whatever he desires. In Vietnam we used many
more vegetables and herbs than we can find in the West. But, in
spite of that, the following platter makes a satisfactory
accompaniment to the dishes we have prepared for this book. All
vegetables and herbs are those served in Vietnam, except that the
variety is smaller.

Arrange a mound of lettuce in the center of a platter. Around the
lettuce, and touching it, arrange separate mounds of mint and
coriander.

Arrange the cucumbers in overlapping slices around the complete outer
rim of the platter.

This is the basic arrangement of the vegetable platter. On those
occasions when a recipe calls for another vegetable, it can be added
to this platter.
Makes 8 servings.
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CURRIED FROGS’ LEGS – ECH NAU CA-RI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnamese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

4 Pairs of jumbo frog’s legs
1 Stalk fresh lemon grass, or
1 tb Dried lemon grass
2 Fresh red chilies, seeded
-and sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 1/2 ts Sugar
1 t Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam (fish sauce)
2 oz Cellophane noodles
2 tb Vegetable oil
1 sm Onion, chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 t Cornstarch
Fresh ground black pepper
Coriander sprigs for garnish

This delicious lemon grass and coconut-laced curry comes from southern
Vietnam. If you prefer a very hot curry, simply use more chile peppers.

Cut the frogs’ legs into bite-size pieces. Rinse with cold water to remove
any chipped bones. Pat dry and refrigerate.

If you are using fresh lemon grass, discard the outer leaves and upper half
of the stalk. Cut into thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain and finely chop.

In a blender, combine the lemon grass with the chiles, shallots, garlic,
sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the frogs’ legs. Cover and
refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain.
Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add the onion and saute
until translucent. Add the frogs’ legs and brown well on all sides, about 3
minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover
and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the cornstarch diluted in 1
tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture to a boil. Remove from the
heat.

Sprinkle with black pepper and garnish with coriander sprigs.

Serve immediately with rice, French bread or over rice noodles.

Note: Instead of discarding the upper half of the lemon grass, crush it and
cook it with the frogs’ legs for extra flavor. Remove the stalk before
serving.Yield: 4 servings.
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Here come the Asian Cajuns
THE MOTTO OF Brother’s Crawfish might as well be “Snap, crack, slurp, and repeat.” On a Friday night at this new Dorchester restaurant, every table is nearly elbow deep in a messy heap of red crustaceans. Hands pluck crawfish from shared baskets, snap off and crack open the tiny lobster-like tails, and tug out the tender white tail meat. Slurping … Crayfish – Cajun – Fish and Seafood …

RECIPE – Vietnamese Caramelised Pork (Thit Kho)

 
Cooking Cambodian Food

Vietnam Food

Vietnamese cuisine is not so much a kitchen but three. It can easily be categorized into several areas: North, South and Central.

But no matter where in Vietnam , it is almost impossible to imagine Vietnamese kitchen without its main ingredient - nuoc mam, fish sauce. This spice is vital from fermented anchovies, but not really a fishy taste. It is used to Similarly, soy sauce in Chinese cuisine. Together with herbs such as lemongrass, mint, Vietnamese mint, coriander and Thai basil, fish sauce gives its distinctive Vietnamese cuisine taste.

It is also impossible to think of Vietnam without thinking of the noodles. The Vietnamese love noodles and she will eat for breakfast, lunch and dinner and a bowl noodles in-between as a snack keep it going! Each area has its own special kind of noodles and each is absolutely certain that their best interests.

North Vietnam is considered to be the cradle of the Vietnamese culture and the custodian of tradition and It is from here that many of the traditional Vietnamese dishes from it. Perhaps the most famous Vietnamese dish, Pho arise here. Basically rice noodles in soup meat (beef is the most common, but chicken is also popular), Pho is available throughout Vietnam, but should be enjoyed at its best in one of the many snack shops of Saigon. Remember the extra ingredients such as basil, lime, bean sprouts and peppers, which you expect yourself to add. Northern food tends to be less spicy than elsewhere and where heat is desired, black pepper instead of chilli used.

Another specialty is northern Banh Cuon which literally means "rolled cake. This is like a savory pancake made from rice flour and filed with minced pork and wood ear fungus. This is served with a dipping sauce made from the ubiquitous fish sauce mixed with lemon or lime juice and sugar.

South Vietnam, the cuisine is more influenced by the outside world. The Mekong Delta is Vietnam and a supplier of many food basket of fruit in the country. Part this finds its way into the kitchen and so, food here tends to be a little sweeter in taste. However, spices are also valued and peppers are used for heat. South Vietnam is affected more by outsiders than other areas and one can find traces of India in the South Vietnamese curries, traces of the French colonists in their baked goods and pâtés and there are many similarities with Cambodian food.

Central Vietnam has a separate kitchen. In the past it was the home of the Vietnamese Emperors and the area still favored in Imperial style of cooking, even in humble homes and restaurants. This means that instead of one or two dishes at a meal, a number of small dishes will be offered. These will include lavish spreads in the meals of the rich, but even the poorest farming families have a range of small dishes of vegetables a meal. But again, do not forget to taste the local noodles as Quang noodles from Da Nang area.

Whenever and wherever you are in Vietnam, you are assured a gourmet adventure with a difference. You can visit Indo-China Odyssey Tours for more information Vietnam about to get.

About the Author

Indochina Odyssey Tours - Your trustworthy Indochina Vietnam tour operator since 1987. Personalized and worry-free service in tours, hotels and tickets in Vietnam, Cambodia, Laos and Thailand.

How do you cook Thai food or Vietnamese food?

Like pho soup and stir fry vegatables or spin rolls or anything else??? I really love this type of food and want to know how to cook it..please help

Here you will find about 30 thai recipes

http://retete-culinare-diverse.ro/en/search.php?keyword=thai&submit=Search

…and here will find about 15 Vietnamese recipes

http://retete-culinare-diverse.ro/en/search.php?keyword=Vietnamese&submit=Search

Khmer Food Cooking Ga Dee

All Clad Cookware….

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Quick And Easy Vietnamese Home Cooking For Everyone $8.36 For more than two thousand years, Vietnam has been subjected to a near continuous series of foreign occupations and that has created a lasting influence on its cuisine. Today, Vietnamese cooking has gained international attention for its wide variety of healthy and delicious dishes. Most of the recipes are not fiery hot or greasy and are made with many different blends of herbs and spices. All ingredients used in these recipes can be found in supermarkets, natural food stores and Asian food markets.

On Food And Cooking: $25.2 On Food And Cooking