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Green papaya salad Written by Nha Trang Cooking Class 22
Pomelo salad Written by Nha Trang Cooking Class 20
Banana flower salad Written by Nha Trang Cooking Class 23
Lotus salad Written by Nha Trang Cooking Class 48
Banana flower salad

BANANA FLOWER SALAD

Ingredient: prepare for one person

-          100 gram of sliced banana flower ( finely slice and soak in salt water to make it white and drain )

-          50 gram of grated carrot

-          Half of onion thinly slice vertically

-          100 gram of lean pork( boiled and cut like matches size)

-          100 gram of shrimp( shell and head off then stir-fried)

-          1 spoon of grated and roasted peanut

-          1 lime ( lemon)

-          Some herbs ( some mints)

-          1 Grilled rice-paper

-         

*Home-made fish sauce

That is the combination of chili, couple cloves of garlic, 2 table spoon of sugar using  the mortar and pestle to mash it well, then add 2 or 3 spoon of fish sauce, twist 2 pieces of lime. Try to taste till you like it. You can put all in the blender to shake it well.

Cooking

Put all the things in a large bowl, add some home- made fish sauce, lime juice, mint then mix it well, sprinkle some peanut on top and serve in a plate with grilled rice paper.

Green papaya salad

 

INGREDIENT

¼ medium size of green papaya

2 string beans

1 tomato

50g ground peanut

2 bird’

1 lemon/lime

2 cloves of garlic

1 full spoon of sugar, 2 spoon of fish sauce


Preparation
Peel the skin of papaya off, remove all seeds and interior part then have a wash to prevent a bitter taste.
Slice and strip into matches size about 7 cm in length.
Cut tomato in cube and remove seeds to less juice and crush.
Break string bean into 5 cm long then crush.
Hand- made sauce
Put garlic, chili, sugar together in a mortar and use a pestle to crush and pound till well combined then twist 1 piece of lemon, add fish sauce. Deep your finger and try till you love it.
Mixture
Put all prepared ingredients in a large bowl, pour the sauce over the top, twist 2 pieces of lemon then mix all up. Try to taste to suit you.
Serve on a large plate, sprinkle ground peanut on top.
Enjoy!!!!

Lotus salad

LOTUS SALAD

Ingredient: prepare for two people

-          100 gram of white young lotus

-          50 gram of grated carrot

-          Half of onion thinly slice vertically

-          100 gram of lean pork( boiled and cut like matches size)

-          100 gram of shrimp( shell and head off then stir-fried)

-          1 spoon of grated and roasted peanut

-          1 lime ( lemon)

-          Some herbs ( some mints)

-          1 Grilled rice-paper

*Home-made fish sauce

That is the combination of chili, couple cloves of garlic, 2 table spoon of sugar using  the mortar and pestle to mash it well, then add 2 or 3 spoon of fish sauce, twist 2 pieces of lime. Try to taste till you like it. You can put all in the blender to shake it well.

Cooking

Put all the things in a large bowl, add some home- made fish sauce, lime juice, mint then mix it well, sprinkle some peanut on top and serve in a plate with grilled rice paper.

Pomelo salad

Vietnamese Pomelo Salad

Goi Buoi Tom Thit

Yields: 2 as a main dish, 4 to 6 as a side dish

Ingredients

  • 1/2 teaspoon salt
  • 8 ounces (240 g) large shrimp, peeled and deveined
  • 4 ounces (120 g) boneless skinless chicken breast or boneless pork chop
  • 1 medium pomelo, or 1/2 large pomelo
  • 1 carrot, peeled and cut into fine shreds
  • 1/4 cup mint leaves, chopped
  • 2 tablespoons chopped cilantro, leafy tops only
  • 1/4 cup chopped unsalted, roasted peanuts
  • 2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1 1/2 tablespoons sugar
  • 1 small clove garlic, finely chopped and mashed, or put through a press
  • 1 red Thai chile or 1/2 Fresno chile, chopped

Dressing

Method:

1. Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.

2. Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you're using the Vietnamese sausage, skip this step because it's already cooked.)

3. Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

4. If the pomelo is big, halve it lengthwise and save one half for another day. Cut off the ends of the pomelo, then cut off the skin and pith to reveal the pinkish flesh underneath. Pry the pomelo open and split into two parts. Use your fingers and as needed, a knife and scissors, to peel away the flesh from the skin. Work segment by segment, and separate the flesh into bite-size pieces. Deposit the flesh in a bowl as you work.

5. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.

6. Right before serving, add the shrimp, chicken (or pork), carrot, mint, cilantro, peanuts and fried shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.