Grilled Pork with Rice Vermicelli (Bún Chả)

Grilled Pork with Rice Vermicelli (Bún Chả), which is a Traditional Vietnamese Food, is popular in North’s area. I had a chance to taste this amazing dish when I visited Hanoi. And until this time, I still cannot forget its stunning flavor.
 

x  

Grilled Pork Rice Vermicelli (Bún Chả)
 

This Traditional Vietnamese Food is usually a ball at the same time two: Pork-pie members and pieces. Spring members are made from lean pork shoulder chopped very fine clay member, tiles mixed with salt, pepper, fish sauce on 35 of protein, sugar, very finely chopped onions, vegetable oil or water and grease. Depending on the freshness of the meat after meat mixed spice if they seem dry add a little oil that meat stick easily when bent into vow-size pieces 2 fingers and press them flat again.
 

Grilled Pork with Rice Vermicelli (Bún Chả)
 

If interested in more sophisticated the level of each package is a piece of pork in banana leaves and then grilled, pork pieces will not be more aromatic and burns. Using a shoulder to lean pork dish is a fine choice has strong traditional role as lean meat but no more like ham, pork butt, not soft like this makes the meat finely chopped and then osteopathy, the stronger pieces of pork meat is to use the other part. 
 

But spring is only three pieces of meat used (she left) sliced pork marinated and similar members and gold on the charcoal grill. Depending on each person's taste, they can call the whole piece of pork or pork bun cha members to eat together. Meat pieces are usually filtered out packaging (skin) to the infamous baked and not hard. If you use too lean meats (pork butt, loin) will not tasty when baked dry and hard because the ball Marinated meat after being classified as oblique or blisters, grilled over charcoal.

When cooked meat smell fragrant, and on, for the bowl of fish sauce diluted with a full sweet spices, sour, spicy, with kohlrabi (or green papaya), carrots mixed with vinegar. Finally, you can taste this Traditional Vietnamese Food with vegetables like salad and herbs.
 

 

Grilled Pork with  Rice Vermicelli (Bún Chả)
 

Come and enjoy this Traditional Vietnamese Food when you visited the capital city. I bet you will not forget its flavor from the first time eating this amazing dish. So, just make sure you do not forget to take note this dish on your journey book before visit our beautiful country. Good Luck for your Travel.

Read More

Hanoi Chicken Vermicelli Soup (Bún Thang)

Hanoi Chicken Vermicelli Soup (Bún Thang) originally comes from North, but already found a new home in many places in South, esp. in Ho Chi Minh City where has been considered as the largest food hub. People now consider it as the traditional food in Viet Nam. Easy to find this dish around the city.
 

 

Hanoi Chicken Vermicelli Soup (Bún Thang)
 

Hanoi capital in the old days, this dish traditionally prepared on the fourth day of our Lunar New Year (Tết), when we have a meal to see off our ancestor.  All the left-overs in the kitchen from ham, chicken, shrimp, and pork to some veggie have been used for this dish. That is why everything has been cut into shreds.

Today, Hanoi Chicken Vermicelli Soup seems simplified a lot, from the ingredients to the cooking process, esp. in South where is far away from the origin place. This Traditional Vietnamese Food requires long preparation. How to keep the soups clear, how to make thin omelet, to cut it and Vietnamese pork ham into super thin shreds as you see from the photo. And also how to tear the cooked chicken meat into small strips, but we missed shrimp floss this time.
 

   

Hanoi Chicken Vermicelli Soup (Bún Thang)
 

Otherwise our color picture would look nicer with red shrimp floss, yellow egg shreds, pink pork ham strips, green Vietnamese mint and ivory chicken floss. Soup for this dish is chicken soup base; to keep it clear during cooking process would take time and patience to do so. Among different kinds of soup for rice vermicelli I probably prefer the taste of chicken soup than the others, pork or beef.
 

   

Hanoi Chicken Vermicelli Soup (Bún Thang)
 

This Traditional Vietnamese Food is quite unique, outstanding from other dishes.  We put all items in the bowl - the mix of rice vermicelli with shreds of fried egg, pork ham strips, chicken floss, Vietnamese mint, some slices of red chili and finally the soup. Squeeze some lemon juice and a spoon of shrimp paste. They are the combination of egg, ham, chicken with sweet taste from soup and special flavor of shrimp paste. No words to describe! It is just perfect. Especially strong flavor of shrimp paste makes this dish tastier, richer.

Now you have more Traditional Vietnamese Food to enjoy, come and take it if you have a chance. Make sure that you already take note this dish on your travelling book before visit Vietnam. Good Luck for your Cooking.

 

>> How To Make Traditional Vietnamese Pho
 

 

 

Hanoi Chicken Vermicelli Soup (Bún Thang)

Read More

Steamed Soft-shell Turtle with Ginger (Ba Ba Hấp Gừng)

Steamed Soft-shell Turtle with Ginger (Ba Ba Hấp Gừng) has been recognized as a meal for recent years, but it quickly becomes one of traditional food in Vietnam and attracts a big number of diners around Vietnam. When you visit here, especially Hanoi Capital, make sure you will not miss them.
 

 

Soft-shell turtle’s meat is delicious and now they are feed in the big number for getting meat purpose. According to some medicine book in Vietnam, the soft-shell turtle’s meat can enrich the people’s blood, reducing the hot temperature in human’s body, good for kidney and increase the power and energy for man.

 

Like many other Traditional Vietnamese Food, this dish requires to have a fresh ingredients to create a stunning dish. Soft-shell turtles usually live in the bottom of the lake, river, and marches, they eat a lot, but they hardly grow up. They are so aggressive in the water, but they scare the big sound and hide in deep water when hearing it. Soft-shell turtles are well- known as a delicious ingredient for cooking, there are some popular meal which make from soft-shell turtles such as soft-shell turtles cooking with banana, grilled soft-shell turtles. In recent years, however, there is new one style of cooking which is steamed soft-shell turtle with ginger which was created by Chí Phương chef.
 

 

To make this Traditional Vietnamese Food, you firstly collect one turtles which weight around 800g-1000g, the big one is hard for eating and the small one is not good for eating. After cleaning the turtles, cut it into small pieces and add the ingredients. Next, boiled one hot water, adding the salt, fish sauce and especially ginger which is sliced into small pieces and wine. After boiled the turtles into the hot water 20 minutes, take it out the pot and add some ginger to it. Now, you can enjoy this dish.

 

The best way to eat this Traditional Vietnamese Food is choosing the turtles which have the eggs inside. The soft-shell turtles usually reproduce in the spring season, so it is the good time for enjoying it. Hope you have a great trip with your friends and family in our country.


>> Traditional Vietnamese Family Meals (Bữa Ăn Truyền Thống Việt Nam)

Read More

Pineapple Tarts (Bánh Dứa)

My mother bakes awesomely delicious Pineapple Tarts (Bánh Dứa) and that is one of the highlights Traditional Vietnamese Food whenever we go back home for Lunar New Year. Pineapple tarts take up lots of hours to make as there is the cooking of pineapple jam (which can take hours) and preparation of pastry followed by baking. Usually, my mother will make the pineapple jam in advance and keep it in the fridge until needed.

 

>>> Black Soybean Milk (Sữa Đậu Nành Đen)
 

 

Unlike some poor tasting recipes, my mother’s pineapple tarts have a nice buttery smell pastry which melts in the mouth. Here is also one of my favorite Traditional Vietnamese Food. It does not crumble in your hands, yet it nicely disintegrates when savored. Over here, I only managed to get the recipe for the pastry and will put up the recipe for the pineapple jame and baking time when I get my hands on her secrets. If you have been baking pineapple tarts, try this pastry recipe for a change. 
 

 

Sift the flour and add in the castor sugar. Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces. Add egg yolks and cold water at the same time and lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness between baking / greased paper. (The fork and fingertip technique is what makes the pastry special). Use mound to shape tarts. Lightly dust the pastry and mound with flour before cutting with the mound.Roll a small amount of jam into a ball. Press the ball of jam onto the tart pastry. I bet you will fall in love from the first time tasting this Traditional Vietnamese Food.
 

 

For baking, bake using Gas Mark 3 (160 degrees Celsius / 325 degrees Fahrenheit) for 20 minutes. When placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.
 

 

Happy Lunar New Year and enjoy your holiday with friends and family. Do not miss this Traditional Vietnamese Food when you have a chance to visit our beautiful country, especially in Tet Holiday.

Read More

Black Soybean Milk (Sữa Đậu Nành Đen)

It does not matter whether it is black or white. From many Traditional Vietnamese Food, Black Soybean Milk (Sữa Đậu Nành Đen) also known as Black Bean or Black Soya Bean will give you white looking milk just like its cousin, the soya bean. It may not be common for you to find anyone selling this drink out there but you would be surprise to know that the cooking method is the same. If you know how to make black soybean milk, you will also know how to make soybean milk.
 

 

The Black Bean Milk tastes quite similar to the common Soy Bean Milk albeit creamier. It is more expensive to purchase compared to the soy bean but once you’ve made a couple of liters of this, you will then realize that the vendors are making hefty profit out of this nutritious drink. The hardest work involved is the milking process – when you have to squeeze out the milk/juice from the blended beans. Ensure that you get a good filter. I used a cotton coffee filter.
 

 

Do not keep this traditional food longer than necessary. Somehow, my gut feeling is that drinks made from beans are not supposed to last long especially if it did not go through any factory process. Anyway, if you are keen to impress your family or your weekend guests, give this drink a try. It’s nutritious and definitely delicious.

Drain this traditional food and place them in a blender. Add some water to cover the beans before blending them finely. Pour blended black soy bean into a large bowl or pot and add remaining water. Strain/sieve the contents through a fine muslin cloth. Place sieved black soy bean milk into a pot, add the pandan leaves and bring to boil very slowly. Ensure that you stir the milk regularly to prevent burning. Turn off the heat immediately upon boiling and allow cooling.
 

 

You can either choose to add the sugar whilst bringing the black soy bean to boil or prepare syrup separately or add the syrup prior to drinking. Serve this traditional food hot or cold is all delicious. Make sure you will not miss this drink when visit Vietnam. Hope you have a happy trip.

Read More

Food for Luna New Year in Vietnam (Part 1)

Luna New Year or Tet Holiday is an important and sacred time of Vietnamese people. Today I would like to introduce some traditional food in Northern, Middle and Southern Vietnam at this time. I hope this post can help you to find some ideas for your own Tet Holiday. In this post, I will instroduce 3 best dishes in Northern Area for you guys.

1. Pickled Welsh Onion (Muối Củ Hành)

For the long time, this traditional food has existed in every Vietnamese’s meals in Luna New Year. It is quite easy to make, so I would like to guide you how to make it in this article. Firstly, you have to collect the old welsh onion, hard and then cut away its tail, only keeping the roots. Next, you mash them in the ash water which includes borax in 2 days and 2 nights.
 

 

After that, pick up and take off the roots and the crust of them. Following, put into one box and then adding some salt. Remember, you have to can the box carefully, do not let the wind go inside. After 2 weeks, you can take them out and put into another box. In this new box, pour the vinegar sugar together. Next 3 days, you can enjoy it.
 

 

2. Frozen Meat: (Thịt Đông)

Frozen meat is a typical food of Northern Area. However, it is considered one of most traditional food due to it has a long history and existing every Luna New Years’ time. The main ingredient of this style of food is pork. The making of this food is easy, but it is quite weird.
 

 

Firstly, cooking it till the meat is soft and then put the pot outside the door for one night. Remember, closing the cap carefully, does not anything go inside it. At the next day, you will have one delicious frozen food.
 

 

3. Stewed Beef with Cinnamon: (Bò Kho Quế)

I do not have a chance to enjoy this food. So I cannot describe the tasty of this food. However, I searched some information to make this food.
 

 

To make it, you need to choose the encrusted beef. Next chilled it with garlic’s water, fish sauce and salt and then put the pork inside it. Rolling it and tied it hardly. Next, frying it in some second and then stewing it carefully in the pot. Then, putting the beef in the hot water includes some soya bean, sugar and some cinnamon. Till the meat is soft, you can take it out and enjoy it.
 

 

Do not miss our next post about Food for Lunar New Year in Vietnam to find our more interesting traditional food with us. Happy Lunar New Year, everyone.

Read More

Food for Luna New Year in Vietnam (Part 2)

Today, I will continue to introduce about Food for Lunar New Year in Vietnam for your guys. I will tell some specific traditional food in 2 left areas in my beautiful country. They are Middle and Southern Areas. Hope you guys will not miss a chance to taste it when visit Vietnam in these days.

*** In Middle Area, Vietnam:

Hue’ s Sour Shrimp (Tôm Chua)

Sour shrimp is selling widely around in not only Vietnam but also some country like Thailand. However, Huế’s sour shrimp is the best Traditional Vietnamese Food. In just one food, you can taste the sweet fleshy of shrimp, the fat and delicious of meat, spicy of chili, garlic, sour of star fruit and wine of banana. All of it will bring the Tết’s flavor to you. The making of this food is quite difficult, so I suggest the best way is go to the supermarket and buy one.
 

 

*** Southern Area, Vietnam:

1) Pickled Bean Sprouts (Dưa Giá):

This Traditional Vietnamese Food is an unforgettable food of southern residents. It is more delicious if you eat it with stewed meat or girdled-cake. In Luna New Year’s Day, every food is fatty and oily, so pickled bean sprouts are a food that balances them.
 

 

2) Pickled Chinese Scallion (Củ Kiệu):

You can buy pickled scallion heads everywhere like supermarket, store, but I think making it by yourself is better. Firstly, mashing it in the ash water for one night, next clean and take away the roots and leaves. Then, drying them for next 4 hours and then chilling it with sugar. Finally put them in the pot for next 10 days. To make them is more colorful and beautiful; you can add some dried carrot.
 

 

To sum up, from north to south, each area has their own specific food which can not replace. The people who lives in these areas can not forget flavor of Traditional Vietnamese Food when you live apart, even in another countries. They try to find them for eating, especially in Tet Holiday when every members in family has a chance to see and share everything together.

Read More