Make your own Vietnamese baguettes! These Bánh Mì have a light and cottony crumb with a super thin and crispy crust! This is the closest recipe to Vietnamese Bánh Mì!
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Crunchy, tangy, slightly spicy and full of umami flavor. Made with shredded chicken, sliced cabbage, fresh cilantro and mint leaves. Tossed with fish sauce dressing, pickled onions and toasted crushed peanuts.
This classic braised caramelized catfish is the heart and soul of home style Vietnamese food.
Banh mi sandwiches are popular and loved all over the world. [click to watch]
This is a recipe to make a flavorful Southeast Asian dipping sauce that takes minutes to prepare with no cooking required.
Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.
Meet Banh Xeo, crispy Vietnamese crepes like an omelette and pancake rolled into one. Named for the sizzling sound they make when cooking in a hot pan, these savoury bites are the perfect filler for rice paper rolls.
When I flick through my Vietnamese cookbooks, the dessert section will contain dishes like crème caramels, flans, custards and tarts. These dishes are associated with the French and were brought over to Vietnam during the French colonization (1874-1954). They are commonly eaten by the Vietnamese, so much so that they have made it their own with a Vietnamese twist using ingredients like coconuts, Vietnamese coffee, condensed milk and pastry often contains shortening rather than butter. When I was traveling around Vietnam last year, I found many bakeries selling French desserts and the range and quality available was amazing. It was always such a treat to get a box of sweets for just a few Australian dollars. My friends and I would often wonder down to the local bakery after dinner to get dessert and bring it back to our hostel and unwind from the day’s travel by watching whatever was on MTV (Gaga, Katy Perry on repeat) or the movie channel (I think I saw the same Jennifer Lopez movie three times, the one where she gets pregnant). I generally don’t watch much TV but my consumption of junk TV seems to skyrocket when I’m on holiday, but it’s more background noise as my friends and I plan the travel adventures for the next day and we bond over taking the piss out of how unrealistic everything that we watch on TV is. (photo that I took of a Bakery in Hanoi, Vietnam last year) (photo that I took of a Bakery in Hoi An, Vietnam last year) This month’s Sweet Adventures Blog Hop is hosted by fellow Perth food blogger, The Kitchen Crusader and the theme is “Sweet as Pie” which can be basically anything with a pastry base such as a pie, tart or galette. I decided to bake a French influenced Vietnamese dessert - Vietnamese coconut tartlets for this blog hop. You’ll find coconut used in a lot of Vietnamese dishes, especially in desserts. Coconut enriches and provides sweetness to desserts so you don’t need to add much sugar. Vietnam is one of the top ten coconut producers in the world as Southern Vietnam enjoys a tropical climate all year round which is ideal for growing coconuts. The Ben Tre Province located in the Mekong Delta has been nicknamed by the “Land of Coconuts” as it’s the biggest province cultivating coconuts in Vietnam and contributes to half of the country’s coconut yield. To make the Vietnamese coconut tarts I adapted a recipe from The Foods of Vietnam by Nicole Routhier. The recipe states that it yields six 3-inch tartlets. I doubled the quantity of ingredients for the pastry dough and ended up with 8 tartlets, maybe I used too much dough to line each tartlet but I was happy with the thickness of the resulting tartlet cases. I found that only one quantity of the coconut mixture which I added a bit more double cream into was needed to fill all 8 tartlets. I used a mix of shortening and butter in the pastry, and also added in a bit of milk powder. I have a big tin a of milk powder at home which I first bought to make Momofuku’s crack pie and I am slowly using it up by putting a tablespoon here and there in all my baked goods for a bit of a flavour boost. Christina Tosi, the mastermind behind all the Momofuku Milk Bar Store treats uses a lot of milk powder in her baked goods to give them an interesting depth of flavour and refers to milk powder as the MSG for baked goods. I also blind baked the pastry shells before filling them with the coconut mixture. Routhier’s recipe does not require the pastry to be blind baked. The pastry of the Vietnamese coconut tartlet is crumbly while the coconut filling is soft and flaky. Vietnamese Coconut Tartlets (adapted from The Foods of Vietnam by Nicole Routhier) makes 8 tartlets (~4cm tart pans) Ingredients Pastry Dough 55g vegetable shortening 55g butter, softened and cut into pieces 4 tablespoons caster sugar 2 egg yolks 1 teaspoons vanilla extract 1 ½ cups plain flour ½ teaspoon baking powder 1 tablespoon milk powder Coconut Mixture Filling 2 cups desiccated coconut 4 tablespoons caster sugar 55g butter, softened and cut into pieces 1 egg yolk 4 tablespoons double cream 1 teaspoon vanilla extract Glaze 1 egg yolk 1 tablespoon butter, melted and cooled Method To make the pastry In a bowl, beat the shortening, butter and sugar until fluffy. Stir in the egg yolks and vanilla, mix to combine. Add flour, baking powder and milk powder, and mix well. Turn the pastry out onto a lightly floured surface and gently knead until it comes together into a dough and is smooth. Press the dough into tartlet pans, prick the bases and refrigerate for 30 minutes. To make the filling In a bowl, combine the coconut, sugar and butter together. Add egg yolk, double cream and vanilla. Blend well with hands to form a soft paste. Preheat oven to 180C. Take the tartlets out of the refrigerator and blind bake them. Line the tarts with baking paper and fill with baking weights. Place the tartlets on a baking tray and bake for 10 minutes. Take the tartlets out of the oven and fill them with the coconut mixture, smooth the top. Bake the tartlets for 10 minutes. While the tartlets are baking, make the glaze – in a small bowl beat the egg yolk slightly and stir in the melted butter. After 10 minutes, take the tartlets out of the oven and brush the surface and the crust edges of the tartlets with the glaze. Return to the oven and bake for another 5 minutes. Cool the tartlets before unmolding
Gỏi gà is fresh and tangy and everything I want to eat right now.
I kind of regret making these Vietnamese-Inspired Cabbage Rolls because now I'm ADDICTED and want to eat them all the time!
A quick and easy Vietnamese style beef dish with a sweet, spicy, salty and sour caramelized sauce!
Incredibly flavorful Vietnamese noodle soup infused with chili, and lemongrass and topped with vegan beef, fried tofu, sautéed mushrooms, and fresh cilantro. One of my favorites!
This creamy and buttery chicken liver pate is an easy to follow recipe and you'll want to make this for any Vietnamese bánh mì sandwich.
Recipe video above. Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it's used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It's quick, easy, something different and outrageously good!** NOTE: Sadly seeing reader feedback that the liquid isn't reducing and chicken isn't caramelising. Please ensure to use a LARGE PAN and be brave, simmer RAPIDLY! Else the liquid will take ages to reduce. See Note 4.**
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Sometimes, in the midst of cooking, a what if? can lead you towards an entirely new path. That’s what happened when I set out to make Vietnamese summer rolls wrapped in sheets of rice paper. “Can you fry rice paper?” my partner wondered as he eyed the translucent round sheets. “Let’s experiment,” I gamely replied.
Banh Flan (Vietnamese Creme Caramel) is a smooth and soft custard covered in a dark amber caramel. The caramel is slightly bitter which helps cut through the sweetness of the custard to give you a rich but balanced dish.
This silky, velvety smooth bánh flan is my family’s favorite dessert! It is delicate, creamy and has just the right amount of sweetness for an ultra-luxurious experience.
The truth is, if you don’t like egg rolls (or fried spring rolls), I will judge you. I mean, C’MON! What is there not to love??? Crispy, crunchy exterior wrapper that envelopes an incre…
The chicken version of the wildly popular Vietnamese Caramel Pork! It's saucier and made with coconut milk so it has a gorgeous coconut fragrance. It's sweet with savoury undertones, looks thoroughly unimpressive while cooking but then magically transforms in the last 5 minutes. Recipe VIDEO below.
Some of my fondest memories were when my parents would bring out the electric griddle and we would all make Butter Beef (Bò Chiên Bơ) together. We pan-fried thin slices of beef and onions...
This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.
Learn how to cook Instant Pot Bo Kho (Pressure Cooker Bo Kho)! Tender & juicy Vietnamese Beef Stew bursting with rich savory-umami-sweet aromatic flavors. You'll fall in love with dipping the toasted crusty baguette in the tasty beef broth with our secret umami flavor booster sauce.
Pâté chaud is a savory vietnamese meat pie made with puff pastry and ground pork filling.
A classic family favorite featuring bite-sized pieces of bone-in chicken, braised and caramelized with lots of ginger in a sweet and savory fish-sauce-based glaze. Serve it over rice with a side of vegetables for a delicious and satisfying meal.
Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking.
Wandering Chopsticks ...Vietnamese recipes with pictures, restaurants, travels, gardens, crafts, and snippets of life in general.
Ingredients For the filling: – 300g ground pork(0.7 lb) -1/2 large onion, chopped (½ cup) -30g dried woodear mushrooms (black fungus)= 1/3 cup – 1tsp salt & pepper For the rice crepes: -1 pack Banh cuon flour 400g (OR: 200g rice starch + 200g...
Cooking Channel serves up this Salt and Pepper Tiger Prawns: Tom Rang Muoi recipe from Luke Nguyen plus many other recipes at CookingChannelTV.com
Die besten Restaurants zum Abendessen in Potsdam. Verbringe einen tollen Abend mit Familie, Freunden und gutem Essen.
Poach the chicken for this vibrant Vietnamese salad that gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.
The more ingredients you add, and the longer they are being simmered, the more aromatic your hot pot gets.
This sesame balls recipe (Vietnamese bánh cam) satifies snack cravings with a crispy golden glutinous rice outer shell, filled with sweet mung beans, and covered in white sesame seeds.
These Vietnamese desserts are easier and tastier than you think. Even if you haven’t made any Vietnamese dish before, you can succeed in making these treats, and all your friends will love them.
