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Story

Vietnamese food is regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”. 

What makes Vietnamese food special? Tourists can find their own answer across Vietnam regions from the North to the South. Despite the varied landscape of Vietnam, all of the food comes back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful of fish sauce. 

That makes Vietnamese Cuisine become one of the best foods in the world. In addition, coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. 

Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavour. For this instance, we would like to introduce the Vietnamese Culinary tradition differs from region to region.

Ingredients

1 PANCAKE BATTER

400g Vietnamese coconut pancake mix – BÁNH XÈO Tai Ky

1-liter water

3 soup spoons oil

Small slice spring onion

1 pcs egg

FILLING

500g pork belly

500g fresh prawns, size 25, peel and devein

300g beansprouts

Pepper, chopped red onion and garlic

DIPPING SAUCE

Chopped chili and garlic

Calamansi juice & lime juice

Sugar, water and fish sauce

Carrot and white turnip

Vinegar

VEGETABLE

Lettuce

Mint, Fish Mint

Vietnamese Balm

Vietnamese Perilla

Vietnamese basil

Method

The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. 

The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam include BÁNH XÈO

1/ Preparation:

Wash pork belly, cut into thin pieces. Wash prawn, dry them well.

Add oil into frying pan then fresh garlic & onion, stir fry until golden crispy garlic and onion then add pork belly with ½ teaspoon of seasoning & pepper powder. Mix until well cook. Do the same for prawn separately & put aside.

Break 1 egg into a bowl and whip the mixture well.

Add 400g BÁNH XÈO Tai Ky into a large bowl with 1 liter of water, stir until the flour dissolves completely.

Add spring onions and beaten egg into batter mixture and stir well.

2/ Cooking:

Heat the frying pan, add some cooking oil. When the oil is sizzling, add the pork belly and prawns. Pour the pancake batter mix on top and spread it evenly and very thin on the pan’s surface. Add some beansprouts on top and close the lid for 3-5 minutes.

Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

3/ Dipping sauce:

Slice carrot & turnip into thin and long piece (5cm). Mix with vinegar & sugar and let them sit for about 15 mins.

6 teaspoons of sugar and 3 teaspoons of water adding into small bowl. Mix well.

Add 3 teaspoons of calamansi juice & 1 teaspoons of lime juice into sugar syrup. Mix well then add 3 teaspoons of fish sauce. Garnish with chopped garlic, chili and pickled carrot and turnip

4/ Serving:

Serve pancakes with fresh vegetables, herb and dipping/ blended fish sauce.

Story

Vietnamese food is regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”. 

What makes Vietnamese food special? Tourists can find their own answer across Vietnam regions from the North to the South. Despite the varied landscape of Vietnam, all of the food comes back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful of fish sauce. 

That makes Vietnamese Cuisine become one of the best foods in the world. In addition, coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. 

Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavour. For this instance, we would like to introduce the Vietnamese Culinary tradition differs from region to region.

Ingredients

1 piece of Pig trotter  

½ kg beef brisket

1 piece of beef shank

1 kg pork rib

0.5kg pork sausage Hue style

1 piece of Ginger  

2 soup spoons of Hue shrimp paste

8 pieces of Lemongrass

½ bowl of minced lemongrass

2kg rice vermicelli (big size)

Laksa, yellow onion, spring onion, Vietnamese balm & basil

Slice cut thin young banana blossom, morning glory & bean sprouts.

Garlic, Lime (2 pcs), Chili (2 pcs)

Chili sate’ & Annatto seed oil

Salt, MSG, sugar, and seasonings & fish sauce

Method

The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy. Once the capital of the last dynasty of Vietnam, Huế’s culinary tradition features highly decorative and colorful food, reflecting the influence of ancient Vietnamese royal cuisine. 

The region’s cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp paste are among the frequently used ingredients. One of the Vietnamese signature dishes produced in central Vietnam is BÚN BÒ HUẾ.

Wash beef meat and put in stockpot. Add 5 liter of water and bring it to boil. Remove gray foam gather on top, add 3pcs lemongrass chopped short -8cm & ginger. Simmer for 2-3hrs till meat is soft.

Wash & boil big trotter and pork ribs for 1.5 – 2 hrs. Also remove gray foam before simmer.

Strain the beef broth to another stockpot to get 5 liters of broth. Remove the beef brisket/shank, slice cut and reserve for serving in finished BÚN BÒ HUẾ bowl. Strain the pork broth to another stockpot then mix beef broth + pork broth with ratio 50:50 and add backwater to get 5 liters

Add water into Hue shrimp paste, filter and throw away the sediment. Pour in broth stockpot.

Add salt, MSG, sugar, fish sauce to the broth & stir well. Taste the broth. Adjust to get the right taste.

2 pieces of lemongrass chop and mince to very small piece. Then add 2 soup spoons cooking oil with garlic, minced lemongrass, minced fresh chili, stir-fry until fragrant. Add 2 soup spoons of annatto extract oil and 3 pieces of lemongrass shopped short. Stir well then pour this mixture to broth pot.

Cut half yellow onion and roast until fragrant and add together in broth pot and bring it to boil then cook with low heat and ready to serve.

Blanch the BÚN BÒ HUẾ noodles. Place the noodles in a large bowl, pour hot water and soak for 15 seconds. Drain the noodles and set aside ready to serve.

Slice cut HUE pork sausage and laksa, yellow onion, spring onion, Vietnamese balm and basil cut small. Mix well

Prepare BÚN BÒ HUẾ bowls: portion the noodles, add beef brisket/shank, HUE pork sausage, pig trotter, pork rib, mixture of herbs and onions on top.

Bring the broth back to a boil over medium-high heat. Top each bowl with the boiling broth and serve with fresh chili, squeeze lime juice into broth, chili sate and fresh morning glory, banana blossom, and bean sprouts.

Story

In Nigeria, it has been raining since March. Pepper soup is good for this weather! It is best taken hot as a side soup, and it gives the desired sensation.

Goat meat pepper soup has a very fantastic and delicious flavor profile and it is very easy to prepare.

Among Nigerians, it is a popular soup that is prepared for special occasions and ceremonies.

Ingredients

3 kg (15 cuts) of goat meat with roasted skin

25 grams of scotch bonnet peppers or red habanero

1 tablespoon of Negro pepper powder

3 tablespoons of alligator pepper powder

1 tablespoon of crushed toasted seeds of African calabash nutmegs

3 tablespoons of ground Nigerian smoke-dried crayfish powder

2 tablespoons of ginger powder

20 grams of fresh African basil leaves (Ocimum gratissimum)

4 stock tablets or 40 grams neutral seasoning powder

3 teaspoons red cayenne pepper

2 teaspoons of Cubeb pepper powder

120 grams of diced garlic cloves

120 grams of diced onion bulb

100 ml of vegetable oil

2.5 - 3 liters of water, and salt to taste

Method

Goat meat with roasted skin is thoroughly rinsed in warm water, and removed from water. Seasoning powder or stock tablets are crumbled and added to the strained meat.

Wet-milled fresh scotch bonnet peppers or red habanero, chopped garlic and onion, and allspice and pepper powder are added and thoroughly rubbed into the meat.

Salt is added to taste. The seasoned meat pieces are allowed to stay for 30 minutes, after which vegetable oil and water are added, and allowed to cook at 100 degrees Centigrade for 45 minutes.

Story

One of the traditional food from Karawang, West Java, Indonesia. Favorite food when carrying out social activities near Tugu Kebulatan Tekad Karawang.

Ingredients

100g Wheat Flour

100g Rice flour

Salt

1sdt Baking powder

600cc coconut milk

50cc suji leaf water

egg 2 eggs (shake it off)

Cheese

Ingredients make coconut milk sauce

500cc coconut milk

100g brown sugar

50g granulated sugar

4 pandan leaves

Material to make prickly

50g Wheat Flour

Instant 1 yeast

50cc Water

Method

Mix the ingredients together, let stand for 20 minutes.

Then stir in rice flour, flour, salt, prickly, and baking powder.

Knead until the dough becomes smooth or evenly mixed.

Pour some coconut milk while continuing to pat the dough.

How to make sauce

Combine coconut milk ingredients together, boil with low heat until boiling, remove and then strain. The dough is pat until it’s light. Pour the remaining coconut milk. Then pour the beaten eggs and suji leaves. Let stand for 1 hour.

Story

Vietnamese food is regarded as one of the healthiest cuisines all over the world. As people usually say, “Vietnamese food is not only food, it is Vietnamese culture”.

What makes Vietnamese food special? Tourists can find their own answer across Vietnam regions from the North to the South. Despite the varied landscape of Vietnam, all of the food comes back to that balance of herbs, heat, sweetness, sourness, bitterness, and the all-powerful of fish sauce. 

That makes Vietnamese Cuisine become one of the best foods in the world. In addition, coming to Vietnam, visitors will have a chance to see how sophisticated and unique it is. 

Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavour. For this instance, we would like to introduce the Vietnamese Culinary tradition differs from region to region.

Ingredients

(for 4 – 6 pax)

FOR THE BROTH:

0.5kg of beef brisket

0.5kg of beef brisket point

1 whole of beef shank

1kg of beef bone & oxtail

2  medium yellow onions

5 dry Vietnam red onion

1  large hand ginger

5-star anise pods

6  whole cloves

1 teaspoon whole coriander seeds

1  cinnamon stick

3 teaspoons salt

2 teaspoons MSG

2 teaspoons Sugar

3 teaspoons Fish sauce

FOR SERVING

0.5kg beef tenderloin

1kg of fresh typical big rice noodles

Spring onion & yellow onion, thinly sliced

Fresh Chilies, thinly sliced

4 medium limes, quartered

Bean sprouts, Vietnamese basil, cilantro, cilantro and Limnophila aromatica

Chili sauce and Hoisin sauce

Method

In northern Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. Northern Vietnamese cuisine is not bold in any particular taste. Most northern Vietnamese foods feature light and balanced flavors. PHỞ BÒ is one of the most typical & famous dishes in the North.

1/ Put the bones/oxtail and shanks in stockpot, parboil in 5-10 mins until a gray foam gathers on top. Rinse the bones and shanks under cool water. Rinse out the stockpot, and return the bones and shanks to the pot; set aside.

2/ Char/roast the onions, ginger and the spices until having fragrant or nice aroma and very thin layer of burn on the surface, about 1-3 min. Secure the spices in a small spice bag or bundle made of cheesecloth.

3/ Simmer the broth: Add all bones and beef meat with ginger to the stockpot. Add 5 liter of water and bring to a boil. Remove completely gray foam and reduce the heat, cover stockpot then simmer for 3-4 hours.

4/ Strain the broth to another stockpot and add back water to get 5 liter of broth. Remove the beef brisket/brisket point/shank from the broth, slice cut and reserve for serving in finished PHỞ BÒ bowl.

5/ Add salt, MSG, sugar and fish sauce to the broth & stir well. Taste the broth. Adjust to get the right taste.

6/ Add spice, roasted onions, ginger and simmer for 30 min. Strain the broth through a fine-mesh strainer, set over a large bowl; discard the solids.

7/ Blanch the noodles. Place the PHO noodles in a large bowl, pour hot water and soak for 15 sec. Drain the noodles and set aside until ready to serve.

8/ Slice thinly cut beef tenderloin. Put aside and ready to use

9/ Prepare pho bowls: portion the noodles, add beef brisket, fresh/raw tenderloin, shank, spring onion and yellow onion on top.

10/ Bring the broth back to a boil over medium-high heat. Top each bowl with the boiling broth and serve with fresh chili, squeeze lime juice into broth, season with hoisin sauce and chili sauce. Add bean sprouts and Vietnamese herbs.

Story

侶角乖돨功꽜，齡鱗숌데랍우醵，苟겯쀼소빈怜矜狼40롸爐앎옵鹿넜돕寧公옵왯돨충係。묏鱗휑角챈쨉돨，뎃角槨죄숯영，乖깻꼇句寡쉥寧휑힛꽜떼슥못꽜戒。侶룀꽉팼돨覩죕떼角殮쌈닒꽉懇끝찜돕죄，청唐속묏돨딧죕，逞젯雷충돨랸한슈冷角痰鮫븐恪菱성隣냥돨。쳄瓘寧땍狼숯영!

Ingredients

토죕

雷충寧룀，鮫븐恪좃몸，헬웝좃몽，瞿훗250옹

隣랬

1.쉥瞿훗렴흙론彊櫓賴15롸爐逞홍坎빈이놔。

2.쉥학냥땀榴돨鮫븐恪렴흙번櫓，속흙좆역彊，럇낫逞빡榴，疼쉥헬웝鹿섟賴坎돨瞿훗렴흙，럇낫엇焞빈밑삽；

3.쉥雷충賴坎이놔，줌먼먼隣봤돨헬웝瞿훗랸한슈섦옵稼痰

Story

The story goes like this. Seekh Kebab, originally known as Shish Kebab was introduced to us by the Turks. *Bubble burst*! In Turkish, Shish actually means a “sword” or skewer and Kebab means “to roast”. Legend has it that Shish Kebab was first originated on the open field as the Turkish soldiers would take shelter in the forests during night time and hunt for any wild meat that they could find. They would then skewer it on their sword and roast it.

This method was used by Turkish tribes during the war as they pushed west from their homeland in Central Asia while they first invaded Anatolia. Also, in the Arab world, the same preparation is called Shish Kabab or Lahm Mishwy (grilled meat). The true Shish Kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewers. These are grilled over a fire suspended by a skewer holder, without the meat ever touching the grilling grate.

The varieties of marinades are wide and could include any combinations of olive oil, lemon juice, onion juice, milk, yogurt, bay leaves, cinnamon, cumin, and other spices. The original recipe of the Shish Kebabs does not include any vegetables, but a lot of restaurateurs’ now have started skewering tomatoes, onion wedges, bell peppers, and mushrooms along with the meat, or on a separate skewer to make it more palatable and attractive.

The most famous preparation of barbecued lamb comes with a lot of variations in the recipes. Varieties of Kebabs available are endless. One can also gorge on lamb, beef, chicken or fish kebabs. However, pork is not used. Ode to the Turkish soldiers on the platter of kebabs...

Ingredients

2 pounds lean ground lamb

2 onions, finely chopped

1/2 cup fresh mint leaves, finely chopped

1/2 cup cilantro, finely chopped

1 tablespoon ginger paste

1 tablespoon green chili paste

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon cayenne pepper

2 teaspoons salt

1/4 cup vegetable oil

skewers

Method

Story

This food is Local Lanna food from the north of Thailand. Cooked with the introduction of fresh pork brains and mixed with the other ingredients. It is then wrapped in a banana leaf Like Abs, Pork, Fish, and Prawn, cooked by grilling or grilling over low heat until the inside is cooked.

Ingredients

1 Pig brain 300 gram

2 Kaffir lime leaves 2 tablespoon

3 Slide Coriander 2 tablespoon

4 Slide spring onion 2 tablespoon

Curry paste

1 Dried red chilies 20 piece

2 Shallot 5 piece

3 Garlic cloves 20 piece

4 Slide lemongrass 2 tablespoon

5 Slide Galangal 1 tablespoon

6 Slide Turmeric 1 tablespoon

7 Shrimp paste 1/2 tablespoon

8 Salt 1/2 teaspoon

Method

1 Pound curry together thoroughly

2 Mix curry paste with pork brain mash together.

3 Put the kaffir lime leaves. Mix together.

4 With coriander, chopped spring onion

5 Prepare an 8-inch wide banana leaf, stacked in two layers, alternating at the end. Spoon the mixture into the center of the banana leaf.

6 Wrapped in a square

7 Bring to grill over low heat