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RECIPES / Vietnamese recipes

  • Desserts

    1 - Soak the vermicelli in very hot water for about 5 minutes. 2 - Drain thoroughly. 3 - The vermicelli should be as dry as possible. 4 - Put them into a large mixing bowl. Cover with with corn flour, making sure it is well coated.

  • Rice and Noodles

    Vietnamese sticky rice, or glutinous rice, called xoi nep, required a long soak in water before being cooked in bamboo steamer. It is used for savoury and sweet rice cakes, such as banh chung and Hue com sen. It is enjoyed as a sweet, filling snack with sugar and coconut milk and, as it is fairly bulky, it is also served with dipping sauces, light dishes and vegetarian meals.

  • Soups

    In Vietnam, Beef Pho is sold by street vendors as a breakfast, late night snack or lunch. To make it more satisfying or to make a change, hard-boiled egg cut into quarters can be added or substituted for the beef.

  • Seafood

    Mussels should only be cooked live. Select only those with their shells tightly shut. Before cooking, soak the mussels in water for about 1 hour to extract sand particles. Then remove the beards - the brown tuft between the shells - with a firm tug or a sharp knife. As a rule of thumb, never eat mussels that do not open after cooking.