Thit Heo Nuong Xa or Vietnamese Style Grilled Lemongrass Pork are grilled pork pieces usually served as a side dish to fried noodle and noodle soups. These addictive meat dish are sweet and savoury and sometimes with a sticky outer layer. The secret on this recipe is the marinade used and the way it is … Continue reading »
Bun moc is a Vietnamese vermicelli noodle soup made from a pork and shiitake mushroom flavoured stock. Usually this noodle soup dish is garnished with meats like thinly sliced pork tenderloin, pork paste balls and a type of pork sausage called cha lua which is made out of pork paste wrapped in banana leaves. For … Continue reading »
Not all Vietnamese noodle soups are called pho and this one is an example of one, the Hu tieu do bien. Hu Tieu Do Bien or Pork and Seafood Noodle Soup is a specialty of Saigon and the area surrounding it where it is made using seafood and pork a very rich flavoured pork stock, … Continue reading »
Now it’s payback time because Ray had invited me to guest post on his blog “Wok with Ray“. Initially he thought that his comments had paid off, well actually it’s the other way around my comments to his blog are the ones paying off as I was finally invited by one of the most known … Continue reading »
Raw Meat Week: Day 2, it is called Pho. This is not totally raw but served raw and left to partly cook on the hot broth that is served with it. Pho is a type of Vietnamese noodle soup made out of rice noodles served with either beef or chicken, basil, mint and bean sprouts. … Continue reading »
Pho is a Vietnamese noodle soup dish made out of rice noodles and different types of meats in a rich stock served with bean sprouts, basil and lime. The most common meat used are beef (cooked and raw), chicken and assorted fish cakes. Pho originated in the early 20th century in Nam Dinh province southwest … Continue reading »
Goi Cuon also known as summer roll, salad roll, fresh spring roll or fresh roll is a Vietnamese dish made out of shrimps, herbs, rice vermicelli and vegetables wrapped in a rice paper called “bang trang”. It is unlike any other spring rolls as this dish is not deep fried but it is served as … Continue reading »
Ika Geso Age in Japanese, Muc Chien in Vietnamese or Crispy Deep Fried Squid is a simple deep fried squid dish popular in East Asia and South East Asian cuisine, similar to calamares but this dish uses squid tentacles instead and served with a sweet and spicy sauce. Though there’s no rule in using only … Continue reading »
Leche Flan, caramel custard or crème caramel is one of the all-time favourite dessert in the Philippines, it is made of baked or steamed mixture eggs yolks, milk and sugar. It might look similar to crème brulee but there is a big difference and it is the top caramel layer where leche flan is soft … Continue reading »
Avocados for Southeast Asians are used to be eaten as dessert or something sweet that’s why the first time I saw avocadoes used in sandwiches and salads my first reaction would be something similar to those who are used to having avocadoes in savoury dishes reading this article. Avocado is a common fruit in the … Continue reading »
