Vietnam Food

Cha tom bao mia - Shrimp ball naturally sweet dish, very interesting food. Sometimes you'll see that mealmore delicious.

Material:

300g prawn meat, a cane, split track 10cm; Approximately 100g ground pork, 1 onionchopped purple, ruffled fried flour, flour, grain wedge, oil, chili sauce.

Method:

Minced peeled fresh shrimp.
For the common pork, shrimp and chopped onion into a bowl, add seasoning particle, 1small spoon of flour, mix well. In order to infuse.

Single split cane 10cm size, approximately the size of fingers.
Take 1 tablespoon of the shrimp around a sugar cane bar, hold the stick firmly, to leaveone to hold the cane.
How cane shrimp roll bar over ruffled fried dough.
Hot oil for pan frying. Fry over medium heat for the ball to nine gold, pick out a paperdisc soaked in fuel.

Served with chili sauce is delicious.

Fresh food delicious will make you surprise and delight. Bo nuong sot hanh tim is a good taste if you like meat and soup.

Raw materials

500 g Australian beef tenderloin, cut into 4, 100 g onion, peeled, washed, 500 g potatoes, washed, peeled, 100 g tomato, washed, a branch of parsley, finely chopped; 200 ml beef broth, 2 tablespoons butter, 2 tablespoons red wine, 1 teaspoon seasoning seeds, 1 tablespoon of roux (flour and butter) 3 tbsp fresh cream (whipping cream).

Implementation

1. Water oven for 10 minutes at a temperature of 200 ° C.
2. Boiled potatoes, mashed smooth. Sauté with butter, salt, pepper and fresh cream to taste.
3. 15 minutes Marinate beef with salt, pepper and thyme leaves. Sauté beef 2 to the gold surface and in the oven, bake 10 minutes.
4. Saute onion with butter for flavor. With red wine reduction. For water used to water cattle and beef to the pan and boil up. Season with seasoning to taste beans. Thick sauce made with roux.
5. For mashed potatoes on a plate, add beef and tomato on top. Sprinkle onion sauce are using heat.

Add new dish are attractive is made from beef, this is: beef dip with lemon salt.

Ingredients:

300g beef, 1 onion, 500g green mustard, salt 2 lemons, 1 tablespoon red tofu soup, 1 teaspoon minced onion, 1 chilli, horn; 500g fresh rice noodles, a little cilantro coriander; Spices : Salt, pepper, sugar, soy sauce, bean curd particles; Preparing a kitchen cooker pot and alcohol.

Quick Guide:


- Beef flowers washed and sliced.

- Wash mustard green, cut into pieces.

- Lemon salt crust trim portion, finely chopped.

- Non-aromatic onion, add a water bowl, the lemon salt, ginger and tofu to cook.

Method:

• Beef to washed and sliced.
• Peeled and sliced onion ring.
• Wash mustard green, cut into pieces.
• Place onion on disk, loading up on corn for the beautiful flowers.
• Showing noodles and broccoli for a beautiful drive.
• Lemon salt portion peeled, finely chopped.
• "Chao đỏ" smooth canopy.
• Non-aromatic onion, for a water bowl, the lemon salt, ginger and tofu cooked in red.
• Wedge boiling water 1 / 2 soup spoon sugar, 1 / 2 tablespoons soy sauce and 1 tablespoon of soup beans soup seasoning. Finally, the tasting with a little salt to taste hot pot.

Cleans dishes: pot hot pot on a stove for alcohol, clean beef, vegetable, noodle around. Boiling pot of water, eggs (ceiling) of beef and vegetables to where it used to.

Serves: 4
Preparation time: 10mins
Cooking time: about 35 mins

Ingredients:
1.5 liters broth
300g (10 oz) pork (soft lean pork shoulder)
300g (10 oz) dried egg noodles
3 teaspoons stock granules (optional)
1 tablespoon cooking oil
1 teaspoon ground pepper
6 cloves garlic, minced
1 tablespoon browned shallots
100g (3 ½ oz) bean sprouts
1 lettuce head
3 sprigs scallions, minced
5 sprigs cilantro, well washed
100g (3 ½ oz) Chinese chives, well-washed, cut into 3 cm lengths
1 jalapeno pepper, sliced
2 limes, each cut into 3 pieces

Serves: 4
Preparation time: 20 mins
Cooking time: 60 mins

Ingredients:
1 liter broth
300g (10oz) pork ham, cut into thin slices
200g (7oz) Vietnamese Sausage (or Hue Sausaga), cut into thin slices
300g (10oz) small fresh shrimps, deveind
1kg (2.2lbs) fresh Quang noodle (or 500g of dried flat rice noodles)
1 teaspoon turmeric powder
1 teaspoon annatto seeds (or annatto powder)
3 teaspoons stock granules
2 teaspoons fish sauce

Serves: 6
Preparation time: 5 mins
Cooking time: about 90 mins

Ingredients
200g (7oz) jasmine rice
½ chicken (about 1kg)
2 teaspoons stock granules (optional)
5 sprigs scallions, well-washed, minced
3 shallots, grilled to brown
1 teaspoon salt
1 teaspoon ground pepper
50g (2oz) cilantro, well-washed, minced
Dipping souce: Salt with pepper and lime juice

Serves: 6
Preparation time: 20 mins
Cooking time:50 mins

Ingredients
200g (7 oz) dried glass noodles
½ chicken (about 2.2 lbs/1 kg)
6 yolks
2 cloves garlic, bruised
5 sprigs scallions, minced
1 finger-length chili, thinly sliced
1 onion, peeled, thinly sliced
5 sprigs of cilantro, well-washed, mined
100g (3 ½ oz) canned bamboo shoot
100g (3 ½ oz) bean sprouts
1 inch thick ginger, smashed
3 shallots, tellow-fried
200g (7 oz) vegetables (Thai basil, shredded water spinach, Vietnamese coriander, shredded banana flowers, etc)
3 teaspoons stock granules (of 3 chicken flavor cubes)
1 teaspoon ground pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons cooking oil
Dipping sauce: salt with pepper and lime juice

Recipe
Drain canned bamboo shoots.

Add a tablespoon of cooking oil to a hot skillet, drop 2 bruised cloves of garlic to brown. Add bamboo shoots to stir-fry over high heat for 10 minutes. Season with a teaspoon of stock granules.

Boil 2 liters of water. Add chicken, smashed ginger, shallots and a little salt. Cook for about 40 minuteas. Don’t cover the pot. Remove the foam to keep the broth clear.

Remove and place the chicken in a pot with cold water. Remove chicken and let it dry. Thinly slice chicken meat.

Season the broth with 2 teaspoons of stock granules and ½ teaspoon of sugar. Add bamboo shoots. Bring to a boil and season again. Before serving, add onions to the broth and bring to a boil.

Soak glass noodles in water for about 20 minutes. When it expands, drain and cut into 4 inch lengths. Quickly dip and remove glass noodles in the boiling water. Then, mix noodles with a tablespoon of cooking oil.

Fill individual bowls half full with glass noodles. Sprinkle each bowl with shredded chicken, bamboo shoots and a cooked yolk. Then, pour boiling broth over. Sprinkle with minced scallions, cilantro leaves and ground pepper.

Serve with a dish of vegetables, thinly sliced chili and a bowl of salt, pepper and lime juice.

Note:
- Glass noodles and canned bamboo shoots can be bought at every asian food store.

Serves: 6
Preparation time: 10 mins
Cooking time: about 25 mins

Ingredients
1.5 liters broth
200g (7 oz) crab meat
3 eggs
300g (10 oz) fresh asparagus (or 200g/7oz canned asparagus)
2 tablespoons cornstarch
3 teaspoons stock granules or 3 bouillon cubes (optional)
1 teaspoon ground pepper
1 tablespoon cooking oil
2 cloves garlic, bruised
1 tablespoon browned shallots
3 sprigs scallions, minced
5 sprigs cilantro
Pinch of salt

Recipe
Cut canned asparagus into 1 inch lengths (or peel fresh asparagus, cook until it is soft and cut into pieces).

Heat a skillet, add a tablespon of cooking oil. When the oil is just hot, drop 2 bruised cloves of garlic to brown. Then, add crab meat and stir quickly, add a teaspoon of stock granules.

Boil the broth, add crab meat and cook for 10 minutes. Add asparagus, continue cooking for 5 minutes. Add stock granules and a little salt. Season the mixture depending on your taste.

Beat eggs, pour them gradually into the soup. Stir the mixture regularly while pouring eggs. Cook for about 2 minutes. Stir cornstarch with ½ bowl of water, add this mixture to the soup so that the soup turns biscid. Bring to a boil, add minced scallions.

Remove the pot from heat. Ladle the soup out into bowls. Scatter browned shallots, cilantro leaves and pepper on to for seasoning and garnishing.