Authentic Vietnamese recipes from the Motherland
Vietnamese Sizzling Crepe / Pancake (Banh Xeo)
If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you. One famous street foods that not only can you smell, but hear is Banh Xeo (Vietnamese sizzling crepe/pancake)
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Annatto Seed Oil (Dau Hat Dieu)
Annatto oil, as known as Achiote Oil and Atsuete Oil, is a natural orange-red food dye used in many Asian and Latin cuisines.
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Vietnamese Crab & Shrimp Noodle Soup (Banh Canh Cua Tom)
Banh Canh is the only Vietnamese noodle soup that you will eat with a spoon. However, if you are like my kids, forego the spoon and chopsticks altogether, and slurp it directly from the bowl.
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Sweetened Coconut Milk Sauce for Asian Desserts (Nuoc Cot Dua)
You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asia) is then added to steep and flavor the sauce.
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Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue) with beef spare ribs, boneless beef shank, pork blood, and banana blossom
Have you tried Central Vietnam’s spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin, Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup).
Bun Bo Hue originates from the city of Hue in Central Vietnam. This popular noodle soup is all about spicy beefy lemongrass flavor and the thick rice noodles that absorbs it all.
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