Bun Thang is an elegant chicken noodle soup of Hanoi in Northern Vietnam. It is a noodle soup that is particular in all the toppings being cut the same beautiful thin strands. It consists of rice vermicelli noodles in a chicken and sometimes pork broth, topped with delicate thing strands of shredded chicken, Vietnamese ham (Cha Lua/Gio Lua), scrambled eggs, shiitake mushrooms and salted dried shrimp floss. The bowl is beautifully garnished with thinly sliced green onions, Vietnamese coriander (Rau Ram) and fried shallots. An authentic bowl of Bun Thang also comes with a few slices of red chili peppers, a wedge of lemon and a dollop of a pungent and strong fermented shrimp paste on the side for those who like to enhance the flavor of the broth on their own.Read More
Authentic Vietnamese recipes from the Motherland
If you've ever been to a Vietnamese/Chinese restaurant, chances are you tried the salt and pepper chicken and fell in love with it. Who wouldn't? It's crunchy fried chicken coated in a seemingly boring yet flavorful salt and pepper mixture.Read More
Every country has their own curry, but I, a full-fledged Vietnamese, am not biased at all when I say that the Vietnamese curry is the best one there is. It's not too pungent in spices. It's not too aromatic that it's overpowering and it's not too thick. It’s simply a warm and delicious bowl of tender chicken in a rich curry stewed with potatoes. Served over steamed white rice or as a dipping sauce for toasted baguettes, it’s the perfect meal for these cold winter days.Read More
Cendol is a Southeast Asian dessert/drink of worm-like pandan jellies, mixed with palm-sugar syrup and topped with sweetened coconut milk. In Vietnam, cendol is a popular street food known as Che Banh Lot.
Che Banh Lot literally translates to “Fallen Cake,” which refers to how the pandan worm-like jellies are made. The pandan batter “falls through” some kind of kitchen equipment with large holes to produce the round jellies with tapered ends, resembling little green worms (Yum!). Usually this kitchen equipment is a potato ricer, a large slotted spoon or a colander with large holes.Read More
Vietnamese ginger fish sauce (Nuoc Mam Gung) is made from mixing together fish sauce, sugar, lemon/lime juice, garlic and ginger. It’s sweet, sour and spicy with a nice zing from freshly grated ginger, making it the perfect dipping sauce for poached chicken, duck and grilled seafood.Read More