Vietnamese sweet and sour soup (canh chua) is an example of everything that is great about Vietnamese home cooking. It uses a variety of fresh vegetables and herbs to produce a soup of contrasting yet complementary textures and flavors.Read More
Soups, otherwise known as canh, is a staple in Vietnamese home cooking. However, rather than being served on its own, soup is treated as a side dish to steamed rice and a protein entrée. A simple Winter/Fall soup is Vietnamese Kabocha Squash.Read More
Wontons are a type of Chinese dumpling. Hoành Thánh is the Vietnamese equivalent and they are made primarily out of ground pork.
There are many ways to cook wontons. They can be steamed, boiled, pan-fried, deep-fried or a combination of these techniques (pan-fried first then add a little bit of water to steam with a covered lid), much like pot stickers.Read More
During the cold months, Kabocha Soup or Canh Bi Do is my one of my go-to soups. Kabocha squash is plentiful, starting in the early Fall. You can find them in both Asian and American supermarkets. They are similar to pumpkins but instead of a bright orange skin, it is deep green. Some may have bumpy knobs on the surface, and the center of the squash is hollow and filled with large seeds. The flesh is bright yellow/orange and hard as a rock. When cooked, it softens and tastes sweet, making it perfect for soups and stews. If you can't find kabocha squash, substitute with pumpkin.Read More
Vietnamese Soup Shrimp soup is a traditional side dish in Vietnamese home-cooking. It's a classic soup component for many Vietnamese family-style meals. It's sweet, spicy, savory and sour.Read More