Goi Cuon is Vietnamese spring roll. It is healthy, tasty and easy to make. The basis dipping sauce for “Goi Cuon” is made from hoisin sauce, peanut butter, sugar, lime. Here, I use Nuoc Cham dipping sauce and add few drops of hoisin sauce for flavor.
Banh Beo Chay is Vietnamese vegan steamed rice cake. This savory Banh Beo is topped with seasoning cooked mung-bean, scallion oil, chopped carrot, andserved with Nuoc Cham Chay. Continue reading “Recipe: Banh Beo Chay – Vegan Steamed Rice Cakes”
“Bun Tom Thit Quay” is Vietnamese rice noodle salad with shrimp and Chinese roast pork, served with Nuoc Cham dipping sauce. Traditionally, Chinese roast pork (Thit Quay) is served in tray with Banh Hoi (special occasion thin rice noodles), shrimp and vegetable plate.
In this Vietnamese Vegan Croquette recipe, I use cooked mung bean and Jícama to enhance texture, taste, also for healthy cooking and gluten-free. Jícama has natural sweetness, crunchy and enhances the texture (not doughy) for croquettes. Mung bean adds flavor and used as egg substitute.
Continue reading “Best Cha Chien – Vietnamese Vegan Croquettes”
“Cha Ga Chien,” is Vietnamese chicken sausage patties. This light and delicious dish can be served as an appetizer. It also goes well with salad, sandwiches, spring rolls, noodle soups, Banh Cuon. With this recipe, you can make chicken meatballs, and served with Chef Mario Batali’s Tomato Sauce for pasta dishes.
Cha Khoai Chien is Vietnamese tasty gluten-free and egg-less croquettes (potato pancakes).
Bi Cuon is Vietnamese spring rolls. “Bi” is shredded seasoning pork and roast rice. To add color I added egg omelet in the rolls. Egg omelet also makes the rolls are very tasty. Bi Cuon is served with dipping sauce Nuoc Cham. Continue reading “Bi Cuon 1 – Vietnamese Spring Rolls”