Cuisine: Vietnamese

Ingredients: Tablespoon cornstarch cup water 1 pound boneless, skinless chicken breast, cut into slices 1/4-inch thick and 2 inches long 2 to 3 tablespoons vegetable oil 1 small yellow onion, thinly sliced 1 tablespoon sliced garlic 1 to 3 teaspoons chopped fresh Thai jalapeno, or Serrano chili or

Cuisine: Others

Vietnamese vermicelli is a luxurious as well as a popular dish. There are different varieties of vermicelli depending on their shape: bun roi or stirred vermicelli, bun mam or twisted vermicelli, bun la or vermicelli paper, and bun dem tram or shreded vermicelli. Different ingredients can be served with

Cuisine: Others

This dish is called Nem Ran by northerners and Cha Gio by southerners. In Hanoi, the introduction of Nem Ran dates back to a time when Cha Ca had not existed. Although it ranks among Vietnam's specialty dishes, Nem Ran is very easy to prepare. Consequently, it has long been a preferred food on special

Cuisine: Others

This dish is a combination of a variety of fresh vegetables, usually used in salads in Western countries. The make-up of Nom, however, is slightly different. The main ingredients of Nom include grated pieces of turnip, cabbage, or papaya, and slices of cucumber with grated, boiled, lean pork. Other auxiliary

Cuisine: Others

Eating banh cuon for breakfast is a great favorite among many Vietnamese. Banh cuon is made of rice flour. Thoroughly selected rice is soaked overnight, then ground with a stone mortar. Food preservatives are put into the flour to make the rice sheets softer and smoother. A screen of cloth used to mold

Cuisine: Others

Dishes made of soft noodle soup are diverse such as vermicelli and fried chopped meat, Bun Thang, vermicelli and sour crab soup, stewed vermicelli and boiled lean meat, etc. The popular dish is vermicelli and sour crab soup whilst Bun Thang is for con-noisseurs, unique and available in Hanoi only. A

Cuisine: Others

The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it. At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same

Cuisine: Others

Tai tuong fish is classified as a kind of luxurious food-stuffs. The fish is as white as chicken, delicious and sweet smelling but not crushed. There are two ways to prepare for the dish: Boiled down or bloating fried. In bloating fried way, pour plenty of oil into pan, wait for the oil to boil before

Cuisine: Others

The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish. As serving, use hand to remove the burned fish scabs. Fish will become as white

Cuisine: Others

Fish which used to prepare for the dish, can be catfish, anabas or snake-head fish. Necessary spices include dry garlic, fresh lemon, onion, chilly, sugar, glutamate, fish sauce, grease, and a spoon of pepper and wine. Although Ca kho to is a popular dish in the South, it is also a cheap specialty. As