“Goi Tom Thit” is Vietnamese savory fragrant salad, made from lettuce, mints, perilla leaves, spicy salad dressing, and topped with sauteed shrimps and white sausage. This salad is served as an appetizer for a weeknight or weekend meal.
“Ca Chua Nhoi Cha Ga,” is tomatoes stuffed with Vietnamese chicken sausage. In my recipe, I highlight the natural sweetness and flavor of the fresh tomatoes, and also the savory of chicken sausage. This light and delicious dish is served as an appetizer or side dish.
Continue reading “Ca Chua Nhoi Cha Ga – Tomatoes stuffed with Vietnamese Chicken Sausage”
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 Chay – Du’s Vegan Croquettes”
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, topped with seasoning cooked mung bean, sautee chopped carrots, and scallion oil. This savory Banh Beo is served with Nuoc Cham Chay. Continue reading “Banh Beo Chay – Vegan Savory Steamed Rice Cakes”
Bun Bo Xao is Vietnamese beef lemongrass noodle salad, and is very fragrance and savory dish. Continue reading “Bun Bo Xao – Beef Lemongrass Noodle Salad”
Spaghetti with spicy tomato sauce, tofu , and Chinese celery (rau can)