Bun Ca is 3-way fish noodle soup, originated from the central region of Vietnam. Tuyet created the new recipe to make the broth more flavorful and aroma. Continue reading “Bun Ca – Fish Noodle Soup”
Mi Chay is noodle soup with tofu and vegetables. This is a light and delicious noodle soup.
Last week, Tuyet cooked Vietnamese vegetarian Pho noodle soup to worship our parents. Even there was not meat, but the noodle soup was tasty and delicious. For “vegan meat,” she used fried tofu, mock beef, and black mushrooms. The vegetable broth was cooked from onion, daikon, carrots, mushrooms (3 types) and pho’s spice (ginger, anise, 5 stars, Cinnamon, coriander seeds,…)
Recipe is coming soon!
Bun Thang is Vietnamese rice noodle soup, was originated from northern Vietnam. The broth is cooked from pork bones and chicken. Bun Thang is served with shredded chicken, cha lua (Vietnamese ham), thin strips of egg omelet, and garnished with coriander and rau răm. This is light and tasty noodle soup and good for any season. Continue reading “Bun Thang – Rice noodle soup with chicken, pork, egg”
Mì Quảng is a Vietnamese noodle dish that originally came from Quang Nam, Da Nang in Vietnam. “The beautiful wide yellow tumeric noodles, covered with vibrant orange shell-on shrimps, fatty thin slices of pork belly, big chunks of spared ribs, fried fish paste, sesame rice crackers, roasted peanuts, fresh herbs, shredded banana blossom makes this bowl of noodle so appetizing. ” (Source: The Spice of Life).
Pho is Vietnamese noodle soup. Nothing is better to eat a bowl of Pho on a cold winter day. It is served in a bowl with a specific cut of white rice noodles in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature tendon, tripe, or meatballs in southern Vietnam. Pho is very popular in the US, since it is cheap, healthy and tasty.