Vietnamese Delight Recipes
BUDDHA'S DELIGHT
Steps:
- Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
- While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
- If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
- Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
- Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
- Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
- Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
- Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
22 TOP VIETNAMESE DESSERT RECIPE COLLECTION
These authentic Vietnamese desserts are never too sweet, but are always refreshing. From fruit cocktail to tapioca to sponge cake, try these treats from Vietnam today!
Provided by insanelygood
Categories Desserts Recipe Roundup Save
Number Of Ingredients 22
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese treat in 30 minutes or less!
Nutrition Facts :
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- Tofu Banh Mi. The banh mi sandwich is a popular Vietnamese street food that originated in Saigon. French baguette is filled with pickled vegetables, mayo, herbs, and a type of protein, such as chicken, pate, or pork.
- Vietnamese Curry. Curry is usually associated with Indian recipes, but Vietnamese cuisine also often makes use of this aromatic spice. This dish is further enhanced with lemongrass, lime, garlic, and ginger, giving you an abundance of flavors!
- Pho. Pho is among the most popular dishes Vietnam has to offer, and for good reason. The many colors and flavors that go into this make it truly spectacular.
- Vietnamese Noodle Bowls. This dish of vermicelli noodles, cucumber, lettuce, carrots, and tofu is brimming with color and flavor. The added lemongrass tofu makes it extra delicious.
- Tofu Spring Rolls. Fresh vegetables are flavored with herbs and wrapped in soft and delicate rice paper. This is healthy living at its best! While the colorful vegetables are enough to give these rolls diverse flavors, it’s the crispy and perfectly seasoned tofu that takes it over the top.
- Vietnamese Lime Iced Tea. Refreshments, anyone? It’s nothing fancy, really; just a glass of brewed tea made even better with honey and lime juice. And of course, let’s not forget the ice!
- Peanut Sticky Rice. Peanuts and rice – an unusual combination, but it definitely works. Xoi dau phong is a Vietnamese delicacy that combines glutinous rice and crunchy peanuts.
- Vietnamese Papaya Salad. Shreds of green papaya, fried onions, and roasted peanuts are dressed in lime dressing to make a crunchy and refreshing side dish.
- Vietnamese Carrot and Radish Pickles. Carrot and radish pickles are sweet, salty, tangy, and wonderfully crunchy! I hate how some pickles are too intense to eat on their own.
- Vietnamese Crepes. These crispy savory crepes are made of tapioca starch, coconut milk, and rice flour. It’s not just about the crepes, though. Filled with tofu, mushrooms, mung beans, sprouts, and carrots, they’re definitely overflowing with flavor!
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- Che Ba Mau or Chè Ba Mau Chè Ba Màu – Three Color Dessert. Che Ba Mau is most commonly referred to as the three color dessert. Although, with Vietnam’s heat, the three layers of color quickly turn into a multi-colored dessert.
- Che Bap or Chè Bắp – Sweet Corn Pudding. Che Bap is a simple Vietnamese dessert made with sweet corn and glutinous rice or tapioca starch. It can be served in a glass or bowl and eaten with no additional toppings.
- Che Troi Nuoc or Chè Trôi Nước – Ginger Rice Ball Soup. Che Troi Nuoc is a sweet soup made with mung bean paste wrapped in glutinous rice flour. It is then dipped in a warm and flavorful ginger sauce.
- Che Chuoi or Chè Chuối – Vietnamese Banana Soup. Che Chuoi is one of my favorite Vietnamese desserts. It is a sweet soup made with sliced banana pieces, served with tapioca pearls.
- Che Ba Ba or Chè Bà Ba – Sweet Potato, Taro and Cassava Soup. Che Ba Ba is another classic Vietnamese dessert you don’t want to miss. The basic ingredients in che ba ba are taro, translucent tapioca pearls, cassava, and long sweet potato.
- Che Dau Xanh or Chè Đậu Xanh – Sweet Mung Bean Vietnamese Dessert. Che Dau Xanh is a simplified version of the che ba mau dessert. It only has one layer, the yellow mung bean layer.
- Banh Dau Xanh or Bánh Dau Xanh – Mung Bean Pastries. Mung Bean pastries are extremely popular and a specialty dessert from Vietnam. These were some of our favorite Vietnamese pastries.
- Banh Pia or Bánh Pia – Mung Bean Cakes. Another option to satisfy your craving for mung beans are the soft mung bean cakes with egg called Banh Pia. These are my go to sweets when looking for a dessert in Vietnam or in any Vietnamese community around the world.
- Banh Tra Xan or Bánh Tra Xan – King Roti Coffee Buns. Banh Tra Xan are soft coffee buns that you will find sold in many bakeries around the country. Rich and not sweet, these buns are crunchy and crispy on the outside.
- Banh Xoai or Bánh Xoài – Vietnamese Mango Cake. This mango cake or banh xoai is another favorite. As a lover of dough, any dessert that has a chewy texture and a light sweet finish is for me.
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- Egg Coffee. Convenience is often the enemy of creativity and it’s rumored that the popular and very delicious, Vietnamese egg coffee, was created by a café owner when milk was in short supply during the 1940s.
- Coconut Chicken Curry. If you know and love the flavors of Thai curry, Vietnamese coconut chicken curry will feel very familiar. The main difference relates to their respective preparations, as the Vietnamese style uses chunks of potatoes and onions for a more stew-like quality.
- Classic Banh Mi. Ah yes, the wildly popular banh mi. This assemblage of pork, pickled vegetables, pâté, and mayo on a baguette is a quick and satisfying eat.
- Lemongrass Tamarind Chicken. Aside from vinegar and citrus, tamarind is frequently used in Southeast Asian cuisine to add a sour kick. Though, this ingredient is also more complex in flavor than its counterparts, delivering fruity, almost caramel-like notes.
- Vietnamese Spring Rolls. When you want a light meal with a refreshing crunch, these Vietnamese spring rolls have you covered. Roll them up and serve them with the Thai-style peanut sauce used in this recipe, or with a tamarind dipping sauce which is more true to Vietnamese cooking.
- Pomelo and Shrimp Salad. Pomelo is native to Southeast Asia and has made its way into many Vietnamese dishes. Its flavor is similar to a grapefruit, but a bit more mild and sweet.
- Vietnamese Fried Chicken. Although fried chicken isn’t a staple in Vietnam, paired with the iconic nước mắm pha sauce it certainly takes on the right flavors.
- Pho Bo Soup. That’s right, Vietnamese pho is pronounced as, “fuh” and it’s definitely not ramen. Classic pho is made with rice noodles, beef broth, and thin-sliced beef, whereas ramen is made with wheat noodles, a variety of broths, and typically packs on more toppings.
- Vietnamese Beef and Noodle Salad. Vietnamese beef and noodle salad is a beautiful merge between flavors, textures, and colors. Between its tender beef, rice noodles, pickled vegetables, crisped shallots, and ever-present nước mắm pha, this dish feels very essential to Vietnamese cuisine.
- Stir-Fried Mixed Vegetables. Vegetables get the right treatment in this recipe for Vietnamese stir-fried vegetables. Crunchy, salty, sweet, and just a touch savory thanks to fish sauce, this side accompanies meat and tofu dishes alike.
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- Caramelized Pork Belly (Thit Kho) Thit kho is a great example of classic Vietnamese family food. It may take up to 2 hours to cook, but you can make it ahead the day before, or make a big batch during the weekend and freeze.
- Steamed Fish with Ginger, Scallion and Soy Sauce (Ca Hap) By using fish fillets instead of a whole fish, the prepping and cooking process will become effortless.
- Beef & Potato Stir-fry (Bo Xao Khoai Tay) This dish is my childhood favorite. It has a savory taste with flavorful beef and tender potato slices. We usually cook it as a main dish served with rice.
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- Fried Tofu with Scallion and Fish Sauce (Dau Ran Tam Hanh) A rustic side dish ready in 15-20 minutes. Crispy and piping hot fried tofu is dipped in scallion fish sauce mixture to soak up delicious flavors.
- Steamed Clams with Thai Basil and Lemongrass (Ngheu Hap Sa) Many Vietnamese people love to start their dinner with a lightly cooked seafood dish that highlights the natural sweetness of the seafood.
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- Fried Eggs and Tomatoes (Trung Chien Ca Chua) This fried eggs and tomatoes is a light dish with lovely flavors to accompany any strongly-flavored main dish.
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