Fried corn (bắp xào) is one of the most popular snacks sold at rolling carts on Saigon streets. It is an easy-to-make yet absolutely flavourful dish. In the original version, tiny dried shrimp and butter are used to add the umami and richness to the sweet corn. In our recipe, mushroom and curry leaves are added to do the job.
Here is our version of Hanoi favourite healthy snack. One of our lovely audience at Vietnamese Festival enjoyed it so much. Hope you like it, too!
Grilled scallop in shell with green mango salad is perfect for BBQ or as a starter for any dinner party. The mango salad also goes well with grilled meat and seafood.
The green mango and anchovies salad is the best pair with caramelized pork belly. So if you collect one of sauce jars at the Vietnamese Sunday Brunch, make the tenderly caramelized pork belly and serve with it.