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.
Vietnamese egg coffee is a curious-sounding drink made by whipping egg yolks, sugar and condensed milk and is served on top of the black coffee. It sounds weird but it’s seriously delicious.
This amber colour syrup is essential for making mooncakes. You need to make it 2 weeks in advance but the longer the syrup matures the better flavour and colour it brings to the mooncakes.
In Vietnam, stuffed tofu normally is cooked in tomato base sauce but as I love my aunt’s spring onion sauce so much, I serve the stuffed tofu with it, too. Try this recipe, you’ll sure be converted.