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.
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.
Winter melon soup is a comforting and nourishing dish for the cold day. The soft melon slices with the moist and tender meatballs in the light broth are easy to make and perfect for any weekday meal.
This is the ultimate comfort food for Vietnamese. The sweet-spicy-savoury, gooey caramel sauce and the soft fatty fish are the great combination and make rice taste so good.
