Bun dau mam tom

When talking about the street food culture of Vietnam, we can’t forget to mention “bún đậu mắm tôm” – noodles with tofu and shrimp paste.

Shrimp paste or “mắm tôm” is popular in many parts of Asia including Vietnam.As a matter of fact, “mắm tôm” or shrimp paste has long been in the list of “worst smelling foods in the world”. I know what some of you may react to this: “Ewww”, but come on. One of the reasons why you travel is to see (hear, smell, touch, taste, feel) the world in all its diversity, isn’t it? So why not give “mắm tôm” a chance? Besides, to you,” mắm tôm” may smell like a rotten animal, but to many local people, it is an aroma that makes their mouth water only thinking about it. After two or three times, trust me, you may feel pity for those who refuse to try this seemingly gross local food.

Basically, “mắm tôm” is made from shrimps and salt. The typical aroma comes from an enzyme which is available in the intestine of shrimps. Actually, “mắm tôm” smells exactly like the smell of the mustard-colored stuff in shrimp heads. The fermentation may take from six months to one year before mắm tôm can be served, normally with “nộm” sweet and sour grated “rau muống” water morning glory, “cà pháo” egg-plants, “thịt chó” dog meat and of course, “bún đậu mắm tôm”. You can surely guess, “bún đậu mắm tôm” includes noodles “bún”, tofu “đậu”, shrimp paste “mắm tôm” and, last but not least, odoriferous herbs “rau thơm”, which is optional but they will make the difference. “Rau thơm” can be basil “rau húng” or cockscomb mint “kinh giới”.

It is not difficult to find a street vendor that offers you this yummy dish. You will notice that the vendors do something to the shrimp paste before giving it to you: (s)he will add a few drops of a fresh lemon or satsuma “quả quất” and then some boiling oil from the same pan they are using to fry tofu. You will have to mix the whole thing well until the bowl is full of soft tiny white bubbles, which is how they make the smell less strong . Dip a piece of tofu, some noddles and a basil leaf into the sauce and eat them all together, you will feel heaven (my mouth is watering!). However, it shouldn’t be a big deal if you don’t like it first time. Remember when I had my first bite of durian, I almost threw up. Guess what, now I’m deeply in love with this fruit.

A dish of “bún đậu mắm tôm” in the street should cost from 20,000 VND (US$1), quite cheap, which is one of the reason why I love street foods. Of course, the vendors will always give you two options: “mắm tôm” or fish sauce “nước mắm”. But, you know, there must be some reason why peole call it “bún đậu mắm tôm” and never “bún đậu nước mắm”. Last thing, you may want to prepare some pieces of chewing-gum to have after eating this very special food. I do hope after reading this, instead of referring to “bún đậu mắm tôm” as “one of the weirdest foods”, you may want to recommend it to your friends as a special feature of Asian cuisine.

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Pork soup with bamboo shoots

Nothing better than enjoying a warm soup, bamboo shoot soup delicious as pork, tasty nutrient-rich medium, prepared in no time.

Ingredients:

- 400g pork meat

- 200g fresh bamboo shoots

- 3 purple onion

- Cilantro, chili horns

- Salt, pepper

- Fish sauce, cooking oil

- Ajinomoto MSG

- County wedge Ajingon

Recipes :

1. pre-processing

- Fresh Asparagus washed in brine, rinse several times to remove bitterness and then boiled over boiling water, then soak in cold water, then take out and drain, cut to taste.

- Clean shaved pork sausages, cut into bite size pieces, marinated 1m salt, pepper and 1m 1/2m Ajingon granules, for 15 minutes to proof.

- Onions, cilantro washed, cut finely. Sliced ​​chillies.

2. soup

- Sauteed chopped onion with a little oil, stir-fry pork for hunting, for the 1.5 liters of water. Wait for the water to boil, skim foam. When the meat was soft boiled bamboo shoots continue on, continue to cook for 15-20 minutes for the meat and bamboo shoots are soft, add MSG, Ajinomoto seasoning, sauce, then remove from the heat.

3. how to use

- Ladle soup into bowl, sprinkle with onions, cilantro, pepper on top. Use hot with rice, raw fish sauce and sliced ​​peppers.

Tips for you :

Method for pork: pork legs before going for more meat pork leg sau.De hunting, brittle and white: half hams cooking should take out, soak it in cold water to cool, then put the meat back continue cooking until cooked through.

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Fish fried with garlic

This dish is delicious, ensuring nutrients, the overweight, more vegetables when paired with all kinds of supplies will be plentiful nutrients for the body, not being sick.

Ingredients:

- Snakehead fish fillet 300g

- Celery 50g, 50g boaro

- 30g carrots, 30g peas

- 30g fresh baby corn, red bell pepper 50g

- 50g onion, 2 ear mushrooms

- ½ cup water

- Chopped purple onion, crushed garlic

- Minced ginger, green onions, dill, cilantro

- Sugar, pepper, wine, flour, cooking oil

- LISA Rice Vinegar

- County wedge Ajingon

Recipes :

1. pre-processing

- Snakehead fish fillet sliced ​​5 cups thick, 4cm long, the mummy 1m, 1m minced garlic, pepper 1/2m, 1/2m Ajingon granules, 1m minced ginger, sugar 1/2m, 1m LISA rice vinegar, 1 / 3m 1m salt and chopped dill, mix well. 1/2m Then add flour mixture to 20 minutes for your participation.

- Celery boaro washed, cut 4cm. Carrots trimming, cutting circle. Long cut bell peppers. Onion cut fibers. Pickled mushrooms bloom, wash cut 3cm. Onion, it is washed, cut.

- Corn, peas, braised carrots over boiling water, then immediately take out and soak in ice water to keep the color.

2. Sauté fish

- African aromatic crushed garlic, fried fish hunting, poured out to own.

- Continued non-aromatic garlic, the bell pepper, celery, fried mushrooms, followed by the peas, baby corn, carrots and boaro on, salt wedge 1/2m, 1m Ajingon granules and 1 less water users. Fry garlic, sprinkle pepper, then stir in half of the fish, pour out forks, fish remaining ½ presented above.

3. how to use

- Ladle the fish dish, add coriander, chilli, pepper up, use hot.

Tips for you :

Fish meat is easily broken, so high heat and quickly stir tay.Ca smelling so often marinated with vinegar will reduce the smell and taste of fish increased.

Watch the video tutorial :

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Fried bread soaked in eggs

derived from the French fry bread but with the taste of Asia, especially for the kids breakfast, fast processing time, nutrient-rich.

Ingredients:
- 4 egg
- 4 fresh sausages
- 1 long baguette loaves
- 1 bunch of scallions
- 1 small flour
- Salt, pepper, vegetable oil
- Ketchup, chili sauce
- County wedge Ajingon
- LISA Mayonnaise

Recipes :

1. pre-processing
- Hoa flour with a little water, chopped green onion.
- Eggs defeated less seasoning salt, pepper and seasoning seeds Ajingon. Add green onions and stir water into the flour.
- Eggs hot sausage, fried in non-stick pan, no oil. Removed with warm fried.

2. Fry bread
- Sliced ​​Bread diagonally 2cm thick, mix the egg mixture soaked through. Fry with little oil for 2 of the golden eggs.

3. how to use
- Sort out bread and sausage dishes, use hot.

Tips for you :
Lamb sausage with pan for not tearing the skin oil, water tanks phu.Hoa flour to eggs to increase adhesion and dry after frying.

You can see more video tutorial : 

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Chicken Sandwiches Terms

This dish is suitable for the picnic, because the processing of fast, time-consuming, contain many nutrients, nourishing the body.

Ingredients:

- 1 piece of chicken thighs corners
- 4 loaves
- 1 onion
- 1 Siamese coconut
- 4 lettuce leaves
- 1 tomato
- 1 cucumber
- 1 small cilantro
- 1 pepper horns
- Text, flavored with five spices, cooking oil
- County wedge Ajingon
- LISA Mayonnaise
- LISA sauce

Recipes :


1. pre-processing

- Wash chicken, snake meat, steaks, marinated with 1 less Ajingon granules, soy sauce and pepper LISA, to infiltration.
- Onions peeled, washed, sliced​​. Tomatoes, peppers sliced ​​horns. Fiber cut lettuce, sliced ​​cucumber cut length.

2. dimensions of chickens

- African aromatic onions, chicken fried to golden, add the coconut milk little Siamese in the flesh tattoo divestiture, aspects with shallow water over medium heat until thick, then remove from the heat.

3. how to use

- Use a knife being ripped bread, spread mayonnaise LISA are up 2 the cake, then turn arranged cucumbers, tomatoes, lettuce, chicken, coriander and chili horns on bread, sprinkle water over chicken DIMENSION .

Tips for you :

Traditional bread is dry, add more vegetables and bread sauce, delicious and easy to eat more.

You can see more video tutorial :

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Pineapple fried rice

style of presentation is very impressive, this pineapple fried rice with combination of shrimp and fruit flavors created sour light, and easy to eat and easy to make, appropriate processing on the solemn occasion party.

Ingredients:
- 2 cups of white rice
- 1 is the first part pineapple
- 3M dried shrimp
- 100g ground shrimp living
- ½ onion, chopped onion 2M
- 1M minced garlic, 2 scallions, lettuce
- Cucumbers, peppers, sugar, salt, pepper, vegetable oil
- LISA sauce
- County wedge Ajingon

Recipes :

1. pre-processing
- Thom added along the left, leaving the top to decorate, take guts sliced​​, marinated with 1 less Ajingon granules.
- Diced onion. Wash scallions, chopped.
- Fresh shrimp peeled diced, chilled 1 Ajingon little granules and pepper, then mix well with flour 1/4m. African aromatic garlic, fried shrimp for hunting again, adding 1 less water for cooked shrimp.
- Dried Shrimp warm water, Sauté the onions, garlic and pepper.

2. fried rice
- Africa aroma of garlic fried rice for hunting, including spicy sugar 1/3m, 1m Ajingon granules, 1/3M salt, dried shrimp continues, fresh shrimp, onions on the island quickly. Finally, the sage and onion and mix well, turn off the heat, sprinkle pepper on.

3. how to use
- Ladle rice in pineapple, cilantro and chili decorative trimming on. Served with lettuce, cucumber, chilli sauce and sliced ​​LISA.

Tips for you :
Choosing dried shrimps: natural red, meat, have children and are unsalted, sweet dried shrimp thit.Rua with warm water, drained, roasted with onion hash file to open in deodorant cook shrimp kho.Khi for frying, 1 little oil for cooking rice or fried rice with the broth to the ball, leaving seeds and aromatic fatty.

You can see more video tutorial :

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Calves Burned Fried Satay

The end of cold weather, with little heat in the kitchen, slightly spicy of calves burned fried satay dish will warm family atmosphere, this dish is nutritious, helps reduce the risk of anemia, andrich in zinc, iron, vitamins are good for the body.

Ingredients :

300g veal thui
100g bell peppers
½ onion
Of minced garlic
Roasted white sesame
cilantro coriander
Pepper, sugar, satay, vegetable oil
Sauces
County wedge

Recipes :

1.Pre-processing
- 2mm Thin Sliced ​​Veal, 1m marinated particles wedge Aji-delicious, 1m minced garlic and little pepper, to absorb.
- Bell peppers, onions cut 3cm square. Cilantro chopped coriander.

2. sauté
- Africa fragrant garlic, chilli and onion fried, add veal burned to shock quickly over high heat, salt ½ M satay, turn off the stove.

3. how to use
Calves burned out plate, sprinkle with sesame seeds and cilantro coriander. Serve hot with steamed rice, put with Lisa sauce.

Tips for you :

Select veal thui buttocks or thighs, skin medium thick.
Not so long fried meat, veal was tough.

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Chicken Mango Sticky Rice Roll

Vietnamese chicken with sticky rice are familiar street food but with a new variation of western style will take this dish to new heights, as hot appetizers or party snacks in between the meals.


Ingredients :



Chicken: 2

Liver Pate: 2M

Spinach to: 4 leaves

Thin carrot cells: 8 slices

Sticky rice: 1 cup

Siamese coconut: 1 left

8mm square cut mango: ½ cup

Onion hash: 1M

Salt, pepper, five tastes flavor, oil

County wedge Ajingon

Sauces

mayonnaise


Recipes :


1.Pre-processing

- Boneless chicken leg, leaving the femoral head garlic, sliced ​​less meat inside bring minced, horizontal departed number, dam thin, marinated 1m particles wedge Ajingon, 1/2M onion, 1/4m five tastes flavor, 1m sauce LISA and 1/4m pepper, to permeate.

- Mix the mango with sticky rice 1M mayonnaise Aji-mayo. Mix the chopped chicken with 2M liver pate and salt.

- Spinach, carrot block, drain. Coconut water tight.

2. Bench and turn chicken

- Roll chicken in order from outside to inside are: chicken, pate, carrots, spinach and mango sticky rice, use the lanyard, providing steam for about 15 minutes.

- Africa fragrant onion, coconut water on to win gold and matching, chicken roll back the pan until the chicken cooked, colored outer wings break off the kitchen.

3. how to use

- Roll the chicken chunks, put a fork, add water upward, hot.

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Tofu Stuffed With Tamarind Sauce

Tofu is a vegetarian stuffing familiar, harmonious with the sweet and sour tamarind sauce, the taste of tofu combined with other raw vegetables will help your family have a delicious vegetarian meal.

Ingredients :

2 pieces of fried tofu
2M fungus
1M mushrooms
2M boat noodles
1 cup tamarind juice
30g peanuts
3 plant cilantro coriander
1 pepper horns
1M chopped peppers
1 piece of boaro
Salt, pepper, sugar, flour, cooking oil
MSG
Sauces

Recipes :

 1.Pre-processing
- Mushrooms cat, mushrooms soaked blooming, cut fiber. Submarine bun soft, short cut.
- Acts boaro cut small. Cilantro chopped coriander. Horn peppers cut. Tofu cut, remove some gut inside to separate.
- Mix the tofu with gut fungus, mushrooms, noodles ship, cilantro coriander, 2M flour, 2/3m seasoning salt, ½ m MSG Aji-no-moto and little pepper. Stuffing on each piece of tofu.

2. perform

- Africa fragrance Issue boaro, add 1 cup water and 1 cup of me, 2/3m seasoning salt, 2/3 cup sugar, 1 m Lisa sauce, bring to boil then simmered tofu in tamarind water simmer until slightly compared is.

3. how to use

For the tofu dish, sprinkle roasted peanuts, chopped peppers and leaves boaro. Serve hot with steamed rice.

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