“Mang
dang” is known as not only a favorite main ingredient for a lot of specialties
of Hoa Binh but also a specialty on its own. Normally, it is boiled and soaked
until sour, and then it is cooked with chicken or duck to make hot sour sweet
soups that are certain to warm your belly in cold days. In addition, bamboo
sprouts also are stir-fried with “me” (fermented cold rice) or steamed with
minced chicken or pork. More interestingly, not less delicious and amazing are
broiled bamboo sprouts. Bamboo sprouts that have been harvested will be broiled
until singed. The dish is served with “cham cheo”, a mixture of chili, salt,
ginger leaves, ground “doi” seeds, garlic leaves and ground garlic. Different
levels of spicy flavor mingle with the bitter sweet taste of bamboo sprouts and
the saltiness of roasted salt, creating a particularly appetizing finger food.
A
refreshing dish for hot days, “gỏi ngó sen” is healthy, vibrant, delicious on
its own and certainly crunchy. The most special taste comes from the pure
flavor and crunchy texture of pickled lotus stem. What is more, it is easy to
make. The main ingredients are lotus root, carrot, tender pork, shrimp,
shallot, coriander, mint, onion, and roasted peanut with the appetizing
dressing being as an integral part of the dish. First, boil the pork shoulder
and shrimp separately in water with a little of salt and sugar added; let they
cool, then slice the pork as thin as possible, de-shell and de-vein the shrimp.
Next, rinse out pickled lotus stem, pickled carrots, cut or slice them into
pieces and drain them. Then, coarsely chop the fresh coriander, mint, and
cilantro and mix them together with above ingredients with a gentle toss. The
dressing poured into the concoction is a perfect combination of hot, sour,
spicy, salty, and sweet. Finally, crispy fried shallots, roasted peanuts
sprinkled over the dish make it look much tastier with a nutty flavor. It is
commonly served with prawn crackers. Enjoy it and you definitely never forget
its refreshing flavor and amazing crunchy texture.
Still
the similar recipe is applied, but just a little change in ingredients is
enough to give birth to a new flavoring dish; what is mentioned here is a
Vietnamese popular favorite named “gỏi xoài”. The main ingredient is mango that
is peeled off, sliced finely, soaked in salty water for a while and then
drained off. It tastes crunchy, a little sour, sweet, salty and quite
refreshing. Carrot is also pickled, sliced into julienne strips and drained
off. Meanwhile, coriander, mint, and other herbs are coarsely chopped and mixed
finely with green mango, carrot, bean sprouts, chili and fried prawn or grilled
shrimp. The concoction is displayed in a plate with a under layer of lettuce.
It is adaptable dish so feel free to add your favorite herbs or veggies. Finally,
toss it gently with the usual delicious dressing, a harmonious mingle of lime
juice, ground garlic and chili, sour and salty fish sauce, and sprinkle it with
roasted peanuts, an indispensible part for a buttery favor. Enjoy the dish and
experience the subtle difference!
“Canh
chua”(literally "sour soup") is indigenous to the Mekong Delta region
but has spreaded widely to other part of the country. It is typically made with
fish from fresh water, pineapple, tomatoes, and sometimes other vegetables such
as okra or peppermint, and bean sprouts, in a tamarind-flavored broth. Canh
chua is garnished with the lemony-scented herb “ngò ôm” (Limnophila aromatica),
caramelized garlic, and chopped scallions, as well as other herbs to lessen the
strong flavour of fresh fish. Depending on the specific variety of “canh
chua"; these other herbs may include” rau răm” (Vietnamese coriander),
“ngò gai “(long coriander), and” rau quế” (Thai basil)
The sour taste of the soup can come
from various sources such as pickled vegetables, fresh fruits like tamarind,
sour leaves or vinegar. They are mixed
with a small amount of hot water; the mixture is then stirred for a few moments
to release all the essence, and the liquid (minus the fruit seeds and other
solids, which are discarded) is then added to the soup.
There are many types of “canh chua”
but the idea are similar. Some Canh chua can include baby clams or ribs instead
of fish or meat balls. Canh chua is best served cool during the over-heated
summer of Vietnam.
Indian
taro cooked with mullet (Canh dọc mùng nấu cá quả)
Preparation:
In preparation stage, we choose
required ingredients including: mullet, a bunch of Indian taro, tomatoes,
onion, red chilli, tamarind, dill, a spoonful vinegar, “nước mắm”, salt and
pepper. Fish is washed carefully with salt water and vinegar then chopped into
several small chunks. Indian taro is peeled, carefully washed, sliced into
small pieces, soaked in salt water for 30 minutes and then pressed to remove
resin. Tamarind is peeled and thinly sliced.
Cooking:
Firstly, fish is fried until its
colour changes into yellow. Afterwards, we mash spring onion and chilli
together using a mortar and pestle or blend them with a blender. Then we heat
oil and stir fry mashed spring onion and chilli mixture in the pot until
fragrant. After that, we add slices of
tomatoes, a little “nước mắm” and cook until fragrant and soft. In the next
step, we add fried fish and a desirable amount of water into the pot. Tamarind
is then added. If you want more sour taste, you can always add some vinegar
later.
The deep skillet is boiled for 30
minutes, until bubbly before Indian taro is added. Finally, we add dill and
green onion to garnish. This type of canh chua is best served with fresh
lettuce or steamed rice.
For
required ingredients, we need seasoning including pepper, salt, gourmet powder,
sugar and oil. In addition, we prepare
mashed garlic, ground pork and “ rau ngót”. Rau ngót” is punk off to get green
leaves, washed carefully in fresh water, kept dry and then crushed up that will
create richer sweetness for this dish.
Cooking:
In
cooking stage, we heat oil and stir fry mashed garlic in a pot and then add
ground pork beef to stir for five minute. After that, we add water into the
pot, boil and add “ rau ngót” , then cook for 6 minutes. While cooking, we dust
“canh” with salt and pepper. As Canh boils with bubbles we turn the fire off
and dust with pepper.This type of Canh is best served luke warm with steamed
rice.
We
need to prepare required ingredients such as baby clams, Chinese squash, green
onion, tomatoes, dill, fish sauce, salt and pepper. Baby clams are washed
carefully several times to remove dirt, and then boiled in deep skillet for 15
minutes. All vegetables should be washed in advance and tomatoes finely
chopped. Chinese squash is peeled and chopped into slices.
Cooking
Fried
onion in oil until fragrant, then we add baby clams to stir until it shrinks
and consolidates. Afterwards, we add the clam broth into the pot and slices of
Chinese squash with fish sauce. Bring to a boil, about 15 minutes and add fill
to finish. “Canh hen” should be eaten while it is still hot and can be served
with pickled eggplant and streamed rice.
This
dish flavored folk, folk materials used as perch and processing is simple, is
the perfect choice for everyday meals.
Ingredients:
-
3 perch (about 400g)
-
100g bacon
-
Green onion, chilies
-
Sugar, salt, pepper
-
Fish Sauce
-
Water color
-
Ajinomoto MSG
Recipes
:
1.
pre-processing
-
Fish cleaning. Thin sliced bacon
taste.
-
Marinate fish and meat with the 1M, 2M sauce, water color 1m, 1m head chopped
scallions, salt 1m, 1m Ajinomoto monosodium glutamate and 1 pepper, to proof 30
minutes.
2.
Warehouse fish
-
For the clay pot fish, hunt fish stock until the fish is lightly island, add
hot water and simmer for storage and infiltration spices cooked fish. When
hunting fish, compared to countries then turn off the heat, sprinkle pepper and
scallions.
3.
how to use
-
Serve with steamed rice.
Tips
for you :
How
to fish for perch: for fish alive when fresh stock will thit.Kho perch eggs
should be cut along the belly to help the eggs 1 ripe.
soup
is easy to eat, easy to make but difficult to forget, the sweet taste of the
soup mix ecstasy of snakehead fish taste and aroma of vegetables do slightly
warm food became ever more bold.
Ingredients:
-
250g Snakehead
-
200g of vegetables need water
-
2 purple onion
-
Pepper, salt
-
Fish sauce, cooking oil
-
Ajinomoto MSG
-
County wedge Ajingon
Recipes
:
1.
pre-processing
-
Cleaning fish, boiled fish with 1 liter of boiling water, remove the meat,
fish, bones removed.
-
Vegetables need to soak the rice water, washed, cut to taste.
-
Sliced purple
onion, chopped.
-
African violet scented with 1M of cooking oil, turn off the heat, mix meat with
onion, salt 1/2m, 1/2m Ajinomoto monosodium glutamate, pepper and 1m 1/3m
sauce.
2.
soup
-
Boil fish broth, the need to cook, continue to fish in, seasoned with salt
1/2m, 1m and 1m sauce Ajingon granules.
3.
how to use
-
Ladle soup into bowl, sprinkle pepper. Use hot with rice, raw fish sauce and
sliced peppers.
Tips
for you :
Vegetables
need more capital grows algae in the water, to clean up soaked in rice water or
flour mixed with water, then wash and cut fresh vegetables lai.Rua will retain
more vitamin C in vegetables.
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