Durian Sticky Rice

Durian fruit is one of the first specialty of the South, who was dubbed "the first world" by taste and its medicinal uses. Durian is considered to bring many health benefits such as preventing anemia, helps digestion, constipation and repel very good for the skin.

Taste durian can see lots of candies, cakes, drinks or ice cream, soup bone tunnel even ... but durian sticky rice you bring a particular taste, each grain sticky rice with green bean blends supple, sweet choking smell of durian eating very interesting.

Sticky rice dish is quite delicious, interesting, combined with the processing in accordance with the customers taste. If you like to eat salty sticky rice, sticky rice can use chicken, sticky rice with dried shrimp, sausage away, but if you like to eat sweet sticky rice, you can easily find a dish like that as sticky coconut sticky rice, sticky rice green beans ... In particular, durian sticky rice is very delicious dishes and sauces start from the start because there are very fragrant durian. This is a popular dish, combine the ingredients artfully pleasing tastes of many customers.

Materials used to cook this simple dish of sticky rice with durian fruits are specialties of the Mekong Delta, with more citrus, soft saffron rice, the fat, sweet, warm aroma characteristics. Squeezed coconut juice.

Sticky plastic washed, soaked in water for about 4 hours cold, and then draw up north exciting pulse. Sticky rice is very sticky type (and not rice and impurities), old, long-grain, sticky weight much less depending on the food.

In the time digging away for memory are interesting. When nine-fold, pour out brass, mixed into one little bit salty taste of coconut water (200 ml). Wait about 5 minutes for the coconut sticky rice is done drain. Durian Fever will be processed by taking coconut water (400 ml), for heating up the kitchen, then stir in the durian meat, seasoning to taste sugar. Add the flour little gelatinous Shakespeare is finished.

Hoi An vermicelli

• Visitors to Hoi An never forget Cao Lau (vermicelli), the special Hoi An and Quang Nam special symbol

     Cao Lau is the foremost traditional Hoi An food. Visitors to Hoi An always remember Cao Lau, which was considered by Quang Nam people as a special symbol for Hoi An.

     Cao lau noodles are carefully made from local new sticky rice. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling.

     On the Cao Lau noodles were some meat slices mixed with fat made from fried noodles served with vegetables and bean sprouts. Sharp-witted eaters would find out the specific flavor of the dish.

    Dry pancakes used as ingredient must be thick with much sesame on the surface. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.

    It was said that only some wells in Hoi An were used to make Cao Lau noodles. What is more, only some Hoi An families were able to produce Cao Lau by their own traditional way, but the quality was not as good as it was before. Cao Lau did not have Vietnamese flavor. Despite its Chinese-like appearance, no Chinese accepted it as Chinese food. Until now, the origin of Cao Lau still remains in mystery.

 Reference: vietnambeauty

Chicken Rice cooked using Rice Cooker

    The rice cooker is very useful kitchen equipment and is present in many Asian households. There are many Best Vietnamese Food are made by it. Whilst it is primarily designed to cook rice, newer versions of the rice cooker have enable cooks to use it for steaming and even boiling soup. It is called Chicken      Rice cooked using Rice Cooker (Cơm Gà).
     Recently, my mum cooked Chicken Rice using the rice cooker. This Best Vietnamese Food is actually another version of the popular Clay pot Chicken Rice. The beauty of using the rice cooker is that the rice does not get burnt at the bottom unlike the clay pot. However, for those who are fond of burnt bits of rice, you may have to try this using the clay pot instead.
    Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
    Heat oil in wok and then fry shallots till golden brown. Remove fried shallots.
    With remaining oil in wok and at high heat, add pre-soaked Chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
    Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.

     Remove rice with ingredients into the rice cooker. Place the Lap Cheongs over the rice. Pour watergently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried Chinese mushrooms is insufficient. Turn on your rice cooker and let it cook. Now you can serve this hot Best Vietnamese Food and sprinkle fried shallots over the rice prior to serving.

      To sum up, if you have time, try to cook this Best Vietnamese Food at home. And i bet you will not regret about this decision. Have a great trip with your family and friends in my beautiful country.

Quảng style noodle

Mì Quảng (also spelled mỳ Quảng), (literally: Quảng style noodle) is a Vietnamese noodle dish that originated from Quang Nam Province in central Vietnam. In the region, it's one of the most popular and nationally recognized food item, and served in various occasions such as family party, death anniversary, and Tết. Quang Style noodle can also be found in many restaurants around the country, and a popular lunch item.

· Ingredients

The dish is made with rice noodles tinted yellow with the use of turmeric. The proteins are usually shrimp, pork, chicken, or even fish and beef. The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned with fish sauce, black pepper, shallot and garlic. Extras include hard-boiled egg, crushed peanuts, chả (Vietnamese steamed pork sausage), chili pepper or chilli sauce, fresh vegetables including: water mint (rau húng lủi), basil, Ipomoea aquatica, Vietnamese coriander, sliced banana flower (bắp chuối bào), and lettuce), and pieces of toasted sesame rice crackers called "banh trang." Ingredients may vary, but peanuts and “banh trang” are most commonly found in Quang Style noodle and make the dish unique amongst other noodle dishes.

· Serving

The main ingredients of the dish are noodles, meat and vegetables. Vegetables are placed atop of a bed of rice noodles in a bowl, then topped with pork, shrimp and finally luke warm broth and meat are added. The broth is usually strongly flavored and only a small amount of it is used to wet the noodles and maybe a little more, creating roughly a 1–2 cm thick layer of broth at the bottom of the bowl. Further south, people might have a lighter broth but more of it, turning it into a soup, especially when the dish is cooked by southern Vietnamese. Mì Quảng is also served with toasted Vietnamese sesame rice crackers, fried shallot and various herbs common in Vietnamese cuisine such as mint, "rau ram" or laksa leaves, perilla, lettuce ... Shrimp and Pork are usually the proteins of choice because of their abundance. Less common are chicken, followed by beef or fish.

Pancakes Viet Nam

1. Pancakes

• Ingredients

- 2 cups of rice flour
- 1/4 teaspoon of turmeric powder
- 1/2 teaspoon of salt
- 3/4 cup coconut milk
- 3 bunch of scallions, thinly sliced

Top of Form

•  To make the cake:

- 1 cup of vegetable fats or oils
- 2 cups bean sprouts (bean sprouts)
- 1/4 kg pork shoulder cut into thin slices
- 1/4 kg small shrimp, peeled, chopped black drawn
- 1/4 teaspoon salt
- 1/2 cup onion very thin slices
-  1/4 cup of sliced ​​mushrooms
- 2 cups bean sprouts (sprouts)

• Processing

- Mix the rice flour, turmeric powder in one large bowl. Stamps water, coconut milk and mix until smooth. Filter by sieve

- Heat the pan, a tablespoon fat or oil, then pork, shrimp, onion stir-fry until the pork and shrimp cooked shrink.

- 1/2 to place flour dough into the pan, meat and fried shrimp, bean sprouts on bread, to low temperature cooked evenly.

- Scroll wheel for cover and then add 1 minute, while the edges of the cake is golden brown. Doing so with the rest.

- For lettuce the disk to decorate delicious pancakes more. Serve pancakes with sauce and hot food was delicious. 

• Recipes sauce served with pancakes

2. Make Sauce

• Ingredients

- 1/4 cup fish sauce delicious Rang Sea.
- 1/4 cup of sugar
- 1/4 cup of warm water
- 3 tablespoons lemon juice
- Horny red ripe peppers, finely chopped
- 1 minced garlic.

• Processing:

Rang Sea fish sauce, sugar, warm water, lemon juice 1 small bowl existence all road until dissolved. Add the garlic, red pepper and mix well.