The different cuisines of Asia and America are as varied and exciting as the vast population itself. Hundred recipes from Vietnam, Thailand, China, Japan, America, and Italy have been collected together here for ones who loves to cook. The recipes are divided into easy-to-use category. Step-by-step instruction with photographs of all unusal ingredients or unfamiliar cooking techniques, and each dish is superbly photographed in its final form. Enjoy!
The Joy of Cooking. In Vietnam and other country of South-East Asia the pleasure of cooking and eating begins in the markets, where a great deal of squeezing and smelling of vegetables and fruit takes place, ensuing the freshness, the ripest or even the tartest (chua cay) item is selected for the meals that day. In the home kitchen, the mother will taste each dish before serving to check the seasoning and the balance of flavors.
The Vietnamese Kitchen. The culinary culture of Vietnam has been influenced (bị ảnh hưởng) by the cuisines (các món ăn) of Thailand, Cambodia, China and France so there are inevitably (chắc hẳn, chắc chắn, tất yếu) many similarities. Fish and rice are the staples of the Vietnam and there is a strong emphasis on coconut milk combined with spices and herbs, such as ginger, lemon grass, garlic, chilies and coriander.
Rice (Thóc; Gạo; Cơm). In Vietnam, there are three main groups of rice. Long grain, short grain, and sticky “glutinous” rice. The most widely grown and consumed is the long grain. Sticky rice often used in porridge dishes and sweet cakes wrapped in banana leaves. Rich in carbohydrate and containing vitamins A, and B, rice is one of the healthiest staples (nguyên vật liệu, sản phẩm chủ yếu) foods. Beside the three main groups, there are many types of rice, all of which the Vietnamese can differentiate by the aroma or taste of the raw grain.
Sticky Glutinous Rice or Sweet Rice (Gạo nếp). Sticky rice comes in long and short grain varieties. The long grain is used for savory (món ăn mặn) and sweet dishes, such as porridge (cháo) dishes, whereas the plumper (tròn mập) short grain is used for puddings, dumplings and New Year (Tết) sweets. The long grain glutinous rice grain is an opaque white color due to the starch content when raw and turns translucent when cooked. Although the grains retain a degree of firmness, they do stick to one another, to be used as fillings for cakes wrapped in banana leaves or to clumped and molded into balls to dip into a sauce, or to be flavored with a dollop of sweet bean paste. Sticky rice is often eaten as a filling snacks, sweetened with a little coconut milk and sugar sprinkled over the top (xôi).
Rice Flour (Bột gạo). Rice flour is made by grinding the raw grain until it’s very fine powder. There are many types of rice flour. Long grain and medium grain rice flour is used to make the dough for fresh and dried rice noodles (bún), as well as for the Vietnamese rice papers (bánh tráng). Glutinous rice flour (bột nếp) is used to make sweet pantries, pancakes and sweet cakes. Rice flour should be kept in an airtight container in a dry place.
Potato Starch (Bột khoai tây). Sometimes labeled as potato flour. Potato starch is gluten free, easy to cook with and practically tasteless. It's a great starch to use if you don't want to change the flavor of a recipe. Potato starch is used to thicken soups, sauces and pie fillings. It's also an essential part of gluten free baking. Potato starch works better in higher temperatures than cornstarch. If potato starch is added to a dish that is too hot, it can cause the molecules in the starch to break down and not absorb moisture correctly. This means that when cooking with potato starch, add it to a warm recipe.
SANDWICHES - BAGUETTE - BÁNH MÌ: Whenever you explore the street of Vietnam or a strips of a Little Saigon, if you're a baguette lover like me, you succumb to the bánh mì vendor. Bánh mì is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal. Plain banh mi is also eaten as a staple food. A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with chili and mayonnaise. When you’re in Saigon make sure to stop to try one of Bánh Mì 362’s baguette at one of these location.
ITALIAN PASTA: Pasta is one of my favorite food and is one of the world most recognized foods. Nearly every country has its own unique version (even me) of this popular, inexpensive and easy to make cuisine. The word pasta is generally used to describe traditional Italian noodles, which differentates it from other types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat andwater or eggs. The use od durum wheat makes pasta unique from other noodles. The durum wheat dough is pressed into sheets, cut into a variety of shapes, and cooked before serving. Spaghetti and meatballs is an American Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top.
»» ORIENTAL CHICKEN LINGUINE ̣| MÌ Ý XÀO GÀ VÀ ỚT NGỌT. A quick, easy yet tasty Oriental stir fry, strips of marinated chickens are cooked with sweet peppers and mushrooms, then tossed with toatesed sesame seeds. Serve it over a bed of linguine or rice to complete the meal.
HANOI BEEF NOODLE SOUP: Millions of Vietnamese eat this hot delicious soup for breakfast. Hàng triệu người Việt Nam ăn món súp nóng thơm ngon này vào bữa sáng. Pg 28.
»» CRAB SPRING ROLLS ̣| Chả Giò Cua. Whether you call them spring rolls, egg rolls, chả giò or nem rán, these are delicious. These deep-fried crab spring rolls are traditionally made with rice paper sheets (bánh tráng), but are very commonly made with wheat-based wrappers. It’s likely because the wheat varieties are easier to work with. Pg 51, 52, 58.
»» GRILLED LEMONGRASS CHCIKEN ̣| GÀ NƯỚNG XẢ. Whether you call them spring rolls, egg rolls, chả giò or nem rán, these are delicious. These deep-fried crab spring rolls are traditionally made with rice paper sheets (bánh tráng), but are very commonly made with wheat-based wrappers. It’s likely because the wheat varieties are easier to work with. Pg 51, 52, 58.
»» GRILLED SALT & CHILI LIME SHRIMP ̣| TÔM NƯỚNG MUỐI CHANH ỚT is a popular Vietnamese street food that you will most likely find with a boisterous crowd and heavy drinking. This appetizer can be prepared up to eight hours in advance and are delicious either grilled or barbecued.
»» BEEF HOR FUN NOODLES | PHỞ XÀO THĂN BÒ. The Hong Kong Beef Hor Fun Noodles is a classic street food dish of Chinese origin. Soft, flat rice noodles on a bed of gloriously silky and thick sauce, this is Hong Kong street food at its best. Phở Xào Thăn Bò là một món nằng ngày thông thường có nguồn gốc từ Trung Quốc. Bún gạo to, với thịt bò mềm trong nước sốt sánh đặc, đây là món ăn ngon nhất trên đường phố Hồng Kông!
»» FRIED WONTON & SWEET-SOUR-SAUCE | HOÀNH THÁNH CHIÊN & SỐT CHUA NGỌT. This super-simple finger food makes an awesome appetizer and is perfect for potlucks. Sweet-and-sour dipping sauce makes them disappear in a hurry - folks can't seem to get enough of them. Pg 69.
»» HOT & SOUR SOUP | SÚP CHUA CAY is a Chinese takeout staple, but one that’s especially easy and tasty when made at home. The first traces of hot and sour soup date from the Warring States period in the areas of Henan, Hebei, Sichuan, northern China, and the southern region of Shandong. Hot and sour soup is a soup that includes both spicy and sour flavors. This soup is made from red or white peppers with vinegar, which gives it a hot and sour taste.
»» MANCHURIAN-STYLE STEAK | BÍT TẾT KIỂU MÃN CHÂU. Manchurian-Style Steak is a tasty, irresistible thick spicy tempting dish that goes well with steamed rice. It is a quick dish and can be easily prepared at home. Bít tết kiểu Mãn Châu là một món ăn có vị cay đậm đà hấp dẫn không thẻ bỏ qua, rất ngon hợp với cơm trắng. Đây là một món ăn nhanh lẹ và có thể dễ dàng làm ở nhà.
»» SALT & PEPPER DEEP-FRIED SQUID | MỢC CHIÊN MUỐI TIÊU is one of the specialties of the Cantonese school of cuisine. The fried pieces of calamari are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers makes an awesome appetizer and is perfect for potlucks. Pg 67.
»» CRAB & TOFU DUMPLINGS | BÁNH BAO CHIÊN NHÂN CUA VÀ ĐẬU HŨ is a delicious Japanese side dish. Japanese Crab & Tofu Dumplings is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Pg 59.
»» KHAO PAD (Thai style Fried Rice) | Cơm Chiên Kiểu Thái is a Chinese takeout staple, but one that’s especially easy and tasty when made at home. The first traces of hot and sour soup date from the Warring States period in the areas of Henan, Hebei, Sichuan, northern China, and the southern region of Shandong. Hot and sour soup is a soup that includes both spicy and sour flavors. This soup is made from red or white peppers with vinegar, which gives it a hot and sour taste. The soup typically includes tofu or pork as the primary meat and may contain red cabbage.
»» MALAYSIAN SEAFOOD LAKSA ̣| Miến (bún tàu) Hải Sản Kiểu Mã Lay. Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Pg 39.
»» PAD THAI (Thai style Fried Nooddle) | Mì Xào Kiểu Thái is a Chinese takeout staple, but one that’s especially easy and tasty when made at home. The first traces of hot and sour soup date from the Warring States period in the areas of Henan, Hebei, Sichuan, northern China, and the southern region of Shandong. Hot and sour soup is a soup that includes both spicy and sour flavors. This soup is made from red or white peppers with vinegar, which gives it a hot and sour taste. The soup typically includes tofu or pork as the primary meat and may contain red cabbage.
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»» THAI SEAFOOD CURRY SOUP | A tasty Thai curry with shrimp, tilapia, snow peas and jalapeno peppers. I love Thai food because of the diversity of influences on the cuisine. There is Indian influence, and the Chinese influence is probably the strongest, and there’s an impact from the hill tribes and neighboring countries in the region as well. This Seafood Curry Soup makes Thai food versatile for different types of people.
»» THAI TOM KHA KAI (Chicken Coconut Soup). The subtle coombinations of herbs, spices, and creamed coconut makes this satisfying soup a special treat. | Súp Gà Dừa Kiểu Thái. Sự kết hợp tinh tế của các loại thảo mộc, gia vị và nước cốt dừa làm cho món súp ngon này trở thành một món ăn đặc biệt. Pg 18, Pg 45.
»» THAI TOM YUM GOONG ̣(Spicy Shrimp Soup) | Súp Tôm Chua cay Kiểu Thái is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup. As a staple Thai dish, this famous Tom Yum Goong is served in Thai Square. In Thailand, Tom Yum Soup is often served alongside sticky rice. You can even add rice to your bowl then spoon the soup over it. As far as toppings, the more, the better! It's best served with fresh, citrusy cilantro, earthy, fresh basil, sharp green onions, and spicy chilies.
Disclaimer: Welcome to ViBaDirect.com. Designed for my own uses. I will be writing a range of recipes in a slow pace, from Vietnames to America. Feel free to browse to see what is about rice and noodles, fish and shellfish, beef and pork, chicken and duck, tofu and vegetables, sweet snacks, herb, spices and flavoring. It is intended for personal use and reference purposes only. Not intended for public teaching, reproducing or distributing. The links, materials and photos are free to use, I'm not in anyway responsible for material viewed or downloaded by users from the site/Internet.