Pork Organ Congee Recipe (Cháo Lòng)

Pork Organ Congee (Cháo Lòng) comes from many stunning Vietnamese Pork Recipes is one of most popular dishes of Vietnamese people. You can easily find them on streets.

Pork Organ Congee Recipe (Cháo Lòng)
 

Serving with bean sprout, chili paste, fish sauce, Chinese sticks (quẩy) and coriander is freaking awesome. Now, let us try cooking one of amazing Vietnamese Pork Recipes right now.

Ingredients:

½ pork stomach
500g pork bones
1 pork tongue
1 pork heart
200g pork gut
100g pork liver
200g pork blood cubes
1 bowl rice
3 liters water
3 tablespoons fish sauce
Pepper, spring onion, salt, sugar, Maggie Seasoning Powder
Lime, coriander, chili paste, bean sprout.

Process:

Step 1: Clean well pork bones, chop into short pieces. Pour 3 liters of water into pot with pork bones, cook in 1 hour. Sometime use spoon to scoop dirty bubbles on face of broth to make it is clear.

 

Step 2: Add more rice (clean in 2 – 3 times) into pot as well. Cook until it is soft, season with fish sauce and Maggie seasoning powder.

Step 3: Soak pork tongue into hot water, use knife to shave the dirty layer on its skin. Clean again in 2 – 3 times and put it into pot on step 2.

Step 4: Clean well and boil heart, liver in 2 liters hot water added a little salt. Then filter this broth and pour into pot in step 2 as well.
 

 

Step 5: Boil pork blood cubes into separate pot with hot water and then slice into small square cubes.

Step 6: Clean well pork gut with vinegar until reduce all its smell. Grind pork blood cube with spring onion, a little pork grease cubes, Vietnamese herb mint leaves; spices and add into pork gut for filling. Then, bring to fry until it turns yellow. Wait to reduce heat and slice small.

Step 7: Slice thinly all pork organs and arrange on plate and you already can serve it for your family meal.
 

 

Finally, scoop congee on bowl; arrange a little one by one pork organ on top with a little lime juice, Vietnamese herb mint leaves, bean sprout; chili paste. Serving when it is hot is more delicious. Moreover, you can add more fish sauce to increase its flavor if you want. Hope you satisfy with one of stunningVietnamese Pork Recipes and Good luck for your cooking.
 

Pork Organ Congee Recipe (Cháo Lòng)

Pork Organ Congee Recipe

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3 Vietnamese Delicious Octopus Street food in Saigon.

One of delicious Vietnamese Street Food is octopus. There are many ways to process this ingredient from steam to fry with many adding other ingredients. In recent day, many delicious dishes from octopus have appeared from street restaurants to famous ones. They are popular specialty dishes not only of Sea people but also of young Vietnamese.
 

 

Octopus is also called master squid. The process to make this ingredient is really easy and fast. The meat of octopus only is delicious when it is fresh. After that, clean octopus by scraping with a little salt and lemon. Next, clean in water for several times, let it dry, cut to short pieces and does process it. Today, I will show you 3 delicious dishes from octopus, one of popular Vietnamese Street Food.

Dish 1: Grilled Octopus with Chili Sauce

- After cleaning octopus, it is embalmed with multi-flavor. When customers orders food, each octopus will be brought to grill. When it gets medium cooked, the delicious smell will spread out. After it is grilled, the seller uses scissors to cut into small pieces and bring to serve for customers. The sauce of this dish usually isthe combination of salt, pepper and lemon. I suggest you should eat this delicious Vietnamese Street Food on An Duong Vuong street, district 5 (Opposite the gate of Su Pham University) or Gia Dinh Park,Go Vap district.
 

 

Dish 2: Steamed Octopus with Ginger.

- When octopus is cleaned, seller will steam it with several sliced ginger, spring onion and chili. It will be cooked about 10 minutes. Steaming octopus can help to keep its fresh flavor. It is really sweet and enough tough. The sauce has a little sour, sweet and hot to drown the stinking smell from octopus. You can eat this dish everywhere in Saigon, especially on street seafood restaurants.
 

 

Dish 3: Octopus with raw fish and vegetable.

-Raw fish and vegetable is the easiest cooking dish in Vietnamese Street Food. After cleaning it, slice to small pieces and steam to get a medium cooked. Next, mix it with onion, chili, fried spring onion and persicaria. The sauce is made from mixture of first water of lemon, sugar, pepper and chili sauce. Wait about 5 minutes and you can enjoy this dish. You can make it at home or step by 3^rd street block 26 Go Vap district to eat or bring back home.
 

 

There still have other delicious Vietnamese street food in our beautiful country. I will show you more on next post. Hope you have one happy trip with your family and friends.

Street food in Saigon.

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Fried Pho Noodle (Phở Chiên Phồng)

Today I will present one more Vietnamese Food Pho which is really popular in Hanoi. It is calledFried Pho Noodle (Phở Chiên Phồng). You might know one fried Pho which the noodles are cut in pieces of square. However there is one more fried Pho which the noodles are in long pieces like traditional Pho.
 

Fried Pho Noodle (Phở Chiên Phồng)
 

There is one restaurant which located on 48 Tran Nhan Tong. It is not really big or beautiful. It has small banner and some tables which are put on the street. However, it is always crowded due to the customers come there frequently until the last dish is sold. The most popular dish there is the Fried Pho Noodle. The cookers will cut the noodles as long small pieces and then he put all of them into the hot oil pan.
 

Fried Pho Noodle (Phở Chiên Phồng)
 

The sound of frying noodles is so interesting, I feel like listening the rain is dropping outside the door. So it is one reason why I and my friends like going there to eat this Vietnamese Food Pho. After frying the noodles, they turn to the bold yellow, looking delicious that I cannot keep my mouth to bite it immediately. Next, the cookers will add the fried beef onto the dish and includes fried green broccoli as well as delicious sauce.
 

Fried Pho Noodle (Phở Chiên Phồng)
 

Even frying the noodles in the hot oil pan, the taste of noodles is not different too much. The crispy crunchy of the noodles, the brittle of beef, the brittle and sweet of broccoli and the tasty of sauce make thisVietnamese Food Pho is completely different with other Pho.
 

Fried Pho Noodle (Phở Chiên Phồng)
 

The price of one Vietnamese Food Pho bowl is around 40,000VND ($2). It is not cheap comparing with the average dish on the street like traditional Pho or Bun Bo hue. However, it is really delicious, so try it if you have chance. Make sure you will not miss any type of Pho when visit our beautiful country. Hope you have a safe and happy trip with your family and friends.

Phở Chiên Phồng

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New Style Grilled Beef Recipe (Bò Nướng Kiểu Mới)

From many amazing Vietnamese Dish Recipes, today I would like to introduce the new way to cook beef. It is called New Style Grilled Beef (Bò Nướng Kiểu Mới).

New Style Grilled Beef (Bò Nướng Kiểu Mới)
 

With a little change from marinating beef, you can create one of fantastic Vietnamese Dish Recipesfor yourself and family. Now, let us start cooking right now.

Ingredients:

500g beef
1 and half tablespoons honey
½ tablespoon rice wine
½ kiwi fruit
½ onion
1 teaspoon ginger juice, 3 cloves of garlic
1 and half tablespoons black soy sauce
1 teaspoon pepper
Walnuts (20g)

Process:

Step 1: Clean well beef, put in fridge in 10 minutes before slice. Use small axe to smash beef quickly to make sure beef will be soft when grilling.
 

 

Step 2: Mix honey, black soy sauce, rice wine, ginger juice, minced garlic and pepper together. Peel off the cover of kiwi; scrape to get its juice.
 

 

Step 3: Marinate beef with mixture sauce in step 2, wait for 1 hour. This is the important step to create one of fantastic Vietnamese Dish Recipes.
 

 

Step 4: Peel off the cover of walnuts, use knife to smash gently.
 

 

Step 5: Bring to grill on cob or in grilling stove in 15 – 20 minutes.
 

 

Step 6: Sometimes, brush the sauce on face of beef to increase its flavor.
 

 

Finally, sprinkle more walnuts on top before serving. Eating when it is hot is more delicious. You can roll with rice paper and vegetables and then soak in dipping fish sauce. Hope you will satisfy with one of amazing Vietnamese Dish Recipes. Good luck for your cooking and have a happy holiday.
 

New Style Grilled Beef Recipe

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The unexpected benefits of lychee

Lychee season has arrived and our team would like to share with you guys some of the benefits and healing ability of this wonderful fruit – one of Best Vietnamese Food.

Enhancing blood circulation:

Litchi fruit– one of Best Vietnamese Food - contains many useful compounds that enhance & strengthen the blood circulation. In the traditional healing methods of Chinese people, if eaten lychee regularly will have better blood circulation, benefits the spleen and good for patient to revive their strength.

Preventing cancer:

Lychee contains many vitamins and minerals. Many studies have shown that lychee can inhibit the growth of cancer cells because it contains flavonoids, which is effective against breast cancer. This is also a good source of vitamin C helps the body against heart disease. Vitamin C is also very good for the skin, bone and tissue.
 

Acting as Analgesic effect & avoiding diarrhea:

To reduce pain, use big lychee fruit, cut in half then boiled over and dry it.It will reduce swollen glands in the body with a dose of 3-6 grams per day in the form of decoction.
Lychee– one of Best Vietnamese Food - is rich in fiber, a must-have nutrient to promote regular bowel movement.
 
Some tips in order to preserve lychee better:

·  Peel it then soak with sugar and put it in the fridge.
· Peel it, cut a little bit then pour in some warm salty water and pour out right away. Cook some sugar water then let the sugar water cool down, put the lychee in to soak. This way you can preserve it for a month.
·  Put it in the freezer and only take it out when eating.
·  If you like juices, then grind it, put it in the freezer. When you want to eat, just take it out, add a bit of sugar (some milk if you prefer it that way).
 

 
Enjoy its sweet flesh and delicious aroma by eating fresh. They can also be added in different food preparations like salads, appetizers, snacks and beverages and those recipes have already added in our list of Best Vietnamese Food so go ahead, search for those, make it and share with us on our fanpage.

The unexpected benefits of lychee

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Steamed Pork with Salty and Century Eggs (Thịt Hấp Trứng Muối và Bách Thảo)

Getting tired of ordinary dishes? Do you want to try something new and fun? If you say yes, we would like to introduces to you Steamed Pork with Salty and Century Eggs (Thịt Hấp Trứng Vịt Muối và Bách Thảo)which comes from Vietnamese Dish Recipes. It is not only delicious, but also really good for health, especially from Century Eggs.
 

 

Sometimes, you can refresh your family flavour with this dish. It has a salty & buttery taste of Salted Duck eggs and enchanting smell of Century eggs. In our opinion, Vietnamese Food Team thinks this is one of the most extraordinary recipes among Vietnamese Dish Recipes due to its uniqueness.

Ingredients:

1 bowl of grinded pork
2 Salty eggs – Buy at Asian Markets
2 Century eggs – Buy at Asian Markets
2 normal eggs
Spring onions, pepper, Maggi’s stuff, salt
Cucumber (used as side dish if you like).
                                               
Process:

Step 1: Mix in the grinded pork’s bowl a little bit of pepper and ½ spoon of salt. Mix them up.
 

 

Step 2: Crack the Century eggs, leave them on a plate, cut into small pieces.
 

 

Step 3: Pour salty eggs into a bowl, take the two egg yolks, and keep some egg white to mix with grinded pork. Use the knife to divide yolks into 4 or 2 equal parts.
 

 

Step 4: Crack 2 normal eggs, use the chopstick to stir it, add sliced spring onions in.
 

 

Step 5: Next, mix the normal eggs in step 4 into the grinded pork’s bowl, use the chopstick to stir gently.
 

 

Step 6: Then, take more than half of Century eggs, yolks of salty eggs and mix them with the grinded pork and white part of 1 Salty egg, ½ spoon of Maggi’s stuff. Because the white part of salty egg is already salty, you will not need to add too many spices. The remaining of yolks from salty eggs and Century eggs are sprinkled on the meat surface.
 

 

Step 7: Divide the mixture into 2 small bowls, boil the water, put each bowl into the steamer and steam it. If you want to make one of our stunning Vietnamese Dish Recipes, you have to clean the steamed water on the steamer’s lid sometimes.
 

 

Step 8: Steam in about 5 minutes when the egg surface is quite condensed, you put the remaining of Salty eggs and Century eggs on the surface. Continue steaming in 15 – 20 minutes until you stick a toothpick in and see it does not stick then it is cooked. Turn off the heat. Take the bowl out and sprinkle some pepper on.
 

 

Finally, the dish is ready to be served. It is best served with rice and cucumber when it is still hot. Among many other Vietnamese Dish Recipes, this recipe may take little more steps than usual but we believe it is worthy. Now, you can follow our instructions and make this dish on your own. Please tell us how you feel about this dish. Good luck for your cooking!

Thịt Hấp Trứng Muối và Bách Thảo

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Cha gio (Vietnamese Spring Rolls Dish recipe)

Vietnamese spring rolls is called Cha gio in Vietnamese. This is one of popular Vietnamese Dish recipes. It also is my favorite food, especially in parties and events. It is really fantastic. They contain a few of my favorite things as crab, shrimp, cabbage and shiitake mushrooms. Since they are deep fried, they are obviously nice and crispy. Wrapped up in a fresh piece of lettuce and dipped in Vietnamese Dipping Sauce, they are absolutely delicious.
 

 

My friends told me to teach them how to cook Cha gio (Vietnamese Spring Rolls), one of popular Vietnamese dish recipes. And today, I will show you how to make it and some tips make it more delicious.
 

 

Ingredients

2 cloves garlic, minced 
2 carrots, small dice 
6 green onions, thinly sliced 
1/2 head small cabbage, thinly sliced 
4-5 Shiitake mushrooms, stems removed, diced 
1 pound shrimp, shelled and deveined  
4 tablespoons soy sauce 
1 teaspoon sesame oil 
1/2 teaspoon sugar 
1/2 teaspoon black pepper 
1/2 pound crab meat 
1 egg, white and yolk separated 
1 package large Vietnamese Rice Paper (You can buy it in Vietnamese Market)
100 - 250 ml beer.
 

We recommend use this one.
 

Process

1) Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
2) Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
3) Add 2 tablespoons of filling in center of rice paper. Brush a little beer around the paper rice and fold the two sides to keep the mixture does not pour out when you roll and fry. In the end corner of paper rice, brush a little egg yolk before finishing roll to make it stick together.
4) Pour Olive or Vegetable Oil to the pan (2cm depth) with medium heat to waiting to boil. Next, deep fry the Cha gio (Vietnamese spring rolls) in at 350°F for 4-5 minutes or until golden brown.  It is such one of not easy steps to process Vietnamese Dish recipes
 

 

In addtion, you can eat wrapped in lettuce with Vietnamese dipping sauce. The reason why I told you should use Beer because it can make the Cha Gio (Vietnamese Spring Rolls) more crispy and delicious. If your paper rice is dried and keeping break when you roll, you can brush all the surface of paper rice to make it more touch (but do not brush too much, it also can makes it breaks). Or, more be carefull, before rolling it, you can wrap all Vietnamese paper rices in banana leaf from 1 to 2 hours to make it touch (Strongly Suggestion). This is also one of many secret tips about Vietnamese dish recipes from my family. Good luck to you and your dish.

Vietnamese Spring Rolls Dish recipe

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