VietNamNet Bridge – Travelling along the coast, tourists can taste famous rice dishes, from com lam of the northwestern region to com hen of the ancient capital city of Hue to com nieu and com tam of the southern region. Com lam (rice in bamboo tube) The bamboo chosen should be fresh and young so that the new membrane inside the tube can wrap the rice, adding a special flavor, fragrance and sweetness. To prepare the rice, first fill the tube with about 80% of rice and 10 % of water, in favor of water inherent in bamboo, then adding a little coconut water to make the rice more pleasant; wrap the tube with banana leaves and then burn it on fire until it smells pleasant. When it is done, the singed skin of the bamboo is removed, leaving a thin cover that is also peeled away when you eat. The fragrance of fresh bamboo, banana leaves and sticky rice as well as the sweet flavor of rice, bamboo, and coconut, and the saltiness of sesameor the great taste of grilled wild boar will … [Read more...] about Six rice dishes you should try in Vietnam
Mixed vegetable fried rice
Ong Tao's Kitchen (06-04-2008) TENDON (Tempura Prawns and Vegetable with Rice) with guest master chef Shinhachiro Umehara from Sheraton Ha Noi Hotel Tempura is, in many ways, an archetypal Japanese food. All the essential qualities of Japanese cuisine are reflected in its preparation: the use of only fresh ingredients, artful presentation and the perfected technique of the skilled chef. The result is one of the triumphs of Japanese cooking. It's a cooking style in which the essence of the ingredients themselves completely defines the taste. This week, Ong Tao presents Tendon, Tempura Prawns and Vegetable with Rice prepared by guest master chef Shinhachiro Umehara from Sheraton Ocean Grand Resort, Miyazaki Japan. Umehara will join a 10-day Japanese culinary highlight at Sheraton Ha Noi Hotel from April 4-14. Ingredients: serves 10 Pumpkin 1.5kg Green capsicum 0.5kg Nori (seaweed) sheets 5 Prawn, peeled and de-veined 30 pieces Mirin (soya sauce) cooking oil Tempura … [Read more...] about TENDON (Tempura Prawns and Vegetable with Rice)
Squid with vegetables and seafood fried rice is Saigon classic By Nga Phan in HCMC Squid with fried rice and green vegetable – a Saigon classic - Photo: Nga Phan Squid is a personal favorite of mine and indeed with all Saigonese and it is dish I like to prepare with vegetables and seafood fried rice. To make Muc nuong muoi tieu (salt baked squid) is easy but the end result is a real treat. To prepare you need to buy 700 grams of fresh squid from your local market, clean it thoroughly before mixing it with the spices of pepper, salt, chili and garlic and pop it into the frying pan with some oil for a minute. Then you put it in the oven for a further 15 minutes. In the meantime you should be preparing the rau muong sao toi (garlic spinach) in the frying pan using loads of garlic to give it that lovely, strong taste. And of course there is com chien hai san (seafood fried rice) to take care of. I put in garlic and oil and cook for a minute and then normally add tom (shrimp), muc … [Read more...] about Squid with vegetables and seafood fried rice is Saigon classic
It is surprising that anything so thoroughly and globally "old hat" as Chinese fried rice enjoys such robust popularity in rice-rife Saigon, but there you go: as testament to the dish's widespread charm, it can be found on menus across the city, as popular here as hamburgers and fries in the United States. Com chien duong chau (Chinese fried rice) contains that most endearing quality of a decent meal, an interesting interplay of savory flavors that shifts subtly with each spoonful. Rightly so, as each bite might contain a different mix of the typical ingredients, including shrimp, chicken, cubed pork, egg, mixed vegetables, and of course, rice. Neither meant to be savored too long nor gobbled too quickly, com chien duong chau is solid standard fare, perfect for a cup of tra da (iced tea) and conversation with friends. Fine iterations of this reliable dish can be found across the city, but arguably the best is served in local eateries, often for under VND 15,000. Travelers … [Read more...] about Viet Nam’s Own Chinese Fried Rice
Rice is an Asian staple, an indispensable part of every meal for millions. And Asia's diverse cultures have distinct rice varieties and rice dishes that they favor. Korea has Korean mixed rice, China is proud of Yangzhou fried rice, Vietnam has cơm chiên cá mặn (fried rice with salted fish), and so on. With the huge worldwide popularity and recognition that pizza and pasta have attained, it is sometimes overlooked that Italy has superb rice dishes as well. Italian chefs pay a lot of attention to their rice dishes, known as risotto. Risotto is a dish that Asian customers will enjoy, because it has rich flavors and tastes different from their own delectable dishes. The rice used to prepare risotto must be short, round and rich in high-starch (amylopectin), having the ability to absorb liquids and release starch and so they get stickier and more delicious than the long grain varieties. Italian rice dishes, cooked right, are crunchy. Risotto can be cooked in many ways. Typical … [Read more...] about Rice, Mamma Mia!
Different cooking methods and different spices lead to different tastes, smells and textures. Throughout Vietnam, chicken rice has evolved to meet the tastes of different regions. Fried rice with sauteed chicken of the north In the northern part of Vietnam, chicken is served as a separate dish instead of being torn and mixed with rice. The dish is a combination of chopped chicken sauteed with ginger and fish sauce, and rice fried in a big pan over an open fire. Some restaurants add egg to the rice to give it an attractive yellow colour and crispy texture. With this much oil and and sauce, a pickled side dish is a must to help balance the fatty taste of both the rice and chicken. The chunky all-in-one dish can be easily found along the likes of Tong Duy Tan street, Hang Buom street, Ma May street, Dao Duy Tu street… Quang Nam chicken rice Famous for its free-range chickens, Quang Nam boasts not one but two famous chicken rice dishes: one in Hoi An and the other in Tam Ky. In … [Read more...] about Le tour de Chicken rice: who holds the yellow jersey?
Located on the Old Quarter's bustling Dao Duy Tu Street, Com Suon (grilled pork ribs served with rice) is constantly crowded because of it's famous ribs and reasonable prices. It's perfect followed by a cold cup of fruity tea. Minh Trang reports. "What should we eat today?" "Com Suon." "Again!" That is the conversation my close friend Tran Ngoc Minh and her Korean friend always have each time they meet for lunch or dinner. They met each other early this year when Minh found him struggling to find a university in which he'd enrolled in Ha Noi. Minh is very interested in Korean people and their culture. She is always ready to show her fluency in their language whenever she meets a Korean, in order to introduce Viet Nam and to improve her language skills. Minh, a Hanoian girl, seems to know each corner and every street and shop in the Old Quarter. When she took her Korean friend to the Old Quarter for the first time, Minh choose Com Suon as it's good food and cheap. Since then, … [Read more...] about Salty, sweet ribs and rice will bring you back
In the small village lying along the beautiful Ba River in the southern coastal Phu Yen Province, it was supposed to be a quiet day. Dong Binh's renowned rice paper factories were not working at full capacity but still columns of smoke were rising up into the sky and bamboo grids filled with rice paper lined its roads. The smell of rice flour pervaded the air and armies of trucks carrying rice paper passed in and out of the village. Local residents don't know when rice paper was first made here; they only know they learnt the craft of making it from their parents who learnt it from theirs. But they think it started with one or two households making it to sell during the Lunar New Year, funerals, and death anniversaries before it gradually caught on. Now, every household in Dong Binh makes rice paper. Phu Yen people are very proud of the village's savory white rice paper which has become popular all over the country. It is made from rice grown in Tuy Hoa city and irrigated by … [Read more...] about Rice paper village
According to chef Kim, bibimbap, or a mixed meal, is a signature Korean dish. It is served either hot or cold in a bowl of warm white rice topped with various materials such as sliced meat (usually beef), seasoned vegetables and chilli-pepper paste. The ingredients are stirred together thoroughly just before eating. Ingredients: serves 1 450g non-glutinous rice 400g young pumpkin 120g beef (top ground) 200g skinned bellflower roots 200g soaked bracken 95g red pepper paste 20g minced beef 9g minced green onion 5.5g minced garlic 30g water 4g salt 1 egg 18g sugar and sesame oil 95g red pepper paste 20g minced beef 2 tsp minced green onion 1 tsp minced garlic 6 tbs water ½ tsp sugar 1/2 tbs oil Method: Put the rice and water in the pot and heat it for eight minutes on high heat. Lower the heat to medium and boil it for three minutes. When the rice becomes sodden, lower the heat to low and steam for 10 minutes. Preheat the flying pan and oil, then stir-fry … [Read more...] about Bibimbap (rice mixed with vegetables & beef)
with Sous Chef Nguyen Ngoc Khanh at Riverside Cafe Restaurant of Renaissance Riverside Hotel Saigon Yakisoba, or fried noodles, is a popular dish often served at festivals in Japan. However, it originated in China. The noodles are made from wheat flour and are similar to ramen noodles. They are served with yakisoba sauce, a sweetened, thickened variant of Worcestershire sauce, according to Chef Khanh of Riverside Cafe. Ingredients: serves 1 100g lean pork, sliced against the grain 50g carrots, sliced thin, like matchsticks 50g cabbage, sliced 50g onion, sliced thin 250g soba noodles 1tsp garlic, chopped 1tbsp vegetable oil 1tbsp grated fresh ginger 1tbsp scallion, finely sliced 1tbsp aonori (shredded seaweed) Salt and pepper to taste Kizami shoga (red pickled ginger, available at Japanese food markets) For the sauce: 30ml shoyu (soy sauce) 2tsp sugar 20ml rice wine Method: Mix soy sauce, rice wine, and sugar in a small bowl. Stir until dissolved. Cook noodles in a pot of … [Read more...] about Yakisoba (Japanese fried noodles)