Fried Pho with Vegetable Recipe (Phở Xào)

Hi everyone, today I will show you one of stunning Vietnamese Pho Recipes, it is called Fried Pho with Vegetables (Phở Xào). Pho noodle is the most popular dish in Vietnam, and Pho is known as beef pho and chicken pho. Stirring pho is quite strange with Vietnamese and foreigner. Although, it is quite strange, but the taste of it is also delicious like original Pho.
 

Fried Pho with Vegetables (Pho Xao)
 

Next, I am going to show how to cook Fried Pho with Vegetable (Phở Xào), one of amazingVietnamese Pho recipes in our country. There are only 3 steps for you to follow, let us do all the steps carefully.

Ingredients:

300 g fresh Pho noodles
150g fresh shrimp (you can use dried shrimps, however, I suggest you should use fresh ones)
100g purple cabbage
100g white cabbage
Carrots 50g
Some Dill
Tapioca flour
Minced onion, oil, grain wedge

*** You can buy ingredients at Vietnamese Markets.
 

 

Process:

Step 1:
- Chopped purple and white cabbage into small fibers and soaked them in water.
- Peeled carrots, chopped fibers as you like.

 

Step 2:
- Shrimp peel off the cover, remove head, seasoning to suit your taste. This is an important step to create one of stunning Vietnamese Pho recipes.
- Vegetables washed, cut into pieces.

Click Fried Pho with Vegetable Recipe (Phở Xào) to see more and do not forget to visit VietnameseFood.com.vn to see more delicious recipes from us :)

Fried Smooth Luffa with Dried Shrimps Recipe (Mướp Xào Tôm Khô)

When your mounth feels blank and not interested in any food, I suggest you should cook Fried Smooth Luffa with Dried Shrimps (Mướp Xào Tôm Khô). It is one of Easy Vietnamese Recipes. Moreover, its flavor will help you want to eat more. Smooth Luffa is also really good for health. This dish is suitable with anyone from kids to elderly. And I bet your members in family and friends will fall in love with it.
 

Fried Smooth Luffa with Dried Shrimps (Mướp Xào Tôm Khô)
 

Are you ready for this dish? As I told you, it is one of Easy Vietnamese Recipes. So it can save your time much more you think, especially for who is alwasy busy. So, please follow our instructions below carefully.

Ingredients:
- 2 smooth luffa fruits
- 50gr purple onion
- ½ bowl broth chicken
- 50gr dried shrimps
- Cilantro, chili
- Spices: Pepper, salt, sugar, monosodium, 6 cloves of garlic, vegetable oil, fish sauce, soy sauce

Process:

*** Prepare:
- Smooth Luffa: Peel off the cover, clean and slice into 0,3cm for each piece.
 

 

- Dried Shrimp: Soak into cold water about 10 minutes, clean again and wait to dry.

Click Fried Smooth Luffa with Dried Shrimps Recipe (Mướp Xào Tôm Khô) to see more and do not forget to visit VietnameseFood.com.vn to see more amazing recipes from us :)

Apricot - A Delicious Nosh (Ô Mai)

On the cool day of HaNoi, you go around the city and it could be more fantastic if you have one delicious nosh to enjoy. Apricot is one best choice of Traditional Vietnamese Food for you at that time. There are two main types of making apricot which are salted dry apricot or sugared dry apricot. It is a favorite nosh for many people in Hanoi and other provinces.
 

Apricot (Ô Mai)
 

Apricot is produced for traditional method, since choosing material, the companies also send staff to gardens in Hung Yen, Hai Hung, Hoa Binh, Lai Chau in order to gather all crop of kinds of sour fresh fruit like plum, apricot, tamarind, kumquat, pineapple, canary, lemon. That is the secret of Hang Duong experts, they plus sugar, ginger, add chili, and stir liquor ice to have smooth yellow food with sweet-smelling.
 

Apricot (Ô Mai)
 

This Traditional Vietnamese Food is for instant all year and you can enjoy with a pot of tea and a few friends to chat. This is also valuable present from Hanoi people giving to their friends.
 

Apricot (Ô Mai)

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Vietnamese Fermented Pork Roll (Nem Chua)

Vietnamese fermented pork roll (Nem Chua) is a meat roll with a sweet, sour, salty and spicy taste which makes the mouth salivates with each bite. Vietnamese fermented pork roll possesses the local character of each region of Vietnam, due to the differing ingredients and sauces used. It is the reason why it becomes the Traditional Vietnamese Food. Most versions of Vietnamese fermented pork roll can be distinguished by their name, which is usually named after the area it originated from, such as Thanh Hoa, Dong Ba fermented pork roll in the ancient royal capital of Hue, and Ninh Hoa fermented pork roll in Khanh Hoa Province, Yen Mac fermented pork roll in Ninh Binh Province, etc.
 

Vietnamese Fermented Pork Roll (Nem Chua)
 

To make this Traditional Vietnamese Food, the main ingredient is pork thigh. It is made from minced pork, sliced pigskin and a mixture of seasoning and garlic. These contents are mixed thoroughly before being wrapped with aromatic, fresh leaves (usually in banana leaves) into small, boxy rolls before being stored for natural fermentation process for three to five days in a cool place before eating.
 

Inside Vietnamese Fermented Pork Roll (Nem Chua)

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Da Salad Vermicelli (Bún Gỏi Dà)

Da Salad vermicelli (Bún Gỏi Dà) is the strange dish as well as the Best Vietnamese Food is originated in My Xuyen Town, Soc Trang Province. Leaving the city of Soc Trang some 5 km to My Xuyen Town, you can see a board Dà Salad Vermicelli suspended before the small stall. While waiting for the delicious dish moved out, you can view the cool green trees, smelling the fragrance of delicious dishes.
 

Da Salad Vermicelli (Bún Gỏi Dà)
 

This Best Vietnamese Food is served at a small and shady stall in a quiet street at old Bai Xau, a site which used to be buoyant port serving the 6 Southern provinces. The shop-owner Trinh Thi Nu, is a retired school teacher Can Tho City. She takes a very good care to ensure the best quality of the dish which requires a number of ingredients including rice noodles, pork, prawns, soybean paste, sliced red chili and some herbs. Having put these things into a decoratively presented bowl, a flavored hot broth, the most important thing to decide the taste of the dish, is added to the mixture.
 

Da Salad Vermicelli (Bún Gỏi Dà)

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Grilled Shrimp Paste on Sugar Cane (chạo tôm)

Grilled shrimp paste on sugar cane, which has been roughly translated in Traditional Vietnamese Food as Chao tom, was originally created by the ingenious cooks for the imperial kitchen in Hue. Walking along some streets and stopping at one grilled shrimp paste vendor in Hue, Hanoi or Saigon will give you the chance for tasting that amazing dish with unforgettable flavor.
 

Grilled Shrimp Paste on Sugar Cane (Chạo Tôm)
 

Is this Traditional Vietnamese Food easy to make?

If you have chance to see how Vietnamese people make a good grilled shrimp paste, you will notice that its process is not so difficult or time-consuming. In this article, I will guide you the easiest way to cook this dish.
 

Grilled Shrimp Paste on Sugar Cane (Chạo Tôm)

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Vietnamese Egg Coffee

Coffee is the most popular drink all over the world. In Vietnam, however, previously people have not drinking coffee interest as much as nowadays. Up to now, you can see coffee shops everywhere and each coffee shop has a different taste. One of amazing taste of coffee is Vietnamese egg coffee. The name is quite new and weird to some people, but CNN (2011) put this taste into the Best Vietnamese Food.
 

 

For the long time, the most famous coffee in Vietnam is coffee planted and harvested in High Central of Vietnam attached the brand name "Buon Me Thuot Coffee". Enjoying Buon Me Thuot coffee, we seem to feel the air, the sunlight and the style of high land. Gradually, coffee is becoming popular across the country and now also becomes a culture that makes a unique feature of Vietnamese coffee drinking.
 

 

I have not many chance to taste all kinds of coffee over country, but among those tasted, I must say that the most impressive and unforgettable flavor of coffee is egg coffee at Giang cafe in Ha noi. I am not a gastronome and particularly not a coffee addict. However, once I went to Giang cafe with my sister, egg coffee absolutely beat my taste for the first time. That is a cold winter day and enjoying something hot, scented, rather bitter, rather sweet of milk like the Best Vietnamese Food was truly interesting. My spirit was so comfortable following the rhythm of the Trinh music. It is the best drink that I ever tasted in my life. 

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