Cooking the Foods of Vietnam

Traditional and modern Food of Vietnam is admired for its freshest ingredients, minimal use of oil, and accompaniment of herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a refined taste, Vietnamese food is considered one of the healthiest cuisines.
Cooking the Foods of Vietnam

Featuring a combination of five tastes or “ngũ vị” in the overall meal; each dish has a distinctive flavour which reflects one or more of five taste elements: Spicy (Metal), Sour (Wood), Bitter (Fire), Salty (Water) and Sweet (Earth).

Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chilli, lime, and basil.

Most dishes also include five nutrients (ngũ chất): powder (starch), water or liquid, mineral elements, protein and fat.

Our chefs also include five colours (Ngũ Sắc) of White (Metal), Green (Wood), Yellow (Earth), Red (Fire) and Black (Water) in their dishes.

Food of Vietnam appeal to gastronomes via the five senses (năm giác quan): The presentation attracts your eyes, crisp and crunchy vegetables create your sounds, five spices are detected on your tongue, aromatic herbs stimulate your nose, and the varying textures of the finger foods appeal to your sense of touch.

*This content uses material from the Wikipedia article http://en.wikipedia.org/wiki/Vietnamese_cuisine, which is released under the Creative Commons Attribution- Share-Alike License 3.0.

Asia Food Inpirations

Vietnamese Pork Roll Demystified - Banh My Thit

There’s no question this city loves a good Vietnamese bánh mì sandwich - a weekly staple, it’s on almost everyone’s list of failsafe, on-the-go lunch options. 

Ever wanted to learn how to make your own at home? Join the good folks at OTAO kitchen for a hands-on workshop, where you’ll learn just how to create those crusty, French-inspired baguettes, and get the low-down on exactly how to whip up that tender, BBQ pork filling. 

Vietnamese Chicken Salad

Making this beautiful salad for the summer. 

 

Ingredients

  • 200g chicken fillets
  • 2 cup of (Chinese or Ordinary cabbage) finely shredded
  • 1 carrots, peeled, cut into matchsticks
  • 1 cup fresh Vietnamese mint, Thai Basil and Coriander
  • 1/2 cup Vietnamese dressing (mix well 1/2 table spoon of fish sauce, 1/2 table spoon of rice vinegar, 1/4 limes and 1 table spoon of sugar, 2 table of hot water, 1 garlic clove -chopped and 1 small chilli chopped)
  • 2 table spoons of roasted peanuts, chopped

Methods

  1. Make dressing: Whisk lime juice, fish sauce, chilli and sugar together in a jug until sugar has dissolved.
  2. Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 5 minutes or until cooked through. Remove from pan. Chill. Shred.
  3. Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.

Cream Caramel

This chilled, creamy and silky sweet treat is my go-to dessert when I am cooking for friends because I can make it the day before. This recipe version is the traditional Vietnamese Flan with whole eggs.

 

Chinese New Year Prosperity Salad

Eating Yu Sheng or Chinese New Year Prosperity Salad during the Chinese New Year is a cultural activity for Chinese residents in Singapore and Malaysia. To make the salad you will need over 20 ingredients and they are shredded white and green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar and more

Make Homemade Ramen Noodles

If you’ve wondered how to make homemade ramen noodles, there’s a simple to make ramen noodles from scratch. You will need some plain flour, egg, salt, soda and some water. 

 

 

Best of Melbourne Dumplings

Vinh Ky Restaurant 

114 Victoria Street, Richmond

This is my friend's favourite restaurants serving similar Chinese fare on bustling Victoria street Richmond for many years. I always get the prawn wonton soup and it never fails to delight my tastebuds. It’s cheap and cheerful but the flavours are authentic and sensational.

 

Din Tai Fung

M002/4 Emporium Melbourne 287 Lonsdale Street 

This is Taiwanese type of dumpling restaurant started in Taiwan in 1974 and now having restaurants cross different continents. Their Emporium venue got me with their spicy pork and prawn dumplings special delights in a ginger and Sichuan pepper sauce.

 

Hu Tong

14–16 Market Ln Melbourne

This Shanghai style soup dumplings, the xiao long bao or shao long bao, with their pork and soup filling deserve their best place on their menu. You will saddle up your spoon with ginger and black vinegar, nibble a hole and slurp away these yummy super hot xiao long bao.


ShanDong MaMa

Mid City Arcade, Shop 7 200 Bourke St Melbourne

This city small restaurant is no secrete to many Melbourne favourite dumpling place. Here I go for the fish dumplings with mince of oily mackerel, ginger, coriander and chives.

8 Sauces For Your Everyday Vietnamese Cooking

8 Vietnamese sauces for your everyday’s pantry

Banh Xeo Recipe (Vietnamese Pancake)

Banh Xeo is Vietnamese for ‘sizzling cake’ which is the delicious sound when pouring the pancake batter into a hot pan.

Banh Xeo is a favourite dish in Vietnam which is mostly enjoyed as a lunch or dinner meal. Banh Xeo has now become a popular dish in Australian Vietnamese Restaurants.

If you love Banh Xeo as much as we do, or even if you have never tried it before, this recipe is easy and fun to make yourself at home.

Best fish sauces

How best fish sauces are made? 

How best fish sauces made is simple. Fish sauce maker buy an anchovies from the fishing boats. Because of hot and humid weather in Southeast Asia, people learn to mix sea salt and fish to keep the fish in better condition or preserve them. They will be put into large vat and ferment for a long period – normally one year to three year. The resulting liquid, best fish sauces. It’s the backbone of many Asian cuisine. The Thai call it Nam Pla. The Vietnamese call it Nuoc Mam. The Philippines call it Patis. The Korean call it Aek Jeot. 

Fish fermentation had been a practice for several thousand years ago in the freshwaters of Southwest China and the Mekong River region. It then spread to coastal deltas and was applied to ocean fish to many countries in Asia. 

The best fish sauces should have:

Tastes of best fish sauces are pure fish and sea salt and Fish should be the dominate flavour and salt. Nothing else

Tastes of best fish sauces are with fish and the ocean, and not “fishy”

The color of best fish sauce should be a dark amber

Tastes of best fish sauces can be sweetened naturally not from sugar or other additives

Brands of best fish sauce in Australia

Red Boat 40°N and 50°N — Phu Quoc, Vietnam

Shrimp & Crab — Thailand

MegaChef (30°N) — Thailand

Golden Boy — Thailand

Three Crabs — Hong Kong/Thailand

Squid — Thailand

Blis — Phu Quoc, Vietnam

Next time you’re shopping I’d urge you to read the labels. Check the country of origin, it’s often not what’s represented in the design. But most importantly, check the ingredients. Ideally, you want: fish and salt.

Learn about the vibrant and aromatic ingredients that make up Asian cuisine. Using these ingredients, be guided step-by-step as you create a menu of amazing Vietnamese, Thai, Japanese and Bali recipes, hands-on, using the freshest locally-sourced ingredients.

DIY Vietnamese Cooking Essentials

DIY Vietnamese Cooking Essentials

Blending East Asia with Southeast Asia and a touch of the West, Vietnamese food captivates through its refreshing...

Duration 0 Hours

From AUD $58 Book now
Vietnamese Cooking Class Master

Vietnamese Cooking Class Master

There is so much more to hear about Vietnamese foods than just eating those fresh beautiful dishes! Vietnamese food...

Duration 4 Hours

From AUD $165 Book now
Taste of Vietnamese Cooking Class

Taste of Vietnamese Cooking Class

Join us as we create authentic Vietnamese recipes that will please your every tastebud and impress your family and...

Duration 2 Hours

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Best Vietnamese Dishes You Can Try On Victoria Street

#1 Pho

Pho is a traditional Vietnamese soup, where thin strips of beef are ‘cooked’ in a hot, aromatic stock in the serving bowl – this keeps the meat meltingly tender. ...

Check out I love pho

#2 Banh my

Only Asian country that the French brought with them in: the baguette. The Vietnam takes it to a different level depending whether you are in the South or the North. In the north, you will have the basic elements of bread, meat and sauces. In the south you will have colourful combination of cold meets, pickled vegetables, sausage, fried egg, fresh coriander, fresh chilli and hot chilli sauce.

Check out Banh My Nhu Lan

#3 Bun Cha Hanoi

Vietnamese dish of grilled pork and noodle from Hanoi, Vietnam. Bún chả is served with grilled fatty pork over a plate of white rice noodle and herbs with a side dish of dipping sauce and pickles.

 

Check out Co Thu Quan

 

#4 Cha Gio - Fried Spring Rolls

Vietnam’s bite finger sized crunchy spring rolls is considered as less healthier fresh rice paper rolls, but we love those crispy shell with a soft veggie and seafood or meats. Great to dip them in nuoc cham and get the gastronomic flavour mixture. In Hanoi (north) we go by Nem Ran and in Saigon (south) we go by Cha Gio.

Check out Van Mai

#5 Bun Bo Hue - Hue Style Noodles

The emperor’s city of Hue (Central Vietnam) take on noodles caters to meat eaters with its meaty broth and generous beef and pork. The thick slippery rice noodles also compliment with the dish. You feel like hearty meal than white noodles in the Hanoi and Saigon.

Check out Co Co

#6 Goi Cuon - Fresh Rice Paper Rolls

These light and healthy fresh spring rolls are the best choice when you want the healthy foods in Melbourne. The translucent parcels are rolled with greens, some meat, seafood, mint, coriander. You can then dip them in the nuoc cham.

Check out Tho Tho

#7 Nom Hoa Chuoi - Banana Flower Salad

This Vietnam’s banana flower salad has a much bigger punch than a typical plate of mixed greens. Banana flowers’ layers are peeled and thinly sliced. The salad includes green papaya, carrots, mint and coriander along with tofu or chicken and a generous dipping sauce with lime juice and crunchy peanuts.

Check out Co Thu Quan

#8 Bo La Lot - Beef in Betel Leaf

Vietnamese are superior in wrapping their food. Bo la lot can be eaten raw, fried but when you cook them on an open grill to soften the exterior and this would infuse the betel leaf’s peppery aroma into the ground beef inside..

Check out Van mai

#9 Ca Tim Kho To - Eggplants in Claypot

One of more popular dishes is eggplant in a clay pot along with tomatoes, soy sauce, sugar and sometime minced meat. Try it with rice, you will like it as you will discover with Italian meat sauce.

Check out Van mai restaurant

#10 Com Suon Nuong - Pork Chops on Rice

You might think this simple Saigonese meal is equivalent of bun cha with rice in place of noodles. A tender pork cutlet is barbecued over hot coals to give it a rich, smoky flavour, some pickles or vegetable, cup of soup and laid over the steamed fluffy broken white rice.

Check out Ha Long

Vietnamese Cooking Class Master

Vietnamese Cooking Class Master

There is so much more to hear about Vietnamese foods than just eating those fresh beautiful dishes! Vietnamese food...

Duration 4 Hours

From AUD $165 Book now

7 best things why cooking Vietnamese Foods

Learn few simple cooking skills of steaming, stewing, frying and rolling... with few great Vietnamese recipes that are fully transferable to your own kitchen. In no time you will have mastered quick and tasty dishes to wow your friends and family. Move over Masterchef – there’s a new culinary star in town!

Broth is new? What you know?

broth

brɒθ/Submit

1.noun
soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals.
"mutton broth"
meat or fish stock.
"the pig made five pots of broth"

 
2.MICROBIOLOGY
a liquid medium containing proteins and other nutrients for the culture of bacteria.
"in vitro cultures were established in MG3 broth"

 

Source: www.google.com

Duration

From AUD $ Book now
Vietnamese Cooking Class Master

Vietnamese Cooking Class Master

There is so much more to hear about Vietnamese foods than just eating those fresh beautiful dishes! Vietnamese food...

Duration 4 Hours

From AUD $165 Book now