This recipe is based on Vietnamese caramel pork belly. I have been cooking this repeatedly for many years and still not tired of it. It's a rewarding recipe with only few ingredients and simple method. The wings are succulent and full of flavour, sweet and salty. Finger licking good. Whenever I cook this, all I need is just plain white rice, nothing else.If you like cola wings you will love this
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Showing posts with label 6. Vietnamese. Show all posts
Showing posts with label 6. Vietnamese. Show all posts
Vietnamese noodle salad with lemongrass pork
Vietnamese salad is always refreshing and appetising. Nuoc cham sauce is so simple to make but so delicious to accompany any Vietnamese dishes.Lemongrass flavoured pork noodle salad is popular in all Vietnamese Cafes or restaurants in Hong Kong. I love it. It's called 'Huon mau gee pa dung mung 香茅豬扒凍檬' in Cantonese. No sure whether this is authentic Vietnamese or what it is called in
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Bun Bo Xao (Vietnamese beef and glass noodle salad)
Similar to nue num tok , Bun Bo Xao is Vietnamese version of beef salad, refreshing and full of goodness. Once you got all the ingredients prepared it is very simple.Recipe will feed 2 people1. Beef250g rump steak or sirloin1-1/4 tbsp of fish sauce3 fat cloves of garlic2 sticks of lemongrass1 tsp of sugar2 tbsp cooking oil or oil left from frying crispy shallot2. Salad125g of glass noodles (
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Vietnamese sour fish soup (Canh Chua)
Looking at the plateful of ingredients above, isn't that colouful and tasty combination? This is more or less the typical ingredients for the popular Vietnamese sour fish soup called Canh Chua. It's very refreshing similar to tom yum but less spicy (unless you throw in lots of chillies). I was reading up on this when writing the last post on S E Asian Ingredients and found many different recipes
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