2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Like other Asian countries, in Vietnam the culinary skills and tradition depend on the good balance of the five flavors, namely the skillful combination of bitter, salty, sweet, sour and spicy.
It is considered to be a delicious one Vietnamese dish, it should always be prepared from fresh products, so the emphasis is only on seasonal fruits and vegetables.
In this case, we have selected some for you recipes from Vietnamese cuisinewith which you can organize your menu for the whole day and immerse yourself in the world of this fabulous Asian country:
Scrambled eggs in Vietnamese style
Necessary products: 400 g squeezed and crushed tofu, 50 g oil, 9 eggs, 3 tbsp. finely chopped green onions, 3 tbsp. light soy sauce, a few sprigs of coriander
Method of preparation: Fry the tofu in the fat on all sides for about 5 minutes. In a bowl, beat the eggs with the soy sauce, pour over the tofu and fry for 4 minutes, stirring gently. When ready, sprinkle with onions and coriander.
Lunch chicken soup
Necessary products: 1 chicken, 200 g dried shiitake mushrooms, 200 g rice noodles, dried lemon leaves, salt to taste
Method of preparation: The entrails of the hen are removed and it is washed well. Cut into pieces and boil in salted water. After about 1 hour, add the noodles and mushrooms. When the mushrooms soften, add the finely chopped trifles. Just before it is ready, add a few crushed lemon leaves. The finished chicken soup is consumed while warm.
Spicy caramelized fish dinner
Necessary products: 2 pcs. fish fillets, 55 g sugar, 1-2 finely chopped hot peppers, 1 piece ginger, 1 head Chinese cabbage, 2 tablespoons lemon juice, 1 tablespoon Asian fish sauce, a few sprigs of coriander
Method of preparation: Heat the sugar together with a little water until it starts to caramelize. Add the fish sauce, coarsely chopped ginger, hot peppers and water. When everything boils, add the fish fillets without cutting the skin to the bottom of the dish. Add the coarsely chopped cabbage. The dish is simmered over low heat until the cabbage softens, sprinkled with coriander, seasoned with lemon juice and served with rice.
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