Recipe for Sauteed Spinach

This is a great side dish that is slightly spicy.


1-1/2 pound spinach
4 tablespoons vegetable oil
5-6 cloves garlic, peeled and finely chopped
1-2 fresh hot chilies, finely sliced

2 tablespoons vegetable stock
1 tablespoon soy sauce
1/4 teaspoon salt

Bring a large pan of water to a rolling boil. Drop in the spinach. As soon as it wilts drain it and leave in a strainer. Heat the oil in a wok over a medium high heat. When hot add the garlic and stir and fry until light brown.

Add the chilies and stir, then add the spinach, stock, soy sauce and salt. Turn heat to high and stir fry for 1-2 minutes. Serve immediately.

Recipe for Tamarind Shrimp Soup


This soup is fairly sweet and it needs to be served immediately after making it.
submitted by Editor

2 tablespoons of vegetable oil
1 lb of shrimp
1 lb of tomato (cut into wedges)
3 cloves of garlic, chopped
5 cups of water
1/2 cup of pineapple
1/2 cup of taro stem or celery
2 cup of bean sprout
1/2 of straw mushroom

2 tablespoons of fish sauce
2 teaspoons of sugar
1/4 cup mint leaves, chopped
1/4 cup of cilantro leaves, chopped
2 tablespoons of rice paddy herb
1/4 cup of green onions, chopped
2 tablespoons of tamarind
1/2 teaspoon of sea salt


In a sauce pan, heat oil and add garlic. Wait until garlic is brown, add tomato. Stir for a few minutes until tomato is softened. Let it simmer for 5 minutes.

In a separate pan, bring 5 cups of water to a boil. Pour tomato sauce into the boiling water. Add pineapple, mushrooms, tamarind, salt, sugar, and fish sauce. Bring it to a boil, add shrimps, bean sprouts, and taro stems.
Bring it to a boil, then add green onions, mint, cilantro, and rice paddy herbs.

Recipe for Summer Rolls


This recipe makes enough for about 6 rolls. Make sure all of the herbs are fresh.
submitted by Editor


2 oz of rice vermicelli
1 oz of port loin
1/4 lb of shrimp
1/4 cup of basil leaves
1/4 cup of mint leaves
1/4 cup of cilantro leaves

1/4 head of red leaf lettuce
1 cloves of garlic, chopped
1/2 tablespoon of fish sauce
1 tablespoon of roasted brown rice
1/8 teaspoon of salt
6 rice papers


In a sauce pan, bring 2 cups of water and salt to a boil. Place the whole piece of pork loin into the boiling water and cook for 10 minutes. Drain the water and let it cool for at least 15 minutes. Cut it into thin slices.

In a small frying pan, heat up oil and add garlic. Fry garlic until golden brown. Mix in garlic with pork and roasted brown rice and fish sauce.

Bring 3 cups of water to a boil. Sprinkle it with a dash of salt. Place shrimps into the boiling water for 2-3 minutes. Drain it. Cut each shrimp in half.

In a large pan, bring 3 cups of water to a boil. Put rice vermicelli into the boiling water for 5 to 8 minutes. Pour into a colander and quickly rinse it with cold water.

Dip rice paper into a large bowl of warm water, place it on a rack for 1 minute until it is soft and flexible. Place a little of rice vermicelli, lettuce, basil, mint, cilantro, pork, shrimp on the paper. Roll firmly.

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Recipe for Steamed fish


A very popular dish in Vietnam.

1 whole sea bass, red snapper, sea trout or blue fish about 2 pounds, cleaned and scaled
1/2 teaspoon of salt
2 tablespoons of fish sauce fresh ground black pepper
1 teaspoon of sugar
1 tablespoon of shredded fresh ginger

1/3 tablespoon of sesame oil + 1 tablespoon of canola oil or vegetable oil
3 scallions cut 2-inch length
1-2 cloves garlic minced
1/3 cup julienne-cut tree ear mushrooms
1 ounce cellophane noodles soaked in cold water, drained and cut in 2-inch lengths


Soak tree ear and Chinese or shitake mushrooms in hot water for 1 hour. Soak cellophane noodles in warm water for 30 minutes. Drain and remove any hard part of the mushrooms. Then julienne cut in strips. The noodles can be cut 2-inch in length.

Wash and rinse the belly of the fish and dry with paper towels. Lightly slash on each side of the fish in 3 places so the sauce will season the fish. Put the fish a heatproof dish. Mix salt, fish sauce, black pepper, sugar, garlic and oil together; then rub the fish with the mixture. Heat in a small sauce pan 1 tablespoon oil to brown ginger and onion; then add cellophane noodles and mushrooms. Stir the mixture for 1 minute; then pour the mixture all over the fish, cover and steam the fish for 30 minutes. At this why not visit to entertain your mind?

Open the steamer and spoon the sauce around the dish over the top. Cover and steam for another 20 minutes. When it’s done, sprinkle the fish with black pepper and garnish with a few sprigs of coriander. Serve the fish on its plate straight from the steamer.

Recipe for Spring Rolls (fried)


Spring Rolls are one of the most traditional Vietnamese dishes. They are served in both fired and unfried versions.

submitted by Editor


8 oz of peeled shrimp
4 oz of crab meat
1 lb of ground lean pork
5 shallots, finely chopped
1 medium carrots, cut in julienne shreds
5 wood ear mushrooms, soaked in warm water
8 oz of water chestnut or taro or hickama
2 oz of cellophane noodles, soaked in warm water

1 egg white (optional)
1 tablespoons of fish sauce
1 teaspoons of sugar
1/4 teaspoon of salt
1 tablespoons of sesame oil
30 pieces dried rice paper
Vegetable oil for deep-frying
Rice Vermicelli


Mix all of the ingredients except the rice paper and frying oil in a large bowl. Pat dry the mix well so it holds together and doesn’t splatter when frying.

Dip rice paper into a large bowl of warm water, place it on a rack or on a kitchen towel for 1 minute until it is soft and flexible. Put stuffing on the rice paper. Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end. Do not roll too tight, as this will cause the rolls to split. Deep-fry over medium heat until golden brown. By then you can conclude that your recipe is ready. The taste of this spring rolls is unbelievable. Such good recipes are also offered at Casino francais online where you can increase your chance to gain more money.

Recipe for Spring Rolls (fresh)


A non-fried fat-free version. You can make these rolls ahead of time, early in the day. Wrap them with plastic and keep them in the refrigerator for 2 or 3 hours.


4 ounces of dried round thin rice noodles
12 dried medium rice papers
1/2 pound of lean pork
24 medium shrimps, peeled and deveined
1 English or fresh pickle cucumber

1 bunch of fresh mint
1/2 bunch of coriander leaves
12 leaves or any leaf lettuce
1 long red hot pepper
Fish sauce and/or Peanut Sauce


Boil the water in a large sauce pan with a pinch of salt. Put the noodles in the pot, bring to a boil again for 1 minute. Drain and rinse with cold water. Set the noodles aside.

In another medium size pot boil 4 cups of water. When it boils, put the pork in the sauce pan. Lower the heat and cook the pork until clear juice comes out when pricked by a fork. Drain and set aside. Boil the shrimp for 5 minutes; then drain them and set aside.
When they are cool, slice the meat into slim lengths of 3 inches and split the shrimp in half lengthwise.

To prepare the herbs: wash them and rinse them dry. You can use a salad drainer to remove all of the water. Set them aside.

Wet 4 rice papers at a time then wait for a few minutes before using them. When the rice papers are pliable you should start to roll them with the ingredients:

Put a piece of lettuce on the rice paper. On it put 3 thin slices of cooked pork, a thin slice of cucumber, mint leaves, a few sprigs of coriander and one tablespoon of cooked vermicelli along the length of lettuce. Then try to roll the package in the shape of a sausage. After one turn, line 3 pieces of shrimp, cut side up, along the roll and finish rolling. Put the seam down and cover the roll with a damp paper towel or with plastic paper to keep the roll soft. Finish all of the remaining rice papers in the same way.

Serve with fish sauce dip or with peanut dipping sauce

Recipe for Lemon Grass Chicken


This dish is slightly spicy.
submitted by Editor

3 lb chicken
1 large onion
Salt to taste
1 tbs ground chillies
1 tbs granulated sugar
1 cup water

4 garlic cloves
3 tbs vegetable oil
2 tbs minched lemon grass
4 tbs Nuoc Mam (Vietnamese fish sauce)
1 tbs caramel sauce


Rinse chicken and dry well. Cut into small pieces . Peel garlic and slice finely . Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips.
Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili.

Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce, mixing well . Add 1 cup water and cook 45 minutes or until chicken is tender . Stir occasionally and add more water if necessary. Serve hot with caramel sauce.

To prepare caramel sauce: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color.

Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Remove from heat. It is such a great pleasure to taste this lemon grass chicken. I bet you, it will become one of your favorite recipe. Having food with taste always gives the courage of searching for more opportunities. So in order to gain more income, we will advice you to check casino france.

Recipe for Grilled Pork


2 pound boneless pork butt or pork shoulder
6 large garlic cloves smashed and minced
2 tablespoons of grated or finely minced fresh lemon grass
6 shallots
2 tablespoons of vegetable oil
3 tablespoons of fish sauce
1/2 teaspoon of salt

1 tablespoon of sugar
Oil to brush the meat
Shredded pickled carrot for garnish
lettuce leaves for garnish
fish sauce dip
peanut sauce dip


Soak in cold water overnight or early in the morning 36 bamboo skewers. If you use wooden skewers soak as per package recommendation.

Thinly slice pork against the grain (size 1-inch by 2-inch).

In a food processor place garlic, lemon grass, shallots. Pulse to a paste, add fish sauce, black pepper, oil and pork. Cover and set aside for 1 hour.

Take out and drain the skewers. Skewer the pork and flatten the meat so it will cook evenly on the grill. Finish putting the meat through the skewers.
You can cook under an oven broiler or charcoal broil the meat. Cook the pork 3-4 minutes or until the meat is safely cooked. Brush the meat with vegetable oil to keep it moist.

Recipe for Hanoi Bun Bao


This is a basic Bun recipe that can easily be made vegetarian by substituting tofu for the beef. Makes enough for four.

submitted by Editor



1 pound Beef flank (or tofu/chicken/pork) cut into thin slices
½ thumb ginger julienned
3 cloves of garlic
2 tablespoons water
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil

2 tablespoons soy sauce
½ lb. Dry roasted peanuts chopped fine
bean sprouts – 1 lb.- blanched in hot water
½ head lettuce chopped
herbs – basil, cilantro, mint – ½ cut each


place 2 tablespoons of oil in frying pan – add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put:
bean sprouts
fried onions
add Nuoc Mam (Fish sauce.)

Recipe for Grilled Beef


2 pounds of rump roast or eye round or pork loin
4 tablespoons of frozen or fresh minced lemon grass
10 shallots minced
5 garlic cloves smashed
2 tablespoons of sugar

2 tablespoons of fish sauce
1/2 teaspoon of salt pinch ground black pepper
1 tablespoon of canola oil
2 teaspoons of sesame oil handful of roasted sesame seed
24 skewers (presoak wooden or bamboo ones)


Thinly cut the beef against the grain 1-inch by 2-inch size. Marinate the beef in the mixture of lemon grass, minced shallot, minced garlic, sugar, fish sauce, sesame oil, salt, black pepper, canola oil and sesame seed for 2 hours. Before serving, grill the meat on the skewers 1 or two minutes for each side.

This dish can be served as an appetizer. Each guest can dip the meat in the peanut sauce and eat right off of the skewer. It can be served as a first course before dinner with rice vermicelli, mixed chopped lettuce and various herbs and with fish sauce dip or peanut sauce.