Questions tagged [vietnamese-cuisine]
Questions with this tag should be about traditional ingredients, preparations or dishes from Vietnam - such as bánh mì or phở. Questions about ingredients common to Vietnamese-style cooking, but which aren't about a specific Vietnamese dish, should not use this tag.
31
questions
18
votes
2
answers
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What are the optimal simmering times for each stage of a traditional phở?
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments.
The ...
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15
votes
2
answers
4k
views
What is this vial for in this package of grass jelly?
Recently I bought a package of grass jelly. My understanding of the instructions is that I should mix the powder in the package with a liter of cold water and 100g of sugar and then heat on a stove ...
- 677
10
votes
3
answers
510
views
What is the coating of this spring roll called, and how is it made?
I had these spring rolls at a restraunt, but as you can see the outside was quite different to the 'normal' spring rolls I usually see.
The texture is light and crispy and looks 'stringy (but doesn't ...
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7
votes
2
answers
3k
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Are egg rolls supposed to be eaten with chopsticks or hands?
Are egg rolls, common in Asian restaurants, such as Chinese, Thai, or Vietnamese (at least in America), supposed to be eaten with chopsticks or hands?
- 371
6
votes
2
answers
659
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Why do Vietnamese dishes feature cut-up meat with the bone in?
Except pho, it seems most Vietnamese soups and similar dishes feature meat that is already cut up into bite-sized pieces. It would seem that this is a very nice way to have meat served because you ...
- 163
6
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1
answer
2k
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What gives Vietnamese Chicken the red tint?
A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing feature of the dish was a deep red tint of the ...
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6
votes
2
answers
44k
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What is yellow rock sugar, for pho?
I love pho and will soon try making it myself using an authentic Vietnamese recipe. I'm clear on all of the other ingredients and techniques, but "yellow rock sugar" has me stumped. Is this what the ...
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5
votes
7
answers
22k
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Where does the Asian dish "sang choi bow" come from?
I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai).
When I described it to my Australian friend he said it sounded like a dish that ...
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4
votes
3
answers
4k
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Can pho be served ice cold?
Is pho ever served ice cold similar to that of Korean mul-naengmyeon?
If so, does it have a special name?
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3
votes
2
answers
2k
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What is this Vietnamese Food?
Several years ago, I had a friend of Vietnamese descent. She went back to visit her home country and returned with gifts. I was given a box (possibly yellow) containing several foil-wrapped cubes or ...
- 1,188
3
votes
1
answer
2k
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How to make Coconut/Chili Sauce (based on Photos) [closed]
This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home?
I enclose two different variants ...
- 251
3
votes
1
answer
641
views
What is the English name of these sea snails?
What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)?
Ốc bông
Ốc tỏi
- 103
3
votes
2
answers
1k
views
Can I use cow feet in pho broth
My instacart shopper has accidentaly given a pack of cow feet, in addition to the soup bones I ordered.
Can I boil the feet alongside the bones while making pho broth?
Cow's feet are primarily ...
- 133
3
votes
2
answers
6k
views
Exactly which kind of cardamom should I use in pho (phở)?
I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sources, recipes, and Wiki pages, I feel ...
- 433
3
votes
3
answers
2k
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Jalapeno condiment for pho
There is a little pho place right around the corner that I just love. They have condiments on the tables including what appear to be just fresh sliced jalapenos in vinegar. They don't seem to be ...
- 58.5k
3
votes
1
answer
252
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What is the name and preparation style of this type of tofu?
I am looking for the name of and the preparation style of a type of "shredded tofu" found in Vietnamese vegetarian style garden/spring rolls.
This is the style of roll I am talking about.
Shredded ...
- 211
2
votes
2
answers
16k
views
What is vietnamese pho? What exactly does it consist of?
What exactly is pho? I know it's a type of vietnamese cuisine.
What does a bowl of pho typically consist of?
What are the bare requirements to consider it pho?
- 3,019
2
votes
2
answers
304
views
Can you help me identify this dish?
Kurczak po Chińsku (or Chinesse Chicken)
This is a very popular dish sold in Vietnamese restaurants in Poland.
Is this an authentic dish? (I guess not!)
What is its real name?
- 955
2
votes
2
answers
404
views
Vietnamese burnt sugar beverage
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately the staff did not speak fluent English ...
- 307
2
votes
2
answers
586
views
Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my ...
- 123
2
votes
2
answers
3k
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What is the difference between bún tươi and bún khô?
There are two versions of Vietnamese rice noodles available. I'd like to know what is the difference, if any. They seem almost identical.
bún khô
bún tươi
- 349
2
votes
2
answers
2k
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How do I make home-made Vietnamese or thai rice noodles?
In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have the same flavour or texture, the fresh ...
- 301
1
vote
3
answers
3k
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What is the pho "original" chile?
Every Vietnamese restaurant I've eaten in (in the US) uses jalapeno peppers in their pho. I assume that's an American adaptation to the dish. Is that correct? If so, what kind of peppers are used ...
- 276
1
vote
3
answers
178
views
Tofu cooking method
I ordered a delicious dish from our local Vietnamese restaurant. It came with tofu that was brownish on the outside but moist and softish but firm enough on the inside (see picture). Is anyone ...
- 113
1
vote
3
answers
357
views
Vietnamese crunchy rice
I ate the best fried rice of my life in Vietnam. The thing that made it so good was these crunchy little bits. They were about the size of a regular grain or rice but they were very crunchy (more ...
- 133
1
vote
5
answers
4k
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Gas stove + Wok Vs. Induction top + Skillet
I have two questions regarding woks:
Can I achieve close to the same result with an induction top and either a kettle or high edge frying pan, or is a wok pan and gas stove paramount to achieving a ...
- 251
1
vote
2
answers
259
views
What is the secret to to Vietnamese spring roll skins?
I'm Dutch and in here we call spring rolls "loempia's". Probably due to our history with Indonesia. They look like this 99% of the time.
Recently I went to France and they call them "...
- 221
1
vote
2
answers
1k
views
Can I use southeast asian fish sauce as a marinade?
I have been using Southeast Asian fish sauce ( its Vietnamese variant called "nước mắm" to be precise ) to marinade meat which I would then fry. From the narrow observation I made though the ...
1
vote
1
answer
1k
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Making sauerkraut with fish sauce instead of salt?
Experimenting on an idea. So I can make the best Reuben.
Making sauerkraut for the first time.
Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics
Rid of surface bacteria,...
- 193
1
vote
3
answers
8k
views
Shelf life and preservation of Bánh chưng
It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able to eat it after a couple of days.
So my ...
- 424
0
votes
1
answer
125
views
Pho stock turns dark
When making a pho stock, the onion, ginger, garlic are charred over a flame.. when I do this, whether using water or stock (unroasted bones), my pho stock turns dark.
My memory of pho in Vietnam is of ...
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