Bánh Tôm – Shrimp and Sweet Potato Fritter
Shrimp and sweet potato fritter – Banh tomBy Helen Le Published: May 11, 2013Prep: 30 minsCook: 30 minsReady In: 60 minsYield: 20 (4-6 Servings)A very crispy fritter that you can serve at a party. Cuisine: Northern VietnamCourse SnackSkill Level: ModeratePrint Ingredients *** For the batter…
Bánh kẹp lá dứa – Coconut Pandan Waffles
Banh kep la dua – Coconut pandan waffle By Helen Le Published: April 19, 2013Prep: 15 minsCook: 15 minsReady In: 30 minsYield: 3 wafflesNote: If you obmit the coconut flakes, you only need to use 1 cup coconut milk. This recipe makes 3 waffles with…
Bánh chuối hấp – Steamed Banana Cake
Bánh chuối hấp – Steamed Banana Cake By Helen Le Published: March 23, 2013Prep: 20 minsCook: 20 minsReady In: 2 hrs 40 minsYield: 4-6 ServingsSkill Level: ModerateModerateModerateModeratePrint Ingredients7-9 Asian dwarf bananas (or 6 Western bananas) peeled and sliced3-4 tbsp sugar 1.5 cup tapioca starch 1/2…
Rau câu trái dừa – Coconut Jelly
Coconut jelly – Rau cau trai duaBy Helen Le Published: March 11, 2013Yield: 1 (1 Servings)Course DessertDessertDessertDessertDessertDessertDessertPrint Ingredients2 young coconuts 1 tsp agar-agar powder (or Konnyaku/ Gelatin)3 tbsp coconut milk/cream 1 tbsp sugar (optional) InstructionsUse a sharp and heavy cleaver to cut a large hole…
Recipe #60 Mứt dẻo – Vietnamese Fruit Jam
Mứt dẻo – Vietnamese Fruit JamBy Helen Le Published: December 31, 2012Print Ingredients1 kg pineapple peeled, eyes and core removed, and sliced500 g sugar 1/2 cup ginger julienned1/4 cup mandarin skin julienned2 tbsp lime juice InstructionsBlanch julienned ginger and mandarin skin for 30 seconds to…
Tapioca pearls in ginger syrup (Chè bột lọc)
Chè bột lọc – Tapioca pearls in ginger syrup By Helen Le Published: December 22, 2012Prep: 45 minsCook: 15 minsReady In: 60 minsYield: 6 – 8 ServingsCuisine: Central VietnamPrint Ingredients200 g tapioca starch 150 ml boiling hot water 1/2 cup coconut flesh peeled and diced1/2…
Chè bánh lọt – Worm-like jelly drink
Chè bánh lọt – Worm-like jelly dessert (Cendol, Lod Chong)By Helen Le Published: October 7, 2012Prep: 20 minsCook: 20 minsReady In: 40 minsYield: 4-6 ServingsA refreshing summer drink.Print Ingredients *For the jelly* 60 g mung bean starch (1/2 cup) or water chestnust starch 4 tbsps…
Bánh chuối nướng – Baked banana cake/pudding
Bánh chuối nướng – Baked banana cake/puddingBy Helen Le Published: September 18, 2012Yield: 6-8 slices (4-6 Servings)Course DessertSkill Level: EasyPrint Ingredients500 g bananas peeled and sliced2 – 3 tbsp sugar 2 tbsp rum (optional)2 tbsp sweetened condensed milk salt 1 cup coconut milk 6 slice…
Bánh tiêu – Hollow bread/donut
Banh tieu – Hollow bread (hollow donut)By Helen Le Published: May 6, 2012Prep: 30 minsCook: 30 minsReady In: 2 hrs 30 mins* Why are my donuts not hollow? Why it did not puff up? Why, why, why? Answer: Making hollow donuts requires some experience …Cuisine:…
Chè hoa cau – Mung bean pudding
Che Hoa Cau Mung bean puddingBy Helen Le Published: March 4, 2012Prep: 60 minsCook: 30 minsReady In: 1 hr 30 minsYield: 1 (1 Servings)Cuisine: Northern VietnamSkill Level: EasyEasyPrint Ingredients½ cup peeled mung beans (100g)¾ cup sugar (200g)½ cup tapioca starch (50g)2 pinches salt Vanilla/grapefruit aroma…
Tau hu nuoc duong – Silky tofu in ginger syrup
Tau hu nuoc duong / Silky tofu in ginger syrupBy Helen Le Published: December 14, 2011Cook: 60 minsCuisine: VietnamVietnamVietnamVietnamSkill Level: BeginnerPrint Ingredients ***For the ginger syrup*** 90 g brown sugar ½ cup120 ml water ½ cup1 pinch salt 30 g ginger thinly sliced 1 oz…
Bánh Bò – Steamed rice cake
Bánh bò – Steamed Rice CakeBy Helen Le Published: May 8, 2011Prep: 20 minsCook: 20 minsReady In: 2 hrs 10 minsYield: 20-25 (8-10 Servings)One of Vietnamese traditional steamed cakes known as Bánh bò, literally translated as “cow cake” is a popular dish in the central…
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