#RECIPE 9: VEGAN PUMPKIN SOUP

Yes! Pumpkin soup with no cream or milk! Because it's Vietnamese style!

Even it doesn't have cream or milk but I'm sure the creamy texture of it'll make you surprise! I used no parsley but coriander and some kind of Vietnamese herbs called: Ngò gai or Sawleaf and Ngò om or Rice paddy herb. These 2 herbs are usually seen in Southern Pumpkin soup(the soup you eat with hot steamed rice).

The saler at the market always grab them together with the pumpkin so I didn't waste them! They go really well with the pupmkin, especially soup.

You can use the butter nut squash for more chewy texture and replace the pumpkin seeds by the peanut. Actually, Vietnamese people usually cook the peanut in pumpkin soup. You can also add the mushroom as you like. Combine the carrot for more nutrions and nice color.

*) Ingredients:

- 300gr pumpkin
- Pumpkin seeds
- 1 medium size carrot
- 2 leek
- 1/2 medium onion
- Saw leaf and Rice paddy herb
- Coriander
- Olive oil or Vegetable oil
- Vegetble stock
- Salt
- White pepper
- Vietnamese Banh mi or Baguette







*) Cooking

- Peel and wash the pumpkin. Cut into small cubes,Take all the seeds out.
- Peel and wash the carrot also. Slice.
- Peel and wash the onion. Chop well.
- Wash the seeds and drain well. Set aside.
- Slice the leek. Then fragrance them in olive oil in a saucepan. Then add the chopped onion also,
- Add the carrot slice to the saucepan and stir fry them. Sprinkle some salt and pepper. Then add the pumpkin cubes also. Sprinkle some salt and pepper. Stir fry well.
- Add vegetable stock to the stir fried pumpkin and carrot saucepan. Cook in medium high heat until boil. Reduce to low heat and start to simmer. Lift on.
- When the pumpkin and carrot turn soft. Use a hand mixer to mash them. If it's too thick. Add more vegetable stock( around 2-4 TBSP). Cook again until boil. Seasoning again to your taste.
- Add some olive oil in a skillet. Then add the pumpkin seeds and sprinkle some salt.Toast them until fragrance.
- Wash and drain the herbs. Then chop.
- Toast the Bánh mì slices with olive oil and a little bit salt.
- Serve the soup with some olive oil drizzle, white pepper. Sprinkle the herbs and toasted pumpkin seeds. Dip the toasted Banh mi.

#RECIPE 8: VEGAN TOFU WITH CURRY SAUCE, STIR-FRIED WATER SPINACH WITH CHILLI JAM AND GREEN MUSTARD LEAVES WITH GINGER SOUP

Today is vegan day in Lunar calendar. I went to the market and saw the meat was very cheap and there was more vegetable stores appeared. Not only the vegetable ones, but also the tofu and vegan protein stores showed up today.

I bought some big leeks, minced lemon grass, red bell pepper and some green vegetable at my favorite grocery store. At first, I intended to cook the vegan version of Canh cà bung(eggplant, perrila leaves and tomato soup) but I changed my mind to more green stuffs meal. So it's turn out the main course is Tofu with curry sauce and the soup is green mustard leaves with ginger soup and stir-fried water spinach with my home made chilli jam. Everything is super quick-easy dishes to cook but super delicious!

These dishes are all Vietnamese. And in Vietnamese vegan cuisine culture, we don't use the spring onion, shallots or garlic but replace them by the leek. If you're not the real vegetarian, you still can use garlic and shallots! I served them in the tradional way: with hot steamed rice but you can served the Tofu dish with rice-noodle or egg-noodle as your taste.

For the Tofu with curry sauce

*)Ingredients:

- 2 slides of Tofu- cut into cubes and deep fry them.

- 1TBSP curry powder

- 1/2 the white part of the leek- minced

- 1 medium size red bell pepper

- 1 medium size cucumber

- 1TBSP minced lemon grass

- 1tsp minced chillies

- 100ml milk or coconut milk

- 4TBSP water

- 2TBSP sugar

- 2TBSP olive oil or vegetable oil

- Salt, mushroom seasoning stock,  Pepper

*)Cooking:

- Wash and drained well all the vegetable: leek, bell pepper and cucumber.

- Cut the bell pepper and cucumber into cubes.

- Mix the curry powder with 4TBSP water

- In one hot pan, pour in the olive oil and fragrance the minced leek, lemon grass and chillies. Turn off the heat. Then pour in the milk(or coconut milk), the curry liquid, a pinch of salt, sugar and mushroom seasoning stock. Seasoning to your taste.

- Turn on the heat. Add the tofu cubes in. When the tofu are well-coated, add in the bell pepper and cucumber. Take off the heat and add some pepper.

Stir-fried water spinach with chilli jam

*)Ingredients:

- Water spinach(as much as you want)

- 1/2 the white part of the leek, minced

- 1/2- 1tsp Chilli jam

- Salt, mushroom seasoning stock

*)Cooking

- Wash and drain well the water spinach

- Quick blanch the water spinach in hot boiled - salted water

- Fragrance the minced leek in a pan, then add the water spinach in. Quick stir until they turn soft. Add in the chilli jam, mix well then season with salt and mushroom seasoning stock. Take off the heat.

- You can squizz some lime juice in the water spinach when serve.

Green mustard leaves with ginger root soup

*) Ingredients:

- Green mustard leaves(as much as you want)

- 1/2 - 1 small ginger root

- Salt, mushroom seasoning stock

*) Cooking

- Wash and drain the mustard leaves. Then cut them into 3cm pieces.

- Peel the wash the ginger root. Then slice and smash them( just quick smash, not into puree)

- Boiling the water, then add salt and the ginger root. When it boils again, add the mustard leaves. When it boils again, turn off the heat.

#RECIPE 7: CÀ RI TÔM/ PRAWN CURRY YUM YUM

Well, it has been a long time since I've post the lastest recipe. This time, I think you guys would think: "Ooh wow, it 's an Indian food, not Vietnamese's, girl?". Yes! Of course, curry and spices are originally from India, and curry has became India's "National dish" right? But you know what, actually curry is also a familiar and loveable enjoyable dish of Vietnamese, just like the other Asian countries, like Japan, Korea and Thailand,...

I(or we, or US), the young 80-90s babies were born, are all WORKSHIP Mom's Chicken curry. Moms always cook chicken curry for our birthday party, or when we'd had a good school-year. It was liked a GIFT for us. Traditionally, in past, our childhood party happened liked this: Friends would come and dressed well, they gived gifts(usually SOAP! yes! SOAP hahaha or notebooks or luxury gifts are shampoo and body soft wash) to the birthday man. Then we took photos with gifts and  birthday cake. Anddd here is the partyyy, moms(our mom together with neighbor-moms) served foods to the table. First was the lotus root with boiled pork and shrimps salad(Gỏi ngó sen), next was the HOT Chicken curry with Bánh mì. The thicken curry sauce went so good when you dipped the Bánh mì in.  And all the kids digged in liked a wolf-gang! Seriously I mean it! Ah, we also had Coke, too. Last but not least, that was the B-I-R-T-H-D-A-Y-C-A-K-E man. At that time, we only had one type of birthday cake: the 2 or 3 sponge cake layers with fresh cream frosting, decorated with roses and green leaves also made from cream and some chocolate. Sounds familiar here my Vietnamese 80-90s babies? Yeah, Vietnamese style birthday cake are simple and and humble, but it tastes real good.

Now, back to our dish today, I think it's perfect and easy, simple for you, for me, for all of us to treat family at weekend. Kids love curry and prawns, I am sure. Then you can put any kind of vegetable and green there to "force" them to eat the vitamins. Not like the Vietnamese Chicken curry, we have to cook the chicken with potato, like:potato, sweet potato and taro, no green stuffs. But in this Prawn curry, we can put everything we love to cook with the protein. Very flexible! You'll never believe that those rustic ingredients which could be found at the market near your house would make a fanstatic dish ever! Here is my recipe, but you know that, you can put ANYTHING, ANYTHING type of vegetable or mushroom or carb that you prefer!

Remember, you never cook the prawns too long or they'll turn very chewy like gum-gum, and the coconut milk will break the fat. Not recommend to use the shiitake mushroom because its smell is very strong.

The English recipe below(updating...)

*) Nguyên liệu

- Tôm to bự, loại nào cũng được ăn nhiêu tùy gia đình. Mình dùng 400-500gr
- 1-2 củ khoai lang vừa
- 1/2 quả bí đỏ, loại hồ lô dẻo
- 100gr đậu bắp
- 150gr nấm rơm
- 1 củ hành tây nhỏ
- 4 cây sả tươi
- 200-250ml nước cốt dừa
- 600ml nước
- 1M và 1m Bột cà ri
- 1M tương cà(tomato paste hoặc ketchup đều ok)
- Hành tỏi băm
- Ngò
- Bánh mì, baguette, sandwich,...
- Muối tiêu chanh

*) Cách làm
- Tôm cắt bỏ đầu, lột vỏ, bỏ chân, râu, rạch lưng lấy chỉ đen. Rửa sạch với nước muối và rượu trắng. Để ráo.
- Ướp tôm với 2m hạt nêm, 1/2m tiêu, 1/4m bột ngọt và sả băm(1 cây), hành tỏi băm.
- Khoai lang và bí đỏ cắt khối vừa ăn và bằng nhau. Khoai lang nhớ bỏ sẹo lồi lõm và ngâm vào nước muối.
- Hành tây cắt múi cam
- Khoai lang ướp với 1m bột cà ri
- Cắt bỏ cuống và đuôi đậu bắp. Cắt làm đôi hoặc làm 3.
- Nấu rơm cắt đôi hoặc làm 4. Ngâm rửa nước muối loãng ấm.
- 3 cây sả nguyên đập dập.
- Phi thơm hành tỏi và 3 cây sả đập dập. Cho 1M ketchup vào đảo sơ. Sau đó cho tôm cùng 1M bột cà ri đã hòa tan với xíu nước vào xào nhanh tay, lửa lớn. Lấy tôm ra để riêng.
- Cho tiếp khoai lang vào đảo nhanh tay rồi cho 200ml nước cốt dừa và 600ml nước thường vào. Hầm khoai hơi mềm rồi trút bí đỏ vào hầm chung. Bí đỏ hầm chín sẽ làm nước đặc đặc lại chấm bánh mì rất ngon.
- Tiếp tục cho đậu bắp và nấm rơm vào nấu chín tới.
- Cuối cùng mới cho tôm vào nấu khoảng 2-3' rồi tắt bếp. Cho hành tây vào. 
- Bày ra đĩa, trang trí rau ngò. Chấm cùng bánh mì, muối tiêu chanh.

*) Ingredients:

- 500gr big prawns
- 1-2 medium size sweet potato
- 1/2 pumpkin or butter nut squash
- 100gr okra
- 150gr straw mushroom, or an kind of mushroom you like, or button mushroom
- 1 small onion
- 4 sticks of lemongrass
- 200-250ml coconut milk
- 600ml water
- 1TBSP and 1tsp curry powder
- 1TBSP ketchup or tomato paste
- Mince garlic and shallots
- Corriander or parsley to decorate
- Bánh mì, bread, baguette or sandwich as you like
- Salt-pepper with lime juice( muối tiêu chanh)

#Recipe 6: Vietnamese banana cake( Bánh chuối nướng Nam Bộ)

This is my MOST MOST MOSTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT favorite sweet treat ever! Of course we have the steam version which also good but the bake one is the most loveable!



*) Nguyên liệu:
- 1 nải chuối sứ chín- khoảng 1kg( chín rục càng ngon)
- 1/2 cup đường thốt nốt( đường trắng ok)
- 2-3M đường thốt nốt( đường trắng ok)
- 5M rượu vang đỏ hoặc rượu rum
- 200ml nước cốt dừa
- 220ml sữa tươi
- 2 ổ bánh mì vừa
- 2 quả trứng gà
- 2M bột mì
- 1m vani
- 50gr bơ lạt
- Xíu muối

*) Cách làm

- Chuôi sứ chín lột vỏ, cắt lát tròn hoặc dài tùy bạn. Ướp chuối với 5M rượu vang đỏ và 2-3M đường thốt nốt. Trộn đều và để trong tủ lạnh qua đêm cho thấm.
- Sau 1 đêm, bạn lấy chuối ra và rim cho đường thấm hết vào chuối. Để sang 1 bên.
- Trộn nước cốt dừa và sữa tươi+ xíu muối với nhau. Xé nhỏ 2 ổ bánh mì ngâm vào hỗn hợp nước dừa và sữa tươi này cho nở mềm.
- Trong 1 cái tô khác, đánh tan 2 cái trứng với 1/2cup đường thốt nốt và vani. Cho thêm 2M bột mì vào vào đánh tan. Cuối cùng cho bơ lạt đã làm tan chảy vào. Đánh tan.
- Đổ tô trứng vào tô hỗn hợp bánh mì+ nước cốt dừa+ sữa. Trộn đều. Cho 1/2 số chuối đã rim vào trộn đều.
- Đổ hỗn hợp này vào 1 nửa khuôn. Xếp 1 lớp chuối. Đổ hết hỗn hợp bột còn lại vào. Xếp thêm 1 lớp chuối cuối cùng lên mặt.
- Nướng 170 độ C/ 60-90'.
- Để tủ lạnh qua đêm cho thật lạnh ăn mới ngon.

*) Ingredients:
- 1kg of Thai's riped banana(or chuối sứ in Vietnamese)
- 1/2 cup palm sugar(regular white sugar is ok)
- 2-3TBSP palm sugar(regular white sugar is ok)
- 5TBSP red wine or rhum
- 2 medium Bánh mì or bread or sandwich or 1 baguette
- 200ml coconut milk
- 220ml fresh milk
- 2 eggs
- 50gr melted butter
- 2TBSP all-purpose flour
- 1tsp vanilla extract
- Salt

*) Baking

- Peel and slice the bananas. Then marinade them with 2-3TBSP sugar and 5TBSP red wine. Mix well and let them in the fridge overnight.
- Ad the bananas to a pan and simmering them for beautiful red color.
- Mix the coconut and fresh milk together, add a little bit salt.
- Tear the Bánh mì into small pieces and soak them in the coconut milk and milk mixture until they are soft and absorbed(about 30 minutes).
- In another bowl, beat the eggs with 1/2 cup sugar and vanilla extract, add the all-purpose flour, mix. Last, add the melted butter and mix well.

- Pour the coconut milk+ milk+ bánh mì mixture to the egg mixture. Mix well.
- Pour the batter to 1/2 the pan. Then place a layer of bananas. Batter(the rest) again then place another layer of banana on top.
- Bake 170C(celcious)/ 60-90'
- Let it chill real cold in the fridge overnight and enjoy.

#Recipe 5: Gà nấu pa-tê(Chicken cooked with liver pa té)

It sounds weird right? Actually, this dish is kind of "party" food. The Southern people usally cook it for birthday, funeral, celebration,... And you know what? Chicken cooked with liver pa té is my childhood dish included chicken curry or chicken ragout. Because it tasty, it has CHICKEN(yes, kids love chicken), potato, the richness from the homemade liver pa té and the lovely broth to dip with the Bánh mì(bread).

You can replace the chicken with beef if you wanted. I use chicken cause it's heathier. But remember to use the pressure-cooker to cook the beef for tenderness.

*) Nguyên liệu
- 700gr thịt gà đùi chặt khúc(có thể thay bằng nạm bò)
- Pa-tê gan 100-150gr( pa-tê nhà làm còn nhiêu đây nên xài hết). Mua pa-tê hộp thì dùng 1 hộp.
- 300gr khoai tây
- 200gr cà rốt
- 1 củ hành tây
- 10 nhánh tiêu xanh
- Nước dừa tươi 1 trái
- 2M bơ lạt
- 5M cà chua hộp
- 2M hành tỏi băm
- 1/2m ngũ vị hương
- 1m nước tương
- Muối, tiêu, đường, hạt nêm, bột ngọt
- Ngò gai, húng quế, húng lủi, chanh, ớt
- Dùng kèm Bánh mì

*) Cách làm
- Ướp thịt gà với 2M hành tỏi băm, 1m muối, 1M đường, 1m hạt nêm, 1/2m ngũ vị hương, 1m tiêu, 1m nước tương, 1m bột ngọt.
- Cà rốt, khoai tây cắt khối vừa nhau. Khoai tây chiên sơ.
- Đập dập số tiêu xanh
- Hành tây cắt hột lựu
- Ngò gai cắt khúc nhỏ.
- Phi thơm hành tỏi và 2/3 lượng tiêu xanh đập giập, cho gà vào đảo săn. Cho cà chua hộp vào đảo cùng gà 1 chút rồi cho nước dừa tươi vào. Đậy nắp.
- Khi gà gần mềm, cho cà rốt vào nấu chung. Cho khoai tây vào nấu đến khi khoai tây, cà rốt mềm.
- Trong 1 cái chảo khác, cho dầu. Khi dầu nóng, cho bơ vào, phi thơm hành tây cắt  hột lựu rồi cho số tiêu xanh còn lại vào xào chung cho thơm. Cho pa-tê vào xào thơm. Trút pa-tê sang nồi gà. Tắt bếp.
- Rắc ngò gai, dùng kèm bánh mì, muối tiêu chanh ớt.

*Lưu ý: Nếu thay bằng thịt bò thì phải nấu bằng nồi áp suất.

*) Ingredients

- 700gr chicken chunks
- 100-150gr liver pa té
- 300gr potato
- 200gr carrot
- 1 onion
- 10 sticks of green pepper corns
- Juice from 1 fresh coconut or cococ rico
- 2TBSP butter
- 1/2tsp five-spices powder
- 2TBSP mince shallots and garlic
- 1tsp soy sauce
- 5TBSP tomato paste
- Salt, pepper, chicken stock, sugar
- Culantro, lime, chillies
- Served with Bánh mì(or Bread or sandwiches)

*) Cooking

- Marinade the chicken chunks with: minced shallots and garlic, chicken stock, salt, sugar, pepper, five-spices powder and soy sauce.
- Carrots and potatoes cut in chunks, same size. Saute the potatoes. Chop the culantro. Chop the onion.
- Saute the mince shallots, garlic and 2/3 crushed green pepper corns. Then add in and stir-fry the chicken chunks. Then add the tomato paste and keep stir-fry a little bit more. Then pour in the fresh coconut juice or coco rico. Cover the lid.
- When the chicken started to tender, add the carrots in, cook until tender, then add the potatoes.
- In a small sauce pan, add oil and butter, saute the chopped onion and the rest of green pepper corns. Add the liver pate in and stir-fry until everythings is  dissolved.
- Pour the liver pate to the chicken broth, carrots and potatoes cooker. Turn off the heat. Sprinke some chopped culantro.
- Served with Bánh mì(dip it in the broth), salt+pepper with lime juice and chillies.

*Note: Use the PRESSURE COOKER if you replace the chicken by the BEEF. 

#Recipe 4: Mì Quảng( Quang Noodle soup)

This presentable dish is from the Quang Nam province- in central VietNam. Its golden/ yellow color of the pork, shrimps or chicken is from the organic tumeric or tumeric powder. You can also top it with anything you like, like chicken or pork and shrimps.

I didn't like this dish before. Maybe because it tastes different and bland everytime I tried. One time, I tried Mi Quang at a street-vendor, in the middle of the market near my house and absolutey love it! With the authentic plating: a little broth, pork cooked right, small shrimp was sweet and I could taste the whole shells! Then the fish-sauce with chillies and baby green vegetable dipping... Everything created a perfect bowl of Mi Quang ever!

In my opinion, the most important ingredients are: baby green vegetable(or Cải baby), peanut, a spicy- minced chilli fish sauce with crunchy rice paper. Not like many other Viet noodle soups, the broth is not to much, just a little and tasted a little bit salty from the good- quality fish sauce. A delicious Central dish you must try!

The recipe is both in English and Vietnamese. Enjoy!

*) Nguyên liệu( khoảng 3 người ăn)

- 300gr sợi mì Quảng(trắng hay vàng tùy bạn nha. Mình thấy màu trắng có vẻ ngon hơn. Ở nước ngoài không có thì thay bằng sợi phở. Nếu thích ra chất Quảng thì bạn trụng sợi phở trong nước có pha bột nghệ).
- 100gr tôm nhỏ
- 300gr thịt gà chặt khúc
- Củ nén
- 1-2 quả trứng gà luộc hoặc 8-10 trái trứng cút luộc.
- 1M dầu điều
- 1/2M nghệ tươi băm nhỏ
- 1m bột nghệ
- 1m sả băm
- 1m bột ngọt
- 1m đường
- 1/2m muối
- 2m hạt nêm
- 1m tiêu
- 1M hành tỏi băm
- 2M nước mắm ngon thiệt ngonnn
- Nước dùng
- Hành lá
- Ớt hiểm xanh, đỏ
- Bắp chuối bào, giá, rau sống, bạc hà. QUAN TRỌNG NHẤT: Cải baby.
- Bánh đa nướng
- Đậu phộng rang đập bể

*) Ingredients(Served about 3):

- 300gr Quảng noodle( You can also replace it with Phở noodle. Then poached it in hot water wit tumeric powder to get the golden/ yellow color. Or just use the white one).
- 100gr small shrimps(the shrimps you can eat the shells).
- 300gr chicken chunks
- Chives or Củ nén(You can use the shallots and galic instead but this is required). View the Củ nén here
- 1-2 hard-boiled egg or 8-10 hard-boiled quail eggs.
- 1TBSP Annatto seed oil
- 1/2TBSP fresh minced tumeric root.
- 1tsp tumeric powder
- 1tsp minced lemongrass
- 1tsp monosodium glutamate(optional)
- 1tsp sugar
- 1/2tsp salt
- 2tsp chicken stock
- 1tsp pepper
- 1TBSP minced garlic and shallots
- 2TBSP good-quality fish sauce
- Chicken broth or pork broth
- Spring onion
- Sherded banana blossom, beansprout, Vietnamese herbs, Thai-basil, Thai-mint, Baby green vegetable
- Crunchy charcoal- grilled rice paper
- Half-crushed peanut


*) Cách làm

- Bạn làm sạch tôm bằng cách cắt bỏ đầu, chân và ngạnh nhọn ở đuôi. Rửa sạch qua nước muối và rượu trắng.
- Thịt gà rửa sạch, chà xát với muối hột.



- Pha gia vị ướp: Trộn nghệ tươi băm, hành tỏi băm, bột nghệ, đường, tiêu, muối, hạt nêm, dầu điều. Một nửa ướp vào tôm cùng với đầu hành trắng băm. Một nửa gia vị ướp gà pha thêm nước mắm+ sả và tẩm ướp đều vào phần thịt gà.
- Củ nén, hành tím, tỏi băm đập dập. Hành lá cắt khúc nhỏ.

- Các loại rau sống lặt rửa sạch
- Pha nước mắm ngon với ớt hiểm xanh(hoặc đỏ) băm.
- Phi thơm củ nén, hành tỏi với dầu phụng(dầu đậu phộng). Dầu thực vật ok.
- Trút tôm vào xào săn vừa chín tới thì trút riêng ra đĩa.
- Cho tiếp gà vào chảo xào săn. Sau đó đổ nước dùng xâm xấp gà và kho đến khi gà thấm gia vị. Lúc này cũng trút luôn trứng cút vào kho cùng gà. Không kho đến khi cạn như ăn với cơm nhé. Nêm lại nước dùng gà hơi mặn đậm với hạt nêm và nước mắm.

- Xếp rau sống- mì- tôm- gà- trứng- hành lá. Chỉ chan 1 đến 1/2 vá nước dùng xâm xấp. Không chan đầy như các loại bún, mì phở khác. Rắc đậu phộng lên mặt.
- Dùng kèm rau cải baby, bạc hà, rau sống, bánh đa ngon ơi là ngon. Chấm thịt gà với chén mắm ớt cay pha.

*) Cooking:

- Cut off the heads, legs and the sharpen tails near the tails of the shrimps. Then wash them clean with salted water and white-wine.
- Wash the chicken chunks. Then scrub them with sea salt.
- Let the shrimps and chicken dry.
- Mixing the Mì Quảng seasoning: Mix the fresh minced tumeric root, tumeric powder, minced shallots and garlic, sugar, pepper, salt, chicken stock, annatto seed oil together. Half of them use to marinade the shrimps with some minced white part of the spring onion. The rest you add 2TBSP fish-sauce+ minced lemongrass in and marinade the chicken. Now can you see the gorgeous color?
- Mash the Củ nén(chives), shallots and garlic. Chop the green part of spring onion.
- Wash all the vegetable and herbs.
- Mix the good quality fish sauce with spicy minced chilli.
- Saute the Củ nén, shallots and garlic with peanut oil. Vegetable oil or olive oil is also ok, but it turns out more Mì Quảng with peanut oil.
- Stir- fry the shrimps till them turn red. Just quick stir and don't make it over cooked. Take them out.
- Then, in that pan, saute the chicken chunks also. Pour the chicken stock/ pork stock or water in, just enough to cover the chicken. Cook for a few minute when the broth absorb to the chicken. Add the eggs in too. Season it again with fish sauce and chicken stock. Remember the broth must be a little bit salty.
- Plate the herbs- noodle- shrimps-chicken- eggs- chopped spring onion. Then add a little bit broth in(about1/3 cup of broth). Sprinkle some crushed peanut.
- Dip the chicken in chilli- fish sauce. Eat with baby green vegetable and crunchy rice-paper.

#Recipe 3: Kimchi and cubed Radish kimchi

Hey guys, it's been a long longggggggggggggggggg time since I've written recipe!

So here, my newest Korean side-dish recipe for the Korean lovers: K-I-M-C-H-I! It sounds familiar right?

The recipe is both in English and Vietnamese.

Ingredients you'll need:

*Kimchi
- 1kg Napa cabbage
- 1 small radish
- 1 medium size carrot
- 5-6 garlic cloves
- 1/2 ginger root
- Spring onion
- 1/4 cup Korean chilli powder
- 2-3 spicy chilli powder (optional)
- Apple juice, pear juice or both
- 2-3 TBSP sugar
- a bit salt (if you like it salty)
- Sea salt

*Radish Kimchi
- 1kg radish (about 2 large radishes)
- 1 medium size carrot
- 5-6 garlic cloves
- 1/2 ginger root
- Spring onion
- 1/4 cup Korean chilli powder
- 2-3 spicy chilli powder (optional)
- Apple juice, pear juice or both
- 2-3 TBSP sugar
- 3 TBSP Fish sauce
- Sea salt


Nguyên liệu:

*Kimchi
- 1kg cải thảo
- 1 củ cà rốt cỡ vừa
- 1 củ cải nhỏ
- 5-6 tép tỏi
- 1/2 củ gừng
- Hành lá
- 1/4 cup ớt bột Hàn Quốc
- 2-3 muỗng canh ớt bột cay miền Trung (tùy theo sở thích)
- Nước ép táo hoặc nước ép lê hoặc cả 2
- Xíu muối
- Muối biển

*Kimchi củ cải
- 1kg củ cải
- 1 củ cà rốt cỡ vừa
- 5-6 tép tỏi
- 1/2 củ gừng
- Hành lá
- 1/4 cup ớt bột Hàn Quốc
- 2-3 muỗng canh ớt bột cay miền Trung (tùy theo sở thích)
- 2-3 muỗng canh nước mắm
- Nước ép táo hoặc nước ép lê hoặc cả 2
- Xíu muối
- Muối biển

Making:

- Wash all the ingredients. Peel the radishes, carrots, cloves and ginger. Then soak the radishes, carrots and Napa cabbage in the salted water. Be careful! Please use the organic vegetable.

- Drain them well

- Mince the garlic and ginger finely.

- Mean while, make the Kimchi seasoning spice mix. Mix the minced garlic, ginger, Korean chilli powder, spicy chilli powder, sugar and the juice together. For the Radish Kimchi, also add the Fish-sauce to the mix. Mix well.

- Chop the Napa Cabbage 5cm lengh. Chop the spring onion. Cube the radishes.

- Scrub the Sea salt to the Napa cabbage and radishes. Massage them. They will water out immidiatley.
- Shred the carrots and small radish(for the Kimchi dish).
- Squeeze-out all the water from Napa cabbage and radishes. Then let them dry a little bit.
- Scrub all the mix on cabbage and radishes. Then add the spring onion, radish(for the Kimchi) and carrots in. Mix well.
- Then store them in the clean jars. Put them in the fridge for storage.


Cách làm:

- Rửa sạch tất cả nguyên liệu. Gọt vỏ củ cải, cà rốt, gừng và tỏi. Ngâm củ cải, cải thảo và cà rốt trong nước muối loãng.
- Để ráo các loại nguyên liệu.
- Bằm nhuyễn tỏi và gừng.
- Làm hỗn hợp gia vị Kimchi: Trộn đều tỏi, gừng bằm, ớt bột Hàn Quốc, ớt bột cay, đường và nước ép lê(táo). Hỗn hợp ướp Kimchi củ cải thì trộn thêm nước mắm.
- Cắt cải thảo thành khúc dài 5cm. cắt khúc hành lá. Củ cải cắt khối vuông vừa miệng.
- Chà xát đều muối biển lên cải thảo và củ cải. Cải thảo và củ cải sẽ ra nước ngay lập tức. Sau đó để cải thảo nghỉ trong 1-2 tiếng, củ cải 30'.
- Bào mỏng cà rốt và cắt khúc mỏng củ cải(để cho vào Kimchi cải thảo).
- Bóp hết nước trong cải thảo và củ cải. Để ráo.
- Chà xát hỗn hợp muối Kimchi lên cải thảo và củ cải. Sau đó cho cà rốt, hành lá và củ cải vào trộn đều.
- Ép chặt hỗn hợp vào lọ thủy tinh. Để trong tủ lạnh để dùng dần.

Recipe #2: Xôi nếp than (Vietnamese black sticky rice with mung bean spread)

The South - West of Viet Nam own many many great sweet sticky rice dishes. And I'm a huge fan of them! Totally!

 The recipe today sounds strange to somebody. But trust me, it's worth a try and also a great choice for VEGAN! 

Vietnamese people love it for a breakfast.

You'll need (Serve from 2 to 3)

- 1/3 cup black sticky rice
- 1/4 cup regular white sticky rice
- 1/3 cup mung bean
- 1+1/2 TBSP Sugar
- 300ml coconut milk
- Some sesame
- Some peanuts
- Spring onion
- Vegatable oil
- Salt, sugar
- Shreds of coconut

Cooking:

1. Mix the black and white sticky rice in a large bowl.
2. Rinse and soak them over night.
3. Also rinse the mung bean and soak them over night or at least 4 hours.
4. Drain out the mix- sticky rice and mung bean
5. Make the mung bean spread: Put all the mung bean in a small pan. Then pour water in. Cook on medium until they are soft and the water runs out. Pour 200ml coconut milk in and continue to cook. Seasoning with 1+1/2 TBSP sugar. When they getting thicken, use a spoon or a spatula to mash them into paste (Image).

 

6. Mix in 1/4 tsp salt in the sticky rice.Put all the sticky rice into a steamer. Make a hole center and steam them. Ocassionally drizzle 2-3 TBSP coconut milk in the sticky rice.

7. Cooking and seasoning the remaining coconut milk with a little bit salt and sugar.
8. Mix the toasted and mashed seasame and peanuts with salt and sugar as your taste.
9. Drizzle some vegetable oil in the chopped spring onion. Microwave it 30 seconds.
10. Plating it: The sticky rice. Then spread the mung bean paste. The cooked coconut milk. The oiled- spring onion. Top with the mixing of sesame, peanuts, salt and sugar and the shreds of coconut. You're done! Enjoy!

You can watch the short clips for tutorial on my Instagram.

Bon appettit!

Recipe #1: Tép rang nước cốt dừa (Slow braised small shrimps in coconut milk)

Hey guys, this is my first authentic Vietnamese recipe. It's orginal from the South-West of Viet Nam. This dish is simple, rustic and rich from the main ingredient: Coconut milk.

You can also serve this with any green herbs or vegetable you like. Better with an hot bowl of steamed rice. The local people even cook the rice in coconut juice. Fanstatic, right?

Now you need (Served around 2-3):

• 200gr small shrimps ( DO NOT REMOVE THE SHELL)
• 1 cup of coconut milk (better using the fresh one but coconut milk from can is still ok)
• Fish sauce
• Pepper
• Sugar
• Chicken stock
• Garlic, shallots
• Spring onion (green onion)
• Cucumber to serve

Cooking:

- Remove the heads, tails and legs of the shirmps. Wash them 2-3 times in salted water. Drain them well.
- Marinade: 1/2tsp chicken stock, 1/2tsp pepper, garlic, shallots and the white part of the spring onion. Let them in the fridge about 20-30 minutes.
- Heat the oil in pan. Stir fry the shallots, garlic  until fragrance. Then stir fry  the shrimps in that pan.
- When the shirmps turn red. Pouring the coconut milk in. Turn the heat to HIGH. Then, when the coconut milk starting to boil, reduce it to LOW. Let it simmer until the coconut milk thicken and dry out. Add sugar( season it a little bit sweet). Seasoning it again with fish sauce and chicken stock as your taste.
- Turn off the heat. Sprinkle some pepper and the green part of spring onion. You're done!


As a coconut craving monster. This dish is absolutely my favorite if all time. The crunchy of the shrimps and the richness from the coconut milk... Uhmmm, no one can resist!

If you wanted to see the tutorial clips for this dish. Go to my Instagram.

Bon appettit!