Recipes in Vietnamese

Ba ba nấu chân giò

Cooking tips: * A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns. Read more…

Ba ba nấu đậu hủ, chuối xanh

Cooking tips: * A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little postioning help. Read more…

Ba ba hầm vịt

Cooking tips: * A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk. Read more…

Ba ba nướng chả

Cooking tips: * A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter. Read more…

Trứng chiên dội sốt me

Cooking tips: * A roast with the bone in will cook faster than a boneless roast – the bone carries the heat to the inside of the roast quicker. Read more…

Bánh bao hấp

Cooking tips: * A simple way to sharpen kitchen shears: cut a piece of steel wool. Read more…

Bánh bao lạt

Cooking tips: * Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang. Read more…

Bánh bao lạt (an voi thit quay)

Cooking tips: * Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke. Read more…

Bánh bao ngọt

Cooking tips: * Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices. Read more…

Bánh bao tử giả voi

Cooking tips: * Bread will stay fresh longer if a celery rib is stored with it in the package. Read more…