Recipes in Vietnamese

Gỏi bò sốt xoài

Cooking tips: * Don’t just keep dental floss in your medicine cabinet. Keep some in the kitchen. It’s a great tool. Unflavored dental floss is often better than a& knife to cleanly cut all kinds of soft foods, soft cheese, rolled dough, layered cake and cheesecake. Read more…

Bánh bột lộc tôm thịt

Cooking tips: * Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. Read more…

Bánh cá chiên

Cooking tips: * Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness. Read more…

Bánh cà rốt hoa quả

Cooking tips: * Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping. Read more…

Bánh cake

Cooking tips: * For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat). Read more…

Bánh cake chuối

Cooking tips: * For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables. Read more…

Bánh cam

Cooking tips: * For fresh flavor in orange juice add the juice of one lemon. Read more…

Há cảo

Cooking tips: * For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process. Read more…

Bánh canh cua

Cooking tips: * Fresh eggs’ shells are rough and chalky; old eggs are smooth and shiny. Read more…

Bánh canh cua gìo heo

Cooking tips: * Fresh fish freeze well in a milk carton filled with water. Read more…