Chocolate and Vietnamese Coffee Tart

Posted on 04. Fri, 2010 by grace in Sweets, Vietnamese

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

This was an incredibly popular dessert at Spice Market. People just love the way the coffee cuts through the richness of the chocolate and imparts exotic, smoky overtones. Limiting the sugar added to the tart itself allows the chocolate flavor to really come through. For an added treat, top each slice with a little scoop of sweetened condensed milk ice cream or good vanilla ice cream

Rice Soup with Chicken, Seafood and Mushroom (Chao Boi)

Posted on 03. Mon, 2010 by grace in Healthy Asian, Rice/Noodles, Soup, Vietnamese

PHOTO CREDIT: Copyright (c) 2006 Leigh Beisch

Vietnamese Iced Coffee Recipe

Posted on 02. Wed, 2010 by admin in Drinks, Fast Asian Recipe, GF-Adaptable, Sweets, Vietnamese

Vietnamese Iced Coffee (or Cafe Sua Da) is sweet, lush and almost like a dessert to me. It’s a sure pick-me-up and definitely my favorite Vietnamese drink. Here are step-by-step photos!
by Jaden Hair, Steamy Kitchen
Vietnamese Iced Coffee Recipe
You’ll need:
1) Medium coarse ground French Roast coffee: You can use any type of coffee really, many Vietnamese use Cafe Du Monde French Roast Chicory coffee, but as long as the coffee is medium coarse ground, you can use it. Fine ground coffee would fall right through the little holes of the coffee press.
2) Canned sweetened condensed milk: It’s the sweet, sticky, thick stuff – NOT evaporated milk! No substitutions here!
3) Vietnamese coffee press: You can find at any Asian market – usually [...]

Rice Noodles

Posted on 01. Fri, 2010 by grace in Chinese, Ingredients, Thai, Vietnamese

Rice noodles are made from rice flour, water, and salt. They can be thick or very thin. The classic Asian dish, Pad Thai, usually uses rice noodles. Rice noodles are most commonly used in the cuisines of Southeast Asia and are available fresh, frozen, or dried, in various shapes and thicknesses.

Cilantro

Posted on 01. Fri, 2010 by grace in Ingredients, Thai, Vietnamese

The leaves and stems of coriander plant are called cilantro. Cilantro is most often used raw as a garnish and has a strong fragrance and a refreshing taste. It is an indispensable herb in Thailand (for green curry paste), Vietnam, India and parts of China. Since cilantro is considered an aid to the digestive system, it is used both for flavor and to moderate the effects of other spices and peppers on the stomach. Cilantro can be stored up to a week if rinsed and left moist in a plastic bag.

Cellophane Noodles with Crab and Black Pepper

Posted on 10. Thu, 2009 by grace in Fast Asian Recipe, Healthy Asian, Rice/Noodles, SE Asian, Seafood, Vietnamese

PHOTO CREDIT: Copyright (c) 2006 Leigh Beisch

Honey Roasted Duck Legs (Dui Vit Quary Mat Ong)

Posted on 10. Thu, 2009 by grace in Meat, Vietnamese

PHOTO CREDIT:Copyright (c) 2006 Leigh Beisch

Steamed Sea Bass with Tiger Lilies

Posted on 10. Thu, 2009 by grace in Fish, GF-Adaptable, Healthy Asian, Rice/Noodles, Vietnamese