Ho Chi Minh City Restaurants

Where and What to Eat in Ho Chi Minh City

As the center of Vietnam’s business world, Ho Chi Minh City is also home to the largest community of expatriates living and working in Vietnam. This fact, augmented by booming tourism, has resulted in rapid changes to old Saigon.

It is now a city where people can enjoy dining in sophisticated restaurants with delightful surroundings and menus that encompass not only delicious Vietnamese food but also cuisines from around the globe, include French, Indian, Mexican, Italian, Japanese, Thai and Chinese. 

                               

Au Lac do Brazil

A heaven for meat lovers, au Lac do Brazil offers a traditional all-you-can-eat Brazilian style barbecue, where the different cuts of meat are served at your table, accompanied by an extensive selection of fine wines.

Location: 238 Pasteur, District 3 

Tel: +848 3820 7157 

Contact: Brazilian barbecue 

Bun Bo Xu

An all-day noodle bar popular with young Vietnamese, Bun Bo Xu is open from early morning until late. Its specialises in Bun Bo Hue, a Hue-style soup with thick rice noodles and pork or beef. 

Address: There are two branches, at 4A Tran Hung Dao, and 28 Cao Ba Quat, District 1

Cuisine: Vietnamese 

                             

Camargue

Camargue is in a beautiful villa with a lovely garden courtyard and attracts diners with its romantic atmosphere. The restaurant’s bar is an ideal spot for a pre-dinner cocktail or two. 

Address: 16 Cao Ba Quat, District 1

Tel: +848 3824 3181 

Cuisine: French 

Cantina Central

Cantina Central is the well known among locals, expats and regular visitors to Saigon for the fresh authenticity of its Mexican food. It also serves the best Margaritas in town, amid attractive, relaxing surroundings. 

Address: 51 Ton That Thiep Street 

Tel: +848 914 4697 

Cuisine: Mexican

Gartenstadt

Gartenstadt serves decent German and European food and stocks a wide selection of imported beers. Perhaps one of the few places in Ho Chi Minh City that serves bratwurst sausages and Wiener schnitzel.

Location: 34D Dong Khoi, Dong Khoi Area 

Tel: +848 3822 3623 

Cuisine: German 

Hoi An

Hoi An serves central Vietnames food in an elegant Chinese-style setting. Try the signature dish of grilled prawns in banana leaf served with lime and salt dipping sauce.

Location: 11 Le Thanh Ton, District 1 

Tel: +848 3823 7694 

Cuisine: Vietnamese 

Hong Hai

Hong Hai is famous for Nha Trang style seafood at reasonable price in a garden setting and also a three-level building. From its extensive menu, try specialties such as coconut steamed prawns or grilled prawns with chili salt.

Location: 54 Pham Thach, District 3 

Tel: +848 3829 2977 

Cuisine: Vietnamese seafood 

I Love Bun

A great and fun introduction to the national dish. Bun means noodles in Vietnamese, and I Love Bun features most types of noodle dishes found anywhere in the country. Try noodles in tomato and crabmeat soup or the hearty spicy beef noodle soup.

Location: 73 Ly Tu Trong, District 1 

Tel: +848 6276 2609 

Cuisine: Vietnamese

Kumho Link Food Centre

Kumho Link Food Court was the talk of town when it opened its doors in early 2012. Managed by the celebrity chef Bobby Chinn, Kumho gathers together world cuisine all under one roof, in the comfort of the Asiana Plaza Shopping Center. The standard is somewhat higher than the usual food courts you find throughout SE Asia. Among the flavours featured are: Japanese, Korean, Singapore/Malay, Thai, Vietnamese and European.

Location: 39 Le Duan, District 1 

Cuisine: Asian & European 

                                   

La Cuisine

Reputed to serve the best foie gras in town, La Cuisine prides itself on authentic French cuisine to go with the smart and crisp décor and extensive wine list.

Location: 48 Le Thanh Ton, District 1 

Tel: +848 2229 8882 

Cuisine: French 

                                 

La Habana

La Habana serves over 50 kinds of tapas as well as Cuban cocktails in a cosy setting accompanied by Cuban music, salsa dancing and regular live performances. Free dancing lessons every Tuesday and live music on Fridays.

Location: 6 Cao Ba Quat, District 1 

Tel: +848 3829 5180 

Cuisine: Cuban & Spanish 

                                 

Lemongrass

Lemongrass is a sister restaurant of Vietnam House and is just around the corner, in a two-storey French-style building. The place is small but it is considered by many to be one of the best restaurants in town. 

Address: 4 Nguyen Thiep St 

Tel: +848 3822 4005 

Cuisine: Vietnamese 

Mumtaz

Located in the heart of the backpackers’ district, this seemingly casual restaurant features a wide selection of Indian fares – Tandoori dishes, tikka masala, and rogan josh are amongst the staples.

Location: 226 Bui Vien, District 1 

Tel: +848 3837 1757 

Cuisine: Indian 

                                     

New York Steakhouse & Winery

This is Ho Chi Minh City’s most venerable steakhouse and offers gourmet beef dishes ranging from rib-eye to New York strip to tenderloin, fastidiously prepared to perfection by a French chef. Extensive wine list. Classy dining with prices to match.

Location: 25-27 Nguyen Dinh Chieu, Dakao Ward 

Tel: +848 3823 7373 

Cuisine: International, steakhouse 

Pacharan Tapas & Bodega

Pacharan serves authentic Spanish dishes and tapas. Enjoy imported cheeses, Serrano ham, Galician-style octopus and an assortment of paellas. The restaurant, which is housed on four floors with a rooftop cocktail bar, has a quirky Spanish feel to it and enjoys an extensive wine list featuring Spanish labels.

Location: 97 Hai Ba Trung, District 1 

Tel: +848 3825 6024 

Cuisine: Spanish 

                                        

Pendolasco

Enjoy traditional wood-fired pizzas or hand-made pasta dishes accompanied by excellent ice-cream dessert in a quiet and quaint courtyard. Substantial wine list.

Location: 87 Nguyen Hue, District 1 

Tel: +848 3821 8181 

Cuisine: Italian 

Pho 2000

Pho is a beef noodle soup and this restaurant was made famous by a visit from the former US president Bill Clinton, who dropped by here for a bowl. It is a Vietnamese chain restaurant (60 alone in the country) and the Pho here is no different from what you would find on the street. It is nevertheless a welcoming respite from the bustle and the heat.

Location: 1-3 Phan Chu Trinh 

Tel: +848 3822 2788 

Cuisine: Vietnamese 

Pomodoro

Pomodoro is famous for its pizzas and Italian espresso, though the menu also features a good range of vegetarian, fish and meat dishes. Popular both for business lunches and for dining out at night.

Opening Hours: 10:00 to 22:00 

Address: 79 Hai Ba Trung, District 1

Tel: +848 382 38998 

Cuisine: Italian 

Quan An Ngon

Regarded as an institution by the locals, Quan An Ngon serves great Vietnamese food cooked in front of you in a French colonial-inspired setting. Try bahn xeo (crisp pancake filled with pork, shrimps and bean sprouts) or cha tom (shrimp patty).

Location: 138 Nam Ky Khoi Nghia, District 1 

Tel: +848 3822 2166 

Cuisine: Vietnamese 

Temple Club

Housed in an old Chinese temple, with beautiful woodwork and masonry, and a terracotta floor, the Temple Club has a bar, a lounge and a formal dining room with a menu featuring Vietnamese food from all over the country. 

Address: 29-31 Ton That Thiep St, District 1

Tel: +848 3829 9244 

Cuisine: Vietnamese 

                                

The Deck Saigon

The Deck Saigon, 15 minutes from the city centre, features elegant yet relaxed riverside dining where you can watch the sun set while sipping designer cocktails. Contact the restaurant if you want to be picked up by boat.

Location: 38 Nguyen U Di, Thao Dien, An Phu, District 2 

Tel: +848 3744 6632 

Cuisine: Vietnamese fusion 

                                 

The Sushi Bar

The Sushi Bar’s spacious and modern décor is a perfect backdrop for fresh sushi and sashimi prepared with fresh ingredients, some of which is flown in daily from Japan.Location: 

The Sushi Bar 1: 2 Le Thanh Ton, District 1, Tel: +848 3823 804 

The Sushi Bar 2: Zen Plaza, 5th Floor, 54-56 Nguyen Trai, District 1, Tel: +848 39250 0377 

Une Journée a Paris

Located only a short distance away from Ben Thanh Market and adjacent to Lavender Hotel, this patisserie-cum-restaurant serves a choice selection of French pastry and baguette sandwiches.

Location: 234 Le Thanh Ton, District 1 

Tel: +848 3827 7723 

Cuisine: French 

Vietnam House

This popular, cozy restaurant is in a nicely redecorated colonial building and has welcomed many world-famous people, including former US President George Herbert Bush. It has a selection of Vietnamese and international dishes and an excellent lunch buffet. Address: 93-95 Dong Khoi St 

Tel: +848 829 1623 

Cuisine: Vietnamese 

                                      

Xu Restaurant Lounge

Xu offers fine modern Vietnamese cuisine alongside traditional Vietnamese favorites, in an elegant dining atmosphere. It is open for lunch and dinner from 11.30 to midnight. 

Address: Level 1 at 71-75 Hai Ba Trung, District 1

Tel: +848 3824 8468 

Cuisine: Vietnamese 

Zen

A small restaurant with a sushi bar, Zen has an eclectic choice of Japanese, Indian and Mexican dishes. It is also one of the best places in Saigon for tasty vegetarian food. 

Address: In Saigon Sky Garden Service Apartments at 20 Le Thanh Ton, District 1

Tel: +848 825 0782 

Cuisine: Japanese, Indian, Mexican

Special food in the South

Xoi chien phong (Bloating fried sticky rice)

A round plate of Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of Xoi chien phong as big as a grape-fruit by talent chefs. In the past, Xoi chien phong was offered only in the Binh Duong Restaurant, Dong Nai Province. At present, you can taste the dish in star classified hotels in Ho Chi Minh City.

Lau mam (Mixed vegetable and meat hot pot)

                                        

At present, Lau mam folk dish in the past hundred years - become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious Lau mam dish.

Substances to prepare for Lau mam, including fresh food-stuffs such as snake-head fish, "keo" fish, pork, peeled shrimps, eel, beef, and so on, accompanied with at least 10 kinds of vegetable, sometime amounting to 24 kinds of vegetable. They include water-lily, egg-plant, balsam-apple, straw mushroom, bean sprouts, chilly, etc.

When boiled, the flavors of the sauce, which is mixed with citronella, chilly, vegetables, fish, shrimp and meat, are very sweet-smelling. Lau mam roam is scoop out into bowls and served with soft noodle soup, simply but deliciously.

Goi Buoi (Salad of shaddock)

Goi buoi is available at the majority of famous restaurants in Ho Chi Minh City. The major substances to prepare for the dish include shaddocks mixed with fresh shrimps, pork, and dry cuttle-fish. The dish is originated in Miet Buoi, Bien Hoa City.

Goi buoi dish is especially flavored with slightly sour, sweet, peppery-hot and buttery tastes. It is also added with spice vegetable, white sesames, coconut and dry cuttle-fish. Therefore, the dish will be appeared on dining table as a fresh colorful picture and attractive to customers.

Ca tai tuong chien xu ("Tai tuong" bloating fried fish)

"Tai tuong" fish is classified as a kind of luxurious food-stuffs.

The fish is as white as chicken, delicious and sweet smelling but not crushed. There are two ways to prepare for the dish: Boiled down or bloating fried.

In bloating fried way, pour plenty of oil into pan, wait for the oil to boil before placing the fish in. In boiled oil, fish scabs would be raised up as porcupine's feathers. As serving, place the fish on to the plate, arrange boiled quail eggs around with, fried potato, fresh onion and tomato slices at the edge, season with chilly.

Finally, pour soup and sprinkle fried peanuts and crashed onion on to the fish. The dish is served with sour and sweet sauce of fish. Ca tai tuong chien xu is an unique and luxurious specialty in the South.

Ca nuong trui (Bare fried fish)

The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish.

As serving, use hand to remove the burned fish scabs. Fish will become as white as chicken. Place the hot fish on a lotus leaf, take up each piece of fish and dip it in peppery salt, squeeze with some lemon drops, roll in fig leaf or sesame young shoot to experience the dish. Bowl and chopsticks are not necessary. At home, the dish can be served with dry pancake, soft noodle soup and vegetables. Ca nuong trui is a dish that accompanies drinking. It is popular and exciting.

Ca kho to (Dry-boiled catfish)

Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. Necessary spices include dry garlic, fresh lemon, onion, chilly, sugar, glutamate, fish sauce, grease, and a spoon of pepper and wine.

Although Ca kho to is a popular dish in the South, it is also a cheap specialty. As serving, pick up fish to other bowl, boil the bowl of fish on a low fire and sprinkle some peppers to have sweet-smelling: Keep fire when serving, Ca kho to can be served with such boiled vegetables as shallot, white cabbage, spinach to dip in Ca kho to sauce. It is more convenient to serve it with pickles such as vinegary beet or green pineapple.

Cua rang muoi (Fried salted crabs)

                                           

The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.

At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.

The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.

How To Make Carrot Cake

                    

 Carrot Cake is moist and sweet. Watch our film on how to make this classic, traditional carrot cake. This simple carrot cake recipe is delicious.

At a glance Serves :  8 
Preparation Time :    15 minutes 
Cooking Time :        1 hour 
Total Time :            1 hour 15 minutes 
Oven Temperature : 180° c - 360° f

Step 1: Preheat the oven

Heat your oven to 180C/350F/gas 4. Grease and line a 25cm round cake tin.
Step 2: Combine the dry ingredients

Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
Step 3: Mixture

Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.
Step 4: Bake

Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.
Step 5: Icing

While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.
Step 6: Finish

When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top.

Watching video at : " How To Make Carrot Cake "

KimSa apartment

How To Make Cinnamon Rolls

         

This Cinnamon Rolls recipe (also called Cinnamon Twists) taste just like they were made in your local bakery. Enjoy them fresh and warm! Sample our Cinnamon Rolls recipe.

At a glance Serves: 8 Preparation Time: 10 minutes Cooking Time: 2 hours Total Time: 2 hours 10 minutes Oven Temperature: 185° c - 360° f

Step 1: You will need

550 g flour
25 g fresh yeast, or 8.5 g of dry yeast
70 g melted butter
210 ml milk
75 g sugar
2 eggs
1 pinch salt
1 tbsp cinnamon
200 g brown sugar
85 g butter kept at room temperature
1 egg
2 tbsp milk
1 Handful flour

1 Mixer with the hook attachment
1 Rolling pin
1 Knife
1 Baking tray with parchment paper
1 2 bowls (large and small)
1 Tea towel
1 brush
1 spoon
Step 2: Begin the dough

Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Step 3: Knead and let the dough rise

Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
Step 4: Make the filling

While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
Step 5: Preheat oven to 185°C

You can now set the oven to 185 degrees Celsius.
Step 6: Roll the dough

Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
Step 7: Shape the rolls

You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Step 8: Wash and bake

Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
Step 9: Cool and serve

Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Watching video at : " How To Make Cinnamon Rolls " 

KImSa apartment

How To Make Hot And Sour Soup

This Hot And Sour Soup Recipe makes a tangy change to regular soups. It's a perfect appetizer or a quick meal in itself. Enjoy our Hot And Sour Soup recipe.


At a glance 

Serves:                4 

Preparation Time: 20 minutes 

Cooking Time:     30 minutes 

Total Time:          50 minutes
Step 1: You will need

2 cm ginger, chopped
4 cloves of garlic, chopped
Half an onion, sliced
2 Thai chillies (or any other type), sliced
2 lemon grass stalks, chopped
1 tsp turmeric
1 tbsp brown sugar
2 tbsp vegetable oil
60 ml fish sauce
1 ltr chicken stock
60 ml rice wine vinegar
4 kaffir lime leaves
a few basil leaves
1 tbsp of lime juice
1 chicken breast, cut into cubes
6 large shrimps peeled
4 tbsp of shredded cabbage
a few coriander sprigs for garnish

2 saucepans
1 sieve
1 wooden spoon
1 ladle
Step 2: Cook the vegetables

Warm the pan on a medium heat and add the oil. Let the oil heat up and add the onions. Slowly cook them for about 1 or 2 minutes and add the garlic and ginger. Stir and gently cook for a few minutes.
Step 3: Add the liquid ingredients and spices

Add the chicken stock, lemongrass, lime leaves, basil, chillies, brown sugar, rice wine vinegar, fish sauce and finally the turmeric. Stir, bring to a simmer and cook for 15- 20 minutes.
Step 4: Strain the soup

After about 15-20 minutes, strain the soup into the other pan with the aid of the sieve. Press out the remaining liquids with a spoon, give the sieve a shake and then discard its contents. Bring the soup to a slow simmer.
Step 5: Cook the chicken and shrimps

When the soup has reached a simmer, add the chicken and cook for about 3-5 minutes. Next, add the shrimps, cook for a few minutes more and remove from the heat.
Step 6: Serve

Just before serving, add the lime juice to the soup and stir. In a serving bowl put the shredded cabbage and ladle the soup over the top. Garnish it with a few sprigs of coriander and serve! This recipe can be varied greatly. For example, the shrimps can be replaced with beef or pork. Experiment and enjoy.

Watching video at : "  How To Make Hot And Sour Soup  "

KimSa apartment.

How To Make Sweet And Sour Chicken

           Sweet and sour chicken is a delicious and wildly popular dish found in most Chinese restaurants. Asian food instructor Chef VanRoo will show you a step by step easy way to make sweet and sour chicken.

At a glance :

Step 1: You will need

1/2 kg chicken breast
1/4 cups (60ml) corn starch
1 green pepper
4 pineapple slices
1 medium onion
Sauce:
3 tbsp vinegar
4 tbsp sugar
4 tbsp ketchup
5 tbsp water
2 tsp corn starch
1/2 tsp sesame oil
2- 4 cups corn oil, for frying

large wok or skillet
large chef knife
strainer
Step 2: Prepare The Chicken

Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.
Step 3: Oil Blanch The Chicken

Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.
Step 4: Prepare The Vegetables

Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.
Step 5: Stir Fry

After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.
Step 6: Thicken The Sauce

Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

Watching video at : "How To Make Sweet And Sour Chicken"

KimSa Apartment

Special food in the Centre

Banh beo xu Hue (Hue bloating fren-shaped cake)

                                     

Banh beo is a specialty and indispensable in Hue City.Banh beo is delicious with its core stuffed with small shrimps and sauce made from a mixture of fish sauce, sugar, garlic, chilly and fresh small shrimps, watery grease. Therefore, it offers customers with sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to pass through the cake, cut into pieces, prick and eat. Customers would be impressed forever with having Banh beo in a green garden while listening to Hue folk song coming from the Perfume River.

Bun bo gio heo (Beef and fork soft noodle soup)

                                      

Preparing Bun bo gio heo is very skillful. Pig leg is clean-shaved, chopped into even slices with adequate bone, meat and skin, mixed with lean beefs, and soaked with salt, pepper, fish sauce, dry onion and spices. 

Bun bo gio heo is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg so as not to be fed up with as serving. Bun bo gio heo is delicious anytime you have it. You could enjoy this specialty of the Central region on Hue City.

Banh la cha tom (Grilled rice cake with Cray fish)

                                     

Anyone who used to experience the dish would never forget such simple cake made from grilled rice cake and Cray fish only.

The cake must be as thin as a leaf but flexible enough. Cray fish must be brittle and sweet. Serving with long jawed anchovy sauce.

Banh la cha tom does not as heavily smell as the majority of the other dishes but gentle, elegant and attractive to customers

Com hen song Huong (Perfume River mussel cooked rice)

                                    

Com hen has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. You have to arrive to Hen river-islet in the Perfume River to have the original Com hen. However, you can find out the dish on some streets inHue City. It requires 15 different raw materials to prepare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, spice vegetables, peppermint, salad, etc.

Com hen is always attractive to many customers because it is tasty and, at the same time, economic to anybody.

Cao lau Hoi An (Hoi An vermicelli)

                                 

Cao lau as a dish has its "own kingdom", therefore, customers are likely to be served with it only in Hoi An.

Cao lau noodles are carefully made from local new rice not stocked one. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling. In addition, meat used to prepare for Cao lau must be loin or trotter.

Dry pancakes used must be thick and have much sesame. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.

Banh trang cuon thit heo (Dry pancake roll with pork)

                                   

Coming to the Central region, you are offered with the service of Banh trang cuon thịt heo.

A big plate of fresh vegetables with a peppery-hot red chilly, a plate of boiled lean and fat meat, a bowl of fish sauce, and a plate of dry pancakes are displayed on the dining table. Customers have to serve themselves with all of the 10 substances mentioned above.

Banh trang cuon thịt heo is considered as not only a daily dish but also likely an artistic specialty of the Central citizens.

My Quang (Quang soft noodle soup)

Similar to rice noodle and chicken or pork soup (Hu tieu),My Quang is a variety of Pho (rice noodle soup), because the noodles are made from rice and soused with soup as serving. The soup sauce, which is added, comes from a mixture of flavor from beef or pork bone, shrimps, crabs, chicken and duck. The noodles are yellow, somewhat distinct from Pho. However, the main reason for having this color is to be in hannony with the colors of shrimps and crabs.

The best My Quang is made from rice in Phu Chiem, shrimp in Cho Dai and spicy vegetables in Tra Que. As a strict selection of substances to prepare, My Quang has been dominant in almost all of culinary markets in the Central provinces and expanded to Ho Chi Minh City with a high qualification of a Quang Ngai's specialty.

How to make "Bánh Pâté Chaud"

A French pastry prepared with a Vietnamese twist. Vietnam was colonized by the France for a while; as a result, French influences are visible in a portion of Vietnamese eats. I googled “Pâté Chaud” and most of the recipes I found contained beef; the Vietnamese version uses pork. So what did I was used my Vietnamese recipe but substituted the pork with beef. The results? Interesting and yummy! Authenticity wise, I’d have to rule that this recipe is neither authentic Vietnamese nor French. It’s a Vietnamese hybrid of a French pastry. 

Puff Pastry “Shell”: 

**Buy premade puff pastry or (why buy it when you can make it from scratch?): 

-250g all purpose flour

-1 egg yolk

-130g water

-1/2 tsp each: salt and sugar

-4 tbs butter

-50g butter

-60g shortening

*Mix together flour, salt and sugar. Rub or cut 4 tbs butter into flour mixture. Add egg yolk and water; quickly mix evenly into a “dough”. Rest for 15 mins. Meanwhile mix together butter and shortening, shape into a square. Roll dough out and use to wrap butter/shortening square. Fold into thirds roll, turn, and fold into thirds again. Chill in the freezer for 15 mins and repeat 5 more times. 

Filling: 

-1/2lb ground pork or beef

-1/2 medium onion

-2 tbs butter at room temperature

-3 tsp pate

-1 tsp ground pepper

-1/2 tsp salt

-1/4 tsp sugar

-1 medium carrot (optional)

-50g peas (optional)

*Chop onions, and carrots. Mix everything together and divide into 9-10 portions. 

Making the Pastries: 

Roll pastry dough and cut into 18-20 circles using a biscuit or cookie cutter (anything round). Brush 9-10 pastry circles with egg wash, add filling. Use “leftover” dough to form a circle around the filling. Brush on more egg wash and top with another pastry circle. Firmly press the dough layers together. Finally, brush with more egg wash and bake at 375’F for 15-20 mins. Serve hot.

How To Make Pilau Rice

  

At a glance Serves: 4 Preparation Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes 

Step 1: Prepare the ingredients

First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.

Step 2: Get started

In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.

Step 3: Add the other ingredients

Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.

Step 4: Cook the rice

Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.

Step 5: Prepare the garnish

Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.

Step 6: Remove the rice

When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

Step 7: Garnish 

Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.

Serve straight from the pan, with any type of curry or a beef carbonade. 

Watching video on : http://www.videojug.com/film/how-to-make-pilau-rice

Pilau Rice Recipe. Colourful Pilau rice perfect as the base to any Asian curry or beef carbonade. The variety makes this recipe a must. Taste our Pilau Rice recipe. 

Quán Phương Nam - Chuyên các loại thức ăn Châu Âu

 Bienvenue à Phuong Nam restaurant!

Venez Can Tho, Viet Nam, il est désolé si vous ne venez pas Phuong Nam restaurant où est le même d'une petite villed'un lots de délicieux plats. Vous pouvez manger des alimentsnon seulement beaucoup de spécialités de la région sud, mais aussi spécialité de votre pays. Par exemple, vous pouvezprofiter du Mékong bateau à vapeur, le porc dans le pot d'argileavec du jus de noix de coco, soupe de poisson épicée chat,marguerrita pizza, curry, Snake avec de l'oignon, spaghettis carbonara, spaghetti bolognaise, ...

Style de service de tout coeur ne vous fera pas déçu.

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Adresse: 48 rue Hai Ba Trung - Tan An Ward - Ninh Kieu District- ville de Can Tho - Viet Nam

Téléphone: 07103 812077 - 07102 221910

Special food in the Centre

Banh beo xu Hue (Hue bloating fren-shaped cake)

                                            

Banh beo is a specialty and indispensable in Hue City.Banh beo is delicious with its core stuffed with small shrimps and sauce made from a mixture of fish sauce, sugar, garlic, chilly and fresh small shrimps, watery grease. Therefore, it offers customers with sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to pass through the cake, cut into pieces, prick and eat. Customers would be impressed forever with having Banh beo in a green garden while listening to Hue folk song coming from the Perfume River.

Bun bo gio heo (Beef and fork soft noodle soup)

                                          

Preparing Bun bo gio heo is very skillful. Pig leg is clean-shaved, chopped into even slices with adequate bone, meat and skin, mixed with lean beefs, and soaked with salt, pepper, fish sauce, dry onion and spices. 

Bun bo gio heo is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg so as not to be fed up with as serving. Bun bo gio heo is delicious anytime you have it. You could enjoy this specialty of the Central region on Hue City.

Banh la cha tom (Grilled rice cake with Cray fish)

                                      

Anyone who used to experience the dish would never forget such simple cake made from grilled rice cake and Cray fish only.

The cake must be as thin as a leaf but flexible enough. Cray fish must be brittle and sweet. Serving with long jawed anchovy sauce.

Banh la cha tom does not as heavily smell as the majority of the other dishes but gentle, elegant and attractive to customers

Com hen song Huong (Perfume River mussel cooked rice)

                                     

Com hen has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. You have to arrive to Hen river-islet in the Perfume River to have the original Com hen. However, you can find out the dish on some streets inHue City. It requires 15 different raw materials to prepare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, spice vegetables, peppermint, salad, etc.

Com hen is always attractive to many customers because it is tasty and, at the same time, economic to anybody.

Cao lau Hoi An (Hoi An vermicelli)

                                        

Cao lau as a dish has its "own kingdom", therefore, customers are likely to be served with it only in Hoi An.

Cao lau noodles are carefully made from local new rice not stocked one. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling. In addition, meat used to prepare for Cao lau must be loin or trotter.

Dry pancakes used must be thick and have much sesame. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.

Banh trang cuon thit heo (Dry pancake roll with pork)

                                        

Coming to the Central region, you are offered with the service of Banh trang cuon thịt heo.

A big plate of fresh vegetables with a peppery-hot red chilly, a plate of boiled lean and fat meat, a bowl of fish sauce, and a plate of dry pancakes are displayed on the dining table. Customers have to serve themselves with all of the 10 substances mentioned above.

Banh trang cuon thịt heo is considered as not only a daily dish but also likely an artistic specialty of the Central citizens.

My Quang (Quang soft noodle soup)

Similar to rice noodle and chicken or pork soup (Hu tieu),My Quang is a variety of Pho (rice noodle soup), because the noodles are made from rice and soused with soup as serving. The soup sauce, which is added, comes from a mixture of flavor from beef or pork bone, shrimps, crabs, chicken and duck. The noodles are yellow, somewhat distinct from Pho. However, the main reason for having this color is to be in hannony with the colors of shrimps and crabs.

The best My Quang is made from rice in Phu Chiem, shrimp in Cho Dai and spicy vegetables in Tra Que. As a strict selection of substances to prepare, My Quang has been dominant in almost all of culinary markets in the Central provinces and expanded to Ho Chi Minh City with a high qualification of a Quang Ngai's specialty.

How To Make Egg Fried Rice

Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!

                       

At a glance

Serves:                         2 to 4

Preparation Time:        15 minutes

Cooking Time:            10 minutes

Total Time:                  25 minutes

Units:

Step 1: You will need

• 350 g pre-cooked long grain rice (refrigerated)
• 4 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 eggs, beaten
• 4 tbsp peanut oil or vegetable oil
• 2 tbsp shredded carrots
• 4 tbsp frozen peas, thawed
• 1 spring onion, sliced
• 2 garlic cloves, minced
• salt and white pepper

• 1 wok
• 1 wooden spoon

Step 2: Fry the egg

Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up.

Step 3: Add the garlic and rice

Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed.

Step 4: VIDEOJUG TIP

Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.

Step 5: Mix the vegetables

Add the peas, carrots, and spring onions and mix thoroughly.

Step 6: Add the sauces and season

Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.

Step 7: Another useful tip

White pepper is the perfect choice to use with any Asian dish. Its special flavour goes well with this style of cooking.

Step 8: Serve

Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat. It makes a perfect accompaniment to a wide range of fish and meat dishes.

How To Make Crispy Onion Rings

Our Crispy Onion Rings recipe is a perennial fast-food favourite. These deep-fried onion rings are guaranteed to turn out crisp on the outside but tender within. So we hope you enjoy making our Crispy Onion Rings recipe.

                                

At a glance

Serves:                         4

Preparation Time:       10 minutes

Cooking Time:            10 minutes

Total Time:                20 minutes

Units:

Step 1: You will need:

• 2 large onions, peeled
• 75 g flour
• 2 tbsp corn starch
• 1/2 tsp baking powder
• a pinch of paprika
• 1/2 tsp sugar
• 1 egg, beaten
• 120 ml milk
• 1 ltr vegetable oil
• salt and pepper, to taste
• 1 cutting board

• 1 knife
• 2 bowls
• 2 trays
• paper towels
• 1 saucepan
• 1 slotted spoon
• 1 fork
• 1 whisk

Step 2: Preheat the oil

Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

Step 3: Slice the onions

As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife. Now separate them into rings and place them on a tray.

Step 4: Mix the dry ingredients

Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.

Step 5: Combine the wet ingredients

Add the eggs to the milk and whisk together.

Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

Step 6: Fry

To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork. 

Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.

Step 7: Serve

Just before serving, season with some salt and serve your perfect crispy onion rings, immediately. They go very well as a side-dish with steaks and hamburgers or even as a snack all on their own.