The story of Banh Mi dates to the French colonization in Northern Vietnam during the 1900s. The term “Banh Mi” at first implied only the French baguette, however, nowadays it’s also understood as a sandwich – the French baguette stuffed with various condiments such as meat/tofu, sauces and pickles, and vegetables.
“Chinese Brunch”, “the Asian Tapas”! True, but we need to go further. Dim Sum is a part of the Yum-cha – drink tea, an important tradition in Cantonese-speaking regions such as Guangdong, Hong Kong and Macau. The cuisine refers to small portions of steamed, fried, baked, savory, sweet (you name it!) dishes served with an endless amount of scented tea. In Chinese, Dim Sum means “touching the heart”, which promises a delightful tasting experience.
The technique of cuon – hand-rolling various ingredients in rice paper has been common in Vietnamese cuisine. The idea is similar to Japanese sushi or Mexican burritos that combine many ingredients in one single wrap, but the cuon – rolls are of smaller size and usually eaten as an appetizer or light snacks.
The summer rolls are served with the chilli-hoisin sauce mixed with fried onion.
Customers can dip the rolls directly in the sauce or use the provided small spoon to put a little bit of the
sauce on top of the rolls
Gua bao (traditional Chinese: 割包; simplified Chinese: 刈包; pinyin: guàbāo; Pe̍h-ōe-jī: koah-pau; literally: ‘cut bread’), also known as pork belly buns, ambiguously, bao, or erroneously as the bao bun (“bao” means “bun” so the translated name “bun bun” is redundant and “bao” in the Chinese language without any qualifiers is generally used to refer to baozi) is a type of lotus leaf bun (he ye bao) from Fuzhou, the capital of Fujian province, with similar variants found elsewhere with sizeable Fuzhounese communities. It is popular street food in Taiwan which has led to the popular misconception that the Gua bao is Taiwanese in origin.
There are no Saigonese who do not know Com Tam! In Saigon, we are crazy about Com Tam. We can have it for breakfast, lunch, dinner, late-night and we can keep eating Com Tam again the next morning! The mixture between “Thinh – Vietnamese special ingredient”, pickle, fish sauce created the unique flavor for Com Tam that you could not find in any other cuisine.
BUN THIT NUONG
A famous dish from the South of Vietnam. Tender BBQ pork served with mixed salads, rice vermicelli, and fish sauce. The dish brings you to the Vietnamese countryside daily meals.
DRY PHO NOODLE
Soya marinated beef mixed with pho noodles and herbs, come with a small soup bowl.
RAMEN TERIYAKI CHICKEN
“Teriyaki chicken and ramen” is the best combination without soup. Served with soya sesame sauce to bring out the fatty flavour of ramen.
When it comes to Vietnamese cuisine, everyone says Pho! The hype about Pho has been going strong in the Viet community for the past 100 years, and never ceases to spread to the other parts of the hemisphere. Why do the Vietnamese love Pho so much? There may not be a solid answer for that, but one thing for sure, every Viet grows up eating Pho and the tradition has been passed through generations. There is no such thing like Pho – a favourited food, comfort food, street food, and soul food that reflects the way of life in Vietnam
Tom Yum is perfect for cold winter days. Japanese noodles combined with the hot and sour Thai soup will be ideal if you want to try a new and different Asian cuisine.
Like almost all the kids, I was not a big fan of salad during my childhood. But my mom always finds solutions to things. She creates and combines the sweet and sour vegetables, then adds some pink boiled shrimp or chicken, and makes the dish more colorful and flavorful to attract kids’ attention and
their eagerness to enjoy. Here are 2 styles that my mon has done for us at home and hope you like it.