Zucchini noodle chicken salad

Công thức đầy đủ tiếng Việt: Phở bí ngòi trộn

Zucchini noodle chicken salad is similar to Vietnamese chicken noodle salad, but it’s made with zucchini in place of noodles. It’s an easy, healthy, low carb, and completely gluten free dish that is perfect for a hot summer meal.

Vietnamese egg rolls

Vietnamese blog: Video cách làm chả giò (nem rán)

Cha gio (egg rolls) are a perfect finger food for a party. They're also a great appetizer to serve with beer. In a few steps, you'll be able to make the most crispy Cha gio. You can make plenty ahead of time, and store in your freezer.

Cha gio doesn't have cabbage in the filling, but it has plenty of pork and veggies. You can substitute potato for the taro corm, and bean sprout can be used instead of jicama.

No-churn durian ice cream

Blog in Vietnamese: Video cách làm kem sầu riêng không dùng máy

This durian ice cream is heavenly. No ice cream maker or churning required! It’s easy and quick, but the results are awesome. If you love durian, you should give it a try. It’s a great dessert to beat the heat.

Vietnamese baked mung bean cake

Blog in Vietnamese: Video cách làm bánh đậu xanh nướng

Baked mung bean cake is a popular desert that's easy to find at the market in Southern Vietnam. This was one of my favorite snacks as a kid. I always wanted to add it to the shopping list when we went to the market. Mung beans are used a lot in Vietnamese cuisine. This baked mung bean cake is very easy to make, but delicious. It has a light taste, but it’s very filling.

Vietnamese crab noodle soup

Blog in Vietnamese: Video cách nấu bún riêu

This Bun rieu (Vietnamese crab noodle soup) is authentic, and tastes incredible! It is probably one of the most popular street foods in Vietnam. The preparation varies in different parts of the country. I'm from southern Vietnam, so you may be familiar with my style if you are also from the south. It's a bowl full of healthy goodness, and Vietnamese lemon balm is the perfect herb to accompany the flavor of the soup.

Vietnamese caramelized braised pork and eggs

Watch how to make Vietnamese caramelized braised pork and eggs on VansKitchen Youtube

Blog in Vietnamese: Video cách nấu thịt kho tàu

Vietnamese people prepare a wide variety of food for Tet (the Vietnamese Lunar New Year). This dish, called Thịt Kho Tàu (caramelized pork and eggs braised in coconut juice), is one of the most popular traditional food served during Tet in southern Vietnam.
It's a slow-cooked dish with the sweet flavor of coconut juice and a beautiful caramel color. It is as comforting as it is easy to make. It's great with pickled veggies!

Vietnamese crab thick noodle soup (Bánh canh cua)

Watch how to make Vietnamese crab thick noodle soup from scratch on Van's Kitchen Youtube

Blog in Vietnamese: Video cách làm bánh canh cua

This Vietnamese crab noodle soup is authentic and very tasty. You'll love the way it warms you up during the cold winter months. If you have trouble making all of the toppings, don't get discouraged. As long as you get in the essentials like the crab meat and noodles, it will still turn out great. Enjoy!

Vietnamese banana chewy candy recipe

Watch how to make Vietnamese banana chewy candy on VansKitchen Youtube

In Vietnamese: Video cách làm kẹo chuối 

Since it climate is tropical, Vietnam is truly a heaven when it comes to fruit. Just considering bananas alone, there are so many varieties that I cannot even remember all of their names. Vietnamese people create many delicious foods with bananas, lest they go to waste.

This banana chewy candy is one of most popular candies in southern Vietnam. It has fabulous fruity flavors from banana, pineapple, coconut and more.  Your guests won't be able to resist these tempting tropical candies this Christmas!

Vietnamese savory mini pancakes recipe (Bánh khọt)

Watch video how to make Vietnamese savory mini pancakes on Van's Kitchen Youtube

Blog in Vietnamese: Video cách làm bánh khọt

Bánh khọt (mini pancakes) is similar to the popular bánh xèo (Vietnamese crepe). It has a crispy golden crust with a hint of coconut milk, the light sweetness of mung bean, and garlic marinated shrimp. But what I love about Bánh khọt is all the green vegetables served with it. Herbs and lettuce add more flavor and and a crispy texture. And dipping in the sweet and sour sauce really helps balance the taste. Light, healthy and satisfying!

Vietnamese rare beef salad with water spinach recipe

Watch the video how to make Vietnamese rare beef salad with water spinach recipe on the Van's Kitchen Youtube.

Blog in Vietnamese: Video cách làm nộm rau muống thịt bò

This rare beef salad with water spinach is packed with delicious flavors -- peanut, shallot, lime, chili, and fresh herbs. It's topped with a homemade dressing. The crunchy texture of water spinach adds kick to the salad. It would be great to serve as a light main course salad.

Traditional Mooncake Recipe

Watch my video how to make mooncake on the Van's Kitchen Youtube

Blog in Vietnamese: Video cách làm bánh trung thu 

The Moon Festival is right around the corner! It's a special festival for children in Vietnam. On this day, the children light the lanterns and walk around their neighborhoods, enjoy lion dances, and other fun activities. Mooncakes are a popular treat to serve at gatherings of friends and family on this special day.

Steamed sponge cake with pandan coconut pastry cream (Mount Fuji sponge cake)

Watch my video how to make Mount Fuji sponge cake on the Van's Kitchen Youtube

Blog in Vietnamese: Video cách làm bánh bông lan Phú Sĩ

Judging by the name of this cake, you might think it came from Japan. But take a peek at the ingredients--pandan leaf extract and coconut milk are not typically used in Japan. This is actually a popular snack in Vietnam. It's a great representation of a mix between Western-style dessert and traditional Vietnamese flavors. The cake is made with eggs, sugar and flour, but the baking style is a little different. Ovens are rarely found in Vietnamese kitchens even to this day, so we use a steaming method to bake this sponge cake.

The pastry cream is just a dream combined with the two distinctly Vietnamese flavors that go so well together: coconut milk and pandan leaf extract (sometimes called "Asian vanilla"). Add to that the light, soft, moist sponge cake, and this recipe has it all!

Vietnamese fish cake recipe

Watch my video how to make Vietnamese fish cake on Van's Kitchen Youtube

Blog in Vietnamese: Video cách làm chả cá

Vietnamese fish cake is popular in Vietnam, both as a street food and a homemade food. It's usually served with rice or noodles. Fish cakes made from Spanish mackerel or featherbacks seem to be the most popular. Unfortunately, I cannot get these fish fresh at local grocery stores, so I always end up using tilapia. But the result is still very good. With just a little flour added in, you can enjoy the taste of fresh fish with every bite.

The traditional method is to use a mortar and pestle, and pound by hand to bring out the fish paste's chewy texture. But I use a Kitchenaid stand mixer with a paddle attachment. Cooking is so much more fun with this great kitchen tool (^-^)

Steamed cassava with sesame condiment

Watch my video how to make steamed cassava with sesame condiment on Van's Kitchen Youtube

Blog in Vietnamese: Cách làm khoai mì hấp

Steamed cassava with sesame condiment and shredded coconut is a delicious snack. It was a major staple food during Vietnam war, but nowadays it has became one of the most popular street foods in Vietnam. Peel the skin and soak them as long as you can (I soaked for only one night, but it may be better to soak longer if you can--18 hours or more). Then after soaking, just a few simple steps you can quickly finish a yummy snack!

Vietnamese tapioca dumplings recipe

♥Blog in Vietnamese:  Video cách làm bánh bột lọc 

♥Watch my video how to make Vietnamese tapioca dumplings on Van's Kitchen Youtube.

Banh bot loc has been the most requested recipe since I started making cooking videos. It was one of my favorite foods during my childhood in Vietnam. I can still remember having fun making these dumplings with my sister. She always made the dough, and I helped with making dumplings. Of course, we did not have modern conveniences like KitchenAid mixer, so my sister always kneaded the dough by hand. This was also the food I always pretended to make before I could make real food. I substituted grass for the chives, and tried to chop it as finely as possible. It was so much fun!

Cha Hue recipe - Vietnamese Hue style ham

♥Blog in Vietnamese: Video: Cách làm chả Huế, giò sống

♥Watch my video how to make Cha Hue (Vietnamese ham) on Van's Kitchen Youtube

Another authentic Vietnamese taste: Cha Hue, literally Hue style ham or pork roll, is a delicious finger food made of lean pork, tapioca flour, garlic, black pepper and nuoc mam (fish sauce). You'll never want the preservative-loaded store-bought version again. It can be eaten hot or at room temperature, or added in Bun Bo Hue.

Che dau van recipe - Vietnamese bean dessert

♥Blog in Vietnamese: Video cách nấu chè đậu ván

♥Watch my video how to make Che dau van on Van's Kitchen Youtube

There are many types of bean desserts in Vietnamese cuisine. But Che Dau Van is my most favorite! On the package of Dau Van beans I bought from an Asian grocery store, it's translated into English as "Broad Beans." But after doing some research on Wikipedia, I realized that the plant, shape, and color of broad beans is not the same as the Dau Van we use to make Che Dau Van in Vietnam. Rather, "Hyacinth bean" is the English name for the bean we use in this sweet. Good thing that I chose Dau Van at the store by looking for its special shape, and more than that, that I could read Vietnamese! If you want to try this dessert out, be sure to pick up the right bean! (^^)

In my efforts to make this dessert both appear good and taste good, I have to confess that I have failed 3 times trying to make this dessert before. It turned out that either the beans fell apart and got mushy, or they held their shape, but were too hard. This dessert requires a delicate balance: tenderness while preserving the bean shape.

So here comes the new way: steaming the beans by a pressure cooker! It is just a great way to cook the beans perfectly as they are supposed to be. And on top of that, it is super fast!

Banh it tran - Vietnamese sticky rice dumplings

♥Blog in Vietnamese: Video cách làm bánh ít trần

♥Watch my video how to make Vietnamese sticky rice dumplings on Van's Kitchen Youtube

After making some mochi dough with my food processor, I am not so afraid of working with the sticky mess of the mochi dough any more. So, here are some savory sticky rice dumplings.

Banh it tran (literally, "the naked small cake"), is a bean-filled glutinous ball, served as an appetizer or part of a main course, or even as a snack. Dip them in a light fish sauce and serve with pickled carrot and daikon. They're so tasty and unique!

Vietnamese sweet and sour fish soup

Watch my video how-to make Vietnamese sweet and sour fish soup on Youtube

Blog in Vietnamese: Canh chua

When it comes to soup, we usually think of it as a winter comfort food. But in Southern Vietnam, there are only sunny and rainy seasons. And we actually have tons of varieties of soups! One example is sweet and sour fish soup, or canh chua in Vietnamese, a popular soup that you can order at just about any restaurant or food vendor. It actually tastes heavenly when the weather is hot. It has the perfect blend of sweet, sour and spice, with more than three types of fresh herbs which really enhance the flavor.

Vietnamese gluten and dairy-free coconut honeycomb cake

Watch how-to make Vietnamese gluten and dairy-free coconut honeycomb cake on Youtube

Blog in Vietnamese: Bánh bò nướng

Coconut honeycomb cake, or Bánh bò nướng in Vietnamese, is a gluten and dairy free cake with a slightly chewy texture and an interesting honeycomb-like pattern, due to air bubbles in the cake.

I am so glad that I stumbled upon this unique recipe. When I saw the attractive images on Jules Food Blog I couldn't wait to give it a try. As you see, I did it! I was so happy that it turned out well the first time I tried. The cake came out with a pretty honeycomb texture, which I've heard is the hard part.