Category Archives: Vietnamese Cuisine

Phoa

Posted on August 17, 2017 by

Pronounced as ‘fuh’ Commonly known as Vietnamese Beef Noodle Soup with savoury broth and tender beef slices. I have chosen to use beef shin for this soup. The stock has a combination of beef bones, water, onion, ginger, star anise, … Continue reading →

Posted in Beefilicious, Recipe by Category - Noodles, Vietnamese Cuisine

Shredded Yam Strips Latticed Vermicelli Rolls

Posted on November 14, 2015 by

Introduction: Check out this link for my first dish using finely Latticed Vermicelli Sheets. https://flofoodventure.wordpress.com/2015/05/26/roll-up-again-with-vietnamese-finely-latticed-vermicelli-sheets-2/ Here is another dish using these fine delicate vermicelli sheets with fragrant shredded yam strips as the key ingredient. Ingredients: One medium size Yam (shredded) A … Continue reading →

Posted in Recipe by Category - Yam, Vietnamese Cuisine

Roll Up Again with Vietnamese Finely Latticed Vermicelli Sheets

Posted on May 26, 2015 by

Introduction: These finely latticed vermicelli sheets are used to make Vietnamese spring rolls. You can deep fry the spring rolls to a golden crunchy brown filled with your own mixture of ingredients or lightly deep fry with prawn flavoured with … Continue reading →

Posted in Roll Dishes, Vietnamese Cuisine

Beef Kway Teow (Flat Rice Noodles) Soup

Posted on October 23, 2014 by

Introduction: The broth preparation is the most important factor to consider when preparing a tasty bowl of beef kway teow soup. Method: Half kilo thick Kway Teow (flat rice noodles) A large piece of juicy fresh short rib beef Few … Continue reading →

Posted in Beefilicious, Vietnamese Cuisine

Vietnamese Spring Roll

Posted on September 20, 2013 by

Ingredients: 1 packet spring roll wrapper 2 turnips (shredded) 2 carrots (shredded) Bunch of yellow chives Half kilo of fresh medium size prawns Leaf Lettuces aka Chinese Pang Chye Bunch of Mint Leaves Bunch of Cilantro Leaves Method: De shelled … Continue reading →

Image | Posted on September 20, 2013 by