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, cinnamon, peppercorns, cloves and coriander seeds.


Best garnished with a generous amounts of fresh mint leaves and basils leaves.


How do you prepare this dish?

Check out this link for the details.




Shredded Yam Strips Latticed Vermicelli Rolls


Check out this link for my first dish using finely Latticed Vermicelli Sheets.

Here is another dish using these fine delicate vermicelli sheets with fragrant shredded yam strips as the key ingredient.


One medium size Yam (shredded)

A bowl of minced fresh prawns (minced)

10 fresh water chestnuts (chopped)

2 medium size carrots (shredded)


In a large mixing bowl, add all the above ingredients, a teaspoon of sesame oil, a tablespoon of corn flour, superior light soy sauce and one beaten egg and mix well.

15-10-30-13-10-21-663_decoSet aside for about 15 minutes.

Thaw the frozen Latticed Vermicelli Sheets for a short while.

Place a Latticed Vermicelli Sheet on the chopping board and add about two tablespoons of the ingredients to form a roll.

Here’s a diagram on how to prepare the spring roll.

Heat wok with sufficient cooking oil to cover all spring rolls.

Deep fry each Latticed Vermicelli roll until lightly brown on both sides.

Drain on paper hand towel to absorb excess cooking oil.

Garnished with chopped cilantros and serve with your own preferred sauce.



Check out this link for more Rolls Dishes.

Roll Up Again with Vietnamese Finely Latticed Vermicelli Sheets


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 mango fillings.

There are twenty five sheets per packet.



1 packet Netted Spring Roll Wrappers (25 pieces per packet)

10 tablespoons fish meat

10 tablespoons minced prawns

Small portion of black fungus (soaked and trimmed)

1 medium size carrot (shredded)

5 pieces fresh water chestnut (peeled and chopped)



In a mixing bowl, add all the above ingredients.

For seasoning, add a tablespoon sesame oil, sea salt,  dash of grounded white pepper,  superior light soy sauce, tablespoon of corn flour  and one beaten egg.

Taste the seasoning and adjust to your own taste bud.

Mix all the ingredients and seasonings thoroughly and cover the mixing bowl and refrigerate for at least an hour.

This is how the filling should looked before wrapping.

Lay a piece of the netted spring roll wrapper on a flat plate or chopping board and place about two tablespoons of the filling and wrap like what you would do with popiah.

Continue to wrap the spring rolls until all the fillings are used up.

I was able to wrap eight spring rolls with the above ingredients.

Its important to refrigerate the unused vermicelli sheets as they tend to turn mouldy quickly. Its best to keep them in a good quality zip locked bag.


Deep fry the netted seafood spring rolls by batches.

Once each spring roll turned golden brown on both sides, drained on paper hand towel to remove the excess cooking oil.

Cut each spring roll into bite size pieces.

Served with your favourite chilli sauce or garnished with shredded lettuces or your favourite salad.


Here are more rolls dishes.


Beef Kway Teow (Flat Rice Noodles) Soup


The broth preparation is the most important factor to consider when preparing a tasty bowl of beef kway teow soup.


Half kilo thick Kway Teow (flat rice noodles)

A large piece of juicy fresh short rib beef

Few pieces of beef bones

Spices for Broth Preparation

2 pieces Orange Peels

2 Cinnamon Sticks

2 tablespoons Szechuan Peppercorns

2 pieces Star Anise

1.1/2 tablespoon grounded Cumin Seed

1 piece herbal sachet for storing the spices

1 medium sweet onion (sliced)

3 inches leek (diced)

1 tablespoon Fish Sauce

Sea salt to taste

1 tablespoon raw sugar

1 tablespoon Superior Light Soy Sauce

Sprigs of mint leaves

One large fresh red chilli as garnish


Add the beef bones into a pot and cover cold water.

Place the pot over high heat and bring to a boil.

Parboil the beef bones for about 5 minutes.

By using this method, the scums will be released.

Add sea salt, fish sauce and raw sugar to taste

Discard the water and drain beef bones.

Seasoned the beef short ribs with one tablespoon superior dark soy sauce, one tablespoon oyster sauce and a teaspoon of corn flour. Leave to marinade for about 15 minutes.

Now add the bones back the pot and cover the pot with three quarter filled of  clean water.

Add the spice sachet, sliced sweet onions and Chinese chives into the pot and bring to a boil.

After a few minutes, add seasoning such as sea salt, raw sugar and light soy sauce.

Depending on the amount of beef broth used, you may need to taste and add additional seasoning to your own likeness.

Leave the broth to boil over medium low heat for about one and half hour.

Thereafter add the marinated beef short ribs into the broth and cook for about 30 to 40 minutes until the beef is tender.

Rinse flat rice noodles (Kway Teow) with hot water, add to colander and quick rinse over tap water.

Assemble them into soup bowls.

Slice the cooked beef short ribs and place the beef on top of the Kway Teow (flat rice noodles).

Drain the beef broth over a metal colander to separate the boiled ingredients.

Add the hot beef broth into the bowl of Kway Teow and sliced beef.

Garnished with fresh sliced red chillies and some mint leaves for added flavour.

Serve hot.


The preparation of a good flavourful beef broth is very important for this dish.


Would you like to dish up a plate of yummy “Char Kway Teow”.

For details, click here for recipe:

Vietnamese Spring Roll

Vietnamese Spring Roll


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

De shelled prawns (retain the shells) and steam over high heat until cook.
Place all the prawn shells and add some water in a pot and simmer until boiled.
Drain the stock to be used with the vegetable fillings.
Shred all the vegetables (turnips, carrots and yellow chives)
Wash the mint leaves, cilantro leaves and lettuce leaves and drain
Heat wok and add oil and 1 tablespoon of minced garlic.

Combine all the shredded vegetables and stir fry for 3 minutes.

Add the prawn stock, 2 teaspoon of premium light soy sauce, 1 teaspoon of sugar and leave it to simmer until the vegetables are completely cooked.
Pour all the cooked ingredients into a small pot to be used later and set aside.
Add warm water into a large bowl so that it fits the size of the spring roll wrapper.
Submerge each spring roll wrapper in warm water for about 3 seconds.
(do not over soak otherwise wrapper will fall apart when you start wrapping)
Lay each wrapper flat.
In the centre of each wrapper, place lettuce, tablespoon of cooked vegetable ingredients, mint leaves, cilantro leaves, leaving about 1 inch uncovered on each side of the wrapper.
Fold the bottom of the wrapper up and inwards.
For presentation purpose, it is better to place 3 steamed prawns on top of the first fold. Fold uncovered sides inwards and then tightly roll the wrapper up (like you would with a burrito).
Repeat with the remaining ingredients.
Serve with your favourite chilli sauce.
You can use different types of ingredients to prepare this dish.
There are no hard nor fast rules to cooking.
Experiment and see what’s best for your taste bud.
Have fun!


Looking for another recipe more challenging using prawn as one of the ingredients?

Here’s one suggestion: