Vietnamese street foods
Vietnamese street foods
Vietnamese street foods BY HUYEN MAC - ART337 - TYPOGRAPHY II - UMBC
introduction Vietnam is located in Southeast Asia. Vietnam has many unique and interesting customs that are a part of everyday culture. Especially, Vietnam is known for its tasty cuisines, which are containing variety of unique ingredients. In this cookbook, I will introduce a special type of Vietnamese food – Street Food. In Vietnam, street food is a part of the culture. Vietnamese love to sit outside of the restaurants or eat at the street vendors. Street foods generally are snacks forms so it does not necessary fill up your stomach. People can enjoy different dishes at once without worrying about getting too full.
5 reasons to eat street food in Vietnam . It’s great value
Street food exemplifies the phrase “bang for your buck”. Most street food ranges from $1-$3 (USD) per dish, and usually the dishes are decent portion sizes.
. . It’s absolutely delicious
Street food stalls have mastered the art of balancing flavors. Most stalls cook one dish, and so have come to perfect their dish of choice. If you spark up a conversation with a local street food stall owner, you’ll often hear that they learned their cuisine skills from their parents, and their parents learned from their parents. Generations of tweaking & perfecting classic recipes have led to many street food stalls being some of the best places to eat in whatever town you may visit.
. . . . It’s authentic
This is as authentic as it gets. The people who run these street food stalls put hard work into their food, and spend hours creating the different components of the dishes, from sauces to toppings.
Lindsay Russell “7 Reasons to Eat Street Food in Vietnam”
. . . It’s atmospheric
Grab a tiny red chair and join in on the fast-paced atmosphere of street food. If you’re looking down a street of stalls and don’t know how to choose one, decide on the stall that has the most people. Since these are the “fast-food restaurants” of Vietnam, there’s a quick turnover time so you won’t be waiting long for your delicious meal.
. . . . . It’s fresh
In most countries, when you think of fast food, the word ‘fresh’ isn’t exactly the first word to come to mind. Vietnam’s version of fast food is super fresh and healthy, apart from the occasional fried treats. There’s no lack of fresh herbs, and the meat is bought fresh that morning at the local market. Portions aren’t overwhelming and it’s common to buy plates that are family-style where you share with your friends, which means you won’t overeat.
Copyright © by Huyen Mac ART337 - Typography II - UMBC All right reserved Printed in the United State of America CREDITS Special thanks to Hau Ho, Uyen Vo to let me use your photos for this project. Contents: Lindsay Russell “7 Reasons to Eat Street Food in Vietnam” Recipes sources: www.vietnamesefood.com.vn www.foodrepublic.com www.vietworldkitchen.com
. noodles 13 grilled pork with noodle 17 paddy crab paste vemicelli soup 21 s hrimp and porkchop noodle soup 25 v ermicelli with beef balls and tendon 29 vietnamese spicy beef stew
contents . . snacks
35 f ried fresh corns with butter and dried shrimps 39 g rilled beef sandwich 43 mini savory pancakes 47 s hrimps on sugarcanes 51 stir-fried snails with chili and lemon leaves 55 sweet potato with shrimp cakes
. . . desserts 61 deep fried banana cakes 65 r ice balls sweet soup 69 steamed cassava soft worm cakes 73 t apioca in coconut milk 77 vietnamese coffee flan cakes
13 grilled pork with noodle [ bun thit nuong ] 17 paddy crab paste vemicelli soup [ bun rieu ]
21 s hrimp and porkchop noodle soup [ hu tieu nam vang ] 25 vermicelli with beef balls and tendon [ bun bo vien va gan bo ] 29 vietnamese spicy beef stew [ hu tieu bo kho ]
VIETNAMESE STREET FOODS | noodles | 13
NOODLES
grilled pork with noodles Grilled Pork with Noodle (Bun Thit Nuong) is a traditional Southern Vietnamese street food. The dish is kind of like a noodle salad and it has a perfect combination of warm and cold and sweet and sour.
PREP: 45mins
COOK: 30mins SERVINGS: 4
VIETNAMESE STREET FOODS
grilled pork with noodles
Helpful Tips
Before eating, you can put a little soft vermicelli into salad, add more vegetables and grilled pork. Lastly, pour the sweet and sour sauce into the bowl. Don’t forget to add the crush peanuts to make a perfect favor.
ingredients
direction
1 lb sliced pork belly
2 tbps sugar
2 tbps seasoning
1 pack of soft noodle
1 lb chopped pork
4 tbps fish sauce
1 tps pepper powder
vinegar to taste
2 tbps chopped garlic
4 tbps chopped onion
1 head kohlrabi
salad, basil, hearleaf
2 tbps oil
4 tbps honey
1 medium carrot
bean sprout
. Marine sliced pork belly and chopped
pork with 1 tbsp of chopped garlic, 1 tbsp of oil, 1 tbsp of sugar, 2 tbsp of sauce, 2 tbsp of chopped onion, 2 or 3 tbsp of honey, 1 tsp of seasoning, ½ tsp of pepper. Wait about 30 minutes.
. . Grill both chopped pork and sliced
pork belly by coal. Grill until both side of meat have golden color.
. . . Thinly slice the Kohlrabi and the
carrot and marinate them with salt. Wait about 15 minutes then rinse them with cold water. Next, marinate them with 1 tbsp of sugar and 2 tbsp of vinegar. Mix them Âtogether and wait for about 1 hour. making sauce
. . . . Add 1 tbsp of fish sauce, 1 tsp of
sugar, 1 tbsp of vinegar or lemon juice, and 6 tbsp of water into clear bowl for making dipping sauce. Next, add sliced kohlrabi and carrot into dipping sauce. If you want grilled pork more delicious, add them into dipping sauce before eating.
noodles
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VIETNAMESE STREET FOODS | noodles | 17
paddy crab paste vermicelli soup Paddy crab paste (Bun Rieu) is a Vietnamese noodle soup with tomato and crab soup base. It is served with a lot of fresh veggies and unique Vietnamese herbs.
PREP: 20 mins COOK: 40 mins SERVINGS: 6
VIETNAMESE STREET FOODS
paddy crab paste vermicelli soup
Helpful Tips
You have to go to the Asian supermarket in order to make this recipe. There’s no substitute for the Minced Crab in Spices. To complete the flavor, add a little bit of the fine shrimp sauce before served. It smells very fishy and strong, so be aware.
ingredients
1 cup of dried shrimp
1 can of cooked crab
1 package of vermicelli fish sauce, pepper
½ lb ground pork
4 large tomatoes
1 head of cabbage
shrimp paste
½ lb peeled shrimp
6 eggs
1 bag of bean sprouts
lemon juice, chili
3 cans of chicken broth 3 tubers leeks
direction
. Make paddy crab
Add fresh peeled shrimps in a blender with 6 eggs, 1 can of spices cooked crab vermicelli, ½ cup water, 1 tbsp fish sauce, and ¼ tsp pepper. Grind the mixture well. Add pork or chicken into the mixture and mix them together. Use the spoon to separate into medium cubes.
. . Make the broth
Add dried shrimps into a pot, and boil in the water until the shrimps are soft. Add 3 cans of chicken broth to the pot. Add 1 tbsp sauce shrimp, 1 tbsp fish sauce, 2 tbsp salt, and 1 tbsp sugar into the broth. Add 16 cups of water into the broth. Add half of the tomatoes into the pot. Cook in a low heat and gently put the shrimps and pork mixture into
the broth. Wait for the shrimp and meat floats on the pot like paddy crab, add 1 bowl of boiling water lightly on the surface.
. . . Add 1 tbsp cooking oil into a pan,
sliced leeks and fried for fragrance. Add a half remaining tomatoes to fry with the leeks. Put all the stir-fried tomatoes to the broth to complete, turn off the stove. Remember not to close the lid because the brick cap can make the paddy crab sink onto the bottom of the pot.
. . . . Soak the vermicelli noodles in 1
hour. Thread the noodles before boiling. Put the noodles into a pot of boiling water with some of salt + 1 tsp oil, 1 tsp vinegar. Rinse the noodles with cold water after boiling.
noodles
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VIETNAMESE STREET FOODS | noodles | 21
shrimp & pork chop noodle soup Shrimp & pork chop (Hu Tieu Nam Vang) or Vietnamese rice noodle with pork and seafood is one of the very popular street food dishes in Vietnam, especially in the South. With the great taste of minced pork, pig organ, and other green things like bean spout, chives, this dish is such a great ideal for your meal ! Simply, easily, but nutritious enough for your body’s needs.
PREP: 40 mins COOK: 50 mins SERVINGS: 6
VIETNAMESE STREET FOODS
shrimp & pork chop noodle soup
Helpful Tips
There are two ways to serve this dish. For the dry version, put the soup into a seperated bowl. Serve with black sauce and a side bowl of soup. For the soup version, pour hot soup over noodles and toppings. Serve with a platter of fresh vegetable, chili, lime.
ingredients
direction
1 bunch of Basil
0.5 lb Carrots
0.5 lb Dried rice sticks, 2 chillies
0.1 lb Dried squid
0.5 oz Fish sauce
20 Shrimps
1 clove Garlic
1.5 lb Pork ribs
0.5 oz Soy sauce
0.25 lb Bean sprouts
1 bunch of cilantro
1 Onion, 1 Lime
6 Black pepper
1 lb Pork tenderloin
2 head Spring onions
. Soak the dried squid in water for 30
minutes, rinse and drain. Put the ribs in a large pan and cover with approximately 85 oz of water.
. . Bring the water to the boil, skim off
any fat, and add the dried squid with the remaining stock ingredients. Cover the pan and simmer for 1 hour, the skim of anny foam or fat and continue to simmer, uncovered, for a further 1 hour and 30 minutes.
. . . Strain and stock and check the
seasoning, adding a little more if necessary. You should have roughly 2 liters. Pour the stock into a deep pan and bring to the boil. Reduce the heat, add the pork tenderloin and simmer for about 25 minutes.
. . . . Carefully lift the tenderloin out of
the stock, place it on a board and cut it into thin sliced. Meanwhile, keep the stock simmering gently over a low heat. Bring a pan of water to the boil, drain the rice sticks and add to the water.
. . . . . Cook for about 15 minutes, or
unitl tender, separating them with chopsticks if they stick together. Drain the rice sticks and divide them among 4 warm bowls.
. . . . . . Put the shrimps into the
simmering stock for 1 minute. Lift them our with a slotted spoon and layer them with the slices of pork on top of the rice sticks. Ladle the hot stock over them and sprinkle with beans sprouts, spring onions, chillies, garlic and herbs.
noodles
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VIETNAMESE STREET FOODS | noodles | 25
vermicelli noodles with meat balls and tendon The central Vietnamese city of Hue, once the capital of Vietnam and still known as the Imperial City, has a distinctive cuisine full of diminutive rolls, savory pancakes, dumplings, skewers and other snacky bites. Standing in contrast is the mighty Vermicelly noodles with meat balls and tendon (Bun Bo Hue), a soup that starts with pork and beef bones, gets a kick from lemongrass, annatto and shrimp paste, and finishes the job with a tangle of herbs, a squeeze of lime and a few delicious add-ons like sliced brisket, crab balls and, in some cases, cubes of congealed pig’s blood.
PREP: 50 mins COOK: 60 mins SERVINGS: 6
VIETNAMESE STREET FOODS
vermicelli noodles with meatballs and tendon
Helpful Tips
Sprinkle a little sliced scallion before eating. You can use this dish with vegetables like bean sprout, basil, chili, Vietnamese mint and lemon juice.
ingredients
direction
2 lb beef bone
1 lb beef tendon
2-3 tsp chili powder
Vietnamese mint, basil
1-2 branches ginger
1 tbsp oil
Spices: salt, sugar,
Scallion, cilantro
1-2 onions
1-2 tbsp minced
pepper, lemon juice
Garlic, vegetable oil
1 lb beef balls
lemongrass
Bean sprout
. Cut the meatballs in half. Soak into hot water for 2-3 minutes. Clean the beef bone and beef tendon with 1 tbsp salt. Soak into hot water for 2-3 minutes to clean the meatballs again.
. . Peel the cover of ginger and onion.
Grill the ginger and onion until they are fragrant. Add the beef bones, tendons, ginger and onion into a big pot. Add water and 1 tbsp of salt. Cook for 2 hours until the beef bones and tendons get tender. While it being cook, use a spoon to scoop away the dirty bubble on the surface of the broth.
. . . Soak the vermicelli noodles into
hot water for 5 minutes. Next, rinse the noodles with cold water to make sure they will not stick together.
. . . . Put a pot on cooking stove,
add 1 tbsp oil, add more minced garlic, lemongrass, chili powder, 1 tsp fish sauce, 1 tsp sugar, stir-fried for 5 minutes. Turn off the heat and pour into bowl.
. . . . . Add the mixture into the broth
and season again to suit your flavor. Next, add more sliced beef balls into pot and continue cook about 10-15 minutes. Do not turn off the heat, using small heat to make sure your broth is not cold when serving. Finally, your dish is basically finished. Put a little vermicelli on bowl, add more sliced beef balls + tendon on face, scoop 2-3 tbsp of broth.
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VIETNAMESE STREET FOODS | noodles | 29
vietnamese
spicy beef stew Vietnamese spicy beed stew (Hu tieu bo kho) is a hearty, spicy and aromatic broth with diced beef, carrot and lemongrass. The dish can be eaten on its own with a warm baguette for dunking or served over noodles, and is almost always accompanied by half a dozen types of fresh herb. The cooking process may require some simmering time to tenderize the beef and to strengthen the depth of the flavor, but the ending result is well worth it.
PREP: 20 mins COOK: 90 mins SERVINGS: 6
VIETNAMESE STREET FOODS
vietnamese spicy beef stew
Helpful Tips
Eating when it is hot with bread or steamed rice or even rice noodles are delicious.
ingredients
direction
2 lb beef
1 onion
2 tsp annatto seed
1 tbsp of minced garlic
0.6 lb carrot
salt, sugar, fish sauce
flour
1 tbsp of minced red
1 tbsp tapioca starch
soy sauce, pepper
5 slice of grilled star
onion
1 bowl of water
1 stalk of lemongrass
anise.
5 sliced of ginger
. Clean and slice the beef into square
cubes (1 inch). Peel and slice carrot into small circle shapes (1 inch). Peel and slice onion into square cubes as well.
. . Add all sliced beef cubes into a pot.
Marinate the beef with 2 tsp salt + ½ tsp soy sauce + 1 tbsp minced garlic, 5 sliced ginger, 1 tbsp minced red onion + smashed lemongrass + 1 tsp fish sauce + ½ tsp pepper + 1 tsp sugar. Let the beef marinated for 20-30 minutes then continue to marinate the beef with 2 tsp annatto seed flour + 5 slice of grilled star anise. Mix well and wait for 30 minutes.
. . . Mix 1 tbsp tapioca starch or corn
starch with 1 bowl of water. Pour the marinated beef into a pot and add 1 tbsp oil. Stir-fried the beef in a low heat until meat is shrunk. Add water into the pot, and make sure to stop pouring when water covers the meat. Boil it with a low heat.
. . . . Stew the broth and meat until the beef is soft and tender. Add sliced carrot + onion and continue stewing until the carrot is soft as well.
. . . . . Pour slowly the mixture
of tapioca starch into the pot. Use chopsticks or spoon to stir well and gently until the broth gets thicker.
noodles
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Snack 35 fried fresh corns with butter and dried shrimps [ bap xao tom kho ]
39 g rilled beef sandwich [ banh mi thit bo nuong ] 43 mini savory pancakes [ banh khot ] 47 shrimps on sugarcanes [ chao tom ] 51 stir-fried snails with chili and lemon leaves [ oc huong xao ot la chanh ] 55 sweet potato with shrimp cakes [ banh tom khoai lang ]
VIETNAMESE STREET FOODS | snacks
SNACKS
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fried fresh corns
with butter and dried shrimps Fried Fresh Corn with Butter and Dried Shrimps (Bap Xao). This dish is totally popular in Vietnam, you can be easy to find where selling this dish. Mostly, you can buy from the vendors on the pavements near school and parks. The combination between butter, corn and slated shrimp, bring you the attraction flavor, the strange taste but strongly delicious.
PREP: 20 mins COOK: 10 mins SERVINGS: 2
VIETNAMESE STREET FOODS
fried fresh corns with butter and dried shrimps
Helpful Tips
You can either serve with or without chilli sauce are fine.
ingredients
direction
3 - 4 fresh corns
2 tbsp spring onion
Vegetable Oil
2 tbsp dried shrimps
1 tbsp butter
sugar, salt
. Preparation
. . . Performing
Wash fresh corn, separate all the corn seeds from the core. Soak corn seeds for 3-5 minutes in boiling water. Wash spring onion, and slice small.
Before turn off the stove, add 1 tbsp butter to maintain the fragrant of butter. If you add the butter too early, the taste and smell of the butter will be reduce. Then, turn off the stove, lay everything on plate, and enjoy. Finally, this dish is ready to serve.
. . Frying Add 1 tbsp oil on pan. Pour all corn seeds into pan and fry for 8 - 10 minutes. Then add salt, sugar, salt to suit your taste. After that, add dried shrimps and sliced spring onion into pan until everything cooked.
snacks
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VIETNAMESE STREET FOODS | snacks
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grilled beef sandwich Grilled beef sandwich (Banh mi thit nuong) is the combination of the marinated, grilled pork tenderloin, homemade mayonnaise, creamy pate, fresh cilantro, cucumbers, jalapenos, and tangy carrot and Daikon pickles between crusty French bread. This tasty sandwich is the perfect combination of flavors and textures–savory, sweet, spicy, creamy and crunchy.
PREP: 40 mins COOK: 20 mins SERVINGS: 4
VIETNAMESE STREET FOODS
grilled beef sandwich
Helpful Tips
Grill the bread before serve to maintain the crispiness.
ingredients
direction
1 lb beef
Salt, oyster oil, honey 1 Cucumber, 1 carrot,
1 tbsp minced
sugar, pepper, garlic
cilantro, chili
lemongrass
sesame oil, vinegar
Breads, chili sauce
. Clean beef, grind it well. You should
choose the beef meat has a little grease to maintain its tender. Marinated the beef with minced lemongrass, salt, oyster oil, honey, pepper, minced garlic, vegetable oil, and mix well. Use food wrap to cover the beef and put it in the fridge (vegetable drawer) for 4 – 5 hours before grilling.
. . Clean cucumber and slice into thin
pieces. Peel off the cover of the carrot, clean and slice thin. Mix sliced carrot with sugar, vinegar and salt. Wait about 15 minutes, and then press out all water from carrot. Clean the cilantro and let it dry.
. . . Scoop 1 spoon from mixture beef,
and roll it carefully around wood stick. Do not scoop too much because it will not cook inside. Put these sticks on grilling tray, and spread 1tsp sesame oil on the beef every 30 minutes to maintain its tender.
. . . . Cut the bread vertically. Add the
beef, cilantro, slice cucumber and carrot into the bread. And it ready to serve.
snacks
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VIETNAMESE STREET FOODS | snacks
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mini savory
pancakes
Vietnamese mini savory pancakes (Bรกnh Khot) is a famous Vietnamese dish of miniature pancakes served with herbs and vegetables and spicy sweet fish sauce for dipping. The batter is made of a combination of mostly rice flour, and even leftover grains of rice, with a hint of turmeric to give them a beautiful yellow tinge, and mixed together with coconut milk to make it extra creamy and rich. Finally, the topping is usually shrimp and diced up green onions.
PREP: 20 mins COOK: 30 mins SERVINGS: 4
VIETNAMESE STREET FOODS
mini savory pancakes
Helpful Tips
The easiest way to serve is put pancake, vegetable into a bowl, and pour a little dipping sauce. Another way to serve this dish is using the rice paper as the wrap skin. Lay down the rice paper on a plate, then add a piece of pancake with some vegetable, wrap them together and dip it into the sauce.
ingredients
direction
1 bowl rice flour
0.2 lb pork meat (half
0.2 lb dried shrimp
bean sprout, lettuce
2 bowls coconut milk
lean half fat part)
1 bowl sliced spring
Bánh Khọt mould (Buy
½ tsp saffron flour
0.1 lb mung bean (no
onion + oil mixture,
at Vietnamese Markets)
10 fresh shrimps
cover)
salad, basil
. Mix all rice flour + coconut milk +
saffron flour. Wait in 15 minutes. Boiled and cut the shrimps in half if they are big. With the pork, boiled and sliced small. Soaked, steamed and grinded the mungbean.
. . Heat up the pan, and spread oil on it. It is more delicious when you use pork grease. Use the large spoon to scoop the mixture into the pan.
. . . When the cover turn brown yellow
and crispy, add filling on each piece. The filling includes: shrimps, pork meat, mung bean, a little dried shrimp and sliced spring onion.
. . . . Use a small and flat spoon to take the pancakes out. Put on plate. making sauce
.....
Add 1 tbsp of fish sauce, 1 tsp of sugar, 1 tbsp of vinegar or lemon juice, and 6 tbsp of water into clear bowl for making dipping sauce. Add sliced carrot and white radish which soaked in salt and vinegar sauce after finished Dipping Sauce.
snacks
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VIETNAMESE STREET FOODS | snacks
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grilled shrimps on sugarcane Grilled shrimps on sugarcane (Chao tom) is a classic Vietnamese appetizer/party food. Perfect for noshing with friends along with a cold beer or dry white wine. To make the dish, a garlicky shrimp paste is wrapped around a stick of sugarcane, briefly steamed to set the paste and shape, and then grilled to finish.
PREP: 30 mins COOK: 15 mins SERVINGS: 4
VIETNAMESE STREET FOODS
grilled shrimps on sugarcane
Helpful Tips
You can set out rice paper and a bowl for soaking the rice paper. Have people construct rice paper rolls. You can also just put more of the shrimp into the rice paper for a big roll. Or, you can add some round rice noodles to the garnishes and wrap it up with the shrimp and herbs.
ingredients
direction
0.6 lb fresh shrimps
Spices: salt, pepper,
1 pack of Rice Noodle
1 chunk of sugar-cane
soy sauce, vegetable
fish sauce, garlic
2 tsp tapioca starch
oil, spring onion
. Peel off the cover of the shrimps,
pull out the black line on backs of the shrimps. Clean and wait to dry. Next, smash the shrimps. Marinate with a little salt, pepper, soy sauce, 2 tsp oil and 2 tsp tapioca starch. Mix well and put in fridge about 30 minutes.
. . Peel off the cover of sugar-cane,
chop it into short pieces (5 – 6 cm). If you cannot find sugar-cane, you can use lemongrass stick instead. Apply oil on your hands, scoop mixture shrimps and cover around the sugar-cane stick. Use hand to press firmly.
. . . Depend on your flavor, you can fry or grill. If you want to grill, set heat at 170 degree and grill in 20 minutes.
. . . . Clean and slice small spring onion.
Add a little oil + sliced spring onion and put in microwave in 30 seconds. When shrimps are cooked, spread this mixture around the shrimps.
snacks
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VIETNAMESE STREET FOODS | snacks
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stir-fried snails with chili and lemon leaves Stir-fried snails with chili and lemon leaves (Oc xao xa ot) is a dish originally from the central of Vietnam. This is a combination of the sweetness of snails, the spiciness from chili, and the fresh smell of lemon leaves.
PREP: 20 mins COOK: 15 mins SERVINGS: 4
VIETNAMESE STREET FOODS
stir-fried snails with chili and lemon leaves
Helpful Tips
You should eat when it is hot to maintain its specific flavor.
ingredients
direction
2 lb sweet snails
Garlic
3 head of lemon leaves fish sauce chili chili
powder sugar salt
. Clean sweet snails and soak into water.
. . . . . Pour all sweet snails into bowl,
. . Boil the snails in 3 – 4 minutes and
. . . . . . Heat the oil (2 – 3 tsp), add
Add chili into the water and soak in 2 – 3 hours. pour out water.
. . . Clean lemon leaves and slice small. ....Mince the garlic and chili, and mix them together with sugar. Pour fish sauce into small bowl, add more mixture garlic, chili and sugar, stir well until it is thick, season to suit your flavor.
add more sauce in step 4, mix well and wait about 15 minutes. sliced garlic and fry until it turn golden color. Then, add more sweet snails in step 5 and a little chili powder, use chopsticks to stir well with high heat. Season again to suit your flavor, fry more 5 – 7 minutes and turn off the heat. Sprinkle more sliced lemon leaves on face of dish, use chopsticks to stir well and pour on plate.
snacks
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VIETNAMESE STREET FOODS | snacks
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sweet potato with shrimp cakes Who doesn’t love anything that’s battered and fried? Sweet potato with shrimp cakes (Banh tom khoai lang) is a Vietnamese dish originating from Hanoi and is made of deep fried battered sweet potato and shrimp. The orange color is from the natural flesh of sweet potato and a little bit of turmeric powder in the batter. Often served as an appetizer, the dish is commonly wrapped with lettuce, herbs, and pickled vegetables and dipped in sweet and sour sauce.
PREP: 30 mins COOK: 30 mins SERVINGS: 6
VIETNAMESE STREET FOODS
sweet potato with shrimp cakes
Helpful Tips
I highly recommend using shrimps with the shell on for this recipe. Peeled shrimps will be overcooked and turn too dry. Try using small shrimps with soft shell. It’s very crunchy after deep-frying and tastes really good.
ingredients
1 lb bread crumb
Salt
First sauce
1.5 lb sweet potatoes
Saffron Flour
brown sugar, lemon
1 lb fresh shrimps
Vegetables
minced garlic, chili
(medium size)
direction
. Peel off the cover of the sweet po-
tatoes. Slice into long and thin pieces (2 inches length). Cut off the heads + tails + legs of the shrimps. Pull out the black lines. Next, rub salt and clean the shrimps and let them dry.
. . Pour the breadcrumb into big bowl
with ¼ tsp salt + ¾ tsp saffron flour. Then, mix them together. Next, pour 14 oz water into the mixture and stir well. Put sliced sweet potatoes and shrimps into mixture and mix well.
. . . Add 5 – 6 tbsp oil into the
heated pan. Use one spoon to scoop one shrimp with some sliced sweet potatoes and fry them together. Always
use medium heat to fry. Fry about 4 – 5 minutes, flip the mixture and continue to fry. Put them on plate added paper napkin to absorb wasted oil when it done.
. . . . Clean vegetables: salad, bean
sprout, basil, shallot and chili (if you love spicy).
. . . . . Making Sweet and Sour Sauce ¼ bowl fish sauce + ¼ bowl sugar + 1 bowl water mix together. Then, add more 1 tbsp spoon lemon juice, finally add more minced garlic + chili into sauce. Season to suit your flavor.
snacks
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Dessert 61 deep fried banana cakes [ banh chuoi chien ]
65 r ice balls sweet soup [ che troi nuoc ] 69 steamed cassava soft worm cakes [ banh tam bi ] 73 tapioca in coconut milk [ che suong sa hot luu ] 77 vietnamese coffee flan cakes [ banh flan ]
VIETNAMESE STREET FOODS | desserts | 61
deep fried
DESSERTS
banana cakes When mention about street food in Vietnam, we cannot forget one of popular and easy Vietnamese eecipes. It is deep fried banana cakes (Bánh Chuoi Chien). This recipe is super easy to make. It doesn‘t required any complicated skill at all. Even the one who‘ve never cooked can make it successfully.
PREP: 15 mins
COOK: 30 mins SERVINGS: 6
VIETNAMESE STREET FOODS
deep fried banana cakes
Helpful Tips
Serving when it is hot to maintain its crispy flavor is the best choice.
ingredients
direction
10 yellow bananas
1 chicken egg
2 tbsp bierre
powder
0.2 lb rice flour
16 oz olive oil
3 oz water
flour
2 tbsp wheat
1 tbsp sugar
1 tsp baking
. Mix egg, sugar, and salt together then
. . . Heat the oil in 10 minutes. Soak one
. . Peel off the banana peel. Cut the
. . . . Wait for a little while, then soak
filter flour into this mixture. Mix it well and add water and baking powder slowly into the mixture. Stir gently and cover the mixture with food wrap. Wait in 1 hour. banana in half and press gently.
by one sliced banana into mixture in step 1, and put into the hot pan. Fry until its faces turn brown-yellow color. Put on plate added paper napkin to absorb wasted oil.
one by one banana cake into mixture in step 1 again and bring to fry again. With this step, it helps to maintain its crispy longer and more delicious.
desserts
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VIETNAMESE STREET FOODS | desserts | 65
rice balls sweet soup This dish is mentioned respectfully in Vietnamese traditional food culture and indispensable on the occasion Vietnamese. The reason why called Rice Balls Sweet Soup (Che Troi Nuoc) probably comes from balls was boiled in boiling water. When finish cooking, the balls will float bobbing on the water.
PREP: 40 mins COOK: 30 mins SERVINGS: 8
VIETNAMESE STREET FOODS
rice balls sweet soup
Helpful Tips
If you want firmer dumplings, mix 0.7 lb glutinous rice flour with 0.1 lb rice flour.
ingredients
direction
0.5 lb glutinous flour
1 lb sugar
1 - 2 tbsp tapioca flour
0.3 lb green beans
0.04 lb white sesame
1 fresh ginger
(mung beans)
1 cup of coconut milk
2 tbsp salt
. Soaked the green beans until the
hatch pureed and cooked. Fry it with a little salt until it becomes soft, and divided it into 25 small balls. Next, roast the sesame and wait to get cold. Then, peel of the cover of ginger, clean and slice thinly.
. . Mix water with flour until it is soft
and smooth (Pour slowly water in flour until you have that mixture). Next, divided into 25 rice balls, incubate for 20 minutes. Next, one by one, use your hand to press thin rice ball, add stuffing (in step 1) in the center and cover it into circle shapes.
. . . Bring rice balls to boil, when balls
float on face of water, take out and soak in cold water immediately. Next, add sugar, sliced ginger into the pot with 1 liter of water, wait to hard boil and add rice balls into the sugar water.
. . . . Making coconut syrup: Mix coconut milk + 1 - 2 tablespoons tapioca flour (it depends on your favor) together, bring to cook with medium heat about 10 - 15 minutes, stir well and nonstop. When it becomes thick, turn off the heat. Serve
. . . . . Ladle sweet soup on small bowl
or cup, pour coconut syrup on the face, and sprinkle roasted sesame.
desserts
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steamed cassava
soft worm cakes This cake belongs to southern people in Vietnam. Made from cassava fruit, cover with coconut meat. Sprinkle more roasted sesame and extra coconut syrup on top.
PREP: 10 mins
COOK: 25 mins SERVINGS: 6
VIETNAMESE STREET FOODS
steamed cassava soft worm cakes
Helpful Tips
As you may know, cassava fruit is really popular in southern area, Vietnam. Cassava fruit also can bring to steam and serve with coconut syrup or mixture of roasted sesame + sugar + salt.
ingredients
direction
1 medium cassava fruit 0.1 lb white sugar
Dried coconut meat
sugar
7 oz coconut milk
White sesame, salt
Food colors
2 tbsp tapioca starch
. Peel off the cover of the cassava fruit
and clean well. Soak in water with a pinch of salt in 8 – 10 hours. Use the shaving tool to shave the cassava. Then, use your hands to press out all water from cassava fruit to get 0.4 lb meat.
. . Mix the coconut milk with cassava meat with 3 oz thick coconut milk, sugar, tapioca starch and mix well.
. . . Separate the mixture into 2 equal
parts. Next, add any food color into 1 part. Spread oil around the edges of the form. Add green mixture cassava and use hand to press firmly on top. Steam the mixture in 30-45 minutes. Reduce the heat and slice it into long pieces or
square shapes. Repeat this process for the white mixture cassava.
. . . . Cook 120 oz coconut juice, 1 tsp
sugar + ½ tsp salt + 1 tsp tapioca starch in a low heat until it boils and become thicker. Turn off the heat. Next, roast sesame and grind well. Mix it with salt and sugar. When serving, add cassava soft worm cakes on plate; pour a little coconut syrup and sprinkle more mixture roasted sesame on top.
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tapioca in coconut milk Tapioca in coconut milk (Suong sa hat luu) has a great combination between jackfruit, pandan jelly, basil and pomegranate seeds. You will experience a wonderful sensation while having it with a little chewy outside but crunchy inside pomegranate seeds, the slightly soft but crunchy jelly, the tasty sweet syrup, and the delicious creamy coconut sauce. All of them combine together just in one glass and one spoonful.
PREP: 30 mins COOK: 10 mins SERVINGS: 6
VIETNAMESE STREET FOODS
tapioca in coconut milk
Helpful Tips
When serving, scoop a little pandan jelly cubes, pomegranate seeds, jackfruit and add more coconut syrup, sugar syrup, basil seeds on face of this dessert. Then, add strawberry syrup and grinded ice.
ingredients
direction
7-8 water chestnut
Âź bowl white sugar,
1 tsp tapioca starch
Strawberry syrup, pink
3 tbsp tapioca starch
14 oz water
9-10 jackfruit
color food
2 tsp jelly flour
10 oz coconut milk,
segments
0.1 lb pandan leaves
1 tsp salt
2 tsp dried basil seeds
. Making the pink pomegranate seeds Peel off the cover of the water chestnut, and slice into small cubes. Add a little pink color food water to create the color. Add tapioca starch to cover the outside of these cubes. Filter to remove the tapioca starch so it will not stick around the water chestnut cubes. Boil water, and pour the water chestnut into a pot. Cook about 2 – 3 minutes. Rinse them with cold water.
. . Making pandan jelly
Clean the pandan leaves and cut into short pieces and grind well with a little water. Add more jelly flour + 14 oz water. Put it on the cooking stove and cook in a low heat. Stir well and cook until the sugar is melted. Pour the jelly into a clean bowl, wait for the jelly cool down and put them in fridge.
. . . Making sugar syrup Clean the pandan leaves and roll firmly. Add palm sugar, water and cook until sugar is melted. Next, add pandan leaves into pot and cook with a low heat in 5 minutes and turn off the heat.
. . . . Making coconut syrup
Pour coconut milk into a pot and add salt, sugar, tapioca and starch into the mixture. Cook the mixture with a low heat until this syrup becomes thicken. Turn off the heat and pour into a clean bowl. Clean the basil seeds and soak them in water for 15-30 minutes. Pour into the basket and let they cool down.
. . . . . Separate jackfruit segments and theirs seeds, Tear the jackfruit segments into small pieces. Slice pandan jelly into small cubes.
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vietnamese
coffee flan cakes Vietnamese coffee flan cakes (Banh flan) is a delicious custard dessert inherited from French colonialism. People will love the delicate, beautiful amber color and its smooth, velvety texture. The cold of shaved ice reduces the sweetness of the flan’s caramel, maintains it’s texture and keeps it nice and cool.
PREP: 10 mins
COOK: 60 mins SERVINGS: 6
VIETNAMESE STREET FOODS
vietnamese coffee flan cakes
Helpful Tips
You should add more dark coffee with grinded ice on the top before eating these cakes. It is awesome. But if you prefer condensed milk with coffee, it is still delicious.
ingredients
direction
4 chicken eggs
0.3lb sugar
17oz fresh milk
1 tsp Vanilla starch
. Add 0.2lb sugar into pot with 4 cups of water, cook until it turns brown yellow and thick with small heat. Turn off the heat immediately and add lime juice into this syrup. Pour 1tsp mixture syrup in step 1 into small patterns when it is still hot because it will freeze really quickly.
. . Add 4 eggs with sugar remaining into clean bowl and stir gently. Try to not create bubbles on top of mixture.
. . . Cook fresh milk until it reaches 160
degree. Turn off the heat. Do not cook the milk mixture too long or too hot. Your dessert will be spoiled. Pour slowly mixture egg in step 3 into the milk mixture. Stir gently to avoid create bubble on the surface. Add vanilla starch into the mixture.
1 slice lime fruit
. . . . Pour the mixture slowly into the small patterns in step 2. Cover the surfaces by the silver paper.
. . . . . You can either steam or grill to
make the Vietnamese Flan Caks. If you decide to grill these cakes, arrange these small patterns on tray and pour more hot water until it reaches to ½ patterns and then bring to grill at 350 degree in 30 minutes. If you choose to steam these cakes, you can pour more hot water until it reaches 1/3 pattern and steam for 30 minutes in low heat. Open the lid a couple times to clean the water inside of it.
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HUYEN MAC - ART337 - TYPOGRAPHY II - UMBC