ENJOY DUMPLING SOUP AT NGUYEN TRAI LANE

Located on Nguyen Trai street (HCM) crowded with many vendors. The dumpling soup store at lane 409 is the favorite place of many dinners.

Each dumpling has the soft outside skin, inside is the core with fresh good pork and shrimp, served with Chinese cabbage, pork paste, rib, chicken leg…and the flavorful broth make the dish is more delicious. The most favorite dish here is chicken leg dumpling soup, rib dumpling soup, pork paste dumpling soup.

The side dishes such as lean pork paste, fry chicken leg… are pre-made. Since it’s ordered, people will place the dumplings into a bowl filled with full of broth, put in pork paste, chicken leg or rib as your order. Chili and soy sauce is ate together with this dish.

 

Dumpling is made quite similar to wonton, but bigger and have more stuff inside. The important of a good dumpling is the core, usually made from shrimp, pork, vegetable…finely chopped mixed together with seasoning. The core is wrapped by a thin dough, shaped like a half-moon and will be boiled.

One unmissable ingredient in the dumpling soup is the Chinese cabbage. The Chinese dish is always fat so that people are easy to get bored of it, the green cabbage helps reduce this feeling and stimulate your taste. There is vermicelli soup beside dumpling soup at this store.

You can try this dish at lane 409 on Nguyen Trai street, district 5, Ho Chi Minh city. Each bowl of dumpling is about 26,000d, if you order more chicken leg, pork paste… they will charge you more. They open from 16 until mid-night.

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MỨT DỨA, CHANH LEO (DELICIOUS PINEAPPLE AND PASSION FRUIT JAM )

Pineapple passion fruit jam eat with bread is really delicious and easy to make. The jam has the flavor of pineapple, lightly sour of passion fruit definitely attracts you.

Ingredients:

Original recipe makes 10 servings

     -         620g pineapple cut into cube pieces.

     -         330ml water

     -         450g sugar

     -         ¼ passion fruit core

PREP 10mins

COOK 50mins

READY 60mins

Direction:

-         Have the pineapple into a pot with water and boil in 20mins or until pineapple is soft and almost out of water.

-         Mix well

-         Add sugar, passion fruit core in and mix well, keep boiling from 20-30mins until the mixture thicken. Remove from heat.

-         Cool down the mixture jam and store in a jar for serving.

      

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PUMPKIN AND GROUND PORK SOUP

People rarely know that pumpkin is such a super food that is very nutritious with high vitamin and mineral. If you are on diet or need to improve your health, pumpkin is a supportive food. Let join us today to make a soup with pumpkin and ground pork!

Ingredients:

Original recipe makes 4 servings

     -         1 pumpkin

     -         Ground lean pork: 100g

     -         Fresh peanut: 100g

     -         Pearl onion, green onion, rice paddy herb, Chinese cilantro.

     -         Pepper, sugar, fish sauce, seasoning powder. 

PREP 20mins

COOK 25mins

READY 45mins

Preparation:

-         Peel skin off pumpkin, wash and chop into small pieces.

-         Clean and wash green onion, rice paddy herb, Chinese cilantro, roughly chop.

-         Ground or roughly chop lean pork, season with seasoning powder and a pinch of sugar.

-         Roughly chop pearl onion and the head of green onion, then mix with ground pork then roll into small balls.

-         Wash the peanut and crush it.

Direction:

-         Boil the water, add peanut and meat balls in, turn down the heat and cook in 10mins. Seasoning with 1 spoon of seasoning powder.

-          Continuing adding pumpkin in, cook in 10mins more to have it softer, season to adjust the taste.

-          Sprinkle with rice paddy herb, Chinese cilantro and mix well, remove from heat and place it in a bowl. The soup is done.  

Tip:

If you don’t have fresh peanut, you can use dry peanut. However, you should soak into cold water in 10mins before cooking to make it soft quickly. Good luck!


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“RAU CANG CUA” (CRAB CLAW HERB)

“Rau cang cua” (Crab claw herb) is a kind of folk vegetable that is easy to find and the ingredient for many good nutritious dishes.

            Crab claw herb is a kind of vegetable which grow naturally in the wet ground. Crab claw herb grow faster and stronger with raining. To family, you can try any type of plant pot to place crab claw herb in and water it to have fresh and clean crab claw herb to eat. Knowing how to take care it, you will have vegetable for the whole year.

Before, crab claw herb usually appeared in family meals only, but it becomes more and more popular in the restaurant in really good dishes. Although growing naturally its price is not cheap. Sometimes it comes to 15,000-20,000d/kg. 

Crab claw herb is cool, antipyretic, nutritious, has sour taste and juice. It is also good for curing some skin disease. Smash crab claw herb, squeeze to get the juice, mix with a bit of salt and put on the wound will help.

Crab claw herb with oil vinegar sauce

Talking about Crab claw herb, people usually think of beef salad with oil vinegar sauce. There are many ways to do this dish.

Marinate the beef to taste. Wash the herb clean and drain, then place on a dish. Add oil in a pan, fry onion, add beef, quick stir fry and pour all over the vegetable dish. Mix vinegar with seasoning powder, sugar, garlic and chili to taste a bit of sour and sweet.

To be more complicated, people garnish with some slices of tomato and boiled eggs. The crab claw herb dish will become a colorful picture with green, red, white, yellow, so attractive and nice looking. Sprinkle some peanut on tip will fulfill the taste of this dish.

We can switch egg with tofu to make a good vegetarian dish.

Besides, frog meat with crab claw herb can also be a delicious one. Fry garlic, onion until smelling, then stir fry frog meat, and place on the crab claw herb. You can add some flour or corn starch in vinegar to make a sauce. Crab claw herb is good to use with crab, shrimp, fish.

Crab claw herb salad

If the crab claw herb with oil vinegar sauce dish seems to be complicated, this kind of salad will be quicker.

Wash the crab claw herb clean, drain. Mix vinegar with light seasoning then stir well with crab claw herb. Mix fry onion, dry shrimp, finely slice pig skin, peanut with the mixture vegetable sauce and adjust to taste. The taste of salt, sweetness, sour, with the crunchiness of herb, chewy of pig skin, softness of dry shrimp will make a special salad.

Besides, crab claw herb can be mixed with some other such as sam leaf, basil… and dip into poached fish or poached pork sauce. The sour of this herb with balance your taste when eating together with salt poached sauce

Crab claw herb will be a special dish in your meal.

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XÀ LÁCH RAU MẦM (SPROUT SALAD)

Cool and crunchy sprout is combined with beef and sweet and sour spices, is a simple convenient appetizer in summer.

Ingredients:

Original recipe makes 2 servings

     -         200g sprout

     -         200g beef

     -         Oil, salt, garlic, pepper

     -         1 lettuce

     -         3 eggs

     -         Olive oil, vinegar, sugar

-         You can have more on tuna or cucumber, tomato as your preference

PREP 20mins

COOK 10mins

READY 30mins

-         Slice the beef thinly, marinate with 1 teaspoon salt, a bit of oil, mix well and leave aside in 15mins.

-         Heat a bit of oil, fry garlic, add the beef in and stir fry until cooked, have it on a plate and sprinkle a bit of pepper on top.

-         Wash the lettuce, drain and cut into short pieces.

-         Boil eggs, take off the shell, cut into half

-         Clean up the sprout, wash and drain them.

-         Mix a bit water with sugar, add salt, vinegar and olive oil, and adjust the taste as a bit sour, sweet.

-         Place the lettuce on a plate, put the eggs on, beef and sprout on top, pour the mixture into the plate and mix well.

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SỮA NGÔ NGON MÀ LẠ (TASTY STRANGE CORN MILK)

Mixing flavor for this familiar drink by sweet corn with attractive yellow.

Ingredients:

Original recipe makes 2 servings

     ·        2 corns

     ·        200ml fresh milk

     ·        200ml water

     ·        2 tablespoon condense milk

PREP 10mins

COOK 15mins

READY 25mins

Direction:

-         Take off the corn seeds.

-         Boil fresh milk, water, and corn until corn is soft

-         Remove from heat, blend the corn milk mixture. You can adjust the water to have the dense or dilute corn milk.

-         After blended, boil the mixture again, add condense milk. Stir well to prevent the mixture to be burned. Taste again and then remove from heat.

-         Strain the corn milk mixture through a fine mesh sieve, take the liquid only. Skim off the bubbles.

Wait for the milk to cool down, leave it in the refrigerator, when drinking you can add ice to have better taste.


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STIR FRY SHRIMP WITH SHIITAKE MUSHROOM

Shiitake mushroom is not only fragrant, but also very nutritious. When combining with shrimp will create a delicious tasty dish and simple to do.

Ingredients:

Original recipe makes 2 servings

      -         Skinless shrimp

      -         Shiitake mushroom

      -         Ginger, roughly chopped garlic

      -         Soy sauce

      -         Water

      -          Sesame oil

      -         Salt, pepper.

PREP 10mins

COOK 15mins

READY 25mins

Direction:

-         Marinate shrimp with season powder, soya sauce in 5mins

-         Add oil in the pan, heat up, stir fry shrimp until turning pink

-         Fry ginger, garlic, onion, add mushroom in and stir fry in couple mins, add a bit of water, put on a lid in 5mins, add shrimp in and mix again, season with salt, pepper, eat when it’s still hot.

     Tip: 

Add a bit of corn flour in to make the ingredients stick together, more delicious.


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