Roasted duck is one of popular Vietnamese Dish Recipes. This dish is good for health, because ducks are fed natural and scientific processing. The preferred of roast duck is skin which is thin, crispy, dark yellow. Vietnamese duck is fat, after be … [Continue reading]
Mask, drum and lantern. They are the basic things for a important night in the middle of the autumn. But, there are two important kinds of cake for the night, it is "banh nuong"(grilled sticky rice cake) and "banh deo"( sticky rice cake). They have a … [Continue reading]
How many kinds of bun have you eaten in Vietnam? Have you eaten "Bun thang" (Vermicelli and chicken soup)? If you ate this dish, you cancook this dish with below recipe. If you have not eaten "bun thang", you should read about it before eating. Don't … [Continue reading]
After reading the post about "bun thang" do you want to cook this dish? If you want, you can prepare ingredients right now or later because you have not read this post. Or reading ingredients and going to buy, and coming back and continute reading. … [Continue reading]
Water lily vermicelli combines flavors of the three cultures of Khmer, Chinese and Vietnamese people with its unique soup cooked from fish, shrimp, squid accompanied with water lily. Located 125 km from Ho Chi Minh city, Vung Tau is a port city … [Continue reading]
If you know jellyfish vermicelli in Nha Trang city, which is a famous and delicious dish of Khanh Hoa province, there is also a dish which is also made from vermicelli, it is squid vermicelli of Van Ninh. Van Ninh is an area lies at the foot of … [Continue reading]
If you are in Hanoi or intending to travel to Hanoi, you may want to know a popular dish - bun rieu cua (vermicelli and sour crab soup). And, if you want to eat bun rieu cua in Hanoi, you can not find in menu of any restaurant or hotel. Bun rieu … [Continue reading]
Making your own fabulous bowl of Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. You’ve had Pho before, right? If not, it’s a wonderfully delicate Vietnamese noodle soup, made … [Continue reading]
Ingredients: 12 chicken drumsticks 1 bag (16 oz) frozen pitted cherries, thawed 2 oranges, juiced 1 lemon, juiced 3 garlic cloves, finely chopped ½ Vidalia onion, finely chopped 1 cup ketchup 1 tsp smoked … [Continue reading]
This chicken casserole tops my list of all time favorites. Imagine a thick layer of a delicious, sweet corn pudding topped with yummy chicken, a little sauce, and lots of gooey melted cheese. It’s all the best elements of chicken tamales in an easy t … [Continue reading]
It’s Wednesday. And yesterday, I made some brownies. And they were really awesome. Life changing, if you want to know the truth. I know what you’re thinking, because I’m totally there with you. “When aren’t brownies life changing??” … [Continue reading]
These Double Decker Butterfinger Brownies are a delicious show stopper!! Fudgy, homemade brownies, creamy peanut butter buttercream frosting and crushed Butterfinger candy bars are hard to resist! Can we talk about being a mom when you’re s … [Continue reading]
Strawberry vanilla cocktail.Amaretto based mixed drink.Very delicious and easy to make! Ingredients 1/4 cup frozen strawberries,thawed 1 oz(30 ml) Amaretto liqueur 2 scoops(125 g) vanilla ice cream 1 dash vanilla extract 1 tablespoon … [Continue reading]
Ingredients : 1¹⁄³ oz (40 ml) cognac 2/3 oz(20ml) Galliano liqueur Directions : Combine cognac and liqueur in shaker with ice. Shake well. Strain into old fashioned glass with crushed ice. Serve Amber Cloud cocktail with a st … [Continue reading]
Many Vietnamese people fled their home country after the Vietnam War and ended up in Louisiana. The Vietnamese were exposed to new, local foods resulting in some current mainstays of Vietnamese cuisine, such as Cajun crawfish boil, chicory in Viet … [Continue reading]
As a youngin, my parents took me out to eat with them a lot. They were great cooks, so a lot of going out was about discovery and enjoying new foods. To be honest though, it was partially because I was a stubborn customer who couldn’t stomach ho … [Continue reading]
This pandan sticky rice dessert, or xoi la dua, is great blend of sweet, salty, and nutty flavors. Glutinous rice is used for this, not just regular rice that you can make sticky! The main flavor comes from pandan leaves, which is found in many Vi … [Continue reading]
This dish is something I’ve occasionally tried as an appetizer at Japanese restaurants and it always leaves me craving more! So I decided to make it at home. It has a nice and light vinegary smell to it, with great crunch. This dish is called su … [Continue reading]
I can’t believe it has been so long since I’ve last shared a recipe here, but I haven’t stopped eating–here’s Instagram proof!. About 14 months ago I got my first non-self-employed job, so Hungry Huy has been a bit neglected. I started to cook at hom … [Continue reading]
My grandmother is a child raising machine. As if raising nine of her own kids wasn’t enough of a challenge, she had her hands in raising almost all of the grand-kids too. Between cleaning up our messes and playing referee to our disputes, it seemed li … [Continue reading]
This is love in a bowl. If you’ve had bún thịt nướng you know what I’m talking about. You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a single, colorful arrangement. Depending in which restaurant you order your … [Continue reading]
One of the staples my mom and grandma kept in the kitchen was dưa chua, or pickled mustard greens. It was often served as a side dish for meals throughout the day. These pickled greens counter-balance many salty dishes such as thịt kho. Northern Vi … [Continue reading]
Bò Bía’s Background The name bò bía is likely a Vietnamese adaptation of the Chinese name and roll “popiah” which is pronounced similarly to bò bía. These two foods are quite different though. When bò bía was adapted by the Vietnamese the ingredients … [Continue reading]
I never thought I’d be craving a vegetable soup. Until now. In fact, I have strong memories as a kid, really hating the taste of tomatoes. Tomatoes even in a burgers were crossing the line. During my weekly piano lessons, my teacher would throw b … [Continue reading]