Squid with vegetables and seafood fried rice is Saigon classic By Nga Phan in HCMC Squid with fried rice and green vegetable – a Saigon classic - Photo: Nga Phan Squid is a personal favorite of mine and indeed with all Saigonese and it is dish I like to prepare with vegetables and seafood fried rice. To make Muc nuong muoi tieu (salt baked squid) is easy but the end result is a real treat. To prepare you need to buy 700 grams of fresh squid from your local market, clean it thoroughly before mixing it with the spices of pepper, salt, chili and garlic and pop it into the frying pan with some oil for a minute. Then you put it in the oven for a further 15 minutes. In the meantime you should be preparing the rau muong sao toi (garlic spinach) in the frying pan using loads of garlic to give it that lovely, strong taste. And of course there is com chien hai san (seafood fried rice) to take care of. I put in garlic and oil and cook for a minute and then normally add tom (shrimp), muc … [Read more...] about Squid with vegetables and seafood fried rice is Saigon classic
Make fried rice
VietNamNet Bridge – As contemporary art accepts all things as materials, rice is not only the staple food but also a unique art material. Through the skillful hands of artisans, roatsted rice grains are combined together into paintings about landscapes and people in Vietnam, and graft rice paintings become an art specialty imprinted with Vietnamese soul. Born later than other art genres, fried rice paintings have become popular recently, especially for foreigners who want to look for exotic, local and special gifts for their friends and business partners. To make a rice painting, the first thing artisans have to do is to collect grains carefully in order that the grains must have the same size and are not broken. The next important step is roasting the grains into dozens of color tones from pale ivory to yellow, light brown, dark brown and black. "Roasting the grains requires makers to stir regularly on the suitable fire levels," said artisan Duong Huu Cuong, owner of Ngoc … [Read more...] about Fried rice paintings reflect Vietnam’s soul
It is surprising that anything so thoroughly and globally "old hat" as Chinese fried rice enjoys such robust popularity in rice-rife Saigon, but there you go: as testament to the dish's widespread charm, it can be found on menus across the city, as popular here as hamburgers and fries in the United States. Com chien duong chau (Chinese fried rice) contains that most endearing quality of a decent meal, an interesting interplay of savory flavors that shifts subtly with each spoonful. Rightly so, as each bite might contain a different mix of the typical ingredients, including shrimp, chicken, cubed pork, egg, mixed vegetables, and of course, rice. Neither meant to be savored too long nor gobbled too quickly, com chien duong chau is solid standard fare, perfect for a cup of tra da (iced tea) and conversation with friends. Fine iterations of this reliable dish can be found across the city, but arguably the best is served in local eateries, often for under VND 15,000. Travelers … [Read more...] about Viet Nam’s Own Chinese Fried Rice
Rice is an Asian staple, an indispensable part of every meal for millions. And Asia's diverse cultures have distinct rice varieties and rice dishes that they favor. Korea has Korean mixed rice, China is proud of Yangzhou fried rice, Vietnam has cơm chiên cá mặn (fried rice with salted fish), and so on. With the huge worldwide popularity and recognition that pizza and pasta have attained, it is sometimes overlooked that Italy has superb rice dishes as well. Italian chefs pay a lot of attention to their rice dishes, known as risotto. Risotto is a dish that Asian customers will enjoy, because it has rich flavors and tastes different from their own delectable dishes. The rice used to prepare risotto must be short, round and rich in high-starch (amylopectin), having the ability to absorb liquids and release starch and so they get stickier and more delicious than the long grain varieties. Italian rice dishes, cooked right, are crunchy. Risotto can be cooked in many ways. Typical … [Read more...] about Rice, Mamma Mia!
Size matters: Members of the jury measure the dimension of a fried, sticky-rice ball at the Taste of the World festival held in HCM City. — VNS File Photo HCM CITY — Binh Quoi Tourism Village has won first prize for making the biggest fried sticky-rice ball at the Taste of the World Festival in HCM City. The ball was 187cm in circumference, 59.9cm in diametre and 41.5cm high. Vo Van Truong, representative of the Permanent Council of the Centre for Viet Nam Record Books, said the was a new record in Viet Nam. Binh Quoi Tourism Village competed with five other teams from Binh Duong Hotel, Van Thanh Tourism Park, Dong Nai Tourism Company, Hai Bi and Thao Ngoan restaurants. Thousands of visitors watched the cooks as they made the golden-brown, sweet-smelling fried-rice balls. In another contest, the chefs of Binh Quoi Tourism Village and Hai Bi Restaurant won the gold medal for their best sticky-rice dish, followed by Binh Duong Hotel with the silver medal, and Van Thanh … [Read more...] about New record set for biggest sticky-rice ball