Vietnamese food explained
Goi cuon: Vietnamese fresh summer rolls and how to roll them
Goi cuon are Vietnamese fresh summer rolls of shrimp, vermicelli and herbs in rice paper. Learn the fillings, the rolling method and the peanut dipping sauce.
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Plain-English guides on vietnamese food explained, korean food explained, pantry, produce and tools, sweets, tea and coffee and visiting jason’s best asian market, written alongside this independent guide.
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Vietnamese food explained
Banh xeo: the crispy Vietnamese sizzling crepe, explained
Banh xeo is a crispy Vietnamese crepe of turmeric rice batter, shrimp and bean sprouts, wrapped in herbs and dipped in nuoc cham. Learn how to get the crisp edge.
Vietnamese food explained
Bun bo hue: the spicy lemongrass beef noodle soup explained
Bun bo hue is a spicy Vietnamese beef noodle soup from Hue with lemongrass, chili and shrimp paste. See how it differs from pho and how a beef version is made.
Vietnamese food explained
Pho: the Vietnamese noodle soup, broth, noodles and toppings
Pho is Vietnamese rice noodle soup in a spiced beef or chicken broth. Learn the broth, noodles, northern vs southern style, toppings and how to eat a bowl.