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Asparagus and Crab Meat Soup - Mang Tay Nau Cua
submitted by
anonymous
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Asparagus Crab Soup (Sup Mang Tay Cua)
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.submitted by
anonymous
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Barbecued Squid with Hot Dipping Sauce (Squid Sate)
No country of origin, but I'm betting on Vietnam this time, mainly from the dip.submitted by
anonymous
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Beef Soup with Lemon Grass (Canh Thit Xao Sa)submitted by
anonymous
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Buddhist Nuoc Leo
submitted by
anonymous
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Carmelized Pork
submitted by
anonymous
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Cha Gio
submitted by
anonymous
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Chao Tom (Shrimp and Sugar Cane Rolls)
submitted by
anonymous
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Chicken with Lemon Grass
submitted by
anonymous
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Cinnamon Pate (Cha Que)
This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.submitted by
anonymous
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Coconut Flan with Caramelsubmitted by
anonymous
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Duck with Sugar Cane - Vit Tiem Mia
submitted by
anonymous
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Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...
Wonderbread is wonderful! We dug out the Breadman Ultimate after a long hiatus from baking and tried this recipe since my wife enjoys a plain white bread now and then. But this bread has a wonderful golden glow and a fine texture. Perfect for toast and sandwitches. A keeper!