I’m so honored to host the fabulous blogging evnet – Delicious Vietname this month. Anh from A food lovers’ journey and Hong and Kim from Ravenous Couple are the creators of the event and they have certainly done a fantastic job in the last year!!! What a great way to get to know other food bloggers and home cooks! Thanks for everyone participating and your high standard of recipes and reviews!
Here is the round up for #13.
Lotus Stem Salad with Shrimp - Goi Ngo Sen
From Sacramento, California USA, Doug at Javaholic, gives us a beautiful and refreshing Lotus Stem Salad with Shrimp – Goi Ngo Sen. Through this recipe, I recalled my memory of eating stir-fried lotus root in China. It’s really been a while! For me, lotus is a texture food, rather than flavour food. It’s like tofu, what it tastes like really depends on how you cook it and what you cook it with. I also like the idea of using prawn crackers to go with fresh shrimp. Crunchy combined with tender meat, a little bit of contrast in this dish too. Of course I’m always a fan of Doug’s food photography! Just beautiful!
Spicy Tomato Egg Drop Soup
From Baltimore, MD USA, Lan at Angry Asian Creations, presented us a Spicy Tomato Egg Drop Soup. I think this dish would be perfect for a lunch on the weekend. I can imagine the egg yolk mix with the soup, melting in my month…. mmm yum!
Banh Cam – Banh Ran
From Los Angeles, USA, Kim and Hong the Ravenous Couple, shared their family recipe of Banh Cam- one of the most famous and beloved Vietnamese desserts. It doesn’t look too easy to make that MANY banh balls, but I know it is certainly worth it!
Baked Cassava Cake
From Melbourne, Australia, Anh at A Food Lover’s Journey, found more things in common with her mother in law in cooking. This baked cassava cake is the most popular dessert in her family.
Beef Noodle Salad
From Adelaide, Australia, Mia is always enthusiastic about cooking. We have had some cooking catch ups before and they are always very fun! I think it’s about time she starts her own blog – cooking and sewing? Both sounds great! Here is her Vietnamese Beef Noodle Salad.
Bún Bò - Rice Noodles with Stir Fried Lemongrass Beef
From Montréal, Québec Canada, Minh at The Things I Eat, also presented us a similar beef noodle salad. It’s one of the most popular Vietnamese dish and I obsoletely love it. Well done, Minh!
Roasted Chicken and Vermicelli Salad (Bun Ga Nuong)
From Adelaide, Australia, Ha is one of my eating out buddies. She invited us over to her house for a Saturday lunch and cooked a fantastic Vietnamese noodle and chicken salad – Bun Ga Nuong. Fresh leafy salad and herbs and perfectly roasted chicken, I’m sure it’s one the most popular dishes in many households.
Mung Bean Milk
From USA, Mai at Flavor Boulevard, shared her love for soy milk. She makes me want to get my soy milk maker out from the cabinet after I read her post. Mung bean milk is luscious, green, liquefied nourishment like soy milk. She just put another post up for green tea soy milk too!
Vietnamese Style Fish with Tumeric & Dill
From San Diego, California USA, Nam at The Culinary Chronicles, bring us this Hà Nội dish – Vietnamese Style Fish with Turmeric & Dill (Chả Cá Thăng Long). ‘ At it’s originating roots from the 100+ year old Chả Cá Lã Vọng restaurant, turmeric marinaded fish is first grilled and then fried table-side. It’s served with tons of fresh dill, other herbs, crush peanuts, and rice noodles’.
Pomelo salad (Gỏi bưởi )
Oanh and Dang from Rau om, introduce us this unusual dish – Pomelo Salad (Gỏi bưởi). They describe this salad as ‘ The salad has a unique combination of the refreshing and clean sweet-tartness and fragrance of pomelo and herbs with savouriness of fish sauce, sweetness of shrimp and richness of pork belly. In this version, we wanted to have all the flavors of gỏi bưởi in 1 bite of pomelo’. You will have to read their 2 page long explanation to get a feel of the salad. They are also our host for the June 2011 issue.
Lotus root soup
From Winnipeg, MB Canada, Pepy at Indonesia Eats, gives us another lotus dish in this May issue. Lotus root soup is very simple to make and it can be vegetarian. I also learnt about alkaline foods from the post.
Street food in Hoi An
Last, but not least, from Sydney, Australia, Phuoc at Phuoc’n Delicious, wrote about Hoi An street food. Although I never been to Hoi An or Vietnam before, I have heard a lot about the street food there and I am very interested! Luke Nguyen’s Vietnam is also showing lots beautiful street food in the show.
Delicious Vietnam #14 will be hosted by Dang and Oanh from rauom. Please send entries to Blog@RauOm.com before June 12, 2011.
Wonderful roundup! It was nice to see quite a range of dishes. Thanks for hosting. You really did a nice job of presenting the submissions.
Thanks, Jing, for a great recap. We can’t wait to see all the entries for next month’s roundup.
We just want to clarify about our dish, in case people thought we forgot shrimp and pork in our picture: We wanted to have all the flavor of gỏi bưởi in 1 bite of pomelo, and thus infused all the necessary flavors (pork, shrimp, fish sauce, lime juice, etc.) in that slice you see in the picture. We wanted to give people a different experience when eating gỏi bưởi.
Lovely roundup! Thank you Jing! And my gosh, such beautiful pictures! How long does it take to make soy milk (from preparation to product)?
I was really surprised by the quality of the dishes! I will have to try lot’s harder forthe next issue of Delicious Vietnam now
go, Oanh!
hi Mai. After solking soy beans in water overnight, all I need to do is just adding water and the soy beans in the soy milk maker, and wait until it’s ready. It only takes about 30 minutes also. The machine grounds the soy beans several time, then boil it at the end.
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The noodle salad was fantastic. So fresh and tasty. WE loved it.
Looking forward to trying out all the recipes soon!
thank you for such a wonderful round up of recipes!
beautiful roundup! Thanks so much Jin!
Thank you for fantastic round up, Jin! By the way, there is a typo for Canh Cu Sen recap. My name is Pepy not Pegy.
Sorry Pepy, I have corrected the typo
Hi Jing, a great round-up, must get organised and submit for next event!
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