Vietnamese foods

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How o make Steamed buns ( The dough )


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Ingredients:

– All purpose white flour : 2 cups  + 1 cup

– White sugar : 1/4 cup

– Milk or water : 1 cup

– Baking powder : 3 teaspoon

–  Corn Starch: 1 tablespoon

– Shortening : 2 tablespoon

– High active dry yeast : 1 pack – 7 gram

– Vinegar

Start :

– Warm up 1 cup of milk : Microwave for 50 seconds

– Add 1/4 cup white sugar and yeast, stir then wrap it up and put in to the microwave ( that is the perfect place for yeast ‘s activation – warm and moist. Please don’t turn the microwave on).  After 20 minutes….

– Put 2 cups of flour to a large bowl, add corn starch and baking powder then mixed it. Add yeast to the bowl and mixed it . I would have to mixed it for 5 minutes and add 2 table spoon of shortening. Knead the dough for another 20 minutes.

– If  it too wet => just add flour

–  If it too dry => just add cold water

– After that put the dough in a large bowl, wrap it up and put it in the microwave to rise for 3 hours.

Tips :

– The dough needs 3 hours to rise.

– Just add very little flour when you roll the dough.

– Add 2 table spoon vinegar to the steamer, add water and steam the buns for 15 minutes to make the buns white and tasty.

– I use original white paper cut in to smaller square, put each bun on that paper and steam.

– How to fold the buns , please check this link

– How to make filling , please check this link

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How to make sauce for spring rolls and egg rolls


Fish sauce

Ingredients :

– Fish sauce : 2 tablespoon

– Warm water : 3 tablespoon

– Sugar : 1 tablespoon

– Lemon lime : 1 tablespoon

– Red hot chilly:  1

– A clove of garlic

Start :

– Add fish sauce, sugar and water in to a bowl then mix

– Chop garlic and red chilly together then mix with fish sauce

– Finally, add lemon lime ………………………..then you’re done.

We can use this sauce with spring rolls or egg rolls

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How to make Vietnamese spring rolls ( goi cuon )


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I love spring roll. Whenever I want to lose weight fast, I eat spring roll at lunch time for like a week. Believe or not, I lose weight.

Ingredient:

– All kinds of vegetable you want : I prefer lettuce

– Spring roll wrapper

– Pork bell

– Shrimp

– Warm water

– Sauce : please follow this link

Start :

– Boiling 6 cup of water, add 1 tea spoon of salt and a piece of onion and pork belly. Boiled until it done, use a chopstick or a fork to check.

– Boiled or steamed shrimp

– Boiled noodle, you can easy find noodle at any Asian market

– Warm water

– Take a rice wrapper and dip it in to warm water and waiting for 2 second then wrap.

– Place shrimp then vegetable, pork and noodle on the wrapper then roll. Done

– Sauce :

There are many kinds of spring roll sauce, if you can’t stand the fish sauce please don’t try this. Lets get hoisin sauce, mustard or a tea soon of salt, 1/2 tea spoon of pepper and lemon lime to make a paste.

If you’d love to try fish sauce, please following this link

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How to make Vietnamese yogurt – Homemade yogurt


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I love homemade yogurt, no preservatives, no dyes….. very healthy and tasty. I’m going to show you how to make a supper easy yogurt without yogurt maker, water steamer or anything else. Just oven.

Ingredient:

– Milk : 4 cups

– Sweetened condensed Milk : 1 can (14 oz )

– 1/2 cup plain Yogurt ( Just for the first time, until next time let’s use your homemade yogurt to activate lactic acid for better taste and quality )

– Water: 3 can ( 14 oz *3 = 42 oz ) or you can use milk instead.

– Sugar : if you like it sweet

– Oven : 200 Fahrenheit

Let get started :

– Preheat your oven at 200 F and start measuring milk.

– Add two kinds of milk to a large bow.

– Add water and mix everything in one direction ( preventing bubble )

– Put the large bowl to microwave and turn 5 minutes.

– Add plain yogurt and mix together

– Pour your yogurt in to the cups, I was using glasses and jars

– It’s been 10 minutes since I’ve started so I turn off the oven, put all those cups in to a baking pan and put in to the oven.

– During 6 hour without touching, moving or checking the yogurt, just let the lactic acid activated and make your yogurt can stand like jell-o. Normally, I start at 8 pm and open the oven at 7 am next day, then put my yogurt in a refrigerator for at least 1 day then…………..eat.

– Please let bowl, cups, jars and the mixture clean before you start.

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