Bánh bèo - Vietnamese Savory Steamed Rice Cake (Water Fern Cake)

Banh beo is a specialty of central Vietnam, especially popular in Da Nang, Hue, Quang Nam and Quang Ngai. It is basically made from rice flour and tapioca starch, topped with minced shrimp (Hue style) or a mixture of pork and shrimp (Da Nang/Quang Nam style). A simple yet elegant, cheap yet delicious dish which can be eaten throughout the day!

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

Full recipe in English and Vietnamese at (Xem công thức tiếng Anh và tiếng Việt tại) :

http://danangcuisine.com/?p=652

Ingredients
For the batter
400g (14 oz) rice flour
100g (3.5 oz) tapioca starch
1 liter (1 quart) water
1 tsp salt
1 tsp vegetable oil

For Hue-style topping
300g shrimp, peel and deveined
Salt & pepper
For Quang-style topping
100g (3.5 oz) pork belly, finely diced
200g (7 oz) shrimp, finely diced
Shrimp butter

More Vietnamese cakes at (cac mon Banh Viet) http://www.youtube.com/playlist?list=...

Soundtrack:
"Bèo Dạt Mây Trôi" by Anh Khang & Quang Thắng
Drifting water ferns & floating clouds

Hanoi Combo Noodle Soup Recipe (BÚN THANG)

Hanoi Combo Noodle Soup Recipe (BÚN THANG) - One of the most popular noodle soup dishes of Hanoi

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=3469
Items in my kitchen and pantry http://danangcuisine.com/store/

If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)

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Vietnamese Fried Banana - Chuối chiên / Bánh chuối chiên

The crunchiness of the outside fritter complements perfectly the sweet and soft banana inside.

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/recipes/recipe-fried-banana-chuoi-chien-banh-chuoi-chien/

Coconut sauce recipe http://youtu.be/3H4hqMl7A30

Items in my kitchen and pantry http://danangcuisine.com/store/

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Bánh bột lọc - Vietnamese clear shrimp & pork dumpling

Full recipe in English and Vietnamese at http://danangcuisine.com/?p=660

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

Ingredients
400gr tapioca starch
200gr shrimp
Ingredients
For the dough
400g (14 oz) tapioca starch
250ml water (1 cup) boiling hot water
For the filling
200g (7 oz) shrimps, deveined and diced
200g (7 oz) pork belly, diced
1 tsp minced shallot
1 tsp minced garlic
Salt & pepper
½ tsp paprika powder
2 tsp vegetable oil
1 tbsp sugar
1 tbsp fish sauce
For garnish
100g spring onion, chopped
¼ cup vegetable oil
Cilanto and fresh red chili, choppped
Vietnamese dipping fish sauce "nuoc cham" http://youtu.be/OrUZzchXGzo

Bánh bò - Vietnamese Steamed Rice Cake (Cow cake)

One of Vietnamese traditional steamed cakes known as Bánh bò, literally translated as "cow cake" is a popular dish in the central and southern Vietnam. While Banh bo from the south comes in a wide variety of colors, Banh bo in Da Nang City is only in white color and has a mild coconut taste. I believe that most of Vietnamese couldn't help but loved it when we were kids. Banh bo has become an unforgettable part of our childhood. It is sad to see how difficult to find a place for buying Banh bo nowadays as well as to see our traditional cuisine values fading with time. This recipe is a modern approach using active dry yeast instead of the traditional rice wine balls“com ruou”, with an attempt to revive this special steamed cake through you readers.

 Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

 

Click here for full written recipe (Bấm vào đây để xem cách làm bánh bò)
http://danangcuisine.com/?p=900
Ingredients:
500g rice flour (~17.6 oz)
1 bowl tapioca starch (100g) ( ~1 US cup)
1 package active/instant dry yeast 7g (~ 1/4 oz) ( eg. Fleischmann's)
400ml coconut milk (~ 13.5 Fl.oz.)
1 ½ bowl sugar (300g) (~ 1 ½ US cup)
2 bowl warm water (~2 US cup)

Important note:
**Do NOT use sweet/glutinous/sticky rice flour**
**Do NOT use baking powder instead of yeast**
** For better result please use molds in small size and steam just 1/4 cup of the batter (60ml) for each cake
**The cakes taste the best freshly steamed. They normally turn hard by cold weather. In that case, just microwave the cakes 15 seconds before serving (or steam again for 2-3 minutes).
______________________________
Vietnamesische Gedämpfte Bienenwabenkuchen
Zutaten: (20-25 Kuchen)
500g Reismehl ** bitte kein klebriges Reismehl verwenden **
100g Tapiokastärke
7g Hefe
400ml Kokosmilch
300g Zucker
450ml warmes Wasser
Kokosmilch und Zucker in einem Topf leicht erwärmen bis der Zucker aufgelöst ist. Reismehl, Tapiokastärke und Hefe in einer Schale vermischen. Das Wasser hinzufügen und zu einem Teig verarbeiten. Diesen ca. 10 min gut durchkneten und dann das Kokos-Zucker-Gemisch hinzufügen. Alles mit einander verrühren bis der Teig sich aufgelöst hat. Etwa 1,5 h gehen lassen.
Den Teig in die Förmchen füllen (~60ml per Kuchen)
10 - 15 min dämpfen.

Hu tieu nam vang - Rice Noodle with Pork and Seafood Recipe

This popular noodle dish in Saigon is an influence of a Chinese-Cambodian dish called Kuy Teav. It is also known as Phnom Penh Noodle Soup.

 Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=544
How to make Hu Tieu Nam Vang
Phnom Penh Noodle soup (Kuy teav)
Ingredients (6 servings)
1.5kg (3.3 lb) pork bones
500g (1.1 lb) minced pork
500g (1.1 lb) pork lean or shoulder
200g (0.5 lb) pork liver
1 dried squid (size of your hand)
1/2 cup dried shrimp
1 onion
5-inch daikon (cut into 1-inch thick slices)
1 cube rock sugar (double size of your thumb)
5-6 liter of water (for the soup pot)
1 large garlic knob, minced
2-3 shallot, minced
1/2 cup preserved radish, minced
a dozen quail eggs
600g dried noodle (Hu Tieu Dai)
Fresh greens: garlic chives, lettuce, Asian cellery ( rau can), Chrysanthemum (rau tan o), beansprouts...
Black sauce: 3 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp sugar + 3 tbsp water. Simmer on low for 2 minutes.

Nguyên liệu
1.5kg xương heo
500g thịt heo băm nhuyễn
500g thịt nạc vai (heo)
200g gan heo
1 con mực khô loại vừa
1/2 chén tôm khô
1 củ hành tây
5 khoanh củ cải cắt lát dày 3cm
1 viên đường phèn (chừng 3 lóng tay)
5-6 lít nước
1 củ tỏi lớn
2-3 củ hành tím
1/2 cup củ cải muối
chục trứng cút
2 gói hủ tiếu khô (loại 300g)
hẹ, rau cần, xà lách, tàn ô, giá ..vv...
Tương đen: 3m dầu hào + 3m xì dầu + 1m đường + 3m nước. Đun lửa riu riu chừng 2 phút.

Stuffed Bitter Melon Soup - Canh Kho Qua Nhoi Thit

A typical Vietnamese soup for year-end offerings or gathering parties

Vietnamese Chicken Curry Recipe - CÀ RI GÀ

Lemongrass, various kinds of potatoes and coconut milk are what make Vietnamese Chicken Curry different from other kinds. Enjoy!

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=2567
Ingredients: (serves 4-6)
1 kg (2.2 lb) chicken chunks
1 tsp salt
1 tsp sugar
1 tsp chicken stock
1 tbsp curry powder
1/2 tsp pepper
500g (1.1 lb) potatoes
500g (1.1 lb) sweet potatoes
500g (1.1 lb) taro/yam
1 tbsp minced garlic
1 tbsp minced shallot
1 tbsp minced ginger
2 stalk lemon grass, bruised
1 cup (240ml) coconut milk
1.5 liter (6 cups) water / coconut water

Vietnamese Corn Pudding (Che Bap)

Glutinous and sweet corn soup as a simple yet delicious dessert

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

 

Full recipe http://danangcuisine.com/?p=1273

Ingredients
2 ears glutinous corn on the cob, thinly sliced (sweet corn can be used too)
1 liter (4 cups) water
100g (1/2 cup) sugar
pinch of salt
3-4 tbsp tapioca/corn starch or small tapioca pearls*
8 tbsp (1/2 cup) water
1 pack vanilla sugar/ 1tsp vanilla extract

Coconut sauce video http://youtu.be/3H4hqMl7A30

*You can add glutinous rice (sticky rice) or tapioca pearls to thicken the pudding instead of tapioca starch. In that case, please cook the sticky rice or tapioca pearls until half-cooked before adding the corn. (If the soup is thick enough, just skip the tapioca starch)

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Vietnamese Meatball Sandwich Recipe - Bánh Mì Xíu Mại

Xíu mại refers to Vietnamese meatballs rather than the Siew Mai that you find at Chinese Dim Sum.

 

Video by: Helen

Chanel Youtube: https://www.youtube.com/user/HelenRecipes

 

Full written recipe: (Cong thuc day du) http://danangcuisine.com/?p=2575
Ingredients
200g jicama, peeled and julienned
500g minced pork (1.1 lb)
1 tsp minced garlic
1 tsp minced shallot, or white-part spring onion
salt, pepper, chicken stock, sugar to taste
1 egg
1 tbsp tapioca/corn starch
1 tbsp cooking oil
1 tbsp minced garlic
1 tbsp minced shallot, or white-part spring onion
3 medium tomatoes, diced (400g)
1 tbsp sugar
1 tbsp chicken/pork stock
3 tbsp fish sauce
3 tbsp ketchup

Buy the plate clip tongs at http://amzn.to/1a6PJnx
My 3-tier seasoning dispenser/container http://amzn.to/1hyTUwv
How to make Vietnamese Baguette http://youtu.be/Dz9r3vNRxPA
How to make Grilled Pork for Banh mi Thit Nuong: http://youtu.be/iZJzTScgB-c?t=33s
How to make Banh Mi Thit Nguoi (Sandwich with cured pork cold cuts) http://youtu.be/yEtIwQGwyec
How to make Banh Mi with Chicken Floss (Banh Mi Ga in Da Nang) http://youtu.be/gmUvWKCR4AU
How to make homemade yellow mayonnaise for Vietnamese sandwiches http://youtu.be/gmUvWKCR4AU?t=1m27s
How to make Pate for Vietnamese sandwiches http://youtu.be/S--Kp3at4Q4
More Vietnamese BANH http://www.youtube.com/playlist?list=...

Vietnamese Jello Cake - Rau câu khuôn

This jello cake used to be very popular in the 90s. Nowaways it has lost its popularity due to the Western dessert trends. This jello cake is made from agar agar, coconut milk and different flavorings. Agar-agar is made from seaweed and it is popularly used in Vietnamese cooking to make jelly instead of gelatin. It's a great alternative for vegetarians who do not want to use animal (usually pork) gelatin in desserts.

Video by: Helen

Full recipe at (Cong thuc day du) http://danangcuisine.com/?p=3168
Ingredients
For each color:
1 tbsp agar-agar powder (Telephone / Champion Cup Brand)
4 tbsp cold water
1 cup juice (240ml) eg. red beet, grape, orange juice etc.
1 cup coconut milk 240ml
2-3 tbsp sugar, optional

You can buy the molds on eBay http://goo.gl/QvwM5F

Items in my kitchen and pantry http://danangcuisine.com/store/

HUSBAND & WIFE CAKE - Banh Phu The / Banh Xu Xe

Banh Phu The or Banh Xu Xe is a traditional cake that is normally served at Vietnamese weddings (Conjugal cake). On the engagement or wedding day, the groom's family visit the bride's house and offer many presents as a proposal. Beside Betel and Areca "trau cau", wine and tea, which are the must-haves, husband & wife cake is also a very popular gift choice because of its beautiful meanings. At weddings, the cakes are wrapped in tiny square boxes made from coconut leaves. The upper part of the box fits perfectly with the lower part, which symbolizes a perfect couple match. The stickiness of the cake symbolizes the stickiness of the marriage ties. The golden filling embodies the loyalty &  faithfullness of husband &  wife, like a golden heart. 
In normal days the cakes are sold at many snack shops, and they are normally wrapped in a less fancy form with plastic wrap, so more colors are added to make them more attractive.

Video by: Helen

Ingredients
For the fillings: (yield 18 balls)
100g peeled split mung beans (1/2 cup)
120ml water (1/2 cup)
4 tbsp sugar
1 tbsp vegetable oil
pinch of salt
1 tsp vanilla extract / 1 pack vanilla sugar 9g
For the dough: (yield: 9 cakes)
125g tapioca starch ( 1 cup)
240ml water (1 cup)
1 tbsp mung bean starch
1 tbsp water
4 tbsp sugar
1 tsp vegetable oil
20g shredded young coconut (1/4 cup)
Optional: 
a few drops food coloring
roasted sesame seeds

Full recipe (cong thuc day du) http://danangcuisine.com/?p=1097
More video recipe for Vietnamese Cakeshttp://www.youtube.com/playlist?list=...

Items in my kitchen and pantry http://danangcuisine.com/store/

Pandan Rice Cake - Banh Duc La Dua

This jelly-like soft rice cake with pleasant pandan aroma orginates from South Western Vietnam. It is served with coconut sauce and some sugar syrup.

Video by: Helen

Bánh Chưng - Vietnamese Square Sticky Rice Cake

Bánh chưng is a traditional Vietnamese rice cake which is made from very simple and basic ingredients such as glutinous rice, mung beans, and pork. It's a must-have for Vietnamese New Year Tet.

Video by: Helen

More recipe ideas for Vietnamese New Year TEThttp://goo.gl/K1NTMp

Full recipe at (Xem cong thuc day du tai)http://danangcuisine.com/?p=3084
Ingredients (makes 5 cakes in size 7x7in or 18x18cm)
1.5 cups mung beans, washed and soaked in water 4 hours
5.5 cups sticky rice, washed and soaked in water 4 hours
500 g pork belly (1.1 lb) cut into cubes
2.5 tsp salt
2.5 tsp ground black pepper
3 tbsp fried shallot
1 tbsp vegetable oil
3 shallots, smashed/crushed
2 tbsp fish sauce
1 kg banana leaves, defrost

Special thanks to Banh Chung & Banh Tet Factory of
Ms. Kheo (414 Tran Cao Van - Da Nang. DT 0511-3811.722) 
& Ms. Le Thi Muoi (261/8 Ton Dan - Da Nang. DTDD.0905.570.584)

Bánh Tét - Vietnamese Cylindrical Sticky Rice Cake

Bánh tét is a must have traditional food in Vietnamese Lunar New Year in Southern Vietnam. It demonstrates the importance of rice in the Vietnamese culture. Making the cakes is a time-consuming process,, but it provides an apportunity for family members to bond and come together to celebrate the holiday spirit.

Video by: Helen

Full recipe at http://danangcuisine.com/?p=3129
Ingredients
5.5 cups sticky rice 1kg, washed and soaked in water 4 hours
2 cups peeled split mung beans 250g, washed and soaked in water 4 hours
300 g pork belly cut into long bars
2 tsp salt
2 tsp ground black pepper
3 tbsp fried shallot
1 tbsp vegetable oi
2 shallots minced
2 tbsp fish sauce
1 kg banana leaves washed/wiped clean, teared into 18-20 inch sheet

How to make Vietnamese Fresh Spring Roll (GOI CUON)

How to make fresh Vietnamese Spring Rolls, a.k.a. salad rolls or rice paper rolls , gỏi cuốn, a Y4D Vietnamese food / cooking recipe. This is a great Vietnamese appetizer for any occasion!

Video by:  Tina Pham

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INGREDIENTS for Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Estimated Servings: 30 rolls

Step 1: Cook pork & shrimp

½ lb. pork shoulder
½ lb. peeled and deveined shrimp
1 tsp. salt
8 cups water

Step 2: Prepare the noodles

1 package vermicelli noodles
8 cups water

Step 3: Make the sauce

2 tbsps. vegetable oil
1 tsp. minced garlic
1/3 cup water
1 tbsp. sugar
4 tbsps. hoisin sauce
3 tbsps. creamy peanut butter
Chili garlic sauce
Crushed roasted peanuts

Step 4: Roll the rolls

5 cups warm water
Rice paper
Green lettuce
Sliced cucumbers
Mint
Cilantro
Garlic chives

Enjoy!

The viewer proceeds to use the techniques in this video at their own risk and does not hold the producer(s) or anyone associated with this video responsible for any damages. Please be safe and always use caution.

How to make PHO GA (Vietnamese Chicken Noodle Soup)

How to make PHO GA (Vietnamese Chicken Noodle Soup) 

Video by: Helen

Chanel Youtube: http://www.youtube.com/user/HelenRecipes

Full written recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=518

Ingredients (serves 6-8)
For the broth
1 whole soup/ free-range chicken abt 1.2kg (2.5 lb)
1 spring onion
2 slices of ginger
4 liters (4 quarts) water
1 medium yellow onion, peeled
3 tbsp salt *
1 tbsp sugar/ rock sugar *
1 tbsp chicken stock *
*Seasoning measurements for your reference only. Please adjust to your taste
For the PHO aroma
1 knob ginger (double thumb size)
3 shallots
6 coriander roots (or 1 tbsp coriander seeds)
1 cinnamon stick (optional)
2 star anise (optional)
For Pho Bowl:
450g (1lb) dried flat rice noodle (Banh Pho) or 1 kg ( 2.2 lb) fresh pho noodle
5 (kaffir) lime leaves
1 yellow onion, paper-thin sliced and soaked in cold water
1 bunch spring onion (100g), green part chopped, white part bruised.
Herb platter: sawtooth herbs, Asian basils, optional: blanched bean sprouts
Extra Sauce: fish sauce, Sriracha, hoisin, pickled garlic chili (your choice)

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PHO BO - Vietnamese Beef Noodle Soup Recipe

Clip created by: Helen

Ingredients (8 servings)
For the broth:
1-3kg beef bones (marrow and knuckle bones) = 2-6 lb, the more the merrier ^^
500g beef (outside flank, brisket or cross rib roast)
1 onion
1 tablespoon salt
1 tablespoon sugar
For the PHO aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamons
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp corriander seeds (or 3 corriander roots)
For the bowls:
1kg dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle)
300g fresh beef, finely sliced
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)
Lime wedges, blanced bean sprouts, hoisin sauce, siracha etc.
___________________

Full recipe in English and Vietnamese at http://www.danangcuisine.com/2012/07/...

PHO with Chicken: http://youtu.be/36E3XXqab40