Date Archives July 2020

How to cook fried tofu with lemongrass

Tofu is a very popular ingredient in Vietnam.  It is made from soya beans through its fermentation and precipitation. For many thousand years, Vietnamese have used it in their meals and elevated it into several dishes. Today there are more and more vegetarians, or people who want to avoid red meat due to its bad effect on health, tofu becomes a great replacemet for beef or pork. Cooking tofu is not difficult but cooking it properly is another story. With this recipe and instruction, you will be able to cook it in the best way.

First, we should choose good pieces of tofu. A good piece of tofu always contains lots of soya rather than other substances. So we just smell, the fragrance of soya coming to our nose will define a good or bad tofu.


  • Tofu: 400 gram
  • Vegetable oil: 300 ml
  • Lemongrass
  • Salt
  • Napkins


  1. Chop about 10 stems of lemongrass ang put it into a clean bowl
  2. Cut the tofu into small squares.
  3. Heat the pan and pour 300 ml of oil, wait until its hot enough ( dip the chopsticks down to the oil till you see the bubbles)
  4. Put the tofu into the hot oil, remember the oil should fullt cover the tofu.
  5. Wait until the tofu turns yellow, touch the chopsticks onto it to see if they are crispy enough, then pick them all up, put them on the napkins. The oil will be absorbed quicky.
  6. Heat another pan then put 3 spoons of the new oil.
  7. Pour all the lemongrass into the oil with 1 spoon of salt, then put all the tofu into it.
  8. Shake the pan until the lemongrass turns dark yellow.

This dish is best eaten with steamed rice.

How to cook Vietnamese fried rice with seafood


  • 4 cups cold cooked rice (preferably 1 day old)
  • 2 tbsp. oil
  • 2 cloves garlic, finely chopped (onion can be used instead of garlic)
  • 2 cups  chopped seafood :
    -medium raw shrimp – deveined and shelled cut into bite sized pieces
    -crabmeat drain all the water from the can of crab meat
    -squid, cut into bite sized pieces…
  • 2-3 eggs, slightly beaten
  • 1 cup diced mixed vegetables( mushrooms,peas, carrot,…)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. fish sauce (or soy sauce )
  • 3 stalks green onions, sliced

Preparation Method

1. Bring a pot of water to boil, poach shrimps, squid, peas, carrots and mushroom… Set aside.

2. Heat up a wok with some oil, add in garlic and stir until fragrant.Add in egg and stir-fry quickly to scramble.

3. Add the rice – breaking up as any lumps. Let the rice heat up in the wok.

4. Add vegetables and seafood.

5. Stir-fry until all is hot. Add fish sauce/ soy, salt & pepper.

6. Stir fry until all ingredients are combined and steaming hot. Sprinkle chopped scallions on. Served with slices of tomato, cucumber and soy sauce

How to cook Vietnamese fried rice with egg

Vietnamese Fried Rice Recipe (Cơm Chiên Trứng) is never something I intend to make, but it’s something I’ll cook for myself when I’m home, my wife and kids are away, and there’s not a whole lot in the refrigerator. Fried rice is best made with day-old rice, so it’s essentially glorified leftovers. Scrambling the egg in the wok or sauté pan first helps prevent the rice from sticking to the pan. And while every Chinese restaurant in America seems to add frozen peas and carrot chunks to fried rice with abandon, I like to use real vegetables: shredded leafy greens, tiny steamed broccoli florets, or inch-long pieces of green bean. You can add a little shrimp or some leftover roast pork. In other words, Vietnamese Fried Rice Recipe (Cơm Chiên Trứng) can be made with almost anything. The only essential ingredients are rice, egg, and scallion. This Vietnamese Recipe is best eaten out of a bowl, beer in hand, after a long day.


  • ½ cup canola oil
  • 6 ounces shrimp, peeled, deveined, and cut into small pieces
  • 4 cups cooked long-grain white rice, at room temperature
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs
  • 3 cups finely shredded leafy greens (such as bok choy, Swiss chard, or spinach)
  • 2 teaspoons Golden Mountain seasoning sauce or light soy sauce, plus more to taste
  • 2 teaspoons Fish sauce
  • ¾ cup sliced scallions, white and light green parts only


1,Heat a wok over high heat; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until shimmering but not smoking. Add the shrimp and cook for 1 minute, until pink. Using a spider or a slotted spoon, transfer to a small bowl and and set aside. Pour off all but 3 tablespoons of the oil from the pan into a small heatproof bowl and set the bowl aside.
2,In a bowl, stir together the rice, salt, sugar, and black pepper, breaking up any clumps and mixing well to combine.
3,Return the wok to high heat and heat the oil until it is shimmering. Crack the eggs into the pan. With the back of a spoon or spatula, immediately scramble the egg, smearing and spreading it around to coat as much of the bottom of the wok as possible. When the egg is no longer wet but has not yet begun to brown, add the rice and toss to combine. Continue stir-frying until the rice is heated through, about 3 minutes.
4,Add the greens and cook, stirring, just until wilted. Add the cooked shrimp and toss to mix well. Add the seasoning sauce and fish sauce and mix well. Season to taste with additional soy and fish sauce. Remove from the heat and stir in the scallions. Transfer to a warmed platter and serve immediately.