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young beauty woman holding watermelon in her hand

Description

Cao Lầu is a traditional dish from Hoi An, Vietnam, featuring thick rice noodles served with pork, fresh herbs, and a flavorful broth. The dish is known for its unique noodles, which are made with a specific type of water from the region and often have a slight chewiness.

Locally sourced ingredients feature prominently in Hoi An cuisine. From the abundance of rice milled from the paddies surrounding the city to the crisp herbs and greens of the local organic Tra Que gardens. It is the freshness of these ingredients that give Hoi An’s local dishes their unique flavour.

Cao lau is a perfect example of this. Made up of sliced roast pork, squares of crispy pork fat, bean sprouts, herbs and greens. The famous Lau noodles then, of course, complete the dish. These noodles are traditionally made from well water, sourced from a few remaining wells in the Old Town, making cao lau unique to Hoi An. Vegetarian versions of this dish are also readily available.

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Description

Cashew Chicken is a popular Chinese-American dish that features tender chicken pieces stir-fried with crunchy cashews and vegetables in a savory sauce. It’s known for its rich flavor and delightful texture, making it a favorite among many.

Ingredients

Chicken breast: 1 lb, boneless and skinless, cut into bite-sized pieces
Cashews: 1 cup (roasted and unsalted)
Bell pepper: 1 (red or green), sliced
Onion: 1 medium, sliced
Garlic: 3 cloves, minced
Ginger: 1 tsp, minced (optional)
Vegetable oil: 2-3 tbsp

For the Marinade

Soy sauce: 2 tbsp
Cornstarch: 1 tbsp
Sesame oil: 1 tsp (optional)
Black pepper: 1/4 tsp

For the Sauce

Soy sauce: 3 tbsp
Oyster sauce: 1 tbsp (optional)
Chicken broth or water: 1/2 cup
Brown sugar: 1 tbsp
Cornstarch: 1 tsp mixed with 2 tbsp water (for thickening)
Rice vinegar: 1 tbsp (optional)

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Description

Bánh Xèo is a popular Vietnamese dish known as a crispy savory pancake. It’s typically filled with shrimp, pork, bean sprouts, and various herbs, making it a delightful and flavorful meal. The name “bánh xèo” translates to “sizzling cake,” which refers to the sound it makes when the batter is poured into the hot pan.

Ingredients

For the Batter:

1 cup rice flour
1/4 cup cornstarch
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 1/2 cups coconut milk (or water)
1/2 cup water
1 green onion, finely chopped

For the Filling:

200 g (7 oz) shrimp, peeled and deveined
100 g (3.5 oz) pork belly or thinly sliced pork shoulder
1 cup bean sprouts
1 cup mung bean sprouts (optional)
Fresh herbs for serving (e.g., lettuce, mint, cilantro, basil)

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Description

Braised Tofu in Clay Pot is a comforting and flavorful dish often found in Asian cuisine. This recipe highlights the rich taste of tofu simmered with vegetables and a savory sauce.

Ingredients

Firm tofu, cut into cubes
2 tablespoons vegetable oil
1 medium onion, sliced
2-3 cloves garlic, minced
1-inch piece ginger, sliced
1 carrot, sliced
1 cup shiitake mushrooms (fresh or dried, if using dried, soak them in water until softened)
2 tablespoons soy sauce
1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)
1 tablespoon rice wine (or cooking wine)
1 teaspoon sesame oil
1 teaspoon sugar (to balance flavors)
1 cup vegetable broth or water
2 green onions, chopped (for garnish)

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Cao Lau Noodles

Description

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Cashew chicken

Description

Ingredients

For the Marinade

For the Sauce

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Banh Xeo

Description

Ingredients

For the Batter:

For the Filling:

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Braised tofu in clay pot

Description

Ingredients

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