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We looked inside some of the posts by hoaagriculturevn and here's what we found interesting.
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PREPARATION TIME: 20 min minutes COOK TIME: 20 min minutes
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Pineapple is a popular juice of Vietnam summer. It is often eaten raw but sometimes it can be used as an ingredient in dishes such as Stir-fried beef with pineapple. The aroma of pineapple, the sweet of beef and the attractive color will make your family’s lunch much more appetizing.
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Easy and quick to prepare, this dish is widely popular among Vietnamese students or office workers.
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A mixture of pho and beef cooked with brine builds a newly dish “Phở in beef stew soup” (Phở sốt vang). It attract people by softly and wine-smelly taste. This recipe yields 4 servings.
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A good sausage will be light pink with some small holes on the surface. It is usually divided into 4 – 8 pieces and served with good peppered fish sauce.
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Hoi An is small in area but by no way is its cuisine collection negligible. Chicken rice is one of the prides of Hoi An people and no tourists should leave the ancient town without trying it. And now, you can learn to make it at home too.
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This quick and easy recipe of pilaf is very popular in all Vietnamese families, especially when there is left-over rice.
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This recipe is a bit similar to Paella of Spain or Arroz Con Camarones of Ecuador but it takes a lot less time to prepare.
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Along with “Xoi Gac”- Red sticky rice, “Xoi Vo” is considered an important cuisine of Vietnamese tradition (read more about Vietnamese Sticky Rice or Xoi).
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Vietnamese uses a lot of herbs in the cooking and making of their cuisines. Some dishes would be tasteless without such herbs.
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Mùi tàu or ngò gai is among the most popular herbs in Vietnam, often seen along side with green onions in stew and stir-fried dishes.
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Popular in both Centre America and Southeast Asian cuisines, this type of cilantro is often thinner in stem and fader in green leaves. Rau mùi is often grown in winter in northern parts of Vietnam or in temperate zone like Dalat.
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It could be the biggest mistake if we speak highly of Vietnamese cuisine, describing it with our most rhetorical words without mentioning herbs.
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Mangoes (Xoài) are grown mostly in southern Vietnam's provinces such as Tien Giang, Dong Thap, Can Tho, and some northern regions like Son La, Ha Giang, Lai Chau.
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Mangosteen is a familiar tropical fruit in Southeast Asia countries. It is also popular in Vietnam with the delicious taste and packed vitamins.
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Rambutan fruit has long been recognized as the "golden" fruit of Vietnamese agriculture, not only brings high nutritional value, but also provides good economic efficiency for growers.
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Five or six times larger than the mango, durian is unique fruit with the thick and rough skin, covered with sharp thorns.
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