Best Duck Meat Vietnamese Food

There are many duck recipes available out there and I am a lover of duck meat. Yet, I must confess that despite there being such a big variety of duck recipes, I am still partial to the duck recipes – Peking duck, roasted duck and stewed duck. Today, I shall share with you my family recipe for stewed duck; it is also one of Best Vietnamese Food.
 

 

This duck recipe uses dark soya sauce and some simple ingredients to give the duck an aromatic flavor yet retain the juiciness of the flesh. If you can get hold of the ingredients mentioned, I would recommend that you try this recipe for you will be amazed by how easy it is to cook a wonderful and delicious stewed duck dish.
 

 

The progress of making this Best Vietnamese Food is not simple, you need to clean duck thoroughly by rubbing it with some salt. Rinse, Rub about 30 grams of 5 spice powder over the duck and allow marinating for 1 to 2 hours. Pound the galangal, garlic and shallots separately. Heat 2 tablespoons of oil in wok and sauté shallots till aromatic. Remove shallots. Add garlic and sauté till aromatic. Remove garlic. Add galangal and sauté till aromatic. Return shallots and garlic into the wok and stir together with galangal till even. Add dark soya sauce and sugar. Stir well.
 

 

Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so that duck does not burn. Once duck has shrunk slightly, add 200 ml water and allow it to boil. Continue with another 200 ml and repeat process till 1 liter of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.
 

 

Stew or simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out. Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving this Best Vietnamese Food).
 

 

To sum up, the roasted duck is not a different dish to you, however if you have time, come and enjoy it at Vietnam. You may like the new taste of this Best Vietnamese Food when eating there; it will be probably your new drug. Hope you will have a happy trip with family and friends in my beautiful country.
 

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Se Porridge and Hon Cake in Hương Cảnh (Cháo Se và Bánh Hòn Hương Cảnh)

Today, I would like to introduce the Best Vietnamese Food of Vĩnh Phúc province. They are Se Porridge and Hon Cake. It is only exist at Hương Cảnh, Bình Xuyên ward. When you have a chance to visit Vĩnh Phúc Province, make sure you will not miss them. I bet you will never regret with this decision.

 

>>> Roasted Boneless Lamb Shoulder Roll (Thịt Cừu Quay Cuộn Tròn)

 

The progress of making this Se Porrdige which is Vietnam food in this province is very hard from the collecting ingredient to making. Firstly, you have to choose the high quality of rice and then clean it clearly. Next, you decorticate it into the flour. Remember, do not clean it by water another time because the flour will be wet and you cannot cook the porridge by this flour. Then, you divide the flour into 2 parts. You use the first part to cook raspberry. Another part is the used for cooking porridge and cake.
 

 

Before making cake with this flour, you need to mix this flour together and then mill it till the mix does not stick your hand. The broth of this porridge is collected from the water from the sky in the early morning and the meat is the best quality of pork and beef. By using the high level of quality for this Best Vietnamese Food, it has to be extremely yummy.
 

 

Next is making Hon cake. The cake-filling have to the slicing scallions mix with pork’s fat. The pork’s fat has to be chosen from the best pork, it also contains meat. Usually, the cake is cut into 2 part and dig in the porridge. If you do not like to use this cake with porridge, you can make another sauce. This sauce is the mix of fish sauce, vinegar, garlic, sugar and chilies.
 

 

Eating these Best Vietnamese Food is one first decision of Vĩnh Phúc Citizens on morning day. The soft cake and the delicious porridge is a fantastic match. People will remember the taste of them for a last long time. Guarantee that you already take note this food in your journey book before planning visit Vietnam. Hope you have an amazing trip with friends and family.
 

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Borvil Chicken (Gà Borvil)

Marmite Chicken is probably more famous than Bovril Chicken (Gà Bovril). But since I only have Bovril at home, Bovril Chicken it shall be then. It is also my very first try and I am quite pleased with how it turned out. I searched some information about this one, it is so strange that many people know it and consider it is one of Best Vietnamese Food.
 

 

There are two major steps to make this food. The first step is to fry the chicken and the second is to cook the Bovril sauce before coating the chicken with it prior to serving. You will need to have fast hands with cooking the sauce because the sauce can dry out pretty fast.

 

>>> Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát)

 

Remember that if you add too much water (to prevent drying out), it could be too runny and it is not as nice. Anyway, do not let that fear you into trying this dish. It’s actually an experiment on my part and it works. Marinade chicken for 30 minutes or longer and deep fry till golden brown and then set aside.
 

 

Leave approximately 2 tablespoons of cooking oil in wok and sauté garlic and onions till fragrant. Add seasoning and water and bring to boil. Return fried chicken pieces to wok and stir well to coat the sauce over the chicken. It is the end of making this food. Now you can remove and serve it hot with rice. They are really wonderful match. I have to confess that I eat more than 3 bowls of rice when using it with.
 

 

Even it is one of food, this dish is hardly served at restaurants in Vietnam. Therefore, if you want to enjoy this one, there is only way that you have to make it by yourself. I hope you can make it better than me because I failed three times when making it till got success on it.

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Roasted Boneless Lamb Shoulder Roll (Thịt Cừu Quay Cuộn Tròn)

One of my favorite food is roasted meat or seafood! I have always wanted to roast a lamb roll, boneless lamb shoulder roll to be exact, and last Sunday was the perfect opportunity for me to try this out. The boneless lamb shoulder roll was lying in the freezer and begging for a change in temperature from the freezing compartment to the oven which was just sitting across the kitchen. This food is one great choice for Christmas Day as well.
 

 

It was an easy roast and I complimented the meal with baked potatoes and carrots. On the table were fresh garden salad, 3 varieties of pasta, mushroom pasta sauce and juicy jumbo sausages. Dessert came in the form of ice Kacang and chocolate marble cheesecake. There were 9 adults and we were literally stuffed that night. So we love this Best Food too much, it is the reason we sit together.
 

 

But the highlight for me that night was the lamb. It was my maiden roast and it turned out all right. Ingredients are simple and this is definitely something which a novice can try. I will not say it is an original recipe of mine as I got some ideas here and there and there are thousands of such recipes on the net. But it is definitely a tried, tested and given the thumbs-up recipe.
 

 

Pat dries the lamb roll. Marinate all over the lamb and leave overnight in the fridge. Ensure that lamb is brought to room temperature prior to roasting. Heat the oven to 180°. Place lamb on rack in the middle of the oven with a tray to collect the dripping fat. Roast for 90 minutes or 30 minutes for every 500 grams of lamb. Remove from oven and cover with foil for 20 minutes before carving. Now your Best Vietnamese Food is already served.
 

 

To make sauce, slowly melt butter in sauce pan before adding flour. Stir briskly until flour becomes a rough sandy texture. Add fat dripping and liquid till the sauce turns to the consistency that you like (runny/thick). Add Worcestershire sauce, salt and pepper to taste. I think you may like this Best Vietnamese Food because this one is quite popular in your country.

>>> Vietnamese Fish Balls with Vegetable Soup ( Canh Rau với Cá Viên)
 

 

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Vietnamese Fish Balls with Vegetable Soup ( Canh Rau với Cá Viên)

I confess that I love fish balls. When they come fresh and springy, I can take about a dozen in one go. So, what is this obsession with fish balls then? One thing is – it is cheap and this one is also one of best Vietnamese food. I can get them for 10 cents each from the wet market. It is quite healthy though it may be processed fish meat. And it is easy to cook. You can fry them or use them in soups. When using fish balls in soups, it can either be as an accompaniment or as the highlight of the soup itself.
 

 

This recipe highlights the fish balls. I use Chinese mustard greens (Choy sum) to make this Best Vietnamese Food one step healthier – what with the fibers and nutrients from the vegetables. For the soup base, I use Ikan Bilis stock prepared fresh and not the instant granules.
 

 

Making Ikan Bilis (anchovies) stock is fast and easy because unlike making chicken or vegetable stock, you just have to boil it for 10 minutes; prolonged boiling will result in a bitter taste. A container of Ikan Bilis stock is handy to keep in the fridge for making porridge, as soup bases for dishes (such as spinach in superior stock) or noodles soup. Bring Ikan Bilis stock to boil. When boiling rapidly, add fish balls and allow it to cook till the fish balls float to surface.
 

 

As soon as the first fish ball floats to surface, add the vegetables. Add seasoning. Dish up when all fish balls have floated to surface. Sprinkle Chinese salted vegetable before serving. If you prefer, you can drizzle a teaspoon of shallot oil. It is the end of making this Best Vietnamese Food.
 

 

To sum up, it is not only one delicious food but also healthy for diners. After writing this Best Vietnamese Food, I will go to kitchen to make this one. Hope you do it too. And one more point after cooking that you should eat with boiled rice like my way. I bet you can feel the specific flavor of this dish.

 

>>> Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát)
 

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Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát)

Stir-fried Noodles with Sliced Pork (Mì Xào Thịt Heo Lát) is again, one of my experiments and it is considered one of best Vietnamese food. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings.
 

 

Before you go make this Best Vietnamese Food, let me tell you first that it is more a dish/ recipe of convenience and simplicity than sheer cooking-from-scratch. So, the stewed pork slices come from the can and the noodles are from Feel free to use any type of instant noodles but I think it will work well with the noodles which are slightly flat, not unlike fettuccine or linguine. As for the result, it’s simply delicious.
 

 

Using a non-stick frying pan if available, fry the eggs in a couple of batches to form thin layers of fried egg. Cut the fried eggs to strips. Next, boil sufficient water in a pot. Cook the noodles till al-dente and then, run it over cold water. Place them in a bowl. Drizzle the sesame oil over the noodles and stir well. Place aside.
 

 

Heat oil and sauté garlic with carrots. Add fish sauce and about 50 ml of water. Open the tin of stewed pork slices and pork half of the stew into the carrots. Let the gravy simmer; add the rest of the water plus seasoning. Add the cooked noodles and bean sprouts and reduce to medium heat, stirring well to ensure noodles are coated with gravy. Cook for not more than 2 minutes. It is nearly complete the progress of making this Best Vietnamese Food.
 

 

Meanwhile, with the frying pan, heat up the pork slices with the remaining gravy from the tin till it begins to boil. Remove from heat. Pour gravy onto the noodles and mix well. Serve noodles onto individual plates and garnish with egg strips and pork slices. Hope you like this Best Vietnamese Food and have a good day.
 

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Stir-fried Fish with Ginger and Spring Onion (Cá Chiên với Gừng và Hành)

Stir-fried Fish with Ginger and Spring Onion (Cá Chiên với Gừng và Hành) is a simple yet delicious dish to prepare and it is suddenly one of best Vietnamese food that I really like it. You can use fresh fish or frozen fish such as dory for this dish. White fish is preferred. The key to this dish is having a stove with really hot flame so that you can cook this dish fast. Cook it a little longer and it will turn a tad too soggy.
 

 

This is a simple cooking way of this Best Vietnamese Food. You could follow these following steps to make it. There is essentially two parts to cooking this dish. Firstly, to marinade and lightly fry the fish till it is cooked or almost cooked. Secondly, you cook this best Vietnamese food with ginger and spring onions. Though it is usually found in commercial eateries, you can try it at home just like what I did.
 

 

Heat the work for a while and then adding the oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
 

 

Removing oil, leaving approximately 1 tablespoon or lesser in the wok. Sauté garlic and ginger till aromatic. Add spring onions next. Stir evenly before adding fried fish slices and hot water. It is nearly end of making this food; you need to do some easy steps to complete it.

 

Finally, add seasoning followed by a teaspoon or two of corn starch to thicken the gravy. Dish out and serve hot with steamed white rice. This best Vietnamese food may a good choice for you for one hot day. How do you think? Hope you have a good appetite with your own meal.
 

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