Vietnamese Foods

Vietnamese Foods

Vietnamese Foods


11 Amazing Benefits of Durian
If you’re bored and feeling upset, eating durian can help you feel better due to its content of vitamin B6 which raise your mood and improve your state of mind. So let’s discover more benefits of durian – one of Best Vietnamese Food – with us here:

A. Benefits: ‘King of fruits’ has a unique sweet taste & smell

1) Prevent and reduce constipation:
Durians content various fiber, an essential nutrient to absorb water and dilate gastrointestinal tract. Thus, the process of eliminating waste in the digestive system is rapid and effective.

2) Prevent anemic:
Anemia’s causes are not necessarily from iron deficiency triggers. Folate deficiency can also cause a type of anemia called pernicious anemia. Folate, also known as vitamin B9, is essential for the production of normal red blood cells and durian – our Best Vietnamese Food - is one good source.

3) Protect your skin:
Vitamin C is a crucial factor in the formation of collagen – an essential protein for skin, bones, ligaments and blood vessels. Moreover, it can also play an important role in wound healing. Every bowl of durian can contain up to 80% of your everyday body needs of vitamin C.

4) Maintain & improve bones’ solidity:
Durians are high in potassium. In speaking of “bone’s health”, people are often focus on calcium but the truth is potassium is also a vital nutrient helps maintaining a strong & solid skeleton. It keeps calcium in our bodies so that calcium will not be excreted too much in urine.

5) Helps prevent cardiovascular disease:
The presence of organosulfur in durian is the reason why this fruit can help adjust enzymes that reduce inflammation in the body. Therefore, it has the potential to eliminate cardiovascular disease.

6) Adjust blood glucose level:
This fruit can help adjust blood glucose level, thanks to the abundant manganese intake.

7) For a better libido:
Iodine is still seen as the only nutrient capable of "protecting" the thyroid gland. In fact, copper is alsoplay a major role in the metabolic activity in the thyroid gland, especially the production and absorption of the hormone. Durian provides pretty much copper. Thus, when eating durian, your sexual life is revitalizing.

8) For a healthy digestive system:
“King of fruit” also containsfull of thiamin, a vitamin B used to stimulate your appetite and helps the stomach produce hydrochloric acid to digest food better.

9) Reduces migraine:
Do you suffer from migraines? Sipping durian will help you dispel pain. Riboflavin - a B vitamin found in durian, still commonly used to treat migraines.

10) Acts as a natural anti-depressant:
Vitamin B6 is found much in durian – our Best Vietnamese Food. The deficiency of vitamin B6 in the body can lead to depression, asthenic. The study results showed that patients with this disease who are deficient in vitamin B6 - one of the essential nutrients necessary to produce serotonin - the chemical was responsible for information transmission in the brain, affecting your mood.

11) For healthy teeth:
Due to the amount of phosphorus that durian is also considered as beneficial foods for teeth and gums. Although calcium is one of the best nutrients for your teeth and gums but calcium cannot complete the task of protecting your teeth without the strong support from phosphorus.

B. How to choose Durian

You should choose which have big prickly, strong fragrant and fresh stalks.

Experience in buying durian is to choose which the nose are selected, notthosedistorted but its waist looks like bread. Choosing which has slightly crazed, strong fragrant.

Note the durian spikes: Bloom big and even, less sharp, rigid. Squeeze two spikes close together, if it’s old the spikes are tough and otherwise it will be fresh. You should also pay attention to the durian stems, stalks must be fresh, dark green, not wilted stems or stems were lost.

Observing how the seller hull, old & ripened durians will have 5 upper slots hulled itself, the seller will do his/her job gently and simple. Otherwise, your durians are not ripened yet.

C. Cautions:

Durian fruit – one of our Best Vietnamese Food - is highly nutritious, however you should not eat too much. Pregnant women or people with high blood pressure should not eat durian. The durian seeds are also quite toxic and is considered to be the cause of shortness of breath.

From VietnameseFood Team.


Beef with Orange Sauce Recipe (Bò Sốt Cam)
300g beef meat
2 oranges
1 tablespoon orange juice
1 teaspoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced ginger
1 tablespoon sugar
2 tablespoons corn starch, 2 teaspoons tapioca starch
3 cloves of garlic
Salt, pepper, sugar.
Step 1: Clean orange, peel and get orange skin (do not peel to the white skin inside).
Step 2: Mix tapioca starch with a little water and pour more soy sauce, orange juice, minced ginger, orange skin and sugar into bowl, mix well.
Step 3: Clean beef carefully, absorb all wasted water and slice thinly. Marinate with a little salt and pepper.
Step 4: Roll one by one sliced beef through corn starch carefully
Step 5: Heat the oil, use the large heat and fry beef in 30 – 60 seconds. The first step to create one of amazing Vietnamese Food Recipes is arrived.
Step 6: Put beef on plate added paper napkin to absorb wasted oil.
Step 7: Peel off the cover of garlic and mince well. Clean another orange fruit, slice small.
Step 8: Use another pan, heat oil with minced garlic until it is fragrant.
Step 9: Pour mixture orange sauce in step 2 into and cook until it start boiling.
Step 10: Next, add more fried beef and fry in 3- 4 minutes to make sure it will absorb orange sauce. Season again to suit your flavor and turn off the heat.
Hope you will love one of stunning Vietnamese Food Recipes like this. Good luck for your cooking and have a good appetite.


When weather is changing like this, we can easily get sick. Today I would like to introduce Pear Drink (Nước Lê) which can helps to reduce your cough and weight.
Adding more ginger and dried red apple into one of interesting Vietnamese Dessert Recipes is the great way to create something new for your drink. When you catch a cold or want to reduce your weight, this drink is a best choice.
- 1 big fresh pear fruit
- 1 brand of ginger
- 20 dried red apples
- 2 sticks of cinnamon
- Honey or palm sugar.
Step 1: Clean pear fruit, cut into 4 equal pieces. Do not peel off the cover, cut off the seed core.
Step 2: Peel off quickly the cover of ginger, clean and slice thinly.
Step 3: Cut dried red apples thinly.
Step 4: Add pear, ginger, dried red apple into pot with 3 bowls of water and cinnamon sticks, cook with large heat until it boils. Then, reduce the heat and continue cooking in 1 hour. Here is the important step to create one of fantastic Vietnamese Dessert Recipes.
Step 5: Turn off the heat, filter to get the drink, add more honey or pal sugar and taste again to suit your flavor.
Finally, you already finished one of amazing Vietnamese Dessert Recipes from us. How do you feel? It is quite easy right? Hope you can satisfy with this recipe and good luck for your cooking. Have a good appetite.
(From Vietnamese Food Team - .


Mussel Rice (Cơm Hến)


Ca Kho (Braised Vietnamese Fish in Clay Pot recipe)
Ca Kho (Braised Vietnamese Fish in Clay Pot) will be thought first when mention about family food in Vietnam. This is one of famost Vietnamese fish recipes. It’s not difficult to explain this, the main reason that Vietnam is a country close to the Pacific Ocean, and this is cooked by fresh fishes and fish sauces, so Vietnamese have a traditional of cooking and eating fish long time ago. This dish is the mix of flavors, the salty of fish sauces, the sweet from fishes, and the spicy of peppers.
Ca Kho (Braised Vietnamese fish in clay pot recipe) can be roughly organized into two categories. One is water fish stock, dishes slightly crackers, with plenty of water for use in mud, rice; common sea fish such as tuna, mackerel, mackerel, scads ... and other is dried fish stock, dish is very charming, salty mouth ... After almost exhausted the processing and storage is not dry completely but do not more water; often use the type of freshwater fish such as snakehead fish, Basa fish, goby, fish rice ... but a few small fish body such as dragonflies, extract, water ... still dry stock. This is the hasrdest choosing part of Vietnamese Fish recipes
Preparation of salt, pepper, fish sauce, sugar, water, coconut water color is sold in overseas markets Vietnam; fresh chilly, onion dry, oil or grease.
· Assign the relative amount of spices to the tuna 500gr or all kinds.
· Arrange fish on pot; sprinkle the spices on the face of the fish measuring about 50 grams of sugar and sugar with a spoon. This is my secret to cook many Vietnamese Fish recipes
· Add about tablespoon fish sauce ½ teaspoon pepper
· 1 teaspoon salt
· 20gr onion peel, pounded
· ½ tablespoons coconut color
· 2 red ripe peppers, about 15 - 20gr, to resources left (does not crack pepper + water 1 tablespoon oil or grease).
· Cover fish to fish through the first hour or so was involved.
· While the marinated fish, sugar will draw the fish firm and other spices rather than salt sauce.
· Coconut water color watercolor effect makes Vietnamese Fish Stock become yellow, if you use more water stock is red-brown and bitter.
Ca Kho (Braised Vietnamese fish in clay pot recipe) eat with rice, vegetables soup. Some people use black soy sauce (dark soy sauce) but the color is not red, but blacker water. This is one of delicious and famous Vietnamese Fish recipes, hope you can wait to the next post. Good luck when cooking this dish.

(From Vietnamese Food Team


Lotus Seeds Sweet Soup with Water Chestnut (Chè Hạt Sen và Củ Năng)
200g dried lotus seeds
200g water chestnut
80g sugar
5g vanilla starch
Step 1: Peel off the cover of water chestnut and clean well.
Step 2: Heat 2 bowls water, add dried lotus seeds into pot and cook until it is soft. Sometime, use spoon to scoop the dirty bubbles on face of broth.
Step 3: Next, add more sugar and cook with small heat. Do not stir too much if you do not want lotus seeds will be broken all. To create one of amazing Vietnamese Dessert, you have to make sure that lotus seeds is already soft before add sugar.
Step 4: Season again to suit your flavor, add more water chestnut and cook more 3 – 5 minutes. Do not cook too long; water chestnut will not maintain their flavors.
Finally, turn off the heat, add more vanilla starch, stir gently and wait to reduce heat. Next, scoop into glasses; add more ice and you can enjoy it now


Dried Spicy Beef Recipe (Khô Bò)
500g beef meat
1 tablespoon minced lemongrass
3 – 4 cloves of garlic
1 tablespoon chili powder
Oyster oil, Maggie Seasoning Powder, salt, 5 flavors powder, oil, white sugar.
Step 1: Clean well beef, slice thinly. Before cutting beef, you can put in fridge in 15 minutes for helping cut easier. Mix minced lemongrass, chili powder, 1 teaspoon 5 flavors powder, 2 teaspoons oyster oil, ½ teaspoon salt, 1 tablespoon white sugar, ½ teaspoon Maggie Seasoning Powder.
Step 2: Use your hands to add this mixture spices on each sliced beef. Put on bowl and cover by nylon bag, put in fridge in 6 – 7 hours.
Step 3: Heat 3 teaspoons oil, add minced garlic and fry until it is fragrant. Then, add beef into pan. Use lib to cover pan, cook with large heat in 3 minutes and use chopsticks to change their faces. Reduce the heat and continue cooking in 20 – 25 minutes.
Step 4: After that, you can open the lib and season again your suit your flavor. Cook until its broth is nearly absorbed into beef all, turn off the heat. Here is the final step to cook one of stunning Vietnamese Food Recipes.
Step 5: Wait to reduce heat, add one by one beef into wood board; smash it gently.
Step 6: Add them on tray added grilling paper, bring to grill at 100 degree in 15 minutes. Then, change their faces and continue grilling in 15 minutes more. You can grill longer to keep them longer for using.
Finally, you finished one of stunning Vietnamese Food . Give yourself and big clap hands. Store into glass jar and using day by day. Beside of eating, you can serve it with green papaya


*For the rice noodles*
1 cup rice flour
1 cup tapioca starch
2 cups water
1/2 tsp salt
2 tsp vegetable oil
*For the beef stir-fry*
350 g beef (10 oz) eg. rump steak, thinly sliced against the grain
1 tbsp garlic minced
1 tsp ginger minced
1 tsp stock powder optional
1/2 tsp pepper
1 tbsp vegetable oil
1 yellow onion sliced
Fresh greens: lettuce, mint, perilla, cilantro etc.
In a large mixing bowl, combine all ingredients for the rice noodles and stir well. Let the batter rest for 1-2 hours.
Season the beef with garlic, ginger, fish sauce, pepper and vegetable oil. Set aside for 15 minutes.
Add some oil in a heated wok. Fry some minced garlic till fragrant. Then toss in the beef and stir-fry on high heat until no longer pink. Do not overcook the beef. Add onion if desired.
Place a plate on the steaming rack in the steamer. Steam the plate for 1-2 minutes till hot. Stir up the batter and ladle over just enough batter to cover the base of the plate. Steam for 4-5 minutes until set and quite translucent. Run a spatula around the edges of the rice noodle sheet and peel it off. Continue until finish the batter. You can stack the rice sheets on each other when done.
Detach a rice sheet and place on a flat surface. Top with some fresh greens and stir-fry beef. Lift up one end and roll it up, gently but tightly. Serve immediately with some light dipping fish sauce.


500 g shrimps peeled and deveined
*For the batter*
370 g rice flour 2 1/3 cup
30 g corn starch 1/4 cup
330 ml beer or club soda
420 ml water
150 g left-over cooked rice (1 cup), blended
240 ml coconut milk 1 cup
1 tsp tumeric powder
1/2 tsp salt
*For serving*
scallion oil
Fresh greens: mustard leaves, mint, corriander, etc.
picked daikon and carrots or pickled green papaya
Light dipping fish sauce “nuoc cham”
vegetable oil to fry
- Blend the left-over cooked rice with coconut milk. Combine with the rest of the ingredients for the batter: flour, tumeric powder, salt, beer and water. Stir well to get a smooth batter and let it rest for 30 minutes.
- Heat genenous amount of vegetable oil in a mini-pancake pan. Pour the batter into the pan. Add a shimp on top each mini-pancake. Cover the lid and fry for 3-5 minutes on medium heat. When they turn golden brown, remove and place on paper towel to remove the excess oil.
- Add scallion oil on top each pancake. To serve, take a piece of mustard green leaf, roll the mini-pancake together with herbs and pickles. Dip in the sauce and enjoy.


1 cup carrots julienned
1 cup daikon julienned
2 tsp salt
2 tbsp sugar
2 tbsp vinegar
500 g pork belly
50 g red pork roast seasoning mix (Eg. Lobo brand)
1/2 cup water
6-8 baguettes
1 cucumber sliced into 7 cm/ 3-inch bars
300 g pork liver Pâté
300 g Vietnamese ham thinly sliced into half-moons
onion and cilantro rinsed and chopped
chili pepper (jalapeno pepper) thinly sliced
-To make the pickles, in a mixing bowl, tossthe carrots and daikon with salt. Set aside for 15 minutes. Then rinse and squeeze out the excess water. Mix with sugar and vinegar. Let stand for at least 1 hour. The pickles can be kept for a few weeks in the fridge.
-To make the red pork roll, in a bowl, dissolve the red pork seasoning mix in water. Marinate the pork for at least 3 hours or overnight in the fridge, turning occasionally to coat.
-Roll and wrap the pork with plastic/saranwrap into a nice roll. (Or use kitchen twine to tie it up). Steam for 45 minutes (or longer if you double/triple this recipe). Let cool completely and keep in the refridgerator overnight. Then unwrap and thinly slice. The left-over marinade can be used to make red sauce: Bring to boil and adjust to your taste with fish sauce and sugar. Simmer 2-3 minutes on low heat until slightly thickened.
- To assemble the sandwich, slice the baguette lengthwise half-way to open. Spead Pâté all over the inside (You can microwave Pâté 1 minute before use to make it soft and speadable). Stuff with Vietnamese ham, red pork, cucumber, cilantro, spring onion, chili pepper and maggi or red sauce.



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