I called this Delicious Vietnam #9 round up as something sweet and something savoury. From all the participants, I realized we tend to make a snacky thingy that is great for party foods. Are you throwing a party with a Vietnam theme? Please include this round-up for your reference. Thank you to Anh and Ravenous Couple for creating this event.
- Bánh Trôi (Vietnamese Mochi Balls with Dark Palm Sugar Filling) by Anh from A Food Lover’s Journey, Melbourne, Australia
This is another variant of mochi balls which I believe every Asian country has it. As usual Anh presents very very beautiful artistic photographs. Love the pink touch on each mochi balls. She also shared the secret of a good flour ration in order making perfect balls. I have tested this ratio too.
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- Chè Sen Long Nhãn (Vietnamese Longan with Lotus Seed Filling Tea) by Chi Anh from Door To My Kitchen, Hanoi, Vietnam
Chi Anh is so lucky to move back to Hanoi. I’m not being sarcastic here, but it’s true. I envy the freshness taste of those longans that I am longing to. This flavour dessert was made based on her mum’s recipe.
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- Rau Cau Flan (Rainbow Flan Dessert) by Hong and Kim from Ravenous Couple, Los Angeles, CA, USA
Ravenous Couple with 3 fragrant layers flan, pandan, coconut and coffee. The use of agar which is very common in Asian pudding style. I agreed with what they wrote at the beginning of the post paragraph. When it comes to dessert the East Asian and South East Asian palate generally prefers a much lighter and subdued sweet taste desserts compare to the Western and South Asian/Middle East.
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- Bánh Xèo (Vietnamese Crepe) by Vinna from Drool Factor, London, UK
Vinna was preparing a nice looking crepe. Bánh Xèo (literally “sizzling cake”) is savoury crepe that is from the Southern Vietnam. She and I share the same situation. Both of us have never been to Vietnam, yet we are so fascinating about the cuisine.
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- Chả Cá (Grilled Fish with Turmeric and Dill) by Debra from Bear Soup Head, Melbourne, Australia
Debra was preparing this yummy Hanoian style grilled fish. She was quite surprised to find out that dill (thi la) is used in a Vietnamese cooking. You can always read the history of this dish, which was started in the early period of French domination in Vietnam on wikipedia. Please be sure to turn your automatic translator if you don’t speak Vietnamese.
- Hến Xào Xúc Bánh Tráng (Vietnamese Stir Fried Baby Clams with Sesame Rice Crackers) by Pepy from Indonesia Eats, Winnipeg, MB, Canada
For a person who grew up with seafood and crackers (kerupuk), this dish is perfect for me. One thing I love about Vietnamese food is the use of herbs. I’m quite lucky to live in the city that has a wide selection of Asian goodies. Not to mention that most Asian grocers in town are owned by Vietnamese.
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- Tôm Chiên Cốm Dẹp (Vietnamese Crispy Fried Shrimp with Kumquat Salsa) by Doug from Javaholic, Sacramento, CA, USA
This Tôm Chiên Cốm was made and plated beautifully with very party style by Doug. I wished I could join him to enjoy this lovely appetizer. You may want to try this crispy shrimp. I know I do.
- Vietnamese Papaya Salad by Maameemoomoo from A 1/2 Food Blog, Singapore
She prepared a healthy and refreshing salad which is another thing that I spotted about Vietnamese food. This is a vegan version.
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Are you contemplating to host a Vietnamese them party now? Hope you enjoy the roundup! 🙂
Delicious #10 is hosted by Flavour Boulevard. Send your entry to mai[AT]flavorboulevard[DOT]com by February 13, 2011.