This page to discover Vietnam

Mièn gà

Ingredients
1 chicken of 1kg. 200gr of transparent vermicelli. 1 chopped onion. 2 shallots. 1 C. s from nuoc nam. 1 chicken stock tablet. A few coriander leaves Salt, pepper
Preparation
Cook the chicken in one and a half liters of boiling salted water for 1/2 hour. Leave to cool and cut the flesh into thin strips. Soak the vermicelli in lukewarm water for 5 minutes. Drain and cut into 3cm long pieces. Filter the broth add the shallots and the broth tablet and keep warm. Add the vermicelli, the chicken strips. Season with the nuoc nam, cook for 5 minutes and add the minced onion. Serve hot in bowls and flavor with a few coriander leaves.

Pho ga

Ingredients
1 chicken breast 2.5L chicken stock 500g fresh rice noodles (round) 3 tbsp. at s. chopped coriander 100 g bean sprouts 1 brown onion, minced 3 tbsp. at s. grated ginger 8 black peppercorns 3 tbsp. at s. fried shallots 2 tbsp. at s. nuoc-mâm a few Vietnamese mint leaves 2 chillies, minced lime wedges
Preparation
Pour the broth and 125 ml of water into a wok. Add the pepper, ginger, onion, fried shallots and nuoc-mâm. Bring to the boil then simmer for 5 minutes. Then poach the chicken breast for 12 to 15 minutes depending on its size. Take it out with a slotted spoon, let it drain then roughly chop it. Strain the broth through a fine sieve then return to heat in the cleaned wok. Put the noodles in a bowl, cover them with boiling water and stir them gently with a fork to separate them. Drain them, rinse them under cold water and then drain them again. Divide them among four soup bowls. Add the minced chicken breast and cover with hot broth. Garnish with chopped cilantro, bean sprouts, mint leaves and chilli.

Pho

Ingredients
350g very tender beef 1 leek 2 carrots 3 fresh white onions 1 small piece of fresh ginger 1 bunch of coriander 1 green chilli in thin strips 250g bean sprouts 1 packet of buns (noodles) miso paste 2L of broth beef 1 handful of pho mix soy sauce oil
Preparation
Start by slicing the carrots, leek and onions very finely into julienne strips, brown them in a little oil. Pour over the boiling beef broth, cook for 5 minutes. Add 1 tbsp miso paste, chopped ginger, spices. Cook for 10 minutes and leave to infuse for 10 minutes. Meanwhile cut the beef into thin strips, chop the coriander with a knife, cook the vermicelli. Give a broth to your soup, put the drained noodles in it, and arrange in pretty bowls: put a little raw beef, pour the hot broth over it, sprinkle with coriander, pepper; bean sprouts and enjoy, seasoning to taste with soy sauce.

Sup ga nam

Ingredients
4 cups (1L) chicken broth 1/2 cup button mushrooms, sliced ​​1 clove garlic, crushed 1 tbsp chopped fresh coriander leaves 1 tsp pepper 1 tsp oil 1/2 cup of fragrant mushrooms (previously re-hydrated) 2 tablespoons of fish sauce 250 gr. pre-cooked chicken breasts, cut into strips 2 shallots, finely sliced
Preparation
Mix the garlic, coriander and pepper in a mortar, then mash them. Heat the oil over medium heat in a small skillet, then sauté the garlic mixture for one minute. Remove skillet from heat and set aside. Combine broth, mushrooms, fish sauce and garlic mixture in a saucepan, then simmer for 5 minutes. Add the chicken and simmer for a few minutes to warm the poultry. Garnish the Chicken and Mushroom Soup with the shallot and a few cilantro leaves.

Súp tôm

Ingredients
12 large raw shrimp (560 g) 4 cm (20 g – 1 1/2 in) fresh ginger, minced 1 tbsp. c. black peppercorns 2 cloves of garlic, crushed 1 white lemongrass (10 cm – 4 in.), finely chopped 2 large fresh red peppers, minced 3 liters of water 400 g of fresh rice noodles 60 ml (1/4 cup) lemon juice 80 ml (1/3 cup) nuoc-mâm 2 spring onions, minced 1 large bunch of fresh coriander 1 bunch of fresh mint
Preparation
Shell the prawns and remove the heads. Put the shells and heads in a wok, with the ginger, pepper, garlic, lemongrass and half the peppers. Pour in the water and bring to the boil, then simmer for 20 minutes over medium heat. Strain the broth, rinse the wok and pour the broth back in. Add the prawns, cover and simmer for 3 minutes, until they change color. Put the noodles in a heatproof bowl and cover with boiling water. Let them swell, then separate them with a fork and drain them. You can also use rice noodles to cook yourself; in this case, follow the recipe indicated on the bag and soak the cooked noodles in cold water while waiting for their use. Then proceed as if you had fresh noodles. Pour the lemon juice into the wok, then gradually add the nuoc-mâm (measure the quantity to your taste). Divide the prawns and noodles among serving bowls, and pour in the hot broth. Garnish with spring onions, cilantro, mint and remaining peppers.

Goi Bap Cai Ga

Ingredients
20 g prawn crisps 400 g minced cooked chicken 300 g white cabbage, cut into strips 1 medium onion (150 g), cut into thin strips 2 carrots, coarsely grated frying oil 1/2 bunch mint, chopped 2 tbsp coriander leaves Seasoning: 2 crushed garlic cloves 1 tbsp white vinegar, 2 tbsp oil, 1 tbsp fish sauce (nuoc-mâm) 2 tsp sugar 2 tbsp lime juice 1 finely chopped red pepper
Preparation
Heat the oil in a skillet. Throw in the chips. When they are puffed up, drain them on absorbent paper. In a salad bowl. mix the chicken, cabbage, onion, carrots and mint with the sauce, stir. Sprinkle with cilantro. Serve the chips on the side. Seasoning Combine all ingredients in an airtight jar. Presentation suggestion In Vietnam. this salad is included in festive meals. Preceded by a soy vermicelli soup, it can accompany a chicken dish.

Goi Ngó Sen

Ingredients
250 g lotus stems, cleaned and cut into 5 cm pieces. 1 C. s of rau ram (polygonum) leaves, finely chopped. 1 C. tsp salt. 5 c. to s of sugar. 1 C. s of lime juice (lime). 6 prawns, medium size, peeled. 1 C. s peanuts, coarsely crushed. 3 tbsp. s of coriander leaves. 2 tbsp. s of fried shallots. 85 ml with nuoc man. 6 shrimp pancakes
Preparation
In a large bowl, combine the lotus stems, rau ram leaves, salt, sugar and lime juice. Stir gently and place on a serving platter. Cut the prawns in half lengthwise and arrange on the salad. Garnish with peanuts, coriander leaves and fried shallots. Serve with a bowl of nuoc mam and shrimp pancakes.

Goi bún tôm

Ingredients
100g soy vermicelli 500g prawns 2 small onions 150g button mushrooms 2 tbsp. sesame oil 3 tbsp. tablespoons oil 2 sprigs of fresh mint 1 tsp. tablespoon soy sauce lemon or lime wedges
Preparation
Peel the onions and cut them into slices. Wash the mushrooms and thinly slice them. Shell the prawns, keeping only the tails. In a saucepan, heat 3 tbsp. tablespoons of oil, add the onions, mushrooms and shrimp tails. Salt lightly, mix and cook for 5 minutes over low heat. Bring a large pot of water to the boil, add the vermicelli and leave to cover for 5 minutes. At the end of this time, drain the vermicelli and pass them under a stream of cold water. Drain them again very carefully. In a bowl, prepare the sauce: pour the sesame oil, soy sauce, nuoc mam, 10cl of boiling water, 1 tsp. coffee of sugar and mix them. Add chopped pepper (optional). In a hollow dish, place the vermicelli then the shrimp-mushroom-onion mixture. Drizzle with the sauce and mix them. At the end, add the finely chopped mint leaves on top and the lemon wedges.

Goi Cuon

Ingredients
8 sheets of rice to pack 50 gr. rice vermicelli 2 cups hot water 16 tiger prawns, cooked and peeled 16 fresh sweet basil leaves (Horapa basil) 1 cup fresh coriander leaves 1 medium carrot, cut into small sticks 1 tablespoon lemon zest green (lime) 2 tbsp chilli sauce (chili sauce) 1/3 cup cold water 1 tsp powdered sugar 2 tbsp fish sauce 1 tsp wine vinegar 1 finely chopped small red chilli 1 tablespoon chopped coriander leaves.
Preparation
Cook the vermicelli in boiling water for 10 minutes. Then rinse them with cold water. To book. Pass the rice paper in lukewarm water. Wait a few minutes to allow them to soften. On each sheet of rice, place 2 shrimp side by side in the center. Place over the prawns 2 basil leaves, 1 tablespoon of coriander, a little carrot, a little lime zest and a little rice vermicelli. Add a little hot pepper sauce on top of the ingredients. Close one side of the rice paper over the ingredients. Then fold the two sides towards the center. Then close with the last side. Everything must be relatively tight (be careful not to tear the rice paper during this maneuver. Make the sauce as follows: pour the cold water in a small bowl, add the sugar and stir until dissolved, add the fish sauce, vinegar, chopped pepper and coriander leaves. To mix together. Serve the spring rolls with the sauce.

Banh Bao

Ingredients
250g of rice flour for Banh Bao 15 cl of milk 280g of pork belly 1 small onion 1 hard-boiled egg 2 dehydrated black mushrooms 1/2 tsp of rice alcohol sprigs of persi 1 tbsp of oil 50g of sugar 5 tbsp rice vinegar Salt, pepper
Preparation
Rehydrate the mushrooms in a bowl with hot water for at least 1 hour. Meanwhile make the dough: Knead the flour with the milk and the sugar until you obtain a homogeneous, thick and very sticky dough. Then add the oil and knead again. Then let the dough rest under a tea towel for 1 hour. For the Banh Bao filling: Chop the pork, the onion, the parsley and the mushrooms, mix everything together to form a homogeneous filling. Season and add the rice alcohol then form 6 balls. Cut the hard-boiled egg into 6. When the dough is ready, add a little flour and separate 6 equal balls. Roll one out into a thin disk, place a ball of stuffing and a piece of egg. Then close the brioche by pulling the sides up, bring them together and close by turning. Cut out 6 pieces of paper the size of the stuffed balls, dip the bottom in a little oil then place them each on a piece of paper. Pour the rice vinegar into the steamer water. Then cook the banh bao in the steamer for 15 minutes then lift the lid to remove the steam and return to cook for 5 minutes.

Rán tôm

Ingredients
350 g prawns 1 egg 5 tbsp. tablespoons flour 6 dl oil ½ tsp. baking powder ¼ tsp. tsp sodium glutamate salt, pepper
Preparation
Shell the prawns, but leave the tail. Prepare a batter: break the egg in a small bowl, add ½ tsp. coffee salt, pepper, yeast and whisk. Pour the flour in rain, whisk again, then add 4 tbsp. tablespoons of water, beat this dough for 3 minutes. Heat oil in a frying pan until hot. Dip the prawns one after the other in the batter and fry them in small quantities for 3 minutes, until they are golden brown, drain them and place them on absorbent paper. Serve the Shrimp Fritters hot with the fish sauce (nuoc-mam).

Bo Bun

Ingredients
4 spring rolls 100 g salad (lettuce) 1 tablespoon sugar 1 tablespoon lemon juice 1 tablespoon nuoc mam 150 g rump steak 3 tablespoons soy sauce 70 g soy vermicelli 1 carrot 1 tablespoon crushed peanuts
Preparation
Cut the beef into strips. Marinate it with the nuoc mam, lemon juice, soy sauce and sugar for 30 minutes. Drain the excess sauce and brown the beef in a sauté pan for 5 minutes over high heat, stirring. Rehydrate the soy vermicelli in boiling water for 5 minutes. Cut them with scissors into 5cm long sections. Divide the lettuce and vermicelli between two large bowls. Add the carrots and the hot nems cut in three. Top with meat. Sprinkle with crushed peanuts and serve immediately with spring roll sauce

Gà xào măng

Ingredients
4 chicken breasts of 120g 300g bamboo shoots 1 red pepper 3 cloves of garlic 1 onion 2 tbsp. soy sauce soup 2 tbsp. tablespoon white wine 2 sprigs of mint
Preparation
Peel and press the garlic cloves. Rinse the sprigs of mint, chop the leaves and set aside for decoration. . Cut the chicken breasts into strips and place them in a deep dish. Pour the soy sauce, garlic and white wine. Salt and pepper. Cover with stretch film. Place in the fridge and marinate for 2 hours. Drain the chicken pieces and reserve the rinade. . Rinse the pepper, remove the seeds and cut the pulp into thin strips. . Drain the bamboo shoots and cut them into sticks. Peel and chop the onion. . Heat a large nonstick skillet, without adding fat. Brown the chicken for 3 minutes over high heat, stirring. Add the pepper strips and the chopped onion. Continue cooking for 4 minutes without ceasing to mix. Pour in the marinade and cook for another 3 minutes. Add the bamboo shoots, 1 min before the end of cooking, just to heat them.

Gà xào nam đen

Ingredients
4 chicken breasts 40g of black mushrooms 1 green pepper 1 red pepper 2 onions 2 cloves of garlic 1 tbsp. tablespoons sesame oil 1 pinch of chilli powder (optional) 2 tbsp. tablespoon soy sauce
Preparation
Soak the black mushrooms in a bowl of hot water to make them swell (about twenty minutes). Peel and mince the onions. Pearl and chop the garlic cloves. Wash the peppers, remove the seeds and cut the pulp into strips. Cut the chicken breasts into strips. In a sauté pan, heat the oil and brown the chicken strips, remove them and put them on a plate. Instead, in the skillet, melt the sesame oil, onions, garlic, peppers for 15min. Return the chicken and mushrooms, drain and cut into the pan. Pour 5cl of boiling water then the soy sauce. Season with salt and pepper and add chilli if desired. Cover and simmer for 15 mins. Serve hot with plain rice.

Vịt ngũ vị

Ingredients
1 duck of 1.5 kg 1 tbsp. five-flavor powder 2 tbsp. brown sugar "Candi" 1 tsp. coffee of sodium glutamate 6 tbsp. soy sauce soup 2 tbsp. teaspoon of salt
Preparation
Boil 2L of water in a Dutch oven, plunge the duck into it and boil at a rolling boil for 10 minutes, turning it once or twice. Skim the water then add the salt, sugar, glutamate, five-flavor and soy sauce. Bring back to the boil, then leave to cook, covered and gently simmering for 1½ hours, turning the duck halfway through cooking. Serve the duck hot as it is with its jus or cut it into small pieces and accompany it with rice or pasta.

Thịt heo xào thì là

Ingredients
1 kg of pork. loin or tenderloin. cubed 90g flour 1 tbsp oil 1 tbsp cumin 20ml soy sauce 20cl oyster sauce 500ml chicken stock 2 sweet potatoes, peeled, diced 2 tbsp fresh coriander , chopped Salt and pepper
Preparation
Preheat the oven to 180°C. Flour the pork cubes. Salt and pepper. In a 2 L casserole, heat the oil. Brown the pork over high heat, a few cubes at a time. Mix broth, cumin, soy sauce and oyster sauce. Pour over pork. Salt and pepper. Cover and cook in the oven for 1 hour 45 minutes. Add the sweet potatoes and continue cooking for 15 minutes. Sprinkle with cilantro. Serve with rice, broccoli or red peppers.

cà ri thịt heo

Ingredients
1 kg pork tenderloin 1 brown onion, minced 3 cloves garlic, crushed 2 cm minced galangal 2 small red peppers, minced 3 tbsp. at s. peanut oil 1 white lemongrass, finely chopped 3 tbsp. at s. curry powder 400 ml coconut milk 1 tbsp. at s. lemon juice 450 g sweet potato, cubed 40 g roasted and roughly crushed peanuts 1 small handful of mint
Preparation
Start by cutting the pork tenderloin into small cubes. Heat the oil in a wok and sauté the onion for 4 minutes. When soft and golden, add the garlic, galangal, chillies and lemongrass. Leave to heat for about 2 minutes so that the mixture smells. Stir in curry powder and meat. Let the meat brown for about 4 minutes before pouring the coconut milk. Let simmer for 45 minutes uncovered, stirring regularly and adding a little water if the sauce sticks. When the mixture is almost cooked, add the lemon juice and the sweet potato. Continue cooking for 30 minutes over medium heat. Remove the wok from the heat to add the peanuts and mint. Serve the Vietnamese Pork Curry immediately with rice.

thịt heo kho caramen

Ingredients
400 g pork A few chives cut into small sticks A few coriander leaves 1 onion, thinly sliced ​​1 tablespoon oil 3 tablespoons palm sugar 2 tablespoons fish sauce 2 tablespoons soy sauce, thinly sliced ​​Salt & Pepper 1 glass of water
Preparation
Brown the onion in the oil over medium heat. Add the sugar, fish sauce, soy sauce and finally the meat. Mix well, season with salt and pepper to taste (be careful, the fish sauce is already very salty). Bring to a boil, then reduce to medium heat, stirring regularly. Simmer for about an hour, until the pork is tender. Add a little water during cooking if necessary, but the dish should be served practically dry. Serve hot with white rice and garnish with chives and coriander.

cá tráp bien

Ingredients
1 red sea bream, around 500g 100g lean minced pork 50g vermicelli 20g black mushrooms 50g soy sauce in seeds 15 dehydrated lotus flowers 1 onion 2 cloves garlic 10g ginger
Preparation
Drain, wash the sea bream, salt and leave to air dry. Soak the black mushrooms, vermicelli and lotus flowers separately in hot water for 20 minutes and drain them. Cut the mushrooms into strings, the vermicelli about 6 cm. Tie a knot for each of the lotus flowers. Chop the onion, garlic and ginger. Mix everything with minced meat, ¼ tsp. teaspoon of salt, ½ teaspoon of glutamate, soy sauce in seeds and pepper. In a skillet, heat 2 tbsp. tablespoon of oil and brown the sea bream on both sides. Remove the sea bream by putting it in a deep plate. Add another 1 tablespoon of oil to the pan and the meat mixture, mushrooms, vermicelli and lotus flowers. Mix everything over low heat until the meat is cooked, salt to taste. Then put everything above the sea bream on the plate. Cover the plate with foil and steam for 45 minutes. Serve hot with plain rice and soy sauce.

cá kèo kho tộ

Ingredients
600 g of monkfish medallions 3 pink grapefruits 1 tbsp. teaspoon of loose leaf tea 1 sprig of fresh thyme 1 pinch of saffron Salt, pepper
Preparation
Peel the raw grapefruits and detach the quarters from each other by passing the blade of a knife between the thin membranes separating them. Work over a bowl to catch the juice. Pour the grapefruit juice into a saucepan and add the tea, salt and pepper. Heat for 5 minutes over medium heat. Meanwhile, steam the monkfish medallions for 8 minutes, then add the grapefruit quarters and continue cooking for 2 minutes. Arrange the monkfish medallions and the grapefruit quarters on plates, then drizzle them with the sauce. Sprinkle with saffron, sprinkle with thyme leaves and serve the monkfish medallions with grapefruit and tea immediately.

Ginger grapefruit

Ingredients
2 grapefruits 5 cl of port 1/2 tsp. coffee nutmeg 1/2 tsp. coffee ginger 1 tbsp caster sugar 4 candied cherries 8 fresh mint leaves.
Preparation
Cut two grapefruits, place them in culinary glass cups. Sprinkle with nutmeg and ginger then sprinkle with port. Sprinkle with sugar. Put the cuts in the microwave oven at 800 W. Cook for 2 minutes. Before serving, garnish with a candied cherry and mint leaves. Let the grapefruit macerate for 1 hour before heating them, so they will be more fragrant.

Che chuoi nuoc dua

Ingredients
1/2 pinch of salt 70g sugar 200ml water 1 small 400ml can of coconut milk 7 ripe bananas 50g roasted peanuts 50g tapioca
Preparation
Remove the skin from the bananas. Cut the bananas into slices 2 cm thick. To book. Soak the tapioca pearls in a bowl of warm water for 10 minutes. Drain them. To book. In a saucepan, boil the coconut milk, sugar and 200ml of water. When the mixture begins to boil, add the tapioca pearls. Lower the heat and cook for 20 minutes over very low heat. Do not forget to stir occasionally so that the tapioca pearls do not stick to the bottom of the pan. Add the bananas, cover and cook over very low heat for another 10 minutes. Once the tapioca pearls have puffed up, turn off the heat and let cool. To be served very cold or hot, according to your taste, in a bowl with a small touch of crushed peanuts on top.

Che bap nuoc dua

Ingredients
50g green tapioca 200ml water 400ml unsweetened coconut milk 80g sugar A small can of sweet corn 1/2 pinch of salt
Preparation
Soak the tapioca pearls in a bowl of lukewarm water for 10 minutes. Then drain them. In a saucepan, boil the coconut milk, sugar and 200 ml of water. When the mixture begins to boil, add the tapioca pearls. Lower the heat and cook for 20 minutes over very low heat. Do not forget to stir occasionally so that the tapioca pearls do not stick to the bottom of the pan. Drain the corn. Once the pearls have puffed up, add the corn. Leave the pan on low heat for another 10 minutes. This dessert can be served cold or hot according to your taste.

Banh bo nuong

Ingredients
120g tapioca flour 5 large eggs 1 can of 400ml coconut milk 360g sugar 200ml water 60g pandan leaves 80g wheat flour 1 packet of baking powder oil for the mold
Preparation
Wash the Pandan leaves several times, then cut them into small pieces. Then, mix them with 200 ml of water. Catch the juice with a piece of cloth. (Be careful, the Pandan leaves color the fabric a lot). Add a little water to get 300ml Pandan juice. In a saucepan, melt the sugar with the pandan juice over low heat for 4 minutes. Turn off the heat, add the coconut milk and let the mixture cool. In a bowl, beat the eggs with a hand whisk. After 7 minutes, stop as soon as there are bubbles. Mix the two flours, sift them into the bowl then mix them with the eggs. Be careful to mix well and crush any lumps. Then add the sachet of yeast, mix and set aside. Preheat the oven to 210°C. Oil the mold well. Add the Pandan juice mixture to the bowl by pouring it through a strainer. Mix well. The dough is quite runny. Immediately pour the batter into the mold (26 cm in diameter). Bake for 15-20 minutes at 200°C, fan-assisted, then for 15-20 minutes at 175°C. Test the consistency with a baguette: the cake is cooked if the dough no longer sticks to it.

Bánh Gan

Ingredients
6 duck eggs (or 6 to 7 large chicken eggs) 220 g brown cane sugar (or brown sugar) 400 ml coconut milk + 400 ml water depending on the texture of the coconut milk (thick, dense or not) 3 stars of anise (star anise) 1/3 teaspoon sodium bicarbonate
Optional for color: 1/2 teaspoon unsweetened cocoa powder A little neutral oil (sunflower or peanut) for the mould. Un peu d’huile neutre (tournesol ou arachide) pour le moule.
Preparation
Preheat the oven to 200°C with the baking tray filled with water to 2/3 of its height. Heat the mold to miss or any empty cake mold (for example) in a bain-marie. The aim of the operation is to have the water level at half the height of the mould: the flan will thus have a nice double texture, half in a bain-marie and half baked in the oven. In a saucepan over medium heat, melt the sugar (without boiling) in the coconut milk. Add the anise stars (if you want to add some – but be careful, the taste will be completely changed, you have to like the slightly aniseed taste of star anise) and optionally, add 1/2 teaspoon of unsweetened cocoa powder for the color as desired. Reserve and let cool. Then remove the anise stars. Crack the eggs into a large bowl and above all do not beat the eggs. Mix them gently. In the saucepan containing the lukewarm coconut milk, pass through a sieve (= very fine mesh strainer to filter the liquids), the whole eggs and filter using a whisk. We pass the whisk through the strainer, we "stir" by crushing the eggs, and to recover the filtered eggs, we scrape under the colander with the whisk to facilitate the flow of the eggs through the mesh. To mix together. Add the sodium bicarbonate. Mix well. Using a paper towel, grease the hot pan straight out of the oven. Immediately pour the flan mixture into the hot mold, then place in the oven, in a bain-marie, on the baking sheet filled with hot water. Lower the thermostat to 6 (180°C) then cook for one hour. After cooking, Remove the flan from the oven when the surface of the flan is golden brown. Leave to cool and keep in the fridge overnight before tasting, it will be better!

Bánh khoai mì

Ingredients
50g grated cassava (frozen, bagged, in Asian supermarkets – very handy) 150ml coconut milk 120g sugar (or more if you like very sweet) 50g mung beans 1 tbsp heaped tapioca starch 1 tablespoon sweetened condensed milk 1 teaspoon vanilla extract 1 large pinch of salt
Preparation
Defrost the bag of grated cassava (about 450 g). Place the thawed cassava in a large container. To book. Soak the shelled mung beans (yellow) in water for 1 hour. Steam or boil (add 1cm water above mung bean level) for 20 minutes. Cooking in water requires regular monitoring so that the bottom does not stick. Reduce the mung beans to a fine purée Preheat the oven to 200°C (Th. 6/7). Grease the mold with either butter or neutral vegetable oil (sunflower, peanut, etc.). In a container or measuring cup, mix the coconut milk and mung bean puree well. Pour the mixture over the cassava. Add the sugar, sweetened condensed milk, vanilla extract, tapioca starch and a large pinch of salt. Mix vigorously. Pour the preparation into the mold and bake at medium height at 180°C (depending on your oven) for 1 hour. To have a nice golden surface, you can give a little grilling for 3 minutes at the end of cooking (to watch not to burn the cake!). Take the cake out and let cool before unmolding. For presentation, cut small diamond-shaped pieces of cake. This cassava cake being a little stuffy but oh so delicious, small portions are more appropriate than a usual piece of cake. For presentation, cut small diamond-shaped pieces of cake. This cassava cake being a little stuffy but oh so delicious, small portions are more appropriate than a usual piece of cake. For presentation, cut small diamond-shaped pieces of cake. This cassava cake being a little stuffy but oh so delicious, small portions are more appropriate than a usual piece of cake.

Da Chanh

Ingredients
20 cl lime juice (approx 6-7 ripe limes) 125 g sugar Water
Preparation
Squeeze the lemons into a glass. Pour into a carafe or leave the lime juice in the same glass. Add the sugar and mix with a spoon or a whisk. Leave to rest in the fridge for 6 hours, stirring occasionally. Use as a syrup. Pour 1/3 of the lemon syrup into your glass and fill the rest with water. Stir. Add ice cubes to the lemonade and a few slices of lime.

Tra Chanh

Ingredients
Dry green tea Sliced ​​limes Lemon juice Water Sugar Ice cubes
Preparation
Boil the water, then add the green tea and leave for 3 minutes (no more, otherwise the tea will be bitter) Strain the tea water through a fine sieve Add the lemon juice, the sliced ​​lemon and the sugar according to taste Leave to cool or add the ice cubes

Sinh To Bo

Ingredients
1 nice ripe avocado 1 tbsp powdered sugar coconut milk crushed ice
Preparation
Put the peeled avocado and the sugar in the blender, add a handful of crushed ice, a little coconut milk, mix, Adjust coconut milk to desired consistency. I opted for a very creamy texture but you can make it a little more liquid. Serve immediately and enjoy