Vietnamese cuisine

If you are too familiar with dishes like stir-fried frog with lemongrass and crispy fried frog, then try these new frog dishes, which are not only unique but also extremely delicious and attractive.

The crunchy taste of frog along with the strong aroma of chili, garlic, and green pepper will be a surprising discovery for diners’ taste buds. Anyone who has enjoyed this delicious dish once will remember it forever, and the special flavor of the dish is the attractive factor. It is a harmonious combination of spicy flavors from chili, green pepper, and garlic.

All mixed with basic spices such as sugar, salt, fish sauce, seasoning, cooking oil. From there, creating a strange and extremely stimulating sauce mixture. That sauce, through the heating process of the fire, enhances the aroma of all the spices and then, when coated with the crispy fried frog meat, forms a flavor that even the most demanding diners must nod their heads to. praise.

Vietnamese cuisine: Stir-fried frog and horn with bamboo shoots

This delicacy with a unique name is actually frog stomach, because each frog only has one stomach, so frogs are considered quite a rare food. Stir-fried horns and frogs with bamboo shoots for an extremely delicious flavor.

The frog and horn dish has a chewy, crunchy stomach, mixed with irresistibly delicious bamboo shoots. The juicy young bamboo shoots absorb the delicious substances secreted by frogs and horns, creating an even more delicate and rich taste.

Stir-fried frog and bamboo shoots are very suitable for sipping or eating with hot rice. Gives an incredibly delicious flavor.

Vietnamese cuisine: Beer-brewed frog – irresistibly fragrant

Frogs are inherently fishy, ​​so they are suitable for dry stir-frying or deep-frying to firm up the meat and mask its fishy taste. However, one dish that is delicious, not at all fishy but fragrant is beer frog.

How to prepare this delicious beer-braised frog dish: the cook needs to clean the frog, marinate it with spices, then put it on the stove and add 1 can of beer, along with tomatoes, a few slices of pineapple, lots of them. laksa leaves. After boiling, the beer-braised frog gives off a strong aroma of beer, mixed with the smell of Vietnamese coriander, which is truly irresistible.

Beer-cooked frog meat is chewy, sweet, and white. Frog water brewed with beer is not bitter but has a clean taste, with a very distinct scent of laksa leaves. It can also be enjoyed with vermicelli, which is also extremely delicious.

Vietnamese cuisine: Frog hot pot with Giang leaves – sour and full of flavor

The fragrant sweetness of frog meat blends with the rich, sour taste of galangal leaves, lemongrass and chili… bringing unforgettable taste experiences to the enjoyer.

Frog hotpot with Giang leaves is a nutritious dish, rich in protein, calcium, iron and vitamins such as B1, B2, B6, C, E, A. In particular, the ingredients in Giang leaves are said to have beneficial effects. Used to purify the body, help detoxify, enhance immunity and prevent cancer. In addition, frog hotpot with giang leaves also helps digestion, reduces stress and creates a pleasant feeling for the eater.

Frog hotpot with giang leaves has a delicious flavor, no unpleasant fishy smell from the frog, rich broth, seasoning to taste and not too salty. When enjoying, put the vermicelli in a bowl, put the accompanying vegetables in the hot pot, wait for the vegetables to cook, then scoop out the bowl with the hot pot broth and frog meat.

You can use a clay pot to retain heat better, or use an electric hot pot, add the vegetables wherever you eat to keep the delicious crunch of the vegetables. Frog hot pot with giang leaves is served with water spinach, water lily stems, fresh vermicelli or noodles and indispensable cup of fragrant fish sauce.

Lunar New Year is an opportunity to meet and reunite after a busy year of making a living. This is also the time to sit together and enjoy jam cakes, melon seeds and delicious snacks along with a warm glass of wine in early spring, including two delicious dishes suitable for sipping on Tet. Those are country spring rolls and sweet and sour pickled bananas.

Country spring rolls, a typical dish of Tet in the Central region. Unlike spring rolls, country spring rolls are also made from pork ingredients, also allowing the fermented meat to have a characteristic mild sour taste. But it must be grilled until all the delicious flavors are revealed.

To make spring rolls, you must choose delicious lean meat, usually choose lean thigh meat. It must be fresh-slaughtered meat that is still warm. Absolutely do not use meat that has been left in the refrigerator. Filter the tendons, fat, and skin until clean. Then slice the meat thinly, marinate it with galangal, purple onion, garlic, pepper and only crushed salt, absolutely do not use seasoning or MSG. Let the meat absorb the spices for about 1 hour, then wrap it. To make spring rolls delicious, you must use a layer of leaves inside, you can use polyscias fruticosa leaves, guava leaves, and lime leaves before using banana leaves to wrap. Leave the meat for about 3 days outside normal temperature to allow the meat to ferment and dry. You can hang it on the wood stove or keep it in the refrigerator for later use.

When enjoying country spring rolls, they are grilled over charcoal. The layer of scorched leaves begins to give off a sweet aroma, the spices of galangal and garlic blend with a fragrant scent. Remove each layer of leaves to reveal a delicious spring roll. True spring rolls must have a light pink color, chewy meat, stickiness, and evenly absorbed spices. Enjoy each spring roll with layers of flavors ranging from mildly sour, salty to fragrant with spices and the delicious smell of fermented meat that is hard to resist. On spring days, sipping spring rolls with a few glasses of sticky rice wine that has been carefully brewed in the ground for a few months before Tet feels warm and full of spring flavor.

As Tet approaches, housewives in the countryside are also taking the time to show off their talents in wrapping spring rolls to sell to diners who want to enjoy the flavors of their homeland. Many places from Dai Loc, Que Son, Nong Son of Quang Nam have this item to serve Tet with prices ranging from 15,000 VND – 25,000 VND for 1 spring roll.

Vietnamese cuisine: Sweet and sour pickled bananas – full harmony

Acrid banana is a familiar banana whose ripe fruit is used for soaking wine. To make sweet and sour pickled bananas, you must choose bananas that are still young and the seeds are still soft. This dish requires elaborate processing. You must peel off the green outer skin, then cut thinly on both sides, but do not let the banana break. Soak thoroughly for about 3 hours in clean water mixed with lemon shavings to remove pus from the banana. The next step is to blanch the bananas in boiling water, shape the bananas by squeezing the water and bending the bananas into a flower shape.

After preparation, you need to make a dipping sauce with fish sauce diluted with sugar, apple cider vinegar, crushed ginger, garlic, and chili to balance sour, sweet, salty, and spicy. Bring bananas to pickle, leave for at least 1 day and night so that bananas are soaked in spices and fermented to create a perfect product.

Among the many meat dishes on Tet, the sweet and sour pickled banana dish is a perfect quencher. The flavor is a mix of sour, sweet, salty, spicy with the mild astringent taste of banana like a complete harmony of flavors. Each piece of banana is full of flavor among hundreds of Tet dishes, creating an irresistible appeal to the taste buds. Although the dish is simple, it has a special appeal that helps make Tet holiday more full of love.

Bananas are found in many places in the Central region, such as in Tien Phuoc garden in Quang Nam. Rural people also began to use gifts of hometown products to make products for diners from near and far to enjoy.

Country spring rolls and sweet and sour pickled bananas make Tet dishes more special. It brings the taste of Tet with an elegant flavor and shows the processing talent in each meticulous step of the maker. Treating guests on a spring day also shows the host’s hospitality and wishes each other good things such as harmony and full flavor in each of these dishes.

Every year during Tet, family members sit together to enjoy pieces of banh chung, banh tet, sip cups of tea and sweet Tet jams and exchange red envelopes. far, wishes for a favorable and lucky new year.

With the holidays approaching, there’s nothing better than sipping a hot cup of tea with a plate of delicious sweet and sticky jam cakes. Jam is the crystallization of delicious ripe fruits exposed to the hot sun, covered in sweet sugar, and a little spicy ginger. Through the skillful hands of a housewife, it becomes a delicate gift. Each type of jam has a different flavor, corresponding to sour – spicy – sweet – tangy, typical for the taste of life and the four seasons of the year.

Jam cannot be eaten in a hurry but must be leisurely and slowly sipped with fragrant cups of tea. The sweet, astringent taste and warmth create a relaxing and interesting feeling, making the story of early spring more exciting. The harmonious flavor of jam makes us feel like we are enjoying the entire season of ripe fruit.

In addition to familiar jams such as coconut jam, ginger jam, pumpkin jam, and kumquat jam, today there are many attractive jams to enjoy on reunion occasions.

Vietnamese cuisine: Dragon fruit jam – for a colorful and prosperous Tet day

The dragon fruit jam is fragrant, moderately sweet and sour, not too harsh and the color is extremely beautiful to entertain friends on reunion occasions. Dragon fruit jam has a beautiful red color, is chewy, sweet, and sour, and you won’t get tired of eating it. When enjoying jam with hot tea, the combination is indescribable. Sweet and sour dragon fruit jam will definitely make the whole family love it.

Dragon fruit jam is a specialty in Phan Thiet, Binh Thuan. You can buy it here or on e-commerce platforms that sell this specialty item. The price of dragon fruit jam ranges from 150,000 – 200,000 VND/1kg.

Vietnamese cuisine: Ca na jam – strangely sweet and sour

Ca Ca jam or candied Ca Na is a simple but extremely delicious snack with great appeal. After being finished, Ca Na jam has an extremely attractive color and a shiny layer of sugar on the outside. When you eat it, you will find a very sweet and sour taste.

Sweet and sour tomato jam is a specialty of the Western region. The most famous of which are establishments in Tien Giang and Dong Thap provinces, with selling prices ranging from 116,000-165,000 VND/1kg.

Vietnamese cuisine: Water chestnut jam

Water chestnuts are not only used to cook sweet soup dishes, but also used to make delicious crunchy jam for Tet holidays. The flavor of the water chestnut jam is moderately sweet, the water chestnut is crunchy, soft, and refreshing, ensuring you’ll enjoy just one bite.

Water chestnut jam is also one of the products of the West, considered a godsend of the wet season. Sold a lot in Ben Tre, Tien Giang… The price of water chestnut jam ranges from 140,000-180,000 VND / 1 kg, depending on the type with lots of sugar or little sugar.

Vietnamese cuisine: Rose jam

Although it is called rose jam, this special jam is not made from… roses, but is made from red artichoke flowers with an extremely attractive red-pink color. Rose jam is made from fresh fruit sepals so the product’s integrity is always maintained.

After making rose jam, the flower petals will be shriveled and dry, not too brittle but also soft and flexible. Each piece of jam will have crystallized sugar on the outside. The jam has a faint aroma. When you eat it, you will feel its crunchiness and extremely attractive sweetness.

Rose jam is a specialty of Da Lat city, with prices ranging from 150,000 – 180,000 VND/1kg.

Vietnamese cuisine: Cherry tomato jam

Cherry tomato jam is one of the delicious Tet jams when Tet comes. Not only that, this is also a nutritious jam because tomatoes provide many necessary vitamins for the body. Cherry tomato jam is delicious, flexible, fragrant, and has bright colors, making it a delicious dish to treat guests on Tet.

In addition, tomato jam is red – a color loved by many people because it brings luck, fortune and wealth in the new year. Beautiful red tomato jam also helps make the family’s Tet jam tray more beautiful and eye-catching, while also bringing wealth and fortune.

Cherry tomato jam is a famous specialty of Lam Dong province. 1kg of cherry tomato jam costs from 120,000 – 140,000 VND.

Vietnamese cuisine: Grapefruit peel jam

The grapefruit peel jam will have a rich aroma, a faint characteristic of grapefruit peel, and a gentle sweetness. In particular, the jam must have a moderate thickness, not too thin or too thick, dry, and have a certain transparency.

This Grapefruit Peel Jam dish has all 5 flavors (spicy – salty – sour – bitter – sweet) balanced according to the principle of yin and yang of the five elements. Therefore, grapefruit peel jam is a delicious harmony that is extremely suitable for serving in the Tet cake tray. A dish that shows sophistication when wishing for harmony and reunion.

Nam Roi grapefruit peel jam is a specialty of Vinh Long province, priced from 200,000 VND/kg.

During the traditional Tet holiday, there are countless delicious dishes, but there are few dishes that are as deeply imprinted in everyone’s subconscious as Tet jam. It exists as an indispensable spiritual dish of Vietnamese people every spring.