Thursday, April 30, 2009

Mi Dac Biet - Combination Egg Noodle Soup

I've been craving a bowl of noodle soup lately.  I remember eating a really delicious bowl of Mi Do Bien (Seafood Egg Noodle Soup) at Cafe Thuy Van in Louisville.  It had plumped shrimps, quail eggs, and some fish cake (cha ca) in a chicken broth.  What made the dish really memorable to me was the use of He (Chinese chives).  Herb is more than just a garnish in Vietnamese cooking, it really complete the dish.  Pho is not the same without rau hung que (Thai basil) and we just can't have Banh Xeo without rau dap ca (fish mint).  Here is a good site to learn more about Vietnamese herbs.


1-2 lb of pork neck or pork ribs
1/2 chicken 
1 medium yellow onion
1 ginger 
rock sugar
fish sauce
ground pepper
egg noodle
1 cup of imitation crab
1/2 lb shrimp
1 can of quail eggs
bunch of Chinese chives
green onions
bean sprouts (optional)
limes (optional)
msg (optional)


1.  Prepare egg noodles, most noodles require you to boil it before eating.
2.  Cook the shrimp and peel the shell, leaving only the tail on.
3.  Rinse the quail eggs.
4.  Cut the imitation crab to your liking.
5.  Wash all herbs and vegetables.
6.  Cut chives into 2 in. section.
7.  Prepare green onions for garnish.
8.  Cut limes into smaller section.
9.  Roast yellow onion and ginger.


1.  Wash chicken and pork bones with salt.
2.  Boil the chicken in pot with about 1 quart of water and 1 teaspoon of salt.  Since we don't usually pre-boil chicken make sure you scoop away the scum.
3.  In a seperate pot pre-boil the pork bones, the rinse with cold water.  Simmer in a large pot with 2 quart of water and 3 teaspoon of salt..
4.  Add peeled ginger and yellow onion to the pork pot.  To taste add rock sugar, 1 pinch of msg, 1 teaspoon of ground pepper, and fish sauce.  
5.  Once the chicken is cooked, remove from broth and let cool.  You can add the chicken broth into the pork pot.  Continue to let broth simmer for 1-2 hours.  Continue to add more fish sauce and sugar to your liking. 
6.  Once the chicken is cool enough to work with, shred chicken into smaller strips.  It's up to you if you want to use the skin.

Arrange some shredded chicken, cooked shrimp, and Chinese chives in a bowl with egg noodle.  I cook the quail eggs and crab meat in the broth in a smaller pot for a couple minutes.  Once the  broth has come to a boil, add to your bowl.  Add bean sprouts, green onions, and limes to your liking.  Top off your bowl with some ground pepper and enjoy!

Tuesday, April 28, 2009

Goi Du Du - Green Papaya Salad

Papaya is not only good to eat but has a lot of health benefits. It is rich in fiber and contain antioxidants which help prevent cancer and heart problems. Summer is approaching fast, try this refreshing salad to cool you down from the heat.


1 green papaya
1 medium carrot
1/2 lb shrimp
1 bunch of Thai basil
1 lime
2 roma tomatoes
1/2 teaspoon of minced garlic
fish sauce
chili of choice
chopped roasted peanuts

1. Julienned the papaya and carrot, then marinade with 1/4 cup of sugar and 1/8 cup of vinegar in the fridge for 30 minutes or so.
2. Dice roma tomatoes and then rough chop the Thai basil. Set aside for later use.
3. Squeeze some of the excess liquid from the papaya and carrot mixture, not completely dry but to the point where it's not dripping in liquid anymore.
4. Add the garlic and tomatoes.
5. Squeeze one whole lime, and then add fish sauce. You have to keep tasting as you add the fish sauce, enough to balance the lime juice. Depending on how sweet you like your papaya salad, add more sugar. Toss all the ingredients together.

6. Add the shrimp and your choice of chili, I like it spicy so I use habanero.
7. Right before serving toss in the basil leaves and top with peanuts, enjoy!

Saturday, April 25, 2009

Bun Rieu - Crab Cake Noodle Soup

Bun Rieu was the first dish I learned to cook, there's always going to be a special spot in my heart for this noodle soup.  Bun Rieu is a noodle soup originated from northern Vietnam made with fresh rice paddy crab, Cua Dong.  During our visit to Vietnam in 2008 my mom actually got the chance to make bun rieu with fresh cua dong. She brought some home from the market to prepare for her pot of bun rieu.  She pound the crabs, shell and all, into a fine paste which is then use to make the rieu (the crab cake) and it also flavor the broth.  Cua dong is incredibly aromatic compare to other crabs and unique to soup like bun rieu and canh bun.  Every time I order a bowl of bun rieu in Vietnam, the first thing you smell is the rice paddy crab and it's incredible!

Here in the United States fresh rice paddy crabs in out of the question.  We have to settle for frozen cua dong, which can be very difficult to work with.  However, there is a crab paste that can be found as any Asian grocery store often labled as Gia Vi Nau Bun Rieu (seasoning for Bun Rieu).  This crab paste is already season, so you'll just need to combine with other ingredients to make it for meaty.  The usual suspects are ground pork, ground shrimp, crab meat, and ground dried prawns.  Eggs are then added to bind all these ingredients together.  When this mixture is added to the broth it form into a delicious, crab like cake.  The next best thing to cua dong!

2-3 lbs of pork neck bones
1/2 cup of dried prawns (tom kho)
6-7 roma tomatoes (you can add more if you like tomatoes)
bean curd/tofu (optional)
pork blood (optional)
shrimp paste (mam tom)
rock sugar
cooking oil
fish sauce
1 shallot (hanh huong)
4 stalk of green onions (chopped)
split water spinach (rau muong) or your greens of choice
rice vermicelli

Crab cake or rieu mixture:

1/2 cup of dried prawns
1/2 lb of groud pork
1/2 lb shrimp (I find the shrimp with head attached is sweeter)
1 cup of crab meat (frozen, canned, or fresh whatever you like)
1 jar of crab paste or gia vi nau bun rieu (save 1 tablespoon for color)
2 shallots (hanh huong)
ground pepper

1. Rinse the dried prawns and then soak it with hot water until soften. 1/2 cup will be for the broth and 1/2 cup will be for the rieu mixture.
2.  Par boil the pork bones with plenty of salt and rinse with cool water.  Transfer clean bones to a clean pot (i'm using a 6 quart pot) and fill pot with water.  Add 1/2 cup of dried prawns to the pot as well.uarter the roma tomatoes.  Let pot simmer until pork bone is tender.
3. Rinse and quarter the tomatoes.  Set aside for later.
4. While the pot is cooking, prepare the rieu mixture.   Rinse and peel shrimp.
5.  You can use a knife and cutting board for this part but a food processor would be easier.  Combine 1/2 cup of dried prawns, 1/2 lb of shrimp, 1/2 lb of ground pork, 1 cup of canned crab meat, and 2 shallot.  Ground everything finely in the food processor (picture below for reference).
6.  Combine ground mixture from step #5 with the jar of crab paste (reserve 1 tablespoon for later), 2 eggs, 1/2 tablespoon of shrimp paste, and a pinch of ground pepper.  Mix thoroughly and then let it bind in the fridge while you prepare the broth.

7.  Season the broth with salt (~4 tablespoon), rock sugar (2 tablespoon), and mushroom seasoning (2 tablespoon).  If the pork bones is tender enough, remove from broth.
8.  If you are using tofu and pork blood.  Make sure you rinse both well.  You should even par boil the pork blood.  Add both to pot.
9.  Let pot come to boil and then turn it down to medium.  Spoon the crab mixture from step #6 into the pot.  If the heat is too high, it may cause the crab mixture to break apart.
10.  In a separate pot, heat up some cooking oil to sauteed the tomatoes with 1 chopped shallots.  Season with some fish sauce (1/2 tablespoon).  Transfer the tomatoes to the pot.
11.  In that same pot, heat up some cooking oil.  Add the 1 tablespoon of reserve crab paste, and 3 tablespoon of shrimp paste. Sauteed both ingredients until they marry with the cooking oil.  Add this to the pot.
12.  Taste the broth one last time, add additional fish sauce if needed.
13.  The bun rieu is ready with vermicelli noodle and fresh greens.  Enjoy!

Tuesday, April 21, 2009

Goi Xoai Xanh - Green Mango Salad

Here I am again experimenting with Goi (Vietnamese Salad). This time I get to play with Xoai Tuong (Green Mango). Xoai tuong is not the typical green mangoes you see at the local supermarket. Xoai tuong is unripen mango that are usually sold on the streets of Vietnam as a snack for those who like the sour taste. It's not golden yellow in color and definitely not sweet. It's actually very hard in texture and when you bite into a slice of these expect to hear a loud crunch. Their color can range from white to pale green and even to a light yellow depending on what stage it is in. I have to say they have an acquired taste because it is quite sour to eat. My mom and dad stay away from these because they think it's "xot ruot" meaning it will sting your intestine due to its sourness. I, on the other hand, love eating these! Every time I see these at the Asian market a I have to buy a couple to satisfy my craving. I usually just eat them as a snack with sugared fish sauce, but I want to change it up a bit and try it as a salad.


1 Xoai Tuong
1 medium carrot
1/4 lb of shrimp
1/4 lb of pork belly meat
1/2 lime
Vietnamese coriander (rau ram)
1 cup of sugar
1 fresh chili
1-2 teaspoon of chilli paste
fish sauce


1. Julienned the carrot.
2. Cut the mango into smaller pieces. I cut the mango into different portion and discard the pit. I then use a vegetable peeler and shave it into flat pieces. You can probably cut it differently but keep in mind that it has a very hard texture so you want to cut into small pieces so it's easier to work and eat with.
3. Boil the pork belly in salted water until fully cook. Then slice it into 1/2 -1 inche strips.
4. Cook the shrimp. I just put the shrimp in the microwave for a couple minutes
5. Rough chop 1 cup of vietnamese coriander.
6. Slice the chili into smaller pieces.

How To Make The Salad:

1. Add 1/2 cup of sugar to the mango strips and carrots, mix really well. Let it sit for about 10-15 minutes, this way the mango can absorb the sugar so it becomes sweeter.
2. Add fish sauce, 1/2 a lime, fresh chillies, and 1 teaspoon of chili paste. Toss everything together. Add more fish sauce and lime to your liking.
3. Once you are satisfy with the taste add the pork and shrimp, continue to toss.
4. Add Vietnamese coriander right before serving.


Monday, April 20, 2009

Banh Bot Loc - Pork and Shrimp Dumpling

Banh Bot Loc originated from Hue, Vietnam along with other banh such as banh beo, banh uot, and banh nam. I remember eating Banh Bot Loc for breakfast in Vietnam when I was little. I love the soft and chewy texture of the dough on the outside and the well seasoned pork and shrimp filling on the inisde. Dip in good fish sauce really complete this dish.

I was fortunate to learn how to make Banh Bot Loc from my friend's mom. The best way to learn something is to observe. And I have never really work with flour before so it could get tricky. This is my first time making Banh Bot Loc by myself and I was quite satisfy with the result. The only thing I really want to improve on is my consistency. It was really hard for me to use the same amount of dough each time because it was so sticky. Sometimes I have too much dough and other times I have not enough dough. I have so much opportunity to practice and get better, plus it's a lot fun playing with sticky dough!


1/2 lb pork belly meat
1/2 lb shrimp
1/2 cup of dried black fungus
1 shallot
fish sauce
ground black pepper
cooking oil
aneeto seed
banh bot loc flour bag
banana leaves (i've seen people use aluminum foil but I love the smell of banana leaves)


1. Cut the shrimp into three smaller pieces.
2. Cut the the pork belly into 1/2 inch strips and then sliced it into thin pieces.
3. Minced the shallot
4. Soak the the dried black fungus in warm water until soften. Then minced it.
5. Prepare the banana leaves by cutting them into two differen size. ( I will go into detail below on why)

Banh Bot Loc has a unique look because we can see bright orange filling through the translucent dough after it is steamed. You can achieve his in two ways. If you use the shrimp with its head still attached, some of the "cach" in the shrimp head will provide coloring. You still need to remove the head because only the body should be use. If you use the already clean shrimp you can add color with aneeto seed oil.

1. Prepare coloring by warming up aneeto seed in a pan with about 1/2 tablespoon of cooking oil.
2. After extract enough color from the aneeto seed you can now remove the seed from the pan.
3. Add the shallot and sauteed until you can smell the swet fragrance.
4. Add the minced dried black fungus and sauteed.
5. Add the pork and shrimp and continue to sauteed.
6. Season the mixture with a little bit of salt, sugar, pepper, and fish sauce.
7. Once the mixture is cooked you can have a little piece and adjust for taste if needed.

I just follow the directions on the back of the bag.

1. Mix the whole bag with 1 and 1/2 cup of cold water.
2. Boil two cup of water in a pot, use a roomy pot because you will need to combine the flour mixture.
3. Once the water has come to a boil, turn off the stove and remove from heat.
4. Add the mixture from step 1 and add 1/2 tablespoon of cooking oil.
5. Mix all it together thoroughly so you don't end up with chunks in your dough.
6. After a while the dough should thicken and become extremely sticky.

Give yourself some room to assemble.

1. My friend's mom taught me to use two layer of banana leave. The smaller piece will be use to hold the dough in it's place and I guess to help shape it.

2. Place a spoonful of dough on to the banana leave. It really depends on how big you want it to be. If it's your first time making this beware that the dough is sticky and you probably won't have a lot of control on the consistency right away. Use a spoon to try to spread and flatten the dough.

3. Put some filling on top of the dough.

4. Bring the top and bottom edge of the smaller banana piece together. I like to push the filling down into the dough so it doesn't come apart when you roll.

5. Begin to roll the larger banana leaves until it becomes a tube.

6. With the open part facing up, fold the two sides down.
7. Tie to rolle together so the leave doesn't come apart.

It takes about 15-20 minutes to steam the banh bot loc.

These freeze really well, anytime you have a craving just take them out and steam for about 25 minutes.

Sunday, April 19, 2009

Bo Nhung Dam - Sliced Beef in Vinegar Broth

Bo Nhung Dam is Vietnamese fondue where you dip thinly sliced beef into a hot vinegary broth. The sliced beef is then rolled into a summer roll along with rice vermicelli and then a variety of vegetables, fruits, and herbs. You then dip the roll in prepare fish sauce or fermented anchovy sauce. Even though it is called bo nhung dam but you are able to add other proteins such as shrimp and squid. Not only is this dish delicious it's also very entertaining! This is not something you have to cook beforehand and then serve it at the dinner table. You are able to cook right at the table with your friends and family. Bo Nhung Dam is eaten at a slower pace so you can cook, roll, eat, and socialize in between.


sliced beef (doesn't need to be an expensive cut just something lean)
sliced squid
bean sprout
thinly sliced star fruit
rice vermicelli

Vinegar Broth:

There's actually two ways you can make the broth. Go easy when you add the vinegar because you do not want it to overwhelm the broth.

Vinegar and Coconut Juice

1 can of coconut juice
1 tablespoon of vinegar
1/2 yellow onion thinly sliced

Vinegar and Beer

1 can of beer
1 tablespoon of vinegar
1/2 yellow onion thinly sliced

Fermented Anchovy Sauce (Mam Nem):

1 cup of fermented anchovy sauce (they usually come prepare in a bottle)
1 cup of crush pineapple and its juice
1 fresh chili sliced

Cook all these ingredients together in a pot for about 5 minutes.

Bo Nhung Dam dinner :)

Sorry I do not have a picture of a roll probably because I eat them too fast :p

Wednesday, April 1, 2009

Goi Muc - Calamari Salad

If there is one type of dish that I do over and over again, it has to be goi. Anytime I visit my parents I always prepare a fresh plate of goi for dinner. Goi is extremely easy to prepare and healthy for you. Once you get the hang of making it you pretty much try to turn everything into a goi, or at least that's the case for me. Happy cooking!


10 small squid
1/2 yellow onion
1/2 red bell pepper
1 teaspoon of minced ginger
1 portion of cellophane noodle
1/4 tablespoon Vietnamese coriander
1 lime
fish sauce
fresh chillies
chili paste


1. Thinly slice the onions and bell pepper
2. Wash and then rough chop the rau ram
3. Soak the cellophane noodle in hot water until soften
4. Wash and clean out the squids. Cut squid into smaller pieces. Cook squid in boiling water for 5 minutes.
5. Marinade the onions and bell pepper with a dash of salt, 1 tablespoon of sugar, and 1/2 tablespoon of vinegar

Squid Marinade:

1/2 tablespoon of sugar
1 tablespoon of fish sauce
1 lime
1 sliced chili
2 teaspoon of chili paste
1 teaspoon of minced gingerCombine squid and marinade and toss together. Make sure you do it thoroughly or the squid will be bland.

Drain any excess liquid from the onions and bell pepper mixture. Drain any excess liquid from the cellophane noodle. Toss together the squid, onions, bell pepper, and cellophane noodle. Add additional lime, fish sauce, and chili paste to your liking.

Once you are satisfy with the taste, drain excess liquid. Add the rau ram and toss.


100 Vietnamese Foods to Try

Got this fun topic through Wandering Chopsticks Food Blog. Going through this list made me think about Vietnam and all the wonderful food I tried. I now have a list of new things to try on my next trip. I'm not sure if I would eat Southern Field Rat though. I have a thing for eating animals in its own form. I get freaked out finding a chicken head in a pot or any kinda of animal head beside fish. Even though Wandering Chopsticks have a great list, I could not resist making a list of my own. Vietnamese cuisine has such a large menu but I feel some of the best dishes are common everyday meals.

Bold the foods you've eaten.
Leave alone the foods you haven't eaten.
Strike through the foods you don't ever intend to eat.

Clockwise from top left: Bun Rieu, Goi Ga, Banh Bao, Banh Bot Loc and Banh Be0

Clockwise from top left: Nuoc Mia, Bo Bia, Banh Flan, Banh Tom

Clockwise from top left: Bo Luc Lac, Hu Tieu, Lau Thai, Goi Cuon

Vietnamese 100 Foods to Try

1. Banh Bao (Steamed Bun)
2. Banh Beo (Rice Flour Discs with Dried
3. Banh Bot Loc/Banh Quai Vac (Dum
plings with Pork and Shrimp or just Shrimp)
4. Banh Canh Cua (Udon-like Noodles with Crab)
5. Banh Chung/Banh Tet (Lunar New Year Sticky Rice Cakes)
6. Banh Cuon (Rice Noodle Rolls)

7. Banh Gio (Steamed Triangular Rice D
8. Banh Hoi (Rice Vermicelli Sheets)

9. Banh It Tran (Round Rice Dumplings with Pork, Shrimp, and Mung Beans)
10. Banh It La Gai (Nettle Leaf Dumplings)
11. Banh Khot/Banh Cang (Mini Savory Pancakes)
12. Banh La/Banh Nam (Steamed Flat Rice Dumplings with Pork and Shrimp)
13. Banh Mi Hot Ga Op La (French Bread with Sunnyside-Up Eggs)
14. Banh Mi (Sandwiches)

15. Banh Pa Te So (Pate Chaud)
16. Banh Tieu (Fry Bread)

17. Banh Tom (Shrimp and Yam Fritters)
18. Banh Trang (Rice Paper) Bonus points
for eating soaked, no-soak, and toasted varieties.
19. Banh Uot ("Wet" Rice Noodle Sheets)

20. Banh Xeo (Sizzling Crepes) Bonus
points if you've eaten both the palm-sized Central-style ones, and the wok-sized Southern-style ones with turmeric and coconut milk.
21. Be Thui (Beef with Roasted Rice Powder and Fermented Bean Curd)
22. Bo Bia (Spring Rolls with Chinese Sausage, Dried Shrimp, and Jicama)

23. Bo Kho (Beef Stew)
24. Bo Luc Lac (Shaking Beef)

25. Bo Ne ("Stand Back" Steak and Eggs)
26. Bo Nhung Dam (Beef Dipped in Vinegar)
27. Bo Nuong La Lot (Grilled Beef with Wild Betel Leaves)

28. Bo Tai Chanh (Beef Carpaccio with Lemon)

29. Bo Xao voi Khoai Tay Chien (Beef Stir-fry with French Fries)

30. Bo Xao Xa (Beef Sauteed with Le
31. Bun Bo Hue (Hue-Style Beef Noodle Soup)
32. Bun Cha Hanoi (Hanoi-Style Rice Vermicelli with Grilled Pork Patties)
33. Bun Nuoc Leo Soc Trang (Soc Trang-Style Noodle Soup with Fish, Pork, and Shrimp) Bonus points for its more pungent cousin Bun Mam (Noodle S
oup with Fermented Fish Broth)
34. Bun Rieu (Vermicelli Rice Noodle Soup with Crab Paste)
35. Bun Thit Heo Nuong (Rice Vermicelli with Grilled Pork)

36. Ca Bong Lau Nuong voi Mo Hanh (Roasted Catfish with Scallion Oil)

37. Ca Kho To (Braised Catfish in a Claypot)
38. Ca Phe Sua Da Phin (Iced Drip C
offee with Milk)
39. Canh Bi/Bau Nhoi Thit (Pork-Stuffed Winter Melon Soup)
40. Canh Chua Ca (Sour Fish Soup)
41. Ca Ri Ga (Chicken Curry)

42. Cao Lau (Noodle Soup with Pork from Hoi An)
43. Cha Ca Thang Long (Hanoi-Style Fish with Dill and Turmeric)
44. Cha Gio/Nem Ran (Spring/Egg Rolls) You only get points if you've eaten the Vietnamese egg rolls wrapped in rice paper, not the version with Chinese wheat egg roll wrappers. Bonus points if you've also eaten Central-style Cha Ram (Shrimp Egg Rolls) and Cha Gio Bap/Ram Bap (Corn Egg Rolls).
45. Cha Lua (Steamed Pork Loaf)
46. Chanh Muoi (Salty Lemonade)

47. Chao Tom (Grilled Shrimp Paste Wrapped Around Sugarcane)
48. Che Bap (Corn and Tapioca Pudding with Coconut Milk) or any other coconut milk-based che such as Che Chuoi (Banana Tapi
oca Pudding) and Che Ba Mau (Three Color Pudding)
49. Che Sam Bo Luong (Dessert Soup with Dried Dates, Dried Longans, Lotus Seeds, and Seaweed)

50. Che Troi Nuoc (Dough Balls in Ginger Syrup)

51. Chuoi Chien (Fried Bananas)

52. Chuot Dong (Southern Field Rats)

53. Com Ga Hai Nam (Hainanese Chicken Rice) must be eaten with #82.
54. Com Hen (Clam Rice)
55. Com Lam (Sticky Rice Steamed in Bamboo)
56. Com Tam (Broken Rice)
57. Com Ruou (Fermented Rice Wine)
58. Cua Rang Muoi Tieu (Salt and Pepper Crab)

59. Dau Phong Luoc (Boiled Peanuts)
60. De (Goat)
61. Dia Rau Song (Raw Herb Platter)
62. Do Chua (Pickled vegetables ie. Carrots and Daikon)
63. Ga Nuong Xa (Grilled Chicken with Lemongrass)
64. Gio Thu (Head Cheese with Pig Ears and Tree Ear Fungus)
65. Goi Du Du Kho Bo (Papaya Sala
d with Beef Jerky)
66. Goi Cuon (Salad/Spring/Summer Rolls)
67. Goi Ga (Chicken Salad)
68. Goi Mit Ngo Sen (Young Jackfruit and Lotus Root Salad)
69. Hot Vit Lon (Fetal Duck Eggs)
70. Hu Tieu (Tapioca Noodles with Pork and S
hrimp) Bonus points for both Saigon, with barbecued pork and shrimp, and Nam Vang (Phnom Penh) style with liver and ground pork.
71. Kem Flan
72. Lau (Hot Pot)
73. Mam Nem (Fermented Anchovy Sauce)

74. Mam Ruoc (Fermented Shrimp Paste)

75. Mi Hoanh Thanh (Wonton Noodle Soup)
76. Mi Quang (Turmeric Noodles with Pork and Shrimp)

77. Mi Vit Tiem (Egg Noodles with Duck and Chinese Herbs)
78. Mi Xao Don (Crispy Chow Mein)

79. Muop Tom Xao (Loofah and Shrimp Stir-fry)
80. Nem Chua (Pickled Pork Sausage with Shredded Pork Skin)
81. Nem Nuong (Grilled Pork Patties)

82. Nuoc Mam Gung (Ginger Fish Sauce)

83. Nuoc Mia (Sugarcane Juice)

84. Oc Buou (Apple Snails) or any other sea snails
85. Pho Ap Chao Bo (Pan-Fried Rice Noodles Sauteed with Beef)

86. Pho Bo (Beef Noodle Soup) bonus points i
f you've eaten filet mignon pho and for Pho Ga (Chicken Noodle Soup)
87. Rau Ma (Pennywort Juice)
88. Rau Muong Xao (Water Spinach Stir-fried)
89. Soda Xi Muoi (Salty Preserved Plum Drink)

90. Sinh To Bo (Avocado Shake)
91. Sinh To Ca Chua (Tomato Shake)
92. Sinh To Dam (Aloe Vera Shake)
93. Sup Mang Tay Cua (Asparagus and Crab Soup)
94. Tiet Canh (Duck Blood Pudding)

95. Thit Heo Kho Voi Trung (Braised
Pork with Eggs)
96. Tom Tau Hu Ky (Shrimp Paste Wrapp
ed in Bean Curd Skin)
97. Tra Atiso (Artichoke Tea)

98. Tuong Ot (Chili Sauce) bonus points for Vietnamese American Huy Fong Sriracha Chili Sauce and extra bonus points if you use it to make Sriracha Buffalo Wings

99. Xiu Mai (Meatballs)
Xoi (Sticky Rice)

Clockwise from top left: Bun Mam, Bung Mang, Cua Rang Me, So Huyet

Clockwise from top left: Ga Ta Hap, Ech Chien Bot,Buc Oc, Banh Bot Chien

Clockwise from top left: Mien Xau Cua, Oc Dua Xao Bo, Goi Vit, Nuoc Dua Tuoi

Thuy's List (in no particular order)

1. Goi Vit (Duck Salad)
2. So Huyet (Blood Cockle)
3. Bun Oc (Snail Soup)
4. Canh Bun
5. Oc Gao Hap Xa (Steamed Rice Snails)
6. Ga Ta Hap La Chanh(Steamed Chicken in Lime Leaves)
7. Mien Xao Cua (Cellophane Noodle with Crab Meat)
8. Cua Rang Me (Crab Sauteed in Tamarind)
9. Banh Duc voi Mam Tom
10. Banh Bot Chien
11. Nuoc Dua Tuoi (Fresh Coconut Juice)
12. Bun Mang Vit (Duck and Bamboo Soup)
13. Ech Chien Bot (Fried Frog Leg)
14. Oc Dua Xao Bo (Snail Sauteed with Butter)
15. Ga Xi Dau (Braised Chicekn in Soy Sauce)
16. Dau Hu Chien Nhoi Thit (Stuffed Bean Curd)
17. Banh Day
18. Banh Trang Tron
19. Sinh To Sapoche
20. Chao Long (Pig's Organ Congee)
21. Chao Luon (Eel Congee)
22. Chao Vit (Duck Congee)
23. Che Ba Ba
24. Ga Ro Ti
25. Canh Ca Thia La ( Fish Soup with Dill)
26. Ca Rem Mam Tom
27. Chim Cut (Roasted Quail)
28. Bun Moc (Pork Ball Soup)
29. Kho Muc Nuong (Grilled Dried Squid)
29. Bap Nuong (Grilled Corn)
30. Goi Chan Ga (Chicken Feet Salad)
31. Kem Chuoi (Frozen Banana with Coconut Milk)
32. Banh Bong Lan (Sponge Cake)
33. Banh Bo Nuong
34. Bo Nuong Vi
35. Kho Qua Nhoi Thit (Stuffed Bitter Melon)
36. Dua Cai Chua (Pickled Mustard Green)
37. Canh Dua Chua (Pickled Mustard Green Soup)
38. Canh Ca Chua voi Thit Bo (Tomato with Sauteed Beef Soup) or Canh Ca Chua voi Dau Phu (Tomato and Tofu Soup)
39. Che Dau Den (Black Bean Soup)
40. Mam Ruoc bac voi Thit Ba Roi
41. Com Nep voi Lap Xuong
42. Canh Rau Day voi Muop
43. Canh Mong Toi
44. Trung Luoc dam Nuoc Mam
45. Nuoc Chanh Muoi
46. Mien Me Ga (Cellophane Noodle Soup with Chicken Organs)
47. Nuoc Da Chanh
48. Canh Ca Chuoi Xanh (Fish and Plantain Soup)
49. Goi Dua Leo (Cucumber Salad)
50. Sup Nam Trang (White Fungus Soup)