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Restaurant Critic & Food Blogger
VIETNAMESE FOOD IS HOT RIGHT NOW!
If I was to tell you that Vietnamese food is hot right now, get ready for some very simple recipes that will dazzle your family and friends this Spring and Summer. From Vietnamese Summer rolls to the famous Pho, you'll experience the very unique flavors of this Southeast Asian delight. From the use of fish sauce to palm sugar to mint, coriander, pickled radish, all the ingedients can be gathered from me. just one click away.
To ensure freshness to you my loyal readers, I will be converting my website to an e commerce website so that trust you have as Chef Woo Can will always provide the best quality ingredients, rather than make a trip to your local supermarket and find products that might not be 100% good quality. With Chef Woo Can website, just click and get your products within 3 days. Ingredients for Vietnamese food include rice paper for the supper spring rolls and rice vermicelli as part of the filler. You may want to learn how to make fresh roast pork using a fresh pork shoulder that will yield a pound or 2 of delicious marinated pork which can be vacuum sealed and portion controlled for future use.
I recommend good quality and fish sauce is one of those ingredients. The use is along the same lines of soy sauce but a much more complicated salty flavor flavor. Very strong.
Beef Pho broth uses beef bones that are simmered for 6 hours. Today, food manufacturer tries to make it easier by developing the flavors in Pho in a packet. Just add to to a pot of hot water and simmer for at least an hour. It's close but all the goodies that you add, beef brisket, basil, bean spouts, jalapeno, Hoisin sauce or siracha hot chili sauce and viola, you made your own pho.
At first, I will need to order a limited quantity of goods to ensure freshness and track demand.
But I'm pretty excited to move forward with an ecommerce site so you can order from me direct.
Check out my first Vietnamese recipe on the Simple and easy recipe tab on the left.
By Chef Woo Can at www.chefwoocan.com