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CƠM GÀ HẢI NAM

HAI NAM RICE

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually comes with cucumber garnishes. It was created by immigrants from Hainan province in southern China and adapted from the Hainanese dish Wenchang chicken.

ÁP CHẢO DÒN

SAUTE CRISPY WITH SHRIMP

Pho Ap Chao is cooked with an assortment of goodies that include shrimp, fish balls, beef, chicken, imitation crab meat and just about anything else you can think of. Pan-fried with the noodles is bean sprouts and green onions.

CƠM TẤM

RICE PLATE WITH BBQ MEAT

Cơm tấm, or broken rice, is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. Although there are varied names like cơm tấm Sài Gòn (Saigon-style broken rice), particularly for Saigon, the main ingredients remain the same for most cases.

Cơm Gà Sốt Chua Ngọt

Orange Chicken With Rice

Gà sốt chua ngọt vừa thơm vừa ngọt là món ăn yêu thích của biết bao nhiêu người. … Cách làm cơm gà xối mỡ thơm ngon mà không bị ngấy.

Mực Chiên Nước Mắm

Fried Squid With Fish Sauce

Squid fried with fish sauce is one of the most popular and easy to cook seafood dishes. Especially after eating, the wonderful taste of squid fried with fish sauce will bring you an unforgettable feeling. Below is the formula of cooking this great squid fried with fish sauce.

REVIEWS

THE BEST BEVERAGES IN TOWN

VIETNAMESE COFFEE

BEER & WINE

Hủ Tíu Hải Sản

Seafood Noodle Soup

Vietnamese Pork & Seafood Noodle Soup or, Hủ Tiếu, is to South Vietnam as Phở is to North Vietnam, and Bún bò Huế is to Central Vietnam. Hủ Tiếu consists of mostly pork and seafood, and it’s a lot more versatile than the other noodle dishes.

Hoành Thánh

Wonton

Wontons are a type of Chinese dumpling. Hoành Thánh is the Vietnamese equivalent and they are made primarily out of ground pork.

There are many ways to cook wontons. They can be steamed, boiled, pan-fried, deep-fried or a combination of these techniques (pan-fried first then add a little bit of water to steam with a covered lid), much like pot stickers.