Nutrition & Healthy Recipes

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We would like to share with you some common Herbs ,Spices that we often use in Vietnamese cooking and few healthy recipes

Vietnamese Mints is one of very good antibiotic and antiseptic with great treatment for cold and digestion beside that they are also very good for stop snake bite by chew it and stuffed it in the injury. It is also very good to deliver the baby for women hardly to get birth But dangerous for women when they have baby under 5 months old. They can make the baby come out early or even dead if you eat too much  .In cooking, we use Vietnamese mints a lot in cold stuffs like salad, wrap and roll or soup

Pepper Mints is good mints to remove the smelling if you have bad smell in your mouth but also very well for hay fever and stop the painful for toothache .In cooking section, we use it for salad, wrap and roll and cocktails like mojito

Vietnamese Basil is one of the very healthiest plant uses for keep anti ages, stop diarrhea and get more milk for women give birth. We also use it a lot for preventing cancer. The basil contain very high oil and easy to get out. So we normally eat fresh like combine to salad or put into spring roll or enjoyed with famous pho soup or other soups

Lemon Mints is very common mints to make double mints for chew gum or toothpaste that you use daily life .It is very good to clear your nose when you get stuck. We use eat raw and combine with salad, wrap and roll or soup

Shiso leaves or Japanese mints influence from Japanese culture and it is one of the best medicine that we can use a lot for cough , hay fever , headaches ,preventing for car sick .We often eat raw with seafood. It helps to prevent seafood poisoning. We do cook with some dishes like soup, stir fry in a second to bring great aroma for the dishes or combine in salad or spring roll

A fish mint is amazing ingredients for people who work in office job. It solve very well problem for Hemorrhoids by eating them fresh three or four times a week or put it into the salad or wrap and roll. It smell very fishy. So not many people want to try it

Coriander /cilantro is very common in Vietnamese cooking for garnishing to bring nice aroma for the dishes and very good to eat when you get hay fever or cold

Lemongrass is one of amazing ingredients to make mosquito, insects and snake away from your house. In the cooking, it use for so many different dishes to get out the best aroma and remove the bad smelling from  smelling ingredients like fish , beef etc…

Ginger is very  common use to treat hay fever , cold or dizzy , vomiting But also bring great flavor for soup ,BBQ , Stir fry  dishes in Vietnamese cuisines

Spring onion is very good ingredients for garnishing in the dishes and great to get insect away. It can also make you sleep well

Garlic Chive is very good ingredient to stop bleeding and great to improve your sex drive. In the traditional cooking method. We usually use it with tofu or soybean to make it balance

Vietnamese Healthy recipes

Fresh spring roll wrap with prawn and pork, vegetables, rice noodle serve with fish sauce dipping serves 4 goi cuon tom thit

Fish sauce dipping:

  • Fish sauce 100ml
  • Sugar 100gr
  • Kumquats/lime/vinegar 100ml
  • Water 100ml
  • Chili sauce whatever optional
  • Chili minced 5gr
  • Garlic minced 5gr

Method: Mixed well together until sugar dissolved

Ingredients:

  • Fresh rice noodle 80gr
  • Cucumber Julienne: 80gr
  • Carrot julienne 80gr
  • Beansprout 80gr
  • Lettuce roughly chopped 80gr
  • Garlic chive 8 pcs
  • Cooked prawn butterfly 8 pieces
  • Cooked pork Neck slices thin 16 slices 250gr
  • Mints, basil 40gr
  • Rice paper 8 sheets
  • Water 1 bowl

Method:

  • Add one sheet of rice paper on the plate then add your finger in the water bowl and sprinkle  it around on the rice paper make sure they just get wet ( do not add too much water )
  • Add 10gr rice noodle, 10gr beansprout, 10gr cucumber, 10gr lettuce, 10gr carrot on the middle of rice paper and close to your body  then add 2 slices of pork and 1pieces prawn upside down  on the front of it
  • Fold it two sides try to meet on the center and add 1 pcs garlic chive half outside and half inside. Rolled it tide as you can. You will have beautiful nice and tidy spring roll
  • Keep doing like that until finish
  • Serve with fish  sauce dipping

BBQ pork/chicken /beef/prawn /fish /squid on fresh rice noodle serves with fish sauce dipping serves 4 Bun Thit Nuong / ga nuong /bo nuong /tom nuong/ca nuong/ muc Nuong

Fish sauce dipping:

  • Fish sauce 100ml
  • Sugar 100gr
  • Kumquats/lime/vinegar 100ml
  • Water 100ml
  • Chili sauce whatever optional
  • Chili minced 5gr
  • Garlic minced 5gr

Method: Mixed well together until sugar dissolved

Ingredients:

  • 600gr fresh rice noodle
  • Mints ,basil , shiso leaves 60gr
  • Fancy julienne cucumber 120gr
  • Pickle carrot , white radish or papaya 120gr ( carrot julienne 60gr ,White Radish julienne 60gr or papaya julienne 60gr marinade with 20ml of lime juice or kumquats juice and 20gr sugar and 2gr salt mixed well and rest 5 minutes )
  • Roasted peanut 60gr
  • Sesame seeds 20gr
  • Fried shallot 30gr
  • BBQ pork  320gr

Method:

  • Add 150gr fresh rice noodle in the bowl then add 15gr mints , basil , shiso leaves on the top and one side of rice noodle , pickle, cucumber  also same in another sides and  BBQ pork on the center
  • Garnish with peanut, sesame and fried shallot
  • Serve with  fish sauce dipping

BBQ pork/chicken /beef/fish /prawn /squid

Ingredients

  • Pork/chicken /beef /fish /Squid thin Sliced 320gr or whole prawn 320gr
  • Fish sauce 30ml
  • Sugar 30gr
  • Oyster mushroom sauce30ml /mushroom powder 30gr /oyster sauce 30ml
  • Garlic minced 10gr
  • Chili minced 10gr
  • Lemongrass minced  30gr
  • Ginger minced  20gr
  • Five spices 2 pinches
  • Black pepper 2 pinches
  • Oil 40ml

Method:

  • Mixed gently all ingredients together except oil. Rest it for 5 minutes
  • Bring pan hot and add 40ml oil into marinade pork/chicken /beef/fish /prawn /squid  and place it on the hot pan , let it separately one by one and cooked 1 minute in eat side
  • Serve hot

Mango salad with BBQ Pork serves 4 goi xoai thit Nuong

Salad dressing sauce:

  • Fish sauce 100ml
  • Sugar 100gr
  • Kumquats/lime/vinegar 100ml
  • Chili sauce whatever optional
  • Chili minced 5gr
  • Garlic minced 5gr

Method: Mixed well together until sugar dissolved

Ingredients:

  • Salad dressing sauce 240ml
  • Mango fancy Julienne 400gr
  • Carrot fancy julienne 120gr
  • Cucumber fancy julienne 120gr
  • Mints, basil, shiso leaves 80gr
  • White onion /red shallot julienne 80gr
  • Roasted peanut 40gr
  • Roasted sesame 40gr
  • Fried shallot 40gr
  • BBQ Pork  320gr

Method:

  • Add all mangos, cucumbers, Carrot, onion and basil, mints, shiso into the big bowl. Add salad dressing sauce on the top and mixed well together
  • Place it on 4 plates as high as you can then add BBQ pork on the top and garnished with peanut, sesame and fried shallot. Serve immediately

BBQ pork/chicken /beef/fish /prawn /squid

Ingredients

  • Pork/chicken /beef /fish /Squid thin Sliced 320gr or whole prawn 320gr
  • Fish sauce 30ml
  • Sugar 30gr
  • Oyster mushroom sauce30ml /mushroom powder 30gr /oyster sauce 30ml
  • Garlic minced 10gr
  • Chili minced 10gr
  • Lemongrass minced  30gr
  • Ginger minced  20gr
  • Five spices 2 pinches
  • Black pepper 2 pinches
  • Oil 40ml

Method:

  • Mixed gently all ingredients together except oil. Rest it for 5 minutes
  • Bring pan hot and add 40ml oil into marinade pork/chicken /beef/fish /prawn /squid  and place it on the hot pan , let it separately one by one and cooked 1 minute in eat side
  • Serve hot
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