Vietnamese Bo Bo Cha Cha Recipe (Che Thung)

Vietnamese Recipes and How to make that:

Ingredients : Serves 4
200 g 200 g 2 liters 50 g 200 g 100 g 20 g 10 g 300 g 250 ml 1/2 teaspoon	Sweet potatoes, peeled, diced and soaked for 5 minutes Tapioca, peeled, diced and soaked in lightly salt water for 10 minutes Water Screwpine leaves Split green beans, soaked overnight Peanuts (groundnuts), soaked for 30 minutes then boiled until soft Sago, soaked for 10 minutes Wood ear fungus, soaked to soften and thinly sliced Sugar Coconut milk Vanilla powder
Method : Drain sweet potatoes then boil or steam until cooked and soft. Drain tapioca then boil or steam until cooked and soft. Bring water to the boil with screwpine leaves. Add green beans and cook stirring until green beans are soft. Remove and discard screwpine leaves. Add sweet potatoes. tapioca, peanuts, sago and wood ear fungus and return to the boil. Add sugar then stir in coconut milk and vanilla powder. Serve warm.

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Easy Meringue Cookies Recipe (Vietname)

Vietnamese Recipes and How to make that:

Ingredients : Makes 60 cookies
90 g 1/4 teaspoon 4 250 g 1 teaspoon	Flour Baking powder Egg whites Sugar Lemon zest
Method : Preheat oven to 190oC (375oF). Sift together flour and baking powder then set aside. Beat egg whites until they are slightly stiff. Gradually add sugar and continue beating until stiff peaks form. Fold in flour mixture to form a batter. Add lemon zest. Drop rounded teaspoonfuls of the batter onto greased and floured baking trays. Bake in preheated oven for 8-10 minutes or until the tops of the cookies become light brown. Loosen immediately from the baking trays so that cookies don't stick. Cool, then store in airtight containers.

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Banana in Rich Coconut Sauce Recipe (Chuoi Voi Nuoc Cot Dua)

Vietnamese Recipes and How to make that:

Ingredients : Serves 4
350 ml 20 g 1/4 teaspoon 6	Coconut milk Sugar Salt Large bananas, peeled and sliced diagonally about 2 cm thick Ice cream or whipped cream to serve
Method : Heat the coconut milk in a small saucepan and add the sugar and salt. Bring to the boil. Lower the heat and simmer for 2 minutes. Remove from the heat and stir in the banana slices. Bring back to the boil for a few seconds to coat the bananas. Serve with ice cream or whipped cream.

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Banana Sago Recipe (Che Chuoi Chung)

Vietnamese Recipes and How to make that:

Ingredients : Serves 4
8 200 g 1/4 teaspoon 500 ml 250 ml 4 100 g	Ripe bananas, peeled Sugar Salt Coconut milk Water Screwpine leaves Sago, soaked for 2 hours Ground, roasted peanuts (groundnuts) or toasted sesame seeds
Method : Sprinkle bananas with some sugar and salt. Combine half the coconut milk, water, remaining sugar and salt and screwpine leaves in a saucepan. Cook over medium heat for 10 minutes, stirring often. Add bananas and sago. When bananas are well-cooked, add remaining coconut milk and remove from heat. Allow to cool then serve sprinkled with peanuts and sesame seeds.

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Banana Coffee Bread Recipe

Vietnamese Recipes and How to make that:

Ingredients : Serves 6 - 8
180 g 180 g 2 1 teaspoon 250 g 1 teaspoon 1 teaspoon 60 g 8 2 teaspoon 2 tablespoons	Butter Castor sugar Eggs Coffee paste Plain flour Baking powder Bicarbonate of soda Chopped walnuts Ripe bananas (mashed) Lemon juice Fresh milk
Method : Sift plain flour, baking powder and bicarbonate of soda. Cream butter and castor sugar till light and fluffy. Add in eggs one at a time, beating well after each addition. Add in coffee paste and mix well. Fold in 1/2 of sifted flour, chopped walnuts and mix well. Fold in the remaining 1/2 of sifted flour and mashed banana. Pour mixture into 2 line and grease 11 cm x 22 cm rectangular loaf tins. Bake at 180oC till golden brown and cooked. Remove, leave to cool before serving.

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Baked Coconut Pudding Recipe

Vietnamese Recipes and How to make that:

This rice pudding made with coconut milk and toasted coconut is another French-inspired dessert. When serve in the Vietnamese home, it might be accompanied by fruits in syrup, or stir-fried bananas or pineapple. It needs long, slow cooking in a low oven, so be sure to allow plenty of time to make it. It is well worth the wait. The Vietnamese love sticky rice and mung bean desserts and always sprinkle a little extra sugar over the top to serve. For a slightly different flavor, serve the rice pudding with slices of seared mango or banana instead of the sauteed pineapple. Ingredients : Serves 4-6
90 g 600 ml 300 ml 75 g 25 g 45-60 ml 1 small 30 ml 5 cm	Pudding rice Coconut milk Full-fat (whole) milk Caster (superfine) sugar Butter, plus extra for greasing Fresh or desiccated (dry unsweetened shredded) coconut, toasted Sweet pineapple Sesame oil Fresh root ginger, peeled and grated Shavings of toasted coconut, for garnishing
Method : Preheat the oven to 150oC/300oF/Gas 2. Grease an oven proof dish. In a bowl, mix the rice with coconut milk, milk and 50 g sugar and tip it into the oven proof dish. Dot pieces of butter over the top and place the dish in the oven. After 30 minutes, take the dish out and gently stir in the toasted coconut. Return it to the oven for a further 1 1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding. Using a sharp knife, peel the pineapple and remove the core, then cut the flesh into bite-size cubes. Towards the end of the cooking time, heat the oil in a wok or heavy pan. Stir in the ginger and, as the aroma is released, add the pineapple cubes, turning them over to sear on both sides. Sprinkle with the remaining sugar and continue to cook until the pineapple is slightly caramelized. Serve the rice pudding spooned into bowls and topped with the hot, caramelized pineapple and shavings of toasted coconut.

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Almond Rice Jello Recipe

Vietnamese Recipes and How to make that:

Ingredients : Serves 4
85 g 170 g 55 g 170 g 55 g 2 pints 1- 2 drops	Ground rice Ground almond Powdered unflavored gelatin Superfine (caster) sugar Unsweetened shredded coconut Boiling water Almond extract
Method : Mix together all dried ingredients. Add, while stirring, the boiling water. Bring to boil and simmer. Stir for 10 minutes until thick. Stir in almond extract. Pour into lightly-greased serving bowl, cool, cover and refrigerate. Serve with a large bowl of canned or fresh, peeled lychees, gooseberries, or fresh guava and cream, if desired.

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Vietnamese Recipes and How to make that:

Almond Jelly in Fruit Cocktail Recipe
Ingredients : Serves 6-8
15 g 15 g 1.8 liters 2 tablespoons 150 ml 3/4 teaspoon 1 can 1 can	Agar-agar Gelatins Water Sugar, or to taste Evaporated milk Almond extract Mix fruit cocktail, chilled Syrup from canned fruit, chilled
Method : Bring water to boil. Cook agar-agar and gelatins in it till completely dissolved. Stir in sugar to taste. Remove from heat when sugar has dissolved completely. Strain jelly mixture into a rectangular container. Stir in evaporated milk and almond extract. Allow to cool. Refrigerate to set. Remove and cut into cubes. Place in a deep dish. Pour in the canned fruit and syrup. Stir and serve cold.

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Bananas In Coconut Milk Recipe (Che Chuoi)

Vietnamese Recipes and How to make that:

This super-fast dessert is delicious served hot or cold Ingredients : Serves 6 - 8
30 g (1/4 cup) 6 500 ml (2 cups) 250 ml ( 1 cup) 1 110 g (1/2 cup) 1/4 teaspoon 3 tablespoons	Sesame seeds, toasted Ripe bananas, peeled Coconut milk Water Pandan leaf, washed and tied in a knot (optional) Sugar Salt (optional) Tapioca pearls (sago), rinsed in cold water and drained
Method : Heat a frying pan over medium heat. Add sesame seeds and stir constantly 2 to 3 minutes, or until golden. Slice bananas in half lengthways, then cut the pieces into thirds for a total of 36 pieces. Combine coconut milk, water, sugar, salt and pandan leaf in a saucepan and cook over medium heat, stirring often, until the sugar dissolves. Add the bananas and tapioca pearls. Cover and cook over low heat, stirring often, for 5 to 7 minutes more, or until the tapioca pearls turn translucent. Remove the pan from the heat. Spoon the mixture into individual dessert bowls and sprinkle half teaspoon sesame seeds over top before serving.

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