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Also known as water spinach, Rau Muong is a tropical plant with tender, soft leaves and shoots. It is a staple vegetable in Vietnam and is also used for garnish. Traditional Rau Muong dishes are prepared by stir frying the vegetable which has been blanched in oyster or chicken stock and seasoning it with lots of garlic and fish sauce.
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R Ra au u M Mu uong: is a tropical plant with tender, soft leaves and shoots. It is a staple vegetable in Vietnam and is also used for garnish. Traditional Rau Muong dishes are prepared by stir frying the vegetable which has been blanched in oyster or chicken stock and seasoning it with lots of garlic and fish sauce. ong: Also known as water spinach, Rau Muong
Cha ca: Cha ca is made sizzling bite sized pieces of fish, with garlic, ginger and turmeric, and finished off with some fresh dill on top. Cha ca is served on a hot pan and it is so popular that the entire street of Cha Ca LA Vong is devoted to it!
Che Bap: A pudding dish, the Che Bap is made of sweet corn and rice or tapioca starch. This simple pudding is served in a bowl and is delicious and wholesome.
Bahn Khot: it is the finger food version of Vietnamese pancake. Bahn Khot. It has a crunchy coating made of coconut milk, is stuffed with spring onions, shrimps, and mung beans with a dash of shrimp flakes for garnish.
Chao: Chao is a thick, creamy rice porridge that is sometimes loaded with chicken, fish, beef, shallots and herbs.
Com Rang: This is a plate of fried rice with pieces of meat and vegetables cooked in soy and fish sauce. Bo Bit Tet: This is a sizzling dish of meatballs, flank steak, fried eggs and delicious potato wedges.
