Vietnamese sausage resembles luncheon meat. In Central and South Vietnam they call it Chả lụa and in North Vietnam giò lụa or simply giò. Vietnam has different types and flavors on this. The most common kind is with pork, for this they use lean pork, which they grind, mash until the structure becomes elastic. In the old days, these were wrapped in banana leaves and then cooked. This gives the sausages extra taste and smell of banana leaves. Now the sausages are packed in plas

You are undoubtedly familiar with the famous Vietnamese spring rolls, gỏi cuốn! The spring rolls are made of rice paper. If you have a gluten-free diet, those spring rolls are ideal for you. The traditional spring rolls are made with the bún rice vermicelli, bacon, shrimp, fresh herbs such as Chinese chives, Thai basil, long-leaf coriander (ngò gai), coriander and mint. But you can compose the filling yourself to your own preference! You can also only make vegetable or fruit

The ultimate seasoning in Asian cuisine is MSG, monosodium glutamate. Also known as ve-tsin, the umami flavor. Umami taste belongs to the 5 primary tastes along with salty, sweet, sour and bitter. By adding MSG, it can enhance flavors in certain food products, especially the salty and sweet taste. Nowadays this is found with other additives in prepackaged food. In some Asian countries they add this extra to their dishes. Looking for other spices, curious about our range of As

Bánh cuốn is Vietnamese street food dish. The dough is made from rice flour batter that is steamed. The filling is a mix of finely sliced judasoor, onion and pork.It is served together with lettuce, bean sprouts and Vietnamese sausage (chả lụa). Then it is garnished with fried shallot and you can use nước chấm (applied fish sauce) as a sauce. Don't forget the Thai basil and coriander, which give the dish more depth. Bánh cuốn can be compared with the Thai kway teaw luad (ก๋วย