Curry Crab Vietnamese curry has a moderate taste and will not have a particularly exciting feeling. Curry powder is mixed with Vietnamese coconut milk, green lemon and shredded coconut to make curry juice. Curry crab made from this juice has a light taste, rich coconut fragrance and endless aftertaste.

Curry crab

Yueshi hot and sour soup

Vietnamese hot and sour soup is mainly made of raw fish, with shrimp sauce and crab sauce, and then stewed with tomatoes, sour plums and peppers. Finally, sprinkle a little French red wine, which is a bit like French seafood soup. It tastes very sour and fresh. Besides making soup, it can also be served with rice noodles or rice.

Shengniu river

Raw cow river is a famous common dish in Vietnam. The best soup base is stewed with beef brisket, beef bone, pepper, star anise, citronella, geranium and white pepper for 8 hours. The impurities in the stew should be continuously removed, and finally the beef soup comes out. When raw cows go to the river, they will also be served with coriander, gold, sprouts, peppers, limes, Chili sauce and so on. These are the sources that bring the taste of raw cattle river.

Vietnamese spring rolls

Vietnamese spring rolls are famous pasta, which can be used to wrap various fillings. After frying, the color is golden, and the entrance is extremely crisp, with fish sauce. Absolutely the best.

After eating, mint is full of flavor, and only one bite is enough to subdue the taste buds!

Eating Vietnamese food, spring rolls are necessary, because this is an authentic Vietnamese folk snack. When serving, it is a set of three: a small dish, a small dish and a small basket. Dip in a dish

Ingredients: lemon juice and fish sauce, mixed with shredded red and white radish.

The small dish is fried golden crispy spring rolls, with thin Vietnamese rice paper skin and vermicelli, fungus and chicken stuffing. The other is made of shredded taro and shrimp paste. The small basket is full of lettuce leaves and mint leaves.

When eating, put spring rolls in lettuce leaves, add one or two mint leaves, roll them up and dip them in lemon fish sauce.

Vietnamese sugarcane shrimp

Sugarcane shrimp is a typical Vietnamese dish, which is made by chopping shelled fresh shrimp meat, beating it into shrimp glue, wrapping it on sugarcane branches and frying it in a pot. The skin is golden and crisp, with little crumbs. Shrimp is fragrant, fresh, tender and sweet because it absorbs the sweetness of sugarcane. Dip in a plate of Chili plum sauce when eating.

Vietnamese cuisine is very particular about the harmony between yin and yang. If it is fried, it must be neutralized with sauce or cold vegetables, which will reduce the fire and balance the taste. The plum sauce here is sour and sweet, sweet and spicy, and served with crispy shrimp meat. It is very delicious and is an unparalleled comprehensive taste enjoyment. The biggest secret of eating this kind of sugarcane shrimp lies in the sweetness of the last sugarcane juice.

Vietnamese shrimp salad

Different from salad dressing commonly used in western salads, Vietnamese salads are often seasoned with citronella, gold, mint and hot and sour sauce. A plate full of bighead carp is packed neatly, and its fresh and tender appearance tempts you. However, don't worry, cucumbers and tomatoes that have absorbed the big head shrimp juice and shrimp paste at the bottom of the plate are your first goal. The refreshing taste and slight sour taste just opened the door to your appetite and you can't take it away. The big head shrimp that Vietnamese people like is tender and sweet, and the paste on the shrimp head is particularly full.

Vietnamese shrimp salad

Vietnam special beverage

Vietnamese frozen coffee, tricolor ice, cool and salty plum ice, is most suitable for summer enjoyment. Tri-color ice tastes funny because of the addition of Vietnamese curry, clearing the heart and moistening the lungs, and salted plum ice quenches thirst and moistens the throat. Vietnamese coconut green is thinner than ordinary coconut green, but the coconut juice is very cold.

Seafood sour soup

It can be said to be a hodgepodge of seafood. Shrimp, squid and Vietnamese mangosteen are all melted in one furnace, which together play a role in adding flavor. Pineapple and tomato add color, sauerkraut leaves and coriander leaves add flavor, at least Vietnamese sour plums coordinate the taste of all materials, making the soup sour and sweet, refreshing and refreshing.

Soft-shelled crab squid seed

Soft-shelled crab with salad is a common ingredient in Vietnamese cuisine. Vegetable salad can balance the strong taste of fried soft-shelled crabs, and the taste is extremely light.