Curry Crab Vietnamese curry has a moderate flavor and is not particularly exciting. Curry powder is mixed with Vietnamese coconut milk, lime and shredded coconut to make a curry sauce, and the curry crab made with this sauce has a light taste and a strong coconut flavor, making it memorable.

Crab curry

Vietnamese Hot and Sour Soup

Vietnamese Hot and Sour Soup is made with raw fish, shrimp paste, crab paste, tomatoes, sour plums and chili peppers, and then stewed with a little French red wine.

Raw Beef River

Raw Beef River is Vietnam's famous common people's cuisine, the most delicious is the soup base, with beef brisket, beef bones, peppercorns, star anise, lemongrass, sesame leaves, white pepper, and so on boiled for 8 hours, boiled in the process of constantly removing impurities boiled out of the last out of the soup is beef broth. When raw beef river is served, it is also accompanied by tomato coriander, kimbap, Brussels sprouts, chili pepper, lime, chili sauce, etc., which are the source of bringing up the flavor of raw beef river.

Vietnamese spring rolls

Vietnamese spring rolls are famous noodle dishes that can be used to wrap various fillings. Deep-fried in oil with a golden color, they are extremely crunchy in the mouth and are absolutely superb when dipped in fish sauce.

Eating it with the aroma of mint is enough to subdue the taste buds with just one bite!

Eating Vietnamese food, spring rolls are a must because they are an authentic Vietnamese folk snack. They are served in a set of three: a small dish, a small plate and a small basket. On the plate are dips

: lemon juice and fish sauce, interspersed with julienned red and white radishes.

The small plate contains spring rolls fried golden and crispy, with very thin Vietnamese rice paper skins and fillings of vermicelli, fungus and chicken; there is also one made of shredded taro and sesame shrimp. Small baskets are filled with lettuce leaves and mint leaves.

To eat the spring rolls, you have to put them in the lettuce leaves and one or two mint leaves, roll them up and then dip them in the lemon fish sauce dressing.

Vietnamese shrimp

Shrimp is a typical Vietnamese dish, which is made by removing the shells of fresh shrimp, chopping them into pieces, beating them into shrimp glue, and then wrapping them in sugar cane sticks and deep-frying them in a pot. The outer skin is golden and crispy, and there is also a little bit of breadcrumbs sticking to it, and the shrimp meat absorbs the sweetness of the sugar cane, which is fragrant, fresh, tender and sweet. Eat it with a dish of chili-plum sauce.

Vietnamese cuisine is very concerned about the harmony of yin and yang, such as fried things, inevitably with sauces or cool vegetables and neutralize, to defeat the fire and balance the effect of taste. Here with the plum sauce, sweet and sour, sweet and spicy, and crispy shrimp with a very flavorful, is an incomparable synthesis of taste enjoyment. The biggest secret to eating this sugarcane shrimp dish lies in the light sweetness of the sugarcane juice at the end.

Vietnamese shrimp salad

Unlike Western salads, which often use salad dressings, Vietnamese salads are flavored with lemongrass, kimbap and mint, plus a hot and sour sauce. A plate full of prawns are neatly packed, fresh and tempting you, but don't rush, the bottom of the plate is not missing a bit of the prawn juice and prawn paste absorbed cucumber and tomatoes, is the first object of your attack, the refreshing taste, and flavorful hot and sour just to give you the door to open the appetite, a hair and can't be closed, the Vietnamese love to eat prawns, sweet meat, shrimp head of the paste is particularly rich and crispy, remember to take several slurps. The Vietnamese love big head shrimp meat sweet, shrimp head cream is particularly rich and crispy, remember to slurp a few more.

Vietnamese shrimp salad

Vietnamese specialty drinks

Vietnamese iced coffee, three-color ice, tonic cold, salty and sour plum ice, the most suitable for summer enjoyment, three-color ice because of the addition of the Vietnamese curry and the taste of the strange, the tonic cold to clear the lungs, salty and sour plum ice to quench the thirst of the throat. Vietnamese coconut green, more than the general coconut green fine only, but the coconut juice is very cool.

Seafood sour soup

Can be said to be a seafood chowder, shrimp, squid, Vietnamese mangrove fish *** smelt a furnace, together play the role of fresh, pineapple, tomatoes, color, pickle leaves, coriander leaves to increase the aroma, the most important thing is that the Vietnamese sour plums to harmonize the flavors of the materials, so that the soup is sweet and sour to wake up the stomach, the fresh and fragrant, drink more than a few mouthfuls of the throat also gradually feel comfortable it.

Cuttlefish roe with soft-shell crab

Salad with soft-shell crab is a very common ingredient in Vietnamese cuisine, and the vegetable-based salad balances out the strong flavor of the deep-fried soft-shell crab, making it a light and refreshing dish.