This traditional Vietnamese dish is popularly enjoyed during the lunar new year. When I was small, my grandma stewed this dish in a large clay pot for the whole family to eat over the course of three days.
During the early 19th century, many Chinese people from Canton immigrated to Vietnam and set up large Chinese communities around the Vietnamese’s fishing ports. Because of this, Vietnamese refereed to Chinese immigrants as Nguoi Tau, meaning “boat people”.
With the fresh makrut leaves, we shopped the necessary ingredients from the street market in Hanoi Old Quarter, and made our own Vietnamese mule at the hotel. If you want to try this interesting drink, this is the recipe.
Bo Kho, or Braised Beef Stew, evolved from the French soup ‘pot au feu’ or French beef stew, which the French brought to Vietnam when they came to rule the country in the late 19th century. Pot au feu is a quintessential French family dish, just as Bo Kho transformed for Vietnamese people.
Vietnamese cuisine is not much of grilled staff, but we do have various dishes featuring grilled pork. Whenever it comes to grilled, we usually grilled meat to flavor the steamed rice or rice noodles.
The chicken rice recipe was first documented by histographies in Hainan province, China, during the Chin dynasty. Other historians claim that chicken rice recipe is as old as the use of rice itself. By the late 1900s, this recipe had spread across Southeast Asia, including Vietnam.
