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.
Fried rice has been an indisputable dish in Vietnamese cuisine, though it’s often said to be originated from Southern China more than a thousand years ago. Rice is always a symbol of prosperity and food security.
Bun bo Hue is a popular Vietnamese noodle soup originated from Hue, a former royal city in central Vietnam which served countless royal courts. The city is therefore associated with the cooking style of the former royal courts, being famous for its flavorful and very rick cooking styles. Among noodle lovers, Bun bo Hue is greatly admired for its balance of spicy, salty, and umami flavors.
