Tag: Vietnamese cuisine

This cut of meat boasts a delightful interplay of tender chewiness and subtle sweetness, creating an irresistibly satisfying flavor profile that will tantalize your taste buds.

Once considered mere fodder for livestock, this flower has transformed into a coveted delicacy, sought after by culinary connoisseurs during its peak season. Its newfound popularity has become a significant source of income for highland communities.

Even the most discerning food connoisseurs may have never heard of this extraordinary dish!

Gently crumple a handful of perilla leaves and toss them into the steamer—instantly, the fishy odor vanishes, replaced by a refreshing, subtle aroma. The fish absorbs the flavors evenly, resulting in a tender, mouthwatering dish that’s irresistibly delicious.

Savor the golden-brown, caramelized edges of this tender, juicy meat. Its slightly charred exterior gives way to a melt-in-your-mouth interior, perfectly seasoned to pair with rice. So irresistible, it’ll leave you wondering how the rice pot emptied without notice.

Discover a unique twist on traditional Vietnamese sausages with *giò nây*, a delicacy that stands apart from classics like *giò xào*, *giò bò*, *chả mỡ*, or *chả quế*. While these favorites are crafted from finely minced meat, *giò nây* takes a bold departure by using whole cuts of pork, meticulously rolled to perfection. Experience the rich, authentic flavors of this distinctive creation, where tradition meets innovation in every bite.

If popular Vietnamese sausages like *giò xào*, *giò bò*, *chả mỡ*, or *chả quế* are typically made from finely minced meat, *giò nây* takes a completely different approach: it uses whole, unground pork belly, carefully rolled and crafted into a unique delicacy.

In the Tai ethnic language, "pắc nam" refers to a wild forest vegetable. This climbing plant, with its long, thorny stems and deep green, symmetrical leaves, thrives untamed in the wilderness.

If popular Vietnamese sausages like *giò xào*, *giò bò*, *chả mỡ*, or *chả quế* are typically made from finely minced meat, *giò nây* takes a completely different approach: it’s crafted by rolling whole cuts of pork.

If popular varieties of Vietnamese pork rolls like *giò xào* (stir-fried pork roll), *giò bò* (beef roll), *chả mỡ* (fatty pork roll), or *chả quế* (cinnamon pork roll) are typically made from finely minced meat, *giò nây* takes a distinctly different approach: it’s crafted by wrapping whole cuts of pork into a roll.