This is a 'real' Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South where curried dishes are more popular than elsewhere in Vietnam. This ( Read more... )

VIETNAMESE SAUTEED SPINACH WITH GARLIC AND CHILIES

1 1/2 pounds spinach
4 tablespoons vegetable oil
6 cloves of garlic, peeled, finely chopped
1-2 fresh hot chilies, finely sliced
2 tablespoons vegetable stock
1 tablespoon soy sauce
1/4 teaspoon salt

Bring a large pan of water to a rolling boil. Drop in the spinach. As soon as it wilts, drain it ( Read more... )

The Evolution of Pho: 
Soup Rooted in Vietnam Becomes Americanized... Article here: http://www.vietworldkitchen.com/bookshelf/articles/pho_SJM.htm

VIETNAMESE CHICKEN NOODLE SOUP
Pho Ghà

2ozs rice noodles
Small piece of ginger root
1 clove garlic, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
3 pints light chicken ( Read more... )

VIETNAMESE MANGO SMOOTHIE
Serves 1

1/2 large ripe mango, peeled, pitted, and cut into chunks
1/2 ripe avocado or 1/2 small ripe papaya can be used instead
1/4 cup sweetened condensed milk
2 cups ice
1 tablespoon sugar, plus more to taste

Pulse ingredients in a blender or food processor until all is puréed. Add sugar to taste & serve chilled.

Source: S's ( Read more... )