Tour and Travel  wild life farm Vietnam The Sheraton hotel 5 star beach side pool bar
A taste of the Vietnam. Beach bar and restaurant Hotel in the Vietnam.

Best Travel Holiday Hotels Deals This Month to Vietnam 2018

Facts About Vietnam Useful Information Culture Ha Noi and the Red River Delta
North East Coast Far North East North West Vietnam North Central Vietnam
Central Vietnam South Central Coast Central Highlands Hotels Ho Chi MInh City
Mekong Delta Vietnam Folk Tales Going To Vietnam Vietnam Cuisine        Contact Us

4 u all .net

  Vietnam Tours Sub menu


Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Southern style)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

Cheap Hotel Restaurants Tours Guide Vietnam

10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

International Schools HCMC


Hotel Vietnam Map

Ingredients: bowls)

600 g bun (round rice noodles)
200 g lean beef
100 g pork hocks
20 g roasted peanuts
50 g bean sprouts
1/2 each stem lemongrass, bulb shallot, and bulb garlic,crushed
5 g sugar
50 ml cooking oil
20 g coriander, green onion
Fish sauce, salt, and msg to taste
Condiments: fish sauce, lime, chili and pepper


1. Cut beef across the grain into thin slices, marinate for 30 minutes with fish sauce, salt, sugar, and pounded lemongrass, shallot and garlic.
2. Cut pork hock into large, thick pieces (1 *2*3 cm); marinate with fish sauce and sugar for 30 minutes.
3. Peel and pound roasted peanuts.
4. Rinse and drain bean sprouts and distribute equally among four large bowls.
5. Dice green onion and coriander.


1. Place pork hock in a pan, top with a little cooking oil, and heat, stirring so that the pork becomes well marinated. Add 2.5 liter of boiling water. Cover and reduce heat to a simmer.
After 20-25 minutes, the pork should be tender and the fat should rise to the surface. Add fish sauce, salt and msg to taste.
2. When serving, place bun into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate noodles, and drain. Distribute equally among four large bowls.
3. Heat cooking oil and stir-fry beef until cooked through. Top bun with beef, sprinkle with roasted peanuts, coriander, and green onion. Add broth so that it covers all ingredients. Serve hot. Add condiments to taste.

⇑ Top of Page