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 noodle dish)

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: (makes 4 bowls)

200 g dried hu tieu (square rice noodle),or banh da (dried flat rice noodle)
200 g lean chicken
100 g lean pork
10 g dried prawn
1.5 liters pork broth (see dish B1-II)
100 g bean sprouts
1 root ginger and 1 shallot, crushed
20 g Chinese chives, green onion,and coriander
20 ml cooking oil
Fish sauce, salt, sugar, and msg to taste
Condiments: lime, chili, pepper, vinegar, and chili sauce


1. Bring pork broth to a boil, add ginger, shallot, salt and chicken. When chicken is cooked through, remove and let cool. Cut across the grain into thick slices. Cook dried prawns in the boiling broth, remove, and set aside. Marinate pork for 5 minutes with fish sauce and salt. Fry until golden and let cool. Slice pork into pieces about the same size as the chicken slices, but thinner.
2. Blanch bean sprouts and place into four large bowls.
3. Rinse and mix together the green vegetables and cut into pieces 3 cm long.


1. If using dried hu tieu, bring 1 liter of water to a boil and add dried hu tieu along with a dash of salt. When water returns to a boil, remove and drain. Distribute equally among the four bowls.
2. Divide the pork, chicken, and prawns into four equal parts, place on top of the hu tieu, and sprinkle with chopped green vegetables.
3. Bring broth to a boil again and add fish sauce, salt, sugar and msg to taste. Ladle enough broth into the bowls so that it covers the hu tieu and meat.
4. Hu tieu must be served very hot (just like beef and chicken phd). Each person can add condiments to taste individually.

⇑ Top of Page