Hoi An chilli sauce

Hoi An chilli Sauce is only a common spicy, but taste, quality is hard to find anywhere. Hoi An Chilli sauce is mainly bought from rural areas for sale.
Any dish is indispensable for spices, but chili is one of the indispensable spices in good food.

Hoi An chilli Sauce is only a common spicy, but taste, quality is hard to find anywhere. Chilli sauce is mainly bought from rural areas for sale. Chilli peppers to make the sauce must be ripe red. The way to do is equally complex. chopped to boil and then finely mashed with tomatoes just enough, dehydrate the pan to boil. Add the sesame roasted, garlic … mixed to absorb, continue to stir fry to chili sauce. When the coolant is added to the vial. On top of the vial, pour a layer of defatted oil to keep it long and avoid mold. A bottle of chili meets the requirements to have a beautiful red color, a spicy taste that is not sharp and fragrant mild.

Hoi An chilli Sauce is not only produced to serve restaurants, hotels or eateries in the province, but also sold throughout the country such as Saigon, Nha Trang, Quang Ngai, Hue. As never heard of guests complain about the quality, flavor of Chili sauce.
In Hoi An formerly known as Thieu Phat Choy Choy. Currently, chilli sauce is many manufacturers and sell, quality is not equal to the many people still, many local favorites.
Today, visitors are far away to visit the old town, in addition to the purchase of  souvenirs to find gifts they also find to buy Hoi An chilli saue to use in the family and give as gifts

Hoi An chicken rice (Cơm gà Hội An)

Chicken Rice in Hoi An is a very typical dish of this ancient city, and yet very different from others chicken rice in other places in the same province of Quang Nam or Da Nang. While Northern Vietnamese people like to eat the whole piece of boiled chicken thighs or chest, Hoi An people have their own way to make the chicken unforgettable with customers.

Boiled chicken is cut or torn into smaller slices, seasoned with spices like salt, pepper, chili and Vietnamese coriander – the main factor that makes the dish savory. Combine perfectly with chicken slices, the golden rice made in pilaf form complete the wonderful dish. The rice in this set is cooked with chicken broth, with a dash of fresh turmeric to give it a glossy yellow color. The small bit of greasiness promises a memorable savour to diners. The full dish is served with sliced mint leaves and onions to add on to the taste of chicken and spices, and the famous chili sauce is poured evenly over the dish to create the familiar spicy element in Central Vietnam cuisine. A chicken rice dish surely can help visitors to cure their hunger and make them remember the place for years.
How to make Cơm gà Hội An

PREPARE INGREDIENTS

1 whole chicken.

2 cup uncooked white rice.

1/4 cup uncooked sticky rice.

1 white onion, thinly sliced, marinate with 1 tsp sugar, 1tsp fish sauce and 1 tsp vinegar.

1 clove of garlic, minced.

1 lime.

3 tomatoes, thinly sliced.

2 bunches of lettuce.

1 tsp turmeric Vietnamese mint (rau ram), finely chopped. Salt and pepper to taste.

For coating sauce: 1 tbsp sugar, 1 tbsp fish sauce and 1 tbsp lime juice.

Mix these three ingredients together, add in 1/8 cup water and chili if desired.

DETAIL RECIPE

Wash the chicken thoroughly, boil to cooked and add 1 teaspoon of turmeric to the broth.

Take the chicken out and place on a rack to cool.

Mix the white rice and sticky rice, rinse under running water for 30 seconds.

Put the rice in the boiling chicken broth so that the level of water is about 1cm above the level of rice.

Add 1 teaspoon of salt and bring to a boil. Lower heat and simmer the rice until cooked. The cooked rice should have a glossy yellow color.

Meanwhile, chop the boiled chicken into pieces or into quarter, depending on your preference.

(in Hoi An, chicken breast is torn by hands into thin slices). Mix chicken with the marinated onions and add in Vietnamese mint Serve rice on a dish, topped with chicken and tomato slices. Add lettuce and pour the coating sauce over the chicken rice as desired.

Sour: I am Saigon

The many tourists who head to Hoi An, the ancient town with its glistening lights of lanterns in old houses, should not miss out on trying one of Hoi An’s specialties, hoanh thanh chien (fried wonton dumplings).

These treats are much like the Chinese variety of wonton dumplings that are served up in soup or deep-fried. However, the hoanh thanh chien are prepared crispy and garnished with some salsa-like mix of vegetables and sweet and sour shrimp. The fried wontons are really fun to eat and can make a great appetizer and finger food snack. They are great in itself without the dipping sauce, yet many would say that having it with the sauce does a lot of wonder. The dish may not look very complicated, but it does require some time to prepare. To make the hoanh thanh chien, fresh shrimp are peeled off, ground then mixed with husked pork and minced onions and other spices. The mixing requires some good 30 minutes. The combined meat and spices are then placed into each wonton wrapper, sealed, then dropped into hot oil until golden crisp. Fried tomatoes and coriander are the most common garnishing that works beautifully with the fried dumplings. The dipping sauce it comes with is a mix of chili sauce mixed, soya sauce and vinegar. Though many people can eat hoanh thanh chien any way they want: without the dip, with a bowl of salad and mayonnaise, or sometimes even without the salsa-like topping. Either way, these treats are a must-try.

Mi Quảng (also spelled mỳ Quảng), (literally: Quảng style noodle) is a Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of the most popular and nationally recognized food items, and served on various occasions such as at family parties, death anniversaries, and Tết. Mì Quảng can also be found in many restaurants around the country, and is a popular lunch item.

Ingredients and serving:

As with many Vietnamese dishes, Mì quảng is served with fresh herbs (rau); commonly used herbs include basil, cilantro (ngò or rau mùi), scallions or onion leaves, Vietnamese coriander (rau răm), sliced banana flower (bắp chuối bào), and lettuce. A variety of other herbs may also be used in mì quảng, including common knotgrass (rau đắng), water mint (rau húng lủi), perilla (rau tía tô), and heartleaf (rau giấp cá).

Mì Quảng is commonly garnished with peanuts and toasted sesame rice crackers called bánh tráng mè, which sets the dish apart from other noodle dishes. Additional ingredients may include hard-boiled quail eggs, steamed pork sausage (chả), or shredded pork rinds (tóp mỡ). Lime juice and fresh chili peppers are often used as an added seasoning; other seasonings may include soy sauce or chili sauce.

Mì quảng can also be served without broth, as a salad (mì quảng trộn).

Source: Wikipedia

Cao lầu is a regional Vietnamese dish made with noodles, pork, and local greens, that is found only in the town of Hội An, in the Quảng Nam Province of central Vietnam. Its unique taste and texture is achieved by using water from an undisclosed ancient Cham well, just outside the town. This story is promulgated in a popular guide book and has become something of an urban legend. It is likely that the unique origin of Cao lầu in Hội An, is due to the town’s history as a trading port. Some incorrectly state that prior to the Chinese establishment in Hội An, in the 17th century, the town was also a centre of Japanese trading activity. The famous Hội An bridge (built by the Japanese) also dates to this period. Therefore, some have speculated that Cao lầu noodles could be derived from Japanese soba noodles. However, this theory is flawed, because Cao lầu doesn’t contain buckwheat flour. Also, the bridge was built as a symbolic gesture of peace, connecting the Chinese and Japanese quarters, so both trading merchant groups were present in Hội An at the same time. Japanese udon noodles is another possibility, but udon doesn’t use lye water. On the other hand, some Chinese wheat noodles are similar to Cao lầu (made with rice flour), because both are lye water kneaded noodles (an innovation that originated in ancient southern China). The dish usually includes sliced pork Xa Xiu , another Chinese influence. There are many variations of this dish in Hội An, some vary the way the pork is cooked (or omitted), using different greens (or absence of mint), sometimes topped with fried pork rind, peanuts, rice crackers, and/or scallions; and sometimes served with lime or chili jam. In the last few decades, new restaurants with modern versions have added shrimp or chicken, and additional herbs. And the pork broth is sometimes blended with dried shrimp/squid or chicken stock. The only consistent item are the noodles. So if you see Cao lầu noodles, then you have Cao lầu.

In Hội An, Cao lầu restaurants typically have two levels, no air conditioning and various red and green lanterns hanging as decoration. If you want to eat Cao lầu, you will have to go to the second floor of the restaurant. Cao lầu differs from typical Vietnamese noodle dishes because it has no soup. In Vietnamese, locals call it a “mixing dish” because it includes vegetables, fried lard and sauce on top of the noodles. The ingredients are placed in the dish, but it’s the customer who mixes them together. Cao lầu is therefore a special variety of noodle dish. It is also different from Quang noodle, another Vietnamese noodle dish, because of the amount of sauce, the additional ingredients, and the type of noodles used. To make Cao lầu noodles, the rice has to be stone ground and mixed with ash and water. The ash is made with firewood from the Cham Islands, around 19 km from Hội An. The noodles are cut and then cooked three times with firewood. The water to cook the noodles is also very special because it only comes from specific wells in Hội An. This is why Cao lầu is a dish that can only be prepared in Hội An. Cao lầu combines various flavors (sour, pungent, bitter, astringent and sweet) in the vegetables, soy sauce and fried lard. Cao lầu is served at room temperature.

Source:wikipedia

Vietnamese beef noodle pho (pronounced variously as /fʌ/, /fə/, /fər/, or /foʊ/) is a soup to take a fancy. A bowl of hot pho is always a great choice on a cold evening or after a hard day at work.
Those crispy noodles, that tasteful broth, the delicate slices of beef — all those aromatic herb we sprinkle over the top – bring unique flavours and texture to our Pho

Vietnamese pho is really all about the broth. Pho is not pho without its broth. The broth is the element that gives pho its life and soul. Making own pho at home is long-simmer process, combining beef bones with aromatics like onions and ginger to make a deeply savory broth. For quality pho, the time required to make a great broth is a process that takes up to a day or more but the time it takes to create pho broth is definitely worth it.

When pho craving hits on a random weeknight, we can make a much quicker Pho get close to the flavor of real Pho by infusing broth with special aromatics. Here the way to make this:
1. Clean all vegetables with water added a little salt in 2 – 3 times. Then, clean again in fresh water. Peel the onions and ginger . Cut onions into quarters through the root. And then slice ginger into quarters down its length.
2. Using tongs, char the onions and ginger in open flame( 5 minute on each side). Remove the charred bit by cool water or your broth will turn out black.
3. Toss all of the spicies in a hot pan: Placing the star anise and the cloves lightly in a dry pan, stirring often, until the spices are fragrant and lightly toasted, about a minute.
4. Add enough cold water to cover all the ingredients in the pot, combine the charred onions and ginger, rock sugar, salt, and one soup spoon of fish sauce.
5. Place the beef meat( sirloin or brisket is the best) in the broth pot to a boil over medium-high heat, then reduce the heat to medium-low, and let it simmer for 30 minutes more to have tasty broth.
6. While the broth is simmering, put the beef on a plate, cover with plastic wrap, and put in fridge for 15 minutes.This will make easier to cut meat thinly.
7. Take out the beef from freeze , thinly slice the meat and pound it with the blunt edge of the knife and make sure thin slices no thicker than 1/4-inch.
We reach the halfway to make a wonderful pho.

We already knew the key to the Vietnamese noodle soup pho is in the broth. But we’re not done yet,many people forgot the noodles, it was very important ingredience to make wonderful Pho. So let’s discover:

1. You need to soften the noodles: Bring a pot of water to an almost-boil. It doesn’t need to be bubbling, drop in the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Put a handful of presoaked noodles into the strainer, give the noodles a swirl, and remove as soon as they’re soft or else they’ll get mushy.
2. Assemble the toppings: Thinly slice the spring onion and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.
3. Strain the broth: Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.
4. Layer the ingredients: Arrange the bowl in this order: divide the noodles between serving bowls and top with a few slices of raw beef.
5. Top it off with the chopped green onions and the sliced green onions (and finely chopped pieces of ginger if that’s your thing).
6. Then pour the boiling hot broth over the raw beef (The beef should immediately start to turn opaque).