Thịt Kho (Caramel Pork )

A traditional dish from Southern Vietnam; sticky caramelized pork. Although a typical every day dish it is also one served during Tết (Vietnamese New Year).

Cải Xào (Stir fry vegetables)

A quick and easy stir fry.

Canh Bầu Tom (Kabocha Soup with prawns)

Kabocha is a type of winter squash also referred to as Japanese pumpkin. Kabocha squash is full of beta-carotene, this is a great soup for this time of year; great for immunity.

Jasmine Rice

Ingredients List for Canh Bầu Tom:

250g or .5lb Kabocha peeled and cut to about 3cm or 1in cubes
120g or .5 C or 1 small cooking onion sliced
12 medium prawns (3 per person) soak in cold water
1 cube vegetable or chicken bouillon
1L or 4 C water
5ml or 1tsp fish sauce or to taste
sliced green onion and/or cilantro and white pepper to garnish
Optional: 1 sheet of roasted nori

Ingredients List for Cải Xào:

500g or 1lb Gailan peeled and sliced thinly stems and all
100g or 4-5 slices of lean bacon or lean pork shoulder or belly
2 cloves of garlic minced
20ml or 1T oyster Sauce
10 cherry/ grape tomatoes halved

Ingredients List for Thịt Kho:

500g or 1lb pork shoulder sliced thinly
40g or 20g white granulated sugar
5ml or 1t water +
40ml or 2T water
40ml or 2T premium Fish Sauce
2 cloves of garlic minced
20g or 1oz julienned ginger threads and ground white pepper to garnish

2 cups brown Jasmine rice

Kabocha: Japanese variety of winter squash, available in your local grocery store

Gailan: Chinese broccoli available in your local grocery stores

Book a cooking experience

Cơm Gia Đình-Traditional Vietnamese Family Meal Online Experience

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