Street food magazine

Chasing the sweet things in life

STREET FOOD MAGAZINE

WHAT you eat.

You are

MILK TEA | Nov.2017

STREET FOOD MAGAZINEÂ

CONTACT US TALK OF TOWN Quyet Thang, Thai Nguyen City, Thai Nguyen Province, Vietnam +(0280) 3648 489 www.streetfoodmagazine.com

EDITORIAL

WELCOME Good food is good mood

Each one of us has its own favorite street food and prepares it in a different way. Today, we have many suggestions for foodies worth checking out. A collection of recipes and street vendors' stories from the country that is second to none in terms of its street food diversity, great taste, and availability.

Vietnam is well-known as a country with rich culture and diverse culinary corner, delicate. No need to step inexpensive restaurants, you can still experience a lot of delicious dishes right on the street in Vietnam. They have a harmonious mix of different spices, along with the ingredients available in regions in Vietnam.As any traveler to Vietnam will know, it is a real foodie's destination—and nowhere is it more vibrant than between the hustle and bustle of the streets.

In this magazine, we will introduce you some famous street food of Vietnam. Going from simple to complex foods in recipes, you will have deep impressions and cannot miss them when enjoying them.

We will give you a fresh perspective on street food in Vietnam. In addition, you can refer to the way make the food and materials.

We love street food and food made for enjoyment. Here I would like to share and highlight my food experiences, food markets and my cooking experiences all around the globe. Enjoy

Anyway, we hope you enjoy this one.

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PHAM TRANG Photographer

HA THUONG Editor

VU THUONG Editor

MAI TRANG Designer

DAO THUY Designer

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HOTLINE +(0280) 3648 489

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Table of Contents Egg coffee P.06

Banh Duc P.08

Bun tron thit nuong - bun mam P.18

Vietnamese's Banh Bo

Bun cha Ha Noi

Chuoi boc nep nuong

Banh xeo Vietnamese, delicious dish

P.12

P.14

P.20

P.24

Pho cuon

P.26 Tao pho Viet

P.30 Pho Vietnam

P.32

Cooking is one of the great gifts you can give to those you love.

Ina Garten

HAPPINESS IS Â A CUP OF COFFEE & A GOOD BOOK. MAI KIEU TRANG

EGG COFFEE Coffee and egg blend harmoniously together,

You should drink as soon as the cup of hot

not too sweet, not too bitter. If you have the

coffee unless it has fishy and hard to drink. After

opportunity to Hanoi, you should taste egg

that some of the cafés sprinkled over a cup of

coffee once to remember forever…

coffee with a little brown cocoa powder, it looks

Someone said that only drinking hot egg

beautiful and attractive more. Egg coffee is

coffee in a simple glass once, also enough

especially suitable for people who do not like the

remembering about Hanoi whenever. Egg coffee

bitterness of black coffee.

is mixed quite simple. The bartender must choose

If you want to drink a cup of egg coffee, you

fresh raw eggs not to smell fishy. Coffee must

should go at the following places:

also be the purest quality of Vietnam, with a

1. Giang Cafe at 39 Nguyen Huu Huan street,

passionate aroma. Chicken egg is filtered out

Hoan Kiem or 109 Yen Phu road, Tay Ho district,

yolk, after beating by hand or machine until it

Hanoi. Cost: 17.000 VND/ a cup.

likes smell a cake and then pour hot coffee in the

2. Dinh Café at 13 Dinh Tien Hoang street, Hoan

middle of the cup together with egg emerges

Kiem district, Hanoi. Cost: 15.000VND/ a cup.

slow by slow on the surface of the cup. The way

3. Pho Co Cafe at 11 Hang Gai, Hanoi. Cost:

to make an egg coffee is not too complicated,

35.000VND/ a cup.

but it needs delicate and skill. Formula is nothing

ional, however, have proliferated with variations

special but few places can make this drink. The

throughout the country.

secret is in the reduction of the rate of eggs, coffee and milk not only making harmoniously in

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the mouth but also creating a special smell.

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Ingredients: (Serves 2) - 2 Egg yolks -

½ tsp vanilla essence

- 1 Coffee, black - 6 tbsp Condensed milk, Sweetened

Introductions: 1. Brew the coffee 2. Whisk the egg yolks and vanilla essence together until the eggs have become thick and stick. Beat in the condensed milk 1/2 tablespoon at a time (you may want an electric whisk or beater for this) and continue beating for a few minutes until the mixture is thick and custard, like.

3. Pour the black coffee into cups and spoon pour the egg mixture over the top.

4. If you want to keep it warm, put the coffee cup into a bowl of hot water, so the coffee stays hot.Â

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BANH DUC

Banh Duc used to be meal traditional of Vietnam which is made to flour rice and water fresh add lime when cook. It is very popular street food and it is mainly eaten by tourist and local people in Vietnam.

Everyone often goes out to eat

“Banh Duc” is favorites for

“Banh Duc”. It is shown to buy

someone so you should try to eat

in everywhere. So it is without

to know of taste. “Banh Duc” is

difficult to find out and buy

regularly warm, cold, sweat, or salt.

which is a favourite dish of the

The decoration way for it is too

people “Banh Duc” is very

special seller mind. Having many

simple but it is attraction

meals original is made by “Banh

every sense of people from a

Duc” such as “banh duc peanut,

surface to smell. It makes

banh duc pineapple green leaves,

satisfied all of the ages.

banh duc mixed coconut water or banh duc eat together with crab soup”.

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YOU CAN SEE SOME INGREDIENTS TO MAKE “BANH DUC PINEAPPLE GREEN LEAVES” BELOW: In conclusion, we can make “banh duc pineapple leaves with coconut milk and then delicious.

The simple green of pineapple leaves, the fattiness of crispy “banh duc” mixed with the taste of ginger water just mouth and a bit of fat coconut is very attractive. Enjoy your meal!

INGREDIENTS:

.• 200g fine flour • 200g scrambled sugar or yellow sugar • 300g clean pineapple leaves • 1 liter of coconut milk • ½ ginger fresh • 1 teaspoon (1 teaspoon) • 50g white sesame, roasted • 900ml fresh water

Writer: Vu Thi Thuong 9

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Vietnamese's Banh Bo I am a Vietnamese people and I adore that food because it is made from simple materials, easy making and delicious dishes. Because of the difference of geography in Viet Nam, there are many types of Banh Bo that are invented: for example, people in Chau Doc made Fried Banh Bo, people in other regions made streamed Banh Bo. All types of them are delicious. Not only do residents like, but foreigner also like it. If you have never eaten Banh Bo, you should try it. I am sure all of you will like it. Are you curious about the way to make “BANH BO” and want to enjoy it? Let us go and discover it with me. I will introduce to all of you type of Banh Bo most popular on the street in southern of Viet Nam.

Original of "Banh Bo": It is a type of food made of rice flour that is originated in the South of China. nowadays, it is popular in Viet Nam. It’s porous, there are 4 main types of the element on making it: Rice flour, water(coconut), sugar and yeast.

Materials If you want to have a delicious plate of “Banh Bo”, you should take out right qualify of ingredients like below: + 400 grams rice flour +1 cups of rice wine (for making porous of Banh Bo) +about 400ml coconut water + 250 grams white sugar 12

NEHCTK S'ETNAD FO YSETRUOC / REVOOH NERUAL :YB DELYTS / ZITRO YESLEK :YB DEHPARGOTOHP

HAVE YOU EVER EATEN “BANH BO” IN VIET NAM?

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Steps of making "Banh Bo" Some steps for making a delicious “Banh Bo”: Firstly, choose a little plastic or metal mold to contain “Banh Bo” flour, decant the wine rice on the bowl of rice flour => stirred this bowl become a mixed flour.

Secondly, boil coconut water, add water on it, keep it on stove about 5-10 minutes => a mixed water Thirdly, decant mixed water on the bowl of rice flour, stirred frequently and keep it on bowl about 12 hours.

Next, decant mixed flour on some plastic or mold that is prepared previously, make it slowly, we should decant about 2/3 the high of flour on mold.(avoid spilling out when flour ripe).

Lastly, we put the mold have flour on a large pot and steam them. It takes about 4-5 minutes if you use cups, with mold you will spend more than 10 minutes to steam it. To realise “banh Bo”ripe or not yet, you can use a toothpick draw on it, if toothpick isn’t wet, its mean “banh Bo”is ripe.

Enjoying Banh Bo is delicious when it has just been taken out of the steamed pot. The sponge cake, sweet sugar fat, coconut, can not be confused.

If you have never ẹaten it, you should try it once. You will never disappoint about it.

Writer: Ha Thi Thuong 13

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CHUOI BOC NEP NUONG (GRILLED BANANA WRAPPED IN STICKY RICE)

In May of 2013, “Chuoi boc nep nuong” (Grilled Banana Wrapped in Sticky Rice) was honored as one of the best foods on the World Street Food Congress which hold in Singapore.

This is a popular street food in Vietnam, especially in Saigon. Banana is wrapped by sticky rice then it is brought to grill together will create an amazing flavor when eating it. With the sweetness of bananas, the aroma of sticky rice, the fatty taste of coconut, all the blends to create an unforgettable taste. Then add coconut milk on the surface with sesame to create a delicious feeling. As you walk along the streets of Saigon, you will easily find “Chuoi boc nep nuong” which is a favorite dish of the people.

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HOW TO MAKE CHUOI BOC NEP NUONG When you want to make Grilled Banana Wrapped in Sticky Rice, make sure that you should follow carefully

Step 2: Soak dried tapioca pearl in water about 15 – 20 minutes. Pour into a basket and wait to dry. Pour 150 ml coconut milk into a pot, add more tapioca pearl, sugar,

instruction below. Let’s start:

salt, tapioca starch and bring to cook. Do not stop

INGREDIENTS

stirring when cooking. Cook until this mixture is thick and tapioca pearl becomes clearly. Turn off the heat. Add

1/4 bowl sticky rice

sugar to suit your flavor.

5 banana fruits

Step 3: Peel off the cover of banana. Grind roasted peanut crudely.

2 tablespoons sugar

Step 4: Next, use a spoon to scoop a little sticky rice in

200 ml coconut milk

step 1 on the face of the banana leaf.

Roasted peanut

Step 5: Put one banana in the center of sticky rice

1 teaspoon tapioca starch + a little salt and

Step 6: Roll it gently and carefully to make sure sticky

sugar

rice will cover all banana.

Step 7: Spread banana leaves which are cleaned well

1 teaspoon dried tapioca pearl

on wood cutting board. Put one by one banana rolls in Banana leaves.

step 6 in the center of the leaf and roll carefully.

Step 8: Bring them to grill in 180 degrees from 30 – 40

PROCEDURE

minutes.

Step 1: Clean sticky rice in 2 – 3 times. Soak in 1 night.

Next, pour to basket and wait to dry. Mix with 1 teaspoon

Finally, your dish is ready to serve. When serving, peel

salt and bring to steam. While steaming, add more 50 ml

off the banana leaves. Put on the plate, slice small and

coconut milk into sticky rice and continue to steam. When

pour mixture coconut milk in step 2 on the face.

it is cooked, add more 2 tablespoons sugar into sticky rice

Sprinkle a little-roasted peanut will create a stunning

and mix well. Then, continue to steam until it is soft. Wait

flavor when chewing.

for it cold and pour on plate.

Writer: Dao Thi Thuy

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"OH, I ADORE TO COOK IT MAKES ME FEEL

MINDLESS ------ in a ------

WORTHWHILE WAY." TRUMAN CAPOTE

Bun tron thit nuong – Bun mam

Noodle mixed is a popular dish for the locals, whether it is breakfast or dinner. Because of the hot climate, eating noodles mixed with vegetables

will make cool, light belly. There are two

If you have a chance to visit the

popular types of noodle mixed: noodles

beautiful city of Da Nang, you should try

mixed with barbecue and noodles sauce.

to eat noodles mixed. Surely, you will

Noodles sauce includes noodles, fresh

have an impression of the special food

vegetables, pork stirred with the same

and unforgettable dishes in here. It’s

type of special sauce. You are not able to

really delicious that you definitely pay it

resist and want to try it immediately.

is the compliment, even introduce to

However, the sauce is very strong than

friends about many delicious dishes Da

the sauce of the North, so you can try

Nang is hard to refuse. Talking about Da

barbecue noodles.

Nang cuisine, we have to talk about the noodles mixed with barbecue and noodles sauce in here.

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Grilled meat has more delicious tasty than dry beef.

The meat is sliced thin, marinated spicy fragrant and then cooked on the charcoal stove. Barbecued meat is a dry, soft, sweet and salty mouth. You can eat noodles mixed in the market in Da Nang as Han market, Con market with only cost 20,000 - 25,000 vnđ.

Writer: Pham Thi Thu Trang 19

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Vietnam has a lot of delicious dishes such as “bun”, “pho”, “banh canh”… That can be compared with the Italian pasta culture.

The name of famous dishes in street food all brings the special flavour of Vietnam.

When talking about Hanoi cuisine, there is a “myriad” of delicious dishes, but just try a rustic dish like bun cha is enough to in love the North. Hanoi noodles are similar in taste to the southern Vietnamese noodles but the way of eating is completely different.

Vermicelli and vegetables for an individual, each piece of frying, and the meat just three times baked aromatic, saturated dipping in the cup of fish sauce, very stimulating.

BUN CHA HA NOI

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If you pay attention to Vietnamese food, buncha is not a special dish but it has a taste that we cannot forget. Along the country, it is not difficult to catch the dishes with the texture similar to "Hanoi Bun". As a result, the main ingredients of bun cha are all things that are sold at the market every day. There is no need for all kinds of raw material, such as "Bun bo" or "Pho", nor need to prepare enough items such as "bun thang", "bun mam"..."Bun cha Ha Noi" In some aspects, it is a simple dish.

“Buncha Ha Noi” is a traditional food, which brings full of quintessences. “Buncha” is rich in nutrients and is the source of energy for the body: protein, starch, fat… and vitamins such as vitamin C, vitamin A, it’s not only good for health but also noodles are very tasty. We can eat “bun cha” at street vendors, in a famous restaurant or do it yourself`.

Writer: Pham Thi Thu Trang

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BANH XEO, MEANS

“SIZZLING CAKE”, IS AN EXPERIENCE THROUGH THE FIVE SENSES

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Banh xeo, Vietnamese delicious dish INTRODUCTION Viet Nam is well known as an agricultural country in the world.

There are many food that are made of rice such as: Banh Gio, Banh Cuon, Banh Trung,...and “Banh Xeo” is one of that. Banh Xeo is known by many locals and foreigners as a type of street food.

Although It is not usually eaten as a meal daily, it can make an impression for person who ate, therefore people can not forget Banh Xeo. The name of Banh Xeo also make people think about it lots. It is a question with no detail answer up to now.

INGREDIENTS : +)rice flour, green beans, shrimps, termerics, sprouts, lectuces, herbs. +) spices: salt, sugar, fish sauce, garlic, onion.

STEPS OF MAKING BANH XEO 1) Green beans soaked in warm water about 1 hour for peeled.

Make shell cleanly, steamed / boiled so that beans remain whole grain, not break.

2) wash sprouts cleanly, Wash scallions and cut by small pieces.

3) Shrimp peeled, cleaned only.

Bring shrimp meat with a little salt, pepper, garlic and squeeze for about half an hour to spice up the seasoning.

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4) Add rice flour, cornstarch, salt, turmeric and soda to the mix. Scallion on. Leave the mixture in the fridge for about half an hour before doing so.

5) Fried Pastry: - Heat pan, add some oil.

Heat oil, add a little slice of pork and a few shrimp in a frying pan. Use large round patches (garlic clay) to draw a patch of crumbled pancake mixture into pan. Pour the pan rolling pan to run evenly spread thin layer all over the bottom of the pan.

Sprinkle a little green bean paste on the surface, put the sprouts in the half of the cake. Put the lid back, wait about 2 ~ 3 minutes for it. Use the patch folded in half. Get the cake out.

of r o l o c w o l l e y the shell with nd a

s e c i p s f o l l me turmeric, the s ly l a e r e r a t a h t ore c n i s t n e i d e r g in . d e s s e r p m i d n tasty a With the condition of tropical climate, viet Nam has many types of vegetable in every season. Therefore people can make Banh Xeo with diversity of vegetable. The core of it may be mushroom, small bamboo, sprouts, onion,...it is delicious. It is an art to make a good cake, the shell with yellow color of turmeric, the smell of spices and ingredients in core that are really tasty and impressed.

From the introducing before ,I think all of you definitely like it, it is one of the street foods I really like with many nutrition and delicious taste.

- Repeat until all the flour and shrimp are no more on the bowl.

With the difference of other region in Viet Nam so Banh Xeo in every region has a featured favour and the way of making core. For example: Banh Xeo of Hue or Phan Thiet is usually small, however in Southern of Viet Nam, Banh Xeo is bigger and has a lot of cores. It is the best thing if you eat Banh Xeo in south west with crunchy shell and some vegetables. You will never forget this food.

Writer: Ha Thi Thuong

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PHO CUON

Pho cuon is a food which have original to “pho”. The first time it appears in Ngu Xa intersection and Nguyen Khac Hieu street.

Pho cuon is mainly eaten in street food.

When eating pho cuon, each person takes a shrimp, a slab of meal, a piece of white radish, a few scented vegetables and basil, and morsels of rice vermicelli are placed on a leaf of lettuce or rice pancake and then fold. ● Raw materials for pho cuon: 1. - 1kg of noodles rolls 2. - 400g beef tenderloin, sliced thin 3. - 1 onion, sliced small 4. - 400g vermicelli 5. - 100g peanuts, pounded 6. - 10 onions, sliced, non-yellow onion 7. - Raw vegetables include: the smell of the ship, marjoram, bean sprout, basil, lettuce or lettuce 8. - seasonings: fish sauce, pepper, ginger, garlic, chili, vinegar, lemon, sugar 9. - cooking oil.

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How to bold pho cuon

Pho cuon is suitable for all of ages. You can make it by yourself. It is easy and not spending a lot of time. Pho cuon give for your family a deliciou, nutrition in meals. Pho cuon is vegetables cools, beef delicious charming, sour, sharp, salt, sweet. I often go out eat pho cuon together.

Pickled meats must be washed with diluted salt water, boiled until boiled, then picked out, let cool. The cooked meat is thin and long.

Rice paper coated with warm water and then picked up on the plate.

The rice noodle rolls are cut rectangular.Onions, raw vegetables, are washed thoroughly.

Garlic and onions are peeled and then finely chopped. Put oil pan on the kitchen, cook onion and garlic to the aroma and then remove the beef stir fry with onion. When it's well done, put it on a plate.

Carry the noodles by folding the meat, eggs, cucumber and basil in a bowl. If you want to have a tray of noodle beauties, then you should place the side of the noodle dish down and have to tightly clenched hands.

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There is also a very important step is to make sauce. Mix lime juice with garlic and chilli for 1: 1: 1: 1 scoop of pho (1 tablespoon of fish sauce, 1 tablespoon of vinegar or lemon, 1 tablespoon of sugar, 5 tablespoons of filtered water.

In the end, I see that this is a delicious food for everyone. The ingredients to make pho rolls are easy to find in the market.

With the simple way that I was introduced, you can have a nice and delicious food. Choose pho cuon for your family's lunch. It will be a miracle to bring your family members closer together.

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TAO PHO VIET Tofu is the most popular and healthy food in Vietnam. From raw tofu, people can create countless delicious dishes, one of which is Tao Pho. Tao Pho is originated from China and is known for being one of the favorite street food in Vietnam.

Traveling from the North to the South, you can enjoy Tao Pho with many different flavors. One of the special things about this dish in Hue city is that it is cooked with ginger. Tofu is not pure white as in Hanoi but turns slightly yellow as the color of the sugar has been boiled down and cut in the thin slice as a floating paper on the water.

The aroma and spicy taste of ginger make the dish fits into the cool early spring day. You should also try Tao Pho in the hot summer as it is a great dish to soothe heat. Tao Pho also has many different kinds of flavors such as Tao Pho coffee, Tao pho caramel...Â

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Unlike the street food in other countries, Tao Pho brings you an unforgettable taste. Tao Pho must eat slowly to feel its full flavor. When you enjoy it, you will feel the cool of Tao Pho and sweet of sugar. Tao Pho floats down the throat where its taste is still persistent to create a great sense of freshness it imprints on your memory. Besides, the heat in the body seems to have calmed down after eating it and makes you feel very comfortable. Thus, it is a cheap and very popular dish in Vietnam.

Tao Pho is the most preferred in Vietnam

In order to cook this dish, you have to through many steps. It is not complicated but requires the high patience of the cook. Vietnamese usually use this dessert because of the nutrition of it. Moreover, Tao Pho aid in prevention treatment of some diseases effectively when combining with some spices like gingers and some other food products.

Writer: Dao Thi Thuy 31

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PHO VIETNAM

When someone listens to Vietnamese foods, the first food that crosses most people’s mind is definitely Pho or Vietnamese rice noodle. Pho, considered to be Vietnam’s national dish or Vietnamese street food, is beloved throughout the country and the world.

In the simple forms of it, it consists of fragrant broth poured over the face of fresh rice noodles topped with a handful of green onion, herbs and sliced meat. Moreover, they are also preferred for breakfast. The trickiest part of making this food, though, is to find all the spices and ingredients, if you do not live in Vietnam, could be hard making and you will be unable do without some of the herbs or spices.

I think the reason behind the popularity of this dish lies in its tastiness.

Besides, it is also easy to make, to enjoy and hard to forget.

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How to cook Pho? Process Step 1: Clean beef bones and bring all of them to cook with water in 10 minutes. Then, clean them again.

Step 2: Continue cooking with 2 liters of water and add to a little peanut oil and a little fish sauce or a little salt in 3 minutes with medium heat.

Step 3: Next, reduce heat and cook for 1 – 2 hours. Sometimes, you should scoop out the dirty bubbles on top of the broth. This step to help your broth is clear and more delicious.

Step 4: Bring all onions, gingers, and herbs to grill about 3 – 5 minutes.

Pour herbs into cotton bags and add them all to broth in step 2. Cook more 3 – 4 hours.

Step 5: Add to some spices for suit your flavor with salt, sugar, and black pepper. Turn off the heat.

Step 6: Beef to deodorize, you wash over with fresh milk then rinse with diluted salt water and then drained.

Then bring it to dip with hot bone broth about 1 – 2 minutes. Soak pho noodles in warm water few minutes to clean it before serving.

Step7: Finally, add little pho noodles on a bowl, bone broth, and add more sliced onion, coriander, bean sprouts. When eating beef noodle soup, add the lemon juice, pepper to eat together and eat them when hot be much better.

Ingredients: (Serves 2 people) 0.5 kg beef bones 200g beef 50g bean sprouts 10g Ginger 1 small cinnamon stick 4 chilies 1 lemon Coriander, scallions, herbs, chopped into quarters 1 tablespoon Fish sauce 1 tablespoon of vegetable or peanut oil 1 tablespoon whole black pepper

Writer: Mai Kieu Trang

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We are one!

Full name: Pham Thi Thu Trang ( L) Date of birth: 01/10/1997 Photographer

Full name: Mai Kieu Trang ( S) Date of birth: 05/03/1997 Designer

Full name: Ha Thi Thuong Date of birth: 02/12/1997 Editor

Full name: Dao Thi Thuy Date of birth: 21/11/1997 Designer Full name: Vu Thi Thuong Date of birth: 23/10/1997 Editor

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To keep your balance you must keep moving.

-Albert Einstein-

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