Recipes

Traditional Kimchi Recipe will guide you through the preparation of classic Korean Tongbaechu-kimchi step by step. You will learn how to properly salt napa cabbage, prepare kimchi paste, coat individual leaves, and let the kimchi ferment to give it its typical spicy, sour, and deep flavor.

This is the quickest, easiest version of pad thai available. We are sure that this recipe will be a favourite for many.

The key to a perfect pad thai is in the noodles, and learning how to prepare them perfectly based on this recipe. Don't forget the authentic pad thai sauce which is both lightly sour and spicy. When these ingredients are combined, you will get the amazing world famous pad thai.

15 minutes preparation and 12 minutes cooking

Vietnamese Fresh Spring Rolls NEM CUON - A Light Starter for a Vietnamese Feast

This is one of the world-famous dishes of Vietnamese cuisine. It’s fresh, light, but super tasty. Believe it or not, the secret is not in the rolls but in the sauce, which makes the rolls special.

It is common to see many home cooks use both beef and chicken in one pot of Pho. However, many northern Vietnamese believe that Pho Bo and Pho Ga should be two different variations of this dish.

In the beef version, we use more spices like star anise, black cardamom and cinnamon to balance the strong aroma of the beef. On the contrary, in the chicken version, we use more onions and roots such as shallots, ginger and coriander root to add an extra fresh and sweet aroma to the soup. This chicken version of Pho cooks much faster than the beef version, but still tastes amazing.

Preparation: 10 minutes Cooking: 1 hour 10 minutes Total: 1 hour 20 minutes

Recipe by Helen Phở Gà - Chicken Noodle Soup

Thai jasmine rice, also known as fragrant rice, is considered the best type of Thai rice.

It is sown by hand and watered with rainwater. Thai fragrant rice is rated very highly all over the world, due to its unique properties and especially do to its clean and thin grains. When cooked, it keeps its shape while having a very soft and lightly sticky consistency, as well as the aroma of pandanus leaves. It is sometimes even eaten by itself, without any main dishes or sides.

Rice from the jasmine flowers has its origins in the Bang Khla region, of the Chachoengsao province, east of Bangkok. After its popularity becoming widespread, it received the official brand name of “Thai hom mali” which includes the Thai words “hom” for fragrant and “mali” after the jasmine flower.

A bowl of Pho is possible to find anywhere in Vietnam, at any time of the day or night.

Like Pad Thai in Thailand, Pho is one of the favorite traditional foods in Vietnamese cuisine. Every tourist coming to Vietnam wants to or should learn of the secret within this meal, which offers a balance between sweet, salty and spicy flavors all in one bowl. Pho is a guaranteed favorite of anyone who tried it at least once. Here is a simple recipe for the preparation of Pho in your own kitchen.

This classic Thai dessert is a perfect combination of creamy coconut milk, chewy sticky rice, and sweet ripe mango. It’s simple to make and absolutely delicious!

⏱ Prep Time: 10 minutes
🔥 Cook Time: 25 minutes
⏳ Total Time: 35 minutes