Cindy Nguyen

Cindy Nguyen

Culinary & Food Service Management
LaSalle College Vancouver

π‘†π‘‚π‘ˆπ‘‡π»πΈπ΄π‘†π‘‡ 𝑉𝐼𝐸𝑇𝑁𝐴𝑀

𝐴𝑠 π‘Ž π‘‰π‘–π‘’π‘‘π‘›π‘Žπ‘šπ‘’π‘ π‘’, 𝐼 π‘Žπ‘š π‘π‘Ÿπ‘œπ‘’π‘‘π‘™π‘¦ π‘‘π‘œ π‘ β„Žπ‘Žπ‘Ÿπ‘’ π‘šπ‘¦ 𝑐𝑒𝑖𝑠𝑖𝑛𝑒 π‘‘π‘œ π‘’π‘£π‘’π‘Ÿπ‘¦π‘œπ‘›π‘’. π‘‡β„Žπ‘’π‘Ÿπ‘’ π‘Žπ‘Ÿπ‘’ 𝑠𝑑𝑖𝑙𝑙 π‘ π‘œ π‘šπ‘’π‘β„Ž π‘šπ‘œπ‘Ÿπ‘’ π‘‘π‘œ π‘™π‘’π‘Žπ‘Ÿπ‘› 𝑒𝑣𝑒𝑛 π‘‘β„Žπ‘œπ‘’π‘”β„Ž π‘‘β„Žπ‘–π‘  𝑖𝑠 π‘šπ‘¦ π‘›π‘Žπ‘‘π‘–π‘œπ‘›π‘Žπ‘™ 𝑐𝑒𝑖𝑠𝑖𝑛𝑒. π‘‰π‘–π‘’π‘‘π‘›π‘Žπ‘š 𝑖𝑠 π‘™π‘œπ‘π‘Žπ‘‘π‘’π‘‘ 𝑖𝑛 π‘†π‘œπ‘’π‘‘β„Ž πΈπ‘Žπ‘ π‘‘ π΄π‘ π‘–π‘Ž. πΉπ‘œπ‘Ÿπ‘’π‘ π‘‘π‘ , π‘šπ‘œπ‘’π‘›π‘‘π‘Žπ‘–π‘›π‘ , π‘Ÿπ‘–π‘£π‘’π‘Ÿπ‘ , π‘π‘’π‘Žπ‘β„Žπ‘’π‘ , 𝑒𝑑𝑐., 𝑀𝑒 β„Žπ‘Žπ‘£π‘’ π‘Žπ‘™π‘šπ‘œπ‘ π‘‘ π‘’π‘£π‘’π‘Ÿπ‘¦π‘‘β„Žπ‘–π‘›π‘”. π‘‡β„Žπ‘’ π‘€π‘’π‘Žπ‘‘β„Žπ‘’π‘Ÿ 𝑖𝑠 π‘‘π‘Ÿπ‘œπ‘π‘–π‘π‘Žπ‘™ π‘¦π‘’π‘Žπ‘Ÿ π‘Ÿπ‘œπ‘’π‘›π‘‘ 𝑖𝑛 π‘‘β„Žπ‘’ π‘†π‘œπ‘’π‘‘β„Ž. π‘‡β„Žπ‘’π‘ , 𝑖𝑑 𝑖𝑠 π‘œπ‘’π‘Ÿ π‘Žπ‘‘π‘£π‘Žπ‘›π‘‘π‘Žπ‘”π‘’ π‘“π‘Ÿπ‘œπ‘š β„Žπ‘Žπ‘£π‘–π‘›π‘” π‘“π‘Ÿπ‘’π‘ β„Ž π‘Žπ‘›π‘‘ π‘‘π‘–π‘£π‘’π‘Ÿπ‘ π‘’ π‘–π‘›π‘”π‘Ÿπ‘’π‘‘π‘–π‘’π‘›π‘‘π‘ . 𝐼 π‘Žπ‘š π‘“π‘Ÿπ‘œπ‘š π‘†π‘Žπ‘–π‘”π‘œπ‘›, π‘Ž 𝑐𝑖𝑑𝑦 π‘œπ‘“ π‘†π‘œπ‘’π‘‘β„Žπ‘’π‘Ÿπ‘› π‘‰π‘–π‘’π‘‘π‘›π‘Žπ‘š π‘ π‘œ π‘šπ‘œπ‘ π‘‘ π‘œπ‘“ π‘‘β„Žπ‘’ π‘‘π‘–π‘ β„Žπ‘’π‘  πΌπ‘ β„Žπ‘Žπ‘Ÿπ‘’ 𝑀𝑖𝑙𝑙 𝑏𝑒 π‘“π‘Ÿπ‘œπ‘š π‘‘β„Žπ‘’ π‘†π‘œπ‘’π‘‘β„Ž.

This noodle dish ori

π»π‘ˆ π‘‡πΌπΈπ‘ˆ 𝐾𝐻𝑂 - π·π‘Ÿπ‘¦ π‘›π‘œπ‘œπ‘‘π‘™π‘’

This noodle dish originally called "Hu tieu Nam Vang", "hu tieu" means rice noodle, "Nam Vang" is a Vietnamese name of "Phnom Penh", the capital of Cambodia. Thus, Hu tieu Nam Vang is originated in Cambodia and became one of the most popular Vietnamese dish since the Viet Nam communism took over a part of Cambodia. However, hu tieu Nam Vang is a noodle soup made with pork broth, usually garnished with bacon, minced pork, shrimp and quail eggs. Meanwhile, Hu tieu kho is a dry version with the same toppings and a pork-based sauce instead.

Another noodle soup

π΅π‘ˆπ‘ 𝑀𝐴𝑀 - πΉπ‘’π‘Ÿπ‘šπ‘’π‘›π‘‘π‘’π‘‘ π‘“π‘–π‘ β„Ž π‘›π‘œπ‘œπ‘‘π‘™π‘’ π‘ π‘œπ‘’π‘

Another noodle soup dish originated from Cambodia and was brought to Western Viet Nam. The soup broth has a very unique aroma and flavor, which made of β€œmam”, a fermented fish. Fermented fish can be made of vary types of fish, but mostly fresh water fishes. The fish broth is very fishy so it is then flavored with lemongrass, lime and sugar. The noodle is called β€œbun”, a round rice noodle. Going with the noodle is roasted bacon, shrimp, squid, white fish and a lot of greens. In 1970, the dish was brought to Saigon (Republic of Viet Nam’s capital in 1955-1975) and then became one of the most popular dish of South East Viet Nam until now.

Other than having ma

𝑉𝐼𝐸𝑇𝑁𝐴𝑀𝐸𝑆𝐸 𝑅𝑂𝐿𝐿𝑆

Other than having many types of noodle, Viet Nam has many types of rolls too. The most popular one is rice paper rolls. The filling is diverse, it could be pork, beef, chicken or vegan (tofu, etc.), but the common thing about the filling is they have the same flavor made of lemongrass and fish sauce. Rice noodle, lettuce and herbs are usually in the rolls. The rolls are eaten with a type of sauce, it could be peanut hoisin sauce or sweet fish sauce. Vietnamese are more likely to eat the rolls that are rolled by themselves, which means they will prepare a platter that has a lot of condiments so they can choose to roll in their rolls.

This traditional Vie

π΅π‘ˆπ‘ π‘…πΌπΈπ‘ˆ πΆπ‘ˆπ΄ - πΆπ‘Ÿπ‘Žπ‘ π‘šπ‘’π‘Žπ‘‘ π‘›π‘œπ‘œπ‘‘π‘™π‘’ π‘ π‘œπ‘’π‘

This traditional Vietnamese noodle soup is originated in Southeast Viet Nam. β€œBun” means rice noodle, β€œrieu” is a type of snail, β€œcua” means crab. The crab has to be freshwater paddy crabs. Whole crabs will be pounded into a fine paste, it will extract a juice and this juice is the main ingredient that creates the flavor for the soup. Also, the soup is infused with tomato and tamarind. Crab meat is then used to make crab cakes. For toppings, it included sauteed snails, fried tofus, annatto seeds oil, congealed pig’s blood, herbs and greens. Bun rieu has a savory, sour and sweet flavor which made it an ideal refreshing dish for summer.

Culinary & Food Service Management/LaSalle College Vancouver/PHA LAU - BRAISED ORGANS

PHA LAU - BRAISED ORGANS

This noodle dish ori
Another noodle soup
Other than having ma
This traditional Vie
Culinary & Food Service Management/LaSalle College Vancouver/PHA LAU - BRAISED ORGANS