Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.
Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.
This Vietnamese vegetable stir-fry dish is a good accompaniment to steamed rice, or served with a fish sauce and diced red chillies.
The sandwich is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as coriander, hot peppers, and pickled carrots.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa.
Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.
Spring rolls are a large variety of filled, rolled appetisers. The name is a literal translation of the Chinese chūn juǎn (春卷 ‘spring roll’) found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably.
This homemade chilli garlic sauce contains no preservatives and can be adjusted to taste.