Ingredients 2 Scallions, white part only, -crushed with the side of a -knife Freshly ground black pepper 2 ts Salt 2 tb Plus 4 teaspoons fish sauce 1 lg Fish head or fish carcass, -split down the center 1 qt Water 1/2 c Canned sliced sour bamboo 1/4 Fresh pineapple, cut in a -lengthwise section and -sliced 1 ds ...

Grilled minced fish has been served in Vietnam for more than 100 years. The Doan family of Cha Ca Street in Hanoi first invented this dish. A wide variety of fish can be used in this dish including sturgeon and tuna. Tuna is low in fat, has an exquisite flavour, and ...

Earthen pot-cooked rice and fish is a popular food in Vietnam, from North to South. The experienced housewives normally serve their family with this kind of food. There must be fresh water fish (trout, gudgeon, and catfish). Sometimes, salt water fish can be used instead, but there must be good fish with solid ...

  "Tai tuong" fish is classified as a kind of luxurious food-stuffs. The fish is as white as chicken, delicious and sweet smelling but not crushed. There are two ways to prepare for the dish: Boiled down or bloating fried. In bloating fried way, pour plenty of oil into pan, wait for the ...

  The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish. As serving, use hand to remove the burned fish scabs. Fish ...

Goodbye honeymoon bliss, hello stark reality. Following 12 days of carefree honeymooning Spain where everyday was an culinary adventure, the first thing we craved after a grueling trans-Atlantic and cross country flight back to Los Angeles was something homey,  simple, and soupy.  We expected a warmer welcome, but was greeted ...