High and dry, then wet and delicious

 Dried bamboo and cassava noodles make up some of northern Vietnam’s most important dishes

Mang kho and mien make up the two most important soups of the traditional Tet feast in north Vietnam.

   

Mang kho (dried bamboo shoots) and mien (cassava noodles) are both dried naturally and the drying process preserves them beautifully; you don’t have to worry that your bamboo or cassava will go bad for a long time.

Canh mang kho (dried bamboo shoot soup) and soups made with mien (often chicken noodle soup) both combine dry textures with fresh ingredients and herbs for their unique flavors.

Because mang kho and mien are light and somewhat soft and porous in texture, they absorb the flavors of the other ingredients in the soup: chicken or duck and/or pork, spring onions and moc nhi (black, or “cat ear” mushrooms).

After the war when food and money were scarce as Vietnam struggled to recover from the worst bombing campaign in history and then a suffocating American embargo, busy working mothers bought bundles of mang kho and mien in advance before Tet (Lunar New Year Festival) while prices were still cheap before holiday inflation. A northern Vietnamese Tet feast is not complete without these two dishes.

Mang kho and mien can absorb a lot of water and they become about three times larger in volume during the cooking process, another plus for cooks struggling to make ends meet.

Mien is made of cassava powder. Besides various mien-based soups, then noodle is also an important ingredient in nem ran (fried spring roll).

The most traditional mien dish is mien ga (cassava noodle with chicken broth and shredded chicken). The dish is set at the family altar during Tet, and in various arrangements at funerals, death anniversaries and other special occasions.

During Tet, northerners keep the water they boil their chickens in to use for mien ga. Boiled chicken meat, as well as boiled chicken heart, stomach and liver, are shredded and cut into small pieces before being placed in the bowl.

After soaking the dried mien in water until it becomes softer, northern cooks then cut it into shorter pieces and add it to the hot water pot. Moc nhi and spring onion are cut into small pieces and also added to the pot to help bring out the flavor of the chicken.

Mien is very fragile and soft and it takes only a few minutes to cook it. The cook needs to make sure the noodles don’t boil too long in order to maintain the right softness.

After arranging mien in a bowl, my mom would add shredded chicken meat and chicken liver on top together with coriander. The soup looked almost as delicious as it tasted.

Nowadays, people also cook mien with duck and it is served all day long at some Hanoi restaurants. The subtle taste of mien also goes well with crab meat. Mien cua (stir-fried mien with crab meat) is a new dish served across Hanoi.

Fried tofu, and spring onions often accompany mien cua in Hanoi.

During protein-rich meals chock full of pork pie, beef pie, boiled chicken and sticky square cake, mien is a light and delicate dish for people avoiding heavier foods, or those trying to save room for later during daylong Tet feasts. At Tet, mien is often served alone but some people like to have it with a side of steamed rice.

With its ingredients usually cut into very slim and small pieces, mien remains subtle in flavor. But mang kho offers a combination of rawness and softness that is a bit sharper. The shredded dried bamboo shoots are cooked in chicken water for hours, or even boiled in a pot with pork legs and pork ribs.

If you have the chicken water already, it takes only a few minutes to cook mien (which is normally the last dish cooked just before the Tet feast). But it takes hours to cook canh mang kho (dried bamboo sprout soup).

The mang kho is first soaked in water and boiled for hours until it becomes soft. Then it is shredded into smaller pieces by hand before cooking

Similar to mien, mang kho can be cooked with chicken water or pork chops. But it takes many hours to cook, and my mom would always start preparing to cook a big pot of canh mang three days before the Tet feast. Then, with each meal throughout the festival, we’d have a portion of the re-heated soup invigorated with fresh chicken water.

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Cool off with a hot bowl of Canh chua

Ever seen construction workers drinking hot tea in the blazing early-afternoon sun? Ever seen office workers hunkering down to piping hot bowls of soup in the midday heat?

Ever seen construction workers drinking hot tea in the blazing early-afternoon sun? Ever seen office workers hunkering down to piping hot bowls of soup in the midday heat?

They do it because hot liquids actually help cool the body. Drinking beverages that are too cold can confuse the body into thinking it is cold, and often slows its reaction to the heat, whereas hot soups and teas have the opposite effect.

Canh chua is one of Vietnam’s most famous dishes and is especially good on hot summer days.

People from different regions in Vietnam cook canh chua with different local vegetables, fruits, and other ingredients. As canh chua blends a natural fresh sour taste with the vegetables and fruits in the soup, it goes very well with steamed rice, a staple on the Vietnamese table.

On hot summer days, people tend to have smaller appetites and often forgo steamed rice. With the addition of canh chua’s refreshing and cool flavors, however, it becomes easier to have one or two bowls of steamed rice with lunch or dinner.

Canh chua is a nice combination of vegetables, fish, pork, or snails, along with a vegetable or fruit to produce the soup’s sour taste.

Northerners typically cook canh chua with tamarind leaves, qua sau (Dracontomelom a sour summer fruit in the north of Vietnam), pickles, green mangoes, qua doc (another sour fruit), tomatoes, and lemon or kum quat. Variations include canh chua sau thit nac (sau fruit cooked with ground pork and shallots), canh chua rau muong (boiled morning glory with lemon juice, boiled sau fruit, or boiled tamarind leaves) andcanh chua ca (fish soup cooked with green mangoes and shallots).

In the South, tamarind fruit and pineapple are the favored ingredients.Canh chua ca loc (canh chua with snakehead fish) with pineapple is one of the most popular variations, and uses many local ingredients from the rich Mekong Delta.

Yet northern and southern takes on canh chua fall into two basic categories. The first one is very simple and merely requires morning glory leaves, which are boiled either with tamarind leaves or qua sau. It takes a very short time (around 10 minutes) to make this dish.

For this canh chua style, one would boil 4 or 5 little qua sau fruits together with the morning glory. After that the cook uses a small spoon to grind the boiled qua sau in a small bowl of nuoc mam to make the soup’s flavoring sauce.

Two boiled qua sau are then ground and added to the soup, which gives a very fresh sour taste that rises in perfect contrast to hearty and fragrant white rice. Fresh boiled vegetables and sour soup served with rice is considered an essential summer dish in Vietnam.

If one uses tamarind leaves for cooking, adding the tamarind only after removing the boiled morning glory will help preserve the morning glory’s deep green hue.

“On a hot summer day, I don’t sell many other vegetables beyond morning glory, qua sau, tamarind leaves and fruit, and lemon,” said Ms. Tuoi, a vegetable vendor on Phan Huy Chu Street in Hanoi’s Hoan Kiem District. “These ingredients are for canh chua, and I sell a lot of them.”

Another version of canh chua is more time consuming to make. There are three basic ingredients to prepare: a protein such as fish, pork, or snails; one or more vegetables; and a fruit for its citric acid. This fruit can be pineapple, green mangoes and tamarind leave and fruit. Add fried shallots, spring onions, and other herbs, and one will have a delicious canh chua.

Canh sau chua suon (qua sau and pork ribs) is a very popular dish in Hanoi. In the past, a lunch consisting of only one dish such as canh sau chua suon was a good option for a busy mother.

With this dish, all one has to do is cook a pork chop with a bit of salt and fish sauce and then add somequa sau and water to the mixture. When the dish is cooked one uses a spoon to grind qua sau and then add it again to the pot with some shallots.

Canh chua ca (sour fish soup) is a popular dish in both the north and south of Vietnam. In the north, people like to marinate the food before cooking. A cook will usually fry the fish a bit before boiling with water to make the soup. By frying the fish it’s possible to keep the shape of it after cooking with water and decrease the fishy smell of the fish.

In the south, canh chua ca loc (canh chua with snakehead fish) is a very rich dish. It’s cooked with pineapple, tomatoes and a bit of vinegar, as well as shallots and other herbs such as ngo, which are all added after the fish is cooked to preserve the fresh taste of the ingredients. After the soup is cooked, fried shallots will be sprinkled atop the soup, to add more fragrance to the dish.

Canh chua is a simple but fresh and easy to cook dish which provides a lot of vitamins to provide relief from the heat.

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Quang noodle - so delicious speciality!

Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck.

Knowing Vietnamese noodles can be extremely helpful, as “pho” is to Hanoi and beef rice noodles is to Hue city, Quang noodles is very popular in Quang Nam and Da Nang.

Quang noodle soups differ than most normal noodle soups in that the soups have just enough broth to barely cover the noodles. Unlike other Vietnamese noodle soup bowls whose broth will cover the noodles almost completely, Quang noodle broth is barely enough to slurp during the meal. If you do not eat a Quang noodle bowl fast enough, the broth will generally quickly be soaked up by the noodles.

Quang noodle soups are generally pork and dried shrimp broth based, although some regional and family recipes will use chicken and even duck. What makes Quang noodle soups unique is the richness of the broth, the lack of it and the crushed peanut toppings on the noodles.

The mystery of Quang noodle is in that pot above. This is ‘nuoc sot mi quang’ or Quang noodle sauce. This makes the stock slightly sweet and a smidgen spicy. This dish's ingredients include rice, vegetables and meat. After being soaked in water, the rice is ground to a fine powder and made into attractive smooth white noodles. Accompanying vegetables are water morning-glory, cress, young banana flowers and herbs.

Especially, the famous Tra Que savory of Quang Nam Province will give the dish more flavour. You can use pork, chicken, fish, crab or shrimp to make the broth. If chicken is chosen, the meat is separated, seasoned and stir-fried while the bones are stewed. Finish the stock by adding cooked chicken meat.

There are many Quang noodle restaurants in Quang Nam and Da Nang. Each area is famous for one certain recipe. For example, Thanh Chiem Village in Dien Ban District, Quang Nam Province is known for shrimp noodle, while chicken noodle is at its best in Tuy Loan, Hoa Vang District, Da Nang City.

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Cao Lau - A delicious cuisine in Hoi An

The cuisine in Hoi An is extremely popular. If you do not calculate to tourism, shopping... the food is very characteristic here. And saying to the food in Hoi An ancient town, no one can ignore Cao Lau dish.

On some little-cold days in New Year, if you walk around this town, it is really not difficult to see the quaint eateries. The waitresses always wear the tunic and the "Cao Lau" name is in front of the menu.

Cao Lau was mentioned long time ago as contributing to the typical dish of the culinary soul which remains from archaic definition of the Hoi An ancient town.

So what is the reality of Cao Lau? It is a kind of noodle that had to be seen as a special dish of Hoi An Town in the past. Cao Lau has the yellow noodles, is used with shrimp, pork and vegetables. Like some other noodles, Cao Lau is eaten with very little water.

There are the special things of this dish, that is the yellow nursery noodles; It happens due to mixing the noodles with the ashes of Cu Lao Cham (a type of wood in Southern Vietnam).

The origin of the Cao Lau name

According to a longtime ethnic Chinese in Hoi An, Cao Lau has appeared in this ancient city since the 17th century. At this time, the Hoi An port had just been circulated; Nguyen Lord allowed the foreign boat to enter to trade and exchange the goods. Although the Japanese was in Hoi An to trade earlier, but people who have new Chinese origin, stay longest on this ancient land.

Cao Lau is not Bun (another dish is made from rice), also do not like Pho. This dish is considered to be as a mixing food, which only appeared in a number of tourist attractions such as Hoi An, Da Nang and Hue city.

Cao Lau usually is expressed for sale in the restaurant which has two floors. And on the second floor, people hang lanterns are the blue and red. People do not only sit down to eat Cao Lau, but they also enjoy the scent of the charming - exquisite cuisine on this ancient land. They have the opportunity to enjoy the very ancient travel space in a street corner here.

The Cao Lau name used to be a question mark for the tourists to get the experience about the Hoi An ancient city. Cao Lau neither originates from China, nor from Japan. It can be said that this dish is the sum of many nationalities with Vietnam travel guide. There is only the name is probably derived from the China. The rich people in the past who went to restaurants in Hoi An, often sat on the second floor; and they call the waiter as "bring it upstairs". Then, the food was familiar and abbreviated as Cao Lau (meaning like High Upstairs).

Travel to Hoi An and enjoy the culinary soul of the ancient town

Although, there are a few similarities with the Cantonese noodles, Cao Lau is a dish which is much more complex processing. To make the yellow and delicious noodles, the chef use the ash which is collected from Cu Lao Cham to associate with the rice to create the features as brittle, flexible and dry.

The water is put into the rice milling is taken from Ba Le Well, which is very well-known with the cool taste and no alum. To add to the dish, it is common for a little pigskin or dry-square Cao Lau, which is fried.

The Cao Lau fibers have characteristic yellow color. Cao Lau is added some things like the Xa Xiu meat and greaves. To create Xa Xiu people take the thigh’s meat of the pig; then, they make it has absorption with five spicy flavors.

And the greaves are also strange; in the past, it is made by the fried pork skin; nowadays, it is replaced by the Cao Lau fiber’s flour. Besides, to make the Cao Lau dish which has the flavor a bit like the Cantonese noodles, the chief adds more the auxiliary food as the crushed roasted peanuts; these auxiliary foods are placed on the Cao Lau fibers. And the sauce is poured on Xa Xiu. If some ones like to eat a little salty than usual, they can add a little fish sauce.

Stepping out of the Hoi An land, Cao Lau has changed a bit. People feel in the atmosphere is reduced the ancient feature. Only in Hoi An, Cao Lau has the full flavor and color of a central dish which is very delicate and ancient. Some ones say that the Ba Le the well-water is combines with the ashes of Cu Lao Cham and Tra Que vegetables to create this unique cuisine.

Today, with the famous was formed, Cao Lau in Hoi An was taken to the strange lands like France, UK, Australia and some places, which are nearer as Saigon, Quang Ngai and Da Nang. However, the food at this another place seems to see the lack of the certain taste and sense.

Perhaps, because apart from the original environment, which has been known so new Cao Lau is decreased taste like that... Once, you have arrived at the lands in Hoi An, you will feel the small and ancient space here. And if you enjoy a bowl of hot aromatic Cao Lau, you will feel a part of the flavor of a land has the ancient origin, but it is very essence.

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Salmon Rolls

Ingredients :

8 large pieces rolls

150g salmon fillet

2 ear fungus

½ onion

1 cup fresh coconut water

1M chili garlic minced

1M lemon juice

1M onion hash

Administrative fees, cilantro coriander

An enclosed: price, salads, herbs

Pepper, sugar, fish sauce, oil

County wedge Ajngon

Recipes :

1.Pre-processing

- Cut salmon, marinated 1m particles wedge Aji-delicious, 1/3m pepper, 1m sauce, to absorb 5 minutes then fried cooked, use a fork to separation but not crushed.

- Five cats soak it, cut finely. Chopped onion. Price blanching, cool. Lettuce cut yarn. Chopped herbs. Coconut water cooled boiled.

2. perform

- Africa fragrant onion chopped, onion, salmon, fried mushrooms cat aroma, taste 1/2m road, little pepper, add 1M fees, turn off the heat.

- Apply little oil on a tray, cover rolls upward, cilantro coriander and then washed again.

- Phase sauce: cooked 3M soluble sugar with 1 cup coconut milk, adding 3M fish sauce, cold, in 1/2M minced garlic, 1/2m peppers chopped, 1M lemon juice.

3. how to use

Sort rolls, and vegetable dishes, chan add fish sauce, sprinkle non upwards.

Tips for you :

Separation of fish not too ragged help feel using salmon flavor.

For administrative fees to help maintain crispness and flavor.

You can see more video tutorial : 

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Fish fried with garlic

This dish is delicious, ensuring nutrients, the overweight, more vegetables when paired with all kinds of supplies will be plentiful nutrients for the body, not being sick.

Ingredients:
- Snakehead fish fillet 300g
- Celery 50g, 50g boaro
- 30g carrots, 30g peas
- 30g fresh baby corn, red bell pepper 50g
- 50g onion, 2 ear mushrooms
- ½ cup water
- Chopped purple onion, crushed garlic
- Minced ginger, green onions, dill, cilantro
- Sugar, pepper, wine, flour, cooking oil
- LISA Rice Vinegar
- County wedge Ajingon

Recipes :

1. pre-processing
- Snakehead fish fillet sliced ​​5 cups thick, 4cm long, the mummy 1m, 1m minced garlic, pepper 1/2m, 1/2m Ajingon granules, 1m minced ginger, sugar 1/2m, 1m LISA rice vinegar, 1 / 3m 1m salt and chopped dill, mix well. 1/2m Then add flour mixture to 20 minutes for your participation.
- Celery boaro washed, cut 4cm. Carrots trimming, cutting circle. Long cut bell peppers. Onion cut fibers. Pickled mushrooms bloom, wash cut 3cm. Onion, it is washed, cut.
- Corn, peas, braised carrots over boiling water, then immediately take out and soak in ice water to keep the color.

2. Sauté fish
- African aromatic crushed garlic, fried fish hunting, poured out to own.
- Continued non-aromatic garlic, the bell pepper, celery, fried mushrooms, followed by the peas, baby corn, carrots and boaro on, salt wedge 1/2m, 1m Ajingon granules and 1 less water users. Fry garlic, sprinkle pepper, then stir in half of the fish, pour out forks, fish remaining ½ presented above.

3. how to use
- Ladle the fish dish, add coriander, chilli, pepper up, use hot.

Tips for you :
Fish meat is easily broken, so high heat and quickly stir tay.Ca smelling so often marinated with vinegar will reduce the smell and taste of fish increased.

You can see more video tutorial : 

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Pork fried

fried pork dish is the European style, taste delicious taste of fat fat mayonnaise sauce blended to increase the taste and fun for family meals.

Ingredients:
- 400g lean pork back
- 2 egg
- 100g flour
- 30g cabbage
- 50g salad
- 30g carrots
- 1 cucumber
- 1M chutney
- Salt, pepper, vegetable oil
- LISA sauce
- County wedge Ajingon
- LISA 4M mayonnaise sauce

Recipes :

1. pre-processing

- Meat sliced ​​1cm thick, gradually meat hammer or knife wave for quick population. Marinate the meat with 1/2m, 1/2m salt, pepper 1/2m, 1m and 1m granules Ajingon sauce LISA, to 20 minutes for your participation.
- Phase sauce: Mix the mayonnaise sauce LISA 4M, 2M and 1M chili chopped celery.
- Mix oil and vinegar sauce: Mix the vinegar LISA 1M, 1M water, oil 1M, 1.5 m sugar, minced onion 1/2m, 1/4m 1/4m salt and pepper.
- Make salads: cabbage, carrots, cucumber, cut yarn. Shredded lettuce. Mix all sauce with oil and vinegar water.

2. Lamb meat
- Heat the oil, meat rolled through flour, eggs and rolling over rough powder, then fried golden, drain oil.
- Wait for it to cool, then cut the meat into bite size pieces.

3. how to use
- Arrange the fried meat dishes, one plate of salad with oil and vinegar. When eating dots mix mayonnaise sauce.

Tips for you :
Want soft pork when fried to order and marinated meat before processing bien.Doi with more flour fried chips, oil will be cloudy and dark. Want to use it to heat, cool for 1 at lunch on, the rice will absorb the black residue, making the oil in the frying oil lai.Cach try: bamboo chopstick dipped into, that oil is bubbly hot.


You can see more video tutorial : 

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Pork soup with bamboo shoots

Nothing better than enjoying a warm soup, bamboo shoot soup delicious as pork, tasty nutrient-rich medium, prepared in no time.

Ingredients:
- 400g pork meat
- 200g fresh bamboo shoots
- 3 purple onion
- Cilantro, chili horns
- Salt, pepper
- Fish sauce, cooking oil
- Ajinomoto MSG
- County wedge Ajingon

Recipes :

1. pre-processing
- Fresh Asparagus washed in brine, rinse several times to remove bitterness and then boiled over boiling water, then soak in cold water, then take out and drain, cut to taste.
- Clean shaved pork sausages, cut into bite size pieces, marinated 1m salt, pepper and 1m 1/2m Ajingon granules, for 15 minutes to proof.
- Onions, cilantro washed, cut finely. Sliced ​​chillies.

2. soup
- Sauteed chopped onion with a little oil, stir-fry pork for hunting, for the 1.5 liters of water. Wait for the water to boil, skim foam. When the meat was soft boiled bamboo shoots continue on, continue to cook for 15-20 minutes for the meat and bamboo shoots are soft, add MSG, Ajinomoto seasoning, sauce, then remove from the heat.

3. how to use
- Ladle soup into bowl, sprinkle with onions, cilantro, pepper on top. Use hot with rice, raw fish sauce and sliced ​​peppers.

Tips for you :
Method for pork: pork legs before going for more meat pork leg sau.De hunting, brittle and white: half hams cooking should take out, soak it in cold water to cool, then put the meat back continue cooking until cooked through.


You can see more video tutorial : 

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Pho Bo (Vietnamese Beef Noodle Soup)

ingredients:

10 cups rich beef stock

5 limes

2 tablespoons Vietnamese fish sauce

2 star anise seeds (optional)

1 package (13 ounce size) Thai Rice sticks

1 1/2 cup bean sprouts

6 green onions

1/2 bunch cilantro

1 pound beef sirloin

1 cup basil leaves

2 jalapenos

OR

4 serrano chilies

Additional fish sauce

Sriracha or other Asian chili sauce

directions:

Bring beef stock to a boil in a large stock pot with the juice of 3 of the limes, fish sauce, and star anise if using. Let stock boil for 15 minutes. 

In a separate pot, bring water to a boil and cook rice sticks according to package directions. Drain rice sticks. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice beef into a thin a slice as possible with a very sharp knife. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chilies and arrange on serving platter. 

Place platter on table with fish sauce and chili sauce. When noodles are cooked and drained, divide among six bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with rare beef divided evenly between bowls. Remove star anise from stock. Ladle hot stock over each bowl of noodles and beef. Serve immediately. 

Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.

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Bun Bo Hue (Vietnamese Hue-Style Beef Noodle)

Ingredients :

about 6 to 8 servings, you'll need:

For the stock:

3 to 5 lbs of pork and/or beef bones (I used 2 to 2 1/2 lbs of each. More bones, More flavor.)

8 stalks of lemongrass, smashed and bruised

2 tblsp mam ruoc (Vietnamese fermented shrimp paste)

1 large knob ginger, smashed

1/4 pineapple, toss in ends when you trim the eyes and the center fibrous part too

1 large onion

A few cloves of garlic

Nuoc Mam (Vietnamese Fish Sauce), to taste

instructions: 

1. Boil 1.5 gallons of water in a large pot. Add the pork bones, pork and beef.

2. Chop one stalk of lemongrass and bruise the other one. Add both to the broth.

3. Boil the stock, periodically skimming the liquid. When the beef and pork are tender, remove them from the broth and allow them to cool. You may soak the pork in warm water for about 10 minutes to help it cool.

4. Rinse the meat; throw away the bones and lemon grass at this point.

5. Slice the beef and pork very thin and set them aside. Continue to simmer the stock while you work.

6. Add 1 tbsp. shrimp paste, 1 tbsp. fish sauce, 2 tsp. salt and 2 tsp. sugar to the stock and continue to simmer it over medium heat.

7. Heat 2 tbsp. annatto seed oil in a small pan. Add chopped lemon grass and 1/2 teaspoon chili powder and stir fry for a few minutes. then add 2 leaves of Thai parsley. Add this oil mixture to the stock and continue to simmer it.

8. Blanch the vermicelli and 1 chopped spring onion; divide them equally into serving bowls. Top the noodles with sliced pork, beef, and spring onion. Pour hot stock over the top of each bowl.

9. Mix two of the chillies and 2 tbsp. shrimp sauce together.

10. Serve the bun bo hue with bean sprouts, sliced lime wedges, sliced chillies and the shrimp sauce mixture on the side.

You can see more video instructions on how to do at : 

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Seaweed Soup Lotus Seed

Ingredients :

10g dried wakame seaweed
100g fresh lotus seeds
100g white mushrooms
½ carrot
1 small ginger
cilantro coriander
Salt and pepper
MSG
Sauces

Recipes :

1.Pre-processing
Wakame at it, drain. Mushrooms cut. Sliced ​​ginger crushed. Carrot flower trimmed, sliced​​. Cilantro chopped coriander.

2. soup
Boil 1.2 liters of water, add lotus seeds and ginger and cook low heat for about 5 minutes, carrots, mushrooms, seasoning salt 1.5m, ½ ​​m MSG Aji-no-moto, 1M sauce, to taste to taste , more seaweed. Off the kitchen.

3. how to use
Ladle soup into bowl, sprinkle cilantro coriander and pepper. Serve hot.


Small Tip for you:
Not so cooked wakame long will be crushed, not good.
Dried wakame seaweed types suitable for the soup, soup and light bar, easy to eat.

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