Vietnamese Seafood Pilaf
- Preparation time: 20 minutes
- Cook time: 15 minutes
This recipe is a bit similar to Paella of Spain or Arroz Con Camarones of Ecuador but it takes a lot less time to prepare.
- 1/2 cup cuttle-fish, cut into slices
- 1 cup shrimp
- 1/2 cup clam meat
- 2 eggs
- 1 large bell pepper, cut into small thread
- 4 bowls of cooked rice
- 2 tbsp ketchup
- 1/2 tbsp salt
- 1 tsp seasoning powder
- 1/2 tsp pepper
- 1 tbsp oil
- 1 tbsp minced garlic
- Cucumber and tomato slices to decorate
- Boil eggs, cut into medium pieces.
- Put oil into a pan, brown minced garlic and then add ketchup.
- Next, put shrimp, cuttle-fish and clam into the pan and stir fry for 5 minutes.
- Add rice, salt, seasoning powder and bell pepper.
- Continue stirring for a few minutes until hot and well-combined.
- Put rice into a dish decorated with eggs and bell peppers.
Garnish with some coriander and enjoy hot with soy sauce.
Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.
Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.
Snakehead fish congee can appear as a normal dish of the commoners, but to those who first taste, that dish served in hotpot style is quite a surprise.