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Vietnamese coffee

Vietnamese coffee

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  • 1 shot hard coffee (espresso)
  • 2 tablespoons condensed milk
  • ice for serving

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Vietnamese coffee:

Mix hot coffee with condensed milk and pour into a glass full of crushed ice.

Vietnamese recipe that conquered the chefs from MasterChef. What Pham Hoang Nhat cooked

The nice Pham Hoang Nhat, or Nini as his friends call him, revealed to us the recipe with which he managed to obtain the & ldquosos & rdquo at MasterChef. Even if he didn't get all the words right, he definitely got the tastes of the cheekbones.

Nini, only 22 years old, managed to make the "MasterChef" jurors laugh with tears. The boy is from Vietnam, he came to college in Bucharest, but he does not speak Romanian very well. Watch the video with the moment from MasterChef here.

Fortunately, it cooks very well and that's all that matters. He explained step by step how to prepare the roll of fried noodles with beef and eggs, but also the delicious sauce that accompanies them. The list of ingredients is as follows:

  • 150g rice noodles
  • 2 eggs
  • 200g veal pulp
  • 1 medium cucumber
  • 1 carrot
  • Iceberg salad
  • 1 coriander link
  • 1 link green onion
  • 3 cloves garlic
  • 1 hot red pepper
  • 100g lemongrass
  • 50g ghibir
  • 20g white sesame
  • 2 teaspoons chin-su fish sauce
  • 1 lemon
  • apple cider vinegar 9 degrees
  • sugar, ground pepper, salt

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Craft Beans

Carefully selected high-quality coffee beans from the exotic coffee plantations of Vietnam right at your doorstep.

Ground Coffee

Developed from homegrown Se Arabica, this excellent coffee has a sweet, refreshing taste with floral hints and tones of vanilla. Thanks to its mild acidity and tasty sweetness it goes perfectly with deserts and pastries.

Order over 250 RON and get FREE delivery.

This rich blend, well-rounded coffee is a mixture of bold Robusta and fragrant Arabica featuring a balanced flavor with hints of chocolate. Creative 2 is a perfect choice for those who just started exploring the world of Vietnamese ground coffee as it reflects well the best qualities of both coffee varieties.

Order over 250 RON and get FREE delivery.

Grown at high altitudes, Creative 5 is an excellent Culi Arabica, made of the finest, hand-selected coffee beans. Thanks to its pleasant acidity and rich aroma, for many Vietnamese coffee fans this fine coffee specialty is an absolute favorite.

Order over 250 RON and get FREE delivery.

The strongest Creative variant, this coffee is a genuine blend of Arabica, Robusta, Chari and Catimore. Each bean varieties are roasted separately, guaranteeing the mesmerizing mixture of intense aroma, robust body and delicate flower hints no other coffee can offer.

Order over 250 RON and get FREE delivery.

This high-caffeine, 100% Culi Robusta is a dark, full-bodied specialty coffee, the perfect awakening sip in the morning. The delicious chocolate aroma compliments well the rich mixture of flavor tones. Due to its natural sweetness, Creative 1 is the perfect choice for iced coffee fans.

Order over 250 RON and get FREE delivery.

We have a specialty for fans of Vietnamese coffee - an original, native, by chocolate flavored coffee, exactly how you can taste it during your visit in Vietnam.
„S“ Coffee is a mixture of Arabica, Robusta, Excelsa and Catimor. A very distinctive and interesting sort of coffee. It is with chocolate and whiskey flavored.

Chinese and Vietnamese cuisine features

The art of a Chinese chef lies in his ability to mix food. You've probably noticed the spectacle of a kitchen cooking Chinese food: the fire is big, everything is sizzling around, clever hands are spinning and shaking huge woks, and it's as if you're staring at the dancing food.

The wok is the centerpiece of Chinese cuisine. Being very roomy, it allows the ingredients to be mixed well and its shape makes the food always slide in the center.

The wok is used for stir-fry (frying with high heat), frying in an oil bath, for cooking, blanching, steaming the ingredients.

Traditionally, preparing the wok for cooking requires a few steps: it is placed on an open flame and heated strongly until the metal changes color and emits smoke, then you put cold water that you spread on the edges until it evaporates, rub with salt the wok to remove all impurities and then oil the entire surface.

Stir-fry is a method of cooking specific to Asian cuisine and involves frying over a very high heat and the food must be in constant motion, always mixed. The ingredients must all be prepared in advance because the whole process is very fast. The food stays on the fire very little, being barely penetrated.

The most used ingredients in Chinese cuisine are:

-mix five spices (equal amounts of Szechuan pepper, cassia or cinnamon, cloves, fennel and star anise)

Vietnamese cuisine has features of Chinese, Thai, Indian and French cuisine, the one left by the colonizers. It is one of the healthiest in the world, very simple and easy to prepare. There is also a strong vegetarian side due to Buddhist influences.

The essential ingredients in Vietnamese cuisine are:

-boat and fish sauce, considered the heart and soul of Vietnamese food

-rice paper (used for wrapping spring rolls, soak for a few seconds in cold water to rehydrate and be easier to handle)

-vermicelli rice noodles (rice noodles vermicelli)

-Hoi Sin Sauce (a Vietnamese-Asian sauce barbecue)

-rice cracker, a crunchy sheet also used as a support for Vietnamese salads

-coconut juice (used as a refreshment or as an ingredient in food)

I chose to talk today about the characteristics of these two cuisines because my favorite food is composed of both, a kind of Asian food fusion: Chinese dumplings and Vietnamese Nuoc Cham sauce. I will talk about how I prepare them in the coming days. Until then, I continue to advocate for Asian food: it is extremely fast, healthy and, according to my tastes, the tastiest in the world.

5. Beef cubes with coffee

There are also recipes with salted coffee. You can find one of them in the following lines. Beef cubes with coffee can be served, for example, as an appetizer at a dinner party.


  • 1 kg of beef
  • 4 tablespoons oil (40 g)
  • 3 tablespoons mustard (20 g)
  • 4 tablespoons soy sauce (40 ml)
  • ½ cup of coffee (120 ml)
  • Salt and pepper (to taste)

Method of preparation

  • Mix the coffee, oil and soy sauce in a bowl.
  • Separated, cut the meat into cubes and cover them with the previously prepared mixture.
  • Let the meat sit for an hour, then drain the liquid into a separate bowl and stick a toothpick in each cube of meat.
  • Then bake them in a large grill pan or on the grill. Be sure to turn them a few times from side to side to bake evenly.
  • When they are almost ready, add the sauce earlier and let them sit for a while until the flavor becomes very concentrated.
  • Add salt and pepper to taste, then take the meat cubes out of the pan.
  • Pour the sauce over the meat. It will be thicker and more concentrated and will add a more intense flavor to the recipe.
  • In this recipe, coffee is used in a more special way, giving the beef a more intense flavor.
  • Machado-Fragua, M. D., Struijk, E. A., Ballesteros, J. M., Ortolá, R., Rodriguez-Artalejo, F., & Lopez-Garcia, E. (2019). Habitual coffee consumption and risk of falls in 2 European cohorts of older adults. American Journal of Clinical Nutrition, 109(5), 1431–1438.
  • Mesas, A. E., Leon-Muñoz, L. M., Rodriguez-Artalejo, F., & Lopez-Garcia, E. (2011). The effect of coffee on blood pressure and cardiovascular disease in hypertensive individuals: A systematic review and meta-analysis. American Journal of Clinical Nutrition, 94(4), 1113–1126.
  • Lopez-Garcia, E., Guallar-Castillon, P., Leon-Muñoz, L., Graciani, A., & Rodriguez-Artalejo, F. (2014). Coffee consumption and health-related quality of life. Clinical Nutrition, 33(1), 143–149.

Last update: December 22, 2018

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The content of this publication is for informational purposes only. This information is in no way intended to replace the medical diagnosis and is not a substitute for the work of a qualified professional. We recommend that you consult a trusted specialist.

BIZARIES metal spheres from Vietnam, fallen from the sky

Three mysterious metal spheres fell from the sky and landed in northern Vietnam. They were found by the Vietnamese army and are currently undergoing careful analysis, local media reported. Witnesses said they heard the sound of thunder in a clear sky. People went out into the street and saw some objects falling, as if from heights. One was found in the garden of a house, another hit a house, and the last was discovered in the middle of a field.

The dimensions of the three metal spheres vary between 35 and 100 centimeters, and their weight reaches up to 40 kilograms.

The Vietnamese Ministry of Defense believes that this is space debris, but given that there is not much damage, it is assumed that the spheres fell from a not very high altitude.

"Possible is the result of the failed launch of a satellite," Professor Nguyen Khoa Son was quoted as saying by VietnamNet Bridge. According to a first conclusion of the analyzes performed, the objects in question appear to be specialized air tanks, coming from a rocket manufactured, in all probabilities, in Russia.

The spheres are made of metal and do not contain radioactive or explosive materials. It is not the first time that such metal spheres fall from the sky. Thus, in November last year, Madrid announced that similar objects were found in a field in southern Spain.

Pho Bo Vietnamese

Pho is a Vietnamese soup consisting of rice noodles, fresh herbs and meat, mainly beef or chicken, in a beef stew. Beef stew is made with baked onions and ginger, as well as with fried candel sugar and star anise, for extra flavor. Many Vietnamese eat Pho for breakfast, when workers gather early in the morning to feed, before rush hour.

Local expert

Mai Pham is an expert on Southeast Asian food, and an author, chef and cultural ambassador. She guides us through her native Vietnam, from north to south, visiting the kitchens of restaurants or cooking enthusiasts, to find out why the flavors of Vietnam inspire so many professionals and influence so many menus throughout the country.

Find out more about Vietnamese cuisine and other cuisines of the world!

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Pho bo, Vietnamese noodle soup

In his opinion Razvan , soup pho she's the best in the world. Together with Laks, chicken soup that makes her good and tom yum. Yesterday I made pho bo, a Vietnamese soup with rice noodles and veal pieces. There it is:

I bought beef bones. for almost 2 kilograms I gave 4 lei to a butcher in the neighborhood. They are needed for juice. I wash them, boil them for an hour and use the soup obtained.

For pho I also need star anise, cinnamon, two or three shallots, garlic and hot peppers.

Fish sauce mixed with soy sauce - mandatory. vegetables chop suei & # 8211 optional. Soybean sprouts, also optional.

Rice noodles can be wide or thin. I used thin this time. As for meat, it is very important to be young and fresh.

To complete the palette of flavors I used fresh ginger and chives.

I boiled everything I showed you above, except meat, chop rye vegetables, hot peppers and noodles. The noodles were soaked in cold water while the meat rested at room temperature to relax the fiber. I boiled the soup for about an hour, maybe a little longer.

After the soup was ready, I put in a plate of noodles, vegetables, hot peppers, coriander leaves and chopped parsley along with a few chives.

If you're wondering where the veal is in the story, well, the veal, cut into very thin strips, is put on the plate over the noodles and the rest.

I poured hot soup over the ones on the plate. The meat penetrated instantly but remained tender, soft.

Finally I put a large basil leaf in the soup, without which the pho soup is like goulash without cumin.

Pho-bo better than that, I never did. In fact, I haven't done it before. But I'll do it again. Stay healthy.

Vietnamese cake with bananas

Learn how to make a delicious and exotic banana cake, following a traditional Vietnamese recipe called Banh Chuoi Nuong.

Mix the banana slices with the rum and sugar and leave to cool for 30 minutes.

Mix condensed milk into coconut milk and add a pinch of salt.

Soak the white bread in the milk mixture and set aside for 15 minutes.

Mix 2/3 of the bananas with the bread soaked in coconut milk and press the dough into a tray. Place the rest of the banana slices on top and bake for 15 minutes at 175 degrees Celsius.

Grease the top with butter and bake for another 30 minutes, if possible and with the flame on top lit (for ovens that have fire both up and down). Remove the banana cake from the oven when the banana slices are browned and the edges are caramelized.

Leave to cool and consume up to 10 days after manufacture, if kept in the refrigerator.