Arunika

If you’re a food lover that would like to try a new experience of roasted pork in VietNam , then you should try Bún Chả! More than just a vermicelli and grilled meat, Bún Chả holds an aromatic and tender smoky taste, but do you know what is inside this delicious meal? Bún Chả is a harmonious combination of textures and temperatures, typically served with four distinct elements: The Grilled Pork (Chả) : The heart of the dish, marinated and traditionally grilled over hot charcoal until beautifully caramelized and smoky. It usually consists of two kinds: Minced Pork Patties (Chả Băm) : Juicy, seasoned meatballs made from ground fatty pork. Pork Belly Slices (Thịt Ba Chỉ): Thin slices of fatty pork belly, charred and tender. The Dipping Sauce (Nước Chấm) : This is the soul of Bún Chả. It is a light, warm, and highly nuanced liquid that acts as both a dipping sauce and a light broth. It achieves a masterful balance of sweet, sour, salty, and savory (umami), made from fish sauce, sugar, vi...

Vietnam , known as a paradise for rich aromatic food, the first whisper of dawn in Vietnam often brings with it an irresistible aroma, a rich, savory steam curling from countless street stalls. This isn't just an ordinary dish ; it's an irresistible scent of Phở, the national dish, a culinary masterpiece that defines Vietnamese gastronomy. The precise historical origins of Phở are somewhat debated among food historians. According to Wikipedia, Phở started to emerge around the 20th century, in Northern Vietnam, likely in or around Hanoi or the Nam Định Province. Before French colonial rule, cattle were primarily used as draft animals in Vietnam, not for their meat. The Vietnamese diet heavily relied on pork, chicken, fish, and seafood. While Vietnamese also influenced by Chinese in terms of using rice noodles and spices in their broth, however, with the arrival of the French, who had a strong preference for beef, the slaughter of cows became more common. This created a surplus...

Vietnam is heaven for healthy food! Imagine a fresh vegetable wrapped in thin paper rice, fresh and not cooked! Vibrant, and utterly satisfying might be the right word to describe Vietnamese Springroll. Say hello to the Vietnamese Spring Roll -- Bali may have its Babi Guling , but for a lighter, equally iconic taste of Southeast Asia, this is your next culinary adventure. Forget what you think you know about 'spring rolls.' Unlike their fried cousins, the Vietnamese Spring Roll (Gỏi Cuốn) offers a refreshing symphony of textures and tastes, proving that sometimes, the most delicious things come wrapped in simplicity. These translucent parcels are a vibrant testament to the balance of flavors and fresh ingredients. Each roll is a meticulously crafted bite, beginning with delicate, chewy rice paper, which beautifully encases a medley of crisp lettuce, aromatic fresh herbs like mint and cilantro, tender vermicelli noodles, and your choice of succulent protein often perfectly coo...

Babi Guling Bali - Suckling Pig (English) Babi Guling Bali is widely available across Bali , from humble roadside eateries called "warungs" to more upscale restaurants. Some of the most famous and highly-rated places Babi Guling is one of the most famous dishes from Bali , the name itself literally means "roast pig" or "rolled pig." It's a whole suckling pig, typically a young pig, that is meticulously seasoned and spit-roasted over an open fire for several hours. The heart of Babi Guling's flavor lies in its intricate Balinese spice paste, known as "basa genep." This complex blend typically includes ingredients like shallots, garlic, ginger, galangal, turmeric, lemongrass, chili, kaffir lime leaves, and other herbs and spices. The pig is often stuffed with this paste, and sometimes its skin is also rubbed with turmeric for color and flavor. What you get on a plate: A typical serving of Babi Guling, often called "Nasi Babi Guling...