What The Food Tonite!!!

Recipes about Vietnamese and other countries’ cuisines. They are simplified so that everyone can try and showcase the chef within.

Here is our menu for this week from Nov 14 – Nov 20

Taro and Tilapia Soup - Canh Khoai Môn Cá Rô

 What The Food Tonite on Moday, Nov 14 2011:  Taro and Tilapia Soup

 What The Food Tonite on Tuesday, Nov 15 2011: Stir Fried Salmon Noodle and Baby Ginger

What it looks like when finished

What The Food Tonite on Wednesday, Nov 16 2011: Tangerine Peel and Egg Soup 

Lotus milk

What The Food Tonite on Friday, Nov 18 2011:  Lotus Milk

Beeroot and Octopus Rice When It’s Done

What The Food Tonite on Saturday, Nov 19 2011: Beeroot & Octopus Rice

Here is our menu for this week from Nov 21– Nov 27: 

What The Food Tonite on Monday, Nov 21 2011: Broken Rice with Pork

Pad Thai will be more delicious with little lime juice on top

What The Food Tonite on Tuesday, Nov 22 2011: Pad Thai

Beef with Salsa sauce

What The Food Tonite on Thursday, Nov 24 2011: Beef with Salsa Sauce

 Here is our menu for this week from Nov 28– Dec 4: 

Violet Glutinous Sticky Rice with Green Peas

What The Food Tonite on Tuesday, Nov 29 2011: Violet Glutinous Sticky Rice with Green Peas

Fresh spring rolls can be served with either homemade fish sauce or with peanut butter sauce

What The Food Tonite on Wednesday, Nov 30 2011: Vietnamese Fresh Spring Rolls

Made from eggs, milk, flour, butter and grape sauce, the pancake has a special taste. This dish could be used as an appetizer, breakfast or together with dinner.

What The Food Tonite on Thursday, Dec 1 2011: Pancake with grape sauce

Braised Duck Noodle Soup – Mì Vịt Tiềm

What The Food Tonite on Tuesday, Dec 13 2011: Braised Duck Noodle 

Stir-fried Beef Vermicelli / Bún Bò Xào

What The Food Tonite on Thursday, Dec 15 2011: Stir-fried Beef Vermicelli 

Lemon cake

What The Food Tonite on Monday, Dec 19 2011: Lemon Cake