Once again I have a bonus recipe for you! I couldn’t help myself when I saw this coffee flan recipe and thought I NEEDED it in my life.. you might want it in your life too 😉
Vietnamese flan as you could have easily guessed is a French-inspired dish that came to be from French colonization. The true origin is from the Roman Empire due to their domestication of the chicken and conquering most of Europe. Using methods that the Greeks used, they adopted egg baking techniques in order to create the first flan.
France and Spain were two main countries that cherished their flan and added their own signature to the dish. The French refer to their flan as crème caramel and prefer to only use milk over cream with their preparation. In Spain, flado (or flat cake) was very popular and they were the first to add the caramel sauce to the base. The first flado dates back to medieval times when large quantities of eggs and dairy was combined together to make a custard. From Spain it traveled to Mexico, where they created the several variations of flan- coffee, coconut, and chocolate (to name a few).
So you will need to be patient for this one.. as tempting as it is to try it early it’s very important to let it set in the fridge to chill for the recommended 8 hours to insure it has set properly and fully cooled. I found this recipe to make my flan
We really enjoyed this one, however I was unable to get it to flip over and have the caramel running down the sides like the pictures you typically see (I had to cut slices 😅). The instant coffee was a nice and simple way to infuse the flavor into the flan making it taste similar to a coffee ice cream (so yummy!). This is another recipe I could see myself making in the future and share with others that have never had the decadent flan.
Off to Grenada for our next recipe, see you there!
Hey guys welcome to our final Vietnamese entrée. Today I made shaking beef with an Asian cucumber salad. Shaking beef is a traditional meal that also has French influence. It can be mixed with various vegetables or without like this rendition. I followed Jet Tila’s cookbook 101 Asian Dishes You Need to Cook Before You Die to make this super simple yet incredibly delicious dish. Another great thing about both the salad and beef is that there were minimal ingredients required and it was done in less than 30 minutes! That is my kind of meal!
You can find the recipe for the cucumber salad here.
It is key to cut the beef thin and not to skimp on the garlic (but that goes without saying). Once your wok/fry pan is hot you “shake” the pan to constantly mix and cook the meat. Jet suggested serving the meat with a slice of baguette or French bread to absorb the juices of the meat.. we listed and boy was he on the money there!
This was the tastiest and ironically the simplest out of the bunch we made for Vietnam. The meat was very savory and tender. The cucumber salad was very refreshing and actually paired well with the meat. The bread soaked up of the liquid goodness on the plate and left us craving more. This meal proves that you don’t need all the fancy gadgets or ingredients to make an amazing meal. We thought it was worthy of a 9/10!
Next week we travel to the tropical Grenada to serve up a highly rated meal.
I have been very excited to try this dish. I have watched several videos and feel ready to tackle it. I am concerned I won’t get the right crispy texture of the crepe, but time will tell.
Hailing from central Vietnam these fancy crepes are usually filled with prawns and pork along with various vegetables. To make the crepe you use a combination of rice flour, turmeric powder, and water. Bánh xèo literally translates to “sizzling cake” which is what you should hear as it is cooking in the pan. As it cooks you add in your filling and once it gets to the desired crispiness you fold it over and serve it with greens, herbs, and a dipping sauce.
Unfortunately we did not hear the sizzle that was expected and after SEVERAL attempts to change the batter consistency and remake the batter with my gluten free flour we could not make this special masterpiece. What we had created was more soft and chewy textured “thing” that was hints of turmeric flavor. We could not fold our crepe because it wanted to break and tried it as an open faced dish. Disappointed and extremely frustrated I picked at our final result not enjoying the textures I was experiencing in my mouth. So it is safe to say this was another failed recipe that we will remake in the future with hopefully more success. I will not share the recipe I had gone by because who knows maybe it was poor interpretation of the instructions. Let us know if you have a go-to recipe that is bullet proof for us to try.
It is safe to say our next recipe was extremely successful and delicious! Stay tuned my faithful foodies
On our second day in Vietnam we made another traditional dish known as bún bò xả ot. This dish translates to beef with lemongrass and chili and is refreshing to eat in the heat of the summer. I opted to try some pork I had bought since I would be using beef another time this week. The recipe Ian followed can be found here.
Ian thought the dish was straightforward and an easy one to make during the week. He substituted crushed red pepper flakes instead of the chilis since we could not buy fresh ones at the store. He felt the amount of salt that was asked for made the cucumbers a little too salty.
We thought this dish was delicious! There was a strong presence of ginger and lemongrass with every bite which was well-balanced by the cucumber. The light fish broth was very good and helped keep the dish from being too spicy. It was a hair too salty for us (which is saying something coming from Ian!) but overall had good flavor and was a unique dish.
We rated it 7.5/10, it might have been higher with beef but I doubt it. Next we will attempt to make the Vietnamese crepe banh xeo.. to find out if we were successful or not stay tuned!