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Wild chrysanthemum – Buttons

By on 20.1.2012 in Herbs, Raw materials

Vietnamese name: Tần Ô, Cai CUC Czech commonly used name: Wild Chrysanthemum Botanical Name : Asteraceae, Chrysanthemum coronarium Popis: Zelené Dirat listy, similar ornamental chrysanthemum leaves. Wild chrysanthemum leaves are broader and greener. Area of: It can be found throughout Asia Taste: Strong, chryzantémová bitter taste use of the kitchen: Most often added to the chopped [...]

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Stone Alokázie – Mon mint

By on 20.1.2012 in Herbs, Raw materials

Vietnamese name: Bac Ha Český Môn Název: Stem elephant ear Botanical Name: Araceae, Alocasia Odora Popis:A large plant (s mnoha oddenky), huge leaves and large stems dužinatými. Places of: Asia, Taste of South America: The stems are very delicate, houbovitou chuť. Use in the kitchen: Stonky se oloupou, cut and added to fish soups and some fried foods. [...]

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Dill – For the

By on 20.1.2012 in Herbs, Raw materials

Vietnamese name: Thi La commonly used name of the Czech: Botanical name Dill : Apiaceae, Anthenum graveolens Place of occurrence: Europe, Central and SW Asia Taste: as dill:D Use in the kitchen: Widely used in northern Vietnam. It often makes him a fish dill soup. Also added to fish marinades. Medicinal use: Reproduction: seeds

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Daikon – large white radish – radish

By on 18.1.2012 in Exotic Vegetables, Raw materials

Vietnamese name: cu cai trang Typically použivný Czech name: radish, white radish, Chinese or Japanese radish, daikon white radish in the Czech Republic, commonly sold in supermarkets. It has a slightly spicy taste. It can be eaten raw, cooked, fried or pickled to me bánh. It is used as a supplement to meals or salads. Cooked daikon tastes like beets. [...]

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Coriander – Rau mui

By on 15.1.2012 in Herbs, Raw materials

Vietnamese name:Rau mui / Ngo (South Vietnamese) Commonly used name of the Czech: koriandr Botanický název: Apiaceae , Coriandrum sativum   Description of plants: Older cilantro are wide, young leaves are thin and small. Coriander stem is extremely fragrant and even tastier than tickets. Use in the kitchen: Coriander is used as a garnish dishes or added to soups. [...]

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The bitter herb – Bakopa drobnolistá – Rau Djang

By on 15.1.2012 in Herbs, Raw materials

Vietnamese name: Rau Django commonly used name: bitter herb Botanical Name: Bacopa monnieri (in Vietnamese sources are not unanimous, each source is different botanical name) The natural occurrence: Africa, Asia to Australia. It grows in lowland areas with higher concentrations of water. Taste:Culinary use bitter: It is used mostly as a vegetable to lau (vietnamským hot potům). It is also used [...]

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Čínská pažitka – Chives

By on 15.1.2012 in Herbs, Raw materials

Vietnamese name: HE commonly used name of the Czech:: čínská pažitka, česneko-pažitka Botanický název:: Allium tuberosum Natural occurrence: Taste of Southeast Asia: Its taste is somewhere between onion flavor, česneku a pórku. Use in the kitchen: gives as an ingredient in soups, stews, rolls or chopped as a garnish. Medicinal use: is an excellent source of vitamins C and A (carotene) [...]

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Vietnamese basil – Basil Vietnam

By on 14.1.2012 in Herbs, Raw materials

Vietnamese name: What Rau Việt Nam ,Hung Que Việt Nam commonly used name of the Czech: Vietnamese Basil Botanical Name: Lamiaceae, Ocimum spp. As Vietnamese basil looks: It has purple stems and small purple or white flowers. It is similar to Thai / Asian basil. Taste: the use of fragrant basil aroma Vietnamese basil in the kitchen: The kitchen is used for raw. Is added together with [...]

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It is not like pepper pepper

By on 25.12.2011 in Articles, Spices, Raw materials

Like fish sauce, tak i pepř (pepper) is another domain of Vietnamese tropical island of Phu Quoc. passing through the island from the capital of the north, so pepřovníkové plantations can not miss. Leave at home remains of shame (if you have) and visit one of the plantations pepřovníkových, which is on the island of plenty. Pepper from Phu Quoc is known for its [...]

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In the footsteps of Vietnamese fish sauce – sauce

By on 23.12.2011 in Articles, Sauces, Raw materials

Fish sauce is an irreplaceable element of Vietnamese cuisine. She is many kinds of, is spread throughout Southeast Asia, and if China synonum sojovka, and for Vietnam's fish sauce – sauce. For fish sauce is needed a large number of barrels, only, Seafood (mostly anchovies, mackerel) a shovívavých sousedů. To make it at home. [...]

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