Vietnamese Cuisine: Cassava Strips Dessert (Che Khoai Mi)

Doris made some Cassava Strips for dessert. Doris served the Cassava Strips Dessert with a Coconut Milk Topping called Nuoc Dua in Vietnamese.

The Cassava Strips is lightly chewy. According to Doris, the authentic Cassava Strips should be rolled in freshly grated coconut which is more moist than those store-bought grated coconut.

Doris is so sweet that she also brought some Vietnamese coffee to share with us.  Doris had just return from Vietnam and the coffee is 100% Vietnamese coffee. This bag of 1kg ground coffee costs about CAD10.  Vietnamese coffee is strong and best serve with condensed milk.

Ingredients for Cassava Strips:

• 2 packs of frozen grated cassava
• 5 ounces coconut milk
• 1 cup sugar
• a dash of vanilla extract
• 2 tablespoons butter, melted
• 1 cup water
• 4 tablespoons glutinous rice flour
• 1 teaspoon salt

Ingredients for Coconut Milk Topping (Nuoc Dua):

• 1 can coconut milk
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 to 2 teaspoons rice flour, dissolved in some water as thickener

Vietnamese Cuisine: Sweet and Sour Soup (Canh Chua)

Doris’ second dish is a soup dish. It is simply called Sweet and Sour Soup. In Vietnam, this soup is usually made with fresh fish but for simplicity, Doris made this dish with store-bought tofu fish. You may use any kind of seafood for this dish, according to Doris.

Ingredients

• 1 pound Bac Ha vegetable
• 1/2 pound bean sprout
• 1 pound tomato
• 1 tablespoon tamarind
• 1 pound fish
• 2 sprigs of Ngo Om herb
• few garlic cloves, minced