Vietnam Food

Last Tuesday, our professor in ICS 101 Class–Peoples of the World took us to Pho Hoa to eat as part of our lesson on Vietnam. (Pho stands for noodles.)

We had an appetizer of stringed beans with two kinds of chili sauces. We had a noodle soup with beef. There was also their spring roll served with chili paste, as well as salad (chicken, cabbage, carrots, some sweet sauce).

Food in Vietnam is generally spicy, although the recipes of the south are spicier than that of the North. Along the coastline of Vietnam, fish and seafoods are favorites. Predominant flavors in Vietnamese dishes are mint, shrimp, star anise, rice wine, garlic, ginger, etc. (Source: Vietnam Cooking)

A Myanmar Dish

Last summer, I volunteered at IGSL (International Graduate School of Leadership) and got to meet Ate Ahsie.

She was teaching the wives of the IGSL students Bible Study Methods. During the last day, we had a celebration and Ate Ahsie taught me how to cook a Myanmar dish. Since then, I've cooked it several times at home, but it's still not the way Ate Ahsie does it! :)

Ingredients are chicken, tomato, garlic, chili, and turmeric powder.

 Clean the chicken.

 

 Dice the tomatoes.

 

Cut and crush the garlic.

 

 

Put enough oil to cover the bottom of the saucepan. Put in the chili first so the oil becomes spicy. Add the garlic next. When it is golden brown, add a dash of turmeric powder. Cook the tomatoes next and let the juice evaporate a little. The chicken is placed in last. Add a little salt. Optional: Carrots and potatoes.

Recipe Pictures: Jemi