23 TOP VIETNAMESE DESSERTS (+VIETNAMESE COFFEE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 33m
Number Of Ingredients 3
Steps:
- Make your coffee using a French press or another machine, allowing the coffee to bloom.
- Add the milk to a mug and pour your coffee over it.
- Stir until well mixed and enjoy.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
22 TOP VIETNAMESE DESSERT RECIPE COLLECTION
These authentic Vietnamese desserts are never too sweet, but are always refreshing. From fruit cocktail to tapioca to sponge cake, try these treats from Vietnam today!
Provided by insanelygood
Categories Desserts Recipe Roundup Save
Number Of Ingredients 22
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese treat in 30 minutes or less!
Nutrition Facts :
VIETNAMESE YOGURT
This is a very tasty treat that comes from Vietnam. Sweet and tart at the same time. The texture of this is yogurt is very different from your average yogurt. It has the same appearance and smell from your same plain yogurt. You don't stir this type of yogurt when you eat it. I don't know how long this takes to turn out, but when I do the last hot bath I leave it overnight.
Provided by honeey
Categories Dessert
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- First mix the boiling water and sweet milk together until smooth in a bowl.
- With a spoon or whisk.
- Set Aside Mix the milk and plain yogurt together until smooth in another bowl; with a spoon or whisk.
- Mix both mixtures together.
- Until there are no yogurt lumps.
- Pour this mixture into little plastic containers.
- This makes 8 small yogurt containers.
- You can also use baby food jars.
- Place your yogurt containers into something that can hold water.
- Make a bath for the containers.
- I use a large pot.
- Make a kettle of boiling water and pour it carefully into the pot until the water has reached almost to the top of your yogurt containers.
- Do not get water into your yogurt mixture.
- Place a towel over your bath.
- When the boiling water has cooled completely.
- The yogurt mixture should have set a little bit.
- Repeat step 12.
- You should only have a hot bath twice.
- When the water bath has cooled completely.
- Put in the refrigerator to keep cold until served.
- *The yogurt should taste sweet and tart.
- *If the yogurt is sweet and not set; then the bath of water was hot for too long.
- Do not have your containers over a burner to keep the water warm.
- This will cause it to be too sweet and not set.
Nutrition Facts : Calories 245.5, Fat 8.1, SaturatedFat 5.1, Cholesterol 31.4, Sodium 116.5, Carbohydrate 36.9, Sugar 34.6, Protein 7.5
VIETNAMESE YOGURT RECIPE
Steps:
- Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homogeneous. Pour milk into bowl and mix, then add yogurt and gently whisk until everything is smooth.
- Pour the mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc...)
- In a wide bottomed pot that is taller than your yogurt containers, make a bath for the containers: Heat up enough water to a near boil that it will come most of the way up the sides of your yogurt containers when they are immersed in the bath. In another pot or tea kettle, heat up additional water.
- After water is hot, turn off heat and place filled yogurt containers into bath. Pour in additional water until water level reaches nearly the top of yogurt containers. (Hint: Use a funnel to pour the water into the pot so no water splashes into the yogurt containers.)
- Place a towel over pot, being careful not to let it droop into yogurt containers and let yogurt set in the water bath. After the water has cooled completely (@ 4-5 hrs total bathing time) the yogurt should be fairly set (it will thicken a bit more when refrigerated, but not much.) Remove from bath, put lids on jars and store in fridge until ready to serve.
Nutrition Facts : Calories 138 kcal, Carbohydrate 18 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 75 mg, Sugar 18 g, ServingSize 1 serving
VIETNAMESE YOGURT
Provided by Susan Feniger
Categories Brunch Quick & Easy Lunch Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 quart
Number Of Ingredients 2
Steps:
- Whisk condensed milk into yogurt. Chill until ready to use.
VIETNAMESE STYLE HOMEMADE YOGURT
This recipe is my take on homemade Vietnamese Yogurt. I don't dilute my milk mixture with boiling water. I think the way I do it makes a thicker, creamier yogurt with a mouth-feel that is absolute heaven. This is like a sinful custard in texture and it's the BEST yogurt I've ever eaten. It's slightly sweet with a nice vanilla...
Provided by Karen Vandevander
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. Empty two 14 oz cans of sweetened condensed milk into a 4 cup mixing bowl and set aside. Use a rubber spatula to scrape out all of the creamy goodness from the can.
- 2. Heat the 1/2 gallon of whole milk in a double boiler until it reaches a temperature of 195 F. Continue to heat the milk for 10 minutes, holding the temp at 195 F or higher. Be sure to stir or whisk the milk periodically to make bubbles on top so it doesn't form a skin on the surface. I use a double boiler with a steamer set inside so I don't scorch the milk. If you scorch the milk, you will have to throw it out and start again or your yogurt will taste nasty and burnt.
- 3. After 10 minutes, remove the hot milk from the heat and set it on a folded towel. Ladle some of the hot milk into the sweetened condensed milk and stir it until well mixed. Pour the sweetened condensed milk mixture into the pot of hot milk and stir until well combined.
- 4. Continue stirring, or whisking, the milk until you bring the temperature down to 110 F. You can speed this process up by placing your pan of milk into an ice bath and stirring it. NOTE: It's very important to bring your milk temp down to 112 - 110 F. If your milk is hotter, you run the risk of killing your culture and your won't get yogurt.
- 5. Add your vanilla or whatever flavor you like and stir until combined. I use my homemade Tahitian Vanilla.
- 6. Add your Yogurt culture and gently mix for 4 minutes. I used a dry Bulgarian Starter Culture - 1/4 tsp so that I could continue to use the yogurt I made as the starter for my batches to come. If you don't have a dry culture, you can use a store-bought Plain Greek Yogurt. Just be sure it says it contains live cultures on the container. If you're using the store-bought yogurt, place1/4 cup into a small bowl, add some of the milk mixture and stir until smooth, then dump the culture into the pot of milk and gently stir for 4 minutes.
- 7. Pour your cultured milk into mason jars, baby food jars, a glass bowl with 2-3 inch sides, whatever you want to use to incubate your yogurt. ***NOTE: If you're using store-bought yogurt, or your homemade yogurt, as your starter, be sure to strain the mixture as you pour it into your incubation containers. You don't want any lumps going into your jars/dishes.*** I have used three 1-quart Mason jars with their lids and have had really good results. The best results I've had though have been using 8 oz mason jars and these Life Factory Glass containers; https://www.amazon.com/Lifefactory-BPA-Free-Bakeware-Protective-Silicone/dp/B00L1W71BM/ref=sr_1_92?ie=UTF8&qid=1538315511&sr=8-92&keywords=glass+bowl+with+lid+oven+safe Any glass container with a lid will work. Don't use metal as the milk will not ferment appropriately, if at all. Using a container that's about 3 inches deep makes a really creamy, thick yogurt.
- 8. If you're using a yogurt maker, place your jars inside and follow your manufacturers directions. If, like me, you don't own a yogurt maker, I've found the best way to incubate your culture is in a hard-sided cooler. To do this, you'll need a cooler that will hold your jars, 4 hand towels and a heating pad. To prepare my cooler, I dump the boiling water from my double boiler in it until I'm ready to start incubating my jars. I then dump the water out, put a towel in the bottom, add my jars, place towels around the sides to keep them warm and snug. I twist my jar lids so they are just tight. You don't want them to tight because you want air to get out. I then place my last towel on top and close the cooler. Place the cooler on a heating pad set on low and let it "cook" for about 5 hours, then check to see if your yogurt has set by tilting a jar slightly to see if it's still liquid. If it's still liquid, let it continue cooking for another 2 hours and check it again. Repeat this process every couple of hours until your yogurt has set. My yogurt set in 6 hours, but this will vary depending on your culture. If you don't have a cooler, pace the heating pad under a blanket and set your jars on top. Wrap the blanket around the jars so they are well insulated. You can also place your jars into an oven with the inside light on. Place your jars as close to the light as possible and check them at the same time intervals.
- 9. Once you tip your jar and find your yogurt has set, open each jar and wipe out any condensation, then put them in the refrigerator for at least 4 hours to cool off and firm up. Once they're cool, they're ready to eat. You can eat this while still warm, but it's thicker, creamier and more tasty once cold.
- 10. I like making a fruit compote to top this yogurt... 1 lb fruit of your choice 1/4 cup pure maple syrup 1/4 cup water 1 tsp corn starch Put all the ingredients into a small pot and mix well. Place the pot on the stove over medium heat and cook until your desired consistency is reached. I've found that mashing the fruit a bit with a potato masher helps thicken the mixture. Once done, remove from the heat and put into your storage container. Let it come to room temp and store it in the fridge to put on your yogurt. I've done this with apples, cherries, blueberries, strawberries, peaches and bananas. I should note that the bananas did not work well as a compote because they darkened and don't hold up well. If I want bananas with my yogurt, I just chop up some banana on it.
- 11. Recipe at a glance... 1. Heat 1/2 gallon whole milk to 195 F 2. Hold temp for 10 mins 3. Cool milk to 110 - 112 F 4. Add culture 5. Mix gently 4 minutes 6. Put cultured milk into incubation containers 7. Incubate for 5 hours and check for set. If not set continue incubating 8. If set, wipe out condensation from lids and place in refrigerator for 3-4 hours to cool
More about "vietnamese yogurt food"
VIETNAMESE YOGURT RECIPE (SữA CHUA/DA UA) - HUNGRY HUY
From hungryhuy.com
5/5 (5)Total Time 8 hrs 15 minsCategory BreakfastCalories 147 per serving
- Combine about 25% of the milk and agar agar powder in a sauce pan and mix thoroughly. To warm and activate the agar agar, cook over medium heat until you hit a low boil for 1-2 minutes, then remove from heat.
- In a large glass or microwave safe bowl, combine the condensed milk and about 25% (same amount used earlier) of the milk and microwave for two minutes on high so they incorporate and warm up a bit, then stir well.
THE 14 MOST DELIGHTFUL POPULAR VIETNAMESE DESSERTS TO ...
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- Che Ba Mau or Chè Ba Mau Chè Ba Màu – Three Color Dessert. Che Ba Mau is most commonly referred to as the three color dessert. Although, with Vietnam’s heat, the three layers of color quickly turn into a multi-colored dessert.
- Che Bap or Chè Bắp – Sweet Corn Pudding. Che Bap is a simple Vietnamese dessert made with sweet corn and glutinous rice or tapioca starch. It can be served in a glass or bowl and eaten with no additional toppings.
- Che Troi Nuoc or Chè Trôi Nước – Ginger Rice Ball Soup. Che Troi Nuoc is a sweet soup made with mung bean paste wrapped in glutinous rice flour. It is then dipped in a warm and flavorful ginger sauce.
- Che Chuoi or Chè Chuối – Vietnamese Banana Soup. Che Chuoi is one of my favorite Vietnamese desserts. It is a sweet soup made with sliced banana pieces, served with tapioca pearls.
- Che Ba Ba or Chè Bà Ba – Sweet Potato, Taro and Cassava Soup. Che Ba Ba is another classic Vietnamese dessert you don’t want to miss. The basic ingredients in che ba ba are taro, translucent tapioca pearls, cassava, and long sweet potato.
- Che Dau Xanh or Chè Đậu Xanh – Sweet Mung Bean Vietnamese Dessert. Che Dau Xanh is a simplified version of the che ba mau dessert. It only has one layer, the yellow mung bean layer.
- Banh Dau Xanh or Bánh Dau Xanh – Mung Bean Pastries. Mung Bean pastries are extremely popular and a specialty dessert from Vietnam. These were some of our favorite Vietnamese pastries.
- Banh Pia or Bánh Pia – Mung Bean Cakes. Another option to satisfy your craving for mung beans are the soft mung bean cakes with egg called Banh Pia. These are my go to sweets when looking for a dessert in Vietnam or in any Vietnamese community around the world.
- Banh Tra Xan or Bánh Tra Xan – King Roti Coffee Buns. Banh Tra Xan are soft coffee buns that you will find sold in many bakeries around the country. Rich and not sweet, these buns are crunchy and crispy on the outside.
- Banh Xoai or Bánh Xoài – Vietnamese Mango Cake. This mango cake or banh xoai is another favorite. As a lover of dough, any dessert that has a chewy texture and a light sweet finish is for me.
VIETNAMESE YOGURT | EASY INSTANT POT YOGURT RECIPE ...
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Estimated Reading Time 5 mins
- Fill the condensed milk can with hot water from your faucet, and stir well to get the last bit of goodness out of that can. This is a good time to get a little lick of that condensed milk, just to make sure it's good.
- Using the now-empty can of condensed milk, measure out the milk and half and half, and stir well.
50 BEST VIETNAMESE FOOD IN VIETNAM: BEST OF VIETNAM CUISINE
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Estimated Reading Time 7 mins
- PHO (VIETNAMESE MEAT NOODLE SOUP) Phở is a world-famous meat noodle soup from Vietnam. When someone speaks about traditional Vietnamese dishes, undoubtedly they mention flavorsome Phở.
- BANH MI (VIETNAMESE SANDWICH) What’s hamburger in the USA, bocadillo in Spain, falafel sandwich in the Middle East, that’s bánh mì in Vietnam. Bánh mì is a famous Vietnamese sandwich made of baguette with various fillings: from meat, and fish to eggs, and a large range of different vegetables, herbs, and various condiments (pate, chiles …).
- GOI CUON (VIETNAMESE FRESH SPRING ROLLS) Talking about popular Vietnamese food and the best food in Vietnam without mentioning Vietnamese gỏi cuốn is not possible.
- CHA GIO (VIETNAMESE FRIED SPRING ROLLS) Chả giò is another popular Vietnamese dish, similar to previously mentioned ‘gỏi cuốn‘. But instead of fresh,gỏi cuốn spring rolls are fried and crispy.
- NUOC CHAM (VIETNAMESE FISH SAUCE) Vietnamese spring rolls and many other traditional Vietnamese dishes typically come with a famous Vietnamese sauce called nước chấm.
- GOI XOAI (VIETNAMESE GREEN MANGO SALAD) Vietnamese green mango salad is a popular Vietnamese dish. Goi Xoai is a spicy Vietnamese mango salad made of sour unripe green mango, carrots, onions, mint, and basil.
- GOI XOAI XANH TOM HAP (VIETNAMESE SHRIMP AND GREEN MANGO SALAD) If you prefer to have some proteins in your salad, then you should go for Gỏi Xoài Xanh Tôm Hấp.
- GOI MIT TRON (VIETNAMESE JACKFRUIT SALAD) Gỏi mít trộn is one of the best Vietnamese salads. Vietnamese jackfruit salad is made of boiled and stir-fried slices of young jackfruit, lily buds or cabbage, shrimps and cuts of pork and all seasoned with salt, sugar, and pepper.
- NOM HOA CHUOI (VIETNAMESE BANANA FLOWER SALAD) Nộm hoa chuối is made of sliced purple banana flowers and roasted peanuts with carrots, bean sprouts, garlic, chili, fresh ginger, fresh lemon, and aromatic herbs (laksa leaves, basil, coriander … ) and spices.
- RAU XAO (VIETNAMESE STIR-FRIED VEGETABLES) Stir fry mixed vegetables (like green beans, baby corn, cauliflower, carrots, broccoli to name a few) is a traditional Vietnamese dish commonly served with rice and fish, seafood, or meat.
VIETNAMESE YOGURT - EAT WITH EMILY
From eatwithemily.com
- Pre-heat the oven to 150 degrees for 25 minutes. Then turn it off and keep the oven door closed. Do not open the oven door otherwise you will let the warm air out.
- Make the yogurt mixture. Heat up 1 cup of water in a tea kettle and BEFORE the water comes to a boil, turn off the heat. Set aside.
VIETNAMESE YOGURT RECIPE WHITEONRICECOUPLE - CHOWHOUND
From chowhound.com
- Whisk gently until smooth. Add in sweetened condensed milk mixture and gently whisk until everything is well combined with no lumps.
- Pour mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc…) In a wide bottomed pot, make a bath for the containers: Heat up about 1″ of water in pot to a near boil.
VIETNAMESE STYLE SOYMILK YOGURT
From asianfoodnetwork.com
- Prepare Yogurt Mixture for Fermentation. Sterilize glass jars and other equipment with hot water then drain. Bring the yogurt starter to room temperature for the probiotic to work properly. Put 500ml soy milk into a big pot, together with sugar. Stir well to combine then bring to boil. Simmer for 20 minutes to reduce the liquid in half. Remove from heat. Let it cool down for 10 minutes. Add the remaining 500ml soy milk into the pot. Maintain the liquid temperature around 40-44⁰C. Pour the yogurt starter in the pot slowly then stir lightly until combined. Put the mixture into glass jars then close the lid.
- Fermentation. Preheat the oven at 100⁰C for 5 minutes then turn off. In a big pot, add in 500ml water and 400ml hot water. Place the yogurt jars into the pot and cover them with a cloth. The yogurt will ferment at 40-44⁰C consistently, in a closed oven (you can heat the oven in 5 minutes every 2 hours to keep the temperature consistent), for 6 to 8 hours.
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