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Ca Chien, deep fried fish is a simple and delicious dish, and it goes well with hot steam rice. If you love deep fried mackerel at Japanese restaurants, you should try the deep fried butterfish, because is tasty fish.

Last week, I went to the 99 Ranch Market, Chinese supermarket. At the seafood section, I saw 3 Chinese women who were selecting the Butterfish. The ladies told me that it was ” fatty and sweet fish.” I knew it would be a good fish to try.

I seasoned the fish with cayenne, garlic power, ginger power, and generous amount of salt. Then I deep fried them in non-stick fry pan both sides until golden. The fish was very tasty and savory. I enjoyed every bite of fish with light soy sauce and hot steam rice. It brought me back to my childhood, when I ate deep fried Chinese salty fish or “Kho ca Lo-Tho” (sun dried Lo-Tho fish) with super hot steam rice or congee. How delicious it was!

Ca Chien – Deep Fried Butter Fish, Tra Vinh Networks © 2015



  • 4 butterfish, cleaned, washed, rinsed
  • Seasoning: cayenne, garlic power, ginger power, 2 teaspoon of salt
  • Soy sauce
  • Hot sauce
  • Cooking Oil


Use paper towels to dry the fish. Marinade the fish with seasoning mixture for 5 minutes. Pour some cooking oil in the non-stick fry pan, set medium-high heat. When the oil is hot, deep fry the fish until both sides become golden. Do not turn the fish until one side completely golden. Serve fish with hot steam rice, soy sauce and hot sauce.

©2015 Tra Vinh Networks. All Rights Reserved.

Banh Ong
Banh Ong is special steam rice cake in Tra Vinh and Mekong Delta. It’s very cheap dessert, sold at farmer markets. The warm cake is served with fresh shredded coconut, sugar, roast sesame seeds and salt. The cake is light, fluffy, tasty and has pandan and coconut aroma.
banh ong

Che Dau Den – Sweet black bean soup

Che Dau Den – Tra Vinh Networks © 2015

Che Dau Den, is Vietnamese sweet black bean with coconut milk soup.  Below is the quick and easy recipe how to cook this dessert in 15 minutes.



  • 1 (15oz) can S&W® Black Beans, drained, washed, rinsed well
  • 1 can of savory coconut cream
  • 1 cup of sugar
  • 2 cup of water
  • 2 Pandan leaves, washed (optional) or
  • 1 teaspoon of vanilla extract


In a pot, bring water, panda leaves and sugar to boil over medium-high heat.  Add black bean, and coconut milk, stir and bring to boil.  Lower the heat, add vanilla extract (if pandan leaves not used), simmer for another 10 minutes, stir occasionally.  Serve warm or cold.  Keep “Che Dau Den”  in refrigerator.   Reheat it in microwave if serve it warm.


  • Use 1/2 coconut milk and 1/2 of whole milk so it would not too creamy
  • Add Tapioca Pearls (Bột Báng)
  • It’s sweet and creamy dessert, so you can reduce sugar to your taste.
  • Add extra sugar  if it’s served with ice.
  • After 24 hours, black beans taste better.

©2015 Tra Vinh Networks. All Rights Reserved.


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