Vietnamese Aphrodisiacs - Viet World Kitchen

Vietnamese Aphrodisiacs. Any income earned from ads and affiliate links on this post fuels content creation. Thanks for supporting VWK. Vietnamese people are an entrepreneurial lot. Simon Bao pointed me to this article from Thanh Nien Daily, a party-sponsored publication in Vietnam. Who needs chemically produced Viagra if there are oysters ...

Vietnamese Stir Fried Morning Glory With Garlic Rau Muống Xào Tỏi

To prepare the morning glory, trim the hardy ends and discard wilted leaves. Cut them into 2-3 inch pieces. Soak both leaves and stems in water for an hour.

Simple Water Spinach and Garlic Stir Fry (Rau Muong Xao Toi)

Prepare the water spinach: Before you unwrap the rubber band and plastic bag that it comes in, trim about 1 inch off the fibrous ends with a knife. One by one, hand snap the water spinach with your fingertips into 5-inch segments or smaller. Separate the stems from the leaves, as they require a bit more cooking, but this is entirely optional.

Vietnamese Garlic Noodles (Mì Xào Tỏi) - Balance With Jess

Storing: If you have leftover Mi Xao Toi, let it cool to room temperature and store in an air-tight container in the fridge for up to 5 days. Freezing: You can freeze the cooked noodles but they're more likely to break and be mushier when you reheat them. But if you still want to freeze them, let cool completely and store in a zip-top bag with ...

Sautéed Kai-lan (Asian broccoli) with Garlic (Cải Làn Xào Tỏi)

The kai-lan (Vietnamese: cải làn) is a common leaf vegetable in Lạng Sơn province but has been popularized in northern Vietnam.It has thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli.