Vietnamese typical seafood, you can find this dish in many restaurants vietnam. There’s more to Vietnamese noodles than Pho! Also known as Vietnamese crab noodle soup, Bun Rieu is a medley of diverse ingredients that lends it a unique flavour that is both rich and complex. It is often distinguished by its distinctive red hue achieved by briefly sautéing the tomatoes before adding them to the soup.

Traditional bun rieu is very time consuming. Getting bun rieu at the restaurant pretty much guarantees that you will not be getting real crab. This quick version takes the work out of it but still maintains the authentic taste with real crab meat. It's not cheap to make, but the perfect treat- yourself-dinner for a cold night.

Note:1. If using #breadmaker, place ingredients for bun dough in the exact order listed in the recipe (C).2. If kneading by hands or using stand mixer, activate yeast first. However, INSTANT dried yeast does not need to be proofed.3. Recipe is in Standard Metric measuring tools (cups, spoons and weighing scale)#bun #bread #meatbun #breakfast #bao #buns #lunch #brunch #treat #starch #dessert #teatime #pau #mincedbeef #mincedmeat #curry

This is similar to Bún Mắm Nước Lèo, which uses a couple different types of fermented fishes to make the broth, as well as a variety of different toppings (roasted pork, stuffed peppers fish cakes, squid, ect.). This is shortened and made a bit more simple with less toppings. The broth is almost identical, using (air) fried snake head fish (cá lóc) as the main topping and local pre fried fish cake for quick light work. The bitter veggies and mix varieties of herbs and chives is what I love eating this soup the most. The funky salted savory sweet soup broth balances with the bitterness fresh veggies, along with the spicy chili and a squeeze of lime, just makes this bowl of noodle soup overwhelmingly flavorful. With sweet, savory, salty, bitterness, crunchy, fresh, funky, spicy, citrusy… just so much going on!

I adapted a recipe a friend of mine taught me to suit our family's tastes.These pork buns are always popular.Each person can easily eat 3 of these!!!I uploaded the recipe as a record for myself...A generous amount of ginger makes the filing taste better. It may seem like a lot but don't worry. You can use grated ginger from a tube if you like.I forgot to add green onions to the filling in the buns in the photos! They're kind of optional.Pinch the dough well closed so that the juices in the filling don't come leaking out.These are really easy!!! For 10 to 12 buns. Recipe by mamityn61

This is my Pea-Shaped Steamed Buns recipe, perfect for a small batch and fits a 10-inch steamer. The buns are soft and fluffy with a natural green color from spinach purée. They have a mild, slightly sweet flavor that’s light and comforting. They look like little pea pods with three white “peas” inside. It’s easy and fun to make—perfect if you want something cute and tasty. Give it a try! Enjoy!

I wanted to eat juicy steamed meat buns, so I tried making some.Don't knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.If the dough dries out, the seams may come apart and the filling will leak. Keep it covered with a moistened kitchen towel, and pinch the seams closed very well.You can keep the cooked buns for 2 days in the refrigerator. Steam before eating. For 8 buns. Recipe by Choco makaron

When I make "Manjyu (Japanese traditional sweet)", I prefer a dough from rice flour and Yam potato to one from plain flour. It's softer and moister. But these ingredients aren't popular out of Japan. It's also little difficult to wrap a bean jam ball with the dough from plain flour (It's better to make it thin because it not so soft or moist). So, I try to think something different. Putting a bean jam ball between 2 small pancakes in stead of wrapping, it is much easier! And I try to use yoghurt and honey to make plain flour buns softer and moister without any oil, butter, eggs....