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.

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!

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.

I got the inspiration to make this while I was at work.You can use black cocoa or instant coffee (4 g if using instant coffee) instead of cocoa powder.If you don't have any roasted wheat germ, substitute whole wheat flour.The paste filling is not that sweet. Adjust the sweetness to taste. Recipe by Makunouchi

I saw a really cute sweet the other day... a bear shaped macaron. It was so cute I wanted to make one myself, but I've never made macarons and they seem difficult. So I decided to make bear shaped buns instead. (Translator's note: In Japanese, both names are puns: the bear (kuma)-shaped macaron was a 'kuma-caron', and the bear-shaped bun (manjuu) is a 'kuma-njuu'.)The amount of milk to add to the pancake mix may differ depending on the brand. When adding more milk after the first tablespoonful, add by droplets. Knead the dough well, when it's smooth and not sticky it's OK. If the dough cracks when you flatten it, add a bit more milk. For 3 buns. Recipe by Shiropiyo

My child has just finished baby food, so I used pancake mix and milk to try making this sweet treat!Depending on the size of your baking cups, you will have to adjust the amount that you pour. Also for the baking time, bake for 10 minutes and then keep an eye on them and adjust the time as necessary.1 (200g) bag of pancake mix makes about 8 rolls. Whatever you don't eat, you can store in the fridge and eat for breakfast or as a snack. For 1 bag worth of pancake mix. Recipe by Banyangarden

Or of the "norm" and good.I was looking for something to do a "dunk" in some chicken tika masala I was going to make. Something to replace naan, just different. I ran across this recipe. But I needed to make it simpler. So I did. Both my wife and I were surprised at how well these turned out, and they taste great. Will be making these again. They had a slight crust on them, nothing like baked mind you, and are so soft, nice flavor, a real treat. Give these a try, you won't regret it, other than cleaning up the flour mess, but that might just be me. I seem to get it everywhere!

I made this because my daughter is allergic to wheat flour. There is no way to fail at making these simple fluffy buns.Depending on the fineness of the flour, the amount of water needed will be necessary too. So use a smaller amount at first and then add more if necessary.You can also use rice flour powder mix and it will turn out great. The other day I just happened to have rice flour designed for baking and it turned out fantastic. Recipe by Areko haha yuukorin

I wanted to make some bread that didn't overpower the flavour of the main meal it was served with.These rolls have a very slight salt flavour and are a convenient size.If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup

I have tried many recipes, but this is my proudest recipe that was a big hit.The skin has both baking powder and yeast in it which makes fluffy buns. Use a lot of onion and shaoxing wine to enhance the flavor. 　You can use yeast only to make Xiaolongbao. Recipe by Kuminchan

I fell in love with a certain brand's steam buns and wanted to eat lots.Since they are meant for children, the flavor is rather weak. If you prefer a stronger taste, add more matcha. Recipe by Yasucchi

I made these for my boyfriend, who's never had koppe-pan before. I wanted to make a simple bread that had a subtle sweet flavor when you chewed on it.＊This is a relatively easy dough to handle, so I think that even beginners can make this bread. I urge you to try this out, so that you can experience the deliciousness of freshly baked bread.＊There is going to be some discrepancy between my oven and yours, so please adjust the temperature as you need to. I've specified rather high oven temperatures, so I think it's best to start baking the rolls at 200 °C (400 °F). Recipe by Chibikoro