trananhduongd
Thành viên khởi nghiệp 0849248999
Ghi danh : 03/12/2019
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About Indochine style
Indochine style is a design trend that symbolized the traditional beauty of Vietnam. Through time, it has been consistent with the lifestyle, customs, culture, artistic conception, landscape and climate of Vietnamese people.
Indochine is the combination of Vietnamese character and French neo-classical style. The sophisticated and excellent “mash-up” between the East and West cultures created a new architecture with an artistic perspective, showing the quintessence, identity, and history of Vietnamese culture.
Indochine Style has brought the nostalgic definition of the Asian tradition, it does not only bear the romantic French’s design but it also is a delicate fusion between two different cultures.
Opera Garden: A new french restaurant near me
See more : What is Indochine architecture?
Inspired by Opera House’s architecture, Opera Garden restaurant adopts the outstanding features of Indochine style and turns it into our own restaurant’s architecture which epitomized a mini-theater.
However, Opera Garden always give prominence to blending harmoniously the concept of Vietnamese and Western, so even though towards Indochine style, our restaurant is indispensable to the modernity of the West.
What best illustrates this combination is our internal design. Overall the interior is not only equivalent in shape but also in color, making the dining space become elegant, friendly and extremely elegant.
trananhduongd
Thành viên khởi nghiệp 0849248999
Ghi danh : 03/12/2019
Bài viết : 2
Xu : 18094
Được thích : 0
Ý thức : Tốt
Giới tính :
Tuổi : 33
Đến từ : Tuoitrevn.NET
Bo kho - a Vietnamese-renowned beast pile, is a fine example of the balance brought about by the profuse use of herbs and fresh herbs. This beef stew with its fragrant and fragrant stock is the perfect gateway to the Vietnamese culinary world. Here's an all-you-have-to-know: how to cook it and where to find the best bo kho in Saigon! restaurants near me
How to Cook Bo Kho
Bo kho comes in many versions, as the recipe varies from region to region. But personally, the southern take is the most vibrant and tasteful. People often eat bo kho with crunchy baguettes, rice or flat rice noodles, and usually a touch of lime soup, which makes the dish even more enjoyable.
The necessary ingredients are:restaurants in hanoi
600g beef shank
400g carrots
white wine
1 tablespoon cornstarch mixed with water (a thickener)
Thai basil leaves, long coriander, rice paddy herb
3 steel lemons
3 high star anisees
¼ teaspoon of cinnamon powder as in steel cinnamon
Ginger, 1 tablespoon grind onion, 1 teaspoon milled garlic
Coconut
Annatto seeds oil like other neutral oils
kerry powder
Sugar, salt, pepper, and Chinese powder with five spices
Step 1:
Prepare the meat. Find the ginger and mix it with some white wine, then rub this mixture on the meat. Let it sit for about five minutes until it smells neutral. Rinse well with warm water and cut into 1½-inch pieces.
Step 2:
Rinse the carrot, peel and cut into 1-inch pieces. Combine in a bowl the meat, 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon Annatto seed oil, 2 teaspoons curry powder, and 1 teaspoon Chinese five-spice powder. Mix well until evenly coated. Set aside to marinate for at least an hour or two.
Step 3:
In a pot, heat the oil and saute the chopped onion, garlic and ginger. Pour in the meat mixture and stir fry a little. Then add some coconut soup until the meat is full of soup. Finally, add the lemongrass, star anise and cinnamon powder.
Step 4:
Bring the meat to a boil. Make sure you remove the excess fat. Lower heat to medium-low. Cover and cook for 35 minutes. Make sure you taste it when it is boiling and add more salt to intensify the taste, or add some water to lighten the taste. Note: If you like, you can add cornstarch mixture in this step to thicken your pot with bo kho.
Step 5:
Simmer until the meat is tender and lean (close to done), then add the carrots, and adjust heat as needed. Cook the uncovered meat until both the carrots and the meat become tender. Before serving, remove lemongrass and star anise. Transfer to a storage dish and garnish with herbs.
And there you have it! A bo kho that looks rich, very dull and full of meat. Half a crunchy baguette and your daily Vietnamese breakfast is complete!
Where do I find the best Bo Kho in Saigon?
Bo kho can be found virtually anywhere in Saigon, from open-air markets and casual cafes, to the ordinary citizen's kitchen tables. People of all ages eat it at all times of the day. Although there are numerous places for you to enjoy bo kho, these five are considered the best places in Saigon. Let's start!
How to Cook Bo Kho
Bo kho comes in many versions, as the recipe varies from region to region. But personally, the southern take is the most vibrant and tasteful. People often eat bo kho with crunchy baguettes, rice or flat rice noodles, and usually a touch of lime soup, which makes the dish even more enjoyable.
The necessary ingredients are:restaurants in hanoi
600g beef shank
400g carrots
white wine
1 tablespoon cornstarch mixed with water (a thickener)
Thai basil leaves, long coriander, rice paddy herb
3 steel lemons
3 high star anisees
¼ teaspoon of cinnamon powder as in steel cinnamon
Ginger, 1 tablespoon grind onion, 1 teaspoon milled garlic
Coconut
Annatto seeds oil like other neutral oils
kerry powder
Sugar, salt, pepper, and Chinese powder with five spices
Step 1:
Prepare the meat. Find the ginger and mix it with some white wine, then rub this mixture on the meat. Let it sit for about five minutes until it smells neutral. Rinse well with warm water and cut into 1½-inch pieces.
Step 2:
Rinse the carrot, peel and cut into 1-inch pieces. Combine in a bowl the meat, 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon Annatto seed oil, 2 teaspoons curry powder, and 1 teaspoon Chinese five-spice powder. Mix well until evenly coated. Set aside to marinate for at least an hour or two.
Step 3:
In a pot, heat the oil and saute the chopped onion, garlic and ginger. Pour in the meat mixture and stir fry a little. Then add some coconut soup until the meat is full of soup. Finally, add the lemongrass, star anise and cinnamon powder.
Step 4:
Bring the meat to a boil. Make sure you remove the excess fat. Lower heat to medium-low. Cover and cook for 35 minutes. Make sure you taste it when it is boiling and add more salt to intensify the taste, or add some water to lighten the taste. Note: If you like, you can add cornstarch mixture in this step to thicken your pot with bo kho.
Step 5:
Simmer until the meat is tender and lean (close to done), then add the carrots, and adjust heat as needed. Cook the uncovered meat until both the carrots and the meat become tender. Before serving, remove lemongrass and star anise. Transfer to a storage dish and garnish with herbs.
And there you have it! A bo kho that looks rich, very dull and full of meat. Half a crunchy baguette and your daily Vietnamese breakfast is complete!
Where do I find the best Bo Kho in Saigon?
Bo kho can be found virtually anywhere in Saigon, from open-air markets and casual cafes, to the ordinary citizen's kitchen tables. People of all ages eat it at all times of the day. Although there are numerous places for you to enjoy bo kho, these five are considered the best places in Saigon. Let's start!
