Non-fat frozen strawberry yogurt – kem dâu sữa chua


This quick and simple recipe can help me quench the hot weather this summer. Moreover, this frozen yogurt has no cream but it still has texture so that you would still feel crunchy from every bite.

– 1 cup non fat Plain yogurt
– 300 g frozen strawberry, hulled
– 1/4 to 1/3 cup granulated sugar, or sweeten to your taste

– drain yogurt to squeeze out the extra water
– Put all ingredients in a blender and blend them until smooth
– check the sweetness of the yogurt and add more sugar to your taste
– put the yogurt mixture into the ice cream maker and do as the manufacturer’s guidance
– serve right away and store the yogurt in freezer.

Vegetable fried rice – Cơm rang chay


Who says life is meaningless if you can’t eat meat ? I am saying that you will regret if you don’t try this recipe. Simple but tasty enough to lure your mouth.

– 2 cups cooked rice
– 2/3 cup assorted vegetables ( corn, sweet pea, green bean, carrot )
– 2 bulbs garlic, crushed
– 1 tsp cumin seeds
– 3 bulbs shallots, sliced
– salt and freshly ground pepper
– 3 tbsp olive oil


– cook vegetables in salted boiling water for 5 minutes
– Heat a pan with oil until the oil is hot then fry the cumin seeds until fragrant. Add in garlic and shallot
– once garlic and shallot is soft (2-3 minutes), add in vegetables.
– stir fry vegetables for 5 minutes
– add in cooked rice. Stir fry the rice for 5 minutes more. Add salt and pepper to your taste.

Mango pudding – Chè xoài


Fruit pudding is intricately delicious that I do not resist each time I finish my dinner. In Vietnam, the mango pudding has some derivatives in that they add a little of heavy cream on top so that each bite of this dessert has a fatter feeling than the original recipe. Depend on which type of mangoes you choose, you should adjust the amount of sugar added to the pudding. For me sugar added does not necessarily make the pudding so sweet because the fruit itself has its natural sugar.

This fruit pudding is easy to make and easy to eat. There is only one tip you should care here is that the chosen mangoes for the pudding. Mango should be ripe enough to have the best taste.

Ingredients (for 4 ramekins) 

– 3 ripe mangoes,

– 1/2 cup + 2 tbsp sugar

– 1/2 cup milk

– 1/2 cup heavy cream

– 1 3/4 tsp gelatin powder

– Extra heavy cream for serving


– Peel mangoes and cut only the fresh flesh of them

– In a clean blender, puree the mangoes until smooth

– Sprinkle gelatin powder to the milk and cream. Let gelatin powder sit for 10 minutes. Note that gelatin powder has to be sprinkled onto the cold liquid. 

– Combine sugar, mango puree and gelatin mixture to a pan.

– Bring the mixture to a boil then remove the pan from the heat.

– Divide the mango mixture into ramekins or any kind of cups you like

– Refrigerate for at least 4 hours to let mango pudding set.

– Serve cold with heavy cream on top.