Top 10 Best Summer Snacks You Can Make at Home

Ingredients:

• 140g all-purpose flour
• 20g rice flour
• 150g pork (preferably a mix of lean and fatty meat)
• 5g dried mushrooms
• 10 quail eggs
• 1 egg
• 20g vermicelli noodles
• 30g carrot
• 30g yam
• 2 spring onions
• 30g shallots
• 30g corn kernels
• 30g onion

Preparation:

Prepare the Ingredients:

• Clean and chop the pork into small pieces, then mince.
• Soak the dried mushrooms and chop them finely. Soak the vermicelli noodles for 15 minutes, then cut them into smaller pieces.
• Wash and chop the onions, carrots, yam, spring onions, and shallots. Use a knife to finely grate the corn kernels. Boil the quail eggs, then peel them.

Make the Dough:

• Mix all-purpose flour and rice flour in a bowl, crack in one egg and mix thoroughly. Gradually add 150ml of water and knead until smooth.
• Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Prepare the Filling:

• Combine minced pork, soaked vermicelli, dried mushrooms, carrots, corn, onions, and yam in a bowl. Season with 1/2 teaspoon of pepper, 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 1 teaspoon of fish sauce. Mix well and marinate for 15 minutes.
• Heat some oil in a pan, sauté the shallots until golden, then add the prepared filling and stir-fry until cooked. Add spring onions and stir for a moment before turning off the heat.

Form the Dumplings:

• Divide the dough into small portions and roll them out thinly.
• Place a spoonful of the filling in the center, add a quail egg, then fold the dough to enclose the filling, pressing the edges firmly together.

Fry the Dumplings:

• Heat oil in a pan over medium heat and fry the dumplings until golden and crispy.
• Remove the dumplings and drain the oil. Serve hot.

Result:

• The crispy golden dumplings with a rich, savory filling are perfect when served with a tangy dipping sauce!

Ingredients:

• 300g pandan leaves
• 10g agar-agar powder
• 200g sugar
• 2 cups of yogurt
• 50g jackfruit
• 10g shredded coconut
• Equipment needed: Pot, sieve, blender, etc.

Preparation:

Extract pandan juice:

• Wash the pandan leaves thoroughly, then cut them into small pieces. Place them in a blender with 300ml of water and blend until smooth.
• After blending, strain the pandan juice and transfer it to a bowl.

Make pandan jelly:

• In a pot, combine 10g of agar-agar powder and 200g of sugar. Stir well.
• Add 1.5 liters of water to the pot, stirring continuously. Once it starts boiling, pour in 200ml of the pandan juice you just extracted and stir well.

Set the jelly:

• Turn off the heat, let the mixture cool, then pour it into small molds to set. Refrigerate for 2-3 hours until the jelly firms up.

Prepare the jackfruit:

• Remove the seeds from the jackfruit and tear 50g of the fruit into bite-sized pieces.

Assemble the yogurt with pandan jelly and jackfruit:

• In a cup, combine 2 cups of yogurt, pandan jelly, and jackfruit. Top with shredded coconut for extra flavor, and your yogurt with jackfruit and pandan jelly is ready!

Final Result:

• Fresh, crispy jackfruit combined with the tangy yogurt and fragrant pandan jelly makes for a refreshing, sweet treat, perfect for hot summer days. Try making this delightful yogurt with jackfruit and pandan jelly for your family to enjoy!

Ingredients for Shrimp Cakes:

• 500g shrimp
• 500g sweet potatoes
• 2 eggs
• 150g all-purpose flour
• 100g rice flour
• 50g tapioca flour or cornstarch
• 1/3 teaspoon turmeric powder
• 1/2 teaspoon baking powder
• 300ml water
• Cooking oil, salt, pepper

Ingredients for Pickled Vegetables:

• 100g papaya
• 100g carrot
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 tablespoons lemon juice or vinegar
• 2 tablespoons fish sauce
• 180ml water
• Garlic, chili
• Fresh herbs (mint, coriander, perilla, lettuce...)

Preparation:

Prepare the ingredients:

• Peel the sweet potatoes, wash them, and grate them into thin strands. Soak in saltwater for 15 minutes, then drain well.
• Peel and devein the shrimp, wash them, and marinate with seasoning. Lightly sauté the shrimp to help them shrink, which makes the cakes more visually appealing when fried.
• Peel and chop the papaya and carrot into small pieces, or carve them into decorative shapes for added visual appeal.

Make the batter for shrimp cakes:

• In a bowl, combine the eggs, rice flour, tapioca flour, baking powder, turmeric powder, and a pinch of salt. Whisk until the batter thickens.
• Gradually add 300ml of water to the mixture and stir well to combine.
• Let the batter rest for 30 minutes, then fold in the grated sweet potato and mix thoroughly.

Make the pickled vegetables:

• Mix half the vinegar, sugar, and all the salt with the papaya and carrot. Let it sit for 30 minutes, then add it to the prepared dipping sauce.
• Mix the remaining sugar, lemon juice/vinegar, and water to create a sweet and sour dip, adding fish sauce to taste. Add minced garlic and chili to flavor the sauce.
• When serving, mix the pickled vegetables with the dipping sauce.

Fry the shrimp cakes:

• Heat oil in a pan and place the cake mold in the oil. Spoon the batter, sweet potato, and shrimp into the mold, making sure the shrimp are centered for a better presentation.
• Fry until golden brown, then remove and drain the oil to avoid excess grease.

Serve the shrimp cakes:

• Serve the crispy shrimp cakes hot with fresh herbs and dipping sauce.

Ingredients:

• 200g green papaya
• 150g carrot
• 100g dried beef
• 50g peanuts
• 50ml fish sauce
• 50ml lime juice
• 1 chili pepper
• 15g salt
• 20g Vietnamese balm (kinh giới)
• 10g garlic
• 50g sugar

Preparation:

Prepare the ingredients:

• Peel and julienne the papaya and carrot into thin, long strips.
• Shred the dried beef into thin pieces.
• Toast the peanuts until golden, then let them cool. Remove the shells and crush them lightly.
• Pick and wash the Vietnamese balm leaves.
• Peel the garlic and chili, then mince them together.
• Massage the papaya with a tablespoon of salt for 2-3 minutes, then rinse and gently squeeze to remove excess water.
• Mix the carrot and papaya with 2 tablespoons of sugar and let it sit for 20 minutes to enhance the crunchiness.

Make the dressing:

• In a bowl, combine 50ml of fish sauce, 30g of sugar, and 50ml of lime juice. Stir until the sugar dissolves.
• Add the minced garlic and chili to the mixture and stir well. Since the papaya already contains some sweetness, avoid making the dressing too sweet.
• Combine the papaya, carrot, dried beef, and Vietnamese balm in a large mixing bowl, then pour the dressing over and toss to coat evenly.
• Transfer to a plate and sprinkle crushed peanuts on top for added crunch before serving.

Result:

• The salad absorbs the flavors well, offering a balanced taste of sour, salty, sweet, and a hint of spiciness. The vegetables maintain their crispness and vibrant color. The dish has a satisfying crunch with the peanuts adding a rich, nutty flavor.

Ingredients:

• 2 avocados
• 500g lychees
• 500g longan
• 500g jackfruit
• 500g rambutan
• 300g strawberries
• 300g grapes
• 1 watermelon
• 2 mangoes
• 3 bananas
• 380g sweetened condensed milk
• 4 tablespoons lime juice
• 4 tablespoons syrup
• 30g peanuts
• 4 yogurts

Preparation:

Preparing the fruits:

• First, rinse the fruits thoroughly and soak them in salt water for about 15 minutes to eliminate bacteria. Rinse again and drain.
• For the jackfruit, cut open the fruit, remove the seeds, and cut into bite-sized pieces.
• For the watermelon, remove the rind, optionally remove the seeds, and cut into 1cm thick cubes.
• Peel the mangoes and avocados, discard the pits, and cut into bite-sized pieces.
• Peel the lychees, rambutan, and longan, remove the seeds, and cut them in halves or leave them whole if desired.
• Peel or cut the skin off the dragon fruit, kiwi, and bananas, then slice into small pieces as preferred.
• Cut the strawberries and grapes in half or leave them whole if preferred.
• To remove pesticide residue, place the fruits in a bowl, add 2-3 teaspoons of baking soda, and soak for about 15 minutes.

Making the fruit salad:

• Place the prepared fruits in a container and chill in the refrigerator for 1-2 hours. Once chilled, transfer the fruits to a bowl and add 3 teaspoons of sweetened condensed milk, 2 teaspoons of syrup, and ½ teaspoon of lime juice.
• If desired, you can garnish with fruit preserves, jelly, shredded coconut, or roasted peanuts to enhance the flavor and make the presentation more attractive.
• Finally, add 2-3 tablespoons of yogurt to taste, along with the crushed ice you prepared earlier, and mix everything together to complete the dish.

Final result:

• Fruit salad is a delicious and nutritious dessert. With just a few simple steps at home, you can prepare a healthy dish that benefits your skin, boosts immunity, and promotes good health. For an extra flavor boost, you can add desiccated coconut or dried coconut to enhance the taste of the final dish.

Ingredients:

• 220 ml fresh milk
• 30g sugar
• 20 ml coconut milk
• 200g yogurt
• 100g of toppings (fruit jelly/fresh fruits/jelly cubes...)

Instructions:

Preparing the jackfruit seeds:

• Rinse the jackfruit seeds, boil them in hot water, rinse again, and drain.

Making the coconut milk mixture:

• Mix fresh milk, sugar, and coconut milk together, stir well, and adjust the sweetness. Then refrigerate the mixture for about 20 minutes until chilled.
• Once the coconut mixture has cooled, combine it with the yogurt, jackfruit seeds, and your selected toppings. Now you can enjoy your delicious Jackfruit Seed Yogurt!

Final Result:

• This Jackfruit Seed Yogurt is rich and creamy, with a delightful crunch from the seeds and the fresh fruit toppings that offer a refreshing burst of flavor. It's sure to satisfy your taste buds!

Ingredients:

• 200g jackfruit
• 250g jackfruit seeds
• 50g tapioca starch
• 1 pack of black grass jelly
• 500 ml unsweetened milk
• 100 ml coconut milk
• 50g sweetened condensed milk
• 20g sugar
• 20g sago pearls
• Pink food coloring (a small amount)

Instructions:

Making the coconut milk mixture:

• Start by preparing the coconut milk mixture for the pudding.
• Pour 500 ml of unsweetened milk into a bowl, add sugar to taste, and stir in 1 tablespoon of condensed milk for a rich sweetness.
• Add coconut milk and mix well. Chill in the refrigerator before serving.

Making the grass jelly:

• Follow the instructions on the package to prepare the black grass jelly.
• Use 25g of jelly and 200 ml of water to achieve the desired chewy texture.
• Once it sets, cut the jelly into large cubes.

Preparing the tapioca pearls:

• Place tapioca starch in a bowl and add 1-2 drops of natural food coloring (such as pandan or beetroot juice).
• Add hot water and knead the dough until smooth and non-sticky.
• Form small round balls, cook them in boiling water, and transfer to ice water to cool.

Final Dish:

• Once all ingredients are prepared, combine the jackfruit seeds and chopped jackfruit in a bowl. To serve, scoop some grass jelly, tapioca pearls, jackfruit, and sago pearls, then pour the chilled coconut milk mixture over the top. Mix well and enjoy this refreshing cold dessert.

Ingredients:

• 160g brown sugar
• 100g tapioca starch
• 3 teaspoons honey
• 2 tablespoons white sugar
• 2 tablespoons water
• 500 ml unsweetened milk
• 6 tablespoons sweetened condensed milk
• 3 tea bags

Instructions:

Making the Golden Tapioca Pearls:

• Place a pot on the stove, add 100 ml water and 10g brown sugar, bring to a boil, then remove from heat.
• Add 100g tapioca starch to a bowl and gradually pour in the sugar syrup, knead well, then add 2 teaspoons of honey and knead again.
• Form small round pearls and coat them in tapioca starch, then use a sieve to remove excess starch.
• Bring a pot of 200 ml water and 50g brown sugar to a boil, then add the pearls and cook for 25 minutes. Once cooked, transfer them to an ice bath to maintain their chewy texture, then drain.
• In a bowl, add 100g brown sugar, 100 ml water, and 1 tablespoon honey. Add the drained pearls and stir well to coat.

Making the Grilled Milk Tea:

• In a pan, combine 2 tablespoons white sugar and 2 tablespoons water. Heat until the sugar turns a caramel color.
• Quickly add 500 ml unsweetened milk and 6 tablespoons sweetened condensed milk to the pan, stirring until the caramel dissolves. Adjust the amount of condensed milk based on your sweetness preference.
• Add 3 tea bags or black tea leaves and brew for 2-3 minutes, then remove from heat and allow to cool.

Final Dish:

• Place the golden tapioca pearls in a glass, add the grilled milk tea, ice cubes, and enjoy this deliciously rich milk tea with chewy pearls, perfect for sharing with family and friends!

Ingredients:

• 100g rice paper
• 1 green mango
• 10 quail eggs
• 2 kumquats (or tắc)
• 40g dried beef
• 100g dried squid
• 2 tablespoons black dried beef
• 50 ml beef broth
• 50g spring onions
• 1 shallot
• 50g Vietnamese coriander (rau răm)
• 50g peanuts
• Tools needed: scissors, plates, clean bowls, nylon gloves, vegetable grater, stove, pan, pot

Instructions:

Preparing the ingredients:

• Use scissors to cut the rice paper into small pieces according to your preference (don’t cut them too small, or the salad will become soggy and the rice paper will break easily). Peel and grate the green mango into long strands.
• Heat a pan and add 1/2 cup of cooking oil. When the oil is hot, sauté the shallot until fragrant, then add 50g of chopped spring onions and stir-fry briefly before removing from the heat. Boil quail eggs in a pot until cooked.

Mixing the rice paper salad:

• Place the rice paper in a large bowl and add chopped Vietnamese coriander. Next, add the grated mango, 1 tablespoon of shrimp salt, 1 tablespoon of peanuts, 1 tablespoon of dried shrimp, 1 tablespoon of chili oil, shredded dried beef, black dried beef, and the juice of 1 kumquat.
• Pour in 2 tablespoons of beef broth, 1 tablespoon of scallion oil, and a little crispy fried shallots. Mix everything well.

Final dish:

• Top the salad with boiled quail eggs and a few slices of dried beef or dried squid for decoration. Now you have a delicious plate of spicy mixed rice paper salad that rivals any store-bought version!

Ingredients:

• 140g sugar
• 40ml water
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 400ml fresh milk
• 100ml coconut milk
• 150ml condensed milk
• 100g assorted fruits (banana, dragon fruit, papaya, mango, kiwi)
• 5 egg yolks, 3 egg whites

Instructions:

Preparing the fruit:

• Wash the fruit thoroughly and cut into bite-sized pieces.

Making the coconut caramel flan:

• In a pan, combine 70g sugar, 40ml water, and 1 tablespoon lemon juice, and heat until the mixture turns dark golden. Pour this caramel into small cups, about 1 tablespoon in each cup.
• In a bowl, whisk together the 5 egg yolks, 3 egg whites, 70g sugar, and 1 tablespoon vanilla extract.
• Heat 400ml fresh milk, 100ml coconut milk, and 150ml condensed milk to around 50°C, stirring continuously.
• Gradually mix the egg mixture into the milk mixture, then strain through a fine sieve.
• Pour the combined mixture into the caramel cups and steam for 20-25 minutes until set. Allow to cool.

Making the caramel fruit pudding:

• Carefully remove the flan from the cups and place it onto serving plates. Garnish with fresh fruit and a drizzle of fresh milk. Your delicious and refreshing caramel fruit pudding is ready!

Final dish:

• The caramel fruit pudding is bursting with vibrant fruit colors. The rich, creamy flan combines beautifully with the refreshing fruit for an exquisite dessert experience.