Examples of vietnamese cuisine. Many types of cuiseine stated here in this report.

1. FACULTY OF TECHNICAL AND VOCATIONAL EDUCATION
PRACTICAL REPORT (FINAL)
COURSE CODE BBK37603
COURSE NAME CULINARY ARTS PROFESSIONAL
TOPIC VIETNAMESE CUISINE
(VIETNAM FRIED RICE, VIETNAM BEEF
PIE, CHICKEN NOODLE SOUP AND SODA
CHANH)
LECTURER NAME ENCIK ABDUL WAFI BIN ABDUL
RAHMAN
DATE OF SUBMIT JUNE 2022
PREPARED BY GROUP 3
 MOHAMAD RIDWAN BIN SAHARUDIN
(BB180042)
 AINUR ASYIQIN BT MOHAMMAD (BB180003)
 SYAKIRAH BT SHAARI (BB180006)
 SITI FADZLIN BT MOHD FAIZ (BB180047)

2. TABLE OF CONTENT
No. Things Page No.
Introduction 1
1.0 Kitchen Organization Chart
2.0 Task and Scope Each Group
3.0 Recipe for Vietnamese Cuisine
 Main Course
 Appetizer
 Soups
 Beverages
4.0 Tips and Comment
5.0 Picture of Each Menu
6.0 Market List
7.0 Kitchen Layout
Conclusion
Appendix

3. INTRODUCTION (lin)
(Intro group, and intro untuk makanan main course, appetizer, soups and beverages)
This week is the final week of the project. Each group was assigned to create a food menu
according to a given theme. our group has got the theme which is Vietnam based on the votes
that have been given. We provide the main course menu which is Vietnam Fried Rice while the
appetizer which is Vietnam Beef Pie, soup is Chicken Noodle Soup and beverages Soda Chanh.
This menu has been agreed upon with our group. The food that has been chosen fits the theme.
Our group was also given the task to prepare the food where Syakirah was assigned to make
Vietnam fried rice, Asyikin made Vietnam beef pie, Fadzlin was assigned to make chicken
noodles soup, and Ridhwan to make soda chanh. But we help each other to help each other in
completing the final project. Cooperation is needed even if each has a task.
Vietnamese -style fried rice is much paler than most fried rice you can find. Using the simplicity
of vegetables, mushroom soup powder, and a touch of soy sauce, this Vietnamese fried rice is
delicious and a side dish perfect for any meal. This is a Vietnamese fried rice food. It has egg
fried rice where it uses scramble tofu as an egg substitute. It has tom yum fried rice using
tamarind paste to make homemade tom yum paste to make sour fried rice. The taste is from the
mushroom soup powder it’s like dried soup grains, traditionally chicken bouillon grains are used
here, which I found from Asian markets that sell Vietnamese ingredients. A touch of soy sauce
adds depth of flavour and colour, and you have a lot of flavour that comes from the vegetables to
complete this dish. Feel free to swap other vegetables you have like zucchini, bell peppers,
mushrooms, celery, bok choy, etc. Add them in order of the amount of liquid that needs to be
cooked bell peppers, zucchini, and mushrooms, then vegetables that need more time to cook
(such as celery, bok choy, cabbage.
This Vietnamese Meat Pie (also called Bánh Patê Sô) is based on French Pâté Chaud. They have
a delicious meat filling spiced with fresh Asian herbs and spices and wrapped in golden puff
pastry. Suitable for snacks or light meals. When the temperature drops, there is one food that will
help you through the coldest days a bowl of steaming noodle soup. Of course, there’s the classic
chicken noodle soup raised by Ree Drummond, but in Vietnamese cuisine, it’s all about pho. So,
what is pho, exactly? Keep reading to find out more about this magical and appetizing dish!

4. Pho is a Vietnamese soup made with all the good ingredients. Soup, noodles, chicken, or other
proteins and lots of toppings mix and match. The best thing about pho is that it is an appetizing
soup recovery food that is tasty and rich, while still feeling clean and refreshing at the same time.
But don’t save it alone for a cold day. Pho can be enjoyed year-round-and at any time of the day.
In Vietnam, pho is a popular breakfast, and for good reason It is very satisfying. Soda chanh
muối is a type of limeade or lemonade made at home and served in most Vietnamese restaurants.
As its name suggests with “chanh” meaning lime and “muối” meaning salt this drink is made
with limes that are fermented, offering a special twist on a classic beverage. This drink can also
substitute limes for lemons depending on preference.

5. 1.0 KITCHEN ORGANIZATION CHART (qin)

6. 2.0 TASK AND SCOPE (qin)

7. 3.0 RECIPE FOR VIETNAMESE CUISINE (kirah)
 MAIN COURSE
VIETNAM FRIED RICE
Ingredients:


8.  APPETIZER
VIETNAM BEEF PIE

9.  SOUPS
CHICKEN NOODLE SOUP
Ingredients
 1/2 cup water
 1.5 kg / 3 lb chicken thighs, bones in skin
 1 small bunch of coriander/coriander
 5-star anise seeds
 1 stick of cinnamon
 4 reviews
 2 tablespoons fennel seeds
 2 teaspoons coriander seeds
 6 teaspoons white sugar
 3/4 teaspoon of salt
 360g / 13 oz dried rice noodles, thin flat (or 600g fresh)
 2 green onions stems, finely sliced
 2 cloves of cooked garlic
 1 small bunch EACH Thai Basil, min, coriander/coriander
Method
1. Add chicken, onion, salt, sugar, and MSG into a large pot. Add enough water to cover,
bring to a boil, then reduce to a simmer. It should take about 10-15 minutes of
simmering to finish.
2. Meanwhile, boil your macaroni in a separate pot of water until al dente, then drain.
3. Check the doneness of the chicken as each 1-2 minutes pass. The chicken should be
white in the centre and have the juices run clear. Adjust seasoning as needed.
4. Remove chicken, let it cool, then pull into shreds with your fingers or a fork.
5. Add to a bowl macaroni, some broth, chicken, and garnish with chopped cilantro and
scallion.

10.  BEVERAGES
SODA CHANH
Ingredients:
 ½ cup superfine sugar

11.  ½ cup water
 Small handful fresh mint
 ½ cup of soda
 ½ cup of F&N (grape flavour)
Method:
1. Combine water and sugar in a small pan over medium heat, stirring until the sugar is
dissolved. Remove from heat
2. Muddle the superfine sugar in the bottom of a wide-mouthed jar. Pour the hot simple
syrup over them and allow too steep for at least 30 minutes. Covered and stored in the
fridge.
3. To make the soda chanh, pour the F&N (grape flavour) into the glass, pour the soda
and add the lime juice
4. Served over ice in glasses.

12. 4.0 TIPS AND COMMENT (lin)
Vietnam fried rice
 There are two types of Chinese sausage. The one used in this recipe is both sweet
and savoury with hints of smokiness. It's most made with chicken, which is what
I use for this recipe, but there are versions that include chicken and liver as well.
Another type of Chinese sausage is a spicy one made with chilies.
 Com chien translates to "fried rice." This version with shrimp is known as com
chien tom. You can also make this with beef (com chien bo), chicken (com chien
ga), or play around with other seafood like crab or scallops! Not into meat or
seafood? Add more veggies or tofu and omit the chicken powder (you could
substitute with mushroom powder instead).
Vietnam beef pie
 Keep the pastry in the fridge until you need it and try using all butter puff
pastry. If you want to make a homemade pastry topping, this recipe never fails
me.
Vietnam chicken noodle soup
 Choose chicken with bones and darker meat for better flavour. The more chicken
you use to make the broth, the better it’ll taste! The only problem you’ll have is a
ton of leftover chicken. You can use leftover boiled chicken to make Vietnamese
chicken salad (goi ga), or bun thang (another Viet rice noodle soup). Simple food
like this soup is always very humbling to me. Let’s take a second and think about
how fortunate we are to have food. How fortunate we are to have options at all. I
have it on good authority (mom :)) that many of the folks in Vietnam grew up
incredibly poor.
Soda chanh

13.  Whether it's a fizzy version like Neebu ka Sharbat (Indian Sparkling Fresh
Limeade) or a flat one like Fresh Limeade with Chia Seeds, they all go quickly.
This Vietnamese Lime Soda (or Soda Chanh) has sparkles and mint, which
makes it extra refreshing. When researching it a little, it seems that some people
use mint, some don't...some people rim the glass in salt, some don't. I chose to
include both. You know, to add a little variety to our limeade routine.
5.0 PICTURE OF EACH MENU
 Main Course (Vietnam Fried Rice)

14.  Appetizer (Vietnam Beef Pie)
 Soups (Chicken Noodle Soup)

15.  Beverages (Soda Chanh)

16. 6.0 MARKET LIST

17. 7.0 KITCHEN LAYOUT

18. CONCLUSION
(wan)
In conclusion, finally our group is able to serve the food at the right time before it serving to
our panel and jury. The menu that we made is consist of the main couse ( Vietnam fried rice ),
appetizer ( Vietnam beef pie ), soup ( Chicken noodle soup ), and baverages ( Soda Chanh ).
All of these menu is prepared well by each of our group member. Each of every member is
giving their full commitment to serve the food from the scratch until it can be taste by our
panel. The panel and jury that conduct our final class is Our lecturer En Abdul Wafi, En
Amin, and Cik Haida.
At the end of the class, the 3 jury said that our menu is delicious and need a little bit of
improvement, especially on the appearance and the taste of the menu.The Vietnam fried rice
is need to be not salty because we use a little more salt on the fried rice. Meanwhile The
Vietnam Beef Pie is good especially the texture of the crust ( Kerak ). Then, some
improvement and comment on the Chicken Noodle Soup is the noodle should not be Simmer (
celur ) too much. This is because if it overcooked it will make the the texture of the noodle
too squishy ( lembik ). Lastly, the Soda Chant good on the sweet and need to be more
beatifully to decorate in the next time.
In the end, our group member is really thankfully especially to the our lecturer, and the panel
that comment and give mark to our last final exam. Overall, the comment that given by our
panel and jury is postitive and all of the comment cab be used by our group member to
improve our skills and technique especially on the taste and appearance of the food. We are
feel happy to end our class this semester after we all struggle with many issues, but at the end
of the day we are be able to give 100 percent of our group commitment to finish the task.

19. APPENDIX