4-Course Vietnamese “Take-Away” Dinner – Đậu Hũ Dồn Thịt – August 25


Hai - 400 x 4684-Course Vietnamese “Take-Away” Dinner -Tofu stuffed with pork, slowly simmered in tomato and fish sauce broth, and served over a bed of Vietnamese broken rice … and more!

FRIDAY, August 25

Pick-Up between  4:30 – 7:30 pm

at the Comptche Community Center (“The Comptche Grange”).

In stock


According to a friend from England who visited Joe & I in Saigon, this dish, Đậu Hũ Dồn Thịt,  was his “#1 yummy” Vietnamese meal. (It’s also one of Joe’s favorites.)

Đậu Hũ Dồn Thịt

I’ll begin with fresh cubes of semi-firm tofu. Each tofu block will be slit and stuffed with my home-made mixture of ground pork, shallots and various Vietnamese herbs and spices. The pork-stuffed tofu will be slowly simmered in tomato and fish sauce broth. I’ll serve this over a bed of Vietnamese broken rice.

Asian greens and salted-egg

Along side, I’m including a serving of sautéed Asian greens and salted-egg. Major Yum!





“Vietnamese Cloud Soup”

You’ll also have a bowl of “Vietnamese Cloud Soup” (Canh Mây),  a tasty compliment to your broken rice dinner, combining pork ribs, tomato & whipped egg.

And finally, for dessert, enjoy a mildly sweet treat after dinner (or a late evening snack) – my pan dan coconut jelly dessert (Rau Câu Pan Dan). This classic Vietnamese dessert has layers of coconut water, coconut milk and pan dan gelatin … a refreshing, chilled treat!

Rau Câu Pan Dan



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