Diễm Nauy
4 recipes converted from their YouTube cooking videos.
Vegan Fermented/Cured Pomelo Peel with Papaya (Nem Chua Chay)
A plant‑based take on the classic Vietnamese fermented pork snack, using green papaya for crunch and vegan ham for texture. The mixture is set with agar‑agar and flavored with garlic, chili, mushroom seasoning and a splash of vinegar for that authentic sweet‑sour tang.
Fermented Beef Roll
A tangy, slightly spicy fermented beef roll inspired by Vietnamese Tet celebrations. Made with lean ground beef, shredded pork skin, garlic, cayenne, and a traditional curing mix that includes saltpeter. The meat is frozen briefly, blended to a sticky texture, shaped into thin sheets, and left to ferment for 16‑24 hours, then sliced and wrapped for a flavorful snack.
Fermented Pork from Ham
A homemade Vietnamese‑style fermented pork made from pre‑sliced ham and shredded pork skin. The skin is boiled, marinated in red wine vinegar with sugar and salt, then mixed with seasoned ham threads, pressed, and chilled until firm. Served cold as a snack or appetizer, optionally wrapped with garlic, chili and laksa leaves.
Japanese Cheesecake -Bánh bông lan phô mai Nhật Bản- Công thức cơ bản, dễ thành công
A fluffy, soufflé‑style Japanese cheesecake that stays light and tall without collapsing. This step‑by‑step recipe follows Diễm Nauy's proven method, including a low‑heat bake, water bath, and careful folding of egg whites for a perfect rise.