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Dish type: Soup, Starter Serves 4 For the broth 3 litres of water 2 tablespoons salt 1 unpeeled garlic bulb 2 large unpeeled onions 100g unpeeled ginger 1 kg beef brisket 100ml fish sauce Any beef bones if you have them 1/2 tablespoon cumin 4 whole cloves 2 star anise 2 cassia bark, about 10 cm (4 inch) in length ½ tablespoon cinnamon 1/2 tablespoon fennel seeds Muslin cloth To finish 800g fresh rice noodles 40g rock sugar 2 spring onions sliced 1 bunch Asian basil 2 bird’s eye chillies Sliced Coriander sprigs 100g of bean sprouts 1 lemon/lime cut into wedges Method
Dish type: Starter Ingredients 50g rice vermecilli noodles 8 spring roll rice wrappers 8 cooked prawns A bunch of mint and coriander, chopped 4 lettuce leaves, finely chopped 1 carrot, peeled and cut into small thin strips Method In boiling water cook the rice vermicelli for about 5 mins before draining and setting to one side. Submerge the rice paper wrappers in warm water one at a time and lay flat on the work surface. Add a prawn, some thinly sliced carrot and lettuce, leaving a gap around the sides. Fold the bottom edge of the paper so it is covering the
Celebrating the fresh, zesty flavours of Vietnam, we take a look at the country's delicious dishes for a healthy meal that can be on the table in just 15 minutes. Packed with goodness, bursting with flavour and quick to cook, you can prepare Vietnam's signature spring rolls and famous Pho noodle soup in time for their New Year marking of the arrival of spring on February 10. With ingredients such as fresh mint and coriander, lime and chilli, these light recipes are both tasty and nutritious. CLICK ON PHOTOS FOR RECIPES The classic starter, Vietnamese Spring rolls – made with boiled