Have you ever tried dipping french fries in ice cream? It sounds strange but surprisingly delicious. Let’s discover this perfect match with Annam Gourmet!

The mash-up of french fries and ice cream has become a new trend among young people, refreshing traditional dishes. This trend originated in U.S. fast-food restaurants when gourmets mix the two popular snacks: fries and ice cream (or milkshake).

The phenomenon is scientifically explained by the opposing combination of flavors, creating a balance of tastes and various textures:

  • The crispy fries blend with the soft ice cream, creating a melt-in-your-mouth texture.
  • Hot french fries covered with a cold layer of ice cream outside create a strange and unforgettable experience.
  • Lastly, the balance between the two salty and sweet flavors makes a standard addictive dish.

At Annam Gourmet, you can create your own difference when combining McCain potatoes, the number 1 brand in the U.S., with various Homemade ice cream flavors.


If you have ever seen the Ratatouille movie and can’t help but crave for the signature vegetable stew, let’s join us to remake the scene with our simple recipe!

Ratatouille is a rustic dish of the Provence countryside in France, originating in the Nice city. This traditional dish is the crystallization of many vegetables together that provides many health benefits. Not only being ubiquitous and appearing in every French house, Ratatouille gradually gained reputation and became a signature vegan dish at several fine-dining restaurants in France. 

Annam Gourmet provides you the freshest farm-to-table veggies to prepare this home-cooked recipe and enjoy this prominent Ratatouille dish like a professional French food critic. 


5 tablespoons olive oil, divided, plus more for serving

Freshly ground black pepper

¾ cup yellow potato (165 g), peeled, cut into 1/4 in (6 mm) thick rounds

1/2 pounds Zucchini Baby (3 to 4 medium squash), large dice

1 cup loosely packed Baby Spinach, sliced

1 large Jalapeño bell pepper, large dice

1 Perilla Leaf

2 bunches Baby Broccoli (about 1 pound total)

1 medium yellow onion, diced

2 cloves garlic, minced

2 sprigs fresh thyme

1 pound tomatoes (3 to 4 medium), large dice

1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving


  1. Begin with cooking potatoes in a pot with olive oil and a pinch of salt and pepper pot over medium-high heat until shimmering to release moisture and soak up flavor.
  2. Then set the potatoes aside to give the Zucchini Baby, Jalapeño bell pepper, baby broccoli, onion, and garlic until browned in spots, about 5 minutes.
  3. Next, we reduce the heat to medium and add the potatoes back in along with a duo of herby goodness: fresh basil and Perilla leaf. Additional salt and pepper provide even more flavor, while optional red pepper flakes add subtle heat and thyme provides more herbal notes.
  4. With tomato ingredients, we grate the tomatoes (or blitz them in the food processor) and cook them with onion and garlic to make an irresistible sauce!
  5. Cover the pan with foil and cook for 10 minutes, the vegetables become softened and melt-in-your-mouth tender.
  6. And lastly, we like to drizzle the ratatouille with more olive oil for richness.


If you’re a busy but healthy-living person, you’ll probably love this wrap recipe.

You can prepare a nutritious meal in advance with this recipe and spare yourself some time even in the morning or at lunch while ensuring your meal’s nutrition. You could also customize the recipe by adding more of your preferable fresh veggies.

Main ingredients:

  • The wrap: La Boulangere 8 plain Tortilla
  • Main protein: Meister Dresdner BBQ Sausage
  • Fruits and vegetables: Shredded  Carrots, Shredded  Red Cabbage, or any optional VIETGAP veggies.
  • Dairy: yogurt.

Cooking Instructions

  1. Score the Meister Dresdner BBQ Sausage on both sides to ensure a crispier skin, then cook in a hot pan.
  2. Toast or griddle the La Boulangere 8 plain Tortilla
  3. Spread  Creamy Yogurt on the tortilla.
  4. Add some VietGap veggies you have from your fridge
  5. Top with Carrots, then with Red Cabbage
  6. Top with 1 or 2 sausages, wrap and roll it tight.
  7. Slice in half, serve and enjoy.


A gift not only shows the giving’s heart but also represents their personality and caste. This festive, Annam Gourmet would like to present the must-have Mid-Autumn gifts with delectable mooncakes, teas, and wines, elegantly packaged and exquisitely decorated. You can also customize your gift boxes as your interests for expressing gratitude, and goodwill toward those in your gift-receiving.


If you are bewildered by the variety of pasta shapes available, let’s get your head around with our useful guide on numerous pasta’ shapes and compatible sauces below.

There are many different types of pasta, each with a distinct serving taste. When it comes to cuisine, the Italians are quite strict with their own protocol. If you want to try all kinds of pasta shapes, let Giovanni Rana guide you. Indeed, some shapes and sizes are better suited to keeping sauces in their ridges, while others are better suited to baked meals. Let’s look up the best sauces for each pasta shape in our Pasta 101 Dictionary.

  • Gnocchi – potato-based, thumb-sizing that can be flavored with everything from herbs to beetroot, cheeses.

Recommend: Paired gnocchi well with sauces based on tomatoes or creamy ones like pesto.

  • Ravioli – These fresh pasta pillows are filled with cheese to meat or even chocolate and are usually dipped in a sauce to go with them. 

Recommend: A variety of sauces, both light and heavy can be topped with ravioli or simply paired ravioli with butter and/or oil.

  • Spaghetti – the most well-known pasta shape (“a cord length”). A long thin piece of pasta, spaghetti is versatile and blends with a wide selection of sauces.

Recommend: Spaghetti is perhaps most known as a pair of tomato sauce and meatballs, but it might also be coupled with chunky sauces such as bolognese or light or cream sauces (such as carbonara).

  • Tagliatelle – These long, flat pasta strands generally have a width of approximately 1 cm.

Recommend: Tagliatelle is commonly used by Italians because it combines well with chunky sauces like bolognese and meatballs and makes decorating and handling on the table easier.

  • Tortellini — This fresh pasta is loaded with cheese or meat and the ends are squeezed together to resemble half-moons.

Recommend: Tortellini goes best with cream and strong buttery flavor.

Come and grab your favorite pasta and compatible sauce for a hearty family dinner at Annam Gourmet!


One of the most well-known viennoiserie in France, second only to the croissant, is undoubtedly the Pain au chocolat, also known as the chocolatine – the never-ending debate amongst French with this pastry-name that made this iconic viennoiserie much more special than others!

French cuisine is well-known for their pastry or viennoiserie with multiple kinds of baked goods. Alongside with croissants, pain au chocolat is the most ordered breakfast item. It is a type of sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre. Pain au chocolat is made of the same layered dough as a croissant, often sold still hot or warm from the oven, and paired with coffee eaten at breakfast or as snacks. 

When ordering the French puff pastry with chocolate inside, the great majority of French people, as well as visitors visiting the nation, use the phrase “pain au chocolat.” However, in the southwest part of France, it is known as “chocolatine” and is regarded as a source of regional pride.

What exactly is the difference?

The problem is, there isn’t any! Both names relate to the same thing: a wonderful croissant dough filled with two dark chocolate sticks, which can be purchased for approximately 1€ (25,000 VND).

This delicacy’s name varies depending on the area of France you live in. That’s why the way you call pain au chocolat or chocolatine will reflect your origins. 

The words “petit pain au chocolat” (the little chocolate pastry) is used in Northern France (Hauts-de-France and Alsace). In central France, in most southern France and in Paris, “pain au chocolat” is used. In southwestern France (Nouvelle-Aquitaine, Occitanie) and in Quebec, the word chocolatine is used.

What about other countries?

In Belgium, the French-speaking country, the words “couque au chocolat” are also used. Other nations, such as Spain, call it “napolitanas de chocolate”. But France can never reach a consensus on this hugely divisive topic. There is one thing everyone in the country can agree on: it is NOT named a chocolate croissant.

To enjoy the renowned pain au chocolat, you can either buy ready-made viennoiseries from the famous La Boulangere or head to Annam Gourmet’s central kitchen, which also offers delicious homemade French pastries like passion fruits Eclair, cat tongue cookies, and colorful macarons.


Waking up to the sweet and spicy aroma of these Apple Cinnamon Pancakes is the most enjoyable, healthy-fragrance moment of the fall days.

While “fluffy” and “gluten-free” are rarely used together, with our finest gluten-free recipes, the incorporate nutritious components not only make the best typical breakfast tastier, but also lighter and fluffier. We would like to share the 3-in-1 flavorful recipes including: sweetness from pancakes; sourness and freshness of apples, and spiciness from cinnamon.  We think this recipe is especially great—perfect for littles, company, holidays, or a sweet morning-time treat anytime.

Apple Banana & Cinnamon Pancakes


  • 1 banana
  • 1 Dazzle apple or Envy apple
  • 1 pear
  • 2 eggs 
  • 150 millilitres plain yoghurt (or vegan alternative)
  • 2 tablespoons milk (or soy milk, for vegan alternative)
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1 package ORGRAN Apple and Cinnamon Pancake Mix
  • 1/4 teaspoon ground cinnamon


  1. Peel and chop banana, apple and pear.
  2. Put banana, apple, pear, eggs , yoghurt, bicarbonate of soda, honey, vanilla and milk (or soy milk) into the bowl of an electric food processor or blender. Blend to combine ingredients. Pour mixture into a medium-sized bowl.
  3. Put pancake mix and cinnamon into the large bowl of an electric food mixer. Pour in blended liquid. Mix well to combine ingredients.
  4. Spray pan with cooking spray.
  5. Place 1/4 cup of mixture into the pan for each pancake with low to medium heat.
  6. Cook until bubbles appear on the surface. Turn and cook on the reverse side until golden brown.
  7. Place plastic wrap over a fine wire rack. When cooked, remove pancakes from the fry pan and place onto a wire rack. Cover with plastic wrap to prevent drying out.


September 2nd is right on the corner. Let’s get it ready with an incredible recipe to cook with Lamb Rack Frenched Cap-off for your epic home party!

Rack of lamb is a fantastic roast centerpiece dinner since it is both visually appealing and surprisingly simple to make. This “best part of the neck” is considered the most costly cut of lamb, undoubtedly, one of the most precious parts. One of the best ways to cook a rack of lamb and keep its moisture is to sprinkle it liberally with garlic, rosemary, olive oil, and salt before roasting. The dish needs only five ingredients and takes only 10 minutes to prepare. Besides, you can easily pair it with a variety of side dishes, including risotto, green salads, and roasted vegetables. 

Garlic-Crusted Roast Rack of Lamb


  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • Salt and freshly ground pepper


Step 1

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

Step 2

Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Step 3

Carve the racks in between the rib bones and transfer to plates. Serve right away.

Suggested Pairing

The sweet and sour notes of red apples in the dry French cider Val De Rance L’Authentique Cidre Rose create the perfect balance for the fatty flavors and intense aromas of the lamb dish.


From 18/08-30/08/2021, when paying at Annam Gourmet stores via Momo e-wallet, you will receive 1 spin with a cashback value of up to 200,000VND for bills valued at 400,000VND.
Just follow these simple instructions when paying at the cashier:

Step 1: Turn on MoMo Wallet
Step 2: Select “PAYMENT CODE” or “SCAN CODE”
Step 3: Give the cashier to scan the code
Step 4: Successful payment, check the prize spin at the notification bell on Momo app.

*Customers can also receive up to 3 spins/day during the promotion period.

Fast, safe, and convenient with Super Cashback when paying with Momo e-wallet today with Annam Gourmet!

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