Sauteed Spinach with Garlic and Chilies.
Ingredients:
1-1/2 pound spinach
4 tablespoons vegetable oil
5-6 cloves garlic, peeled and finely chopped
1-2 fresh hot chilies, finely sliced
2 tablespoons vegetable stock
1 tablespoon soy sauce
1/4 teaspoon salt
Directions:
Bring a large pan of water to a rolling boil. Drop in the spinach. As soon as it wilts drain it and leave in a strainer. Heat the oil in a wok over a medium high heat. When hot add the garlic and stir and fry until light brown.
Add the chilies and stir, then add the spinach, stock, soy sauce and salt. Turn heat to high and stir fry for 1-2 minutes. Serve immediately.
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Vietnamese Mint Chicken.
Yeild= 1 serving
Ingredients:
Garlic oil or flavored to -taste
Vietnamese Fish Sauce
1 Tsp Sugar
1/2 cn Of Bamboo shoots
1 large-sized stalk of Green onion, diced
1/4 c of Chicken or Shrimp (cut into marblesized pieces)
Fresh mint, about 3 leaves
Crushed red chile peppers (optional)
White rice
Deep saute pan or wok
Directions:
Pre-cook rice.
Heat oil and saute onions over med flame until soft. Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don't burn. Mix in the sugar.
Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time. Toss in the bamboos shoots ans some chili, if you dare, and finally the mint leaves so that they don't cook longer than 30 seconds. Serve over rice.
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Stuffed Squid In A Clay Pot
(Mực nhồi thịt).
Yield: 1 Servings
Ingredients:
12 sm Squid
250 g (8 oz) Finely minced fat - pork
2 Cloves garlic, mashed
3 lg Spring onions
4 Dried black mushrooms, soak - for 30 mins
2 tb Fish sauce
pinch of Sugar
pinch of Salt
pinch of Pepper
1 sm Carrot, sliced
30 g (1 oz) sliced bamboo - shoots, drained
1 tb Sugar caramel
2 c Chicken stock
Directions:
Clean the squid and cut off the heads, reserve half of the tentacles and chop these finely. Rinse the squid very well and drain.
Mix pork with the chopped tentacles and garlic. Very finely chop one spring onion and 2 mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and pepper. Stuff into the squid securing the openings with toothpicks.
Place in a casserole or clay pot with the sliced carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.) lengths, the remaining mushrooms quartered and their soaking liquid and add the sugar caramel, chicken stock and remaining fish sauce.
Place in a hot oven for 20 mins then serve in the pot with rice.
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Pork Chops with Garlic and Onions
(Sườn ướp hành tỏ́i nướng).
Yield: 4 servings
Ingredients:
1 tb Granulated sugar
2 tb Fish Sauce (nuoc mam)
1 ea Onion
4 ea Cloves garlic
1 tb Vegetable oil
4 ea Boneless pork chops
Directions:
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat
occasionally.
Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.
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Jellyfish Salad
(Gỏi sứa đồ biển).
Yield: 1 Servings
Ingredients:
125 g (4 oz) Salted jellyfish
1 lg Cucumber
1/2 c Small peeled cooked prawns
125 g (4 oz) Roast chicken, - preferably breast
2 tb Vegetable or peanut oil
1 Spring onion, finely chop'd
1 tb Fish sauce (nuoc mam)
Fresh coriander leaves, - chopped.
Black pepper.
Salt.
2 tb Pickled carrot
2 tb Roasted peanuts, chopped
Directions:
Soak the jellyfish in hot water for 2 hours, changing the water twice. Drain and cut into thin strips.
Peel the cucumber, cut in halves lengthwise and slice thinly. Place in a dish with 1 teaspoons salt and leave for 10 mins. Rinse and drain.
Shred the chicken and saute with the prawns briefly in the oil, adding the chopped onion and fish sauce. Add the jellyfish and toss in the pan. Remove and leave to cool, then mix with the remaining ingredients and pile onto a small plate.
From : Vietnam - The Pleasure Of Cooking Mini-Series.
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Frogs Legs in Garlic Sauce.
Yield: 4 Servings
Ingredients:
4 Pairs jumbo frogs' legs, -trimmed -about 1 pound
1 Stalk fresh lemon grass soaked for 1 hour in warm water - finely chopped
or
1 TB dried lemon grass
2 fresh red chili peppers -- sliced
2 green onions -- sliced
2 Cloves garlic -- crushed
1 1/2 ts Sugar
Salt
2 TB Nuoc Mam sauce OR 2 TB Maggi seasoning and 1 garlic clove -- crushed
2 oz bean thread vermicelli
2 TB vegetable oil
1 sm onion -- chopped
1 c chicken strock or water
1/2 c coconut cream or heavy cream
3 TB cornstarch mixed with a little water
Freshly ground black pepper
Cilantro sprigs -- for garnish
Directions:
Chop the grogs' legs into bite-sized pieces and rinse with cold water to get rid of any pieces of bone. Pat dry and put in the refrigerator.
Combine the lemon grass, chilies, green onion, garlic, sugar, salt, and 1 tablespoon Nuoc mam sauce in a blender or food processor until a very fine paste results. Rub the paste over the frogs' legs, cover and refrigerate again for 30 minutes.
Soak the vermicelli in warm wate for 30 minutes. Drain and cut into 2 inch lengths.
Heat the oil in a wok over moderate heat. Add the onion and saute until soft, then add the frogs' legs and brown well, turning them over from time to time. This should take 3 minutes.
Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the wok and add the coconut cream. Add the cornstarch and the
remaining Nuoc Mam sauce. Stir as the sauce thickens and cook for another 15 minutes.
Add the vermicelli and bring to a boil. Remove from the heat. Sprinkle with black pepper and garnish with cilantro sprigs. Serve immediately with rice or French bread or rice noodles. It is advisable to
offer an alternative to frogs; legs since there are a few cynics who do not believe that frogs' legs taste very much like chicken. (why do they say that everything unusual 'tastes like chicken'?)
Recipe Source: Paulette Do Van
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Vietnamese Egg Rolls (Chả
giò).
Ingredients:
FILLING
2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained -and cut into 1-inch lengths
1 lb Ground pork
1 lg Onion, finely chopped
2 tb Tree ears, soaked in warm -water for 30 minutes, then -drained and finely chopped
3 Cloves garlic, finely -chopped
3 Shallots or white part of 3 -scallions, finely chopped
1 cn (7 ounces) crabmeat, -cartilage removed and meat -flaked with fingers
1/2 ts Freshly ground black pepper.
PREPARATIONS FOR ASSEMBLING
20 Sheets dried rice papers -(banh trang)
4 Eggs, well beaten
2 c Peanut oil
ACCOMPANIMENTS FOR SERVING
Basic Vegetable Platter
Carrot Salad
Double recipe of Nuoc Cham
Directions:
Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.
When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the
egg rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping
egg rolls crisp).
To serve the egg rolls, proceed as follows:
Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2
egg rolls to his bowl, sprinkles with the nuoc cham, and eats the
egg rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste.
Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the
egg roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.
NOTE: We have found that frying the egg rolls in peanut oil keeps them crisper than frying in any other oil.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.
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Barbecued Shrimp Paste on Sugar Cane
(Chạo tôm).
Ingredients:
1 tb Roasted rice powder
Scallion oil
Crisp-fried shallots
1 tb Roasted peanuts, ground
1 lb Raw shrimp in the shell
1 tb Salt
6 Garlic cloves, crushed
6 Shallots, crushed
2 Ounces rock sugar, crushed -to a powder, or
1 tb Granulated sugar
4 Ounces pork fat
4 ts Nuoc mam
Freshly ground black pepper
Peanut Sauce
Vegetable Platter
8 Ounces 6 1/2-inch rice -paper rounds (banh trang)
12 Piece fresh sugar cane, or
12 oz Sugar cane packed in light -syrup, drained
12 8-1/2 ea inch bamboo skewers -soaked in water for 30 -minutes
Vegetable oil, for shaping -shrimp paste
8 Ounces extra-thin rice -vermicelli
Directions:
Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On day one, prepare the dipping sauce and condiments.
The Vegetable Platter and shrimp paste can be assembled the following day. Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores. Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp.
Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate.
Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles.) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste.
Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter. To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed.
Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer.
Yield: 4 to 6 servings.
From "The Foods of Vietnam" by Nicole Rauthie.
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Vietnamese Chicken Curry
(Gà càri).
Ingredients:
1 Stalk fresh lemon grass or 1 tb Dried
3 1/2 ts Curry powder
Fresh ground black pepper
1 ts Sugar
4 ts Salt
3 lb Chicken, cut up
7 tb Vegetable oil
3 Sweet potatoes or
3 White potatoes, peeled and -cubed
4 Cloves garlic, chopped
3 Bay leaves
1 lg Onion, cut into wedges, -separated
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *
* If you use canned coconut milk, you must use water.
Directions:
This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian
influence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam. This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French
bread, another influence on the cuisine of Vietnam.
If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine. Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.
Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the
pre-fried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerma.
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Sour Fish Soup
(Canh chua cá).
Ingredients:
2 Scallions, white part only, -crushed with the side of a -knife
Freshly ground black pepper
2 ts Salt
2 tb Plus 4 teaspoons fish sauce -(nuoc mam)
1 Cat fish or fish carcass, -split down the center
1 qt Water
1/2 c Canned sliced sour bamboo
1/4 Fresh pineapple, cut in a -lengthwise section and -sliced
1 ds MSG (optional)
2 tb Mixed chopped fresh -coriander (Chinese parsley)
Scallion green
Directions:
An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our
southerners and it will meet with instant praise Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes.
Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish
into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish
for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.
NOTE: If the fish is dropped into water that is not boiling, it will fall apart. Makes 4 servings.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerma.
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BBQ Five-Spice Cornish Game Hens.
Ingredients:
4 Cornish game hens (14 ounces -each)
4 Garlic cloves
2 Shallots, or 3 green onions, -white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce -(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry
Directions:
This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad.
(But it would be better with Thai cucumber salad or Vietnamese carrot salad.). Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.
Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham
dipping sauce.
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Fried Rice with Sausage, Shrimp and Crab (Cơm
chiên thập cẩm).
Ingredients:
1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions
Asian Mushroom: caps, dried, 1 to 1-1/2 inches in diameter
Chinese Sausage: sweet, mild, cured, pork. About 6" long sold in pairs.
Shrimp size: 21 to 25 shrimp per pound.
Fish Sauce (nuoc mam). Use Vietnamese or Thai fish sauce.
Crab meat: fresh, frozen, canned. Rinse and sort to discard shell, cartilage.
Directions:
Day before - prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and efrigerate overnight or for at least 12 hours.
Day of cook - Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.
- Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
- Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
- Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
- Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.
- Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
- Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice ie heated through. - Stir in the FISH SAUCE.
- Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.
- Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.
- Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland. Serve the fried rice mounded on a large heated platter or bowl.
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Grilled Dried Beef
(Thịt bò khô).
Ingredients:
1 pound Lean bottom round or -- sirloin, in one piec 6 inches in Diameter
2 Stalks fresh lemon grass -- or 2 tablespoons dri grass
2 small Red chile peppers -- seeded
2 1/2 tablespoons Sugar or honey
1 tablespoon Nuoc mam (Vietnamese fish -- sauce)
3 tablespoons Light soy sauce
Directions:
Here's a Vietnamese version of beef "jerky" made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe.
This Vietnamese-style "beef Jerky" is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes.
Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice.
NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature.
Makes 4 servings.
From "The Foods of Vietnam" by Nicole Rauthier.
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Cơm Hương Giang (Huế).
Yield: 4 servings
Ingredients:
3 c Cooked rice
1 tb Dried shrimp
1 tb Toasted sesame seeds
1 Stalk fresh lemon grass
2 Shallots, sliced
2 Garlic cloves, minced
2 ts Sugar
2 Fresh chilies
4 tb Vegatable oil
2 Scallions, sliced
1 Sm. onion
2 tb Broth or water
2 tb Nuoc mam (fish sauce)
Freshly ground black pepper
Coriander sprigs
Directions:
Rub the cold rice with wet hands to separate the grains. Set aside. Soak the dried shrimp in hot water for 30 minutes. Drain. Remove outer leaves from lemon grass, trim, and mince. Grind together the shrimp, lemon grass, shallots, garlic, sugar and chilies.
Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and stir-fry for 1 minute. Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat. Remove to a dish. Pour the remaining 2 tablespoons oil into the wok. Add the onion and stir-fry until translucent. Add the rice and stir-fry for 5 minutes. Stir in the broth, fish sauce and black pepper to taste. Add the lemon grass and shrimp mixture and the toasted sesame seeds. Stir to combine well. Transfer to heated platter.
Sprinkle with additional black pepper and garnish with the corinader springs. Serve with Nuoc Cham (Lime
and fish sauce).
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Lamb in a hot garlic sauce.
Yield: 2 servings
Ingredients:
1/2 lb Spinach or any green Vegetable
2 tb Vegetable oil
1/2 lb Lean lamb, thinly sliced
4 Cloves garlic,finely chopped
Freshly ground white pepper
1/2 ts Sugar
1 tb Nuoc Mam sauce
1 tb Oyster sauce
Fresh sprigs of mint and/or
Cilantro to garnish
Directions:
Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. Heat the oil in a wok and stir-fry the lamb until nearly cooked. This should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is completely cooked and tender.
Pour the lamb and sauce over the greens. Garnish with mint
and/or cilantro.
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Stir-fried Lamb with Mint and Chili.
Yield: 2 servings.
Ingredients:
1 1/2 tb Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
1 pn Sugar
1 tb Finely sliced red fresh Chili pepper
5 tb Fresh mint leaves, sliced If large
Directions:
Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and chili and stir-fry for another 2 minutes or so. Taste to see if extra seasoning is necessary and adjust. When the meat is cooked and tender, stir the mint leaves through and serve on a dish.
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Asparagus and Crab Meat Soup (Soup
măng cua).
Ingredients:
4 cups chicken broth
3 tsp of nuoc mam (Vietnamese fish sauce)
1/2 tsp sugar
1/4 tsp salt
1 tbs vegetable oil
6 shallots - chopped
2 garlic cloves - chopped
8 ounces lump crab meat -
picked over and drained
Freshly ground black pepper
2 tbs cornstarch or arrowroot - mixed with 2 tbs cold water
1 egg - lightly beaten
15 oz white asparagus spears
1 tbs shredded coriander
1 scallion - thinly sliced Cut into 1 inch sections with canning liquid reserved
Directions:
Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil . Reduce the heat and simmer. Heat the oil in a skillet and dd the shallots and garlic and stir-fry until fragrant . Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir fry over high heat for about 1 minute then set aside Bring the soup to a boil . Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is boiling, add the egg and stir gently, continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through. Transfer the soup to a heated tureen . Sprinkle on the coriander, scallion and freshly ground black pepper.
Makes about 4 to 6 servings.
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Beef Noodle Soup (Phở
bò).
Ingredients:
3 large onions
1 tbs peanut oil
5 lb beef & chicken bones (choose ones with meat as well)
4 ginger slices - julienned
2 carrots -julienned
1 small cinnamon stick
1 star anise
1 tbs whole black peppercorn
2 garlic clove - crushed
1/2 lb bean sprouts
1/2 lb beef sirloin - finely sliced
1 scallion - finely sliced
1/4 cup chopped cilantro
4 chillies - sliced
2 limes (cut into wedges)
8 oz rice sticks - soaked in hot and drained
3 tbs Nuoc mam (Vietnamese fish sauce)
Black pepper to taste
Directions:
Slice 2 of the onions into 1/4 inch slices. Heat 1 tbs oil in a frying pan and add the sliced onions Cook, stirring, until the outside has browned. Remove and drain . Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water and bring slowly to a boil Reduce heat and simmer, uncovered (For a clear broth skim off foam).
After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil . Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.
To serve: Arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes.
Meanwhile, plunge the rice sticks in boiling water to heat and drain. Place equal portions in each soup bowl and cover to keep warm . Heat beef stock to boiling and season with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl and Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon.
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Chicken in Lemon Grass and Chili
(Gà xào xã ớt).
Ingredients:
3 lb chicken
1 large onion
Salt to taste
1 tbs ground chillies
1 tbs granulated sugar
1 cup water
4 garlic cloves
3 tbs vegetable oil
2 tbs minched lemon grass
4 tbs Nuoc Mam (Vietnamese fish sauce)
1 tbs caramel sauce
Directions:
Rinse chicken and dry well. Cut into small pieces . Peel garlic and slice finely . Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips.
Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili.
Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce, mixing well . Add 1 cup water and cook 45 minutes or until chicken is tender . Stir occasionally and add more water if necessary. Serve hot with caramel sauce.
To prepare caramel sauce: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes
color.
Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Remove from heat.
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Vietnamese Pork Sticks With Lettuce Cups.
Yield: 6 servings
Ingredients:
1 lb Pork butt, ground
6 Water chestnuts, minced
1 lg Clove garlic, minced
1 sm Green onion, minced
1 tb Soy sauce, Japanese
2 ts Oil
1 1/4 ts Lemon juice, fresh
1/2 ts Ginger, fresh, minced
1/4 ts Sugar
1/4 ts Hot chili oil, Chinese
1/8 ts Salt
12 Bamboo skewers - 5 to 6 -inches long
GARNISHES
12 Boston lettuce leaves
1/2 c Cilantro, chopped
1/2 c Mint, fresh, chopped
1/2 c Green onion, chopped
DIPPING SAUCE
1/2 c Soy sauce, Japanese
5 tb Lemon juice, fresh
3 tb Water
2 Clove garlic, minced
2 ts Sugar
1 ts Oyster sauce
1 ts Ginger, fresh, minced
1/8 ts Cayenne pepper
Directions:
FOR MEAT:
Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders approximately 3 inches long and no more than 1-inch thick. Insert bamboo skewer through each cylinder and set aside. Arrange garnishes in individual bowls; refrigerate.
FOR SAUCE:
Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes. Let cool. Divide among 4 small bowls and set aside. Heat coals on barbecue until gray ash forms. Spread into overlapping layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3 inches above coals or, preheat oven to broil. Arrange pork sticks on grill or broiling pan so they do not touch. Cook until meat is crisped, browned and firm, turning often with tongs, about 10 to 15 minutes. Have each diner sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce. Wrap around pork and use sauce for dipping. Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep 2 weeks in refrigerator.
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Shrimp on Crab Legs
(Càng cua bọc tôm).
Yield: 10 servings
Ingredients:
10 Crab legs or several hard -shell crabs
Shrimp paste, prepared as -for Shrimp on Sugar Cane
1/4 c Vegetable oil.
NUOC CHAM
1 Clove garlic
1/2 Fresh hot red chili pepper -or 2 dried
2 ts Heaping, granulated sugar
1/8 Fresh lime
2 tb Fish sauce (nuoc mam)
2 1/2 tb Water, more if necessary
Directions:
Here we have a party dish that will bring out "oohs" and "ahs" from your guests on sight - and a repeat performance on taste. Crab claws, alone, are sometimes available in fish stores. If they aren't, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes.
The crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well. If you prepare your own claws, peel the upper section around which you mold the shrimp paste.
Boil the crab legs or crabs for about 10 minutes, then drain and cool; remove the claws from the crabs, if using, and reserve the bodies for another purpose. Have the shrimp paste ready; preheat the oven to 350F.
Pour the oil into a bowl. Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. Mold it into an oval around and halfway down the crab claw, covering the part of the claw where it was attached to the body; this will leave a claw tip extended to serve as a handle. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes.
Serve with Nuoc Cham and watercress.
NOTE: In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side.
Directions:
NUOC CHAM:
This exciting sauce is almost always served at Vietnamese meals, just a Westerners serve salt and pepper. It's base is nuoc mam (bottled fish sauce). Freshly prepared, it is a constant delight, and so addictive to Western palettes that it will appear with meals other than Vietnamese. To best appreciate the results of its superb blending qualities at the table, use it sparingly at first, gradually adding more until the result is just right for your palate.
Peel the garlic. Split the chili pepper down the center and remove the seeds and membrane. Cut into pieces and put into a mortar, together with the garlic and sugar. Pound into a paste. Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.
NOTE: If you find this a trifle strong at first, dilute it with an additional 1/2 tablespoon of water.
Makes 10 servings
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmer.
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Stuffed Chicken Wings
(Cánh gà nhồi).
Ingredients:
8 Chicken wings
4 oz Bean thread vermicelli
3 Pieces dark wood ear fungus
1 1/4 c Ground pork
1 Small onion
1 Small carrot
1 Egg, beaten
1 tb Nuoc Mam sauce or light soy
Salt and black pepper
Directions:
Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.
Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.
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Vietnamese Crepes -
Vietnamese Pizza ( Bánh xèo).
Ingredients:
1 ea (12 oz) package Bot Banh Xeo mix (rice flour with tumeric)
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients -Delight coconut milk -(heavy cream can be Substituted) frozen, not -canned coconut milk
4 ea Green onions
1 lb medium shrimp (36 - 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
Oil
16 ea Handfuls fresh bean sprouts -(put in microwave for a -little while to Soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish Garlic Sauce
Directions:
Prepare crepe batter the night before serving. Thinly slice green onions. Place one cup water in small pan on high heat. Thoroughly blend the 12 ounce package of bot Banh Xeo mix with the two remaining cups water until completely moistened. Bissolve sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight.
The next day, peel and devein shrimp. Cut in half lenghtwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.
Pour in 1/2 cup batter and quickly tilt pan to form a 10" circle. Cover one half crepe with one cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.
Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.
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Tamarind Shrimp Soup.
Ingredients:
2 tablespoons of vegetable oil
1 lb of shrimp
1 lb of tomato (cut into wedges)
3 cloves of garlic, chopped
5 cups of water
1/2 cup of pineapple
1/2 cup of taro stem or celery
2 cup of bean sprout
1/2 of straw mushroom 2 tablespoons of fish sauce
2 teaspoons of sugar
1/4 cup mint leaves, chopped
1/4 cup of cilantro leaves, chopped
2 tablespoons of rice paddy herb
1/4 cup of green onions, chopped
2 tablespoons of tamarind
1/2 teaspoon of sea salt
Directions:
In a sauce pan, heat oil and add garlic. Wait until garlic is brown, add tomato. Stir for a few minutes until tomato is softened. Let it simmer for 5 minutes.
In a separate pan, bring 5 cups of water to a boil. Pour tomato sauce into the boiling water. Add pineapple, mushrooms, tamarind, salt, sugar, and fish sauce. Bring it to a boil, add shrimps, bean sprouts, and taro stems.
Bring it to a boil, then add green onions, mint, cilantro, and rice paddy herbs. Serve immediately.
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Pork & Shrimp Summer Roll (25 rolls).
Ingredients:
8 oz of rice vermicelli
4 oz of port loin
1 lb of shrimp
1 cup of fresh basil leaves
1 cup of mint leaves
1 cup of cilantro leaves 1 head of red leaf lettuce
3 cloves of garlic, chopped
2 tablespoons of fish sauce
3 tablespoons of roasted brown rice
1/4 teaspoon of salt
1 pack of 25 rice paper
Directions:
Pork
In a sauce pan, bring 2 cups of water and salt to a boil. Place the whole piece of pork loin into the boiling water and cook for 10 minutes. Drain the water and let it cool for at least 15 minutes. Cut it into thin slices.
In a small frying pan, heat up oil and add garlic. Fry garlic until golden brown. Mix in garlic with pork and roasted brown rice and fish sauce.
Shelled Shrimps
Bring 5 cups of water to a boil. Sprinkle it with a dash of salt. Place shrimps into the boiling water for 2-3 minutes. Drain it. Cut each shrimp in half.
Rice Vermicelli
In a large pan, bring 7 cups of water to a boil. Put rice vermicelli into the boiling water for 5 to 8 minutes. Pour into a colander and quickly rinse it with cold water.
Ready to roll
Dip rice paper into a large bowl of warm water, place it on a rack for 1 minute until it is soft and flexible. Place a little of rice vermicelli, lettuce, basil, mint, cilantro, pork, shrimp on the paper. Roll firmly.
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Vietnamese Spring Rolls
(Gỏi cuốn.)
Ingredients:
8 oz of peeled shrimp
4 oz of crab meat
1 lb of ground lean pork
5 shallots, finely chopped
1 medium carrots, cut in julienne shreds
5 wood ear mushrooms, soaked in warm water
8 oz of water chestnut or taro or hickama
2 oz of cellophane noodles, soaked in warm water 1 egg white (optional)
1 tablespoons of fish sauce
1 teaspoons of sugar
1/4 teaspoon of salt
1 tablespoons of sesame oil
30 pieces dried rice paper
Vegetable oil for deep-frying
Rice Vermicelli
Directions:
Mix all the ingredients in a large bowl. The secret is to pat dry all the ingredients when you mix it. Avoid having water mix in with the ingredients.
Dip rice paper into a large bowl of warm water, place it on a rack or on a kitchen towel for 1 minute until it is soft and flexible. Put stuffing on the rice paper. Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end. Do not roll too tight, as this will cause the rolls to split. Deep-fry over medium heat until golden brown.
Eat With:
Rice Vermicelli
Red leaves lettuce or Boston lettuce
Vietnamese Basil
Cilantro
Mint.
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Dipping Fish Sauce
(Nước mắm).
Ingredients:
1 cup of water
4 tablespoons of rice vinegar
4 tablespoons of sugar
5 tablespoons of fish sauce
1 tablespoon of garlic, finely chopped
2 fresh small chili peppers
Directions:
Boil water with vinegar and sugar; allow it to cool. Combine garlic, peppers, and add mixture. Stir in the fish sauce.
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Stir Fry Water Spinach with Garlic and Pepper (Rau muống xào tỏi
ớt).
Ingredients:
1 lb of water spinach
3 tablespoons of vegetable oil
4 gloves of garlic, finely chopped
3 tablespoons of fish sauce
1/4 teaspoon of salt
Directions:
Steak
Fry garlic in oil until golden brown. Add spinach and stir fry for a few minutes. Season with fish sauce and salt.
Put ½ lb. Flank steak - sliced thin - in a bowl with:
ginger- ½ thumb length julienned
2 cloves garlic chopped
1 tablespoon vegetable oil
1 tablespoon soy sauce 1 tablespoon water
1 tablespoon corn starch
¼ teaspoon sugar
1/8 teaspoon salt
Mix and leave 30 minutes. Put 2 tablespoons of oil in frying pan and 1 clove garlic and fry. Shanghai bok choy- 1 head - cut in chunks. Add 2 tablespoons oil in frying pan and add garlic and stir fry. Add ¼ teaspoon salt and 1 tablespoon oyster sauce (panda brand). Add ½ the beef or add all of the beef and 2 tablespoons oyster sauce. Use chive flowers- cut in pieces and stir fry with oil and garlic and then add tablespoon of oyster sauce.
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Hà nội bún bao.
Ingredients:
1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded.
Marinate with:
½ thumb ginger julienned
3 cloves of garlic
2 tablespoons water
½ teaspoon sugar ¼ teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce
½ lb. Dry roasted peanuts smashed in mortar and pestle
bean sprouts - 1 lb.- blanched in hot water
½ head lettuce chopped
herbs - basil, cilantro, mint - ½ cut each
2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Aadd beef and fry.
Serve beef and rice noodles, on top put:
herbs
lettuce
bean sprouts
meat
peanuts
fried onions
add Nuoc Mam (Fish sauce.)
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Vietnamese Rice-Noodle Salad.
Ingredients:
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup chopped fresh mint leaves
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint
Directions:
1 Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
2 Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
3 Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
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Grilled Beef (Chicken) with Lemon Grass (Bò
(Gà) nướng xã).
Ingredients:
1 1/2 pounds sirloin tip, thinly sliced or chicken - cut up.
2 teaspoons white sugar
2 tablespoons soy sauce
1 teaspoon ground black pepper
2 cloves garlic, minced
2 teaspoons sesame seeds
2 stalks lemon grass, chopped
12 leaves romaine lettuce
3 tablespoons fresh cilantro, for garnish
6 leaves fresh basil
1 tablespoon chopped fresh mint leaves
2 green onions, thinly sliced
Directions:
1 To Marinate: In a shallow nonporous dish or bowl combine the meat, sugar, soy sauce, pepper, garlic, lemon grass and sesame seeds. Mix together. Cover dish and refrigerate for 4 hours. During last hour, separately soak wooden skewers in water.
2 Preheat oven to broil OR lightly oil grill and preheat to high heat.
3 Remove meat and marinade from refrigerator. Thread meat onto pre-soaked skewers, accordion style. Broil or grill until done, about 15 to 20 minutes. Serve hot from skewers or remove from skewers and place on lettuce leaves. Garnish with cilantro, mint leaves, basil and sliced green onions and serve.
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Chicken Noodle Soup
(Phở gà).
Ingredients:
2 oz rice noodles
small peice of ginger root
1 clove garlic, crushed
4 spring onions, chopped
3 tbsps fish sauce
1 stalk lemon grass, chopped
3 pts light chicken stock
4 oz raw chicken, sliced in strips
1 red chilli pepper, finely sliced
2 oz beansprouts, blanched in boiling water
1 oz ginkho nuts, crushed
2 tbsps fresh coriander, chopped
1 lime
Directions:
Cook the noodles in boiling salted water for four minutes. Strain and set aside. Saute the ginger on a low heat for 15 minutes. Cool and slice.
Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes. Strain and reserve. Add the chicken
pieces to the strained stock and simmer for 10 minutes. Reheat the noodles by pouring over boiling water. Divide the noodles between the soup bowls. Pour over the soup.
Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.
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