Serving: 3 servings
Ingredients
2 Skinless, boneless chicken breast
2 Tbsp vegetable oil
4 Tbsp honey
2 Tbsp light brown sugar
4 Tbsp fish sauce
2 Tbsp oyster sauce
1 Tsp crushed black pepper
5 Garlic cloves (minced)
3 Small shallot (minced)
1 Package of rice noodle (cooked, rinsed and drained)
½ Cup bean sprouts
½ Cup cucumber (julienned)
1 Cup of shredded iceberg lettuce
¼ Cup Mints (roughly chopped) - garnish
Salted peanut (roughly chopped) – garnish
Nuoc mam cham
Method
1 - In a bowl or a zip lock bag, combine vegetable oil, honey, brown sugar, fish sauce, oyster sauce, black pepper, garlic, and shallot. Mix ingredients well, then add chicken breasts. Completely coat chicken breast with marinade and refrigerate for 3-4 hours or overnight.
2 - After marinating, remove chicken breasts and discard the marinade. Grill chicken breasts over medium high heat until cooked through. The juices should run clear when cooked. Remove from heat and let chicken rest for a few minutes then cut into strips. Set aside.
3 - In a bowl, combine bean sprouts, cucumber, and iceberg lettuce. Add rice noodles, and chicken breast strips. Sprinkle with mints and peanuts over the top. Serve with nuoc mam cham.
Saturday, July 23, 2011
Thursday, July 14, 2011
Banh Tom - Sweet Potato and Shrimp Fritters
Ingredients
3 Medium sweet potatoes
1 Package of tempura batter
18 Large shrimp (shelled)
½ Tsp turmeric powder
Salt
Pepper
Peanut oil or any kind of oil best for frying
Method
1 - Peel and cut sweet potatoes into matchstick size, then soak in cold water for 30 minutes. Drain and set aside to dry.
2 - Prepare the tempura batter according to the instruction on the package. Then add turmeric powder, salt and pepper. Batter should be thick.
3 - Add sweet potatoes to the batter and mix well.
4 - Prepare a hot frying pan with oil for frying.
5 - Take a few pieces of the potato matchsticks and shape it into a flat bed, dip a shrimp into some batter and place it on top of the potato matchsticks.
6 - Place fritter gently in the frying pan and fry until golden brown.
7 - Repeat step 5 and 6 for the rest of the potatoes and the shrimp.
8 - Serve with nuoc mam cham.
Monday, July 11, 2011
Cha Trung Hap – Vietnamese Steamed Meatloaf
Ingredients
½ lb Minced pork
¼ Cup wood ear fungus (soaked overnight, rinse, and roughly chopped)
½ Cup clear vermicelli noodle (soaked for 30 minutes, drain water, and roughly chopped)
6 Eggs (reserve 2 eggs)
5 Shallots (peeled, and minced)
3 Garlic cloves (peeled, and minced)
1 Tsp black pepper
Salt
Sugar
Scallion - optional
Method
1 - Combine all the above ingredients in a large bowl, but reserving 2 eggs. Add salt and sugar to taste.
2 - Either use hands or a fork to mix and combine all the ingredients together, making sure everything is well mixed.
3 - Pour mixture into a medium round cake pan or any heat proof glass bowl.
4 - Put the pan or the bowl into a steamer with lid covered and steam for 30 minutes on medium heat.
5 - Beat the 2 reserved eggs in a bowl, remove the steamer’s lid and pour the eggs over the meatloaf.
6 - Cover the lid and steam for another 3-5 minutes on medium low heat.
7 - Remove from heat, cut and serve. Garnish with minced scallion – optional.
½ lb Minced pork
¼ Cup wood ear fungus (soaked overnight, rinse, and roughly chopped)
½ Cup clear vermicelli noodle (soaked for 30 minutes, drain water, and roughly chopped)
6 Eggs (reserve 2 eggs)
5 Shallots (peeled, and minced)
3 Garlic cloves (peeled, and minced)
1 Tsp black pepper
Salt
Sugar
Scallion - optional
Method
1 - Combine all the above ingredients in a large bowl, but reserving 2 eggs. Add salt and sugar to taste.
2 - Either use hands or a fork to mix and combine all the ingredients together, making sure everything is well mixed.
3 - Pour mixture into a medium round cake pan or any heat proof glass bowl.
4 - Put the pan or the bowl into a steamer with lid covered and steam for 30 minutes on medium heat.
5 - Beat the 2 reserved eggs in a bowl, remove the steamer’s lid and pour the eggs over the meatloaf.
6 - Cover the lid and steam for another 3-5 minutes on medium low heat.
7 - Remove from heat, cut and serve. Garnish with minced scallion – optional.
Saturday, July 2, 2011
Canh Dua Chua - Pickled Mustard Green Soup
Serving: 4 Servings
Ingredients
1 lb Spare ribs (par boiled)
3 Cups chicken broth
3 Cups water
2 Cups pickled mustard greens (cut crosswise, 1 inch thick)
2 Tomatoes (cut into small wedges)
1 Cup dill (coarsely chopped dill)
1 Tbsp salt
Method
1 - In a stock pot add water, chicken stock, and spare ribs, bring to a boil. Then add tomatoes, pickled mustard green, and salt.
2 - Reduce heat to medium low and let soup simmer for 20 minutes, then add dill and remove from heat.
Ingredients
1 lb Spare ribs (par boiled)
3 Cups chicken broth
3 Cups water
2 Cups pickled mustard greens (cut crosswise, 1 inch thick)
2 Tomatoes (cut into small wedges)
1 Cup dill (coarsely chopped dill)
1 Tbsp salt
Method
1 - In a stock pot add water, chicken stock, and spare ribs, bring to a boil. Then add tomatoes, pickled mustard green, and salt.
2 - Reduce heat to medium low and let soup simmer for 20 minutes, then add dill and remove from heat.
Canh Kho Qua Nhoi Thit - Stuffed Bittermelon with Clear Broth
Serving: 4-5 Servings
Ingredients
2 Bittermelons
3 Scallions (cut in half crosswise)
1/2 Cup Vermicelli noodles (soaked)1/2 lb Ground pork¼ Cup wood ears fungus (soaked)2 Minced shallots 3 Minced garlic cloves
1/2 Tsp black pepper
1/2 Tsp sugar1 Tsp salt
Cotton twine
Method
1 - Soak wood ears in water until soften, rinsed thoroughly then roughly chopped. Best if soaked overnight before use.
2 - Soak vermicelli noodles with warm water for 30 minutes until noodle soften. Then rinse and coarsely chopped.
3 - In a bowl combine ground pork, vermicelli noodles, wood ears, shallots, garlic, black pepper, salt, and salt together. Mix well and set aside for 10-20 minutes to marinade.
4 - To seed the bittermelons. Make a long incision down the length of the melon, then split open the incision to remove the seeds. After removing the seeds use a teaspoon to scrape out all the white spongy parts inside the melon.
5 - Stuff all the melons with the marinated meat and use the cotton twine to tie the melons.
Tie the two ends and the middle section of the melon to help keep its shape. If there’s extra stuffing just making small meatballs and add it to the broth to help favor the soup.
6 - Place stuffed melons and scallion into a stock pot with enough water to cover the melons. 7- Using high heat bring the pot to a boil, then reduce to med-low heat and simmer for 30 minutes.
Ingredients
2 Bittermelons
3 Scallions (cut in half crosswise)
1/2 Cup Vermicelli noodles (soaked)1/2 lb Ground pork¼ Cup wood ears fungus (soaked)2 Minced shallots 3 Minced garlic cloves
1/2 Tsp black pepper
1/2 Tsp sugar1 Tsp salt
Cotton twine
Method
1 - Soak wood ears in water until soften, rinsed thoroughly then roughly chopped. Best if soaked overnight before use.
2 - Soak vermicelli noodles with warm water for 30 minutes until noodle soften. Then rinse and coarsely chopped.
3 - In a bowl combine ground pork, vermicelli noodles, wood ears, shallots, garlic, black pepper, salt, and salt together. Mix well and set aside for 10-20 minutes to marinade.
4 - To seed the bittermelons. Make a long incision down the length of the melon, then split open the incision to remove the seeds. After removing the seeds use a teaspoon to scrape out all the white spongy parts inside the melon.
5 - Stuff all the melons with the marinated meat and use the cotton twine to tie the melons.
Tie the two ends and the middle section of the melon to help keep its shape. If there’s extra stuffing just making small meatballs and add it to the broth to help favor the soup.
6 - Place stuffed melons and scallion into a stock pot with enough water to cover the melons. 7- Using high heat bring the pot to a boil, then reduce to med-low heat and simmer for 30 minutes.
Canh Rau Mong Toi - Malibar Spinach Soup
Serving: 5 Servings
Ingredients
1/2 Gallon of water
1/2 Cup Dried shrimp
3 Slices of ginger
1 1/2 lb Rau mong toi
Method
1 - Rehydrate dried shrimp in a medium bowl with warm water for about 1 hr, then drain and discard water.
2 - Add hydrated shrimp, ginger, and water to a stock pot, bring to a boil, then add rau mong toi and salt to taste. Continue to let soup simmer on medium low heat for another 30 minutes.
3 - Remove from heat and serve.
I prefer making this soup in the summer time, because unlike most soup this one you can enjoy it hot or at room temp. What I also like about this soup is that it's fast and easy to make, and you dont have to spend hours in the kitchen cooking on a hot summer day. It's also light, refreshing and good for your health.
Ingredients
1/2 Gallon of water
1/2 Cup Dried shrimp
3 Slices of ginger
1 1/2 lb Rau mong toi
Method
1 - Rehydrate dried shrimp in a medium bowl with warm water for about 1 hr, then drain and discard water.
2 - Add hydrated shrimp, ginger, and water to a stock pot, bring to a boil, then add rau mong toi and salt to taste. Continue to let soup simmer on medium low heat for another 30 minutes.
3 - Remove from heat and serve.
I prefer making this soup in the summer time, because unlike most soup this one you can enjoy it hot or at room temp. What I also like about this soup is that it's fast and easy to make, and you dont have to spend hours in the kitchen cooking on a hot summer day. It's also light, refreshing and good for your health.
Canh Chua Tom – Sour Shrimp Soup
Serving: 4-6 Servings
Ingredients
1 Gallon water
2 lb Shrimp (shell on or off)
2 Stalks bac ha – taro stem (peeled and cut on a diagonal, about ½ inch thick)
4 Stalks celery (cut on a diagonal, about ½ inch thick)
2 Tomatoes (cut into 1 inch thick wedges)
1 ½ Cup pineapple chunks (canned or fresh)
1 lb Bean sprouts
1 lb Okra pods (cut in half on a diagonal)
1 lb King oyster mushroom (sliced on a diagonal, 1/2 inch thick)
2 Stalks lemongrass (cut in half crosswise and bruised)
2 Minced shallot
3 Minced Garlic
½ Cup Ngo om (roughly chopped)
2 Tbsp tamarind paste
1 Tbsp oil
Nuoc mam
Method
1 - In a stock pot add oil and sauté shallot, garlic, tamarind paste and lemongrass until fragrant.
2 - In the same pot add water, bring to a boil, then add tomatoes, bac ha, okra pods, king oyster mushroom and pineapple. Let everything cook for about 3-4 minutes or until the vegetables soften a little, then add shrimp,celery, bean sprout, and nuoc mam to taste. Continue to let soup cook for another 1-2 minutes.
3 - Stir around to evenly distribute vegetables and shrimp.
4 - Test taste soup and make adjustment with nuoc mam or tamarind if needed.
5 - Remove from heat and sprinkle in ngo om.
6 - Serve with room temperature rice.
Ingredients
1 Gallon water
2 lb Shrimp (shell on or off)
2 Stalks bac ha – taro stem (peeled and cut on a diagonal, about ½ inch thick)
4 Stalks celery (cut on a diagonal, about ½ inch thick)
2 Tomatoes (cut into 1 inch thick wedges)
1 ½ Cup pineapple chunks (canned or fresh)
1 lb Bean sprouts
1 lb Okra pods (cut in half on a diagonal)
1 lb King oyster mushroom (sliced on a diagonal, 1/2 inch thick)
2 Stalks lemongrass (cut in half crosswise and bruised)
2 Minced shallot
3 Minced Garlic
½ Cup Ngo om (roughly chopped)
2 Tbsp tamarind paste
1 Tbsp oil
Nuoc mam
Method
1 - In a stock pot add oil and sauté shallot, garlic, tamarind paste and lemongrass until fragrant.
2 - In the same pot add water, bring to a boil, then add tomatoes, bac ha, okra pods, king oyster mushroom and pineapple. Let everything cook for about 3-4 minutes or until the vegetables soften a little, then add shrimp,celery, bean sprout, and nuoc mam to taste. Continue to let soup cook for another 1-2 minutes.
3 - Stir around to evenly distribute vegetables and shrimp.
4 - Test taste soup and make adjustment with nuoc mam or tamarind if needed.
5 - Remove from heat and sprinkle in ngo om.
6 - Serve with room temperature rice.
Dua Gia – Pickled Chive and Bean Sprouts
Serving: 3 Servings
Ingredients
1 ½ lb Bean sprouts
1 Carrot (shredded)
½ lb Chives (cut crosswise, 1 ½ inch long)
1 Red onion (thinly sliced)
½ Cup white distilled vinegar
1 Cup warm water
Salt and sugar to taste
Method
1 - Combine bean sprouts, carrots, chives, and red onion in a bowl. Set aside.
2 - In a bowl combine vinegar, warm water, salt and sugar according to taste, then add mixture to vegetable. Make sure that all the vegetable is submerged in the vinegar mixture.
3 - Let vegetable pickle in mixture for about 3-4 hours, then drain and serve.
This pickled vegetable goes best with any braised dishes, like for example thit kho. When you eat the two together you get the combination of sweet, sour, salty, and crunchy all mixed in one. It is the best two combo.
Do Chua – Pickled Carrot and Radish
Ingredients
2 Medium carrot (peeled and julienne)
1 Small or medium daikon (peeled and julienne)
1 ½ Cup white distilled vinegar
1 Cup warm water
Sugar and salt to taste
Method
1 - In a clean pickling jar or plastic container combine, warm water, vinegar, season with salt and sugar. Stir until salt and sugar dissolve.
2 - In a bowl combine carrot and daikon, toss vegetable to mix. Then add vegetable to a jar or a container with the vinegar mixture. Cover lid tightly and store in refrigerator for pickling.
3 - Allow vegetable to pickle for at least 2-3 hours before serving.
2 Medium carrot (peeled and julienne)
1 Small or medium daikon (peeled and julienne)
1 ½ Cup white distilled vinegar
1 Cup warm water
Sugar and salt to taste
Method
1 - In a clean pickling jar or plastic container combine, warm water, vinegar, season with salt and sugar. Stir until salt and sugar dissolve.
2 - In a bowl combine carrot and daikon, toss vegetable to mix. Then add vegetable to a jar or a container with the vinegar mixture. Cover lid tightly and store in refrigerator for pickling.
3 - Allow vegetable to pickle for at least 2-3 hours before serving.
Goi Ngo Sen Tom - Lotus Stem with Shrimp Salad
Serving: 4-6 ServingsIngredients
2 Jar lotus stems (drained and rinsed)
½ Cup pork belly (boiled and thinly sliced)
½ Cup shrimp (poached, shelled and halves lengthwise)
2/3 Cup do chua - Vietnamese pickled carrot and daiko
¼ Cup rau ram – Vietnamese coriander (roughly chopped)
2 oz Roasted peanut (roughly chopped)-optional
¼ Cup fried shallot
Nuoc mam dressing
1 1/2 Tbsp fish sauce
1 1/2 Tbsp vinegar
1 1/2 Tbsp warm water
1 Tbsp sugar
1-2 Chiles (finely chopped)-optional
Method
1 - Nuoc mam dressing-In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve. Set dressing aside.
2 - Drained and rinse lotus stem. Align stems together and cut stems crosswise. Put all stems into a large bowl and cover with cold water, soak for 5 minutes. Thoroughly drain and put stems in a salad bowl.
3 - Combine cooked pork belly, shrimp, do chua, and rau ram together. Toss salad until everything is mixed evenly.
4 - Pour nuoc mam dressing on salad and let sit for a few minutes before serving.
5 - Sprinkle roasted peanut and fried shallot over the top right before serving.
Goi Du Du Tom - Shrimp with Papaya Salad
Ingredients
1 Medium green papaya (peeled and julienne)
1 Small carrot (julienne)
10-15 Shrimp (poached, shelled, halves lengthwise)
½ Cup sliced pork belly (poached and thinly sliced) - optional
¼ Cup rau ram –Vietnamese coriander or substitute with mint (roughly chopped)
¼ Cup roasted peanut (coarsely chopped) - optional
5-6 Rau ram leaves
Nuoc Mam Dressing
3 Tbsp Vietnamese fish sauce
3 Tbsp Warm water
3 Tbsp Vinegar
3 Tbsp Sugar
Method
1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside.
2 - Using a vegetable peeler, remove the papaya skin. Cut the papaya in half, lengthwise and scrape out any small seeds.
3 - Use a mandolin or a knife to julienne the whole papaya into small matchstick sizes. It is better if the papaya sticks are not too thick.
4 - In a large salad bowl combine papaya, carrot, rau ram, shrimp, pork belly if using and nuoc mam dressing together and toss until everything is evenly distributed.
5 - When ready to serve, sprinkle the salad with chopped roasted peanut, and garnish with a few rau ram leaves.
Goi Ga Bap Cai – Shredded chicken with cabbage Slaw
Serving: 4-6 Servings
Ingredients
1 1/2 Cup chicken breast (boiled and shredded)
1 Medium carrot (julienne)
3 Cups of cabbage (thinly sliced)
2 Celery stalks (thinly sliced on a diagonal)
½ Cup red onion (thinly sliced)
½ Cup rau ram-Vietnamese coriander (roughly chopped) or substitute with mint
¼ Cup vinegar
¼ Cup warm water
3 Tbsp sugar
Nuoc mam dressing
3 Tbsp Vietnamese fish sauce
3 Tbsp Warm water
3 Tbsp Vinegar
3 Tbsp Sugar
Method
1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside.
2 - In a large salad bowl combine carrot, cabbage, celery, and red onion together, then add the vinegar mixture and toss everything until all the ingredients combined.
3 - Let salad sit for 30 minutes, then drain all excess liquid.
4 - Add shredded chicken, and rau ram. Give everything a thorough toss.
5 - Nuoc mam dressing- In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve.
6 - Add Nuoc mam dressing to salad before serving.
Ingredients
1 1/2 Cup chicken breast (boiled and shredded)
1 Medium carrot (julienne)
3 Cups of cabbage (thinly sliced)
2 Celery stalks (thinly sliced on a diagonal)
½ Cup red onion (thinly sliced)
½ Cup rau ram-Vietnamese coriander (roughly chopped) or substitute with mint
¼ Cup vinegar
¼ Cup warm water
3 Tbsp sugar
Nuoc mam dressing
3 Tbsp Vietnamese fish sauce
3 Tbsp Warm water
3 Tbsp Vinegar
3 Tbsp Sugar
Method
1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside.
2 - In a large salad bowl combine carrot, cabbage, celery, and red onion together, then add the vinegar mixture and toss everything until all the ingredients combined.
3 - Let salad sit for 30 minutes, then drain all excess liquid.
4 - Add shredded chicken, and rau ram. Give everything a thorough toss.
5 - Nuoc mam dressing- In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve.
6 - Add Nuoc mam dressing to salad before serving.
Ca Kho To – Braised Fish in Clay Pot
Serving: 4 Servings
Ingredients
1 Fresh salmon steak or catfish steak (about 1 lb or 1-1/2 lb)
2 Shallot (minced)
2 Garlic cloves (minced)
2 Scallion stalk (cut 1 inch on a diagonal)
3 Cilantro sprigs (garnish)
Marinade
2 Garlic cloves (crushed)
2 Shallot (quarter)
3 Tbsp fish sauce
2 Tbsp nuoc mau (caramel sauce)
1 Tbsp light brown sugar
Sauce
4 Tbsp fish sauce
3 Tbsp nuoc mau (caramel sauce)
3 Tbsp light brown sugar
1 Tsp white pepper powder
1 Can of young coconut juice
1 Tbsp cooking oil
Method
1 - Marinade-Combine garlic, shallots, fish sauce, nouc mau, and light brown sugar in a zip lock bag. Close the bag tightly and shake until everything is well mixed, add the fish and shake again until the fish is coated with the sauce. Place the zip lock bag in a bowl and let fish marinade in the fridge for 30 minutes to an hour.
2 - Remove the marinaded fish, pat dry, and discard the liquid.
3 - Heat oil over medium high heat in a clay pot or Dutch oven. Add fish steak, let sear and brown on both sides. Then add scallion and enough coconut juice to cover the fish.
4 - Sauce-In a small bowl, combine fish sauce, nuoc mau, and light brown sugar. Stir everything together then add the mixture to the pot.
5 - Cover lid and turn heat to medium low. Let simmer for 20 to 30 minutes.
Check the sauce frequently to make sure that it did not reduced too much and is becoming too gooey, in which case just add and stir in more coconut juice. Taste and make adjustment as needed.
6 - Dust fish with white pepper powder and garnish with cilantro sprigs.
7 - Serve with hot white rice.
Ingredients
1 Fresh salmon steak or catfish steak (about 1 lb or 1-1/2 lb)
2 Shallot (minced)
2 Garlic cloves (minced)
2 Scallion stalk (cut 1 inch on a diagonal)
3 Cilantro sprigs (garnish)
Marinade
2 Garlic cloves (crushed)
2 Shallot (quarter)
3 Tbsp fish sauce
2 Tbsp nuoc mau (caramel sauce)
1 Tbsp light brown sugar
Sauce
4 Tbsp fish sauce
3 Tbsp nuoc mau (caramel sauce)
3 Tbsp light brown sugar
1 Tsp white pepper powder
1 Can of young coconut juice
1 Tbsp cooking oil
Method
1 - Marinade-Combine garlic, shallots, fish sauce, nouc mau, and light brown sugar in a zip lock bag. Close the bag tightly and shake until everything is well mixed, add the fish and shake again until the fish is coated with the sauce. Place the zip lock bag in a bowl and let fish marinade in the fridge for 30 minutes to an hour.
2 - Remove the marinaded fish, pat dry, and discard the liquid.
3 - Heat oil over medium high heat in a clay pot or Dutch oven. Add fish steak, let sear and brown on both sides. Then add scallion and enough coconut juice to cover the fish.
4 - Sauce-In a small bowl, combine fish sauce, nuoc mau, and light brown sugar. Stir everything together then add the mixture to the pot.
5 - Cover lid and turn heat to medium low. Let simmer for 20 to 30 minutes.
Check the sauce frequently to make sure that it did not reduced too much and is becoming too gooey, in which case just add and stir in more coconut juice. Taste and make adjustment as needed.
6 - Dust fish with white pepper powder and garnish with cilantro sprigs.
7 - Serve with hot white rice.