Vietnamese Fresh Spring Rolls
– 2 ounces rice vermicelli
– 8 rice wrappers (8.5 inch diameter)
– 8 large cooked shrimp – peeled, deveined and cut in half
– 1 1/3 tablespoons chopped fresh Thai basil
– 3 tablespoons chopped fresh mint leaves
– 3 tablespoons chopped fresh cilantro
– 2 leaves lettuce, chopped
– 4 teaspoons fish sauce- 1/4 cup water
– 2 tablespoons fresh lime juice- 1 clove garlic, minced
– 2 tablespoons white sugar
– 1/2 teaspoon garlic chili sauce
– 3 tablespoons hoisin sauce
– 1 teaspoon finely chopped peanuts
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
You can find the fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.
– 4 boneless pork loin chops, cut 1/4 inch thick
– 4 (7 inch) French bread baguettes, split lengthwise
– 4 teaspoons mayonnaise, or to taste
– 1 ounce chile sauce with garlic
– 1/4 cup fresh lime juice
– 1 small red onion, sliced into rings
– 1 medium cucumber, peeled and sliced lengthwise
– 2 tablespoons chopped fresh cilantro
– salt and pepper to taste
1. Preheat the oven’s broiler. Place the pork chops on a broiling pan and set under the broiler.
2. Cook for about 5 minutes, turning once, or until browned on each side.
3. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper.
4. Finish with another quick drizzle of lime juice.
Vietnamese Beef Pho
– 4 quarts beef broth
– 1 large onion, sliced into rings
– 6 slices fresh ginger root
– 1 lemon grass
– 1 cinnamon stick
– 1 teaspoon whole black peppercorns
– 1 pound sirloin tip, cut into thin slices
– 1/2 pound bean sprouts
– 1 cup fresh basil leaves
– 1 cup fresh mint leaves
– 1 cup loosely packed cilantro leaves
– 3 fresh jalapeno peppers, sliced into rings
– 2 limes, cut into wedges
– 2 (8 ounce) packages dried rice noodles
– 1/2 tablespoon hoisin sauce
– 1 dash hot pepper sauce
– 3 tablespoons fish sauce
1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
Vietnamese Beef Noodle Soup
– 4 ounces dried rice noodles
– 6 cups cold water
– 3 (10.5 ounce) cans condensed beef broth
– 1 teaspoon chopped fresh ginger root
– 1/2 teaspoon kosher salt
– 1 Thai chile, chopped
– 1/2 pound boneless top round steak, sliced very thin
– 1/4 pound fresh basil
– 4 tablespoons snipped fresh cilantro
– 1/4 pound mung bean sprouts
– 4 green onions, thinly sliced
– 4 wedges lime
– hot pepper sauce (optional)
– oyster sauce (optional)
1. Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes – don’t overcook. Drain, and rinse with cold water. Set aside.
2. Meanwhile, combine beef broth, ginger, salt, and Thai pepper in a saucepan. Bring to a boil, and simmer for 15 minutes.
3. Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef.
4. Garnish with lime wedges, basil leaves, cilantro, mung beans, and green onions, and serve with hot pepper sauce and oyster sauce.
Vietnamese Fried Spring Rolls
For nuoc cham dipping sauce
– 5 1/2 tablespoons sugar – 3/4 cup warm water – 1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc) – 2 tablespoons rice vinegar (not seasoned) – 2 teaspoons fresh lime juice (optional) – 2 garlic cloves, minced – 2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise
For spring rolls:
– 7 1/2 ounce very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)
– 2 ounce dried wood ear mushrooms
– 1 medium shallot
– 2 garlic cloves
– 2 cups grated carrots (4 to 5 carrots)
– 1 pound ground pork shoulder
– 1/4 cup Asian fish sauce (preferably from Phu Quoc)
– 1/4 cup plus 1 teaspoon sugar
– 2 1/2 teaspoons black pepper
– 2 teaspoons salt
– 1 pound shrimp in shell, peeled and deveined
– 25 (8 inch) square frounceen spring roll pastry wrappers made with wheat flour, thawed
– 1 large egg yolk, lightly beaten
– About 6 cups vegetable oil
– Special equipment: a deep-fat thermometer
– Accompany with lettuce leaves and fresh mint and cilantro leaves
Make dipping sauce:
1. Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
2. Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3 inch pieces (you should have about 3 cups), then transfer to another large bowl.3.Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.4.Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
5.Line 2 trays with wax paper.6.Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5 inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.7.Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
Vietnamese Spring Rolls with Dipping Sauce
– 1/4 cup white vinegar
– 1/4 cup fish sauce
– 2 tablespoons white sugar
– 2 tablespoons lime juice
– 1 clove garlic, minced
– 1/4 teaspoon red pepper flakes
– 2 ounces rice vermicelli
– 8 large shrimp, peeled and deveined
– 4 rice wrappers (8.5 inch diameter)
– 2 leaves lettuce, chopped
– 3 tablespoons finely chopped fresh mint leaves
– 3 tablespoons finely chopped cilantro
– 4 teaspoons finely chopped Thai basil
1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.2.Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.3.Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.4.To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Vietnamese Style Vegetarian Curry Soup
– 2 tablespoons vegetable oil
– 1 onion, coarsely chopped
– 2 shallots, thinly sliced
– 2 cloves garlic, chopped
– 2 inch piece fresh ginger root, thinly sliced
– 1 stalk lemon grass, cut into 2 inch pieces
– 4 tablespoons curry powder
– 1 green bell pepper, coarsely chopped
– 2 carrots, peeled and diagonally sliced
– 8 mushrooms, sliced
– 1 pound fried tofu, cut into bite-size pieces
– 4 cups vegetable broth
– 4 cups water
– 2 tablespoons vegetarian fish sauce (optional)
– 2 teaspoons red pepper flakes
– 1 bay leaf
– 2 kaffir lime leaves
– 8 small potatoes, quartered- 1 (14 ounce) can coconut milk
– 2 cups fresh bean sprouts, for garnish
– 8 sprigs fresh chopped cilantro, for garnish
1.Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder.
2. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water.
3. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender.
4. Garnish each bowl with a pile of bean sprouts and cilantro.
Vietnamese Grilled Pork and Rice Noodles
– 1.5 pounds pork, sliced
– 1 package rice vermicelli (small or medium thickness)
– 4-6 egg rolls if you wish
– 2 cloves garlic, minced
– 1.5 shallots, minced
– ¼ cup sugar
– 1 table spoon fish sauce
– ½ table spoon thick soy sauce
– ½ table spoon pepper
– 3 table spoons neutral cooking oil
– Vietnamese perilla
– Vietnamese balm
– cucumbers, sliced
– 1 Lemon or vinegar
– 2 table spoons of oliver oil in a pan and about 3 minutes stir fried with chopped scallion.
– crushed peanuts
– Fish sauce
1. Freeze the pork slightly so you can slice it thinly. About ½ inch or slightly thicker works well.
2. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
3. Marinate the meat for at least 1 hour, or overnight for better results.
4. Bake the pork at 375 degree for 10-15 minutes or until about 80% cooked.
5. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
Vietnamese Caramelized Chicken
– 2 tablespoons fish sauce
– 1 tablespoons brown sugar
– 1.5 pounds chicken drumsticks (you can use any cut desired)
– ½ cup brown sugar
– ¼ cup fish sauce
– ¼ cup rice vinegar
– ¼ cup water
– 1 tablespoon ginger, minced
– 1 shallot, minced
– 3 cloves garlic, minced
– vegetable oil for frying
– 2 sprigs of scallion, roughly chopped ½ inch – ¾ inch long
– 1 jalapeno, thinly sliced
– 1 thai chili, thinly sliced
– Make Slow-Cooker Beef and Potato Stew
1. Marinade in about 2 tablespoons fish sauce and 1 tablespoons brown sugar for a least 1 hour.
2. Rotate and redistribute marinade after the first 30 minutes.
3. Combine for the sauce: ½ cup brown sugar, ¼ cup fish sauce, ¼ cup rice vinegar, ¼ cup water
4. Then add to the sauce 1 tablespoon minced ginger, 1 minced shallot, and 3 cloves minced garlic.
5. Heat a pan on high heat, then add some vegetable oil. Add the chicken and rotate as it browns. This should only take a 1-2 minutes.
6. Turn down the heat to about medium so the chicken can cook through.
7. Add some of the sauce, just enough to color and kind of baste the meat as it cooks. You could add the rest of the sauce now too, but I find it makes more sense to cook them separately so you can control the doneness of the chicken and thickness of the sauce independently. Remove the chicken. Add the rest of the sauce and cook on medium high heat until it just reaches desired consistency.
8. Add the sliced jalapeno and scallion to cook just slightly as the sauce finishes. If you want more bite to the jalapeno, slice it thicker and don’t let it cook too much (same with the scallion).
Chicken – Vegetable Salad
– 1 medium-sized head celery (Chinese) cabbage, washed, dried, torn into bite-size pieces, and chilled
– 3 cups diced cold, cooked chicken
– ½ cup diced bean curd
– 2 medium-sized carrots, scraped and thinly sliced
– 1 medium-sized cucumber, peeled, seeded, and diced
– 1 medium-sized red or green pepper, cleaned and cut into strips
– 8 scallions, cleaned and sliced, with some tops
– ½ cup peanut or salad oil
– 3 tablespoons fresh lime or lemon juice
– 1 tablespoon anchovy paste
– ¼ cup chopped fresh mint
1. Combine cabbage, chicken, bean curd, carrots, cucumber, peppers, and scallions in a salad bowl; toss.
2. Mix remaining ingredients, except mint, and pour over salad; toss.
3. Sprinkle with mint and serve.
Chicken Noodle Soup
– 2 ounces cellophane noodles
– 4 dried Chinese mushrooms, about 1 to 1½ inches in diameter
– 6 cups chicken stock, fresh or canned lone-pound chicken breast
– 1 tablespoon vegetable oil
– 1 small onion, peeled, cut in half lengthwise, then sliced lengthwise into ¼ inch-wides livers
– 1 tablespoon fish’s gravy (see Glossary)
– ¼ teaspoon white pepper
– ¼ cup finely chopped scallions, including the green tops
– 6 fresh coriander leaves
1. In a deep bowl combine the cellophane noodles with 2 cups of cold water. Cover the mushrooms with 2 cups of warm water in a separate bowl. Let them soak for 30 minutes; drain and discard the water. With a cleaver or sharp knife, cut the noodles into 2 inch lengths. Cut away and discard the tough stems of the mushrooms and slice the caps crosswise into ¼ inch-wide strips.
2. Combine the chicken stock and chicken breast in a 4- to 5-quart casserole and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Reduce the heat to low, cover partially and simmer for 5 to 8 minutes, or until the chicken is almost tender but still somewhat resistant to the touch.
3. Transfer the chicken breast to a plate and set the stock aside. Remove the skin of the chicken with a small knife or your fingers. Cut or pull the chicken meat away from the bones. Discard the skin and bones and cut the meat into strips about ¼ inch wide and 1 to 1½ inches long.
4. In a heavy 6- to 8 inch skillet, heat the oil over moderate heat until it is very hot but not smoking. Drop in the onion slivers and, stirring frequently, cook for 1 or 2 minutes. Do not let them brown. Add the chicken and mushrooms and stir for a minute or so longer.
5. Transfer the entire contents of the skillet to the casserole and bring the soup to a boil over high heat. Stir in the fish’s gravy and white pepper, and then add the noodles. Reduce the heat to low and simmer uncovered for 5 minutes, or until the noodles are tender. Taste for seasoning.
6. Serve at once from a heated tureen or in individual soup plates. Just before serving, sprinkle the soup with the scallions and coriander leaves.
– 1 3-pound frying chicken
– 4 stalks lemongrass (see Glossary), minced, about ½ cup
– 3 scallions (green and white part)
– 1 teaspoon salt
– ¼ teaspoon freshly ground black pepper, plus more to taste
– 2 tablespoons peanut oil
– 2 small fresh red chili peppers, seeded, cored, and chopped
– 2 teaspoons sugar
-½ cup Chicken Stock or use canned
½ cup chopped dry-roasted peanuts
– 2 tablespoons fish sauce
– Chopped fresh coriander leaves
1. Hack the chicken into small serving pieces, chopping through the bones with a sharp cleaver. Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks.
2. Bruise with a mortar and pestle or the handle of a cleaver. Finely slice the scallions, including the green tops. Mix the chicken with the salt, ¼ teaspoon pepper, the lemongrass, and scallions and set aside for 30 minutes.
3. Heat a wok, add the oil, and when oil is hot add the chicken mixture and stir-fry for 3 minutes. Add chili peppers, and stir-fry on medium heat for 10 more minutes or until chicken no longer looks pink.
4. Season with sugar and pepper and add the Chicken Stock. Chow or stir for a few minutes. Garnish with the peanuts, fish sauce, and coriander. Serve with rice!
Meatball on a Stick
– 1½ pounds lean ground beef
– 1 egg white
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– ½ teaspoon salt
– ½ teaspoon ground white pepper
– 1 tablespoon sesame oil
– 2 cloves garlic, peeled and crushed
– 2 tablespoons dry sherry
– ½ teaspoons liquid smoke
– 1 teaspoon sugar
– 1 tablespoon cornstarch
1. Place all of the ingredients in an electric mixer and blend until very smooth.
2. Mold all of the meat mixture into walnut-size meatballs and place on metal or bamboo skewers.
3. Broil in the oven, turning once, or on the charcoal grill, much preferred.
4. Serve with chopped fresh coriander or mint, lettuce leaves, and moistened rice paper wrappers, and Vietnamese Dipping Sauce.
Rare Beef with Lime
– 1 pound sirloin-tip roast, sliced paper thin
– ½ teaspoon peanut oil
– 2 tablespoons dried minced onion flakes
– 2 tablespoons oyster sauce
– 3 tablespoons freshly squeezed lime juice
– ½ cup peeled and thinly sliced yellow onion
– 1 jalapeno pepper, seeded and thinly sliced
– Chopped scallions
– Chopped dry-roasted peanuts
– Fried onion flakes
– Fresh coriander leaves
– Lime wedges
1. Slice the meat very thin. For easy slicing, just freeze a boneless roast until it is very firm but not hard. Or have your butcher do it.
2. First, prepare the fried onion flakes for the marinade and the garnish. Heat a small frying pan and add ½ tablespoon peanut oil.
3. Put in 2 tablespoons of dried onion flakes and toast over medium heat until the onions are a light brown.
4. Drain on paper towels and place in a sealed jar. They will keep in
the refrigerator for several days and they make a great garnish.
5. Combine the ingredients for the marinade in a large bowl. Mix well and add the meat. Toss a couple of times, cover, and place in the refrigerator to chill for 2 hours.
6. Arrange the meat on a cold platter and top with the garnishes. The dish can be eaten with rice paper wrappers or with rice.
Stuffed Bean Curd
– 6 dried Chinese mushrooms, 1 to 1½ inches in diameter
– ½ cup warm water
– ½ pound lean ground pork
– ½ cup finely chopped onions
– 1 tablespoon finely chopped scallions, including 2 inches of the green tops
– ¼ teaspoon white pepper
– 3 teaspoons fish’s gravy (see Glossary)
– ½ cup plus 3 tablespoons vegetable oil
– 6 fresh Chinese bean-curd cakes, each about 3 inches square
– 2 small firm ripe tomatoes, stemmed, cut crosswise into 1- inch slices and then cut into 1 inch cubes
1. First prepare the stuffing in the following way: Cover the dried mushrooms with the ½ cup of warm water and let them soak for 30 minutes. Drain them and save the water. With a cleaver or sharp knife, cut away and discard the tough stems, then finely chop the caps.
2. In a deep bowl, combine the mushrooms, pork, onions, scallions, white pepper and 1 teaspoon of the fish’s gravy. Knead with your hands, then beat with a large spoon until the stuffing is smooth and fluffy. Set the stuffing aside.
3. In a heavy 10- to 12 inch skillet, heat ½ cup of the vegetable oil until it is very hot but not smoking. Pat the bean-curd cakes completely dry with paper towels and fry 3 pieces at a time, turning them carefully with a slotted spatula, for about 5 minutes, or until they are golden brown and crisp on both sides.
4. Watch carefully for any sign of burning and regulate the heat accordingly. As they brown, transfer the bean-curd cakes to paper towels to drain.
5. With a cleaver or large, sharp knife, cut each bean-curd cake into 4 small equal squares. Using a small spoon, scoop out as much white curd from the center of each square as you can, but be careful not to break the crisp outer shell. Gently press about 2 teaspoons of the stuffing mixture into each hollowed square.
6. Discard the fat remaining in the skillet, pour in the remaining 3 tablespoons of oil, and heat the oil over moderate heat until a light haze forms above it. Add the tomatoes and the remaining 2 teaspoons of fish’s gravy and, stirring constantly, cook for 2 or 3 minutes.
7. Then stir in the reserved mushroom water, place the stuffed bean curds in one layer on top of the tomato sauce, reduce the heat to low, and cover tightly. Simmer for 8 to 10 minutes, or until the pork stuffing shows no trace of pink when pierced with the point of a small, sharp knife.
8. Transfer the stuffed bean-curd cakes to a heated platter, pour the sauce over them, and serve,
Vietnamese Dipping Sauce
– ½ up fish sauce
– 2 tablespoons rice wine vinegar
– 2 teaspoons sugar
– 1 cup water
– ¼ cup grated carrots
¼ cup grated daikon radish
– 1 clove garlic, peeled and crushed
– Juice of ½ lime
– Chili oil to taste
1. Mix all the ingredients together well and chill a bit before serving.
Curried Vegetable Salad
– ½ pound fresh mushrooms, cleaned and sliced
– ½ pound fresh green beans, stemmed and cut up
– ½ pound fresh broccoli, cut up
– 1 large onion, peeled and sliced
– 2 garlic cloves, crushed
– 1/3 cup peanut or salad oil
– 1 tablespoon turmeric powder
– 1 teaspoon ground cumin
– ½ teaspoon ground red pepper
– Salt, pepper to taste
– Juice of 1 large lime or lemon
1. Wash and dry mushrooms, green beans, and broccoli.
2. Saute onion and garlic in oil in a medium skillet until tender.
3. Add turmeric, cumin, red pepper, salt, and pepper; cool 1 minute.
4. Add vegetables and cook slowly, covered, until just tender and preferably a little crisp, about 10 minutes.
5. Remove from heat; cool.
6. Add lime or lemon juice and mix well.