Nước Chấm (Vietnamese Vegetarian Fish Sauce)
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
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A vegetarian alternative to fish sauce.
Prep Time
20 minutes
Prep Time
20 minutes
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
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A vegetarian alternative to fish sauce.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Add the boiling water to a bowl and dissolve the sugar then allow the water to cool to room temp.
  2. To the bowl, add the remaining ingredients and mix well. Done, and ready to use.
Recipe Notes

Low cost.

Variants: 1. Add pickled daikon and carrot, chopped. 2. Add crushed peanuts.

Shortcut: Vietnamese Pickled Carrot & Daikon (Đồ Chua).

Inspired by Nước Chấm (Vietnamese Vegetarian Fish Sauce) from Pham Fatale.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  2. For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  3. Heat a non stick pan with a splash of cooking oil, when heated, add the 1/2 the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  4. Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  5. Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  6. Garnish with chopped spring onion, serve with rice.
Recipe Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  2. Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  3. When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  4. Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  5. Continue cooking until the sauce is thick, stirring often, remove from heat.
  6. Plate with cooked rice on the side and garnish with chopped spring onion and coriander.
Recipe Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  2. In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small, you just made a simple form of caramel.
  3. Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  4. Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Recipe Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Homemade Vietnamese Sausage
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  2. Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  3. Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  4. The next day, remove the meat from the fridge, and divide into two loaves.
  5. Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  6. Steam the loaves for 30-45 minutes.
  7. Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.
Recipe Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1 1/4 kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.

Adapted from an internet recipe.

Papaya, Orange, and Cha Lua Salad
Papaya, Orange, and Cha Lua Salad
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This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Prep Time
10 minutes
Prep Time
10 minutes
Papaya, Orange, and Cha Lua Salad
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This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Mix everything in a large bowl, serve. How easy was that?
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cha Lua Soup
Cha Lua Soup
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Cha Lua Soup
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For Thickening, Optional
Servings:
Instructions
  1. In a medium pot, fill about 3/4 full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
  2. This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
  3. While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
  4. After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
  5. Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.
For Thickening, Optional
  1. Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variant: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up.

Adapted from an internet recipe.

Cha Lua Kimbap
Cha Lua Kimbap
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Kimbap is Korean in origin, think of a California Roll and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Cha Lua Kimbap
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Kimbap is Korean in origin, think of a California Roll and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
  2. For the sausage and cucumber, slice those lengthwise into strips about 1/4 inch or just a bit larger.
  3. For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
  4. Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom 2/3 of the sheet, leaving a 3/4 inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
  5. With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
  6. Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
  7. Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.
Recipe Notes

Low cost.

Variants: Feel free to use any fillings you like.

Shortcut: Pickled Carrot and Radish.

Adapted from an internet recipe.