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.

Vietnamese Sandwich (Banh Mi Cha Lua)

Vietnamese Sandwich (Banh Mi Cha Lua)
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In Vietnamese, banh mi means bread, so the translation would be sausage sandwich. What makes this unique is what is added to the sandwich such as the pickled carrot and radish. I made these on 21 Nov 2017, excellent flavor, I really like the addition of the pickled carrot and radish. Cha Lua is a fully cooked sausage that is refrigerated when you buy them, so they can be eaten as is right from the fridge. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Vietnamese Sandwich (Banh Mi Cha Lua)
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In Vietnamese, banh mi means bread, so the translation would be sausage sandwich. What makes this unique is what is added to the sandwich such as the pickled carrot and radish. I made these on 21 Nov 2017, excellent flavor, I really like the addition of the pickled carrot and radish. Cha Lua is a fully cooked sausage that is refrigerated when you buy them, so they can be eaten as is right from the fridge. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Additional Fillings if Desired
Servings: sandwich
Instructions
  1. I pan fried the sausage, this is optional, in a splash of olive oil and seasoned only with lemon pepper.
  2. Cooked just to brown them up a bit. These are fully cooked when you buy them.
  3. I used the shortcut to make the pickled carrot and radish.
  4. Split the baguette or roll, spread mayo on both pieces, layer on some Vietnamese sausage, then the cucumber, pickled carrot and radish, coriander leaves, spring onions, top with the other half of the bread, enjoy.
Recipe Notes

Low cost.

Variants: 1. Cook the sliced sausage in soy sauce and black pepper, then add to the roll. 2. Cook the sliced sausage with olive oil and lemon pepper.

Shortcut: Pickled Carrot and Radish.

Adapted from an internet recipe.

Vietnamese Pickled Carrot & Daikon (Đồ Chua)

Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
First Method
Second Method
Servings:
Instructions
First Method
  1. The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  2. Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  3. Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.
Second Method
  1. Carrot and white radish (Daikon) julienned and ready for pickling.
  2. Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  3. Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  4. Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Cha Lua Kimbap,
Vietnamese Sandwich (Banh Mi Cha Lua), Made it, GO-TO recipe.

Adapted from an internet recipe.

Pan Fried Vietnamese Pork Chops

Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
  2. Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
  3. Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  4. In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to 1/4 of what you started with, about 5 minutes.
  5. Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.
Recipe Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.