Archive for the ‘: VIETNAMESE’ Category
Vietnamese Spring Rolls
January 30, 2019 Lee
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Vietnamese Spring Rolls

Adapted from an internet recipe.
Vietnamese Spring Rolls are made with rice paper, and are not fried or cooked in anyway after preparing. These are unique to Vietnam. Since the filling is seen through the rice paper, this way is very visual and eye appealing, this method is the unmixed method, more of a layered method. I have never used rice paper before so this will be a first when I make these as well. The trick here is to use 2 rice sheets per spring roll.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Vietnamese
Servings 7 spring rolls

Ingredients
  

  • 14 sheets rice paper, (I don't know how many is in a package, so I will update this.)
  • 1 cup fresh mint leaves
  • 250 grams cooked shrimp, peeled, deveined, tails removed, sliced in half lengthwise, (8 oz)
  • 14 lettuce leaves
  • 2 cups rice vermivelli noodles, aka glass noodles, cooked, cooled to room temp, chopped.
  • 3 cups fresh bean sprouts

Instructions
 

  • Thaw the rice sheets.
  • Other than the rice sheets, get all of the ingredients prepped and ready to go, in bowls left to right, in the order listed.
  • Get a large flat pan of hot water ready and near you. Place a clean cloth on the counter in front of you, this will be your work surface.
  • When you have everything ready, take two sheets of rive paper and put them in the water for 10 seconds or so, until soft, remove from the water and for square sheets, one corner towards you, for round sheets, well, an edge near you.
  • Working closest to you, Arrange 3 mint leaves, evenly spaced, near you, staring from the center and working out.
  • Now place 4 shrimp halves in between the mint leaves.
  • Now take a lettuce leaf and roughly tear that up, place that on top of the shrimp.
  • Now add a small amount of vermicelli noodles on the lettuce.
  • Add some bean sprouts.
  • Then add 3 more mint leaves.
  • Now tear up another lettuce leaf and top the mint.
  • To roll, lift the corner towards you up over and away from you and roll, tightly, away from you, 1 revolution of the roll only.
  • Fold the left and right sides towards the center.
  • Now roll, tightly, until it is completely rolled. Set on a serving tray, space them apart so they do not stick together.
  • Serve with dipping sauces of your choice, such as sweat and sour chili sauce.

Notes

I will price when I source the ingredients, for now I will say fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Stuffed Bitter Melon Soup
January 9, 2019 Lee
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Stuffed Bitter Melon Soup

Adapted from an internet recipe.
This is Vietnamese in nature and has pork ribs and glass (bean curd) noodles. Bitter melon is also known as bitter gourd. A similar dish is made in Thailand without the ribs or noodles but with mushrooms and carrot instead.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Dish
Cuisine Vietnamese
Servings 3 servings

Ingredients
  

For the Soup

  • 500 grams baby back pork ribs, the short ones, (1 lb)
  • water, as directed
  • ⅜ cup fish sauce
  • ¼ cup sugar
  • ½ teaspoon salt, as directed
  • ½ onion, minced, other half to be used in melons
  • 3 cloves garlic, minced
  • 2 packages bean vermicelli, (glass noodles), about 40 grams per package

For the Stuffed Melon

  • 2 bitter melon
  • 250 grams ground pork, (8 oz)
  • 1 dried medium wood ear mushroom, soaked in warm water, patted dry, chopped
  • 3 cloves garlic, minced
  • ½ onion, minced, other half was used in the soup
  • ¼ cup soy sauce
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon vegetable oil

Instructions
 

For the Soup

  • First thing is to 'clean' the ribs, and this is a common Chinese way to do this. Rinse the ribs and cut between each bone to make small pieces.
  • Place the ribs in a pot and just cover with water, stir in a pinch of salt, and put on high heat. Bring to a boil then turn off the heat, you are not cooking the ribs, just 'cleaning' them. Drain the ribs and rinse and discard the water. Now we have 'cleaned' ribs.
  • Same pot, add the ribs back, add 3 quarts (12 cups) of water. Bring to a boil then reduce to a simmer and allow to cook for 45 minutes. This is doing two things, first, we are tenderizing the ribs (they will be fall off the bone tender, and two, we are making pork broth. Win win. While the ribs are simmering, go ahead and make the stuffed bitter melon listed below.
  • When 45 minutes have passed, go ahead and taste for tenderness (Chef's treat, try a rib, just go with it), now add the onion, garlic, stir, then add the stuffed bitter melon. Let simmer for another 20 minutes.
  • Then add the fish sauce, sugar, and salt. Stir and taste and adjust the salt as desired. Cook another 5 minutes.
  • Now add the noodles, cook for another 3-5 minutes. This not only cooks the noodles, which cook very quickly, but also reduces the bitterness of the melon.
  • Serve with a few ribs, some noodles, and 3 pieces of the bitter melon, and the broth. Enjoy.

For the Stuffed Bitter Melon

  • You can prepare this while the soup is simmering. Take the two bitter melons, and trim off each end, then slice crosswise into 1½ inch sections. Take a paring knife and cut around the center and push that out, so you have a tube left over. Set these aside.
  • In a mixing bowl, add the ground pork and the rest of the stuffing ingredients except of course, the bitter melon pieces. Mix together and let marinate for 15 minutes.
  • Mix the meat mixture again then stuff the melon pieces with the meat mixture.
  • Add the stuffed melon pieces to the soup at the 45 minute mark when cooking the soup then follow the rest of the soup instructions.

Notes

Pork ribs, ground pork, and bitter melon are inexpensive. This is a low cost meal per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,PORK,SOUPS, STEWS, CHILI
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
June 5, 2018 Lee
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Nước Chấm (Vietnamese Vegetarian Fish Sauce)

Adapted from an internet recipe.
A vegetarian alternative to fish sauce.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Vegetarian, Vietnamese
Servings 0

Ingredients
  

  • 4 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 5 tablespoons boiling water
  • 4 tablespoons brown sugar, packed
  • 2 teaspoons fresh lime juice, with pulp
  • 4 teaspoons garlic, smashed and finely minced
  • 2 teaspoons red Bird's Eye chilies, finely chopped, to taste

Instructions
 

  • Add the boiling water to a bowl and dissolve the sugar then allow the water to cool to room temp.
  • To the bowl, add the remaining ingredients and mix well. Done, and ready to use.

Notes

Shortcut: Vietnamese Pickled Carrot & Daikon (Đồ Chua).
Variants: 1. Add pickled daikon and carrot, chopped. 2. Add crushed peanuts.
: VIETNAMESE,CONDIMENTS,Ingredients - Sauces,VEGETARIAN
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
April 17, 2018 Lee
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Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Chicken and Broth

  • 2 tablespoons cooking oil
  • 2 medium onions, cut in half
  • 1 inch fresh ginger, sliced
  • 2 liters water, (2 quarts)
  • 6-8 chicken legs, drumsticks, not quarters
  • 1 bunch cilantro
  • 3 whole star anise
  • 1 stick cinnamon
  • 4 cloves garlic, smashed and peeled
  • 1 teaspoon fennel seeds
  • 1 teaspoon corriander seeds
  • 2 tablespoons sugar
  • ¼ cup fish sauce

To Serve

  • 4-6 servings rice noodles, cooked
  • 1 small onion, thinly sliced, think mandolin
  • ½ cup spring onion, thinly sliced, white and green
  • 2 cups mixed herbs, think chopped cilantro, mint, and basil
  • 2 cups bean sprouts, trimmed
  • Bird's Eye Chilis, thinly sliced
  • limes, cut into 4 wedges each
  • Sriracha Chili Garlic sauce
  • hoisin sauce

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and skim off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  • While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  • 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 hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.

Notes

I will price this when I get chicken legs again, for now I will say low cost.
* Best Value $1 or Less per Serving,: VIETNAMESE,Soups, Stews, Chili - Pressure Cooker
Quick Vietnamese Beef Pho (Phở)
January 29, 2018 Lee
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Quick Vietnamese Beef Pho

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

For the Broth

  • 2 large onions
  • 2-3 inch piece of ginger
  • 2 sticks cinnamon, 3 inches long each
  • 2 whole star anise
  • 3 cloves garlic
  • 2 teaspoons coriander seeds
  • 6 cups beef broth, low salt if you have that
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

For Serving

  • 250 grams sirloin steak, (8 oz)
  • 250 grams dried rice noodles, (8 oz)
  • 3 spring onions, thinly sliced, white and green parts
  • 1 Bird's Eye Chili, thinly sliced
  • 1-2 limes, cut into wedges
  • 1 cup bean sprouts
  • 1 cup fresh herbs, cilantro, basil, Thai basil, mint, or a mix
  • Sriracha Chili Garlic sauce, or hoisin sauce

Instructions
 

  • Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  • 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.
  • 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.
  • 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.
  • 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 ¼ 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.
  • 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.
  • 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.
  • 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.
  • Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  • Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  • Let people add their own toppings as they choose, enjoy.

Notes

I will price this when I get a good cut of beef. For now I will say fair cost.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,SOUPS, STEWS, CHILI
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
October 9, 2017 Lee
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Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)

Vietnamese Foods, Vietnam.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 1 pork heart
  • salt, as desired
  • pepper, as desired
  • 1 cucumber
  • 1 tomato, sliced
  • 1 slice pineapple, chopped into chunks
  • 1 onion, sliced, and divided
  • cooking oil, as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon Maggi sauce, as needed
  • spring onion, chopped, for garnish

Instructions
 

  • 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.
  • 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.
  • Heat a non stick pan with a splash of cooking oil, when heated, add the ½ 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.
  • 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.
  • 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.
  • Garnish with chopped spring onion, serve with rice.

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.
Shortcut: Pork Hearts 101.
* Best Value $1 or Less per Serving,: VIETNAMESE,Pork - Hearts, Kidneys, Liver
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
October 8, 2017 Lee
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Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Vietnamese Foods, Vietnam.
This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 2 servings

Ingredients
  

  • 300 grams fresh shrimp, peeled, deveined, tail removed, (11 oz)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10-12 hard boiled quail eggs, peeled
  • tiny pinch ground turmeric
  • tiny pinch paprika
  • 1 purple onion, minced
  • 2-3 tablespoons cooking oil
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon coconut water, or plain water
  • fresh coriander, chopped, for garnish
  • spring onion, chopped, for garnish
  • 1-2 teaspoons chili powder, optional, to taste

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Continue cooking until the sauce is thick, stirring often, remove from heat.
  • Plate with cooked rice on the side and garnish with chopped spring onion and coriander.

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.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Eggs - Quail,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Vietnamese Lemongrass Chicken
October 1, 2017 Lee
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Vietnamese Lemongrass Chicken

Stephen Connell, United States.
Sounds really good, a must try for me.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
  • 2 tablespoons fish sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon curry powder, I am assuming Indian curry powder
  • ½ teaspoon salt
  • 2 tablespoons sugar, plus 1½ teaspoons
  • 3 tablespoons water
  • 3 tablespoons cooking oil
  • 2 stalks fresh lemongrass, tender white inner bulbs, minced
  • 1 large shallot, thinly sliced
  • 3 Bird's Eye Chilis, seeded and minced
  • 1 spring onion, sliced, for garnish

Instructions
 

  • In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  • 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 bowl, you just made a simple form of caramel.
  • 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 the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  • Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.

Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,CHICKEN & TURKEY
Homemade Vietnamese Sausage
June 12, 2017 Lee
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Homemade Vietnamese Sausage

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 8 hours
Total Time 9 hours 10 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Food Processor
  • Steamer

Ingredients
  

  • 1¼ kilo lean pork, cut into chunks
  • 2 tablespoons fish sauce
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon baking powder
  • 1 tablespoon tapioca flour
  • ⅔ cup warm water

Instructions
 

  • 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.
  • 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).
  • 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.
  • The next day, remove the meat from the fridge, and divide into two loaves.
  • Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  • Place in a steamer, foil seam side down, steam the loaves for 30-45 minutes.
  • Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.

Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1¼ kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Pork - Sausage
Papaya, Orange, and Cha Lua Salad
June 11, 2017 Lee
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Papaya, Orange, and Cha Lua Salad

Adapted from an internet recipe.
This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Vietnamese
Servings 0

Ingredients
  

  • green papaya, shredded
  • oranges, peeled, seperated, chopped
  • Vietnamese sausage, cubed
  • bean sprouts
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1-2 cloves garlic, finely minced
  • chili paste, optional, to taste

Instructions
 

  • Mix everything in a large bowl, serve.
* Best Value $1 or Less per Serving,: VIETNAMESE,Sides - Salads