BANH PHO BO (BEEF NOODLE SOUP)
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lg Onion 1 tb Peanut oil 5 lb Beef & chicken bones, meaty -combination 4 Ginger slice -- julienned 2 Carrot -- julienned 1 sm Cinnamon stick 1 Star anise 2 Cloves, whole 1 t Peppercorn, black -- whole 2 Garlic clove -- smashed 1/2 lb Fresh bean sprouts 1/2 lb Beef sirloin -- sliced very -thin across grain, bitesize 1 Scallion -- finely sliced 1/4 c Cilantro -- chopped 4 Chiles serranos -- sliced -(wimps only devein them) 2 Lime -- cut into wedges 8 oz Rice sticks, soaked in hot -- water for 30 minutes -- drained 3 tb Nuoc mam Fresh black pepper to taste Slice 2 of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a frying pan. Add the sliced onion, and cook, stirring, until the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat. At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes. Meanwhile, plunge the rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon. Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table.
Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Ethnic, Bbq, Fowl Yield: 4 servings Stephen Ceideburg 4 Cornish game hens (14 ounces -each) 4 Garlic cloves 2 Shallots, or 3 green onions, -white part only 1 1/2 tb Sugar 1/2 ts Salt 1/4 ts Black pepper 1/2 ts Five spice powder 1 1/2 tb Vietnamese fish sauce -(nouc mam) 1 1/2 tb Light soy sauce 1 1/2 tb Dry sherry This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.
Title: Beef Balls (Thit Bo Vien)
Categories: Vietnamese, Beef, Ceideburg 2 Yield: 60 meatballs 1/4 c Plus one tablespoon nuoc -mam (Vietnamese fish sauce) 1 tb Plus 1 teaspoon potato -starch 1 ts Baking powder 1 ts Sugar 1/4 ts Freshly ground black pepper 2 lb Trimmed boneless beef hind -shank 4 Garlic cloves, crushed 1 ts Oriental sesame oil Vegetable oil, for shaping -meatballs A few weeks back there was some discussion of a Vietnamese meat ball soup that you had in a restaurant. This is a recipe for beef meat balls that may be close to what you had. Actually this seems to be more like a pate from the preparation. I'm also posting a recipe for a Vietnamese pork pate that's delicious as well as a recipe for grilled dried beef. These crunchy little beef balls are very popular among the Vietnamese. They are served mainly as appetizers or added to noodle soups. Chili sauce (tuong ot) is the usual accompaniment, but any hot red pepper sauce can be served alongside. [Tuong ot is a paste made by smashing up hot red chilies and garlic. The Philippine "Sambal Oelek" or Thai Sriracha are good substitutes. S.C.] In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and black pepper. Slice the meat into 1/8-inch-thick pieces. Add to the marinade and mix well. Cover and refrigerate for at least 4 hours, or overnight. Before proceeding, transfer the meat to the freezer for 30 minutes. Work with half of the beef at a time; do not overload the work bowl. In a food processor, combine half of the beef with half of the garlic and sesame oil. Process to a completely smooth but stiff paste, about 3 minutes. Stop occasionally to scrape down the sides of the work bowl. The completed paste should spring back to the touch. Transfer the paste to a bowl. Process the remaining beef, garlic and sesame oil the same way. Rub some vegetable oil on one hand. Grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball. Scoop out the meatball with an oiled spoon. Repeat until all of the paste is used. Pour 1 inch of water into a wok or wide pot. Place a steamer rack or bamboo steamer over the water. Arrange the meatballs without crowding in a single layer on the rack. Cover and steam for 5 minutes. Serve as an appetizer with chili sauce. These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and black pepper and served as a soup (noodles may be added). NOTE: These meatballs may be frozen. Thaw them thoroughly, then steam or simmer in boiling water until just heated through.
Yield: about 60 meatballs.
Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2 Yield: 1 servings 1 tb Granulated sugar 2 tb Tuong 2 tb Water Fresh hot red chili slices -to taste (optional) 1 tb Roasted peanuts [I use -unsalted Planter's] Here's one that's very simple and good. This sauce is used in Buddhist vegetarian dishes. Mix the sugar with the tuong and water. Add some slices of fresh red chili pepper, if desired, and sprinkle with roasted peanuts.
Title: Caramel Sauce
Categories: Vietnamese, Condiment, Ceideburg 2 Yield: 1 servings 1/3 c Sugar 1/4 c Nuoc mam (Vietnamese fish -sauce) 4 Shallots, thinly sliced Freshly ground pepper Thought your reference to cooking sugar syrup to "caramelize" it was interesting. It reminded me of a sauce that's used in Vietnamese cuisine. It's used in a variety of recipes and turns out to be the "secret" ingredient that gives barbecued Vietnamese stuff that unique taste when used as a marinade for strips of beef, chicken or pork. I use it in Satay recipes. The result is a subtle, delicious taste. It also gives a nice glazed finish to stuff. Its use shouldn't be limited to Asian cuisine. In fact, I suspect that this is originally a French influence... "...the only rule to remember is to turn off the smoke alarm and open all the windows, as the sauce will smoke heavily, with a pungent smell." [I didn't find this to be much of a problem. S.C..] Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown. It will smoke slightly. Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). Return the mixture to low heat and gently boil, swirling the pan occasionally, until the sugar is completely dissolved, about 3 minutes. Add the shallots and ground pepper to taste; stir to combine. Use in recipes where required. [Or, as I noted, as a marinade for BBQ stuff. S.C..] NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips. Yield: 1/3 cup.
Cha Gio
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vietnamese Appetizers Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tb tree ear mushrooms 1 cup Soaked -- roughly chopped thread noodles 1 pound Ground pork 1/2 pound Chopped shrimp or crabmeat 1 Tb fish sauce 1 teaspoon Each salt & pepper(white) 2 Garlic cloves -- chopped 1/4 cup Each chopped red onion & -- chives 8 Rounds Rice paper Beer Mint -- basil & coriander Lettuce leaves Cucumber slices -----DIPPING SAUCE----- 1/4 cup Minced garlic 1/2 cup Fish sauce 1/3 cup Lime juice 1 tablespoon Sugar 1 teaspoon Sa-te oil Soak tree ears, set aside bean thread noodles. Chop pork to a finerconsistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper,garlic, onions and chives. Drain and dry the tree ears and add them. Add thebean thread noodles and blend thoroughly kneading with the hands. Brush the rice paper on each side with the beer and set aside. Cover with a cloth as you work. They take a minute or two to soften. Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until
golden.
Serve with lettuce leaves, garnishes and dip sauce.
CHA QUE (CINNAMON PATE)
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vietnam Appetizers Archived Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Boneless pork (weight after -trimming fat), preferable -fresh ham 3 tb Fish sauce (nuoc mam) 3 tb Water 1/2 tb Potato starch or rice flour 1/2 ts Granulated sugar 1 t Baking powder ds MSG (optional) Sprinkling of freshly -ground black pepper 2 oz Pork fat 1/2 ts Ground cinnamon This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways++made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies++whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper. Be sure pork is trimmed of all fat. Slice the meat 1/4 inch thick, then cut into 1 inch squares. Make a marinade by combining all the remaining ingredients, except for the pork fat and cinnamon, in a large bowl. Add the pork slices to the marinade and mix well with your hands, then cover the bowl with wrap or foil. Refrigerate for 5 hours, and after that period of time has elapsed, transfer the bowl to the freezer for 10 minutes. Remove the pork from the freezer, add the cinnamon, and reduce to a paste in a food processor only. Boil the pork fat for 10 minutes and dice into small pieces, the size of whole peppercorns. Add the diced pork fat to the ground pork mixture. Coat an 8-inch-square baking pan with oil. Put the meat paste into the pan and press down firmly with your hands, making sure the surface is smooth. The meat will come halfway up the side of the pan. Preheat the oven to 350F and bake the pate for 40 minutes or until the surface looks brown. Remove from the oven and allow to cool. Then slice and serve as an appetizer or with French bread for lunch or dinner, or use in any recipe where it is required. It can be eaten hot or cold. This will keep fresh in the refrigerator for a week, or it can be stored for a longer period in the freezer. To reheat, wrap in foil and place in a 300F oven for 15 minutes.
Char Kway Teow (Stir-Fried Rice Noodles)
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Singapore Pasta Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chinese sausages (lop -- cheong) 1/4 pound Medium shrimp (36 to 40 per -- pound), shelled and 1 teaspoon Salt 1/4 pound Cleaned squid -- with (See Technique -- Note) 1/4 pound Chinese barbecued pork 1/4 teaspoon White pepper 1 1/2 tablespoons Dark soy sauce 1 1/2 tablespoons Light soy sauce 1 tablespoon Oyster sauce 2 pounds Fresh rice noodles -- in strips 4 tablespoons Peanut oil 4 Cloves garlic -- chopped 4 Shallots -- sliced (1/2 cup 6 Fresh red chiles -- seeded chopped 1 cup Bean sprouts -- tails removed 1 cup Shredded Chinese cabbage 2 large Eggs 4 Green onions -- chopped Fresh coriander sprigs -- for Nothing is more fascinating and delicious than eating at the open- air streethawker centers in Asia, particularly in Singapore. Each stall serves aspecialty, typically an honest, unpretentious, home-style dish for $1 to $3 aplate. This rice noodle dish is hawker food at its best. If done right, its fragrancewill tell you how good it's going to be as soon as it arrives at your table. Singapore hawkers will use whatever seafoods are available, including cocklesand sliced fish cakes in addition to those suggested in this recipe. Feel freeto experiment. 1. Steam the sausages for 10 minutes. Cut them in thin diagonal slices. Tossthe shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes, rinsewell with cold water, drain, and pat dry. Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster saucein a bowl; set aside. 2. Just before cooking, put the noodles in a large bowl and pour boiling waterover them. Stir gently with chopsticks to separate the strands, drain, andshake off the excess water. 3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the remaining1/2 teaspoon salt and the garlic, shallots, and chiles and cook overmedium-high heat until the garlic is golden brown. Increase the heat to high and toss in the shrimp and squid; stirfry until theshrimp turn bright orange and the squid looks opaque white, about 2 minutes.Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss andstir until the vegetables begin to wilt. Remove everything in the wok to aplatter and set aside. 4. Add the remaining 2 tablespoons of oil to the wok; when hot, toss in thewell-drained noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push thenoodles up the sides of the wok to make a well in the middle; pour in the soysauce mixture, then toss the noodles gently to sauce them evenly. Make a wellagain and break the eggs into the middle. Without mixing them with the noodles,scramble the eggs lightly. When the eggs begin to set, add the green onions andreturn the seafood mixture. Gently toss together to reheat and mix. Serve hot,with a hot chill sauce for seasoning to taste. Garnish with coriander sprigs. NOTE: Both here and in Asia, fresh rice noodles are usually purchased ratherthan made at home. Look for them in Asian markets or Chinese take-out dim sumshops. This dish can be prepared with dried rice noodles; however, it is worthtaking the time to seek out the fresh variety. Make certain that your wok is well seasoned or the fragile rice noodles willbreak apart and stick to the pan. Although I hesitate recommending that youcook with a non stick wok or skillet, they will work fine if you are morecomfortable with them. TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from theheads, cutting across as close as possible to the eyes. Squeeze out anddiscard the hard, pea sized beak in the center of each cluster of tentacles. Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike"body" of the squid) in one hand and the head in the other and pullapart; the entrails will pull out attached to the head. Pull the transparentquill out of each mantle. Discard everything but the tentacles and mantles. Running a little water into each mantle to open it up, reach in with a fingerand pull out any entrails remaining inside. (Working over a second colander tocatch all the debris will make cleanup easier.) You can remove the spottedouter skin or leave it on (I prefer to remove it). Transfer the cleaned mantles to a cutting board, slice them crosswise to thedesired size,and add them to the tentacles in the colander. Give everything another rinse and drain thoroughly.
Makes 4 to 6 servings
COCONUT FLAN WITH CARAMEL (BANH DUA CA RA MEN)
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CARAMEL----- 1/4 c Sugar 1/4 c Hot water -----CUSTARD----- 1 c Fresh or canned coconut milk 1 c Milk 1/4 c Sugar 4 Eggs 1 t Vanilla extract This is the ultimate coconut dessert++an adaptation of the classic "Creme renversee", or "Flan au caramel". The technique used is distinctly French but the flavors are all Vietnamese. This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow. If you just can't wait, you might try the Vietnamese method of rapid cooling for dishes such as this: place a small scoop of shaved ice on top of each custard before serving! Preheat the oven to 325F. Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel. Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat. Scald until the sugar dissolves completely. Remove from heat. In a large bowl, whisk the eggs and vanilla. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly. Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or ramekins. Line a large roasting pan with 2 layers of paper towels (see Note). Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean. Be careful not to let the water boil; do not disturb the custard while baking. This is the only "secret" to producing a smooth and velvety custard. Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly. To serve, run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or whipped cream, if desired. Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking. Yield: 5 servings.
Title: DUCK WITH SUGAR CANE - VIT TIEM MIA
Categories: Vietnamese, Meats Yield: 6 servings 1/2 c Shelled peanuts, red skin -removed 1/2 c Chestnuts, either fresh or -dried 1/2 c Ginkgo nuts, canned or fresh 1/2 c Dried lotus seeds 8 Dried Chinese mushrooms 1/2 c Red dates (jujubes) 1 Duck (about 5 pounds) Salt 1 tb Finely chopped fresh ginger -root 3 Shallots, chopped fine 2 Eighteen-inch pieces of -sugar cane (if unavailable, -omit) Clear water from 1 coconut 1 ts Rock sugar 1 tb Fish sauce 3 Scallions, both green part -and white, cut into 4 -pieces crosswise Black pepper to taste Fresh coriander, chopped Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside. Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes. After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander.
Title: FRUITS IN SYRUP (TRY CAI)
Categories: Desserts, Vietnamese Yield: 6 servings 2 tb Sugar 4 tb - water 2 tb Dry sherry 2 ts Lemon or lime juice 1 Orange 2 c Fresh pineapple; cubed 1 1/2 c Fresh or canned lichees Cook the sugar and water into a syrup. Cool and stir in sherry and lemon/lime juice. Peel and segment the orange; Toss with the pineapple and lichees. Pour the
syrup over the fruits. Chill 1 hour.
Title: Grilled Dried Beef (Thit Bo Kho)
Categories: Vietnamese, Beef, Ceideburg 2 Yield: 4 servings 1 lb Lean bottom round or -sirloin, in one piece, -about 6 inches in Diameter 2 Stalks fresh lemon grass, -or 2 tablespoons dried -lemon grass 2 sm Red chile peppers, seeded 2 1/2 tb Sugar or honey 1 tb Nuoc mam (Vietnamese fish -sauce) 3 tb Light soy sauce Here's a Vietnamese version of beef "jerky" made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese-style "beef Jerky" is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings.
HANOI BEEF AND RICE-NOODEL SOUP (PHO BAC)
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lb Beef bones with marrow 5 lb Oxtails 2 lb Short rib plate, or 1 lb -flank steak 2 lg Onions, unpeeled, halved -and studded with 8 whole -cloves 3 Shallots, unpeeled 2 oz Fresh ginger root, unpeeled -in one piece 8 Star anise 1 Cinnamon stick 4 md Parsnips, cut into 2-inch -chunks 2 ts Salt 1 lb Beef sirloin 2 Scallions, thinly sliced 1 tb Shredded coriander 2 md Onions, sliced paper-thin 1/4 c Hot chili sauce (tuong ot -or sriracha sauce) 1 lb 1/4-inch-wide dried rice -sticks (banh pho) 1/2 c Nuoc mam (Vietnamese fish -sauce) Freshly ground black pepper -----ACCOMPANIMENTS----- 2 c Fresh bean sprouts 2 Fresh red chile peppers, -sliced 2 Limes, cut into wedges 1 bn Of fresh mint, separated -into leaves 1 bn Fresh Asian basil * * or regular fresh basil, -separated into leaves In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.) Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour. Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2-inches in size. Slice the reserved short rib meat paper-thin. Set aside. In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer. In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper. Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired. Yield: 4 servings.
Title: Iced Lemongrass Tea
Categories: Vietnamese, Beverages Yield: 4 servings 1/4 c Chopped fresh lemongrass -tops or 2 tb Dried flakes 4 c Boiling water Sugar to taste Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.
Title: MOO GRATAEM (STIR FRY PORK W/GARLIC)
Categories: Main dish, Rice, Vietnamese, Asian, Pork Yield: 2 servings 1/2 ts Black sweet soy sauce 1 c Pork tenderloin; sliced thin 1/4 ts MSG (opt) 1 ts Fresh garlic;crushed/chopped 3 Cilantro leaves; cut up 1/4 c Vegetable oil 1 ds Black pepper 2 Green onions; cut 1" pieces Hot cooked rice 1 ts Fish sauce (Nuac Mam) Mix pork with sauces, MSG, and black pepper until pork is coated well with all ingredients. In a wok, heat oil until hot over medium heat. Cook garlic for a few second. Add pork mixture. Stirring constantly, cook for 5-6 minutes. Add green onion and cook 1-2 minutes longer. Remove from heat. Sprinkle with coriander. Serve over hot cooked rice along with a bowl of clear soup. "Clear Soup": In a large sauce pan, boil 7 C. water with 1 chicken breast for 15 mins. Simmer over low heat for 1 hour. Remove chicken from bone and place back into broth. Add 1/2 C. sliced bamboo shoots, 1 tsp. fish sauce, 1/2 tsp. soy sauce, 1 tbsp. chopped green onion, dash of MSG-OPTIONAL, dash of black pepper and 1 endive leaf-cut up. Cook 5 mins longer. Serve hot.
Title: THIT GA XAO DAM GUNG SA (CHICKEN WITH LEMON GRASS)
Categories: Chicken, Viet Yield: 4 servings 2 lb Chicken thighs 1 Lemon grass stalk; chopped 1 T Fish sauce 3 T Vegetable oil 1 md Onion; sliced 2 Garlic clove; chopped 3 Scallions; (with tops), -cut into 1-inch pieces 2 T Vinegar 1 T Ginger; finely chopped 1/4 c ;Water 1 T Fish sauce; (another one) 1 ts Cornstarch 1 ts Sugar 1/4 ts Red pepper; crushed Rice; cooked Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic bowl; stir in chicken. Cover and refrigerate at least 1 hour. Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5 minutes. Reduce heat; cover and cook, stirring occasionally, 2 minutes. Mix vinegar and ginger root; reserve. Mix remaining ingredients except rice; stir into chicken mixture. Stir in reserved vinegar mixture. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min. Serve with rice.
Title: VIETNAMESE - LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken Yield: 4 servings - 3 lb Frying chicken 1/2 c Lemongrass, about 4 stalks - minced ** 3 Scallion; all of them 2 tb Peanut oil 2 Red chile peppers; chopped 2 ts Sugar 1/2 c Chicken stock; fresh / can'd 1/4 ts Black pepper; freshly ground 1 ts Salt MMMMM--------------------------GARNISH------------------------------- 1/2 c Dry-roasted peanuts; chopped 2 tb Nuoc Mam ** Coriander leaves; chopped Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver. Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks. 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, 1/4 teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes. Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes. Add chile peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink. Season with sugar and pepper and add the chicken stock. Stir for a few minutes. Garnish with the peanuts, "nuoc mam" and coriander. Serve with rice, if desired. This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers. I love it with a few leaves of mint and basil. This is one
you must try. It is easily done in a wok.
Title: Nouc Cham
Categories: New, Text, Import Yield: 4 servings 2 cloves garlic, -- finely : chopped 