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| Former flag of South Viet Nam |
| VIETNAMESE COOKING |
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| Our next, and last stop in Southeast Asia, on our culinary tour of the world, is beautiful South Viet Nam. In the years leading up to the Viet Nam War, this gorgeous land was often refered to as the "Pearl of the Orient". It is a beautiful land of beautiful people, and of some of the most delicious food I have ever tasted. So, put on your bibs, lick your chops, heat up your woks and lets get cooking. |
| VIETNAMESE STAPLES EATEN AT EVERY MEAL: |
| A.) COM - (RICE): Extra-long grain or jasmine rice is the preferred type of the Vietnamese. Use 2 cups of water for each 1 cup of rice. B.) MEIN - (RICE NOODLES): Mein [pronounced mee-yen] are rice noodles, also called rice sticks, can be added to soups or to stir-fried, steamed, or simmer-ed dishes. They are sometimes served cold with hot vegetables and meat on top of them. To cook, use 3 cups of water for each 7 oz. package of rice noodles: |
| 1.) In a large saucepan, bring water to a boil over high heat. Add rice noodles and return water to a boil. 2.) Reduce heat to medium-high and cook uncovered for 4 - 5 mins., until soft. 3.) Drain noodles in a colander and rinse in cold water. Serve immediately. 1 7oz. pkg., makes 4 servings. |
| C.) NUOC CHAM - (VIETNAMESE STYLE DIPPING SAUCE): The Vietnamese use Nouc Cham the way we use salt. It is included on every table for every meal, either as a dip or as a sauce to pour over a dish. To make it, you will need: |
| 2 cloves minced garlic; 1 1/2 tsps. of chili garlic sauce; 3 tbls. sugar; 2 tbls. fresh lime juice [or 4 tbls. of white vinegar]; 4 tbls. nuoc mam [fish sauce]; 1 cup of water; 1 or 2 carrots [shredded]. |
| Combine all ingredients in a small bowl. Stir to dissolve sugar. If the sauce is too salty or too strong, add another tbls. of water and stir. Nuoc Cham will keep for up to 2 weeks refrigerated in a tightly covered glass jar. Makes 1 1/2 cups. |
| D.) GOI CO ROT - (CARROT SALAD): |
| This carrot salad can be eaten plain with any meal, or it can be added to fried rice or soups. To make, you will need: |
| 2 cups water; 4 tbls. white vinegar; 2 tbls. sugar; 1 tsp. salt; 4 - 5 carrots (shredded); 1/2 cup raisins. |
| 1.) In a small bowl, combine water, vinegar, sugar, and salt. Stir until sugar and salt are dissolved. 2.) Pour liquid over shredded carrots and raisins. Cover and refrigerate overnight. 3.) Drain carrots in a colander. Serve at room temperature in individual bowls. Serves 4. |