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| VIETNAMESE STIR-FRIED, FRIED, AND GRILLED DISHES: |
| A.) BONG CAI - (Stir-Fried Cauliflower): |
| * ANY CHOPPED VEGETABLE MAY BE USED IN PLACE OF CAULIFLOWER. 1 med. head cauliflower; 1 tbl. vegetable oil; 1 sm. onion, sliced; 1/2 tsp. pepper; 1 tbl. nuoc mam; 1/4 cup chopped green onion; |
| 1.) Break cauliflower into bite-size florets. 2.) In a wok or large skillet, heat oil over high heat for 1 min., then add onions and fry over high heat, stirring constantly, for 3 mins., or until onion is tender. 3.) Add cauliflower. Cook 2 - 3 mins., stirring constantly. Add pepper and nuoc mam and mix well. Cover and cook another 2 mins., then add green onion and stir. Serve hot with steamed rice. Serves 4. |
| B.) THIT BO SAO DAU - (Stir-Fried Beef & Green Beans): |
| 1 clove freshed minced garlic; 1/4 tsp. blk. pepper; 1 tsp. cornstarch; 1 tsp. vegetable oil; 1 lb. sirloin tip, thinly sliced; 3 tbls. vegetable oil; 1/2 med.-size onion, sliced; 2 cups green beans, ends removed and cut into bite-sized pieces; 1/4 cup of chicken broth; 1 tsp. soy sauce: |
| 1.) In a large mixing bowl, combine garlic, pepper, cornstarch, and 1 tsp. oil. Add beef and mix well. Cover and let stand at room temp., for 30 mins. 2.) In a wok or skillet, heat 2 tbls. oil over high heat for 1 min. Add meat and stir-fry quickly over high heat for 2 mins., or until the beef begins to turn brown. Remove from the pan and place in a large bowl and set aside. 3.) Wash the wok or skillet and dry thoroughly, then heat 1 tbl. of oil over high heat for 1 min. Add onion and cook, stirring frequently, for 2 mins., or until nearly tender. 4.) Add green beans and stir well. Add broth, cover, and turn heat to low. Simmer for 4 - 5 mins., or until beans are crisp-tender. 5.) Uncover and add soy sauce and beef. Cook over med. heat for 1 - 2 mins., stirring constantly, until heated through. Serve over hot rice. Serves 4. |
| C.) COM CHIEN - (Vietnamese Fried Rice): |
| 2 eggs; 4 tbls. vegetable oil; 1/2 a med.-size onion, chopped; 1 carrot, chopped; 1/2 lb. fresh green peas, or frozen peas, thawed; 1 cup diced cooked ham, or diced roast pork; 1/2 tsp. pepper; 1 tsp. sugar; 2 tsps. nuoc mam; 1 tsp. soy sauce; 4 cups cold cooked rice: |
| 1.) In a small bowl, beat eggs well. 2.) In a wok or large skillet, heat 1 tbls. oil over medium heat for 1 min. Add beaten eggs and cook quickly, scrambling them with a spoon or fork. Place on a plate and set aside. 3.) Clean the wok or skillet then heat 3 tbls. oil over med. heat for 1 min. Add onions and cook uncovered for 2 mins., stirring occasionally. Add carrots and peas, stir well, and cook 5 mins., covered. 4.) Add meat, pepper, sugar, nuoc mam, and soy sauce, stir well. 5.) Add rice, breaking up any clumps. Mix well and cook uncovered 7 - 8 mins., or until heated through. Just before serving, add scrambled eggs and mix well. Serve hot. Serves 4 |
| D.) CHA GIO - (Spring Rolls): |
| 3 1/2 oz.-(1/2 pkg.)- cellophane or rice noodles; 1 egg; 1 lb. grnd. pork; 3 carrots, (shredded); 1 sm. onion, chopped; 1 1/2 tsps. nuoc mam; 1/2 tsp. pepper; 1/4 cup green onions, chopped; 1 lb. pkg. lumpia (rice paper spring roll wrappers) thawed; 1/2 cup vegetable oil; |
| 1.) Soak noodles in hot water. When soft, drain and cut into 2" lengths with a sharp knife or scissors. 2.) In a large bowl, beat the eggs well. Add noodles, pork, carrots, onion, nuoc mam, pepper, and green onion. Mix well. 3.) Place 1 wrapper on a flat surface. Cover remaining wrappers with a damp kitchen towel so they won't dry out. |
| HOW TO WRAP SPRING ROLLS; |
| HAVE 1 BEATEN EGG AND A PASTRY BRUSH READY. |
| I. Place about 1 1/2 tbls. of filling just below center of wrapper; II. Fold bottom edge over the filling; III. Fold in the two opposite edges so that they overlap; IV. Brush top edge with beaten egg. Roll up toward top edge and press edge to seal. Repeat with remaining wrappers. |
| 4.) In a wok or lrg. skillet, heat oil over medium heat for 1 min. Carefully place 3 - 4 rolls into the oil and fry slowly about 10 mins., or until golden brown. Turn and fry other side for 10 mins. 5.) Keep fried rolls warm in a 200 degree oven as you fry remaining rolls. 6.) Serve hot with individual bowls of Nuoc Cham for dipping. Cut each spring roll into 4 pieces or wrap spring roll plus a few sprigs of fresh mint and cilantro in a lettuce leaf, dip, and eat. Makes 25 spring rolls. |