Vietnamese Meatball Sandwich
Meatballs:
1 pound ground pork
1 large egg
3 cloves garlic, minced
½ cup minced green onion
½ cup minced jicama
½ tablespoon cornstarch
½ tablespoon Wondra flour
½ tablespoon fish sauce
½ tablespoon soy sauce
½ tablespoon sugar
½ teaspoon salt
1/4 teaspoon whole black pepper
Sauce:
½ cup water
½ tablespoon cornstarch
½ tablespoon sugar
½ tablespoon soy sauce
½ teaspoon salt
8 ounces canned tomato sauce
1 tablespoons canola oil
1 cloves garlic, minced
½ tablespoon sugar
1 scallion, chopped
½ teaspoon black pepper
Light sprinkling of garlic powder
Light sprinkling of onion powder
Light sprinkling of ginger powder
1. Combine all the meatball ingredients in a large bowl and mix well with your hands. Use your hands to form meat balls, putting each in a glass or metal bowl, put it in a steamer and steam over boiling water until cooked, about 40 minutes. [This seems like a long time. I would check after 15 minutes, assuming that the meatballs about 1 inch wide. - Andrea]
2. For the sauce, in a small bowl, mix the water with the cornstarch, sugar, soy sauce, salt and tomato sauce. Stir to combine well and set aside.
3. In a small saucepan over high heat, heat the oil. Add the garlic and cook for about 30 seconds, until aromatic. Add the water and tomato sauce mixture and stir until the sauce has thickened.
4. To make a sandwich, slice the meatballs in half and put inside the French bread. Spoon the tomato sauce atop the meatballs. Finish with some pickled daikon and carrot and a few sprigs of cilantro.
Water Spinach and Shrimp Salad
Nom Rau Muong ~ "Nohm Rau Moong"
Serves 3 or 4 as a side salad
1 pound water spinach, trimmed according to instructions in the Note below, or Western spinach leaves
1/4 pound pre-cooked, small salad size (bay) shrimp, briefly rinsed and well drained
Dressing:
2 to 21/2 tablespoons fresh lime juice
1 teaspoon fine shrimp sauce
1 tablespoon fish sauce
2 teaspoons sugar
1/2 to 1 tablespoon water
11/2 tablespoons sesame seeds, toasted and crushed in a mortar and pestle
1. In a large pot, bring a generous amount of water to a rolling boil. Add the water spinach or water spinach, moving it around with chopsticks or a spoon to ensure even cooking. Once it has wilted, about 1 minute for water spinach or 20 seconds for Western spinach, drain it in the colander and flush with cold water.
2. Remove excess moisture from the greens by putting them in a non-terry dishtowel and wringing it several times. (With very tender baby Western spinach leaves, you can do this by the handful and just squeeze on the leaves.) Transfer to a bowl and fluff up and untangle the leaves and stems as much as possible. Set aside to cool. The water spinach may be prepared hours in advance of serving.
3. Add the shrimp to the bowl and combine well.
4. In a small bowl, whisk together the dressing ingredients, starting out with the smallest amount of lime juice and water. Taste and add extra lime juice for tartness if you want to mellow the briny shrimp sauce flavor. Add water if you want to dilute.
5. Use tongs to toss the salad with the dressing. Taste and add any last minute flavor adjustments. Add the sesame seeds and combine well. Transfer to a serving plate, leaving excess liquid behind in the bowl. Serve immediately.
Nuoc Cham Dipping Sauce
This is the ubiquitous sauce of Vietnamese tables. Homemade versions will be cloudier but also much more flavorful than the sauces you receive in restaurants. These amounts offer a baseline; be sure to taste and adjust as you stir together the ingredients. Depending on the tartness of the citrus fruit or your own sweet tooth, you may need to add a sprinkle of sugar or a dash more fish sauce, less garlic or another whole chile.
INGREDIENTS:
1/4 cup fresh lime or lemon juice
1/4 cup fish sauce
1/4 cup sugar
1 clove garlic, smashed flat then minced finely
1 red Thai or serrano chile, sliced thinly
1/4 cup cold water
INSTRUCTIONS:
Combine all the ingredients in a small jar. Screw on the lid and shake vigorously until the sugar is dissolved. Taste and adjust flavors until there is a balance of sweetness, tartness and saltiness. Refrigerate for up to 1 week.
Yields about 1/2 cup
PER TABLESPOON: 35 calories, 2 g protein, 8 g carbohydrate, 0 fat, 5 mg cholesterol, 681 mg sodium, 0 fiber.
Broiled Fish Fillets
I can prepare this quick version of my mom's whole grilled fish easily in my oven broiler to keep me happy between visits home.
INGREDIENTS:
1 1/2 pounds lean, flaky fish fillets, such as halibut, sea bass or catfish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil
Wooden skewers, soaked in water for 30 minutes
To Serve:
12-16 rice paper sheets, preferably 8-inch rounds (see "Tips for wrapping" at left for instructions)
Salad Plate (see instructions)
Nuoc Cham Dipping Sauce (see recipe)
INSTRUCTIONS:
Season the fish with salt and pepper. With a sharp knife held at an angle, cut the fillets into thick slices about 2 inches wide.
Thread slices loosely onto the skewers. Brush the fish generously and evenly with oil, then set aside at room temperature for 20 minutes.
Preheat an oven broiler to high. Brush the broiler rack with oil and then arrange the fish on the rack. Broil the fish 5 minutes on the first side, then 2 to 3 minutes on the second, or until the fish is just opaque at the center.
Serve immediately with the Salad Plate, rice paper and dipping sauce.
Yields 4 servings
PER SERVING: 185 calories, 35 g protein, 0 carbohydrate, 4 g fat (1 g saturated), 54 mg cholesterol, 232 mg sodium, 0 fiber.
Shrimp Cakes
If the bottoms of your muffin cups are more than 2 inches across, slightly increase the amount of batter in each cake. For a vegetarian version, replace the shrimp with sliced cremini or shiitake mushrooms.
INGREDIENTS:
Vegetable oil
The Rice Batter:
1 cup long-grain rice flour (see Note)
1/4 cup coconut milk
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, preferably white
The Filling:
1/2 cup bean sprouts, chopped into 2-inch lengths
2 green onions, sliced
1/2 pound medium shrimp, peeled and deveined
Salad Plate (see instructions)
Nuoc Cham Dipping Sauce (see recipe)
INSTRUCTIONS:
Preheat oven to 375°. Brush or spray the cups of two 12-cup muffin tins with oil.
Combine the rice flour, coconut milk, turmeric, salt and pepper in a bowl. Add 1 cup water and whisk until smooth.
Pour 2 tablespoons of batter into each muffin cup (you may not fill every cup). Divide the bean sprouts among the cakes, sprinkle generously with green onions, and then top each with a shrimp. Brush or spray the tops of the cake with a light coat of oil.
Bake until the cakes are golden brown on the bottom and firm at the center, about 25 minutes. Let rest a few minutes in the pan, then transfer to a rack to cool slightly.
Serve with the Salad Plate and dipping sauce.
Serves 4
Note: Long-grain rice flour is available at Asian markets.
PER SERVING: 220 calories, 12 g protein, 33 g carbohydrate, 4 g fat (3 g saturated), 81 mg cholesterol, 236 mg sodium, 2 g fiber.
Sweet Potato Fritters
Beer lightens the batter while its hint of bitterness adds depth to the flavor of sweet potatoes and caramelized onion. Serve the fritters soon after making them, or freeze them. Then defrost and reheat them in a 300° oven for 20-30 minutes.
INGREDIENTS:
1 large sweet potato, about 10 ounces, peeled
1/2 large onion
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup cold pilsner beer or tonic water
Peanut oil
Salad Plate (see instructions)
Nuoc Cham Dipping Sauce (see recipe)
INSTRUCTIONS:
Grate the sweet potato with a large-holed grater, pressing hard to create thick, long strands. Remove the outer layers of the onion and cut them in half, then thinly slice all the onion layers into matchsticks. Toss together the sweet potato and onion.
Stir together the flour, salt and black pepper in a wide bowl. Pour in the beer or tonic water and stir quickly a few times to create a thick batter. Add the sweet potato and onion; stir to coat the vegetables evenly. There will just be enough batter to bind the sweet potato and onion loosely.
Pour peanut oil into a wide, heavy pan to a depth of 1/2 inch, and heat over a medium-high flame until the oil shimmers. The oil is hot enough if it sizzles when you drop in a piece of sweet potato.
Using two tablespoons, drop small mounds of the sweet potato mixture into the oil, creating 3-inch-wide round cakes. Leave space between each fritter, and modulate the heat to keep a slow but steady sizzle. (Avoid overheating the oil, as the sugar in the sweet potato will scorch.) Fry until golden brown, 4 to 5 minutes on each side.
Drain on paper towels.
Serve with the Salad Plate and Nuoc Cham Dipping Sauce.
Serves 4
PER SERVING: 215 calories, 4 g protein, 39 g carbohydrate, 4 g fat (1 saturated), 0 cholesterol, 303 mg sodium, 3 g fiber
Caramel Sauce (Nuoc Mau)Active Work Time: 5 minutes * Total Preparation Time: 35 minutes
1 cup sugar
3/4 cup water, divided
Fill the sink with enough water to come halfway up the side of a 1-quart, heavy-bottomed saucepan. Place the sugar and 1/4 cup of the water into the saucepan and cook over medium-low heat. Stir until the sugar dissolves, about 2 to 3 minutes. As the sugar melts, the mixture will go from opaque to clear. Small bubbles will form at the edge and gradually grow larger, moving toward the center of the pan. Eventually, bubbles will cover the entire surface.
After about 15 minutes, the sugar will begin to caramelize and turn in color. You'll see a progression from champagne yellow to light tea to dark tea. When smoke starts rising, remove the saucepan from the heat and slowly swirl it around. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big and bold red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles. When the caramel color is that of black coffee or molasses, place the pan in the sink to stop the cooking process. The hot pan bottom will sizzle upon contact and the bubble action will subside.
Add the remaining 1/2 cup of water (there may be a small dramatic reaction) and place the saucepan back on the stove over medium heat, stirring until the caramel has dissolved into the water. The result will be slightly viscous; flavor-wise, it will be bittersweet. Pour the caramel sauce into a small glass jar and let it cool; it will thicken further. Store indefinitely in your kitchen cupboard.
1 cup. Each tablespoon: 39 calories
Chicken and Ginger in Caramel Sauce (Ga Kho)Active Work Time: 10 minutes * Total Preparation Time: 30 minutes
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 (2-inch) piece ginger root, peeled, thinly sliced into quarter- size coins and crushed
3 tablespoons Caramel Sauce
2 tablespoons fish sauce
1/4 teaspoon salt
2 tablespoons water
1 green onion, green tops only, chopped
Steamed rice, for serving
Place the chicken, ginger, Caramel Sauce, fish sauce, salt and water into a saucepan. Give a stir to distribute everything. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pieces, then replace the lid. Cook for 10 minutes, periodically stirring to evenly expose the chicken to the sauce. The kho will send fragrant steam out from under the lid. The sauce will increase in volume as the chicken releases its juices.
After the 10 minutes are up, remove the lid and continue cooking to reduce the sauce and deepen the color to a rich reddish brown, about 5 minutes. Replace the lid and allow it to rest for 5 minutes. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Garnish with the chopped green onion and serve with plenty of rice.
4 servings. Each serving, without rice: 362 calories; 631 mg sodium; 148 mg cholesterol; 17 grams fat; 5 grams saturated fat; 8 grams carbohydrates; 41 grams protein; 0.07 gram fiber.
Shrimp in Caramel Sauce (Tom Kho)
Active Work Time: 15 minutes * Total Preparation Time: 25 minutes
1 1/2 pounds medium shrimp (31-40 count), peeled and deveined
1/4 teaspoon salt
1 1/2 tablespoons fish sauce
2 tablespoons Caramel Sauce
1/2 yellow onion, thinly sliced
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons oil
1 green onion, green tops only, chopped
Steamed rice, for serving
Place the shrimp, salt, fish sauce and Caramel Sauce into a shallow saucepan. Bring to a vigorous simmer over high heat. Add the yellow onion and pepper, stirring to evenly distribute. Continue cooking over high heat, occasionally turning the shrimp so that they're well coated with sauce. They'll curl up and release their juices to combine with the other ingredients and concentrate into a dark sauce. Add a little water if things get too dry.
The shrimp are done when they've taken on an orange-brown color and have a pleasant sweet chewiness, about 8 to 10 minutes after you've added the onion and pepper. There will be a few tablespoons of sauce in the pan. Remove from the heat, add the oil and stir to coat the shrimp. Scatter the green onion on top and serve with lots of steamed rice.
4 servings. Each serving, without rice: 229 calories; 725 mg sodium; 276 mg cholesterol; 7 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 31 grams protein; 0.58 gram fiber.
Pork Riblets Simmered in Caramel Sauce (Suon Kho)
Active Work Time: 15 minutes * Total Preparation Time: 1 1/2 hours plus 2 hours marinating
2 pounds meaty pork spareribs, cut crosswise through the bone into 2-inch-wide strips
1/3 cup minced, grated or pureed yellow onion, about 1/2 small onion
1 tablespoon sugar
3/4 teaspoon freshly ground pepper
1/4 cup fish sauce, divided
1/4 cup Caramel Sauce
1 green onion, green top only, chopped
Steamed rice, for serving
Cut each rib strip between the bones or through the cartilage into individual riblets. Combine the onion, sugar, pepper and 2 tablespoons of the fish sauce in a bowl. Add the riblets, cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
If necessary, adjust your broiler rack so that the ribs will cook as close to the flame as possible. Heat the broiler for 30 minutes to get it nice and hot.
While the broiler heats up, take the ribs from the refrigerator and let them sit at room temperature to take the chill off. Place them on a baking sheet and broil until they're tinged brown, about 4 to 6 minutes per side; a little charring is fine. (You'll hear a pleasant sizzle as this happens.) Alternatively, cook the ribs over high heat on a gas or charcoal grill, which imparts deeper flavor. The point here is to sear the riblets to obtain a roastiness and intensify the overall color.
Place the riblets in a saucepan with the Caramel Sauce, the remaining 2 tablespoons of fish sauce and enough water (about 2 1/2 cups) to cover most of the riblets. Bring to a boil and reduce the heat to simmer. Cover and let cook for 40 minutes; the ribs should simmer vigorously, sending steam out from under the lid.
Remove the lid and continue to simmer until the ribs are tender (you can easily pierce the meat with a fork or knife tip), about 20 to 30 minutes. If there's cartilage, you should be able to bite through it, with a slight crunch remaining. This latter phase of cooking allows the sauce to reduce and concentrate in flavor, and deepens the color to dark reddish brown. In the end, there should be a fair amount of sauce left.
Turn off the heat, tilt the saucepan so the liquid goes to one side and use a spoon or small ladle to skim the fat from the top. Adjust the flavors with extra fish sauce, if necessary. Garnish with the chopped green onion and serve with lots of steamed rice.
4 servings. Each serving, without rice: 429 calories; 773 mg sodium; 104 mg cholesterol; 26 grams fat; 9 grams saturated fat; 20 grams carbohydrates; 27 grams protein; 0.36 gram fiber.
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