Ca Kho
Ingredients
- 1 1/2 lbs halitbut, cut into 1.5-3-inches pieces.
- 1/4 cup white sugar
- 1/4 cup fish sauce
- 1 tablespoon minced garlic
- 4 shallots, thinly sliced
- 1 tablespoon chopped fresh chili pepper
- 2 slices ginger, julliened
- Ground black pepper
In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling
the pan constantly, until brown and caramelized.
Remove pan from heat and stir the fish sauce into the caramel. It will smoke
slightly. Return the pan to low heat and gently boil for about couple minutes
while stirring until the sugar is completely dissolved. Stir in the shallots, minced garlic,
chili and ginger. Add the fish in the caramel sauce and sprinkle with black
pepper. Bring to a boil. Reduce the heat to low and cover the pan.
Simmer for 30-45 minutes, turning the fish occasionally and carefully
BO NUONG LA LOT
Grilled betel-leaf wrapped beef
This is perfect for a quick dinner, you can marinade and beef in advance, then freeze it, when you are ready to grill, just take out a small portion and wrap it with the available betel leaves. The fragrance of the betel leaf on the grill is irresistable and it makes your mouth watery, thus a great meal.
1 lb. of sirloin beef tip
1 package of la lot or betel leaves (can be found at any big asian market)
2 Tsp. of Magi sauce
1 Tsb. of finely chopped lemongrass
2 Tsp. of finely chopped shallot
1 Tsp. of chopped garlic
1 Tsp. of salt
1 Tsp. of black pepper
1 Tsb. of honey
A dash of five-spice powder
Preps.
Use a big knife and cut/chop the beef into small pieces.
In a mixer bowl, mix beef well with all the ingredients, save the betel leaves.
Put about 1.5 tsp. of the marinaded beef onto a betel leaf and roll it into a cigarette-like roll, use a bamboo skewer to hold about 4-5 rolls.
Cooking Method
Turn on grill, and set to low
Grill until the betel leaves turn dark but not completely black.
Arrangement
Put over rice and best eaten with fried egg.
Ca Kho To
Ingredients:
One whole cat fish, clean and cut into 1-inch pieces
1 cup of scallion, cut into 1-inch length pieces
2 table spoons soy sauce
1 table spoon sugar
1 table spoon thick soy sauce
Red chili (whole or julienne as many as you can take)
Arrange cat fish in your clay pot. Add all ingredients at the same time. Make sure all pieces are well coated with the marinating ingredient. Simmer the clay pot until the fish is cooked (watch the color changing on the outside of the fish. When they turn dark yellow, that’s a good indication that the fish is done)
This is best to serve hot with white rice
BEEF STEW WITH STAR ANISE AND LEMONGRASS
Bo Kho
Ingredients
- 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes (weight
after trimming)
- 1 hefty stalk lemongrass (about 3/4-inch diameter at its thickest), dry outer leaves removed, cut into 2-inch lengths and bruised
- 3 tablespoons fish sauce
- 1 1/2 teaspoons Chinese five-spice powder
- 2 1/2 tablespoons minced ginger
- 1 1/2 teaspoons brown sugar
- 1 bay leaf
- 3 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cups peeled, chopped fresh tomato or 1 3/4 cups canned crushed
tomato (a 14-ounce can)
- 1/2 teaspoon salt
- 2 star anise
- 2 cups water
- 1 cup coconut juice
- 1 pound carrots, peeled, cut into 1-inch chunks
Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
If sauce is too thick, add a bit of water.
Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water and coconut juice.
Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
Add carrots and simmer for another 45 minutes until beef and carrots are tender.
Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
Best serve with French baguette
Light Vietnamese dipping fish sauce
This dipping sauce is the least salty among all the Vietnamese dipping fish sauce. It usually is used with Banh Beo.
1 cup of shrimp shell (optional)
2 cups water
1 tsp. white rice vinegar
31/2 Tsb. fish sauce
4 Tsb. sugar
2 Thai red pepper or birdeyes' pepper
If you are making this to eat with Banh Beo, I recommend you use shrimp shell but it's ok if you don't have any shrimp shell.
Pour 2 cups of water into a medium sauce pan. Put the shrimp shell in and bring to boil (if you don't have shrimp shell, just boil the water). Reduce heat and simmer for 10 minutes.
Strain the water into a bowl, stir in the fish sauce sugar, vinegar, mix well.
Cut the chili into thin rings to let them float on the sauce.
Cha Gio Chien
Ingredients:
FILLING
2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained -and cut into 1-inch lengths
1 lb Ground pork
1 lg Onion, finely chopped
2 tb Tree ears, soaked in warm -water for 30 minutes, then -drained and finely chopped
3 Cloves garlic, finely -chopped
3 Shallots or white part of 3 -scallions, finely chopped
1 cn (7 ounces) crabmeat, -cartilage removed and meat -flaked with fingers
1/2 ts Freshly ground black pepper.
PREPARATIONS FOR ASSEMBLING
20 Sheets dried rice papers -(banh trang)
4 Eggs, well beaten
2 c Peanut oil
ACCOMPANIMENTS FOR SERVING
Double recipe of Nuoc Cham
Directions:
Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time.
When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the egg rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping egg rolls crisp).
To serve the egg rolls, proceed as follows:
Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each person then adds 1 or 2 egg rolls to his bowl, sprinkles with the nuoc cham, and eats the egg rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste.
Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the egg roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.
Nuoc cham pha chua ngot
This dipping sauce is used in most Vietnamese dishes like : Banh Bot Loc, Bun Thit Nuong, Com Suong Nuong, Bun Cha Ca Chien, etc.
1 cup of fish sauce
1 cup of sugar
1 Tsb. minced garlic
1 Tsb. minced red Thai chili pepper
5 limes
Squeeze out the juice of limes into a bowl, mix in the rest of the ingredients, there you go, perfect Vietnamese dipping fish sauce.
If you don't like to use the dipping sauce with floating garlic and chilly pieces on top you can strain it before use.
NUOC CHANH OT
Sweet and Spicy Lemon Fish Dipping Sauce
This is good for dipping Cha Ca Chien, fried fish paste or any steamed seafood
1/4 cup sugar
1/2 cup lemon juice
1/4 cup fish sauce
1 Tbs. crushed and minced garlic
4 bird's eyes or Thai Chilies, seeded
Pound everything in a mortar and pestle into a thick sauce
FRESH SPRING ROLL
Goi Cuon Tom Thit
INGREDIENTS:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
Sauce :
3 tablespoons hoisin sauce
1.5 tablespoon peanut butter
1 tablespoon water 1 teaspoon Spiracha chilli sauce
1 teaspoon finely chopped peanuts
DIRECTIONS:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In another small bowl, mix the hoisin sauce, peanut butter, water, chilli sauce and peanuts.
Serve rolled spring rolls with the hoisin sauce mixture.
YA UA
Vietnamese Frozen Yogurt
Ya Ua, Vietnamese yogurt to me is more flavorful and refreshing than some of the bland American brands. It's a perfect replacement for ice cream when you crave for something cold, yet not as heavy as ice cream
1 can of sweetened condensed milk
2 can of whole milk (use the condense milk can to measure the whole milk)
8 oz. plain yogur
1 can of hot water
In a mixing bowl whisk to dissolve the condensed milk, whole milk, and hot water.
Add the plain yogurt and whisk and dissolve it with the mixture.
Pour the mixture into empty glass baby formula, you can fill about 14 4oz Gerber-brand jars.
Boil a larg pot of water, just enough water to go up to the neck of the jars when you put them in.
Turn off heat, and put the jars in, put a large dish towel over them and cover the pot.
Leave at room temperature for 8 hours.
Put them into the freezer and they will be ready to serve from 36-48 hours.
Creme Brulee Chuoi
Banana Crème Brûlée
For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water.
2 ripe bananas
2 1/4 cups heavy cream
1/4 cup plus 8 tsp. sugar
4 egg yolks
1 tsp. vanilla extract
Preheat an oven to 300°F. Have a pot of boiling water ready.
Peel 1 of the bananas and cut in thirds. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar. Cook, stirring, until steam rises, 4 to 5 minutes. Let stand 10 to 15 minutes.
In a bowl, beat the egg yolks and vanilla until blended. Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz. ramekins.
Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover loosely with foil and bake until set, 30 to 35 minutes. Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours.
Peel the remaining banana and slice crosswise into slices 1/8 inch thick. Arrange 7 or 8 slices over the top of each crème brûlée and sprinkle 2 tsp. sugar evenly over each surface. With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 4.
FLAN (CREME CARAMEL)
Kem Flan
INGREDIENTS
½ cup plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 ½ to 2 quart baking dish.
2. Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.
5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time.
Serves 8.
Kem Hoa Loi Chuoi
1/4 cup butter
1 table spoon dark sugar
6 firm bananas, peeled and sliced in half lengthwise
1/4 cup of dark Rum
Melt butter and sugar in top of chafing dish over flame. When hot, add bananas.
Sprinkle with brown sugar; fry bananas until lightly browned. Turn bananas and
fry the other side, sprinkling with remaining brown sugar . If necessary or
desired, add more brown sugar.
Pour 1/4 cup Rum over the bananas and carefully ignite. Serve over vanilla ice
cream and fresh fruit
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