Fish Braised in Caramel Sauce (Ca Kho To)

Fish Braised in Caramel Sauce (Ca Kho To)

Ingredients
1 1/2 pound tilapia filets or catfish filets (boyfriend prefers the tilapia, I prefer the catfish… catfish is the most common one used in Vietnam for this dish, I found out through a quick Google search :))
6 Tbsp sugar
1 1/2 cup water
2 Tbsp oyster sauce (the oyster sauce tempers the heat and gives enough of a seafood flavor for me… traditional Vietnamese recipes call for fish sauce [nuoc cham], which, to me, takes a little too much of the sweetness out)
1 Tbsp red chili paste (hint: the Thai version of red chili paste, which is what I use, includes most of the same ingredients typical of fish sauce [nuoc cham] - so using the Thai version will ensure a more traditional flavor to the dish)
2 Tbsp dried shallots
2 tsp white pepper
1 Tbsp minced garlic
1 Tbsp ground ginger
4 Tbsp fresh lime juice

Directions
Cut fish into 2 - 3 inch wide pieces and set aside.

In a large chef’s pan or other high-sided skillet (12″ diameter minimum), pour the sugar evenly over the bottom. Cook on medium-high heat, shaking frequently, until the sugar reaches a light amber color (time will vary - for me, about 10 minutes). Add the water to the pan - it will bubble and smoke vigorously, so be careful! Continue cooking until the sugar/water mixture turns a dark amber color (about another 15 minutes). Add the oyster sauce, chili paste, shallots, white pepper, garlic, ginger, and lime juice to the pan. Reduce heat to medium-low and simmer for another 5 minutes to allow flavors to combine. Then add the fish filet pieces one at a time to the simmering mixture, overlapping edges if necessary. Simmer the fish for about 7 - 8 minutes on the one side, turn, simmer another 7 - 8 minutes on the other side or until the fish is cooked through. Remove fish from the sauce and place on serving plate. Pour the remaining sauce over the fish and serve.

Makes 4 servings.

WeightWatchers Points: 5 per serving.

Vietnamese Lemongrass Chicken with Caramel Sauce

ingredients

• 1 cup lukewarm water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup Asian fish sauce
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice
• 3 tablespoons vegetable oil
• 6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup)
• 1/2 medium onion, very thinly sliced lengthwise
• 4 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 medium carrot, cut into very thin matchsticks
• 1/8 teaspoon cayenne pepper
• 1/4 cup chicken broth

directions

1. In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes. Remove from the heat and carefully pour in the remaining 1/2 cup of water. Boil until the caramel is syrupy, about 4 minutes longer. Swirl in the lemon juice. Transfer the caramel sauce to a medium bowl.
2. In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.
3. In a wok, heat 2 tablespoons of the oil until smoking. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes. Add the remaining 1 tablespoon of oil. Add the chicken and stir-fry until the chicken turns white, about 3 minutes. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes. Stir in the broth, simmer for 30 seconds and serve.

Vietnamese Swordfish Stew with Scallions

ingredients

• 5 tablespoons lime juice, from about 4 limes
• 3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
• 6 scallions including green tops, cut into thin slices
• 1 1/2 teaspoons rice-wine or white-wine vinegar
• 3/4 teaspoon turmeric
• 2 1/2 teaspoons sugar
• 1 tablespoon anchovy paste
• 2 pounds swordfish steaks, 2 inches thick, skinned, cut into 2-inch chunks
• 2 tablespoons cooking oil
• 1 pound tofu, cut into 1-inch cubes
• 3/4 cup macadamia or cashew nuts, chopped
• 4 cloves garlic, crushed
• 1 jalapeño pepper, seeds and ribs removed, chopped
• 2 cups water
• 4 carrots, cut into 1/4-inch diagonal slices
• 2 tablespoons chopped fresh dill
• 5 radishes, shredded
• 2 tablespoons chopped fresh cilantro

directions

1. In a glass or stainless-steel bowl, combine 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, half the scallions, H teaspoon of the vinegar, the turmeric, 1/2 teaspoon of the sugar and 1 teaspoon of the anchovy paste. Add the fish and stir to coat. Let sit for 1 hour, stirring once or twice.
2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the tofu. Brown on all sides, about 4 minutes in all, and remove. Drain the fish, reserving the marinade. Pat the fish dry with paper towels. Add half the fish to the pan. Brown on all sides, about 4 minutes in all, and remove. Heat the remaining tablespoon oil and brown the rest of the fish. Remove.
3. In a blender, puree 1/2 cup of the macadamia nuts with the remaining 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 teaspoon vinegar, 2 teaspoons sugar and 2 teaspoons anchovy paste, the garlic and jalapeño.
4. In a medium saucepan, bring the 2 cups water and the carrots to a boil. Cook, partially covered, for 6 minutes. Stir in the reserved marinade and the pureed nut mixture. Add the tofu, fish, the remaining scallions and the dill. Bring to a simmer over moderate heat. Reduce the heat and simmer, covered, until the fish is just done, 2 to 3 minutes.
5. Serve topped with the remaining 1/4 cup macadamia nuts, the radishes and cilantro.
   

Vietnamese-Style Jumbo Shrimp on Sugarcane

ingredients

• 4 garlic cloves, coarsely chopped
• 3 tablespoons sugar
• 2 large shallots, coarsely chopped
• 1/4 cup Asian fish sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon freshly ground pepper
• 3 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
• 1/4 cup vegetable oil, plus more for brushing
• 24 jumbo shrimp, shelled and deveined
• 12 sugarcane swizzle sticks (see Note)
• 3 tablespoons chopped peanuts
• 3 tablespoons coarsely chopped cilantro
• Vietnamese Dipping Sauce, for serving

directions

1. In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup of vegetable oil; process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top; turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.
2. Light a grill. Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimp's natural curl, use a small, sharp knife to make 2 slits—one near the tail end and one near the head. Thread a sugarcane stick through the slits; the shrimp should lie flat. Repeat with the remaining shrimp.
3. Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top. Serve the shrimp with the Vietnamese Dipping Sauce.

MAKE AHEAD The lemongrass marinade can be refrigerated overnight.

Crunchy Vietnamese Chicken Salad

Chef Way The Banhs like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil.

Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

ingredients

• 2 tablespoons sugar
• 2 tablespoons plus 1 teaspoon Asian fish sauce
• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 1/2 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 serrano chile with seeds, minced
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• Salt
• 4 cups finely shredded green cabbage (from 1/2 small head)
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 3 cups shredded rotisserie chicken (from 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted roasted peanuts

directions

1. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
3. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

Grilled Beef Rolls

Chef Way The Banhs follow Vietnamese tradition and wrap their beef rolls in la lot leaves, which are similar to shiso.

Easy Way Grape leaves make an excellent replacement for la lot in these crunchy grilled beef rolls.

ingredients

• 1/4 cup plus 1 tablespoon vegetable oil, plus more for brushing
• 1 tablespoon Asian fish sauce
• 1 fresh lemongrass stalk, tender inner white bulb only, minced
• 1/2 teaspoon five-spice powder
• 1 1/2 teaspoons honey
• 4 garlic cloves—1 minced, 3 very thinly sliced
• Kosher salt
• 1/2 pound flank steak, thinly sliced across the grain into 1/4-inch-thick slices, then halved crosswise
• 12 large grape leaves from a jar
• 1/2 small jicama, peeled and cut into 2-by-1/4-inch matchsticks
• 24 small basil leaves
• 2 scallions, minced
• 2 tablespoons chopped unsalted roasted peanuts

directions

1. Light a grill. In a medium bowl, mix 1 tablespoon of the oil with the fish sauce, lemongrass, five-spice powder, honey, minced garlic and 1/2 teaspoon of salt. Add the flank steak and toss to coat.
2. Using scissors, snip off the stems from the grape leaves and spread a few of the leaves out on a work surface. Place 2 slices of the garlic in the center of each leaf. Top with 2 slices of steak, 2 pieces of jicama and 2 basil leaves. Roll up the leaves into tight cylinders, tucking in the sides as you roll. Repeat with the remaining grape leaves, garlic, steak, jicama and basil. Thread the rolls onto 4 pairs of skewers, so that each pair holds 3 rolls. Lightly brush the skewered rolls with oil.
3. In a small skillet, heat the remaining 1/4 cup of oil until just beginning to smoke. Remove from the heat and add the scallions and 1/2 teaspoon of salt. Immediately pour the hot scallion oil into a ramekin.
4. Grill the rolls over moderately high heat, turning once, until lightly charred outside and firm, about 8 minutes. Transfer the rolls to a platter and drizzle the scallion oil on top. Sprinkle with the peanuts and serve.

Herbed Nuoc Cham

MAKES ABOUT 1/2 CUP

ingredients

• 1 large garlic clove, halved
• 1 jalapeño, seeded and coarsely chopped
• 3 tablespoons light brown sugar
• 2 tablespoons Vietnamese fish sauce (nuoc nam)
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1/4 cup finely chopped cilantro
• 2 tablespoons finely chopped spearmint

directions

1. In a mortar or a mini food processor, combine the garlic, jalapeño and light brown sugar, and pound or pulse until a paste forms. Transfer the garlic paste to a small bowl and stir in the remaining ingredients.

MAKE AHEAD The sauce can be refrigerated for up to 1 day.

Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps

ingredients

• 1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
• 3 tablespoons Asian fish sauce
• 3 small shallots, finely chopped
• 3 garlic cloves, minced
• 1 stalk of fresh lemongrass, tender white inner bulb only, minced
• 3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
• 1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup granulated sugar
• 1 head Boston or red leaf lettuce, leaves separated
• 1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
• 1 small red onion, halved and sliced
• Asian chili sauce, for serving

directions

1. Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
2. Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
3. Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

Lemongrass Beef Rolls with Rice Noodles

SERVES: 6

As with much Southeast Asian cooking, this enormously flavorful dish, called bo bun in Vietnamese, combines a salad with noodles and meat.

ingredients

• 1 1/2 pounds sirloin steak (1 inch thick), sliced across the grain 1/8 inch thick
• 2 stalks of fresh lemongrass, tender white inner bulb only, chopped
• 2 large shallots, chopped
• 5 garlic cloves, minced
• 6 tablespoons sugar
• 2 teaspoons ground coriander
• 1/2 teaspoon freshly ground pepper
• 1/2 cup Asian fish sauce
• Vegetable oil
• 1 medium carrot, sliced lengthwise with a vegetable peeler and cut into slivers
• 1/3 cup fresh lemon juice
• 3 tablespoons rice vinegar
• 1/2 cup water
• 5 jalapeños, thinly sliced
• 1/4 pound rice vermicelli
• 3 tablespoons chopped unsalted roasted peanuts
• One large handful each of basil, mint and cilantro
• 1 1/2 cups mung bean sprouts
• 1 large head of Boston lettuce, separated into leaves

directions

1. Soak 2 dozen 8-inch bamboo skewers in warm water for 30 minutes. Thread the steak onto the skewers and place on a large baking sheet.
2. In a food processor, combine the lemongrass, shallots, two-thirds of the garlic, 3 tablespoons of the sugar and the coriander and pepper. Pulse until a smooth paste forms. With the machine on, add 3 tablespoons of the fish sauce and 2 tablespoons of oil. Brush the beef with the marinade and let stand for 30 minutes.
3. Meanwhile, on a cutting board, use the side of a large knife to mash the remaining garlic and 3 tablespoons of sugar to a paste. In a small bowl, toss the garlic paste with the carrot slivers and let stand for 15 minutes. Stir in the remaining 5 tablespoons of fish sauce, the lemon juice, rice vinegar, water and one-third of the jalapeños.
4. In a large pot of boiling salted water, cook the rice noodles until just wilted, about 1 minute. Drain and rinse under cold water. Drain well, then transfer to a platter.
5. Light a grill. Lightly oil the grate. Grill the beef skewers over a medium-hot fire for 1 to 2 minutes per side for medium-rare meat. Arrange the skewers over the noodles and sprinkle with the peanuts. Serve with the dipping sauce, fresh herbs, bean sprouts, lettuce and the remaining two-thirds of the jalapeños so your guests can make their own bundles.

Mini Vietnamese Pork and Pickle Sandwiches

ingredients

• 1/4 cup plus 1 tablespoon Asian fish sauce
• 2 tablespoons honey
• Juice of 1 lime
• 1/2 teaspoon crushed red pepper
• 1 daikon radish (1 pound), peeled, then julienned on a mandoline
• 1 large carrot, peeled, then julienned on a mandoline
• 1 tablespoon vegetable oil
• 1/2 pound ground pork
• 1/4 pound sweet Italian sausage or breakfast sausage, casings removed
• 1 teaspoon minced peeled ginger
• 1 teaspoon freshly ground pepper
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground fennel seeds
• 2 garlic cloves, minced
• 1/2 cup mayonnaise
• Salt
• 2 baguettes, halved lengthwise
• 1 medium kirby cucumber, thinly sliced crosswise (1 cup)
• 20 cilantro sprigs
• Sriracha or other Asian chili sauce

directions

1. Preheat the oven to 350°. In a large bowl, whisk 1/4 cup of the fish sauce with the honey, lime juice and crushed red pepper. Add the daikon and carrot and toss well, then refrigerate.
2. In a medium ovenproof skillet, heat the oil. Add the ground pork and cook over moderate heat, breaking up the meat with a wooden spoon, until pale, about 4 minutes. Crumble in the sausage and cook, breaking it up, until no trace of pink remains, about 3 minutes. Stir in the ginger, pepper, coriander, fennel, half of the garlic, and the remaining 1 tablespoon of fish sauce and bake for 10 minutes.
3. Mix the mayonnaise with the remaining garlic and season with salt.
4. Bake the baguettes until just crisp, about 4 minutes.
5. Spread the cut sides of the baguette bottoms with the garlic mayonnaise and spread the pork on top, pressing to help it adhere. Layer the cucumber slices on top. Gently squeeze the daikon-carrot pickle and scatter 2 cups of it over the cucumber. Top with the cilantro sprigs and squiggles of the Sriracha sauce. Close the sandwiches and using a heavy knife, cut them into 1 1/2-inch lengths, then arrange on a platter and serve.

MAKE AHEAD The pickles, pork mixture and garlic mayonnaise can be refrigerated separately for up to 3 days. Gently reheat the pork before assembling.

Peanut Dipping Sauce

MAKES 2 CUPS

ingredients

• 1 tomato--peeled, seeded and coarsely chopped
• 1/4 cup cilantro leaves
• 2 garlic cloves, minced
• 2 scallions, finely chopped
• 1 Thai chile, seeded and minced
• 1 stalk of fresh lemongrass, tender inner bulb only, minced
• 3/4 cup chunky peanut butter
• 1/2 cup chicken stock or canned low-sodium broth
• 3 tablespoons Asian fish sauce (nuoc mam)
• 3 tablespoons fresh lime juice
• 2 1/2 tablespoons light brown sugar
• 1/2 teaspoon freshly ground pepper

directions

1. In a processor, combine the tomato, cilantro, garlic, scallions, chile and lemongrass; pulse until finely chopped. Add the peanut butter, stock, fish sauce, lime juice, sugar and pepper and process until smooth. Transfer to a bowl and serve.

Saigon Chicken Breasts

ingredients

• 1 pound dried rice noodles
• 3 tablespoons finely chopped lemongrass, white inner bulb only
• 3 tablespoons sugar
• 2 garlic cloves, coarsely chopped
• One 1-inch piece of fresh ginger, peeled and coarsely chopped
• 1 serrano chile, coarsely chopped
• 1 tablespoon peanut oil
• 1/4 cup fresh lime juice
• 1/4 cup Asian fish sauce
• Four 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
• 1/4 cup water
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped roasted peanuts

directions

1. In a large bowl, cover the rice noodles with water and let stand until pliable, about 20 minutes.
2. In a mini-processor, combine the lemongrass, sugar, garlic, ginger, chile and oil and process to a paste. Scrape the mixture into a bowl and stir in the lime juice and fish sauce. Put the chicken in a large shallow bowl and add 1/4 cup of the lemongrass mixture, turning to coat the chicken. Marinate for 20 minutes. Stir the water and cilantro into the remaining lemongrass mixture.
3. Light a grill. Cook the noodles in a pot of boiling water, stirring, until just tender, about 2 minutes. Drain and return to the pot. Rinse with cold water and drain again, then repeat the process once more. Let the rice noodles dry, lifting them to separate the strands.
4. Grill the chicken over a medium-hot fire or in a preheated grill pan for 3 to 4 minutes per side. Let cool for 1 to 2 minutes, then cut the breasts into thick strips. Toss the rice noodles with the lemongrass dressing and the peanuts, top with the chicken and serve.

Vietnamese Chicken Salad

• 

ingredients

• 1 1/3 pounds boneless, skinless chicken breasts (about 4)
• 1 cup canned low-sodium chicken broth or homemade stock
• 4 scallions including green tops, chopped
• 1/2 teaspoon salt
• 1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
• 3 carrots, grated
• 6 tablespoons chopped fresh mint and/or cilantro (optional)
• 1/4 cup lime juice (from about 2 limes)
• 1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
• 4 teaspoons sugar
• 1/4 teaspoon dried red-pepper flakes
• 1/4 cup chopped peanuts

directions

1. Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
2. In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

Vermicelli with Chicken Skewers and Nuoc Cham

ingredients

• 5 tablespoons Asian fish sauce (nuoc mam or nam pla)
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
• 1/2 teaspoon dried red-pepper flakes
• 1 teaspoon wine vinegar
• 2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
• 2 tablespoons water
• 1/2 pound vermicelli
• 1 cup bean sprouts
• 1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
• 2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
• 1/3 cup chopped peanuts

directions

1. Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
2. In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.
3. In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
4. Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.

Shrimp and Chicken Summer Rolls

MAKES 12 ROLLS

The fresh, healthy elegance of Vietnamese cooking is exemplified in these goi cuon, or salad rolls, often called summer rolls. Round, dried rice-paper wrappers, reconstituted in water until soft but still chewy, are stuffed with two sources of lean protein (chicken breast and shrimp), delicate rice noodles and lots of greens. It's the lightest dish on the planet, but full of flavor. Be sure to have extra rice-paper wrappers on hand in case they tear while you're filling them.

ingredients

DIPPING SAUCE

• 3 tablespoons sugar
• 1/3 cup water
• 1/4 cup fresh lime juice
• 3 tablespoons Asian fish sauce
• 2 Thai or serrano chiles, thinly sliced
• 1 small garlic clove, mashed to a paste with a fork
• 1 1/2 tablespoons finely chopped cilantro

SUMMER ROLLS

• 18 large shrimp (about 10 ounces)
• 4 ounces rice vermicelli, soaked in warm water for 15 minutes and drained
• Twelve 8-inch rice-paper wrappers
• 12 small red leaf lettuce leaves, ribs removed
• 3 tablespoons hoisin sauce
• 2 cups shredded skinless cooked chicken breast meat ( 3/4 pound)
• 36 large mint leaves
• Twelve 6-inch chives

directions

1. MAKE THE DIPPING SAUCE: In a small microwavable bowl, combine the sugar and water and microwave on high power just until the sugar is dissolved. Let cool, then stir in the remaining ingredients. Let stand for 30 minutes.
2. MEANWHILE, MAKE THE SUMMER ROLLS: Fill a medium bowl with ice water. In a medium saucepan of boiling salted water, cook the shrimp until pink, 2 minutes. Using a slotted spoon, transfer the shrimp to the ice water to cool. Peel and devein the shrimp, then pat dry and halve them lengthwise.
3. Return the cooking water to a boil. Add the soaked rice vermicelli and cook until tender, about 2 minutes. Drain and rinse under cool running water. Drain again and pat dry with paper towels. Using scissors, cut the noodles into 2-inch lengths.
4. Fill a bowl with hot water. Add 3 rice-paper wrappers, 1 at a time, and let soak until slightly softened but still a bit stiff, about 30 seconds; transfer to a work surface. Rub each wrapper with a little water until completely pliable, then blot dry with paper towels. Place 1 lettuce leaf on the lower third of each wrapper. Brush with a little of the hoisin and top with 3 shrimp halves, a scant 3 tablespoons of the shredded chicken and 3 mint leaves. Fold up the bottom edge of the wrapper, then fold the ends in and roll over once. Place a chive on the wrapper and continue to roll into a tight cylinder. Place the finished rolls on a large platter and cover with lightly moistened paper towels while you soak, fill and roll the remaining wrappers. Cut each roll in half diagonally and serve with the dipping sauce.

MAKE AHEAD The dipping sauce can be refrigerated for up to 4 days.

NOTES One Roll 144 calories, 1 gm total fat

Salmon Rice Bowl with Ginger-Lime Sauce

• 

ingredients

• 1 3/4 cups water
• 1 1/4 cups long-grain rice, rinsed
• 2 tablespoons minced, peeled fresh ginger
• 3 1/2 tablespoons sugar
• 1 Thai red chile, chopped
• 10 small garlic cloves, 2 chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons Asian fish sauce
• 2 kirby cucumbers (10 ounces), cut into thin strips
• 2 tablespoons vegetable oil
• Four 6-ounce skinless salmon fillets
• Salt and freshly ground pepper

directions

1. In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
2. Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.
3. Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
4. Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.

NOTES One Serving 652 cal, 26 gm fat

BLACK RICE PUDDING serves 4-6

(taken from Rick Steins More Food Heroes)

Ingredients:

300g Nanjing Black Rice

1.5 Pints Milk (the recipe requested full fat but I used skimmed)

2.5 pints Water (but I found this to be a little too much so I recommend using maybe only 2 pints and adding more if necessary)

10g Finely Chopped Fresh Ginger

5g Butter - optional

250g Brown Sugar

Some Cream or Coconut Milk to Serve

METHOD:

Place the milk, water, ginger and rice in a large saucepan. Bring to the boil and turn down to a low heat. Simmer for an hour and a half.

Ten minutes before the cooking time is up, add the sugar. Stir well to dissolve and taste.