clay's kitchen |
* Exported from MasterCook II *
Beef And French-Fried Potatoes (Thit Bo Xao Khoai Tay)
Recipe By : Living and Cooking Vietnamese by Paula Tran
Serving Size : 6 Preparation Time :0:00
Categories : Vietnamese Meat, Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 potatoes -- peeled and sliced
1/2 Tsp Cornstarch
1/2 C Water
1 Lb round steak -- sliced
4 garlic cloves -- minced
3 Tsp Fish sauce
1 onion -- wedged
1/2 Tsp Pepper
2 Green onions -- chopped
1 Cooking oil
1 tomato -- small cubes
Cover bottom of skillet with approximately 1/2 inch of cooking oil and
bring to a medium-high heat. Drop in potato strips and fry until golden
brown; remove, drain, and set aside. pour off all of oil xcept 3-4 tb.
Stir the cornstarch into the water and add the fish sauce. Reheat the
remaining oil in skillet and briefely sautee the onion wedges and garlic.
Next add the beef and stir-fry for approximately two minutes. Then add
the tomato cubes and the green onions. As you stir, add the cornstarch
mixture. Cook for 3-4 minutes, until the liquid is reduced slightly.
Return the potatoes to the skillet. Strir well and allow time just to
heat through. Add pepper to taste. Serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Ca Chien (Crispy Red Snapper With Spicy Tomato Sauce)
Recipe By : Simple Art of Vietnamese Cooking
Serving Size : 2 Preparation Time :0:30
Categories : Fish Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp Vegetable Oil (I Use Peanut Oil)
2 Cloves Garlic -- Minced
1 Med Tomato -- Peel, seed, dice
2 Sm Chiles (Red) -- Minced
2 Tbsp Sugar
2 Tbsp Fish Sauce (Nuoc Mam)
2 Tbsp Water
2 Tbsp Cilantro -- Chopped
2 tbsp Scallions -- Chopped
1 Red Snapper -- Cleaned, scaled
In a medium skillet over high heat, heat the oil until hot. Reduce the
heat to medium-high and add the garlic. Cook, stirring, for 30 seconds.
Add the tomato and chiles and cook for 1 minute. Add the sugar, fish sauce
and water. Simmer, stirring occassionally, until the sauce is thickened
(about 3 minutes). Remove the sauce from the heat and set aside.
In a large skillet heat about 1/2 inch of oil. Lay the snapper in
carefully and cook over moderately high heat, without moving, until very
brown and crusty (about 14 minutes). Turn the fish and cook the other side
(about 10 minutes) Drian the snapper on paper towels. To server, put the
fish on a platter, pour sauce over it, and using a large fork lift the
meat with the skin from the bones. Turn the fish over and do the same.
Serve with steamed rice.
- - - - - - - - - - - - - - - - - -
NOTES : I've made this dish with red snapper fillets -- It's a heck of
alot quicker and it's perfect for one.
* Exported from MasterCook II *
Cha Gio (Vietnamese Spring Rolls)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oz Cellophane Noodles
1 Lb Ground Lean Pork
1 Lg Onion
2 Tbsp Tree Ears Dried Mushroon (Nam Meo)
3 Cloves Garlic -- f. chopped
8 Oz Crab Meat
4 Oz Shrimp -- shelled and chopped
1/2 Tsp Pepper
----------
20 Sheets Dried Rice Paper (Banh Trang)
4 Eggs -- beaten
2 C Peanut Oil
Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.
Soak Tree Ear in warm water for 30 minutes, drain and finely chop.
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 beaten egg over the entire
surface of the rice paper piece. Before filling, wait for the egg mixture
to take effect, softening the wrappers; this take 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 one teaspoon of
filling near the curved side, in the shape of a rectangle. Fold the side
over to enclose the filling and continue to roll. After filling all the
wrappers, pour the oil into a large frying pan, put the spring rolls into
the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes
until a lovely golden brown. (This is a special method of keeping spring
rolls crisp.)
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham
NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be
rolled in the morning, then covered and refrigerated for several
hours before cooking. After cooking they will keep nice and crisp
in 150-degree oven for up to 3 hours. BTW you can substitute
shrimp and crabmeat with more ground pork or chicken if you don't
like seafood.
* Exported from MasterCook II *
Chicken With Lemon Grass ( Gai Takrai )
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnamese Poultry, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Stalks of lemon grass
1/4 Cup Nuoc Mam (fish sauce)
8 Scallions
1 Teaspoon Sugar
6 Chicken thighs -- boned/skin'd
3 Cups Vegetable oil
Remove and discard tough outer stalks of lemon grass. With the back of a
cleaver, lightly beat the tender inner stalks to release the oils; chop
coarsely. Coarsely chop scallions. Place chicken thighs in a bowl with
lemon grass and scallions. Add fish sauce and sugar. Mix well. Cover and
set aside, refrigerated, for at least three hours.
In a large pot, heat oil and fry chicken until thoroughly cooked, for
about 15 minutes. Drain, and serve with deep-fried lemon grass and
scallions.
Garnish with peanuts, and pineapple slices.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Soup Pho
Recipe By : cshenton@wasabi.nsi.nasa.gov (Chris Shenton)
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Lb Beef Bones
1 In Fresh Ginger Root
5 Sm Shallots
2 Star Anise Seeds
1 1/2 Gal Water
1 Pkg Rice Noodles (Banh Pho)
1 Tsp Salt
Nuoc Mam (Fish Sauce)
Rock Sugar -- (see note 1)
Fresh Basil Leaves
Green Onions -- chopped
Fresh Cilantro -- chopped
Fresh Bean Sprouts -- (optional)
Fresh Lemon -- (optional)
Fresh Jalapeno -- (optional)
For the Broth:
Submerge the bones in hot tap water and bring to
boil, then discard this first "broth" so that the "pho" final broth would
be nice and "clear" and not muddy looking. Now for the real broth, add
1.5 gallons of water and 1 tsp. salt and bring to boil. While waiting for
boiling point, add these:
Lightly charbroil the ginger root and shallots over open flames on your
stove. For the ginger, roast until you can easily peel the skin, about 3
min. Peel off the out skin. Add to the broth. For the onions, charbroil
until the outer skin layer are burnt, but don't over do it, about 3 min.
Lightly roast the auiseeds for about 1-2 min. in a pan. Add all of these
to the broth. Add the sugar (optional). When the water boils, lower the
heat and simmer for about 6 hrs.
When you are ready to eat:
For the rice noodles preparation, boil some water in a pot. Put the
amount of rice noodles you want in a strainer (the kind with a handle, and
small enough to fit in the pot you're using.) and submerge it in the
boiling water for a few seconds and quickly take it out!! The timing is
important for a good rice noodle. You don't want to overcook the rice
noodle for too long ( even 15 sec. can be too long!!) and have soggy
noodles! Just dip the noodles in the boiling water and lift it out (about
5 sec., or just done) quickly and put it in your bowl.
If you have a lot of broth and only wants to make one or two servings,
take out enough broth you want and bring it to a boil in another pot. Dip
in the amount of sliced beef you want, just enough to cook the meat,
depends on how well done you want it. Put the cooked meat into your bowl
of rice noodle and add enough broth to submerge them. Then add the green
onions & cilantro to garnish. Add fish sauce to taste, if needed.
Usually the broth is good w/out any extra salt or fish sauce. Then
garnish with fresh basil leaves and/or bean sprouts (a handful)if you
like. I love to squeeze a slice of fresh lemon and a bit of red hot
pepper (or jalapeno) to taste. This is optional. If you're using hot red
pepper, becareful! It can too very hot, depending your your taste buds
tolerance!!
- - - - - - - - - - - - - - - - - -
NOTES : Note 1: One toe sized lump of rock sugar (available in Vietnamese
market. OR use 1 tsp. table sugar. This is optional
* Exported from MasterCook II *
Vegetable Spring Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vietnamese
Appetizer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Ounce Cellophane noodles
- soaked in warm water for
- 20 min -- drained and
- chopped fine
2 Squares bean curd
- finely chopped
3 Sm Potatoes -- peeled and
- cut paper thin with a
- peeler and then shredded
1 Tablespoon Tree ears -- soaked in
- warm water 20 min
- drained and chopped
1 Cup Bean sprouts
1 md Carrot; peeled paper thin
- cut into 1 inch sections
- and shredded
1 White part of leek -- chopped
1 Dash Black pepper
10 Dried rice papers
- (banh trang)
2 Cup Peanut oil
~- Combine all ingredients except rice papers and oil. Cut the rice
papers into quarters. Wet the surface of each paper with water (use your
fingers or a brush) and within about 1 min the paper will become flexible
enough to be filled. Place about 1 tbsp of the filling on each paper and
roll. Heat the oil in a wok to about 350 deg. F. Place rolls,
flaps-down, into oil and cook 20 min (10 min each side), until completely
done.
Serve with Buddhist Nuoc Leo.
~- Disclaimer: This recipe is fat-city. There is another form of spring
roll skin which is inherently sticky and stretchy (white and barely
opaque), and doesn't require deep frying.
(One could lighly saute the carrots and potatoes beforehand.) I can't
remember what this wrapper is called. BTW - With this alternate type of
"spring roll" fresh chinese parsley or cilantro is often included.
~- Side note: About forming a spring roll from quartered rice paper...
: Roll down once : V :
: ***** : ***** *****
: *** FILLING *** : Then turn in -> ** FILLING
** <- Turn in : * * :
* * : * * :
* * | Continue rolling :
* * | down : * * V :
* * : * From:
timi@chloroplast.Berkeley.EDU ( Tim Ikeda)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Vietnamese Aromatic And Spicy Beef Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vietnamese Meat, Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Onions -- medium
6 Tbsp Yellow bean sauce
2 Garlic cloves
1 Tsp Chilli powder
12 Shallots or Pickling Onions
4 Star Anise -- whole
1 Stick lemon grass OR
1 stick cinnamon
3 X 1" strip lemon rind
1/2 tsp Whole peppercorns
7 tbsp Vegetable oil
2 tbsp Sugar
3 lb Stewing beef in 1" cubes
Peel and finely chop onions and garlic. Peel shallots and leave them
whole. Cut lemon grass into 2" sections, after discarding the strawlike
top. Crush each section.
Put 3 tablespoons of oil intpo a non-stick frying pan and set on a medium-
high heat. When it is hot, add the onions, garlic and shallots and fry
for 2 mins. Add the lemon grass, but not the lemon rind if you are using
it as a substitute. Continue to fry until onions are lightly browned.
Turn off the heat and remove the shallots from the pan and put them aside.
Put the remaining 4 tablespoons of oil in a large, preferably non-stick
pan and set over a high heat. when hot, add enough beef cubes to form a
single layer in the pan. Brown the cubes and remove, replacing with more
beef until they are all brown. Rturn all browned beef to pan and add 1.75
pints water as well as the onion, garlic and lemon grass mixture. Add
yellow bean sauce, chilli powder, star anise, cinnamon, peppercorns and
sugar. Bring to the boil then cover, lowering the heat and simmering
gently for 1.25 hours. Add the reserved shallots and the lemon rind (if
you are using it), cover again and simmer for 15 mins. Remove the lid,
raise the heat to medium and cook for a further 15-20 mins or until the
sauce has thickened a little and the meat is tender. Spoon the fat of the
top before serving with either rice or crusty french bread.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Vietnamese Lemongrass Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry, Chicken Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb frying chicken
1 Pinch White Pepper
4 Lemon Grass stalks
1/2 Cup Peanuts -- chopped
2 Red Chili Peppers
2 Tablespoons Fish Sauce
3 Scallions
1/2 Cup Chicken stock
1 Salt and Pepper to taste
2 Tablespoon Peanut oil
1 Pinch Sugar
Hack the chicken into small servings. Remove the outer stalks of the lemon
grass and finely slice the tender white part at the base. Smash them with
the base of the knife or a mortar and pestle. Finely slice the scallions.
Seed, core and chop the chilies. Mix the chicken with the salt, lemon
grass, scallions and a little pepper. Let it sit for about 30 minutes.
Stir fry the chicken mixture in a wok for about 3 minutes, then add the
chilies and stir fry for 10 more minutes, or until the chicken no longet
loooks pink. Season with sugar and pepper and add the chicken stock. Chow
for a few minutes. Garnish with the peanuts, nuoc mam and cilantro. Serve
with rice, if desired.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Vietnamese Meatballs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meat, Beef Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Lean Ground Beef
1 Garlic Clove -- crushed
1 Egg White
1 Tablespoon Sherry
2 Tablespoons Soy Sauce
1/2 Teaspoon Liquid Smoke
2 Tablespoons Fish Sauce
1 Pinch of Sugar
1 Salt and White Pepper
2 Tablespoon Corn Starch
1 Tablespoon Sesame Oil
Blend mixture with mixer or food processor until very smooth. Mold small
meatballs on skewer (about six meatballs per skewer). Broil to perfection.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Vietnamese Raw Beef
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meat, Beef Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Thin slices raw beef
2 Tablespoons Dried minced onion flakes
2 Tablespoons Oyster Sauce
1 Green Onions -- chopped
3 Tablespoons Fresh Line juice
1 Cilantro
1/2 Cup Yellow Onion -- thinly sliced
1 Lime -- in wedges
1 Chili Pepper -- seeded/sliced
First, prepare the fried onion flakes. Fry the onion flakes in 1/2
tablespoon of peanut oil until light brown. Drain on paper towels.
Marinade then sprinkle with fried onion flakes, green onion and cilantro.
Garnish with chopped peanuts and lime wedges. The dish can be served with
rice papers or rice.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Vietnamese Shrimp Dumpling
Recipe By : New York Times
Serving Size : 40 Preparation Time :1:00
Categories : Appetizer Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons Vegetable Oil
14 Whole Scallions
2 Whole Garlic,Clove,Raw -- Peeled and minced
1 Pound Shrimp,Fresh,By Weight -- Peeled, deveined
1 Ounce Mushrooms,Shiitake,Dried
1/2 Cup Jicama,Raw,Slices -- Peeled and chopped
4 Whole Chili Peppers,Green,Hot,Fresh -- Stemmed, minced
2 Tablespoons Basil,Fresh,Leaves -- Minced
2 Tablespoons Mint, Fresh -- Minced
2 Teaspoons Lemon Rind -- Grated
2 Tablespoons Soy Sauce
2 Tablespoons Flour,All-Purpose
2 Whole Egg Whites,Raw
Finely chop the white part of the scallions. Thinly slice the green part
of the scallions. Peel, devein and coarsely chop the shrimp. Soak the
shiitake mushrooms in hot water for approximately 30 minutes, drain well,
stem and coarsely chop.
Heat the oil in a small nonstick skillet over medium heat. Add the chopped
white scallions and garlic and cook until soft.
Set aside 40 of the green scallion slices. Place the scallion and garlic
mixture with all ingredients except the flour and egg white in the work
bowl of a food processor. Process until the mixture forms a paste. Add the
egg and flour and process until combined.
Form the mixture into balls using a rounded tablespoon for each. Bring a
large pot of water to a boil. Reduce to a simmer. Add the dumplings, in
batches fi necessary. Cook until the dumplings rise to the top, about 2
minutes. Remove with a slotted spoon.
As soon as the dumplings are cooked, place a scallion slice on top. secure
with a toothpick.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Vietnamese Spring Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Vietnamese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ounces Rice sticks (rice vermicelli) -- uncooked
1 Tablespoon Vegetable Oil
1 Clove Garlic,Clove,Raw -- chopped
3 Onions,Green,Raw,Bulb & White Part Of Top -- chopped
1 Pound Crabmeat,Blue,Cooked
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
1/4 Teaspoon Pepper,Black
15 Mint Leaves, Fresh
15 Basil,Fresh
24 Spring Roll Wrappers
Bring 6 cups water to a boil; add rice sticks and cook for 3 to 4 minutes.
Drain and set aside.
In a large wok or fry pan, heat oil. Saute garlic and onion. Add
crabmeat, stirring constantly. Season with fish sauce, sugar, pepper,
mint leaves and basil leaves. Cook for 4 to 5 minutes, stirring
frequently. Add the cooked rice sticks, stirring well. Remove from heat.
ASSEMBLY:
Soften the spring roll wrappers by carefully placing them, on at a time,
in a pan of warm water for 30 seconds, or until the consistency of a wet
tissue. (A half-inch of water in a frying pan on very low heat works
well.) Remove the wrapper from the water carefully, allowing excess water
to drain off. Place
the wrapper on a flat plate.
Arrange 2 Tbsp. of the filling in a row across the center of the wrapper.
Fold the sides over the filling and roll the wrapper up, gently sealing
the edge of the wet wrapper to itself. Allow to dry slightly before
serving. Serve with SPICY PEANUT SAUCE.
- - - - - - - - - - - - - - - - - -
NOTES : These rolls must be made with spring roll wrappers--pearly,
brittle, translucent circles of rice dough. These are different
from egg roll wrappers. Try an Asian or Vietnamese specialty
store. If you can find them, they keep well if stored in a cool,
dry place.
* Exported from MasterCook II *
Vietnamese Stir Fried Chicken With Lemon Grass
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnamese Poultry, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE MARINADE-----
1 Stick fresh or 2tb dried
1 Tbsp Sugar
Slices lemon grass
1 1/2 Tbsp Tomato paste
2 Lb Chicken pieces -- cut into
1/2 Tsp Salt
Small pieces
1/4 tsp Chilli powder
1 Garlic clove -- large
1/4 tsp Ground turmuric
1/2 cube fresh ginger
-----YOU ALSO NEED-----
2 Cloves garlic
tbsp chicken stock
3 tbsp Vegetable oil
3 1/2 oz Onions
1 tbsp Fish sauce OR salt to taste
First prepare the marinade. If you are using fresh lemon grass, cut it
crossways into very thin slices, starting at the bulbous bottom end and
going up around 6". Discard the strawlike top. If you are using dried
lemon grass, soak it in 4 tb of hot water for an hour.
Put the chicken pieces in a bowl, add the fresh lemon grass or the drained
soaked dried lemon grass (save the soaking liquid). Peel and crush the
large garlic clove, peel the ginger and grate it finely. Add the garlic,
ginger, sugar, tomato paste, salt, chilli powder and turmeric to the
chicken. Mix, cover and set aside for 1-24 hours, refrigerating if
necessary.
Peel and finely chop the two garlic cloves. Put the oil in a wok or large,
lidded frying pan and set over a high heat. When it is hot, put in the
garlic. Stir and fry for 30 secs or until the garlic is golden. Add the
chicken along with its marinade. Stir and fry for 5-6 mins or until the
chicken browns a little. Add the fish sauce and either the lemon grass
soaking liquid or 4 tb stock. Stir once and cover. Cook on a high heat for
5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn
the heat to low and cook for another 5 mins.
While the chicken cooks, peel the onions and cut them into 0.75" dice.
Separate the onion layers within the diced pieces. Turn the heat under the
chicken to high, remove the wok lid, add the onion and fry for 1 minute.
Lift the chicken out its oiul and serve.
- - - - - - - - - - - - - - - - - -