Showing category "Vietnam" (Show all posts)

Xiu Mai (Vietnamese Meatballs)

Posted by Kroocrew on Tuesday, September 13, 2011, In : Vietnam 



Xiu Mai or Vietnamese meatballs are seen in Chinese and Khmer Krom cusine with some variation which is as much by the cook as by the style of cusine. Some versions have a crunch element added with the addition of Water Chestnuts whereas other versions are completely smooth allowing a very soft and spreadable product suitable for use as a soft terrine as a sandwhich filling. Some are enhanced with a final braise in a tomato based sauce another and others in a caramel sauce. Northern Vietnam ...
Continue reading ...
 

Bánh Gà (Chicken Pancake)

Posted by Kroocrew on Sunday, June 5, 2011, In : Vietnam 





Ingredients:
  • 200 g Rice flour
  • ½ teaspoon Turmeric powder
  • 250 ml Water
  • ½ teaspoon Salt
  • 150 ml Coconut milk
  • 1 tablespoon Spring onions, finely chopped
  • 2 tablespoons Cooking oil
  • 200 g Chicken breast meat, thinly sliced
  • 200 g Shrimps, peeled and deveined
  • 1 Onion, peeled and thinly sliced
  • 100 g Bean sprouts
  • 200 g Split green beans, soaked and steamed until soft
  • 10 sheets Vietnamese rice paper, sprinkled with water to soften
Garnishing
  • 2 tablespoons nuoc cham sauce
  • 1 sprig Lettuce leaves
  • 1 sprig Mint leaves
  • ¼ Cu...

Continue reading ...
 

Thịt Lợn Dán (Pork Pâté)

Posted by Kroocrew on Monday, May 30, 2011, In : Vietnam 



This is a "rillette" style paste which differs from liver pate in that it is not a homogeneous paste. The meat fibre can be broken down to any density but because of the nature of the muscle tissue it will never reach that pate smoothness of liver. It is for this reason as well as the wonderful flavour that a paste of this texture is highly enjoyed.



Ingredients:
  • 1½ kg pork belly, skin and bones removed. Cut into 2-3cm (1 in) pieces
  • 5 cloves of garlic, peeled and halved
  • ½ tsp 5-Spice
  • 2 tsp fresh...

Continue reading ...
 

Lime Leaf Chicken with Sweet Chillie & Peanut Dipping Sauce

Posted by Kroocrew on Friday, May 27, 2011, In : Vietnam 





Ingredients:
  • 15 lime leaves
  • 2 garlic cloves
  • 2 tsp fish sauce
  • 1 Tbsp palm sugar
  • 3 spring onions, chopped
  • vegetable oil
  • 4 chicken breasts, cut into small cubes
  • 150 ml rice or palm vinegar
  • 200g Palm or Coconut sugar
  • 1 tbsp chopped coriander
  • 1 medium red chillie, finely sliced
  • 1 tbsp roasted peanuts, ground
Method:
  1. Soak 20 wooden skewers in water. Take 15 lime leaves, pull off the stalks and chiffonade. Leave the remaining ones whole.
  2. Combine the garlic, fish sauce, sugar, spring onions and vegetable oil . ...

Continue reading ...
 

Fried Frogs Legs with Garlic Sauce (Chan Ếch Chiên Với Xốt Tỏi)

Posted by Kroocrew on Friday, April 1, 2011, In : Vietnam 




Frog was eaten and enjoyed well before the French colonised Vietnam. It's a common food in the wet season for all the South East Asian countries and cooked with garlic is one of the more common ways to enjoy this food. Often it is grilled satay style and for the naive is quite difficult to differentiate this from chicken. The one give away is the hardness of the bone. Frog bones, especially the vertebrae, are as hard as porcelain and can give your teeth quite a rattle if you clamp down expec...
Continue reading ...
 

Rice Paper Salad Rolls (Gỏi cuốn)

Posted by Kroocrew on Thursday, March 31, 2011, In : Vietnam 







Ingredients:  
  • 500 gm (~1 lb) thin asparagus, bottoms trimmed and discarded, with 10 to 12.5 cm (4 to 5 in)tips remaining
  • 1 tsp sea salt
  • 60 gm (2 oz) rice vermicelli
  • Pickled Carrot and Daikon.
  • 1 Japanese cucumber, peeled and sliced into long strips, ⅛ inch wide
  • ½ cup large fresh mint leaves
  • 1 small head red-leaf lettuce, leaves separated and washed
  • 8 to 10 pieces 21 cm (8½-in) round) rice paper wrappers
  • Dipping Sauce
Method:
  1. Bring saucepan of water and sea salt to a boil over high heat.
  2. Blanch asp...

Continue reading ...
 

Mì Quảng (Noodle dish of Central Vietnam)

Posted by Kroocrew on Friday, February 25, 2011, In : Vietnam 



This dish is one of the popular noodle dishes of Vietnam and greatly enjoyed by locals and travellers alike. The Vietnamese tend to use it as a celebratory food but relish it at any time.



Ingredients:
  • 1 kg (~2 lbs) of small bones or pork spare ribs cut into 5 cm lengths (2 in)
  • 4  shallots,
  • 2-4  dried shrimp or 1/2 tsp shrimp paste
  • Salt
  • Sugar
  • 1 tbs of garlic
  • 250 gm (1/2 lb) pork belly
  • 250 gm (1/2 lb) whole shrimp
  • 2 Tbsp annato seeds (for colouring)
  • 30 ml (1 oz) Olive Oil
  • 3 tbsp of fish sauce
  • 1 tbsp pap...

Continue reading ...
 

Banh Chung TET Rice-cake Mold (Wooden Frame)

Posted by Kroocrew on Friday, February 11, 2011, In : Vietnam 


Materials:
Timber: unfinished Oak. 80x5x2 cm (30" x 2" x 3/4").
8, timber screws
Wood glue (PVA).

Method:
The finished frame should have a 12.7 cm (5-in) square opening and stand 5 cm (2 in) high.

Cut the wood into 4 pieces—2 pieces should be 13x5x2 cm. (5" x 2" x 3/4") and 2 pieces should be 16.5x5x2 cm. (6-1/2" x 2" x 3/4").
Drill two holes on the 5cm (2")-face ends of each of the longer pieces (that's 4 holes total per long piece).
Screw the pieces together and secure with wood glue. Recess ...
Continue reading ...
 

Chanh Muối (Salted Lime Soda)

Posted by Kroocrew on Sunday, January 23, 2011, In : Vietnam 




Limes are packed whole in crystalline salt. The salt draws out the water from the fruit and then this brine back percolates to pickle the fruit. This process takes a few months.




The drink is made by taking cutting off a section of the preserved fruit and transferring it to a glass with a long handled spoon. Simple syrup is offered in an accompanying jug and bottle of plain soda is served with the ingredients.

The drinker generally macerates the fruit in the glass and adds some syrup. Some crus...
Continue reading ...
 

Salt and Pepper with Lime and Chillie Dipping Sauce

Posted by Kroocrew on Sunday, January 23, 2011, In : Vietnam 


This condiment is used extensively for grills and barbecues in Cambodia. It's origins are Southern Vietnamese where it's called Muối Tiêu Chanh
Dipping mixtures of Fish sauce aren't the only kinds of these dips. This mixture is used extensively in Cambodia and in Vietnam. It's a refreshing dip and could easily be used as a substitute for Fish sauce dip for vegetarians and vegans.




Ingredients:
  • Crystalline sea salt
  • Black or White pepper
  • Lime wedges
  • Thinly sliced Thai chillies
Method:
  1. Into a small d...

Continue reading ...
 

Dồi Tiết (Blood Sausage)

Posted by Kroocrew on Saturday, January 22, 2011, In : Vietnam 





Ingredients:
  • 1 Kg (~2 lbs) pork blood.
  • 250 g (~½ lbs) ground pork meat.
  • 500 gm (~1 lbs) pork liver.
  •  3 tsp white pepper.
  • 2 bunch fresh Vietnamese Basil, chopped.
  • 1 bunch fresh Viet Coriander (Rau ram).
  • 500 gm (~1 lb) sausage casings
  • 2 pig kidneys.
  • 120 ml (2/3 cup) roasted peanuts, fractured.
  • 1 teaspoon salt.
  • 1 tablespoons sugar.
  • 1 / 2 teaspoon MSG. (optional)
  • Sausage casing. Wash with salt.


Method:
  1. Wash the casings well in salt solution for 30 minutes. Then rinse thoroughly in running water. This may ...

Continue reading ...
 

Ngô Chiên Bơ (Deep-Fried Buttered Corn)

Posted by Kroocrew on Monday, December 27, 2010, In : Vietnam 




This is a great snack, or as part of a meal.




Ingredients:
  • 4 fresh corn cobs, clean, and separate the corn kernels. Frozen or canned may substitute.
  • ~1/2 cup custard powder (Common custard powder as available in supermarkets)
  • ~ ½ cup corn flour
  • Salt + pepper + chilli powder
  • Oil to deep fry
  • 50g butter
  • spring onion, green part only, chopped (optional)
Method:
  1. Boil the fresh corn kernels in salted water for around 4 minutes. Drain and cool. Canned don't need to boil. Check the frozen kernels pac...

Continue reading ...
 

Gio Thu (Head Cheese or Brawn)

Posted by Kroocrew on Friday, December 10, 2010, In : Vietnam 






Ingredients:
  • 2 pig's ears
  • 2 pig's tongues
  • 1 snout
  • 2  hocks (bones discarded)
  • 2½ Tbsp fish sauce
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 2 medium shallots, minced
  • 2 tbs coarsely cracked peppercorns
  • 1 cup black fungus ( Woodear mushrooms) soaked for about 1/2 hr and drained
  • cooking oil
  • 2-3 empty medium sized round tin cans, cardboard cans and plastic sandwich bags or cling wrap. An alternative is a potted meats press. 
Method:
  1. Clean the ears, tongue, snout and ham hocks with a small scrubbing brush under runni...

Continue reading ...
 

Bì (Pork Skin with Roasted Rice Powder)

Posted by kroocrew on Wednesday, December 8, 2010, In : Vietnam 


All Rights Reserved © Used with Chau's kind permission.



Ingredients:
  • 200g (7 oz) cooked thinly sliced pork skin (available from Asian groceries)
  • 400g (14 oz) pork shoulder
  • 85g (3 oz) roasted rice powder
  • 1½ teaspoons sugar
  • 1 teaspoon salt

Method:
  1. Cook the pork in boiling water with a bit of salt. Allow the meat to cool and thinly slice into matchstick size.
  2. Put the pork skin in a strainer and pour some warm water over it as this will soften the pork skin. Shake out the excess water and leave to dry....

Continue reading ...
 

Banh Mi Sandwich

Posted by Kroocrew on Wednesday, December 8, 2010, In : Vietnam 




The ingredients in a Vietnamese sandwich vary most notably in their meat selections. Common varieties are:

bánh mì gà: with chicken
bánh mì trứng: with scrambled egg
bánh mì bì: with shredded pork skin and roasted rice powder
bánh mì thịt nướng: with grilled pork
bánh mì xíu mại: with crushed pork meatballs.
bánh mì chay:a vegetarian option, made with tofu or seitan

The classic version bánh mì thịt nguội, sometimes known as bánh mì đặc biệt , is made with variou...
Continue reading ...
 

Măng tây Soup (Asparagus Soup)

Posted by Kroocrew on Friday, December 3, 2010, In : Vietnam 





Ingredients:
  • 500 g (18 oz.) white asparagus
  • 500 g (18 oz.) green asparagus
  • 1 large potato
  • pepper, paprika and sea-salt,
  • 100 ml (6 tbsp.) liquid **crème fraîche
 
Method:
  1. Wash and peel the white and green asparagus; cut the potato into pieces.
  2. Cook the asparagus and potato in the water for 20 minutes.
  3. Purée the green asparagus with half a potato in a blender; pour into a bowl and set aside.
  4. Purée the white asparagus in the same way.
  5. Season both mixtures with sea-salt, pepper and paprika.
  6. Blend in ...

Continue reading ...
 

Thit Bo Kho (Grilled Beef Jerky)

Posted by Kroocrew on Saturday, November 27, 2010, In : Vietnam 


All Rights Reserved © Used with kind permission of Giang Hồ Thị Hoàng



Ingredients:   
  • 450 gm (1 lb) lean bottom round or sirloin, in one piece 15 cm (6 in) in diameter
  • 2 stalks fresh lemon grass 
  • 2 small red chile peppers,
  • 2½ tablespoons sugar 
  • 1 tablespoon fish sauce
  • 3 tablespoons light soy sauce

Method:  
  1. Cut the beef across the grain onto very thin 7.5cm by 7.5 cm (3 by 3 in) slices.
  2. Cut lemongrass into thin slices and finely chop.
  3. Combine the chillies and sugar in a mortar and pestle a...

Continue reading ...
 

Banh It (Sticky-rice Dumplings)

Posted by Kroocrew on Sunday, November 21, 2010, In : Vietnam 





Ingredients:
  • 450 gm (16 oz) bag of glutinous rice powder
  • 400 ml (1 2/3 cups) water
  • 1 tsp salt
  • 225gm (1/2 lb) small to medium shrimp, cleaned, de-shelled and deveined cut into small 0.5-1 cm (1/4-1/2 in) pieces
  • 225 m (1/2 lb) pork belly cut into small 0.5-1 cm (1/4 to 1/2 in) pieces
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2 tsp pepper
  • 1 tsp dark soy sauce
  • 1 cup split mung beans, soaked in water for at least 4 hrs
  • banana leaf or aluminium foil, cut into small 7.5-10 cm (3-4 in) squares
  • 1 green onion/scallion, thinly...

Continue reading ...
 

Edible Rice Paper

Posted by Kroocrew on Saturday, November 13, 2010, In : Vietnam 



Rice paper is a thin and strong paper that is used in  Asian cooking and various international confection making. It's origin is probably China.




Materials & Ingredients:
  • Rice flour
  • Water
  • Mixing bowl and spoon
  • Cheesecloth
  • Large stockpot with lid
  • Quilting hoop (same diameter as stock pot) or wide-mouth Asian boiling pot
  • Spatula
  • Rolling pin
  • Cooling rack



Method:
  1. Mix the rice flour and water to make a paste that is smooth and of pouring consistency (somewhat similar to thick glue). Start with 1 cup of rice f...

Continue reading ...
 

Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 





Ingredients:
  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

Continue reading ...
 

Stuffed Pig's Leg

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 
You can see a very good image of this dish here



Ingredients:
  • 600 g (1 1/3 lb) pork meat recovered from the leg
  • pinches ground allspice
  • dashes of Chinese cooking wine, dry sherry, brandy or cognac
  • 1Tbsp of crushed or chopped garlic
  • 50 g (1¾ oz) fat (butter, duck fat or pork fat)
  • 200 g (7 oz) red onions or shallots, chopped
  • ¼ tsp ground star anise
  • 1 indian bay leaf
  • 1 – 2 green onions (spring onions, scallions), minced
  • 1 teaspoon minced ginger
  • 1 large egg
  • ¾ teaspoon salt
  • 1 teaspoon granulated sugar
  • 3 tabl...

Continue reading ...
 

Chả cá Lã Vọng (Hanoi-Style Grilled Fish)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 




A classic dish from Hanoi. Served at Chả cá Lã Vọng Restaurant in the Old Quarter at $40 per person.



Ingredients:
  • 450 gm (1 lb) monkfish or swordfish, cut into 4 steaks
  • 1 tablespoon muoc mam (Vietnamese fish sauce)
  • 1 1/2 teaspoons powdered turmeric
  • 1 1/4 tablespoons minced galangal
  • 1/2 teaspoon fresh black pepper
  • 2 tablespoons safflower or corn oil
  • 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
  • 1/2 cup minced scallions
  • 250 gm (~1/2 lb) thin rice sticks (vermicelli noodles...

Continue reading ...
 

Cháo Huyết (Pork Blood Congee)

Posted by Kroocrew on Tuesday, October 5, 2010, In : Vietnam 
Congee variations are almost infinite but this one I think is a little different to most. With the boutique resurgence in popularity of all things offal and traditional this could be grouped with the very British black pudding







Ingredients:
  • 2-3 cup of thick congee
  • 1 T small fried shrimp
  • 1 T cooked pork skin (optional)
  • 1/2 cup congealed pork blood
  • 2 Chinese crullers, cut into rings
  • 2 T chopped green onion and cilantro
  • fish sauce, sugar, salt, pepper to taste
Method:
  1. This is made from thick congee, or y...

Continue reading ...
 

Oc Nhoi Thit (Snails Stuffed with Minced Pork)

Posted by Kroocrew on Saturday, September 11, 2010, In : Vietnam 





Ingredients:
  • 20 snails
  • 1 cup minced pork meat
  • 2 tablespoons re-hydrated and finely sliced wood ear mushrooms
  • 3 garlic cloves
  • 2 tablespoons cooked and finely chopped cellophane noodles
  • 1 tablespoon diced shallots
  • 1 tablespoon finely chopped lemongrass
  • salt and pepper to taste
  • 1 egg yolk
  • 3 stalks lemongrass, cut in short lengths
  • 1 cup fish sauce dip (nuoc mam). Recipe on site.
Method:
  1. Wash the snails well to remove any adhering dirt or grit then boil (or steam) them for 5 minutes.
  2. Remove the meat, mince, ...

Continue reading ...
 

Mushroom Sate

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 


Ingredients:
  • 1 clove Garlic, crushed
  • 1 teaspoon Fresh ginger, minced
  • 1 teaspoon Fresh lemon grass, minced
  • 1 tablespoon Fresh coriander, chopped
  • 30 ml Nuoc Mam sauce (o...


Continue reading ...
 

Hue Stuffed Pancake

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 




Ingredients:
  • 5 tablespoon Oil
  • 2 Eggs
  • 55 g Seasoned flour
  • Pancake batter
  • 85 g rice flour
  • 1/4 tsp Salt
  • 3 Eggs, beaten
  • 125 ml Coconut milk
Pancake Filling
  • 7.5 g Ginger, chopped
  • 1 clove Garlic, chopped
  • 15 ml Soy sauce
  • 125 ml White sauce
  • 145 g Crabmeat
  • 85 g Mushrooms, chopped
  • 30 g green onions (scallions), chopped
  • 30 g Bean sprouts
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Method:
  1. Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
  2. Heat a little oil in an 8 in  frying pan, add enough batter to coat the botto...

Continue reading ...
 

Nuoc Leo (Peanut Sauce)

Posted by Kroocrew on Monday, August 23, 2010, In : Vietnam 


Yum!


Ingredients:
  • 1 Clove garlic, sliced
  • 1 Tbsp Vegetable oil
  • 1 Piece of pork liver minced
  • 1 Tbsp Ground pork
  • 1 tsp Tomato paste
  • 1/4 cup Tuong ( Vietnamese soy bean paste. Should be available in Viet markets or grocers)
  • 1/2 cup Water
  • 1 1/2 tsp Peanut butter
  • 1 Tbsp Granulated sugar
  • 1 1/2 Tbsp Sesame seeds
  • 10 Roasted peanuts, coarsely chopped
  • Chillie strips for garnish.
Method:
  1. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuo...

Continue reading ...
 

Crisp Pork Belly with Caramel Vinegar

Posted by Kroocrew on Saturday, August 21, 2010, In : Vietnam 





Ingredients:
  • 1.5kg pork belly
  • 2 Tbsp sea salt
  • olive oil
  • freshly ground black pepper
  • Caramel vinegar
  • 1/2 cup (115 g) brown sugar
  • 1/3 cup (80 ml) red wine vinegar
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup (240 ml) chicken stock
  • juice of 1 orange
  • 4 wide strips of orange peel
  • sea salt
  • freshly ground black pepper


Method
Pork Belly
  1. Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well). Rub the sea salt into the pork skin and set aside for 30 minutes.
  2. Preheat the oven t...

Continue reading ...
 

Barramundi with Banana Flower.

Posted by Kroocrew on Saturday, August 21, 2010, In : Vietnam 





Ingredients:
  • juice of 2 lemons
  • 1 banana flower
  • 4 cups chicken stock
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finely julienned
  • 500g barramundi fillet, cut in half lengthways
  • 2 cups roughly chopped coriander leaves and stems
  • 1 cup Vietnamese mint leaves
  • 1 cup Thai basil leaves
  • 1 small red chilli, finely sliced (optional)


Method
  1. Fill a large bowl with cold water and add half the lemon juice. Peel the banana flower...

Continue reading ...
 

Fish Marinade (lemon juice, scallions, coriander/cilantro, pepper, ginger, rice vinegar)

Posted by Kroocrew on Thursday, July 22, 2010, In : Vietnam 





Ingredients:
  • 120 ml (1/2 c.) olive oil
  • 1 1/2 tbsp. lemon juice, fresh
  • 1 1/2 scallions, chopped
  • 2 tbsp. coriander leaves (cilantro), fresh
  • 1/4 tsp. ground pepper
  • 1 tsp. fresh ground ginger root
  • 2 tbsp. rice vinegar
  • Fish. larger ocean fish species.
Method:
  1. Mix oil, lemon juice, scallions, cilantro, pepper, ginger root, and rice vinegar.
  2. Pour over fish. Refrigerate 1 to 2 hours.
  3. Grill or bake.
  4. Burn fennel stalks in grill when cooking fish for added flavour.

Other Sauces
& Marinades
for Fish?

Continue reading ...
 

Barbecue Fish Marinade (soy sauce, lime, vinegar, garlic, sesame)

Posted by Kroocrew on Thursday, July 22, 2010, In : Vietnam 





Ingredients:
  • 60 ml (1/4 c.) soy sauce
  • 60 ml (1/4 c.) lime juice
  • 60 ml (1/4 c.) vinegar
  • 60 ml (1/4 c.) oil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic pwdr
  • 1/4 tsp seasoned salt
  • 1 Tbsp. sesame seeds
  • 1 tsp chopped garlic
Method:
  1. Whisk together all Ingredients:.
  2. Marinate fish for at least 1 hour before cooking.

Other Sauces
& Marinades
for Fish?

Continue reading ...
 

Mustard-seed Prawns

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 





Ingredients:
  • 1 kg prawns, {shelled or unshelled}
  • bunch of green onions, chopped
  • 1/2 tsp turmeric
  • 1 chili pepper, chopped
  • 1 tbsp mustard seed
  • 2 cloves garlic, mashed

Method:     
  1. Fry the onions, garlic and chillie pepper for three minutes.
  2. Add the prawns and fry two minutes more.
  3. Add the rest of the ingredients and heat for two minutes.
  4. Serve with white rice and cucumber bean sprout salad.


Continue reading ...
 

Eggplant with Crab (Ca Tim Nuong)

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 






Ingredients:
  • Eggplants
  • 100 gram crab meat
  • 1/2 bunch of green onions, chopped
  • 2 green chillies, chopped
  • 2 tbsp peanuts, chopped finely
  • 4 tbsp fish sauce
  • 1 tsp honey

Method:
  1. Fry the eggplants 5 minutes on both sides in a grill pan.
  2. Put them on a plate and distribute the crab meat on top of them.
  3. Mix the honey, fish sauce, peanuts and chillies and pour this sauce over the eggplants and crab.
  4. Sprinkle with green onions.

Continue reading ...
 

Caramelised Pork & Eggs (Thit Heo Kho Trung)

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 





Ingredients:
  • 1 kg (~2 lbs) pork belly cut in 2.5 cm (1″) cubes, or pork shoulder/butt for less fat
  • about 6-8 small eggs, boiled and peeled
  • 2 cloves garlic, crushed
  • 2 Tablespoons oil
  • 2 Tablespoons fish sauce
  • 360 ml (1 1/2 cup) water (start with 1 cup first, add more if needed)
  • fresh ground black pepper to taste

For the Vietnamese caramel sauce (nuoc mau) :
  • 3 Tablespoons sugar
  • 2 Tablespoons water

Method:
  1. In small heavy bottom pan, combine sugar and water. On medium heat, allow sugar to melt. Stir occas...

Continue reading ...
 

Pork spare ribs braised in coconut (Suon ram man)

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 


© This great image used with the kind permission of STANLEY LE TM




Ingredients:
  • 2 tbsp  finely chopped garlic 
  • 1 red  Asian shallot chopped
  • 2 tbsp fish sauce
  • 1 tsp oyster sauce
  • 2 tbsp sugar
  • 500g (1 lb) pork spare ribs , cut into 2 x 3cm pieces (ask the butcher to do it)
  •  vegetable oil for deep frying
  • 300ml young coconut water  (
  • 1 onion, sliced into thin wedges
  • 2 tsp chillie sauce 
  • 2 coriander sprigs
  • Jasmine rice to serve

Method:
  1. In a bowl, combine 1 tbsp of the garlic, the shallot, fish sauce, oy...

Continue reading ...
 

Bo Nuong Xa (Grilled Lemongrass Beef)

Posted by Kroocrew on Monday, May 10, 2010, In : Vietnam 


CC license




Ingredients
  • 2 teaspoons palm sugar
  • 2 tablespoons light soy sauce
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 stalks lemon grass, minced
  • 2 teaspoons sesame seeds
  • 700 gm (1 1/2 lbs) sirloin, thinly sliced
  • Skewers (soaked for 30 minutes to prevent charring if on bbq)
  • romaine lettuce leaves
  • cilantro for garnish
  • basil for garnish
  • mint for garnish
  • thinly sliced green onion for garnish


Method:
  1. In a medium bowl, mix the palm sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds.
  2. Place the m...

Continue reading ...
 

Tom Nuong Toi Xa Ot (Spicy Grilled Shrimp)

Posted by Kroocrew on Monday, May 10, 2010, In : Vietnam 


CC license




Ingredients:
  • 2  Tbsp  finely chopped fresh lemon grass
  • 5  Tbsp  minced garlic (about 10 large cloves)
  • 1/2  teaspoon  Asian red chillie sauce, such as Sriracha
  • 3  Tbsp  fish sauce
  • 2  tsp  sugar
  • 3  Tbsp  olive oil
  • 2  Tbsp  fresh lime juice
  • 1  Tbsp freshly ground black pepper
  • 60 ml (1/4  cup)  finely chopped green onions
  • 500 gm (~1 lb)  medium shrimp, peeled (leave tails intact) and deveined
  • 6  wooden skewers (6 in. each), soaked in water
  • 80 ml (1/3  cup)  loosely packed fresh mint leaves, sliced into thin...

Continue reading ...
 

Lemon Grass Chicken (Ga Zao Za Ot)

Posted by Kroocrew on Monday, May 10, 2010, In : Vietnam 

CC license



Ingredients:
  • 300 gm (~10 oz) chicken, cut into bite-sized pieces
  • 2 Tbsp corn starch
  • 1 Tbsp peanut oil
  • 2 tsp salt

Cooking sauce:
  • 2 Tbsp chopped lemon grass
  • 1 Tbsp soy sauce
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp sugar
  • 1 tsp chili flakes
  • 1 tsp chopped garlic
  • 2 dried chili peppers

  • 1/2 red onion, diced
  • 16-20 Thai basil leaves
  • 60 ml (1/4 cup)* "coconut juice" or "coconut soda" if can't locate the coco-nut juice.

* coco-nut juice is not coconut milk. It's the juice of a  coconut usually a young nut and is quite clear that ...
Continue reading ...
 

Ga Kho (Vietnamese Caramelized Chicken)

Posted by Kroocrew on Monday, May 10, 2010, In : Vietnam 




Ingredients:

the marinade

  • 2 tablespoons fish sauce
  • 1 tablespoons brown sugar
the meat
  • 750 gm (~1.5 lbs) chicken drumsticks (or any other cut)
the sauce
  • 120 ml (1/2 cup) brown sugar
  • 60 ml (1/4 cup) fish sauce
  • 60 ml (1/4 cup) rice vinegar
  • 60 ml (1/4 cup) water
  • 2 teaspoons of chillie paste
  • 1 tablespoon ginger, minced
  • 1 shallot, minced
  • 3 cloves garlic, minced
last second additions
  • 2 sprigs of scallion (green onions), roughly chopped 1/2″-3/4″ long
  • 1 thai chilli (phrik chi fah), thinly sliced
  • vegetable oil for ...

Continue reading ...
 

Vietnamese Meatball Bread-roll (Banh Mi Xiu Mai)

Posted by Kroocrew on Sunday, May 2, 2010, In : Vietnam 





Ingredients:

Method:
  1. Assemble all the ingredients, except pickles, cucumbers, and cilantro. Put in the toaster oven for about 5 minutes.
  2. Add in the pickles and greens.

Continue reading ...
 

Vietnamese Pickled Carrots and Daikon (Do Chua)

Posted by Kroocrew on Saturday, May 1, 2010, In : Vietnam 


CC license




Do chua is commonly found in banh mi sandwiches. While it can be made of any type of vegetable, it usually means pickled carrots and daikon.
The key is to a true Do Chua is to julienne the vegetables rather than grating them. Grating tends to make the consistency mushy.

Ingredients:
For a 350 ml (12 oz)  jar:
  • 1 medium-sized carrot, julienned
  • 1 small daikon, julienned
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 60 to 120 ml (1/4 to 1/2 cup) white vinegar (preferably rice wine vinegar)

Method:
  1. The measurements listed a...

Continue reading ...
 

Vietnamese Chicken Liver Pate

Posted by Kroocrew on Saturday, May 1, 2010, In : Vietnam 



To reduce the strength of the liver flavour  soaking the chicken livers overnight in soy milk or regular milk is effective. Vietnam Chicken Liver Pate tends to be quite light in flavour style. It suits the accompaniments that go into making things like Vietnamese sandwiches particularly and doesn't feel heavy for a lunch particularly on a very hot day.
The pate will keep in the fridge for five days (It may be stored frozen for 1 month). Make sure that the pate is covered if returned to the f...
Continue reading ...
 

Cao Lau

Posted by Kroocrew on Tuesday, March 2, 2010, In : Vietnam 


CC license


Mystery and propaganda protect the true Hoi An recipe but this is a pretty good approximation. I was surprised at the use of rice noodles being convinced that in fact they were some kind of udon. The noodles are made with a local well water which probably has a high pH and thus gives the noodle some extra chew. Such noodles are able to be prepared but I certainly don't have the recipe used in Hoi An. If you are a noodle maker and familiar with the manipulation of the dough with Lye water an...
Continue reading ...
 

Bun Cha Ha Noi (Hanoi Grilled Pork)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 
This dish is rarely seen outside Ha Noi


CC license

Bun Cha Ha Noi is usually served as two styles of pork cooked in similar ways with similar flavour. Some of the pork is small fillets and some are small patties. generally they are char grilled and placed into the dipping sauce.

I most enjoy eating them by transferring some amount of the noodles into the bowl containing the meats and dipping sauce, tearing a few of the greens into the mix and using the chopsticks just dipping in and enjoying the flavou...

Continue reading ...
 

Curried Vegetables

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

CC license
Vegetarian meal including the curried veges at a nunnery in Vietnam


Ingredients:

2 Green onions (scallions), sliced thinly
3 cloves Garlic, crushed
75 ml (5 Tbsp) Oil
2 stalks Lemon grass
45 g (1 1/2 oz) Curry powder
5 g Shrimp paste (optional)
2 Dried chili peppers, chopped
250 ml (1 cup) Coconut milk
250 ml (1 cup) Broth
1 tablespoon Nuoc cham sauce
2 Lime leaves
115 g (4 oz) Carrots
115 g (4 oz) Green beans
225 g (8 oz) New potatoes, peeled and quartered
1 Eggplant
Salt


Method:

  1. Prepare vegetables.
  2. Remove o...

Continue reading ...
 

Cha Bo (Beef Kebabs)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

CC license


Ingredients:

  • 500 gm (~1 lb) of minced beef
  • 1 Tbsp of lemon grass (chopped)
  • 2 tsp of red or green chili (finely chopped)
  • 1.5 Tbsp of fish sauce
  • 3 Tbsp of roasted peanuts (coarsely ground)
  • 2 Tbsp of onion or shallot (finely chopped)
  • 1.5 Tbsp of coconut cream
  • 1 tsp of curry powder
  • 1 tsp of palm sugar


Method:

  1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
  2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually...

Continue reading ...
 

Shrimp Rolls

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 




Ingredients:

  • 350 g (12 oz) Shrimp, shelled and cleaned.
  • 1 loaf White bread, trimmed of crust and cut into half
  • 480 ml (2 cups) Oil

Seasoning :

  • Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon Sesame oil
  • 1 Egg white
  • 1/4 teaspoon Pepper

Item A :
  • 6 Water chestnuts, finely chopped
  • 2 tablespoons Diced spring onions (scallions)
  • 1 tablespoon Diced red chilies

Method:

  1. Dice the shrimp finely
  2. Mix shrimp meat with all the seasoning ingredients in one direction until the mixture is sticky.
  3. Add ingredients from item A.
  4. Mix thoroughly...

Continue reading ...
 

Grilled Beef in Vine Leaves

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

Ingredients:

  • 250 g (1/2 lb) Rump steak,finely chopped
  • 60 g (2 oz) Pork fat, finely chopped
  • 2 stalks Lemon grass, finely chopped
  • 1 clove Garlic, finely chopped
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cinnamon
  • 2 teaspoons Five spice powder
  • 1 teaspoon Palm or golden caster sugar
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
wrapping:
  • 16 Vine leaves, thoroughly washed, if packed in brine
  • 2 tablespoons Vegetable oil, for brushing
Method:

  1. Mix the ingredients in a large bowl.
  2. Cover and leave to marinade overnight in the ...

Continue reading ...
 

Spring Rolls in Lettuce

Posted by Kroocrew on Tuesday, February 9, 2010, In : Vietnam 





Ingredients:

  • 50 g Dried mung bean vermicelli
  • 2 tablespoons Black fungus
  • 500 g Shrimps
  • 20 sheets Rice paper wrappers
  • 150 g Pork (minced)
  • 4 Spring onions (scallions), chopped
  • 45 g Bean sprouts, roughly chopped
  • 1 teaspoon Sugar
  • 1 Egg, beaten
  • 2 tablespoons Oil for deep frying
  • 20 Lettuce leaves
  • 90 g Bean sprouts, extra, scraggly ends removed
  • 20 g Fresh mint leaves

Method:

  1. Place the vermicelli and fungus in separate heatproof bowls. Cover with hot water and soak for 10 minutes, or until soft. Drain both, and c...

Continue reading ...
 

Asparagus and Crabmeat Soup

Posted by Kroocrew on Tuesday, February 9, 2010, In : Vietnam 

CC license


Ingredients:

  • 960 ml (4 cups) (1 3/4 pints) Chicken broth
  • 25 ml Nuoc Cham (Vietnamese fish sauce)
  • 1/2 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1 tablespoon Vegetable oil
  • 6 Shallots (chopped)
  • 2 cloves Garlic (chopped)
  • 250 g  (9 oz) Crabmeat
  • 1 Egg (lightly beaten)
  • 425 g (15 oz) White asparagus spears (cut into 2 1/2 cm (1 in) sections with canning liquid reserved)
  • 15 g (1/2 oz) Coriander (cilantro) leaves, shredded
  • 1 Green onion (scallion), thinly sliced
  • 1/4 teaspoon Freshly ground black pepper
Method:

Mix together ...
Continue reading ...
 

Fried Meat Puffs

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 


All Rights Reserved © Used with kind permission of Bella Wang



Ingredients:
  • 250 g Pork (finely minced)
  • 1 Onion (chopped)
  • 1/2 cup Cooked peas (chopped)
  • 3 tablespoon Oil
  • 375 g Flour, sifted with 1/4 teaspoon salt
  • 160 g Margarine
  • 1 Egg yolk (beaten)
  • 125 ml Cold water
  • 1/2 cup Oil for deep frying
  • Seasoning
  • 3 tablespoons Soy sauce
  • 1/2 teaspoon MSG (optional)
  • 1 tablespoon Cooking wine
  • 1/4 Salt
  • 1/4 Sugar

Method:

  1. Heat oil and fry pork, onion and peas. Add in seasonings. Fry for a few seconds more and remove. Use for ...

Continue reading ...
 

Saigon Crepes

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 

CC license



Ingredients:

  • 115 g Minced (ground) pork
  • 1 Tbsp Nuoc mam
  • 2 cloves Garlic, crushed
  • 175 g Button (white) mushrooms, finely sliced
  • 60 ml Vegetable oil
  • 1 Onion, finely sliced
  • 1-2 Green or red Thai chilies
  • 115 g Shrimps, shelled and deveined
  • 225 g Bean sprouts
  • 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

For batter :

  • 115 g Rice flour
  • 2 tsp Ground turmeric
  • 2 tsp Curry powder
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 300 ml Canned coconut milk
  • 4 Spr...

Continue reading ...
 

Braised Mushrooms with Assorted Vegetables

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 

CC license





Ingredients:

  • 125 g ( 4 1/2 oz) Dried mushrooms, soaked
  • 90 g (3 oz) Chicken fat
  • 5 slices Snow peas, stringed
  • 1/2 Carrot, sliced and parboiled
  • 1/4 Ginger, thinly sliced
  • 1 tablespoon Cornstarch, blended with 2 tablespoons water
  • 2 tablespoons Oil.

Seasoning :
  • 250 ml (1 cup) Chicken stock
  • 1 1/2 tablespoons Oyster sauce
  • 1 teaspoon Sugar
  • 1/4 teaspoon MSG (optional)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Sesame oil


Method:

  1. Heat 2 tablespoons oil in skillet and fry chicken fat.
  2. Sauté mushrooms and ginger for 1 -2 minutes....

Continue reading ...
 

Crystal Shrimp Rolls

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 


CC license




Ingredients:

  • 125 ml (1/2 cup) white rice vinegar
  • 500 g (1lb 2 oz) Medium raw shrimps, peeled, deveined and halved lengthways
  • 1 shallot, finely chopped
  • 2 cloves Garlic, finely chopped
  • 2 Small green chilies, finely chopped
  • 1 1/2 tablespoons Nuoc cham sauce
  • 2 Limes, squeezed and juiced
  • 8 pcs Round rice paper wrappers
  • 60 g (1 oz) Crushed roasted peanuts
  • Large handful Fresh coriander (cilantro), dill and mint leaves
  • 1/4 teaspoon Salt


Method:

  1. Put the vinegar and salt into a bowl and stir the shrimps. Leave f...

Continue reading ...
 

Pork Terrine in Banana Leaf

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 




Ingredients:

  • 45 ml (3 Tbsp) Nuoc mam (Viet fish sauce)
  • 30 ml (2 Tbsp) Vegetable or sesame oil
  • 15 ml (1 Tbsp) Sugar
  • 10 ml ( 1 dessertspoon)Five-spice powder
  • 2 shallots, peeled and finely chopped
  • 2 cloves Garlic, crushed
  • 750 g (~1 3/4 lb) Minced (ground) pork
  • 25 g (~1 oz) Potato starch
  • 7.5 ml (1 1/2 tsp) Baking powder
  • 1 Banana leaf, trimmed into a strip 25cm/10in wide
  • 1 tablespoon Vegetable oil, for brushing
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper


Method:

  1. In a bowl, beat the nuoc mam and oil with ...

Continue reading ...
 

Beef Noodles in Bean Gravy

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 



Ingredients:

  • 6 squares Dried egg noodles
  • 1 tablespoon Oil
  • 250 g (9 oz) Beef, thinly sliced against grain
  • 125 g (~4 1/2 oz) chives, cut into 4 cm sections; separate the white part from the green
  • 1/4 Ginger, sliced and shredded
  • 2 cloves Garlic, chopped
  • 2 Red chili, seeded and chopped
  • 1 dessert spoon Fermented black beans, mashed
  • 1 teaspoon Cornstarch, blended with 2 1/2 tablespoons water
  • 2 tablespoons Oil, for cooking
Marinade :
  • 1/2 teaspoon Cornstarch
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Sugar
  • Seasoning :
  • 30...

Continue reading ...
 

Braised Eggplant with Minced Beef

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 

CC license




Ingredients:


  • 2 Large eggplant, weighing about 400 g
  • 125 g Rump steak, finely minced
  • 1 cm Galangal, finely chopped
  • 2 teaspoons Nuoc cham sauce
  • 1/2 teaspoon Pepper
  • 1 clove Garlic, crushed and finely chopped
  • 1 teaspoon Oil
  • 4 sprigs Coriander (cilantro) leaves, to garnish


Method:

  1. Prick the eggplant several times with a fork.
  2. Grill or bake in a preheated oven, 190C (375F), Gas Mark 5, for about 35 minutes large; 25 minutes small  or until soft.Don't allow the skin to burn.
  3. Allow them to cool, then peel th...

Continue reading ...
 

Cha Bo – Vietnamese Beef Kebabs

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 

CC license




Ingredients:

  • 450 gm (1 lb) minced beef
  • 1 Tbsp of lemon grass (chopped)
  • 2 tsp of red or green chili (finely chopped)
  • 1 1/2 Tbsp of fish sauce
  • 3 Tbsp of roasted peanuts (grounded)
  • 2 Tbsp of onion or shallot (finely chopped)
  • 1 1/2 Tbsp of coconut cream
  • 1 tsp of curry powder
  • 1 tsp of palm sugar

Method:

  1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
  2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked...

Continue reading ...
 

Banh Chung (Vietnam Lunar New-Year Pork and Rice Cake)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Vietnam 


The story:


 Legend has it that King Hung Vuong VI one year challenged his 22 sons that whoever came up with the best food dish for Tet would inherit the throne. While all the other princes searched far and wide for the most exotic dishes to present to their father, Lang Lieu, son No. 16―the shyest and kindest of all―created an extraordinary dish using simple ingredients. The recipe was based on a dream in which a genie told him the dish that wins the throne must be made with rice. He instr...
Continue reading ...
 

Faux Vegetarian Fish Sauce

Posted by Kroocrew on Wednesday, December 16, 2009, In : Vietnam 


CC license





There are a few recipes for vegetarian Fish Sauce. The following recipe has been well thought out and has tried to approximate many aspects of the True Fish Sauce.




Ingredients:

  • 500 ml (2 cups) shredded dried seaweed
  • 950 ml (4 cups) water
  • 3 cloves garlic (smashed but not minced)
  • 1 1/2 Tbsp whole black peppercorns
  • 120 ml (1/2 cup) soy sauce
  • 2 tsp lime juice (concentrate OK)
  • 2 tsp lemon juice (concentrate OK)
  • 30 ml (2 Tbsp) vinegar
  • 3 tsp sugar
  • 1 tsp ground ginger
  • 1 tsp ground garlic
  • 1/4 tsp chili powder

Dri...
Continue reading ...
 

Vietnamese Style Vegetarian Curry Soup

Posted by Kroocrew on Tuesday, December 15, 2009, In : Vietnam 




CC license

 

Ingredients:

•    30 ml (2 Tbsp) vegetable oil
•    1 onion, coarsely chopped
•    2 shallots, thinly sliced
•    2 cloves garlic, chopped
•    11 gm (2 in) piece fresh ginger root, thinly sliced
•    1 stalk lemon grass, cut into 2 inch pieces
•    25 gm (4 Tbsp) curry powder (Vietnamese style or Madras style)
•    1 green bell pepper, coarsely chopped
•    2 carrots, peeled and diagonally sliced
•    8 mushrooms, sliced
•    455 gm (1 lb) fried tofu, cut into bite-size pieces
...
Continue reading ...
 

Thit Bo Nuong La Lot (Beef in Wild Betel Leaf)

Posted by Kroocrew on Friday, December 11, 2009, In : Vietnam 


 

Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.

 

  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

    Google Analytics 
Alternative