Posts filed under ‘Vietnamese’

Vietnamese-style Pork Meatballs

IMG_20171108_093350_813

aka Bun Nem Nuong

1 lb finely ground pork (but beef or chicken will work as well)
1 tablespoon sugar + more later
2 teaspoons corn or potato starch
salt & pepper
1 teaspoon baking powder
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon oil
1 cloves garlic, minced finely

Mix all the ingredients together
allow the mixture to rest overnight in the refrigerator

Preheat oven to 425°F

Form golf ball-size meatballs
sprinkle the meatballs with more sugar, coating evenly
place on a baking sheet
bake at 425°F for 15-20 minutes or until golden brown

Serve with prepared rice noodles and an assortment of vegetables
dress with this classic sauce

Dressing
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup water
1 garlic clove, grated
1/4 teaspoon red pepper flakes

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November 10, 2017 at 5:17 pm Leave a comment

Bánh mì

banh mi

aka Vietnamese Sandwich

Bánh mì is the Vietnamese term for all kinds of bread, but more specifically the baguette, which was introduced by the French during its colonial period in Indochina. It has become associated with a sandwich made with meats, fish, or pâté, and pickled vegetables.

16 ounces meat, sliced thin (these were made with pork, but chicken works too)
oil for frying
assorted pickled vegetables
French bread

Marinade
2 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon chili garlic paste
1 teaspoon sesame oil
1 clove garlic, grated

Prepare the marinade and pour over the sliced raw meat
Coat well, refrigerate, and let stand for one hour

Heat oil in a large pan
cook the meat over high flame until well browned and cooked through

Assemble your sandwiches, garnish with cilantro, and enjoy!

September 15, 2013 at 12:50 pm Leave a comment

Asian-Style Pickled Vegetables

pickled

2 cups assorted vegetables, sliced long and thin

Pickling liquid
2/3 cup vinegar
1 cup water
1/3 cup sugar
1 tablespoon salt

Heat the pickling liquid until simmering and pour over sliced, jarred vegetables. Cover and let stand for a minimum of 1 hour.

September 15, 2013 at 12:45 pm Leave a comment

Bun cha

bun cha

aka Vietnamese Pork Pattie Noodle Salad

Dressing
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup water
1 garlic clove, grated
1/4 teaspoon red pepper flakes

Serve
a portion of thin rice noodles, prepared
3 or 4 Cha Nuong (Vietnamese pork patties)
red leaf lettuce, torn into small pieces
a selection of your favorite herbs
a few sliced veggies like cucumber, zucchini, avocado, and/or carrot
more than a splash of the dressing

July 7, 2013 at 1:18 pm Leave a comment

Cha Nuong

cha nuong

aka Vietnamese Pork Patties

In a small sauce pan combine 3 tablespoons water and 2 tablespoons sugar
cook until a dark caramel forms, approximately 8 minutes
remove pan from the heat
add 2 more tablespoons water to caramel
and swirl pot to combine
(1 tablespoon of molasses or dark treacle can be substituted)

1 pound ground pork
2 cloves garlic, grated
3 tablespoons fish sauce
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Combine pork, caramel, and all the seasoning, mix well and let rest in the fridge for about an hour

Form into patties and cook until well browned
you can pan sear, grill, or broil.

Once cooked, these freeze well.

July 7, 2013 at 1:12 pm Leave a comment

Vietnamese Summer Rolls

summer-roll

Sorry folks, but these are summer rolls, not spring rolls.

4 large rounds rice paper wrapper
2 leaves lettuce, washed, dried, and torn or chopped
1 ounce rice vermicelli, prepared and drained
1 carrot, grated
1/2 cucumber, peeled, seeded, and julienned
8 fresh mint leaves or 8 fresh leaves
4 cooked shrimp, cooked, shelled, and sliced in half lengthwise

Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds, then turn it, dipping the dry section
lay on a towel

Place two halves of shrimp on the bottom third of the rice paper first so they can be seen through the wrapper once rolled
add a bit of lettuce, noodles, veggies, and herb leaves
fold up bottom edge to cover, then fold in the sides, rolling tightly

Serve with your favorite dipping sauces, peanut and sweet Thai chili sauce shown.

June 3, 2011 at 3:39 pm Leave a comment


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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
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