Soup Soup-2 Spring Rolls Noodle Chicken Steak
Pho (Beef Noodle Soup)
Source: http://www.tastycooking.com/vietnam.html
3 large Onions
1 T Peanut oil
5 pounds combination of Meaty Beef and Chicken Bones
4 Ginger, slices julienned
2 Carrots, julienned
1 small stick Cinnamon
1 Star Anise
2 whole Cloves
1 t whole Black Peppercorn
2 cloves Garlic, unpeeled, smashed
2 c fresh Bean Sprouts
½ lb Beef Sirloin, sliced very thin across grain, bite size
1 Green Onion, finely sliced
¼ c chopped Coriander leaves (cilantro)
4 fresh Red or Green Chilies, sliced
2 Limes cut into wedges
8 ounces Rice sticks, soaked in hot water for 30 minutes, drained
2-3 T Fish sauce (nuoc mam / nam pla)
Fresh black pepper to taste
Slice two of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a frying pan. Add the sliced onion, and cook, stirring, until the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat. At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chilies and limes. Meanwhile, plunge the rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chilies, and lime to taste. Enjoy with chopsticks and a soup spoon.
Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table.
Asparagus Crab Soup (Sup Mang Tay Cua)
2 1/2 qt Water
2 lb Pork bones
2 t Salt
1 T Fish sauce (nuoc mam)
1 t Vegetable oil
1 clove Garlic, chopped
2 Shallots or 2 Scallions, chopped white part
½ lb Crabmeat, fresh, frozen, or canned
¼ t Black Pepper
2 t Cornstarch dissolved in
2 T Water
1 Egg
1 can (15 ounces) white Asparagus, undrained
¼ c chopped fresh Coriander
¼ c chopped Scallion greens
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well. Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crabmeat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crabmeat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving.
Pho (Beef Noodle Soup)
Source: http://www.tastycooking.com/vietnam.html
3 large Onions
1 T Peanut oil
5 pounds combination of Meaty Beef and Chicken Bones
4 Ginger, slices julienned
2 Carrots, julienned
1 small stick Cinnamon
1 Star Anise
2 whole Cloves
1 t whole Black Peppercorn
2 cloves Garlic, unpeeled, smashed
2 c fresh Bean Sprouts
½ lb Beef Sirloin, sliced very thin across grain, bite size
1 Green Onion, finely sliced
¼ c chopped Coriander leaves (cilantro)
4 fresh Red or Green Chilies, sliced
2 Limes cut into wedges
8 ounces Rice sticks, soaked in hot water for 30 minutes, drained
2-3 T Fish sauce (nuoc mam / nam pla)
Fresh black pepper to taste
Slice two of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a frying pan. Add the sliced onion, and cook, stirring, until the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat. At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chilies and limes. Meanwhile, plunge the rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chilies, and lime to taste. Enjoy with chopsticks and a soup spoon.
Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table.
Asparagus Crab Soup (Sup Mang Tay Cua)
2 1/2 qt Water
2 lb Pork bones
2 t Salt
1 T Fish sauce (nuoc mam)
1 t Vegetable oil
1 clove Garlic, chopped
2 Shallots or 2 Scallions, chopped white part
½ lb Crabmeat, fresh, frozen, or canned
¼ t Black Pepper
2 t Cornstarch dissolved in
2 T Water
1 Egg
1 can (15 ounces) white Asparagus, undrained
¼ c chopped fresh Coriander
¼ c chopped Scallion greens
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well. Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crabmeat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crabmeat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving.
Rice Noodle Dish
Source: http://www.tastycooking.com/vietnam.html
¼ c Rice Vinegar
1 T Sugar
½ medium Sweet Onion (Vidalia or purple)
8 oz firm Dried Rice Noodles
¼ c fresh Lime juice
2 t Vegetable oil
½ t dried crushed Red Pepper
1/3 c chopped fresh Mint
1/3 c chopped fresh cilantro
1 large Cucumber, peeled, seeded and thinly sliced
4 Green Onions, thinly sliced
3 Plum Tomatoes, seeded and chopped
2 T lightly salted Cocktail Peanuts, slightly crushed
Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hrs. Drain, reserving 2 tblsp of vinegar mixture. Cook noodles in boiling water about 2 minutes until al dente. Drain and rinse under cold water. Drain well. Whisk lime juice, oil and crushed pepper in small bowl to blend. Stir in mint and cilantro. Cut noodles into 3-4 inch sections. Place 1/4 of the noodles into the bowl with the reserved vinegar mixture. Toss remaining noodles with the lime juice mixture. Mix noodles together with all remaining Cooking Recipes Ingredients except peanuts. Sprinkle nuts over the top and serve immediately. This is also great with diced turkey for a non-meatless entree.
Stuffed Chicken Wings
Source: http://www.recipe-cookbook.com/Stuffed_Chicken_Wings-recipe-3054.html
8 Chicken wings
4 oz Bean Thread Vermicelli
3 pieces Dark Wood Ear Fungus
1 ¼ c Ground Pork
1 Small Onion
1 Small Carrot
1 Egg, beaten
1 T Nuoc Mam sauce or light soy
Salt and Pepper
Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices. Mix all the stuffing ingredients together. The mixture should be firm.
Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing. Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.
Stir Fry Water Spinach with Garlic
1 lb Water Spinach
3 T Vegetable oil
4 gloves Garlic, finely chopped
3 T Fish sauce
¼ t Salt
Steak Fry garlic in oil until golden brown. Add spinach and stir fry for a few minutes. Season with fish sauce and salt. Put ½ lb.
Flank steak - sliced thin - in a bowl with:
¼ t Sugar
1 T Corn Starch
1 T Vegetable Oil
2 cloves Garlic, chopped
1 T Water
Ginger, ½ thumb length julienned
1 T Soy sauce
1/8 t Salt
Mix and leave 30 minutes. Put 2 tablespoons of oil in frying pan and 1 clove garlic and fry. Shanghai bok choy- 1 head - cut in chunks. Add 2 tablespoons oil in frying pan and add garlic and stir fry. Add ¼ teaspoon salt and 1 tablespoon oyster sauce (panda brand). Add ½ the beef or add all of the beef and 2 tablespoons oyster sauce. Use chive flowers- cut in pieces and stir fry with oil and garlic and then add tablespoon of oyster sauce.
