Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Vietnamese-Style Chicken & Noodle Salad


Vietnamese-Style Chicken & Noodle Salad

Vietnamese-Style Chicken & Noodle Salad

One of the tricks to making a salad you’d totally eat for dinner is to riff on something you already consider hearty and filling. That’s the thinking behind this chicken and rice noodle salad, inspired by Vietnamese bún xào.




Vietnamese Noodle Soup

Vietnamese Noodle Soup

Ingredients

  • 8 ounces rice noodles
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and freshly ground pepper
  • 1 large onion, halved
  • 1 4-inch piece ginger, unpeeled, halved
  • 3 cups low-sodium beef broth
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers, preferably red and green
  • 1/2 cup fresh cilantro
  • 2 to 4 tablespoons fish sauce
  • 1 cup fresh bean sprouts

Instruction

- Prepare the rice noodles as the label directs.
- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Vietnamese Braised Caramelized Pork with Duck Eggs

Vietnamese Braised Caramelized Pork with Duck Eggs

8 Servings  120 Mins
Vietnamese Braised Caramelized Pork with Duck Eggs


This dish is from Binh Trung, Chau Thanh in Tien Giang Province. My Auntie Seven learned to cook this dish from her mother. Every week, she cooks a big pot to welcome her children and grandchildren back home or for her family to eat every day. During the Lunar New Year or death anniversaries of ancestors it is a must to prepare a pot of braised caramelized pork at home. It is often served with pickled mustard greens or boiled vegetables. It is so mouth-watering! (Contributed by co Bay)


Bo la lot

 Bo la lot


Vietnamese are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf's peppery aroma into the ground beef inside.

 Bo la lot
 Bo la lot
Ingredients:

See also

1. Beef: 500g (For the best way to make grilled beef leaves, you should choose the ribs that have both lean and fat, It will be better.)
2. Leaf Squash + onions + green onions
3.Grass: pepper + wedge seeds + cooking oil + fish sauce

Instructions:

Here are the steps and how to marinate grilled beef tenderly leaved, softly and deliciously:
Step 1: Prepare raw materials for grilled beef leaves
Beef: Wash, slice in thin piece and then chopped. In case you can not choose ribs, you should buy lean meat and loin and then chopped mince.
Leaves: Wash the leaves and then cut off the stem and leaf edges. To have a grilled beef tenderloin with characteristic flavor you can chop a little leaves mixed with beef leaves.
Squeezed are peeled, chopped and put into a bowl.
pick Root leaves and wash, after that cut off the white head, then pass through with boiling water.

Step 2: Follow the steps to make beef grilled leaves the most delicious
Start to make beef dish grilled beef tenderly prepared, you put the minced meat in the bowl and add spices + minced onion + fish sauce + seasonings mix well and wait about 20 - 30 minutes for evenly spread Spice.

After that, bake the beef for 15 - 20 minutes until the meat turns brown.
The aroma of beef along with the characteristic aroma of the leaves and spices create the unforgettable taste of this dish.

Vietnamese-style mango and prawn no-cook salad



Vietnamese-style mango and prawn no-cook salad


Ingredients

1 baby wombok (Chinese cabbage), finely shredded

1 just-ripe mango, stoned, peeled, thinly sliced

1kg cooked prawns, peeled leaving tails intact, deveined

1 Lebanese cucumber, halved lengthways, thinly sliced diagonally

1 carrot, peeled, cut into long matchsticks

1 cup (80g) bean sprouts

1 red onion, very thinly sliced

1 cup mint leaves

1 cup coriander leaves

1/3 cup (45g) salted peanuts, toasted, coarsely chopped
LIME AND GINGER DRESSING

11/2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon brown sugar

3cm-piece ginger, cut into matchsticks

1 red birdseye chilli, seeded, finely chopped (optional)

1/2 teaspoon sesame oil

Select all ingredients ADD TO SHOPPING LISTSHOP INGREDIENTS NOWPRINT RECIPE



Savory Vietnamese Vegetable Dipping Sauce

Savory Vietnamese Vegetable Dipping Sauce


Savory Vietnamese Vegetable Dipping Sauce
4 Servings
Once my friend invited me out to try Southern Vietnamese cuisine, I was very impressed with caramelized fish sauce served with crispy rice crackers and steamed vegetables. A countryside dish but irresistible! This aromatic dipping sauce is made by simmering some fragrant fried shallots with shrimp, together with pork, seasoned in sugar, caramel sauce, fish sauce, and fresh chili.
Ingredients :
-100 gram dried shrimps
-200 gram pork, diced into cubes
-100 gram pork fat (preferably pork fatback)
-1 Shallot, thinly sliced
-2 tablespoons caramel sauce
-1 teaspoon sugar
-Fish sauce, sliced scallions, fresh chili, black pepper

Method :
1.
Rinse the dried shrimps and soak in water in 45 minutes until softened. Then drain them with a colander. Slice the pork fatback into small pieces and fry them in a wok to render the fat. Put the liquid fat and pork rinds separately.
2.
Use 2-3 tablespoons of rendered fat to sauté sliced scallions until fragrant. Add the pork cubes and shrimps and toss well in about 1 minute. Then add sugar, caramel sauce, fish sauce and stir evenly to absorb the spices. Add some water and chili and boil. You shouldn't boil too long to avoid making the shrimps and pork hard. When the shrimps and pork are firm and evenly coated with spices, add scallions, fried pork fats, black pepper and toss thoroughly then turn off the heat.
3.
Perfect when served with crispy rice crackers and steamed vegetables. I will tell you how to prepare crispy rice crackers: -One bowl of ordinary rice, cooked -Mix the cooked rice with a little cooking oil and water -Put a non-stick wok over medium heat. Put the rice into the wok, evenly spaced. Add water occasionally and use a spoon to press the rice hard to make the grains adhere to each other. Once one side turns crispy and yellow, flip and do the same with the other side. Vegetable dipping sauce goes well with steamed vegetables. I'll share a tip to make the steamed vegetables green and crunchy: always steam vegetables in a large saucepan of boiling water with some salt, always close to the maximum heat. The water in the saucepan should be enough so as to store pretty much space after adding the vegetables. With green vegetables, after boiling you can let cold water run over them or soak them in ice to preserve their color.

Canh chua ca ( fish sour soup)

Ingredients :
Canh chua ca ( fish sour soup)
  • -1 cat fished
    -1 taro root
    -1 tamarind powder
    -1 tbsp minced onion
    -2 clove garlic
    -3/4 pot of boiling water
    -1 cup pineapple chunks
    -2 sliced tomatoes
    -2 tbsp fish sauce
    -1 tsp sugar
    -1 bean sprouts
    -1 ground pepper

Method :
1.
clean and cut catfish into 1 inch slices
2.
cut taro root 1 in diagonally
3.
make broth: fry onions and garlic. add fish fillet and flip
4.
add water and tamarind on high heat
5.
get rid of foam
6.
add pineapples, tomatoes, fish sauve, sugar. let boil for 3-5 min
7.
add bean sprouts and pepper


Bun Cha (Vietnamese Pork Meatball and Noodle Salad

Bun Cha (Vietnamese Pork Meatball and Noodle Salad

Bun Cha (Vietnamese Pork Meatball and Noodle Salad)


INGREDIENTS

Bun Cha (Vietnamese Pork Meatball and Noodle Salad)
  • PORK MEATBALLS 
  • 2 tablespoons sugar 
  • 5 tablespoons water 
  • 1 lb ground pork 
  • 1 large shallot, minced as small as possible 
  • 3 tablespoons fish sauce 
  • 1⁄4 teaspoon fresh ground black pepper 
  • SAUCE 

  • 2 tablespoons fish sauce 
  • 2 tablespoons rice vinegar 
  • 1 -2 teaspoon brown sugar 
  • 1 cup water 
  • 1⁄2 teaspoon minced garlic (or grated) 
  • 1 red Thai chile, minced 
  • FOR SERVING 
  • 1 lb thin rice noodles 
  • 1⁄2 head lettuce, torn into small pieces (use soft leaf lettuce, red adds more color, but green is fine) 
  • 2 cups loosely packed of a mixture of asian herbs (such as cilantro, mint, shiso, Thai basil, etc.) 
Bun Cha (Vietnamese Pork Meatball and Noodle Salad)

INSTRUCTION:


In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

Vietnamese Chicken Salad


Today Vietcuisines will share with you a very delicious chicken salad. Just follow these steps and you'll have a good meal for your family.




INGREDIENTS


  • 1 boneless skinless chicken breast, grilled 
  • DRESSING 
  • 3⁄4 teaspoon chili paste (sambal oelek works well) 
  • 1 garlic clove, minced 
  • 1 1⁄2 tablespoons sugar 
  • 1 tablespoon rice wine vinegar 
  • 3 tablespoons lime juice 
  • 2 tablespoons vietnamese fish sauce 
  • 3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also) 
  • SALAD 
  • 6 cups napa cabbage, shredded 
  • 1⁄2 cup mint leaf, julienned 
  • 1⁄2 cup cilantro leaf, julienned, plus more leaves for garnish 
  • 1 small red onion, thinly sliced 
  • 1 small seedless cucumber, julienned 
  • 2 carrots, peeled and julienned 
  • 1 red bell pepper, julienned 
  • 1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional) 
  • 1⁄3 cup roasted peanuts, roughly chopped 
See may also like: 



Instruction
Thinly slice the grilled chicken breast. Set aside.
In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.




Mike's Soft Boiled Egg Vietnamese Banh Mi Sandwiches



Mike's Soft Boiled Egg Vietnamese Banh Mi Sandwiches
See also:  
2 Servings
30 Mins
Feel free to add beef, pork, pâté or chicken to these sandwiches. All are great options!
Ingredients :


Delicious papaya smoothie

I
t would be a mistake if you do not know the great effects that papaya brings to your health. Pomegranate fruit is extremely nutritious, helps brighten the skin, brightens the eyes and helps maintain the body shape. To "enjoy" the great effect that papaya fruit brings to our health, do not miss the delicious papaya salad that Vietcuisines shares this hum. A daily cup of vitamins helps prevent skin aging, reduce wrinkles and dark circles, and treat acne effectively. The daily dose of vitamins is a "secret weapon" for our sisters. How to make papaya salad is very simple, easy to do.

Ingredients to be prepared: 
  • 150 ml fresh milk 
  • 1/3 of the papaya ripen 
  • 2 tablespoons condensed milk, 20 ml fresh cream 
  • 1 bowl of ice cubes 

Vietnamese Yogurt



12 Servings
24 Hours


Yogurt has always been my favorite food since little. I've been trying to make some for so long and never succeeded. After several times trying and failing, I finally came to the right way of making it and got it to work. Today Vietcuisines will be happy to share you guys this wonderful home-made yogurt  :-) Enjoy and good luck!


Ingredients:
  • 1 Nestle Sweetened Condensed Milk (14oz) 
  • Boiled water 
  • Whole Milk 
  • No Flavored Greek Yogurt 
  • Baby food jars or yogurt jars 
  • Big pots 

Instruction:
  1.  Empty the whole jar of condensed milk into a big bowl • Use the empty condensed milk jar as your measurement tool for the rest of the ingredients 
  2.  Pour two full jars of boiled water into the condensed milk in the bowl. 
  3. Stir consistently to ensure everything is dissolved completely. 
  4. Then, pour two full jars of whole milk into the mixture. 
  5. Continue to stir consistently until everything is dissolved completely. Take your time in this step because you want to make sure the temperature of the mixture to cool down a bit to become luke warm before the next step. 
  6. After that, put in one full jar (same jar using as measurement above) of Greek yogurt into the mixture and keep stirring until no more yogurt chunk floating in the bowl. You can check it by looking at the mixture and see that it become silky instead of watery. 
  7. Once everything is done, pour the mixture into each baby food jar or yogurt jar by using a ladle to avoid spilling. Keep doing it until all mixture is used up. 
  8. Place the baby food jars or yogurt jars on the bottom of the big pot. You can use two or more pots if one is not enough. 
  9. Place an empty pot filled with water on the stove and start heating it with high heat. Pay careful attention to this pot because you don't want it to be extremely boiled. • When you start seeing the water become bubbly on the bottom of the pot, use a big ladle and start pouring this water into the pots that have your yogurt jars. 
  10. You can pour it up to 2/3 of the jar so that the water won't get into our yogurt. • Please be very careful with this step so that no water get poured into our yogurt jar as it will ruined the  cultures          
    
    11.  Finally, place a towel on top of your pot and place it in your oven. Do not turn the oven on. We just need to place it there to ensure the water stay warm for a long time. You can also turn the oven light on as the heat from the light is also helping with the temperature. 
    12. If your pot is too big and won't fit in the oven, no worries. You can just place it in one corner of your counter where it won't be disturbed. 
    13. Leave the yogurt like that for at least 12 hours. Then, take them out of the pot and place them on a towel to make sure all the outside water got dried off. Then, continue to leave it outside for another 12 hours. Then, put the cap on and place them in the refrigerator. 
   14. You can start enjoying the yogurt after couple hours. 

Vietnamese ricepaper rolls


Be healthy, be fresh with the fresh rolls with vietcuisines!

Ingredients :
-5 tablespoons hoisin sauce
-1 tablespoon peanut butter
-1-2 tablespoons sugar
-Water
-Vietnamese rice paper
-Iceberg, mint, coriander, Vietnamese balm
-Pounded peanuts
-Vermicelli
-Prawns
-Pork (belly, leg.. its up to u

Vietnamese Chicken Salad

Prep: 20 Mins     Serves: 3

A no-cook main course salad with all the light, fragrant flavours of southeast asia such as peanut, chilli, mint and soy

Ingredients

  • 140g thai rice noodle
  • 1 carrot
  • ½ cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radish, thinly sliced
  • ½ red onion, finely sliced
  • Small bunch mint, leaves picked
  • 25g natural roasted peanut, roughly chopped
  • For the dressing
  • 1 small red chilli, deseeded and finely chopped
  • Zest and juice 1 lime
  • 1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Instruction

  1. To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
  2. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

Jackie Nguyen

Vietnamese Braised Fish Cooked in a Clay Pot




3 Servings       30 Mins


Once I came home from work in the late afternoon, starving. I was craving braised fish but was worried about time. But I just braised fish with ready-to-cook hot pot seasoning for fish and it was done in in the blink of an eye! It was still yummy to compared to using the normal seasoning. I used Snakehead fish which has a firm texture, and together with pork belly, which absorbs marinade well , it will be tender and sweet. We had never eaten such a large amount of braised fish in one meal! 
Ingredients :
  • 4 snakehead fish steaks
  • 1 package of hot pot seasoning
  • 200 g pork belly
  • 1 fresh ginger root
  • 1 fresh galangal root
  • 5 purple onions
  • 5 cloves garlic
  • 1 piece lemon grass
  • 1/2 tsp black pepper
  • 3 dried bird's eye chili's (red hot chilis)
  • 3 stalks green onions

Instruction:

1. Clean and fillet the fish.




2. Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper. Marinate about 15-20 minutes.



3. Scrub the ginger and galangal, peel purple onions and garlic, then wash them all.



4. Wipe some seasoning on the fish, set aside, then fry fish in hot oil.



5. Flip the fillets of fish over and continue frying until golden brown. Drop in the purple onions, garlic to be fried with the fish.



6. Rinse the pork belly, cut into thick square pieces.



7. Arrange the cut pieces of pork evenly into a pot.



8. Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of bird’s eye chillies to fill up the bottom of the pot.



9. Layer fish on top, cover it completely in water.



10. Bring the water to a boil and cook until most liquid has evaporated. Turn off the heat.



11. Add the spring onion, cover with a lid for 5 minutes before eating.