Showing posts with label Vietnamese food. Show all posts
Showing posts with label Vietnamese food. Show all posts

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

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


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


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

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


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