Friday, February 5, 2016

Banh Quai Vac (Fried Pork Dumplings) Recipe

Banh Quai Vac (Fried Pork Dumplings)

1/2 lb. Ground Pork
1/3 cup chopped Wood Ear Mushroom
1/2 cup chopped Carrot
1 cup chopped Jicama
1/3 cup chopped Onion
1 Tbsp. Oyster Sauce
1 Tbsp. Sesame Oil
1/8 tsp. Salt
1 tsp. Sugar
1 tsp. Black Pepper
Egg Wash
Dumpling Wrappers
Frying oil
Dipping Fish Sauce

In a bowl add in 1/2 lb. Ground Pork, 1/3 cup chopped Wood Ear Mushroom, 1/2 cup chopped Carrot, 1 cup chopped Jicama and 1/3 cup chopped Onion.
Now add in 1 Tbsp. Oyster Sauce,1 Tbsp. Sesame Oil, 1/8 tsp. Salt, 1 tsp. Sugar and 1 tsp. Black Pepper.  Mix well.
Cover with plastic wrap, let it sit for about 30 minutes.

Have your wrapper ready, scoop some filling in, seal the edge with some egg wash.  Fold and tuck on the edge around the dumpling.
Repeat until you finish with all the dumpling wrappers and fillings.
When you're done, have your frying oil ready.  Fry until golden, place on paper towel.  Serve with some Dipping Fish Sauce and enjoy.

Friday, January 29, 2016

Chao Ga and Goi Ga (Vietnamese Chicken Congee Porridge and Chicken Salad) Recipe

Chao Ga and Goi Ga (Vietnamese Chicken Congee and Chicken Salad) Recipe


Chicken Stock
1 Whole Chicken
1 tsp. Kosher Salt
1/2 tsp. Kosher Salt

Chicken Congee
1 cup Jasmine Rice
Chicken Stock
1 tsp. Kosher Salt or to taste
1 tsp. Sugar or to taste
1 chopped Green Onion
Black Pepper
Chicken Meat
chopped Vietnamese Mint

Chicken Salad
Chicken Meat
1 Bunch Vietnamese Mint
1/2 Cabbage
1 Carrot
2-3 Tbsp. Vinegar
1 Tbsp. Sugar
1/2 tsp. Kosher Salt
Black Pepper
2 Shallots
Salt and Black Pepper mixture

First, rub about 1 tsp. of Salt onto about 3 lb Chicken. Rinse with water and set aside.
Fill a large pot with water.  Add in 1/2 tsp. Kosher Salt. Add in the Chicken. Bring to a simmer.  Remember to turn chicken after 15 minutes.
Let it cook for about 30 minutes or until cooked.Then remove from pot and set the Chicken aside to cool. Save the Chicken stock to cook the congee.
In a different pot, rinse 1 cup Jasmine Rice.  Pour in the chicken stock from the other pot.Set it on the stove to cook.
Remember to stir so the rice doesn't stick to the bottom of pot.  Let it simmer until the rice expand and looks like this.
Then season the congee with 1 tsp. Salt and 1 tsp. Sugar, you can season to your taste. Continue to let it simmer.
When the Chicken has cooled down, you can tear the meat off the bone.  The meat will come off easily since it should be tender.
Divide the Chicken meat into two bowls, one bowl is use for the Congee and the other is for the Salad.
When the congee is ready, add in the Chicken, mix.  Add in some chopped Green Onions and some Black Pepper.
Pour into a bowl when you're ready to serve and garnish with some chopped Vietnamese Mint.

Next to make the Chicken Salad you will need to peel and cut 1 Carrot into strips.  Slice 2 Shallots and set aside. Slice 1/2 of a Cabbage and set aside.
Chop 1 bunch Vietnamese Mint, put into a bowl and set aside.

To make the dressing for the Chicken Salad, in a small bowl add in the sliced Shallots, 2-3 Tbsp. Vinegar and 1 Tbsp. Sugar. Mix well and set aside.

In a large bowl add in the sliced Cabbage, Carrot, Chicken, Shallot dressing with Vinegar, 1/2 tsp. Kosher Salt, some Black Pepper and chopped Vietnamese Mint.
Mix the the salad and it's ready to enjoy. Serve with Chicken Congee, enjoy two healthy dishes.

Friday, January 22, 2016

Purple Yam Flower Buns (Banh Mi Bong Khoai Tim)

Purple Yam Flower Buns (Banh Mi Bong Khoai Tim)

2 lbs Purple Yam
2 1/2 cup Bread Flour
2 tsp. Active Yeast
1 Egg
2/3 cup Almond Milk
1/2 tsp. Salt
1/2 cup Sugar
2 Tbsp. unsalted Butter
Egg Wash
Black Sesame Seeds (optional)

Warm up 2/3 cup Almond Milk, about 95-110 degrees F. Add 2 tsp. Active Yeast.  Mix and set aside.
In a large bowl add 2 1/2 cup Bread Flour, 1/2 cup Sugar, 1/2 tsp. Salt and mix.
Once the yeast activate add in the milk mixture, 1 Egg and 2 Tbsp melted unsalted Butter.  Mix well and knead into a dough.
Cover with plastic wrap and place in a warm area until it doubles in size.

In the mean time wash 2 lbs. Purple Yam. Place in a steamer, steam until the yam are cooked.  When a chopstick goes through the yam easily that's how you know it's done.
Remove from steamer.  Let it cool a bit and peel the skin off.  Place the yam in a bowl. Smash the yam together and set aside.

When the dough doubles in size, remove from bowl.  Divide it into equal pieces. Take one piece, flatten it out, place some purple yam in the center and roll into a ball.
Lightly using a rolling pin, flatten it out a bit.  Cut slits around the circle.  Place on baking pan with parchment paper. Repeat until you used up all the dough and purple yam.

Cover with plastic wrap and let it doubles in size.  Once it has double in size, spread some egg wash on it.  Sprinkle some Black Sesame Seeds.  Place in oven and bake at 350 degrees F
for about 12-15 minutes or until golden.

Friday, January 15, 2016

Bun Bo Hue (Vietnamese Spicy Beef & Pork Noodle Soup)

Bun Bo Hue (Vietnamese Spicy Beef & Pork Noodle Soup)

2 lbs. Beef Shank
2 lbs. Oxtail
2 lbs. Pig Hock
1 tsp. Salt
1 tsp. Salt

1 Tbsp. Fish Sauce
1 tsp. Salt

2 Tbsp. Oil
1/2 cup minced Lemongrass
1 Tbsp. minced Garlic
1 Tbsp Sate Sauce
2 Tbsp. minced dried Chili Pepper
2-3 Tbsp Spicy Beef Paste (Bun Bo Hue)
5 Lemongrass sticks
1 Tbsp. Salt or Season broth to taste
1 1/2 Tbsp. Sugar or Season broth to taste

1 block Pork Blood
Rice Vermicelli Noodles
Fresh Herbs
Banana Blossom
Bean Sprouts

For this recipe you will need 2 lbs. Beef Shank, 2 lbs Oxtail and 2 lbs. Pig Hock.  Fill two large pot with water.  Bring to a boil.  Add in 1 tsp. Salt in each pot.
Once it starts to boil, in one pot add 2 lbs. Beef Shank and 2 lbs. Oxtail.  In the other pot add in 2 lbs. Pig Hock.

Semi-cooked and drain out the water. Rinse with cold water.  For the Pig Hock, scrape the skin clean, rinse and set aside.

Fill a large pot with water.  Add 1/2 tsp. Salt, semi-cooked Beef Shank and Oxtail.  Add 1 Tbsp Fish Sauce, bring to a simmer.
Fill a different pot with water.  Add in the semi-cooked Pig Hock and 1 tsp. Salt. Bring to a simmer. Remember to skim both pots.
Once the Pig Hock is tender remove from heat.  It takes about 15 minutes.

In a pan add in 2 Tbsp. Oil.  Add 1/2 cup minced Lemongrass and 1 Tbsp. minced Garlic.  Saute for a few seconds then add in 1 Tbsp. Sate and 2 Tbsp. minced dried Chili Pepper.
Mix and add in 2-3 Tbsp. Spicy Beef Paste. Mix well and remove from heat.

After cooking the Beef and Oxtail for about 30-45 minutes.  Add in the Pig Hock into the same pot and the Spicy Beef Paste Mixture. Smash 5 Lemongrass Sticks and add it into pot.
Continue to let it simmer until the meat is tender. Once it's tender remove the Beef Shank and cut into slice then set aside.
Add 1 Tbsp. Salt and 1 1/2 Tbsp. Sugar into Soup Broth or season to your taste.

Next Boil some Pork Blood, cut into blocks and set aside. Boil some Rice Noodles for about 7-8 minutes, drain out the water and rinse with cold water.  Set aside.
Have your fresh Herbs, Banana Blossom and Bean Sprouts ready.

To assemble bowl add in noodles, Pig Hock, Beef Shank slices, Pork Blood, Fresh Herbs, Banana Blossom, Bean Sprouts and Soup Broth.
Add in some Sate to your taste and enjoy your Spicy Beef & Pork Noodle Soup.

Friday, January 8, 2016

Mut Gung (Candied Ginger) Tet Recipe

2 lbs. Ginger
1 lb. Sugar
Rice Water/Water
Kosher Salt

First, soak 2 lbs. Ginger in water.  Peel the skin off.Once you're done, have a clean bowl of water, add in 2 tsp. Kosher Salt and Ginger.
Continue to let it soak in water for about 30 mins.Remember to save the water you wash your rice with.Cut Ginger into slices. Have a bowl of Rice Water add in 1 tsp. Kosher Salt and mix.
Add in the Ginger slices.Let it soak for 1 day. Next day, drain out the water.Have a different bowl of rice water ready.  Add in 1 tsp. Kosher Salt and the sliced Ginger.
Let it soak for 1 more day.   Then drain out the water and rinse again.Boil some water in a large pot. Boil the Ginger slices for a few minutes,then drain out.
Let it air dry for a few minutes.Place Ginger in a pan, add in 1 lb. Sugar.  Let it sit for 30 minutes.After 30 mins it should look like this.  Cook on medium heat until it crystallize.
Once it's done, place on paper towel to cool.  Serve with tea and enjoy.