Friday, June 23, 2017

Beef Wrapped in Wild Betel Leaf (Bò Nướng Lá Lốt) Recipe


Ingredients:

Marinate Beef Ingredients
1 lb. ground Beef
1/2 tsp. Kosher Salt
1/2 tsp. Sugar 
1 tsp. Oyster sauce
Sautéed Lemongrass
1 tsp. chopped Shallots
1 tsp. minced Garlic
Black Pepper
1 Tbsp. Soy Sauce
(Optional) 1/3 Pork Fat+1/2 tsp. Sugar 

Other ingredient
Wild Betel Leaf

Serve with:
Vermicelli Noodles,
Pineapple slices
Crushed Roast Peanuts
Pickled Daikon and Carrot
Dipping Fish Sauce
Scallion Oil
Rice Paper
Fresh Herbs

This is optional, cut some Pork fat, you need about 1/3 cup. Once you finish cutting it into strips, place in oven set at the lowest heat and wait for it to turn translucent.  Remember to mix in 1/2 tsp. Sugar. Set aside.

In a pan, add 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 1 Tbsp. minced Lemongrass. Saute for a few minutes and set aside. 

Next step rinse and wash the Wild Betel Leaf.  Sort them, save the large ones to wrap and the small ones to chop and put in the ground beef.

Now chop the small leaves and set aside.  You need about 1/2 cup. 

In a bowl, 1 lb. ground Beef, 1/2 tsp. Kosher Salt, 1/2 tsp. Sugar, 1 tsp. Oyster sauce, Pork fat (optional), 1 Tbsp. sautéed Lemongrass, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, chopped Wild Betel Leaf, Black Pepper and 1 Tbsp. Soy Sauce. Mix well and let it marinate for at least one hour.

Using large and medium size Wild Betel Leaf, wrap the beef. 

When you’re done, grill until cooked. 

To serve you will need:
Vermicelli Noodles,
Pineapple slices
Crushed Roast Peanuts
Pickled Daikon and Carrot
Dipping Fish Sauce
Scallion Oil
Rice Paper
Fresh Herbs

Sprinkle the crushed Roast Peanuts on the Beef wrapped and spread the Scallion Oil on the Vermicelli Noodles. 

Wet a Rice Paper, place on Fresh Herbs, Pineapple slices, Vermicelli Noodles, Pickled Daikon and Carrot and grilled Beef Wrapped.  Roll and enjoy with Dripping Fish Sauce. 


Friday, June 16, 2017

Vietnamese Hot Pot Fermented Fish (Lẩu mắm cá sặc) Recipe


ngredients

Basic Pork Broth Ingredients
2 lbs. Pork Bones
1 Daikon
1 Onion
1 tsp. Kosher Salt
10-12 cups Water

Fermented Fish Broth Ingredients
Basic Pork Broth
3/4 cup Fermented Fish (Gouramy Fish)
2 cups Water
3 Tbsp. minced Lemongrass
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
Optional* Hot Chili Pepper
Kosher Salt/Sugar (season to taste)

Hot Pot Ingredients:
Fresh Herbs 
Water Spinach
Banana Blossom
Bean Sprouts
Prawns
Fish Balls
Vermicelli Noodles

Boil some water and blanch 2 lbs. Pork Bones.  Add in 1 tsp. Kosher Salt.  Remove from heat and drain out the water. 

Now in a clean large pot, fill up with 10-12 cups Water. Add in the blanched Pork Bones.  Add 1 tsp. Kosher Salt. Let it simmer for 15 minutes. Then add in 1 Daikon, cut into large chucks and 1 peeled Onion. Continue to skim the broth and let it simmer for 1 hour and 30 minutes. After 1 hour and 30 minutes, add in 2 tsp. Sugar. Then remove the Daikon, Onion and Bones.  Strain it through a strainer and set aside. 

In a large sauce pan, boil 2 cups water.  Once it starts to simmer, add in 3/4 cup Fermented Fish.   Boil until the Fermented Fish dissolved.  Use a super fine strainer strain the Fermented Fish water.  Set aside. 

Next add in 2 Tbsp. Olive Oil in a pan.  Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 3 Tbsp. minced Lemongrass.  Optional, Hot Chili Pepper. Saute for a few minutes, add in the Fermented Fish water and the Pork Bone Broth.  Bring to a simmer and season to taste with Kosher Salt and Sugar. Leave it to simmer and pour into a Hot Pot.  

Have your Fresh Herbs, Banana Blossom, Water Spinach, Bean Sprouts, Prawns, Fish Balls and Vermicelli Noodles ready.

Enjoy Fermented Fish Hot Pot with Family and Friends.


Friday, June 9, 2017

Vietnamese Cold Cuts (Thịt Nguội) Recipe and Assemble Cold Cuts Banh Mi (Bánh mì Thịt Nguội)


Ingredients:
2 lbs. Pork Belly (approx.10”x4”x1 1/2”)
2 tsp. minced Garlic
1 tsp. chopped Shallots
1/2 tsp. 5 Spiced Powder
Pinch of Annatto Seed Powder
1/2 tsp. Kosher Salt
1 tsp. Sugar

Extra ingredients:
minced Garlic
5 Spiced Garlic
Red Food Coloring

Use a 2 lbs. Pork Belly, about 10”x 4” and 1 1/2” thick. Rinse and scrape the skin of the Pork Belly. Set on a rack and let it air dry. 

In a small bowl mix, 1 tsp. chopped Shallots, 2 tsp. minced Garlic, 1/2 tsp. 5 Spiced Powder, Pinch of Annatto Seed Powder, 1/2 tsp. Kosher Salt and 1 tsp. Sugar.  Mix well. 

Make sure the Pork Belly is dry. Then rub the mixture onto the Pork Belly except the skin. Cut small slits into the meat and rub the mixture in.  Do not cut through all the way. After you finish, cover with plastic wrap and let it marinate for about 2 hours. 

After 2 hours, turn it over.  Mix some minced Garlic, a pinch of 5 Spiced Powder and a few drops of red food coloring.  Mix and rub it onto the skin. 

Then have some strings ready, roll the Pork Belly and tie it with the strings. Make sure it’s not too tight, but not super loose.  The Pork Belly will expand when you steam it. 

Have your steamer ready, place the rolled up Pork Belly in.  Steam for about 1 hour and 30 minutes or until the Pork Belly is tender. To check if it's ready, use a skewer and poke through the meat.  If it goes through easily then you’ll know it’s ready. 

Remove from the steamer and let it cool completely.  You will need to place it in the refrigerator overnight before cutting into it. 

Next day it should be ready.  Cut into slices and use for sandwiches. 

To make a simple Banh Mi Thit Nguoi you’ll need:
1 French Baguette (any bread if you don’t have a Baguette)
Soy sauce with some chili pepper
Cucumbers
Pickled Daikon and Carrot
Cilantro
Jalapeños 
slices of Vietnamese Cold Cuts

Cut a slit into the bread.  Add in the Cold Cuts, Soy Sauce with hot Chili Pepper, Cucumbers, Jalapeños, Pickled Daikon and Carrot and some Cilantro.

Enjoy!


Friday, June 2, 2017

Vietnamese Fish Soup (Canh Cá Nấu Ngót) Recipe Summer Soup


Ingredients

Prepare Fish Steaks
3 Fish steaks (any fish you want)
1 Tbsp. Fish Sauce
Black Pepper
minced Garlic

Prepare Tomatoes
2 Tomatoes
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
1/2 tsp. Sugar
Pinch of Kosher Salt

Soup
5 cups Water
1 tsp. Tamarind Powder
1/2 tsp. Kosher Salt
1 tsp. Sugar
Chinese Celery
Green Onions
minced Garlic
Hot Chili Peppers (optional)

Rinse the fish steaks, then marinate the fish.  1 tsp. Fish Sauce, some minced Garlic and black Pepper, cover with plastic wrap.  Set aside for 10 minutes. 

Cut two Tomatoes. Cut the Chinese Celery about 2-3 inches long.  Cut Green Onions about 2-3 inches long. Set aside.

In a pan add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute for a few seconds, add in the Tomatoes. Mix and add in 1/2 tsp. Sugar and a pinch of Kosher Salt.  Mix on medium heat for about 2-3 minutes. Remove from heat. 

In a pot add in 5 cups of water. Add in the cooked Tomatoes. Add in 1 tsp. Tamarind Powder, 1/2 tsp. Kosher Salt and 1 tsp. Sugar. Bring to a high simmer add in the marinated Fish and the Onions and Chinese Celery. Let it cook until the fish is (2-3 minutes) remove and serve.  Add Hot Chili Peppers (optional).

Friday, May 26, 2017

Grilled Satay Prawns (Tôm Nướng Sa tế ) Recipe


Ingredients
1 lb. Prawns
2 Tbsp. Satay Sauce
1 Tbsp. minced Garlic
Skewers

Trim and rinse 1 lb. Prawns. Soak some skewers overnight and rinse the next day.  This will prevent the skewers from burning when grilling the prawns.

Marinate the Prawns with 2 Tbsp. Satay Sauce and 1 Tbsp. minced Garlic. Let it sit for about 10 minutes before grilling. Then place on skewers.
Place on griller and grill for 2-3 minutes until cooked.