Friday, August 18, 2017

Hanh Phi (Crispy Shallots) Recipe

1 lb. Shallots
2 cups Oil

Peel and cut 1 lb. Shallots into slices. 
Place on a baking sheet and place in the sun for about 1 hour.
After 1 hour, heat up 2 cups Oil.  Add in the Shallots, Fry until slightly brown. 
Drain out the oil, place the Shallots on paper towel to remove any excess oil. 
Place in a jar and use on congee or appetizer dishes.

Friday, August 11, 2017

Gỏi thịt bò (Beef Salad) Recipe


Prepare Beef
1/2 lb. Beef
3/4 cup Vinegar
1/4 cup Water
2 tsp. Sugar
pinch of Kosher Salt

Vinegar Dressing
2 Shallots
3 Tbsp. Vinegar
1 tsp. Soy Sauce
2 Tbsp. Sugar

Other Ingredients
1/2 Daikon
2 Carrots
1/2 cup crushed Roast Peanuts
2 Jalapeños
3 Celery Stalks
some Cilantro
3 Tbsp. Oil
3 Tbsp. minced Garlic
Dipping Fish Sauce (to taste)
Shrimp Chips (optional)

Dipping Fish Sauce recipe:

Cut 1/2 lb. Beef into strips and set aside. 
Cut 1/2 of a Daikon into strips about 3 inches long, mix with 1/2 tsp. Kosher Salt. After 15 minutes and rinse with water. Set aside. 
Cut 2 Carrots into strips, mix with 1/2 tsp. Kosher Salt and set aside for about 15 minutes.  Rinse with water and drain out the water.  Set aside.
Cut 3 Celery Stalks and set aside. 

In a pan, add in 3 Tbsp. Oil and 3 Tbsp. minced Garlic. Stir until it become slightly golden and remove from heat. Tilt the pan, let the oil run down and scoop the crispy garlic into a small bowl. Set aside. 

In a small bowl, fill with 3/4 cup Vinegar and 1/4 cup Water. Add in 2 tsp. Sugar and a pinch of Kosher Salt. Mix well. Pour in a pan with medium heat. Blanch the Beef and remove. 

To make the dressing, slice 2 Shallots and place into small bowl. Add in 3 Tbsp. Vinegar, add 1 tsp. Soy Sauce and 2 Tbsp. Sugar.  Mix well and set aside. 

In a large bowl mix the Jalapeños, Daikon, Carrot, Celery, Beef, Sautéed Garlic, Cilantro, chopped Vietnamese Mint, pour in the Vinegar dressing with Shallots, Dipping Fish Sauce to taste and crushed Roast Peanuts.  Mix well and serve with Shrimp Chips. 

Friday, August 4, 2017

Rượu Mai Quế Lộ (Cinnamon Wine) Cooking Wine Recipe

3 cups Vodka
3-4 Star Anise
1 tsp. Black Peppercorn
2 Chinese Cinnamon
1 tsp. Coriander Seed
1 tsp. Cumin
4-5 strips Dried Orange Peel

To make dried orange peel, peel an orange and set it outside in the sun until dried.  It should dry within 1-2 days, depending on temperature.

Set at low heat, using a pan toast 3-4 Star Anise, 2 Chinese Cinnamon, 1 tsp. Cumin, 1 tsp. Coriander Seed, 4-5 strips Dried Orange Peel and Black Peppercorn. It should take about 2-3 minutes.  Remove from heat.  Break the Chinese Cinnamon into smaller pieces and set aside.
Have a clean glass jar ready.  Put all the toasted ingredients inside the jar. Pour in 3 cups Vodka. 

Cover the top with plastic wrap and close jar with lid.  Let it sit in room temperature for at least two weeks before using. 

Friday, July 28, 2017

Vietnamese Egg Roll Rocket Shrimp (Chả giò tôm hỏa tiễn) Recipe/Assemble Noodle Bowl


1/2 lb. Ground Pork
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
3/4 cup chopped Carrots
1/3 cup chopped Wood Ear Mushroom
1/2 cup chopped Bean Thread
1/3 tsp Kosher Salt
1 tsp. Sugar
1/2 tsp. Black Pepper

Prepare Shrimp
1 lb. Shrimp (medium or large) 
Pinch of Kosher Salt
Pinch of Sugar
some Black Pepper

Frying Oil
Egg Roll Wrappers
Egg Wash (1 Egg)

Peel and devein 1 lb. medium or large Shrimp.  Leave the tail on.  Season the Shrimp, add in a pinch of Kosher Salt, pinch of Sugar and some Black Pepper.  Mix well and set aside.

In a bowl, 1/2 lb. Ground Pork add in 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic, 1/3 cup chopped Wood Ear Mushroom, 3/4 cup chopped Carrots, 1/2 cup chopped Bean Thread, 1/3 tsp. Kosher Salt, 1 tsp. Sugar and 1/2 tsp. Black Pepper.  Mix well. 

Cut egg roll wrappers into triangle.  Place some filling then one shrimp with the tail sticking out.  Roll and repeat until you used up all the wrappers and fillings. To seal the edge spread some egg wash.

Place in fryer, remove and place on paper towel when golden. 

To assemble a noodle bowl with Rocket Shrimp Egg Rolls.  Prepare:
Vermicelli Noodles
Fresh Herbs
Bean Sprouts
Pickled Daikon and Carrots
Dipping Fish Sauce
Crushed Roast Peanuts
Rocket Shrimp Egg Rolls

In a bowl add in Vermicelli Noodles. Cut the Fresh Herbs, Lettuce and Cucumbers and place on top.  Add Bean Sprouts, Pickled Daikon and Carrots, Crushed Roast Peanuts and Rocket Shrimp Egg Rolls.  Add in Dipping Fish Sauce and enjoy!

Friday, July 21, 2017

Stuffed Bell Peppers with Meat (Ớt Nhồi Thịt) Recipe

1 lb. Ground Pork
4 Bell Peppers
1/2 cup Wood Ear Mushroom
1/3 cup Bean Thread
1 tsp. Oyster Sauce
1 tsp. Soy Sauce
Pinch of Kosher Salt
1 tsp. Sugar
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
1 Tbsp. Rice Cooking Wine
Green Onions
Black Pepper
1 Tbsp. Sesame Oil
2 Tbsp. Olive Oil
1 Tbsp. minced Garlic

Soak some Wood Ear Mushroom and Bean Thread until soften.  Drain out the water and chop.  You need about 1/2 cup Wood Ear Mushroom and 1/3 cup Bean Thread. Set aside.

In a bowl, 1 lb. Ground Pork and add in 1 Tbsp. Rice Cooking Wine, 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots, white part of Green Onions, 1/3 cup Bean Thread, 1/2 cup Wood Ear Mushroom, Pinch of Kosher Salt, 1 tsp. Sugar, 1 tsp. Oyster Sauce, 1 tsp. Soy Sauce, Black Pepper, 1 Tbsp. Sesame Oil and mix well. Cover with plastic wrap, let it sit for about 1 hour.

Cut Bell Peppers in half and remove the center.  Stuff the Bell Peppers and set aside.

In a pan, add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute for a few seconds and then add in the stuffed Bell Peppers facing down.  Cook for about 7-10 minutes and flip it over.  Let it cook for another 7-10 minutes or until tender. Remove from heat and serve.