Vietnamese Orange Dumpling Sweet Soup (Chè trôi nước gấc) Recipe

 

Ingredients

1 Japanese Sweet Potato

1 cup Mung Bean

Pinch of Salt

1 bag Glutinous Flour (16oz)

Gac Meat

2 Shallots

Oil

1 Ginger

1 cup Sugar (add to taste)

Water

Rinse 1 Japanese Sweet Potato.  Wrap in wet paper towel and plastic wrap, microwave until soften (other option is to steam). Peel and cut in small pieces.  Smash until it’s broken up, you will need about 1/2 cup.  Set aside. 

Soak 1 cup Mung Bean overnight.  Next day, rinse a few times. Place in a pot and add in enough water that it covers the Mung Bean.  Add in a pinch of Salt and cook on medium-low heat until the mung bean are soften.  Remember to skim the top.  When it’s done remove from heat and set aside to cool. 

In a large bowl add in 1 bag (16oz) Glutinous Flour.  Add in the mashed potato.  Mix some Gac meat with some water, about 1-2 cups add more as needed.  Pour the water into the flour and mix until it turns into a dough. Then cover with plastic wrap and set aside.

Cut 1 large Shallot into slices.  Add oil into a pan and pan fry the shallot until golden.  Drain out the oil.  Put the shallot into the cooked Mung Bean and mix.  Roll the mung bean into 15 balls.  Wrap the orange dough around the mung bean.  Repeat until you used up all the dough. 

Cut 1 Ginger Knob into strips. Place water into two pots.  Bring to a boil.  Use one pot to boil the dumplings.  Wait for it to float to the top and transfer it into the other pot. Now add in the Ginger strips, pinch of Salt and 1 cup Sugar or to taste. 

Serve and enjoy!

Grilled Branzino Spicy Lemongrass (Cá nướng sả ớt ) Recipe

 

Ingredients

2  Branzino Fish

1 Tbsp. Chili Powder

1 Tbsp. chopped fresh Thai Chili

2 Tbsp. minced Garlic

2 Tbsp. chopped Shallots

3 Tbsp. minced Lemongrass

1 Tbsp. Sugar

1 tsp. Mushroom Seasoning

1 Tbsp. Salt

2 Tbsp. Annatto Seed Oil

1/2 tsp. Ground Black Pepper

Fresh herbs/vegetables

In a bowl add in 1 Tbsp. Chili Powder, 1 Tbsp. chopped fresh Thai Chili, 2 Tbsp. minced Garlic, 2 Tbsp. chopped Shallots, 3 Tbsp. minced Lemongrass, 1 Tbsp. Sugar, 1 tsp. Mushroom Seasoning, 1 Tbsp. Salt, 2 Tbsp. Annatto Seed Oil, 1/2 tsp. Ground Black Pepper and mix. 

Marinate the Branzino Fish and set aside for 15 minutes.  Grill until golden. Remove from grill, serve with fresh herbs/vegetables and enjoy with meal. 

How to clean and prepare a whole Branzino Fish (Cách làm sạch cá) Recipe

 

Ingredients

whole Branzino 

Lime

Salt

Cut 1 whole lime into wedges. Set aside. 

Now remove the fin from the fish.  Spread the salt onto the fish and using the lime wedge to rub it on and inside the fish.

Repeat the same for the second fish

Next, rinse with water.  Pat dry with a paper towel.  Score the fish.  Now it’s ready to be cooked.  

Vietnamese Sausage Ham with Pork Skin (Giò bi) Recipe

 

Ingredients

2 lb. Pork

Garlic Cloves

Shallots

1/2 cup Tapioca Starch

2 tsp. Mushroom Seasoning

1 Tbsp. Olive Oil

2 Tbsp. Fish Sauce

1 tsp. Ground Black Pepper

1 tsp. Baking Powder

1/2 lb. Pork Skin

Salt 

Vinegar

Garlic/Shallots

1/3 cup Black Peppercorn (soaked overnight in water)

Banana Leaves + Strings

Cut 2 lb. Pork into smaller pieces.  Place in the food processor and add in 4 Garlic Cloves and 2 Shallots.  Process until it’s finely chopped and place in a bowl. 

Marinate the pork. Add in 1/2 cup Tapioca Starch. Add 2 tsp. Mushroom Seasoning. Add 1 Tbsp. Olive Oil. Add in 2 Tbsp. Fish Sauce. Add 1 tsp. Ground Black Pepper. Add 1 tsp. baking powder. Mix and set aside for 1 hour. 

Prepare the Pork Skin

Clean 1/2 lb. Pork Skin.  Use Salt and Vinegar.  Rinse and scrub the skin. Boil some water and add in Garlic, Shallots and a pinch of Salt.  Boil the Pork Skin until it becomes translucent.  Prepare a bowl of ice water.  Remove the Pork Skin from the boiling water into the ice water.  Take out and let it air dry for a few minutes. Cut into small slices and rinse the skin again.  Let it air dry and set aside. 

After you 1 hour, place the marinated pork back into the food processor and process again for a few seconds.  Then add in the Black Peppercorn and Pork Skin.  Process for a few seconds.  Place on banana leaves and wrap it up. When you’re done wrapping the ham, place in steamer for 1 hour and 30 minutes. 

Let the ham cool completely and place in the refrigerator overnight. Next day you can cut and enjoy with your meal. 

How to Render Lard Crispy Pieces (Cách làm tóp mỡ) Recipe

 

Ingredients

3 lb. Pork Fat

2 Tbsp. Vinegar

Salt

Shallots

2 Tbsp. Vodka

Clean 3 lb. Pork Fat by add in water, 2 Tbsp. Vinegar and Salt.  Rinse and set aside. 

Boil some water.  Add in 1 Tbsp. Salt, Pork Fat, Shallots and 2 Tbsp. Vodka.  Boil until semi-cooked.  Remove from boiled water and rinse with cold water.  Set aside to dry and cool.

Cut into bite size pieces. In a large pan add in 1 Tbsp. Water and add in the Pork Fat.  Then add in some Shallots.  Use medium-high heat.  Render the fat until it becomes crispy.  Remove the crispy pieces when you think it’s golden/crispy enough.  The fat in the pan is lard which can be use for other recipes.  The crispy pieces can be eaten as is or you can use it in future recipes as well.  Enjoy!