Vietnamese Recipes

Ingredients

• 1 kg chicken bone or pork bone to cook the soup or you can use the chicken soup can.
• 0.5 kg chicken breast
• 0.5 kg pork meat
• 1 kg prawn
• Pho noodle ( phở) ( I used Pho as a substitute coz I couldn’t find Mi Quang )
• 100 gr roast peanut
• Vegetable, bean sprout and Rau muống.
• Salt, sugar, fish sauce (nuoc mam), pepper, cooking oil
• Saffron powder (bột nghệ)
• Annatto seed ( hột đìêu đỏ)
• Garlic, onion and spring onion
• Rice paper (the thick one with sesame on it)

Instructions

1. Wash and cook chicken bone or pork bone with water. When the water is boiled, take the bone out and wash it again. And then place it back to the pot, pour 2 littres of water, add 2 tsps salt and put 2 grilled onion in the pot, bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
2. Wash and cut chicken breast and pork meat into pieces and put into a bowl. Add salt, pepper, sugar, fish sauce, chopped garlic and cooking oil in that bowl. Mix them together and let stand while preraring the other ingredients.
3. Peel the skin of the prawns and also mix the prawn with spices (pepper, salt, sugar, fish sauce, chopped garlic, cooking oil) .
4. Heat oil in a pan, add 10 tsps oil, stir dry chopped garlic. Take the pan out of the stove, add 3tsps of annato seed and stir quickly and well (this seed makes Mi Quang’ soup has a nice color, so you don’t have to do it, if you dont want to. It’s not exacty 3 tsps of annato seed , you can check the color of the oil mixture and add less or more)) Pour the oil into a bowl, put to one side.
5. Heat oil in a pan, stir fry some slice onion and chopped garlic. add pork, chicken, and prawn. Stir fry until the mixture is cooked. Pour the chicken or pork soup into the pan. Add some more sugar, salt and fish sauce for a good taste if needed. Finally, pour the bowl of annato seed oil in the soup.
6. if you don’t want to use make the chicken soup, you can use the one pack in can. So instead pouring the cooked soup, you can use 1 litter chicken soup in can and add some water if needed.
7. Put boiled water into a pot, add 3 tsps of saffron powder, and then put Pho in there, leave for 1 mins if you use the fresh Pho (with dry Pho, you have to make it soft first). Pour Pho into a basket to get all the water out.
8. Heat oil in a pan with some chop garlic. Pour the oil into the Pho basket and mix them together.
9. Put the rice paper in to the microware for 1 min. Turn to the other side and leave in the microwave for another 1 min.
10. Put Mi Quang ( Pho with saffron powder) into a bowl, pour the soup and chicken, pork, prawn. Serve it with grill rice paper and roasted peanut.

Ingredients

• 1 1/4 pounds well-marbled tri-tip (bottom sirloin) steak, well trimmed (about 1 pound after trimming)
• 2 large cloves garlic, minced and crushed to a paste
• 1 small shallot, finely chopped (about 2 1/2 tablespoons total)
• 2 teaspoons light brown sugar
• 1/8 teaspoon salt
• Generous 1/4 teaspoon black pepper, freshly ground preferred
• 1 tablespoon fish sauce
• 1 tablespoon light (regular) soy sauce
• 2 tablespoon oil
• 1 pound fresh banh hoi fine rice noodles
• 1/2 cup Scallion Oil Garnish
• 1 small head soft leaf lettuce, such as red leaf, green leaf, or butter leaf
• 8 to 12 sprigs cilantro
• 8 to 12 sprigs mint
• 1 small English cucumber, seeded and sliced, optional
• 8 to 12 sprigs of other Vietnamese herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi), optional
• 3/4 cup Nuoc Cham dipping sauce

Instructions

1. If you have time, freeze the place the steak for about 15 minutes to firm and be easier to cut. Slice the beef across the grain into thin strips, a scant 1/4 inch thick, about 1 1/2 inches wide, and about 3 inches long. You may need to angle the knife to achieve the ideal width. Set aside.
2. In a bowl, combine the garlic, shallot, brown sugar, salt, pepper, fish sauce, soy sauce and oil. Stir to dissolve the sugar. Add the beef and use your hands to massage the seasonings into the beef, making sure that each slice is well coated. Cover with plastic wrap and marinate at room temperature for 1 hour. Or, refrigerate overnight, letting the beef sit out for 30 minutes to remove the chill before grilling.
3. While the beef marinates, make the scallion oil, if you haven’t done so. Before grilling the beef, prepare the banh hoi noodles. Use scissors to halve each piece of the noodles into pieces the size of playing cards. Arrange them on 2 platters in overlapping layers, with some scallion oil atop each piece of noodle; leftover scallion oil can be served on the side for extra richness. Cover the noodles, and set aside to prevent drying while you cook the beef. Arrange the lettuce, herbs and cucumber on 1 or 2 plates and set at the table. Put the dipping sauce in a communal bowl or individual dipping sauce bowls and set at the table.
4. Prepare a charcoal or preheat a gas grill to medium (you can hold your hand over the rack for no more than 4 to 5 seconds). To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.
5. I usually grill the meat as individual pieces, working the meat with tongs to turn them frequently. If you prefer, skewer the meat on soaked bamboo skewers (soak 16 to 20 skewers in water for 45 minutes) so that the pieces are easier to grill; you can serve the meat on the skewers or remove them from the skewers. Whether grilling or broiling, cook the beef for 5 to 7 minutes, turning frequently, until browned and a little
6. Arrange on a platter and serve with the noodles, lettuce and herbs, and dipping sauce. To eat, invite guests to take a palm-size piece of lettuce, add few leaves of fresh herbs, a piece of banh hoi noodle, and a piece of beef. Bundle up the parcel, dip it into the sauce and deliver to the mouth.

Ingredients

• 2 tablespoons Cooking oil
• 3 cloves Garlic, smashed and peeled, roughly chopped
• 1 tablespoon Fermented black bean paste
• 600 g Water convolvulus, snipped into 4-5 sections
• 2 Red chilies, sliced

Instructions

1. Heat oil in a wok until smoking hot.
2. Quickly fry the garlic and black bean paste to release aromas, about 30 seconds.
3. Add water convolvulus and red chili, lower heat to medium, and stir fry continuously for about 3 minutes, or until wilted and bean paste is evenly distributed.
4. Transfer to platter.
5. Serve with steamed rice.

Variations of this fiery, flavorsome vegetarian curry can be found all over southern Vietnam. A favorite with the Buddhist monks and often sold from countryside stalls, it can be served with plain rice or noodles, or chunks of crusty bread. Vegetarian curry should be fiery, almost dominated by the chili. In Vietnam it is often eaten for breakfast as a sustaining dish to set you up for the day, but it also a great pick-me-up at any time of day.

Ingredients

• 30 ml Vegetable oil
• 2 Onions, roughly chopped
• 2 stalks Lemon grass, roughly chopped and bruised
• 3 to 4 Green Thai chilies, seeded and finely sliced
• 4 cm Galangal or fresh root ginger, peeled and chopped
• 2 to 3 Carrots, peeled, halved lengthways and sliced
• 115 g Long green beans
• 1 Lime, rind grated
• 10 ml Soy sauce
• 15 ml Rice vinegar
• 10 ml Nuoc mam
• 5 ml Black peppercorns crushed with a mortar and pestle
• 15 ml Sugar
• 5-10 ml Ground turmeric
• 115 g Canned bamboo shoots
• 75 g Spinach, steamed and roughly chopped
• 150 ml Coconut milk
• 1/4 teaspoon Salt
• 2 tablespoons Chopped fresh coriander (cilantro) leaves, for garnishing
• 2 tablespoons Chopped fresh mint leaves, for garnishing

Instructions

1. Heat a wok or heavy pan and add the oil.
2. Once hot, stir in the onions, lemon grass, chilies and galangal or ginger.
3. Add the carrots and beans with lime rind and cook for 1-2 minutes.
4. Stir in the soy sauce, rice vinegar and nuoc mam.
5. Add the crushed peppercorns, sugar and turmeric.
6. Stir in the bamboo shoots and the spinach.
7. Pour in the coconut milk and blend the mixture together.
8. Cook for about 10 minutes, then season with salt.
9. Serve hot, garnished with fresh coriander and mint.

Ingredients

• 2 tablespoons Cooking oil
• 3 medium Ripe red tomatoes, each cut into 6 wedges
• 1 medium White or yellow onion, cut into 1 cm dice
• 2 Spring onions (scallions), cut into 1 cm lengths
• 50 g Pine nuts, toasted
• 1/4 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon Soy sauce
• 2 sprigs Fresh coriander (cilantro) leaves, for garnishing

Instructions

1. Heat oil in a wok until smoking hot.
2. Fry the onion and spring onions, quickly to release aromas, about 30 seconds.
3. Add the tomatoes, pine nuts, salt, sugar and soy sauce.
4. Stir fry continuously for 1 to 2 minutes.
5. Transfer to plate and serve immediately.

Ingredients

• 6 Large tomatoes
• 1/2 cup Firm tofu, drained
• 1 cup Fresh mushrooms, chopped
• 3 cloves Garlic, minced
• 4 Green onions (scallions) chopped
• 1 tablespoon Nuoc cham sauce
• 5 g Ground white pepper
• 15 g Cornstarch
• 1 Egg, beaten
• 50 ml Vegetable oil
• 50 g Coriander (cilantro) leaves, chopped for garnishing

Instructions

1. Cut tops from tomatoes, remove core and pulp and set aside.
2. Mash tofu and mix in a bowl with mushrooms, garlic, green onions (scallions) nuoc cham sauce, pepper, egg and cornstarch.
3. Fill tomatoes with the mixture.
4. In a large frying pan over high heat, pour in oil and carefully add tomatoes, stuffed side down.
5. Cook about 4 minutes, turn to low and cook for another 6 minutes.
6. Garnished with coriander (cilantro) leaves.
7. Serve sweet and sour sauce.

Ingredients

• 1 liter Water
• 2 20-cm pieces Dried konbu seaweed
• 2 teaspoons Rice wine
• 1 cake Soft tofu (about 300 g), cubed
• 1 Medium white daikon radish, peeled, cut lengthways and sliced thinly at an angle
• 1 Medium carrot, peeled, cut lengthways and sliced thinly at an angle
• 6 Button mushrooms, wiped clean and cut into 3 pieces each
• 1 Medium fresh or canned bamboo shoot,washed, drained and thinly sliced
• 2 Medium white or yellow onions, peeled and cut into thin crescents
• 1 teaspoon Sugar
• 2 teaspoons Salt
• 2 teaspoons Soy sauce
• 20 Fresh snow peas, tops, tails and central rib removed
• 2 Fresh red chilies, halved lengthways
• 3 teaspoons Sesame oil

Instructions

1. Put 1 liter water, konbu and rice wine into a clay pot cooker.
2. Bring to the boil, then reduce heat, cover and simmer for 20 minutes.
3. Add the tofu, daikon, carrot, mushroom, bamboo shoot and onions.
4. Stir in the sugar, salt and soy sauce, cover and simmer for another 10 minutes.
5. Add the snow peas and chilies, simmer for 1 more minute, then turn off heat.
6. Drizzle in the sesame oil, stir to mix, then transfer cooker to the table and serve.

Ingredients

• 4 pieces Square bean curd
• 6 oz Pork, chopped
• 2 oz Fish fillet, chopped
• 1 tablespoon Dried shrimp, soaked and chopped
• 1 tablespoon Green onion, chopped
• 1 tablespoon Green onion, shredded
• 1/3 cup Cooking oil

Marinade

• 1/2 teaspoon Salt
• 1 tablespoon Wine
• 2 teaspoons Cornstarch
• 1 tablespoon Soy sauce
• 1 1/2 cup Soup stock
• 2 tablespoons Soy sauce, or oyster sauce
• 1 tablespoon Cornstarch, mix with 1 tablespoon cold water

Instructions

1. Squeeze out the excess water by weighing down the bean curd with a cutting board or flat platter for about 2 hours. If you are in a hurry boil the bean curd in salt water (6 cups water, 1 teaspoon salt) for 2 minutes. Drain. Cut each piece crisscrossly, altogether 16 triangle pieces.
2. Mix the chopped pork, fish, shrimp and onion with the marinade ingredients. If too dry add 2 or 3 tablespoons water (from soaking shrimp) to mix to the right consistency. Cut a slit on each bean curd triangle. Stuff the slit with meat mixture.
3. Fry the stuffed bean curd with meat side down for about 2 minutes until golden brown, tipping the frying pan a little so that the bean curd will not stick to the pan. Add soup stock (water will do). Cover and simmer for 3-4 minutes. Dish out carefully with pancake turner.
4. Add soy sauce, or oyster sauce, then cornstarch paste to cook until thickened, sprinkle shredded green onion and pour over bean curd.
5. Serve hot with steamed rice.

Ingredients

• 3 oz Lean pork
• 1/2 Pork kidney
• 1 Soaked squid (optional)
• 1/2 cup Small shrimp
• 3 oz Barbecued pork or ham
• 1 Bamboo shoot, cooked
• 1 Carrot, cooked
• 1 Green pepper
• 2 oz Spring onion
• 5 oz Bean sprout
• 2 oz Rice noodle or vermicelli

Seasoning sauce

• 2 tablespoons Soy sauce
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 1/4 teaspoon Black pepper
• 5 tablespoon Oil

Instructions

1. Cut all ingredients into string shape except shrimp.
2. Heat oil very hot, fry the rice noodles until puffed and golden. Remove to platter and crush fine.
3. Use the same oil to fry pork, kidney, squid and shrimp about 1/2 minute, remove from pan and drain off.
4. Heat 5 tablespoons oil in frying pan, stir fry barbecued pork, bamboo shoot, green pepper, and bean sprout, about 1/2 minute. Add the fried ingredients (pork, kidney, squid and shrimp) and spring onion. Mix well. Add the seasoning sauce, stir fry thoroughly, pour over fried rice noodles.
5. Serve hot.

Ingredients

• 2 Carrots, finely sliced
• 100 g Bamboo shoots, thinly sliced
• 1 Pak Choy (Chinese cabbage), stems only, diced
• 100 g Green beans, halved
• 25 g Wood ear fungus, soaked in warm water for 15 minutes and roughly chopped
• 3 ml Vegetable oil
• 2 cloves Garlic, crushed
• 3 slices Ginger, peeled and cut in slivers
• 100 g Bean sprouts
• 1/4 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper
• 1/2 tablespoons Cornflour
• 15 ml Nuoc Mam sauce

Instructions

1. In a large saucepan of half full water, boil the carrots for 10 minutes.
2. Add the bamboo shoots, Chinese cabbage, green beans and wood ear fungus.
3. Cook for a further 5 minutes. Drain and reserve.
4. Heat the oil in a wok and stir fry the garlic and ginger for 2 minutes.
5. Add the bean sprouts and stir fry for 30 seconds.
6. Stir in all the reserved vegetables and season with salt and black pepper.
7. Stir fry for 2 minutes. Mix the cornflour and Nuoc Mam sauce with a little water and fold into the vegetables to bind them.