Vietnamese Summer Roll Salad
Servings: 4
8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped
Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.
Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.
Showing posts with label vietnamese. Show all posts
Showing posts with label vietnamese. Show all posts
Sunday, February 22, 2015
Vietnamese Roasted Brussels Sprouts
Vietnamese Roasted Brussels Sprouts
Makes 8 (first course or side dish) servings
For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice (or pepitas)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions
preparation
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Make dressing:
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Or just use toasted pepitas.
Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
Makes 8 (first course or side dish) servings
For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice (or pepitas)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions
preparation
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Make dressing:
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Or just use toasted pepitas.
Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
Bahn Mi Burgers with Pickled Slaw
Bahn Mi Burgers with Pickled Slaw
Makes 6 burgers
2 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
2 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
1 egg
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
<2 cup="" mayonnaise="" p="">2 green onions, minced
3 tbsp sriracha
1/4 cup fresh cilantro, minced
Combine carrots, daikon, jalapeno, vinegar, sugar and salt in a bowl. Set aside for about 1 hour.
Drain most of the liquid from carrot mixture.
Stir in mayo, green onions, hot sauce, and cilantro.
Taste and re-season if desired. Chill until ready to serve.
Makes 6 burgers
2 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
2 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
1 egg
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
<2 cup="" mayonnaise="" p="">2 green onions, minced
3 tbsp sriracha
1/4 cup fresh cilantro, minced
Combine carrots, daikon, jalapeno, vinegar, sugar and salt in a bowl. Set aside for about 1 hour.
Drain most of the liquid from carrot mixture.
Stir in mayo, green onions, hot sauce, and cilantro.
Taste and re-season if desired. Chill until ready to serve.
Friday, August 10, 2012
Banh Mi Burgers with Pickled Slaw
Banh Mi Burgers with Pickled Slaw
Makes 8 burgers
3 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
3 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
Makes 8 burgers
3 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
3 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
Peanut Noodles with Pork and Shredded Vegetables
Peanut Noodles with Pork and Shredded Vegetables
Serves 4
10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.
In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.
Serves 4
10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.
In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.
Wednesday, May 27, 2009
Ca ri ga (Chicken curry with sweet potatoes)
Ca ri ga (Chicken curry with sweet potatoes)
Makes 4 servings.
3 tablespoons curry powder
1/2 teaspoon salt, or to taste
2.5 pounds boneless/skinless chicken thighs
2 tablespoons vegetable oil
1 chopped shallot
2 minced garlic
2 to 3 teaspoons ground chili paste
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass stalks, cut into 3-inch pieces and bruised
2 minced chile
1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised
1.5 cup chicken broth
3 carrots (2-3c), cut on the diagonal into 2/3-inch pieces
8oz mushrooms, quartered
1 1/2 cups unsweetened coconut milk
1 yellow onion, wedges
1 medium sweet potato (about 1.5 pound), cut into 1-inch cubes
garnishes:
Asian basil leaves, cut in half
cilantro
4 scallions
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add
the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
2. Heat the oil in a medium pot over moderate heat. Add the shallot,
garlic, chili paste and the remaining 1 tablespoon curry powder, and stir
until fragrant, about 10 seconds. Add the chicken and cook until the
edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce,
sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce
the heat. Add the carrots and cook for 10 minutes. Add the coconut milk,
onion and sweet potato and cook until the vegetables are tender, about 15
minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro
and scallions, and serve.
Makes 4 servings.
3 tablespoons curry powder
1/2 teaspoon salt, or to taste
2.5 pounds boneless/skinless chicken thighs
2 tablespoons vegetable oil
1 chopped shallot
2 minced garlic
2 to 3 teaspoons ground chili paste
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass stalks, cut into 3-inch pieces and bruised
2 minced chile
1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised
1.5 cup chicken broth
3 carrots (2-3c), cut on the diagonal into 2/3-inch pieces
8oz mushrooms, quartered
1 1/2 cups unsweetened coconut milk
1 yellow onion, wedges
1 medium sweet potato (about 1.5 pound), cut into 1-inch cubes
garnishes:
Asian basil leaves, cut in half
cilantro
4 scallions
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add
the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
2. Heat the oil in a medium pot over moderate heat. Add the shallot,
garlic, chili paste and the remaining 1 tablespoon curry powder, and stir
until fragrant, about 10 seconds. Add the chicken and cook until the
edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce,
sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce
the heat. Add the carrots and cook for 10 minutes. Add the coconut milk,
onion and sweet potato and cook until the vegetables are tender, about 15
minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro
and scallions, and serve.
Wednesday, February 25, 2009
Bo Kho
Bo Kho
Serves 6-8
2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles
In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.
Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.
Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.
Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles
Serves 6-8
2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles
In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.
Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.
Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.
Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles
Thursday, December 25, 2008
Braised Chicken with Mushrooms and Star Anise
Braised Chicken with Mushrooms and Star Anise
Serves 6-8
1 tablespoon peanut oil
6-8 chicken thighs with skin and bones
10 ounces fresh mushrooms, sliced or quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
1 smaller head napa cabbage, sliced
1 tablespoon sriracha
In a very large pot, brown the chicken and remove. Add mushrooms, 1.5c scallions, garlic and ginger. Cook for about 5 minutes. Add back the chicken, along with everything else down to the star anise.
Cook 20 minutes, or until chicken is falling apart.
Remove the chicken and de-bone. Cut into strips. Boil the rest of the pot's contents another 20-30 minutes, until reduced well. Add the cabbage and sriracha and cook the cabbage down some. Thicken with slurry if needed.
Add in the chicken and serve over rice with the remaining scallions.
Serves 6-8
1 tablespoon peanut oil
6-8 chicken thighs with skin and bones
10 ounces fresh mushrooms, sliced or quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
1 smaller head napa cabbage, sliced
1 tablespoon sriracha
In a very large pot, brown the chicken and remove. Add mushrooms, 1.5c scallions, garlic and ginger. Cook for about 5 minutes. Add back the chicken, along with everything else down to the star anise.
Cook 20 minutes, or until chicken is falling apart.
Remove the chicken and de-bone. Cut into strips. Boil the rest of the pot's contents another 20-30 minutes, until reduced well. Add the cabbage and sriracha and cook the cabbage down some. Thicken with slurry if needed.
Add in the chicken and serve over rice with the remaining scallions.
Saturday, September 13, 2008
Mee char sach moan
Mee char sach moan
(Stir-fry egg noodle with chicken)
Serves 4
1 Package thin egg wonton noodles (fresh)
1 Cup water
1 Tablespoon cornstarch
2 Tablespoon fish sauce
2 Tablespoon soy sauce
2 Tablespoon sugar
4 Tablespoons vegetable oil
4 Cloves garlic, minced
1 lb Boneless chicken breast, sliced thin
1 Teaspoon salt
1 Teaspoon black pepper
1/2 lbs gai lan, trimmed
1 large Yellow onion, sliced
12oz Bean sprouts, washed and drained
6 Stalks green onion, chopped
In a small bowl, mix 1 cup water with cornstarch, fish sauce, soy sauce
and sugar, mix well and set it aside.
When skillet is hot, add oil, garlic and chicken meat, sauté till chicken is almost done. Season with salt/pepper. Add gailan and yellow onion, stir well. Cook for a few minutes to soften things up.
Add noodles and stir till noodles hot, add bean sprouts and prepared cornstarch sauce , stir, add green onion.
(Stir-fry egg noodle with chicken)
Serves 4
1 Package thin egg wonton noodles (fresh)
1 Cup water
1 Tablespoon cornstarch
2 Tablespoon fish sauce
2 Tablespoon soy sauce
2 Tablespoon sugar
4 Tablespoons vegetable oil
4 Cloves garlic, minced
1 lb Boneless chicken breast, sliced thin
1 Teaspoon salt
1 Teaspoon black pepper
1/2 lbs gai lan, trimmed
1 large Yellow onion, sliced
12oz Bean sprouts, washed and drained
6 Stalks green onion, chopped
In a small bowl, mix 1 cup water with cornstarch, fish sauce, soy sauce
and sugar, mix well and set it aside.
When skillet is hot, add oil, garlic and chicken meat, sauté till chicken is almost done. Season with salt/pepper. Add gailan and yellow onion, stir well. Cook for a few minutes to soften things up.
Add noodles and stir till noodles hot, add bean sprouts and prepared cornstarch sauce , stir, add green onion.
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