Vietnamese Cooking
pmaselli
this tye of food before I, run out and buy some expensive book. If anyone
can supply me some of the better recipes to try I would appreciate it.
Thanks ! send to: pmas...@bellatlantic.net
Stefanie Freeston
pmaselli wrote in message ...
>I would like to get some Vietnamese cooking recipes to try to see if I like
>this tye of food before I, run out and buy some expensive book. If anyone
>can supply me some of the better recipes to try I would appreciate it.
Hi, we have tried several recipes from the book: Easy Vietnamese Style
Cookery, Australian Woman's Weekly Home Library. There were some dishes I
didn't like, but here are some which were nice (there are some ingredients I
don't like, so I left them out):
Beef And Bok Choy With Balck Bean Sauce
800 g beef rump steak, finely sliced
1 tbs. sesame oil (didn't use)
1 tbs. fish sauce
1/4 cup (35 g) cornflour
1 egg lightly beaten
250 g asparagus
1/4 cup peanut oil
2 medium onions, sliced
3 cloves garlic, crushed
1 tbs. finely chopped fresh lemon grass
1 tbs. grated fresh ginger
1 bunch (340 g) baby bok choy, chopped (didn't use)
Balck Bean Sauce:
2 tsp. cornflour (corn starch)
1/2 cup water
1/4 cup balck bean sauce
1 tbs. fish sauce
1 tbs. brown sugar
1. Combine beef, fishsauce and sesame oil in a bowl, mix well. Cover,
refrigerate 30 minutes. Combine cornflour and egg with beef mixture, mix
well. Snap and discard coarse ends from asparagus spears, cut spears in
half.
2. Heat one tablespoon of the peanut oil in a wok or pan, add half the beef
mixture, stir fry until browned; drain on absorbent paper, keep warm. Repeat
with another tablespoon of the peanut oil and remaining beef mixture.
3. Heat remaining peanut oil in a wok, add onions, garlic, lemon grass and
ginger and stir fry until onions are just soft. Add bok choy and asparagus,
stir fry until bok choy is just wilted. Place vegetables on a serving plate,
top with beef mixture, drizzle with black bean sauce.
4. Balck bean sauce: Combine blended cornflour and water with remaining
ingredients in wok, stir over heat until mixture boils and thickens. Serves
4 to 6.
Fish with sweet chilli sauce:
1 cup palin flour
1/3 cup cornflour (corn starch)
1 tsp. sugar
1/4 tsp. ground turmeric
2 green shallots, finely chopped
2 egg whites
3/4 cup water
12 small boneless white fish fillets
vegetable oil for deep frying
Sweet Chilli Sauce:
2 tbs. soy sauce
2/3 cup mild sweet chilli sauce
2 tbs. vinegar
1 tbs. brown sugar
1/2 cup chicken stock
2 tbs. freshly chopped coriander leaves
2 tsp. cornflour
1/4 cup water
1. Sift flours, sugar and turmeric into bowl, stir in shallots and combined
egg whites and water.
2. Mix to a smooth batter.
3. Dip fish fillets separately into batter to coat completely; drain off
excess batter. Deep fry fish in batches in hot oil until lightly browned and
cooked through; drain on absorbent paper. Serve with sweet chilli sauce.
4. Sweet chilli sauce:
Combine sauces, vinegar, sugar, stock and coriander (cilantro) in small pan.
Stir in blended cornflour and water, stir over heat until mixture boils and
thickens slightly. Serves 4-6.
Regards Stefanie
Melba's Jammin'
<pmas...@bellatlantic.net> wrote:
{ Exported from MasterCook Mac }
Hot & Spicy Chicken (with help from Nguyet)
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees
Amount Measure Ingredient Preparation Method
About 4 chicken thighs boned and skinned,
cut in pieces
50 ˘ worth fresh lemon grass
Chopped red chili (I used 1-1/2 fresh could have used more
jalapeńos, seeded
4 cloves garlic minced
1 large onion cut in 1˛ pieces
MSG
Black pepper
Salt
Caramelized sugar sauce
2 Tbsp. fish sauce (?)
1/2 cup water
Marinate the chicken in the MSG, pepper, salt and caramel sauce.
Wash the lemon grass, remove bottom root part, and finely chop about 4˛
from the bottom up. Combine with chopped chili pepper. Fry the garlic
and onion in hot oil, add the lemon grass and chilis, cooking until
fragrant. Add chicken, and fry a couple minutes. Add water, maybe more
caramel sauce (taste mixture for sweetness), cover and cook briefly (5
minutes or so). Serve with rice.
She advised against much nuoc mam because of smell -- I didnąt notice it
so bad. I added a sprinkling of dried crushed red pepper after tasting,
because it could have been hotter. Tasted great! Color was much
lighter than Cam Ranh Bayąs -- I added some Kitchen Bouquet - and it
still wasnąt dark enough. Maybe my caramel sauce wasnąt dark enough.
When I first made it, I felt like I burned the first batch so tossed it
and started again. Donąt know. Believe I used about a half chicken
-=half a breast, one drum, and 2 thighs. Enough for me and Rob --
should have used more onion and not cooked the onion so long. Maybe
re-order frying order. Nguyet was not impressed with the quality of the
lemon grass I bought at the grocer near her shop. Nguyet grows her own.
‹‹‹‹‹
Notes: Source: A combination of recipes including advice from Nguyet
Tran, 7/29/94.
Per serving (excluding unknown items): 143 Calories; 5g Fat (28%
calories from fat); 3g Protein; 24g Carbohydrate; 4mg Cholesterol; 11mg
Sodium
Food Exchanges: 3 Vegetable; 1 Fat; 1/2 Other Carbohydrates
_____
{ Exported from MasterCook Mac }
Hot and Spicy Chicken (Ga Xao Xa Ot)
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees
Amount Measure Ingredient Preparation Method
1 chicken (about 1.5 kg)
4 cloves garlic
1 large onion
3 Tbsp. oil
50 g lemon grass finely minced
1 tsp. ground dried chilies or 1 fresh chili
pepper about 4 cm long minced
4 Tbsp. fish sauce (nuoc mam)
1 Tbsp. sugar
1 Tbsp. caramel sauce
1 cup water
Wash chicken and dry well. Cut chicken into small pieces. Peel garlic
and slice it finely. Cut onion into halves lengthwise and then cut
lengthwise into pieces 1 cm wide.
Heat oil in a large frying pan over medium heat. Add a pinch of salt
and then garlic and onion. Fry until onion becomes translucent. Add
lemon grass and chili. Fry for 1-2 minutes until fragrant. Add
chicken. Stir well until chicken changes color, then add fish sauce,
sugar, and caramel sauce. Mix well.
Add one cup water and cook over moderate heat for 45 minutes or until
cooked. Stir occasionally and check that the liquid has not completely
evaporated. Add more water if necessary.
Caramel Sauce
100 g sugar
water
Mix sugar with 4 Tbsp. water in saucepan. Place saucepan on medium heat
to bring it to boil. Let boil until mixture changes color. Turn heat
down to low, let simmer until brown. Add 1/2 cup cold water to dissolve
caramelized sugar. Stir until sugar is dissolved. Remove from heat and
store in jar for future use.
‹‹‹‹‹
Notes: Source: Vietnamese Cooking, Recipes My Mother Taught Me, Anh
Thu Stuart, page 67, copyright 1986, Angus & Robertson Publishers,
Australia and London.
Per serving (excluding unknown items): 484 Calories; 41g Fat (75%
calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 14mg
Sodium
Food Exchanges: 3 Vegetable; 1 Fruit; 8 Fat; 1 Other Carbohydrates
_____
{ Exported from MasterCook Mac }
Hot & Spicy Chicken 2
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees
Amount Measure Ingredient Preparation Method
1 stalk fresh lemon grass or 1 Tbsp. dried
4 chicken thighs or legs
2 Tbsp. fish sauce (nuoc mam)
2 tsp. granulated sugar
Sprinkling of freshly ground black pepper
3 cloves garlic finely chopped
1 Tbsp. vegetable oil
1/4 tsp. cayenne pepper
1 tsp. caramelized sugar
If you are using fresh lemon grass, simply discard the outer leaves and
the upper two-thirds of the stalk, then chop fine. If you are using
dried, it must be soaked in hot water for 2 hours, then drained and
chopped fine.
Bone the chicken and cut into 1-inch cubes.
Combine 1 Tbsp. of the fish sauce, the granulated sugar, black pepper, 2
cloves of the garlic and the lemon grass. Sprinkle over the chicken
cubes and marinate for 30 minutes.
Heat the oil over a high flame and add the remaining chopped garlic,
then stir and add the chicken; continue mixing for 5 minutes. Turn the
heat down to medium; add the remaining tablespoon of fish sauce, the
cayenne pepper and caramelized sugar. Cook, stirring for an additional
5 minutes. Serve with rice. 6 servings.
‹‹‹‹‹
Notes: Source: The Classic Cuisine of Vietnam, page 140, Bach Ngo and
Gloria Zimmerman, Barronąs, Woodbury, New York, copyright 1979. From
Hennepin County Library, Southdale, 7/26/94.
Per serving (excluding unknown items): 168 Calories; 14g Fat (72%
calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 2mg
Sodium
Food Exchanges: 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates
_____
Barb
"Are we going to measure, or are we going to cook?" --Mimi Sheraton
Barry Grau
Look here:
http://www.angelfire.com/wi2/mayeshiba/Vietnam.html
--
-bwg
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