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Post
by:
lovelycat
member
ID 14338
Date: 01/03/2007
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Phương pháp mới: Vừa học nấu ăn vừa học tiếng anh
How to eat pho
By Andrea Q. Nguyen
Special to the Mercury News
Garnishing pho is like putting together your own hamburger -- you can have it your way. So, before putting any pho into your mouth, add your own finishing touches. Then dive in with a two-handed approach: chopsticks in one hand to pick up the noodles, the soup spoon in the other to scoop up broth and other goodies.
Your pho ritual may include:
Bean sprouts: Add them raw for crunch or blanch them first.
Chiles: Dip and wiggle thin slices of hot chile in the hot broth to release the oil. Leave them in if you dare. For best fragrance and taste, try Southeast Asian chiles such as Thai bird or dragon rather than jalapeños. Serranos are better than jalapeños.
Herbs: Strip fresh herb leaves from their stems, tear up the leaves and drop them into your bowl. Available at Viet markets, pricey ngo gai (culantro, thorny cilantro, saw-leaf herb) imparts heady cilantro notes. The ubiquitous purple-stemmed Asian/Thai basil (hung que) contributes sweet anise-like flavors. Spearmint (hung lui), popular in the north, adds zip.
Lime: A squeeze of lime gives the broth a tart edge, especially nice if the broth is too sweet or bland.
Sauces: Many people squirt hoisin (tuong) or Sriracha hot sauce directly into the bowl. I don't favor this practice because it obliterates a well-prepared, nuanced broth. But I do reach for the hoisin and Sriracha bottles to make a dipping sauce for the beef meatballs (bo vien).
góp
ý kiến
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Reply:
lovelycat
member
REF: 89530
Date: 01/03/2007
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Beef noodle soup (pho bo)
Makes 6-8 American-sized bowls
For the broth:
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5 to 6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1 1/2 tablespoons salt
2 tablespoons fish sauce
1 ounce (1-inch chunk) rock sugar (duong phen; see Note) or 1 tablespoon white sugar
(còn tiếp)
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Reply:
lovelycat
member
REF: 89562
Date: 01/04/2007
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For the bowls:
2 14- or 16-ounce packages of size small ( 1/8-inch wide) dried or fresh banh pho noodles (``rice sticks'' or Thai chantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3-4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper
Optional garnishes arranged on a plate and placed at the table:
Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Red hot chiles (such as Thai bird or dragon), thinly sliced
Lime wedges
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Reply:
lovelycat
member
REF: 89582
Date: 01/05/2007
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Prepare the broth:
Char onion and ginger. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger.
Let cool. Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside.
Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.
Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.
Strain broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids.
Use ladle to skim as much fat from top of broth as you like. (Cool it and refrigerate it overnight to make this task easier.) By the teaspoonful, adjust flavor with additional salt, fish sauce and sugar. The broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you've gone too far, add water to dilute.) Makes about 4 quarts.
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Reply:
lovelycat
member
REF: 89737
Date: 01/10/2007
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Assemble bowls:
The key is to be organized and have everything ready to go. Thinly slice cooked meat. For best results, make sure it's cold.
Heat broth and ready noodles. To ensure good timing, reheat broth over medium flame as you're assembling bowls. If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water.
Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy 1/4 to 1/3 of bowl; the latter is for noodle lovers, while the former is for those who prize broth.
If desired, after blanching noodles, blanch bean sprouts for 30 seconds in same saucepan. They should slightly wilt but retain some crunch. Drain and add to the garnish plate.
Add other ingredients. Place slices of cooked meat, raw meat and tendon (if using) atop noodles. (If your cooked meat is not at room temperature, blanch slices for few seconds in hot water from above.) Garnish with onion, scallion and chopped cilantro. Finish with black pepper.
Ladle in broth and serve. Bring broth to rolling boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve with garnish plate.
Note: Rock sugar is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.
Variations: If you want to replicate the splendorous options available at pho shops, head to the butcher counter at a Vietnamese or Chinese market. There you'll find white cords of gan (beef tendon) and thin pieces of nam (outside flank, not flank steak). While tendon requires no preparation prior to cooking, nam should be rolled and tied with string for easy handling. Simmer it and the beef tendon in the cooking broth for two hours, or until chewy-tender.
Airy book tripe (sach) is already cooked when you buy it. Before using, wash and gently squeeze it dry. Slice it thinly to make fringe-like pieces to be added to the bowl during assembly. For beef meatballs (bo vien), purchase them in Asian markets in the refrigerator case; they are already precooked. Slice each one in half and drop into broth to heat through. When you're ready to serve, ladle them out with the broth to top each bowl.
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Reply:
lovelycat
member
REF: 89967
Date: 01/18/2007
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Making pho at home
By Andrea Q. Nguyen
Special to the Mercury News
It's convenient and fun to eat pho out, but nothing beats a homemade bowl.
What makes the homemade version dac biet (special) is the love and care put into the broth -- the cornerstone of pho. Multidimensional in fragrance and flavor, homemade broth will beat out those prepared in restaurants any day.
I've learned to make pho from listening to my mom and other women, reading cookbooks in Vietnamese and English, and emptying many bowls. Here are some insights:
1. Start with good beef bones: Avoid neck bones. Look for knuckle bones and leg bones that contain marrow. At Asian markets, you'll find beef bones cut and bagged in the refrigerated section. Vietnamese markets will sometimes have the leg bones at the butcher counter. You can specify how you want them sawed; ask for two- to three-inch sections.
From eating pho in Vietnam and observing how the cows there live low-key lives grazing in the countryside, I was inspired to make pho broth from the bones of grass-fed, natural and well-aged beef. The experiments have consistently yielded amazing results, with the essence of beef captured every time. To find the bones, ask a butcher.
2. Aim for a clear broth: This is achieved by parboiling and rinsing the bones, which greatly reduces the amount of residue in the broth. You may think you're pouring essential flavors down the drain, but you're not. The bones exude their essence during the three-hour gentle simmer. Cooking at a low heat also helps produce clear broth.
3. Char the onion and ginger: It imparts a wonderful brown color and deepens the overall flavors.
4. Leave some fat: Despite all the talk about obesity in the United States, I like some shiny globules of fat floating in the broth. They lend a richness that underscores pho's beefiness.
5. Serve it hot: To cook the raw beef and warm the cooked beef and noodles, the broth must be boiling when it's ladled into the bowl. But hot pho shouldn't be left to sit in the bowl. The noodles will absorb too much broth.
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Reply:
lovelycat
member
REF: 89968
Date: 01/18/2007
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Vietnamese Coffee
What makes Vietnamese coffee so special?
A few things:
- The coffee filter uses a screw-on mechanism that compresses the coffee grounds into dense layer for the water to pass through. The water takes about five minutes to drip through, so the coffee is rich in flavor and essential oils.
- The addition of roasted chicory root adds body and a rich, almost chocolate, flavor. Chicory root was originally cut into ground coffee beans to extend their use. This French tradition is also found in New Orleans-style coffee.
- Sweetened condensed milk is a distinctly SE Asian influence and turns this morning drink into an afternoon snack.
Traditionally Coffee is served hot with a light jasmine tea chaser, served hot. It’s also very tasty iced.
Supplies
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- Coffee flavored with roasted chicory root
- Sweetened condensed milk (optional)
- Metal Vietnamese coffee filter
- Small glass
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Reply:
lovelycat
member
REF: 89969
Date: 01/18/2007
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Pho Recipe (for approximately 10 persons)
Ingredients:
- "Pho" noodles (Bánh phở): 1kg
- Beef bone: 1kg (approximately)
- Beef rump or shoulder: 400g
- Beef fillet (optional): 150g
- Shallot (Hành khô): 20g
- Old ginger (Gung gia): 30g
- Star anise (Hoa hoe): 1 unit
- Cinnamon stick (que): 3cm
- Black cardamom (Thao qua): 1 unit
- Lime (Chanh): 3 units
- Spring onion (Hành lá): 100g
- Fresh herbs: sweet mint (rau thơm), coriander (rau mùi) and saw coriander (rau mui tau)
- Nước mắm, fresh chili, salt, pepper grounded.
Preparation:
1/ Wash the bone and the meat. Drain the piece of beef fillet with kitchen absorbent paper.
2/ Grill the ginger and shallots. Dry the star anise and the black cardamom, slightly crush them and put them in a piece of clean cloth together with a piece of cinnamon stick, tie well.
3/ Stir the stock with 3 liters of cold water, put the beef bone and cook on high heat. When it comes to the boil, skim. Add the spices in the cloth and the piece of beef rump. Season with nuoc mam and salt. Simmer on low heat for about two and a half hours. Take the spices out when the stock has become fragrant.
4/ Take out the beef bone and meat. Hang the meat and drain it well. Keep the stock simmering and check the seasoning.
5/ Slice the herbs, spring onion and the beef.
6/ Blanche the noodles in boiling water for 2 seconds, divide it in individual bowls. Arrange the meat in each bowl, onion and herbs on top. Pour the boiling stock.
7/ Serve immediately accompanied with a little lemon juice, sliced chili or chili sauce.
Note:
For the Pho with rare beef: slice the raw beef fillet before the serving, marinate it with a little ginger, put it in a ladle and poach it in the stock. Pour the meat and stock in each bowl on the noodles and herbs.
In certain Pho restaurants, some spuncules (sea worm) are added while making the stock to make it more tasty.
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Reply:
lovelycat
member
REF: 89999
Date: 01/19/2007
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Vietnamese Coffee (cont)
Steps
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1. Add condensed milk (optional)
Put some condensed milk in a small glass. About 3 tablespoons.
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2. Add coffee to filter
Unscrew the filter insert. Add about 2 tablespoons of coffee. Screw insert back in to pack grounds tightly, then unscrew half a turn.
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3. Add hot water
Place filter on a small glass and fill to brim with boiling water.
It should take about 4-5 minutes for water to filter completely through. If it drips too quickly, tighten the screw.
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4. Stir
Remove filter and stir. Coffee should be the color of suede.
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5. Serve
Serve hot or over ice. Ice helps to dilute the coffee.
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6. Hot tea chaser
The traditional way to have Vietnamese coffee is with a hot jasmine tea chaser.
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Reply:
lovelycat
member
REF: 90000
Date: 01/19/2007
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Pork-Stuffed Squid (Mực nhồi)
INGREDIENTS:
1 ounce ( 1/2 small package) glass noodles (also called bean thread noodles), hydrated
8 to 10 small squid, 4 to 5 inches long each, preferably fresh
1/4 pound ground pork, preferably well marbled and hand minced
3 green onions, minced
1/4 cup cilantro leaves, minced
1 garlic clove, minced
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon cornstarch
Pinch of sugar
Pinch of salt
2 teaspoons Asian sesame oil
1 tablespoon vegetable oil + oil for frying
INSTRUCTIONS:
Cut the hydrated noodles into 1-inch lengths with kitchen shears.
Clean the squid by pulling out the tentacles and innards. Remove the film of skin around the main body. Rinse the body thoroughly, then pat dry. Chop the tentacles finely, and place in a bowl with the ground pork. Add the onions, cilantro and garlic to the pork mixture along with soy, rice wine, cornstarch, sugar, salt and sesame oil. Stir together vigorously.
Heat 1 tablespoon oil in a small wok or frying pan. Add the pork and stir- fry, then add the noodles. Add water by the tablespoon, if necessary, so the noodles absorb the liquid and plump slightly.
When the pork is cooked, remove from heat and let cool.
Stuff each squid body with the meat mixture. Do not stuff too tightly.
Coat the bottom of a frying pan or wok with oil and heat. Add the squid and fry over medium heat for about 1 minute per side, or until the squid are just cooked and the filling is warm. Do not cook to the point that the squid shrink or they will be tough.
Serves 8
PER SERVING: 230 calories, 29 g protein, 9 g carbohydrate, 7 g fat (2 g saturated), 406 mg cholesterol, 230 mg sodium, 0 fiber.
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Reply:
lovelycat
member
REF: 90001
Date: 01/19/2007
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Ngò (rau mùi)
 Cilantro, Chinese coriander, coriander
Coriandrum sativum
Cilantro is used extensively in Viet cooking to garnish foods, add a final zip to dishes, and round out the essential salad plate of lettuces and herbs that's eaten alongside many fried and grilled foods. Both the mature broad leaves and the tender tiny tops are eaten at the Vietnamese table.
Easy to purchase at grocery stores. Seeds and plants are also readily available. Cilantro bolts quickly so eat up or regularly pinch back the growing center stem!
Ngò gai
 Mexican coriander, thorny coriander, culantro, saw-leaf herb, saw-tooth herb, recao, Tabasco parsley
Eryngium foetidum
A favored herb for tearing up and adding to hot bowls of pho beef noodle soup, ngo gai is more expensive than most Viet herbs because it's slow to grow. Each leaf emanates from the base of the plant; there are no stems from which multiple leaves may flourish.
This herb is native to Central America and is now grown throughout Southeast Asia and Latin America. The leaves are thick and the thorns edging the leaves won't hurt you. Flavorwise, it's stronger than true cilantro, yielding a much earthier flavor. You can always substitute cilantro.
At Viet, Caribbean and sometimes Latino markets, ngo gai is sold in plastic bags or on Styrofoam trays wrapped in plastic. Plants are sometimes sold there too during the summertime. For mail order seeds and plants, go to Richter's Herb Catalogue or the culantro page listed on the left sidebar.
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Reply:
lovelycat
member
REF: 90040
Date: 01/20/2007
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 A taste of central Vietnam.....
Ingredients:
-1/2 lb pork belly
-1/2 lb prawns
-coconut juice
-1 can baby jackfruit
-1 tsp fish sauce
-1/2 tsp sugar
-pepper
-2 cloves garlic
-rice Vermicelli
-assorted herbs and bean sprouts
-mắm nem fish sauce
-toasted peanuts, crushed
What to Do:
Boil vermicelli according to package instructions. Boil prawns and pork in coconut juice. Slice pork thinly. Peel prawns and slice in half. Cut jackfruit into thin strips and stir fry with mince garlic, fish sauce, sugar and pepper. Shred assorted herbs and add to bowl along with a hand full of bean sprouts and vermicelli noodles. Top with stir-fried jackfruit, prawns, pork and toasted peanuts. Serve with mắm nem, or fish sauce.
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Reply:
lovelycat
member
REF: 90041
Date: 01/20/2007
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 Success to making this snack is when the rice is crumbly yet can hold together when you squeeze it (think of pie or cheese cake crust) thus the name "Xôi Vò" as Xôi means cooked sweet rice and Vò means to squeeze or roll. To make this happen mung beans are used not to just add flavor and color but to coat the rice making it crumbly and less sticky. Be warned this snack is not easy to make, but the taste is so worth the effort.
Ingredients:
-150g sweet rice
-450g mung beans (peeled and split)
-100g sugar
-1/2 tsp salt
-1/2 can coconut milk (approx)
What to Do:
Wash rice and soak overnight in water with salt. Wash mung beans and soak overnight separately. Next morning boil beans in water, once the water boils drain as much of it as you can, return the pot of beans to the stove, cover it and simmer over medium heat until tender and fluffy (this takes some kitchen experience to do, if you're a beginner it'll be easier to just steam the bean instead). Meanwhile, mix rice with coconut milk and steam over high heat until tender. Once rice is tender, mix it with sugar and rest until cool enough to handle. The beans should be cooked and cool enough to handle by the time the rice is cooling. Mash the beans and form it into logs approx. 3 inches in diameter. Use a knife to slice the logs into thin slices. "Rub" the beans with the rice so that the beans coat the rice kernels. You should get something that looks like the picture above. If everything turns into a stick mess just let it sit and air dry for a bit, the drier it becomes the crumblier it becomes.
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Reply:
lovelycat
member
REF: 90042
Date: 01/20/2007
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Hic! Post mấy bài này đói bụng quá.
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Reply:
lovelycat
member
REF: 90044
Date: 01/20/2007
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 Ingredients:
-blue crabs
-kaffir/thai lime leaves
-1 tsp tamarind powder (the kind used to make tamarind soup)
-1 tsp sugar
-thai chilies (optional)
-1/3 tsp black pepper
-3 tbs coconut juice or water
What to Do:
Steam crabs over high heat with lime leaves in the steaming water. Mix together tamarind powder, sugar, chillies, pepper and coconut juice to make dipping sauce. Give the sauce a taste all flavor should be even, adjust accordingly. Serve steamed crabs with tamarind sauce.
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Reply:
lovelycat
member
REF: 90045
Date: 01/20/2007
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Và đây,món tráng miệng.
 Ingredients:
-200g sweet rice (aka glutinous rice)
-5 large ears of corn
-water
-1/2 tsp salt
-200g sugar
-1 can coconut milk/cream
-3/4 tsp tapioca starch
-4 fresh pandan leaves (optional)
What to Do:
In a large pot of water boil corn with pandan leaves and salt. Once corn is cooked remove and cool, retain water to make the pudding. Meanwhile, wash and soak rice in water. Once corn has cooled enough to handle, use a knife to remove the kernels. In a pot, add rice and enough corn water (reserved from boiling corn) to cover the surface of the rice by approx. 1 ½ -2 inches. Bring the mixture to a boil. Add sugar and immediately after the rice is tender. Simmer for about 15 mins or until mixture thickens but the rice grains are still whole and not broken into a mush (this is why sugar is added immediately after the rice is tender, sugar will help the rice hold its shape). In a different pot mix together tapioca starch and coconut milk, cook over medium heat until starch thickens. Serve pudding with a generous topping of coconut sauce.
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Reply:
lovelycat
member
REF: 90064
Date: 01/21/2007
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Ingredients for the broth (approximate):
-2lb beef bones
-1 large onion
-1 piece of ginger about thumb size
-2 star anise
-3 cloves
-1 stick of cinnamon about 3 inches long
-1cardamom
-2lbs beef brisket (optional)
-salt, rock sugar
**Boil bones and beef brisket for about five mins and wash before using it to make broth (this is the most important part of making pho!). Put bones and beef brisket in a large pot and add enough water to cover, boil to make broth along with anise, cloves, cinnamon, and cardamom. Roast onion and ginger and add to broth. Add salt and sugar to taste. If you’re using beef brisket then remove the meat when tender (test by stabbing it with a chop stick, if the chop stick goes trough then it’s good to go).
Meat Choices:
There are many type of meats to decide on that goes into you pho.
-Gầu or nạm or chín = beef brisket, boil it in broth until tender, remove cool, and slice and add to noodles
-taí = steak, slice thinly, added to the noodles raw right before pouring on the hot broth; which will then “cook” the steak
-gân = beef tendons, also boiled in broth until tender, sliced, and added to noodles
-Lá Sách = beef tripe, boiled speretly, sliced and added to noodles
-Bò Viên = beef meat balls (buy them premade)
For the noodles:
-bánh phở (pho noodles)
-1 onion
-1 bunch green onions and cilantro
-black peper
Serve With:
-Bean sprouts
-basil (lá quế), saw tooth herb (ngò gai)
-jalapeno pepers, thinly sliced
-lime wedges
-fish sauce, hoisin sauce, pepper sauce
To "Make" the Pho:
Boil noodles, rinse, drain and add to bowl, add meats (you choice), and ladle on the how broth. Sprinkle some chopped green onions, cilantro, sliced onion, and ground black pepper. Serve with bean sprouts, basil, saw tooth herb, jalapeno slices, lime juice, etc...
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Reply:
lovelycat
member
REF: 90065
Date: 01/21/2007
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 Ingredients:
-1 lb dried pasta
-3/4 cups olives sliced
-1/2 cup feta cheese
-1 medium onion
-2 cups cherry tomatoes
-some basil
-1/3 cup red wine vinegar
-1/2 cup sugar
-3 tbs butter
-1 ½ tsp salt or to taste
-1/2 cup pickled artichoke hearts
*Cook pasta and cool. Chop: tomatoes >> in half, basil >> finely, onions >> small slices (about 1 inch), artichoke hearts >> into small pieces if not already. Melt butter in a pan and all onions, salt and sugar stir fry for about 5 mins. then add in vinegar, cook over medium heat until onion is transparent but still “has bite” (not too soft). Turn off heat and add tomatoes, stir well. Finally mix everything together and serve cold.
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Reply:
lovelycat
member
REF: 90066
Date: 01/21/2007
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 Ing:
-200ml thick coconut milk/cream (200ml = 1/2 can)
-1 cup sugar
-6 eggs
-2 cup stapioca starch
-2 1/2 tsp baking powder (single acting, NEVER use double acting)
-pandan leaves or extract (optional)
What to Do:
1) Boil together coconut milk and sugar (add pandan leaves to 'syrup' if you want) until sugar dissolves, cool compleatly.
2) Mix together baking powder and tapioca.
3) Beat eggs and add syrup (1) then add to tapioca mix (3). Mix everything together until smooth.
4) bake at 350'F for about 45-50 mins, until golden.
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Reply:
lovelycat
member
REF: 90067
Date: 01/21/2007
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This sauce is used to accompany various Vietnamese dishes. Often called “nước chấm” (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce. There are many variations of nước mắm, but it all starts off from the “basic recipe”.
Ingredients:
-1/2 cup water or coconut juice or lime soda (such as 7-up or sprite)
-1/4 cup sugar (reduce if using coconut juice or pop)
-3 tbs fish sauce
-2 cloves garlic
-2 Thai chilies (optional)
-flesh from ½ lime (or juice)
What to Do:
Finely mince garlic and chillier (or use chillier paste instead). Crush together sugar and lime flesh, add garlic, chilies and water. Add fish sauce last and stir everything together. Give the sauce a taste, all flavors (sweet, salty, spicy and sour) should be equal.
Note:
All measurements are approximate as the saltiness of fish sauce depends on the brand. Adjust sauce to “match” the flavors of the dish it will be accompanying. For example, if the dish is already salty then the sauce should be more sour and sweet than salty. If the dish is sour than the sauce should be more sweet and salty than sour. Adjust the measurements accordingly.
For vegetarian dishes, replace fish sauce with soy sauce and omit garlic (if you’re a Buddhist vegetarian).
Different Variations:
Nước Mắm Gừng (with Ginger):
Reduce garlic and chillies by ½, and add 1 tbs fresh ground or mince ginger. This sauce is usually served with dishes that have duck as the main ingredient.
Nước Mắm Me (with Tamarind):
Use the flesh of sour tamarind instead of lime. Soak the tamarind in water which will be used to make the sauce (1/2 cup) until soft and filter before using.
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Reply:
lovelycat
member
REF: 90085
Date: 01/22/2007
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Ing:
-150g unsalted butter (at room temp.)
-150g cake flour
-150g eggs (3 large)
-130g sugar
-2 tbs rum or brandy
-2 tbs maraschino cherry juice
-50g candied fruits (plus more for decorations)
-50g nuts (plus more for decorations)
-1/2 tsp salt
-1/2 tsp baking powder
-vanilla
What to Do:
Soak fruits and nuts in rum and cherry juice. Cream together butter, sugar, salt and vanilla. Add eggs one at a time and beat until smooth, add flour and baking powder. Drain candied fruits and nuts from rum mixture (save ‘juices’), and dust with flour. Fold ‘juices’ into batter first, and fold in the fruits and nuts last. Bake at 375’F until golden. Sprinkle on some more candied fruits and nuts for ‘looks’ if you like.
Note:
If baking in a loaf pan, use a knife and cut the top of the cake after first 15 mins of baking. This way the finished cake will have a nice “crack” in the center. You can make mini cakes by baking them in tart moulds (which is what I did). Can omit cherry juice if you don’t have it.
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Reply:
lovelycat
member
REF: 90086
Date: 01/22/2007
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 For the lotus seeds:
-200g lotus seeds
-1 tsp lye water
*Soak lotus seeds in lye water and water until seeds expand. Wash and boil until soft.
For the Jelly:
-3 tbs agar agar powder
-1 cup water + some pandan juice for coloring
*Boil everything together until agar agar dissolves. Pour into a bowl and let sent. Grate into small strands.
For the syrup:
-200g rock sugar (adjust to your taste)
-200g water + 200g pandan juice
-1/2 tsp mali flavor
*Boil together sugar with water until sugar dissolves. Add pandan juice and boil once more. Remove syrup form stove and add mali flavor. Cool syrup compleatly.
Finally:
Mix everything together and serve cold.
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Reply:
lovelycat
member
REF: 90123
Date: 01/24/2007
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 Ing:
-2 bittermelons (as much or as little as you prefer)
-2 carrots
-1 daikon (about 1lb)
-basil, laksa leaves (rau răm), cilantro, roasted peanuts, fried shallots
-1/2lb prawns
-1/2lb pork belly
-vinegar, sugar, fish sauce
**Peel and cut carrots and daikon into matchsticks. Mix vinegar with sugar (sweet and sour should be even) and add to daikon and carrots, mix and let marinate for ½ hour, before squeezing out excess “juice”. Grill, peel and shred prawns. Boil and slice meat. Chop basil, laksa leaves, and cilantro. Crush peanuts and shallots. Cut bittermelon in half lengthwise and remove seeds. Slice into thin pieces and mix with ½ tsp salt. Let sit for 10-15 mins and squeeze out the “bitter juices”. Finally, mix everything together; serve with shrimp crackers and nước mắm.
Note:
When buying bittermelon pick the ones with that look plump and slightly yellow (this means they are slightly ripen, and will be less bitter).
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Reply:
lovelycat
member
REF: 90124
Date: 01/24/2007
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 Ingredients:
-1 cup dried shrimp
-3-5 quarts water or chicken broth
-1 1/2lb tomatoes
-5 eggs
-1 jar minced crab paste
-3 green onions
-salt, sugar
-shrimp paste
-ong choy, beans sprouts, lime, herbs, chilies
-rice vermicelli
**Rinse and boil dried shrimp in water to make “broth”. Wash and cut green onions into 1/2 inch pieces. Wash to tomatoes and slice into 6 or 8 wedges (same way you would slice an orange). Beat eggs with crab paste until combined, then add in onions. Add tomatoes to broth and cook for 5 minutes, then reduce heat to medium-low and add in egg-crab mixture. Keep the fire low, the soup should never boil. In about 15 minutes, the egg mixture should be cooked and float to the top. Add salt and sugar to taste.
To serve:
Put cooked rice vermicelli in bowl, and ladle broth over noodles. Serve with shredded ong choy, bean sprouts, herbs, lime, and shrimp paste.
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Reply:
lovelycat
member
REF: 90266
Date: 01/30/2007
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 Ingredients:
-1/2 lb manila clams
-1 large sing kwa or zucchini
-1/2 large onion
-1/2 bunch each: basil and cilantro
-1 green onion
-2 cloves garlic
-2 thai chilies (optional)
-1 tbs fish sauce
-salt and sugar to taste
-water
What to Do:
Wash clams, cut onion into wedges. Peel sing kwa and cut into bite size pieces. Crush and mince garlic, chillies and green onion. Roughly chop basil and cilantro. In a large pot heat 1/2 tsp oil. Add garlic, chillies, and onions and stir fry until fragrant, add clams, fish sauce and water (enough water to cover the surface of clams by 3-4 inches). Boil over high heat until clams begin to open up, add sing kwa and onions. Bring mixture to a full boil, skim surface and add salt and sugar to taste. Turn off the heat and add in cilantro and basil. Serve with noodles, or rice.
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Reply:
lovelycat
member
REF: 90314
Date: 02/02/2007
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 Ingredients:
-1lb beef
-3 cloves garlic
-1 shallot
-1 tsp minced lemongrass
-1/2 tsp salt
-1 tsp fish sauce
-1/3 tsp shrimp paste
-1/2 tsp 5 spice powder
-2 tsp sugar
-1 tbs oil
-1 tsp pepper
-40-50 lá lốt leaves
-40-50 peppercorns
-Bamboo skewers
What to Do:
Slice beef into thin slices. Grind garlic, shallot and lemongrass together with all other seasonings except peppercorns. Add this mixture to beef and marinate for a few hours. Wash la lot leaves. Put a slice of marinated beef in the middle of each leaf, add 1 peppercorn and roll up. Skew onto a bamboo skewer. Grill until golden and serve with noodles (bún), herbs, sprouts, and mắm nêm or fish sauce.
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Reply:
lovelycat
member
REF: 90437
Date: 02/06/2007
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Ingredients:
-1lbs beef brisket + 1lb beef tendons (or 2lbs beef brisket)
-4 carrots
-3 star anise
-1 stick of cinnamon about 4 inches long
-2 stalks of lemongrass
-1 can (8oz) tomato sauce
-1 large onion
-1 thumb size piece of ginger
-3 cloves of garlic
-1/2 tsp salt
-1 tbs dark soy sauce
-1 tbs oyster sauce
-2 tsp sugar
-“liquid” (water, coconut juice or broth)*Dice onion, ginger, and garlic. Boil beef for about 5 mins, the remove from water and cut into bite size pieces. Boil tendons for about 1 hour and cut the same size as beef brisket. Marinate beef brisket and tendons with onion, ginger, garlic, salt, pepper, and sugar for at least ½ hour (overnight if you have the time). Crush the lemongrass. Heat oil in pot, roast anise and cinnamon until fragrant, add the marinated meat and lemongrass; stir fry the about 5 mins. Add the tomato sauce and enough “liquid” to cover the beef. Simmer until almost tender, add in carrots and continue to simmer until carrots are fork tender, give the stew a taste test before serving to make sure the flavors are balanced.
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Reply:
lovelycat
member
REF: 90513
Date: 02/11/2007
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 Named after Huế the former capitol of Vietnam during the country’s “dynasty” years; when the country was still ruled by kings and emperors. Although the translated name for Bún Bò Huế is Spicy Beef Noodle Soup, it is not to be confused with Phở the other “beef noodle soup”. Phở is from the northern region and the flavors are much more settled, bún bò huế on the other hand, is hot and spicy with essence of lemongrass and shrimp paste. Noodles for phở are flat, while noodles for bún bò huế are fat and round (there are many types of noodles with unique names, but in English there is only the term “noodle” which all must be grouped under…sad). As with many Vietnamese noodle dishes, Bún Bò Huế is also served with a generous helping of herbs, bean sprouts, shredded banana flower, shredded cabbage, and shredded lettuce. BTW, the recipe might seem like a lot of work but it's really not, chả huế and chả tôm could be bought premade if you know a well stocked Vietnamese grocery store or deli.
For the Broth and Noodles:
-2 lbs beef bones (approximate)
-1 beef shank about 2lbs (approximate)
-1 pork feet (cut into small serving size pieces)
-1 piece of ginger about 3 inches long
-1 bunch lemongrass (6-7 stalks)
-small slice of pineapple (about 100-200g)
-4 shallots
-4 tabs mắm ruốt (Belacan shrimp paste)
-1 small piece of rock sugar
-salt to taste
-rice vermicelli (“thick and fat” kind)
**Boil bones, pork feet, and beef shank for 10 mins., drain and wash before using to make broth. Boil together bones, beef shank, and pork feet with enough water to make broth. Crush lemongrass, tie into a bundle and add to broth. Grill ginger and shallots, crush and add to broth along with pineapple. Mix shrimp paste with a bowl of water and let sit for a few hours, remove the clear liquid on top (to be added to broth later). Remove beef shank and pork feet when they are chopstick tender (can be easily pierced with a chopstick). Add sugar, shrimp paste liquid, and salt to taste. Add meat balls (recipe follows) to cook in broth remove a few mins after they float to the surface of the broth. Add a couple tabs of spiced pepper oil for color (recipe follows). Boil noodles until tender drain before serving.
Meat Choices:
-Beef shank: from making broth, sliced thinly
-Pork feet from broth
-Fresh Shrimp Paste (recipe follows) sliced thinly
-Chi Huế Style Meat Balls (cooked in broth, recipe follows)
-Blood Jelly, cubed and cooked separately
Garnish:
-Cilantro
-Green Onions
-Ngò Gai (saw tooth herb)
-Rau Răm (Laksa Leaves)
-1 large onion
*Wash herbs and chop finely. Slice onion into thin slices.
To Serve:
Lay noodles in a bowl, add meat choices, add onions, and ladle on the hot broth finish of with garnishing herbs. Serve with fresh herbs and shredded veggies. Condiments include spiced pepper oil, lime, fish sauce, and fresh chilies.
Serve with:
-Bean sprouts
-Shredded Banana Flower
-Shredded Cabbage
-Shredded Lettuce
-shredded rau muống (ong choy) or celery
-Fresh herbs (General)
-lime, fresh chilies
Chả Tôm (Huế Style Fresh Shrimp Paste):
*Measure by Volume
-1lb shrimp (peeled and cleaned)
-3 cloves of garlic
-3 tabs fish sauce
-1 shallot
-pinch sugar
-pinch salt
-pepper
**Chop garlic and scallion, add to shrimp along with fish sauce, sugar, salt and pepper. Grind into a smooth paste. Steam or cook shrimp paste in broth until done.
Chả Huế (Huế Style Meatballs):
-1lb ground pork
-3 cloves of garlic
-1 tsp fish sauce
-1 shallot
-2 tabs sugar
-1 tsp salt
-pepper
-2 tabs potato starch
*Chop garlic and scallion. Mix everything together and freeze until nearly but not frozen (this will help make the meatballs bouncy). After freezing, process the mixture in a meat processor into a smooth paste (as quick as possible “refreeze” if necessary). Add rounded tablespoons of meat paste into broth and remove a few mins. after they float to the surface of the broth.
Pepper Oil:
-1/2 cup oil
-1/2 cup lemongrass finely chopped
-pepper flakes or powder (as just too desired level of spiciness)
-1/2 garlic finely chopped
-3 tbs annatto seeds
-2 tsp mắm ruốt
*Fry annatto seeds in oil to obtain rich orange color, remove seeds; add garlic and lemongrass, stir fry until fragrant, add pepper and shrimp paste, mix well. Add a few tbs of this oil to the broth for color, use the rest as a condiment for anyone who likes the noodles spiced up a bit.
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Reply:
lovelycat
member
REF: 90540
Date: 02/15/2007
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 A specialty for the southern region of Vietnam. Simple and delicious. Of course, served with a helping of bean sprouts and fresh herbs. Shrimp paste here is not to be confused with mắm ruốt the other “shrimp paste”. Suông is made from fresh shrimp and chicken, boiled in broth and coated with annatto oil for unique flavor and appearance.
For the Broth and Noodles:
-2 lbs chicken or bones (approximate I recommend using chicken)
-shrimp shells (byproduct from making the fresh shrimp paste, recipe follows)
-salt to taste
-1 small piece of rock sugar
-1 pork feet (cut into serving size pieces)
-rice vermicelli
*Boil together bones, shrimp shell and pork feet for a few hours to make broth. Remove pork feet when chopstick tender. Use broth to cook shrimp paste, add sugar and salt to taste. Boil rice vermicelli until tender, drain before serving.
Garnishing:
-cilantro
-green onions
*Washed and chop finely.
To Serve:
Lay noodles in a bowl, add suông (shrimp paste), and pork feet; ladle on hot broth and finish off with garnishing. Serve rau húng cây (spearmint), cooked bean sprouts, and hoisin
sauce, lime, fish sauce, and fresh chilies as condiments.
Suông (Fresh Shrimp Paste):
*Measure by volume
-1 cup chicken breast
-2 cups shrimp
-4 cloves garlic
-3 tbs fish sauce
-1 tsp pepper
-1/2 tsp salt
-1/2 tsp sugar
-2 shallots
-3 tbs oil
-annatto seeds
*Cube chicken breast, chop garlic and shallots. Fry annatto seeds in oil to obtain color, remove seeds. Peel and shrimp, use the shells to make broth. Grind together shrimp, chicken, garlic, shallots, fish sauce, pepper, salt and sugar into a smooth paste. Use a rice scraper or spatula to form 3-4 inch long pieces of paste and drop them into the hot broth to cook. Remove when the float to the surface of the broth and dip in annatto oil for color.
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Reply:
lovelycat
member
REF: 90647
Date: 02/27/2007
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Roast Beef 
-Beef rib eye roast
-4 bay leaves*
-4 cloves garlic*
-3 tbs olive oil*
-1/2 tsp each: salt, pepper, dill, thyme, basil, paprika, garlic powder
*For every pound of meat
** Mix together spices, partially de-bone the meat from ribs. Rub meat with oil, followed by spices. Sandwich bay leaves and crushed garlic cloves between meat and ribs, tie together. Let flavors marry for at least ½ hour before roasting. Roast at 450’F for 20 mins; add ½ cup water into roasting pan and continue to roast at 350’F, 20 mins per pound or until internal temperature of meat is 120-125’F (medium rare).
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Reply:
lovelycat
member
REF: 91077
Date: 03/26/2007
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 This recipe is delicious with all meats not just pork ribs.
Ingredients:
-1 -1/2lb pork, beef or chicken
-4 cloves garlic
-1 spring onion
-3 tbs sugar
-3-4 tbs fish sauce
-1 stalk lemongrass
-Thai chilies
-1/2 tsp pepper
What to Do:
Finely chop garlic, onion, lemongrass and chilies. Briefly crush spices using a mortar and pestle. Add sugar and fish sauce and give the a taste test. The sauce should be on the “heavy” side (a little too sweet and salty), because when you add the meat it “lighten” the flavors a bit. Add meat and toss well, marinate for at least an hour, before grilling.
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Reply:
lovelycat
member
REF: 94630
Date: 07/18/2007
|
 Ingredients:
-2 large young coconuts
-1lb prawns (approx.)
-salt
What to Do:
Chop off the “caps” of the coconuts and drain the juice. Wash and drain prawns. Arrange prawns inside the coconuts. Boil coconut juice with a pinch of salt. Ladle juice back into coconuts to completely cover the prawns. Steam immediately over high heat for about 20-30 mins. Serve hot.
Note:
If fresh coconuts are not available, use frozen or canned coconut juice and steam in a bowl.
(Collecting)
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Reply:
cuteteen
member
REF: 94657
Date: 07/19/2007
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wow...wonderful...lovelycat siêng ghê lun..mấy món đó nhìn ngon wá trời, I'm hungryyyyyyyyy
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