Vietnamese Recipes
Vietnamese Pancake (Banh Xeo)
Bánh Xèo are Vietnamese crêpe-type pancakes made out of rice flour and coconut milk(optional), and are pan-fried and stuffed with slivers of fatty pork, shrimp, and bean sprouts. Served wrapped with lettuce leaves and stuffed with mint (optional) and other herbs, and dipped in nước mắm
Vietnamese pancake recipe_banh xeo
Ingredients:
For batter
1 PackageVietnamese pancake ready mix
31/2 cup water
1cup coconut milk
½ cup chopped green onion
For filling:
500gram raw shrimp peel or leave whole
500gram pork thinly sliced
500gram bean sprouts
7oz peeled split mung beans , soaked in warm water ,steamed or microwaved
For cooking:
Cooking oil or pork fat
1 Pancake pan
Accompaniments:
1 head of butter or grean leaf lettuce
vietnamese herbs : basil, Spearmint, fish mint, Vietnamese Perilla …
vietnamese greens: there are over 24 kinds of greens to be served with banh xeo : mustard leaves, Wild Betal Leaf, mango leaf, fig leaf, …
1 cup of mixed fish sauce
pickled daikon and carrot.
Method
The batter:
To make the pancake batter, in a large mixing bowl whisk together the flour, turmeric, coconut milk, water, 2 tablespoons oil, and chopped green onion until well combined. Allow the batter to rest for 30 minutes.
The filling:
Heat 2 teaspoons oil in a wok or skillet over high heat and stir-fry the pork for 3 minutes. Add the shrimp and cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook until just translucent but still firm, about 1 minute. Transfer to a platter and set aside.
Greens and herbs:
Arrange the salad ingredients in separate piles on a platter and set aside.
Frying pancake:
Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-high heat. While tilting the pan add 1/4 cup of the batter, swirling the pan at the same time to evenly distribute the batter.
Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes. Scatter a handful of bean sprouts( mushrooms…), 2-3 pieces of pork and 2 shrimps on the lower half of the pancake. Reduce the heat to low and cover the pan.
Cook for 3 to 4 minutes or until the pancake golden browns and turns crispy. Fold the pancake in half and slide onto a platter. Continue making banh xeo as you serve them. Serve with table salad and herbs, and mixed fish sauce on the sides.
*Bean sprouts: can be alternated with turnip, mushroom….
* Pork and shrimp: can be alternated with duck meat, clams meat,…
* There are may kinds of herbs and greens served with banh xeo ,which only found in the countryside of Vietnam , so if you want to enjoy the real banh xeo come to vietnam .i will treat you then
Vietnamese Beef noodle soup – Pho Recipe
How to cook Pho Vietnam
Vietnamese Beef noodle soup – Pho Recipe
Ingredients:
For the Pho broth:
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lb Onions — unpeeled, halved and charred until they release their fragrant odors
8 cloves lightly toasted in a dry pan
3 Shallots – finely sliced green part
2 oz Piece ginger — unpeeled, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred until they release their fragrant odors
8 Star anise lightly toasted in a dry pan
1 Cinnamon stick
4 medium Parsnips cut in 2-inch -chunks
1 lb Rice noodles 1/4-inch wide -(or banh pho)
1 lb Beef sirloin, slightly frozen, then sliced paper-thin across the grain
For pho garnishes:
2 Scallions — thinly sliced
1 tb Cilantro — chopped
2 medium Onions — thinly sliced
1/4 cup hoisin sauce (tuong den/tuong an pho)
1/4 cup Hot chili sauce
1/2 cup Nuoc mam (Vietnamese fish-sauce)
2 cups Fresh bean sprouts
2 Fresh chili peppers — sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil
For pho season:
Salt
Sugar or rock sugar
MSG (optional)
Black pepper — freshly ground.
Pho preparation Method:
Soak bone overnight in cold water.In a large stockpot, bring 6 quarts water to a boil.
Place bones,oxtails and flank steak in stock pot . Bring to a boil and boil vigorously for 5 – 10 minutes drain and rinse pot and bones. Discard the water in which the meat cooked. Return bones to pot,add 6 quarts water and bring to a boil.Skim surface of scum and fat.Stir bones at bottom from time to time.Add 3 more quarts water, bring to a boil again and skim scum. Lower heat and let simmer.
When the broth has been simmering for about 1 1/2 hours total. Tie charred vegetables, star anise, and cinnamon stick in a thick, dampened cheesecloth. Put it in stock with parsnips, gingers, onions .Let infuse until the broth is fragrant, about 30 minutes.
Remove and discard both the spice bag and onions.Simmer for 1 hour. Remove flank steak and continue simmering broth, uncovered pot, for 4-5 hours. Add more water if level goes below bones.Add the salt and continue to skim as necessary.When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp
cheesecloth into a clean pot . Add sugar, MSG, (salt )to taste andbring to a boil. Reduce heat to simmer (The broth will taste salty but will be balanced once the noodles and accompaniments are added.)
Meanwhile, Slice flank steak the same way as sirloin. Set aside. .
To serve Pho, In another pot, bring 4 quarts of water to a boil Add noodles – bánh phở and drain immediately. Do not overcook noodles.
Place a few slices of the beef and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl.The broth will cook the raw beef instantly. Garnish with chopped green scallions , blanched white scallions heads and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, thai basil, saw leaf herb, chilies, lime juice and black pepper.
Also, you can add Hoisin sauce as a dip
Pho – Noodle Soup-For The Beginners
greens and herbs for eating Vietnamese Beef noodle soup – Pho Recipe
“If this is your first time enjoying Pho or if you simply prefer a tender, lean cut of beef, this is the right choice. The steak or brisket will be slightly cooked by the boiling broth to the perfect “medium” by the time the order reaches your table.
. Phở Tái
Noodle soup with eye round steak.
. Phở Tái, Chín Nạc
Noodle soup with eye round steak and well-done brisket.
. Phở Tái, Bò Viên
Noodle soup with eye round steak and meat balls.
. Phở Chín, Bò Viên
Noodle soup with brisket & meat balls.
. Phở Chín Nạc
Noodle soup with well-done brisket.
. Phở Bò Viên
Noodle soup with meat balls only.
Just The Regular
To add new taste to your order, try Pho with some fatty flank or tendon. Fatty flanks have a thin layer of fat like bacon, which makes them tastier than you can imagine. You’ll love every bit of it.
Spicy Beef Noodle Soup Hue style ( Bun Bo Hue )
Bun Bo Hue is not difficult to make , but it isextremely difficult to make well
Spicy Beef Noodle Soup Hue style ( Bun Bo Hue )
Ingredients:
The broth:
1kg beef bone, cut into 8-10 cm
1,5kg boneless pork leg, from the upper butt portion, cut into 3-4 cm thick
6 stalks lemongrass,bruised, cut into 5-6 cm,
1 piece of ginger, unpeeled, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred until they release their fragrant odors
1 onion, unpeeled, halved and charred until they release their fragrant odors
For noodle assembly:
500gr flank steak
2kg large size, round rice noodle
Garnishes:
homemade hot chilli oil sauce(*)- recipe coming soon
200gr vietnamese herbs:Vietnamese Lemon Mint(kinh gioi), culantro (ngo gai), mint, basil…
500gr vietnamese greens: thinly sliced banana bud, splitted waterspinach,
500gr bean sprout
1 onion, thinly sliced
50gr green onion, finely chpped
4 Lime, cut into wedges
4 Red chilies, thinly sliced
For season:
Fish sauce,salt, sugar, MSG to taste
50gr Hue shrimp paste (mam ruoc Hue), dilute the shrimp paste in cup of cold water and set aside
greens and herbs
Method
The broth
In a large stockpot, bring 6 quarts water to a boil. Place bones, pork and flank steak in stock pot . Bring to a boil and boil vigorously for 5 – 10 minutes drain and rinse pot and bones.
Discard the water in which the meat cooked. Return bones to pot,add 6 quarts water and bring to a boil. Skim surface of scum and fat.Stir bones at bottom from time to time.
Add 3 more quarts water, bring to a boil again and skim scum. Lower heat and let simmer.When the broth has been simmering for about 2 ½ -3 hours total.
Tie lemongrass in bunch, put it in stock with gingers, onions .Let infuse until the broth is fragrant, about 30 minutes.
Remove flank steak,pork( when they are tender). When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot .
Add sugar, MSG,shrimp paste solution, salt, chilli oil sauce (*)to taste and bring to a boil. Reduce heat to simmer (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) .Meanwhile, Cut flank steak into thin slices.Get herbs,greens ready.
To serve, in another pot bring water to a boil Add rice noodles and drain immediately. Do not overcooks.
Divide a portion of noodles in serving bowl. Top with beef and pork.Garnish with chopped green scallions,onion, culantro, mint,chilli and ladle the broth over.
Serve immediately with a dish of bean sprout, greens ,lemon wedges. Add in fish sauce, chilli oil if desired.
Read Full Post | Make a Comment ( None so far )Vietnamese pork pemmican – thit chà bông recipe
Cha bong is made by stewing cuts of pork in a high grade fishsauce mixture until individual muscle fibres can be easily teased apart with a fork. This usually happens when the collagen and elastin that normally hold the fibres have been cooked out of the meat . After a light drying in a pan over very low heat , the meat is mashed and beaten until it has a light and fluffy texture similar to coarse cotton .
Deep fried rice with pemmican and green onion in oil
1400 g lean pork ( loin, fillet), trimmed, cut ino 5-10 cm
1 cup high grade fishsace
½ cup castor sugar (optional)
salt, ground pepper (optional)
Tools:
1 wok/pan
1 Sieve
Method
Cook the meat:
In a pan add fishsauce and sugar and bring to the boil .
Low the heat . Add in the meat and boil until cooked .
Remember to turn the meat requently while cooking – this will help the meat absorbs the sauce and cooked evenly .
Continue to cook the meat to reduce the sauce until it almost dried out.
Remove from the heat .Put aside and let warm. Tear the meat into small pieces with your fingers. -pestle, motar can help you do it faster.
Dehydrate the meat :
Place a pan over very low heat. Add in the meat and stir (toss) requently .Test for the taste and keep stirring until the meat is dried up . Transfer the meat to a dry, clean container and leave to cool.
When cooled, place the meat, in batchs, in the sieve and rub until it has a light and fluffy texture similar to coarse cotton . Store in dry, clean glass jar for later use.
Read Full Post | Make a Comment ( None so far )Simple Vietnamese Cha Gio (Crispy Spring Rolls)
Vietnamese spring rolls – cha gio / nem ran
vietnamese spring rolls – cha gio viet nam
350g minced pork
100g turnip ( bean sprouts, carrot, …maybe used) cut into thin strips
10g black wood-ears (wood fungus or wood ears), soaked until soft and chopped
10g translucent rice vermicelli or cellophane noodles, chopped
2 stalks spring onions, chopped
40 sheets ricepaper
salt, pepper, sugar
cooking oil for frying
Mixed fishsauce for dipping ( see recipe)
Method
Put all ingredients except skins or rice paper in a large mixing bowl and blend well.
Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional. To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary.
In a bowl of tepid water gently lower each sheet of ricepaper until soft and shake off excess water.
Very carefully, lay sheets on a clean chopping board. Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides.
Roll over once more and tuck in firmly, patting the ends down. Finish making rolls as oil heats in the wok.
Gently lower each roll in the oil to deep fry—a few at a time until light brown and crisp.
Serve with fresh lettuce and mint leaves with mixed fishsauce
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