|
I grew up eating Vietnamese food so my preferences are very much biased, but it is my favorite cuisine. There is such a variety of flavors, textures, styles. There are three main regions dividing the cuisine of Vietnam. Northern Vietnam is more traditional and is the birthplace of one of the more well-known Vietnamese dishes, phở. Central Vietnam is not too familiar to me except for the city of Huế where you will find my favorite soup, bún bò Huế. Finally, there is the South where you'll find a greater variety of ingredients and spices, more use of ingredients such as curry powder and coconut milk. Who knows why I'm even mentioning these regional distinctions because I don't know where every dish comes from. I am by far not an expert. While I did absorb some things watching my family cook when I was young, I did not develop much interest in cooking until my college years and only started cooking Vietnamese food when I realized that living away from home, if I wanted to eat the foods I love, I needed to cook them myself. Over the years I've become comfortable with making a good number of dishes but I'm still figuring out the right balance for others. Any other Vietnamese cooks here, please chime in and share. Ingredients & Flavors Here is a very abbreviated list. I'll add to it as I add more recipes to the thread. Fish sauce (Nước mắm). Fish sauce is crucial in Vietnamese cooking and is used to season dishes when cooking as well as to make dipping sauces. It is used to add saltiness as well as a distinct umami flavor. Vegetarians wishing to cook Vietnamese food will find it difficult to find dishes that do not use fish sauce. I've used thin soy sauce as a replacement when I've cooked for vegetarians and it's resulted in tasty food but at least for me the flavor difference is very noticeable. Fish sauce is made from fermented fish in salt and Squid brand is my go-to middle tier brand because the ingredient list consists of only anchovies and salt. Three Crabs is another good brand though you'll usually find some other items on the ingredient list as are generally brands made in Phú Quốc and Phan Thiết. Like high quality olive oil is the first cold press, good quality fish sauce is the first extraction from the anchovies, so that is what you are looking for in high quality fish sauce. The fish sauce will be reddish amber in hue and clear, and not overly salty. Thai fish sauces are generally saltier than Vietnamese fish sauce.  Rice (Cơm). Rice is the staple of the Vietnamese diet. Most home meals are eaten family style, consisting of rice, some sort of meat dish, one or two vegetables, and often a clear broth soup (canh) that is spooned over the rice. Long-grain jasmine rice is the everyday rice eaten with these meals. I'm not sure how widely available it is, but if you don't have an Asian grocer near you, most standard markets I've been to carry Mahatma brand which is decent. Boiled rice (in a pot or in a rice cooker) is the most common preparation method. Rice noodles (Bún). Rice noodles are another common starch staple and come in a wide variety of sizes and shapes. The most common is the vermicelli size noodle which is thin and round. To cook, add to boiling water for 3-5 minutes, though some brands do take longer to cook, so just keep testing the noodle until it is cooked. Drain and rinse with cool water. There are some thicker varieties that take longer to cook but the thin noodles are what you will use in most cases.  Hoisin sauce (Tương đen). Chinese influence brought this soybean paste to Vietnam. It is used mainly for dipping sauces such as for rice paper rolls and for meats in phở. Standard supermarkets often carry hoisin but the ones I've tried have been bland. I like the brand pictured below.  Fine shrimp paste (Mắm tôm/Mắm ruóc). This pungent paste is grayish-purplish in color and made from fermented shrimp and is used much like fish sauce, to flavor and season dishes. Many jars say it is fish sauce or fish paste for some reason though the ingredients clearly say shrimp.  Sriracha. Everyone knows this hot sauce right, or rather the Huy Fong brand? Chili garlic sauce. Huy Fong makes another hot sauce that is not as smooth as sriracha. Herbs This list is not complete but I think most people will only use the first four in the list anyway. Lemongrass (Xả). Fresh lemongrass is a key flavor in many Vietnamese dishes. I always keep some in my freezer. I buy a few large stalks of lemongrass, peel off the outer layer, then cut off a small bit of the base and the upper two-thirds of the stalk. The upper part of the stalk is very tough, so I freeze these sections whole to add to soups to steep and flavor the soup. I roughly chop the remaining part of the lemongrass and mince finely in the food processor, then freeze so that it's ready to use. Cilantro. Cilantro is usually coarsely chopped and paired with sliced scallions to top soups. Vietnamese/Thai basil (Rau thơm). In Vietnamese cooking, herbs are most often eaten raw, frequently served as an accompanient to the food on a separate herbs and vegetables platter. Basil is the most common and is distinct from the sweeter basil used in Italian cuisine and can be identified by the slight anise/licorice flavor. The stalk may be purplish in color.  Spearmint. Spearmint is another herb used in raw herb platters, usually with crispy spring rolls. Thai basil and mint are the two herbs that will be easiest for most people to find. Following are some more herbs that have their distinct uses and flavors but unfortunately cannot always be found. Sawtooth herb/Culantro (Ngò gai). This herb has a stronger, earthier flavor than cilantro and I am not sure if all cilantro haters would like it but a cilantro hating friend of mine did not mind culantro. It is most commonly used in the herb platter for phở.  Vietnamese balm (Kinh giới). This broad, serrated leaf has a lemony flavor.  Purple perilla (Tía tô). This herb is similar in shape and size to Vietnamese balm but one side is purplish red in color. It has a very strong flavor so is paired with boldly flavored dishes. There is a variation that is purple on both sides with a more delicate flavor.  Vietnamese coriander/Vietnamese mint (Rau răm). Though called Vietnamese coriander, this herb bears no resemblance to cilantro. It has a distinct spiciness. The leaves are smaller and thinner than basil.  Vietnamese Staples and Dipping Sauces Prepared fish sauce (nước chấm). This sauce is the sauce in Vietnamese food. Countless dishes use this sauce either to dip or to pour over the dish. Nước chấm is the quintessential Southeast Asian sauce in that it hinges on balancing salty (fish sauce), sour (lime juice), sweet (sugar), and spicy (chile peppers/garlic). Ingredients: 1 Tb fish sauce 1 Tb lime juice 1 Tb sugar 1 tsp garlic chili sauce (or more) or minced bird chile 1 garlic clove minced, optional water to taste  Directions: Mix to combine. I usually mix all the ingredients except for water, then add enough water to make 1 cup. You can then taste and add more of any one ingredient to adjust the balance to your taste or to better match the food the sauce is being served with. The color of the sauce will be a light amber, a little more orange if using the prepared garlic chili sauce.  Prepared hoisin sauce/peanut sauce. There are many variations of this sauce, with the base flavor being hoisin sauce. It is used for dipping rice paper rolls. Ingredients: 3 Tb water 1 Tb peanut butter 1-2 Tb hoison sauce 1 tsp cornstarch in 1 Tb water Ground peanuts Garlic chili sauce to taste Directions: Combine water, peanut butter and hoisin sauce and bring to a simmer. Add cornstarch mixture and stir until sauce is thick. Serve topped with chopped chili and peanuts. Instead of thickening with cornstarch, you can also try thickening with applesauce, which gives a nice bit of fruitiness to the peanut sauce. This is how I prefer it. You can add a bit of sugar to taste too. For a quick sauce, sometimes I just mix equal parts hoisin sauce and applesauce. Pickled carrot and daikon radish (Đồ chua). This condiment is served with a variety of Vietnamese dishes, particularly grilled meats. It keeps well in the fridge for several weeks so is handy to keep around to throw together a quick Vietnamese-inspired meal. Ingredients: 1 - 1.5 cups carrot, julienned 1 - 1.5 cups Daikon radish, julienned 2 tsp salt 2 tsp sugar 1 cup vinegar 1 cup water 1/2 cup sugar Directions: 1. Toss the vegetables with the 2 tsp of salt and sugar. Let it sit in a colander for 30-60 minutes for the liquid to drip out. Rinse the vegetables, then press gently to squeeze out excess water. 2. Mix together the 1 cup vinegar, 1 cup water, and 1/2 cup sugar until sugar is dissolved. 3. Place vegetables in a jar or your desired vessel and fill with the solution. Let it sit for at least 30 minutes before eating but at least two hours is ideal. Once you make your first batch, you can decide if you like it sweeter or more sour and adjust the vinegar and sugar accordingly.  Scallion oil (Mở hằnh). This garnish is very simple but adds a really great flavor and richness to a number of Vietnamese dishes. Ingredients: 1/2 - 1 cup scallions, sliced 1/4 cup neutral oil, such as canola Heat the oil until it is very hot, take off heat, and stir in the scallions. It will sizzle a lot and settle down, and the onions should be a vibrant green. Keep in the refrigerator for up to a week, just bringing back to room temperature when using.  Recipes -Vietnamese lemongrass grilled meats (Thịt nướng) and variations for eating with rice, rice noodles, and in rice paper rolls -Vietnamese fritatta (Chả trứng) and shredded pork and pork skin with roasted rice powder (Bì) -Vietnamese sandwiches -Vietnamese Braise in Caramel Sauce (Thịt kho) -Pressed rice (Cơm nắm) -Stir-fried lemongrass beef noodle bowl (Bún bò xào) -Turmeric and dill fish (Chả cá thăng long/Chả cá Hà Nội) -Tomato and tofu soup (Canh cà chua đậu hũ) Pending.. -Chicken and cabbage salad (goi ga) -Rice porridge (chao) -Sour fish soup (canh chua) -Rice crepes (banh xeo) -Asparagus and crabmeat soup -Shrimp and crab noodle soup (bun rieu) -Pho -Beef wrapped in betel leaf And then the plan is to add on anytime I cook Vietnamese. And hopefully other people will add recipes too. mich fucked around with this message at Nov 21, 2009 around 19:06 |
| # ? Nov 06, 2009 08:39 |
|
|
|
| # ? Nov 22, 2009 00:21 |
|
|
Yesss, after our long wait. I have a feeling there is going to be a lot more vietnamese cooking happening in my household. Thanks for this!
|
| # ? Nov 06, 2009 13:16 |
|
|
Thank you Thank you Thank you. We have one lousy Vietnamese place in a city of over a million people and it's not even very good. If I could cook it myself I might never leave the house. Awaiting recipes! 
|
| # ? Nov 06, 2009 13:47 |
|
|
You forgot Canh. What the gently caress am I supposed to drink while I'm eating all the wonderful stuffed crepes, bun cha and everything. Of course, there is Pho. But the way most Americans eat it, is how people from Saigon eat it. It's the way that's the most well known. However, my cambodian and laos friends like to put a bit of sugar and fish sauce and the condiments in it. If we were eating Pho in Hanoi, we'd more than likely not put any hoisin, lime anything like that in it. The traditional way of eating it there is mainly only fish sauce and maybe a few herbs. No bean sprouts. Nothing like that. As I aquire more and more of my family's vietnamese recipes I'll be happy to show you them. However, I'll have to modify them because welp, I run a vietnamese restaurant and I'd rather not let people loving know what goes into my pho!
|
| # ? Nov 06, 2009 15:45 |
|
|
That write up on the herbs is super useful. There is a huge section at my H Mart where everything is labeled "Vietnamese Vegetable" and they're all different. I had no clue what any of them were, but now I can at least educated guess my way through.
|
| # ? Nov 06, 2009 16:05 |
|
|
Oh Em Gee posted:As I aquire more and more of my family's vietnamese recipes I'll be happy to show you them. However, I'll have to modify them because welp, I run a vietnamese restaurant and I'd rather not let people loving know what goes into my pho! I guess I understand this but seriously there's so much stuff that tends to go into pho I'd rather just go somewhere. The only reason I ever tried to make it myself is because there are essentially zero Vietnamese restaurants here.
|
| # ? Nov 06, 2009 16:06 |
|
|
Oh Em Gee, canh can never be fogotten, I love canh!mich posted:Most home meals are eatent family style, consisting of rice, some sort of meat dish, one or two vegetables, and often a clear broth soup that is spooned over the rice. I quite agree with you with no hoisin in the pho broth, it just overpowers the balance of flavors that went into making it. I don't put bean sprouts in it either, or even sriracha because of the garlic flavor, I'm a bird chile and herbs gal. I'll dip the meatballs and sometimes the meats from the pho in hoisin/sriracha though.
|
| # ? Nov 06, 2009 16:18 |
|
|
Pho isn't THAT complicated. It's the time. A good broth takes atleast 8 hours+. I would recommend when you are buying bones for your broth. Go for beef shanks and neckbones. I like the beef shanks because of the marrow. And I like the neckbones because of the meat as well as the flavor. I like to get some neckmeat, as well as try to get some of the semi-melted marrow into my soup whenever my mother makes Pho at home. There's just something wonderful about it. EDIT: For Pho Tai, the rare steak soup, I use ball tip for the meat.
|
| # ? Nov 06, 2009 16:25 |
|
|
^^ It's not that complicated, no. Bun bo, now THAT poo poo can get kind of tricky. I use beef shanks and oxtails for my pho for that great gelatinous texture. I might bust out my bo kho recipe for this, if I can get arsed to actually put it together. I made Vietnamese eggrolls (cha gio) a few days ago, but I have no problem making them again and posting pics. I'll try to scale the recipe down since I tend to make shitloads of them when I do (I bring them into work, where my co-workers set upon them like hyenas).
|
| # ? Nov 06, 2009 19:13 |
|
|
bo kho is amazing. My mother has an amazing recipe.
|
| # ? Nov 06, 2009 19:17 |
|
|
Bless your heart. I can't wait. Question: Do you have any idea what's with the instructions on rice noodles? They always say soak, and not to cook, but I could never get the texture right that way. I now boil the noodles for just a couple minutes like you said and they turn out much better. So I can't figure out why the instructions don't say that.
|
| # ? Nov 06, 2009 20:32 |
|
|
Yes! I am so happy you made this thread! I've had a deep desire to learn about Vietnamese food, as it's a huge blind spot in my cooking regimen.
|
| # ? Nov 06, 2009 20:40 |
|
|
Mmmm Vietnamese food. Making summer rolls tonight.
|
| # ? Nov 06, 2009 21:14 |
|
|
If the post you made on banh xeo is in the active forums plese share, otherwise tell me a little again. Please? I'd kill for some banh xeo and I'd like a GWSer's opinion instead of a blind recipe. Also interesting is the egg pork skin noodle steamed dish (I have no idea but they serve it in little chunks with my pork  )... and of course I lost the recipe I was going to use for suon (err grilled pork chop) that someone in GWS was kind enough to give me in the pho thread.Also it is a bitch to find com tam. The end.
|
| # ? Nov 06, 2009 21:22 |
|
|
Rockin good thread. Seconding the love for Koon Chun hoisin sauce. Great stuff, good bean flavor.
|
| # ? Nov 06, 2009 21:33 |
|
|
kiteless posted:Bless your heart. I can't wait. If dry rice noodles are just soaked but not boiled, that is typically in preparation to use them in a stir-fry, where fully cooked noodles would get soggy. In most applications, the noodles must be boiled and I think the noodles I have say to boil on the package but I think I've seen other brands just say to soak so maybe some brands are used more often for stir fries? Even "fresh" rice noodles that you find in the refrigerated section are usually not fully fresh and still need to be submerged in boiling water for 10 seconds or so. Captain Stinkybutt posted:If the post you made on banh xeo is in the active forums plese share, otherwise tell me a little again. Please? I'd kill for some banh xeo and I'd like a GWSer's opinion instead of a blind recipe. I made banh xeo in the coconut ICSA so that isn't in the live forums. I will be reposting it in this thread for sure, though. The egg dish you refer to is cha. The grilled pork chop and cha are first on the list for this thread, I'll probably post that up tonight.
|
| # ? Nov 06, 2009 21:38 |
|
|
I love you for finally doing this! Thank you so much! VV Fish sauce is my secret ingredient in many a soup and sauce that have nothing to do with Vietnamese cuisine. Next time you make tomato sauce, put some fish sauce in it. Moms Stuffing fucked around with this message at Nov 06, 2009 around 22:42 |
| # ? Nov 06, 2009 22:36 |
|
|
mich posted:I made banh xeo in the coconut ICSA so that isn't in the live forums. I will be reposting it in this thread for sure, though.  My fish sauce awaits delicious results. I have a huge bottle sitting in the fridge for these very specific applications... I didn't figure I'd need as much as I have but it didn't come in another size other than "huge".
|
| # ? Nov 06, 2009 22:37 |
|
|
I have a martha stewart book that contains a recipe for pho that consists of heating up a can of beef broth and pouring it over the beef noodles and veggies. Tell me how to really make a pho stock.
|
| # ? Nov 06, 2009 22:46 |
|
|
I always considered doing this thread but wasn't sure there'd be interest. Obviously there is, so hopefully you'll allow me to share recipes from my upbringing too. My mom makes a killer Vietnamese desserts like banana bread pudding type thing that uses coconut milk in the custard and che which is dessert soup basically, among lots of other stuff. Edit: The most important things for pho are long cook time for the bones, and the anise seed which gives it the signature aroma and flavor. Also in the mix usually are cloves, whole onions, and ginger. Other ingredients depend on the cook - I've heard of daikon and cinnamon, but we don't use those. Also, I don't know how correct this is but my mom tells me that if your bones were frozen, you should do a quick few minute boil to get rid of the weird smell and flavor. Also in the first hour or so you have to keep a watch on the broth and skim the yucky stuff off the top. Other than that, pretty easy! Corn Thongs fucked around with this message at Nov 06, 2009 around 23:57 |
| # ? Nov 06, 2009 23:49 |
|
|
FLooK posted:I made Vietnamese eggrolls (cha gio) a few days ago, but I have no problem making them again and posting pics. I'll try to scale the recipe down since I tend to make shitloads of them when I do (I bring them into work, where my co-workers set upon them like hyenas). Please post this! I'd ask my grandma but I can't understand most of what she says. I'm a terrible granddaughter! I do have a solid recipe for Ca Ri Ga, though. The food magazine where I work published it, too: it's the last recipe.
|
| # ? Nov 06, 2009 23:56 |
|
|
Bookmarked so hard. This is going to be awesome!
|
| # ? Nov 07, 2009 00:37 |
|
|
gently caress pho, the broth is impossible to make. It and really good chinese hot and sour soup are the only things that I still have not been able to get right, despite trying a number of times to do each.
|
| # ? Nov 07, 2009 01:28 |
|
|
What turns out wrong when you make it?
|
| # ? Nov 07, 2009 02:04 |
|
|
Corn Thongs posted:What turns out wrong when you make it? I don't know! The flavour is just weak in comparison to most restaurants. I haven't tried to make pho recently, I'll give it another shot with a retarded amount of meaty bones. I'm getting closer on the hot & sour soup, too, that one's just a matter of time.
|
| # ? Nov 07, 2009 02:15 |
|
|
Well aside from the main ingredients, it's just a LOT of salt and sugar.
|
| # ? Nov 07, 2009 02:20 |
|
|
Corn Thongs posted:Well aside from the main ingredients, it's just a LOT of salt and sugar. I know, I can get that part right, the meatiness just falls flat though. I really think I just need to go to and buy a giant pile of beef shanks and go from there.
|
| # ? Nov 07, 2009 02:30 |
|
|
Corn Thongs posted:I always considered doing this thread but wasn't sure there'd be interest. Obviously there is, so hopefully you'll allow me to share recipes from my upbringing too. My mom makes a killer Vietnamese desserts like banana bread pudding type thing that uses coconut milk in the custard and che which is dessert soup basically, among lots of other stuff. Please do. There is nothing I love more than family recipes, and especially for a cuisine I love as much as vietnamese.
|
| # ? Nov 07, 2009 04:17 |
|
|
Corn Thongs posted:I always considered doing this thread but wasn't sure there'd be interest. Obviously there is, so hopefully you'll allow me to share recipes from my upbringing too. My mom makes a killer Vietnamese desserts like banana bread pudding type thing that uses coconut milk in the custard and che which is dessert soup basically, among lots of other stuff.  do you guys ever do any vietnamese curry dishes? I love the curry dishes I get at my local.
|
| # ? Nov 07, 2009 04:47 |
|
|
I always put some fish sauce in my tomato sauce too! Vietnamese grilled meat (Thịt nướng) Grilled meats are used in a number of Vietnamese dishes that are simply variations around the same theme. There is no standard sauce though it usually involves fish sauce, sugar, and lemongrass. I like to use some oyster sauce but really this is something you tailor to your tastes. Marinade ingredients: 2 parts oyster sauce 1 part fish sauce 2-4 parts minced lemongrass (I like a lot) 1 part sugar (or caramelized sugar) Garlic chili paste to taste You can use this mixture on pork, chicken, beef, shrimp, or tofu. And perhaps other proteins, but that's what I typically use. You can use smaller cuts and put them on skewers for grilling or even stir-fry them if you don't want to break out the grill. In restaurants when they just have "thịt nướng" on the menu it usually means pork (thịt means meat). Sườn nướng is specifically a pork chop. Just marinate whatever protein you are using and grill, pan-fry, or broil. Vietnamese grilled pork chop with rice (Cơm sườn nướng)  The first major variation of the grilled meat is the rice dish. Just assemble on a plate: -Rice. You can use regular rice or use broken rice (cơm tấm). Broken rice is just what it sounds like, grains that were broken during processing. It gives a bit of different texture to the dish. -Grilled pork (or other protein if you wish) -Raw vegetables of your choice, at least sliced cucumber, maybe lettuce and tomato -Pickled carrot and daikon radish (see OP) -Chả trứng (Sort of like a frittata, see below) -Bì (Thinly shredded pork and pork skin tossed with ground roasted rice, see below) -Drizzle with scallion oil (see OP) -Serve with prepared fish sauce (see OP) -If desired also serve with a small bowl of broth (canh). Just a rich chicken broth with some chopped scallions would do That line-up is what you might call "the works." You do not need every element to make this dish. Vietnamese rice noodle bowl (Bun thịt nướng)  The second common way grilled meats are eaten are with rice noodles. There are even variations of rice noodles but we'll start with the standard rice noodle bowl. To assemble, layer in a bowl starting from the bottom: -Salad mix, any combination of: lettuce, cucumber, bean sprouts, herbs (basil and mint are most common, Vietnamese balm or perilla may also be used for a twist) -Boiled rice noodles that have been cooled to room temperature -Grilled meat -Drizzle meat and noodles with scallion oil -Pickled carrot and daikon radish -Sprinkle with ground peanuts -Serve with prepared fish sauce: pour a generous amount into the bowl and mix everything up Rice paper rolls/Summer rolls (Gỏi cuốn) The last variation uses the same ingredients from the rice noodle bowl wrapped up in rice paper. Rice paper is sold as dry sheets and come in a few different shapes and sizes. The round paper about 8 inches in diameter is what you're looking for.  To use the rice paper, just wet it and wait for it to soften. I like to fill a pie plate with warm water and submerge the rice paper. Do not be impatient and soak the rice paper in water or it will become too soft and break easily. Just a quick dip and a couple minutes should be good. Just be sure you wet the entire surface of the rice paper or you might get a few brittle edges. In the following picture you can see how it is more translucent when wet and will look a bit wrinkly when it's soft.  You can go ahead and start filling the roll before the paper softens completely. By the time you are ready to roll, it should be soft. Again, the filling is pretty much the same elements as found in the rice noodle bowl: -Protein. Place this down first so that it is on the outside. Since the rice papers are translucent you can see what is inside. Shrimp make for particularly attractive rolls because of the color. The classic gỏi cuốn contains steamed/poached shrimp and pork. You can use grilled meats for a bit more flavor. Bì, the pork and pork skin in roasted rice powder, makes a great roll filling. -Bit of lettuce and some herbs, usually basil or mint. The classic gỏi cuốn contains garlic chive as the herb. The chive is cut so it is just a bit longer in length than the roll so that it sticks out. -Some sort of crunch, often cucumber, sometimes bean sprouts. You can even put some carrot and daikon pickle if you like that. -Boiled rice noodles Do not fill your roll too much or it will break when you roll it. Use a generous amount of noodles. Since they are soft and pliable, they will compress when you roll, allowing the roll to be firm and have some structure. This picture is a pretty good level of fill though the filling should be a bit lower on the paper:  To roll, just start from the bottom, like a burrito, rolling tightly. Fold the sides in once you've rolled up to the center and then finish rolling all the way. Make sure the rolls are as tight as possible so that the rice noodles are compressed and the roll is firm. My pictures of finished rolls are all really crummy so I'll try and get a better picture next time I make rolls. Serve with prepared fish sauce and/or hoisin dipping sauce. Rice paper rolls are a pretty fun communal food. Put out a big spread and enjoy wrapping different combinations with friends. 
mich fucked around with this message at Nov 07, 2009 around 06:20 |
| # ? Nov 07, 2009 04:49 |
|
|
She Bangs the Drums posted:This sounds great and horribly unhealthy! I love coconut milk Curry with chicken, potatoes, and sweet potatoes is one of my favorites. The Vietnamese style is to cook with a lot of broth that you can then sop up with some good crusty bread. I certainly plan to post about it when I make it next but Tender Child Loins posted a good recipe too a couple posts up.
|
| # ? Nov 07, 2009 04:58 |
|
|
Something my family loves to do with rice paper rolls are to break out a big electric grill and get some raw beef slices (thit thai), shrimp, squid, hell whatever you want, then everyone cooks up whatever they want on the buttered grill. Then roll the same way mich did with bun, vegetables (like some of the ones in the OP, lettuce, hell maybe even apple alices) and dip in nuoc mam cham. It's delicious and fun times.
|
| # ? Nov 07, 2009 05:18 |
|
|
so basicly you need a family to eat vietnamese food.
|
| # ? Nov 07, 2009 05:21 |
|
|
Corn Thongs posted:Something my family loves to do with rice paper rolls are to break out a big electric grill and get some raw beef slices (thit thai), shrimp, squid, hell whatever you want, then everyone cooks up whatever they want on the buttered grill. Then roll the same way mich did with bun, vegetables (like some of the ones in the OP, lettuce, hell maybe even apple alices) and dip in nuoc mam cham. It's delicious and fun times. Yeah! My family does this too. We add some sliced onions on the electric grill too. Butter makes it so delicious.
|
| # ? Nov 07, 2009 05:23 |
|
|
Oh yeah, forgot the onions... almost my favorite part!She Bangs the Drums posted:so basicly you need a family to eat vietnamese food. It's definitely family friendly with lots of dishes to be shared. Even on a regular family dinner night, there'll be rice plus 3-5 dishes on the table.
|
| # ? Nov 07, 2009 05:40 |
|
|
mich posted:Curry with chicken, potatoes, and sweet potatoes is one of my favorites. The Vietnamese style is to cook with a lot of broth that you can then sop up with some good crusty bread. Oh yeah, I forgot that not everyone knows what "ca ri ga" means. D'oh!
|
| # ? Nov 07, 2009 05:49 |
|
|
Vietnamese frittata (Chả trứng) Here's a quick dish you can throw together that is most commonly eaten with com thit nuong. You can also keep a batch in the fridge and just cut off some pieces as a snack. For a cheap and quick meal eat just this egg dish with rice, dipping in straight up fish sauce. The ingredients are pretty flexible, you can use more or less of any component to your liking. Ingredients: -1/2 ounce cellophane noodles, which is about 1-2 Tb. Also called bean thread noodles, glass noodles. These noodles cook up clear and are a bit thinner than rice vermicelli noodles -1/4 cup or a little less dried cloud ear/black fungus  -6 eggs -1-2 scallions, chopped -1-2 Tb fish sauce -1/4 lb ground pork Directions: 1. Soak the noodles and fungus for an hour or two until pliable. If you're in a hurry, use hot water. Drain and coarsely chop 2. Beat the eggs and add in the noodles, fungus, scallions, and fish sauce. Mix well to combine. 3. Now there are different methods for cooking. Frying the frittata makes it more fragrant. Lightly brown the ground pork in a pan with rounded edges, then add in the egg mixture. Cover the pan with a lid and let the frittata cook through. 4. An alternative, more traditional, method is steaming. The pork can be browned beforehand if desired or cooked in the frittata. Some places keep the yolks separate and add beaten yolks to the top of the frittata at the end of steaming. Shredded pork and pork skin in roasted rice powder (Bì)  This is another component found on rice plates. It is also great in rice paper rolls or in sandwiches. Ingredients: -1 lb shredded pork and pork skin -2 Tb roasted rice powder -2 cloves or more garlic, minced to a paste -salt to taste Directions: 1. I like an even mixture of pork and pork skin. Use a cut like pork shoulder and simmer just until cooked, or simmer and finish cooking by pan-frying. Cool and cut into thin strips. Leftover roast pork can also be used. Simmer the pork skin for 8-10 minutes until it is well-cooked. Cool and cut into thin strips. 2. Toast rice in a skillet until golden brown. Grind in a blender or spice grinder to a fine powder. 3. Mix the pork, rice powder, garlic, and salt. Add more rice powder or garlic if desired.
|
| # ? Nov 07, 2009 06:16 |
|
|
gently caress squid brand fish sauce flying fish fish sauce forever holla
|
| # ? Nov 07, 2009 07:27 |
|
|
I'm grilling some chicken in that (below) marinade tonight. Unfortunately we are pretty low on vegies mich posted:I always put some fish sauce in my tomato sauce too!
|
| # ? Nov 07, 2009 08:15 |
|
|
Iron Chef Ricola posted:gently caress pho, the broth is impossible to make. This is why Cook's Illustrated is awesome.   I like it really spicy and sour, so I use more white pepper, a splash of white vinegar, and more black vinegar. I find the chili oil unnecessary. This is what hot and sour soup used to taste like when it was good. Maybe it is still good somewhere but I don't know where. It seems to have been dumbed down to the the american palate or something lately. Pho stock: make a good beef stock with lots of bones, add a whole star anise, a couple cloves, and a whole onion, charred black on the outside, quartered. That's it. sh1rmp fucked around with this message at Nov 07, 2009 around 09:26 |
| # ? Nov 07, 2009 09:22 |
|
Rate Thread:
