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VIETNAMESE CUISINE 4/13/18

MENU:

ASIAN SALAD
VIETNAMESE SPRING ROLLS – BANH CHUOI NUONG WITH DIPPING SAUCE
VIETNAMESE PHO – BANH PHO NOODLES
BANH CHUOI NUONG – VIETNAMESE BUTTER CAKE WITH BANANAS AND RUM
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ASIAN SALAD:
INGREDIENTS:
8 cups – spring mix
2 cups – chow mein noodles
1 – cucumber – sliced thinly
1 cup – shaved carrots
1 – chop – chopped scallions
1 cup – bean sprouts
1 cup – chopped cilantro
1/2 cup – sliced almonds
1/4 cup – sesame seeds
INSTRUCTIONS:
*  In a large bowl toss all ingredients together
DRESSING INGREDIENTS:
2 TBS- GRATED FRESH GINGER
2 – GRATED GARLIC CLOVES
2 TBS- HONEY
3 TBS – RICE WINE VINEGAR – OR WHITE VINEGAR
1/4 CUP – OLIVE OIL
3 TBS – SOY SAUCE
1 – TBS – TERIYAKI SAUCE
2 TBS – WATER:
INSTRUCTIONS:
*  In a bowl – combine all ingredients and whisk .
*  Poor and toss salad
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VIETNAMESE SPRING ROLLS:
INGREDIENTS:
1 1/1 lbs – of pork belly of pork loin – boiled and sliced thinly
2/3 lb shrimp – boiled, shelled, devein and sliced down the middle from top to tail
1 lb – rice noodles or vermicelli
 4 cups of lettuce sliced
1 cup of mint leaves
1 cup of cilantro leavers
 2 cups of chives
1 – English cucumber – cut in half and sliced thinly length wise
4 tbs – oil – for sautéing
15 sheets – rice paper
INSTRUCTIONS:
*  Boil pork – turn down and simmer for 30-40 minutes – until tender -(depending on how thick the piece is).  When tender – soak in cold water.
*  lice pork into  dry thin pieces.
*  Lightly sautee shrimp in 4 tbs – oil – when shrimp turns pink – remove from pan – peel, devein and slice down the center length wise.
*  Place noodles in rapid boiling water for 3-5 minutes until cooked – drain and rinse in cold water to stop the cooking process.
*  Slice cucumber – vertical – thin slices
*  In a blow of warm water – dip rice paper sheet by sheet One at a time until soften – quickly – shake of excess water and 1 sheet lay flat on a plate or board.
*  Place vegetables – (except for cucumbers) – and noodles in the center of rice sheet leaving the circumference  clear 2-3 inches.
*  On one side of sheet place cucumber, next to that – 2 pork slices and 2 halves of shrimp – pink side facing down onto rice paper.
*  Roll paper one time to cover all ingredients – fold ends in and gently finish to roll gently but tightly.
DIPPING SAUCE:
INGREDIENTS:
1 tbs – oil
1 tbs – minced garlic cloves
2 tbsp – hoisen sauce
1/2 cup vegetable or chicken broth
1 tbs – peanut butter
1 tbsp – sugar
INSTRUCTION:
*  Place a small pan on medium heat – sautee garlic
*  Lower heat and add – hoisen, broth and sugar.
*  Stir on low heat until thickens.
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VIETNAMESE PHO:
INGREDIENTS:
4 – beef shanks
2 lbs – steak or eye round
5 tbs – fish sauce
5 – 6 tbs – sea salt – to taste
2 – red chili pepper – sliced
2 bags – pho rice noodles
7 – shallots – peeled and left whole
1 large piece – fresh ginger  – sliced in half
2 tbsp – sugar
1 – yellow onion – peeled and sliced in half
2 – limes – quartered
2 tbs – sriracha
2 tbs – hoison sauce
TOAST – IN PAN ON STOVE TOP _ these following ingredients:
5 – star anise
1 cinnamon stick
3 cardamom pods
TO TOP SOUP:
1 bunch – Thai Basil – stem trimmed
2 cups – bean sprouts
1 bunch – cilantro – stem trimmed
1 large yellow onion sliced thinly.
2 bunches – scallions – stems sliced and tops – sliced in half but left connected
INSTRUCTIONS:
*  Boil 8 cups of water
*  Cook shanks in boiling water for 10 minutes.  Lower and keep in  simmering water.
*  Add in beef.
*  On stove top toast cinnamon, cardamom and star anise — this will bring the flavors out.  Add into same pot of water that shanks were cooked in.
*  On stove top – open flame – take ginger and char on both sides – do the same to the yellow onion – add to simmering pot of water.
*  Add to simmering water – fish sauce and sea salt, smirch and Hoison.  Cook all together for 1 1/2 hours to 2 hours – until meat is tender – remove and slice thinly.
*  Place whole shallots and sugar in water to simmer.  Mix well in simmering water.  Simmer for another 20 minutes.  After 20 minutes – skim fat off top of water and strain broth into a pot on low heat to keep warm for serving.
*  In a bowl mix together ingredients for the top of soup.  Set aside until shop broth is done.
*  Place noodles in rapid boiling water – cook for a quick 3 minutes – rinse in cold water and drain all liquid out.
TO SERVE:
*  In individual serving bowls – Place – bottom to top:
*  Noodles
*  Ladle in broth Broth – leaving room for meat and vegetables.
*  Meat slices
*  Mixed vegetables and herbs
*  Finish with sprouts
*  Cut limes and serve 2 pieces with each bowl of Pho.

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