Vietnamese Recipes.docx

March 20, 2018 | Author: Darrin Rousse | Category: Food & Wine, Asian Cuisine, Food And Drink, Food And Drink Preparation, Cooking
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Recipes: 1:34 Nuoc Cham (Sweet Chili Dipping Sauce) 2:15 Do Chua (Pickled Carrots and Daikon) 3:03 Bun Thit Nuong (Grilled Pork and Noodles) 5:41 Pho Beef (Beef Soup) 14:12 Banh Xeo 17:28 Banh Khot 20:07 Shrimp Summer Rolls 23:47 Fried Summer Rolls Bun Thit Nuong- Grilled Pork and Rice Noodle INGREDIENTS: Lemongrass 1 lb. Pork chop 2 tbsp sugar 1 tbsp fish sauce Rice noodles ¼ cup of lettuce ¼ cup cucumbers ¼ cup pickled veggies a few mint leaves 2 tbsp scallions Peanuts- desired amount Nuoc cham Peel outer layer of lemongrass, slice it in half and finely dice. Place 1 lb of pork chop in a large bowl. Add lemongrass, sugar and fish sauce and allow it to marinate for about an hour. Soak rice noodles in cold water for about 30 minutes- 1 hour or until softened. Strain. Place the noodles back in a bowl and cover with boiling water for 15-30 seconds and strain. Rinse noodles with cold water. Slice your pork. Add your noodles into your serving bowl. Place lettuce, cucumbers, pickled veggies, mint and pork over your noodles. Top with scallions and peanuts. Drizzle with some Nuoc Cham, toss and serve. Pho Bo INGREDIENTS: Beef Shank 1 Onion A couple of chunks of ginger Empty tea bag Star anise Coriander seed Cloves Cinnamon stick Cardamom 1 tsp sugar

Salt- to taste Beef flank- thinly sliced Rice noodles Sprouts Basil Jalapeño Lime Place beef shank in a pot and cover with water. Heat and bring to a boil. Char an onion and ginger over the stove top on in the oven. Peel outer skin off. In a teabag add star anise, coriander seed, cloves, cinnamon stick and cardamom. Drain the water from the beef shank pot. Rinse beef shank to get rid of any impurities. Place back in the pot and fill back up with water. Add in ginger, onion and spice bag. Bring to a boil and then simmer for an hour or two. Add in 1 tsp of sugar. Salt to taste and allow it to come to a boil. Thinly slice the raw beef flank. Skim off the foam that has formed at the top of the pot. Cook rice noodles as usual. Remove everything from the pot, but reserve the stock. Wash and chop the beef shank. Rough chop the onion. In a bowl, add your noodles, onions beef shank, raw flank steak and add in your stock. Add in sprouts, basil and jalapeño. Squeeze in some lime and voila! PHO-CKING AMAZING! Banh Xeo INGREDIENTS: White rice 1 tsp turmeric ½ tsp salt Canola oil ¼ cup shrimp ¼ cup ground pork Sprouts Lettuce Nuoc Cham Soak 1 cup of white rice overnight. Add to blender w/ turmeric. Fill blender with water about ½ inch above rice. Add ½ tsp of salt and blend. In a skillet, heat 2 tbsp of canola oil. Add in shrimp and pork. Stir and allow it to cook through. Pour your batter into the pan. Let it sit and allow it to crisp up. Once crispy and firm add sprouts and fold over. Remove from pan. Add the Bahn Xeo to a lettuce leaf and dip into Nuoc Cham. Enjoy! Banh Khot INGREDIENTS: Bahn Xeo mixture

Shrimp Scallions Lettuce Heat and grease you aebleskiver pan and pour in your Bahn Xeo mixture. Drop in shrimp, scallions or toppings of your choice. Cover and allow it to fully cook. Remove Wrap your Banh Khot in a lettuce leaf, dip into Nuoc Cham and ejoy! Goi Cuon- Shrimp Summer Rolls Rice paper Shrimp Rice vermicelli Cucumber Mint leaves Cilantro Shrimp Nuoc Cham In a greased pan, fry some shrimp. Lightly moisten your rice paper with some cold water. Layer on rice vermicelli, cucumber, mint leaves, cilantro and shrimp. Fold the ends over and roll tightly. Dip into nuoc cham and enjoy.

Nem Ran Hay Cha Gio- Fried Summer Rolls Rice paper Vermicelli noodles Ground pork & finely chopped shrimp mixed together Scallions Carrots Place all ingredients in a bowl and add ¼ tsp salt, ½ tsp sugar & add ½ a beaten egg. Mix all together. Cut rice paper in half Lightly moisten your rice paper with a little bit of cold water. Place about 1 tbsp of shrimp and pork mixture on the wrap and roll. Making sure to seal tightly. Heat some oil in a frying pan and place your rolls into the oil. Remove once they are lightly browned and crispy. Dip into Nuoc Cham and enjoy.

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