vietnamese food?
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- liquid
Any suggestions? I always get the saigon chicken or lemongrass chicken and dumplings.......
Anyone have any other suggestions?
- ********0
ask meok
- ********0
It's excellent, I can give you some examples
- ********0
[waits as jazx googles results]
- paraselene0
you want pho!
pho!
pho!
pho!
love,
your friendly neighbourhood pho supporter
- dirtydesign0
Tom Ka
It's a coconut milk soup, spicy, with mushrooms and other veggies. You can get it with shrimp, chicken, etc....
It's bangin!!!
- mayo0
I'm a pho freak, too. even on hot days. Get coconut juice to wash it down.
- Mimio0
"Bun thit N'oung" is pretty good. Beef over vermicelli-style noodles & fresh vegetables.
"Ca Ching Xao Ot" is pan-fried Whiting with lemongrass and hot chili sauce.
Great food.
- robotron3k0
pho rocks my world...
- ********0
Vietnamese Mint Chicken.
Yeild= 1 serving
Ingredients:
Garlic oil or flavored to -taste
Vietnamese Fish Sauce
1 Tsp Sugar
1/2 cn Of Bamboo shoots
1 large-sized stalk of Green onion, diced
1/4 c of Chicken or Shrimp (cut into marblesized pieces)
Fresh mint, about 3 leaves
Crushed red chile peppers (optional)
White rice
Deep saute pan or wokDirections:
Pre-cook rice.
Heat oil and saute onions over med flame until soft. Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don't burn. Mix in the sugar.
Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time. Toss in the bamboos shoots ans some chili, if you dare, and finally the mint leaves so that they don't cook longer than 30 seconds. Serve over rice.
- 2cents0
i thrid the Phô.
- ********0
Barbecued Shrimp Paste on Sugar Cane (Chạo tôm).
Ingredients:
1 tb Roasted rice powder
Scallion oil
Crisp-fried shallots
1 tb Roasted peanuts, ground
1 lb Raw shrimp in the shell
1 tb Salt
6 Garlic cloves, crushed
6 Shallots, crushed
2 Ounces rock sugar, crushed -to a powder, or
1 tb Granulated sugar
4 Ounces pork fat
4 ts Nuoc mam
Freshly ground black pepper
Peanut Sauce
Vegetable Platter
8 Ounces 6 1/2-inch rice -paper rounds (banh trang)
12 Piece fresh sugar cane, or
12 oz Sugar cane packed in light -syrup, drained
12 8-1/2 ea inch bamboo skewers -soaked in water for 30 -minutes
Vegetable oil, for shaping -shrimp paste
8 Ounces extra-thin rice -vermicelliDirections:
Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On day one, prepare the dipping sauce and condiments.
The Vegetable Platter and shrimp paste can be assembled the following day. Fresh sugar cane may be obtained at Caribbean markets; canned sugar cane is available at Asian grocery stores. Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp.Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate.
Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles.) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste.
Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Vegetable Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter. To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed.
Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer.
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Fried Rice with Sausage, Shrimp and Crab (Cơm chiên thập cẩm).
Ingredients:
1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions
Asian Mushroom: caps, dried, 1 to 1-1/2 inches in diameter
Chinese Sausage: sweet, mild, cured, pork. About 6" long sold in pairs.
Shrimp size: 21 to 25 shrimp per pound.
Fish Sauce (nuoc mam). Use Vietnamese or Thai fish sauce.
Crab meat: fresh, frozen, canned. Rinse and sort to discard shell, cartilage.Directions:
Day before - prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and efrigerate overnight or for at least 12 hours.
Day of cook - Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.
- Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
- Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
- Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
- Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.
- Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
- Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice ie heated through. - Stir in the FISH SAUCE.
- Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.
- Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.
- Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland. Serve the fried rice mounded on a large heated platter or bowl.
- ********0
Stir-fried Lamb with Mint and Chili.
Yield: 2 servings.
Ingredients:
1 1/2 tb Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
1 pn Sugar
1 tb Finely sliced red fresh Chili pepper
5 tb Fresh mint leaves, sliced If largeDirections:
Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and chili and stir-fry for another 2 minutes or so. Taste to see if extra seasoning is necessary and adjust. When the meat is cooked and tender, stir the mint leaves through and serve on a dish.
- grafholic0
pho.
btw, tom kha is thai.
- dirtydesign0
Oh yeh. I'm an idiot.
Go get some Thai!
- liquid0
hmm...decisions decisions
- ********0
ohhhh you are ordering? f*ck that cook it yourself lazy *ss....
;)
- Mimio0
Naw, go to an authentic restaurant. Try lots of stuff, you're not going to find authentic recipes on the FoodNetwork.com.
- jimeeboy510
one of my favorite dishes is the vermacelli with eggrolls and bbq pork. its super zesty.
or try the broken rice with cubed steak
- ********0
Burmese Food ain't bad either.
Burmese Curry Chicken is awesome!