This weekend’s cooking explored the different flavours and techniques of Vietnamese food.
While the food of Vietnam has been influenced to a certain extent by the cooking of China, it would not be mistaken for Chinese food, for true Vietnamese food has a character and flavor all its own. Instead of soy sauce there is the universal use of fish sauce, nuoc mam, which is added during cooking. Nuoc mam is more pungent than other Southeast Asian fish sauces. If it is not available, add a little dried shrimp paste to Chinese fish sauce for a good substitute. But nuoc mam sauce (or nuoc cham), which is served as an accompaniment with practically everything, is based on nuoc mam with the addition of fresh chilies, garlic, sugar, lime or lemon and vinegar. The flavor is sharper and more pungent than anything the Chinese cuisine has to offer.
These are the recipes we tried out this weekend with great success!
Beef Sate Recipe – Sa-Te-Bo
Ingredients:
2 cloves Garlic, crushed and sliced
1 teaspoon fresh basil
1 Red chili pepper, sliced
15 ml Lime juice
15 ml Sesame oil
225 g Steak, cubed
Dipping sauce
45 ml Nuoc Mam sauce
15 ml Lime or lemon juice
1 Pickled onion, thinly sliced
1 clove Garlic, finely chopped
1 tablespoon Peanuts, finely chopped
Method :
- Mix the garlic, basil, chili, lime juice, sesame oil and Nuoc Mam sauce, if using, together.
- Marinate the cubes of beef in this for at least 4 hours, turning frequently.
- Make the dipping sauce by mixing all the ingredients thoroughly and place in a bowl on the table.
- When the beef is ready, thread on to four skewers and place on the barbecue or under a preheated high grill until cooked, turning frequently.
- Baste equally frequently with the marinade.
- Serve with the dipping sauce.
Calamari Cha Cakes
Ingredients
500 g Squid finely chopped
20 g Ground pepper
30 g Pork fat, finely chopped
15 ml Dry sherry
¼ Salt
5 g Sugar
1 Orange chilli pepper, seeded and finely chopped
30 g parsley leaves, chopped
3 green onions chopped
15 ml nuoc cham sauce
1 egg
2 tablespoon vegetable oil
Sauce
10 ml Nuoc cham sauce
10 ml lime or lemon juice or vinegar
10 g sugar
Garnishing
1 Lime
½ Red bell pepper, seeded,
½ cucumber
1 sprig coriander leaves
Method :
- Boil pork fat to soften. Finely chop again.
- Add sherry, salt, sugar and pepper. Place in the sun or in a warm place to soften further.
- Meanwhile, reserve a pinch of chopped chili pepper for sauce. Add the remainder to the calamari with parsley and green onions (scallions). Put nuoc cham sauce in small saucepan and heat until liquid has nearly evaporated. Add this and any crystals to the calamari.
- Separate the egg and lightly beat in individual bowls. Combine pork fat mix with calamari and add enough egg white to bind. Oil hands to make flat cakes of calamari. Fry in wok or frying pan, turning in oil, adding more as necessary.
- The cakes will expand. Remove calamari cakes. Wipe the wok or pan with kitchen paper. Dip the cakes in egg yolk to give yellow color and fry again in fresh oil.
- To the reserved chili pepper, add other sauce ingredients and combine well. Slowly heat until sugar is dissolved.
- Thinly slice lime and bell pepper. Halve rings and arrange in a circle on plate with thin circles of cucumber. Add hot calamari cakes, pour the sauce over them, and garnish with coriander sprigs.
Chicken Sate – Sa–Te Ga
Ingredients
30 ml Coconut cream
1 clove garlic crushed
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
15 ml lemon / lime juice
225 g fresh chicken cubed
Dipping Sauce
30 ml coconut cream or plain yoghurt
1 clove garlic crushed
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon coriander
15 ml lemon / lime juice
1 tablespoon chopped fresh mint
Method :
- Combine the coconut cream or yogurt with the garlic, chili powder, cumin, coriander and lemon juice.
- Marinate the chicken pieces in the mixture for at least 4 hours, turning frequently.
- Make the dipping sauce by mixing all the ingredients except the mint thoroughly. Leave to blend in a cool place.
- When the chicken is ready, thread it on to four skewers. Place on the barbecue or under a preheated high grill and cook until well done, basting frequently with the marinade and turning.
- Heat the dipping sauce and toss in the mint leaves.
- Serve separately.
Fresh Chicken with Lemon grass and Cashew Nuts
Ingredients
- Vegetable oil
- 1/2 cup roasted, unsalted cashew nuts
- 2 small dried chillies
- 1 tbsp. chopped lemon grass
- 1 clove garlic, chopped
- 2 shallots, cut in quarters
- 1 lb. lean, corn-fed chicken, sliced
- 1/2 tsp. sugar
- 1 tbsp. oyster sauce
- 1 tbsp. Nuoc Mam sauce or light soy sauce
- 3 tbsp. chicken stock or water
Directions
- With a drop or two of oil, stir-fry the chilies until cooked evenly but not burnt. Set aside.
2. Stir-fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, and oyster and Nuoc Mam sauces, and stir-fry until the chicken is golden in colr. Lower the heat and add the stock. Cook for a few more minutes, stirring occasionally.
3. When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir serveral minutes, being careful not to break the chilies. Remove from the heat and serve.
Vietnamese Omelette with Ground Pork
Ingredients
- 1/2 a bundle of vermicelli noodles
- small handful black mushrooms
- 1-2 tablespoon of oil for frying
- 3/4 eggs
- 1-2 shallots, chopped
- 3 chives, chopped thin
- 1/3 lb. ground pork
- fresh ground pepper
- 2 tablespoon of fish sauce
Directions
1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.
2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.
3. Remove onto plate. Let stand. Cut into squares. Eat over rice.
Saigon Sizzling Crepes
Ingredients
115 g Minced pork
15 ml Nuoc Mam
2 cloves garlic crushed
175 g white mushrooms finely sliced
60 ml oil
1 onion finely sliced
1-2 green or red thai chillies
115 g shrimps, shelled and deveined
225 g bean sprouts
1 small bunch fresh coriander roughly chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
For batter :
115 g rice flour
10 ml ground turmeric
10 ml curry powder
5 ml sugar
2.5 ml salt
300 ml canned coconut milk
4 spring onions trimmed and finely sliced
Method :
- To make the batter, beat the rice flour, spices, sugar and salt with the coconut milk and 300 ml water, until smooth and creamy. Stir in the spring onions and then leave to stand for 30 minutes.
- In a bowl, mix the pork with the nuoc mam, garlic and seasoning and knead well.
- Lightly saute the sliced mushrooms in 15 ml of the oil and set aside.
- Heat 10 ml of the oil in a wide, heavy, non-stick pan. Stir in a quarter of the onion and chili, then add a quarter each of the pork mixture and the shrimps. Pour in 150 ml of the batter, swirling the pan so that it spreads over the pork and shrimps right to the edges.
- Pile a quarter of the bean sprouts and mushrooms on one side of the crepe, just in from the middle. Reduce the heat and cover the pan for 2-3 minutes, or until the edges pull away from the sides. Remove the lid and cook the crepe for another 2 minutes, gently lift up an edge of the crepe with a spatula to see if it’s brown underneath.
- Once, it is nicely browned, scatter some coriander over the empty side of the crepe and fold it over the bean sprouts and mushrooms. Slide the crepe on to a plate and keep warm while you make the remaining crepes in the same way.
- Serve with nuoc cham for dipping.
Crispy Beef Slices Served with a Spicy Dip
Ingredients
- 450g. beef tenderloin, cut across the grain into thin slices 2 inches long
- salt and freshly ground black pepper
- 2 eggs, beaten
- cornstarch
- 1 tbsp. sesame seed oil
Dip:
- 1 tbsp. fish sauce
- 4 tbsp. fish sauce, or light soy sauce
- 1/4 tsp. sugar
- 2 tsp. chili oil
- 2 tsp. finely minced root ginger
- 1 tsp. rice wine or dry sherry
- vegetable oil for deep frying
Directions
- Mix the dip ingredients thoroughly in a bowl and set aside.
2. Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking.
3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.
Cha Bo – Vietnamese Beef Kebabs
Ingredients
450g of minced beef
1 tablespoon of lemon grass (chopped)
2 teaspoon of red or green chili (finely chopped)
1.5 tablespoon of fish sauce
3 tablespoons of roasted peanuts (grounded)
2 tablespoons of onion or shallot (finely chopped)
1.5 tablespoons of coconut cream
1 teaspoon of curry powder
1 teaspoon of palm sugar
Directions
Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked well done. Serve with a sweet chili sauce.
Shrimp and Ground Pork on Sugar Cane
Ingredients
- 1 tbsp. Nuoc Mam sauce or 1 tbsp. Maggi liquid seasoning mixed with 1/2 tbsp. lemon juice, 1 garlic clove, crushed and dried, and 1/4 green onion, finely chopped
- 2 tbsp. finely chopped cilantro leaves
- salt and pepper
- butterhead lettuce
- 1 small onion, finely chopped
- vegetable oil for deepfrying
- 3/4 cup ground pork
- all-purpose flour or cornstarch
- 1 1/3 cups peeled shrimp
- 4 x 6 inch lengths of sugar cane
- 1 tbsp. dried shrimp
- 1 egg, beaten
Directions
1. If using dried shrimp, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimp and chope finely.
2. Put the ground pork into a large bowl. Add the onion, cilantro, fresh and dried shrimp, salt and pepper, and Nouc Mam sauce.
3. Pour the egg into the pork and shrimp mixture, and mix well with your hand. The mixture should come together so that it can be molded around the lengths of sugar canes. If it is too runny, sift a little all-purpose flour or cornstarch into the mixture.
4. Peel the sugar cane, leaving 2 inch of the green covering on at each end, or 2 inch at one end. Mold the mixture on to the peeled part of the sugar cane.
5. Broil the sticks under a moderately hot broiler, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep-fry in hot oil for 4-5 minutes.
6. Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.
Stir-fried Noodles and Beansprouts
Ingredients
- 1tbsp. vegetable oil
- 1 tbsp. chopped fresh cilantro
- 2 small onions, thinly sliced
- freshly ground black pepper
- 4 cloves garlic, chopped
- 1 cup beansprouts
- 6oz. clear noodles, soaked in warm water for 30 minutes, drained and cut into 3 inch lengths
- 1/2 cup chicken stock
- 1 tbsp. fish sauce or light soy sauce
- 2 green onions, thinly sliced
Directions
1. Heat the oil in a wok over high heat. Add the onions and garlic, and saute for 2 minutes or so until the edges begin to brown.
2. Add the beansprouts and stir-fry for 30 seconds. Add the noodles and stir-fry for 1 minute. Stir in the chicken stock and fish sauce, and toss to combine. Add the green onions and remove from heat. Serve on a serving dish with cilantro and black pepper sprinkled all over.
Vietnamese style chicken noodle soup
Ingredients
30g Cellophane noodles
1 Spring onions (scallions), cut into thin slices
2 teaspoons Oil
2 teaspoons Nuoc cham sauce
1 teaspoon Soy sauce
1/4 teaspoon Ground black pepper
1/2 cup Water
2 Tomatoes, sliced
2 White onions, sliced
1/4 tablespoon Sugar
1/4 tablespoon Vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
450g Chicken meat (breast)
Remove skin and de-bone from chicken breast. Cut into large bite size chunks. Reserve bones for soup. Put noodles in a large bowl. Pour boiling water and allow to boil for 10 minutes. Drain and cut noodles into bite-size lengths. Heat oil in wok. Add chicken and onions. Stir fry for 2 minutes. \ Add nuoc cham sauce, soy sauce, pepper and water. Bring to boil and simmer for 3 minutes. Add noodles and simmer for 4 minutes. Stir constantly. When noodles are soft, serve in serving bowl with tomatoes, white onions, a dash of white vinegar, sugar, salt and pepper to taste. Garnish with spring onions (scallions)
Marinated Quail in Honey
Ingredients
- 1 tsp. coriander seeds, lightly crushed
- Salt and freshly ground black pepper
- 2 tbsp. clear honey
- Chopped parsley to garnish
- 2 onions, sliced
- 1 1/4 cups dry cider
- 8 quails
- 1 1/4 cups chili vinegar
- 2 tbsp. butter
- 2 tbsp. vegetable oil
Directions
1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight.
2. Preheat the oven to 350 degrees. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides.
3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with chopped parsley to serve.
Well I hope you have as much fun with these recipes as we did!
Happy Cooking!
Jax
