Asparagus And Crab Meat Soup - Mang Tay Nau Cua
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add t... Read More
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Asparagus Crab Soup (sup Mang Tay Cua)
The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is "Western bamboo," due t... Read More
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Banh Pho Bo (Beef Noodle Soup)
Slice 2 of the onions into 1/4 inch slices. Heat 1
Tbsp oil in a frying pan. Add the sliced onion, and
cook, stirring, until the outside has browned. Remove
and drain. Slice... Read More
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Barbecued Shrimp Paste on Sugar Cane (Chao Tom)
The allied recipes for this rather complex operation follow in the
next post. Although this dish can be baked in an oven, I strongly
suggest you grill it over charcoal, for the resu... Read More
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Barbecued Squid with Hot Dipping Sauce (Squid Sate)
No country of origin, but I'm betting on Vietnam this time, mainly
from the dip.
Coconut milk is easily made if you have a blender or food processor.
Boil ... Read More
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Barbecued Vietnamese Five-Spice Cornish Game Hens
This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot sa... Read More
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Basic Vegetable Platter
* peeled in lengthwise strips and with green strips in between, then
cut in half lengthwise and into thin horizontal slices, forming
semi-circles.
A salad or vegeta... Read More
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Beef and French-fried Potatoes (Thit Bo Xao Khoai Tay
Cover bottom of skillet with approximately 1/2 inch of cooking oil and bring to a medium-high heat. Drop in potato strips and fry until golden brown; remove, drain, and set aside. pour off all of ... Read More
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Beef Balls (Thit Bo Vien)
A few weeks back there was some discussion of a Vietnamese meat ball
soup that you had in a restaurant. This is a recipe for beef meat
balls that may be close to what you had. Act... Read More
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Buddhist Nuoc Leo
Here's one that's very simple and good. This sauce is used in
Buddhist vegetarian dishes.
Mix the sugar with the tuong and water. Add some slices of fresh red
chi... Read More
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Bun Bo Hue
Clean the pork hocks and beef w/hot water. Bring water
to boil, add pork hocks and beef. Put 2 table spoons
of oil in a pan wait until Subj: Re:Viet Bun Bo Hue.
... Read More
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Cha Gio
Soak tree ears, set aside bean thread noodles. Chop pork to a finer
consistency, put it in a bowl and add shrimp or crab, fish sauce,
salt, pepper, garlic, onions and chives. Drai... Read More
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Cha Gio (Vietnamese Spring Rolls)
20 Sheets Dried Rice Paper (Banh Trang)
4 Eggs -- beaten
2 C Peanut Oil
Soak noodles in warm water for 20 minutes and... Read More
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Cha Que (Cinnamon Pate)
This recipe is very tasty with an interesting texture.
Unless you're a fan of hard work, use a food
processor. The pate was originally pounded to the
proper consistency in ... Read More
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Coconut Flan With Caramel (Banh Dua Ca Ra Men)
This is the ultimate coconut dessert++an adaptation of the classic
"Creme renversee", or "Flan au caramel". The technique used is
distinctly French but the flavors are all Vietname... Read More
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Crab and Asparagus Soup (Vietnam)
Cut onions into 1-inch lengths, include part of the green tops. Cut 2
(1/4-inch thick) slices from a finger of gingerroot.
Bring broth, onions, ginger root, and bouillon to a rapi... Read More
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Curried Frogs' Legs - Ech Nau Ca-Ri
This delicious lemon grass and coconut-laced curry comes from southern
Vietnam. If you prefer a very hot curry, simply use more chile peppers.
Cut the frogs' legs into bite... Read More
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Dau Khuon Xao Lan (Curried Tofu Saute)
1. Prepare the Vegetable stock and the rice and set
aside. 2. In a large skillet, heat 1/3 inch oil over
medium-high heat until hot. Pat the tofu dry with
paper towels and a... Read More
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Duck with Sugar Cane (Vit Tiem Mia)
Here are a few recipe for those folks flailing away with huge lengths
of sugar cane. They're all Vietnamese. I've actually made the
simpler shrimp paste/sugar cane one. Very yumm... Read More
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Duck With Sugar Cane - Vit Tiem Mia
Prepare the various nuts, the lotus seeds, dried
mushrooms, and red dates as follows:
Soak the peanuts in hot water for 30 minutes; drain
and set aside. If using dried chest... Read More
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Fish Sauce (Nuoc Mam)
Fish sauce is to Vietnamese cooking what salt is to Western and soy
sauce to Chinese cooking. It is included in practically all recipes.
Prepared from fresh anchovies and salt, lay... Read More
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French-Vietnamese Cuisine, Springrolls
Boil the Rice stick noodles for 3 minutes and then place in a strainer to
drain and cool off, but keep water boiling. Saute chicken breast in a pan
and add soy sauce to taste. After the c... Read More
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Fried Rice with Sausage, Shrimp and Crab Meat
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 Sauc... Read More
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Fried Vegetarian Spring Rolls (Cha Gio Chay)
The book notes that true Buddhist vegetarians would
not use garlic or fish sauce and would limit the dips
to plain soy or plum sauce. Unless you are in this
category, Peanut... Read More
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Fruits In Syrup (try Cai)
Cook the sugar and water into a syrup. Cool and stir
in sherry and lemon/lime juice. Peel and segment the
orange; Toss with the pineapple and lichees. Pour the
syrup over... Read More
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Goong-Hom-Pha: Prawn Rolls
Mix fish or soya sauce with coriander, garlic and peppercorn and marinate
the shelled prawns in the mixture for five minutes. Use the crepes or
pancakes to wrap the marinated prawns in in... Read More
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Grilled Dried Beef (Thit Bo Kho)
Here's a Vietnamese version of beef "jerky" made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe.
This Vietnamese-... Read More
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Grilled Squab Vietnamese-Style
Slightly sweet, slightly sally, this Asian marinade caramelizes on the
grill. Two Cornish game hens may be substituted for squab. Grill the
split hens for 7 to 8 minutes per side.
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Hanoi Beef And Rice-Noodel Soup (Pho Bac)
"This sublime recipe comes from my mother, a native of Hanoi. She
always made the beef stock in large quantities++enough for at least 3
meals++and froze it in batches until needed.... Read More
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Hot and Sour Shrimp Soup
1. Shell the shrimp, rinse the shells and pat them dray. Cut the
shrimp in half horizontally and rinse out the sand veins. 2. Place a
large pot over high heat until hot. Add the oil... Read More
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Asian & Pacific Island 