This is a very popular Vietnamese dish. The grilled pork can be sliced and served over noodles (bun) or served with rice (com). The pork and either bun or com is served with fresh cut vegetables, and the classic Vietnamese dipping sauce. The dipping sauce is call Nuoc Cham. It is made with fish sauce, lime juice, and sugar, or can be purchased a a prepared sauce.
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For a 6-quart pot, you'll need:
2 lb beef stew meat 1 tblsp annatto seeds 1/2 cup all-purpose flour 2 stalks lemongrass, bruised 2-inch knob ginger, cut into big slices 1 stick of cinnamon 3 star anise 1 bay leaf 2 tsp Chinese 5-spice powder 2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder) 2 tblsp Nuoc Mam (Vietnamese Fish Sauce) 2 tsp salt 6-oz can tomato paste 2 carrots, cut into 2-inch chunks 3 potatoes or more, cut into 2 -inch chunks 1 large onion, cut into 2 inch chunks In a large pot on high heat, add 1 tblsp of annatto seeds to 2 tblsp olive oil. The seeds will start releasing their color. Be careful! The seeds may pop in the oil. Keep stirring until the oil turns red. Scoop out the seeds and discard. Sprinkle about 1/2 cup flour over the beef, making sure to coat each piece. Pan-fry the beef until each side is brown. You may have to do this in batches. When the beef is all browned, add any remaining flour to the pot. It'll help thicken the stew. Add two bruised lemongrass stalks, ginger slices, a stick of cinnamon, and 3 star anise pods. Also add 1 bay leaf, 2 tsp Chinese 5-spice powder, 2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder), 2 tblsp Nuoc Mam (Vietnamese Fish Sauce), 2 tsp salt, and a 6-oz can tomato paste. Then fill your pot about 3/4 full with water. When the water boils, turn the heat down to medium and let simmer for an hour. Meanwhile, prepare your other vegetables. Chop up 2 carrots and 3 potatoes, or more if you wish. Keep the vegetable chunks at least several inches in size as they'll simmer for a while and you don't want them to become mushy or lose shape. Add the vegetables after the stew has been simmering for an hour. Taste and add fish sauce or salt if necessary. I added a tblsp or two of brown sugar, because i thought the stew was bitter. Turn the heat down to medium-low and let it simmer for another hour. After simmering for several hours, the beef stew meat should be fall-apart tender. Fish out the ginger, lemongrass, cinnamon, and star anise. Serve with Vietnamese French bread, rice, or rice noodles. Ingredients
Marinade
Stir-fry
Stir-fry Sauce
Salad
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Nhan is Linh's mother. She fled war-torn Vietnam and immigrated to the States in 1975. As the Vietnamese refugees assimilated into America, Vietnamese restaurants have become very popular. Along with Pho and noodle dishes, this curry stew is a common dish in Vietnamese culture. Home cooked Vietnamese is amazing, and Nhan's Chicken Curry is the bomb. Ingredients:
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The Pho Dip sandwich was inspired by the classic French Dip. I use my leftover Pho meat and Pho broth. My invention is bascally a Vietnamese roast beef sandwich with the complex flarors of Pho and its unique ingredients. The toppings are fresh bean spouts, carrots, and mints. Dip you sandwich in hot Pho broth for a delicious combination. Ingredients:
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I credit the Vietnamese with inventing this unique version of the seafood boil. They combine butter, lots of garlic, and various seasonings to create bold sauces that are poured over prepared seafood. The Boiling crab (theboilingcrab.com) and Hot and Juicy Crawfish (hotnjuicycrawfish.com) were the first restaurants to introduce this preparation to the masses. If you are a traditionalist and are used to a Louisiana boil, Low Country Boil, or Clam bake then this will probably be way out of your comfort zone. Try with an open mind, and I think you will enjoy it.
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My boil:
King Hawaiian rolls or rice to soak up the sauce. You can find these wonderful sandwiches in most Vietnamese bakeries. They are simple and quickly assembled to order. These sandwiches start with fresh French bread that is crunchy on the outside and soft on the inside. A mayonnaise-like spread is applied and then your choice of meat. Meat options typically include pork, chicken, and pate. The sandwiches are topped with fresh cilantro, sliced cucumbers, pickled carrot sticks, and a slice of jalapeno. These sandwiches are usually pretty inexpensive. My version of the Banh Mi uses Chinese BBQ pork (Chau Siu). A splash of Maggi Asian seasoning is critical ingredient that completes the sandwich. Ingredients:
Submitted by Unc Dan
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