GARNISHES 12 Boston lettuce leaves 1/2 c Cilantro, chopped 1/2 c Mint, fresh, chopped 1/2 c Green onion, chopped -DIPPING SAUCE- 1/2 c Soy sauce, Japanese 5 tb Lemon juice, fresh 3 tb Water 2 Clove garlic, minced 2 ts Sugar 1 ts Oyster sauce 1 ts Ginger, fresh, minced 1/8 ts Cayenne pepper FOR […]
Vietnamese
Vietnamese Chicken Salad (goi-ga)
Wash and de-stem mint leaves. Cut carrot in matchsticks. Shred the cooked chicken meat. In a large bowl, combine chicken with vegetables and mint leaves. Mix dressing ingredients together well. Pour dressing over and let stand 10 minutes before serving. From Doreen Otsuka.
Scallion Oil – Hanh La Phi
Many Vietnamese dishes require this delicate scallion- flavored oil. Brushed over noodles, barbecued meats, vegetables or breads, it complements each item. Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Remove the pan from the heat and add the sliced scallions. Let the mixture steep at room temperature […]
Lamb In A Hot Garlic Sauce
Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. Heat the oil in a wok and stir-fry the lamb until nearly cooked. This should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is completely […]
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 salad. Mmmm… S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound […]
Moo Grataem (stir Fry Pork W/garlic)
Mix pork with sauces, MSG, and black pepper until pork is coated well with all ingredients. In a wok, heat oil until hot over medium heat. Cook garlic for a few second. Add pork mixture. Stirring constantly, cook for 5-6 minutes. Add green onion and cook 1-2 minutes longer. Remove from heat. Sprinkle with coriander. […]
Pho (viet Beef Soup)
Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours. Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering. Also just before beef broth finishes simmering, […]
