New Asian Cuisine » Vietnamese

Vietnamese Honey-Glazed Chicken

grace — Fri, 15 Jul 2011 00:40:11 +0000

Vietnamese Honey-glazed Chicken (Ga quay mat on)

By Wendy Hutton, Southeast Asia’s Best Recipes

Southeast Asia/newasicui-20" s Best Recipes: From Bangkok to Bali
Reprinted with the express permission of Tuttle Publishing.

To make this sophisticated Vietnamese recipe, chicken—first marinated with black pepper, sugar, salt and sesame oil—is brushed during cooking with a piquant glaze. This is a good recipe if you’re entertaining, not just because it’s sure to be enthusiastically received, but because the chicken can be marinated and the Honey Glaze prepared several hours in advance. Then all you need to do is start roasting the chicken about an hour before you want to eat.

Serves 4
Preparation time: 20 mins + 1 hour marinating
Cooking time: 1 hour

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons sugar
2 teaspoons sesame oil
1 whole fresh chicken (about 21/2–3 lbs/1.25–1.5 kg), fatty deposits and excess skin removed, pat dry with paper towels
2 stalks lemongrass, tender inner part of bottom third only, bruised and cut into 4 pieces

Honey Glaze
1 tablespoon oil
2 teaspoons annatto seeds or a little red food coloring (optional)
1/4 cup (60 ml) honey
2 tablespoons sweet soy sauce (or 2 tablespoons dark soy sauce mixed with 2 teaspoons soft brown sugar)
4 teaspoons lime or lemon juice
1 teaspoon sesame oil

Mix the salt, pepper, sugar and sesame oil in a small bowl. Rub half the mixture inside the chicken and the remainder over the outside. Leave the chicken to marinate at room temperature for 1 hour, or cover and refrigerate for several hours if preferred.

Prepare the Honey Glaze by heating the oil in a small saucepan. Add the annatto seeds and cook over medium heat until the oil turns light orange, 2 to 3 minutes. Strain the oil into a large bowl, discarding the seeds. Add the honey, soy sauce, lime juice and sesame oil, mixing well. If using red food coloring, just mix all the Honey Glaze ingredients together, including the oil. (The glaze can now be kept aside for several hours if you are preparing the recipe in advance.)

To finalize the dish, put the lemongrass inside the chicken and place it in a baking dish. Use a pastry brush to paint the Honey Glaze over the outside of the chicken, reserving the remaining glaze. Roast the chicken at 425°F (220°C), breast side up, for 15 minutes.

Stir the glaze thoroughly, baste the chicken again and return it to the oven. Reduce the heat to 350°F (180°C) and roast for 15 minutes. Brush the chicken with the glaze and oil which has run into the baking dish, then with the reserved glaze. Turn the chicken breast side down and cook for another 15 minutes. Brush again and roast for a final 15 minutes. Cut the chicken with a cleaver into 14 to 16 serving pieces, put on a serving dish and serve hot with the glaze from the baking dish poured over.

NOTE: It is important to baste the chicken every 15 minutes so that the skin becomes crisp and turns a rich golden brown. Stir the glaze each time before basting to amalgamate the honey.

Caramelized Soy and Lemongrass Spareribs

grace — Tue, 31 May 2011 16:21:04 +0000

Caramelized Soy and Lemongrass Spareribs

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

The Asian Barbecue Book: From Teriyaki to Tandoori
Reprinted with the express permission of Tuttle Publishing.

I like this Vietnamese-inspired recipe because the Caramelized Lemongrass Marinade combines sweet and salty flavors with lemongrass. The sugar is first caramelized, which gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.

Serves 4
Preparation time: 30 minutes, plus approximately
8 hours to marinate

Grill time: 20 to 30 minutes for medium well

3 lbs (1.5 kg) pork spareribs
1 cup (250 ml) Caramelized Lemongrass
Marinade
Salt for seasoning the ribs

Place the spareribs in a large shallow dish. Pour the Caramelized Lemongrass Marinade over, turning the ribs in the marinade to thoroughly coat them. Marinate in the refrigerator overnight.

Remove the ribs from the marinade and sprinkle them with salt.

In a small saucepan, add the leftover marinade and place over medium heat. Simmer for a few minutes and set aside for use as a basting sauce.

Prepare the grill for indirect grilling with low heat. If you’re using charcoal, place a drip pan in the middle and live coals around the drip pan.

Just before you begin grilling, oil the hot grate. Place the meat on the grate above the drip pan or, if you’re using a gas grill, over the low heat zone. Grill for about 10 to 15 minutes on each side with the hood closed and baste regularly with cooked marinade.

Check for doneness by pricking the meat. If the juices run clear the ribs are ready.

Spicy Lemongrass Shrimp

grace — Tue, 22 Mar 2011 02:31:28 +0000

Spicy Lemongrass Shrimp

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

This easy shrimp dish has a touch of sweetness typical of many Vietnamese dishes, as well as the fragrance of lemongrass, rice wine and fish sauce. Stir-fry over high heat for the best flavor and texture.

11/2 lbs (700 g) fresh medium shrimp, peeled and deveined
2 tablespoons oil
2 teaspoons minced garlic
1/4 teaspoon salt
Sprigs of coriander leaves (cilantro), to garnish

Marinade
2 teaspoons fish sauce
2 teaspoons rice wine, sherry or sake
2 teaspoons sugar
1 finger-length red chili, deseeded and minced or ground to a paste in a mortar
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass,
thick bottom part only, outer layers discarded, inner part thinly sliced
1 teaspoon minced garlic

1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the shrimp with the Marinade, and stir-fry until the shrimp turn pink and are just cooked, 2 to 3 minutes. Finally season with the salt and remove from the heat.
3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice.

Serves 4
Preparation time: 20 mins + 30 mins to marinate
Cooking time: 5 mins

Barbecued Lemongrass Beef

grace — Sun, 13 Mar 2011 04:49:24 +0000

Barbecued Lemongrass Beef

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.

Serves 6
Preparation time: 45 mins + 1 hour to marinate
Cooking time: 15 mins

1 lb (500 g) beef sirloin, flank steak or top round, sliced into thin strips
12 bamboo skewers, soaked in water for 1 hour before using
1 tablespoon oil, for brushing
7 oz (200 g) dried rice vermicelli, blanched for 1 to 2 minutes until soft, then rinse with cold water and drained
1/2 head lettuce, leaves washed and separated
1 medium cucumber, deseeded and cut into matchsticks
2 cups (31/2 oz/100 g) bean sprouts, seed coats and tails removed
Sprigs of mint leaves
Sprigs of coriander leaves (cilantro)
1 small carrot, cut into matchsticks
1/2 cup (50 g) roasted unsalted peanuts, crushed
1 portion Fish Sauce Dip

Marinade
1 medium onion, sliced
3 cloves garlic
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon curry
powder (optional)
1 tablespoon fish sauce

1 Make the Marinade first by grinding the onion, garlic and lemongrass to a smooth paste in a blender. Add all the other ingredients and mix until well blended. Transfer the Marinade to a large bowl, place the beef in the Marinade and mix until well coated. Allow to marinate for 1 hour.

2 Prepare the Fish Sauce Dip

3 Thread the marinated beef strips onto the bamboo skewers and brush with a little oil, then grill on a pan grill or under a preheated broiler, basting with the Marinade, until just cooked, 2 to 3 minutes on each side.

4 To serve, place the rice vermicelli into individual serving bowls and top with the grilled beef, lettuce leaves, cucumber, bean sprouts, mint leaves, coriander leaves (cilantro) and carrot. Sprinkle with crushed peanuts and serve immediately with a bowl of Fish Sauce Dip on the side.

Dress and toss this dish well with 2 tablespoons of Fish Sauce Dip before eating it.

Hanoi Beef Noodle Soup (Pho Bo)

grace — Tue, 01 Mar 2011 04:35:20 +0000

Hanoi Beef Noodle Soup (Pho Bo)

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

This may well be considered Vietnam’s national dish. The Vietnamese eat it at any time of the day, but it is especially popular as a breakfast food. What makes this soup so convenient is that you can cook it ahead of time, storing the stock in one container and the remaining ingredients in another.

Serves 6 to 8
Preparation time: 30 mins
Cooking time: 11/4 hours

10 oz (300 g) dried rice stick noodles or rice vermicelli
3 tablespoons fish sauce
1 lb (500 g) beef sirloin or flank steak, cut into very thin slices
2 medium onions, thinly sliced
4 cups (7 oz/200 g) bean sprouts, seed coats and tails removed, blanched until cooked
2 to 3 finger-length chilies, deseeded and sliced
Ground white pepper
Sprigs of coriander leaves (cilantro), to garnish
Sprigs of basil or mint,to garnish
2 lemons or limes, cut into sections, to serve
1 portion Fish Sauce Dip

Broth
2 medium onions, peeled and bruised
2 in (5 cm) fresh ginger root, peeled and bruised
3 shallots
10 cups (2 1/2 liters) beef stock
1 lb (500 g) beef shank or brisket
2 star anise pods
1 cinnamon stick
1 teaspoon crushed peppercorns
1 tablespoon salt

1 Prepare the Broth first by browning the onions, shallots and ginger under a broiler for 5 to 10 minutes, turning several times, or dry-frying them in a skillet over low heat until slightly burnt on all sides. Remove and transfer to a stockpot. Add all the other Broth ingredients and bring to a boil over medium heat, skimming off the foam and fat that float to the surface. Reduce the heat to low and simmer for 1 hour, until the beef is tender.

2 Prepare the Fish Sauce Dip. Bring a pot of water to a boil over medium heat. Add the dried noodles and blanch until soft, about 5 minutes for rice stick noodles or 2 minutes for rice vermicelli. Remove and rinse with cold water, then drain.

3 Remove the beef from the Broth and set aside to cool. Strain the Broth to remove all the solids and return the clear Broth to the pot. Season with the fish sauce and keep the Broth hot over very low heat. Slice the beef into thin slices and set aside.

4 To serve, place the rice noodles into individual serving bowls and top with the cooked and raw beef slices, onion slices, bean sprouts and chilies. Ladle the hot Broth into each bowl (the raw beef will partially cook in the boiling soup), sprinkle with pepper and garnish with coriander (cilantro) and basil or mint leaves. Serve hot with lemon or lime sections, and dipping bowls of Fish Sauce Dip on the side.

Chicken Noodle Soup (Pho Ga)

grace — Tue, 01 Feb 2011 04:40:29 +0000

Chicken Noodle Soup (Pho Ga)

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam.

Serves 4 to 6
Preparation time: 20 mins
Cooking time: 1 hour

10 oz (300 g) dried rice stick noodles or rice vermicelli
4 cups (7 oz/200 g) bean sprouts, seed coats and tails removed, blanched until cooked
1 onion, thinly sliced
Ground white pepper
1 bunch coriander leaves (cilantro), sliced
1 bunch basil or mint leaves
1 lime, cut into sections, to serve
2 finger-length chilies, deseeded and sliced, placed in a dipping bowl with soy sauce

Broth
10 cups (21/2 liters) chicken stock or 4 to 5 stock cubes dissolved in 10 cups (21/2 liters) water
1/2 fresh chicken (about 1 lb/500 g)
1 cinnamon stick
4 spring onions, cut into lengths
1 in (21/2 cm) fresh ginger root, peeled and bruised
2 teaspoons sugar
1 teaspoon salt
2 tablespoons fish sauce

1 Prepare the Broth first by bringing the chicken stock, chicken, cinnamon, spring onions, ginger, sugar and salt to a boil over high heat in a stockpot. Reduce the heat to low and simmer for 45 minutes, skimming off the foam and fat that float to the surface. Stir in the fish sauce and remove from the heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.

2 Bring a pot of water to a boil over medium heat. Add the dried noodles and blanch until soft, about 5 minutes for rice stick noodles or 2 minutes for rice vermicelli. Remove and rinse with cold water, then drain.

3 When the chicken is cool enough to handle, shred the meat along the grain into thin strips.

4 Place the noodles in individual serving bowls and top with the bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinkle with pepper and garnish with coriander (cilantro) and basil leaves. Serve hot with the lime and bowls of chilies and soy sauce on the side.

Caramelized Lemongrass Marinade

grace — Mon, 31 Jan 2011 16:19:30 +0000

Caramelized Lemongrass Marinade

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

Reprinted with express permission from Tuttle Publishing Group.

The Asian Barbecue Book: From Teriyaki to Tandoori

This recipe is widely used by grilled-food vendors in Vietnam. This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.

Preparation time: 20 minutes

Makes ¹⁄₂ cup (125 ml)

3 tablespoons sugar
4 tablespoons water, divided
1 lemongrass stalk, outer tougher leaves
removed and lower two-thirds finely chopped
3 tablespoons finely chopped shallot
4 cloves garlic, finely chopped
1 tablespoon light soy sauce
1 tablespoon fish sauce, preferably
Vietnamese (nuoc mam)
¹⁄₂ teaspoon black pepper

Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.

Fish Sauce Dip (Nuoc Cham)

grace — Sat, 01 Jan 2011 13:53:44 +0000

Fish Sauce Dip (Nuoc Cham)

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Yields 1 cup (250 ml)
Preparation time: 10 mins

2 to 3 finger-length chilies, deseeded and sliced
3 cloves garlic
1/4 cup (50 g) sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon vinegar
3 tablespoons fish sauce
1/2 cup (125 ml) water
1/2 teaspoon salt

Grind the chilies and garlic to a coarse paste in a mortar or blender, then combine with all the other ingredients and mix until the sugar is dissolved.

Vietnamese Pho: Beef Noodle Soup

grace — Sun, 05 Dec 2010 04:46:36 +0000

Vietnamese Pho: Beef Noodle Soup

By Jaden Hair, SteamyKitchen.com

Adapted from Into the Vietnamese Kitchen by Andrea Nguyen

serves 8

Sometimes, I omit the 1lb of beef meat in the broth (you’ll see I’ve made it optional) – as I’ve found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

Broth
2 onions, halved
4″ nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

The Bowls
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – this is a crucial step. If the broth’s flavor doesn’t quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Tip: I started getting comments of the broth being too greasy — and after 8 pots of testing, I found out why. When I normally make pho broth, I use a combination of knuckle and leg bones, normally with 20% of the bones having the marrow (below photo). When I started increasing the % of bones with marrow – the broth started getting too fatty. I guess too much of a good stuff is not a good thing! The fattiness is easy to remedy. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.

Chocolate and Vietnamese Coffee Tart

grace — Fri, 09 Apr 2010 10:47:45 +0000

This was an incredibly popular dessert at Spice Market. People just love the way the coffee cuts through the richness of the chocolate and imparts exotic, smoky overtones. Limiting the sugar added to the tart itself allows the chocolate flavor to really come through. For an added treat, top each slice with a little scoop of sweetened condensed milk ice cream or good vanilla ice cream – Pichet Ong

Chocolate and Vietnamese Coffee Tart

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

The Sweet Spot: Asian-Inspired Desserts

Cocoa Tart Pastry
1/2 cup (113 grams, 4 ounces) unsalted butter, at room temperature
1 cup (113 grams, 4 ounces) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams, 7/8 ounce) cocoa powder, preferably Dutch-processed
1/4 cup (23 grams, 7/8 ounce) almond flour
1 1/3 cups (203 grams, 7 1/4 ounces) all-purpose flour, plus more for flouring
1 large egg
Nonstick vegetable oil spray

Chocolate Coffee Ganache:
1/4 cup (75 grams, 2 ounces) sweetened condensed milk
12 ounces bittersweet chocolate, chopped
1 3/4 cups (392 grams, 14 ounces) heavy cream
1/2 cup (113 grams, 4 ounces) evaporated milk
1/3 cup (28 grams, 1 ounce) Vietnamese, chicory, or French Roast coffee powder
1/2 teaspoon salt
1/4 cup sweetened condensed milk ice cream

Chef’s Tip: You can substitute good vanilla ice cream for the Condensed Milk Ice Cream.

1. To make the tart shell: Put the first six ingredients in the bowl of a food processor and pulse until the mixture resembles cornmeal. With the machine running, add the egg, and process just until the mixture comes together. Form the mixture into a ball, press it into a 1-inch thick disc, cover tightly with plastic wrap, and chill until firm, at least 4 hours.

2. Preheat the oven to 325°F. Spray an 8-inch tart pan with a removable bottom or an 8-inch tart ring set on a parchment paper-lined baking sheet with nonstick cooking spray and set aside.

3. Lightly flour a work surface and a rolling pin. Roll the dough to 1/8-inch thickness, rotating the circle a quarter-turn with each roll. Lightly flour the surface of the dough and loosely roll the dough around the rolling pin. Unroll the dough into the prepared tart pan and press the edges up along the sides, trimming off any excess.

4. Freeze until hard, 30 minutes, then line the shell with parchment paper, fill with pie weights, like dried beans, and bake for 15 minutes. Remove the shell from the oven and remove the pie weights and parchment paper and bake until the dough is dry to the touch, 5 minutes. Cool completely on a rack.

5. Meanwhile, make the ganache: put the chocolate in a large mixing bowl and set aside. Stir together the cream, evaporated milk, coffee powder, and salt in a small saucepan and set over low heat. As soon as it simmers, strain the mixture through a fine-mesh sieve over the chocolate. Immediately begin whisking, incorporating the chocolate into the cream. Once the chocolate melts and the mixture becomes smooth and shiny, whisk in the eggs, one at a time, then the sweetened condensed milk. Continue whisking until the mixture is smooth and pour into the cooled tart shell.

6. Turn the oven down to 275°F. Bake the tart for 10 minutes, then rotate the pan and bake for 10 more minutes. When done, the middle should still jiggle slightly, but not be wet. Remove from the oven, cool completely, and serve.