Friday, July 14, 2017

Stir-fry Beef with Bitter Melon (Thịt Bò Xào Khổ Qua) Recipe


Ingredients
Marinate Beef
1 lb. Beef
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
1 tsp. Sugar
1 Tbsp. Oyster Sauce
Black Pepper

Stir-fry
2 Bitter Melons
1 Red Bell Pepper
2 Tbsp. Olive Oil
Pinch of Kosher Salt
1/2 tsp. Sugar
1 Green Onion
Black Pepper


Cut 1 lb. Beef into slices, put into a bowl to marinate. 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots, 1 tsp. Sugar, 1 Tbsp. Oyster Sauce and some Black Pepper.  Mix well. Cover with plastic wrap and let it sit for about 2 hour.

Cut 2 Bitter Melons in half.  Remove the center and cut into slices.  Then set aside. Cut 1 Red Bell Pepper, remove the center and cut into small pieces. Set aside. Cut half an Onion and set aside.

In a wok, add in 2 Tbsp. Olive Oil, 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots.  Saute for a few seconds and in the Onions. Stir for a few minutes and add in the Beef and Bitter Melons. Add a Pinch of Kosher Salt, 1/2 tsp. Sugar, Red Bell Pepper and give it a quick mix. Add Green Onions and Black Pepper.  Remove from heat and serve.


Friday, July 7, 2017

Grilled Eggplant with Scallion Oil (Cà Tím Nướng Mỡ Hành)


Ingredients:
4 Large Eggplants
3-4 Green Onions
Black Pepper
Kosher Salt
Sugar
Olive Oil

Using a toothpick, poke around the Eggplants.  It helps cook the inside faster while you grill.

After you’re done, place on griller. Grill until it looks like this.  Remove from griller. 
Let it cool for a little bit before peeling the skin off. Set aside.

Chop the Green Onions, place in a small bowl.  Add in a pinch of Kosher Salt and Sugar. Mix well.  Heat up about 2-3 Tbsp. of Olive Oil, pour it over the Green Onions.  Mix and set aside. 

Cut the Eggplants into smaller pieces. Add in a pinch of Kosher Salt, Sugar, Black Pepper and 2-3 Tbsp. of Scallion Oil. Mix well and serve with rice. 


Friday, June 30, 2017

Beef Congee (Cháo Thịt Bò) Recipe


Beef Congee (Cháo Thịt Bò) Recipe

Ingredients
Beef
1/2 tsp. chopped Shallots
1/2 tsp. minced Garlic
3 Green Onions
3/4 cup Jasmine Rice
5 cups Water
1 Tbsp. Olive Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
3/4 tsp. Kosher Salt
1 1/2 tsp. Sugar
Fish Sauce (to taste)
Black Pepper


Cut a small piece of Beef into slices and finely chop.  Add in 1/2 tsp. chopped Shallots and 1/2 tsp. minced Garlic.  Then set aside.

Cut 3 Green Onions, separate the white portion and the green and set aside.

Rinse and wash 3/4 cup Jasmine Rice about 2-3 times. Add in 5 cups of water.
Place on stove and bring to a simmer. Remember to stir the pot or else rice will stick to the bottom. While you cook the rice prepare the beef. 

In a pan, add in 1 Tbsp. Olive Oil, 1 tsp. minced Garlic and1 tsp. chopped Shallots.  Saute for a few seconds. Add in the the finely chopped Beef. Cook on high medium heat, let it cook for a few minutes.  Remove from heat and set aside.

Once the rice looks like this, add in the Beef. Let it simmer and add in 3/4 tsp. Kosher Salt and 1 1/2 tsp. Sugar.  Stir and bring to a high simmer.  Taste test the congee and add in Fish Sauce to taste. 

When the congee look like this it’s ready add in the white part of the Green Onions. Let it cook for a few more minutes. When you’re ready to serve add in the rest of the Green Onions and Black Pepper. Enjoy!


Friday, June 23, 2017

Beef Wrapped in Wild Betel Leaf (Bò Nướng Lá Lốt) Recipe


Ingredients:

Marinate Beef Ingredients
1 lb. ground Beef
1/2 tsp. Kosher Salt
1/2 tsp. Sugar 
1 tsp. Oyster sauce
Sautéed Lemongrass
1 tsp. chopped Shallots
1 tsp. minced Garlic
Black Pepper
1 Tbsp. Soy Sauce
(Optional) 1/3 Pork Fat+1/2 tsp. Sugar 

Other ingredient
Wild Betel Leaf

Serve with:
Vermicelli Noodles,
Pineapple slices
Crushed Roast Peanuts
Pickled Daikon and Carrot
Dipping Fish Sauce
Scallion Oil
Rice Paper
Fresh Herbs

This is optional, cut some Pork fat, you need about 1/3 cup. Once you finish cutting it into strips, place in oven set at the lowest heat and wait for it to turn translucent.  Remember to mix in 1/2 tsp. Sugar. Set aside.

In a pan, add 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 1 Tbsp. minced Lemongrass. Saute for a few minutes and set aside. 

Next step rinse and wash the Wild Betel Leaf.  Sort them, save the large ones to wrap and the small ones to chop and put in the ground beef.

Now chop the small leaves and set aside.  You need about 1/2 cup. 

In a bowl, 1 lb. ground Beef, 1/2 tsp. Kosher Salt, 1/2 tsp. Sugar, 1 tsp. Oyster sauce, Pork fat (optional), 1 Tbsp. sautéed Lemongrass, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, chopped Wild Betel Leaf, Black Pepper and 1 Tbsp. Soy Sauce. Mix well and let it marinate for at least one hour.

Using large and medium size Wild Betel Leaf, wrap the beef. 

When you’re done, grill until cooked. 

To serve you will need:
Vermicelli Noodles,
Pineapple slices
Crushed Roast Peanuts
Pickled Daikon and Carrot
Dipping Fish Sauce
Scallion Oil
Rice Paper
Fresh Herbs

Sprinkle the crushed Roast Peanuts on the Beef wrapped and spread the Scallion Oil on the Vermicelli Noodles. 

Wet a Rice Paper, place on Fresh Herbs, Pineapple slices, Vermicelli Noodles, Pickled Daikon and Carrot and grilled Beef Wrapped.  Roll and enjoy with Dripping Fish Sauce. 


Friday, June 16, 2017

Vietnamese Hot Pot Fermented Fish (Lẩu mắm cá sặc) Recipe


ngredients

Basic Pork Broth Ingredients
2 lbs. Pork Bones
1 Daikon
1 Onion
1 tsp. Kosher Salt
10-12 cups Water

Fermented Fish Broth Ingredients
Basic Pork Broth
3/4 cup Fermented Fish (Gouramy Fish)
2 cups Water
3 Tbsp. minced Lemongrass
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
Optional* Hot Chili Pepper
Kosher Salt/Sugar (season to taste)

Hot Pot Ingredients:
Fresh Herbs 
Water Spinach
Banana Blossom
Bean Sprouts
Prawns
Fish Balls
Vermicelli Noodles

Boil some water and blanch 2 lbs. Pork Bones.  Add in 1 tsp. Kosher Salt.  Remove from heat and drain out the water. 

Now in a clean large pot, fill up with 10-12 cups Water. Add in the blanched Pork Bones.  Add 1 tsp. Kosher Salt. Let it simmer for 15 minutes. Then add in 1 Daikon, cut into large chucks and 1 peeled Onion. Continue to skim the broth and let it simmer for 1 hour and 30 minutes. After 1 hour and 30 minutes, add in 2 tsp. Sugar. Then remove the Daikon, Onion and Bones.  Strain it through a strainer and set aside. 

In a large sauce pan, boil 2 cups water.  Once it starts to simmer, add in 3/4 cup Fermented Fish.   Boil until the Fermented Fish dissolved.  Use a super fine strainer strain the Fermented Fish water.  Set aside. 

Next add in 2 Tbsp. Olive Oil in a pan.  Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 3 Tbsp. minced Lemongrass.  Optional, Hot Chili Pepper. Saute for a few minutes, add in the Fermented Fish water and the Pork Bone Broth.  Bring to a simmer and season to taste with Kosher Salt and Sugar. Leave it to simmer and pour into a Hot Pot.  

Have your Fresh Herbs, Banana Blossom, Water Spinach, Bean Sprouts, Prawns, Fish Balls and Vermicelli Noodles ready.

Enjoy Fermented Fish Hot Pot with Family and Friends.