Vietnamese Cooking
Cha Gio
Cha Gio
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tb tree ear mushrooms
1 cup Soaked -- roughly chopped
thread noodles
1 pound Ground pork
1/2 pound Chopped shrimp or crabmeat
1 Tb fish sauce
1 teaspoon Each salt & pepper(white)
2 Garlic cloves -- chopped
1/4 cup Each chopped red onion & -- chives
8 Rounds Rice paper
Beer
Mint -- basil & coriander
Lettuce leaves
Cucumber slices
-----DIPPING SAUCE-----
1/4 cup Minced garlic
1/2 cup Fish sauce
1/3 cup Lime juice
1 tablespoon Sugar
1 teaspoon Sa-te oil
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. Drain
and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly
kneading with the hands.
Brush the rice paper on each side with the beer and set aside.
Cover with a cloth as you work. They take a minute or two to soften.
Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away
from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and
cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves,
garnishes and dip sauce.
Sour Fish Head Soup (Canh Chua Dau Ca)
Title: Sour Fish Head Soup (Canh Chua Dau Ca)
Categories: Vietnamese, Soups, Ceideburg 2
Yield: 4 servings
2 Scallions, white part only,
-crushed with the side of a
-knife
Freshly ground black pepper
2 ts Salt
2 tb Plus 4 teaspoons fish sauce
-(nuoc mam)
1 lg Fish head or fish carcass,
-split down the center
1 qt Water
1/2 c Canned sliced sour bamboo
1/4 Fresh pineapple, cut in a
-lengthwise section and
-sliced
1 ds MSG (optional)
2 tb Mixed chopped fresh
-coriander (Chinese parsley)
Scallion green
An excellent way to get twice the pleasure out of your fish purchase.
You can use either the fish head of the fish carcass if you wish. To
the people of the South, this is as much their traditional dish as
Southern Fried Chicken is to our southerners++and it will meet with
instant praise
Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4
teaspoons fish sauce over the fish head. Allow to stand for 10 to 15
minutes.
Bring 1 quart of water to a boil and drop in the sour bamboo and
pineapple slices. Cook at a lively boil for 5 minutes. Drop fish
head into the actively boiling water and, keeping at a boil, add the
2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG.
Boil the fish head for a total of 10 minutes. Transfer to a soup
tureen, sprinkle on the coriander and scallion green, and serve.
NOTE: If the fish head is dropped into water that is not boiling, it
will fall apart.
Makes 4 servings.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
This is real good with chunks of catfish, shrimp, whatever...
Posted by Stephen Ceideberg; December 28 1991.
Fried Rice with Sausage, Shrimp and Crab Meat
* Exported from MasterCook *
Fried Rice with Sausage, Shrimp and Crab Meat
Recipe By : Foods of the World: Pacific and SE Asian Cooking
Serving Size : 6 Preparation Time :24:00
Categories : Vietnamese Menu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COM CHIEN THAP CAM (Vietnam)
1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil -- plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions
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 Sauce= nam pla. Use Vietnamese or Thai fish sauce.
Crab meat= fresh, frozen, canned. Rinse and sort to discard shell, cartilage.
Day before - prepare rice. Bring 6 quarts of unsalted water to a boil over
high heat in a large, heavy pot. Stirring constantly, slowly pour in the
rice in a thin stream. Reduce the heat to moderate and let the rice boil
uncovered for about 15 minutes, or until the grains are somewhat tender but
are still slightly firm to the bite. Drain the rice in a large sieve,
fluffing it with a fork. Transfer rice to a large bowl and set it aside to
cool to room temperature. Cover the bowl tightly and refrigerate overnight
or for at least 12 hours.
Day of
- Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for
at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse
mushrooms of any remaining grit and cut off and discard any stems. Slice
each cap crosswise into 1/2-inch strips.
- Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
- Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions
into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
- Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
- Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over
moderate heat, stirring constantly for about 2 minutes, or until the slices
are delicately browned on both sides and the edges are crisp. Drain on
absorbent paper.
- Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook
for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
- Add MUSHROOMS, then the chilled rice and stirring constantly with a fork,
cook for about 3 minutes, or until the rice ie heated through. - Stir in
the FISH SAUCE.
- Push the rice to the edge of the wok to make a well in the center. Pour
in the remaining oil and drop the SHRIMP into it. Without stirring rice,
cook the shrimp, for about 2 minutes, turning as they become firm and pink.
- Mix the shrimp into the rice and still stirring, cook over moderate heat
for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the
SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well
after each addition.
- Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce
if rice seems too bland. Serve the fried rice mounded on a large heated
platter or bowl.
Fried Spring Rolls (cha Gio)
Title: FRIED SPRING ROLLS (CHA GIO)
Categories: Vietnamese, Appetizers, Ceideburg 2
Yield: 8 servings
8 oz Thin rice vermicelli
-vermicelli (bun) or
2 bn Of Japanese alimentary
-paste noodles (somen).
Nuoc Cham
Vegetable Platter
--------------------------FILLING--------------------------
6 Dried Chinese mushrooms
1 tb Dried tree ear mushrooms
6 Water chestnuts or 1/2
-small jicama, peeled and
-chopped
4 oz Fresh or canned lump
-crabmeat, picked over and
-drained
8 oz Raw shrimp, shelled,
-deveined and minced
12 oz Ground pork shoulder
1 md Onion, minced
4 Shallots, minced
4 Garlic cloves, minced
2 tb Nuoc mam (Vietnamese fish
-sauce)
1 ts Freshly ground black pepper
3 Eggs
-------------------ASSEMBLING AND FRYING-------------------
1/2 c Sugar
80 sm Rounds of rice paper (banh
-trang), each 6 1/2 inches
-in diameter
Peanut oil, for frying
This is another version of the superlative Cha Gio
(also called Nems). The filling here is a bit more
elaborate than in the first one. Boil the noodles.
Prepare the Nuoc Cham and Vegetable Platter. Set aside.
Prepare the filling: Soak the two types of mushrooms
in hot water until soft, about 30 minutes. Drain.
Remove the stems from the mushrooms and squeeze to
extract the liquid. Mince the mushrooms. Combine the
mushrooms with the remaining filling ingredients in a
large bowl. Mix with your hands to blend. Set aside.
Assemble the rolls: Fill a mixing bowl with 4 cups of
warm water and dissolve the sugar in it. The rice
paper sheets are brittle and must be handled with
care. (The water is used to soften the sheets for
handling. Sweetening the water helps the rice paper
turn a deep golden color when fried and also produces
crisper rolls.) Work with only 4 sheets of rice paper
at a time, keeping the remaining sheets covered with a
barely damp cloth to prevent curling. One at a time,
immerse a sheet in the warm water. Quickly remove it
and spread flat on a dry towel. Do not let the sheets
touch each other. The rice paper will become pliable
within seconds.
Fold up the bottom third of each round. Put 1
generous teaspoon of filling in the center of the
folded-over portion. Press into a compact rectangle.
Fold one side of the paper over the mixture, then the
other side. Roll from bottom to top to completely
enclose the filling. Continue until all of the mixture
is used.
Fry the rolls: If possible, fry in 2 skillets. Pour
1 to 1 1/2 inches of oil into each skillet and heat to
325F. Working in batches, add some of the rolls to
each skillet, but do not crowd or let them touch, or
they will stick together. Fry over moderate heat for
10 to 12 minutes, turning often, until golden and
crisp. Remove the rolls with tongs and drain on paper
towels. Keep warm in a low oven while frying the
remaining rolls.
Traditionally, Cha Gio is served with the
accompaniments suggested in this recipe.
To eat, each diner wraps a roll in a lettuce leaf
along with a few strands of noodles and a variety of
other ingredients from the Vegetable Platter before
dipping it in the Nuoc Cham. If served as an hors
d'ouvre, allow 4 or 5 rolls per person; serve 8 to 10
as a main course.
NOTE: Another popular way of serving this dish is to
divide the noodles and elements of the Vegetable
Platter evenly among the individual bowls. Top each
with cut-up pieces of Cha Gio, ground roasted peanuts
and Nuoc Cham.
As a quick and easy appetizer, Cha Gio can be served
with just Nuoc Cham.
Yield: about 80 spring rolls.
Vietnamese Spring Rolls
Title: Vietnamese Spring Rolls
Categories: Appetizers, Viet
Yield: 30 rolls
=20
8 oz Chicken breasts, boneless,
-skinless
2 T Soy sauce
1 T Hoisin sauce
1 T ;Water
2 ts Orange juice concentrate,
-frozen
1 ts Peanut butter
1/2 ts Chilli paste, Oriental
1 ts Sesame oil
2 ts Cornstarch
8 Shiitake, dried
2 oz Cellophane noodles
2 T Peanut or safflower oil
1 T Ginger, fresh; minced
2 Garlic clove; minced
3 Scallion; minced
1 Red pepper, sweet; julienned
3 T Coriander or parsley, fresh
-chopped
30 Rice paper triangles (or 16
-rounds)
6 c Oil; for deep frying
=20
Cut chicken into 1-1/2 x 1/2 inch strips. In bowl, blend soy sauce
and hoisin sauces, water, orange juice concentrate, peanut butter,
chili paste and sesame oil until smooth. Stir in cornstarch. Add
chicken and stir to coat; marinate for 15 minutes.
=20
Cover mushrooms with warm water; soak for 15 to 50 minutes or until
softened. Drain and rinse; discard stems and slice caps into thin
strips.
=20
Meanwhile, break noodles into 1-1/2 inch long pieces. Place in bowl
and cover with water; soak for 5 minutes, then drain. In saucepan of
boiling water, cook noodles for 5 minutes. Drain and rinse with cold
water; drain well.
=20
In wok or skillet, heat peanut oil over med-high heat; cook ginger,
garlic and onions for 30 seconds. Add red pepper and mushrooms; cook
for 3 minutes. Add chicken with marinade; cook for 3 to 4 minutes or
just until chicken is no longer pink inside. Stir in noodles and
coriander; let cool.
=20
Dip rice papers, one at a time, into warm water to soften; lay out on
damp tea towels in a single layer. Place about 2 Tbsp filling in
centre of each triangular sheet (or 1/4 cup in each round sheet).
Fold up bottom over filling; fold sides over and roll up tightly.
=20
(Rolls can be covered with damp tea towel in separate layers and
refrig- erated for up to 8 hours)
=20
In wok or Dutch oven, heat oil over med-high heat to 375F. Fry
rolls, in batches, for about 5 minutes or until crisp and golden on
all sides. Drain on rack. Makes 16 large or 30 small rolls.
=20
Instead of deep-frying, steam spring rolls in greased steamer for 5
minutes, or bake for 20 minutes in 400 degree oven.
=20
Assembled spring rolls can also be eaten without being cooked.
=20
MMMMM
=20
Fish Sauce (Nuoc Mam)
Title: Fish Sauce (Nuoc Mam)
Categories: Vietnamese, Information, Ceideburg 2
Yield: 1 servings
1 Fish Sauce Information
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, layered in huge wooden
barrels, the manufacture of fish sauce is a major industry. The
factories are located along the coast to assure the freshness of the
fish to be processed. Fermentation is started once a year, during the
fishing season. After about 3 months in the barrel, liquid drips from
an open spigot, to be poured back into the top of the barrel. After
about 6 months the fish sauce is produced.
The first draining is the very best fish sauce, lighter in color and
perfectly clear. [Kinda like "Extra Virgin" fish sauce. S.C.] It is
relatively expensive and is reserved for table use. The second and
third drainings yield a fish sauce of lower quality and lower cost
for general- purpose cooking. The two towns most noted for their
fish sauce are Phu Quoc and Phan Thiet. Phu Quoc produces the best
fish sauce, some of which is exported. On the label, the "nhi"
signifies the highest quality. When fish sauce manufactured in
Vietnam is not available, that of Thailand or Hong Kong is quite
acceptable. Philippine or Chinese fish sauce will not be
satisfactory. For table use and available in all Oriental groceries
is Squid Brand Fish Sauce, the best one on the market. Whatever
brand, look for the "Ca Com" on the label, which means that only
anchovies were used++an indication of the highest quality for table
use.
Vietnamese Bbq Duck Breast
=20
Title: Vietnamese Bbq Duck Breast
Categories: Vietnamese, Duck, Game, Bbq, Spicy
Yield: 2 servings
=20
4 Duck breasts, deboned and
-skinned
2 tb Oil
4 tb Vinegar
1 Clove garlic, minced
1/2 Inch chunk ginger root,
-crumbled
1/2 ts Dried chile peppers or more
=20
This recipe is equally good with wild duck, partridge or ptarmigan.
=20
Cut the breasts away from the bird and marinade at least two days in
the other ingredients. The peppers can be increased up to 2 tsp
according to taste. Drain breasts and grill over charcoal/gas,
brushing on extra marinade as required. Serve with rice.
=20
NEXT
