Crab Noodle Soup (Vietnam)

In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.

8 shallots, thinly sliced
2 tablespoons peanut oil
3 cups flaked crabmeat
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1 pound rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine
is preferable to iceberg)
1 cup mung bean sprouts
2 limes, quartered

Heat a large heavy pan over medium-high heat.
Sauté the shallots in the hot oil until soft.
Add the crabmeat, tomatoes, fish sauce, sugar and salt.
Pour in 5 cups of water.
Bring to a boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.

adminVietnamese3 Nov, 2007No Comments

Asparagus Crab Soup (Sup Mang Tay Cua)

Source: The Classic Cuisine of Vietnam - Bach Ngo and Gloria Zimmerman, Barron’s, 1979

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine.
The Vietnamese word for asparagus is “Western bamboo,” due to its resemblance to bamboo shoots.
asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.

2 1/2 quarts water
2 pounds pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 pound crab meat, fresh, frozen, or canned
1/4 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 egg
1 (15 ounce) can white asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion greens

Bring water to a boil and put the pork bones in.
Remove the scum, then cover and continue to boil the bones for 1 hour.
Remove the bones from the stock and discard.
Add the salt and the fish sauce to the stock.

Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the cornstarch and water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before serving.

Makes 6 to 8 servings.

adminVietnamese3 Nov, 2007No Comments

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes).
Remove from the liquid and cool. Shred meat.

In small bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic.
Stir in onions.
Cover and let steep at room temperature for 30 minutes.

Blanch bean sprouts in boiling water.
Drain and refresh with cold water.

In a large bowl, combine chicken, bean sprouts, cabbage and cilantro.
Add sauce and toss to mix well.

adminVietnamese3 Nov, 2007No Comments

Vietnamese Coconut Cookies

Source: Simple Art of Vietnamese Cooking - Binh Duong and Marcia Kiesel

These cookies become crisper the second day, so do not overbake them.

3 cups freshly grated coconut (about
1 large coconut - NO SUBSTITUTE)
4 egg whites
Pinch of salt
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 teaspoon vanilla extract

Heat oven to 375 degrees F.

Spread coconut in even layer on large baking sheet and place on oven rack in highest position.
Toast, stirring frequently, until coconut is an even golden brown, about 20 minutes.
(Watch carefully to keep it from burning.) Remove and let cool.

In large bowl with electric mixer, beat egg whites and salt until foamy, about 30 seconds.
Add sugar and beat until whites are very shiny white and form a thick ribbon when dropped from beaters, about 5 minutes.

Using rubber spatula, fold in flour, butter and vanilla extract. Fold in toasted coconut last.

Grease large baking sheets.
Drop cookie batter by 1/2 tablespoonsful onto baking sheets about 1 inch apart.
Using oven rack in highest position, bake about 15 to 20 minutes, watching carefully so edges don’t burn.
Immediately remove from baking sheets and place on rack to cool.

Repeat with remaining batter.

Makes about 65 cookies.

adminVietnamese3 Nov, 2007No Comments

Pickled Bean Sprouts (Vietnamese)

1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar
3 cloves garlic, crushed
3 tablespoons granulated sugar
1 tablespoon hot chile sauce with garlic

Combine the bean sprouts and scallions in a large bowl.

In a saucepan, combine salt, vinegar, garlic and sugar.
Add 4 cups water and stir to combine.
Place over high heat and bring just to a boil.
Remove from heat and let cool until warm to the touch. Add chile sauce and stir.
Pour over bean sprout mixture.
Let stand 1 hour, or refrigerate for several hours.

Drain before serving.

Yields about 2 cups.

adminVietnamese3 Nov, 2007No Comments

Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian Version)

2 Asian eggplants (long and thin,
but not baby eggplants)
4 scallions, minced
2 tablespoons peanut oil
4 teaspoons soy sauce
1/2 teaspoon fish sauce

Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 minutes or until the flesh is soft but before the skin burns.
Remove them from the grill.

When they are cool enough to handle, peel them and cut them in half lengthwise.
Put the scallions into a bowl.
Heat the oil in a pan until very hot, then pour it over the scallions.
Drain them immediately.
Sprinkle the scallions over the eggplants, then gently pour the soy and fish sauces on top.

adminVietnamese3 Nov, 2007No Comments

Grape Leaf Beef (Bo Cuon La Nho)

Source: The Vietnamese Cookbook by Diana My Tran

1/2 cup lemongrass, finely minced
1 medium onion, chopped
2 garlic cloves, finely minced
1 1/2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon oil
2 scallions, finely sliced
1 jar grape leaves, rinsed and spread out
12 bamboo skewers, soaked in water for at least 10 minutes
Sweet and Sour Fish Sauce

Using a mini food processor, finely mince lemongrass, onion and garlic.

In a large mixing bowl, knead together lemongrass mixture, ground beef, salt, pepper, sugar, oyster sauce, cornstarch, oil and scallions.
Set aside for 15 minutes.

Place 1 1/2 tablespoons of filling on each grape leaf one inch from the edge nearest you.
Form a 2-inch-long sausage.
Fold inward both sides of leaf, and pressing down the mixture, fold over top of leaf and roll up.
Repeat with remaining beef mixture.
Thread three rolls on each bamboo skewer.
Barbecue beef skewers over hot coals or in a 400 degree F oven, turning frequently for approximately 10 minutes until cooked through.

Serve with Sweet and Sour Fish Sauce as an appetizer, or with rice noodles as an entree.

Serves 4.

Per serving: 395 calories; 23.3 g fat (8.8 g saturated fat; 53 percent calories from fat); 13.6 g carbohydrates; 104 mg cholesterol; 2,860 mg sodium; 31.9 g protein; 1.3 g fiber

adminVietnamese3 Nov, 2007No Comments

Vietnamese Banana Cake with Cashews (Chuoi Nuong)

Source: The Complete Asian Cookbook - Charmaine Solomon

3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut

Preheat oven to 350 to 375 degrees F.
Grease 2 (8-inch) pans and dust with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until mixture is thick and pale.
Use a fairly low speed.
Pour cream into bowl and beat for a few seconds longer, just to mix.
Sift flour, add to bowl, and stir with a wooden spoon.
Peel bananas and smash with the flat side of a chopper, but do not mash.
Add to batter with nuts and coconut.
Stir only until all ingredients are combined.
Divide batter between the two pans.
Bake for 1 hour, or until top is golden brown.

Serve warm or cold.
This is a very solid, pudding-like but flavorsome cake.

adminVietnamese3 Nov, 2007No Comments

Tom Kha Gai Soup (Galanga Soup - Vietnam)

6 ounces sliced white chicken meat
6 ounces sliced white onions
2 or 3 medium pieces galanga (Thai ginger)
3 (1-inch) slices lemon grass
1 ounce chopped green onion
24 ounces water
1 (2 ounce) package coconut milk concentrate
4 ounces fresh lime or lemon juice
4 ounces fish sauce
1 tablespoon ground red chili

Start heating the water.
Add coconut milk concentrate, galanga ginger and lemon grass.
Add sliced chicken.
Bring to a boil.
After the soup has boiled for 2 minutes, add the onions.

In a serving bowl add the lime juice and fish sauce.
Do not add this to the boiling soup! When the chicken is cooked, place the soup in the serving bowl with the sauces.
Garnish with the green onions, spice to taste with red chili and serve.

Yields 4 servings.

adminVietnamese3 Nov, 2007No Comments

Vietnamese Lemon Chicken Skewers

Don’t marinate the chicken too long or the acidity will “cook” it.

2 scallions, thinly sliced
Zest of 1 lemon, grated
2 tablespoons lemon juice
3 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 tablespoon granulated sugar
2 tablespoons Asian fish sauce (nuoc mam)
4 tablespoons vegetable oil
4 boneless, skinless chicken breasts
12 bamboo skewers

Combine the scallions, lemon zest, lemon juice, garlic, pepper, sugar, fish sauce and oil in a medium-size bowl.

Slice the chicken crosswise on the diagonal into wide strips. Place in the marinade, cover and refrigerate for at least 2 hours. Soak the skewers in warm water for 1 hour.

Preheat broiler or grill.
Thread the chicken strips onto the skewers.
Broil 5 inches from the heat source for about 4 minutes per side, or until done.
Alternately, grill the chicken for about 4 minutes per side.

Serves 4.

adminVietnamese2 Nov, 2007No Comments