Sunday, August 31, 2008
Recipe Index
Appetizer/Starters/Bread ( Khai Vi, Mon An Choi, Banh)
Beef (Thit Bo)
Bo Luc Lac - shaking Beef
Thit Bo Xao Dua Chua - Beef Sauteed with Pickled Mustard Green
Thit Bo Xao Khoai Tay - Stir Fried Beef with Fries
Chicken (Thit Ga)
Canh Ga Chien Chua Ngot - Sweet and Sour Chicken Wings
Ga Kho Gung - Chicken Braised in Ginger and Caramel SauceGa Ragu - Chicken Ragu
Ga Roti - Vietnamese Roasted Chicken
Dessert (Mon Trang Mieng)
Che Ba Mau - Vietnamese Three Color Dessert
Che Suong Sa Hot Luu - Tapioca in Coconut Milk
Che Thai - Fruits in Milk
Miscellaneous
Do Chua - Vietnamese Pickled Vegetables
Vietnamese Herbs
Noodle (Mon Mi, Bun, Pho Kho)
Banh Uot Xao Bo - Beef Chow Fun
Bun Thit Nuong Cha Gio - Vermicelli Noodle with Grilled Pork and Vietnamese Egg Rolls
Mien Xao Cua - Glass Noodle with Crab Meat
Mi Kho thap Cam - Combination Dry Egg Noodle
Mi Xao Xa Xiu - BBQ Pork Lo Mein
Noodle Soup (Mon Mi, Bun, Pho Nuoc)
Banh Canh Cua - Tapioca Noodle Crab Soup (with home-made noodle)
Banh Canh Cua - Tapioca Noodle Crab Soup
Bun Bo Hue - Hue Spicy Beef Noodle
Bun Mang Vit - Duck and Bamboo Vermicelli Noodle Soup
Bun Oc - Snail Noodle SoupBun Rieu - Crab Cake Vermicelli Noodle Soup
Bun Rieu - Crab Cake Vermicelli Noodle Soup (Lent Friendly)
Canh Bun - Ricefield Crab Noodle SoupHu Tieu - Pork and Seafood Tapioca Noodle SoupMien Ga - Chicken Glass Noodle Soup
Mi Hoanh Thanh - Wonton Noodle SoupMi Quang - Quang Nam Noodle Soup
Mi Thap Cam - Combination Egg Noodle SoupNui Ga - Vietnamese Chicken Noodle Soup
Pho Bo - Beef Rice Noodle Soup
Pork (Thit Heo)
Bi - Shredded Pork Skin
Com Tam Suon Bi Trung - Broke Rice with Pork Chops
Dau Hu Nhoi Thit Sot Ca - tofu Stuffed w/ Pork in Tomato Sauce
Suon Ram Man - Caramelized Pork Spare Ribs
Thit Heo Kho Trung - Pork and Eggs Braised in Caramel Sauce
Salad (Goi)
Banh Canh Cua - Crab Noodle SoupBo Tai Chanh - Rare Beef Lime Salad
Bo Tai Me - Tamarind Beef Salad
Ca Tai Chanh - Vietnamese Style Ceviche
Ga Xe Phay - Shredded Chicken Salad
Goi Du Du - Green Papaya Salad
Goi Du Du Thailand - Thai Green Papaya Salad
Goi Ga - Shredded Chicken and Cabbage Salad
Goi Thit Bo Xao - Sauteed Beef Salad
Goi Vit - Duck Salad
Goi Xoai Ca - Cod Mango Salad
Goi Xoai Xanh - Green Mango Salad
Goi Muc - Calamari Salad
Goi Muc Ngo Sen - Calamari Lotus Root Salad
Seafood (Mon Hai San)
Ca Hap Xi Dau - Fish Steamed in Soy Sauce
Ca Nuong - Baked Fish
Ca Thu Kho - Mackerel Braised in Caramel Sauce
Soup (Mon Canh/Sup)
Sup Chua Cay Thailand - Tom Yum SoupSup Do Bien - Seafood Soup
Sup Hoanh Thanh Xa Xiu - Shrimp Wonton Soup with BBQ Pork
Sup Mang Cua - Crab and Asparagus Soup
Thit Ga Ham Khoai Tay Ca Rot - Chicken Soup with Potatoes and Carrots
Monday, August 4, 2008
Thit Bo Xao Khoai Tay (Stir Fry Beef with Fries)
Thit Bo Xao Khoai Tay (Beef Stir Fry with Fries):
For this dish you don't really need quality meat any cut is fine. I used the rest of the flat iron steak i bought. The marinade is very similar to the bo luc lac.
Beef Marinade:
-1 lb of flat iron steak cut into long strip
-2 cloves of garlic minced(use half save the half for cooking)
-1 shallot minced
-1/2 teaspoon of salt
-2 teaspoon of sugar
-couple pinch of ground pepper
-1 teaspoon of fish sauce
-1 teaspoon of soy sauce.
Other ingredients:
-cooking oil for cooking and deep frying the potatoes
-1 potato cut into long thin strip (you can also use frozen precook fries)
-1/2 onion sliced into thin wedges
Method:
-marinade beef for about an hour
-if you're using homemade fries then you'll need to deep fried the potato strips until it's golden and crispy. Remove from oil and set aside. If you are using the frozen fries then you can reheat them in the oven or flash fry them in hot oil.
-Heat up 1/2 a tablespoon of oil in a pan or wok.
-add the rest of the minced garlic
-add the beef strips and stir fry until the beef is no longer red.
-add the slice onions to the beef and continue to the stir until the onion are cook
-add the the potatoes and stir fry for couple more minute and you can add more fish sauce if you like
At this point you are done cooking and can serve with rice. The potatoes are kinda like hash brown at this point (shown in the pic above). I, however, like my hash brown extra crispy. So i keep the pan on high heat for a few extra minutes to continue to sear the fries and beef until they are crispy and even a little burned. This is how my mom makes it and I just love it this way!
For this dish you don't really need quality meat any cut is fine. I used the rest of the flat iron steak i bought. The marinade is very similar to the bo luc lac.
Beef Marinade:
-1 lb of flat iron steak cut into long strip
-2 cloves of garlic minced(use half save the half for cooking)
-1 shallot minced
-1/2 teaspoon of salt
-2 teaspoon of sugar
-couple pinch of ground pepper
-1 teaspoon of fish sauce
-1 teaspoon of soy sauce.
Other ingredients:
-cooking oil for cooking and deep frying the potatoes
-1 potato cut into long thin strip (you can also use frozen precook fries)
-1/2 onion sliced into thin wedges
Method:
-marinade beef for about an hour
-if you're using homemade fries then you'll need to deep fried the potato strips until it's golden and crispy. Remove from oil and set aside. If you are using the frozen fries then you can reheat them in the oven or flash fry them in hot oil.
-Heat up 1/2 a tablespoon of oil in a pan or wok.
-add the rest of the minced garlic
-add the beef strips and stir fry until the beef is no longer red.
-add the slice onions to the beef and continue to the stir until the onion are cook
-add the the potatoes and stir fry for couple more minute and you can add more fish sauce if you like
At this point you are done cooking and can serve with rice. The potatoes are kinda like hash brown at this point (shown in the pic above). I, however, like my hash brown extra crispy. So i keep the pan on high heat for a few extra minutes to continue to sear the fries and beef until they are crispy and even a little burned. This is how my mom makes it and I just love it this way!
Bo Luc Lac - Shaking Beef
I make Bo Luc Lac, Shaking Beef, on a weekly basis. It's easy, quick, and healthy! Bo Luc Lac is pan seared marinaded beef cube over a bed of greens, usually watercress, with tomatoes and vinegary onions. Take a bite with a little bit of every ingredients and I guarantee you will have a taste buds explosion. The warmth of the flavorful beef, the crunchy and acidic onions, the bitterness of the watercress, and the refreshing tomatoes goes together so well. After eating this dish I always feel satisfy, happy, and refresh.
You can pretty much use any cut of meat but I always prefer a fattier cut such as rib-eye. If you don't have access to watercress, a bag of Dole's Spring Mixed will do just fine. I like to have a dipping sauce for the tomatoes and greens. I don't know if it's a Vietnamese thing but I grew up eating tomatoes dipped in salt like it's a fruit. Try this recipe for your next dinner party, it will be a hit for all your senses!
Ingredients:
2 lb of rib-eye steak cubed (1/2 inch)
1 tablespoon of garlic minced
1 shallot minced
sugar
salt
ground pepper
garlic powder
1/2 teaspoon of fish sauce
1 tablespoon of oyster sauce
a dash of mushroom seasoning
2 large tomatoes
1 sweet onion
cilantro
1 bag of mixed spring
vinegar
lime
chili paste
1. Marinade the beef with 2 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of minced garlic, 2 teaspoon of mushroom seasoning, 1-2 squirt of fish sauce, a dash of garlic powder. I like to marinade this the night before or early morning and it will be perfect for dinner time.
2. Thinly sliced the onion and place in a bowl. Add 1 tablespoon of sugar and 1/2 tablespoon of vinegar and let it sit.
3. Spread mix greens on a plate, line the out with the tomatoes, and then the onion. You can decorate the plate however you like.
4. Now make a lime dipping sauce for the beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 lime, 1 teaspoon of chili paste.
5. Heat up a wok/frying pan with cooking oil on med-high heat. Add the rest of the mince garlic. Add the cubed beef and sear all side of the meat. I cook the beef as if I was make medium rare steak. Garnish with some cilantro.
6. Pour cube beef on top of your plate.
Enjoy!
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