Gỏi Cuốn Chay - Vegetarian Spring Roll

I've been on a vegetarian fast for the past two weeks, this is absolutely one of my favorite vegetarian dish!  It's healthy, simple, and fast to make.  You can pretty much use any kind of vegetables you like.  Enjoy!
 
Ingredients:

2 cup of sliced cabbage
1 cup of shitake mushroom
1/2 cup of julienned carrot
1  cup of julienned tofu
1/2 cup of wood ear mushroom (reconstitute with warm water beforehand)
iceberg lettuce (cut into smaller pieces)
cilantro
minced garlic
peanut butter
hoisin sauce
sriracha
pickled carrots (optional)
vermicelli noodle (optional)
salt
sugar
soy sauce
cooking oil
rice paper

1.  In a large pan add about 2 tablespoon of cooking oil and saute the minced garlic.  Add the wood ear mushroom because that takes the longest to cook > shitake > tofu > carrots > cabbage.  Cook until everything is tender.  Season with 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of soy sauce.

2.  Have the rice paper, iceberg lettuce, noodle, herbs ready to roll.

3.  In a sauce pan add 1 cup of water, 2 tablespoon of peanut butter, 4 tablespoon of hoisin sauce, and sriracha to your liking.  Let everything dissolve and marry together on medium heat.  You can add pickled carrots to your sauce.

4.  Enjoy with the yummy peanut sauce.

Do Chua - Vietnamese Pickled Vegetables

I love eating anything pickled but nothing can beat Vietnamese Do Chua (pickled vegetagbles). Some people add Sriracha to everything, well that's how I feel about Do Chua. Anything that requires prepared nuoc mam, I will add Do Chua. It add some sweet, sour, and crunchiness to dishes such as Banh Beo, Banh Xeo, Banh Mi, Ca Nuong, Com Tam, Thit Kho, and many more. I always have some handy in the fridge because you will be surprise what you can eat with it.

There's a variety of vegetables you can pickle; cucumbers, onions, peppers, but the most common in Vietnamese cuisine are carrots and daikons. The pair are often found in Vietnamese Banh Mi, and it does make a huge difference. I always have to make sure they did not forget my Do Chua, or else I will be a very unhappy camper. Do Chua comes in a variety of sizes and shapes, and that is completely up to you. I prefer it a little smaller than what you would find in a Banh Mi but not as fine as being julienned, one of the best thing about Do Chua is the crunch and you just can't get that when it's too fine. Be prepare to do a lot of peeling but I guarantee it's worth all the effort!

Ingredients:


1 daikon

12 medium carrots

10 Thai chili (optional but it does add a hint of spice)

3 cups of water

1.5 cups of vinegar

1 cup of sugar

2-3 teaspoon of salt

1. Prepare the daikons and carrots to your liking.

2. Warm the water in pot, it does not have to come to a boil. Add the vinegar, sugar, and salt to the water and stir.

3. Add the daikons, carrots, and chili to a jar.

4. Add the warm mixture from step #2 to the jar.

If you would like to eat it within a couple of hours, it will pickle faster at room temperature. If you are in no hurry just stick it in the fridge. Enjoy!

Vietnamese Herbs

Herb is a very important element of Vietnamese cuisine. Herbs are not just for garnish but it enhances the taste and smell of each dish. A bowl of pho is not the same without a couple leaves of Thai basil. You simply cannot replace Vietnamese coriander with any other herb when you make Goi Ga. Each herb has a specific aroma and taste that compliment and complete a dish. In this entry I will only reference the best usage for specific herbs when preparing Vietnamese food. I do not have pictures for everything yet but will continue to update. Please visit Vietherbs if you would like more detailed information and pictures.

Hung Que (Thai Basil)

Soup: Pho, Bun Bo Hue
Salad: Goi Du Du, Bo Tai Chanh, Goi Ngo Sen, Goi Xoai Xanh
Others: Banh Cuon, Cha Gio

Rau Ram (Vietnamese Coriander)

Soup: Banh Canh Cua, Canh Ca Chua
Salad: Goi Ga, Goi Vit, Goi Do Bien, Hen Suc Banh Trang, Ga Xe Phay
Others: Seafood, Hot Vit Lon, Tiet Canh

Tia To (Vietnamese Perilla):
Usually an accompaniment for soups with seafood and it does goes very well with blood cubes.

Soup: Bun Rieu, Canh Bun, Bun Oc
Others: Doi Tiet

He (Chinese Chives)
Soup: Canh Dau Hu, Hu Tieu, Mi
Others: Goi Cuon, Gia Xao, Mien Xao, Mi Xao

Ngo Gai (Sawtooth Cilantro)
Soup: Pho, Mien Ga, Chao Long
Salad: Goi Do Bien, Tiet Canh

Ngo (Cilantro)
Chopped cilantro is often mixed together with green onions to topped off most soups

Ti La (Vietnamese Dill)
Soup: Canh Ca Ca Chua, Canh Khoai So
Others: Cha Ca Thang Long