Nha Bep Vietnam, Day Nau An, Nau An Ngon, Cong Thuc Nau An, Nau An Gia Dinh » Vietnamese Recipes

BOILED BACON AND CABBAGE

admin — Sun, 24 Jan 2010 12:42:21 +0000

Serves 4

2 1/2 pounds of bacon ( a large ‘collar’ or ‘hock piece’)
- about 4 or 5 inches cubed
1 good-sized cabbage

Place the meat in a pot, cover with cold water and bring to
the boil. Add salt if required. Remove the surface sediment
and simmer for 30 minutes per pound of meat.

Quarter the cabbage and add to the pot. Cook gently for
about 1/2 hour, or until cabbage is cooked to your liking -
do not overcook! Drain and serve with new boiled potatoes
and mustard or brown (HP) sauce.

Source:ireland-information.com

Vietnamese beef soup

admin — Wed, 05 Aug 2009 15:45:43 +0000

Photography by Con Poulos

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

2 x 375ml cartons beef stock
750ml (3 cups) boiling water
4cm piece ginger, peeled, thinly sliced
2 tbs fish sauce
2 tbs fresh lemon juice
1 250g pkt dried rice stick noodles
250g beef fillet steak
1 small brown onion, halved, cut into thin wedges
2/3 cup fresh coriander leaves
150g bean sprouts
1-2 small fresh red chillies, finely sliced

Method

Combine the stock, water and ginger in a large saucepan. Cover and bring to the boil over high heat. Stir in the fish sauce and lemon juice.
Meanwhile, place noodles in a heatproof bowl, cover with boiling water and set aside for 3 minutes or until soft. Drain. Divide among serving bowls.
Use a sharp knife to cut the beef across the grain into very thin slices. Arrange the beef slices and onion over the noodles.
Remove the pan from the heat. Ladle the hot soup over the beef, onion and noodles (the hot soup cooks the beef). Top with the coriander leaves, bean sprouts and chillies. Serve immediately.

Source:taste.com.au

Beignets Recipe

admin — Thu, 18 Jun 2009 11:42:06 +0000

1 package active dry yeast
1 1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner’s sugar for dusting (or burying, depending on taste)

Put the warm water into a large bowl, then sprinkle in the yeast
and a couple teaspoons of the sugar and stir until thoroughly
dissolved. Let proof for 10 minutes. Add the rest of the sugar,
salt, eggs, and evaporated milk. Gradually stir in 4 cups of the
flour and beat with a wooden spoon until smooth and thoroughly
blended. Beat in the shortening, then add the remaining flour,
about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they’re all done.

Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.

After preparing and eating this beignets recipe you will feel just like you are in New Orleans

Source:world-recipes.info

Bananas Foster Recipe

admin — Thu, 18 Jun 2009 11:40:13 +0000

5 bananas
1 stick butter
1 cup brown sugar
1 teaspoon vanilla
3/4 cup rum
1/2 cup banana liqueur

Slice the bananas in three slices lengthwise, then cut in halves.
Melt the butter in a skillet or frying pan, add brown sugar (you
may also add 1/2 teaspoon cinnamon if desired) and cook over low heat, stirring into a thick paste. Add vanilla and banana liqueur and stir well. Cook about 3 minutes. Add banana slices and cook over medium heat, basting well with the sugar and butter mixture. Cook about five minutes. (Mixture will bubble while cooking.)

Heat the rum in a metal cup, ignite, and pour over bananas. (Run
will have faint blue flame in cup and will flame up when poured
over the bananas.) Stir well to blend, then serve mixture with
pieces of bananas over vanilla ice cream.

Note: Be careful while handling the flaming rum.

Enjoy this bananas foster recipe just like it is made in New Orleans.

Source:world-recipes.info

Jalapeno Poppers Recipe

admin — Thu, 18 Jun 2009 11:39:15 +0000

1 can mild jalapenos
8 oz cream cheese
1/4 cup corn meal
2 cups biscuit mix
vegetable oil

Wash, cut in half, and seed jalapenos. Fill both halves with cream
cheese and reassemble into one whole pepper. Mix the 2 cups of
biscuit mix according to directions on the box for biscuits.
Sprinkle surface with corn meal and roll dough to 1/4 inch thickness. Cut into strips and surround pepper, pinching closed. Deep fry the jalapeno poppers until golden brown. Drain on paper towels.

These jalapeno poppers are a great treat to serve at parties, sports gatherings, or just as an all around tasty snack.

world-recipes.info

Devilled Eggs

admin — Thu, 18 Jun 2009 11:38:24 +0000

12 eggs, hard-boiled, peeled and chilled
1/2 cup mayonnaise
1/4 cup minced pitted Nicoise olives
1 tablespoon Dijon mustard
1 tablespoon drained capers
1 tablespoon minced drained oil-packed sun-dried tomatoes
1 anchovy fillet, minced
1/8 tsp Tabasco
1 tablespoon minced fresh parsley

1 bunch watercress
1 pint basket cherry tomatoes
12 Nicoise olives
Paprika or cayenne pepper

Cut eggs lengthwise in half. Place yolks in bowl; mash with fork.
Mix in mayo, olives, mustard, capers, tomatoes, anchovy and pepper. Mix in parsley.

Arrange watercress and tomatoes on serving tray. Pipe or spoon egg mixture into egg halves, mounding slightly. Place eggs atop
watercress. Garnish with Nicoise olives. Sprinkle with paprika.
Cover and refrigerate until chilled.

Serve this devilled eggs recipe with some other party foods to create a setting your friends will love you for.

Source:world-recipes.info

Buffalo Wings Recipe

admin — Thu, 18 Jun 2009 11:36:57 +0000

chicken wings
garlic salt
salt
red pepper
1/4 to 1/2 cup butter, melted
hot pepper sauce, to taste

Wash chicken wings. divide at joints. Place jointed chicken wings
on a large cookie sheet sprayed with cooking oil spray. Sprinkle with garlic
salt, salt, and red pepper.

Bake in a 400-degree oven about 1/2-hour or until they start to
brown. Take out and turn all chicken wings over and sprinkle that
side with salt, garlic salt , and red pepper. Bake on that side
until they brown.

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While browning the second side, melt butter in a saucepan and add hot pepper sauce in with the butter, according to how hot you like your food. When the chicken wings are done, dip in the butter/ hot pepper sauce and then place in a casserole. placing in about a 325-degree oven until ready to serve.

Try this buffalo wings recipe on a hot summer day.

Source:world-recipes.info

Vietnamese Spring Rolls- cha gio recipe

admin — Thu, 28 May 2009 23:46:14 +0000

Ingredients — cooking Method

2 Oz Cellophane Noodles
1 Lb Ground Lean Pork
1 Lg Onion
2 Tbsp Tree Ears Dried Mushroon (Nam Meo)
3 Cloves Garlic — f. chopped
8 Oz Crab Meat
4 Oz Shrimp — shelled and chopped
1/2 Tsp Pepper
20 Sheets Dried Rice Paper (Banh Trang)
4 Eggs — beaten
2 C Peanut Oil
start cooking
Soak noodles in warm water for 20 minutes and cut into 1-inch lengths. Soak Tree Ear in warm water for 30 minutes, drain and finely chop. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint beaten egg over the entire surface of the rice paper piece. Before filling, wait for the egg mixture to take effect, softening the wrappers; this take about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about one teaspoon of filling near the curved side, in the shape of a rectangle. Fold the side over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes until a lovely golden brown. (This is a special method of keeping spring rolls crisp.)

For dipping:

2 cloves garlic, — finely chopped
1 fresh hot chili pepper finely chopped
1 TB plus 1 teaspoon sugar
1/2 lime
1/4 c fish sauce
5 TB water
In a small bowl place garlic and chili. Squeeze in the lime and using a small knife, remove some of the pulp. Add the fish sauce, and water. Mix well, place in a nice bowl, and set aside. Yield: about 3/4 cup

Grilled Dried Beef (Thit Bo Kho)

admin — Thu, 28 May 2009 23:45:32 +0000

Ingredient — Preparation Method

1 pound Lean bottom round or — sirloin, in one piece 6 inches Diameter

2 Stalks fresh lemon grass — or 2 tablespoons dried grass

2 small Red chile peppers — seeded

2 1/2 tablespoons Sugar or honey

1 tablespoon Nuoc mam (Vietnamese fish — sauce)

3 tablespoons Light soy sauce

Here’s a Vietnamese version of beef “jerky” made with red chilies and honey orsugar that sounds like it’s off in the direction of your Chinese Dried FriedBeef recipe. This Vietnamese-style “beef Jerky” is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also aningredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice.

NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori & Chang. 1989.

Source:vncuisine

ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)

admin — Thu, 28 May 2009 23:44:38 +0000

Yield: 6 servings

2 1/2 qt Water

2 lb Pork bones

2 ts Salt

1 tb Fish sauce (nuoc mam)

1 ts Vegetable oil

1 Clove garlic, chopped

2 Shallots or

2 Scallions, chopped white -part

1/2 lb Crab meat, fresh, frozen, -or canned

1/4 ts Freshly ground black pepper

2 ts Cornstarch dissolved in

2 tb Water

1 Egg 1 cn (15 ounces) white -asparagus, undrained

1/4 c Chopped fresh coriander -(Chinese parsley)

1/4 c Chopped scallion greens

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. 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.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman, Barron’s, 1979.

Source:vncuisine