#vnmese

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Chả cốm - Young rice patties

Ingredients: 80g pork fat 500g ground pork (8-10% fat)

1/2 tsp sugar 1/2 tsp salt 1/2 tsp baking powder 1/2 tbsp corn/potato starch 3 tbsp cold water 1 tbsp fish sauce 1 tbsp oil

1/2 cup young rice flake

Method: - Cut pork fat into cubes and refrigerate - Mix seasoning ingredients and mix with ground pork well; add this mixture into large freezer bag, press thinly into sheet and place in freezer. Alternatively, spread mixture onto baking sheet with cling film top and bottom, then freeze. At least 2 hours until mixture if cold but can still be broken into pieces. - In a food processor, pulse in 30s until pork fat is smooth. Add ground pork and pulse in 30s until smooth and sticky. My food processor is small so I have to do this in batches. Avoid mixture heating up at all times. - Mix young rice (if dehydrated, can rehydrate first) into pork mixture. - Wet hand with cold water and shape mixture into patties (8cm diameter, 1-2cm thick) - Steam patties for 10 minutes then fry for 1-2 minutes until golden. - Following steaming, patties can be frozen (with parchment paper in between to avoid sticking). If cook from frozen, air fry for 6 minutes at 190 degrees then fry on the pan for 1-2 minutes until golden.

Nguyên liệu: 80g mỡ lợn 500g thịt lợn xay (8-10% mỡ)

1/2 tsp đường 1/2 tsp muối 1/2 tsp bột nổi 1/2 tbsp tinh bột ngô 3 tbsp nước lạnh 1 tbsp nước mắm 1 tbsp dầu

1/2 cup (120ml) cốm

Cách làm: - Cắt mỡ lợn nhỏ và để lạnh - Trộn gia vị và thêm vào thịt lợn xay, trộn đến khi đều. Cho thịt lợn xay đã trộn gia vị vào túi để đông, dàn mỏng và để đông 2 tiếng. Một cách khác là dàn mỏng trên khay nướng, giữa 2 lớp bóng kính, để đông 2 tiếng. - Dùng máy xay, xay 30 giây một đến khi mỡ lợn nhuyễn và dính. Thêm từng mảng thịt lợn xay đã để đông vào xay 30 giây một. Tránh để hộn hợp bị nóng lên. - Thêm cốm (nếu cốm khô, có thể hấp trước) vào hỗn hợp. - Làm ướt tay, nặn chả đường kính 8cm, dày 1-2cm. - Hấp 10 phút, rán 1-2 phút đến khi mặt chả ngả vàng. - Sau khi hấp, chả có thể để đông để ăn dần. Nếu từ đông đá, dùng nckd làm nóng 6 phút ở 190 độ C, rồi rán trên chảo 1-2 phút đến khi mặt chả ngả vàng.

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Rib recipes

Vietnamese sweet and sour ribs - Sườn xào chua ngọt

500g pork spare ribs - chopped 2-3 cloves of garlic, minced 2 tomatoes - chopped

Sauce ratio - I usually need to double this (i.e. 2 tbsp fish sauce,...) 1 fish sauce 1.5 sugar 1.5 white vinegar 3-4 water

Method: - Blanch ribs, clean - Shallow fry briefly until slightly golden - Add minced garlic and 1/2 tsp of salt (gia vị) and saute at high heat - Add sauce, cover and reduce heat to low, simmer for 30 minutes - Add tomatoes, simmer for another 10 minutes or until sauce has thickened

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12345 ribs - Chinese I first saw this recipe on @stirandstyle instagram - only later realised it is a very common recipe in Chinese cooking. Different recipes do mix up the ratio, some have 3 sugar, some 4... I probably prefer less sugar. I personally have not tried making this, but I can imagine it to be a flavour that I like. https://www.instagram.com/tv/CEdbYhNDYup/?utm_source=ig_web_copy_link

Sauce ratio: 1 shaoxing wine 2 white vinegar 3 white sugar 4 soy sauce (2 light and 2 dark) 5 water

For 500g of pork spare ribs - probably use tbsp. Otherwise, mix a large batch of sauce and keep left over in the fridge for other dishes.

Method: - Add a little bit of oil and a few slices of ginger, fry. Add chopped pork ribs, brown both sides - Add sauce until 80% covered, simmer for 30 minutes, stir half way - Open lid, and cook until sauce is thick and shiny. When sauce is thicker, watch carefully to avoid burn.

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Caramelised pork ribs - @iankewks https://www.instagram.com/p/CLr2bhpDv87/?utm_source=ig_web_copy_link Apparently you can also use this for beef ribs - I’m sure it is true also for 12345 recipe.

500g spare ribs - chopped to 4-5cm length 2 tbsp rock sugar (or normal sugar) 2 tbsp oil 3 slices of ginger 1 star anise 3 scallion

Sauce: 2 tbsp soy sauce 2 tbsp chinese cooking wine (Shaoxing) 3 tbsp black vinegar

Method: - Blanch ribs, clean - Heat oil and add sugar on low heat, let caramelise (do not stir) - Add ribs, stir to coat - Add sauce, cook for 2-3 minutes - Add ginger, star anise (the original recipe also calls for spring onion which I have removed haha), add enough water to submerge ribs - Simmer for 25-30 minutes - Remove lid and turn heat up to high, reduce remaining liquid until sticky and coats the ribs

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Cơm tấm sườn bì

I watched the instagram video below and then modified the seasoning & add chả trứng. Dipping sauce as in the video was way too salty.

Grilled pork video:

https://www.instagram.com/p/CIBjxV4jlwc/

Pickled daikon and carrot video:

https://www.youtube.com/results?search_query=cach+lam+do+chua

Grilled pork - I prefer shoulder steak rather than pork chop for this dish - Finely chop / use food processor for herbs, massage into steak, keep in the fridge for at least 1 hr - Grill or use oven (190C, 20 minutes then sear on a pan)

Marinate: - 3 tbsp minced shallot - 2 tbsp minced garlic - 2 tbsp lemongrass - 1 tbsp demerara sugar (or brown sugar) - 1 tbsp honey - 2 tbsp soy sauce - 3 tbsp fish sauce

Chả trứng: - Mix ingredients together (egg yolk & annato seed oil separately) - Pour into bowl, cover with cling film - Steam with lid closed for 20 minutes - Brush egg yolk mixture onto surface, steam for another 4-5 minutes

- 150g minced pork - 4 eggs & 1 egg white - 1 tsp salt / gia vị - 3 tbsp fish sauce - Black pepper - 1 egg yolk + annato seed oil

Pickled daikon and carrot: - Julienned daikon and carrot (use mandoline) - Sugar : Vinegar : Water with ratio 1:1:1

Dipping sauce / drizzle onto rice - 2 tbsp sugar - 2 tbsp lime juice - 2 warm water - 3 fish sauce - 1 bird’s eye chili

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Mực nhồi thịt - Stuffed squid

Source: http://www.vickypham.com/blog/vietnamese-stuffed-squid-muc-nhoi-thit

Ingredients enough for 30 small - medium cleaned calamari

400g ground pork Minced tentacles 1tsp fish sauce 1tsp black pepper 1/2 tsp salt 1 shallot (minced) 1/2 cup vermicelli (soaked in warm water, drained then cut into inch length) 1/4 cup Vietnamese dried mushroom + fungus (mộc nhĩ nấm hương)

Method: - Combine all ingredients, marinade for 5 minutes - Stuff the squid using a small spoon and secure with toothpicks - do not over-stuff as stuffing will expand during cooking - In a frying pan on medium high heat, add the stuffed squid and steam (no oil) for 10 minutes - To add colour to the squid, fry with a bit of oil until golden brown - Alternatively, dip in egg, roll in flour then fry

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Bò Lúc Lắc - Shaking Beef

Source: http://www.vickypham.com/blog/vietnamese-shaking-beef-recipe-thit-bo-luc-lac

Beef marinade: 500g cubed beef steak (sirloin for eg) 1/2 tsp sugar 1/2 tsp salt Black pepper 1 clove of garlic - minced

Sauce: 1 tbsp. unsalted butter 1 clove of garlic (minced)1 tbsp. soy sauce 1/2 tsp fish sauce 1 tbsp honey 1 tbsp rice vinegar 1 tsp sugar

Lime dipping sauce (optional): 2-3 tsp lime juice + 1/2 tsp salt + 1/4 tsp black pepper

Method: - Marinade beef for at least 1 hour at room temperature or overnight in the fridge - Heat up oil on medium high, sear beef on all sides by shaking - do not overcrowd the pan - Empty beef into a bowl - Add butter, stir fry garlic until fragrant - Add the rest of the sauce, cook for 2 minutes - Toss in the beef cubes until nicely coated

*I usually stir fry bell pepper, cubed cucumber and sweet corn and mix with the beef at the end

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Bò kho (Vietnamese beef stew)

Source: https://pupswithchopsticks.com/bo-kho-vietnamese-beef-stew/

Beef marinade:

1kg beef (I personally like diced beef shin) 1kiwi - mashed 1 can of cola (300mls) 2 inch ginger (cut roughly into strips) 2-3 cloves of garlic (roughly chopped) 1 onion (sliced) 2tsp five spice powder 1tbsp fish sauce

Stew ingredients:

2 inch ginger (sliced thickly) 4 cloves of garlic (roughly chopped) 2 stalks lemon grass (roughly smashed to release flavour and cut into 2 inch pieces) 1 cinnamon stick (2 inch) 3-4 star anise 3 bay leaves

60mls (1/4 cup) tomato paste 3tbsp fish sauce 60mls (1/4 cup) shaoxing cooking wine Water/beef broth

2 large carrots diced into chunks 1 large potato diced into chunks

Method: - Mix all beef marinade ingredients together; refridgerate overnight or at least 4 hours at room temperature - Take out the beef and discard the rest of the marinade - Char/brown the beef (do not overcrowd the pan) - Stir fly herbs until fragrant - Add beef and the rest of stew ingredients, simmer for 1 hour - May need salt/sugar to adjust to taste - Add carrot and potato chunks, simmer until beef, carrot and potato tender and sauce has thickened

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Nộm - Vietnamese salad

This is the one dish that I have never successful made because of the fish sauce-based marinade involved. It all boils down to the fact that I don’t eat raw fish sauce (so much for being a Vietnamese). I usually have to follow a strict ratio of fish sauce, sugar and lime/vinegar. Somehow has never got it right until now ^.^.

Ingredients:

Veg: choice of carrot, cucumber, kohlrabi (su hào), green mango - thinly sliced or julienned (match stick).

Carrot and kohlrabi need to be par boiled (just enough to get rid of the raw taste), drained, let cool and squeezed to get rid of water.

Meat: chicken (boiled, roughly shredded) or beef (thinly sliced, lightly seasoned, stirred fried and drained)

Herb: coriander, mint roughly chopped

Garnish: crushed peanuts or toasted sesame

Marinade sauce ratio: 1tbsp plus lime juice, 1tbsp distilled vinegar, 2tbsp sugar, 2 tbsp fish sauce, minced garlic; bird’s eye chilli optional

Method:

- Mix meat and veg in a big bowl, slowly add marinade spoon by spoon, mix, taste. The tip is not to add to much and make the whole thing soaking wet. - Let marinade then squeeze off excess marinade. - Add herbs, mix. - Plate and add garnish.

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Cá kho tộ - caramelised catfish

Helen’s recipe:

For 4 catfish steaks (600g)

Marinate (at least 30 min): - 2tbsp oil + 2tbsp sugar - shake pan and wait until sugar melt and turn into caramel colour - Add 1tbsp minced garlic + 1tbsp shallot, fry until fragrant - Pour mixture onto the fish - Mix 1tbsp sugar + 4tbsp fish sauce, pour onto the fish - Add some pepper

Cook: - Bring marinated fish to boil over high heat, add 1/2 cup water if needed - Add ginger strips and chili if desired - Turn the steak over carefully (fragile) after 15′ - Simmer further 20′ until sauce thickened