Posts Tagged ‘Vietnamese’

* Bun Bo Hue

Posted on December 27th, 2014 by Linda. Filed under Beef, Boil, Cooking Method, Course, Entree, Mung beans, Street Foods, Vietnamese.


Two oxtails  and a set full set pork ribs later, we get this amazing lemongrass scented beef broth for Bun Bo Hue. More popular in central Vietnam, it is spicy and flavorful.  Add a pinch of cayenne if you need to get a spicy kick!

Beef stock:
3 lbs oxtail, cut into pieces
2 lbs pork ribs, cut into pieces
4 quarts water
8 stalks lemongrass, white parts only

2 (3-inch) pieces ginger, skin on
2 small yellow onions, skin on, root removed
1 lb beef brisket
¼ cup fish sauce

Spice paste:
2 teaspoons red pepper flakes, ground or 3 fresno
1 teaspoon annatto, ground
2 pieces lemongrass, white parts only, finely sliced
3 shallots, sliced thinly
1 clove garlic, minced
1 Tablespoon shrimp paste (Vietnamese pink grey)
1 tablespoon sugar, preferably rock sugar
1 Tablespoon kosher salt

1/2 yellow onion, sliced paper-thin
1/4 head red cabbage
2 cups mung bean sprouts
16 sprigs Asian basil
6 sprigs perilla
2 limes, cut into thin wedges

3 lbs fresh thick rice vermicelli

To make the beef stock:
Blanch bones in boiling water.  Rinse bones, and pot.  Measure water into the pot, add rinsed bones, lemongrass and bring to boil.  Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the stock.  Simmer for at least 2 hours, skimming scum as needed.   Add the brisket, and simmer for 45 minutes.  Remove brisket, and test for doneness.  Chill brisket.  Continue to simmer broth while making spice paste.  Strain before adding spice paste.

Preparing the spice paste for the soup
Grind together red pepper flakes and annatto and set aside.   Place remaining spice paste ingredients in a food processor until smooth.  Set aside.  Heat oil in a large heavy pot over low heat and add the ground chili and annatto. Cook, stirring constantly, until oil is red, about 20 seconds.  Add remaining spice paste ingredients and saute till fragrant about minutes.     Transfer spice ingredients to the strained beef stock and simmer for another 30 minutes.  Strain broth before serving.  Taste for seasoning,  Add more fish sauce or a pinch or two of cayenne if needed.

To make the garnish and toppings:
Slice the onion paper thin.  Soak in cold water for 30 minutes, drained and pat dry. Slice cabbage paper thin.  Place with bean sprouts, basil, perilla, and lime wedges on a central plate.

Slice brisket paper thin against the grain.

Blanched fresh noodles.

To serve, place the cooked noodles in bowls.  Place a few slices of the beef on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. Garnish with onions and beef.  Serve immediately with the platter of sprouts, cabbage, basil and perilla.

Serves: 6


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* Pho Ga

Posted on December 27th, 2014 by Linda. Filed under Boil, Chicken, Cooking Method, Course, Deep Fry, Entree, Vietnamese.


I have taught this class several times now but didn’t realized I never published the recipe on the blog.  We made chicken pho again this afternoon but I didn;t take a picture.  So this picture above is close, sans the spinach.  I personally prefer chicken pho over the the more popluar beef pho.

Chicken stock:
2.5 lbs chicken carcass (backs, necks, bones, feet)
3.25 quarts water

1 small chicken, about 3 lbs
1 Tablespoon kosher salt

3 quarts chicken stock
Water to cover
1 (3-inch) ginger, skin on
1 yellow onion, skin on, root removed
3 stalks green onions, cut into 4 inch pieces
2 Tablespoons kosher salt
2+ Tablespoons fish sauce
1 teaspoon sugar, preferably rock sugar


½ cup green onions, chopped
½ cup cilantro, chopped
3 cups mung bean sprouts
16 sprigs Asian basil
1 serrano or jalapeno chili, cut into thin rings
2 lime, cut into thin wedges

1 lb dried 1/16-inch-wide rice sticks, soaked

3 shallots, sliced finely lengthwise
1/2 cup rice bran oil

To make the chicken stock:
Blanch bones in boiling water.  Rinse bones, and pot.  Measure water into the pot, add rinsed bones, and bring to boil.  Simmer for 2 hours, skimming scum as needed.  Strain stock.  Skim off fat.  Optional: Cool and chill overnight .  The next day, remove fat solids on top.

To make the broth:
Bring the chicken stock and water to a boil in a stockpot only large enough to fit a chicken snugly.   Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the broth.  Add green onions.  Simmer for 15 minutes.   Lastly add fish sauce, salt and sugar.  Taste, and add more if needed.  The broth should be quite salty as it will be balanced by the noodles.

Next, dunk in the whole chicken making sure the whole bird is fully submerged and bring to a boil again.  If broth doesn’t cover the chicken, add additional water.  When it comes to a boil, cover, turn heat down and simmer 10 mins. Turn off heat and leave chicken for 20 mins in the covered pot.   Test to ensure chicken has reached 165F.

Remove scum that forms on top with a slotted spoon. Remove chicken, and plunge chicken into a cold water bath.  Drain.  Let chicken sit for 20 minutes before removing the meat (skin optional).  Either shred the meat or cut the meat into ½ inch thick slices.   Discard bones.  In the meantime, strain the broth, discard the solids and bring the chicken broth back to a boil.  If you had added more water to cover the chicken, then simmer longer to reduce the broth enough to make 12 cups.

To make the garnish and toppings:
Chop green onions and cilantro and mix together.  Set aside.  Place bean sprouts, basil, chilies and lime wedges on a central plate.

Make the crispy shallot.  Place shallot in cold oil and start to heat on medium.  When shallots are nicely bubbling, bring heat to medium high till light golden brown.  Remove from heat immediately.  Separate the crisp shallot from oil.

To make the noodles:
Soak the rice noodles in cold water for at least 20 minutes.  Bring a large pot of salted water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 4 minutes. Drain immediately.  Use immediately.

To serve, place t cooked noodles in bowls.  Place a small handful of shredded chicken on the noodles. When the broth comes to a rolling boil; ladle about 2 cups into each bowl. Garnish with green onions and cilantro mix. Serve immediately with the platter of sprouts, jalapeno and basil.  Top with crispy shallots and finish with shallot oil.


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* Shrimp Fresh Summer Rolls

Posted on December 27th, 2014 by Linda. Filed under Appetizer, Boil, Cooking Method, Course, Vietnamese.

I must be having teaching fatigue.  I swear I have published this Coi Guom recipe, too with lots of delicious pictures, but didn’t find any!  I will promise I will add a picture when I track it down over my gazillions iphone pics but here’s the recipe for the amazing fresh sumer spring rolls.  The trick to its deliciousness is the shallot aioli.

5 oz thin rice vermicelli, cooked and drained
16 oz medium shrimp, shelled deveined

1 head butter lettuce leaf, ribs removed, tear into 2”X4” pieces
1 small carrot, cut into very fine matchstick
1/2 cup Rau Ram – polygonum (Vietnamese Cilantro), chiffonade
1/2 cup Thai basil leaves, chiffonade
1/2 cup scallions, julienned lengthwise 2 inch lengths
1/2 cup cilantro leaves
1/2 cup mint leaves, whole

Shallot aioli (see recipe below) or sub with mayo

6 8-inch diameter round Vietnamese rice papers

1 teaspoon sugar


Preparing the fillings:

Bring a pot of salted water to boil.  Drop rice vermicelli in, bring to boil again.  Remove from heat. Cover for 15 minutes.  Drain and fluff.  Set aside.   Bring a pot of salted water to boil.  Drop in shrimp and remove from heat immediately.  When shrimp just turns red, remove immediately and plunge in an ice bath.  Drain and pat dry.  Slice shrimp lengthwise into half.


Line a sheet pan with a damp tea towel and have another damp towel ready to cover the rolls.  Prepare a work surface with a clean damp tea towel or use a stainless steel surface.  Have all the ingredients mise-en-place.   Fill a saute pan with 2 inches of water.  Add sugar, bring water to a boil, then turn heat to very low.  Working with a sheet of rice paper at a time, dip one half into the hot water.  Switch halves and dip the other half into the water. Remove and quickly lay out flat on work surface.  (Don’t worry if the rice paper seems hard still, it will soften very quickly.)

Place 3 pieces of shrimp, colored side down, on the middle third of the rice paper. Cover shrimp with a piece of mint each, top side down.  Place a leaf of lettuce over the bottom third of the rice paper. Slater on some aioli.  Next, place a small amount of rice noodles on top, a few sticks of carrots, then 2 tablespoons herb mixture.  Fold the left and right side over the filling.  Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.  You want the shrimp-mint to show through the wrapping.  Lay the rolls flap side down on the moistened towel and cover with another moist towel until ready to serve.  Cut the spring rolls into half crosswise and serve with dipping sauces.

Serves 6

Nuoc Mam Cham – Vietnamese Fish Sauce Dip

6 Tablespoons sugar
4 Tablespoons hot water
1 red Fresno chile seeded, minced
Juice and zest of 1 lime
2 Tablespoons rice wine vinegar
2 Tablespoons fish sauce
2 cloves garlic, minced

Dissolve sugar in hot water.  Add remaining ingredients.

Makes 1 cup


Nuoc Leo – Vietnamese Peanut Dipping Sauce

2 cloves garlic, minced
1 red Fresno chile, seeded, minced
1/3 cup hoisin sauce
2 Tablespoons tamarind concentrate or 2 Tablespoons lime juice
1/3 cup creamy peanut butter
2 Tablespoons water
2 Tablespoons fish sauce
3 Tablespoons sugar
2 Tablespoons roasted peanuts, roughly chopped

To make the dipping sauce

Whisk together all ingredients to combine.  Depending on the consistency of the peanut butter, you may need to add more water to make sauce the consistency of thick caramel.  Stir in chopped nuts just before serving.

Makes 1 cup

Shallot Aioli

2 egg yolks
1 teaspoon Dijon mustard
1 cup shallot oil
2 Tablespoon lime juice
1 teaspoon kosher salt
1/8 teaspoon white pepper
2 Tablespoons warm water

In a medium bowl, whisk the yolks, mustard and 1 Tablespoon oil together until an emulsion is formed.  Or if using a blender, pulse to emulsify.

Slowly add in oil in a thin stream and make sure it is emulsified before adding more.  Add lime juice and enough warm water to the aioli until a smooth, ketchup-like consistency is formed.


Makes 1 cup


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