Featured Cookbook

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1. Salt and Pepper Fried Shrimp (Torn Rang Muoi)

2. Salted Short Ribs in a Clay Pot (Suon Kho Man)

3. Iced Espresso with Condensed Milk (Cafe Sua Da)

Book Description

For authentic Vietnamese food savvy diners need look no further than Southern California's Little Saigon. From the French-inspired bakeries, the coffeehouses, and the food courts, to the weekend mayhem of the noodle houses and wedding receptions at boisterous seafood restaurants, The Little Saigon Cookbook takes you inside this spectacular enclave and introduces you to the extraordinary meals that Vietnamese diners and others in the know enjoy every day. The Le family was one of the first to settle and work in Little Saigon after fleeing Vietnam as boat people in 1975. With this cookbook, Ann Le shares the family recipes that she grew up with - many of which survived through oral history alone. She also provides insider tidbits on this wonderful cuisine so home cooks can create their own Vietnamese dishes, just like the locals.

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The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon

Authors: Ann Le

Date: January 2006

ISBN: 0762738316

Publisher: Globe Pequot

Paperback

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Vietnamese wedding receptions are often like seafood banquets. One dish that is a must to serve is this succulent salted and peppered shrimp. Still in its shell and with its head intact, the shrimp is pan-fried with black pepper, salt, and garlic in a nice butter bath. Butter is rarely used in Vietnamese food, which is why this is such a decadent dish. The shell is softened to an edible chew, so try eating the whole shrimp with its shell as the Vietnamese do. You will be utterly surprised how flavorful and addictive these shrimp can be. The rice flour and cornstarch give a perfect crunch, and the texture is extraordinary.

Serves 4

• 1 pound fresh medium shrimp, with or without heads, but shells and tails intact

• 2 1/2 tablespoons salt

• 4 cups warm water

• 3 tablespoons rice flour

• 3 tablespoons cornstarch

• 1 1/2 teaspoons ground black pepper

• 1/2 teaspoon sugar

• 4 cloves garlic, finely chopped

• 3 tablespoons oil

• 4 scallions, chopped into rings

• 1 fresh red Thai bird chile, chopped into rings

1. Clean the shrimp thoroughly. In a medium bowl, dissolve 2 tablespoons of the salt in the 4 cups of water. Soak the shrimp in the salt water for an hour. Then drain and pat dry.

2. In a small bowl, combine the rice flour, cornstarch, pepper, sugar, garlic, and remaining 1/2 tablespoon of salt. Stir until thoroughly blended.

3. Pour the dry ingredients from the bowl into a plastic or ziplock bag. It should be a large enough bag to fit all the shrimp. Place all the shrimp in the bag and shake so that the flour mixture lightly coats the shrimp. If you’d prefer you can mix the shrimp with the dry ingredients in a large mixing bowl.

4. Heat the oil and 2 tablespoons of butter in a wok or large saucepan over high heat. When hot, throw in the shallots, stirring quickly for 5 minutes. Then reduce the heat to medium and add the remaining tablespoon of butter and the red chile.

5. Toss in the flour-coated shrimp and stir quickly for 5 minutes or until they are pink and the flour has browned.

6. Add the scallions, garnish with more black pepper and serve hot in a large bowl or platter

More From This Book:

1. Salt and Pepper Fried Shrimp (Torn Rang Muoi)

2. Salted Short Ribs in a Clay Pot (Suon Kho Man)

3. Iced Espresso with Condensed Milk (Cafe Sua Da)

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