Recipe: Sample Recipes from The Little Saigon Cookbookby Ann Le

SAMPLE RECIPES FROM:

The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon by Ann Le
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.

Salt and Pepper Fried Shrimp (Torn Rang Muoi)
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.

Salted Short Ribs in a Clay Pot (Suon Kho Man)
I could dine happily on this savory dish alone. It is one of my favorites. The sugar and salt in the marinade cure the meat. I love the residual thick sauce because I can pour it over my steamed rice. In a departure from other clay pot dishes, 7Up or Sprite is used here instead of Coco Rico. The soda is a must as it works as a meat tenderizer as well as helping to retain moisture in the meat. Don't be too concerned with the amount of salt; you should serve this dish with copious amounts of steamed rice.

Iced Espresso with Condensed Milk (Cafe Sua Da)
Coffee beans first came to Vietnam during the French occupation of the country. Cafe sua da (pronounced cafe soo da) is another example of the Vietnamese taking a foreign food and making it their own. Sweetened condensed milk the Vietnamese favorite ingredient for sweetening drinks and desserts is combined here with intensely strong coffee to make a delicious drink. You can get a plastic cup of it in any establishment that sells food restaurants, delis, bakeries, you name it. You'll see everyone ordering and drinking the beverage throughout the day. At a price of $1.00, this certainly is better priced than any Starbucks blend.

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