Recipe: Vetnamese Recipes (28)

Here's a few for ya'.

Joe

VIETNAMESE EGG ROLLS
1 lb. ground pork
3 carrots, grated
1-2 med. onions, finely chopped
1/2 c. softened bean threads
1 piece black fungus mushroom
(optional)
1 egg
1 tsp. salt
1/8 tsp. dried chopped garlic (= 1
clove)
1/2 sm. cabbage, chopped med. to fine
Egg roll wrappers
Mix chopped cabbage, carrots, onions, bean threads, mushrooms and spices until well blended. Mix in egg and pork thoroughly (with hands). Heat vegetable oil in skillet or wok to 325 degrees. Roll mixture in egg roll skins diagonally, folding in sides and rolling tightly. Seal with beaten egg on flap. Place in hot oil and fry until medium to dark brown. Remove and let drain. Cool on paper towels. Serve with soy sauce or Sweet and Sour Sauce.
VIETNAMESE POUND CAKE OR BANH BONG LANG
3 c. sugar
3 c. flour
2 tsp. baking powder
1 to 2 sticks butter, softened
1 1/2 c. milk
2 tsp. rum
1 tsp. vanilla
6 eggs
Separate egg whites. Beat butter, egg yolks, sugar, and milk for 5 minutes with electric mixer. Mix flour into this mixture (hand mix). Beat egg whites (electric mixer) until fluffy, then mix into flour mixture. Add rum, vanilla, and baking powder. Bake at 375 degrees for about 1/2 hour or until cake tests done.
GRILLED VIETNAMESE PORK SALAD WITH MINT AND CHILI DRESSING
1/2 lb. boneless pork shoulder,
trimmed of excess fat
3 lg. cloves garlic, minced
2 tbsp. low sodium soy sauce
1 tbsp. vegetable oil
1 med. onion, thinly sliced
1 1/2 tbsp. cider vinegar
2 tbsp. freshly squeezed lime juice
1/4 c. chopped mint, plus 2 tbsp.
julienned mint leaves
1/4 hot chili pepper, seeded and
chopped
1/4 tsp. Sichuan hot bean paste
1/2 tsp. sugar
1/4 tsp. salt
2 lg. white turnips, peeled
2 lg. carrots, peeled
3 c. thinly sliced Romaine lettuce
leaves (about 1 lg. head)
3 c. thinly sliced Savoy cabbage
(about 1 sm. head)
1/2 c. unsalted peanuts, coarsely
chopped
Heat oven to 350 degrees. In a medium bowl, toss pork with garlic and soy sauce. Set aside to marinate at room temperature for about 1 hour. In a medium-sized, ovenproof skillet, over medium-high heat, add 2 teaspoons of the vegetable oil. Add the onion slices and cook, stirring occasionally, until the onions are evenly browned, about 5 minutes. Place the skillet in the oven and cook, stirring occasionally until the onions are dry and deep brown, about 25 minutes. Remove onions from skillet and set aside. In a medium bowl, whisk the vinegar, lime juice, chopped mint, hot chili pepper, bean paste, sugar, salt and 1/3 cup water to blend. Set the dressing aside. Using a food processor fitted with a grating disk, or a hand-held grater, shred the turnips. Place them in a bowl and toss them with 3 tablespoons of the dressing. Shred the carrots and place them in another bowl and toss with 3 tablespoons of the dressing. Prepare the grill. Grill pork over high heat for about 10 to 15 minutes on each side or until desired doneness. Remove to warm platter and allow to sit for about 10 minutes. Cut pork into 1/4 inch thick strips. Set aside to cool further. In a large bowl, toss the lettuce, cabbage, julienned mint, pork and remaining dressing. Arrange the turnips and carrots on opposite sides of 4 to 6 salad plates and place the pork and salad mixture in the center. Sprinkle with the charred onions and chopped peanuts. Serves four to six.
VIETNAMESE EGG ROLLS
Approximately 50 egg roll papers
2 heads cabbage, shredded
4-5 med. carrots, shredded
1-2 lg. onions, diced
Approximately 2 tsp. salt
1/2 tsp. pepper
2-3 lb. raw sausageRaw shrimp, chopped
Cooked chicken, chopped
Cooked ham, chopped
Bean threads
Place bean threads in boiling water about 1 minute. Chop a bit. Place approximately 1 tablespoon mixture on egg roll paper. Moisten edges with egg yolk on fingers. Deep fat fry, 400 degrees, until golden brown.
VIETNAMESE EGG ROLL RECIPE
1 c. shredded pork
1 c. shredded chicken
1 c. uncooked shrimp
2 c. shredded cabbage
1 c. shredded carrot
1 c. shredded onion
1 tbsp. Garlic powder
1 bag of egg roll wrapper
2 tbsp. of salt
Dash of black pepper
1 tbsp. of sesame oil
2 tbsp. of fish sauce
Deep fry: Bake at 375 degrees in 2 inches of oil. Makes about 25 to 30 egg rolls. Note: Direction for wrapping can be found in the back of the eggroll wrapper bag. Any kind of vegetable can be used for filling, such as mushrooms, celery, beansprouts, cauliflower, etc.
VIETNAMESE FLAN - EGG CUSTARD
3 1/2 c. milk
1/2 c. sugar
3 eggs, slightly beaten with a whisk
1/2 tsp. vanilla
*1 cup sugar to caramel on low heat with a pat of butter. Pour into 7-8 molds/cups; set aside. *Meantime, in medium saucepan, bring milk almost to boil. Add sugar and salt until dissolved. Remove from stove. Mix the egg and the milk and vanilla until well blended. Pour 1/2 cup mixture into each carameled mold. Place molds in a 1/2 water casserole and bake at 350 degrees for 45 minutes, until toothpick comes out clean. Cool completely; refrigerate until serving time (3-5 hours). Loosen the mold's edges with small knife and pour up-side down onto serving dishes. Decorate with mint leaves and sliced strawberries.
VIETNAMESE FRIED RICE
2 tbsp. peanut oil
1 sm. onion, chopped
2 eggs, made into an omelet and
chopped finely
1/2 c. chopped scallions
5 c. cooked rice, separate and chill
overnight
3 tbsp. soy sauce
1 tbsp. sugar
1 c. fresh bean sprouts
Heat up a wok or heavy fry pan with oil until hot. Add onion and stir fry for 1 minute. Add eggs, scallions and rice, stir until mixed well. Add soy sauce, sugar and stir for 5 to 8 minutes. Add bean sprouts, and stir for 2 more minutes. White or brown rice can be used.
VIETNAMESE BBQ STEAKS
1 c. soy sauce
1" fresh ginger root
1 green pepper
3 lb. sliced beef
1 1/2 c. water
2-3 toes garlic
1/2 c. onion
BBQ sticks
Mix together soy sauce, water and freshly ground ginger root. Add to that the crushed garlic toes. Take the green pepper, cleaned, stripped and diced, 1/2 cup onion diced. Add to soy sauce mixture. Add sugar to taste. Take beef (1 inch wide by 1/4 inch thick by 6 inch long). Place beef on BBQ sticks. Marinate overnight. Cook on grill.
VIETNAM STEAK
1/2-1 lb. tender steak (sirloin),
sliced thin
1-2 tbsp. soy sauce or more to taste
1 pkg. raw spinach
3 hard boiled eggs
Kraft Italian dressing
Saute steak in margarine (with a little oil added to keep it from burning). Add soy sauce and pepper. Chop raw spinach. Put in salad bowl. Add hot meat mixture (to spinach). Toss with 3 or more tablespoons Italian dressing. Stir in chopped hard boiled eggs. Serve immediately!
VIETNAMESE PORK STICKS WITH LETTUCE CUPS
MEAT MIXTURE:
1 lb. finely ground lean pork butt
6 water chestnuts, minced
1 lg. garlic clove, minced
1 sm. green onions, minced
1 tbsp. Japanese soy sauce
2 tsp. oil
1 1/4 tsp. fresh lemon juice
1/2 tsp. minced fresh ginger
1/4 tsp. sugar
1/8 tsp. salt
1/4 tsp. hot chili oil
12 (5-6 inch) bamboo skewersGARNISHES:
12 Boston or Bibb lettuce
leaves
1/2 c. chopped fresh coriander
(Chinese parsley or
cilantro)
1/2 c. chopped fresh min
leaves
1/2 c. chopped green
onionDIPPING SAUCE:
1/2 c. Japanese soy sauce
5 tbsp. fresh lemon juice
3 tbsp. water
2 garlic cloves, minced
2 tsp. sugar
1 tsp. oyster sauce
1 tsp. minced fresh ginger
1/8-1/4 ground cayenne pepper
For meat: Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders (approximately 3 inches long and no more than 1-inch thick). Insert bamboo skewer through each cylinder. Arrange garnishes in bowls; refrigerate. For sauce: Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes; let cool. Divide among 4 small bowls. Arrange pork sticks on grill so they do not touch. Cook until meat is crisped, brown and firm, turning often with tongs (about 10-15 minutes). Have each person sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce; wrap around pork and use sauce for dipping. (Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep up to 2 weeks in refrigerator.)
VIETNAMESE ORANGE BEEF
1 1/2 lb. beef (any tender cut)
2 eggs, blended
1/2 c. sugar
1/2 c. soy sauce
1/2 tbsp. ground hot pepper
1/2 tbsp. salt
1/2 tbsp. Monosodium Glutamate (MSG)
2 cloves garlic
4 tbsp. chopped onion
2 strips orange peel
1 liter cooking oil
1/2 c. flour
Slice the beef into strips, and dip into the blended egg batter. Then dip the strips into flour, and fry them in hot oil until done. Set aside the cooked beef. Blend the rest of the seasonings and a little flour in 1/2 cup water (do not put in hot pepper, garlic, and orange peel). Place the ground hot pepper, garlic, and orange peel along with 2 soup spoons of oil in a wok for 1 minute over a low flame. Add the cooked meat and the seasoning mix in the wok, and stir until the flour gravy is done.
GILLILAND'S VIETNAMESE CHICKEN SALAD
4 whole boneless chicken
breasts or 8 boneless
chicken breast halves,
with skins
1 lb. Chinese noodles
Peanut oil
1/2 lg. napa cabbage, sliced
1/4 sm. red cabbage,
thinly sliced
1 bunch cilantro, chopped
Peanut Dressing
1/4 c. whole roasted peanutsPEANUT DRESSING:
1/2 c. rice vinegar
1/2 c. peanut butter
2 tbsp. chopped ginger root
2 tbsp. sesame oil
2 tbsp. chopped green onions
2 tbsp. sugar
1/2 c. soy sauce
2 tbsp. chopped cilantro
Grill chicken breasts under broiler 4 inches from source of heat until cooked on both sides, about 35 minutes. Remove skin and slice diagonally into thin strips. Cook noodles according to package directions, drain and rinse in cold water. Toss with small amount of peanut oil to prevent sticking. Set aside. Mix sliced cabbages and cilantro. Toss noodles with just enough Peanut Dressing to coat lightly. Place on serving plates. Top with cabbage mixture. Place chicken over cabbage. Sprinkle with peanuts. Top with more dressing or serve on side for dipping chicken. Makes 8 servings.
VIETNAMESE CURRY CHICKEN
1 chicken, cut in pieces
1/4 c. soy sauce
1 tsp. black pepper
1 tbsp. onion flakes
1 c. coconut milk
4 lg. potatoes
1/4 c. Oriental curry powder
1 tsp. sugar
1 tsp. chopped garlic
1 tsp. lime or lemon juice
4 carrots
Brown chicken in pan with soy sauce, onion and garlic. Add remaining ingredients, except for carrots and potatoes, and cook for 15 minutes over medium heat. (If heat is high, coconut milk will foam over.) Add cut up potatoes and carrots and cook until tender, approximately 30 more minutes. Serve with rice or French bread.
VIETNAMESE GRILLED CHICKEN
2 sm. chickens, cut up
2 tbsp. garlic powder
2 tbsp. onion flakes
1/2 tsp. paprika
1 tsp. brown sugar
1/2 c. soy sauce
1/2 tsp. black pepper
Combine marinade ingredients and rub well over chicken. Put chicken pieces in a bowl. Pour remaining marinade over them. Cover and refrigerate overnight. Grill or bake at 350 degrees to desired doneness. Serve with rice and fresh cucumbers, chopped.
VIETNAMESE CHICKEN
6 boned skinless chicken breasts
Bag of potato chips
Carton of sour cream
1 cube of margarine
1 clove of garlic, crushed
Wash and pat dry the chicken breasts. Crush the potato chips in a large bowl. Dip the chicken breasts in the sour cream. Then roll in the potato chips. Lay in a 9 x 13 glass baking dish. When they are all dipped in the sour cream melt a cube of margarine and add the crushed garlic. Drizzle over the chicken. Bake at 325 degrees until done.
BAKED CHICKEN VIETNAM
3 lg. breasts of chicken, boned and
cut into 2 pieces
1/2 c. sour cream
1/4 c. potato chips, crumbled
1/4 c. butter, melted
Little garlic powder
Dip each chicken breast in sour cream, then roll in chips. Place in flat pan. Heat butter flavored with garlic until melted. Drizzle over chicken in dish. Bake uncovered in 325 degree oven for 45 minutes or until chicken is fork tender and brown.
CHICKEN TOMATO VIETNAMESE
3 tbsp. oil
1 1/2 lbs. chicken, cut up
Minced onion
1/4 tsp. pepper
1 tsp. salt
2 cloves garlic
2 to 3 lg. tomatoes, chopped
1 tbsp. tomato paste
1 tbsp. soy sauce
Heat wok over high heat. Count to 30. Add oil. Count to 15. Roll around. Count to 10. 1. Add chicken, pepper, salt and onion. Brown; cover. Lower heat. Cook 5 to 10 minutes. 2. Add garlic, tomatoes, and tomato paste. Stir. Let cook 3 to 5 minutes. 3. Add soy sauce. Mix well. Serve over rice.
VIETNAM RICE
1 lg. white onion
1 1/2 lb. chip steak, sliced in small
pieces
2 cans water chestnuts
1 can bean sprouts
1 tsp. white pepper
3 strips bacon
3/4 c. chopped celery, preferably
leaves
1 lg. green and red pepper, chopped
2 eggs
2 3/4 c. cooked rice
Soy sauce
Place bacon on wok or electric skillet, add beef, saute until almost done, add 3 to 4 tablespoon soy sauce, add onion and celery. Cover for 5 minutes. Lower heat, add chestnuts and bean sprouts. Simmer adding 3 to 4 teaspoon soy sauce. Stir in cooked rice and peppers. Mix 3 tablespoon soy sauce and eggs in bowl, scramble and pour over top. Cover and let sit 5 minutes. Stir and serve.
VIETNAM FRIED RICE
3 c. leftover rice
1 lb. hamburger
3/8 tsp. garlic powder
1 lg. onion, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1 tbsp. soy sauce
1 c. leftover (or frozen) vegetables
(such as peas, green beans or
carrots)
2 eggs, beaten
Brown meat and onion in skillet. Add garlic salt, pepper, sugar and soy sauce. Stir fry until meat is tender and hot. Add 3 cups rice. Stir fry about 5 minutes. Add vegetables; stir well into rice-meat mixture. Just before serving add 2 eggs. Over medium heat, stir carefully through rice until piping hot (eggs thoroughly cooked).
VIETNAM FRIED RICE
3 c. cooked rice
4 tbsp. oil
1/2 to 1/4 lb. any cooked or raw
meat, cut into thin strips
3 cloves garlic, minced
1 lg. onion, chopped coarsely
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1 tbsp. soy sauce
1 c. leftover or frozen vegetables,
such as peas, green beans, or
carrots
2 eggs, beaten
Heat oil in large skillet. Add meat, garlic, onion, salt, pepper, sugar, soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice; stir-fry 5 minutes. Add vegetables, stir well into rice-meat mixture. Just before serving, add beaten eggs. Over medium heat stir carefully through rice until eggs are cooked. Serve piping hot.
VIETNAMESE FRIED RICE
2 beaten eggs
2 stalks celery, finely chopped
3 tbsp. cooking oil
1 c. fully cooked and diced ham
1/4 c. finely chopped, fresh mushrooms
1 onion, finely chopped
3 tbsp. soy sauce
1 finely chopped green pepper
6 c. rice
1. Cook rice according to directions; drain; set aside. 2. In fry pan; add 1 tablespoon oil, 2 beaten eggs, cook. Remove from pan and crush eggs into small pieces. 3. Put 2 tablespoons cooking oil in 10 inch fry pan. Add chopped onions. Cook until onions are lightly browned. 4. Add diced ham and mushrooms. Cook 5 minutes. Set aside. 5. Add eggs, celery, peppers, and soy sauce to ham and mushrooms. Cook 5 minutes. 6. Stir rice into mixture. Cook on low heat for 15-20 minutes. (Add 1/4 cup water to mixture.) 7. Remove from heat. Serve immediately. Serves 6-8. Chicken or pork can be substituted for the ham.
VIETNAMESE SALAD
2 tbsp. ketchup
1/3 c. sugar
1 c. oil
1 c. grated onion
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1 lb. clean spinach (no stems)
1 lb. cleaned bean sprouts
1 lb. fried, crumbled bacon
1 can sliced water chestnuts
2-4 chopped hard boiled eggs
(optional)
Mix first 6 ingredients together, then mix all ingredients together in large serving dish.
VIETNAMESE CORN CRAB SOUP
1 1/2 qts. chicken stock
1/4 c. cold water
1/2 pkg. frozen corn, cooked
Pepper
2 tbsp. cornstarch
1 can crab meat
1 egg white
Salt
Bring stock to boil. Dissolve cornstarch in water. Add mixture to stock and stir until soup thickens. Add corn, crabmeat, salt and pepper to taste. Simmer until corn and crab are heated. Just before serving, bring soup to boil and add egg white. Break the egg white with a fork as it congeals.
VIETNAMESE CRAB-ASPARAGUS SOUP
4 c. (2 cans) chicken broth
1 can white asparagus
2 egg whites
1 can crab meat (or 1 lb. fresh)
1/4 c. cornstarch
Salt to taste
1 tsp. sugar
Simmer broth. Add crab meat. Cook 15 minutes. Add asparagus, cut in 1 to 1 1/2 inch julienne pieces. Add salt and a bit of sugar. Mix cornstarch with enough liquid to make it smooth and add to soup. Beat egg whites slightly and sieve into soup, stirring constantly.
PHO. (VIETNAMESE BEEF SOUP)
5 c. beef stock
1" piece of fresh ginger root
3 Star Anise
2 scallions
3 tbsp. fish sauceTO FINISH THE SOUP:
2 scallions
1 onion
12 basil leaves
6-8 oz. beef tenderloin or sirloin,
partially frozenFOR THE GARNISH:
2 c. fresh mung bean sprouts
8 sprig fresh mint or basil
2 fresh jalapeno or serrano chiles,
thinly sliced
1 lime, quartered
Hoisin sauce
Hot chili sauce
8 oz. rice sticks (dried rice noodles
available at supermarkets)
Soak the rice sticks in warm water for 15 minutes. Meanwhile, combine the ingredients for the broth and simmer for 15 minutes, then strain. Thinly slice the scallion, onion and basil leaves. Slice the beef as thinly as possible across the grain. Bring 4 quarts water to a boil. Arrange the ban sprouts, mint sprigs, chiles and lime on a platter. Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Cut the noodles in a few places. Divide noodles amount 4 large bowls. Arrange the scallions, onion slices and beef on top. Ladle broth on top. The heat of the liquid should be sufficient to cook the beef. Serve this soup at once, passing the garnish platter from guest to guest. Let each person add sprouts, mint, chiles, lime, hoisin sauce and/or chili sauce to taste.
VIETNAMESE CHICKEN CABBAGE SALAD
2 boneless chicken breasts, boiled,
shredded1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
1 lime juice, fresh
1 tbsp. sugar
1/4 c. chopped fresh cilantro
1/4 c. ground peanuts
Salt and pepper to taste
Reserve chicken broth by simmer to 1/2 cup. Mix chicken, both cabbages, cilantro in salad bowl. Mix lime juice, chicken broth, sugar, salt and pepper in separate bowl. Before serving, mix the two mixtures together. Tp with ground peanuts. Serve immediately. Yield: 4-6 servings.
VIETNAM FRIED RICE (MORE WITH LESS)
1 c. rice, cooked or 3 c. leftover rice
4 tbsp. cooking oil
1/4 to 1/2 lb. any cooked or raw
meat, cut into thin strips
3 cloves garlic, minced
1 tsp. salt
1/2 to 1 tsp. pepper
1 tbsp. soy sauce
1 lg. onion, chopped coarsely
1 tsp. sugar
Heat in large skillet. Add to the above mixture. Stir fry until meat is tender and hot, about 1 to 2 minutes. Add 3 cups cooked rice. Stir fry 5 minutes. Add 1 cup leftover or frozen vegetables, such as peas, green beans, or carrots. Stir well into rice-meat mixture. Just before serving, add 2 eggs, beaten. Over medium heat, stir carefully through rice until eggs are cooked. Serve piping hot with salad or leaf lettuce, cucumbers, fresh mint and parsley. Serves 5. (Weaver's sister-in-law)
VIETNAMESE FRIED RICE

Have ready 3 cups leftover rice. Heat in large skillet 4 tablespoons cooking oil. Add: 3 cloves garlic, minced 1 lg. onion, chopped coarsely 1 tsp. salt 1 tsp. pepper 1 tsp. sugar 1 tbsp. soy sauce Stir fry until meat is tender and hot, about 1 to 2 minutes. Add 3 cups cooked rice. Stir fry 5 minutes. Add 1 cup leftover or frozen vegetables, such as peas, green beans, carrots. Stir well into rice/meat mixture. Just before serving, add 2 eggs, beaten. Over medium heat, stir carefully through rice until eggs are cooked. Serve hot.
VIET NAM STEW
2 pkgs. frozen French cut green beans,
thawed
1 can (16 oz.) bean sprouts or fresh
1 sm. can mushrooms (pieces and
stems), drained
1 sm. can water chestnuts (sliced),
drained
1 can cream of mushroom soup
1 tbsp. minced onion
Salt and pepper to taste
1 can French onion rings
Layer first 7 ingredients in casserole dish. Repeat, ending with soup. Bake at 350 degrees for 30 minutes. Add 1 can French onion rings on top. Bake additional 10 minutes at 300 degrees. Watch carefully last 10 minutes. Burns easily.
VIETENIESE DISH
Shrimp flavored noodles
Oyster sauce to taste
Cauliflower cut in sm. pieces
Broccoli flowerettes
1 sm. can bean sprout or fresh
1 onion, chopped
Cool noodles fast, they cook up fast. Saute vegetables, mix all together and serve.
VIETNAMESE BBQ GAME HEN
2 game hens (discard most fat and skin
and quarter)
2 cloves garlic (mince)
1 tbsp. lemon grass (finely chop)*
1 tsp. curry powder
1 tbsp. salt
1 tbsp. sugar
1 dash red pepper
*Can be purchased at Oriental Market. Mix all ingredients in a large container and marinate for 3-4 hours in refrigerator. Grill on medium heat until done, about 1 hour. Check and turn frequently. Serve warm with rice. Yield: 4 servings.