Vietnamese Food

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Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."

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Vietnam is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea, referred to as East Sea (Vietnamese: Biển Đông), to the east. With a population of over 86 million, Vietnam is the 13th most populous country in the world.

Rau muong xao gung - Vegetable stir fry with ginger


Vietnamese cuisine boasts several dishes that highlight contemporary ingredients in a very healthy manner. Rau muống xào với gừng (Vietnamese pea tendrils sautéed in ginger) is a superb example of this. The dish is incredibly simple; the pea tendrils are blanched and then flavored with ginger and alittle turmeric for color. I created it recently for my uncle who was visiting us and may be a practicing Buddhist, that is why the recipe doesn't necessitate onions, shallots or garlic. Don’t worry though; the dish is merely lightweight on calories, not flavor.

As a child, our typical Vietnamese family meals were composed of individual bowls of rice, meat, seafood or tofu, a bowl of canh (a clear broth soup), a vegetable facet dish and a dipping sauce. I continuously looked forward to a bowl of rau muống, served with a soy sauce and ginger dipping sauce known as mắm gừng. If you have got bother obtaining your family to eat their greens, offer this dish a strive. It worked on me!

Ingredients

Yields: 6 servings
1 (3-inch) chunk fresh ginger 
1-½ tablespoons canola oil 
1-½ pounds rau muống (Vietnamese pea shoot tendrils) 
1/8 teaspoon turmeric powder 
3/4 teaspoon salt 
¼ teaspoon black pepper, freshly ground
2 tablespoons vegetarian fish sauce (or soy sauce) 
2 teaspoons superfine sugar (or granulated sugar) 
1 red Thai chile pepper, stemmed, seeded and finely chopped
juice of 1 lime 

Preparation

Prepping the ginger: Clean the ginger root and take away any dirt. Peel the ginger root with a paring knife (or the sting of a spoon). Divide the piece in thirds. Grate two thirds of the ginger with a fine mesh Microplaneand finely minced the remainder.

Prepping the pea shoot tendrils: Wash the pea shoots completely in many baths. The greens tend to be terribly sandy, thus wash them rigorously. take away and discard any older, fibrous a part of the stems. Drain the maximum amount water as doable. Cut the stems into 5-inch sections.

Blanching the pea shoot tendrils: (You might skip this step however my uncle prefers it this way). Blanch the rau muống in a few quart of salted boiling water. Cook for concerning one minute. Drain and immediately transfer the greens into a chilly water tub. Pat dry on towels. take away the maximum amount liquid as doable. Season with salt.

Stir-frying the Vietnamese greens: during a wok, heat the oil. Over high heat, add the finely minced ginger and cook till it's slightly golden and fragrant. Add one tablespoon grated ginger and therefore the blanched greens. Toss the vegetables for concerning 2-3 minutes. The pea shoots are aiming to wilt and become translucent. Add turmeric powder, salt and pepper. Transfer the pea shoots to a serving platter.

Making mắm gừng: during a bowl, dissolve the sugar in one tablespoon boiling water. Let the water cool to area temperature. Add the lime juice, vegetarian fish sauce (or soy sauce). combine within the remaining grated ginger and finely chopped red chile pepper. Voilà!

Assembly time:

Serve immediately with meat and/or tofu, steamed jasmine rice and after all mắm gừng on the facet.

Eat with chopsticks!

Tips

Make sure to settle on young, bright inexperienced rau muống leaves in order that they are quite tender.

Mắm gừng is that the equivalent of nước chấm while not garlic. you'll realize vegetarian fish sauce in Asian markets. search for nước mắm chay. If you do not have any, you'll replace it with soy sauce.

I solely add atiny low quantity of turmeric powder thus as to not alter the flavour of the greens. it is a natural food coloring.

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