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.

Vietnamese Ginger Shrimp Stir Fry Recipe - Tom xao gung

Tôm xào gừng is Vietnamese-style sautéed shrimp. As a bit lady, Maman would build this dish fairly often whenever she required to throw along a fast dinner, as a result of shrimp cooks terribly quick. This specific preparation has touches of sweet and spicy within the kind of ginger, lychee and chile. The ginger is employed each grated and cut into little matchsticks. this is often not ancient, however I additionally added lychee jam that I had in my pantry and finished the cooking by flambing the shrimp in lychee-flavored liqueur.

Cooking shrimp is often a fragile task. First, you've got to form certain the shrimp are very recent. Then, the cooking time should be precise thus as to not over-cook, otherwise they become horrible and really chewy. Lastly, the flavors that are paired with the shrimp ought to season them well while not concealing the freshness of the seafood. This recipe undoubtedly hits the mark, however do not simply take my word for it!


Yields: 6 servings
1-¼ pounds raw large shrimp
½ cup Kosher salt
2 tablespoons palm sugar, freshly grated
2 tablespoons red chili powder
1 (5-inch) chunk fresh ginger
1-½ cups lychee liqueur
4 cloves garlic, finely minced
3 tablespoons canola oil
1-½ tablespoons lychee jam
½ teaspoon salt
1 lime, freshly squeezed
1 tablespoon dried fried shallot (store-bought), slightly crushed
½ teaspoon black pepper, freshly ground
1 tablespoon cilantro or green onions, for garnish


For the ginger: Clean the ginger and take away any dirt. Peel the ginger root with a paring knife (or the sting of a spoon). Grate regarding one in. of ginger with a fine mesh microplane. Gather regarding two teaspoons of grated ginger root. Set aside.

Using a sharp knife, cut the ginger into slices, lengthwise then julienne them into matchstick-like items.

Prepping the shrimp:

Remove and discard the pinnacle of the shrimp if it's still connected. fastidiously shell and de-vein the black a part of the shrimp employing a sharp hook-like paring knife, all the manner from the pinnacle to the tail thus when it's cooked, the shrimp can open up sort of a butterfly. check that to get rid of the tip of the tail (the shell that covers the tail) as well; this half is extremely delicate. Rinse the shrimp underneath cold running water and pat dry employing a paper towel. Repeat an equivalent procedure for every shrimp. These steps are tedious however essential for smart results.

Marinating the shrimp:

In a giant bowl, dissolve the palm sugar in one cup water, then mix the liquid with the shrimp, two cloves of garlic, one tablespoon julienned ginger, Kosher salt, red chili powder and one cup lychee liqueur. Let represent regarding half-hour within the refrigerator.

Drain the shrimp and pat dry using paper towels. There ought to be as very little liquid as attainable.

Cooking ginger shrimp:

Warm the remaining lychee alcohol a couple of seconds within the microwave.

In a large, heavy-bottom pan, heat the oil for regarding 1-2 minutes over high heat. Add the remainder of the garlic and remaining julienned ginger. Cook till fragrant.

Season the shrimp with salt.

Place the shrimp within the pan one piece at a time. Cook for regarding 1-2 minutes till seared on one aspect, then begin stir-frying the shrimp for one more minute (if the pan isn't giant enough, you'll stir-fry the shrimp in batches). The shrimp can begin to open up sort of a butterfly. Add the nice and cozy lychee liqueur. Immediately light-weight the alcohol and permit to cook till all the flames disappear. it isn't as scary because it seems!

Note: When flaming alcohol, i am forever terribly cautious and have a fireplace extinguisher close.

Add the fried shallots, lychee jam and drizzle with lime juice. Stir well. Sprinkle with black pepper. shut down the warmth and transfer to a platter.

Garnish with cilantro or inexperienced onions.

Serve with rau muống (my favorite Vietnamese greens) and steamed jasmine rice on the aspect.


The lychee jam I used is from Fauchon, the French equivalent of Dean and Deluca. If you don't have any, you could replace it with sugar, honey or other preserves.
I used Soho brand lychee liqueur (you can find it at BevMo in little bottles). I'm a wimp when it comes to flaming alcohol. If you have long hair like me, put it in a bun! You have to act quickly and have good reflexes. Once you add the alcohol to the pan, don't delay the lighting. You don't want the food to absorb the raw alcohol and retain a strong alcohol flavor. Another important thing is that alcohol's boiling point is 175°F (much lower than water); if you boil liqueur, you won't be able to flame it and it will just burn off the alcohol from the liqueur.

 I buy dried fried shallots at the Asian store. It's crunchy and very strong in flavor. You can also make your own by frying thinly sliced shallots if you like.


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