Vietnamese Food

Cuisine culture in Vietnam

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This website collect all information professionals about: Vietnamese food, vietnamese food recipes, vietnamese food Culture, pho soup, beef, rice noodles, seafood ....It is very important and useful if you want to have a tour in vietnam. And that is not bad idea for your taste.
Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."

About Viet Nam...

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.

Korean Scad Grilled with peppers (Ca nuc nuong ot)

Korean Scad Grilled with peppers (Ca nuc nuong ot)  just heard the name so normal but it seems to have felt the tingle arc fragrance, seductive hard to resist, especially in this cold winter day.


Ingredients:

- Two big Scad or any other marine fish species.

- lemon, pepper, green pepper, salt, Korean chili powder

Method:


- After cleaning fish, drain, then use absorbent towels to dry.

- To rub some salt into fish, add some white wine marinade for 30 minutes.

- To rub Korean chili powder (type often to make "Kimchi", can be purchased at supermarkets or markets).


- Add a few slices of green peppers to bottom of fish, fish wrapped in foil plate.

- Let the oven at 200 degrees C for 20 minutes.

- When the fish mature, sprinkle pepper and lemon juice over fish and enjoy yourself.


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Vietnamese Salt and Pepper Shrimp (Tom Rang Muoi)

salt pepper shrimp

Salt and pepper shrimp (Tom rang muoi)  is a favorite dish of ours that my mom used to make whenever she saw large whole shrimps on sale. Even though mom is an awesome cook and knows all her recipes by heart, she still enjoys to watching TV cooking shows, particularly Chef Uyen Thy of the cooking show "Bep Nha Ta Nau" on SBTN, a southern California Vietnamese TV station. She also has a restaurant called Uyen Thy Bistro in Little Saigon that we enjoy. Uyen Thy is really charming to watch and the show is well produced with many practical Vietnamese recipes including tom rang muoi. But unfortunately for most, it's entirely in Vietnamese. We enjoy watching it to brush up on our Vietnamese and learn recipes! :) We modified her recipe of tom rang muoi adding some sichuan peppercorns as well.

Salt and Pepper Shrimp - Tom Rang Muoi
Printable recipe

  • 10-12 large head on shell on shrimps
  • 1/2 cup corn starch
  • 1 tbs kosher salt
  • 1 tbs fresh cracked pepper
  • 1 ts sugar
  • 1 ts sichuan peppercorns (optional)
  • cooking oil
  • 1 medium white onion, sliced in thin wedges
  • 1 -2 jalapenos, sliced thin and use according to taste
  • 1 scallion, cut about 1/2 inch length
  • 1 tbs minced garlic
Wash shrimp in cold water and cut off long whiskers and sharp point on the head with scissors and dab dry with paper towel.

In small bowl, combine salt, pepper, and sugar and set aside. If you're using the sichuan pepper corns, lightly toast and then using mortar and pestle, crush coarsely and add to seasoning mixture.

Heat large wok or deepfryer with cooking oil to high, about 350 degrees. Dredge the shrimp in the corn starch to get a light coating, shaking off excess. Deep fry the shrimps in small batches until nicely pink/red and crispy, about 3-4 minutes. Remove and drain.

Heat another large wok/pan with a bit of cooking oil. When oil is hot, add garlic and then onions, jalapenos, and scallions. Quickly stir-fry the veggies for a minute or so and add the shrimp and sprinkle about 1/2-1 ts seasoning mixture. Continue to stir fry and make sure seasoning coats well, for another minute. Transfer to serving plate and serve immediately. Sprinkle on additional seasoning according to taste.

tom rang muoi

Some people add the seasoning to the cornstarch mix, but we find this doesn't coat well because the cornstarch and seasoning have different densities and do not adhere to the shrimp evenly. If you don't want to deep fry the shrimp, skip that step and stir fry the shrimp. Serve with rice or as appetizers.

tom rang muoi

A great salty, spicy, and crunchy dish! Our favorite part is the head! :)


Source: ravenouscouple.blogspot.com
TAG:  Salt and Pepper Shrimp, tom rang muoi, tom rang, Salt shrimp, pepper shrimp, sea food, vietnamese seafood.

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Vietnamese Water Spinach Noodle Soup (Canh Bun)

At first glimpse of a pot of Canh Bún, many people may mistaken it with Bún Riêu (Crab Noodle Soup).  Similar to Bún Riêu, they both originated from Northern Vietnam but this dish is definitely different in taste and texture.  Canh Bún's broth and riêu (crab mixtured) are much lighter.  Canh Bún's riêu is soft and  fluffy while Bún Riêu's riêu is sturdy.  In addition, it doesn't have tomatoes; the noodles are thicker and they have the reddish color once cooked in the broth and eaten with boiled water spinach or rau muống.   

This is one of the dishes that I used to enjoy in the afternoons in Saigon as a kid.  I couldn't recall all the condiments in Canh Bún but I do always remember a distinctive reddish broth, thick noodles, fried tofu, huyết (conjealed blood), fried tofu and the main ingredient riêu made of field crab  paste (cua đồng xay) and rau muống.  As you know these are usually sold as street foods on carts or carried throughout the neighborhood in đồng gánh (bask̀ets). Everytime the lady with Canh Bún came by, the  extremely fragnant broth would turn in me into Povlav's dog.  

The other morning, I woke up and it was cold and immediately I wanted a comforting dish that would warm up our tummies.  Sure enough my senses lead me to the aroma of canh bún.  

Since I didn't have field crabs to make riêu, I used the combination of shrimps, dried shrimps,  crab meat and crab paste with Soya Bean Oil instead.  The riêu turned out not as fluffy as I had hoped but it was tasty.  I used Annatto seeds to get the color instead the red color powder which I wonder if any Asian grocery stores carry it; therefore, it didn't have the reddish color that you would see in canh bún.  I also added  escargot (ốc bưu) which is my husband and surprisingly my daughters's favorite.  My husband didn't care much for canh bún the first time he tried it in southern California, but after trying my recipe,  he requested it again a few days later.   This time, I went to an Asian grocery store to hunt for field crab paste.  I came upon the last 2 jars.  

Bare in mind that the smell of field crab paste is quite pungent but has a mild taste.  I remember seeing my friend's family preparing this paste from grounding whole field crabs in a mortar. 
Canh Bún made with crabfields takes less time to prepare as it's already made into paste.  In the recipe below, there are directions for both riêu cua (crab riêu) and riêu cua đồng (field crab riêu).  Authenticity would favor the recipe with field crabs.
RECIPE: Vietnamese Water Spinach Noodle Soup
 
Canh Bún with  Riêu Cua Đồng (Field Crab Riêu)
*
Ingredients

Pork Bones or Chicken Bones, to make broth
If used Chicken Broth, mix 1 part broth and 1 part water
1 jar of Crab Paste with Soya Bean Oil (I prefer this one since it's less pungent than the jar of shrimp or crab paste labeled as Gia Vị Nấu Bún Riêu)
2 cups Shrimps, shelled, deveined and minced finely
Dried shrimps (washed, soaked until softened, then mince finely), optional
2 containers Field Crab Paste (Cua Đồng Xay), if used
2 Eggs, for riêu cua đồng
Salt
Fish Sauce
Shrimp Paste (Mắm Tôm)
Rock Sugar
1 large bunch of Water Spinach, cleaned and cut about 3 inch lengths (use Cải Xanh/Mustard Greens if water spinach is not available)
A bag Fried Tofu Pouches
Cooked Pork Blood, cut into cubes
Large Rice Noodle (I used Bún Tầm Bì noodle)
Annatto Seeds (Hột Điều), substitute for red color powder
Lime or Tammarind paste (Nước Me) 
Chili Sauce (Tương Ớt)
Spring Onion, finely chopped
Fried Shallot, optional

Cooking Rau Muống (Water Spinach)

Blanch Rau Muống with half teaspoon of salt, transfer into a bowl of ice water for a few minutes  to keep it crunchy and it won't lose the color.  Drained and let dry.

Cooking Noodle (Bún)
Cook the noodle until al dente, drained and then let dry.  If used Bún Tằm Bì noodle, soak it for a few hours since the size of these  noodles is big and it takes a long time to cook if unsoaked.  Then cook it at medium heat until soft.

Making Annatto Oil (Dầu Hột Điều)
In a small saucepan, bring annatto seeds and 2 tablespoons of oil over medium heat.  Stir constantly, until the oil becomes a rich, orange-red color, about 3 minutes. Add a piece of garlic to eliminate the annatto seeds smell.  Remove from the heat and allow to cool. Strain the oil and discard the seeds.

Making Tamarind Paste (Nước Me Chua)
Mix a tablespoon of tamarind with a couple tablespoons of hot water.  Smash it then strain it and discard the tamarind remains.
You can also buy tamarind paste (Nước Me Chua) in a container from any Asian grocery stores. 
Making Crab Mixture (Riêu)

Combine dried shrimps, if used, crab paste with Soya Bean Oil, shrimps and about 1/2 tablespoon of shrimp paste. Mix thoroughly and set aside for later. 

Making Field Crab Mixture
Mix eggs with field crab paste.  You can also combine the crab mixture with field crab paste if you prefer.  Pour the mixture into a strainer and in to the semi-boiling broth. Make sure the broth is not boiling otherwise  the field crab mixture will break apart. Once the field crab mixture conjealed into a big clump, remove it and set it aside. When ready to eat, just hack a piece off the big lump for each serving.

Making Broth
Rinse and wash bones. Bring bones to boil to get rid of scums then rinse again.  Simmer bones in a pot of water with salt and rock sugar.  Let simmer for an hour.  Remove the bones.  If using chicken broth, ignore the step above.

Turn the heat to medium.  Add a spoon of crab mixture in the broth one at a time. 
Add fried tofu pouches and conjealed blood cubes. Add at least 2 tablespoons of shrimp paste,
additonal sugar, salt and fish sauce for flavor, be careful not to over salt the broth.  Without shrimp paste in the broth,  it wouldn't be canh bún. 

Canh Bún Presentation
Canh Bún with Riêu Cua (Crab Riêu)

In a separate pot, bring broth, a couple teaspoons of annatto oil and noodle to boil. 
Transfer to a bowl.  Top with riêu (crab  mixture), fried tofu, huyết (conjealed blood) and rau muống (water spinach) on a side of the bowl.  Garnish with spring onion and fried shallot.
Annatto oil still doesn't give noodles the reddish color. 
Red color powder (bột đỏ)would be best for Canh Bún.
Serve with a side dish of rau muống, lime or tammarind juice and chili sauce. 
Enjoy! 

Source: vietspices.blogspot.com

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Indian Chicken Tikka Kebab


Chicken tikka is an Indian recipe for grilled chicken. It can be served as a main meal or an appetizer. There are many variations of this dish. Some even use beef or lamb instead of chicken.  I personally prefer chicken because it is lighter than other types of meat and it absorbs more flavour.

Ingredients:

2 pounds skinless boneless chicken breast
2 oranges
1 1/4 cup plain yogurt
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
5 garlic cloves, minced
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
3-4 tablespoons garam masala
Salt and pepper to taste
1/2 cayenne
1/8 teaspoon ground ginger
12 6- to 8-inch bamboo skewers


To prepare the sauce, mix 1 cup plain yogurt, 1/2 teaspoon garlic, olive oil and lemon juice. Season it with salt and pepper; refrigerate.

Cut the orange in half and squeeze out the juice. Set it aside. Do not discard the orange rinds.
In a bowl, combine the remaining garlic, coriander, cumin, turmeric, masala, 1/4 teaspoon salt, cayenne and ground ginger. Add the yogurt and orange juice. Mix well.

Marinate the chicken in the yogurt mixture. Add the orange rinds. Keep it in a covered bowl or container. Refrigerate overnight.
Soak the bamboo skewers in water for 30 minutes to prevent them from burning. Thread the chicken on the skewers.

Grill the chicken for 7-10 minutes or until tender. Turn over once to avoid too much charring.
Transfer it to a plate. Drizzle with garlic sauce. Serve warm with pita bread or rice. It is also best eaten with salad on the side.


Source: Indian Chicken Tikka Kebab  -  bfeedme.com

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