27. Vietnam (Southeast Asia)

It is a long, narrow country with a coastline that stretches along the western edge of the South China Sea to the Gulf of Thailand.

Its capital city is Hanoi (Hà Nội) in the north.
The largest city is in the south, Ho Chi Minh City (formerly Saigon (Sài Gòn)).
China lies to the north, Laos & Cambodia to the west and the South China Sea to the south and east.
There are many shrines, temples and pagodas. These  structures range from Hindu shrines to Buddhist monasteries, showing off the rich history of the area.
It has a tropical climate with temperatures ranging between 70°F and 95°F throughout the year with high humidity.
Well-known to westerners because of the “Vietnam War, (1954–75), a protracted conflict that pitted the communist government of North Vietnam and its allies in South Vietnam, known as the Viet Cong, against the government of South Vietnam and its principal ally, the United States.” -Britannica

The dishes we made:
We took lots of time exploring Vietnamese cuisine. All of the dishes were delicious, with exciting flavors that we will be incorporating into our cuisine. 

A few of the dishes we made:
Vietnamese Spring Rolls with Hoisin-Peanut Dipping Sauce (Goi Cuon), Savory Mini Pancakes (Banh Khot), Pho Bo (Beef Noodle Soup),
Vietnamese Baguette and Banh Mi (Sandwiches), Ginger Chicken (Ga Kho Gung), Crispy Crunchy Pork Belly (Thit Heo Quay), Whole Baked Fish, Snails 2-ways: Sauteed Snails with Tamarind Sauce (Ốc Xào Me)(Pronounce: ox-souw-may) and Snails Cooked in Coconut Milk (Ốc Len Xao Dua)(Pronounce: oak-len-zow-zoo-uh), Grilled Scallops with Cheese (So Diep Nuong Pho Mai), Grilled Pork Skewers (2-ways) with Rice Vermicelli Noodles (Bún chả).

 

Vietnamese Spring Rolls with Hoisin-Peanut Dipping Sauce (Goi Cuon) (Pronounce: goy-cun)
VERY, VERY, VERY Good!    We make these often!

They are also called “salad rolls.’ The Peanut Dipping Sauce is also called Tuong Cham Goi Cuon.

Vietnamese Rice Sticks (Rice Noodles or Vermicelli)
Shrimp, peeled and deveined
Mixed Lettuce Leaves
Vietnamese Rice Paper
Carrot, peeled and cut into thin strips
Cilantro leaves, chiffonade or diced
Mint leaves, chiffonade or diced

Hoisin Peanut Dipping Sauce: Very Good!
4 Tbsp Hoisin Sauce
1 Tbsp Creamy Peanut Butter
4 tsp Apple Cider Vinegar
1/4 cup warm Water
Sugar, to taste, pinch, optional
1 Tbsp Roasted Peanuts, coarsely chopped

Another version we made of the Hoisin-Peanut Dipping Sauce:
2 Tbsp Hoisin
2 Tbsp Peanut butter
Thin with water.

Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.

To assemble Goi Cuon, dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling. Make sure the filling is wrapped tightly. Place 3 shrimp halves horizontally above the roll, with the orange side of the shrimp facing down. Continue to roll it over. Repeat the same until everything is used up.
Combine the ingredients for the Hoisin Peanut Dipping Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the chopped roasted peanuts.
Cut the Goi Cuon diagonally in the middle into halves, place them on a platter and serve immediately with the Hoisin Peanut Dipping Sauce.

 

 

 

 

 

 

 

 

 

 

 

Savory Mini Pancakes Recipe (Banh Khot) (bain-cot)

Shrimp (peeled and deveined)
Green Onions (slice thinly and separate the greens from the whites)
3 garlic cloves (minced)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Salted Dried Shrimp (soak in water for 5 minutes then drain and rinse)
Vietnamese Dipping Sauce (Nuoc Mam)-see recipe below
Assorted greens: Lettuce, Mustard Greens, Vietnamese Coriander, Sorrell, Perilla, and/or Mint
Vegetable oil

Batter:
2 1/3 cup rice flour
1/4 cup corn starch
3 1/4 cup water
1 cup coconut milk
1 teaspoon Turmeric Powder
3/4 teaspoon salt

In a small bowl, combine the shrimp, whites of green onions, garlic, salt and pepper.
Marinate for at least 30 minutes.
Make the scallion oil by combining the green part of the green onion and 1 teaspoon of vegetable oil in a microwave-safe bowl. Microwave for 30 seconds on high.
Whisk together all the batter ingredients.
Place the dried shrimp in a food processor and chopped until fine. In a regular frying pan, heat a tablespoon of vegetable oil on high. Add the minced shrimp and lightly toss until completely dried and toasted.
Remove from pan and set aside.
Heat the Banh Khot pan on high and add about 1/2 teaspoon of vegetable oil to each well.
*We don’t have a Banh Khot pan; used skillet instead and egg-rings (like the ones used to make perfectly round eggs for English Muffins).
Make sure to coat the oil all over the inside of the wells.
Add about 1 tablespoon of batter to each well.
Quickly add shrimp on top of the batter.
Place a lid on the pan and let the batter cook for about 3-4 minutes.
Remove the lid and let it continue cooking for another minute without the lid.
Brush a bit of scallion oil over each Banh Khot and add a dash of the toasted dried shrimp on top.
Remove the Banh Khot from the pan with a spoon, starting from the edges and scooping inward.
If the batter breaks apart or sticks to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.
Serve with your favorite Vietnamese herbs and a bowl of sweet and spicy dipping sauce.

Shockingly someone liks fish sauce (as you can see in the picture).

 

Nuoc Mam
It is a chile, lime, sweet and sour dipping sauce that is often used as a vinaigrette.
“Nuoc mam can refer to the regular fish sauce which is the dark brown, fermented condiment that is used in Vietnamese cuisines. Brands that you may be familiar with are Squid Brand (Phu Quoc) and Three Crabs (Viet Huong).” -cookingwithlane.com
Nuoc mam can also refer to the sweet chili, sugar garlic dipping sauce that we are making here. Make your own adjustments to the ingredient amounts to get the ideal flavor for yourself.
“Differences in Nuoc Mam Recipe Between Regions in Vietnam
Nuoc mam is prepared with a few differences among regions in Vietnam. For example, in northern regions, the dipping sauce is made with broth. In the heart of central Vietnam, they use less water and broth, which means the sauce tends to be stronger and bolder. In the southern areas, nuoc mam uses a base with coconut water. The main thing in common is that nuoc mam recipes share the key ingredients of fish sauce, sugar, water, chiles, and garlic.
With all these different regional differences, you’ll also see various ways Nuoc Mam has been adapted. For example, some recipes like mine will boil the sugar water to completely dissolve it while other recipes just have all of the ingredients diluted by just shaking it in a jar. Some of them also have you add Coco Rico Soda in place of water.
One thing you want to avoid is allowing the fish sauce ingredient to overpower the entire recipe because different brands of fish sauce have different potent levels. The color and grade of nuoc mam may look different due to the nuoc mam that is actually used in the recipe. Nuoc mam comes in various colors and grades. For example, palm sugar tends to make nuoc mam darker.” - cookingwithlane.com
Try to find the Squid Brand fish sauce - overall it’s not as overpowering as some of the other brands.

1/2 cup of water, for boiling
1/4 cup of sugar, for boiling
2 tablespoons of sugar
3 cloves of garlic
2 bird’s eye chiles (you can use Thai chiles)
3 tablespoons of fish sauce
3 tablespoons of lime juice, freshly squeezed
1/4 cup of cold water

Directions for Making the Vietnamese Dipping Sauce
In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it’s completely dissolved. Once dissolved, set aside to let cool.
Next, use a food processor to mince the garlic, 2 bird’s eye chiles, and 2 Tbsp of sugar until minced and well mixed.
Once the sugar water is cooled, add in the mixture and stir well.
Next, add in the fish sauce and the lime juice.
Add fish sauce in small increments to your taste – you do not want to add too much fish sauce.
Stir until well blended.
Next, add in 1/4 cup of cold water. Blend well.
Sample the nuoc mam and adjust as needed.
You may need to add more of one of the ingredients depending on what is missing.
For added sourness, add in lime juice.
For added saltiness, add in fish sauce.
For added sweetness, add sugar.
To store, pour it into an airtight container and put it in the refrigerator for up to 4 months.

 

Vietnamese Beef Noodle Soup (Pho Bo)
VERY, VERY, VERY Good! We make this often too!

There are two major types of pho: pho bo (beef) and pho ga (chicken).
The beef version is fancier than the chicken version.
Therefore, taking longer to cook. The beef version is made and eaten with assorted cuts and parts of beef.
The stock is made from beef shank, neck and ox tail. The meaty toppings include thinly sliced eye-round beef steak, flank, brisket, beef balls, tendon and tripe. It's also spiced with more aromatics than the chicken version: cardamom, cinnamon, star anise, coriander, and cloves.
Both versions are served in a piping hot bowl, topped with chopped green onions, white onions and cilantro.
A platter of Thai Basil, lime wedges, bean sprouts, sliced jalapenos and cilantro.

In Vietnam, Pho is very popular for breakfast. Vendors shop for the freshest ingredients in the wee hours of the morning to make the deep and flavorful stock in time for the morning rush hour. Locals would stop by for a hearty and delicious breakfast-in-a-bowl before heading to work.

 

Stock
3 lbs beef bones (ox tail, neck bones and/or shank bones)- We used soup bones and it turned out great!
6 liters water
2 teaspoons salt
8 large shallots (about 15 oz; roast whole in oven at 350°F for 40 minutes, allow to cool then peel)
4 oz ginger (roast in oven at 350°F for 40 minutes; allow to cool then slice into thick slices with peel-on)

 

Dried Spices
1 stick Asian cinnamon (~ 15 grams)
2 teaspoons dried cloves
2 teaspoons dried coriander seeds
3 dried cardamom pods
3 dried star anise

 

Stock Seasoning
150 grams rock sugar
1/2 tablespoon MSG
2 tablespoons fish sauce
1 tablespoon fine sea salt
1 tablespoon chicken, mushroom or pork stock powder

Toppings
Any meat from beef bones after making stock (particularly ox tail)
1-1/2 lbs thinly sliced eye-round beef steak
1 11-oz bag cooked beef balls (Bo Vien)
2 lbs fresh rice noodles (soak in cold water for 30 minutes to remove excess starch)
1 small medium white/yellow onion (slice thinly)
1 small bunch cilantro (roughly chop)
5 green onions/scallions (slice thilny)
3 jalapenos (slice thilny)
3 limes (cut into wedges)
Hoisin sauce
Sriracha sauce

 

In large pot, add 5 liters water and bring to a boil. Add soup bones, roasted shallots & ginger. Cook for 1-3 hours, semi-covered on medium low heat.
After 3 hours, remove bones, ginger and shallot from stock and discard.
There may be good amount of tender meat on the bones (particularly ox tail) so remove the meat from the bones and set aside as a meaty topping before discarding.
In a small frying pan, quickly toast the dried spices until fragrant (30 seconds to 1 minute).
Shake them around to prevent burning.
Wrap the toasted spices in a cheese cloth or use a spice ball and add to pot.
Simmer on low for 30 minutes.
After 30 minutes, remove cheese cloth/spice ball.
Season stock fish sauce, and salt to taste
When ready to serve, bring a small pot of water to a boil and blanch a large handful of rice noodles.
Add your choices of meat with the raw slices of eye-round beef steak on top.
Only needs a few seconds to cook, especially if very thin.
Add cooked noodles to a serving bowl.
Ladle in hot broth and beef.
Serve bowl with a side of with green onions, chopped cilantro, bean sprouts, Thai basil, jalapeno slices, lime wedges and of course, Hoisin and Sriracha sauce.

 

Vietnamese Baguette         VERY, VERY, VERY Good!

The first baguettes came to Vietnam from France in the early 1800’s. Traditionally, banh mi bread consists of only flour, yeast, water and salt. Some people add an egg for additional texture. We did not do this, maybe next time.

200-270 ml Water (try 200 ml 1st before adding more, because it was too much water the 1st time I did it)
2 grams Sugar (0.4 tsp)
7 grams Yeast (1.4 tsp)
500 grams Flour (2.1 cups)
5 grams Salt (1.2 tsp)
30 grams Oil (2 Tbsp)
1 Egg, Optional – We did not use the egg.

 

Stir together sugar & yeast into warm water.
Let it activate.
Add flour, salt, oil (and egg, if using) into a stand mixer.
Add yeast once bubbling.
Knead until smooth and elastic (~10 min) on speed #3-4.
Do windowpane/stretch test.
If it tears, it’s not ready.
If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready.
Transfer to a lightly oiled bowl & cover.
Let rise ~60 min (in oven with light on).
Once doubled, divide into 6 pieces.
Slap dough to release air bubbles and shape into a triangle.
Start at pointy end and roll to large, flat end and pinch the sides (twist ends).
Cover with damp cloth & let rise ~30-60 min., until puffy and almost doubled.
Preheat oven to 425-450oF.
Add boiling water to pan under dough.
Cut slits in dough & bake 20-25 min.
Spray dough with water from a spray bottle to create steam.
Spray baguettes every 2 minutes for 6-10 minutes.
Total baking time is about 20-25 minutes.

NOTES:

• Fat. Don't add butter, shortening, or chicken fat, it weighs the dough down.
• Flour. Just use low-protein unbleached all-purpose flour, like those made by Pillsbury or Gold Medal. King Arthur is fabulous if you want a rustic loaf. What we're shooting for are tender, fluffy results. Blending wheat flour with cake flour or rice flour doesn't do much. The rice flour actually weighs down the dough.
• Oven. If you have a convection oven setting, use it; the extra boost of hot air from the fan will help the loaves rise higher and attain a fluffier crumb than when baked in a conventional oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

Banh Mi (Sandwiches) with some of our tweaking   VERY, VERY, VERY Good!

A Vietnamese baguette with grilled meat.
“Originating on the streets of Saigon, the Banh Mi sandwich is a French-Vietnamese hybrid consisting of an airy baguette, sour pickled daikon and carrot, crisp cilantro, spicy chilis, and a cool sliver of cucumber surrounding any number of protein options, from sweet minced pork to fatty pate to sardines.” -Saveur.com
In the 1950’s the Banh Mi we know today was created, called Banh Mi Sai gon.

2 lbs. (1 kg) boneless pork butt, cut into 1/4-inch thick
slices, 8-inch length by 2 1/2-inch width
Baguette, sliced lengthwise
Mayonnaise
Pickled Carrots and Daikon, recipe below
Cilantro leaves
Pate, Pork Liver
Maggi Sauce (Vietnamese Caramel Sauce)
Cucumbers
Jalapeno Pepper

Lemongrass Pork Marinade:
1/2 cup minced Lemongrass
1/2 cup Sugar
1 Tbsp Fish Sauce
1 1/2 Tbsp Ground Black Pepper
5 Shallots, peeled and minced
3 Cloves Garlic, peeled and minced
2 Tbsp Sesame Oil
2 Tbsp Cooking Oil
2 Tbsp Sweet Soy Sauce

In a bowl, mix all the Marinade ingredients together.
Marinate the pork for 2 hours or best overnight.
Discard excess marinade before grilling.
Fire up the grill. Arrange the marinated pork onto the grill.
Grill until the pork is nicely charred on both sides or until the pork is cooked through.
If you are using a broiler oven, broil for 5-7 minutes on each side or until the pork is completely cooked and nicely charred.
Remove the pork from the grill.
Spread the pate on one side the baguette and add a little mayo and on the other side of the bread add a little Maggi Sauce (just a little).
Layer with pork, cucumbers, carrots and daikon, cilantro and jalapenos.
Cut the baguette into halves and serve immediately.

Pickled Carrots and Diakon (Đồ Chua)
1 large Carrot, peeled and cut into thick matchsticks, julienned
1-2 Daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks, julienned
1 tsp Salt
¼ cup Sugar
¼ cups distilled White Vinegar
½ cup lukewarm Water

Bring sugar, vinegar & water to a boil.
Transfer to bowl & add carrots & radish.
Let sit 30 min., then drain.

 

Ginger Chicken (Ga Kho Gung)

Chicken        VERY, VERY, VERY Good!!!!
3 lbs bone-in chicken (legs, drumsticks or thighs)
Salt for washing chicken (~1 Tbsp)
Marinade
1 Tbsp Chicken or Mushroom Stock Powder
3 Tbsp granulated White Sugar
1 tsp Salt
1/2 tsp Black Pepper
2-1/2 Tbsp Fish Sauce
Caramel Color
2 tsp granulated white Sugar
Aromatics
2 Tbsp Vegetable Oil
2-inch piece Ginger (thumb size, peel and slice into thin strips)
3 Garlic cloves (peel and dice)
1 large Shallot (peel and dice)
Garnish
1/4 tsp ground Black Pepper
2 Tbsp chopped Cilantro
Green Onions

Chop up chicken into large 2-inch pieces.
Marinate chicken with chicken stock powder, sugar, salt and black pepper for at ~15 min.
Fish sauce will be added later to subdue the fishy smell.
Make the caramel sauce:
To a large skillet with a lid, add sugar and heat on medium high.
Wait until sugar melts and caramelizes to a dark amber color.
Sugar will burn quickly with lots of smoke (best to do this outside if possible).
Do not walk away! Wait until sugar caramelizes to dark amber, not black.  (we may not have cooked the sugar long enough, but it made a nice caramel and flavor)
Immediately add marinated chicken.
Toss chicken with caramel sauce to get a nice brown color.
Remove chicken from skillet and set aside.
To the now empty skillet, add vegetable oil and heat on medium-high.
Add shallots first. Toss until fragrant.
Add ginger next. Toss until fragrant.
Lastly, add garlic. Toss until fragrant.
Add chicken to the aromatics in the skillet. Toss until coated.
Add fish sauce and toss until evenly coated.
Cover skillet with a lid for 10 minutes and reduce heat to a low simmer.
After 10 min, remove the lid & continue to cook for an additional 5-10 min until liquid is mostly evaporated.
Garnish with a dash of black pepper and a sprinkle of chopped cilantro.
Serve with steamed rice.

 

Crispy Crunchy Pork Belly (Thit Heo Quay) (Pronounce: thit hey-o q-why)   

A hallmark characteristic of Thit Heo Quay is its bubbly, crispy, brown pork skin & flavorful, juicy meat.
It was originally Chinese but was adapted to Vietnamese culture and has become a staple of the cuisine.                                          
Choosing Good Pork Belly
Ideally you want pork belly from a young pig where the skin is thinner, which will allow the skin to cook all the way through. If it is an older pig pork belly, the skin is generally thicker, and you’ll need to ensure that the skin gets crispy without also burning some of the skin.
You also want a piece that has evenly distributed fat and lean meat. The goal is to find a pork belly piece that has the same thickness all around the meat.
The Trick to Getting Crispy Pork Skin
Make small punctures that break through the top of the pork skin, but not through to the fat. Use a paring knife to make the holes.
You’ll also want to make sure the meat is refrigerated for 24 hours to allow the meat to dry out.
Room Temperature Before Roasting
You’ll need to make sure that the pork belly is at room temperature before roasting it.
So, make sure that you take it out an hour prior to roasting time.
Seasoning Tips
You’ll need to make sure the seasoning does not touch the skin, or the skin will not crisp.

 

Crispy Pork Belly – Susie’s version

Pork Belly Skin Layer (Let sit overnight)   VERY, VERY, VERY Good! Amazing!
Kosher Salt
Baking Soda – if short on time or just want to use it to really ensure it dries do a 1:1 Salt:Baking soda mix.

Pork Belly Meat Marinade
Pork Belly
Soy Sauce
Garlic Powder
Salt
¼ teaspoons of five spice
Mustard Powder
Oregano

Preparation Day Before
Pat the skin completely dry with a paper towel.
In a small bowl mix the ingredients from soy sauce to oregano together. Pour into shallow dish.
Put thick layer of salt on skin and place in the marinade.
Put in refrigerator, uncovered for at least 2 hours, preferably overnight.

Cooking Day
Preheat the oven to 350oF.
Remove pork belly from fridge and dish and wipe off all the salt & dry with paper towel.
Using a sharp knife, prick holes into the skin without going into the fat layer. If you go into the fat layer, it will bubble up and not crisp.
Coat thick layer of kosher salt over the skin, make sure all the skin is covered and flat.
Cook on a greased wire rack over a sheet pan. Put a little water in the bottom of the drip pan/cookie sheet.
Cook ~40 min.
Remove from oven.
Lift off the salt layer (it should be turning brown now).
Try to wipe off as much salt as you can physically get off.
Bake ~20-30 min more.
Skin should be crisp now, if not then carefully blast it under the broiler (place 8 inches from top of over & the heating element). Watch it carefully!

Note:
This paired very well with a Prosecco Rose.

 

 

 

 

Whole Baked Fish
*We grilled the fish!         VERY Good!

3 Tbsp Hoisin Sauce
3 Tbsp Soy Sauce
6 Garlic Cloves, crushed
4 Lemongrass stalks, finely chopped
Mint Leaves, roughly chopped, plus extra to serve
Basil Leaves, roughly chopped
Cilantro/Coriander Leaves, roughly chopped, plus extra leaves to serve
Red Chillies, deseeded and finely chopped
2 medium Red Snapper, gutted and scaled – We used brook trout!
Roasted Peanuts, chopped

Preheat the oven to 180°C/gas 4.
Place all ingredients except the fish and peanuts into a bowl and combine.
Place the fish on a foil-lined baking tray and stuff the cavities with half of the marinade, smothering the rest over the top.
Bake for 10-15 minutes or until cooked through, then remove from the oven and sprinkle with the peanuts and chopped mint and coriander leaves to serve.

We grilled instead of baked.

 

Snails in Vietnam - When you go eat snails (Ốc), you generally have an assortment of seafood such as crab, shrimp, clams and squid. Eating snails is part of the nhau culture. It includes a lively atmosphere, sitting on small flimsy plastic stools around a knee-high table, with the snails and seafood being served in small portions so patrons can sample more items from the menu, while sipping on cold beer, served in a cup with one large piece of ice.
Snails 2-ways:

 

Sauteed Snails with Tamarind Sauce (Ốc Xào Me)
(Pronounce: ox-souw-may)   VERY, VERY, VERY Good! 
Love this glaze and with the snail…sublime!

1-1/2 lbs periwinkle sea Snails/escargot (use canned, they are already cleaned)
1/2 cup hot water
2 oz tamarind seedless tamarind pulp
Vegetable Oil
10 large garlic cloves (peel and mince finely)
1 Tbsp fish sauce (maybe a touch less, taste and adjust as you go)
1 Tbsp granulated sugar
1/2 Tbsp chicken bouillon powder
Cilantro (Vietnamese coriander)

 

In a small bowl, combine hot water and tamarind pulp for 15 minutes.
Strain mixture through a sieve, press pulp with wooden spoon to extract as much juice as possible, then discard pulp. Set tamarind liquid aside.
Heat oil in large skillet, add garlic and fry until golden brown.
Remove fried garlic and set aside.
Add tamarind juice and season with sugar, fish sauce and chicken bouillon powder.
Add snails and toss with sauce.
Cook for ~10 minutes until the sauce is bubbly and thickened.
Serve with a garnish of fried garlic and cilantro.

 

Snails Cooked in Coconut Milk (Ốc Len Xao Dua)
(Pronounce: oak-len-zow-zoo-uh)      VERY, VERY Good!

Snails (use canned)
Vegetable Oil
1 Tbsp minced garlic
2 stalks lemon grass (minced the tender white parts of one and cut the tender white parts of the other into matchsticks)
1 cup coconut milk
1 tsp salt
1 tsp sugar
1 cup minced Cilantro (reserve a tablespoon for garnish)
1 Thai chili pepper (optional) - I used Pepper Flakes

 

In a medium skillet, heat oil and add garlic and lemon grass.
Sauté until fragrant but not brown (2-3 minutes).
Add the snails and sauté for 2 minutes.
Add coconut milk, salt, sugar and cook for 5-10 minutes to allow the snail to suck up all the saucy goodness.
Add cilantro and Thai chili pepper.
Cook for another minute.
Garnish with fresh Cilantro and serve.

 

Grilled Scallops with Cheese (Sò Điệp Nướng Phô Mai)
(Pronounce: So dee-up noong foe-my)     VERY, VERY, VERY Good!

Scallops
Scallion Oil (Veg or Canola Oil + sliced Scallions and sauté ~1 min = Scallion Oil)
2 wedges Laughing Cow Cheese (see Note)
Hot Water
Susie’s addition: Habanero Hot Sauce
Susie’s addition: Thin-sliced Jalapeno
Toasted Peanuts
Nuoc Mam (see above for recipe)

 

NOTE: Surprisingly, Laughing Cow Cheese is very popular in Vietnam and a common ingredient!
NOTE: Original recipe called for adding raw scallop to shell and grilling for 2-3 minutes or until cheese is melted and toasted, however we seared the scallop and then broiled them.

Whisk together Laughing Cow Cheese with water until smooth.
Sear scallops in scallion oil for 10-30+ seconds a side for color.
Place scallops on shells or in dish, add a drop of habanero hot sauce on top of scallop, a spoonful of cheese spread and jalapeno slice.
Broil for about 2-5 minutes, just until cheese melts and begins to brown at edges.
Sprinkle with toasted peanuts, drizzle with Nuoc mam sauce and cilantro.

 

 

Grilled Pork Skewers (2-ways) with Rice Vermicelli Noodles (Bún chả)
(Pronounce: buhn-chah)
We made 2 different marinades for the pork.
We used pork tenderloin, pounded relatively flat and cut into strips to skewer.
The result was very close! I think we were both leaning just a little more to marinade A, although it was extremely close and both very good!                    VERY Good!

Pork Tenderloin, pounded thin and cut into strips
Bamboo Skewers, soaked in water
Nuoc Mam (see recipe above)
Vermicelli Noodles, cooked
Pickled Carrots, Daikon and Cucumber (see recipe below- same as above, but added cucumber)

Pork Marinade A
2 Shallots (15 Gram)
3 Cloves Of Garlic (15 Gram)
2 Stalks Of Lemongrass
3 Tbsp Vietnamese Caramel Sauce (We Used Maggi Sauce)
½ Tsp Sesame Oil
1 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
1/2 Tbsp Granulated Sugar
1/2 Tbsp Oil
Ground Black Pepper
White Sesame Seeds

Mix together all marinade ingredients in Ziploc bag and add pork strips. Marinate in refrigerator at least an hour or overnight.

Pork Marinade B
2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Tbsp Honey
1 Tbsp Dark Brown Sugar
2 small Shallots (3-4 Tbsp), peeled and minced
1 Stalk Lemongrass, finely minced
4 Garlic cloves, finely minced
2 Green Onions, finely chopped
3 Tbsp Cilantro, finely chopped
1 tsp freshly ground Black Pepper

Mix together all marinade ingredients in Ziploc bag and add pork strips. Marinate in refrigerator at least an hour or overnight.

Remove pork from marinade, skewer and grill.
Serve with Nuoc Mam, vermicelli noodles and pickled carrot salad.
Very tasty with the spring roll (Goi Cuon) peanut sauce!!

Pickled Carrots and Diakon (Đồ Chua)
1 large Carrot, peeled and cut into thick matchsticks, julienned
1-2 Daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks, julienned
1 tsp Salt
¼ cup Sugar
¼ cups distilled White Vinegar
½ cup lukewarm Water

Bring sugar, vinegar & water to a boil.
Transfer to bowl & add carrots & radish.
Let sit 30 min., then drain.

 

Vietnam was a lot of fun to explore. We loved the dishes we made!