Nuoc Cham (Vietnamese Dipping Sauce)
by Mai Pham
Keep a jar of this sauce in the refrigerator; it will last for a month. You can find ground chile paste (my favorite is Rooster brand) and fish sauce at many supermarkets but always at Asian groceries.
Yields 1-1/2 cups.
1 clove garlic
2 to 3 Thai bird chiles (or 1 small jalapeño or serrano chile), cored, seeded, and minced; more or less to taste
1/2 tsp. ground chile paste; more or less to taste
2/3 cup hot water
1/4 cup granulated sugar
1/4 cup fish sauce
2 Tbs. fresh lime juice
2 Tbs. shredded carrots (optional)
In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water, and sugar. Stir well. Add the fish sauce and lime juice and combine. Float the carrots on top. Let sit for at least 15 minutes before using.
nutrition information (per serving):
Size: per Tbs.; Calories (kcal): 10; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 240; Cholesterol (mg): 0; Fiber (g): 0;
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Italian Rice Cake Recipe
RICE CAKE WITH VEGETABLE AND MOZZARELLA FILLING - Gluten-free
3-4 servings
340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil
- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!
http://www.luculliandelights.com/2009/06/rice-cake-with-vegetable-and-mozzarella.html#ixzz0wCQjo38E
3-4 servings
340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil
- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!
http://www.luculliandelights.com/2009/06/rice-cake-with-vegetable-and-mozzarella.html#ixzz0wCQjo38E
Italian Rice Cake Recipe
RICE CAKE WITH VEGETABLE AND MOZZARELLA FILLING - Gluten-free
3-4 servings
340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil
- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!
http://www.luculliandelights.com/2009/06/rice-cake-with-vegetable-and-mozzarella.html#ixzz0wCQjo38E
3-4 servings
340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil
- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!
http://www.luculliandelights.com/2009/06/rice-cake-with-vegetable-and-mozzarella.html#ixzz0wCQjo38E
Monday, August 09, 2010
Tim, Lauren and Leanne's Dinner
1. Savory cantaloupe yogurt soup
2. Sea bass, salmon and tuna Mexican-style ceviche over butter lettuce, with sliced avocados, corn and blue corn tortilla chips
3. Vietnamese style grilled steak with arepas, baby arugula and do chua.
4. Cheese plate: Bucheron, smoked Gouda, brie
5. Vanilla refrigerator cake with raspberry sorbet, strawberries and bananas
Beverages:
White wine sangria (strawberries, grapes, peaches, lemon, orange juice concentrate, vodka, white wine)
Pinot gris
Coffee
-----
Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
2. Sea bass, salmon and tuna Mexican-style ceviche over butter lettuce, with sliced avocados, corn and blue corn tortilla chips
3. Vietnamese style grilled steak with arepas, baby arugula and do chua.
4. Cheese plate: Bucheron, smoked Gouda, brie
5. Vanilla refrigerator cake with raspberry sorbet, strawberries and bananas
Beverages:
White wine sangria (strawberries, grapes, peaches, lemon, orange juice concentrate, vodka, white wine)
Pinot gris
Coffee
-----
Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
Cantaloup and Other Cold Melon Soups
Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
Sunday, August 08, 2010
Ceviche Recipes
Mexican Shrimp Ceviche
Ingredients:
* Freshly squeezed lime juice from 6-8 limes
* 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
* 1 White onion, finely chopped
* 5 Roma tomatoes, seeded and chopped
* 1 Cucumber, peeled and finely chopped
* 1/3 Cup fresh cilantro, chopped
* 2 Cloves garlic, minced
* 2 Jalapeño chile peppers, minced
* 1 Bunch radishes, diced
* 1/2 Cup green olives, finely chopped (optional)
* 3 Tablespoons olive oil
* 2 Avocados, peeled, pitted and diced
* Salt to taste
* Pinch of oregano
* Tortilla chips or crackers
Directions:
Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.
Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.
Red Snapper Ceviche (Food and Wine, Alan Susser)
http://www.foodandwine.com/recipes/red-snapper-ceviche
Ingredients
1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice
2. 3/4 cup fresh lime juice
3. 1/4 cup fresh lemon juice
4. 1 jalapeño, seeded and minced
5. 1/2 cup finely diced red bell peppers
6. 1/2 cup finely diced yellow bell peppers
7. 1/2 thinly sliced small red onion
8. 1 minced small garlic clove
9. Pinch of ground cumin
10. Pinch of crushed red pepper
11. Salt
12. 1 tablespoon minced cilantro
13. 1 tablespoon extra-virgin olive oil
Directions
1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.
Scallop / Conch Ceviche (Emeril Lagasse)
Ingredients
* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin
Directions
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
Sea Bass Ceviche (Osman Gomez, Hotel Finisterra in Cabo San Lucas, Mexico)
Ingredients
* 1 pound sea bass fillet, 1-inch dice
* 1 cup lime juice
* 1 clove garlic, minced
* 1/2 cup diced red onion
* 1 cup diced tomatoes
* 4 serrano chiles, seeds and ribs removed, diced
* 1/2 cup roughly chopped cilantro
* 1 cup peeled and diced cucumber
* 1/2 teaspoon oregano
* Salt
* 1 avocado, peeled, seed removed, sliced
Directions
In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.
Ingredients:
* Freshly squeezed lime juice from 6-8 limes
* 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
* 1 White onion, finely chopped
* 5 Roma tomatoes, seeded and chopped
* 1 Cucumber, peeled and finely chopped
* 1/3 Cup fresh cilantro, chopped
* 2 Cloves garlic, minced
* 2 Jalapeño chile peppers, minced
* 1 Bunch radishes, diced
* 1/2 Cup green olives, finely chopped (optional)
* 3 Tablespoons olive oil
* 2 Avocados, peeled, pitted and diced
* Salt to taste
* Pinch of oregano
* Tortilla chips or crackers
Directions:
Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.
Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.
Red Snapper Ceviche (Food and Wine, Alan Susser)
http://www.foodandwine.com/recipes/red-snapper-ceviche
Ingredients
1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice
2. 3/4 cup fresh lime juice
3. 1/4 cup fresh lemon juice
4. 1 jalapeño, seeded and minced
5. 1/2 cup finely diced red bell peppers
6. 1/2 cup finely diced yellow bell peppers
7. 1/2 thinly sliced small red onion
8. 1 minced small garlic clove
9. Pinch of ground cumin
10. Pinch of crushed red pepper
11. Salt
12. 1 tablespoon minced cilantro
13. 1 tablespoon extra-virgin olive oil
Directions
1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.
Scallop / Conch Ceviche (Emeril Lagasse)
Ingredients
* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin
Directions
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
Sea Bass Ceviche (Osman Gomez, Hotel Finisterra in Cabo San Lucas, Mexico)
Ingredients
* 1 pound sea bass fillet, 1-inch dice
* 1 cup lime juice
* 1 clove garlic, minced
* 1/2 cup diced red onion
* 1 cup diced tomatoes
* 4 serrano chiles, seeds and ribs removed, diced
* 1/2 cup roughly chopped cilantro
* 1 cup peeled and diced cucumber
* 1/2 teaspoon oregano
* Salt
* 1 avocado, peeled, seed removed, sliced
Directions
In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.
Vietnamese-Style Beef Salad
Xa Lach Thit Bo (Vietnamese Steak Salad)
http://wanderingchopsticks.blogspot.com/2010/05/xa-lach-thit-bo-vietnamese-steak-salad.html
For two servings as a meal or four servings as a side, you'll need:
For the steak, you'll need:
3/4 to 1 lb beef, any cut of your choice
2 tblsp soy sauce
1 tblsp rice vinegar
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil
For the salad, you'll need:
2 eggs
1 small red onion to make Hanh Dam (Vietnamese Vinegared Onions)
1 head red leaf lettuce or other lettuce of your choice
Any vegetables of your choice, I used:
1 carrot, peeled into ribbons
6 radishes, thinly sliced
2 tomatoes, thinly sliced
For the salad dressing, you'll need:
2 tblsp soy sauce
2 tsp sesame oil
2 tblsp red wine vinegar or lemon juice
1/4 cup water
1/4 cup cilantro, roughly chopped
A few sprigs of mint or rau ram (Vietnamese coriander), roughly chopped
1/4 tsp dried chili flakes
Decide whether to slice the beef before or after cooking and do that accordingly. Marinate the steak with 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tsp fish sauce, 1/2 tsp of salt, 1/4 tsp sugar, 1/4 tsp ground black pepper, and 1 tsp sesame oil.
Hard-boil the eggs.
Make the vinegared onions.
Slice and dice the veggies of your choice. Hand tear the lettuce into bite-sized pieces. Roughly chop the herbs.
Cook the steak, putting only the beef into the pan, reserving the marinade for later. I usually pan-fry on medium-high heat until medium. Alternatively, if you had chosen to slice your steak, just saute as normal, but still reserving the marinade so the beef will develop a proper char.
Set aside the steak to cool and to let the juices redistribute.
In the pan, make the dressing by adding 2 tblsp soy sauce, 2 tsp sesame oil, 2 tblsp red wine vinegar or lemon juice, dried chili flakes and 1/4 cup water. When marinade starts bubbling so the meat juices aren't so raw, taste and add more vinegar or soy sauce if necessary.
Meanwhile, slice the steak while the dressing is reducing.
When dressing is reduced to your liking and flavor, take it off the stove and add in the chopped egg and chopped herbs.
Plate the salad and drizzle the dressing on top. Or if you want the steak extra marinated, then add the slice steak back into the dressing, and then toss.
Eat as is, or serve with rice.
-----
Hanh Dam (Vietnamese Vinegared Onions)
For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar
Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.
Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.
Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.
------
Gourmet | July 2007
yield: Makes 4 servings
active time: 10 minutes
total time: 10 minutes
Ingredients
* 1/2 seedless cucumber
* 5 tablespoons fresh lime juice
* 3 tablespoons water
* 3 tablespoons Asian fish sauce
* 3 tablespoons sugar
* 1 teaspoon dried hot red-pepper flakes
* 1 medium shallot, thinly sliced
* 1 pound fresh pineapple chunks (about 4 cups)
* 3/4 pound deli sliced roast beef
* 12 long sprigs fresh mint
Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
Asian Salad Recipes - Vietnamese Grilled Beef Salad (Goi Bo Recipe)
Ingredients
* 450g (lib) fillet steak, about 2.5 (1in) thick
* 175g (6oz) beansprouts
* 20 holy basil leaves
* 20 mint leaves
* green salad in season, equivalent to 6 large lettuce leaves
For the marinade:
* 5 tablespoons lime juice
* 4 tablespoons fish sauce
* 2 tablespoons sugar
* 2 young lemon grass stalks, sliced paper-thin
* 2 small chilies, finely chopped
Serves 4
Method
1. First make the marinade: in a bowl, whisk together the lime juice, fish sauce and sugar until the sugar is completely dissolved. Add the lemon grass and chilies, and let stand for 20 minutes.
2. Preheat a moderate-to-hot grill and grill the steak for 1 to 2 minutes each side, depending on personal preference.
3. Transfer to a cutting surface and slice thinly, the sliced steak to the marinade, turn to coat well and leave for 30 minutes.
4. Arrange the beansprouts, herbs and salad in a bowl or deep platter. Pile the marinated beef at the centre and pour over all the marinade juices.
5. Either toss the salad now or bring it to the table and toss there, and serve.
Read More http://www.epicurious.com/recipes/food/views/Vietnamese-Style-Beef-Salad-238947#ixzz0vzyAQHiI
http://wanderingchopsticks.blogspot.com/2010/05/xa-lach-thit-bo-vietnamese-steak-salad.html
For two servings as a meal or four servings as a side, you'll need:
For the steak, you'll need:
3/4 to 1 lb beef, any cut of your choice
2 tblsp soy sauce
1 tblsp rice vinegar
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil
For the salad, you'll need:
2 eggs
1 small red onion to make Hanh Dam (Vietnamese Vinegared Onions)
1 head red leaf lettuce or other lettuce of your choice
Any vegetables of your choice, I used:
1 carrot, peeled into ribbons
6 radishes, thinly sliced
2 tomatoes, thinly sliced
For the salad dressing, you'll need:
2 tblsp soy sauce
2 tsp sesame oil
2 tblsp red wine vinegar or lemon juice
1/4 cup water
1/4 cup cilantro, roughly chopped
A few sprigs of mint or rau ram (Vietnamese coriander), roughly chopped
1/4 tsp dried chili flakes
Decide whether to slice the beef before or after cooking and do that accordingly. Marinate the steak with 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tsp fish sauce, 1/2 tsp of salt, 1/4 tsp sugar, 1/4 tsp ground black pepper, and 1 tsp sesame oil.
Hard-boil the eggs.
Make the vinegared onions.
Slice and dice the veggies of your choice. Hand tear the lettuce into bite-sized pieces. Roughly chop the herbs.
Cook the steak, putting only the beef into the pan, reserving the marinade for later. I usually pan-fry on medium-high heat until medium. Alternatively, if you had chosen to slice your steak, just saute as normal, but still reserving the marinade so the beef will develop a proper char.
Set aside the steak to cool and to let the juices redistribute.
In the pan, make the dressing by adding 2 tblsp soy sauce, 2 tsp sesame oil, 2 tblsp red wine vinegar or lemon juice, dried chili flakes and 1/4 cup water. When marinade starts bubbling so the meat juices aren't so raw, taste and add more vinegar or soy sauce if necessary.
Meanwhile, slice the steak while the dressing is reducing.
When dressing is reduced to your liking and flavor, take it off the stove and add in the chopped egg and chopped herbs.
Plate the salad and drizzle the dressing on top. Or if you want the steak extra marinated, then add the slice steak back into the dressing, and then toss.
Eat as is, or serve with rice.
-----
Hanh Dam (Vietnamese Vinegared Onions)
For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar
Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.
Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.
Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.
------
Gourmet | July 2007
yield: Makes 4 servings
active time: 10 minutes
total time: 10 minutes
Ingredients
* 1/2 seedless cucumber
* 5 tablespoons fresh lime juice
* 3 tablespoons water
* 3 tablespoons Asian fish sauce
* 3 tablespoons sugar
* 1 teaspoon dried hot red-pepper flakes
* 1 medium shallot, thinly sliced
* 1 pound fresh pineapple chunks (about 4 cups)
* 3/4 pound deli sliced roast beef
* 12 long sprigs fresh mint
Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
Asian Salad Recipes - Vietnamese Grilled Beef Salad (Goi Bo Recipe)
Ingredients
* 450g (lib) fillet steak, about 2.5 (1in) thick
* 175g (6oz) beansprouts
* 20 holy basil leaves
* 20 mint leaves
* green salad in season, equivalent to 6 large lettuce leaves
For the marinade:
* 5 tablespoons lime juice
* 4 tablespoons fish sauce
* 2 tablespoons sugar
* 2 young lemon grass stalks, sliced paper-thin
* 2 small chilies, finely chopped
Serves 4
Method
1. First make the marinade: in a bowl, whisk together the lime juice, fish sauce and sugar until the sugar is completely dissolved. Add the lemon grass and chilies, and let stand for 20 minutes.
2. Preheat a moderate-to-hot grill and grill the steak for 1 to 2 minutes each side, depending on personal preference.
3. Transfer to a cutting surface and slice thinly, the sliced steak to the marinade, turn to coat well and leave for 30 minutes.
4. Arrange the beansprouts, herbs and salad in a bowl or deep platter. Pile the marinated beef at the centre and pour over all the marinade juices.
5. Either toss the salad now or bring it to the table and toss there, and serve.
Read More http://www.epicurious.com/recipes/food/views/Vietnamese-Style-Beef-Salad-238947#ixzz0vzyAQHiI
Subscribe to:
Posts (Atom)