Vietnamese-Style Shrimp and Watercress Stir-Fry

RECIPE

The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginger and lime juice bump up the flavor of the dish.

Yield
4

Ingredients
1/2 cup chicken stock or low-sodium broth
1/4 cup Asian fish sauce
2 tablespoons sugar
1 teaspoon cornstarch
5 tablespoons vegetable oil
1 1/4 pounds shelled and deveined medium shrimp
3 shallots, thinly sliced
3 tablespoons minced fresh ginger
1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
1 tablespoon fresh lime juice
Freshly ground pepper
1/3 cup salted peanuts, chopped
Rice, for serving

Preparation
In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.

In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.

Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

Vietnamese cooking@home
by cooking lover

Vietnamese Caramelized Pork and Rice Noodle Salad

RECIPE

Many Asian dishes balance contrasting tastes of sweet, sour, salty, and bitter. Granulated sugar in the dressing harmonizes with the savory fish sauce, acidic vinegar and lime juice, and slightly bitter fresh herbs. Brown sugar patted onto the pork caramelizes on the grill, creating crunchy blackened bits.

Yield
6 servings (serving size: 1 2/3 cups salad, about 2 ounces pork, and 4 teaspoons peanuts)

Ingredients
Dressing:
3/4 cup water
4 1/2 tablespoons granulated sugar
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons minced peeled fresh ginger
3/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
3 garlic cloves, minced
Salad:
1 (6-ounce) package rice vermicelli
1 pound pork tenderloin, trimmed
2 teaspoons fish sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons brown sugar
Cooking spray
2 cups thinly sliced red leaf lettuce
1 cup matchstick-cut peeled English cucumber
1 cup matchstick-cut carrot
1 cup bean sprouts
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint
1/2 cup chopped dry-roasted peanuts
Lime wedges (optional)

Preparation
To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool.

To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain.

Prepare grill.

Cut tenderloin in half lengthwise. Cut each piece in half crosswise. Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Combine 2 teaspoons fish sauce and 1 teaspoon Sriracha; drizzle over pork. Sprinkle evenly with garlic powder, salt, and pepper. Pat brown sugar onto pork.

Place pork on a grill rack coated with cooking spray. Grill 12 minutes or until slightly pink in center, turning pieces occasionally to prevent burning. Place pork on a cutting board; let stand 5 minutes. Cut across grain into very thin slices.

Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl. Pour dressing over salad; toss well. Top with pork and nuts. Serve with lime wedges, if desired.

Beer note: Try a Belgian white beer, a light-bodied wheat beer that both refreshes and invigorates. The widely available Hoegaarden White ($8 for a six-pack) has a sweet-tart balance and includes subtle additions of orange peel and coriander--ingredients that bring their own exotic spice to this dish's mélange of Asian flavors. --Jeffery Lindenmuth

Nutritional Information
Calories:342 (22% from fat)
Fat:8.3g (sat 1.9g,mono 3.7g,poly 1.9g)
Protein:19.9g
Carbohydrate:47.6g
Fiber:2.7g
Cholesterol:43mg
Iron:1.9mg
Sodium:821mg
Calcium:48mg

Vietnamese cooking@home
by cooking lover

Vietnamese-style Steak Salad

RECIPE

Time: 1 3/4 hours, plus at least 1 hour to marinate. Lemongrass nicely complements the clean flavor of grass-fed steak.

Yield
Serves 4

Ingredients
Rub
3 stalks fresh lemongrass
2 quarter-size slices fresh ginger
1 garlic clove, quartered
1 medium shallot, sliced
1 tablespoon vegetable oil
1 1/4 teaspoons kosher salt, divided
2 grass-fed New York steaks (8 oz. each), fat trimmed, or 1 skirt steak (1 lb. total)
Vinaigrette
1/2 cup vegetable oil
8 large garlic cloves, very thinly sliced
1/3 cup fresh lime juice (from 3 or 4 large limes)
2 teaspoons sugar
2 tablespoons Thai or Vietnamese fish sauce
Salad
4 ounces thin rice-stick noodles
1/2 cup shredded carrot
1 cup thinly sliced cucumber
2 qts. chopped napa cabbage
1/4 cup chopped cilantro
1/4 cup chopped fresh mint leaves
1/4 cup chopped green onions

Preparation
1. Make rub: Pull off tough outer layers of lemongrass and cut off stem end and coarse leaves. Chop tender core and whirl in a food processor until very finely chopped, about 4 minutes, scraping down bowl as needed. Add ginger, garlic, and shallot and whirl until a paste forms, 2 to 3 minutes more. Add oil and 1/4 tsp. salt; pulse to combine.

2. Sprinkle steaks with remaining 1 tsp. salt; then cover both sides with lemongrass rub. Chill at least 1 hour and up to 6.

3. Make vinaigrette: Heat oil in a medium frying pan over medium heat. Add garlic and cook until light golden, stirring gently, being careful not to burn (it will continue to darken off the heat). Pour garlic and oil through a strainer into a small, heatproof mixing bowl. Drain garlic chips on paper towels. After oil has cooled slightly, whisk in lime juice, sugar, and fish sauce. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).

4. Make salad: In a 4-qt. saucepan, bring 2 qts. water to a boil and add rice noodles. Cook until tender, 3 to 5 minutes. Drain and place in a large mixing bowl. Add carrot, cucumber, cabbage, and chopped herbs and green onions.

5. Oil cooking grate. Grill steaks, covered, using a wide spatula to turn once (you want to keep as much of the crust on the steaks as possible), about 8 minutes total for medium-rare. Transfer steaks to a cutting board, tent with foil, and let rest at least 5 minutes.

6. Pour dressing over salad and toss thoroughly. Divide salad among 4 bowls. Slice steaks (trying to keep crust on the slices) and arrange over salads. Sprinkle with garlic chips.

Make ahead: Rub, vinaigrette, and salad can all be made several hours ahead; toss salad together while steaks grill.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:584 (59% from fat)
Protein:24g
Fat:38g (sat 6.5)
Carbohydrate:37g
Fiber:3.5g
Sodium:729mg
Cholesterol:49mg

Vietnamese cooking@home
by cooking lover

Vietnamese Cabbage-and-Chicken Salad

RECIPE

If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.

Yield
4

Ingredients
1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1 1- inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

Preparation
1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.

Notes: Asian fish sauce is available at Asian markets and most supermarkets.

Vietnamese cooking@home
by cooking lover

Vietnamese Clam Chowder

RECIPE

This chowder takes its cue from New England with its use of potatoes, celery, and onion - but the similarities end there. Flavored with lemongrass, ginger, and fish sauce, this brothy version with coconut milk has an authentically assertive flavor.

Yield
4 servings (serving size: about 1 1/3 cups)

Ingredients
1 fresh lemongrass stalk, peeled
1 teaspoon butter
2 cups peeled baking potato, cut into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 tablespoons fish sauce
2 (8-ounce) bottles clam juice
3/4 cup chopped zucchini
2 (6 1/2-ounce) cans chopped clams, drained
2 serrano chiles, thinly sliced
2/3 cup light coconut milk
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro

Preparation
Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin.

Melt butter in a large saucepan over medium heat. Add potato, onion, celery, ginger, and garlic; cook 5 minutes or until celery and onion are tender, stirring occasionally. Stir in lemongrass, sugar, fish sauce, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until potato is tender.

Stir in zucchini, clams, and chiles. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.

Nutritional Information
Calories:201 (17% from fat)
Fat:3.9g (sat 2.1g,mono 0.5g,poly 0.3g)
Protein:12.5g
Carbohydrate:27g
Fiber:2.6g
Cholesterol:30mg
Iron:11.3mg
Sodium:817mg
Calcium:75mg

Vietnamese cooking@home
by cooking lover

Vietnamese Chicken Salad

RECIPE

NOTES: Chicken is an accent rather than a main ingredient, making this salad perfect as an appetizer or a light lunch.

Yield
MAKES: 12 cups; 4 to 6 servings

Ingredients
1 piece (2 in.) fresh ginger, peeled and sliced
1/4 teaspoon salt
10 ounce boned, skinned chicken breast
1/4 cup lemon juice
1 1/2 tablespoons honey
2 tablespoons Asian fish sauce (nuoc nam or nam pla)
1 tablespoon soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons balsamic vinegar
1 teaspoon Asian red chili paste or dried hot chile flakes
6 cups very finely shredded cabbage
2 cups shredded carrots
2 cups shredded jicama
1 cup shredded English cucumber
1/2 onion, peeled and slivered
1/4 cup thinly sliced celery
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
1 tablespoon toasted sesame seeds

Preparation
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.

2. In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.

Nutritional Information
Calories:153 (14% from fat)
Protein:14g
Fat:2.3g (sat 0.4)
Carbohydrate:20g
Fiber:5.5g
Sodium:488mg
Cholesterol:27mg

Vietnamese cooking@home
cooking lover

Vietnamese Chicken Noodle Soup

RECIPE

Vietnamese cooking often calls for adding herbs and sauces to a dish at the end. More than just a garnish, these ingredients allow you to tailor the final product to your taste. Additional chili oil and fish sauce will, though, increase the fat and sodium.

Yield
4 servings

Ingredients
4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic (about 2 large cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)

Preparation
Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.

Cook rice sticks in boiling water 5 minutes; drain.

Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.

Nutritional Information
Calories:346 (18% from fat)
Fat:7.1g (sat 1.7g,mono 2.1g,poly 1.7g)
Protein:40.4g
Carbohydrate:29.1g
Fiber:1.1g
Cholesterol:141mg
Iron:2.6mg
Sodium:1279mg
Calcium:61mg

Vietnamese cooking@home
by cooking lover

Vietnamese Lettuce Rolls with Spicy Grilled Tofu

RECIPE

This dish contrasts warm and cold sensations, along with firm, soft, and crunchy textures. The tofu is pressed before grilling so that it becomes firmer. Because they're more flexible, the top halves of lettuce leaves make better wrappers than the bottom halves.

Yield
4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)

Ingredients
1 (16-ounce) package water-packed firm tofu, drained
1/2 cup fresh lime juice
1/2 cup honey
1/4 cup thinly sliced peeled fresh lemongrass
2 tablespoons low-sodium soy sauce
3/4 teaspoon chile paste with garlic
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Cooking spray
1 head romaine lettuce
1/2 cup cilantro leaves
3 tablespoons chopped dry-roasted peanuts
36 small mint leaves
36 (2-inch) strips julienne-cut carrot
12 basil leaves

Preparation
Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.

Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.

Prepare grill.

Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.

Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.

Nutritional Information
Calories:294 (29% from fat)
Fat:9.5g (sat 1.5g,mono 2.5g,poly 4.9g)
Protein:14.8g
Carbohydrate:44.9g
Fiber:2.8g
Cholesterol:0.0mg
Iron:3.5mg
Sodium:334mg
Calcium:157mg

Vietnamese cooking@home
by cooking lover

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

RECIPE

These colorful wraps mimic Vietnamese spring rolls. Prep and Cook Time: about 1 hour. Notes: Cellophane noodles--also called bean thread or glass noodles--are available at Asian grocery stores and most large supermarkets, as are the other Asian ingredients used here; rice sticks or vermicelli may be substituted (follow package directions to prepare). If possible, use hydroponically grown Boston or butter lettuce sold in sturdy plastic containers that protect the leaves.

Yield
Makes 8 to 10 appetizer servings

Ingredients
3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (3 3/4 oz.) cellophane noodles (see notes)
2 tablespoons rice vinegar
1/2 to 1 teaspoon hot chile flakes
2 tablespoons fresh lime juice (about 3 small limes)
2 cloves garlic, minced
1 tablespoon sugar
4 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
1/4 cup basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
1/4 cup dry-roasted peanuts, finely chopped

Preparation
1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

3. In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

4. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:121 (23% from fat)
Protein:8.2g
Fat:3.1g (sat 0.5)
Carbohydrate:15g
Fiber:1.4g
Sodium:374mg
Cholesterol:42mg

Vietnamese cooking@home
by cooking lover

Cold Soba Noodles with Vietnamese Pork

RECIPE

Total time: 37 minutes.

Yield
4 servings (serving size: 2 1/4 cups noodle mixture, 1/2 cup pork, and 1 1/2 teaspoons green onions)

Ingredients
3 tablespoons chopped green onions, divided
2 tablespoons dark sesame oil, divided
4 teaspoons fish sauce, divided
1 tablespoon reduced-sodium tamari
2 teaspoons brown sugar
1/4 teaspoon freshly ground black pepper
1/2 pound boneless pork cutlets, trimmed and cut into 1/2-inch-thick strips
8 ounces uncooked organic soba noodles
2 tablespoons rice wine vinegar
1 teaspoon chile paste with garlic (such as sambal oelek)
3 cups chopped napa (Chinese) cabbage
1/2 cup finely chopped red bell pepper
Cooking spray

Preparation
1. Combine 1 tablespoon onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

2. Cook noodles according to package directions, omitting salt and fat. Drain.

3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add noodles, cabbage, and bell pepper; toss to coat.

4. Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over noodle mixture. Sprinkle with remaining 2 tablespoons onions.

Nutritional Information
Calories:384 (31% from fat)
Fat:13.4g (sat 2.8g,mono 4.9g,poly 3.3g)
Protein:18.7g
Carbohydrate:45.8g
Fiber:3.4g
Cholesterol:30mg
Iron:3.1mg
Sodium:765mg
Calcium:82mg

Vietnamese cooking@home
by cooking lover

Vietnamese-style Spicy Crab with Garlic Noodles

RECIPE

Frying the crab first is optional, but it adds superb flavor and makes the crabmeat more tender. The results will be even more transcendent if you start with raw crab (get it from a fishmonger, and fry it a minute or two longer than cooked crab). Prep and Cook Time: 1 hour, 30 minutes. Notes: For a simpler version of this dish, skip steps 1 and 2 (frying the crab). Put 1 cup of the oil in a small saucepan over high heat and start recipe with step 3.

Yield
Makes 4 to 6 servings

Ingredients
1 cup flour
1 1/2 teaspoons plus 1 tbsp. salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne
2 Dungeness crabs, cooked, cleaned, quartered, and cracked
Vegetable oil for frying, plus 3 tbsp.
10 cloves garlic, chopped
1/2 pound spaghettini (thin spaghetti)
3 tablespoons butter, at room temperature
6 small dried red chiles
2 tablespoons grated fresh ginger
4 green onions, chopped
4 serrano chiles, stemmed, seeded, and chopped
1/3 cup sake or other rice wine
1 cup basil leaves, chopped
1/2 cup mint leaves, chopped
1/2 cup cilantro leaves

Preparation
1. Combine flour, 1 tsp. salt, 1 tsp. pepper, and the cayenne in a large bowl. Pat crab pieces dry with paper towels and toss (in batches) with flour mixture. Remove crab and shake off excess flour. Set aside.

2. In a wok or large pot, heat 3 in. oil to 375°. Lay out paper towels for draining crab and garlic. Fry crab in batches (do not crowd wok) until golden, about 5 minutes per batch. Drain on paper towels.

3. Using the same hot oil, fry garlic until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Set garlic aside; cool and discard oil.

4. Bring a large pot of water to a boil. Add 1 tbsp. of the salt and the spaghettini. Cook until tender to the bite, 5 to 10 minutes. Drain, transfer to a serving bowl, and toss with butter and half of the fried garlic. Cover and put in a warm place.

5. Heat a wok or pot large enough to hold all the crab over high heat. Add remaining 3 tbsp. oil, dried chiles, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add green onions, serrano chiles, and remaining 1/2 tsp. salt. Cook, stirring, until onions wilt, about 1 minute. Add sake and cook, stirring, until sake is reduced by about half. Stir in crab and cover. Cook until crab is heated through, about 3 minutes.

6. Remove lid and cook, stirring, until any liquid evaporates. Stir in basil, mint, cilantro, and remaining 1/2 tsp. pepper. Cook, stirring, until herbs have wilted. Stir in remaining fried garlic. Transfer crab to a warm platter and serve hot, with garlic noodles.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:610 (43% from fat)
Protein:27g
Fat:29g (sat 7.1)
Carbohydrate:56g
Fiber:4.2g
Sodium:1292mg
Cholesterol:105mg

Vietnamese cooking@home
by cooking lover

Pho

RECIPE

Prep: 20 minutes; Cook: 21 minutes.

Yield
Makes 6 servings (serving size: 1 cup broth plus garnishes)

Ingredients
2 teaspoons canola oil
1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces
1 onion, halved and sliced
7 cups reduced-sodium beef broth
3 whole star anise
2 whole cloves
1 (3-inch) cinnamon stick
2 tablespoons fish sauce
2 teaspoons sugar
Freshly ground black pepper
8 ounces flank steak, trimmed
8 ounces dried flat rice noodles (banh pho)
2 scallions, sliced on bias
1/2 bunch fresh mint, roughly chopped
1 cup fresh mung bean sprouts
1/4 small dried Thai chile, thinly sliced

Preparation
1. Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over medium-high heat. Add ginger and onion; sauté 3 minutes or until lightly charred. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.

2. Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.

3. Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).

4. Arrange scallions, mint, bean sprouts, and chilies on large platter. Serve soup with platter on side.

Nutritional Information
Calories:339
Fat:6g (sat 2g,mono 3g,poly 1g)
Cholesterol:24mg
Protein:16g
Carbohydrate:54g
Fiber:2g
Iron:2mg
Sodium:827mg
Calcium:49mg

Vietnamese cooking@home
by cooking lover

Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

RECIPE

Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

Yield
8 servings (serving size: about 1/3 cup)

Ingredients
2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

Preparation
Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.

Nutritional Information
Calories:183 (20% from fat)
Fat:4.1g (sat 2.2g,mono 1.3g,poly 0.3g)
Protein:6.4g
Carbohydrate:31.6g
Fiber:0.8g
Cholesterol:11mg
Iron:0.7mg
Sodium:80mg
Calcium:191mg

Vietnamese cooking@home
by cooking lover

Vietnamese Beef Salad

RECIPE

Yield
Makes 4 servings

Ingredients
1 flank steak (1 1/2 to 2 pounds)
1/2 cup low-sodium soy sauce
4 ounces thin rice noodles
2 tablespoons grated fresh ginger (optional)
1/4 cup fresh lime juice
2 teaspoons light brown sugar
1/2 teaspoon kosher salt
2 teaspoons sesame oil
2 tablespoons peanut oil
2 radishes, trimmed and thinly sliced
1 papaya, peeled, seeded, and roughly chopped
1/2 cup fresh cilantro leaves (optional)

Preparation
Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours.

Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes.

Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain.

In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils.

Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using).

Tip: Look for a papaya that has a smooth, dark green skin with a touch of yellow. It should give slightly when squeezed. If you can find only firm papaya, place the fruit in a paper bag and leave it on a counter for a couple of days.

Nutritional Information
Calories:482 (37% from fat)
Fat:20g (sat 5g)
Protein:40g
Carbohydrate:35g
Fiber:1g
Cholesterol:72mg
Sodium:507mg

Vietnamese cooking@home
by cooking lover

Vietnamese Noodle Rolls

Yield
Makes 10 rolls; 5 servings

Ingredients
3 1/2 ounces thin dried rice noodles (also called rice vermicelli)
1/4 English cucumber, unpeeled
1/2 large carrot, peeled
Ten 8 1/2-in. rice-paper wrappers (bánh tráng)
5 red lettuce leaves, torn in half crosswise
1/2 Granny Smith apple, peeled, cored, and very thinly sliced lengthwise
30 mint leaves (about 1/4 cup)
40 cilantro leaves (about 1/4 cup)
About 1/2 cup canned french-fried onions
Sweet and Spicy Sesame Sauce or your favorite peanut sauce

Preparation
1. Put noodles in a large bowl and cover with just-boiling water. Let noodles sit until tender, 5 to 8 minutes.

2. Meanwhile, cut cucumber and carrot into 4-in. lengths and then into matchsticks, using a mandoline or other hand-held slicer, to yield 1/2 cup matchsticks of each (or cut cucumber into matchsticks with a knife and coarsely shred carrots).

3. Drain noodles and rinse with cold water. Spread noodles out on a baking sheet lined with a kitchen towel. Pat dry.

4. Divide noodles into 2 long "logs," then cut with scissors to total 10 equal portions.

5. Set out all ingredients except the sesame sauce near a work surface. Pour very hot tap water into a large shallow bowl such as a pie plate. Submerge 1 rice-paper wrapper until moistened and softened slightly but not completely pliable (it will continue to soften as you work with it).

6. Lay wrapper on work surface and put 1/2 lettuce leaf in center. Mound 1 portion of noodles on lettuce followed by about one-tenth of the cucumber, carrot, and apple slices; 3 mint leaves; 4 cilantro leaves; and a sprinkling of onions. Arrange ingredients into a rectangle about 4 in. long. Fold paper over short ends of filling, then roll up tightly from a long side. Repeat to make remaining rolls. Serve with sesame sauce.

Nutritional Information
Calories:119 (12% from fat)
Protein:1.8g
Fat:1.5g (sat 0.4)
Carbohydrate:24g
Fiber:1.1g
Sodium:29mg
Cholesterol:0.0mg

Vietnamese cooking@home
by cooking lover

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Yield
4 servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)

Ingredients
Sauce:
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1 1/2 tablespoons chopped peeled fresh ginger
1 tablespoon dark sesame oil
1 tablespoon honey
1/8 teaspoon ground nutmeg
1 garlic clove

Mojo:
1/2 cup cilantro leaves
1/2 cup mint leaves
3 tablespoons water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove

Remaining ingredients:
2 portobello mushroom caps (about 4 ounces)
1 pound green beans, trimmed
Cooking spray
1 (1-pound) boneless beef shoulder steak

Preparation
To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl.

To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl.

Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Cut each mushroom into 6 slices; set aside.

Steam green beans 3 minutes or until tender; keep warm.

Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add steak; cook 2 minutes on each side or until browned. Remove from pan; cut steak diagonally across grain into thin slices. Toss mushrooms with half of soy mixture; add to pan. Stir-fry 1 minute; remove from pan. Return steak to pan; cook 2 minutes or until desired degree of doneness. Drizzle steak with remaining soy mixture. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.

Nutritional Information
Calories:364 (41% from fat)
Fat:16.6g (sat 4.9g,mono 7.6g,poly 2.2g)
Protein:35.6g
Carbohydrate:18.9g
Fiber:4.5g
Cholesterol:62mg
Iron:4.2mg
Sodium:608mg
Calcium:84mg

Vietnamese cooking@home
by cooking lover

Vietnamese Spiced Pork Chops

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.

Yield
4 servings (serving size: 1 pork chop)

Ingredients
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Preparation
Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Nutritional Information
Calories:199 (29% from fat)
Fat:6.4g (sat 2.1g,mono 2.7g,poly 1g)
Protein:25.3g
Carbohydrate:9.2g
Fiber:1.1g
Cholesterol:62mg
Iron:1.4mg
Sodium:491mg

Vietnamese cooking@home
by cooking lover

Vietnamese Rolls with Peanut Dipping Sauce

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Yield
12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)

Ingredients
Sauce:
1/2 cup seasoned rice vinegar
1/4 cup honey
1/4 teaspoon salt
1/3 cup finely chopped roasted peanuts
Rolls:
1 tablespoon peanut oil
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1/4-inch-wide strips
1/3 cup hoisin sauce
1 teaspoon hot chile sauce (such as Sriracha)
12 (8-inch) round sheets rice paper
3 cups thinly sliced romaine lettuce
36 (2-inch) julienne-cut seeded peeled cucumber
36 (2-inch) julienne-cut red bell pepper
36 mint leaves

Preparation
To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.

To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.

Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

Nutritional Information
Calories:176 (23% from fat)
Fat:4.5g (sat 0.7g,mono 1.8g,poly 1.3g)
Protein:11.9g
Carbohydrate:22.9g
Fiber:2g
Cholesterol:22mg
Iron:1.4mg
Sodium:422mg
Calcium:39mg

Vietnamese cooking@home
by cooking lover

Vietnamese Chicken Salad

This crunchy salad embodies the culinary philosophy of balancing contrasting tastes of sweet, sour, salty, and bitter. Increased availability of ethnic ingredients, such as fish sauce, means you can create authentic dishes without a separate trip to a specialty market. Packaged angel hair slaw and matchstick-cut carrots speed preparation.

Yield
6 servings (serving size: about 1 1/2 cups)

Ingredients
1 pound skinless, boneless chicken breasts
1 1/2 cups chopped green onions, divided
1/4 cup fresh lime juice
3 tablespoons sugar
1 garlic clove, minced
2 tablespoons fish sauce
6 cups thinly sliced green cabbage
1 cup matchstick-cut carrot
3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/2 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro

Preparation
Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.

Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.

Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

Nutritional Information
Calories:215 (25% from fat)
Fat:6g (sat 1g,mono 2.6g,poly 1.9g)
Protein:22.4g
Carbohydrate:20.4g
Fiber:4.6g
Cholesterol:44mg
Iron:2mg
Sodium:625mg
Calcium:90mg

Vietnamese cooking@home
by cooking lover

Introduction

Vietnamese cuisine can be a different and strange experience to those who have not had the pleasure of sampling the variety of foods. Fragrant, and often pungent, fresh herbs, spices, and sauces accompany many of the dishes which can either turn people off or create life-long fans. This includes cilantro, fish sauce, chiles, lemon grass, and lime/lemon juice.

One of the great things about Vietnamese cuisine is the overall fresh taste that consumes your palate. This in turn leaves you feeling great after filling up on whatever dishes you consume. Unlike many other types of cuisine around the world.

Here you can learn how to cook Vietnamese food at home by yourself from many popular Vietnamese recipes. Let's do it and enjoy the great foods now!

Vietnamese cooking@home by cooking lover