I've been making my wife traditional Vietnamese dinners and here are some photos (4 Viewers)
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JohnWH
Well-Known Member
I type with a bloated belly full of broth.
'Twas the wife's birthday, and she asked for soup.
What looks like a simple meal was anything but. My first attempt turned out thankfully satisfactory, given the high stakes of the evening to impress. A little wine on the side to smooth over any potential disappointment was a needed foresight.
Phở Gà - Phở is a popular noodle soup dish found at any Vietnamese restaurant 'round town over here. Some places do better than others. Quality and flavor of the broth is key. Normally it is a beef soup (thin sliced brisket or flank steak), but common alternatives include shrimps, beef meatballs, fishballs, or in tonight's version chicken. In making the broth from scratch, this was a half day ordeal. Parboiled chicken legs, roasted and toasted spices (coriander seeds, cinnamon, star anise) in a cheesecloth bag, onion, ginger, simmered for hours. Shredded off the chicken meat after removing and discarding the skin, the bones returned to the soup for a final simmer. Strained of solids, the broth remaining is fairly clear-ish in color and fragrantly inviting. Rice noodles are added with the meats, with various herbs leaves, onions, blanched bean sprouts, limes on the side for personal preference. Spicy chili sauce and sweet hoisin sauce on side for personal taste.
'Twas the wife's birthday, and she asked for soup.
What looks like a simple meal was anything but. My first attempt turned out thankfully satisfactory, given the high stakes of the evening to impress. A little wine on the side to smooth over any potential disappointment was a needed foresight.
Phở Gà - Phở is a popular noodle soup dish found at any Vietnamese restaurant 'round town over here. Some places do better than others. Quality and flavor of the broth is key. Normally it is a beef soup (thin sliced brisket or flank steak), but common alternatives include shrimps, beef meatballs, fishballs, or in tonight's version chicken. In making the broth from scratch, this was a half day ordeal. Parboiled chicken legs, roasted and toasted spices (coriander seeds, cinnamon, star anise) in a cheesecloth bag, onion, ginger, simmered for hours. Shredded off the chicken meat after removing and discarding the skin, the bones returned to the soup for a final simmer. Strained of solids, the broth remaining is fairly clear-ish in color and fragrantly inviting. Rice noodles are added with the meats, with various herbs leaves, onions, blanched bean sprouts, limes on the side for personal preference. Spicy chili sauce and sweet hoisin sauce on side for personal taste.
JohnWH
Well-Known Member
Chúc mừng năm mới!
Happy (Lunar) New Year! Also called Tết Nguyên Đán.
New Year happened midweek, so our usual family party wasn't done here until last night Saturday. We did up Viet flavored chicken legs, pork chops, and a store bought sausage called lạp xưởng which I think is actually Cantonese but popular nevertheless. It featured in the fried rice, as well as plain on its own. Various pickled veggies, greens, white rice available, a cold shrimp salad, fruits, and Western air fryer snacks. Everyone left happy. Kids get money in their envelopes.
Happy (Lunar) New Year! Also called Tết Nguyên Đán.
New Year happened midweek, so our usual family party wasn't done here until last night Saturday. We did up Viet flavored chicken legs, pork chops, and a store bought sausage called lạp xưởng which I think is actually Cantonese but popular nevertheless. It featured in the fried rice, as well as plain on its own. Various pickled veggies, greens, white rice available, a cold shrimp salad, fruits, and Western air fryer snacks. Everyone left happy. Kids get money in their envelopes.
JohnWH
Well-Known Member
Cold, stormy, windy weekend over here.
Cà Ri Gà- a creamy coconut chicken curry, featuring a lemongrass fried Tofu. Seems the Indian palate and spices spread through trade routes all through Southeast Asia. Served with various side bites included raw onions, steamed okra with chili flakes; pickled sweet cabbage; pickled carrot and daikon; our zesty papaya fruit salad with shrimp; coriander leaves, green onions, red chilis, fried shallots...
Cà Ri Gà- a creamy coconut chicken curry, featuring a lemongrass fried Tofu. Seems the Indian palate and spices spread through trade routes all through Southeast Asia. Served with various side bites included raw onions, steamed okra with chili flakes; pickled sweet cabbage; pickled carrot and daikon; our zesty papaya fruit salad with shrimp; coriander leaves, green onions, red chilis, fried shallots...
JohnWH
Well-Known Member
Seems it's been a couple of months.
I'll do posts to separate.
A couple of weeks ago we ended up with a quite firm and unripe mango, which disappointed us because we were in the mood for soft and sweet eat right away.
I've enjoyed pickling recently, so found how to make Xoai chua ngot--pickled unripe mango.
She mentioned as a kid they commonly had (I paraphrase her) "some sort of seasoning... [not helpful for me]" and to "try to look it up and make it for me." So, it turns out to be a chili salt made from a lot of salt, some sugar, and crushing the tiny red chilis into a pulp together. It's called Muối Ớt
I'll do posts to separate.
A couple of weeks ago we ended up with a quite firm and unripe mango, which disappointed us because we were in the mood for soft and sweet eat right away.
I've enjoyed pickling recently, so found how to make Xoai chua ngot--pickled unripe mango.
She mentioned as a kid they commonly had (I paraphrase her) "some sort of seasoning... [not helpful for me]" and to "try to look it up and make it for me." So, it turns out to be a chili salt made from a lot of salt, some sugar, and crushing the tiny red chilis into a pulp together. It's called Muối Ớt
JohnWH
Well-Known Member
So spent most of the afternoon and evening going full blast. Here's the sample plate.
Cà tím xào -- braised eggplant. Big buggers thickly sliced, lightly grilled with garlic, then braised with various other ingredients.
Gỏi tai heo -- sliced pig ear. This was a long adventure of blanching whole pig ears, rinsing, cooling, then taking a knife to scrape and clean the crud off... then using tweezers to pull out any remaining hairs. Then boiling them with ginger and onion. Then cooling again. Then slicing. Then tossing with sesame oil, some pepper, and chopped cilantro. I think I featured pig ear before somewhere in an above post; this one was made from scratch and tried my hand at a version that's aromatic rather than spicy. I saw various other recipes, including adding other stuff for preference like other leaves or vegetables.
Cà tím xào -- braised eggplant. Big buggers thickly sliced, lightly grilled with garlic, then braised with various other ingredients.
Gỏi tai heo -- sliced pig ear. This was a long adventure of blanching whole pig ears, rinsing, cooling, then taking a knife to scrape and clean the crud off... then using tweezers to pull out any remaining hairs. Then boiling them with ginger and onion. Then cooling again. Then slicing. Then tossing with sesame oil, some pepper, and chopped cilantro. I think I featured pig ear before somewhere in an above post; this one was made from scratch and tried my hand at a version that's aromatic rather than spicy. I saw various other recipes, including adding other stuff for preference like other leaves or vegetables.
JohnWH
Well-Known Member
Been a while, my apologies! I hope your gastro journeys have been well.
This should be approachable... apparently a common snack my wife had frequently growing up. Her mom would put peas 🫛🫛 in it, though, which I don't believe you'd find in Vietnam itself. We all have our memories of our mom "stretching" the dinner with other available, cheap options though, right?
Bánh patê sô -- a puff pastry, the filling is a robust mix of spices, ground pork but centered on the pâté itself which is commonly found here in Asian grocers and restaurants.
Finished product, plus some behind-the-scenes photos of the process.
This should be approachable... apparently a common snack my wife had frequently growing up. Her mom would put peas 🫛🫛 in it, though, which I don't believe you'd find in Vietnam itself. We all have our memories of our mom "stretching" the dinner with other available, cheap options though, right?
Bánh patê sô -- a puff pastry, the filling is a robust mix of spices, ground pork but centered on the pâté itself which is commonly found here in Asian grocers and restaurants.
Finished product, plus some behind-the-scenes photos of the process.
JohnWH
Well-Known Member
Hello to my one or two potential followers who still bother to check up on my cooking.
Any feedback or ridicule is welcome, I assure you.
Tonight I went on a whim to make one of my wife's favorite dishes growing up. A sort of pork meatloaf with a yolk topping. It got a rave review from her, which is a big plus for me.
Chả trứng -- I've had mixed-feelings about this for years. It's very eggy (mostly egg white in the loaf, straight yolk topping with annotto oil), light fluffy, but my problem is simply I cannot eat much egg. Interesting flavor though, especially the black fungus and mung bean noodle in the filling. The whole thing is steamed, rather than baked, keeping everything moist.
Any feedback or ridicule is welcome, I assure you.
Tonight I went on a whim to make one of my wife's favorite dishes growing up. A sort of pork meatloaf with a yolk topping. It got a rave review from her, which is a big plus for me.
Chả trứng -- I've had mixed-feelings about this for years. It's very eggy (mostly egg white in the loaf, straight yolk topping with annotto oil), light fluffy, but my problem is simply I cannot eat much egg. Interesting flavor though, especially the black fungus and mung bean noodle in the filling. The whole thing is steamed, rather than baked, keeping everything moist.
JohnWH
Well-Known Member
Been to busy lately with the newborn. She's now about 2 months! Check out the story if you haven't already: PREGNANCY ANNOUNCEMENT
Anyhow, doing any real cooking just hasn't been hapening not to mention doing shopping at the Viet supermarket hasn't been practical over the last few months either. But, the wife in her insistence wanted a "non-American" dinner. So whipped up some braised chicken wings (fish sauce, annatto oil, soy, onions, tomato) and a scallion oil & oyster sauce sautéed long spinach. Hope this kick starts back on track, as there's been plenty of recipes I've been eager to give a go. Bonus: new cloth napkins and plates.
Anyhow, doing any real cooking just hasn't been hapening not to mention doing shopping at the Viet supermarket hasn't been practical over the last few months either. But, the wife in her insistence wanted a "non-American" dinner. So whipped up some braised chicken wings (fish sauce, annatto oil, soy, onions, tomato) and a scallion oil & oyster sauce sautéed long spinach. Hope this kick starts back on track, as there's been plenty of recipes I've been eager to give a go. Bonus: new cloth napkins and plates.
You know what, your lack of cooking is congruent to our lost form,so I'm hopeful, hope it's all good.
JohnWH
Well-Known Member
Made a steamed meatloaf with sliced liver, pork, black fungus, egg, fish sauce, black and white pepper, etc. I used too much seasoning for my taste, but the wife gave it a surprise thumbs up. The liver didnt overwhelm like I was concerned about, it balanced well. In hindsight, It'd go a lot better with plain rice, rather than the sesame oil pan veg noodle pictured. Also featured is a tumeric and annatto trout.
JohnWH
Well-Known Member
Buckle up.
Part 1 of 2.
For just $2 worth of vegetables, sugar, and vinegar, plus about an hours worth of washing, cleaning, peeling, and finely slicing, YOU TOO can make delicious pickled vegetables.
I've featured these before, but it was time to top-up in the fridge.
Đồ Chua -- the pickled carrot and daikon radish.
Dưa bắp cải cà rốt -- the pickled cabbage and carrot, featuring the bird's eye chili for heat.
Part 1 of 2.
For just $2 worth of vegetables, sugar, and vinegar, plus about an hours worth of washing, cleaning, peeling, and finely slicing, YOU TOO can make delicious pickled vegetables.
I've featured these before, but it was time to top-up in the fridge.
Đồ Chua -- the pickled carrot and daikon radish.
Dưa bắp cải cà rốt -- the pickled cabbage and carrot, featuring the bird's eye chili for heat.
JohnWH
Well-Known Member
Wet your pants.
Part 2 of 2.
I've been a big fan of frog legs for years. I've seen them on occasion at more elaborate Chinese buffets around these parts, but it's availability seems inconsistent. Time to step up.
Ếch Xào Lăn -- frog legs;
:
though, not sure if this name is accurate to what I whipped-up. I saw lot of curry-based recipes for Viet frog legs, but then a bit more with other marinades. I decided, if I am going to cook it, then I'm making a marinade I know I could like. I asked my wife ahead of time if she'd prefer spicy or not spicy. "Not spicy." Kewl. Aromatics it is. I stopped off at the Viet market after Mass.
This marinade included fish sauce ( naturally), tumeric, annotto oil, white pepper.
Sliced-thin lemongrass and green onion (I think accidentally bought wrong green onions maybe because they were massive) were grilled just prior to throwing those frog legs in. Place smelled magnificent.
Thinly-chopped mint and culantro (not cilantro) served as the garnish atop, along with thin green onions.
Also featuredare vermicelli rice noodles, blocked (surprisingly excited the wife!) Plus varied ordinary cucumber to top, and addition mint for garnish. The bed of lettuce served as the wrap for combining, along with a si ple dip of salt, pepper, lime juice.
Looks a lot brighter yellow in person rather than these pix.
This was the hit.
I can retire from cooking.
I specifically asked if my quote my wife for internet need purposes. She said yes, and provided the quote, " nomnomnom brr wooff" because her mouth was full.
Frog legs are very juicy, and if you have a favorite chicken wing recipe, think of frog legs instead. Similar, but exquisite.
And I asked her what else she needs?
She just said, "Take a photo of the wrecked, destroyed dinner because it was so goood."
Part 2 of 2.
I've been a big fan of frog legs for years. I've seen them on occasion at more elaborate Chinese buffets around these parts, but it's availability seems inconsistent. Time to step up.
Ếch Xào Lăn -- frog legs;
:though, not sure if this name is accurate to what I whipped-up. I saw lot of curry-based recipes for Viet frog legs, but then a bit more with other marinades. I decided, if I am going to cook it, then I'm making a marinade I know I could like. I asked my wife ahead of time if she'd prefer spicy or not spicy. "Not spicy." Kewl. Aromatics it is. I stopped off at the Viet market after Mass.
This marinade included fish sauce ( naturally), tumeric, annotto oil, white pepper.
Sliced-thin lemongrass and green onion (I think accidentally bought wrong green onions maybe because they were massive) were grilled just prior to throwing those frog legs in. Place smelled magnificent.
Thinly-chopped mint and culantro (not cilantro) served as the garnish atop, along with thin green onions.
Also featuredare vermicelli rice noodles, blocked (surprisingly excited the wife!) Plus varied ordinary cucumber to top, and addition mint for garnish. The bed of lettuce served as the wrap for combining, along with a si ple dip of salt, pepper, lime juice.
Looks a lot brighter yellow in person rather than these pix.
This was the hit.
I can retire from cooking.
I specifically asked if my quote my wife for internet need purposes. She said yes, and provided the quote, " nomnomnom brr wooff" because her mouth was full.
Frog legs are very juicy, and if you have a favorite chicken wing recipe, think of frog legs instead. Similar, but exquisite.
And I asked her what else she needs?
She just said, "Take a photo of the wrecked, destroyed dinner because it was so goood."