Bánh bột lọc/Banh bot loc (Vietnamese Shrimp & Pork Dumplings)

Translucent, almost gelatinous cakes of sticky tapioca flour filled with sauteed whole shrimps and sliced fatty pork. Topped with scallions and crispy rendered pork fat and served with fish sauce.

Ingredients

• ♥♦♥♦For the dough:
• 200g of tapioca starch
• ½ cup of cold water
• 1 cup of hot water
• 1 tbsp. of oil
• ½ teaspoon of salt
• ♥♦♥♦For filling:
• 100g of shrimp, washed with saltwater, deveined without peeling
• 100g of pork, cut into very small pieces
• 1 tbsp. of fish sauce
• 1 tbsp. of golden yellow sugar
• 1 teaspoon of ground black pepper
• Garlic, minced
• Cashew oil
• Scallion oil
• Banana leaves, washed

Directions:

In a small saucepan, add tapioca starch and salt. Slowly pour cold water over the starch and stir

In another saucepan, add some water and bring to a boil. Then slowly pour boiling water over the mixture of starch and water. Stirring while pouring to keep the mixture smooth and avoid clotting. Keep stirring until you feel the heaviness. Set aside for a few hours (or even overnight)

In a bowl, mix shrimp and pork. Add fish sauce, sugar, black pepper and garlic then mix well. Leave it for 1 hour.

In a frying pan, heat up some cashew oil and skim off the red oil on the surface. Add the pork and shrimp mixture and stir. Then transfer to a bowl.

Pour away the water on the surface of the flour mixture. Then pour that same amount of warm water into the bowl and add a tablespoon of oil.

Add the mixture into a small saucepan, and place a bigger one with water under it. Bring to a boil over low heat, and keep stirring for 10 minutes. When you feel the heaviness and the mixture slightly thickens, remove it from the heat.

On each banana leaf, brush a little oil and add 1 tbsp. of the dough and flatten it. Add 1 ½ teaspoon of the filling in the center of the dough. Fold the two edges so they overlap each other, and then tuck down the two ends. Repeat until all the dough, or filling is used.

Tear the remaining banana leaves into thin fibers and use one fiber for one pair of dumplings.

Use a steamer to steam these dumplings for about 20 minutes.

When serving, remove the banana leaves. Serve with dipping fish sauce.

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Bánh cuốn/Banh cuon (Vietnamese Steamed Rice Rolls)

Bánh cuốn is a Vietnamese specialty made with a very thin, steamed, loosely rolled, rice flour crêpe.

Ingredients

• ½ cup of rice flour
• ½ cup of cornstarch
• ¼ cup of tapioca starch
• 3 cups of water
• ½ teaspoon of salt
• 2 tbsp. of cooking oil (plus 2 more teaspoons for brushing)
• 2 jelly ears/tree ear mushrooms
• ¾ pound of ground pork
• 1 tbsp. of fish sauce
• 1 small or medium onion, finely chopped
• 1 large cucumber, peeled and thinly sliced
• ½ cup of fried shallots
• ½ cup of bean sprouts
• Black pepper, ground
• Chả lụa/cha lua (Vietnamese ham)
• Dipping fish sauce.

Directions:

In a large bowl, whisk rice flour with cornstarch and tapioca starch. Add salt and whisk in water and 2 teaspoons of oil until blended.

In a small bowl, pour warm water over the jelly ears and leave it for 5 minutes to soften. Drain and chop the mushrooms.

In a small frying pan, heat 2 tbsp. of oil. Add ground pork and onion, and cook over medium heat while breaking up the meat with a spatula, for about 4-5 minutes. Add and stir chopped mushrooms seasoning with fish sauce, salt and pepper.

Heat up a medium (or large) non-stick pan over medium heat and brush a light oil layer. When the oil is hot, whisk the rice flour mixture well and pour 2 tbsp. of the mixture into the pan, then quickly tilt and swirl the pan around to evenly coat the pan. Cover for about 30 seconds and the crepe should be almost transparent. Invert the pan to a large aluminum tray that has been brushed with oil.

Add about 2 tbsp. of mushroom and pork mixture into the center of the crepe. Then fold over the sides and place in a medium or large dish. Repeat again and again until either the rice flour mixture or the mushroom mixture is finished.

Garnish with cha lua, bean sprouts and shallots. Serve with dipping fish sauce.

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Bánh đúc/Banh duc (Vietnamese Steamed Rice Cake)

In northern Vietnam, bánh đúc is a cake made from either non-glutinous rice flour or corn flour. It is white in color and has a soft texture and mild flavour. It is typically garnished with savory ingredients such as ground pork, grilled ground shrimp, fried onions, sesame seeds, salt, peanuts, lime juice, and soy sauce or fish sauce.

Ingredients

• 250g rice flour
• 10g tapioca starch (optional)
• 600ml water
• 200g ground pork
• 2 shallots, peeled and thinly sliced
• Dried jelly ears, soaked in water for a while, then finely chopped
• Scallions, finely chopped
• Salt, sugar, fish sauce, vinegar
• Cilantro

Directions:

Mix rice flour and tapioca starch and immerse in water. Mix well and set aside.

In a bowl, mix ground pork with salt, sugar and fish sauce. Leave it for 15 minutes.

In a frying pan, heat up some oil and add shallots. Keep stir-frying until golden brown and then transfer to a small bowl. Add pork and stir-fry until the pork is just cooked. Add jelly ears and continue to stir-fry for 5 minutes. Finally add scallion and stir-fry until all ingredients are cooked.

In a saucepan, add flour mixture and cook over low heat. Add a little salt and keep stirring until the flour is firm enough.

In another saucepan, combine 200 tbsp. of sugar with 200ml hot water. Add 1 tbsp. of fish sauce and 1 teaspoon of vinegar and heat up.

To serve, add 1 ladle of banh duc into a small bowl, add the soup and garnish with cilantro.

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Beef Pho

This iconic Vietnamese Beef Noodle Soup or Pho Bo is probably one of the most well-known noodles to come from Vietnam. It features succulent medium rare beef slices on top of the pho or noodles, together with some wonderfully fresh veggies and herbs that bring a fresh balance to the tasty and nutritious soup.

Ingredients

• 5 pounds of beef knuckle, with meat
• 2 pounds of beef oxtail
• 1 white radish, sliced
• 2 onions, chopped
• ½ cinnamon stick
• 2 ounces whole star anise pods
• 2 whole cloves
• 1 tsp of black peppercorns
• 1 slice fresh ginger root
• 1 tbsp of white sugar
• 1 tbsp of salt
• 1 tbsp of fish sauce
• 1 ½ pounds of dried flat rice noodles
• ½ pound of frozen beef sirloin
• ♥♦♥♦Toppings:
• Sriracha hot pepper sauce
• Hoisin sauce
• Thinly sliced onion
• Chopped fresh cilantro
• Mung beans
• Sweet Thai basil
• Thinly sliced green onion
• Limes, quartered

Directions:

Place the beef knuckle in a very large (9 quart) pot

Season with salt, and fill pot with 2 gallons of water

Bring to a boil, and cook for about 2 hours

Skim fat from the surface of the soup, and add the oxtail, radish and onions

Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup

Stir in sugar, salt and fish sauce

Simmer over medium-low heat for at least 4 more hours or longer

At the end of cooking, taste, and add salt as needed

Strain broth, and return to the pot to keep at a simmer

Discard spices and bones

Reserve meat from the beef knuckle for other uses if desired

Bring a large pot of lightly salted water to a boil

Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes

Slice the frozen beef paper thin

The meat must be thin enough to cook instantly

Place some noodles into each bowl, and top with a few raw beef slices

Ladle boiling broth over the beef and noodles in the bowl

Serve with hoisin sauce and sriracha sauce on the side

Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking

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Canh Kho Qua (Bitter Melon Soup)

In Vietnamese cuisine, it’s often served with pork or shrimp; I filled it with soybean stuffing instead to imitate the meat and served the bitter melons in canh(Vietnamese broth).

Ingredients

• 1/2 pound ground pork
• 2 tbsp of soy sauce
• 1/8 tsp of garlic powder
• 1/8 tsp of ground black pepper
• 1 bitter melon
• 4 cups water
• 1 tsp of soy sauce
• 1 tsp of fish sauce
• 1 green onions, sliced

Directions:

Combine pork, 2 tablespoons of soy sauce, garlic powder, and pepper in a bowl

Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour

Slice the bitter melon into 1 to 1 1/2 inch thick rounds

Using the tip of a small knife, remove the spongy, seeded interior

Fill each bitter melon ring with the pork mixture, making sure to that each ring is fully stuffed

Form similar sized meatballs with any remaining pork

Bring the water to a boil in a saucepan

Drop in the stuffed bitter melon rings and any meatballs

Simmer over medium heat until the bitter melon is tender and easily cut with a spoon, 30 to 45 minutes

Remove from heat

Season with 1 teaspoon of soy sauce and fish sauce

Stir in green onions

Serve immediately

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Bo’ Kho (Vietnamese Beef Stew)

Bo Kho (Vietnamese beef stew) is one of those comforting dishes that we love on weekend mornings. Bò Kho is hearty, a bit spicy, a lot savory, and absolutely delicious. It is also served with rice noodles called Hu Tieu Bo Kho and enjoy it during lunch and dinner.

Ingredients

• 2 lbs boneless beef chuck, cut into 1.5 inch cube, weigh after trimming
• 1 stalk lemongrass, cut into 2 inch pieces and bruised
• 3 tbsp of fish sauce
• 1 ½ tsp of Chinese five spice powder
• 1 ½ tsp of brown sugar
• 2 ½ tbsp of minced ginger
• 1 bay leaf
• 3 tbsp of vegetable oil
• 1 medium onion, chopped
• 2 cups chopped fresh tomatoes or 1 can crushed tomatoes
• ½ tsp of salt
• 1 lb carrot, peeled, cut into 1 inch chunks
• 2 star anise
• 3 cups water
• Thai basil, optional
• Cilantro, optional

Directions:

Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, and marinate the beef for 30 minutes

Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use

Reduce heat to medium, cook onions till translucent for 5 minutes, then add tomato and cook with lid on for another 12-15 minutes

If sauce is too thick, add a bit of water

Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water

Bring pot to a boil then reduce heat to simmer for 1 hour and 15 minutes

Add carrots and simmer for another 45 minutes until beef and carrots are tender

Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil

Serve with steam rice or French bread

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Bo’ Kho (Vietnamese Beef Stew)

Bo Kho (Vietnamese beef stew) is one of those comforting dishes that we love on weekend mornings. Bò Kho is hearty, a bit spicy, a lot savory, and absolutely delicious. It is also served with rice noodles called Hu Tieu Bo Kho and enjoy it during lunch and dinner.

Ingredients

• 2 lbs boneless beef chuck, cut into 1.5 inch cube, weigh after trimming
• 1 stalk lemongrass, cut into 2 inch pieces and bruised
• 3 tbsp of fish sauce
• 1 ½ tsp of Chinese five spice powder
• 1 ½ tsp of brown sugar
• 2 ½ tbsp of minced ginger
• 1 bay leaf
• 3 tbsp of vegetable oil
• 1 medium onion, chopped
• 2 cups chopped fresh tomatoes or 1 can crushed tomatoes
• ½ tsp of salt
• 1 lb carrot, peeled, cut into 1 inch chunks
• 2 star anise
• 3 cups water
• Thai basil, optional
• Cilantro, optional

Directions:

Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, and marinate the beef for 30 minutes

Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use

Reduce heat to medium, cook onions till translucent for 5 minutes, then add tomato and cook with lid on for another 12-15 minutes

If sauce is too thick, add a bit of water

Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water

Bring pot to a boil then reduce heat to simmer for 1 hour and 15 minutes

Add carrots and simmer for another 45 minutes until beef and carrots are tender

Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil

Serve with steam rice or French bread

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