Thursday, September 27, 2007

Cơm Âm Phủ

Mixed Rice

4 servings

Steamed Rice
4 cup of Jasmine rice
1/2 cup of sweet (sticky) rice

Mix them together, wash, put in rice cooker and cover with same amount of water as you cook the Jasmine rice alone. The sweet rice will help the steamed rice stay moist. This will make more than 4 servings but I prefer to have extra in case someone wants more.

4 eggs
salt and pepper to taste

Make thin omelets and cut into strips

Pork Belly
1/3 lb of pork belly
1 can coconut juice

Cook pork belly in coconut juice, add a little salt for 30 minutes or until cooked. test with your fork to see if the skin is soft enough.
Cut into match-stick strips

Grilled Lemongrass Pork
1 lb pork shoulder
1 clove garlic, minced
2 shallot, minced
1 T minced lemon grass
1 T honey
fish sauce, oil, salt and pepper

Slice pork and marinate with garlic, shallot, lemon grass, honey, some oil, fish sauce, salt and pepper for 2 hours or overnight.
Skew or just lay in baking sheet and grill.
Cut into strips

Lean Pork Sausage
Lean Pork Sausage or Hue Style Sausage can be bought at Vietnamese market or Sandwich store.
Cut into strips

Sweet and Sour Cucumber
2 cucumber
2 T Vietnamese coriander leaves, chopped
salt, sugar, lime juice

Cut cucumber in half and thinly slice them. You can leave skin on or off, I left some skin on to have the deep green color. Sprinkle salt on top and squeeze off cucumber juice. Wash off salt. Season with sea salt, sugar and lime juice. Top with Vietnamese coriander leaves when served.

Dried Shrimp Floss
4-6 head-on shrimps
vegetable oil, salt and pepper to taste

Peel shrimp, remove head but save the orange butter.
Put shrimp and its butter into a small non-stick sauce pan or you can add some oil in. Pan dry over medium low heat until the shrimp turns color (cooked) and dry off with its butter (about 3 minutes). Turn off heat and pound the cooked shrimp until flossed. Pan dry a little more over low heat, the shrimp floss will be nice and fluff.

Mold steamed rice and top with shrimp floss. Arrange the rest as seen in picture.
Serve with sweet and sour fish sauce.

Note: The pink strips you see in the picture are from "nem balls" (grilled pork sausage) I bought in the store to sub for the grilled pork loin that I didn't make enough. They weren't that good so don't bother.

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