Bao Tử Làm Nguội

Andouille Sausage

Thịt Heo Ram

Caramelized Pork in Shallot Sauce

Sườn Ram Tôm

Caramel Spare Rib with Shrimp


1 lb lean sparerib, cut into 2-inches pieces
12 medium shrimps, shelled and deveined
1 shallot, minced
1 clove garlic, minced
1/2 onion, cubed
1 green onion, cut into 1-inch length
1 T vegetable oil
1 T white wine
2 T sugar
Fish sauce, salt, pepper to taste

Put spareribs + garlic + shallot + 1 T fish sauce + 1/4 t salt + 1/2 T sugar + fresh ground black pepper, mix well, cover and refrigerate overnight or 4 hrs.

Heat oil in a heavy bottom skillet. Add the ribs and cook until brown, about 15-20 minutes. In a small pan, make caramel sauce from 1 T sugar. Add caramelized sugar and stir for 5 minutes. Add 1 T white wine and let it simmer for 5-7 more minutes. Add shrimps and onion, stir for few more minutes until shrimps are cooked (3 minutes. Season with 1/2 T sugar and some fish sauce to taste. Sprinkle with black pepper and green onion then serve with steamed rice.

Thịt Kho Măng

Braised Pork With Bamboo Shoot


1 lb pork shoulder, cut into 1-inch thick
4 boiled bamboo shoots, quartered
2 coconut juice cans
4 cloves garlic, peeled and crushed

Put pork and coconut juice in a pot, add water to cover pork if needed, add garlic and bring to a boil over medium high heat, skim off foams. Reduce heat to simmer for 1 hour, add bamboo shoots and 1/4 cup fish sauce and continue to cook for another hour.

Thịt Kho Trứng Cút

Braised Pork Loin with Quail Eggs

1 lb pork loin, sliced
1 can cooked quail eggs (25-30 counts)
4 shallots, thinly sliced
4 green onions, chopped
1 T vegetable oil
2 T sugar for caramel sauce
fish sauce, sugar, salt, pepper

Marinate pork with 1 T fish sauce, 1 t sea salt, 1/2 T sugar, black ground pepper, shallots.
Drain quail eggs and set aside.
In a heavy bottom pan, heat 2 T sugar over medium heat to make quick caramel sauce. When the sugar about to turn into the color you want, remove pan and add pork in quickly. Mix pork into the caramel to color evenly. Bring back to heat. Add oil in and stir to cook for a few minutes. Add quail eggs. Lower heat to medium low and let it simmers until liquid reduced. Add more fish sauce and sugar to taste. Add green onion and serve.

Sườn Ram Đậu Hũ

Glazed Sparerib with Crisp Fried Tofu


2 lbs lean spareribs, cut into 2-inches pieces
16 pieces fried tofu (1/2 block firm tofu)
2 shallot, minced
2 cloves garlic, minced
1 T vegetable oil
1/3 cup white wine
2 T sugar
Fish sauce, salt, pepper to taste

Put spareribs + garlic + shallot + 2 T fish sauce + 1/2 t salt + 1 T sugar + fresh ground black pepper, mix well, cover and refrigerate overnight or 4 hrs.

Heat oil in a heavy bottom skillet. Add the ribs and cook until brown, about 15-20 minutes. Add sugar and stir for 10 minutes. Add table wine and let it simmer for 5-7 more minutes. Add fried tofu and stir for 3 more minutes. Remove to a serving clay pot. Sprinkle with black pepper and serve with rice.

cơm trộn đáy chảo

Thịt Kho Tàu

Braised Pork in Coconut Juice


2 lb pork shank (fresh ham)
3 cups young coconut juice (or 2 cans coco soda)
1 cup water
3 cloves garlic, peeled and lightly crushed
1/2 cup fish sauce

Place pork and garlic in a pot and cover with coconut juice and water, bring to boil over high heat, skim off scum. Reduce heat and simmer for 4-5 hrs until fork tender. Add fish sauce and simmer for 15'.

Chân Giò Ninh Măng

Pork Hock and Dried Bamboo Shoot Stew



1 lb pork hock (or trotter)
4 ounces dried bamboo shoot
10 Wood Ear Mushrooms
1 T crisp-fried shallot
5 stalks green onion
1 can chicken broth (10-12 ounces)
fish sauce, salt, pepper to taste

Clean and cut pork hocks into bite pieces.

Soak dried bamboo shoot overnight in warm water, remove wooden ends and cut into 3-inches length.

Boil the bamboo shoot in water for 3-4 times (change new water each time). Leave bamboo shoot in water until put in the stew.

Quarter the green onion's white heads and thinly slice the green.

Add pork hocks and water in a medium pot and bring to boil. Drain and wash the hocks one more time. Put the hocks back in the pot, cover with water and simmer for an hour. Add chicken broth, cooked bamboo shoot and simmer until they're all nice and soft. Add salt, fish sauce, pepper to taste. Add mushroom, crisp-fried shallot and turn heat to medium for 3 more minutes. Top with green onion when served.

Thịt Ram

Cà Chua Nhồi

Tomato Farci



3 ripe tomatos
1/4 lean pork, minced
1 jar crab meat
1 wooden ear mushroom, soaked and minced
1/4 ounce cellophane noodles, soaked and chopped
1/4 onion, minced
1 shallot, minced
1 clove garlic, minced
1/4 cup vegetable oil
1 T ketchup
1 T white wine
salt, sugar and pepper to taste
green onion and cilantro to garnish, chopped

Mix pork, crab meat, mushroom, cellophane noodles, onion, 1/2 of shallot and garlic in a bowl. Add salt and pepper to taste.
Cut tomato in half. Remove the seeds and flesh by carving the inside out. Chop the flesh finely, put in a small bowl, add ketchup and mix well.
Stuff the tomatos with the stuffing.
Heat oil in a pan over high heat, place the tomatos in the oil, filling side down, Turn heat to medium, cook until brown. Turn over and cook for 3 more minutes. Take out. Drain the oil, leave about 1 t. in the pan. Put back on heat, add 1/2 garlic and shallot cook until brown. Pour the tomato flesh mixture in, stir well, add wine, salt, sugar and pepper to taste, cook until evaporate. Place tomatos back in the pan, cook for couple minutes. Turn off heat, sprinkle green onion and cilantro on top.