Bún (sợi nhỏ) - Rice vermicelli (fine)
Bún (sợi lớn) - Rice vermicelli
Bánh Canh (Tapioca Strip)
Bánh phở - Rice stick
Bánh phở (trung) - Rice stick (medium)
Bánh phở (lớn) - Rice stick (large)
Bánh phở tươi - Fresh Rice stick
Miến - Bean Thread, Cellophane noodle
Mì - Egg Noodle
Mì (sợi lớn) - Egg Noodle (large)
Fried tofu in onion sauce
1 block firm tofu
3 green onion, finely chopped
2 T fish sauce (or to taste)
6 T boiling water
1-2 T sugar (or to taste)
1/2 cup vegetable oil
Heat oil in a medium pan over medium heat.
Cut tofu into medium thin pieces.
Fry both sides until golden brown.
Disolve sugar in boiling water, add fish sauce and onion then microwave for 30 secs.
Soak the fried tofu into onion sauce then remove them quickly, sprinkle onion on top. Serve hot with white rice.
Stuffed Bitter Melon Stew
2 bitter melons, cut in half lengthwise
4 ouces lean pork, minced
2 ounces shrimp paste or fish paste
2 shallots, minced
2 cloves garlic, minced
4 shiitake mushrooms, soaked and minced
1 ounce cellophane noodles , soaked and diced (optional)
Fish sauce to taste
Fresh ground pepper
2 stalks green onion, diced, 2 stalks knotted to garnish
6 sprigs cilantro, diced
3 cups water
Mix ground pork, shrimp paste (or fish paste), shallot, garlic, mushroom and cellophane noodles (optional) well in a bowl, fish sauce and pepper to taste.
Use a small spoon to scoop the seeds out of the melon halves, slit open and wash thoroughly.
Put melon in boiling water and cook for a few minutes, drain and press lightly outside the melon to remove the bitter juice.
Stuff the mixture into the melon, press and smooth with water.
Add 3 cups of water in a medium pot, bring to boil. Add the stuffed melon, bring back to boil. Skim off scum then reduce heat, simmer until nice and soft about 25'-30'. Add fish sauce and pepper to taste, add onion and cilantro.
Pork Skin and Sour Ham Noodle Salad
1/2 lb pork skin mixtures
1/2 lb fried ham
6 pieces sour ham
2-3 cups cooked rice noodle
2 cups red leaf lettuce, chopped
1 cup bean sprout
1 cucumber, Julianed
1 cup beefsteak leaf (Perilla)
3 T roasted peanuts (crushed)
8 stalks green onion, diced
1 T vegetable oil
2 cups sweet and sour fish sauce dressing
You can buy pork skin mixture (bì), fried ham (chả chiên), sour ham (nem chua) in any Vietnamese Fastfood (sandwich) store.
Rice Noodle (sold in most Asian super market). Put rice noodle in boiling water and cook for 2-3 minutes. Turn off heat and let it sit for 1-2 more minutes. Rinse over water.
Sweet and sour fish sauce
1/4 cup fish sauce + 1 cup hot water+ 1/2 cup sugar + 1/2 cup vinegar + 1 T minced garlic. Mix well. Add shredded carrot and chilli sauce(optional)
Put Green Onion + 1 T oil in microwave and cook for 1 minute.
Place lettuce + bean sprout + cucumber + beefsteak leaf + rice noodle in a serving salad bowl then top with pork skin mixture, sour ham, fried ham, green onion, roasted peanut, add sweet and sour fish sauce and mix well.
Pork Ball Noodle Soup
2 lbs pork bones
1 lb pork rib
1/2 cup of dried shrimps (optional)
3 quarts cold water
2 lbs seasoned pork paste
1 yellow onion
2.5 ounces wooden ear mushroom (pre-sliced)
10 oz fine rice vermicelli
5 stalks green onion, shreded 3-inches length
15 sprigs cilantro, diced
fish sauce, salt and pepper to taste
Place pork bones + ribs + 1t salt in a large pot, add water and bring to boil. Drain and wash the bones thoroughly. Put the bones back in the pot + (dried shrimp) + onion, add water and bring back to boil over high heat, skim off foam, lower the heat and let simmer for 2 hours. Strain broth with a double layer of cheesecloth, add fish sauce to taste.
Soak mushroom in warm water for 30 minutes, drain and mix well with seasoned pork paste. Pluck a small piece of the paste and form the mixtures into balls, smooth them with water. Add the pork balls into the broth for a few minutes, when the balls are floated, remove and set them aside.
Put rice vermicelli in boiling water and cook for 3 minutes. Turn off heat and let it sit for 2 more minutes. Rinse over water.
To serve: Place pork balls in medium bowl, ladle the hot broth over, sprinkle shreded onion and chopped cilantro on top, ground some black pepper over. Dip noodle into the hot soup.
Apple Snail Roll
14 oz apple snail meat washed and sliced
1 big jicama, julianed
5 green onions, finely chopped
2 cloves garlic, minced
1 T vegetable oil
fish sauce, pepper to taste
4 heads taiwanese lettuces, cut into 3 crosswise
1 cup mint leaves
20 6-inches diameter rice pappers
Heat oil, add garlic and fry until fragant then add apple snail, stir fry for 1-2 minutes. Drain excess liquid to a small bowl (for dipping sauce) and remove snail meat. Add more oil and stir fry jicama for 3-5 minutes or until soft and translucant. Add snail meat and green onion. Fish sauce and pepper to taste.
Dipping sauce:
2 T fish sauce + 5 T apple snail juice + 2 T fresh squeeze lemon juice + 2 T sugar (or to taste)+ 2 clove minced garlic + 2 minced red hot chilli pepper + 1 T minced ginger.
Steamed Tofu with Dried Pork
1 block soft tofu
1 T dried shredded pork
5 green onion, finely chopped
1/2 T vegetable oil
salt and pepper to taste
Cut tofu in cubes or any shape you like. Steam for 5 minutes or microwave (wrapped) for 3 minutes. Remove excess liquid from tofu. Sprinkle with green onion, vegetable oil, salt, and pepper; microwave uncovered for 1 more minute. Top with dried shredded pork. Serve hot as an appertizer or a side dish along with flavored rice.
