Thursday, July 13, 2006

Fried Rice with Sausage, Shrimp and Crab

Fried Rice is one of main disk which can not miss in any occasion. It is easy to make and good food to enjoy.

1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions
Asian Mushroom: caps, dried, 1 to 1-1/2 inches in diameter
Chinese Sausage: sweet, mild, cured, pork. About 6" long sold in pairs.
Shrimp size: 21 to 25 shrimp per pound.
Fish Sauce (nuoc mam). Use Vietnamese or Thai fish sauce.
Crab meat: fresh, frozen, canned. Rinse and sort to discard shell, cartilage.

Day before - prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and efrigerate overnight or for at least 12 hours.
Day of cook - Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.
- Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
- Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
- Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
- Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.
- Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
- Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice ie heated through. - Stir in the FISH SAUCE.
- Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.
- Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.
- Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland. Serve the fried rice mounded on a large heated platter or bowl.

Best Vietnamese Soup

Sour Fish Soup (Canh chua cá)
Sour Fish Soup is the best Vietnamese soup ever. The combination of little sour from sour bamboo, little sweet from cat fish, and little salty from fish sauce makes the soup more attractive and good tasting.

Ingredients:2 Scallions, white part only, -crushed with the side of a -knife
Freshly ground black pepper
2 ts Salt
2 tb Plus 4 teaspoons fish sauce -(nuoc mam)
1 Cat fish or fish carcass, -split down the center
1 qt Water
1/2 c Canned sliced sour bamboo
1/4 Fresh pineapple, cut in a -lengthwise section and -sliced
1 ds MSG (optional)
2 tb Mixed chopped fresh -coriander (Chinese parsley)
Scallion green

Directions:An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners and it will meet with instant praise Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes.

Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.

NOTE: If the fish is dropped into water that is not boiling, it will fall apart. Makes 4 servings.

Top 10 Vietnamese Food in Seattle

Bambuza Vietnamese Bistro
(206) 219-5555
820 Pike St (at 9th & Pike) Seattle, WA 98101

(206) 325-2111
615 19th Ave E Seattle, WA 98112
Food & Dining

The Green Papaya
(206) 323-1923
600 E Pine St Seattle, WA 98122

Tamarind Tree
(206) 860-1404
1036 S Jackson St Ste A Seattle, WA 98104
Food & Dining

Saigon Bistro
(206) 329-4939
1032 S Jackson St Ste 202 Seattle, WA 98104-3038

Pho Hoa Vietnamese Restaurant
(425) 226-6886
2844 NE Sunset Blvd Renton, WA 98056-3106

Pho 99 Authentic Vietnamese
(206) 542-3634
19828 Aurora Ave N Shoreline, WA 98133-3524

Vietnamese Pho Saigon
(425) 917-0305
924 Bronson Way S Renton, WA 98055-2136
Food & Dining 10.1 mi 8.5
out of 10

Pho To Chau Vietnamese Restaur
(425) 251-8448
18230 E Valley Hwy Kent, WA 98032-1259
Food & Dining

Simply Saigon Restaurant
(425) 454-7720
10705 Main St Bellevue, WA 98004-8704
Food & Dining

Here is the link to map and direction

The best Vietnamese cook book

The Food of Vietnam: Authentic Recipes from the Ascending Dragon (1997)
Trieu Thi Choi, Marcel Isaak
Based on 'old world' recipes from a Vietnam-based chef, this book is best understood and used by people who are familiar with traditional Vietnamese cooking. Some of the ingredients, such as pork fatback, would put health-conscious cooks off. Sometimes the proportions for seasoning are heavy handed. My mother likes the recipes because the Vietnamese author "speaks" to her. However, when Mom tried out one of the recipes, she cut out the fat and halved the seasonings. There's a nice history section in this book about traditional foodways. This work is part of a Periplus series of ethnic cookbooks.

Vietnamese Dishes (1973)Duong Thi Thanh Lien
I found this book in Viet bookstore in San Jose, CA. The author, born in 1933, was a medical doctor and professor of medicine (pretty impressive for a woman at that time!) in Saigon. It is bilingual, with Vietnamese recipes on one page and its English version on the other. Dr. Lien discusses life as during the various foreign occupations of Vietnam during the 20th century. Her writing offers insight into how people cooked and ate in the pre-1975 era of Vietnam. Like Miller's book below, this has significant historic value.

Pho- why pho is vietnamese #1 food

Pho offers healthy and a delicious food that is also low in fat and carbohydrates.If there is a national dish of Vietnam, it's pho (usually pronounced as "foe" by most Americans, but in Vietnamese it comes out sounding something like "fuh?", with a rising tone). It's beloved by just about everyone both in Vietnam and in the many Vietmanese communities in America.

Pho Tai (Vietnamese Rare Beef & Noodle Soup)

For the broth
4 pounds oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
2 gallons cold water (approximately)
One 3-inch piece of ginger, unpeeled
1 large onion, halved and unpeeled
1/3 cup nuoc mam (Vietnamese fish sauce)
8 whole star anise pods
5 whole cloves
One 3-inch cinnamon stick, broken into 3/4 to 1 inch pieces
1 teaspoon fennel seeds, lightly crushed
3 bay leaves

1 pound 1/4-inch rice noodles
3/4 pounds filet mignon, trimmed of fat and very thinly sliced

For the garnish:
2 bunches scallions, thinly sliced
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup Thai basil leaves (found at Thai or Asian markets; you an subsititute regular basil if unavailable
1-1/2 cups mung bean sprouts
3 large limes, cut into wedges
Hoisin sauce (optional)
Sriracha red chile sauce (optional)
Chile-garlic paste (optional)
Sliced fresh hot chilies (optional)

Put the oxtails into a large stockpot and add enough cold water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then immediately lower the heat to a simmer. Skim off any scum that rises to the surface.
Meanwhile put the ginger and onion halves on a greased baking sheet and place the sheet under the broiler, about 3 inches below the flame. Char the ginger and onion until they're lightly blackened, about 10 to 15 minutes. Turn them over halfway through cooking. When they're cool enough to handle, rinse the onion and ginger under cold running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and add it and the onion halves to the simmering broth, along with 1 tablespoon salt and the fish sauce (which doesn't smell as bad when it's added to other ingredients and cooked).

Put the star anise, cloves, and pieces of cinnamon stick in a small skillet and toast them over medium heat. Shake the skillet and turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell the aroma of their essential oils being released (which smells really good). Make a sachet d'épices -- put the toasted spices and fennel seeds in a small square of cheesecloth (or a large tea ball) and tie the bundle with a long piece of kitchen twine. Add the sachet and the bay leaves to the broth. Tie the end of the twine the pot handle -- that makes it easy to retrieve it after cooking.

Let the broth simmer uncovered for 4 hours, occasionally skimming any additional scum that may form. (This will make the house smell incredible -- the aroma will waft into every room. This makes pho a great dish to make when you're spending a leisurely day at home, or if you need to do housecleaning).

After 4 hours remove the sachet, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer gently.

When the meat has cooled, pull it off the bones and chop it into small bits. Reserve the meat and return the bones to the broth. (This step will extract all the gelatin from the bones, making a very full-bodied stock, as well as extra flavor.) Continue simmering uncovered for about 1 more hour. Add more salt or fish sauce to taste as needed. By this time the broth should be incredibly flavorful and aromatic.

As the broth nears completion, soak the rice noodles in cold water for at least 20 minutes. Nicely arrange the sliced scallions, cilantro, parsley, Thai basil, bean sprouts, lime wedges, and sliced chiles on plates -- these garnishes will be served along with the pho.

Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute only (don't let the noodles overcook, or you'll be left with a pile of stringy gummy paste). Drain the noodles immediately. Warm 6 large bowls by rinsing them with hot water and divide the noodles among the bowls.

Just before serving, return the broth to a full boil. Arrange the slices of raw beef and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth, and the heat from the broth will quickly begin to cook it. (I like pulling it out when medium rare, and setting some of it aside.)

Serve immediately, along with a platter of garnish for each serving. The technique is for each person to season his or her individual bowl of pho, adding fresh herbs as you go along (keeps the flavor bright and fresh, particularly for the cilantro), more or less chiles, sauces, etc. You keep building as you go, and each bowl is tailored to your own individual taste. (It's fun to eat this way, too!)

Yield: 16 cups of broth; serves 6 as a main cours
(perpersent by Chuck Taggart)

Wednesday, July 12, 2006

Where to find Vietnamese food's ingredients

Off course, everyone can easy to find Vietnamese food’s ingredients at Vietnamese 's market. Most big Vietnamese markets are located on the Jason Street. Some small Vietnamese markets are located in Bacon Hill and North area. You also can find Vietnamese food's ingredients at Japanese markets and Chinese markets such as Uwajimaya and Haw Haw markets. Below are some Vietnamese markets that everyone can find all the ingredients, which are needed to prepare a Vietnamese traditional dinner food.

Viet Wah Supper Market

Uwajimaya Market

99 Ranch Market

Thursday, July 06, 2006

Vietnamese Pizza ( Banh xeo)

Vietnamese Crepes - Vietnamese Pizza ( Bánh xèo).
Bánh xèo is NO EGGS: Pieces of omelet-like Banh Xeo, aka Vietnamese rice flour crepe, are wrapped in lettuce and splashed with nuoc cham sauce.

1 ea (12 oz) package Bot Banh Xeo mix (rice flour with tumeric)
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients -Delight coconut milk -(heavy cream can be Substituted) frozen, not -canned coconut milk
4 ea Green onions
1 lb medium shrimp (36 - 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
16 ea Handfuls fresh bean sprouts -(put in microwave for a -little while to Soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish Garlic Sauce

Prepare crepe batter the night before serving. Thinly slice green onions. Place one cup water in small pan on high heat. Thoroughly blend the 12 ounce package of bot Banh Xeo mix with the two remaining cups water until completely moistened. Bissolve sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight.
The next day, peel and devein shrimp. Cut in half lenghtwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.

Pour in 1/2 cup batter and quickly tilt pan to form a 10" circle. Cover one half crepe with one cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.

Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.

Sauce Recipe

This sauce is used as a dipping sauce for Vietnamese Eggs Rolls or fresh Summer Rolls (Spring Rolls).
Also, you can mince a fresh garlic clove and a small chile in place of the garlic-chile paste, but I have it in my fridge so that's what I use. And, if you are making Vietnamese Pickled Vegetable Salad, just mince a handful of that instead of shredding the carrots & daikon.

1/4 cup vinegar
1/4 cup water
1/2 cup sugar
1 tsp sea salt
1/2 tbsp chili, well pounded
1 tbsp tapioca flour mixed in 2 tbsp water

Mix the vinegar, water, salt and chili, heat to boiling, add a little of the flour water, boil a short time, then remove from heat.

Vietnamese Eggs Rolls

"Vietnamese Eggs Rolls" is one of the goofiest foods that everyone would like to try. Eggs Rolls mostly use as suffer or before dinner time. It tastes a little salty, a little sweet, when you deep it with fish sauce. Eggs Rolls are easy to prepare and make.

8 oz of peeled shrimp
4 oz of crab meat
1 lb of ground lean pork
5 shallots, finely chopped
1 medium carrots, cut in julienne shreds
5 wood ear mushrooms, soaked in warm water
8 oz of water chestnut or taro or hickama
2 oz of cellophane noodles, soaked in warm water 1 egg white (optional)
1 tablespoons of fish sauce
1 teaspoons of sugar
1/4 teaspoon of salt
1 tablespoons of sesame oil
30 pieces dried rice paper
Vegetable oil for deep-frying
Rice Vermicelli

Mix all the ingredients in a large bowl. The secret is to pat dry all the ingredients when you mix it. Avoid having water mix in with the ingredients.

Dip rice paper into a large bowl of warm water, place it on a rack or on a kitchen towel for 1 minute until it is soft and flexible. Put stuffing on the rice paper. Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end. Do not roll too tight, as this will cause the rolls to split. Deep-fry over medium heat until golden brown.

Vietnamese Spring Roll

Vietnamese Spring Rolls (Gỏi cuốn.)

Pork & Shrimp Summer Roll (25 rolls).

8 oz of rice vermicelli
4 oz of port loin
1 lb of shrimp
1 cup of fresh basil leaves
1 cup of mint leaves
1 cup of cilantro leaves 1 head of red leaf lettuce
3 cloves of garlic, chopped
2 tablespoons of fish sauce
3 tablespoons of roasted brown rice
1/4 teaspoon of salt
1 pack of 25 rice paper

In a sauce pan, bring 2 cups of water and salt to a boil. Place the whole piece of pork loin into the boiling water and cook for 10 minutes. Drain the water and let it cool for at least 15 minutes. Cut it into thin slices. In a small frying pan, heat up oil and add garlic. Fry garlic until golden brown. Mix in garlic with pork and roasted brown rice and fish sauce.

Shelled Shrimps
Bring 5 cups of water to a boil. Sprinkle it with a dash of salt. Place shrimps into the boiling water for 2-3 minutes. Drain it. Cut each shrimp in half.

Rice Vermicelli
In a large pan, bring 7 cups of water to a boil. Put rice vermicelli into the boiling water for 5 to 8 minutes. Pour into a colander and quickly rinse it with cold water.

Ready to roll
Dip rice paper into a large bowl of warm water, place it on a rack for 1 minute until it is soft and flexible. Place a little of rice vermicelli, lettuce, basil, mint, cilantro, pork, shrimp on the paper. Roll firmly.

vietnamese restaurant

Tuesday, June 27, 2006

Lemon grass

Lemon Grass is one of many popular ingredients that help to add up flavor in Vietnamese and Thai food.

Vietnamese Food

Vietnamese food is the most Asian food on the world. Everyone in America now comes to Vietnamese restaurant more often than a few years ago. Pho is the most popular food in the menu of Vietnamese’s restaurant. Too many kind of Pho is introduced at Vietnamese's restaurant. Spring roles and Egg roles are also a second choice when American people come to Vietnamese’s restaurant. And there are a whole lot more goofy Vietnamese food there that I would like to introduce to you. If you love and would like to make them by your own, there will be the links coming up soon.