On our Vietnamese adventure, I have committed myself to learning how to make some of the most delicious food in the world. As I do, I will share my favorite recipes for you to try at home.
Beth and I have met the owners (Nga and Sy) of a local hotel (Nam Long and Nam Long plus) in our town that also has some of the best food to offer. Nga has agreed to help me not only to cook, but also to buy fresh from the local market. I could not be more thrilled. Below will be some of the recipes we made together in the kitchen of Nam Long plus hotel.
Fresh Spring Rolls:
Vegetables: Red leaf lettuce, Cucumber, Carrot, Green Onion, Red and green chiles, Garlic, Thai basil, lemon basil
Protein: Live or very fresh Shimp, Pork belly
Sauces: Fish Sauce, Vingar, Soy sauce
Other: fresh rice vermicelli, favorite seasoning to bake pork with
- Add pork seasoning to pork and let sit while toaster over heats to 450. Set timer for 20 mins and put pork in oven. You can also boil the pork in 1/2 L of water and 1 ts of salt if you don’t want to bake or have no seasoning. When cooked and cooled slightly, cut into very thin slices.
- While pork is cooking, wash and drain all vegetables well, set aside. Julienne the carrots about 2in pieces. same for the cucumber, removing the seeds and wetter middle. Place in bowl of sugar, vinegar and water while prepping other ingredients. Wash the green onion well – remove roots and cut in 4 in equal lengths.
- Wash shrimp well, place in pot of 1/2C vinegar, 1/4c water and 2 ts salt. Boil for 5 mins. remove shrimp and place in bowl of ice water – peel, devein, and slice lengthwise – 2 thinner shrimp halves.
- Wash the lettuce and basil leaves well and drain / dry well.
- fill a bowl with water for dipping fingers in and place next to all the ingredients. Grab a glass of wine and a helper or two.
- put a wrapper on a plate and wet with your fingers – both sides. enough so that it is able to roll, but not too much to be a mess.
- Place 1-2 carrots, 1-2 cucumbers, some rice noodles and a piece of pork across the length of the rice paper. cover with piece of lettuce and take the side of rice paper closest to you and pull it over the top of the ingredients you just placed inside – semi tightly.
- Roll another 1/4 turn until the paper is sticking to itself and the ingredients are tightly inside.
- Add a couple shrimp halves to the top, fold the sides in (like rolling a burrito), place some green onions in the crease that is about to be rolled (letting them stick out of the roll by 1-2 inches) and complete a tight roll. The shrimp will end up inside the roll but visible and the green onions will be sticking out like little handles for this amazing finger food.
I need to find my notes on the dipping sauce – but it was basically a little fish sauce, a little vinegar, minced garlic, minced carrot, minced green onion, small slices of green and red Chile as desired.
If you try this recipe (our favorite), tell us how it turned out!! I will add pictures the next time we make them.
Deep Fried Spring Roll:
This was soo easy to make and so delicious, that I am committing myself to making this as part of the lunch/dinner rotation. I hope you enjoy it. Please tell me how they turn out if you try them.
Vermicelli / glass noodles
Black ear mushroom
Shredded Carrots and potato
Regular and spring onion
Soak the mushrooms in warm water. Soak the glass noodles in warm water for 1 minute. (hot water will make them too sticky). Cut up individual ingredients. Mix all the ingredients together, except 1 egg yolk. Place a dmp cloth over a medium size plate. Place the rice paper on the damp cloth – both sides to moisten the rice paper. Watch video for the preparation and rolling the rolls. Deep fry the rolls until golden brown.
Bun Cha Ca:
Fresh rice noodles
Fresh tofu – 4 blocks
Fresh white fish – Basa is a local favorite
1/2 small pumpkin
1/2 Fresh pineapple
10 Quail eggs
ground pork – 1 pound
veggie mix – favorite lettuce, herbs
Boil Quail eggs, peel and set aside
Peel daikon radish, cut into 1″ pieces
rinse lettuce and herbs
fry tofu in oil until brown, set aside
rinse green onions and greens, set aside
peel pumpkin and de-seed
Boil radish slices first for 10 mins – if they rise to the top they are no good
Fry boiled eggs in oil
add pumpkin to pot
add apple slices to pot
De-bone and de-skin fish – mince well
de-pitt pineapple and cut into slices
cut 8 stalks of lemon grass – cut into small rounds like green onion slices
Add salt to the pot of boiling water with pumpkin and apples
cut fried tofu into 1/2 inch pieces
Fry lemon grass/garlic until fragrant, add pineapple, tomato, salt to taste
mix pork and fish mince together, add pepper – form small round patties – 1-2 inches wide, 1/2 in thick
pull out all veggies from boiling pot except the apples
add the fried vegetables into pot
fry the patties in the new pan with oil for 1/2-1 min each side, drain once fried
Add to the pot of broth and veggies
Serve over rice noodles in individual bowls
1 pound of pork rib per person cut into 1″ pieces
fresh shrimp optional
one bunch green onion
one bunch cilantro
100g ground pork
chili powder, sugar, fish sauce
1.7k Bot khanh noodle
Boil pork with salt water for 5 mins/drain
soak green onion and cilantro in salt water or veggie wash
boil 1.5-2 liters of water in pot, add pork
add oil to small pot – under medium high heat, fry pork and add chili powder, sugar, fish sauce, aji-ngon – fry for a few minutes
add some water to the pot to simmer
Boil large pot with 1.5-2 liters of water –
add minced pork , small spoonfuls at a time
add pork mixture that was simmering
add noodles for 2-3 minutes
add chopped green onion and cilantro
serve with fish sauce
Recipe’s still to add:
Baby Clams with Rice Cracker – Hen Xuc Banh Trang
Pineapple fried rice
Stir fried fresh vegetables
lau – hot pot