|
Baby Corns With Straw
Mushrooms
(Vietnamese dish)
Ingredients
-
300g straw mushrooms
-
4 wheaten gluten
sticks
-
1 red pepper
-
3 slices of fresh
tofu
-
20 baby corns
-
1 carrot
-
salt, sugar, black
pepper, sesame oil, soy sauce, tapioca starch, fresh
coconut juice
- Clean straw mushrooms,
then soak them in salty water for 5 minutes. Rinse
thoroughly
���and let them dry.
- Peel off corn husks, then steam them until tender.
- Cut gluten sticks in 4 pieces.
- Cut tofu into 2cm blocks.
- Cut red pepper in 4, from the top. Then, slice side
way into small pieces.
- � bowl of water mixed with tapioca starch, soy sauce,
sugar, and black pepper.
Heat the wok with cooking oil to deep fry gluten and
tofu. When they turn golden, add 2 tablespoons of soy
sauce, black pepper, sugar, � bowl of coconut juice. Let
them simmer until the foods are well absorbed.
Heat another wok with 3 tablespoons of oil, then add
sliced leek and saute until turn color. Add carrots,
baby corns, straw mushrooms, tofu, gluten. Stir well
until they're well cooked, add salt, red pepper, and the
bowl of mixed ingredients (tapioca, soy sauce...). Stir
well once more, then add sesame oil. Turn off the heat.
Put cooked food in a wide dish. Lay on top cilantro and
a bit of black pepper. |
|
Cabbage With Tomatoes
(Vietnamese dish)
Ingredients
Clean mushrooms, the
soak in salty water for 5 minutes. Rinse thoroughly with
fresh water, chop in half, then let them dry.
Cut tomatoes each in 4 pieces. Remove the seeds.
Rinse cabbage, then cut into small piece depend on your
preference.
Heat the wok with 2 tablespoons of cooking oil, then add
sliced leek, stir until fragrant. Add cabbage and stir
until it is half-cooked. Put it in a dish.
Using the same wok, add 2 tablespoons of cooking oil.
When it's heated, add mushrooms, soy sauce, black
pepper, and sugar. Wait until mushrooms are well
absorbed with ingredients, add tomato, and cooked
cabbage. Stir well until tomato is just about tender.
Taste it again with your own preference. Turn off the
heat. Put them in the dish. Add on top cilantro and a
bit of� black pepper. |
|
Cellophane Noodles With Bamoboo shoots
(Vietnamese dish)
Ingredients
Clean mushrooms, the
soak in salty water for 5 minutes. Rinse thoroughly with
fresh water, chop in half, then let them dry.
Cut tomatoes each in 4 pieces. Remove the seeds.
Rinse cabbage, then cut into small piece depend on your
preference.
Heat the wok with 2 tablespoons of cooking oil, then add
sliced leek, stir until fragrant. Add cabbage and stir
until it is half-cooked. Put it in a dish.
Using the same wok, add 2 tablespoons of cooking oil.
When it's heated, add mushrooms, soy sauce, black
pepper, and sugar. Wait until mushrooms are well
absorbed with ingredients, add tomato, and cooked
cabbage. Stir well until tomato is just about tender.
Taste it again with your own preference. Turn off the
heat. Put them in the dish. Add on top cilantro and a
bit of� black pepper. |
|
Fried Rice
(Vietnamese dish)
Ingredients
-
3 cups of rice
-
1 yellow yam
-
100g straw mushrooms
-
3 tablespoons of
color chili oil
-
1 carrot
-
200g peas
-
2 gluten sticks
-
1 beancurd sheet
-
sliced leek
-
salt, sugar, black
pepper, oil, soy sauce
Cook rice, then stir.
Let it cool down in a basket.
Chop carrot and yam in small squares.
Boil peas until tender.
Clean mushrooms, soak in salty water for 5 minutes.
Rinse thoroughly, cut in small pieces. Let them dry.
Slice gluten like chop sticks, then marinate with soy
sauce, slice leek, black pepper, 5 spicy herbs. Heat the
wok with oil, fry glutton until turn golden. Cut them
into small squares.
Beancurd is soaked in water until it's tender. Strain,
then slice it in small strips.
When the rice cools down, use hand to mix it with sugar,
salt, and chili oil. Mix everything well.
Add 3 tablespoons of cooking oil to heated wok. Add
sliced leek, stir until fragrant. Add carrot, stir until
it's cooked. Next, add yam. Stir fried until they are
well mixed with oil. Add straw mushrooms and peas. Stir
everything thoroughly. Turn heat to low, then add in
little by little the rice. Each time, mix it well. At
last, add sliced beancurd. After everything is mixed,
turn off the heat. |
|
Mix Stewed Vegetables
(Vietnamese dish)
Ingredients
-
2 jicamas
-
3 biter gouts
-
2 slices of fresh
tofu
-
1 salted white
radish
-
2 carrots
-
2 Chinese yams
-
2 wheaten gluten
sticks
-
Fresh coconut juice
-
Salt, sugar, black
pepper, oil, soy sauce
Peel jicamas, carrots,
and yams. Slice them 1cm thick and 4 cm long. Chop
bitter gouts in four from the top, take out all seeds in
the middle, then slice them in small pieces. Cut tofu in
2cm square blocks, then fry them until they're golden.
Marinate with soy sauce and sugar.
Wheaten gluten sticks are cut into 0.5 cm pieces, then
marinate with black pepper and soy sauce. Salted white
radish slice thinly, then rinse thoroughly with water.
Squeeze between the hands to remove excess liquid.
Heat 3 tablespoons of oil in a pot. Add jicamas,
carrots, bitter gouts and let them simmer until tender.
Add yams, salted white radish, fried tofu, gluten, soy
sauce, sugar, black pepper, and fresh coconut juice. The
liquid level must be half of the amount of ingredients
in the pot. Stew for 20 minutes in low heat. Finally,
adjust the taste depends on your preference.
|
|
Pineapple and Tomato Soup
(Vietnamese dish)
Ingredients
-
� pineapple
-
Fried tofu (small
pieces)
-
sliced leek,
cilantro
-
200g tomato
-
200g straw mushrooms
-
salt, sugar, black
pepper, oil, soy sauce
Pineapple is sliced in
small strips.
Tomatoes are sliced each in 4 pieces. Remove the seeds.
Clean straw mushrooms, then soak with salty water for 5
minutes. Rinse thoroughly, then let them strain.
Chop fried tofu into small pieces.
Heat the wok with oil, then add sliced leek. Stir until
fragrant, add soy sauce, black pepper, sugar, and � bowl
of water. Mix them well again. Next, add tofu and
mushrooms. Let them stew until they're well absorbed the
ingredients.
Boil 3 big bowls of water in a pot. Add all ingredients
from the wok and wait until the broth is boiled again.
Add pineapple and tomato. Until they're tender, taste it
again.
Serve in a bowl with leek, cilantro, and black pepper on
the top. |
|
Tofu With Tomato Soup
(Vietnamese dish)
Ingredients
-
5 pieces of tofu
-
300g tomatoes
(peeled, seeded, and finely chopped) or � cup of
tomato sauce
-
Salt, sugar, black
pepper, oil, soy sauce
Heat the wok with oil,
then add tomato sauce. Stir until it's boiled, then add
2 bowls of water, soy sauce, sugar, and salt. Taste it
with your preference. Cover the wok with the lid and let
tomato sauce simmer for a few minutes. Then, pour it in
a bowl.
Cut each piece of tofu in 4, then fry them until golden.
Immediate put them in the bowl of tomato sauce and mix
them well. Put on the top chopped cilantro and black
pepper. Eat while it's hot. |
|
Water Spinach Salad
(Vietnamese dish)
Ingredients
-
1 bunch of water
spinach (select big stems)
-
200g peeled corns
-
3 lemons
-
3 gluten sticks
-
100g yellow mung
beans
-
Sliced leek
-
Salt, sugar, black
pepper, oil, soy sauce
Preparation:
Pick leaves. Retain young leaves and good stems. Rinse
them thoroughly with water. Slice each stem in half,
then cut them in 4cm long. Soak and rinse again with
water. Let them strain in a basket.
Simmer the gluten with soy sauce, sugar, black pepper, a
little bit of salt, and � bowl of coconut juice. Until
they're well absorbed, take them out. Slice them 2mm
thick.
Rinse mung beans until the water is clear. Boil them
until tender. Let them strain. Do the same for peeled
corns. Mix mung beans and peeled corns. Crush them with
a pinch of salt and sugar.
Extract lemon juice.
Cooking:
Seasoning: Add 3 tablespoons of soy sauce, 2 teaspoons
of sugar, � teaspoon of salt, black pepper, 3
tablespoons of salad oil, and lemon juice. Stir them
well.
Heat the work with oil. Scoop mixed mung bean and corn
with a teaspoon and drop them in the pot. Then flatten
them out and fry until turn golden.
Put shredded water spinach in a clean bowl. Add the
seasoning ingredients and leek. Toss them well. Set them
aside for 10 minutes.
Serve with water spinach on a dish. Put in circle on the
top with gluten. In the middle, put pieces fried mung
bean and corn. Decorate with cilantro.
Vietnamese Wraps
These
are great with a simple cold noodle salad (use linguine
or soba noodles) tossed with store-bought Thai peanut
dressing and some diced red bell pepper.
Makes 12
Per wrap:
74 cal; 4g total fat (0 sat. fat)
1/4 cup
hoisin sauce
1 Tbs.
vegetable oil
2 Tbs.
chopped unsalted dry-roasted peanuts
1 medium
sweet potato (5 oz.)
1 Tbs.
vegetable oil
1 lb. firm
tofu, well drained and cut into 3 x 1/2-inch sticks
12 rice paper
wrapper triangles (optional)
1 large
cucumber, peeled, quartered lengthwise, seeded and
thinly sliced diagonally
(1 cup)
Chopped fresh herbs such as chives, cilantro (coriander)
or mint leaves
1 1/2 cups
bean sprouts
1 head Boston
lettuce, separated into leaves
Preparation
Dipping sauce: In small saucepan, mix hoisin sauce,
oil and 1/3 cup water. Bring to a boil over high heat,
stirring until smooth. Remove from heat and stir in
peanuts. Pour into small serving bowl and set aside to
cool. Meanwhile, in medium saucepan, combine sweet
potato and cold water to cover.
Bring to a boil over high heat, reduce heat and
simmer until just fork-tender, about 15 minutes. Drain,
cool slightly and cut in half lengthwise. Peel and cut
lengthwise into 12 sticks (like fat french fries). Set
aside. In large nonstick skillet, heat oil over
medium-high heat.
Add tofu sticks, in batches if necessary, and cook
until golden, turning on all sides, 5 to 7 minutes.
Drain on paper towels. If using rice paper wrappers,
brush well with water and arrange, overlapping, on large
plate; they soften after they stand for a few minutes.
Place remaining ingredients on several plates. To
make individual rolls, place softened triangle on work
surface, pointed end toward you. Arrange 1 piece each of
tofu and sweet potato vertically in center. Top with a
few slices of cucumber and some chopped herbs. Roll up
from one side, cone fashion. Distribute some bean
sprouts on 1 lettuce leaf. Place "cone" on top and roll
lettuce around.
Repeat with remaining ingredients. Serve with dipping
sauce.
If you would like to submit a recipe please click the
contact us button on the left and fill out the form.
|
|