Explore Posterous

Tashi's Favorite Black Rice Pudding

Loading mentions Retweet

Comment (0) »

Tapioca and Corn Pudding with Coconut Cream

Loading mentions Retweet

Comment (0) »

Iced Coffee with Sweetened Condensed Milk

Loading mentions Retweet

Comment (0) »

vietnamese recipes from kim & andy

Chicken Skewers
Soak fresh chicken breasts in coconut milk, fresh lemongrass sticks (cut into smaller pieces), and hot peppers overnight.
Before grilling, soak bamboo skewers for at least an hour in water.
Cut chicken into bite-sized pieces, skewer and grill! (Steal other people's dipping sauces.)

  Bubble Tea
Purchase dried tapioca balls and zanny gelatin shapes and extra fat straws at an Asian market.
Boil water then simmer colored gels on stovetop for about an hour or until consistency is chewy (not gooey or hard). Tapioca pearls will take longer.
Drain and store the gels in cold water until tea is ready.
Brew black tea and mix about half & half with soy or whole milk. You can use condensed milk or sweetened condensed milk, but you will probably increase your tea ratio.
Sweeten to taste. Add balls.

Loading mentions Retweet

Comment (0) »

Vietnamese Chicken Curry

Ingredients
1 Stalk fresh lemon grass or 1 tb Dried
3 1/2 ts Curry powder
Fresh ground black pepper
1 ts Sugar
4 ts Salt
3 lb Chicken, cut up
7 tb Vegetable oil
3 Sweet potatoes or
3 White potatoes, peeled and -cubed
4 Cloves garlic, chopped
3 Bay leaves
1 lg Onion, cut into wedges, -separated
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *
* If you use canned coconut milk, you must use water.

Directions
This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in- fluence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.
This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread--another influence on the cuisine of Vietnam.
If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine.
Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.
Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.

Loading mentions Retweet

Comment (0) »

Zilker Park August 2009

                 

Loading mentions Retweet

Comment (0) »

Pho Bo

Ok, I'm testing out this email post - hope it works!  Thanks for all the yummy food this evening.  :)

Phó Bo
(Vietnamese Beef-Noodle Soup)

  * ½ pound phó rice noodles <http://www.soupsong.com/fpasta.html>  (these can be the real thing, banh phó, or rice sticks or any rice noodle at all.)
* 8 cups light *spiced beef stock <http://www.soupsong.com/bstock.html#beef%20stock%20vietnam>  
* 1 Tablespoon lime juice <http://www.soupsong.com/fcitrus.html>  
* 2-3 Tablespoons nuoc mam <http://www.soupsong.com/ffish.html>  or other Southeast Asian fish sauce
* ¾ pound slab of boneless beef <http://www.soupsong.com/fmeat.html>  (top round is fine), partially frozen then sliced into paper thin slices
Accompaniments: ¼ cup green onions <http://www.soupsong.com/fgronion.html> , sliced; ½ cup small-leaf basil <http://www.soupsong.com/fbasil.html> ; 2 cups fresh beans sprouts <http://www.soupsong.com/fbeans.html#mung%20beans> ; 6 lime slices <http://www.soupsong.com/fcitrus.html> ; finely sliced jalapeno peppers <http://www.soupsong.com/fpepper.html> ; and nuoc mam <http://www.soupsong.com/ffish.html> .
Cook the noodles in boiling water for 5 minutes, then drain (or follow package directions for whatever noodles you're using).
Heat spiced beef stock, lime juice, and nuoc mam in a large non-aluminum saucepan. Bring to a boil, then reduce heat and simmer the broth for about 30 minutes.
Arrange green onions, basil, bean sprouts, chiles, and lime slices on a platter.
When ready to serve, distribute the noodles evenly among the deep bowls, then top with meat slices. Pour the hot broth over both, filling the bowl, and serve immediately, with porcelain spoons and chopsticks and with the platter of accompaniments, nuoc mam, and chili sauce on the side.

  *Nuoc Dung Bo
(Vietnamese Spiced Beef Stock)
makes 10 cups

* 3 lbs meaty beef bones or oxtails <http://www.soupsong.com/fmeat.html>  
* 14 cups water
* 1 3-inch piece of ginger <http://www.soupsong.com/fginger.html>  
* 1 onion <http://www.soupsong.com/fonion.html>  
* 1 Tablespoon salt <http://www.soupsong.com/fsalt.html>  
* 6 whole star anise <http://www.soupsong.com/fstarani.html>  
* 1½ cinnamon sticks <http://www.soupsong.com/fcinnamo.html>  
* 2 large bay leaves <http://www.soupsong.com/fbay.html>  
* 4 whole cloves <http://www.soupsong.com/fclove.html>  
* 1 Tablespoon sugar <http://www.soupsong.com/fsugar.html>  
* 2 teaspoons fennel seeds <http://www.soupsong.com/ffennel.html>  
Blanch the bones over high heat in a large stockpot to remove impurities, then drain. Put the bones back in the pot and cover with 14 cups of water. Salt and return to a boil.
Meantime, char the ginger and onion over the burner, using tongs--this should take about 4 minutes. Rinse away any ash, and add both to the pot. Stir in the star anise, cinnamon, bay, cloves, and sugar. Put the fennel seeds in cheesecloth, a tea-ball, or in tin foil that's been pierced all over, and add them to the pot.
When the stock comes to a boil, reduce heat to law and simmer, skimming, for about 2½ hours. Strain and remove fat.

Loading mentions Retweet

Comment (2) »

Making Bun Cha

Loading mentions Retweet

Comment (0) »

Vietnamese Dipping Sauce Recipe at Epicurious.com

Loading mentions Retweet

Comment (0) »

Recipes - Hanoi Grilled Pork Recipe (Bun Cha)

Loading mentions Retweet

Comment (0) »