Vietnamese Recipes

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Com Ga Hai Nam (Hainanese Chicken Rice) Recipe

Whenever I have chicken broth leftover from making bún măng gà, literally "bamboo and chicken rice noodle soup", I make chicken rice with it. The dish is called cơm gà Hải Nam; the yellow hue comes from the aromatic chicken broth (in place of water) made from Vietnamese chicken. What is a Vietnamese chicken, you ask? In Vietnam, the gà đi bộ chicken are considered "free-range"; the chickens are "trained" to run and as a result the meat has a totally different texture from the chicken found in American grocery stores. If you want to make a very authentic broth, the choice of chicken is crucial. You can find it at Asian markets; ask for a gà đi bộ, literally a walking chicken.

Traditionally, cơm gà Hải Nam is served with pieces of the boiled gà đi bộ chicken and rau thơm, which translates to fragrant herbs. The herb mixture is usually composed of rau răm (Vietnamese coriander), Vietnamese mint, Thai Basil, ngò (cilantro) and thinly sliced cabbage. Of course, the dish is seasoned with nước mắm (Vietnamese fish sauce), fresh red Thai chiles, pickled shallots and thinly shredded fresh ginger. The overall dish is light and absolutely delicious!


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Braised Tofu with Hoisin Sauce Recipe

Braised Tofu with Hoisin Sauce

01.27.10 by Jackie

Braising is one of the best cooking methods to increase the flavor of tofu. In this particular dish, I braised the tofu in a hoisin sauce-based mixture for its caramel color and subtle sweetness. To this, I added several vegetables such as wood ear mushrooms, button mushrooms, carrots and Japanese eggplants.

If you've been following my culinary adventures, you know I married a vegetarian. I'm not saying it as though it's a flaw, but I have to admit that when we first got married, I was a little nervous about what I was going to feed my sweetie. I really didn't have any familiarity with vegetarian cuisine. I love Lulu so much that I was determined to learn how to prepare flavorful vegetarian meals. Since then, I've tried boiling tofu, pan-searing it, grilling it, braising it and deep-frying it. I think I've gone through every possibility, but If you have any other methods you like for cooking tofu, please drop me a message. 

Braised Tofu in Hoisin Sauce Recipe with Picture


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Stuffed Bitter Melon (Kho Qua) Recipe

Stuffed Bitter Melon (Kho Qua)

01.12.10 by Jackie

Bitter melon (khổ qua in Vietnamese) is a part of many cultures and cuisines. In India, deep fried bitter melon rings (karela) are a common dish. Vietnamese people use the smoother variety of bitter melon, and the vegetable is often prepared steamed or in a broth. In this particular preparation, I filled the bitter melon with tofu, bean thread noodles and wood ear mushrooms, but you could definitely use chicken or pork. I typically pair mine with rice, but you can also serve a simple vegetable broth if you prefer. 

From Wikipedia:

This dish is usually cooked for the Tết holiday as its name: "bitter" reminds people not to forget or disrespect the poor living condition experienced in the past.

Eating shouldn't be a chore, so if you're a little put off by the description, I understand. The taste is very unusual but I think this dish really does taste great though, so I urge you to give it a try.


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Vietnamese Fried Bean Curd Soup (Hu Tieu Chay) Recipe

Lulu calls hủ tiếu chay (fried bean curd soup in Vietnamese) the ultimate Asian comfort food. The hearty broth is flavored with bold Asian ingredients, such as ginger, garlic and mushroom seasoning salt. There are a couple of uncommon elements; I used Fuji apples and rock sugar to add a touch of sweetness to the broth, and a Vietnamese variety of cured daikon radish (củ cải khô) that provides the signature flavor of hủ tiếu broth.

The real treat though, is the addition of fried tofu skin. It's used throughout vegetarian Vietnamese cuisine as a substitute for fried pork or chicken skin in mock meat dishes. The texture is crispy, yet chewy, and really shows off the versatility of tofu.

Bean Curd Noodle Soup


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Vietnamese Meatloaf (Mam Chung Thit) Recipe

Mắm chưng thịt is a staple of Vietnamese cuisine. It's a blend of pork or chicken, crab meat, salted fish fillet in brine, bean thread noodles, mushrooms and eggs.

For this recipe, I used a mix of chicken breast and thighs. The flavor is reminiscent of the filling of a meat egg roll combined with the strong flavor of salted fish fillet in nước mắm (brine). The most common fish used for making steam fish cakes is snakehead fish, though mackerel or catfish can be used as well.


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