Vietnamese Recipes

Vegetarian Siu Mai Recipe Recipe

Vegetarian Siu Mai Recipe

04.08.15 by Jackie

This is my interpretation of vegetarian siu mai. The Asian dumplings are often filled with meat, so this is my attempt to create a toothsome, equally flavorful appetizer without meat. To do so, I prepared and filled the siu mai pockets with bean curd, jicama, shiitake, wood ear mushrooms, green onions, rice wine, soy sauce and sesame oil.

Shaping dumplings with a vegetarian filling while preventing them from collapsing once they were steamed was a bit challenging. I used silicon mini muffin liners to avoid a possible culinary disaster and keep them appealing. Sometimes, thinking outside the box can be a life-saver for the home cook that I am!


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Homemade Banh Beo (Steamed Rice Cakes with Shrimp) Recipe

Homemade Banh Beo (Steamed Rice Cakes with Shrimp)

04.01.15 by Jackie

Bánh bèo is a Vietnamese specialty made with individual, thick, steamed rice cakes. The recipe is not that complicated but preparing each rice cake can be time-consuming. The batter is made from combined rice flour, tapioca starch and corn starch. I used tiny, one-ounce porcelain dipping bowls to steam the rice cakes. Once they were cooked, I brushed them with onion-flavored oil to prevent them from sticking to each other. Little Aria helped with brushing the rices cakes with oil while I unmolded them; it made the preparation all the more fun to have her around, getting her hands dirty. 

The second step is the filling, which is traditionally made with dried shrimp flakes, fried shallots and green onions. You could make a vegetarian version using mung beans. Lastly, a drizzle of nước chấm (fish sauce) and chopped Vietnamese mint (rau thơm) complete the festive dish.


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Garlic Noodles Recipe

Garlic Noodles

03.19.15 by Jackie

Little Aria's favorite dish of the moment is a good noodle stir fry. It's super easy to prepare and I'll show you how to master this dish using 3 main flavorings: garlic, green onions and some chiles.

The secret is to fry the garlic first. You have to make sure you don't burn it or the noodles will have an acrid taste, which could be very unpleasant. If this is the case, simply throw the garlic away, wash the pan and start over. The other key is stir fry the noodles over high heat; you could also add a dollop of butter at the end for extra richness, if you like. 


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Che Sam Bo Luong Recipe Recipe

Che Sam Bo Luong Recipe

03.15.15 by Jackie

Several roots, herbs, seeds and grains are known for their medicinal properties called thuốc bắc in Vietnamese. There's a Vietnamese dessert that gathers a collection of these delicious ingredients known as healing in Asian culture. It's called chè sâm bổ lượng and consists of a mix of dried lotus seeds (sen), longans (nhãn), Chinese pearl barley, dried mung beans, dried jujube (táo tầu in Vietnamese, also known as Chinese dates), dried white fungus and ginseng roots.

The natural starch from the barley thickens the dessert. Even though the jujube and longans are naturally sweet, I added a bit more sweetener to the syrup of the dessert with Chinese rock sugar. 

On hot summer days, you could also serve this chilled with crushed ice; it's amazing. 


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Zucchini Chow Fun Noodles (Vegan Recipe) Recipe

Zucchini Chow Fun Noodles (Vegan Recipe)

03.11.15 by Jackie

My husband Lulu is back after more than a week spent in China for work. As a vegetarian, he was pleasantly surprised by the wide array of delicious vegan foods available. He raved about a broccoli chow fun he had there. So I prepared another green version, using Vietnamese, ready-made bánh ướt (you could use previously cooked, wide, brown rice noodles for an even healthier dish), leeks and zucchini.

Since the noodles were pre-cooked. It took less than 10 minutes to stir-fry the vegetables. It was quick and simple, healthy and very tasty. It was my way of hinting to Lulu that he won't have to fly to Shanghai or Beijing for so long!

Shanghai

 


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