Club Food

Crab Noodle Soup (Vietnam)

In Vietnam and in many Vietnamese restaurants, this soup is
served with the crab ground almost to a powder or even in patties.
Serves 4 as a complete meal.

8 shallots, thinly sliced
2 tablespoons peanut oil
3 cups flaked crabmeat
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1 pound rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine
is preferable to iceberg)
1 cup mung bean sprouts
2 limes, quartered

Heat a large heavy pan over medium-high heat.
Sauté
the shallots in the hot oil until soft.
Add the crabmeat, tomatoes,
fish sauce, sugar and salt.
Pour in 5 cups of water.
Bring to a
boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls.
Ladle the soup over the noodles, and top each serving with a
handful of lettuce and bean sprouts and squeezes of lime juice.

Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian
Version)

2 Asian eggplants (long and thin,
but not baby eggplants)
4 scallions, minced
2 tablespoons peanut oil
4 teaspoons soy sauce
1/2 teaspoon fish sauce

Prick the eggplants in several places with a fork, then grill
over a charcoal or gas grill for about 20 minutes or until the
flesh is soft but before the skin burns.
Remove them from the
grill.

When they are cool enough to handle, peel them and cut them in
half lengthwise.
Put the scallions into a bowl.
Heat the oil in a
pan until very hot, then pour it over the scallions.
Drain them
immediately.
Sprinkle the scallions over the eggplants, then gently
pour the soy and fish sauces on top.

Grilled Prawns (Vietnam)

1 small onion, minced
2 cloves garlic, minced
1 teaspoon peanut oil
1 pound jumbo shrimp or king prawns
1 teaspoon sea salt
1 teaspoon freshly-ground black pepper
Juice of 2 limes
1 tablespoon peanut butter

Mix the onion and garlic with peanut oil.
Add the prawns and
toss to coat.
Leave to marinate for at least three hours or
overnight.

Grill the prawns or broil them for about 5 minutes, turning
once.
Whisk together the remaining ingredients to make the sauce
and pour it into a small sauce bowl, placed at the center of the
platter of prawns.

Serves 4.

Grilled Five-Spice Chicken

Source: Pleasures of the Vietnamese Table – Mai Pham

Makes 4 servings

1 (2 1/2 pound) whole chicken, preferably free range, rinsed
3 tablespoons vegetable oil
2 tablespoons soy sauce
3 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons granulated sugar
2 teaspoons ground turmeric
1 teaspoon Chinese five-spice powder
1/2 tablespoon sea salt
4 whole star anise, lightly toasted in a dry pan for 3 minutes,
pounded or ground into a fine powder
1/2 cup Soy-Lime Dipping Sauce (recipe follows)

Cut the chicken into 6 pieces and make 1 or 2 slashes in each
piece for faster cooking.
Trim and discard any excess fat.
Pat the
chicken dry.

In a bowl, combine the oil, soy sauce, ginger, garlic, sugar,
turmeric, five-spice powder and salt.
Stir well to blend.
Add the
chicken pieces and turn several times to coat them evenly.
Marinate
in the refrigerator for at least 4 hours.

Start a charcoal grill or preheat a gas grill to moderate heat.
(You can also use a broiler.) Thirty minutes before cooking, add
the freshly toasted star anise powder to the marinated chicken,
turning so the meat is coated evenly.

Place the chicken, skin side up, on the grill.
Cook 10 minutes,
then turn over and grill until the chicken is cooked and the juices
run clear, another 10 minutes, depending on the thickness.
While
grilling, move the chicken pieces around so that they cook evenly.
Transfer the chicken to a serving platter and serve with the
dipping sauce.

Soy-Lime Dipping Sauce

Makes about 1/2 cup

1/2 clove garlic
1 fresh Thai bird chile
1 1/4 tablespoons granulated sugar
1/6 cup soy sauce, preferably Chinese style
1 1/4 tablespoons fresh lime juice with pulp
1/8 cup water, or to taste

Place the garlic, chile and sugar in a mortar and pound into a
paste.
(You can also chop the garlic and chile by hand.) Transfer
to a small bowl and add the soy sauce, lime juice and water.
Stir
until well blended.
This sauce will keep up to 3 weeks if stored in
the refrigerator in a tight-lidded jar.

Vietnamese Coconut Cookies

Source: Simple Art of Vietnamese Cooking – Binh Duong and
Marcia Kiesel

These cookies become crisper the second day, so do not overbake
them.

3 cups freshly grated coconut (about
1 large coconut – NO SUBSTITUTE)
4 egg whites
Pinch of salt
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 teaspoon vanilla extract

Heat oven to 375 degrees F.

Spread coconut in even layer on large baking sheet and place on
oven rack in highest position.
Toast, stirring frequently, until
coconut is an even golden brown, about 20 minutes.
(Watch carefully
to keep it from burning.) Remove and let cool.

In large bowl with electric mixer, beat egg whites and salt
until foamy, about 30 seconds.
Add sugar and beat until whites are
very shiny white and form a thick ribbon when dropped from beaters,
about 5 minutes.

Using rubber spatula, fold in flour, butter and vanilla extract.
Fold in toasted coconut last.

Grease large baking sheets.
Drop cookie batter by 1/2
tablespoonsful onto baking sheets about 1 inch apart.
Using oven
rack in highest position, bake about 15 to 20 minutes, watching
carefully so edges don’t burn.
Immediately remove from baking
sheets and place on rack to cool.

Repeat with remaining batter.

Makes about 65 cookies.

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in lightly salted, simmering water until juices
run clear (about 30 minutes).
Remove from the liquid and cool.
Shred meat.

In small bowl, stir together lime juice, fish sauce, rice
vinegar, sugar, chile peppers and garlic.
Stir in onions.
Cover and
let steep at room temperature for 30 minutes.

Blanch bean sprouts in boiling water.
Drain and refresh with
cold water.

In a large bowl, combine chicken, bean sprouts, cabbage and
cilantro.
Add sauce and toss to mix well.

Asparagus Crab Soup (Sup Mang Tay Cua)

Source: The Classic Cuisine of Vietnam – Bach Ngo and
Gloria Zimmerman, Barron’s, 1979

The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine.
The
Vietnamese word for asparagus is “Western bamboo,” due to its
resemblance to bamboo shoots.
asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.

2 1/2 quarts water
2 pounds pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 pound crab meat, fresh, frozen, or canned
1/4 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 egg
1 (15 ounce) can white asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion greens

Bring water to a boil and put the pork bones in.
Remove the
scum, then cover and continue to boil the bones for 1 hour.
Remove
the bones from the stock and discard.
Add the salt and the fish
sauce to the stock.

Heat the oil and add the chopped garlic and shallots; add the
crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab
meat mixture to the soup and bring to a boil.
Add the cornstarch
and water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup
while stirring.
Cook, still stirring, for about 2 minutes, then
drop in the asparagus, along with the liquid from the can and the
rest of the black pepper.
Continue to cook until the asparagus is
heated through.
Sprinkle the coriander and scallion green over the
soup before serving.

Makes 6 to 8 servings.

Pickled Bean Sprouts (Vietnamese)

1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar
3 cloves garlic, crushed
3 tablespoons granulated sugar
1 tablespoon hot chile sauce with garlic

Combine the bean sprouts and scallions in a large bowl.

In a saucepan, combine salt, vinegar, garlic and sugar.
Add 4
cups water and stir to combine.
Place over high heat and bring just
to a boil.
Remove from heat and let cool until warm to the touch.
Add chile sauce and stir.
Pour over bean sprout mixture.
Let stand
1 hour, or refrigerate for several hours.

Drain before serving.

Yields about 2 cups.

Pork Simmered in Coconut Milk (Vietnamese)

1 1/2 pounds boneless pork shoulder, with
some fat and skin attached (see notes)
2 teaspoons salt
2 tablespoons granulated sugar
1 tablespoon vegetable oil
4 small or 2 large shallots, peeled and thinly sliced
1 teaspoon ground black pepper
3 tablespoon fish sauce (see note), plus more to taste
5 ounces (about 2/3 cup) canned coconut milk,
shaken, plus more to taste
2 tablespoons granulated sugar, plus more to taste
6 hardboiled eggs, shelled

Cut pork into cubes, about 1 1/2 inches each.
Combine 2
teaspoons salt with about 2 cups water in a large bowl.
Add pork
and soak about 20 minutes.
Rinse well in cold water and set
aside.

In a small heavy skillet or saucepan, combine 2 tablespoons
sugar and 2 tablespoons water.
Stir to dissolve and place over
medium to medium-low heat.
Bring to a boil and cook, watching
carefully, until it is deep brown but not burned.
Set aside.

In a large pot, sauté shallots in about 1
tablespoon vegetable oil, just until slightly softened.
Add pork
cubes and pepper and cook for 2 minutes.
Add caramel from the
skillet (if caramel has hardened, add a little hot water to
dissolve it again.) Add fish sauce, coconut milk, 2 tablespoons
sugar and 2 cups water.
Add the eggs, pushing down into the sauce.
Cover and cook over medium-low heat about 1 hour.

Remove lid and taste sauce, adding additional sugar, fish sauce
or coconut milk if needed.
Leaving lid off, cook about 30 minutes.
Remove pork and eggs with a slotted spoon and place in a serving
bowl.
Increase heat to high and boil remaining sauce for several
minutes to reduce.
Pour over pork and eggs and serve.

NOTES: The fat and skin are left on the pork while it cooks, to
moisten the meat, and are removed as the dish is eaten.
Other cuts
from the pork shoulder, such as butt, can be substituted.
Fish
sauce is available in Asian stores and in some well-stocked
supermarkets.

Yields 4 to 6 servings.

Vietnamese Banana Cake with Cashews (Chuoi Nuong)

Source: The Complete Asian Cookbook – Charmaine
Solomon

3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut

Preheat oven to 350 to 375 degrees F.
Grease 2 (8-inch) pans and
dust with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until
mixture is thick and pale.
Use a fairly low speed.
Pour cream into
bowl and beat for a few seconds longer, just to mix.
Sift flour,
add to bowl, and stir with a wooden spoon.
Peel bananas and smash
with the flat side of a chopper, but do not mash.
Add to batter
with nuts and coconut.
Stir only until all ingredients are
combined.
Divide batter between the two pans.
Bake for 1 hour, or
until top is golden brown.

Serve warm or cold.
This is a very solid, pudding-like but
flavorsome cake.

Chicken with Lemon Grass (Thit Ga Xao Dam Gung Sa
— Vietnam)

6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
3 scallions (with tops), cut into 1-inch pieces
2 tablespoons vinegar
1 tablespoon finely chopped ginger root
1/4 cup water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
Hot cooked rice

Remove bones and skin from chicken thighs; cut chicken into
1-inch pieces.
Bruise the stalk of lemon grass by hitting it with a
mallet.
Mix lemon grass and 1 tablespoon fish sauce in glass or
plastic bowl; stir in chicken.
Cover and refrigerate at least 1
hour.
Remove lemon grass stalk.

Heat oil in wok or 10-inch skillet until hot.
Add sliced onion
and garlic; stir-fry 1 minute.
Add chicken and scallions; stir-fry
5 minutes.
Reduce heat; cover and cook, stirring occasionally, 2
minutes.
Mix vinegar and ginger root; reserve.
Mix remaining
ingredients except rice; stir into chicken mixture.
Stir in
reserved vinegar mixture.
Heat to boiling, stirring constantly;
cook and stir until thickened, about 1 minute.

Serve with rice.

Yields 4 servings.

Tom Kha Gai Soup (Galanga Soup – Vietnam)

6 ounces sliced white chicken meat
6 ounces sliced white onions
2 or 3 medium pieces galanga (Thai ginger)
3 (1-inch) slices lemon grass
1 ounce chopped green onion
24 ounces water
1 (2 ounce) package coconut milk concentrate
4 ounces fresh lime or lemon juice
4 ounces fish sauce
1 tablespoon ground red chili

Start heating the water.
Add coconut milk concentrate, galanga
ginger and lemon grass.
Add sliced chicken.
Bring to a boil.
After
the soup has boiled for 2 minutes, add the onions.

In a serving bowl add the lime juice and fish sauce.
Do not add
this to the boiling soup! When the chicken is cooked, place the
soup in the serving bowl with the sauces.
Garnish with the green
onions, spice to taste with red chili and serve.

Yields 4 servings.

Vietnamese Lemon Chicken Skewers

Don’t marinate the chicken too long or the acidity will “cook”
it.

2 scallions, thinly sliced
Zest of 1 lemon, grated
2 tablespoons lemon juice
3 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 tablespoon granulated sugar
2 tablespoons Asian fish sauce (nuoc mam)
4 tablespoons vegetable oil
4 boneless, skinless chicken breasts
12 bamboo skewers

Combine the scallions, lemon zest, lemon juice, garlic, pepper,
sugar, fish sauce and oil in a medium-size bowl.

Slice the chicken crosswise on the diagonal into wide strips.
Place in the marinade, cover and refrigerate for at least 2 hours.
Soak the skewers in warm water for 1 hour.

Preheat broiler or grill.
Thread the chicken strips onto the
skewers.
Broil 5 inches from the heat source for about 4 minutes
per side, or until done.
Alternately, grill the chicken for about 4
minutes per side.

Serves 4.

Vietnamese Banana Fritters

6 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 egg, beaten
1/4 cup milk
5 small, firm bananas
Peanut oil (for frying)

Mix together the flour, sugar, egg, and milk to make a smooth,
paste-like batter.
Let rest for one hour.

Peel the bananas and slice each one in half lengthwise, then
across into chunks about three inches long.
Dip the banana pieces
into the batter and shallow fry in hot oil for a few minutes or
until golden brown all over.
Drain quickly on a wire rack or paper
towel, and serve warm.

If you like, serve them with confectioners’
sugar or honey for extra sweetness.

Vietnamese Steak Salad (Shaking Beef)

This is the ideal one-dish meal.
But don’t serve it to guests
who are squeamish about spicy, zesty food.

3/4 pound strip or porterhouse steak
5 cloves garlic, minced
1 teaspoon fish sauce
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 teaspoons olive oil
1 bunch scallions, chopped
1 tablespoon vinegar
Freshly-ground black pepper
Red pepper flakes, to taste
2 cups watercress, cleaned, with heavy stems removed
1 bunch cilantro, chopped
Fresh mint

Rub the steak with 4 cloves of the garlic.
Sprinkle on the fish
sauce, sugar, salt and olive oil.
Rub it again.
Let it marinate for
at least one hour.

Fire up the grill.
Marinate the scallions and the remaining
clove of garlic in the vinegar.
Grill the steak for 5 minutes on
each side.
Remove it from the grill and let it cool for about 8
minutes.
Slice it into thin cubes.
Toss it together with all
remaining ingredients in a large bowl, and serve it with rice.

Serves 4.

Pork Riblets Simmered in Caramel Sauce (Suon Kho -
Vietnamese)

Source: Los Angeles Times – February 6, 2002

Traditionally, the riblets were grilled over charcoal to sear in
the flavors before simmering.
Ask a butcher to cut the ribs, as
this is not an easy home project.
To remove the fat, the ribs may
be prepared a day ahead and refrigerated.
The congealed fat can be
easily lifted off the surface.

2 pounds meaty pork spareribs, cut crosswise through
the bone into 2-inch-wide strips
1/3 cup minced, grated or puréed yellow onion (about
1/2 small onion)
1 tablespoon granulated sugar
3/4 teaspoon freshly ground pepper
1/4 cup fish sauce, divided
1/4 cup Caramel Sauce (in this section)
1 green onion, green top only, chopped
Steamed rice, for serving

Cut each rib strip between the bones or through the cartilage
into individual riblets.

Combine the onion, sugar, pepper and 2 tablespoons of the fish
sauce in a bowl.
Add the riblets, cover with plastic wrap and
marinate in the refrigerator for at least 2 hours or overnight.

If necessary, adjust your broiler rack so that the ribs will
cook as close to the flame as possible.
Heat the broiler for 30
minutes to get it nice and hot.

While the broiler heats, take the ribs from the refrigerator and
let them sit at room temperature to take the chill off.
Place them
on a baking sheet and broil until they’re tinged brown, about 4 to
6 minutes per side; a little charring is fine.
(You’ll hear a
pleasant sizzle as this happens.) Alternatively, cook the ribs over
high heat on a gas or charcoal grill, which imparts deeper flavor.
The point here is to sear the riblets to obtain a roastiness and
intensify the overall color.

Place the riblets in a saucepan with the Caramel Sauce, the
remaining 2 tablespoons of fish sauce and enough water (about 2 1/2
cups) to cover most of the riblets.
Bring to a boil and reduce the
heat to simmer.
Cover and let cook for 40 minutes; the ribs should
simmer vigorously, sending steam out from under the lid.

Remove the lid and continue to simmer until the ribs are tender
(you can easily pierce the meat with a fork or knife tip), about 20
to 30 minutes.
If there’s cartilage, you should be able to bite
through it, with a slight crunch remaining.
This latter phase of
cooking allows the sauce to reduce and concentrate in flavor, and
deepens the color to dark reddish brown.
In the end, there should
be a fair amount of sauce left.

Turn off the heat, tilt the saucepan so the liquid goes to one
side and use a spoon or small ladle to skim the fat from the top.
Adjust the flavors with extra fish sauce, if necessary.
Garnish
with the chopped green onion and serve with lots of steamed
rice.

4 servings

Each serving, without rice: 429 calories; 773 mg sodium; 104
mg cholesterol; 26 grams fat; 9 grams saturated fat; 20 grams
carbohydrates; 27 grams protein; 0.36 gram fiber

Low fat tip: Use nonstick spray for sautéing the
vegetables, substitute reduced fat sour cream and mushroom soup,
and use 1 1/2 cups broth for the topping.

Shrimp in Caramel Sauce (Tôm Kho -
Vietnamese)

Source: Los Angeles Times – February 6, 2002

The onions should practically disintegrate into the sauce.
Adding the oil at the end lends a bit of extra richness;
traditionally more lard or oil was added than prescribed here to
also give an appetizing sheen to the shrimp.

1 1/2 pounds (31-40 count) medium shrimp,
peeled and deveined
1/4 teaspoon salt
1 1/2 tablespoons fish sauce
2 tablespoons Caramel Sauce (in this section)
1/2 yellow onion, thinly sliced
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons oil
1 green onion, green tops only, chopped
Steamed rice, for serving

Place the shrimp, salt, fish sauce and Caramel Sauce into a
shallow saucepan.
Bring to a vigorous simmer over high heat.
Add
the yellow onion and pepper, stirring to evenly distribute.
Continue cooking over high heat, occasionally turning the shrimp so
that they’re well coated with sauce.
They’ll curl up and release
their juices to combine with the other ingredients and concentrate
into a dark sauce.
Add a little water if things get too dry.

The shrimp are done when they’ve taken on an orange-brown color
and have a pleasant sweet chewiness, about 8 to 10 minutes after
you’ve added the onion and pepper.
There will be a few tablespoons
of sauce in the pan.
Remove from the heat, add the oil and stir to
coat the shrimp.
Scatter the green onion on top and serve with lots
of steamed rice.

4 servings

Each serving, without rice: 229 calories; 725 mg sodium; 276
mg cholesterol; 7 grams fat; 1 gram saturated fat; 10 grams
carbohydrates; 31 grams protein; 0.58 gram fiber

Chicken and Ginger in Caramel Sauce (GÃ Kho -
Vietnamese)

Source: Los Angeles Times – February 6, 2002

The chicken exudes its juices during cooking, which adds extra
savoriness to the sauce.
The ginger softens and mellows, blending
in with the other ingredients while still retaining its jolting
quality.
To crush the ginger, place the flat side of a knife blade
on each slice and give the blade a firm whack with the palm of your
hand.
Crushing the ginger releases more of its juices during
cooking, thereby mitigating its bite.

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch
chunks
1 (2-inch) piece ginger root, peeled, thinly sliced into
quarter-size coins
and crushed
3 tablespoons Caramel Sauce (in this section)
2 tablespoons fish sauce
1/4 teaspoon salt
2 tablespoons water
1 green onion, green tops only, chopped
Steamed rice, for serving

Place the chicken, ginger, Caramel Sauce, fish sauce, salt and
water into a saucepan.
Give a stir to distribute everything.
Cover
and bring to a strong simmer over medium heat.
Stir again to break
up the chicken pieces, then replace the lid.
Cook for 10 minutes,
periodically stirring to evenly expose the chicken to the sauce.
The kho will send fragrant steam out from under the lid.
The sauce
will increase in volume as the chicken releases its juices.

After the 10 minutes are up, remove the lid and continue cooking
to reduce the sauce and deepen the color to a rich reddish brown,
about 5 minutes.
Replace the lid and allow it to rest for 5
minutes.
Taste the sauce and adjust the flavor with extra fish
sauce, if necessary.
Garnish with the chopped green onion and serve
with plenty of rice.

4 servings

Each serving, without rice: 362 calories; 631 mg sodium; 148
mg cholesterol; 17 grams fat; 5 grams saturated fat; 8 grams
carbohydrates; 41 grams protein; 0.07 gram fiber

Caramel Sauce (Nuóc Mà u -
Vietnamese)

Source: Los Angeles Times – February 6, 2002

The traditional method of making this sauce requires that you
add boiling water to the caramelized sugar, which kicks off a
dramatic reaction that’s not for the faint of heart.
The point of
doing this is to arrest the cooking process so that the sugar
doesn’t burn to a bitter black stage.
I find it easier to place the
pan bottom in a sink filled with water.
This cools the caramel down
so that when you add the remaining water, there’s little drama
left.
The result of both approaches is the same bittersweet inky
sauce that’s a staple in every Vietnamese kitchen.

1 cup granulated sugar
3/4 cup water, divided

Fill the sink with enough water to come halfway up the side of a
1-quart, heavy-bottomed saucepan.
Place the sugar and 1/4 cup of
the water into the saucepan and cook over medium-low heat.
Stir
until the sugar dissolves, about 2 to 3 minutes.
As the sugar
melts, the mixture will go from opaque to clear.
Small bubbles will
form at the edge and gradually grow larger, moving toward the
center of the pan.
Eventually, bubbles will cover the entire
surface.

After about 15 minutes, the sugar will begin to caramelize and
turn in color.
You’ll see a progression from champagne yellow to
light tea to dark tea.
When smoke starts rising, remove the
saucepan from the heat and slowly swirl it around.
Watch the sugar
closely as it will turn darker by the second; a reddish cast will
set in (think the color of a big and bold red wine) as the bubbles
become a lovely burnt orange.
Pay attention to the color of the
caramel underneath the bubbles.
When the caramel color is that of
black coffee or molasses, place the pan in the sink to stop the
cooking process.
The hot pan bottom will sizzle upon contact and
the bubble action will subside.

Add the remaining 1/2 cup of water (there may be a small
dramatic reaction) and place the saucepan back on the stove over
medium heat, stirring until the caramel has dissolved into the
water.
The result will be slightly viscous; flavor-wise, it will be
bittersweet.
Pour the caramel sauce into a small glass jar and let
it cool; it will thicken further.
Store indefinitely in your
kitchen cupboard.

Yield: 1 cup

Each tablespoon: 39 calories; 0 sodium; 0 cholesterol; 0 fat;
0 saturated fat; 10 grams carbohydrates; 0 protein; 0 fiber

Grape Leaf Beef (Bo Cuon La Nho)

Source: The Vietnamese Cookbook by Diana My Tran

1/2 cup lemongrass, finely minced
1 medium onion, chopped
2 garlic cloves, finely minced
1 1/2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon oil
2 scallions, finely sliced
1 jar grape leaves, rinsed and spread out
12 bamboo skewers, soaked in water for at least 10 minutes
Sweet and Sour Fish Sauce

Using a mini food processor, finely mince lemongrass, onion and
garlic.

In a large mixing bowl, knead together lemongrass mixture,
ground beef, salt, pepper, sugar, oyster sauce, cornstarch, oil and
scallions.
Set aside for 15 minutes.

Place 1 1/2 tablespoons of filling on each grape leaf one inch
from the edge nearest you.
Form a 2-inch-long sausage.
Fold inward
both sides of leaf, and pressing down the mixture, fold over top of
leaf and roll up.
Repeat with remaining beef mixture.
Thread three
rolls on each bamboo skewer.
Barbecue beef skewers over hot coals
or in a 400 degree F oven, turning frequently for approximately 10
minutes until cooked through.

Serve with Sweet and Sour Fish Sauce as an appetizer, or with
rice noodles as an entree.

Serves 4.

Per serving: 395 calories; 23.3 g fat (8.8 g saturated fat;
53 percent calories from fat); 13.6 g carbohydrates; 104 mg
cholesterol; 2,860 mg sodium; 31.9 g protein; 1.3 g fiber

Nuoc Cham (Vietnam)

2 cloves garlic, peeled
1 small, hot, red chili pepper, seeds
and membranes removed
2 tablespoons granulated sugar
1/4 fresh lime, juice and pulp only
4 tablespoons fish sauce*
2 to 4 tablespoons water, according to taste

* Also known as nuoc mam, it is available in finer supermarkets
and Asian specialty shops.

Purists insist that the garlic and chili pepper be ground
together in a mortar and pestle, although acceptable results can be
obtained by processing all the ingredients in a food processor.
The
traditional procedure is as follows:

Combine the garlic and chili pepper in a mortar and mash with
the pestle until a paste is formed.
Squeeze the lime juice into the
paste, then remove the pulp from the lime and add it to the
mixture.
Mash to a paste again, and add the fish sauce and water,
stirring to combine.

Makes about 1/2 cup to serve 4 to 6.