Vietnamese American Community in Iowa

English/Tiếng Việt:

2010 Recipes with pictures

Vietnamese Spring Roll

Vietnamese Pork On The Sticks

Vietnamese Egg Rolls

Vietnamese Pancake

Vietnamese Spring Roll

Vietnamese Spring Roll

Ingredients:
16 oz of rice vermicelli
1 lb of pork loin
1 lb of shrimp
1 cup of fresh Asian chive
1 cup of mint leaves (optional)
1 head of lettuce
1/4 teaspoon of salt
1 pack of 25 rice paper

Directions:
Pork
In a sauce pan, bring 4 cups of water and salt to a boil. Place the whole piece of pork loin into the boiling water and cook for 15 - 20 minutes. Drain the water and let it cool for at least 15 minutes. Cut it into thin slices.

Place shrimps in a pan, cover with a lid and cook for 2-3 minutes. Drain it. Cut each shrimp in half lengthwise.

Rice Vermicelli
In a large pan, bring 7 cups of water to a boil. Put rice vermicelli into the boiling water for 5 to 8 minutes. Pour into a colander and quickly rinse it with cold water.

Ready to roll
Dip rice paper into a large bowl of warm water, place it on a plate for 30 second until it is soft and flexible. Place a little of rice vermicelli, lettuce, chive, mint, pork, shrimp on the paper. Roll firmly.

Dipping sauce

½ cup hoisin sauce

½ cup water

3Tbsp sugar

Boil water + sugar and hoisin sauce cook for couple more minutes.

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Vietnamese Pork On The Sticks

Vietnamese Pork On The Sticks

Yield: 6 servings
Ingredients:
1 lb Pork butt, ground
1 lg Clove garlic, minced
1 sm Green onion, minced
1 tb Soy sauce
2 tsp Oil
1 1/4 ts Lemon juice, fresh
1/2 ts Ginger, fresh, minced
1/4 ts Sugar
1/4 ts Hot chili oil
1/8 ts Salt
12 Bamboo skewers - 5 to 6 -inches long

GARNISHES
12 Boston lettuce leaves
1/2 c Cilantro, chopped
1/2 c Mint, fresh, chopped
1/2 c Green onion, chopped

DIPPING SAUCE
1/2 c Soy sauce
5 tb Lemon juice, fresh
3 tb Water
2 Clove garlic, minced
2 ts Sugar
1 ts Oyster sauce
1 ts Ginger, fresh, minced
1/8 ts Cayenne pepper

Directions:
FOR MEAT:
Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders approximately 3 inches long and no more than 1-inch thick. Insert bamboo skewer through each cylinder and set aside. Arrange garnishes in individual bowls; refrigerate.
FOR SAUCE:
Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes. Let cool. Divide among 4 small bowls and set aside. Heat coals on barbecue until gray ash forms. Spread into overlapping layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3 inches above coals or, preheat oven to broil. Arrange pork sticks on grill or broiling pan so they do not touch. Cook until meat is crisped, browned and firm, turning often with tongs, about 10 to 15 minutes. Have each diner sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce. Wrap around pork and use sauce for dipping. Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep 2 weeks in refrigerator.

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Vietnamese Egg Rolls

1 lb of ground pork
1 medium yellow onion finely chopped
1 medium carrots, shreds
2 oz wood ear mushrooms, soaked in warm water, drained
8 oz of shredded taro or shredded cabbage
2 oz of cellophane noodles, soaked in warm water, drained and cut into 2 inches in length

1 egg white (optional)
2 teaspoons of sugar
2 teaspoons of salt
a dash of black pepper
25 pieces spring rolls wrapper
Vegetable oil for deep-frying

Instructions:

Mix all the ingredients in a large bowl. The secret is to pat dry all the ingredients when you mix it. Avoid having water mix in with the ingredients.

Put stuffing on the spring roll paper. Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end. Do not roll too tight, as this will cause the rolls to split. Deep-fry over medium heat until golden brown.

Eat With:
Rice Vermicelli
Red leaves lettuce or Boston lettuce
Vietnamese Basil
Cilantro
Mint

Nuoc Mam Cham - Dipping Fish Sauce

1 cup of water
4 tablespoons of vinegar
½ cup of sugar
½ cup of fish sauce
1 tablespoon of garlic, finely chopped
2 fresh small chili peppers, chopped

Boil water with vinegar and sugar; allow it to cool. Combine garlic, peppers, and add mixture. Stir in the fish sauce.

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Vietnamese Pancake

Vietnamese pancake (banh xeo)

Ingredients:

For batter

1 PackageVietnamese pancake ready mix
31/2 cup water
1cup coconut milk
½ cup chopped green onion

For filling:
1 lb raw shrimp peel or leave whole
1 lb pork thinly sliced
1 lb bean sprouts, 1 medium yellow onion, sliced
7oz peeled split mung beans , soaked in warm water 4hrs ,steamed
vegetable oil
Accompaniments:
1 head of butter or grean leaf lettuce, cucumber
vietnamese herbs : basil, Spearmint, fish mint, Vietnamese Perilla …
1 cup of dipping fish sauce
pickled daikon and carrot

Method:

The batter:
To make the pancake batter, in a large mixing bowl whisk together the flour, turmeric, coconut milk, water, 2 tablespoons oil, and chopped green onion until well combined. Allow the batter to rest for 30 minutes.
Frying pancake:
Heat 2 teaspoons oil in a wok or skillet over high heat and stir-fry the pork for 2 minutes. Add the shrimp and the onion cook for 1 minute then add ¼ cup of the batter, swirling the pan at the same time to evenly distribute the batter. Add the mung bean and the bean sprouts cover and cook until the pancake golden browns and turns crispy. Transfer to a platter and set aside. Serve with table salad and herbs, and dipping fish sauce on the sides.

Nuoc Mam Cham - Dipping Fish Sauce