Grilled Curried Shrimp / Tôm Cà Ri Nướng

Best Slightly Charred with Jumbo Shrimp

Shrimp

Shrimp

This is a simple traditional Vietnamese dish that works well with jumbo Shrimp or Prawns. The recipe makes four servings. Continue reading

Prawns Clay Pot / Tôm nồi đất sét

Another Clay Pot
A Dish from the Mekong

Shrimp

Shrimp

Prawns Clay Pot is another of the various things you can do with Clay Pots, a Vietnamese favorite. Make it with Prawns or larger Shrimp, ideally Continue reading

Pomelo and Jicama Salad / Bưởi cây củ đậu xà lách

A Celebratory Fruit
The Biggest Citrus

Pomelo Fruit

Pomelo Fruit

Pomelo, the biggest Citrus fruit, is considered a celebratory food in Vietnam and Southeast Asia generally. In this Vietnamese dish, the light, fragrant citrus and herbal Continue reading

Pork Clay Pot / Nồi đất thịt lợn

A Vietnamese Clay Pot Dish

Cooking with clay plots

Clay Pots

This dish is representative of the large class of Clay Pot dishes in Vietnamese Cuisine, which uses them to cook Continue reading

Grilled Pork Meatballs

A French-Vietnamese Classic
Tomatoes Meet Wine Meet Fish Sauce

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This French-Vietnamese classic combines Western ingredients such as Tomato Sauce and White Wine, with Asian ones like Fish Sauce and Soy Sauce. When it is used Continue reading

Pork and Lemongrass Meatballs in Lettuce Cups

Lettuce Meats Pork
Meets Lemongrass and Fish Sauce — a Remarkable Combination

 

Lemongrass, spice from Southeast Asia

Lemongrass

Vietnamese cuisine includes several kinds of delicious Meatballs intended to be eaten rolled in Lettuce and drizzled with a Dipping Sauce. This recipe Continue reading

Beef and Shrimp Balls in Lettuce Cups / Cha Gio

A Vietnamese Fusion Dish
Memories of Old Saigon

Cooking with Vietnamese Nuoc Mam Fish Sauce

Fish Sauce

Beef and Shrimp Balls, or Cha Cio, are a classic of Vietnamese cuisine, with a variety of recipes and versions.

The Beef may be a part of the Northern heritage in Vietnamese cuisine, as Beef appears rather frequently as an ingredient in the country’s cooking.

Beef and Shrimp Balls in Lettuce Cups
Cha Gio

Vietnamese Fusion

Ingredients:

Shaoxing Wine2 ounces Mung Bean Noodles (Cellophane Noodles)
½ pound Ground Beef
¼ pound raw Shrimp, ground
2 teaspoons Ginger, freshly grated
1 tablespoon Chinese Shao Xing Wine or Dry Sherry
2 teaspoons minced Garlic
1 teaspoon Vegetable Oil
½ teaspoon Sugar

For the Sauce:

3 tablespoons Nam Pla, Fish Sauce
3 tablespoons Water
Juice  of half a Lime
1 tablespoons Sugar
1 clove Garlic, finely minced
½ teaspoon dried hot Red Pepper Flakes
Salt and freshly ground Black Pepper to taste

For the Garnish:

12 Boston Lettuce leaves
12 Coriander leaves
12 fresh Mint leaves
12 Green Onion pieces, each 2 inches long

Method:

Garlic

Garlic

First, soak the Mung Bean Noodles in warm Water for 30 seconds and then drain them thoroughly.  Chop them into small pieces and put them in a large bowl.  Add the Pork, Shrimp, Ginger, Wine, Garlic, Vegetable Oil, Salt and Pepper.  Mix well to combine.

Divide this mixture into 12 portions and shape them into oval sausage-like pieces about an inch thick and set aside.

To make the Sauce, mix all the ingredients.  Ladle into four small serving dishes to ber used for dipping.

To prepare the dish, cook the Beef/Shrimp Balls in a hot broiler or over white-hot charcoal grill.  If you use charcoal, they should be 6 inches from the charcoal, and turn them until they are thoroughly cooked, about 10 minutes.

To serve, use one Lettuce leaf for each ball.  Top with Coriander leaf, a Mint leaf and Green Onion piece in the center of the Lettuce Leaf. Add one meat ball, wrap the Lettuce leaf to enclose the fillings.  Dip the end of the fitted leaf into the dipping sauce and enjoy them.  You may dip as often as you like in the sauce.

The recipe makes appetizers for four to six persons. Soaking time is about half an hour, and preparation would take about 20 minutes. The dish cooks rather quickly, say another 10 minutes once everything is ready.

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Viet Nam - Saigon 1966 - Cyclopousses