A Fusion Dish from San Francisco
Fennel, Chili and Mint Combine
Limes
In this Fusion preserve as served by Danel Patterson of Coi in San Francisco, Apricots combine with Fennel, Chili and Mint to produce a Continue reading
Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek
Sambal Oelek
This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish. You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.
But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading
Ideal for a Summer Buffet
Watermelon Meets Lime
This refreshing Vietnamese Watermelon Sorbet would be a nice conclusion to a summer lunch or buffet of Vietnamese style cooking. Small cookies like Langue Continue reading
An Afghan Approach to Eggplant
Asian Eggplants
A very Central Asian approach to Eggplant. A bit of work to prepare, but everyone seems to enjoy the final result.
A Vietnamese Fusion Dish
Memories of Old Saigon
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:
2 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
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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Recipe for a Party or Larger Group
Fish Sauce
This recipe for Vietnamese style Spring Rolls is a good one for a party, as it makes 50 rolls. Recipe adapted from Bach-Yen Boum.
Vietnamese Spring Rolls
Vietnamese
A Vietnamese Classic
Ideal for a Buffet Party
Nuoc Mam/Fish Sauce
Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine. It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with Continue reading
A Vietnamese Classic with
Fusion Touches
Olive Oil
This is a classic Vietnamese dish which would work well for a special dinner. While there are a number of ingredients and steps in the preparation, it is not actually as formidable to make as it might seem. Total time involved is Continue reading
Fresh Greens, Cayenne and Rice Vinegar
No Cooking Required
Cold Cucumber Soup
This simple and refreshing soup is ideal for hot weather: as long as you use ready-made Chicken Stock and don’t have to make from scratch, it can be assembled totally without any use of heat in the kitchen.
This recipe will make about 4 servings, and total preparation and chilling time is about half an hour.
Galangal, Lemongrass and Fish Sauce
Duck and Sticky Rice
Lemongrass
Land of a Million Elephants: Laos has been called the Land of a Million Elephants. Elephants are still there, but modern Laos may now be the the .Land of a Million Motorbikes.
Laos is the only landlocked country in Southeast Asia and is home to a Continue reading