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Noodles and Rice

February 19th, 2007

Stovetop Roasting for Maximum Flavor

Here’s one of the secrets (not so secret anymore, obviously) for making the fragrant, full-flavored broth used in Vietnamese Pho. Andrea Nguyen teaches this technique in her book Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. Slightly different from another technique I learned from a Vietnamese friend (and also used by other Vietnamese […]

By Stef -- 0 comments

February 13th, 2007

Using Your Noodle

They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect […]

By Stef -- 2 comments

February 5th, 2007

Ingredient Spotlight: Pandan

Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe […]

By Stef -- 2 comments

January 31st, 2007

Banh Pho / Into the Vietnamese Kitchen

from Andrea Nguyen’s Into the Vietnamese Kitchen. Recipe tomorrow!
Tags: andrea-nguyen, banh-pho, into-the-vietnamese-kitchen, vietnamese-cuisine, vietnamese-soup

By Stef -- 4 comments

January 23rd, 2007

Shallots and Shallot Oil

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your […]

By Stef -- 3 comments

November 3rd, 2006

Catfish with Caramel Sauce

Catfish with Caramel Sauce
1 1/3 cup (approximately) sugar
2/3 cup plus 4 tablespoons fish sauce
1 1/3 cup water
1 pound catfish fillet
2 tablespoon finely chopped garlic
1 teaspoons freshly ground black pepper
1/2 cup chicken stock
2 tablespoon sliced green onion
1 cup cucumber slices
Make the caramel syrup:
Put 1 cup sugar in dry, heavy-bottomed saucepan (4 quarts or larger). Combine […]

By Stef -- 0 comments

September 26th, 2006

Lemongrass Beef Wraps

1 1/2 pounds flank steak or London broil, trimmed of fat and gristle
For the marinade:
2 stalks fresh lemongrass, outer leaves removed, ends trimmed, and stalks cut into 1-inch sections
4 cloves garlic, peeled
1 teaspoon crushed red pepper, or to taste
3 tablespoons fish sauce
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch
2 1/2 tablespoons safflower or corn […]

By Stef -- 0 comments

June 8th, 2006

Vietnamese Fish with Fresh Tomato Sauce / Ca Chien Sot Chua Ngot

Tags: asian-cuisine, ca-chien-sot-chua-ngot, mai-pham, pleasures-of-the-vietnamese-table, vietnamese-cookery, vietnamese-cuisine, vietnamese-food

By Stef -- 0 comments