CAHM 167 Viet Cooking
Goi Cuon Viet Rolls
Nuoc Cham
Nuoc Leo Viet Peanut Sauce
Viet Carrot-Radish Pickle
Goi Mang Tom Thit Bamboo shoot Appetizer
Dragon Portabellos/Chicken
Pho Vietnamese Beef Noodle Soup
Viet Relish/Salad Platter
Viet Glazed Pecans Salad
Cha Gio Chay Veg Spring Rolls
Goi Cuon Viet Rolls
Serving Size: 32
4 packages rice paper
4 packages rice noodles pref. fresh
4 medium carrot
4 small daikon
2 bunches fresh mint
2 bunches cilantro
1 pound shrimp
1 pound pork tenderloin
2 tablespoons peanut oil
1 1/3 tablespoons fish sauce
1 1/3 tablespoons garlic
1 tablespoon ginger fresh
1 tablespoon sugar
2 jars hoisin sauce
1 pound baby lettuce leaves
3 each avocado
1. Soak rice sticks in very hot water until chewy. Soak rice papers briefly and stack separated by damp towels. Discard split or broken papers.
2. Peel and cook shrimp if necessary. Slice pork very thinly. Wok w/ peanut oil, fish sauce, garlic, ginger and sugar.
3. Shred & mix daikon and carrots. Discard tough stems of cilantro and mint.
4. Lay out soaked rice paper. Starting from the bottom nearest, lay out strips of rice noodles, carrot/daikon, baby greens, avocado (if used,) pork, shrimp, smear of hoisin.
5. Roll away from you tightly. Finished rolls should be about 1 inch thick.
6. Slice each roll into thirds and serve w/ Viet Peanut Sauce.

Nuoc Cham
Serving Size: 10
1 tablespoon garlic
1 each red chiles
2 tablespoons sugar
1/2 each lime
4 tablespoons fish sauce
4 tablespoons water
Blenderize
Nuoc Leo Viet Peanut Sauce
Serving Size: 10
1 tablespoon peanut oil
2 teaspoons garlic
1 cup water
2 tablespoons sugar
1 tablespoon peanut butter
1 teaspoon tomato paste
1 tablespoon roasted tahini
1 tablespoon miso
4 each kalamata olive seeded, mashed
1 tablespoon red chiles sub cayenne
2 tablespoons peanuts, dry-roasted grated, sub p-butter
1 tablespoon distilled vinegar to taste
salt to taste

1. Wok garlic briefly in oil.
2. Add water, miso, tomato paste, peanut butter, tahini, chilies, olives, and sugar. Simmer briefly. Add grated peanuts, vinegar and salt to taste.

Viet Carrot-Radish Pickle
Serving Size: 10
2 each carrot
2 bunches radish
1/2 cup vinegar ricewine or distilled
1 cup water
1/2 cup sugar
1/4 teaspoon salt

1. Bring vinegar to boil. Add thin sliced radishes. Stir. Add everything else. Let stand at least 15 minutes.

Iced Lemon Tea
Serving Size: 16
1 cup jasmine tea
2 quarts boiling water
2 cups sugar, to taste
3 quarts ice
1 cup lime juice to taste

Make strong tea. Strain. Sweeten. Pour over ice with lime juice.
Goi Mang Tom Thit Bamboo shoot Appetizer
Serving Size: 8
1 tablespoon peanut oil
1 small red onion diced
1 teaspoon garlic
6 ounces pork chopped or gr. pork
1/2 cup chicken stock optional
6 ounces shrimp finely chopped
8 ounces bamboo shoots finely chopped
1 tablespoon fish sauce
1/8 teaspoon black pepper
2 tablespoons sesame seeds toasted
3 tablespoons peanuts toasted & grated
2 tablespoons mint finely chopped
1 package shrimp chips puffed
1. Wok onion in peanut oil until soft. Add garlic and pork, wokking until pork is almost done. Add optional chicken stock or water a little at a time to prevent burning.
2. Add shrimp, bamboo shoots, fish sauce and black pepper and continue wokking until shrimp is done. Add sesame and peanut. Adjust seasoning, add mint. Serve as dip with shrimp chips
Dragon Portabellos
Serving Size: 8
2 cups chicken stock no seasoning
1/2 cup rice wine vinegar
1 1/3 tablespoons fresh garlic finely chopped
1 1/3 tablespoons fresh ginger finely slivered
2 tablespoons fish sauce
1 pound portabellos, sliced Or calamari, chicken, scallops......
1 1/3 tablespoons peanut oil optional
4 small onion slivered
3/4 cup bamboo shoots strips
3/4 cup shiitake mushrooms soaked and slivered
4 each jalapeno finely chopped, opt.
1/4 cup cornstarch mixed with water
1/2 cup fresh cilantro chopped
1/2 cup fresh mint chopped
1. Blenderize fish sauce, ginger, garlic, rice wine vinegar, chicken stock and jalapeno (if desired). Adjust seasoning. Strain if desired. This sauce will keep a week or so.
2.Wok bamboo shoots, onions, and shiitake mushrooms in peanut oil. Add calamari. Add sauce. When sauce boils, add corn starch mixed in a little water and continue wokking until mixture is thick. All the cornstarch may not be necessary.
Add herbs, reserving some for garnish.
On a normal (cold) stove, split this into batches. If it takes longer than about a minute to cook, too much is being attempted. This same sauce is good with chicken, snapper, prawns, pork, scallops, and tofu (for veg version, use mushroom stock and fermented tofu w/ soy.)

Pho Vietnamese Beef Noodle Soup
Serving Size: 6
2 pounds beef shank
4 each star anise
12 cloves garlic smashed slightly
2 tablespoons fresh ginger sliced thick
2 small onion chopped skin on
2 stalks fresh lemongrass smashed slightly,opt
8 each peppercorns smashed slightly
8 cups water
2 tablespoons distilled vinegar to taste
1 tablespoon miso optional
1 tablespoon fish sauce
1 package rice noodles preferably fresh
1 pound flank steak frozen, sliced xthin
1 each jalapeno sliced, to taste
1/4 pound bean sprouts rinsed
1/2 bunch cilantro sprigs
1 1/2 each limes or lemons
1/2 bunch basil preferablyThai
1/2 each onion sliced very thin
2 tablespoons green onion sliced very thin
1. Wok first seven ingredients in dry wok or cast iron until slightly charred.
2. Add water, fish sauce, vinegar, bring to a boil, lower to a simmer one and one-half hours. Skim scum if desired.
3. Drain stock, pressing to extract all juices. Reserve meat & gristle if desired.
4. Add optional miso, adjust flavoring with salt, vinegar, black pepper as needed.
5. If using dried ricesticks, soak about 20 minutes in warm water. Drain.
6. Make a plate of sprouts, lime wedges, chilis, cilantro, basil.
7. To serve, heat stock to boil with onion slices.
8. Place rice sticks and beef slices, including some of the shank meat if you are using it, in six warmed bowls.
9. Ladle stock over and garnish with green onions.
10. To eat, guests add cilantro, basil, sprouts, squirt of lime at table.
11. Some like red chili-vinegar-salt hot sauce and hoisin sauce as well

Viet Relish/Salad Platter
cilantro
mint
boston lettuce
cucumber
thai basil
scallion or garlic chive
fennel

Lay out and serve with Viet meals.


Cha Gio Chay Veg Spring Rolls
Serving Size: 10
2 ounces cellophane noodles soaked and snipped 2 inch lengths
1 package firm tofu cubed finely
4 each potato peeled & stripped
1/4 cup tree ears soaked & shredded
2 cups bean sprouts
2 each carrot shredded
2 each leek whites chopped
1/4 teaspoon black pepper
1/2 teaspoon salt optional
1 package rice paper soaked & quartered
1/4 cup cornstarch partially cooked in a little water
2 cups peanut oil
1. Make filling of first nine ingredients. Adjust taste. Roll tablespoon of filling into rice paper quarters as tightly as possible. Seal with cornstarch.
2. Shallow-fry or deep-fry, turning once.
Serve with nuoc cham or nuoc leo

Viet Glazed Pecans Salad
Serving Size: 10
1/2 pound pecan halves
1/2 teaspoon salt to taste
1 cup sugar
1 each egg white beaten
1 tablespoon water
3 each pommelo sub. grapefruit
1/2 each red cabbage x-finely sliced
1 pound jicama
3 tablespoons lime juice
1 tablespoon sesame oil not roasted
1 teaspoon garlic
1 teaspoon fish sauce
1/8 teaspoon xanthan gum
1/4 teaspoon black pepper
1 tablespoon sugar
2 tablespoons cilantro
2 tablespoons fresh mint
1 head lettuce
1. Preheat oven to 350 degrees F
2. Toss pecans with egg white&water, then salt and sugar.
4. Line two baking sheets with parchment. Spread pecans in pan. Bake until pecans are toasted, 10 to 15 minutes.
5. Cut jicama into matchsticks. Cut all membranes off grapefruit.
6. Blenderize sesame oil, garlic, fish sauce, gum(optional,) pepper and sugar. Adjust.
7. Lay out lettuce, toss everything else together, garnishing with some of the herbs.