Daily Unadventures in Cooking » Asian

Pho Ga – Vietnamese Chicken Soup Recipe

katerina — Thu, 09 Feb 2012 13:00:58 +0000

Pho Ga is a Vietnamese chicken soup frequently enjoyed for breakfast. Most popular in the north, it is a combination of rice noodles, cooked chicken, lightly pickled onion, pepper and a scant amount of herbs. Unlike its beefy cousin Pho Bo the broth is only very lightly spiced with just a hint of cinnamon, star anise and cloves.

In true Hanoi style this version is garnished very lightly, though if you like you can add sprouts, basil and more herbs. I would advise to double the broth recipe as it freezes beautifully, and you can do this by simply adding an extra pound or two of chicken bones.

Unlike the stock tutorial previously written on this site, this recipe uses a slightly different technique more common in Asian stock recipes. The meat and chicken bones are first boiled to extract as much of the impurities as possible. This water is then discarded and replaced with clean cold water in an attempt to get the clearest stock possible. Both methods will work and I have tried both on this recipe.

Bun Cha – Vietnamese Grilled Pork Meatballs Recipe

katerina — Tue, 03 Jan 2012 14:01:32 +0000

Bun Cha or Bún Chả was one of my favorite street food discoveries in Vietnam. Juicy pork meatballs are partly flattened and grilled over an open flame, then served in a warm sweet broth. As with many meals in Vietnam the entire dish is lighter than you expect as it is served with vermicelli noodles and fresh herbs.

Making this meal at home is very easy and is a great candidate for a quick weeknight meal since it takes less than 30 minutes. The key to success is to find ground pork which isn’t super lean. As with any great burger or meatball fat is a key to juiciness. Unfortunately I don’t always have open flame available in my kitchen but even a stove top grill produces a delicious Bun Cha.

Haven’t had a chance to read about my travels in Vietnam, Hong Kong & Cambodia? Read all about it here:
Foodie Travel Diary Pt1: Hong Kong – Shiny Meats and Chicken’s Feet
Foodie Travel Diary Pt2: Vietnam – Noodle Soup for Breakfast
Foodie Travel Diary Pt3: Vietnam – A Country of Foodies
Foodie Travel Diary Pt4: Vietnam – How to Navigate Street Food

Foodie Travel Diary Pt1: Hong Kong – Shiny Meats and Chicken’s Feet

katerina — Mon, 28 Nov 2011 15:24:36 +0000

I am finally back from all my travels, and am going to recap some of my favorite eats over a few installments, starting with our stopover in Hong Kong!

We spent a whirlwind 2 days in Hong Kong on our way to Vietnam, just enough time to get a feel for the speed of the city. It is truly a unique place with the contrast of it’s corporate big business area and its bustling old Chinese streets rubbing up right next two each other. (Seriously there is an entire Armani mall, it’s 3 floors.) It was also enough time to eat some truly fabulous food. With only 2 days we focused on inexpensive tasty eats, and here are a few fun things we found.

Noodles for Breakfast with Deep Fried Bean Curd, Lettuce and Chicken's Feet

One day for breakfast we found a simple noodle place that let you design your own bowl. First you picked your noodle variety from a selection of two yellow noodles, one flat and one thinner, and two rice noodles. The noodle lady quickly dumped your choice into boiling water and if you wanted vegetables, she tore up some lettuce and added it in as well. After a quick 30 second jolt, the noodles and lettuce are tossed into your bowl and you have the option of an array of toppings, finished off by some fish and pork broth. I chose chicken’s feet and bean curd. Pay the lady, cash of course, garnish with some hot chili sauce and slurp it back. Eating chickens feet for breakfast? Not a problem. Spitting little ankle bones onto the counter? I need to work on being more comfortable with that.

BBQ Goose and Pork on Rice (aka the Shiny Meats)

For lunch we sought out a place to hide out from the rain and eat some shiny meats. I say shiny, because the people working in these barbecue goose, duck and suckling pig shops are always wearing rubber boots and laying down new cardboard to keep from slipping. This is a meal that will stick to your bones for awhile. That said, the char siu (roasted pork made from the belly) and roasted goose rubbed with soy, sugar and spices is truly something to try. Shiny meats for all!

Har Gow at Tim Ho Wan

Of course, when in Hong Kong yum cha (or dim sum) should be on your must list. I found a little tiny (10 table) cafe, Tim Ho Wan, with a michelin star, rock bottom prices and the best Har Gow(pork and shrimp dumplings) I have ever had. The tables were squeezed together so tight 4 people had to move to let me out when we left. (This was a place for iphone photos, there was no room for my big camera.) Oh, and just the bbq pork buns are reason enough to go back. The beef rolls and turnip cake were no slouch neither. The total bill for two of us was $66HK, or about $8.50.

Beijing Style Dumplings

Other memorable eats were some tender and simple Bejing dumplings (mutton and green onion or pork and cabbage), and roasted duck congee with lots of chinese donuts for dipping. If you aren’t familiar with congee it is a soup\stew made from rice and stock that is eaten for breakfast – very wholesome comfort food.

Salt and Pepper Shrimps at Temple St. Night Market

Lastly, some of our favorite meals were eaten sitting under tarps, sharing small tables with locals and sitting on little plastic stools on Temple St. We scarfed down claypot rice, fried whole crab, and salt & chile shrimps that appeared to be a cross between a lobster and a prawn.

…It is a very good thing that travelling involves so much walking. Up Next? Some eats from Vietnam. More posts in this series:
Pt2: Vietnam – Noodle Soup for Breakfast
Pt3: Vietnam – A Country of Foodies.

Vietnamese Chicken with Tomatoes and Fish Sauce (Ga Hap Ca)

katerina — Tue, 08 Nov 2011 13:02:00 +0000

When looking at a menu, I find a steamed dish is about as desirable as bare feet in a dog park. Steaming implies under-seasoned and fat-free food which is meant to be good for for you. And how often do you crave something that’s good for you?

Well, I officially declare that I am converted, not only is it possible to serve delicious food which is steamed, but it may induce desires for more of it. Fragrant is one way to describe this Vietnamese steamed chicken recipe. Melted is another. The tomatoes and ginger dissolve into a sauce that will have you unfolding the parchment and creating an origami bowl to pour it back into your mouth.

Ga Hap Cha is a Vietnamese Chicken dish which is traditionally either stewed or steamed. Frequently the steamed chicken is served alongside the tomatoes which are kept whole. By combining everything, the tomatoes, ginger and scallions melt together to form a sauce that can be served alongside the chicken and on top noodles or rice.

Chinese Steamed Fish Recipe

katerina — Thu, 20 Oct 2011 12:20:46 +0000

A meal of Chinese steamed fish can be as common as an American spaghetti in some Cantonese households. A white fish is steamed, then topped with green onion, ginger, soy and hot oil. The first time I tried steamed fish was at a formal Chinese banquet, a whole rock cod was prepared and shared between 8 people. Serve yourself from between the pin bones and then spin the lazy Susan to the next person. Though the simplest of many memorable dishes, the steamed fish stuck with me because of it’s rich flavor.

Now, as a former vegetarian I used to find a little fish face looking up at me from a dinner plate very daunting, that is until I started to appreciate the flavor that fish bones impart and the delicacy of fish necks and collars. By steaming fish on its hundreds of little bones the flesh will be extra moist and flavorful. By keeping the face and tail intact you can enjoy the fish with very little waste.

This recipe has been tested two ways: first with a whole fish, and second by using fish fillets. If doing a large whole fish you will either need a very big steamer or to fashion something in a wok with a lid. In the above picture, I used a whole tilapia which is small enough to fit in a medium steamer. The recipe below is enough for two small fillets or one small fish, if doing a big fish then double the garnish and sauce.

Ebi Mayo Recipe (Japanese Fried Shrimp)

katerina — Wed, 28 Sep 2011 12:14:46 +0000

In the last five years, Vancouver has been infiltrated by these fabulous little Japanese pubs called izakayas. They serve sake, cold beer, and a combination of fried and raw food. Izakayas are loud, vibrant, and very casual; when you walk in you feel instantly at home as you are greeted by an enthusiastic chorus in Japanese. Ebi Mayo is a fried shrimp recipe, and an izakaya specialty.

Yes, this recipe does call for topping fried shrimp with a mayonnaise and ketchup mixture. Yes that really is how they make it, and no it isn’t health food. However, this is a fun and easy appetizer recipe that can easily be a conversation piece for your next party. Serve with cold beer.

Vietnamese Spring Rolls Recipe

katerina — Thu, 20 Jan 2011 13:51:35 +0000

Cha Gio is a classic Vietnamese dish where pork and vegetables are wrapped inside rice paper and deep fried. In North America Cha Gio goes under many names and you may have seen it on menus as Rolls Dip, Imperial Rolls or Vietnamese Spring Rolls.

This recipe for Vietnamese Spring Rolls was an attempt to replicate one of my all time favorite dishes — and it was quite successful. I tried two different kinds of rice papers one with pure rice flour and one with a partial amount of tapioca. Personally, all my tasters preferrred the pure rice one as it was crispier after it had been fried.

This recipe makes a big helping of rolls, but it usually takes a few tries to get the temperature of the oil correct, and really, who are you kidding you can eat them all. It can be served as an appetizer or more authentically over rice noodles and fresh vegetables with nuco cham for a full meal.

Chao Gio – Imperial Rolls, Rolls Dip
(makes about 8 large rolls)

50g (~1/4 cup) vermicelli rice noodles
1 carrot
3 shiitake mushrooms
medium sized (8 1/2″) Vietnamese rice papers (* Red Rose brand)
2 cloves garlic
1 shallot
1/4 teaspoon black pepper
2 tablespoons vietnamese fish sauce
1/2 egg, lightly beaten
500g ground pork
200g raw shelled shrimp
peanut or vegetable oil for frying

Dipping Sauce (Nuoc Cham)
1 lime
2 red bird’s eye chillies
1/4 cup Vietnamese fish sauce
1/2 cup warm water
2 tablespoons sugar

Cover the vermicelli noodles in warm water for 10 minutes, drain and pat dry. Prepare the carrots either by grating or by julienning (very thin long strips) no longer than 2″, add to a large bowl. Finely slice the mushrooms, and the run a knife across them again to make them thin and fine lengthwise strips. MInce both the garlic and shallot and add along with the pepper, fish sauce and the half egg to the vegetables.

Mince the shrimp and add to the vegetables along with the pork. When the vermicelli are nice and dry chop them into no more than 2″ strips, then add to the other ingredients. Combine all ingredients until uniformly distributed. Refrigerate until you are ready to roll.

To make the dipping sauce finely slice the chillies and then combine all ingredients in a small bowl stirring to well incorporate the sugar. Taste it and either add more water if very salty or more sugar if not sweet enough. Set aside.

To shape the rolls first prepare the rice papers. I find it is easiest to work on 2-3 rolls at a time and collect them on a parchment lined sheet before frying any. The package may tell you differently but I have the best luck when I fill a large plate with quite warm water and immerse the entire sheet in it until soft, usually about 45-60 seconds. When it is soft transfer it to a clean counter top and pat off any excess water, let it relax for another minute.

Put approximately 3 tablespoons of filling parallel to the bottom of the circle about one third of the way in. Roll the rice paper up and over the filling just until you can hold the filling tightly and secure it. Now fold over the left hand side and the right hand side. Then continue rolling it as tight as you can until sealed. There are a ton of videos on this on youtube if you are interested on technique.

Prepare a pot or wok with enough oil to come up about 2″ up the sides. Heat up oil until it is 350-360F. Fry rolls in batches until crispy and lightly golden, about 8 minutes, maintain the temperature of the oil while frying. Place on a cooling rack to drain. To keep them warm while you are frying put the rack over a cookie sheet and place in a warm (300F) oven. Serve hot with dipping sauce.

Summer Roll Recipe with Mango, Basil, and Radish Sprouts

katerina — Thu, 13 Jan 2011 13:46:05 +0000

If a winter quinoa recipe is embracing the season then consider this recipe rebelling against the cold and the rain. Sometimes even when it makes no sense whatsoever the body craves the opposite of what it should– in this case cold, fresh, raw foods. The sun even came out as we were eating these as if it agreed with me.

These vegan summer rolls are a variation on a Vietnamese salad or spring roll. The radish sprouts are peppery but lighter than fully grown radishes and are there to contrast the sweet mango. If you can’t find radish sprouts then watercress would be a good substitute.

Summer Rolls with Mango, Basil and Radish Sprouts
(makes 8 rolls)

100g rice vermicelli noodles
1 mango
1/2 English cucumber
2 green onions
8 medium sized Vietnamese rice papers
1 large handful fresh Thai basil
1 package radish sprouts (watercress would be a nice substitute)
sweet chili sauce to serve on the side

Bring a pot of water to a boil, add a teaspoon of salt and vermicelli noodles. Boil until tender (about 3 minutes), immediately drain and transfer to a bowl of ice water to stop the cooking, once cold allow to drain and pat dry.

Cut the mango into long thin strips no longer than 4″. Cut the cucumber in half lengthwise. Scoop out the seeds and discard. Cut into long thin strips no longer than 4″. Trim off white ends of green onions. Cut into long thin strips. Wash and dry the sprouts.

Fill a large plate with warm water. Working on at most 3 at a time start forming the rolls. To use the rice papers put them, one at a time, into the water, let it sit until tender (about 45-60 seconds). Transfer each paper to a clean counter and spread it out flat, let sit for about a minute before filling. To fill you want to lay out the filling in the bottom third of the circle in a horizontal line. Add a few pieces of cucumber, a few pieces of mango, about 3 tablespoons worth of noodles followed by some green onions, a few radish sprouts and 3 basil leaves. Roll it up by folding the rice paper over the filling until it is tucked under. Pull it tight. Now fold the left and right side over towards the middle and continue rolling forward. Do the same with all rolls. (Tip: there are great videos online that can demonstrate this).

Serve cut or uncut with a sweet chili sauce. Peanut sauce would be nice too.

Chinese Chicken Noodle Soup Recipe

katerina — Tue, 07 Dec 2010 15:07:29 +0000

Soups are a curative not only for the soul but truly for the body as well. In Chinese medicine soups are actually used as a conduit for many treatments.

Now, of course this chinese chicken noodle soup recipe does not include any dried seahorses or horny goat weed (though feel free to add if you want) but it still has healing properties. Shiitake mushrooms stimulate the immune system and any homemade chicken soup will nourish your body.

The freshness of this chinese soup is the best part, unlike the typical chicken noodle soup the herbs brighten up the flavour tremendously. It is fabulous with some spicy homemade chili oil.

Chinese Chicken Soup Recipe
(serves 4)

1 tablespoon oil
3 skinless chicken thighs
salt
6 cups chinese chicken stock
1 star anise
1/2 teaspoon cracked black pepper
1/4 cup shaoxing wine (a sherry or cooking wine can be substituted)
1 1/2 cups shredded napa cabbage
1 tablespoon oil
4 large shittake mushrooms, sliced
2 teaspoon soy sauce
1/2 teaspoon sesame oil
200g fresh rice noodles (you can substitute anything you would like from vermicelli to spaghetti)
2 green onions, sliced thinly
cilantro leaves, for garnish
chili oil or hot sauce, for garnish

Heat a large casserole or saucepan over medium heat. Pat the chicken dry and season the chicken with a big pinch of salt on both sides. Add one tablespoon of oil and brown chicken all over. Add chicken stock slowly, scraping up any brown bits left behind. Add star anise, wine and black pepper. Bring to a gentle simmer and cook until chicken is nice and tender. Scum will float to the top so skim occasionally.

Once chicken is tender remove from the stock and allow to cool enough to handle. Shred the chicken with a fork until you have bite sized pieces, discard bones. If the liquid has gone cloudy, you can strain it. Otherwise remove the star anise and add back chicken, cabbage, soy, and sesame oil. Simmer for 5 minutes. Meanwhile quickly saute the mushrooms in remaining oil until soft.

Depending on the type of noodles you are using cooking time may vary. For fresh noodles I added them along with the green onions and mushrooms and cooked for a minute only. Correct for seasoning and add more pepper and soy if necessary. Serve immediately with chili oil and cilantro on top. If making ahead keep additions (noodles, vegetables and chicken) separate until serving so nothing overcooks.

Grilled Tuna with Soy and Chives Recipe

katerina — Mon, 12 Jul 2010 12:10:05 +0000

Cooking tuna rare is easy, just get yourself a nice piece of tuna and get your grill really hot! The hardest part is not cooking it too long, you want the tuna to have a thin jacket of cooked edge with the middle still being cold and vibrantly raw.

Serve this grilled tuna recipe family style and arm everyone with chopsticks. Everyone will be nice and friendly with soy sauce dribbling down their chins and fighting for the last piece of fish, it will be gone quicker even than it takes you to make it!

Grilled Tuna with Soy and Chives Recipe
(serves 4 as an appetizer)

1 lb fresh tuna steak
2/3 cup tamari or light japanese soy sauce
1/3 cup rice vinegar
1 tablespoon chopped fresh chives (or green onion)
1 tablespoon fresh ginger
fresh pepper

Stir together the soy, vinegar, chives and ginger in a small bowl. Heat your grill or BBQ to high.

Pat the tuna dry and grease your grill with canola oil. Put the tuna on the grill for 30 seconds. After30 seconds, flip and grill for another 30 seconds. Remove to a cutting board and slice thinly. Top with freshly ground pepper and drizzle witha few tablespoons of the sauce. Serve extra sauce on the side.