Lindsey's Recipe Collection

Found from Vietnamese Cooking Group:

Here is the Cha Trung Hap ( steamed egg meatloaf ) this recipe is from the owner the Nha Trang restaurant in SJ! Good luck!

Cha trung Hap (steamed)

1.2 - 1.5 lbs ground pork
Season with :
1-1.5 tbs fish sauce
2 tbs sugar
1 tbs chicken powder
1/4 tbs salt
1/4 pepper
1 tbs oil

Prep:
1 handful dried wood ear mushroom (soak first drain well! )
1 bundle clear vermicelli noodle ( soak first drain well! )
Small carrot ( shred thin and coarse chop )
Half onion ( dice )
4-5 bundles Green onion (chop)
10 eggs ( leave 4 yolks separated till end- add splash of oil and mix well)

Then add into pork meat and Mix all together well

Put in whatever pan you wish but this recipe is perfect for a 8 inch round pan

Spray with oil if using hard pan. ( I use a silicone baking 8 inch round mold)

Have steamer ready boiling and place inside

Steam for 40 mins

Notice: every 10 min or less I lift the lid slowly and tilt it so water can slide off the top and not drip into the egg cake. Last 10 mins add egg yolks and continue to steam.

Good luck!!

Vietnamese Pork Skewers (Thit Nuong)

Recipe:
1-1.5 lb pork butt
2 tbs soy sauce
2 tbs fish sauce
2 tbs oyster sauce
3 tbs sugar
6 cloves garlic minced
2 stalks lemongrass minced
1 tbs oil

Marinate overnight for best flavor or at least 4hrs. Bake 18mins 375, depending on thickness. OR, Airfry (AF)10-12minutes

VIETNAMESE DRY EGG NOODLES - MI KHO
(By Lawrence Mak in FB’s Vietnamese Cooking Group)

https://youtu.be/pFDEx7ppzbY

Full step-by-step tutorial! ^^

Vietnamese Mi Kho, aka dry egg noodles, is super simple yet absolutely delicious! The sauce is key to this dish, loaded with garlic, fried shallots, a touch of sugar, and rounded out with fish, soy, & oyster sauces!

MI KHO - "DRY" EGG NOODLES - 1 SERVING

=====

90 Grams Fresh Egg Noodles

2 TSP Sesame Oil

3 Shrimp

1 Squid - cut into 2" pieces & scored

1/4 lb Cantonese BBQ Pork (cha siew)

Handful of Chives

**A side of chicken or pork bone broth will definitely balance out all the umami goodness!

SAUCE - MAKES 3-4 SERVINGS

----------

1 TBSP fish sauce

2 TBSP soy sauce

2 TBSP oyster sauce

2 TBSP water

2 1/2 TBSP sugar

1 TSP white pepper

2 TBSP neutral oil

2 TBSP minced garlic (~8 cloves)

2 TBSP fried shallots

- Combine all ingredients except for oil, garlic, & fried shallots

- Heat up oil on Medium-High Heat.

- Saute garlic until it becomes fragrant and just starts to brown

- Don't let the garlic burn!!

- Add in sauce mixture & dissolve any remaining clumps of sugar

- Once it comes up to a simmer, turn to LOW HEAT.

- Simmer for ~30 seconds to 1 minute

- Add fried shallots and thoroughly mix

- Set aside in a heat-proof bowl

TOPPINGS

----------

- Feel free to use whatever toppings your heart desires!

- I used Cantonese BBQ Pork (cha siew), Shrimp, Squid, & Chives

- Bring a small pot of water to a boil, add a pinch of salt, and blanch shrimp & squid for 3 minutes

- Rinse under cold water

- Wash chives and cut into 3-inch strips - blanch for 5 seconds if you don't like raw chives

- Reheat cha siew if it's not hot

EGG NOODLES

----------

- Bring ~6 cups of water to a boil

- Add in noodles and cook according to package instructions

- Fresh egg noodles shouldn't take more than 1 minute to cook

- Don't rinse the noodles under cold water if you are serving immediately!

- Add noodles to a bowl and pour in 1-2 TSP Sesame Oil

- Mix thoroughly

PLATING

----------

- Add toppings to the bowl of noodles

- Then add on the sauce - roughly 2 TBSP per serving

- Enjoy with a bowl of chicken broth!

Vietnamese "Dry" Egg Noodles & SAUCE Recipe | Nuoc Sot Mi Kho Vietnamese Mi Kho, aka dry egg noodles, is super simple yet absolutely delicious! The sauce is key to this dish and in this video, I'll show you how easy it ...

Banh Cuon Tom -Chow/Cheung Fun?
(Recipe found on FB’s Vietnamese Cooking Group, post by Maya)

A few days ago I posted a recipe for shrimp rice rolls (ha cheung fun) on another Vietnamese cooking group and forgot to post on here. For those that hasn't seen it, I hope you give it a try.

If you find yourself craving dim sum and love cheung fun served at the Chinese restaurant, but you're too lazy or just intimidated with the thought steaming the batter and having it not turning out correctly...this recipe is for you. It's super easy and you can easily whip this up anytime. You can be creative and make it with beef, chinese long donuts, dried shrimp and green onions, or just plain, etc... ALL cooking will be done in the microwave! I guarantee you that your ha cheung fun will turned out soft like your chinese dim sum restaurants.

Recipe:
60g (6 tbsp) Rice Flour
*60g (6 tbsp) Wheat Starch
2 cups Water

*Wheat starch is what's going to make your rice roll soft melt-in-your-mouth texture like the way they make it at the restaurant. It is very commonly use in dim sum recipes to make dumpling skins, bao, fluffy steamed rice cakes, etc... It's not the same as wheat flour. It's not the same as potato or tapioca starch which gives it that chewlness. You can find it at local Asian or middle eastern markets. (or Amazon)

18-24 raw med shrimp
1/4 tsp white pepper
1 tsp sugar
1 tsp corn starch
1/2 tsp sesame oil

*3 tbsp seasoned soy sauce
3 tbsp water
1 tbsp sugar
Microwave for 60 secs
*Seasoned soy sauce usually labeled as seasoning sauce for fish and seafood. It has a bit of sweetness to it.

Recipe makes 6-8 rice rolls.

Mix rice flour, wheat starch, and water to create batter. Let sit for 30 minutes.

Mix shrimp and seasoning then set aside.

Using a small plate about 8-10in. Spray or brush plate with oil to prevent from sticking. Stir then pour approximate 1/3c of batter onto plate. Microwave for 2 mins. Line 3 shrimps in center then microwave for 45 seconds. Take out and let rest for 1 minute. Using a spatula or a plastic dough cutter to slowly lift one side of the cooked rice batter to cover the shrimp then continue to lift the shrimps then roll to the other end. Eat with seasoned soy sauce.

Update to include beef filling:

1/2lb ground beef
1/2c chopped green onions
1/2 tsp salt
1/2 tsp white pepper
1tbsp cornstarch
1tbsp wheat starch
1/2 cup water
1tsp rice wine...optional

Mix everything but ground beef and green onion together. Slowly pour 1/3 of the liquid into the beef then mix. Continue to add more liquid and mix... stirring in 1 direction. Once everything is mix and you can see it's kinda stringy then add the green onion and mix.

Microwave batter for 2 mins then add 3 tbsp beef filling. Press flat into rectangle about 1/4" thick then brush filling with sesame or reg oil. Microwave for 90 seconds. If you're steaming then do it for 2 mins. Take out and rest for 1 minute b4 rolling.

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NO-BAKE NY CHEESECAKE

FILLING:
1-8oz block cream cheese
1/4 cup sugar
1/2 tsp vanilla extract
1 tsp lemon juice (fresh squeezed)
1 tsp orange juice (optional)
1/8 cup sour cream (optional)

EGG BITES

3oz swiss cheese
4 eggs
1/2 tsp salt
1/4 cup heavy cream (or half/half or milk)
toppings of choice (bacon bits, ham, scallions, bell pepper, etc.)
1 cup water for IP

Break/cut the cheese slices into 4 pieces. Press 1 piece of cheese to bottom and sides of egg bite mould. Then add your toppings such as bacon or ham or scallions, etc. In a separate bowl, blend eggs, cream/milk, salt. Pour into mould over the cheese and toppings. Trivet with water. Cook HP 5 minutes. NR 5 minutes.

KOMBUCHA

1F (1st fermentation):
15g tea-organic
1 cup cane sugar-organic
1 cup starter

2F (2nd fermentation):
Lemongrass = 2 tsp
Coconut = 4oz fresh juice
Pineapple Mint = 2oz pineapple juice or puree, 6 mint leaves
Ginger Lime= 2oz lime; 1 tsp ginger

STRAWBERRY COMPOTE

IN INSTANT POT (IP-PRESSURE COOKER)
1lb strawberries, halved
1/8 cup sugar
1oz orange juice

Manual HP 1 minute/NPR 15 minutes

ALTERNATE RECIPE
1 lb strawberries, halved
1/4 cup sugar
1 tsp vanilla extract

STEEL CUT OATS in INSTANT POT (IP-PRESSURE COOKER)

1 cup steel cut oats
1.5 cup water
1.5 cut almond milk

Manual 9min
NPR 10min.

SEA SALT CREAM TOPPERS

1 cup heavy whipping cream
1/2 tsp fine sea salt

Blend or whisk thoroughly

FRESH BOBAS

2.5 cups tapioca starch
1 cup boiling water

After mixing, roll into thin strips. Then, cut into boba sizes.

BOBA SYRUP:
3 cups water
1 cup brown sugar

VIETNAMESE YOGURT

INGREDIENTS:
1 14oz can condensed milk
1 5-10oz original yogurt (Fage brand is best)
1 carton Fairlife whole milk

Mix well with whisk, then strain. Incubate for 12+ hours

GLASS NOODLE SOUP (MIEN GA)

INGREDIENTS:
1 lb chicken breast
1oz dried sh*take mushroom
2 tsp salt
1 tsp dried cilantro
1 tsp soy sauce
Glass noodles

BROTH:
10 cups water
1 whole onion
1 carrot
1 celery

FRIED RICE

INGREDIENTS:
2 cups uncooked jasmine rice
2 eggs
3 TBS fish sauce
1 tsp salt
8 cloves garlic
3 Chinese sausages, cubed
1/2 tsp black pepper
1 scallion (chopped)-OPTIONAL
1 TBS cooking oil

DIRECTIONS:
1. Cook rice (1:1 ratio)
2. Put 1 TBS cooking oil in pan
3. Throw in sausage cubes and stir to cook. Just until it browns a little
4. Stir in garlic and mix to extract essence, but don't brown
5. Put in cooked rice and stir/mix well, be sure not to let garlic brown
6. In a separate bowl whisk together eggs, fish sauce, salt, black pepper.
7. Pour this mixture into the frying pan with rice/sausages, and mix evenly.
8 Garnish with cilantro or add chopped scallions as desired.

CHAO in INSTANT POT (Vietnamese Porridge)

INGREDIENTS:
1 TBS fish sauce
1 cup jasmine rice (pan roasted)
1 lb chicken thighs (par-boil if desired)
1/2 TBS salt
1-2 inches ginger, sliced thinly
water

DIRECTIONS:
- In pot, place water, rice, then ginger, then chicken. Season with salt.
- Press Manual Normal pressure 15 minutes
- NPR fully, or after 15, can slow release.

BRAZILLIAN LEMONADE

INGREDIENTS:
3 limes
6 cups water
6 TBS sweet condensed milk (3oz)
1 cup sugar

DIRECTIONS:
1. slice limes in 1/8 pieces
2. put all in blender
3. pulse 5 times
4. strain

***note: 2 TBS liquid = 1oz***

NUOC COT (coconut cream sauce)

INGREDIENTS:
1 coffee spoon sugar
1 coffee spoon salt
1 can coconut cream

DIRECTIONS:
Heat over medium heat to evenly blend ingredients.

***for use in Vietnamese spaghetti or koi***

AGAR Mixture

4oz Dolce Syrup
5 cups water
2/3 cups sugar
1 pack agar mix

BANH CHUOI (STEAMED BANANA CAKE)

1 cup of Rice
6 Chuoi Su (Vietnamese small bananas)
¾ cup Sugar
2 TBS Starch (Bot Nang)

Directions:
1. Pre-soak rice 4 hours
2. Blend/puree rice with a little water. Fill with drinking water just above rice ¼ inch
3. Blend in 2 bananas, starch and sugar
4. Pour into a bowl
5. Make sure it is evenly mixed
6. Slice remaining bananas 1/5th inch thick and mix in
7. Prepare steam pot by boiling water.
8. Layer steam section with foil first, then plastic wrap
9. Pour mixture in over the foil/plastic wrap, then place over boiling water
10. Cook approximately 1 hour

XOI (SWEET STICKY RICE)

2 TBS (coffee spoon) Sugar
1 TBS (coffee spoon) Salt
1 can Coconut Cream
3 rice bowls of Nep (sticky rice)

Directions:
1. Rinse & Pre-soak rice night before
2. Next day, wash rice again and drain
3. Pour rice gently into steam section part of steam pot (slowly as to build a mountain) and so rice doesn't fall through hole of steam pot
4. Fill bottom section of steam pot halfway with water
5. Wait for water to boil before placing steam section on top
6. Cover with lid
7. Cook for approximately 1 hour, but stir up half way through

Separately…
1. Mix coconut cream, sugar, and salt in a small pot
2. Cook a little to evenly mix and dissolve ingredients

COMBINE: Pour xoi out and mix in coconut mix while xoi is still hot. Mix/spread evenly.

CREPES

4 Eggs
1 ½ cup Milk
1 cup Water
6 TBS Butter-melted
5 TBS sugar
2 cups Flour
2 tsp Vanilla Extract

Directions:
Mix thoroughly all ingredients. (This is Alton Brown's recipe x 2)

BANH BO (Steamed Rice Cakes

A:
1 package of Rice Flour (1 lb.)
1 tsp Sugar
1 package of Yeast (2.5 tsp)
2 cups Water

* Dissolve yeast and sugar in water and mix with flour. Proof overnight or until the batter rises and falls.

B:
1.5 cups Sugar
1 ¾ cups (400ml) Coconut Milk
1 cup Water

* Boil until sugar dissolves and cool to the touch (should be warm like bath water)

**Mix together A and B. Let rest for half an hour before steaming.

Note:
This recipe is for the basic Vietnamese version. If you would like to make the Chinese version, replace coconut milk with water and add 1 TBS oil. Will have a slightly sour taste.

(recipe from internet by Playing with My Food: Banh Bo)

VIETNAMESE COCONUT PANDAN WAFFLE (BANH KEP)-updated 12/4/22

2- 17oz cans coconut milk (Savoy brand, preferred)
4 eggs
2 cups sugar -half cane half light brown (450g)
1/2 TBS pandan extract
6 cups all-purpose flower (450g)
1 packet Alsa Yeast (the pink packet)
8 TBS tapioca starch (115g)

Cook in cuisinart waffle maker at level 4.5. Throw out first waffle always to clean maker. Put cooked waffle on cookie rack to cool.

BAKED POTATO

Russet Potatoes

Directions:
Wash and salt potatoes

Wrap individually in foil. Bake at 425 degrees for approximately 1 hour, depending on size of potato. 30 minutes if small potato or until you can poke a fork through potato.

BANH BA TE SO (Vegetarian Ba Te So)

Tofu
Mushroom
Vegetarian Spam (from Asian market)
Carrots
Onions
Soy Sauce
Vegetarian Seasoning (from Asian market)
Pastry Puff Sheets
PAM butter spray

Directions:
1. Stir fry everything, then stuff in pastry puff sheets.
2. Put on a baking sheet with cooking spray
3. Butter upper side of pastry
4. Pre-heat over to 350 degrees
5. Cook 15-20 minutes, or until lightly brown and crisp

TUNA SALAD

INGREDIENTS:
- 2 cans tuna (squeezed and drained well)
- 2-3 eggs (hard-boiled and diced)
- 2 TBS pickle relish (dill)
- 3 TBS mayonnaise
Salt/Pepper to taste
Celery Chopped
Onions chopped (optional)

MIX ALL TOGETHER AND SERVE

STEAMED CRAB

1-2 whole dungeoness crab(s)
1 regular bottle of beer

Steam for approximately 45 minutes over stove

THIT KHO

Oil
Sugar
Garlic-minced
Pork
Fish Sauce
Oyster Sauce (optional)

Directions:
1. Put oil and sugar in deep pan, and let it caramelize. Stirring to keep it from burning.
2. When it turns into an amber color, put garlic in and mix about a minute, until slightly brown, to extract the scent
3. Stir in cubed or sliced pork
4. Season with fish sauce, to taste
5. Oyster sauce is optional

ZUPPA TOSCANA

1 lb. ground Italian Sausage
1.5 tsp Crushed Red Peppers
1 large diced White Onion
4 TBS Bacon pieces
2 tsp Garlic puree
10 cups Water
5 cubes Chicken Bouillon
1 cup Heavy Cream
1 lb. sliced Russet Potatoes, or about 3 large potatoes
¼ of a bunch of Kale

Directions:
1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic or approximately 15 minutes, or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour
5. Add heavy cream and cook until thoroughly heated
6. Stir in the sausage
7. Add Kale just before serving.

***Can't remember where on the internet I got this recipe or if this is an adaptation of someone else's recipe***