Grilled Chicken Wrap

Vietnamese Egg Rolls

1 package of Menlo Brand All Purpose Wrappers (It will say Vietnamese Cha Gio on it). This is typically found in the frozen section of an Asian supermarket and Let the package defrost a bit before separating the wrappers so you don’t tear them up.
2 lb ground chicken or pork (makes 30 egg rolls)
1 medium jícama (1/2 cup)
2/3 cup chopped onion
1/8 cup wood ear mushrooms, chopped
1/2 cup bean thread noodle, cut into 1"-1.5" threads from an asian supermarket
1 tsp salt
1 tsp pepper
1 tsp sugar
1 large egg yolk to seal the wrapper; whisked
vegetable oil or canola oil for frying

1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.

2. Shred or finely chop onion and squeeze excess moisture out by hand. Add ½ tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.

3. When soft, chop bean thread noodles and mushrooms.

4. Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork or chicken and mix well. Add jícama last and mix well.

5. Wrap the egg rolls and fry at 325°F until golden brown and fully cooked inside. About 12-16 minutes per batch or bake at 425° for 10-15 minutes or until lightly browned.

Step 1: Evenly spoon about 2 tablespoons of the pork mixture into a corner of the egg roll wrapper.

Step 2: Roll up the corner until you hit the middle two corners. Remember to tuck and tighten as you roll up.

Step 3: Pull the two side-corners into the center.

Step 4: Continue to roll up the egg roll until you have this cute little envelope.

Step 5: Spread the egg yolk around the edges of the top corner of the wrapper.

Step 6: Continue to roll up the egg roll until it's nicely sealed.

Vietnamese Egg Rolls

Vietnamese fish cakes

1 lb (907g) tilapia fillet
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) vegetable oil
½ tsp salt
2 tbsp (30 g) sugar
½ tsp ground pepper
2 tbsp (30 g) tapioca flour
½ tsp baking powder
¼ cup finely chopped green onion, white part only
vegetable oil for frying
you will need a meatgrinder or food processor

Wash and dry the fish fillets well with paper towel. Then cut into cubes.
Mix sugar, salt, pepper, fish sauce, and oil well until dissolved. Pour this mixture into the fish fillet cubes, and mix well.
Cover with plastic wrap and place in the freezer for 2 hours, or until the fish is extremely chilled, but without actually freezing.
Take the fish out of the freezer, and grind it the first time.Then cover, and place in the freezer to chill again, for about 2 more hours. Take out, and repeat grinding a second time.
After grinding all the fish a second time, if it is not chilled enough, we need to place in freezer a third time to chill again before moving to the next step.

Mix tapioca flour with baking powder, and add to the ground fish bowl. Start running the KitchenAid stand mixture with the paddle attachment, gradually mix on slow speed flour mixture into the ground fish. Then raise to medium speed, and continue mixing for 5 minutes, or until the mixture is well combined. Finally, add the chopped green onion and stir well.

For frying Heat the oil while shaping the fish paste into the size you want. When the oil starts to smoke, drop the fish cake into the oil. Fry one side for about 6 minutes, then flip it over and continue fry an other side for 6 more minutes until it is well done. Take out and place on a paper towel to absorb the excess oil. Let it cool down a bit, slice then serve.
You can make a lot, then store in the freezer for several months.

Steaming
Steam the fish patties on Medium heat for 10-12 minutes.

Baking
Brush the cakes with vegetable oil and place on a lined or non-stick baking pan. Bake the fish cakes at 400 degrees F for 25 minutes. Flip the cakes about half-way through so they brown evenly.

roast pork and sticky rice

Vietnamese fish cakes

Vietnamese Ginger Chicken

udon noodles

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i drive a 2017 ford explorer

Vietnamese Lemongrass Beef Skewers Recipe

1 pound top sirloin steak
wooden skewers

Marinade:

1/3 cup minced fresh lemongrass (white part only)
1/4 cup minced shallot
2 tablespoons minced garlic
3 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons sweet soy sauce
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/2 teaspoons freshly ground black pepper

Garnish:

1/4 cup roasted peanut, crushed
1/4 cup slightly sautéed scallion

Slice the steak into small thin pieces approximately 3/4? square and 1/4? thick.

Combine all the ingredients for the Marinade. Add the Marinade to the meat and mix well. Marinate for at least 1 hour.

Soak the wooden skewers in water for at least 30 minutes. Insert the meat through the wooden skewers.

Heat up the grill. Grill the meat for at least 2-3 minutes on each side, or until desired tenderness.

Garnish the Lemongrass Beef Skewers with bits of crushed peanuts and sautéed scallion before serving.

To make the sautéed scallion, heat up a non-stick pan with 2 teaspoons cooking oil. When the oil is hot, add in the 1/4 chopped scallions. Add salt to taste. Slightly sautéed for 1 minute.

Vietnamese Lemongrass Beef Skewers

Do Chua Recipe – Vietnamese Pickled Daikon & Carrots

1/2 lb daikon radish
1/2 lb carrots
1 tablespoon salt

Vinegar Solution
1/2 c hot water to dissolve 5 tablespoons sugar
1 c water
4 tablespoons distilled vinegar

Cut carrots and daikon to desired size.
Sprinkle salt and toss well. Soak for 15 minutes.
Rinse thoroughly and slightly squeeze to remove excess moisture. Dry & add to jars.
Dissolve sugar in hot water, then combine with remaining vinegar and water.
Add vinegar solution to jars to cover daikon & carrots. Seal, store at room temperature until pickled to your taste, checking every 12 or 24 hours.
Refrigerate when ready, up to 3 weeks, or until too sour or veggies lose their crunch.

Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)

Ingredients:
1/2 lb boneless pork butt
(cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
1 to 2 8-inch baguette rolls, sliced lengthwise in the center
1/2 bunch cilantro leaves
2 Jalapeno chilies, deseeded and thinly sliced
Pickled carrots and daikon (store-bought or homemade)
Mayonnaise


Lemongrass Pork Marinade:

1/2 cup minced lemongrass
1/2 cup sugar
3 tablespoons fish sauce
1 1/2 tablespoons ground black pepper
5 shallots, peeled and minced
3 cloves garlic, peeled and minced
2 tablespoons roasted sesame oil
2 tablespoons peanut oil/regular cooking oil
2 tablespoons sweet soy sauce

Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight. Discard excess marinade before use.

Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.

Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.

Vietnamese Green Papaya & Beef Jerky Salad - Goi Du Du Kho Bo

1 green papaya (shredded)
1/3 pound beef jerky
thai basil, cut into strips

Salad Dressing
1/2 cup low sodium soy sauce
3/4 cup sugar
3/4 cup vinegar
1 cup water
5 garlic cloves, thinly sliced
sriracha, chili paste, or sliced bird's eye chiles (optional)

Peel, de-seed, and shred the papaya.
Toss shredded papaya with basil.
Top with beef jerky strips and dressing, to taste.
Boom!

the easiest place to find the jerky is in Vietnamese supermarkets.

Another place you can find this is in those Vietnamese-Chinese stores that sell preserved foods.

If you don’t have Viet markets nearby you can use any kind of beef jerky. The flavor is good, but the sheets of jerky are pretty thick, so you can cut the strips thinner to compensate. By comparison, the Vietnamese/Chinese version is sold pre-cut, and has a slightly sweeter taste.

Tofu Salad

Congee

papaya salad

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