Tag Archives: Chicken

Learning How to Blog (And Goi Ngo Sen Tom Thit Lotus Root Salad)

2 Jun

That should be the name of this blog rather than Learning Vietnam. Tôi xin lỗi! (Sorry!)

The Year of the Horse is certainly off to the races (ba dum dum…couldn’t help myself). My husband and I both started new jobs in early Spring and have been running around like crazy people. Also, I’ve gone off the deep end with my yoga practice so I’ve been spending quite a bit of time in the yoga studio. So much, in fact, that I’ve decided to take yoga teacher training this fall! Stay tuned for more on that, if you’re interested.

However, even with all of this, it’s not as if I haven’t been cooking. I have. But not as much. Happy to report that I’m starting to get back into the rhythm of things, I think.

One of my favorite new meals came from the Ravenous Couple  Com Ga Hai Nam (Hainan Chicken and Rice). Really refreshing and flavorful at the same time. The cooking method for the rice was interesting – you use the fragrant broth after poaching the chicken with other spices and aromatics tossed in right in the rice cooker!

Poached chicken with rice and fresh Vietnamese shrimp rolls

Anh even helped roll some of the Goi Cuon.

Husband preparing fresh shrimp rolls with vegetables
 

With enough nuoc mam gung left over, I made Gỏi Ngó Sen Tôm Thịt (Lotus Root Salad with Shrimp and Pork) and Canh Bi (Fuzzy Melon Soup) for dinner later in the week. I was pleasantly surprised how easy the salad is to prepare – really refreshing for a hot late-spring evening. Without the pork ear/cartilage, I’ll be sure to make this for my own family as well!

Squash soup with lotus root, shrimp, and pork salad

Gỏi Ngó Sen Tôm Thịt (Lotus Root Salad with Shrimp and Pork)

Serves four with several other dishes, or two as main course

1 jar lotus roots in brine

Rau ram (coriander leaves), Mint, Thai Basil

Shredded Carrot

1/2 lb. Pork Shoulder

1/4 lb. Shrimp

Crispy fried shallots

Peanuts (optional)

Nuoc Mam Gung (ginger dipping sauce)

 

Boil the shrimp in water with 1 tbs sugar and 1 tbs fish sauce until opaque pink. Remove from water and set aside in covered bowl to cool. In the same water, add the pork and cook through – approximately 10-15 minutes depending on thickness. Remove from water and cool in plastic covered bowl.

While all that’s happening, prepare the lotus root. Drain them from the brine solution and rinse well. Slice on the diagonal so they are still long, but not as thick. One jar may not seem like a lot initially, but once you slice and toss with remaining ingredients you’ll have plenty.

Rough chop the fresh herbs and toss with the lotus roots and shredded carrot. Once cool, halve the shrimp, and cut the pork into thin slices. Arrange on top of the mixed salad and top with crisp fried shallots, drizzle with nuoc mam gung. 

Enjoy!

Advertisements

Sunday Family Fun Day

6 Oct

This weekend continued my housewife in training as we had our nieces and nephew over for some fall fun. Fall activities were all around, but the weather is sticking on the summer setting. 

Despite the heat, we had a great time at Nall’s Produce Inc. farm pumpkin patch and carved some sweet pumpkins. Too bad our jerk of  a squirrel ate one of my skull’s eyebrows overnight. Such a jerk. I also went all Martha Stewart on a “Cinderella” Pumpkin – don’t you love?

Visiting the pumpkin patch and carved pumpkins

Continue reading

Vietnamese Grilled Chicken Skewers

7 May

I need to find my my work/life/workout balance. And by life, I mean Vietnamese recipe testing and general exploration. Having bootcamp 2x per week plus 2 nights of pool makes for an over-scheduled girls. We have our house playoffs tonight for the league that I’m leaving, so depending on how it goes I may have more time on my hands. As I run out the door each morning, I look wistfully at my Vietnamese cookbook promising I’ll get back to it. Whoever says planning a wedding is easy breezy is full of it. Even with my rockstar wedding planner, Rex & Regina, I still have things to craft, fittings to schedule, and details to decide. Plus it’s nearly summer, which means beach trips, birthday BBQs and the rest.

But no. I will not fall in to The Busy Trap.

With this in mind, we hosted our nieces and nephew last weekend that at least allowed for breakfast and lunch. Their parents make scrambled eggs with sugar and fish sauce, but that’s one Vietnamese mod I won’t be making. Leave me with my cheese, chives and butter, thankyouverymuch. So the Martha-Stewart-me arose by 8 each day to get the day started and make sure the little people were fed. I baked the Pioneer Woman’s oatmeal bars with raspberry jam, and this delicious coconut banana bread from Fit Sugar. You should definitely make this. It’s just sweet enough and has a little citrusy tang thanks to a 1/4 cup orange juice. Don’t know why I haven’t thought of  adding coconut to banana bread before. I also stumbled across a tasty kabob marinade that uses all of our favorite things that I just had to try. By the way, I’m loving Picture the Recipe’s format. Great visuals and straightforward.
With coconut banana bread in the oven, I mixed up the marinade for what we planned to be lunch that day. With the rest of the house still asleep, I wasn’t going to use my mini-food prep processor, so just chopped and mixed the herbs by hand. So considerate, aren’t I?
By the way – how amazing is our herb planter? Cilantro, culantro and mint only a few paces from the kitchen. Heavenly.

Vietnamese Caramelized Ginger Chicken for the Soul

27 Mar

I’ve been a bad, bad blogger. And cook, for that matter. Work has been kicking my ass, to put it delicately.

But I’m back in the saddle. I made a few things over the past week but didn’t get to blog. So today when we got home after hitting the grocery store it was time for business.

One of Thuan’s favorite dishes is a really flavorful chicken dish simmered in a ginger caramel sauce, Gà Kho Gừng.  When his mom makes this meal it is usually served with a squash soup, like Canh Bau Tom, but I wasn’t that motivated. Instead I made a vegetable stir fry and served it with crisp, sliced cucumber.

My first attempt hit the jackpot. Compliments like “This is so good I’ll take this to lunch tomorrow” and, even better “If you put Smith & Wollensky’s and this in front of me, I’d eat this any day.” My fiancee knows how to lay it on thick.

This is UNbelievably easy, and it makes the house smell incredible.

Caramel Ginger Chicken with Cucumbers

Caramel Ginger Chicken with cucumbers

A perfect bowl.

Continue reading

Blog Nuôi Dạy Con

Nuôi Dạy Con là trách nhiệm và niềm vui của cha me

Portico PR

Present Better

French Twist D.C.

I'll Always Have Paris...

Patrons of the Pit

Two Men, Two Pits and a Blog

The High Heel Gourmet

Authentic Thai Dishes Reimagined for the American Palate

%d bloggers like this: