Vietnamese Fish Sauce Dip (Nuoc Mam)

The key to good eating vietnamese food is to have a great fish sauce dip, the famous nuoc mam.

This sauce complements most vietnamese popular dishes; spring rolls, imperial rolls, steamed fish, fried fish, grilled meats....and the list goes on and on.

My family and I cannot live without this sauce, unless we were to completely rule out vietnamese food out of our lives. Oh - what a huge nightmare that would be.

fish sauce (nuoc mam)

Recipe “au pif”:
¼ cup (60ml) water
1 tsp rice vinegar or regular vinegar
2 tsp raw can sugar
2 hot red chilis, finely minced
2 garlic cloves, finely minced
1 tbsp lime juice
2 tbsp fish sauce (nuoc mam)

Mix all ingredients in a small bowl.

This sauce can keep in a tightly closed tupperware container in the fridge for over 2-3 weeks.

Enjoy with your favourite vietnamese food.

Pumpkin and Sweet Potato in Coconut Milk

I can feel the energy. Everyone at work is excited about the Halloween festivities this year and preparing for the big day this Friday to dress up and bring his/her own special dish to share with the troop. I’m usually not one to celebrate Halloween, but this year there’s going to be a huge pot-luck and I am definitely psyched up to eat and share food with everyone, and in a costume, of course. I have a few ideas in mind of what to make and bring. Just stay tuned…

For now, keeping the Halloween theme, I’d like to share with you a wonderful recipe of a velvety stew that is somewhat different and exotic. It’s made of pumpkin, sweet potato and coconut milk. The sweet potato and pumpkin bring a pleasant sweetness to this traditional vietnamese Buddhist vegetarian meal, called Canh Bi Ro Ham Dua. The coconut milk gives it a creamy taste that certainly sets this dish apart from western stews that we’re more familiar with here in North America.

It’s hearty and savory. The hardest part is to cut through that d-mn pumpkin! Other than that, it’s quite easy and quick to make.

Clockwise from top left:

Small squash or pumpkin

Sweet potato and zucchini

Dried Chinese mushrooms

Good quality coconut milk

Preparation: 20 minutes, Cooking time: 15 minutes

Recipe “au pif”:
2 cups squash or pumpkin, peeled and cubed
1 cup sweet potato, peeled and cubed
½ cup dried Chinese mushrooms thinly sliced, soaked in water until soft (regular mushrooms can also be used)
½ cup unsalted peanuts
2 cups good quality coconut milk
1 green zucchini, thinly sliced
1 good pinch coarse sea salt
½ cup fresh chopped coriander, to garnish

In large saucepan, stir in squash/pumpkin, sweet potato, mushrooms and peanuts in ½ the amount of the coconut milk. Bring to a boil on medium-high heat, cover and simmer for about 10 minutes or until the vegetables are just getting tender. Try not to overcook them or they'll be too mushy.

Stir in 1/2 of the remaining coconut milk and stir in the zucchini slices. Simmer for another 5 minutes. Add the salt and stir for about 30 seconds.

Turn off heat.

Serve hot with fresh coriander, pour in the remaining amount of the coconut milk as a last touch, and savour. Can also be served with steamed jasmine or basmati rice.

Serves 6 people.

Oh – and what would Halloween be without a black cat?

Negrita, our beloved cat who just passed away two days ago.

Bamboo Steamed Stuffed Cabbage with Tomato Sauce

Each culture has its own method of making cabbage rolls. I particularly like these because of my affinity to fish sauce. I'll say it again, fish sauce can transform a very traditional and dull dish into a flavourful one. These cabbage rolls have been a family favourite for years in my household. We prepared them baked, pan-fried or steamed. My preference is the less healthy version, pan-fried because of the edges of the cabbage that turn into a crisp golden crust. Quite tasty.

However, when cooked in bamboo steamers, the rolls taste so fresh (almost “organic”), they retain their vibrant colour and crunch and the meat stays very moist.
Preparation: 30 minutes, Cooking time: 20 minutes

Recipe "au pif":
12 cabbage leaves (blanched in boiling water for about 2 minutes)
3/4 lb ground pork (ground turkey will work just as well)
1 small yellow onion, finely chopped
1/2 cup black chanterelle (aka trumpet of death) mushrooms, soaked and softened in warm water and finely chopped (found in fruit and vegetable stores - black chinese mushrooms can also be used)
1/4 cup cooked white rice (room temperature)
1 egg
4 tbsp fish sauce (more or less to taste)
1/2 tsp black ground pepper
Scallions cut lengthwise into long thin julienne strips, blanched to soften them (used to tie the rolls)

Sauce:
3 tomatoes chopped in cubes
1/4 lb ground pork
1 1/2 tbsp fish sauce
1/2 tsp red hot chili paste
1 tbsp vegetable oil

How to make the filling:Mix the 3/4 lb pork, onion, mushroom, cooked rice, egg, fish sauce and black pepper in a large bowl. Mix well until all ingredients are well blended together. Put aside.

Starting with one cabbage leaf, use about 1 tbsp of filling and lay the filling starting near the edge of the leaf. Cut away the short stem to remove stiffness. With your hands, shape the filling into a strip about 2 ½ inch long. Fold the sides of the leaf over the filling. Tightly press and roll the filling into the cabbage to make a nice roll.

Repeat with the rest of the leaves and filling until you run out of ingredients.

Use two bamboo steamer baskets.

Place bamboo steamers, one on top of the other, in a large wok filled with about 3/4 cup water (water should barely touch the bottom of the bamboo steamer). Turn heat on medium-high.

Place about 6 cabbage rolls in each basket and cover.

Let the rolls steam for about 15 minutes, or until the pork is cooked (you can see through the cabbage when it is no longer pink).

Preparing the sauce:
Heat oil in a medium sized sauce pan.
Add the 1/4 ground pork and stir constantly with a wooden spoon until the pork is broken down into small bits and until well cooked.
Add the tomatoes, fish sauce and chili paste and stir for about 30 seconds.
Cover, lower heat to medium-low and let it simmer for about 10 minutes.
Serve cabbage rolls with steamed white jasmine rice and ladle a bit of tomato sauce over the rolls.

Serves 4-6 people.

Enjoy.

Vietnamese Flan (Bánh gan)

Being used to making crème caramel with only 4 eggs, I was surprised to see that this Vietnamese Flan recipe from my $3 cookbook from Vietnam was calling for 7 eggs. But I recall, from my younger years, eating delicious Vietnamese Flans having a predominant “eggy” taste and denser texture - in a very succulent way and not in an “omelet” kind of way.

It’s a nice and cool dessert with a hint of 4 spices that you’ll never find in the well known crème caramel. Cinnamon, cloves, anise and ginger create a unique aroma to this traditional Vietnamese sweet. It adds an interesting “exotic” twist to this very much French-influenced dessert.

A silkier texture like the traditional ‘crème caramel’ can also be attained by adding more coconut milk. So, in this recipe you can use 1 whole can of coconut milk (400ml) and an extra egg (8 instead of 7). I love preparing it that way.
Preparation: 10 minutes, Cooking time: 20-30 minutes

Recipe “au pif”:
7 eggs (or 8 eggs)
1 cup good quality coconut milk (or 1 whole can, 400ml coconut milk)
2/3 cup dark brown sugar or raw cane sugar (or more to taste)
¼ tsp each of powdered cinnamon, anise, cloves (you can crush them in a mortar)
1 tsp ginger juice (using garlic press)
1 tsp baking soda

Preheat oven at 350F.

Melt sugar in coconut milk over medium high heat in a medium sized sauce pan and boil for about 15 minutes. Add spices, ginger juice and baking soda. Whip with whisk for about 1 minute.

Remove mixture from heat and let stand for 5 minutes.

Add slightly beaten eggs in a steady stream and beat the mixture until smooth with whisk.

Pour through fine strainer into a preheated greased loaf pan 8” x 3” x 4”. You can use the silicone baking dish which I find fantastic because cakes come out so easily. No greasing required.

Bake uncovered for 20-30 minutes (in convectional oven), or 30-40 minutes in regular oven.

Remove from oven and let the cake stand for at least 15 minutes for it to cool before removing from pan.

Chill in refrigerator for at least 2 hours.
Serve cold or at room temperature.

Serves 6 people.

Archives - Crispy Salt & Pepper Shrimps

"To possess taste, one must have some soul."

"Il faut donc avoir l'âme pour avoir le goût."

- Marquis De Vauvenargues

Last year I had posted a recipe on crispy salt and pepper shrimps which seemed to have most of QlinArt readers' mouthes salivating. What delicious news! To this day, I keep receiving pleasing comments on this dish that I wanted to present it to you again. The recipe is here.

This time, I layed the shrimps on a bed of shredded lettuce drizzled with a little bit of vegetable oil. Mmmmmh....

Hot Seafood Broth

There is nothing more comforting than a hot and spicy soup when you're feeling that cold weather is just around the corner. We, Montrealers, are appreciating what nature has to offer us these last few days in mid-October, the colours and warmth of Indian Summer. Indian summer peaks right after the first frost has hit the ground in Montreal. Most of us walk around with light jackets or even just a simple jersey to enjoy the breathtaking colours of North American fall season.

These colours are just as vibrant as the fresh ingredients of this seafood broth. The inspiration of this soup came from a traditional vietnamese soup called Canh cà chua which consists of tomatoes, fish sauce, tofu and scallions. To make it more interesting with a gourmet touch, yet keeping it simple without overkilling it with ingredients, I added fish and a few mussels (opional). The result, a healthy and heart-warming broth that can be eaten as a main course or as a sidedish with rice.

This is a soup that I love to make when I'm in the mood to make something quick, with an exotic touch. If you don't have fresh mussels, you can always use frozen shrimps that have been deveined and with shells removed. If you don't feel like adding any crustaceans, the fish on its own will still make an excellent tasting soup.

Preparation: 10 minutes, Cooking time: 10 minutes

Recipe "au pif":
1 large fillet of fresh white fish (Tilapia, Bass, Seabream...)
12 fresh mussels (optional)
1 tsp fresh minced ginger and lemongrass (grinded together in mortar)
1 tbsp Thai red curry paste
3-4 tbsp fish sauce (more or less to taste)
2 tomatoes, chopped in medium sized cubes
4 cups water
1 tbsp vegetable oil
Fresh coriander to garnish

In a large sauce pan, heat oil. Add minced ginger and lemongrass and stir for about 30 seconds.
Add in the curry paste and give it a stir and add in the tomatoes and stir for about 1 minute.
Add in the water, and stir.
Stir in the fish sauce let the broth boil on medium-high for about 1 minute.
Add in the fillets. Let the fish cook slowly for about 1-2 minutes.
Then add the mussels (optional). Cover with lid and shake the pan a little for the mussels to open up.
After 2-3 minutes, turn off heat, remove lid.

Serve in bowls and garnish with fresh coriander.

Serves 6 people.

Enjoy.

Su’s Curry Ginger Lentils – Sensuality

I made this dish the first time two weeks ago and fell in love with it; its aroma, its fragrance, its velvety texture and most importantly the wonderful burst of flavours that accompany the rest. It’s one of those sensual dishes where you just let yourself go and let every morsel melt in your mouth and end the dish by licking your spoon ‘til the last drop is consumed.

This AMAZING lentil recipe was sent to me by my dear friend Su from Vancouver as she heard my calling for more Asian vegetarian recipes. She knows how much I love cooking especially when the recipes are easy.

A great dish to prepare for a busy week coming ahead.

Preparation: 20 minutes; Cooking time: 20-30 minutes

Recipe “au pif”:
1 tbsp Olive Oil
3 Cloves Garlic - Minced
1 Onion - Minced
3 tbsp Good Quality Curry Powder (I like using Thai or Malaysian curry, if using paste use 1 tbsp only)
1 tsp Fresh Ginger - Grated
1 Fresh Jalopeno Pepper - Seeded & Minced (I like leaving the seeds in for more heat)
1 Cup Dried Lentils**
2 Sweet potatoes - Peeled & Cubed
2 Tomatoes - Chopped including juice
4 Cups Vegetable stock
Pinch Sea Salt
1 Cup Nonfat Plain Yogourt (optional)
¼ Cup Minced Cilantro, or Parsley
** If using canned lentils only use 1 cup of stock

Heat Large Pot on Med>High
Add Oil
Saute Garlic,onions, curry powder,ginger,& Jalopeno for 4 minutes
Add Lentils, sweet potatoes, tomatoes, stock & salt
Bring to a boil
Reduce heat to medium
Cover loosely and simmer until lentils are tender…about 30 minutes
Just before serving stir in yogourt & sprinkle with minced cilantro

Serves 6-8 people.
Serve with steamed white rice, or serve alone with a poached egg.
Enjoy.

Fried Banana Dessert with Sweetened Coconut

Everything was ready before our guests arrived this weekend; the Vietnamese crêpe batter was all set, the lettuce and coriander were washed and the nuoc mam dipping sauce (fish sauce) was prepared waiting to be ‘dipped in’….but…I forgot the dessert!

Thank goodness for ripe bananas, which I always have lying around in my basket of fruits. A bit of frying batter and some sweetened shredded coconut did just the trick for my guests to end their meal with a very popular Vietnamese dessert that takes minutes to prepare. For added flavour, I coated these sweets with shredded coconut. They’re golden, not too sweet and very tasty. Drizzle a bit of rum or liquor of your choice and I guarantee you that you or your guests will not be disappointed.
Recipe “au pif”:6 ripe bananas cut crosswise each one into 3 pieces
10 tbsp all purpose flour
10 tbsp water
½ cup sweetened shredded coconut
1/3 cup vegetable oil
Rum or liquor of your choice

Prepare batter by mixing the flour and water in a medium sized bowl. Dip the bananas in the batter then coat them with the shredded coconut.

Fry in a deep medium sauce pan in oil for 2 minutes each side, or until bananas are light golden brown.

Transfer bananas onto a plate covered with paper towel to absorb the excess oil from the bananas.


Serves 6 people.
Serve warm with rum and enjoy.

Lip-Smacking Vietnamese Lemongrass Chicken

According to my taste buds, this is a dish that really does taste a million times better the next day. The world didn’t exist around me as I was smacking my lips and licking my fingers when I devoured that succulent morsel of juicy and savory chicken thigh the other day. My dinner guests probably found it rude…but did I care? Uh, no, not when something is this good. I could have even acted as my true inner Vietnamese self by sitting with one leg up on the chair while I was at it. But, I didn't. I didn't want to shatter my known image of "prim and proper" Q. If only they knew...

I think it’s a great dish to prepare a Sunday for a well deserved relaxing Monday evening dinner. These mouth-watering chicken upper thighs that have had the time to soak in the herbs and spices will impress not only you, but also your dinner party.

A simple recipe comprised of boneless chicken upper thighs marinated in fish sauce, lemongrass and garlic, then browned to give the thighs full flavour, and slowly simmered in its juices and added lemon. For a final golden crisp look, I like to broil the chicken for about 5 minutes in the oven.

Again, simplicity at its best, for a person always on the go like my good self.

Preparation: 10 minutes (not including marinating time), Cooking time: 20 minutes

Recipe “au pif”:6 boneless chicken upper thighs (skinless thighs can also be used)
3 garlic cloves finely minced
1 stalk lemongrass, finely chopped and crushed in mortar
2 tbsp fish sauce
½ tsp freshly ground black pepper
A pinch of sugar
Lemon juice from a half a lemon
½ cup chicken stock
2 tbsp vegetable oil

*To accelerate cooking time, cut wide open the chicken upper thighs by making small 2 in. incisions inside the thighs*
Mix garlic, lemongrass, fish sauce, pepper and sugar in a large bowl. Add the chicken thighs, mix well with your hands or big spoon. Let it sit in marinade for about 30-40 minutes.

In a large shallow sauce pan, heat oil on medium-high heat. When the pan is very hot, add in the chicken thighs and let it sizzle for them to brown, about 1-2 minutes each side.

Lower the heat to low heat, add the lemon juice and chicken stock. Cover and let it simmer for about 15 minutes. Add more fish sauce to taste, if desired.

Again, this is optional, I like to add a final golden crisp look to the chicken by broiling the thighs in the oven for about 5 minutes.

Serve on a bed of fresh watercress or steamed white jasmine rice.
Share and enjoy.

Serves 3-4 people.