Good Evening, Vietnam

Seems our recent Vietnamese recipe postings have been especially popular and several of you have created in your own kitchens with pleasant results. Because we aim only to please, below are a few more of our favorite South East Asian standards. All have withstood the test of time and never failed to ingratiate us to guests!

THIT HEO NUONG VI (GARLIC & PEPPER PORK CHOPS)

We like to throw a culinary curve ball here and plate these chops with roasted Brussels sprouts and green chile-garlic bread.

2 T. fish sauce / 1 t. soy sauce / 2 t. sugar / 1 T. brown sugar / 1 T. oil / 1 T. garlic, chopped / salt and lots of black pepper / 4 large, bone-in pork chops

1. Mix all ingredients except chops together then toss with pork in a sealed zipper bag.


2. Marinate for about 2-3 hours in the fridge, then 1/2 hour at room temperature.


3. Sear chops in hot skillet till browned well on both sides.


4. Add a bit of marinade to the skillet, reduce heat to quite low and cover.


5. Cook until just tender, less than 10 minutes.


6. Serve hot.

CHA DUM (VIETNAMESE MEAT LOAF)

5 dried shitake mushrooms / 1 lb. ground pork / 2 T. chopped shallots or onions / 2 T. fish sauce / 1 T. black pepper / about 1/2 t. salt / 1 egg

1. Soak mushrooms in warm water till soft. Drain and chop well.


2. Preheat oven to 375 degrees.


3. Combine ALL ingredients in a large bowl and mix well with your hands.


4. Transfer to a small loaf pan or casserole dish and bake until firm and fragrant, about 35-40 minutes.


5. Remove from oven and sit aside to cool slightly for 10 minutes.


6. Slice and enjoy.

GA NGU VI HUONG (FIVE-SPICE ROAST CHICKEN)

This is delectable with garlic mashed potatoes!

1/4 cup soy sauce / 2 T. fish sauce / 1 t. toasted sesame oil / 1 T. brown sugar / 2 t. five-spice powder / 1/2 t. or so of salt / 1 chopped clove of garlic / 2 t. chopped ginger / 3 lbs. chicken pieces (as always, thighs work best)

1. Combine ALL ingredients in a large zipper bag and shake well to mix.


2. Marinate in refrigerator for at least a couple of hours; overnight is better.


3. Preheat oven to 375 degrees. Place chicken on a baking sheet and roast till crisp and browned, at least 40 minutes.


4. Serve hot, warm or even cold.

CA NAU NGOT ( CLEAR SOUP WITH CATFISH, TOMATOES AND FRESH DILL)

Very authentic and a sublime first course for a meal of any nationality.

4 cups chicken or vegetable stock / 3/4 lb. catfish fillets - or substitute salmon, cut into chunks / 5 plum tomatoes, chopped rather small / 1 T. fish sauce / salt to taste / a large pinch of chunky-ground black pepper / 2 thinly sliced green onions / 1/4 cup roughly chopped dill

1. Bring stock to a rolling boil over high heat.


2. Add fish and lower heat to a gentle boil.


3. After 2 minutes stir in tomatoes, fish sauce, salt and pepper, green onion and dill.


4. Immediately remove from heat, stir well and serve hot.