Not too long ago I thought Vietnamese food began and ended at Lee’s Sandwiches.
And, not that I don’t love the chain — it’s a great introduction to the banh mi — but there’s so much more to discover, especially when you live as close to Little Saigon as I do.
I’ve eaten fetal duck egg, and now I’m ready to tackle my next Vietnamese challenge — cooking it up at home. Here’s the menu Chef Brian has put together:
Week 12, Meal 1: Pho with ox tail, flank steak and filet mignon
Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and carrot slaw
Our list is good for two portions of each meal, except for the pho. That makes more, but I can’t exactly tell you how much. My suggestion: Eat leftovers and freeze the broth of whatever you can’t eat.
Otherwise, I double the recipes so I always have leftovers for the next day.
The shopping list is after the jump.
Week 12, Meal 1: Pho with ox tail, flank steak and filet mignon
Broth
2-3 lbs. oxtail
3 quarts water
3 pieces star anise
1/2 stick cinnamon
3 whole cloves
1 t black peppercorns
1 pod cardamom
1 t fennel seed
1 inch piece of ginger
1 onion, halved
2-3 T fish sauce
8 oz. flank steak
8 oz. rice noodles
salt and pepper, to taste
Garnish
1-2 limes, wedged
1 cup bean sprouts
8 oz. very thinly sliced lean beef, filet mignon
1 bunch Asian basil, or regular basil if you can’t find asian
1 bunch cilantro
serrano chiles, as needed, thinly sliced if you want heat
sriracha
hoisin sauce, use sparingly (lots of sugar)
Week 12, Meal 2: Grilled lemongrass chicken over yellow chile rice with snap peas and carrot slaw
Marinade for chicken
4 chicken thighs, trimmed of excess fat
2 cloves garlic, minced
1 small spring onion, sliced thin
2 T honey
2 T fish sauce
1 stalk lemongrass, outer leaves removed and sliced very thin or minced
1 t chile paste
1/4 t ground black pepper
Yellow chile rice
1 t vegetable oil
1 clove garlic, minced
1 t chile paste
1 1/2 t ginger, grated
1/4 t turmeric
1/2 cup jasmine rice
3/4 cup water or chicken stock
1 tbsp fish sauce
1 cup sugar snap peas, cut into thirds
1 1/2 t cilantro, chopped
1 1/2 t mint, chopped
Carrot slaw
3 large carrots, peeled
1 T chopped mint
2 limes juiced
1 1/2 t fish sauce
touch of salt
Week 12, Meal 3: Pork banh mi
2 3 oz. pieces of soft baguette (about 240 calories)
Pork
1 t vegetable oil
6 oz. pork chop, trimmed of fat and thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
1 stalk lemongrass, outer leaves removed, sliced thin
1 t grated ginger
1 T fish sauce
1 t tamarind paste
1 1/2 t honey
1/4 cup water
Chile sauce
1 T lime juice
1 T fish sauce
1 T water
1/2 t rice vinegar
1 t honey
1 small clove garlic, grated
1/4 t chile paste
I had the pleasure of being Niyaz’ guest for this amazing meal. The broth was unbelievable–fresh makes a big difference. I loved the Asian cilantro–it’s more powerful than the western version. But people who think cilantro tastes soapy might have a hard time with it–it’s more bitter than the more familiar cousin we have in local grocery stores.