Week 12: Vietnamese, please

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

Week 12, Meal 3: Pork banh mi

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

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One thought on “Week 12: Vietnamese, please”

  1. 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.

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