vietnamese cuisine

This Cha Lua (Vietnamese Ham aka Pork Roll) is a must when you're making the classic Banh Mi Sandwich. But it is so good for so many other uses. Traditionally, the ham is steamed in banana leaves, but wrapping tightly in wrap works just fine. (And I did the research, using a brand like Saran Wrap is safe...it does not contain any harmful plasticizers and is safe to use during the steaming process). Bottom line...this Cha Lua is delicious! You'll need to start the Cha Lua the night before you cook it.

Cha Lua (Vietnamese Ham aka Pork Roll)

lbs pork

tbsp fish sauce*

tsp Kosher salt

tbsp sugar

tsp white pepper

garlic powder

onion powder

Alsa baking powder (about 1 tablespoon**)

tapioca flour**

water

banana leaves** (or quality plastic wrap)

*available in the Asian section of supermarkets (or in Asian Food Markets)

**available at Asian Food Markets

Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated.

Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).

Pour the wet mixture into the meat mixture, and process for 30 seconds.

Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.

The next day, remove the meat from the fridge, and divide into two loaves.

Wrap each loaf tightly with banana leaves, or plastic wrap (Saran Wrap works well). Repeat with another layer. &nbsp;If using banana leaves, wrap one more time with plastic wrap.&nbsp;

Tie kitchen string around each loaf, lengthwise, and several times width-wise.

Steam the loaves for 50 - 60 minutes. (Internal temp should be 145°F. &nbsp;Slice and check for doneness, if not fully cooked, re-wrap and steam for another 15 minutes).&nbsp;

Remove the string and plastic wrap and slice.

https://embed.mediavine.com/videos/cjt57awtc3w7u0o5jjas

How To Make Authentic Cha Lua (Vietnamese Pork Roll) clearly illustrates the easy-to-follow steps for making authentic cha lua.  This steamed pork loaf is delicious by itself, but also spectacular in a delicious banh mi sandwich.

How to Make Authentic Cha Lua (Vietnamese Pork Roll)

This Vietnamese fresh flat pho rice noodles recipe makes fresh noodle sheets (bánh phở) for Hanoi Style fresh Vietnamese rice noodle rolls called pho cuon (phở cuốn Hà Nội), which can also be cut into strips to make pho noodles for the classic Vietnamese soup, pho (phở). We have adapted a recipe we learned to make at Red Bridge Cooking School, Hoi An.

Vietnamese Fresh Rice Noodle Recipe – How to Make Rice Noodles for Pho and Pho Cuon

rice rice

salt

vegetable oil

To prepare the batter for the fresh flat pho rice noodle sheets, first soak the 4 cups of white rice in a large plastic bowl of water overnight.

The next day, drain the water from the rice then thoroughly wash the rice in water. Do this at least three times, properly draining the water each time until the water is clear. Ensure the water is completely drained from the rice.

Put 1 cup of white rice, 2 cups of water, and a pinch of salt in a blender and blend for 10-15 minutes.

Remove the mixture from the blender and put it in a bowl and leave to rest for one hour.

Repeat with the remaining rice, 1 cup of rice to 2 cups of water at a time. Leave each mixture to rest for an hour.

Spread a little vegetable oil onto a flat tray or plate in preparation for the steamed rice noodle sheets.

To make the flat rice noodle sheets, cover a pot of boiling water with a thin piece of cotton, pulled tautly over the pot and secured with string.

Using a large spoon (should hold two tablespoons of batter), pour the rice noodle batter onto the cotton, using the bottom of the spoon to move the batter around to form a thin circle-shaped layer that evenly and completely covers the cotton.

Steam the batter for one minute until you have a firm flat rice noodle sheet.

Use a bamboo stick to lift the rice batter from the cotton, by sliding it between the rice noodle sheet and cotton at the centre. Place it onto the oiled plate.

Repeat, stacking the flat rice noodle sheets on top of each other as you go. They shouldn’t stick together but if concerned spread a little vegetable oil onto each sheet.

Allow to cool

This homemade shaking beef recipe is full of tender bites of beef, vegetables, and tomato rice that will make you want to eat more.

Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice

beef

oyster sauce

soy sauce

garlic

garlic oil

sugar

cornstarch

Maggi (for salt)

c cooked long grain rice

tomato paste

Fish sauce salt

onion

bell pepper

Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.

While this marinates, wash and prep all the veggies.

Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.

Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.

Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.

Plate the veggies and beef. Add some Maggi to salt to taste.

Shaking Beef

Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.

In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn’t burn.

Add the rice and stir thoroughly to coat with the garlic.

Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.

Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don’t want to add too much saltiness since this will be eaten with the beef.

Tomato Rice

Wash and prep all vegetables.

Put 1 tbsp of oil in a pan over medium heat.

Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.

Add green onions last to prevent them from wilting, stir to mix.

Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.

Vegetables

Chè Thái is a delicious sweet soup that is as easy to make as it is to eat.

Chè Thái Recipe (Vietnamese Fruit Cocktail)

(1) 20 oz can whole water chestnut (you only need half)

red food coloring

c tapioca starch

(1) 20 oz can jackfruit

(1) 20 oz can lychee

(1) 20 oz can longan

(1) 19 oz can ai-yu jelly

(1) 20 oz can toddy palm seeds

coconut (you will need the juice & meat)

(1) 13.5 oz can coconut milk

Open the water chestnut can and drain. You will only need about half of the water chestnuts.

Cut the water chestnuts into small pieces about ¼ inch and place them in a large bowl (the coating of the tapioca starch will make them bigger).

Add a few drops of red food coloring to the small pieces and mix thoroughly. Make sure there isn’t extra water or food coloring in the bowl because this will make the tapioca starch extra gummy.

Add one cup of tapioca starch to the bowl and cover all the water chestnuts evenly. To remove extra starch, place the water chestnuts in a colander and sift. You want to prevent extra starch from going into the boiling water because it will make the water gummy, too.

Boil a pot with about two inches of water over medium-high heat. In small batches, add the covered water chestnuts and stir to prevent them from sticking. When the chestnut float to the top, remove them from the boiling water and put them in an ice water bath and stir again to keep from sticking.

Keep them in the bath for at least 10 minutes.

&quot;Red Rubies&quot;

Open all the canned fruit, save the syrup from one can in a separate container. I like lychee the best, so I save this syrup. We found that if you mix the syrup from all the cans, the taste can get quite muddled.

Cut jackfruit into slices, cut lychee into large slices, and cut toddy palm into thin slices. Keep the longan in its original shape since these come fairly small. Combine all fruit into a large container.

Open coconut and set aside juice, carve out slices of coconut meat.

In another container, combine coconut milk and coconut juice. Slowly start to add the juice syrup to sweeten the milk, you want to begin by adding ½ a cup at a time. Adjust to your taste. Add the sweetened coconut milk, juice, and meat into the large container with the fruit and stir.

I prefer fridging the chè Thái for a couple of hours before serving so it’s nice and cold, but you can also add crushed ice if you want to serve immediately.

Assembly

Vietnamese fried spring rolls (Cha Gio) are the perfect blend of everything that’s good about any other type of spring roll. 

Vietnamese Fried Spring Rolls

Sugar

Lime juice

Fish sauce

Garlic

Jalapeño

oz pork

oz Shrimp

oz Crab meat

oz Glass noodles

oz Carrot

Shallot

rice paper

Salt

to taste Ground black pepper

Lettuce

Cilantro

Mint

Basil

Vegetable oil

A few prep steps, and then bung this one in the oven, put your feet up and let dinner do its thing. This Vietnamese curry recipe is kinda traybake, kinda casserole but all kinds of wonderful. Chicken and rice never tasted so good.

Vietnamese Chicken Curry Traybake &amp; Fried Rice

chicken drumsticks

sea salt

tbsp ginger

garlic cloves, finely grated

red onion,

1½ tbsp mild curry powder

peeled,

lemongrass

chicken stock

coconut milk

tbsp fish sauce

tsp sugar

coriander

Vietnamese fried rice

jasmine rice

Chinese lap cheong sausage, sliced

brown onion, roughly chopped

peas

garlic cloves, finely chopped

¼ tsp ground white pepper

1.Preheat the oven to 200°C/390°F. Place the rice and 2½ cups water into the bowl of a rice cooker. Press the button to start. Alternatively, add the rice to a medium-sized saucepan along with 2½ cups of water and place over medium heat. Cook for 10 minutes or until the rice is just tender but still a little firm. Then cover with a lid, turn the heat off and rest for 10 minutes to allow the steam to finish cooking the rice.

2.Add vegetable oil to a heavy based frying pan or casserole dish and place over high heat. Sprinkle chicken drumsticks generously with sea salt then add to the hot oil. Leave for 3-4  minutes to colour on one side, then turn over and leave for another 2 minutes. Add in the grated ginger and garlic, followed by the onion. Give everything a mix to combine all the flavours together. Sprinkle over the curry powder and mix again until just combined.

3.Add the carrots and the lemongrass to the pan. In a large bowl, mix together the stock, coconut milk, fish sauce and sugar. Pour the liquid mixture over the chicken. Bake in the preheated oven for 45 minutes or until the chicken is cooked and the vegetables are tender.

4.For the fried rice, place a wok or large frying pan over high heat, then add the vegetable oil. Add the sausage to the hot oil and cook for 2 minutes or until starting to colour. Now add the onions and stir-fry for another 2 minutes. Add the garlic and stir-fry for another half a minute. Then add the cooked rice to the wok and mix to combine. Pour in the fish sauce, then add the white pepper and peas, then stir-fry thoroughly. Transfer to a serving plate.

5.Remove the chicken from the oven and top with coriander leaves. Serve with the fried rice.

Unleash your creative side and choose your own adventure with these pretty-as-a-picture cold Vietnamese rolls. The sky&#039;s the limit!

Vietnamese-style Cold Rolls | Marion&#039;s Kitchen

Rice paper wrappers

Egg omelette:

eggs, lightly whisked

Spicy devilled prawns:

tbsp gochujang*

tbsp Marion’s Kitchen Coconut Sriracha

small prawns, peeled & deveined

Spicy peanut dipping sauce:

peanut butter

hoisin sauce

lime juice

garlic clove, grated

Suggested fillings:

edible flowers

rice vermicelli noodles, cooked, cooled

dark green lettuce leaves

Asian herbs e.g. mint leaves, Thai basil leaves

cooked,

carrot

finely julienned capsicum

cucumber, cut into thin strips

garlic chives

Step 1.Before you start rolling, you’ll need to get all your fillings ready and cooled. To make the egg omelette, heat one tablespoon of the oil in a non-stick frying pan over medium-high heat (a pan 22cm in diameter will give you 2 omelettes). Pour in enough half the egg mixture and swirl the egg around the pan until the egg is almost set. Allow to gently cook on the heat until the top of the omelette is completely set. Then transfer to a cutting board and trim the edges to form a rectangle. Then cut the rectangle into 3 pieces. Set aside to cool and repeat with remaining egg.

Step 2.For the spicy devilled prawns, combine the gochujang, Coconut Sriracha and soy sauce in a large bowl. Add the prawns and mix to coat. Heat the vegetable oil in a large non-stick frying pan. Add the prawns and cook for 2-3 minutes each side or until cooked through. Transfer to a plate and set aside to cool.

Step 3.For the spicy peanut dipping sauce, combine the ingredients in a small bowl.

Step 4.To assemble the cold rolls, dip a sheet of rice paper into a large tray of warm water. Place the wrapper on a clean tea towel. Add your choice of fillings (see the video for ideas), then fold in the sides of the wrapper. Then fold the bottom of the wrapper over the filling and roll up the entire parcel into a tight, neat cylinder shape. Serve cold rolls with the spicy peanut dipping sauce.

Notes: – You can really go to town with these rolls and mix up the fillings to suit your personal tastes – use this recipe as inspiration and go from there! It’s also a fun activity to do with older kids.

– Gochujang is a Korean fermented chilli paste available in the Asian aisle of some supermarkets or from an Asian grocery store.

My favorite Vietnamese dish of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the wonderful flavors of Vietnam together.

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Top 10 vietnamese cuisine recipes from across the web

The most viewed vietnamese cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cha Lua (Vietnamese Ham aka Pork Ro...

Vietnamese Fresh Rice Noodle Recipe...

Bò Lúc Lắc (Vietnamese Shaking Beef...

Chè Thái Recipe (Vietnamese Fruit C...

Vietnamese Fried Spring Rolls

Vietnamese Chicken Curry Traybake &...

Vietnamese-style Cold Rolls | Mario...

Northern Vietnam Vermicelli Noodles...

Vietnamese Pork Bun Cha | Marion's ...

Northern Vietnam Vermicelli Noodles...

The most viewed vietnamese cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine