YumSugar

For a Quick Bite, Roll Your Own Spring Rolls

YumSugar — Tue, 29 Sep 2009 15:00:59 -0700

This past weekend, San Francisco experienced a couple of the hottest days of the year. After a blistering morning walk around the city with out-of-town visitors, I invited my friends over for lunch. To keep things appropriately light, I served wine spritzers and made fresh Vietnamese-style Spring rolls.

Although they may look and sound labor-intensive, non-fried Spring rolls - or Summer rolls, as they're sometimes called - can make for an incredibly speedy meal. While this recipe calls for deli roast beef (an unusual filling for Spring rolls), you can use any protein you like; I later made rolls with roasted turkey, which tasted great as well. The versatility of the filling is part of the beauty of the dish. Learn how to roll your own when you read more

Name That Dish!

YumSugar — Thu, 02 Apr 2009 15:00:31 -0700

If you're a fan of broth-based noodles like ramen and chicken noodle soup, you'd probably love this Vietnamese dish. Do you know what it is?

Fast & Easy Dinner: Vietnamese-Style Beef and Noodle Broth

partysugar — Fri, 26 Sep 2008 09:15:42 -0700

Ward off the early Fall chill with a steaming bowl of this scrumptious soup. It's perfect for a Friday night - all you have to do is drop the ingredients in a pot. Crunchy bean sprouts and fresh, fragrant basil finish off the soup. To add more heat, serve with a spicy Asian sauce. Learn how to make this dish when you read more.

Vietnamese-Style Beef and Noodle Broth
From Eating Well

Ingredients

2 teaspoons canola oil
1 pound beef flank steak, very thinly sliced against the grain
4 cups chopped bok choy (1 small head, about 1 pound)
4 cups reduced-sodium chicken broth
1 cup water
4 ounces wide rice noodles
2 teaspoons reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tablespoons chopped fresh basil, or to taste

Directions

Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil.
Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more.
Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Serves 6.

NUTRITION INFORMATION: Per serving: 235 calories; 8 g fat (3 g sat, 3 g mono); 33 mg cholesterol; 19 g carbohydrate; 22 g protein; 1 g fiber; 209 mg sodium.

Nutrition bonus: Vitamin A (40% daily value), Zinc (27% dv), Vitamin C (25% dv).

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Would You Drink This Floral Tea?

YumSugar — Thu, 10 Jul 2008 16:15:42 -0700

The Slanted Door Vietnamese restaurant in San Francisco offers a choice of floral or smoky tea. Opt for floral, and you get an elegant wine goblet containing a bouquet of actual flora. I haven't tried it, but I'm so curious. Would you down this earthy drink?

Source

Name That Dish!

partysugar — Sat, 10 May 2008 06:30:16 -0700

This week I helped DearSugar plan her 30th birthday. The menu is made up of Vietnamese inspired dishes. Below is a picture of another Vietnamese dish. Do you know what it's called?

Come Party With Me: 30th Birthday - Menu

partysugar — Tue, 06 May 2008 09:00:51 -0700

DearSugar is celebrating her 30th birthday at one of her favorite restaurants, Le Colonial. After 10, the restaurant turns into a nightclub complete with a DJ and packed dance floor. Dear has rented out the upstairs and will provide her guests with a plethora of appetizers. Le Colonial specializes in scrumptious Vietnamese food. Some of the dishes on the menu include chicken meatballs in lettuce wraps, mango shrimp summer rolls, and mini Vietnamese steak sandwiches. To take a look at these recipes read more.

Vietnamese Chicken Meatballs in Lettuce Wraps
From Food and Wine magazine

Ingredients

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
3 tablespoons Asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated
1 small seedless cucumber-peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

Directions

Preheat the oven to 400°. Position a rack in the top third of the oven.
In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper.
Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
Roll the meatballs in the sugar until they are evenly coated.
Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

Serves 4.

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Mango Shrimp Summer Rolls
From Gourmet magazine

Ingredients

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar
For rolls
12 large shrimp in shell (21 to 25 per lb), peeled
3 oz vermicelli rice-stick noodles*
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear*
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Directions

Make sauce: stir together all sauce ingredients in a small bowl until sugar is dissolved.
Make rolls: add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil.
Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
Add noodles to boiling water and cook until just tender, about 3 minutes.
Drain in a colander, then rinse under cold running water and drain well.
Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles.
Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.
Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Makes 8 first-course servings.

Make ahead: summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.

*Available at Asian markets and ethnicgrocer.com (866-438-4642).

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Vietnamese Steak Sandwiches
Everyday Food magazine

Ingredients

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade, recipe below

Directions

In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

Serves 4.

Flank Steak with Lime Marinade

1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper.
Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Serves 4.

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'Wich of the Week: Bánh Mì

YumSugar — Wed, 13 Feb 2008 16:17:31 -0800

In continuing celebration of the Lunar New Year, today's 'Wich of the Week hails from Vietnam, which kicked off the 15-day Tet celebration last week. Bánh mì sandwiches are like the Vietnamese version of a sub, and a delicious side effect of French colonization.

The best thing about bánh mì? They usually cost less than three bucks. But even if they weren't such a bargain, bánh mì would easily be one of my favorite sandwiches. For my latest San Francisco-bánh mì adventure, read more

Built on a fresh crispy French roll, bánh mì combines traditional Vietnamese flavors, such as cucumbers, carrots, cilantro, and hot peppers, with your choice of meat. Some of the most popular include barbecued chicken and pork meatball. The rolls are usually dressed with mayo, and the sweet marinade on the meat also acts as a condiment.

For years I've been going to Saigon Sandwich Shop in San Francisco's Tenderloin neighborhood - it actually made the best sandwiches in America list! - but last week I decided to try Baguette Express up the street. I ordered two sandwiches at around $2.50 and 10 inches apiece: the bánh mì ga (BBQ chicken, pictured above) and the bánh mì ca moi (sardine, below). I would highly recommend the sardines if you're into that sort of thing, while the chicken was some of the sweetest, moistest meat I've had on a sandwich.

I think I still like Saigon Sandwich more - its sandwiches are delightfully overstuffed - but the Baguette Express bread was better: crusty and delicious. If you're ever in SF, you should definitely stop by one of these hole-in-the-wall shops. If you can't make it to SF (or Vietnam), you can also get great bánh mì in Boston, New York, Philadelphia, LA, and most other major US cites.

Fast & Easy Dinner: Chicken Curry with Sweet Potatoes and Carrots

partysugar — Fri, 11 Jan 2008 06:01:33 -0800

When the weather is cold and stormy, cooking a fragrant and exotic meal is a delicious way to awaken your senses. A chicken curry, rich with lemongrass and ginger, is an excellent dish that will tantalize your tastebuds. The thick smell will warm your kitchen and the colorful sweet potatoes and carrots will brighten your plate. Coconut milk provides a lush texture and red chili flakes add a touch of heat. For the recipe, read more.

Chicken Curry with Sweet Potatoes and Carrots
From Mealtime

2 tablespoons vegetable oil
1 cup sliced onions or shallots
2 stalks fresh lemongrass, trimmed and cut into 2-inch lengths
5 slices fresh ginger
3 tablespoons curry powder
1 tablespoon coarsely chopped garlic
1 1/2 pounds boneless chicken breasts or thighs, cut into bite-sized chunks, or 2 pounds whole bone-in chicken thighs or legs
1 to 2 tablespoons fish sauce (optional)
1 teaspoon sugar
1 teaspoon dried red chili flakes or chili-garlic sauce
3 1/2 cups canned reduced-sodium chicken broth
3/4 cup canned unsweetened coconut milk
1 can (15 ounces) sweet potatoes, drained
1 can (14 1/2 ounces) carrots, drained
2 tablespoons lime or lemon juice

In a large, deep saucepan or Dutch oven, heat the vegetable oil over medium-high heat for one minute.
Add the onions, lemongrass, and ginger, and cook 1-to-2 minutes, tossing now and then until the onions are shiny and translucent.
Add the curry powder and garlic, and cook 1-to-2 minutes, tossing once or twice, until the mixture is fragrant and softened.
Add the chicken, spreading it in one layer if you can, and cook for one minute. Toss well and cook until the chicken changes color and begins to brown.
Add the fish sauce, sugar and chili flakes, and toss again. Add the broth and bring to a boil. Reduce the heat to maintain a lively simmer and cook for 10 minutes, stirring now and then.
Add the coconut milk and simmer 10-to-15 minutes until the chicken is cooked.
Then remove the lemongrass chunks and add the sweet potatoes and carrots, letting the curry simmer another 1-to-3 minutes, until they are heated through. Stir in the lime or lemon juice, transfer curry dish to a serving bowl and serve.

Serves 6.

Nutritional Information Per Serving: Calories 350; Total fat 13g (Saturated fat 6g); Cholesterol 65mg; Sodium 600mg; Carbohydrate 29g (Fiber 5g); Protein 31g

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Yummy Link: Authentic Chicken Pho

YumSugar — Thu, 19 Jul 2007 12:55:38 -0700

I think I'm going to have to bend my "no hot soup in the summer" rule in order to make a batch of authentic chicken pho. Delicious! - Jaden's Steamy Kitchen

Tron Van Nguyen--Amateur Comedian

GiggleSugar — Sat, 07 Jul 2007 02:00:00 -0700

This guy is the obvious spawn of Borat, but the audience members don't know what to make of him. Apparently, they think that an unfunny Vietnamese dude with a bad fake accent who claims he came to America on a boat and lost all of his children except for the bad one...must be serious. Ha! All hail Tron Van Nguyen--Refugee, Entrepreneur, Amateur Comedian!