הי אנקא.
Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."
Why am I so attracted to this particular cuisine? I adore Indian food, can't get enough Mexican, have a passion for pizza...but there is something about Vietnamese cooking that doesn't just excite me — it seduces me. And even though I always qualify my favorite foods as being "for the moment," I'm finding that my enthusiasm for Vietnamese food is waxing and not waning.
Many critics shun fusion cuisine — and yet that is exactly what Vietnamese food is. But unlike the contrived fusion cooking of some avant-garde chefs, Vietnamese cooking is characterized by an inherent balance and harmony.
Vietnamese cuisine subscribes to the same Chinese principles of yin and yang — the balance of opposites — but takes on its own distinct personality through the use of local ingredients and indigenous spices. As in China, you will find a balance of the five flavors — sweetness, sourness, saltiness, hotness, and bitterness — cooked in stir-fries, hearty soups, rice and noodle dishes. But in Vietnam, their dishes will be laced with limes and lemongrass, light and pungent fish sauce, or wrapped in delicate lettuce leaves with fresh, feathery herbs. Neighboring Southeast Asian countries also use the same indigenous flavorings, but somehow they never quite hit the unique union of technique and taste that appears in Vietnamese cuisine.
The French have also contributed to Vietnamese dishes — or perhaps more appropriately, the Vietnamese have added their own finesse to French standards, particularly to European-st<x>yle sauces, meats and patés. Vietnamese cold roast pork sandwiches are a Hanoi lunch staple, stuffed with fresh herbs and raw vegetables into Vietnamese-st<x>yle baguettes: French rolls made softer by a subtle mixture of rice and wheat flours. Vietnamese dishes also commonly combine indigenous flavorings with such French-introduced ingredients as asparagus and potatoes.
In the south, Vietnam adds to its cuisine the hot and fragrant curry dishes (cari) of Indian influences, introduced through the spice trade. While northern Vietnam uses black pepper, sesame, and the oil-rich frying techniques of its Chinese roots, the southern region weaves together a lighter mix. They rely less on oil and more on grilling or water-ba<x>sed cooking methods, usually serving herbs and vegetables raw, with such flavorings as fresh chiles, limes, coconut milk, vinegars, tamarind, sugar cane, and of course the ubiquitous fish sauce, or nuoc mam.
Sophisticated, exotic, delicate, complex, fresh and light...these are the qualities of Vietnamese cuisine that seduce me. Lately, I've been experimenting with ways to whip up a fast Vietnamese-st<x>yle meal whenever I'm in the mood. It's not hard to do: Vietnamese cooking naturally lends itself to quick and easy cooking, and these two Vietnamese-inspired dishes I've created are ideal meals for a busy weeknight, casual weekend, or informal dinner.
Vietnamese Food and Recipe:
Sauteed Spinach with Garlic and Chilies.
Vietnamese Mint Chicken.
Stuffed Squid In A Clay Pot (Mưc nhồi thịt).
Pork Chops with Garlic and Onions (Sườn ướp hành tỏi nướng).
Jellyfish Salad (Gỏi sứa đồ biển).
Frogs Legs in Garlic Sauce.
Vietnamese Egg Rolls (Chả giò).
Barbecued Shrimp Paste on Sugar Cane (Chạo tôm).
Vietnamese Chicken Curry (Gà càri).
Sour Fish Soup (Canh chua cá).
BBQ Five-Spice Cornish Game Hens.
Fried Rice with Sausage, Shrimp and Crab (Cơm chiên thập cẩm).
Grilled Dried Beef (Thịt bò khô).
Cơm Hương Giang (Huế).
Lamb in a hot garlic sauce.
Stir-fried Lamb with Mint and Chili.
Asparagus and Crab Meat Soup (Soup măng cua).
Beef Noodle Soup ( Phở bò).
Chicken Noodle Soup (Phở gà).
Chicken in Lemon Grass and Chili (Gà xào xã ớt).
Vietnamese Pork Sticks With Lettuce Cups.
Shrimp on Crab Legs (Càng cua bọc tôm).
Stuffed Chicken Wings (Cánh gà nhồi).
Vietnamese Crepes - Vietnamese Pizza ( Bánh xèo).
Tamarind Shrimp Soup.
Pork & Shrimp Summer Roll (25 rolls).
Vietnamese Spring Rolls (Gỏi cuốn).
Dipping Fish Sauce (Nước mắm).
Stir Fry Water Spinach with Garlic and Pepper (Rau muống xào tỏi ớt).
Hanoi Bun Bao.
Vietnamese Rice-Noodle Salad.
Grilled Beef (Chicken) with Lemon Grass (Bò (Gà) nướng xã).
Hanoi Bun Bao.
מאוד טעים ומאוד מבוקש במיסעדות וייטנאמיות.
Hà nội bún bao.
Ingredients:
1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded.
Marinate with:
½ thumb ginger julienned
3 cloves of garlic
2 tablespoons water
½ teaspoon sugar ¼ teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce
½ lb. Dry roasted peanuts smashed in mortar and pestle
bean sprouts - 1 lb.- blanched in hot water
½ head lettuce chopped
herbs - basil, cilantro, mint - ½ cut each
2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Aadd beef and fry.
Serve beef and rice noodles, on top put:
herbs
lettuce
bean sprouts
meat
peanuts
fried onions
add Nuoc Mam (Fish sauce.)
זה מה מו יא הכינה אתמול בערב כולם אוהבים את זה.
גם הסורים.
לאבא של מו יא יש מיסעדה באורלנדו יותר נכון יש לו כמה מיסעדות.
מו יא וצו יא היו עובדות שם מתי שהם היו קטנות
היום הם ביגשוט.
שני עורכות דין מאוד חזקות. יצא להם שם פה של עורכי דין מעולים מאוד תקיפים.
מה אכלת באוזבקיסטאן ?
