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Vol. 9 6
/ 2002 |
2nd
year edition |
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Chef
Trinh Binh Khon
Vietnamese Egg Rolls (Chả
giò)
Ingredients:
FILLING
2 oz Cellophane noodles, -soaked in warm water for -20 minutes, then drained
-and cut into 1-inch lengths
1 lb Ground pork
1 lg Onion, finely chopped
2 tb Tree ears, soaked in warm -water for 30 minutes,
then -drained and finely chopped
3 Cloves garlic, finely -chopped
3 Shallots or white part of 3 -scallions, finely chopped
1 cn (7 ounces) crabmeat, -cartilage removed and meat
-flaked with fingers
1/2 ts Freshly ground black pepper.
PREPARATIONS FOR
ASSEMBLING
20 Sheets dried rice papers -(banh
trang)
4 Eggs, well beaten
2 c Peanut oil
ACCOMPANIMENTS FOR
SERVING
Basic Vegetable
Platter
Carrot Salad
Double recipe of Nuoc Cham
Directions:
Combine the filling ingredients in a bowl and set aside. Cut a round rice
paper sheet into quarters. Place the cut rice paper on a flat surface. With a
pastry brush, paint the beaten egg over the entire surface of each of the
pieces. Before filling, wait for the egg mixture to take effect, softening the
wrappers; this takes about 2 minutes. When you become adept at this, you can
work on several wrappers at a time.
When the wrapper looks soft and transparent, place about 1 teaspoon of filling
near the curved side, in the shape of a rectangle. Fold the sides over to
enclose the filling and continue to roll. After filling all the wrappers,
pour the oil into a large frying pan, put the egg rolls into the cold oil, turn
the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden
brown. (This is Bach's special method of keeping egg rolls crisp).
To serve the egg rolls, proceed as follows:
Arrange the
ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the
cucumber slices) according to the directions preceding. Have
ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a
bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each
person then adds 1 or 2 egg rolls to his bowl, sprinkles with the nuoc cham, and eats the egg rolls
and vegetables together, using chopsticks or a fork. Additional carrot
salad may be added to taste.
Another very popular serving method calls for placing the vegetables on a
lettuce leaf, adding the egg roll, and rolling it into a cylinder. Holding the
cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham.
NOTE: We have found that frying the egg rolls in peanut oil keeps them crisper
than frying in any other oil.
From "The Classic Cuisine of
--------------------------------------------
Followings
are recipes for someone who needs to eat only.J
Peking
Spareribs is my daughter Briana’s favorite Chinese
food. After I have tried so many different recipes, she likes this recipe the
best, I would like to share with VVD magazine’s viewers.
Peking Spareribs
Ingredients:
A.
Half pound spareribs
1 tbs red
vinegar
1 tbs
dark soy sauce
1 tbs
ketchup
1 tbs
white wine
2 ts
sugar
½ ts salt
2 tbs
corn starch
B.
1 tbs red vinegar
2 tbs white
wine
2 tbs honey
3 drops of Red food color
Cut the
spare ribs into 1-x 3 inches pieces. Marinate with ingredient A for at least 2
hours. Deep-fried ribs until golden brown then drain.
Heat
ingredient B until it thickens, mix with sparerib for a minute then serve.
Barbecued
Pork with Rice Noodles
Ingredients (5
servings):
2 pounds fresh thin rice noodle or
a dried package.
3 shallots
2 cloves garlic
1 tbs
spoon sugar
1 ½ tbs
spoon fish sauce
a pinch ground black pepper
¼ ts
spool MSG (optional)
1 lb lean pork (sliced very thin)
3 tbs
spoon roasted peanut, coarsely chopped
Mixed Vietnamese vegetables:
cucumber, mint, sweet basil, red or green leaf lettuce, ‘tia
to’, ‘rau ram’ (mainly for baby-duck egg), pickled
shredded carrot, pickled leek etc…..
Method:
Combine
the shallots, garlic finely chopped. Add the fish sauce, sugar, black pepper,
and MSG (optional)
Marinate
the meat with all the ingredients above for at least one hour.
If dried
noodles, soak noodles in boiling water for approximately 5 minutes then drain.
There are
2 ways of cooking the pork:
1.
BBQ
over charcoal grill
2.
Pan
fried
Serving:
Slice
mixed vegetables very thin and place it on the bottom of a large bowl. Place
noodles on top, and then BBQ port, sprinkle chopped peanut on top of noodles
then pour mixed fish sauce to the right amount and ready to serve
Formula for mixed (diluted) fish
sauce
1 cup fish sauce
½ cup vinegar
1 cup sugar
2 ½-cup water
Please send email to rtrinh1@yahoo.com for questions or ideas.