Vietnamese Chicken Curry (Ca Ri Ga)

Vietnamese Chicken Curry aka Ca Ri Ga is a dish that I loved to eat when I was still living with my parents. Once in a while, Chau and I will have a craving for curry and whip up a pot. If you like curry like I do, stay tuned to see how I made this curry.

Ingredients:
2 lbs chicken thighs (I used skinless, boneless), cut into 1 1/2-2 inch pieces
3-4 medium potatoes, peeled and cut (see pic) - I used 4 since we like potatoes
2 carrots, peeled and cut (see pic)
1 small onion, diced
3 stalks of lemongrass, smashed and cut (see pic)
3 cloves of garlic, minced
3 bay leaves
2 cans of chicken broth, 14 oz each
2 can of water, use chicken broth can
1 red chili pepper, sliced (omit if you do not like spicy)
1 teaspoon fish sauce
1 teaspoon chicken bouillon powder
1 Tablespoon Madras curry powder, can add more to suit your taste (can be found at most Oriental food market in the spices aisle)
2 teaspoon sugar
1 can coconut milk or cream, we like to use coconut cream, the cans come in 14 or 17 oz, we like it coconutty so we use 17 oz.
Oil

Chicken marinade:
2 Tbsp Madras curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fish sauce or 1 teaspoon salt
1/2 teaspoon white pepper powder or black pepper

 

Step 1:
Cut your chicken thighs into 1-2 inch pieces. Marinate with fish sauce or salt, pepper, curry, onion and garlic powder. Cover and refrigerate for at least 1 hour.

Step 2:
In a pot, lightly oil and saute garlic, onion and lemongrass for 2-3 minutes on medium heat. Add bay leaves, chicken broth, water, fish sauce or salt, chicken bouillon powder, and 1 Tablespoon of curry powder. Mix well. Taste, you may add more curry powder to your taste. Be careful not to add too much. Turn heat on high.

Step 3:
In a large pan, lightly oil and sear your chicken then add to broth. In the same pan, lightly oil and saute carrots and potatoes. You want to lightly brown the carrots and potatoes on all sides before adding to the broth. This helps the carrots and potatoes stay intact after adding them to the broth.

Step 4:
Once the broth boils, turn down to medium low heat and simmer for additional 20 minutes. Add your coconut milk or cream. I prefer to use coconut cream instead of coconut milk. Stir gently to incorporate the coconut cream. Taste your broth, if you need more salt, add extra fish sauce or salt. Discard bay leaves and lemongrass before serving.

Traditionally, we eat Ca Ri Ga with french bread. Alternatively, you can serve with white rice or even vermicelli rice noddles. Good luck and enjoy!

Cha Gio (Vietnamese Eggrolls)

Mom's eggrolls have always been delicious and now she's teaching me how to make them! I figured why not share with you all! Please continue reading if you want to learn how to make awesome eggrolls :)

Ingredients:

2 lb ground pork
2 cups taro, julienne or chopped
1 cup carrots, julienne
2 bunch vermicelli glass noodles/bean thread (see pic, pink package)
1/2 cup sliced black fungus (dried mushroom, see pic)
1 cup chopped onion
1/2 cup shallots, diced
2 cloves garlic, minced
1 tsp black pepper
2 tsp sugar
2 tsp fish sauce
1-2 tsp salt to your taste
2 packages frozen egg roll wrapper/sheets, thawed (you can find these at most oriental food markets)
1 egg (yolk and white separated)
1 tsp Knorr chicken broth mix powder (optional)

Yield: This recipe makes 45-50 eggrolls, you can cut the ingredients in half if you want to make less.

-Before we get rolling (pun intended ^.^), we have to soak the black fungus in water (15-20 minutes) to soften it. Rinse the black fungus several times to eliminate the smell. Dry the black fungus really well and chop the black fungus into smaller pieces (see pic).
-Next soak the vermicelli in water for (15-20 minutes) to soften and expand. Dry the vermicelli really well and cut into smaller pieces (same size as fungus).
-Peel carrot and taro and cut into small pieces (see pic).
-Remember to thaw the egg roll wrappers so they are pliable to work with.

In a large bowl, mix pork, onion, garlic and shallots together. Then continue to mix in black fungus, carrots, and taro. Lastly, mix in salt, pepper, sugar, fish sauce, egg yolk and chicken powder. Mix with hands (gloves recommended) to ensure the ingredients are well mixed. We also need to prepare a small bowl with egg white and a small pastry brush. Now we're ready to roll!

Please refer to pictures if needed.

Step 1
Place egg roll wrapper on a large plate and fold about one third way up.

Step 2
Place about one full Tbsp of eggroll meat onto the wrapper.

Step 3
Fold the outer sides in so that they almost touch the opposite side.

Step 4
Roll tightly up about halfway.

Step 5
Brush a little bit of egg white around the top of the wrapper.

Step 6
Then continue to tightly roll all the way up. Repeat until you run out of eggroll meat.
You can place the finished egg roll on a large plate and when you're all done you can fry them.

Frying:
I suggest you deep fry your eggrolls (350 degrees) to get that awesome crispy shell, but if you don't have a deep fryer then you can just shallow fry the eggrolls, but remember the eggrolls must be completely submerged in the oil so make sure you put enough oil into the pan/pot. Keep the heat on high to heat the oil at first before you put the eggrolls in. You can check by using a wooden chopstick and putting it into the heated oil, if it starts to bubble then it's ready. When the oil is heated turn down to medium-high then place eggrolls seam down into the oil. You must turn the eggroll occasionally to ensure even browning. When the eggroll is a golden brown color then it's done. Place eggroll standing up in a tray or basket lined with paper towels to soak excess oil.

Tip: You can fry up all of the eggrolls at once and store the leftover eggrolls into zip lock bags and you can put these eggrolls in the freezer until ready to reheat and eat. Reheating is very simple. You can put them into a toaster oven at 350 degrees for about 8-10 minutes. Enjoy!

Banh Beo (Steamed Rice Cakes w/ Cotton Shrimp)

Banh beo is another one of my favorite dishes growing up. Even now I still indulge myself in a full plate of banh beo at family parties (oink oink). This dish is not overly complicated to make, but it does take a lot of components. The good news is you can make the extra components ahead of time. I would say that this dish is time consuming, but it is sooo worth it! This recipe yields about 55-60 banh beo. Good luck and enjoy!

Ingredients:

200 gram rice flour (bot gao loc)

20 gram tapioca starch (bot nang)

2 ½ cup water

Pinch of salt (or if you want to get technical, ¼ tsp)

 

Other ingredients/utensils:

Large steamer pot

10-20 small shallow/hollow plate (see pic)

Oil and brush

Tongs

Ladle

Chopped scallions (green onions)

“Cotton Shrimp” (see how to make at the end)

Prepared fish sauce (see recipe)

Pickled shredded carrots (optional)

Mung bean paste (optional/see pics)

Step 1 – Preparing the “batter”

Mix rice flour, tapioca starch, and water and leave in refrigerator for at least 2-3 hours (it’s best if you leave it overnight). After the allotted time, you will see that most of the water has separated to the top. You will need to pour the water into a liquid measuring cup and however much water you pour out (check the measuring cup) you will need to replace that much water. The reason we have to do this is to get rid of the powdery rice taste.

Step 2 – Making the banh beo

Prepare the steamer pot ¾ of the way full of water on high heat and bring to a boil. In the mean time, get your small hollow plates ready by brushing a little oil on each one (see pic). When your water has reached a boil, take your tongs and place the 10 oiled plates into the top part of the steamer and cover. Keep the empty plates in the steamer for 1 minute so the plates can get hot. The reason we do this is so we can get the sunken middle in the banh beo. After 1 minute has elapsed, using a ladle spoon the batter about ¾ way (see pic). Be careful as to not overfill the plates. Place cover on and steam for about 4 minutes… watch the clock or set a timer because you do not want to exceed 4-5 minutes because the banh beo will become flat and soggy. While you wait, oil the next batch of plates. When 4 minutes have elapsed, take the plates out using tongs (they’re hot!). Let the banh beo plates cool for a few minutes then using a plastic fork to remove the banh beo from the plate onto a big serving plate (see pic). While the first set of plates are cooling, place the second set of plates into the steamer for 1 minute and repeat the process until you have used all of the batter.

Step 3 – Plating and topping the banh beo

After you have finished cooking and plating all of the banh beo, all you have to do is place the toppings on top. First spread a little bit of mung bean paste (optional), then spread a little but of the oiled scallions, then lastly sprinkle some shredded shrimp on top. When serving pour a little bit of prepared fish sauce and pickled shredded carrots on top (optional).

Mung bean Paste (optional):

Take ¼ cup of mung bean and soak in ½ cup of water for about 2 hours to soften them. Then in a small pan bring the mung beans to a boil, then lower heat and cover for about 4-5 minutes until they’re soft. Remove from heat and pour out excess water that you used for cooking. Add about 2 Tbsp water and mix well then set aside.

Scallions in oil:

Cut 3 stalks of scallions/green onions, put in a microwave safe bowl and drench them in 1 Tbsp oil and microwave for 1 minute (easiest method).

  

Crushed/cotton shrimp:

There are 2 ways you can make the shrimp topping. One way is if you have medium-large dried shrimp (tom kho), you may put about 10-12 in a blender and “shred” them slightly. Put the shredded dried shrimp into a small pan and toss for about a minute. Then lower heat and add 1 drop red and 2 drops of yellow food coloring to make that beautiful orange red color. Another way to do cotton shrimp is by using fresh shrimp. Take 6 large shrimps clean, devein, and dry them. Pan toss the shrimp until cooked, and then pound them in a mortar or if you’re lazy blend them in a blender slightly. Then add 1 drop red and 2 drops yellow food coloring and mix well. (Note: We used dried shrimp/tom kho)

Prepared fish sauce:

8 Tbsp water

3 Tbsp fish sauce

3 heaping Tbsp sugar

1 Tbsp lemon/lime juice
chopped red chilies (optional)

Combine the ingredients and taste. If it is not to your taste, you may adjust the ingredients… if you want it sweeter, more sour etc. add the appropriate ingredients. Make sure you season it to your taste.

Goi Cuon (Spring Rolls) w/ Peanut Sauce

Goi cuon (spring rolls) are so light and yummy in my opinion. They are a perfect appetizer and can be served with either peanut sauce or diluted fish sauce (I prefer peanut sauce though). These spring rolls can be made with shrimp and pork, but since tomorrow is Friday and I can't eat meat, I made mine with shrimp only. Another alternative is using thit nuong (bbq char-grilled pork). This is also verrrry yummy!

Ingredients:

• Bun (rice vermicelli)
• Boiled shrimp (I normally use medium/large sized shrimp and use 3 halves for one roll)
  
• Rice paper
• Green leaf lettuce
• Cilantro
• Mint leaves
• Boiled pork (optional)
• Chives (optional)

Peanut Sauce (enough for about 18-20 rolls):

• Peanut butter (I use crunchy)
• Hoisin sauce
• Siracha (Rooster) sauce
• Coco Rico (coconut soda)
• 2 cloves minced garlic
• 1 tbsp potato or corn starch diluted in a small bowl of water (see pic)

Step 1

Boil water to cook your shrimp (and pork, in a separate pot, if you’re using pork). Boil another pot to cook your vermicelli. Follow instructions on vermicelli package. While water is boiling, wash your lettuce and herbs and set aside to dry. When water boils add shrimp and wait for a few minutes until water boils again. Drain shrimp, let cool, peel, and slice in half length-wise. Prepare all ingredients to wrap your rolls.

Step 2 (optional)

If using pork, cook well, drain, let cool, then slice into thin slices about 1/8 in. Set aside.

Step 3 (see pic if you get confused)

Prepare a bowl of warm water and if you have a spring roll tray (pink, see pic) you may want to use it. Dip rice paper into water and gently shake off excess water. Place rice paper on a plate or your spring roll tray. Place 1-2 pieces of lettuce (depends if you like more or less veggies). Place a fair amount of vermicelli on top of your lettuce, then cilantro, then mint (use whatever herbs you like and as much as you like, but don’t overdo it). If using pork, then you would put the slices of pork in now. Then fold the bottom of the rice paper up and in about 1/3 or a little less than half way. Place shrimp outside down so the pretty color shows through your wrapper, then fold the left and right sides in. Place chives and kind of tightly roll your spring roll, but not too tight for it will break the rice paper.

Step 4

If you are anal like me, you may want to individually wrap each roll in plastic (saran) wrap so they will not stick to each other or just place them apart. When I bring them to work I wrap them individually :D

Peanut sauce time (this is what makes the whole dish)… *drumrolls*

In a small pot, add 1 tsp oil and sautee on medium heat your minced garlic for about 30 sec. to 1 minute. Then add half a can of Coco Rico (6 oz.). Then add 2-3 Tbsp each of hoisin sauce and peanut butter (I use the crunchy kind because it has little pieces of peanuts in it). Mix well, taste (it should be a little salty and a little sweet), when it is to your taste bring to a slight boil and turn heat down to low. Take your starch water and slowly add teaspoons of it to your sauce while stirring moderately (2 tsp of starch water usually thickens it enough). If it becomes too thick, you can always adjust it with the Coco Rico ;)

If you like a little spice squirt a little Siracha (Rooster) sauce (1-2 tsp depending on how hot you like it) into the peanut sauce and slowly mix. Turn off heat and avoid stirring the sauce too much for it will lose its thickness. Let cool for 5-10 minutes and serve with your spring rolls. Good luck and enjoy!

Banh Pate So (Pate Chaud)

Another one of my favorite food is Banh Pate So (Pate Chaud). This is something that my mom would often make to bring to family parties. No family get together would be complete without her Banh Pate So. It makes for a great appetizer. My brother even makes it to bring to his parties. This recipe is pretty simple... it's just one way to make them. If you would like to try it, keep reading! This recipe makes 18 Banh Pate So. If you need more, just double the recipe.

Ingredients:

• ½ lb. ground pork
• 1 package Pepperidge Farm Puff Pastry Sheets (there’s 2 inside)
• 2 Tbsp diced onion
• 2 Tbsp chopped shallots (a big one should be fine)
• ¼ tsp tapioca starch or corn starch
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp pepper (or a pinch will do)
• 1 tsp oyster sauce (optional)
• 1 egg yolk
• ½ tsp soy sauce

Step 1

If your pastry sheets are frozen you should let them thaw out about 20-30 minutes before you need to use them. Mix the pork, onion, shallots, sugar, salt, pepper, tapioca starch, and oyster sauce together.

Step 2

When your pastry sheets are thawed out enough to work with, cut them into 3 equal pieces. Then unfold and cut into another 3 equal pieces (see pic).

Step 3

Prepare a baking sheet or pan with non stick foil or you may lightly butter it. Preheat oven to 375 degrees.

Step 4

Take your square piece of pastry and scoop a teaspoonful of pork into it and fold into a triangle (see pic). Be sure not to overstuff your pastry because then very lightly pinch the sides together.

Step 5

Take the straight side opposite to your knife’s blade and press down. Then take a fork and press the sides (see pic). Place on baking sheet.

Step 6

When finished assembling pastry, bake on the middle rack on 375 degrees for the first 10 minutes. In the mean time, lightly whisk egg yolk and soy sauce together to make the egg wash. After the initial 10 minutes, lower the temperature to 350 degrees. Bake for another 15 minutes, then carefully pull out oven rack and apply egg wash to your pastry and continue baking for the remaining 5 minutes. Keep an eye on your pastry because oven temperature may vary.

Let them cool for about 5 minutes before plating or eating them. Enjoy!