Mi Hoanh Thanh (Wonton Noodle Soup)

One of my favorite noodle soups has to be Mi Hoanh Thanh (Wonton Noodle Soup). I tend to order it ever time I stop by Tan Tan. Since Tan Tan is so far from my house and it gets pretty costly to eat out a lot, I thought why not make it at home. Since my followers are mostly students, I thought why not simplify the process of making the broth. It's almost as delectable as broth made using pork bones. The following recipe yields 4 servings.

All of the following can be prepared in advance except the egg noodles (they have to be used right after you boil them). The broth can be made and frozen for later use. The wontons can be frozen and thawed out for later use. The Xa Xiu can be made and refrigerated up to one week.

Quick 'n' Easy Broth:

• 3 cans chicken broth (14 oz.)
• 3 cans water (same can)
• 1 Tbsp pork flavored soup base (see pic)
• 1 tsp sugar
  

Wonton Filling:

*This recipe for wontons makes extra for later use

• 1 lb. shrimp cut into small pieces
• 1 lb. ground pork
• 1-2 tsp salt (if you like your food less salty then only use 1)
• 2 tsp sugar
• 1 tsp soy sauce
• ½ tsp ground pepper
• 1 tsp sesame oil
• 1 stalk green onion/scallions, finely minced
• 2 shallots, finely minced

Other ingredients:

• Xa xiu (BBQ pork)
• Noh Char siu/xa xiu seasoning (see pic)
• Egg noodles
• Wonton wrapper
• Cilantro
• Green onion/scallions
• Lettuce (green or red leaf works)
• Chives
• Bean Sprout (optional)
    

Step 1 – Preparing Xa Xiu/BBQ Pork

Cut your piece of pork into 1 inch by 2 in. strips (I used pork tenderloin). In a medium sized bowl, mix xa xiu seasoning with 1 tsp soy sauce, 1 tsp sugar. Place pork in the marinade and mix well, then cover with plastic wrap, and let marinate overnight or at least 3 hours. When ready to cook, line a baking tray with a sheet of foil to cover the entire surface (easier to clean later). Bake in oven at 375 degrees Fahrenheit for 30-35 minutes depending on your oven’s strength. When finished, let cool for 5 minutes then slice into thin slices (see pic).
  

Step 2 – Preparing Wonton

In a medium sized bowl, mix together ground pork, shrimp pieces, salt, sugar, pepper, soy sauce, sesame oil, green onion, and shallots. Spoon 1 teaspoon wonton filling into wonton wrapper, then spread a little bit of water around the edges of the wonton wrapper and pinch together. After you’re done making the wonton, you may freeze the extras, but if you layer the wonton in more than 2 layers, you must separate each layer with a piece of plastic wrap. I give each bowl about 6-7 wontons, but it’s up to you how many you want to use.

Step 3 – Preparing the Broth

Pour 3 cans of chicken broth and 3 cans of water into a medium-large pot. Then add pork soup base and sugar. Taste the broth to see if it is to your liking. Keep on medium high heat until ready to serve.

Step 4 – Preparing Wontons and Egg Noodles

In a medium sized pot, fill up halfway with water and bring to a boil. Then with a big spoon carefully drop wontons in the boiling water. Leave them in the boiling water for about 5 minutes or until they start to float. Spoon them out with a slotted spoon or a small handheld strainer (like the one you would use for pho). If some water has evaporated, you might want to add a bit more in and bring back to a boil. Then spread apart one clump of egg noodle and swirl around the strainer in the boiling water for 1 minute. Place each portion of egg noodle in to each bowl.

Final step – Preparing Herbs and Your Bowl

Wash and dry your lettuce, bean sprout, and chives. Assemble them on a plate and set aside. Chop some cilantro and green onion. Place wonton, pork slices and herbs on top of the egg noodles in each bowl. Bring your broth to a boil and serve. Top your noodle soup with shreds of lettuce, chives and bean sprouts. Good luck and enjoy!

 

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!

Ca Nhoi Thit Cua (Crab Stuffed Flounder)

Last week I was feeling a little adventurous and came up with this recipe for Crab Stuffed Flounder, my dish for Lent. I let my parents try it and they loved it! They even asked me to make some more for them this week, since tomorrow is no meat Friday ;) I served my fish with white rice, but this can be served as an appetizer or even a main dish with a side of steamed or pan seared asparagus. Yum! This recipe makes sixteen 1 ½ - 2 inch fish rolls.

Ingredients:

• 8 filets of Flounder (I used frozen Flounder that I got from Sam’s Club 3 lbs. for $11 and I only used about 1/3 of the bag, you can substitute Talapia if desired, just make sure the filets aren’t too thick)
• 1 cup lump crab meat
• ½ cup bread crumbs
• ¼ onion, finely diced (about 2 Tbsp)
• 3-4 cloves garlic, minced
• 3-4 shallots, minced
• 4 Tbsp Mayonnaise
• ½ tsp lime or lemon juice
• ½ tsp garlic salt (or just a pinch)
• 1 tsp sugar
• ½ tsp ground black pepper
• 1 Tbsp chopped cilantro
• Pinch of paprika
• 2 Tbsp sliced scallions (green onion)
• 8 toothpicks, broken in half
• (Optional) ¼ Green Bell Pepper, finely diced
• (Optional) Tony Chachere’s Creole Seasoning

Spicy Mayo Sauce:

• 3 Tbsp Mayonnaise
• 2 tsp Siracha (Rooster Sauce), use less if you don’t like spicy
• ½ tsp sugar

*Mix well and put in sandwich bag or squeeze bottle

Step 1

Thaw and clean fish, then cut in half length wise. Lightly sprinkle Tony Chachere’s Creole Seasoning on both sides of fish and set aside. Preheat oven to 400 degrees Fahrenheit.

Step 2

In a medium sized bowl, mix together crab meat, mayonnaise, lime juice, garlic, shallots, onion, bread crumbs, sugar, garlic salt, black pepper, cilantro, bell pepper (optional) and a pinch of paprika (optional).

Step 3

Prepare baking tray (if you want easy clean up, line your tray with foil) and liberally spray Pam (non stick cooking spray) to ensure fish doesn’t stick to the tray. Place your fish in a standing position and make it into a roll (see pic). Then gently fill with crab stuffing while gently pushing down. Then gently secure your fish roll with ½ of the toothpick (see pic). Place each finished roll onto your baking tray.

Step 4

When finished placing all of your rolls, drizzle a little bit of spicy mayo on top. Bake in center rack for 15 minutes. Then carefully move your baking tray to your oven top and drizzle a little bit more of spicy mayo on top. Then carefully place some scallions on top and return to oven and bake for an additional 3 minutes, just until the scallions give off their scrumptious aroma.

Step 5

Carefully remove baking tray from oven and let cool for 2-3 minutes. In the meantime, prepare your plate. Drizzle some spicy mayo on your plate in any pattern you want. Then remove the toothpicks from your rolls and plate them. Enjoy as appetizer or with white rice.

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!

Muc Rang Muoi (Salt and Pepper Squid)

I finally made it to the Vietnamese market and bought ingredients to make Muc Rang Muoi. This dish is very simple to make and only requires 3-4 ingredients. This dish can be served with white rice or as an appetizer. Let's get started!



Ingredients:
1 lb. squid
2-3 jalapenos
tempura mix (if you don't have tempura, then just use flour)
oil for frying
2 Tbsp olive oil
scallions (optional)
slices of onion (optional)



Step 1
Clean squid: Separate the tentacles and cut off the part with the eyes. Peel off the skin. Pull out the plastic like part (see pic). If you buy the ones that are already cleaned, you may skip the cleaning part.


Step 2
Cut the squid into 1/2 to 3/4 inch rings. Prepare a ziploc bag with an overflowing 1/2 cup of tempura mix. Slightly drain squid and toss in ziploc bag. Place in freezer for 30 minutes. In the mean time, slice your jalapenos, cut your scallions into 1 inch pieces, and set aside.


Step 3
After 30 minutes, heat a small pot with oil. Take squid out of freezer and when oil is hot start frying your squid until golden brown. Once you are done with frying, heat 2 Tbsp olive oil in a wok or large pan and add your jalapenos. Let cook on medium for a minute or two. Then add squid and sprinkle a dash of salt and pepper then toss for a minute. Add scallions and toss for another minute. Plate your squid and it's ready to be served. You may serve this dish with lime/lemon, pepper, and salt dip.