Volume 9, Issue 83 - October 26, 2005

Hello Recipe Club,

Vietnam

Vietnam is known for it's three basic regional cuisines.

In it's southern region chefs focus highly on vegetables. And while vegetables are as likely as not to be pickled in Hanoi, in Saigon they will be fresh. The cuisine of Vietnam's southern region is influenced by the French colonial era. You will awaken in Saigon to the smell of baguettes baking. And the people of the south prefer to serve several small dishes at mealtime instead of two or three large helpings (as is common in Hanoi).

North Vietnamese food is not quite as rich or spicy as that of the country's south. Some would call it "subtle." It may be warm; but it is the warmth of black pepper, not red chiles. And North Vietnamese food looks much more like Chinese food than do the cuisines in other parts of the country.

The hottest food in the country is from Central Vietnam. Chile peppers are everywhere, in everything. And the cooks and chefs of the region like to be creative and try new things with their dishes.

In Vietnam fish sauce is the basis of the country's most popular dipping sauce, nuoc mam cham, and includes lime or lemon juice, chilies, and garlic. Adjust the sugar and chilies to suit your tastes.

Kitchen staffing headaches? Hire a Cadco LineChef™ Combination Oven! Click here here for resume on Cadco, Ltd. website or call Toll-Free 877-603-7393.

Nuoc Mam Cham

Serve as a dipping sauce for dumplings, spring rolls, satays, chicken wings, etc.

Makes approximately 1 1/2 cups

Ingredients:

4 tablespoons sugar
1/4 cup water
1/2 cup rice vinegar
4 tablespoons fresh lemon or lime juice
1/4 cup fish sauce
2 small garlic cloves, crushed
1 small chile pepper, seeded and minced

Preparation:

In a saucepan combine the sugar, water and vinegar. Bring to a boil and remove from heat, stirring to dissolve the sugar. Cool then add the juice, fish sauce, garlic and chile. Stir and serve at room temperature. If you are not using right away, store in a glass jar under refrigeration.

Low-cost online software for personal chefs, small caterers and homemakers to plan menus, organize recipes, create cookdates and reports - Mac or PC

Prawn Balls

Makes 4 appetizer servings

Ingredients:

1 large egg
2 to 3 tablespoons water
8 ounces plain flour
12 ounces raw prawns (shrimp), shelled and small chop
4 ounces bean sprouts, broken up
2 ounces scallions, chopped
salt and black pepper to taste

Preparation:

Preheat the deep fat fryer to 350 degrees F and preheat the oven to low. In a large mixing bowl, beat the egg together with the water.

Add the flour a tablespoon at a time and beat to form a thick paste, adding a little more flour or water as necessary. Add the remaining ingredients, mix well and form into balls.

Deep fry in batches until golden brown on all sides. Drain on paper towels and keep warm in the oven while you cook the remainder. Serve hot.

Gunter Wilhelm Cutlery Beautiful forged cutlery designed by Chefs for Chefs. A Cut Above the Rest! New site...New products!

Frog Legs in Garlic Sauce

Makes 4 servings

Ingredients:

8 pairs jumbo frog legs, about 2 pounds, split
1 stalk fresh lemon grass soaked for 1 hour in warm water, finely chopped
2 fresh red chile peppers, sliced
2 scallions, sliced
2 cloves garlic, minced
1 1/2 teaspoons sugar
pinch salt
2 tablespoons fish sauce, divided
2 ounces bean thread vermicelli
2 tablespoons vegetable oil
1 small onion, chopped
1 cup chicken stock or broth
1/2 cup coconut cream or heavy cream
3 tablespoons cornstarch mixed with 2 tablespoons water
freshly ground black pepper
cilantro sprigs, for garnish

Preparation:

Rinse the frog legs with cold water and pat dry. Return them to the refrigerator.

Combine the lemon grass, chilies, scallions, garlic, sugar, salt and 1 tablespoon fish sauce in a blender or food processor until a very fine paste results. Rub the paste over the frog legs, cover and refrigerate again for 30 minutes.

Soak the vermicelli in warm water for 30 minutes. Drain and cut into 2 inch lengths.

Heat the oil in a wok over moderate heat. Add the onion and sauté until soft, then add the frog legs and brown well, turning them over from time to time. This should take 3 minutes.

Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.

Uncover the wok and add the coconut cream. Add the cornstarch mixture and the remaining fish sauce. Stir as the sauce thickens and cook for another 15 minutes. Remove the tender frog legs.

Add the vermicelli and bring to a boil. Remove from the heat. Pour the noodles and sauce into a bowl and put the frog legs on top. Sprinkle with black pepper and garnish with cilantro sprigs.