Vietnamese Recipes?

Question

Does anyone have a good recipe for charbroiled pork and springrolls on vermicelli with peanuts and for the non-fried rice paper spring rolls?

Answer 1

Here's a yummy spring roll recipe :)

Shrimp Spring Rolls w/Peanut Dipping Sauce

Dipping Sauce:
2 tablespoons minced fresh ginger
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sweet white miso
1/4 teaspoon red pepper flakes
Spring Rolls:
3 ounces bean thread noodles, cooked and drained
1 cup finely shredded cabbage
1/3 cup grated carrot
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro leaves, whole
16 mint leaves, whole
1 pound shrimp, cooked, peeled and split in half lengthwise
16 (6-inch) round sheets rice paper

To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.
To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.

Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

Answer 2

You have to subscribe to the Food and Wine service to get the recipes but the charbroiled pork should be here: http://www.foodandwine.com/restaurants/vietnam-philadelphia

Looks like a recipe for the non-fried paper spring rolls is available here: http://www.e-rcps.com/pasta/rcp/antipasti/spring_rolls.shtml

Answer 3

NO COOK RICE PAPER SPRING ROLLS

Prep: 30 min
Easy, best when served fresh.

These no-cook Vietnamese-style spring rolls are made with wonderfully pliable rice paper; if you have left-over shrimp (or chicken, or pork). It takes a while to get the ingredients together, but the actual rolling goes fairly quickly, especially once you've practiced on a batch or two. These are so good that we allow 5 per person.

DIPPING SAUCE

* 1 small fresh chile, minced, or 1/2 teaspoon crushed red pepper flakes
* 1 tablespoon rice or other mild vinegar
* 1 tablespoon fish sauce (nuoc mam or nam p/a, available at Asian markets) or soy sauce
* 1 teaspoon sugar (optional)
* 1 tablespoon freshly squeezed lime juice
* 1 teaspoon minced garlic

SPRING ROLLS

* medium-to-large shrimp, cooked, peeled, and cut in half the long way (precooked shrimp are okay, as are pork or chicken leftovers, diced) - if using small shrimp, allow 2 shrimp per roll
* 1 cup peeled and grated, shredded, or jullienned carrots
* 1 cup bean sprouts
* 2 scallions, cut into slivers the long way then cut to length of finished roll (3 - 4")
* 1 tsp per roll roughly chopped fresh mint leaves
* 1 tsp per roll roughly chopped cilantro leaves
* 1 tsp per roll roughly chopped peanuts (salted are okay)
* 1 tsp per roll roughly chopped Thai or Genoa basil (slight absinthe or licorice taste)
* rice paper, 8 to 10 inches in diameter, one sheet per roll
* 1 tsp plum sauce per roll

Bowl larger than diameter of spring rolls so that you can completely immerse the skins in water to soak and soften them; small individual bowls for the ingredients; clean, dry kitchen (dish) towel; ample work surface to deploy ingredients, soak wrappers, roll wrappers.

NOTE: You can leave out almost any two ingredients (basil, cilantro) and these still taste great! These might work with tofu or other vegetarian filler, but haven't tried it.

COMBINE the dipping sauce ingredients and set aside.

PREPARE the other ingredients and set them out on your work surface. Set out a bowl of hot water (110 degrees to 120 degrees F) and a clean kitchen towel.

FULLY immerse a sheet of rice paper into the water for about 10 seconds, just until soft (don't let it become too soft; it will continue to soften as you work). Lay it on the towel.

SMEAR a dab of plum sauce in the middle of the rice paper, lay a few shrimp pieces and some slivers or sprinkles each of the carrots, bean sprouts, scallions, mint, cilantro, basil and peanuts. Fold and roll up the rice paper, keeping it fairly tight. Your rolls will improve with practice, but even your mistakes will be gobbled up!!

SERVE with dipping sauce.

Answer 4

I do not have what your asking for in your recipies but I do have an authentic recipie for Hue Rice. 4 Servings. This is very Vietnamese and a classic recipie. You will need the following:

3c. Cooked rice. 1tb dried shrimp. 1tb toasted sesame seeds.
1 stalk fresh lemon grass. 2 shallots, sliced. 2 garlic cloves, minced. 2 ts sugar. 2 fresh chiles. 4 tb vegetable oil. 2 scallions, sliced. 1 sm onion. 2tb broth or warter. 2tb Nuoc Mum (Fish Sauce). Freshly ground black pepper. Corriander Sprigs.

Preperation: Rub cold rice with wet hands to seperate the grains. Set aside. Soak the dried shrimp in hot water for 30 mins. Drain. Remove outer leaves from lemon grass, trim, and mince. Grind together the shrimp, lemon grass, shallots, garlic, sugar and chiles. Food blender workds well for this. (the grind part).

Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and stir fry for 1 minute. Add the shrimp, lemon grass, shallots, garlic sugar and chiles (grind mixture). Stir fry for 5 minutes over high heat. Remove to a dish. Pour the remaining 2 tablespoons oil into the wok. Add the onion and stir fry until translucent. Add the rice and stir fry 5 minutes. Stir in the broth, fish sauce, black pepper to taste. Add the toasted sesame seeds. Stir to combine well. Transfer to heated platter.

Garnish with blackpepper and the corriander sprigs. Serve with Lime sauce. Or lime juice.

Answer 5

go to the Asian grocery market to get the rice-spring roll paper.

Answer 6

Guaranteed to have pork.

Answer 7

Use the other "other white meat."

Oops...Fritz B already said that!

Answer 8

First you kill a cat....