• Wednesday, November 25, 2020

Vietnamese Recipes

A Taste of Vietnam
By , CYJ Contributor
October 16, 2013

You don’t fly 18 hours, and then hop in a car for 90 minutes, unless something really special awaits. Thankfully the new Amano’i in Vietnam rewards the patient, weary traveler with fast-acting tropical therapy. A great meal can erase the pains of any journey, so we’re delivering our favorite bites of Vietnam, a restorative slice of this dynamic cuisine.

Shrimp Spring Rolls


6 rice papers
6 medium cooked shrimp, halved lengthwise
1/4 pound rice vermicelli noodles, cooked according to package’s instructions
1/4 cup plus 2 tablespoons shredded carrot
3 tablespoons cilantro, chopped
3 tablespoons mint, chopped
3 tablespoons basil, chopped
2 large red or green lettuce leaves, cut into thirds


Surrounded by forests and beaches, and with a 20,000-square-foot spa offering holistic fusion classes, Amano’i’s serene vibe makes us want to eat clean, and these rolls are ideal.

Yield: 3 servings

Dip 1 rice paper in bowl of warm water until just submerged. Remove, and place on kitchen towel. Place 2 shrimp halves on bottom third of paper, allowing a 1-inch border on all sides. Top with 1 tablespoon noodles, 1 tablespoon carrot, 1/2 tablespoon each cilantro, mint, and basil, and 1 piece of lettuce. 

Securely but gently fold bottom portion of wrapper over lettuce, so wrapper doesn’t tear. Fold right and left sides over, and then roll upwards until roll is a tight cylinder. Repeat with additional wrappers, and serve immediately.

Mi Quang (Noodles with Pork and Shrimp)


2 lb pig bones
2 yellow onions, peeled and quartered
2 carrots, peeled and quartered
2 celery stalks
1/4 cup vegetable oil
1/4 cup fish sauce
1/2 lb pork belly, cut into 1/2-inch pieces
1/2 cup shallot, minced
2 cloves garlic, minced
1/2 Thai chili
18 shrimp, peeled and deveined
1 package Quang noodles
1 1/2 cups bean sprouts
3 tablespoons cilantro, chopped
3 tablespoons mint, chopped fine
1/2 cup scallions, chopped
1/2 cup peanuts, crushed
Kosher salt, to taste


Everything about this is so right – little bits of crispy pork belly, silky noodles, rich broth, spicy shrimp, and peanuts for crunch. You'll never go back to your old noodle dish again.

Yield: 6 servings

Preheat oven to 425˚F. Add bones to a roasting pan, and bake for 60 minutes. Add onions, carrots, and celery to a bowl and toss with 1 tablespoon oil. Transfer vegetables to roasting pan with bones, and bake for 30 minutes.

Transfer bones, onion, carrots, and celery to a stockpot, and cover with 3 quarts of water. Bring to a boil, reduce to a simmer, and cook for 3 1/2 hours. Strain stock through a sieve lined with cheesecloth, and discard solids. Rinse pot, and wipe it out. Return stock to pot, and add fish sauce. Add 2 tablespoons oil to a sauté pan on medium. Add pork belly. Cook until crispy, and drain on paper towels.

Add remaining 1 tablespoon oil to a sauté pan. Add shallots, and cook for 3–4 minutes. Add garlic and chili, and cook another 2 minutes. Pat shrimp dry, and season with salt.  Add shrimp to pan, and sauté until just cooked through, about 2 minutes per side. Bring 3 quarts of water to a boil, and add noodles. Cook 3–4 minutes. Strain.

Bring stock to simmer. Divide noodles evenly between 6 bowls. Divide pork belly, shrimp, cilantro, mint, scallions, and peanuts evenly between bowls. Ladle 1/2–1 cup broth into each bowl, and serve immediately.

The Ultimate Comfort Food - Beef Pho


4 lb leg bones
1 1/2 lb beef chuck, trimmed and cut into 2-inch pieces
3 shallots, not peeled
1 (3-inch long) piece ginger, not peeled
3 pods black cardamom, toasted
4 star anise, toasted
6 black peppercorns
1/4 cup fish sauce
1 lb thin rice noodles, soaked, cooked, and strained
1/2 lb filet mignon or flank steak, cut paper thin
1/2 cup scallions
1/4 cup cilantro


Terrible week at work? Finally getting over the worst flu ever? Still reeling from a bad breakup? Whatever your malady is, we have the answer: pho, pho, and more pho.

Yield: 6 servings

Add bones and chuck to a large stockpot. Cover with cold water, and bring to a boil. After 5 minutes of boiling, strain. Rinse bones and meat. Clean stockpot, return bones and chuck to pot, and cover with 6 quarts of water.

Using tongs, char shallots and ginger directly over a gas flame. Set aside in a bowl for 5 minutes. Brush off excess char, and add to pot. Wrap cardamom, star anise, and peppercorns in cheesecloth, and tie. Add bundle to pot. Add cinnamon. Bring to a boil, then reduce to a simmer.

Cook, skimming surface of fat occasionally, until beef is tender, about 2 hours. Remove beef from pot, and set aside. When cool, slice beef into 1-inch pieces. Divide beef evenly between 6 bowls, and set aside. Simmer broth an additional 2 hours, continuing to skim occasionally. Strain broth through a sieve lined with cheesecloth, discarding solids. Wipe out pot, and transfer broth to pot.

Divide noodles, raw beef, scallions, and cilantro evenly between 6 bowls with cooked chuck. Bring broth to a boil, add fish sauce, and remove from heat. Ladle into broth each bowl, and serve immediately.

Cha Ca La Vong (Turmeric Fish with Dill)


2 teaspoons turmeric
1/2 Thai chili
1 (1-inch piece) peeled galangal, chopped
1 (1-inch piece) peeled ginger, chopped
2 cloves garlic, chopped
1 teaspoon shrimp paste
1/4 cup fish sauce
1/4 cup olive oil
4 (6 oz pieces) cod, skin and bones removed
2 tablespoons dill
2 tablespoons cilantro
1 lime, cut into quarters
Kosher salt, to taste


Turmeric and dill might seem to be an odd couple at first, but this spice-herb matchup works very nicely with any meaty fish.

Yield: 4 servings

Add turmeric, chili, galangal, ginger, garlic, shrimp paste, and fish sauce to the bowl of a food processor fitted with a metal blade. Pulse until paste has formed. Rub fish with paste, and place on an oven-safe baking dish. Cover, and refrigerate for at least 1 hour.

Preheat broiler to 400˚F. Season fish with salt. Broil until just cooked through, about 10 minutes.

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