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Catalot Vietnamese Recipes

Asparagus And Crab Soup

Recipe By : Dining with Headhunters: Jungle Feasts and Other Culinary Adventures by Richard Sterling
Serving Size: 6

2 Quarts Chicken Stock
1 Pound Asparagus -- diced
1 Tablespoon Fish Sauce
1 Teaspoon Olive Oil
1 Clove Garlic -- finely chopped
2 Medium Scallion -- finely chopped
1/2 Pound Crabmeat
1/2 Teaspoon White Pepper
2 Teaspoons Cornstarch
2 Teaspoons Water
1 Medium Egg
1/4 Cup Cilantro -- finely chopped

Bring stock to a boil and drop in asparagus. cook until fork tender about 4 minutes. remove and set aside. add fish sauce to stock and reduce heat to a simmer. heat oil in a pan to medium high and saute garlic and scallions for 1 minute. add crabmeat and pepper and cook 5 minutes, stirring and tossing. raise heat under stock and bring to a boil. stir crabmeat mixture into stock and then add to cornstarch. break the eggs into the boiling soup and whisk it vigorously. cook 2 minutes, then add asparagus and cilantro and serve.




Saigon Stuffed Tomatoes

Recipe By : Dining with Headhunters: Jungle Feasts and Other Culinary Adventures by Richard Sterling
Servings: 4

1 Tablespoon Olive Oil
2 Cloves Garlic -- finely chopped
1 Tablespoon Tomato Paste
1/4 Cup Water
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
1 Tablespoon Light Soy Sauce
6 Ounces Ground Pork
4 Cloves Garlic -- finely chopped
2 Medium Shallot -- finely chopped
2 Medium Scallion -- finely chopped
1 Pinch Sugar
2 Tablespoons Fish Sauce
1 Pinch Black Pepper
4 Large Tomatoes
1/4 Cup Olive Oil

heat the tablespoon of oil in a pan, saute the 2 cloves of garlic for 1 minute or until fragrant. add tomato pasta and cook for 1 minute. add water, fish sauce, sugar, and soy sauce. bring to a boil and boil 2 minutes. In a bowl, combine pork, 4 cloves garlic, shallots, scallions, sugar, fish sauce and pepper. mix well. cut off and discard tomato tops. scoop out the pulp. allow to drain on paper towels for 10 minutes. stuff tomatoes with pork mixture. heat oil in wide skillet. add tomatoes, meat side down, cover and simmer for 5 minutes. turn tomatoes, meat side up, cover, simmer for 5 minutes. transfer to platter with slotted spoon and pour sauce over them.




Sausage Balls With La-Lot Leaves

Recipe By : Dining with Headhunters: Jungle Feasts and Other Culinary Adventures by Richard Sterling
Servings: 4

1 Pound Ground Pork
2 Cloves Garlic -- finely chopped
2 Medium Scallion -- finely chopped
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon Black Pepper
1 Tablespoon Cornstarch
La-Lot Leaves -- or grape leaves

combine all ingredients except leaves. let sit for 2 hours. roll into small balls. repeat until all the meat is used. wrap each ball into a leaf and place on skewer. Five per skewer. broil over hot coals until done or broil in the oven until done turning once.

NOTES : la-lot leaves are often used in vietnamese cooking as a flavoring agent. grape leaves make a good substitue.




Vietnamese Meatballs

Recipe Based on: Frugal Gourmet; Our Immigrant Ancestors
Servings: 6

1 Pound Ground Beef
1 Large Egg White
2 Tablespoons Soy Sauce
2 Tablespoons Fish Sauce
Salt And Pepper -- to taste
1 Tablespoon Sesame Oil
2 Cloves Garlic
2 Tablespoons Sherry
1 Teaspoon Liquid Smoke Flavoring
1 Teaspoon Sugar
1 Tablespoon Cornstarch

Place all ingredients in electric mixer, blend until smooth. Put on skewers anad and broil in oven.


Other Recommended Cookbooks for Vietnamese Cooking

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