Discussion

In Vietnam, pickles go well with salty or fatty food, like Vietnamese sandwiches (banh mi), savory crepes (banh xeo), grilled pork and noodles (bun thit nuong), egg rolls (cha gio),..

INGREDIENTS:

1/2 lb daikon radish peeled
1/2 lb carrots peeled
1 tbsp salt
Vinegar Solution
1/2 cup hot water to disso ...lve 5 tbsp sugar
1 cup water
4 tbsp distilled vinegar

INSTRUCTIONS:

1. Peel daikon and radishes.

2. Cut with a mandolin slicer medium to small matchsticks.

3. Sprinkle salt and toss well.

4. Soak for 15 minutes.

5. Rinse thoroughly and slightly squeeze to remove excess moisture.

6. Add to jars, filling almost to the top.

Vinegar Solution:
7. Dissolve sugar in hot water, then combine with remaining vinegar and water.

8. Add vinegar solution to jars to fully submerge daikon and carrots.

9. Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours.

10. Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

INGREDIENTS:

1 lbs Basa/ Catfish
Black Pepper
1/3 cup sugar
1/4 cup fish sauce
2 cloves of garlic sliced
2-3 slice of ginger
1 shallot sliced
1-2 Thai Chilies sliced

INSTRUCTIONS:

1. Pat dry the fish and seasoned both sides with black pepper and set aside.

2. ...Put sugar in a pan over medium heat. Shake and tilt the pan lightly so the sugar is spread out evenly.

3. Once the sugar melts, watch it carefully because it will caramelized very quickly. Tilt the pan around to ensure even browning.

4. Once the sugar starts to turn amber brown, turn off the heat and carefully pour the fish sauce in. (Caution, it will splatter)

5. Stir until it’s well blended. Add some water if it’s too sticky.

6. In a very hot pan, add oil and sear the fish until golden brown. (Make sure the pan is hot otherwise the fish will stick).

7. Carefully turn the fish over to sear the other side. (this process will prevent the fish from crumbling).

8. Remove fish from the pan onto paper towels to get rid of excess oil.

9. In new pan, add oil and saute the garlic, ginger and shallot until fragrant.

10. Pour in the caramel sauce with the chilies.

11. Bring to a boil and add in the fish.

12. Reduce the heat to a simmer and cover the pan. (if it’s too thick, add a little bit of water)

13. Allow the fish to simmer for few minutes then flip the fish over and cook for another few minutes.

14. This dish is best served with hot boiled bowl of rice.

This dish is perfect to go with Vietnamese Herbs and sweet and sour fish sauce or chili sauce.

INGREDIENTS:

2 lbs Okra
1/2 lbs ground pork
1/2 lbs pork paste
1 tsp ground black pepper
1 tsp sesame oil
2 tsp Knorr powder
Chopped garlic
Chopped shallot
Chopped green onion
C ...hopped dried black fungus
Crispy fried powder mix
Some Vietnamese herbs
Dipping fish sauce (I have posted this recipe before)

INSTRUCTIONS:

1. Mix together 1/2 lbs of ground pork, 1/2 pork paste, black pepper, sesame oil, Knorr powder, chopped garlic, chopped shallot, chopped green onion, chopped black fungus.

2. Okra: cut a thin line and pull all the seeds inside out.

3. Put the meat mixture into the Okra.

4. Dip stuffed Okra in the crisp fried powder mix.

5. Heat the oil in a saucepan for 30 seconds, then put stuffed Okra in to fry, fry golden on all sides and take them out and drain the oil left.

6. Place and enjoy with some Vietnamese herbs and sweet and sour fish sauce or chili sauce.