Lemongrass Rubbed Bone In Pork Chops

Football season has started, and my workday became longer, so I am looking for some quick dinner options. A staple in Vietnamese cooking is the grilled pork chop. This is a variation we used, but other ingredients can be added to the marinade including brown sugar (palm sugar), soy sauce (regular or dark), pickled chili peppers, or shallots.  

Also, try slicing them up for use in banh mi or in a vermicelli bowl. I made a simple tomato and cucumber salad and a side of white rice. We served some nuoc mam on the side and had a wonderful meal. I will be doing some quick dinner style recipes over the next couple of posts, so look for more great family ideas. 

Thit Heo Nuong Xa- Lemongrass Rubbed Bone In Pork Chops

4 bone in pork chops

marinade

3 cloves garlic

1 piece lemongrass

2 tbsp fish sauce

1 thai chili

½ tsp black pepper

Marinate the chops for about 2-4 hours, and on a grill or in a very hot cast iron pan, sear them until nice and crusty on the outside, then flip and finish on the other side. I cook them to medium which leaves the inside nice and pink and juicy.

Custom Plates by Gerald Haessig

Who can forget ZZ Top and the Eliminator girls? They were a staple on the MTV rotation during the 80s with their 1930s-era Ford Coupe, and every underdog who caught a glimpse of that racing-striped bad girl knew that some sexy ladies would emerge from it bringing love, luck, and good fortune to their otherwise quiet and humble existence. With Gretna Fest fast approaching, we've been peppering our music queue with the blues-based Texas rock trio. There's nothing quite like the opening guitar riff of "Sharp Dressed Man" to get you lookin' in that wardrobe wishing you had a silk suit and black tie for your next club-hopping engagement.  Enjoy the evening by going further back in time to "La Grange" and "Tush", and now pop open an icy cold beer to accompany my juicy pork chops and remembering those sexy "Legs."

Red Rice

Here is a simple dish that can be made with basic pantry items.  After researching my beef items, I noticed that this is commonly served with bo luc lac (shaking beef).  Since I wanted to make bo luc lac, I decided to add this as a side item.  I used broken jasmine rice, but you could use any rice and make it delicious.  I am a huge fan of eggs in my fried rice, so I added  a good amount of wonderfully fresh farmer's eggs.  


Red Rice

3 cups rice (day old)
2 tbsp sesame oil

3 oz. tomato paste

4 cloves garlic, minced

3 tsp nuoc mam
3 eggs, scrambled

Using a large skillet, heat up the sesame oil and add the garlic.  Fry for a minute and add the rice.  Stir fry until blended well, and add the tomato paste stirring vigorously.  When it is thoroughly blended, add the nuoc mam.  Turn the heat down a little and make a well in the middle of the pan.  Pour the eggs in the well    and scramble.  Then fold the eggs and rice together.  Check for seasoning.  

Lemongrass and Chili Chicken

The other night I asked An for some suggestions regarding a few chicken dishes that I was considering.  We started talking about various ideas, and eventually she said that this type of recipe was frequently used in her home as a "go-to" dinner.  Simple, flavorful, slightly exotic, and a real crowd pleaser- all the characteristics I needed!  

Remember, this is a suggested recipe and variations can be just as wonderful.  Turmeric, coconut water (in place of chicken stock), or various peppers can all change the flavor accordingly.  My version is a sweet and spicy glaze that is enhanced by the use of a homemade roasted chili paste (similar to sambal oelek).

Note- Charles Phan's Vietnamese Home Cooking has a wonderful recipe for roasted chile paste which has become a staple in our home.  I used it in this recipe, and the link to an article featuring it is listed below.  The ingredients are easily available from your local Asian market, and I use miso for the bean paste.  I add some extra red chili flakes, and the heat is perfect.   Try different peppers or more garlic!  Just enjoy it! 

Ga Xao Xa Ot- Lemongrass and Chili Chicken

2 lbs. chicken thighs, boneless, cut into 1 inch cubes 

Marinade

3 tbsp fish sauce

1.5 tbsp sugar

½ piece of lemongrass, minced

1 Thai chili, minced

3 cloves garlic, minced

½ piece of lemongrass, minced

1 jalapeno, sliced thinly on a bias

1 red onion, thinly sliced

2 tbsp rice wine

2 tbsp roasted chile paste

1 cup chicken stock

cilantro, peanuts, rice

Marinate chicken for about 2-4 hours prior to cooking.  In a very hot pan or wok, add oil, sear chicken until lightly browned.  Add garlic and lemongrass, stir fry for a minute until toasted, then add jalapeno and onion.  Cook for another 2 minutes and deglaze with wine.  Reduce and stir in chile paste.  Coat the chicken very well and pour in the chicken stock.  Reduce until it is slightly thick.  Serve in rice bowls and sprinkle with cilantro leaves and roasted peanuts.

Below photo is simmering roasted chili paste

Beef, Green Peppercorns

From north to south, the cuisine of Vietnam changes drastically.  The north traditionally embraces the older style of simplicity and plentiful herbs.  Absent from many dishes would be the spicy Thai chili and sugar.  However, traveling south would bring change and influence from bordering countries.  In the Hanoi region, beef would be prepared in this manner but a couple of ingredients might be removed. Today we will include all of the outside influences and embrace change!  Thai chili, a good amount of green peppercorns, and the sweet and salty marinade help create a tangy style of beef which beautifully represents the Vietnamese cuisine that has been shaped throughout the past century.  France, China, Thailand, and Vietnam all contribute to this version of Steak au Poivre.  

Bo Xao Tieu Xanh- Garlic and Green Peppercorn Beef

1 ½ lb. sirloin cubed

Marinade

1 tbsp water

3 tbsp oyster sauce

1 tsp sesame oil

1 tsp sugar

1 tbsp oil

4 garlic cloves crushed
1 Thai chili

1 red onion diced

2 tbsp green peppercorns

2 tbsp unsalted butter

1/4 cup green onions sliced

salt

black pepper
cilantro

rice

Mix the ingredients for the marinade and toss with the beef.  Allow this to rest for about an hour.  In a wok or large saute pan, heat up the oil until it shimmers.  Sear beef until it is browned on all sides and still rare.  Remove the beef from the pan and add the garlic, chili, and onions.  Caramelize very well and return the beef to the pan.  Mix well and add peppercorns.  Cooking quickly, toss to coat the meat and swirl in the butter.  When the butter is fully incorporated add the green onions, turn off heat, and check for salt and pepper.  Serve with rice and cilantro leaves.
  

Custom Plates by Gerald Haessig

In the mid-80s, one of my favorite bands was the Psychedelic Furs.  An influential band of the early British post-punk movement, the Furs were also featured in two hit films of the 80s- Valley Girl (which starred Nicolas Cage) and Pretty In Pink (starring Molly Ringwald).  Valley Girl used the track "Love My Way", and the band contributed the title song to Pretty In Pink (although the song was much older than the movie).  So today I have been jamming to some of those classic tunes including the previously mentioned and hits such as "President Gas", "Forever Now", "Ghost In You", and "Heaven."  

My tasty beverage was a wonderful Dark and Stormy!  I used Spiced Cruzan Rum, Reed's Ginger Beer and fresh lime juice.  Fantastic, though I am not sure if it paired well with the beef, it tasted great and packs a wallop!   

Lo Soi Braised Duck and Pork

Stocks over one hundred years old?  Lo Soi means "old water" or "master sauce."  Well there are rumors that these aged stocks are true, however, I do not think I will live long enough to celebrate the centennial with my stock, and I have a feeling that my descendants might throw it away.  So I will be utilizing it over my lifetime and enjoy the pleasures of a flavorful poaching liquid.   

The Chinese, especially the Cantonese cooks, have been storing and making master stocks for centuries.  The Vietnamese have taken this technique and now consider it a mainstay in daily cuisine.  While the broth can be used in soup, it is more traditional to use it while poaching meat or poultry.  Goi Ga (Vietnamese chicken salad) is enhanced when the chicken is cooked in this manner.  

I used the pork to make steamed buns (that recipe will be another blog down the road).  In addition to the pork, the steamed buns include cilantro and a carrot/daikon mix that was pickled in a little sugar with rice wine vinegar.  A shot of sriracha and hoisin sauce livens up the buns, also.  

We cut up the duck and ate it with some rice, herbs, and salad of carrots and cabbage.  

Lo Soi Braised Pork/Duck/Chicken 

2 pieces cinnamon

6 pieces star anise

10 cloves

2 cardamom pod

2 pieces ginger (about 1 inch long)

1 tbsp five spice

4 tbsp fish sauce

4 cups soy sauce

16 ounces palm sugar

1 ½ lb. pork shoulder or

1 whole duck or

1 whole chicken

In a dry pot, toast the spices until fragrant, then add the remaining ingredients and 7 quarts of water; bring to a boil for about 15-20 minutes allowing the flavors to infuse.  Add meat and bring to a boil.  30 minutes for the pork, and 35-40 minutes for the duck and chicken.  Remove the pot from the heat and allow to cool down in the liquid for about 30 minutes.  Remove the meat and strain the liquid.  Chill the stock and put into the refrigerator.  To reuse- bring the stock up to a boil and skim.  Re-season with new spices and check salt and sugar content.    More water will need to be added also.  If you do not plan on using the stock within the following week or so, freeze it.  

Custom plates by Gerald Haessig

Since braising or poaching meat tends to be a more laid back type of cooking, my choices in music slightly changed.  I decided to grace my kitchen with the sounds of Pink Floyd.  Predictable you say?  Why yes it could be, but I went with a random selection including some Syd Barrett hits such as "Arnold Layne" and "See Emily Play."  Interspersed with some Waters/Gilmour tracks, I really started digging the bubbles coming up from the liquid and the mellow tunes of Animals and Wish You Were Here.  The mood was setting in, and I sipped a ca phe sua da only it was laced with some Grand Marnier.  What a great combination!  I turned the meat off, let it rest, kept the music going and took a nap.  When I awoke, it was ready to go!  Ahh, I love braising meat!

Pate Chaud

Baguettes, shallots, asparagus, croissants and many, many other food items now popular in Vietnam can be attributed to the French.  For slightly over 150 years, Vietnam was colonized by the French (outside of a brief period of Japanese occupation during World War II), and the influence on the local cuisine is unmistakable.  

The wonderful desserts and breads directly reflect French influence, and one of my favorite French/Vietnamese snacks is the Banh Pate So, which is from the long ago used French term of Pate Chaud meaning hot pie or hot pastry.  Pate in French now refers to meat, so this term could be misunderstood, but the Vietnamese term refers to so and chaud being pronounced identically, and banh and pate both mean pastry.  So it is an interesting backstory on the terminology of the dish.  Enough on the linguistics lesson, let's eat!

Banh Pate So- Pate Chaud- Hot Pie

 3 oz dried wood ear mushrooms

1.5 oz bean thread vermicelli

2 lbs. ground pork

3 shallots minced

2 tbsp fish sauce

1 tbsp light soy

2 tsp black pepper

puff pastry

2 eggs beaten

1 cup beer

Preheat oven to 350 degrees.  Soak the wood ear mushroom and vermicelli in separate bowls of water for about 20 minutes until soft.  If the wood ear is in larger pieces, then thinly slice.  Cut the vermicelli into pieces about 1 inch long.  Thoroughly mix the pork, wood ear, vermicelli, shallots, fish sauce, soy and pepper.  If you overwork the meat then you will get a tougher filling, so be gentle.  Using a large biscuit cutter (about 4 inches in diameter), punch out large circles of puff pastry.  Form meatballs with the filling and place in the center of the pastry.  Brush the edges with some beer and place another piece of pastry on top.  Gently press down and use a fork to seal the edges.  Repeat until the pastry is gone.  If you have extra filling, you can use it in Vietnamese egg rolls (which will be a blog for another day!)  Brush the pastry tops with egg and bake until golden brown.

Custom plates by Gerald Haessig

In honor of arguably my favorite Vietnamese food item, I rocked to some Guns 'N Roses and Appetite for Destruction!  Possibly the best album of the 80s and maybe the best debut album of all time, in my opinion, the band was never able to reach this zenith again.  Songs like "Mr. Brownstone", "Think About You", and "Rocket Queen" stand the test of time and could blend in with today's top rock acts.  "Sweet Child 'O Mine" might be the best monster ballad in the history of MONSTER BALLADS!  An  disagrees that this song is a monster ballad...what say you?  Seriously, who doesn't immediately know Slash's guitar riff?  Too bad Axl had to break it all down, but give this album a listen and come back and discuss this with me!

My beverage of choice was a wonderful Ca Phe Sua Da.  The Vietnamese version of iced coffee is sweet and filled with a wonderful kick!  I make my own slow drip cold coffee with either French Market, CDM, Trung Nguyen, or Cafe de Paris.  Pour some condensed milk in the bottom of a glass, and top it with coffee and stir well.  Add ice and enjoy!  

Salt and Pepper Squid

Eight arms, two tentacles, an ink sac and highly edible?  Sounds strange, but throughout the world squid are among the more popular seafoods.  From Japan to Italy to America, they adorn restaurant menus and street food stands everywhere.  Americans have adopted the Italian term calamari in reference to the cephalopod.  

In Vietnam, squid or muc are highly regarded and among the more popular street foods.  Sometimes stuffed with ground pork and bean thread vermicelli, we will explore one of my favorite versions.  Using five spice and some chili, we will do salt and pepper squid which can be an appetizer or entree served with steamed rice.

Muc Rang Muoi- Salt and Pepper Squid

2 lbs. squid bodies sliced across and tentacles, separate
Vegetable Oil

2 egg whites whipped until blended well

2 cups potato starch (or corn starch or rice flour)

1 cup green onion sliced

1 thai chili thinly sliced

1 medium onion thinly sliced

2 garlic cloves minced

salt and pepper blend- 1 tbsp salt, 1 tsp white pepper, 1 tsp sugar, ½ tsp five spice, 1 tsp garlic powder, 1 tsp ground ginger

nuoc mam

Toss the squid in the egg whites, then drain and mix with starch.  Heat oil in a deep fryer or wok, and in small batches fry squid until golden brown and remove to a plate lined with a paper towel.  Continue until all the squid is cooked.  Carefully, pour off all the oil into a heatproof container until you have about 3 tbsp remaining.  Place wok back on burner and add onion, chili and garlic.  Stir fry until very fragrant, and add cooked squid back to wok, turn off heat.  Toss gently, add salt and pepper blend and toss again.  Serve with nuoc mam.

The Echo and the Bunnymen Spotify radio station fueled this post!  "Lips Like Sugar" and "The Killing Moon" set the bar for this 80s band who acquired their name from the drum machine originally used in the studio- its name was Echo!  Not only did the station play many Echo contemporaries, but it also added some newer bands and not so new bands.  Interpol, Blur, The Strokes, and Oasis were on the list.  I am just getting into Spotify so any tips would be appreciated, but so far I enjoy the selections.