Dumplings/Hue Fried Rice

Sitting around the dinner table with friends and family leads to great stories and wonderful times. During these evenings, I enjoy making various dumplings which allows everyone can sit back and share the meal and fun while snacking on a parcel of goodness.

These are more traditional Chinese dumplings, as the Vietnamese style dumplings are usually made with tapioca starch or rice flour. Frequently, they are wrapped in banana leaves and steamed.  I will be using gyoza wrappers and pan frying a batch, also.  Follow closely as we have two techniques and both are enjoyable!!  

I also included a very simple fried rice recipe which originates from the central Vietnamese region of Hue.  

Steamed/Fried Pork Dumplings
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
1 pack gyoza wrappers
bowl of water

Dipping Sauce
Soy Sauce
Roasted Chili Paste

Red Oil Sauce
4 tbsp red chili oil
2-3 tbsp soy sauce
2 cloves garlic mashed
1 tbsp szechuan peppercorns
Mix all ingredients thoroughly

In a mixing bowl, combine all ingredients. Place 1 tbsp of filling in each wrapper, and rub the edge with water then pinch closed.  When all dumplings are filled, place them in a steamer and cook for about 10 minutes.   Mix soy and chili paste and dip dumplings.  ENJOY!!!

Alternative method- Fill wrappers with 1 tbsp of filling and fold in half.  Add 1/4 cup of canola oil in a skillet and place on medium heat.  When the oil is nice and hot, add a few dumplings and pan fry until golden brown.  Repeat until all dumplings are cooked.

Potstickers- Place a medium pan on med-high heat.  When it is hot, lightly coat with oil, add about 6-8 dumplings.  Let them brown for a minute, then add 1/2 cup of water and cover.  Steam for another 2-3 minutes.  Repeat until all dumplings are cooked.

Hue Fried Rice

3 cups cooked rice

Shrimp blend

3 tbsp dry shrimp (soak in water for about 30 minutes)

2 shallots, minced

2 cloves garlic, minced

1 Thai chili, minced

1 stalk lemongrass, minced

Pulse in a food processor or blend well in a mixing bowl to form a nice paste

1 tbsp sesame oil

1 onion, diced

2 tbsp water or stock

3 tbsp nuoc mam

fried shallots, herbs (basil, mint, Vietnamese coriander, cilantro)

In a hot wok or skillet, add oil and onions.  Stir fry until soft, add shrimp blend and stir fry until fragrant.  Add the rice and toss until the blend is well incorporated.  When the rice is coated with the shrimp mixture add water and nuoc mam.  Toss until it is thoroughly mixed and hot.  Serve topped with fried shallots and fresh Vietnamese herbs.

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!  

Nuoc Mam Stir Fry Vegetables

Here is a side item that can be added to any meal or a light entree.  It is packed with flavor, and you can use any vegetable in the house.  I enjoy mushrooms for earthiness and a nice green leafy vegetable such as bok choy.  

Nuoc Mam Stir Fry Vegetables

Assorted Vegetables cut in similar size pieces

2 tbsp sesame oil

1 tbsp canola oil

Nuoc Mam to taste

Using high heat and saute pan or wok, sweat garlic, onions, and chili in oil.  When it becomes nice and fragrant, add carrots and celery.  Cook about 2-3 minutes and move to side to get a nice open space (if possible), then add mushrooms.  Cook until they become nice and brown.  Toss everything together and add bok choy.  Gently wilt, then deglaze with nuoc mam.  Cook another minute or so and ENJOY!!! 

Bok Choy Exotic Mushrooms

Here is a simple side item that goes nicely with any meal.  Bok choy, pak choi, bok choi, or choy sum are variations of Chinese cabbage.  The stems are thick and hearty with wonderful leaves which gently wilt and resemble small heads of spinach.  Rinse them well, and the larger ones can be cut in half or quartered.  I like snipping a bit off the root of the small heads, but I leave them whole. 

I use a nice mix of mushrooms, but make sure the pieces are broken into similar sizes so they cook evenly.  Rinse them and break the delicate pieces by hand.  The larger ones, such as king trumpet, can be sliced.

Bok Choy with Exotic Mushrooms

1 1/2 lb. bok choy (white stem and green stem mix adds color)

1 lb. exotic mushrooms (beech, enoki, oyster, shiitake, king trumpet, etc.)

½ tsp sugar

1 tbsp oyster sauce

1 tsp fish sauce

1 ½  tsp sesame oil

2 tsp oil

2 tsp ginger

2 cloves garlic minced

2 shallots minced

Mix the sugar and sauces in a small bowl.  Heat up the oil, and stir fry the garlic, ginger and shallot.  When it becomes aromatic, add the mushrooms and sear to get a nice color.  Add bok choy and toss gently.  Once it begins to wilt, check for seasoning, and put in a large serving bowl once the sauce coats and the vegetables are cooked.

Stewed Chicken Feet with Spring Onions and Exotic Mushrooms

Ahh, few things are more tasty than tendon!  Plus a sweet, spicy, zesty sauce!  How can this be bad?  Cooked until tender and finished with fresh herbs, chicken feet are among the more exotic and delicious appetizers in Asian cuisine.  

My first experience with chicken feet happened at a local Dim Sum restaurant, and they were stewed in a spicy, thick sauce.  I took a bite and gently removed the edible tissue from the small bones and discarded the bones.  I have been hooked ever since.  

Chicken feet are filled with small bones and delicious tendon and skin.  Throughout the world, the feet are a delicacy and can be grilled, fried, or boiled.  The Asian market sells boneless feet, which will make it a little easier to eat, but there are still a few small pieces of bone, so be careful.

Chan Ga Hap An Voi Xot Nam Hanh La-Stewed Chicken Feet with Exotic Mushrooms and Spring Onions

1lb. boneless chicken feet

1/3 cup soy sauce

1 tbsp minced ginger

2 spring onions sliced

2 cloves garlic minced

¼ cup canola oil

2 cups exotic mushrooms (enoki, beech, oyster, etc.)

1 tbsp sesame seeds

Vietnamese Coriander

Cilantro

Sauce

2 tbsp mirin

½ cup chicken stock

2 tsp light soy sauce

2 tsp oyster sauce

2 tsp nuoc mam

2 tsp sugar

½ tsp pepper

½ tsp salt

Make sure chicken feet are cleaned and blanche for about 25-30 minutes.  Remove them and run under cold water to chill and prevent discoloration.  Mix all the ingredients for the sauce.  Toss the feet with soy sauce, and let them marinate for a few minutes.  Heat oil in a wok or large pan, fry for about 5 minutes until they begin to turn golden brown.  Remove the feet to a side pan.   

Leaving a few tablespoons of oil in the wok, add the ginger, garlic, and onions.  Stir fry for a few minutes, and add the feet.  Toss everything gently and deglaze with the mixed sauce.  Let the feet and seasoning stew for about 10 minutes.  Add the mushrooms, and continue to cook until mushrooms and feet are done.  The sauce should thicken, and check for seasoning.  Finish with some torn herbs, sesame seeds and a side bowl of rice.  A few small bones might be in the feet, but they should be soft enough to eat, or just remove them and enjoy.  

"Do you remember rock n roll radio?"  Joey Ramone said these immortal words, and it might ring truer now than in 1980.  So I dug into the files and busted out some old R.E.M which included one of my favorites tunes "7 Chinese Brothers" from the Reckoning album.  College radio was a staple in the 80's and 90's, and the Athens quartet was a force.  Chicken feet and R.E.M., now that is an afternoon, and I loved it. 

The weather was slightly humid, and I was unsure of the direction of my alcoholic beverage.  Therefore, I decided to go to an old staple- the Pina Colada.  When in doubt, this frozen tropical drink seems to put a smile on my face.  Put 4oz. Coco Lopez, 4 oz. pineapple chunks with juice, 3 oz. Spiced Rum, and a few cups of ice into a blender and puree until you have the texture of a smoothie.  Add more of any of the above ingredients according to taste, but if you add more liquid, then you will need to add a few more ice cubes.  Pour into a tall glass and enjoy!!  

Quail with Oyster Sauce and Exotic Mushrooms

Hmmm, quail?  Yes, QUAIL!  The small pheasant which is easily bred in farmlands throughout the world.  Raw yolks on beef tartare, fried eggs with blood sausage, deep fried whole quail with white gravy, ahh, we could go on.  However, this recipe combines tropical, earthy and slighty spicy tones to the popular bird. 

Worldly influences seem to shrink as the Internet and digital age continue to develop.  Focusing on a dish that represents numerous Asian countries will be today's objective.  Plus, it is easy to cook at home and a crowd pleaser!  

Vietnamese cuisine benefits from a variety of influences predominantly French, Indian, Chinese and Thai.  The  tropical flavors reflect the southern region, and traditionally, oyster mushrooms would accompany the quail, but I enjoy variety, so we added white and brown beech mushrooms which should be easily found at your local Asian market.  The use of oyster sauce reflects a Chinese style, and the elements of the spice trail bring to mind India and Thailand.  Coconut water (or milk) is prevalent in Southern Vietnamese cooking and its Cambodian and Laos influence.  

Grab a skillet and knife, and let's get to work!

Chim Cut Uop Voi Nam Rom- Quail with Exotic Mushrooms

4 each quails- semi-boneless should be easily available
Marinade-

3 shallots- minced

3 cloves garlic- minced

¼ tsp white pepper

¼ tsp cinnamon

½ tsp Chinese five spice-*

1/4 tsp red chili flakes

1 tsp fish sauce-*

1tbsp oyster sauce-*

½ cup coconut water-*

2 cups Exotic mushrooms- a good variety is fun, keep it interesting
*-can be found at your local Asian market

To get started, cut the backbone out of each quail, then flatten with the breast side up (referred to as spatchcocking).  This will allow even cooking.  If you purchased semi-boneless quail, disregard this step.  

Mince the garlic and shallot, and blend in a mortar with the rest of the marinade ingredients.  I would try to allow this to sit overnight or at least 4-5 hours.  In a hot pan, add a few tablespoons of oil.  Be careful not to overcrowd the pan, and start with the skin side down, brown and flip to continue cooking through.  Be sure to scrape all the marinade into the pan, don't leave any flavor behind.  

When brown crusty bits begin to form on the pan, add your mushrooms.  The natural mushroom water will help release those pieces of goodness.  

As the mushrooms begin to brown, gently shake the pan and scrape the bottom.  Add the coconut water and cook uncovered for a minute or two, then cover and allow to simmer on low for about 10-12 minutes.  

Once the flavors are fully incorporated, remove the cover and gently reduce the sauce for another minute or two.  The sauce should thicken nicely until it coats the back of a spoon.  Serve with a side of rice and traditional Vietnamese herbs and garnishes.  I used cilantro, Vietnamese coriander and bean sprouts with sliced green onions.