Vietnamese Style Meatloaf

"Wanna eat pho?" Common question, don't you think?  Sure, I enjoy steaming, hot, brothy soups, but it is not my first choice when enjoying a quick meal.  Blasphemy you say?  Ha, I disagree!  

The grilled pork chop and rice platter remains my standard in any Vietnamese restaurant.  For an extra charge, one can add a fried egg and/or a Vietnamese style meatloaf/quiche, also known as Cha Trung.  Do not skip out on the additions as the cost is still low for the amount of food.  Once eating this amazing treat, I set out to learn how to cook the Vietnamese style meatloaf/quiche.  

Basically, it is a combination of a meatloaf with eggs poured on top, giving it a nice layer of fluffy goodness and a beautiful look.  It is much lighter than an American meatloaf and can be simply eaten with rice or vermicelli.  Add some nuoc mam, and you will have a great lunch!

Cha Trung- Meatloaf

1lb. ground pork

1 bundle vermicelli, soaked in warm water 8-10 minutes

1/2 cup dry fungus, soaked in warm water 20 minutes

4 large eggs

2 tsp salt

1 tbsp fish sauce

In a large mixing bowl, combine pork, vermicelli, fungus, 2 of the eggs, salt, and fish sauce.  Mix well and pour into a pie pan or loaf pan.  Beat the reserved eggs and pour on top of the meat mixture. 

If you do not have a bamboo steamer, place a grate inside of a pot and add some water to create a stovetop steamer.  Steam for about 30-40 minutes.  Alternatively, bake in a water bath at 375 for about 45 minutes.  Let it cool, then remove and slice.  

In the pictures below, I show one with the pie pan, then the finished product was in a loaf pan.  Both work very well.    

 

Sweet and Sour Pork

The standard Chinese-American buffet appears to populate every corner of America. Overcooked chicken wings, frozen egg rolls, pizza, macaroni, and other odd creations fill the steam pans and bellies of numerous diners. Many of these dishes correlate to the general public's perception of Chinese/Asian cuisine. 

Among the more popular dishes is one most of us are familiar with- the bizarre, nuclear style of Chinese sweet and sour pork.  Glowing sauce and oddly fried orbs of pork that seem to find every buffet from Augusta to Boise. In the style of a Vietnamese caramelized pork, I twisted a few things around and came up with a nice version of our Chinese type dish but a much cleaner flavor.  

I must admit that the reddish-orange sauce of my youth bring back memories, but I think you will find this recipe extremely easy to recreate and tastier.  

Sweet N Sour Pork

2lb. pork shoulder cubed

 Marinade

2oz palm sugar

2tbsp soy sauce

1tbsp fish sauce

2tbsp black pepper

2 cloves garlic, minced

2tbsp canola oil

1 red onion, diced

2 cloves garlic, minced

1 cup pineapple, diced

4 roma tomatoes, quartered

1/4 cup pineapple juice

1 Thai chili, minced

smoked basmati rice (or regular basmati rice), Thai basil, Mint

Combine all the marinade ingredients and add pork.  Refrigerate for 2-4 hours.  Remove the pork from the marinade and reserve the liquid.  We will reduce it in our sauce.  Add oil to a skillet or wok and heat on high until it is very hot.  

Carefully add pork in small batches and sear on all sides until nicely browned.  When the pork is browned, remove to a plate and continue until you have seared each piece.  Then turn heat down to medium high and add onions.  

Brown the onions, then add the pineapple and garlic.  Be careful not to burn the garlic while browning the pineapple.  Add the tomatoes and cook until juices begin to run out, then deglaze with pineapple juice.  

Pour in the reserved marinade and the Thai chili, and reduced the liquid until it can coat a spoon.  Return the pork to the pan and toss in the sauce.  Serve with rice and herbs.   

Plate designed by Gerald Haessig

Ginger Caramel Chicken/ Five Pepper Chicken

Today's culinary ideas and recipes seem to be filled with complicated equipment, hard to find ingredients, restaurant type techniques, etc. etc.  It does not need to be this way.  A basic pantry and any protein can make up a very good meal.  The goal of keeping it simple does not mean keeping it flavorless.  Simplicity can mean using clean, fresh flavors and a basic technique to come up with something wonderful.  Keep the pantry stocked with some solid items, and you can create a myriad of dishes.
   
We were looking for something easy and familiar for dinner.  I cut up a chicken and tossed it in the marinade, let it sit for about an hour.  Soon after, dinner was served.  Nothing complex or sophisticated about this dish.  Just cook up some rice and serve. 

I did a variation with more pepper.  Chinese-American buffets usually have a dish called black pepper chicken, so I wanted to fool around with a Vietnamese style pepper chicken.  I altered the marinade and added a few things to the sauce changing the name to "Five Pepper Chicken." I like the spicy version, so you can choose between two types of chicken.

Variation- see bottom "Five Pepper Chicken"

Ga Kho Gung- Ginger Caramelized Chicken

Marinade- (reserve 1/2 of the marinade)

3/4 cup fish sauce

3/4 cup grated ginger

3/4 cup garlic, minced

2 Thai chili
1 cup palm sugar

2 tbsp canola oil

1 onion, diced

1/3 cup chicken stock

Heat the oil in a large skillet, and gently add the chicken removing it from the marinade.  Brown it on all sides then remove to a plate.  Add some sliced onions and caramelize.  Gently place the chicken back into the pan and continue to cook.  Pour in the reserved marinade and chicken stock.  Reduce until it forms a nice glaze.

Ginger chicken is served as Ice-T, Chuck D, Dr. Dre, and KRS-One joined my imaginary roundtable. Oh yeah, I am joining the "Original Gangster" for lunch, at least I am thinking about it!  My playlist included amazing classics such as "By the Time I Get to Arizona," "Straight Outta Compton," and many others by the seem-to-be-forgotten old skool rappers.  Where has all the rap gone?  These guys set a stage for what has become something I don't quite understand.  Well maybe I am not in their target audience, but once upon a time I was in the crowd! 

Alternate method-

Marinade- 1 tbsp soy sauce

1/2 tbsp black pepper

1/2 tbsp Sichuan peppercorns

1 tbsp green peppercorns

1 tbsp fish sauce

1 tbsp garlic, chopped

Mash all ingredients into a paste and rub into the chicken.  Let it soak for about an hour.

1 tbsp coconut oil

2 tbsp sugar

2 Thai chilies

1 tbsp red bean curd

1 tbsp red chili paste

1 cup chicken stock

In a heavy bottom skillet, heat coconut oil and sear the chicken skin side down.  Brown the skin nicely, then flip it over and cook for another 3-4 minutes shaking gently every now and then so it does not burn.  Add the rest of the ingredients and cook on med low heat until the sauce thickens, and the chicken is thoroughly cooked.

Shaking Beef

An unusual name for this popular dish stems from the method of cooking rather than the finished product. As the steak option in many Vietnamese restaurants, shaking beef is a common choice among first time diners who might be unsure of what to order. The technique of shaking the beef in the wok or skillet gives this dish its name, and the simple marinade and sauce make it easy to duplicate at home.  

The beef is cut into cubes as many Vietnamese meat dishes will use cut up proteins rather than a larger cut.  Watercress provides a nice spicy kick and a good clean finish.  Use a little extra sauce to finish and pour over the greens.  

Thit Bo Luc Lac-Shaking Beef

1.5 pounds beef (ribeye, sirloin) ½ inch cubes
1 onion, thinly sliced

Marinade-

1 tsp salt

1tsp pepper

1tsp sugar

1 tbsp sesame oil

¼ cup mirin

¼ cup rice wine vinegar

Sauce-

¼ cup light soy

2 tbsp fish sauce

1 tbsp dark soy

1 tbsp garlic minced

1 tbsp chili paste

green onions, cut into 1 inch pieces, green only
watercress

Thoroughly combine all of the marinade ingredients and toss with the cubed beef.  Let it rest for about 1-2 hours. Then combine all the sauce ingredients. 

In a very hot skillet or wok, add a small amount of oil and sear the beef.  As it begins to brown, start shaking vigorously to cook the meat on all sides.  When it is well seared, remove the meat to a plate, and add the sliced onion.  Caramelize the onion, and add the meat back to the skillet.  Pour in the sauce and throughly coat.  Toss in the green onions and gently mix with the meat and sauce.  Place the watercress in a bowl or plate and pour the meat and juices on top.  Serve with a side of nuoc mam.

Chicken Curry

Mysterious spices traded amongst explorers and natives have long been the subject of legend and history. Fennel, tamarind, mustard seed, cumin, coriander, peppercorns, and many, many more varieties of spices were carried throughout the East and into far off magical worlds.  

With a mortar and pestle, the blending of these spices led to various curries. Some are wet while others are dry, and colors heightened by the various chilies continue to criss cross the world.  

The madras style yellow powder hails from the Tamil Nadu region of South India and includes an array of spices including turmeric (which gives the yellow color), fenugreek, cardamom, cloves, cinnamon, tamarind, garlic, ginger, coriander, mustard seed, among others. Below is my version of a wonderful chicken curry in the Vietnamese style which includes plenty of french bread for sopping up liquid and on a bed of vermicelli.  Spicy, tart, sweet, and wonderfully rich, this is a mainstay of any Vietnamese household.  ENJOY!!!!



Ca Ri Ga- Chicken Curry

2 lbs. chicken thighs (bone in)

Rub

1 Thai Chili minced

2 tbsp curry powder

1 piece lemongrass- white part minced

2 cloves garlic minced

grind together in a mortar and pestle until it becomes a paste

2 tbsp canola oil

1 onion, chopped

2 carrots, chopped

1 piece lemongrass, white parts minced

1 piece ginger, 2 inches long, minced

1 lb fingerling potatoes, quartered

1/2 lb roma tomatoes, quartered

1 tbsp curry powder

1 tbsp fish sauce

1 can coconut milk

2 cups chicken stock

1 tbsp sugar

1 lime
salt and fresh cracked pepper to taste

garnish with Vietnamese coriander, cilantro, green onions, and lime

serve over vermicelli with plenty of French bread for dipping!!

Thoroughly coat the chicken thighs with the rub.  In a heavy bottomed pot, heat up the oil, and sear the chicken on all sides until nicely browned.  Removed the thighs from the heat and add onions, carrots, lemongrass, and ginger.  Sweat until tender and aromatic.  Add the potatoes.  Coat the potatoes in the oil and seasoning, then season with the curry powder and fish sauce.  Pour in coconut milk and chicken stock.  Bring to a simmer and add the chicken, tomatoes, sugar, and juice of a lime.  Cook for about 25-30 minutes until chicken is done but tender.   Adjust seasoning if necessary.  A dash of fish sauce or sugar might be the trick!  

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.

Ribs/Jellyfish Salad

Let me start this by saying- I LOVE RIBS! Arguably my favorite cut of meat is the rib, preferably St. Louis or spareribs. Sticky sauce all over my fingers and face just makes me a happy guy.  My wife- not so much. Well, sometimes we just need ribs and beer!

A traditional Vietnamese dish, rib meat can be removed from the bone and eaten in lettuce wraps or with a side of greens.  I decided to throw a wrench into tradition and make a jellyfish salad (julienne jellyfish, carrots, cucumbers, and green papaya, dressing is below).  Also, I changed the cooking technique. Normally grilled or even slow cooked, I seared the ribs then finished them in a pressure cooker. In 22 minutes, they were perfect.  I reduced the sauce and had a lovely dinner.

Suon Nuong Xa- Ribs

1 rack of St. Louis pork ribs, cut in fourths

Marinade

½ cup fish sauce

4 oz palm sugar

1 piece lemongrass minced

2 cloves garlic minced

1 Thai chili minced

pinch white pepper

1) Mix the marinade ingredients and form a nice paste. Thoroughly rub the ribs until coated and place in the refrigerator for 4 hours or overnight, if possible. About 30 minutes prior to cooking, remove from the refrigerator and allow them to come to room temperature. 

2) Remove the ribs from the marinade, scrape off the rub (reserving any liquid and rub) and place them in another baking pan. 

3) Add a small amount of oil to a large skillet, and turn it on high heat until it begins to smoke.  Gently place a couple of sections of the ribs (meaty side down) in the pan and sear until it becomes dark brown. Be very careful because the pan is going to be hot, and watch for the garlic and lemongrass as it will burn. Spoon any dark bits into a side plate. When the ribs are the proper color, remove them to a baking sheet, and clean out the skillet. 

4) Repeat the procedure. 

5) Using a pressure cooker, in a cross-cross manner, stack the ribs and pour any extra marinade or rub over the ribs.  Cook them on high for 22 minutes and naturally release the pressure. 

6) Remove the ribs to a chopping block, and let them rest. 

7) Skim the fat off any liquid in the cooker and reduce the reserved liquid.  You should have a nice amount of liquid in the cooker, and this will form a wonderful sauce.  Cut the ribs between the bones and pour the sauce over them.  

Serve with a green papaya salad!  I made a green papaya, carrot, cucumber and jellyfish salad which is pictured below.  The dressing is a black vinaigrette (recipe below)! 

Black Vinaigrette- 1 tbsp water, 4 tbsp Chinese black vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 4 tbsp soy sauce, 1/2 tbsp mirin, 1 clove garlic minced, 1 Thai chili minced, 1 small piece of ginger minced. Mix all of the ingredients until the sugar dissolves.

Enjoy with a cold beer!  Brooklyn Summer Ale currently resides in my hand!

The other night I was flipping through the stations, and one of those Soft Rock infomercials was on television. My wife was in the next room, and she said, "I don't remember Air Supply sounding that good!!"  She sings along, then a few songs later after she's done swaying to "Lost in Love", I called her out for being a closeted Air Supply fan!  She's going to kill me when she sees this post!  Honey, I love you!!! Heehee!!  I got a good laugh!

A few days later I had a new Twitter follower.  So, I'm checking out my new follower's pictures and thinking, "Hmm...pretty cool.  Nice pictures.  She's really into food.  Wonder what she does?  I did a quick search and lo and behold, who do I find out it is?  None other than Ingrid Croce--the late and great Jim Croce's wife!  All those old school television mail order greatest hits came to mind, and I thought of Jim Croce, who tragically died in a plane crash when I was an infant.  Those commercials introduced me to his music, then many years ago I bought his greatest hits. So I wrote this blog while listening to his catalog. "Rapid Roy" and "Bad, Bad Leroy Brown" are two fun, upbeat songs, and he pulls off a cool moustache!  Croce's Restaurant is a tribute to Jim from his wife Ingrid!  What a splendid woman!  Here's to you, Ingrid! 

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