Rau Cải (Guide to Vietnamese Herbs and Veggies)
Vietnamese dishes heavily depend on the use of fresh herbs. Unlike most western traditions where herbs are only used in relatively small amounts to add flavor; Vietnamese people consume their herbs in high amounts as if they were veggies. At many Vietnamese tables, there is sure to be an abundance of fresh mixed herbs on table to compliment the meal. There are certain herbs that only go with certain dishes. However, most of the herbs are for “general use” (i.e. in almost all noodle dishes and spring rolls).

General Use Herbs:



Vấp Cá, Dấp Cá, Houttuynia cordata Thunb.
Widely used in dishes from the southern regions of Vietnam. Very strong flavor, so strong that some consider it an odor and can’t stand eating it. Uses: with noodles and wraps and in some salads.


Tía Tô, Perilla frutescens (L.) Britt.
A must have for making bì cuốn spring rolls. The leaves are green on one side and purplish on the other. Uses: with noodles and wraps and in some salads.


Húng Cây, Peppermint
Uses: with noodles and wraps and in some salads.


Húng Lủi, Spearmint
Uses: with noodles and wraps and in some salads.

Rau Răm, Vietnamese Cilantro, Laksa Leaves, Polygonum odoratum Lour.
Unique somewhat spicy flavor. Widely used in salads, served with balut, in noodles and wraps.


Lá Quế, Thai Basil
One of the more well known herbs. Widely used in salads, noodles and wraps.


Ngò Rí, Ngò, Rau Mùi, Cilantro, Chinese Parsley, Coriandrum sativum L.
Widely used in almost every dish.


Herbs Used Only for Certain Dishes:


Ngò Om, Rau Om, Rice Patty Herb, Limnophila aromatica [Lomk.] Merril
Flavor is similar to cumin, only used in soups such as canh chua (sour soup) and canh khoai mở (potato soup).



Ngò Gai, Saw-tooth Herb, Eryngium foetidum
Flavor is similar to cilantro but with a twist. Only used in same soups as ngò om, and phở (beef noodle soup), and some salads.


Lá Lốt, Lá Lốp, Pepper Leaf, Wild Betel Leaf, Piper sarmentosum
Used to make bò cuốn là lốt, or canh bò lá lốt.


Lá Chanh Thái, Thai/Kaffir Lime Leaves


Veggies:

Bắp Chuối (Banana Flower)
Usually shredded and used in salads or with certain noodle dishes. After shredded, always soak in acidified water (1 tbs "acid" i.e. vinegar, lime/lemon juice, etc….) to keep from browning. Drain just before serving.


Bạc Hà (Taro Stem?)
The only english translation I've come across for this veggie is taro stem. The problem is it does not come from taro but a plant from the taro family. Used to make canh chua, in stir fries, and salads.


Khoai Mở, "Chinese Yam"


**More to come (as soon as I can get their pictures).
6:12 PM | Category: | 12 comments

Đồ Khô (Pantry Stables)
Noodles:
Bánh Phở, Hủ Tiếu, (Rice noodles used for Pho and Hu Tieu)



Bún, Bún Gạo, Bún Sợi Nhỏ, Rice Vermicelli (Small Size): Used for most noodles dishes



Bún Cộng Lớn, Bún Ăn Bún Bò, Rice Vermicelli (Fat and Thick Size): Used for making Bún Bò Huế, Spicy Beef Noodle Soup



Bún Tàu, Cellophane Noodles, Mung Bean Threads



Bánh Tráng, Rice Paper aka Tapioca Sheets


Other Goodies:
Nước Tro Tàu, Lye Water


Nấm Mèo, Dried Woodear Mushrooms


Tàu Hủ Ky Miếng, Dried Beancurd Sheets


Phổ Tai, Dried Seaweed

Nang Mực, “Squid Bone”
This is the bone plate found in squids/cuttlefishes. They can be purchased dried from Chinese Herbal Medicine shops. To use, simply scrape with a spoon to get a fine powder.

Rông Biển Nấu Canh, Seaweed for Making Soup
You can find this at most asian grocery stores or herbal medcine shops. Similar to but the same as Japanese nori (texture is a little different).
1:23 PM | Category: | 2 comments

Gia Vị (Guide to Spices and Seasonings)
Spices
Đinh Hương, Cloves


Đại Hồi, Tai Vị, Ngôi Sao Nấu Phở, Star Anise



 Quế, Quế Chi, Cinnamon



Thảo Quả, Cardamom Fruit



Xuyên Tiêu, Schezuan Peppercorns



Tiểu Hồi, Fennel Seeds



Hột Điều Màu, Annatto Seeds



Ớt Khô Miếng, Ớt Bột, Dried Pepper Flakes, Dried Pepper Powder



Seasonings

Nước Mắm, Fish Sauce



Mắm Ruốc, Mắm Ruột, Belacan, Shrimp Paste



Dầu Me, Sesame Oil



Giấm Ý, Balsamic Vinegar



Mắm Nêm, Fish Gravy (much much more pungent than nước mắm fish sauce)



Tương Ngọt, Hoison Sauce


Tương Ớt Chili Sauce


Dầu Hào, Oyster Sauce

**More to come.......
12:51 PM | Category: | 4 comments

Tôm Cháy (Ground Shrimp Powder)

Tôm Cháy could be made either from fresh or dried shrimp. This condiment is usually served with Cơm Tấm (broken rice) or various rice cakes.

Ingredients:
-3000g dried shrimp or 500g fresh shrimp (approximate)
-few drops orange coloring (optional)

What to Do:
Soak dried shrimp in water for a few hours or until soft. Ground finely in a blender until. If using fresh shrimp; steam or boil shrimp until cooked, peel and ground in blender. Put grounded shrimp in a wok add coloring and stir fry over medium heat until dry (can be made ahead of time and kept for months in a cool dry place).

11:34 AM | Category: | 2 comments

Mở Hành (Onion Oil)
Traditionally this condiment was made with lard thus gives it the name “Mở Hành”. Mở means lard and hành means onion. These days the lard is replaced with oil. Onion oil is used as a condiment in a wide range of Vietnamese dishes.

Ingredients:
-1 bunch green onions
-3-4 tbs oil
-1/2 tsp salt

What to Do:
Wash and chop onions. Heat oil and salt in a pan; add onions and stir for a few seconds and remove from heat.

11:27 AM | Category: | 4 comments

Nước Mắm (Basic Fish Sauce and Variations)

This sauce is used to accompany various Vietnamese dishes. Often called “nước chấm” (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce. There are many variations of nước mắm, but it all starts off from the “basic recipe”.

Ingredients:
-1/2 cup water or coconut juice or lime soda (such as 7-up or sprite)
-1/4 cup sugar (reduce if using coconut juice or pop)
-3 tbs fish sauce
-2 cloves garlic
-2 Thai chilies (optional)
-flesh from ½ lime (or juice)

What to Do:
Finely mince garlic and chillier (or use chillier paste instead). Crush together sugar and lime flesh, add garlic, chilies and water. Add fish sauce last and stir everything together. Give the sauce a taste, all flavors (sweet, salty, spicy and sour) should be equal.

Note:
All measurements are approximate as the saltiness of fish sauce depends on the brand. Adjust sauce to “match” the flavors of the dish it will be accompanying. For example, if the dish is already salty then the sauce should be more sour and sweet than salty. If the dish is sour than the sauce should be more sweet and salty than sour. Adjust the measurements accordingly.
For vegetarian dishes, replace fish sauce with soy sauce and omit garlic (if you’re a Buddhist vegetarian).

Different Variations:
Nước Mắm Gừng (with Ginger):
Reduce garlic and chillies by ½, and add 1 tbs fresh ground or mince ginger. This sauce is usually served with dishes that have duck as the main ingredient.

Nước Mắm Me (with Tamarind):
Use the flesh of sour tamarind instead of lime. Soak the tamarind in water which will be used to make the sauce (1/2 cup) until soft and filter before using.
12:28 AM | Category: | 1 comments

First Post!
Finally, after about 1 1/2 year of "getting" a blog, I'm actually going to start posting! Here we go....
12:57 AM | Category: | 1 comments