How to make Vietnamese Fresh Spring Roll (GOI CUON)    5 minutes

HelenRecipes·106 videos   Uploaded on Aug 27, 2011  http://www.youtube.com/watch?v=8CaadFo3sw0

 

Click here for full recipe in English and Vietnamese (Bam vao day xem cong thuc) http://danangcuisine.blogspot.com/201…

Ingredients:
For the rolls
300g (0.66 lb) pork belly
1 tsp salt
15 small shrimps, about 200g (0.44 lb)
200g (0.44 lb) rice vermicelli “bún”
15 pieces rice paper round
Fresh greens: Lettuce, mint, cilantro, garlic chives, cucumber

Vietnamese Meatball Sandwich Recipe – Bánh Mì Xíu Mại    6 minutes

HelenRecipes·106 videos     Published on Aug 17, 2013   http://www.youtube.com/watch?v=idnUa7HmA78

 

Ingredients
200g jicama, peeled and julienned
500g minced pork (1.1 lb)
1 tsp minced garlic
1 tsp minced shallot, or white-part spring onion
salt, pepper, chicken stock, sugar to taste
1 egg
1 tbsp tapioca/corn starch
1 tbsp cooking oil
1 tbsp minced garlic
1 tbsp minced shallot, or white-part spring onion
3 medium tomatoes, diced (400g)
1 tbsp sugar
1 tbsp chicken/pork stock
3 tbsp fish sauce
3 tbsp ketchup

Directions:
– Cook the julienned jicama with 2 cups water for 5 minutes. Drain, squeeze out the excess water and chop finely.
– In a large mixing bowl, mix together the minced pork, jicama, egg and tapioca/corn starch. Season with salt, pepper, chicken stock, sugar (about 1/2 tsp each). Set aside for 15 minutes. Scoop 1 tbsp of the meat mixture and form into a meatball. Repeat until finish. You will get about 15 meatballs.
– Steam the meatballs for about 10 minutes. (This step is optional)
– In a saucepan or a wok, heat 1 tbsp cooking oil and fry the minced garlic and shallot until fragrant. Then add the diced tomatoes, sugar, chicken stock, fish sauce and ketchup. Simmer on low for 10 minutes. You can add 1/2 cup water if you want more sauce.
– Remove the meatballs from the steamer and transfer to combine with the tomato sauce. Simmer for 5 more minutes and transfer to a plate to serve.
– Garnish with cilantro, thinly sliced onion, crispy fried shallot and serve with a baguette. To make meatball sandwich, slice the baguette halfway to open, spread chili sauce, put a meatball inside and use a spoon to break it into chunks. Add more cilantro, spring onion, sliced pepperoni/jalapeno to your preference.

How to make Vietnamese Baguette http://youtu.be/Dz9r3vNRxPA
How to make Grilled Pork for Banh mi Thit Nuong
http://youtu.be/iZJzTScgB-c?t=33s
How to make Banh Mi Thit Nguoi (Sandwich with cured pork cold cuts) http://youtu.be/yEtIwQGwyec
How to make Banh Mi with Chicken Floss (Banh Mi Ga in Da Nang) http://youtu.be/gmUvWKCR4AU
How to make homemade yellow mayonnaise for Vietnamese sandwiches http://youtu.be/gmUvWKCR4AU?t=1m27s
How to make Pate for Vietnamese sandwiches http://youtu.be/S–Kp3at4Q4
More Vietnamese BANH http://www.youtube.com/playlist?list=…

Vietnamese Pizza – Banh Trang Nuong  4 minutes

HelenRecipes·106 videos  Published on Jun 20, 2013   http://www.youtube.com/watch?v=UfEyEag9MCE

Join me at:  Instagram: http://instagram.com/helenrecipes/
Facebook: https://www.facebook.com/danangcuisine
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Hanoi Tumeric Fish with Dill – Cha Ca La Vong   6 minutes

HelenRecipes·106 videos     Published on Apr 11, 2013   http://www.youtube.com/watch?v=vyMJmMbTtMg

Full recipe at (Xem cong thuc day du tai)http://www.danangcuisine.com/2013/04/…

Bún chả – Vietnamese Grilled Pork with Vermicelli Recipe  10 minutes

 HelenRecipes·106 videos  Published on Aug 12, 2012    http://www.youtube.com/watch?v=iZJzTScgB-c

How to make Vietnamese Grilled Pork with Vermicelli (Hanoi style) – Bún chả Hà Nội
Full recipe in English and Vietnamese at http://goo.gl/hdmVg
Ingredients
500g pork, marinade with
1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp fish sauce
2 tbsp minced shallot
2 tbsp caramel sauce (or 1 tbsp molasses/honey)
1 tsp seasoning powder **
1/2 tsp ground black pepper

To make caramel sauce:
1/2 cup sugar (100g)
1/2 cup hot water 120ml

To make pickles
1 cup thinly sliced kohlrabi
1 cup thinly sliced carrots
2 tsp salt
1 tbsp sugar
2 tbsp vinegar (5% acid)

Others:
Fresh lettuce and herbs
Minced garlic and chili
Thin rice vermicelli

**For seasoning powder, you can use Knorr Chicken/Pork Flavorhttp://amzn.to/11VGWHg

How to make Vietnamese Sandwich – Bánh mì thịt nguội  13 minutes

HelenRecipes·106 videos    Published on Sep 22, 2012              http://www.youtube.com/watch?v=yEtIwQGwyec

Full recipe at (Xem cong thuc day du tai)http://www.danangcuisine.com/2012/09/…
Ingredients ( makes 6-8 sandwiches)

For pickles:
1 cup carrots, 5mm thick julienned
1 cup daikon, 5mm thick julienned
2 tsp salt
2 tbsp sugar
2 tbsp vinegar

For red pork:
500g (1.1 lb) pork belly
50g roast red pork seasoning mix (Eg. Lobo brand)
1/2 cup (120ml) water

Others:
6-8 baguettes (25cm long)
1 cucumber, vertically sliced
300g pork liver Pâté (Recipe here)
300g Vietnamese ham, half-moon thinly sliced
spring onion and cilantro, roughly chopped
hot chili pepper (jalapeño pepper), thinly diagonal-sliced

Rainbow Dessert – Che Suong Sa Hat Luu   7 minutes

HelenRecipes·106 videos      Published on Jun 16, 2013  http://www.youtube.com/watch?v=InXyhWo0ytc

Click here for full written recipe (Bấm vào đây để xem cách làm)http://www.danangcuisine.com/2013/06/…

Ingredients
For the mung bean pudding
1 cup peeled split mung bean
2 cups water
½ cup sugar

For the agar jelly
12g agar-agar powder
1 liter water

For the mock pomegranate seeds
1 can water chestnut 600ml (20 oz), drained and diced
8 tbsp tapioca starch
a few drops food coloring: red, green, orange, purle etc.

For the brown sugar syrup
2 cups brown/palm sugar
1 cup water
pinch of salt

For the coconut topping
240 ml (1 cup) coconut milk
240 ml (1 cup) water
2-3 tbsp sugar, to taste
a pinch of salt
1 tbsp tapioca starch + 3 tbsp water.

You need a hand blender for this recipe http://amzn.to/122nDGX
Buy a Crinkle Cut Knife here http://amzn.to/12lFTcV
My cute wavy knife: http://amzn.to/177Jzoi

Banh Mi – Vietnamese Baguette Recipe   11:41 minutes

HelenRecipes·106 videos     Published on Jul 6, 2013   http://www.youtube.com/watch?v=Dz9r3vNRxPA

This video shows you how to make a light, airy and golden crackling crust Vietnamese Baguette called Banh Mi. Click here for full written recipe (Bấm vào đây để in công thức)
http://www.danangcuisine.com/2013/07/…

Ingredients
1.5 tsp active dry yeast
180ml (3/4 cup) lukewarm water (at 40-46°C or 105-115°F)
250g (2 cups) all-purpose flour (low-protein, unbleached)**
1 tsp salt
1 tbsp sugar (optional)

** I live in Germany and here they don’t sell the equivalent of bread flour in the US. So I made this recipe with all-purpose flour. But you are free to try it with bread flour. I guess bread flour will generate better results^^

Local Banh Mi Production in Hoi An: http://youtu.be/_DrXJCIOaCE
How to make Grilled Pork for Banh mi Thit Nuong
http://youtu.be/iZJzTScgB-c
How to make Banh Mi Thit Nguoi (Sandwich with cured pork cold cuts) http://youtu.be/yEtIwQGwyec
How many types of Banh Mi are there?
http://www.danangcuisine.com/2012/03/…
How to make Banh Mi with Chicken Floss (Banh Mi Ga in Da Nang) http://youtu.be/gmUvWKCR4AU
How to make homemade yellow mayonnaise for Vietnamese sandwiches http://youtu.be/gmUvWKCR4AU?t=1m27s
How to make Pate for Vietnamese sandwiches http://youtu.be/S–Kp3at4Q4

Vietnamese Roasted Chicken – Ga Roti   4:31 minutes

 HelenRecipes·106 videos    Published on Mar 18, 2013   http://www.youtube.com/watch?v=2_O4qFE4k8A

Ingredients
2 chicken thighs and drumsticks (500g/ 1.1 lb)
2 spring onion stem, green part chopped, white part minced
1 large clove garlic, minced
1 tsp five spice powder
3 tbsp soy sauce
1 tbsp cooking wine (optional)
1 tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1 tsp honey
1 tsp vinegar

Dipping sauce: 2 tbsp soy sauce, 1 tsp sugar, chopped fres chili pepper

Full recipe at (Xem cong thuc day du tai)http://www.danangcuisine.com

 

Grilled beef wrapped in betel leaf Ingredients

 

500g minced/sliced beef

100g minced speck/pork

pepper, salt, sugar, chicken stock, 1tsp each

minced garlic and shallot, 1 tbsp each

3 tbsp minced lemongrass

1 tbsp soy sauce/ fish sauce

Optional: 1 tsp five spice, 3 tbsp crushed roasted peanuts

1 bunch betel leaves ( 30-35 pcs)

Fresh Asian herbs ( mint, perilla, etc.), lettuce

Fluffy rice vermicelli ( bún or bánh hỏi)

Dipping sauce: anchovy fish sauce (mam nem) or light dipping fish sauce (nuoc cham)

 

Directions

Mix beef and speck/ pork. Marinate with pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Set aside for 30 mins

Detach betel leaves from their stem, rinse each leaf gently and individually and pat dry.

To roll, place the leaf on a flat surface with shiny darker side facing down and stem pointing out. Place 1 tablespoon full of meat near the tip of the leaf and shape nicely. Roll over and stop when you nearly reach the stem. Punch a tiny hole with a skewer/ toothpick in the middle of the roll. Then insert the stem into the whole to secure.

You can insert a few beef rolls into the skewer and grill on charcoal or in the oven at 180°C/375°C for 15-20 mins. Remember to brush the rolls with cooking oil before and during the grilling to avoid them drying out.

You can also fry them in a pan with some vegetable oil for 2-3 minutes each side on medium heat.