So I was going to start off writing ‘This is one of my mom’s specialties’, and then I realized how many times I’ve said that on this food blog thus far. I really have to give my mom credit for being so amazing in the kitchen, as her tips and tricks have taught me so much about being a good and efficient cook. Sticky rice and Chinese sausage is one of her go-to’s to make and bring to someone’s house. Why? Because it’s so incredibly easy and delicious. My recipe is a “quick” one, as many recipes require you to soak your sweet glutinous rice overnight (makes the texture more sticky), but from what I can remember, my mom actually will soak it for a good 4-5 hours for a quick ‘whip-it-up-early-in-the-day-and-bring-it-to-a-party’ version. Another time saver—I also cook my sticky rice in my simple and small (3 cup capacity) Tiger brand rice cooker. I’ve learned that some rice cookers tend to burn the rice (especially the larger ones), but I’ve never had that problem with my reliable mini one. As far as Chinese sausage, my mom’s favorite brand to use is California Sausage Inc, so I’ve come to prefer this brand as well, but feel free to use whichever brand works best or is available to you. Again this recipe is a simplified version, but you can also add pork or chicken floss (which I do quit often), Vietnamese sliced ham, or thin strips of egg omelette for a very fancy version—lots of texture and extra yumminess. In the end, the combination of the sweet Chinese sausage with the texture of the sticky rice is good enough to be a star on its own.

STICKY RICE AND CHINESE SAUSAGE (XÔI LẠP XƯỞNG)

Degree of difficulty: 1 ( on a scale of 1-5 )

Preparation time 4-5 hours (for sticky rice to soak; optional: if you have more time, feel free to soak the rice for longer if desired. Overnight is optimal.

Cook Time: 15 minutes for the sticky rice, 8-10 minutes for the Chinese sausage, additional time for other toppings (fried shallots/roughly 10-15 min, scallion oil/5 min)

 YOU’LL NEED

• A small rice cooker

• A medium/large frying pan

 INGREDIENTS

• 1 cup of sweet glutinous rice, soaked in water for 4-5 hours

  ( Tip: want it stickier? Soak for an extra hour or two. Want it extra sticky? Soak it overnight )

• 1/4 TSP sea salt

• 2 TSP neutral cooking oil (for the sticky rice)

• 1 TPS neutral cooking oil (for the Chinese sausage)

• 1/2 cup of sliced Chinese sausage

• Pork or chicken floss (optional topping)

• Scallion oil

• Fresh fried shallots (I recommend prepping this before hand or even the day before)

 DIRECTIONS

1. After your cup of sweet rice has soaked for about 4-5 hours (or more), strain the rice, wash it thoroughly, and transfer it to your rice cooker pot. Give the pot a nice shake to even out the rice, and add just enough water to barely cover the surface (since it has been pre-soaking, it does not need that much water). Add 1/2 TSP of salt and 2 TSP of cooking oil. Turn on your rice cooker (it should automatically cook for about 15 minutes).

2. Once the rice has finished cooking, immediately remove it from heat, and use the rice cooker spoon/spatula to mix the rice well. Allow the sticky rice to cool.

3. While the rice is cooling, heat up 1 TSP of neutral cooking oil in a non-stick frying pan on medium heat. Allow the oil to heat up for about a minute or two, the add in your slices of Chinese sausage in an even layer across the pan.

4. Using cooking tongs, turn the sausages every minute to get a nice and even cooking (you want to avoid burning the surface of the sausage slices). It should take about 8-10 minutes to finish cooking. Remove from heat and set aside.

5. Now transfer the sticky rice to a plate. If you are using pork or chicken floss, add it on top of the rice. Arrange your pieces of Chinese sausage directly on top of the rice (or if you’re using the pork/chicken floss, place the sausage on top of that). Gently spoon your scallion oil on top of the Chinese sausage, and then finally, sprinkle some fresh fried shallots on top. Enjoy!

Scallion oil (also known as mo hanh) is one of those condiments that is so easy to make, you wonder why you should even post a recipe. But sometimes having a frame of reference is good for the self professed ‘useless in the kitchen’ type people. You’ll find that it’s used quite often in countless Vietnamese dishes. You can pretty much eat it with anything; its delicious over over meats, vermicelli, rice—anything and everything. You first saw it on this blog in my recipe for beef wrapped betel leaves. This will probably be my easiest recipe I’ll post. Enjoy!

TIP: if you happen to also be making fresh fried shallots, you can actually use the oil from cooking the shallots, and pour it over the heat-safe bowl of sliced scallions directly after cooking your shallots. This saves you from wasting oil, but also adds more depth in flavor to your scallion oil

SCALLION OIL (MO HANH)

Degree of difficulty: 1 ( on a scale of 1-5 )

Preparation time 5 min

Cook Time: 3 minutes

 YOU’LL NEED

• A small saucepan

 INGREDIENTS

• 1 bunch of organic scallions, washed thoroughly, and sliced into 1/8”-1/4” slices

• 1/2 cup of neutral oil, like safflower, grapeseed, or canola oil

 DIRECTIONS

1. Place your sliced scallions in a heat-safe bowl. Set aside.

2. On medium-high heat, heat up your 1/2 cup of neutral oil. Allow about 3 minutes for it to fully heat up nicely. You’ll know it’s done when you drop in a single piece of sliced scallion, and it sizzles and rises to the top.

3. After 3 minutes have passed, remove from heat and allow the oil to rest for about 20 seconds. After 20 seconds have passed, pour the oil over the bowl of scallions.

4. Stir gently to allow the scallions to release their fragrance into the oil. Voila!

Beef wrapped in betel leaves, also know as Bò Lá Lốt, is another one of my favorites from mom’s kitchen growing up (and of course to this day). Per usual, my mom didn’t really give me any measurements, and was very vague when describing how to make this, so I winged it, and here we are. I’ve actually made several versions of this dish (one of which was an absolute disaster when I decided to add an extra ingredient that made it far too salty—and to make matters worse, I gave some plates to my friends without even tasting it first! D-OH!). Not to worry! I fixed it, perfected the recipe, and am now sharing it with you. Not gonna lie, mistakes happen often in my kitchen, but I am always determined to keep going until I get it right. Now I have the proper measurements and balance of flavors, and can always refer back to this recipe as needed.

Traditionally, bò lá lốt is cooked over a grill, but I live in New York City, where I have no easy access to the outdoors or a proper grill for that matter. My mom has always cooked this dish in a frying pan, and I find that doing so actually makes it tastier, since it cooks in its own juices, and stays moist and extra flavorful. The betel leaf is a very fragrant leaf that is chock full of vitamins, and are a great source of calcium. There is something so distinct about the scent of the leaves (a lovely almost peppery scent), and it transfers into the flavor of the dish beautifully.

So I don’t make bò lá lốt very often for two reasons: 1) the leaves are extremely difficult to find in New York (I’ve only found them in one store in Manhattan, and they are always costly and sold out), and 2) it can be quite time consuming to prepare (but so worth it in the end). My tips for making this dish? Lots of patience (clear your day, take your time, and enjoy the process), use a high quality beef, and don’t skip out on the toppings and dipping sauce. I hope you enjoy this recipe and please share with me your results/photos!

BEEF WRAPPED IN BETEL LEAVES / BÒ LÁ LỐT

Degree of difficulty: 4 (on a scale of 1-5)

Preparation time: Roughly 45 minutes

Cooking time: Roughly 10 min per skewer (5-6 min each side)

 YOU’LL NEED

• Yakitori skewer sticks (roughly 9” long)

• A meat cleaver (optional)

• A large work surface

• A large non-stick frying pan

• A mesh anti-splatter screen (optional)

INGREDIENTS ( serves 4-6 people )

• 1 pound of coarsely ground steak of choice (I purchased thinly pre-sliced rib-eye beef from H-mart, and used a meat cleaver to chop it up coarsely) other steak cuts of choice are flank or bavette. If you are on a time crunch, feel free to use pre-packaged grass fed ground beef

• 1 cup of finely chopped shallots

• 1 TBS fish sauce

•  1 TBS oyster sauce

• 1 TSP sugar

• 1 TSP ground white pepper

• 1 TSP chili garlic sauce

• 50-60 Large betel leaves, stems trimmed off, thoroughly washed/cleaned, and wiped dry

• ¼ cup of shallot or garlic infused oil (I used the oil that I used to fry my crispy fried shallots to top this dish with)

• Scallion oil (for drizzling over vermicelli)

• Crispy fried shallots (topping)

• Crushed peanuts (topping)

DIRECTIONS

1. On a large cutting board surface, coarsely chop your steak/beef well using a heavy duty meat cleaver (if you are using pre-packaged ground beef, you can skip this step). Set aside.

2.  In a large mixing bowl, combine 1 lb of coarsely chopped or ground beef, 1 cup of finely chopped shallots, 1 TBS of fish sauce, 1 TSP of sugar, 1 TBS of oyster sauce, 1 TSP of chili garlic sauce, 1 TSP of ground white pepper, and ¼ cup of your garlic or fried shallot infused oil. Mix well using your hands. 

3. On a large work surface, lay your betel leaves glossy side down. Apply the marinated meat mixture (as shown in photo above), leaving about 1/4” from the sides. Roll the leaf starting at the pointy tip and finishing towards the trimmed stem of the leaf. Pierce the leaf neatly with two bamboo skewers (see photo above). Using two skewers will help keep the wrapped leaves intact, since it provides more stability. I placed about 6 beef rolls per skewer set. 

4.  Heat up about 1 TBS of cooking oil on medium heat in a large frying pan. Allow a couple of minutes for the oil to heat up nicely. Place two skewers in the pan. Pan fry until cooked through, making sure to flip sides for even heat distribution (5-6 minutes per side). Tip: It helps to use an anti-splatter shield while cooking. Set your cooked skewers aside on a plate, and continue pan frying until all desired skewers are cooked.

5.  Serve on a bed of vermicelli, drizzled with scallion oil. Top with crushed dry roasted peanuts and fried shallots. Serve with pineapple dipping sauce.

In Vietnamese culture, you have your everyday meals and your special meals. Everyday meals are easy, ‘throw it together’ dishes that are uncomplicated, comforting, and made for weekly rotation. This particular soup (soups are commonly known as a ‘canh’ in Vietnamese), is one of my absolute favorites for the ‘everyday’ category, and something that I’ve been cooking for the longest time. It’s so ridiculously easy (like most Vietnamese soup/canhs are), and though usually eaten with rice, can also be eaten alone. The only thing different from the way I make mine (as opposed to my parents) is that I purchase the pre-cut pork spare ribs at my local H-mart, so that I don’t have to deal with cleaving my own meat, which I find time consuming, and messy (yes, this is a shortcut!). If you don’t like to deal with bones, I recommend purchasing a pound of pork shoulder, and cutting the meat into cubes. Avoid pork loin, as it can be dry and less juicy in this soup form. I also typically brown the pork spare ribs in a separate pan before placing it in the pot. It gives the meat color and some added texture, but this step is not necessary, and can actually be skipped if you want to cut down on time. I will say that in the past, I gave everyone a general idea of how to make this soup (blame my parents for never measuring anything, ever), however, this time around, I made sure to write down specific measurements for each ingredient so that you have a consistent result each time you make it. The result: a savory soup, packed full of flavor, with mouthwatering, almost ‘fall off the bone’ pork spare ribs. I hope you enjoy this everyday meal as much as I do.

TOFU, TOMATOES, AND PORK SPARE RIB SOUP / CANH

Degree of difficulty: 1 (on a scale of 1-5)

Preparation time 15 min

Cooking time: 2 hours

YOU’LL NEED

•   A 5.5 quart pot

•  A non-stick frying pan

INGREDIENTS

• 6 tomatoes on the vine, quartered

• 1 x 16 oz package of organic firm tofu, sliced into roughly ½ thick x 1” wide x 1.5” long pieces

•  1.5 lbs pre-cut spork spare ribs, rinsed, and patted dry

•  13 cups of water

•  1 TBS chicken stock powder

• 2 tsp salt

•  2.5 TBS fish sauce

• ¼ cup thiny sliced scallions

• ¼ cup roughly chopped cilantro

• Freshly ground pepper

 DIRECTIONS

**Before you begin, place your pork rib bones in a strainer, and gently scrub all the bones with sea salt. Rinse off all of the salt thoroughly. This removes the ‘porky’ flavor, for a better flavor profile.

1.  Add a couple of tablespoons of cooking oil to a frying pan on med-high heat. Brown each side of the pork spare ribs (this step can be skipped if you are short on time).

2.  Add the pork spare ribs to a 5.5 qt stockpot, and add 13 cups of hot water. Bring to a boil.

3.   After the water has come to a full boil, reduce to medium-low, add 2 teaspoons of salt and 1 TBS of chicken stock powder. Allow the soft simmer to build the broth base for 2 hours. During the simmer time (after about an hour of simmering), gently skim the scud from the surface until the broth is clear of any impurities that have risen to the top, and continue to do so until the surface is free of impurities.

4.  Once you have finished simmering for two hours, add in your 2.5 TBS of fish sauce. Then add in your sliced tofu chunks and your quartered tomatoes. Bring the heat back up to a gentle boil, and then reduce again to medium-low (a gentle simmer), and cook for an additional 20 minutes.

5.  After the tofu and tomatoes have been stewing for 20 minutes, turn off the heat. Taste the broth and add additional salt or fish sauce, only if necessary.

6.  Top generously with sliced scallions, chopped cilantro, and freshly ground pepper. Serve with fluffy jasmine rice, or eat alone as a soup.

Growing up, my father had one mantra when it came to food: “You don’t have to like it, but you have to try it…(pauses)…and if you don’t like it, try it again.” [Insert confessional deadpan humor face, with eyes darting from side-to-side here] Did anyone else’s Vietnamese grandparents or parents taunt them to no end when you just couldn’t eat something that was exotic? I know I’m not the only one! Luckily, this mantra worked, because when it comes to food, I’ll try almost anything, and I am always impressed when others have the same mentality. Vietnamese pineapple anchovy dipping sauce, also known as mắm nêm, is one of those things that you either love, or are completely afraid of. I always say that you’re not really Vietnamese if you can’t eat mắm nêm, and if you can, guess what? You have my respect, LOL. The base of this sauce is pungent fermented anchovy, and it is blended with sweet pineapples, lime, sugar, minced lemongrass, and spicy Thai chillies. It’s absolutely delicious with grilled Vietnamese meats, and most commonly eaten with bò bảy món (7 courses of beef), a selection of beef dishes in a 7 course meal. I know that this is a hard one to eat, especially if you are not Vietnamese. And if you are, and you can’t eat it, get with the program! I know that it’s an acquired taste, and that’s why I am posting two recipes, or versions of my Vietnamese pineapple anchovy dipping sauce. The first one is the original version, and the second one is one for amateurs (those who are scared, and want to ease into it)—softer, less pungent and easier to eat, but just as delicious, I promise. Both of these recipes are my own, and I did not look online for any reference or guidance. I used my own intuition and memory of what my parents’ mắm nêm tasted like. I’m so excited to share both with you, and look forward to hearing your feedback on either one!

For my original mắm nêm recipe, you’ll need a base first: a classic bottle of anchovy sauce—the thick and pungent stuff. Not for the faint of heart. The ingredients in this bottle should ONLY be anchovy fish, salt, and water—none of those fancy Saigon Pagolac brand bottles that are already pre-mixed and ready to pour (I find these way too sweet or off, and hard to convert into a homemade blended sauce). The bottle should say ‘mắm nêm', and the contents should be light brown, and thick in texture (not like a normal liquid fish sauce). I used ‘Old Man Que Huong Brand Mắm Nêm’, a product of Vietnam. I was in one of the few Vietnamese grocery stores in Manhattan, crouching down in front of the shelf of mắm nêms, and agonizing over which one to buy, when a woman behind me (who was also shopping), picked this bottle up and told me how much she loved it, highly recommending it to me. I was so touched by her sense of community, and was convinced by her passion for this brand. Seriously, she went on and on about it, LOL. I’m sure there are better brands out there, but I am working with limited resources in New York. Thankfully, it worked out perfectly. I went home and played around in the kitchen, mixing and measuring ingredients until I achieved the perfect blended mắm nêm sauce. Recipe below:

Vietnamese Pineapple Anchovy Dipping Sauce (Blended Mắm Nêm) - Original Version

Degree of difficulty: 1 (on a scale of 1-5)

Preparation time 15 min

 YOU’LL NEED

• A food processor

• A muddler tool, or a pestle

• A medium sized bowl

 INGREDIENTS

• 2 cups of pineapple chunks (preferably fresh cut at your grocery store in the pre-cut fruit section, but canned is totally fine)

• 4 TBS sugar (you can also do a sugar alternative, like organic Stevia in the Raw, or Monkfruit sugar)

• 1 garlic clove, peeled and smashed

• 1 stalk of chopped lemongrass (use the tender lower 5” portion of stalk only; peeling the outer layer, and then roughly chopping)

• 2 TBS lime juice

• 3 Thai chilies, seeds and stem removed (feel free to add more chilies if you want more heat)

• ¼ cup of bottled mắm nêm/thick anchovy sauce (ingredients in bottle should only be anchovy fish, salt, and water)

• 2 TBS water

• 2 TBS reserved pineapple juice

 DIRECTIONS

1. In a food processor, add in 1 cup of pineapple chunks, 4 TBS sugar (or your sugar alternative), 1 garlic clove, 2 TBS of lime juice, and 3 Thai chilies (stems and seeds removed). Process until it becomes a smooth puree, and set aside.

2. In a medium sized bowl, add in ¼ cup of bottled mắm nêm/thick anchovy sauce, the remaining 1 cup of pineapple chunks, 2 TBS of water, 2 TBS of reserved pineapple juice (you’ll find this at the bottom of the container if you purchased your chunks pre-cut at the grocery store, or the juice from your canned pineapples), and then your pureed pineapple mix.

3. Mix all of the ingredients in the bowl well with a spoon. Then, using your muddler or your pestle, muddle the pineapple chunks until they become smaller and softer chunks, and continue until sauce melds together. 

For my easy blended mắm nêm recipe, you will also need pure anchovy fish sauce (make sure that the fish sauce you use is not made of any other seafood ingredients). I used Megachef Premium Anchovy Fish Sauce (It’s all I could find in New York, I like that it’s free of preservatives, MSG, and artificial ingredients or coloring). You can use any brand you’d like as long as its pure anchovy fish sauce, and not your standard, like Three Crabs Brand (a fish sauce I use for most of my Vietnamese dishes). Note that the difference between the anchovy base in the original and the easy to eat version is that this anchovy fish sauce is liquid rather than being a thicker consistency (as used in the original recipe). It’s not as pungent or strong, but it still packs enough of a punch to make a sauce that passes for a blended mắm nêm. It just has a gentler taste. This recipe is perfect for those who are afraid to eat the real stuff, or those who are taking baby steps towards eating the real stuff. All in all, it’s very delicious, and I highly recommend you make both and try both!

Vietnamese Pineapple Anchovy Dipping Sauce (Blended Mắm Nêm) - The Easy To Eat Version

Degree of difficulty: 1 (on a scale of 1-5)

Preparation time 15 min

 YOU’LL NEED

• A large food processor

 INGREDIENTS

• 1/3 cup of pure anchovy fish sauce (I used Megachef Premium anchovy fish sauce brand)

• 2 garlic cloves, peeled and smashed

• 2 cups of fresh pineapple chunks

• 2 TBS fresh lime juice

• 3.5 TBS sugar

• 4 Thai chilies, stems and seeds removed (feel free to add more chilies if you want more heat)

 DIRECTIONS

1. In a food processor, blend all of the above ingredients until it becomes a smooth puree.

   NOTE: The pureed pineapple tends to rise to the top, so make sure to mix well before eating.

I’ve been super busy this week prepping for the Lunar New Year, which falls on Friday, February 12th. This year we are having some friends over to celebrate the Year of the Ox. The Year of the Ox is said to bring success in business, prosperity, and wellness to all of the signs. This particular Ox year (the metal element) is also considered positive for career advancements. Since I am my mother’s daughter, I definitely believe in all these things. I am not preparing a traditional meal this year, but am making a handful of my go-to favorites, and for the first time ever, will be serving my mom’s recipe for seafood/crab bánh canh. Bánh Canh is a thick noodle soup made with delicious tapioca noodles. I will be posting the recipe for my mom’s seafood/crab bánh canh next week. Also on the menu (and this week’s featured recipe): gỏi gà, known as Vietnamese Chicken salad. This is one of my favorite Vietnamese appetizers. I love the cool crispy texture, and the crunchiness of the toppings in tandem. The combination of all of the ingredients is *chef’s kiss*. There are so many different versions of gỏi gà out there, and they’re all delicious. I prefer mine on the simpler side, with these gorgeous tones of purples (from the cabbage and red onion) and vibrant greens (from the herbs). I live for the aesthetic, what can I say? Just as important as the salad itself is the dressing to drench it in. I spent a whole afternoon perfecting my dressing, as I found the recipes that I looked at online were just standard Vietnamese dipping sauce/nước chấm recipes. I have a favorite spot in Houston that makes the most divine dressing for their chicken salads, and I’ve been chasing after a similar taste since. The dressing must have a sweet and lime-ey element that makes the salad pop in flavor. No need for extra ginger or garlic, as I feel like too many flavors can be competing and distracting. You have to get the right balance. I think I got this right! Wishing you all a very Happy Lunar New Year, filled with prosperity, good health, and love. Chúc Mừng Năm Mới!

VIETNAMESE CHICKEN SALAD ( Gỏi Gà )

Degree of difficulty: 1½ (on a scale of 1-5)

Preparation time: 30 min for salad and dressing preparation

Cooking time: 45 min - 1 hour for the chicken

YOU’LL NEED

•  A large slicing peeler (optional) to thinly sliced the cabbage. If you don’t have one, thinly slicing with a knife is also an option.

•  A 5.5 quart (or similar size) stockpot to poach the chicken

• A medium mixing bowl or jar for the dressing/sauce

•  A large mixing bowl to toss the salad and serve

INGREDIENTS (serves 4-5 people)

 FOR THE CHICKEN

• 1 pound package of chicken thighs on the bone (4 pack)

•  2” Piece of ginger, peeled and bruised

• 1 small onion, peeled, with outer layer charred (charring is completely optional, but it always adds a smoky depth to the broth, and I do this with any dish that requires a broth, especiallyphở (Vietnamese noodle soup) and cháo gà (Vietnamese congee/porridge).

 FOR THE SALAD

• 1 small green cabbage, thinly sliced

• ¼ of a small red cabbage, thinly sliced

• ¼ small red onion, thinly sliced

• ½ cup fresh mint leaves

• ½ cup rau răm (Vietnamese coriander leaves)

• 2 Thai chilies, seeds removed, thinly sliced 

• ½ cup fresh cilantro, roughly chopped

• Crispy fresh fried shallots (to top finished salad with), see recipe for crispy fried shallots here.

• Dried roasted peanuts (also to top finished salad with)

 FOR THE DRESSING

• 5 TBS pure anchovy fish sauce

• 3 TBS lime juice

• 4 TBS sugar (NOTE: if you are being health conscious and using Stevia in the Raw, 1 TBS = 1.5 packets of Stevia. For 4 TBS, you will need roughly 6 packets, but I recommend adding the sugar in increments to get the right balance)

• 1 cup hot water

• 1-2 Thai red chilies, seeds removed, thinly sliced

DIRECTIONS

1.  Bring 7 cups of lightly salted water to a full boil in a large stockpot (roughly 5.5 qt stockpot). Once the water is at a full boil, place your charred (charring is optional) onion, ginger, and chicken. I prefer to place the onion and ginger in some cheesecloth, and tied with string to keep things neat, and to keep the broth clear for future use. Note:  If you need to add more water to cover ingredients, then do so. Once the water comes back to a full boil, reduce the heat to medium-low heat, and allow the chicken thighs to cook for 45minutes to 1 hour, until the chicken is no longer pink.

2.  While the chicken is poaching, make your dressing. Combine the cup of water with the fish sauce, the sugar, the chilies, and the lime juice. Mix or whisk well, and set aside. 

3.  Once the thighs have finished poaching, take them out of the pot, allow them to cool completely, remove the skin, and then remove the meat from the bones (tearing with your hands or a shredding with a fork). Strain and save the chicken broth for future use. 

4.  In a large bowl, combine the thinly sliced cabbage, herbs (mint, Vietnamese coriander, cilantro), sliced red onions, thinly sliced chilies, and the chicken. Add in your dressing and mix well. Serve topped with crispy fried shallots, dried roasted peanuts, and warm Vietnamese crispy rice crackers. Enjoy immediately.

Who doesn’t love egg rolls? I know I’d never turn one down. There is a lot of confusion over the name though. Up here in New York, these are called ‘spring rolls’, not ‘egg rolls’. And what we’d call spring rolls in my hometown of Houston, are considered ‘summer rolls’ up here. If we’re being technical, it really has to do with the type of wrapper you roll with. Traditional ‘egg roll’ wrappers are very thick and very crispy, and dipped in egg for richness. You will see these types of wrappers used with Chinese egg rolls. The result is a very thick and bubbly textured roll. In Vietnam, you’ll see layers of very thin rice sheets used (they’re absolutely delectable, by the way). I grew up using this specific type of thin flour based wrapper, and even though the packaging says ‘spring roll wrapper’, I’ll always call them ‘egg rolls’. This is just the way it is in Vietnamese culture. Confusing. Listen, all of them are called ‘egg rolls’ if they’re deep fried. It’s an unspoken understanding.

The recipe is based off of many of the different ways my mom has made egg rolls at home in the past. I pretty much know how to do this with my eyes closed—I’ve helped her so many times in the kitchen, after all. My recipe is simple, but absolutely tasty. The wonderful thing about egg rolls is that they are delicious in every way they are made. You can add other veggies like cabbage or jicama. You can also add crab, or skip seafood altogether (my recipe uses pork and shrimp). You can even make them vegetarian with a variety of veggies and tofu (the ones served at Buddhist temples are ah-mazing. There are no rules. After years of making my own egg rolls here in New York, I’ve concocted what I consider to be my perfect recipe, and I’m sharing it below with you all.This time around, I used my friend Cassie’s recommendation to spread the mix evenly in a pan, and then divide it into equal parts for an overall size consistency. Some would call this insanity. I call it commitment to the aesthetic. It’s actually very therapeutic, but know that you can skip this step if it’s too much for you. Simply scoop the mix from the bowl onto the wrapper, and arrange it horizontally (pictured below).

So I’ve started adding the degree of difficulty for each recipe. Everything will be scale between 1-5, 5 being the most difficult. But seriously, don’t be intimidated by numbers. Just take your time, allow yourself to make mistakes, and most importantly, enjoy the process. It will always turn out beautifully if it is made with care, attention, and love.

VIETNAMESE EGG ROLLS RECIPE (Chả Giò)

Degree of difficulty: 3 (on a scale of 1-5)

Preparation time (45 min-1 hour)

Cooking time: 6-7 egg rolls per batch for a 1.1L compact deep fryer - fry for 7 minutes (amount per batch and frying time may change depending on your deep fryer. You also have the option to fry them manually in a frying pan.

 YOU’LL NEED

•  1 large mixing bowl

•  A deep fryer (I love my Cuisinart compact 1.1 L deep fryer)

•  A neutral high temperature cooking oil, preferably safflower or grape seed oil (canola oil works as well, and is probably most commonly used)

• ·OPTIONAL: baking sheet around 10” x 15” dimensions, with about a ¾” depth

INGREDIENTS (mixture makes approximately 48 small sized egg rolls)

•  1 package of Spring Home brand spring roll pastry sheets, 125 mm (approx. 6” square), 50 qty (NOTE: If you want extra layers of crunch, you can use the full sized pastry sheets)

•  1 pound of organic ground pork (you can also use ground chicken as a substitute) 

• ¼ pound of fresh peeled & deveined shrimp, tails removed, minced or finely chopped in a food processor

• 3 green scallions stalks, finely chopped

• 1 small onion, finely chopped (makes about 1/2 cup of finely chopped onions)

  NOTE: After chopping your onion, placed in a strainer over a bowl so that the excess moisture is removed. This helps with reducing moisture to the overall egg roll, for a better crunch.

•  1 small carrot, peeled to remove outer skin, then julienned with a julienne peeler

• 1/3 cup of dried Earwood mushrooms, rehydrated in warm water for 15 minutes, drained, dried, then finely chopped

• 1/3 cup of clear glass noodles, also known as bean threads (cooked per packaged instructions), and roughly chopped or cut with scissors

•  1.5 TBS fish sauce (I prefer Three Crabs brand)

• 1 teaspoon chicken stock powder

• 1 teaspoon of sugar

• 1 teaspoon of ground pepper

• 1 egg yolk (whites removed) placed in a small dipping bowl

DIRECTIONS

• Defrost the package of frozen spring roll pastry sheets by leaving them out while you are preparing all of your ingredients. Then pre-peel the sheets apart and set aside. Meanwhile, gather your ingredients to make the egg roll mix

1. Using your hands, mix all of the prepared ingredients very well in a bowl (I like using vinyl gloves while doing this). Take a lot of time to make sure everything is fully blended.

2a.  OPTIONAL STEP FOR PERFECTIONISTS : Take your baking sheet and spread the entire mix onto the sheet as evenly as possible. Using either a butter knife or a spatula, divide the mix into thirds vertically, and then create rows of lines to create an even measurement so that each egg roll size will be consistent (see photo above for reference).

 2b. If you choose not to use a baking sheet for size precision, no problem, You can absolutely just use a spoon to scoop out the amount necessary per egg roll, just try to stay as consistent as possible (it doesn’t have to be perfect).

3. Scoop the desired amount onto the egg roll sheet (see above photo for reference). The sheet should be rotated so that it looks like a diamond with the bottom corner pointing towards you. Begin rolling the bottom corner of the sheet up, and then fold the sides in like an envelope. Continue rolling until you’re ready to seal. Using a clean applicator (I used a clean cotton swab, using my finger gets too messy), and dab a little bit of the egg yolk so that the top corner will seal the egg roll together. Gently press and then set on a platter. Continue this process until the whole mix is rolled.

4.  Now you are ready to fry. Pour the oil into the deep fryer and turn the temperature to 375 degrees. The oil will take about 10 minutes to pre-heat. 

 NOTE: I prefer to set the deep fryer over the stove for easy clean up, and use of the stovetop fan.

5.  Place 6-7 small egg rolls into the frying basket. Lower the basket, close the lid, and set your timer to 7 minutes. Please note that depending on how large your fryer is, how much oil you use, and how many egg rolls are placed in the basket, the timing may change. This timing and amount is specifically for a compact 1.1L deep fryer. You will have to experiment and adjust accordingly.

Note: You can also fry them in a frying pan over the stove, that way you will have more control over seeing when the egg rolls are done. Just make sure your’e turning the egg rolls, so that all sides are fried evenly.

6.  The egg rolls are complete once they are a light-medium golden color. Place on a bed of napkins, and repeat until all of the desired egg rolls are fried. They are best eaten warm.

7.   Vietnamese home cooked egg rolls can be eaten on a bed of vermicelli with all the fixings, or you can eat them as a snack, rolling them inside a layer of lettuce, some sliced cucumber, mint leaves, and dipped in Vietnamese dipping sauce (see previous post for dipping sauce recipe). I love the latter because of the crunchy texture and the combination of the warm and crispy egg rolls with the cool and crunchy lettuce and cucumber. 

I wrote a little bit about the history of pâté chaud and it’s French origins on my Instagram, and how the meaning of the French words, ‘pâté’ and ‘chaud’, have evolved over time. Unfortunately Instagram limits the amount of characters per caption/post, so on that platform, I am not able to go into full detail about anything really. Recipes have to be condensed. Directions are less detailed. One isn’t able to fully see how much goes into a dish. This is another reason why I chose to post my cooking adventures on my website. So here I am with my first recipe post—a simple and delicious recipe for pâté chaud that I put together myself. Not gonna lie, I think I shot a hole-in-one for this one. And on the very first try!

I wanted to talk a little bit about the effects of French colonialism on Vietnamese cooking (without going deep into the politics or ethics of colonialism in general). Ask any Vietnamese parent or grandparent about how they feel about the French or French colonialism, and one answer may vary from one person to the next. Some may think positively, some may think negatively, some may be personally traumatized, and some don’t think much about it at all. It’s really all about exposure and personal experience. But despite the political impact of imperialism on the country, I think we can all agree that the marriage of Vietnamese food with elements of French fare and influence, makes for the most beautiful blend of cuisine. It’s like seeing the silver lining in a negative situation. Some of the major ingredients that the French brought to Vietnam: onions, shallots, artichokes, potatoes, asparagus, coffee, baguettes. They also influenced the creation of phở, flan, and pâté chaud, among many other dishes. So although Vietnamese cuisine was influenced by many of its neighboring countries (mainly China), the incorporation of French influence makes it something truly special.

So, pâté chaud. They are essentially, meat pies. You can use your meat of choice, but I prefer ground pork as my base. Growing up, my mom would make pâté chaud for parties or snacking on the beach. I remember distinctly how they looked and tasted. She used Pepperidge Farm Puff pastry shells, which would come pre-made with a little ‘cap’ on top. They were tasty homemade versions that I’ll always look back on fondly as a part of my childhood. As I got older, we’d buy our pâté chaud pies from local Vietnamese bakeries, which were made a little bit differently. Honestly I’ve never had a pâté chaud I didn’t like. But some are definitely better than others. Lets talk ingredients. I’ve read that a butter based pastry sheet is better than a vegetable oil based one. And after making these, I will absolutely concur with that. With the butter based sheets, you’ll get a more delectably flavorful pie. Dufour Classic Puff Pastry. Oh-so-buttery, flakey, and melt-in-your-mouth goodness. For the meat mixture, I purchased an organic high quality package of ground pork (you can also ground your own pork using pork belly and pork shoulder). I also added in some creamy chicken liver mousse and classic pâté (which is thicker and chunkier), adding depth and texture to the mixture. I kept the recipe simple because I’m always trying to achieve the perfect balance without overwhelming the palate. If you have any questions regarding this recipe, feel free to fill out the contact form.

PÂTÉ CHAUD RECIPE

YOU’LL NEED

• 2 ¾” diameter cookie/pastry cutter (mini pies) OR 3 ¼” diameter cookie/pastry cutter (small pies); these measurements reflect the approximate quantity shown;

  feel free to use whatever you have in your kitchen, though keep in mind that quantities may change.

• Flour

• A baking sheet

• Parchment paper to line your baking sheet (if no parchment paper, grease your pan)

• A fork for sealing

INGREDIENTS (mixture makes roughly 24 mini pies or 12 small pies)

•  1 egg yolk mixed with 1 TBS water, whisked well 

•  Dufour Pastry Kitchens: Classic puff pastry (1 box=8 mini pies or 4 small pies, buy number of boxes according to how many you want to make)

•  1 pound of ground pork (alternatively, you can use ground dark meat chicken as sub)

•  1 small onion, finely chopped

•  3 stalks of green onion (light green to white part of stalks), finely chopped

•  ¼ cup of classic chicken paté

•  ¼ cup of high quality creamy chicken liver mousse

•  ¼ cup of rehydrated dried wood ear mushroom, chopped

•  1 TSP freshly ground pepper

•  1 TBS fish sauce

•  ½ TSP salt

•  1 TSP sugar

•  2 TSP chicken stock powder

DIRECTIONS

• Defrost the dough package for 3 hours, and use immediately after

• Preheat oven to 375 degrees

1. In a large mixing bowl, mix all of the above ingredients very thoroughly with your hands. Set aside.

2. Gently unfold the pastry and place on a floured work surface (per box instructions). Remove parchment papers and 

    dust both sides lightly with flour.

3. Using your desired size cookie/pastry cutter, cut your rounds and set to the side.

4. Once you’ve completed cutting out all your pastry rounds, begin with one layer.

5. Roll a single meatball with your hands, and place in the center of the round. Pat the meatball down a little bit to slightly flatten it. Make sure to leave about ½”

space around your meatball for sealing.

6. Dip your finger in the egg wash mix and paint some of the egg wash on the ½” pastry border.

7. Take another single piece of pastry round and place directly on top to assemble your meat pie. Use a fork to press down around the entire edge of the pastry

rounds, sealing the both layers into a single pie. Place on your prepared baking sheet and repeat until all your pastry rounds are used.

8. Bake for 22-25 minutes, until the pie has risen and is light golden brown on top.

9. Remove from the oven and allow the pies to cool.

10. Once cooled, you can paint a light layer of melted butter wash over the top of the pies for an extra buttery result.

NOTE: You can freeze any remaining meat mixture for future use.