VIETNAMESE MINT LEMONADE
A wonderful and refreshing lemonade from Vietnam that takes only moments to prepare. I can't remember now where this recipe came from but it's perfect for a hot summer day, or anytime.
Provided by Kate in Katoomba
Categories Beverages
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar in the bottom of a large jug.
- Add ice, lemon juice, the slices of lemon, the mint and top up with the mineral water.
- Serve in glasses with straws.
Nutrition Facts : Calories 53.1, Fat 0.1, Sodium 1.4, Carbohydrate 15.5, Fiber 1.1, Sugar 11.6, Protein 0.3
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
VIETNAMESE SANDWICH
While teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced Vietnamese cuisine.
Provided by SONNYCHIBA
Categories World Cuisine Recipes Asian Vietnamese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
- Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 72.1 g, Cholesterol 123.8 mg, Fat 12.1 g, Fiber 3.3 g, Protein 55.3 g, SaturatedFat 3.4 g, Sodium 908.1 mg, Sugar 6.2 g
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
MINT LEMONADE
From my local newspaper, July 16, 2005. The recipe was adapted from "My Mother's Southern Entertaining," by James Villas. Makes about 8 cups.
Provided by BeccaB3c
Categories Punch Beverage
Time 55m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice 7 lemons thinly.
- Seed sliced lemons and place in a large mixing bowl.
- Add 12 mint leaves; sprinkle with sugar.
- Pour in boiling water.
- Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon.
- Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity.
- Juice the remaining lemon; add to the strained liquid.
- Add cold water; stir well.
- Add ice cubes; stir rapidly.
- Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.
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