On my last trip to Vietnam I bought this (very basic) recipe book in Danang. I'll post recipes now and again - not necessarily from this book - more often those that work and are simple. They'll all be Vietnamese. I would never consider anything else.
I always cook Vietnamese on Saturday.
This one is simple, and good tucker -
PORK OR BEEF WITH ONIONS, CUCUMBERS AND TOMATOES
(Heo hay bo xao cu hanh, dua chuot, ca chua)
- 2 lbs pork tenderloin or tender beef cut in cubes
- 1 garlic clove, minced
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1/3 cup soup stock
Vegetables: about 2 cups onion cut lengthwise cucumbers cut diagonally tomatoes cut in quarters Sauté the vegetables slightly in 2 tablespoons oil. Remove from pan.
Season the meat with garlic, salt and soy sauce.
Let stand 10 minutes at room temperature or in refrigerator.
Heat the pan; add a tablespoon of cooking oil and sauté the pork for 30 minutes (or beef for 15 minutes).
Add 1/3 cup soup stock. Heat thoroughly.
Thicken the sauce with 2 teaspoons cornstarch. Add vegetables just before serving.
Serves 4 to 6.
1 comment:
We have a brilliant Vietnamese restaurant at our local shops. The owner is a hoot - if I didn't visit the place for 10 years, he'd still remember me. We regularly order a chicken salad and other things from them - I am a sucker for a green papaya salad as well. Great food. My aim this weekend is to replicate his salad - perfect stuff for this weather. If I stuff it up, I know I can always order some great food from the restaurant.
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