February 11, 2021

Vietnamese Cuisine: Presented by Nhan Lu

Video Recording of the Vietnamese Cuisine presentation on the EIC YouTube Channel
jump to 4:10 if you would like to skip the intro

(Please note the recipes below are sample ones, and our volunteer chefs might be adjusting them based on their own cooking traditions)

Braised Pork Belly (Thit Kho)

INGREDIENTS FOR THE PORK
2 1/2 lb. pork belly
2 tbsp. kosher salt
1 tbsp. distilled white vinegar (or juice of 1 lime)
FOR THE MARINADE
4 cloves garlic
1 shallot
1/2 tbsp. kosher salt
1/4 c. granulated sugar
2 tbsp. fish sauce
1 tsp. ground black pepper
FOR THE SAUCE
1/4 c. granulated sugar
2 1/2 tbsp. cooking oil
5 c. coconut water
1/2 c. fish sauce
1 yellow onion, halved
2 Thai bird’s eye chilies, stems removed (optional)
FOR SERVING
6 c. soft boiled eggs, peeled
6 c. cooked white Jasmine rice
Pickled mustard greens (or other pickled vegetables)

Stuffed Bitter Melon Soup (Canh Kho Qua)

FOR THE BROTH

3 L chicken and pork stock
3 bittermelons, halved and hollowed
1 tbsp chicken bouillon powder (affiliate link)
3 tbsp fish sauce, or to taste (affiliate link)
1 1/2 tsp salt, or to taste

FOR THE FILLING

500 g pork mince
150 g fish paste (we get it from the local Asian fish monger)
10 g rehydrated sliced woodear mushroom (affiliate link)
4 rehydrated shiitake mushrooms, sliced (affiliate link)
25 g soaked green bean thread (affiliate link)
40 g shredded carrot
1/2 tsp salt, or to taste
3/4 tbsp sugar, or to taste
2 tbsp chicken bouillon powder (affiliate link)
3 tsp fish sauce (affiliate link)
1 tbsp sesame oil (affiliate link)
1/2 cup water

Salad (Dua Mon)

Ingredients/Recipe

1.5 cup dried julienned daikon
1.5 cup dried julianned carrots
1.5 cup dried green papaya, thinly sliced into 1 inch squares
1 8 oz can of pickled leeks
4 garlic cloves, thinly sliced
4 whole thai chile, stem removed and smashed
1 cup quality fish sauce such as Redboat or Son Fish Sauce
1 cup sugar
1 cup water

1 cup of pickled leek juice from above

1 quart food safe jar or container with lid

Rice Cake (Bánh Tét)

¾ Pound Pork Belly
½ Teaspoon Ground Black Pepper
½ Teaspoon Sugar
2 ½ Teaspoons Salt, divided
½ Tablespoon Fish Sauce
3 Cups Mashed Mung Beans
16 oz Frozen Banana Leaves
6 Cups Long Grain Sweet/Sticky Rice

Cooked Rice (Com)