Bạn đang xem bài viết Want To Try Cooking Vietnamese Food? Start With These Pork Chops. được cập nhật mới nhất trên website Raffles-hanoi.edu.vn. Hy vọng những thông tin mà chúng tôi đã chia sẻ là hữu ích với bạn. Nếu nội dung hay, ý nghĩa bạn hãy chia sẻ với bạn bè của mình và luôn theo dõi, ủng hộ chúng tôi để cập nhật những thông tin mới nhất.
The sugar in the marinade – fragrant with fish sauce, lemongrass, shallots, chiles and garlic – caramelizes on the outside of the meat, while the meat inside those crackly charred edges stays juicy. I prefer ⅓-inch-thick pork shoulder chops (they have lots of bones), but use what you can find at your market and adjust the cooking time accordingly.
And don’t forget the nuoc cham: My version uses watermelon radish instead of carrots for a peppery bite. Pile it on the chops but also use it as a dipping sauce for the fresh, cooling vegetables on the side.
These flavorful chops are great on their own or eaten with jasmine rice or thin vermicelli rice noodles. Refrigerate any leftover meat, then thinly slice and use it to stuff into sandwiches, summer rice paper rolls or tacos.
(Pascal Shirley / For The Times)
Grilled Lemongrass Pork Chops With Radish Nuoc Cham
25 minutes plus marinating. Serves 4.
3 stalks fresh lemongrass, trimmed and sliced
1 shallot, sliced
5 garlic cloves, thinly sliced
2 red finger chiles or other hot chiles, seeded (optional) and sliced
⅓ cup plus ¼ cup fish sauce
¼ cup plus 3 tablespoons coconut palm sugar or light brown sugar
4 thick bone-in pork chops or 8 thin bone-in pork chops (about 2 pounds)
2 tablespoons fresh lime juice
⅔ cup hot water
1 watermelon radish, scrubbed and cut into matchsticks
Tomato wedges, cucumber slices and fresh herbs such as cilantro, basil and mint, for serving
Combine the lemongrass, shallot, four-fifths of the sliced garlic, half the sliced chiles, ¼ cup fish sauce and ¼ cup palm sugar in a large, shallow dish and stir until the sugar dissolves. Add the pork chops and turn to evenly coat, spooning the solids on top of the meat. Or you can pour the mixture into a resealable plastic bag, add the pork chops and seal the bag. Let stand at room temperature while the grill heats, at least 10 minutes.
Set up a charcoal grill for direct, high-heat grilling or heat the burners of a gas grill to medium-high. (Alternatively, heat a large skillet or grill pan over medium-high heat on a stove.)
While the grill heats, stir the lime juice, hot water and the remaining sliced garlic, sliced chile, ⅓ cup fish sauce and 3 tablespoons sugar in a medium bowl until the sugar dissolves. Stir in the watermelon radish and let stand at room temperature until ready to serve.
Remove the pork from the marinade, brushing off the solids, and place the chops on the hot grill. Cook until the bottom of the meat has charred and releases easily from the grate, about 5 minutes. Flip the chops and grill until the other side is charred and the meat has lost almost all of its pink color in the center, 3 to 5 minutes.
Transfer the pork chops to serving plates, spoon some of the radish nuoc cham on top, and let rest for 5 minutes. Serve with the remaining nuoc cham, and serve alongside the tomatoes, cucumbers, and herbs.
Make aheadThe pork can be refrigerated in its marinade for up to a day. The nuoc cham can be refrigerated in an airtight container for up to 1 week.
Vietnamese Grilled Lemon Grass Pork Chops (Thit Heo Nuong Xa)
If you have ever had this dish, it probably blew your mind away with how well the sweet and savory flavors worked. This dish also comes with a vinaigrette (Nước chấm) that you can dip the pork chops in. The marinate is what gives the pork chop a nice caramelized color and aroma. Pair this meal with my homemade Pickled Serrano Peppers and this is a match made in heaven! This meal seems complex, but let me show you how easy it is.
For the pork, I used a thick cut pork chop with the bone in.Traditionally the restaurants use a thin sliced pork chop with bone in. You can even have boneless if you’d like, I’ve done both and it works just as well. Just keep in mind that the thicker cuts will take longer to cook and longer to marinate for a better flavor. Where as the thinner cuts are a shorter cooking and marinate time. So if you’re looking for a quick meal, the thinner cut is for you.
Letting the pork marinate over night will give you the best flavor. If you are running short on time, use a thin cut, pierce it with a fork and marinate in the fridge for at least an hour.
Pull it out 30 minutes before you’re ready to cook and let the pork get to room temperature.
Try to scrape off the lemon grass, garlic, and shallots before you cook it.
If you don’t have lemon grass, you can substitute it with lemon zest or kaffir lime leaves. (I also made this recipe without any lemongrass and it works just as well.)
If you have left overs, this is the same pork recipe that goes in a “Pork Banh Mi”
You can also marinate the pork, freeze it, and when you are ready to use it, just defrost it in water before cooking it.
So what are we waiting for?! LET’S GET COOKING!
3 pounds pork chop with bone in (thin or thick)
1/4 cup lemon grass
1/4 cup chopped garlic
1/4 cu chopped shallots
2 tbsp fish sauce
1 tbsp dark soy sauce (if you can’t find it, regular soy sauce is okay)
2 tbsp oyster sauce
3 tbsp brown sugar
1 tbsp honey
1 tbsp salt
1/2 tbsp black pepper
1/2 Shaoxing cooking wine (Chinese cooking wine)
1 tbsp cooking oil
Additional Sides: Directions:
Combine all the ingredients together and massage it into the pork. Pierce the pork with a fork to let the marinate seep into the meat. Marinate it for at least 3 hours for a thicker cut and at least 1 hour for a thinner cut. (Over night for the best flavor)
Fire up your grill to medium heat (I used a Traeger). I highly recommend grilling the meat to give the pork chop a nice char. You can also use a stove top, you will still follow the same recipe and instructions.
Scrape off the marinate from the pork. Cook the meat until it reaches an internal temperature of 145°F. Cooking time will vary from the thickness of the meat.
Cook eggs sunny side up.
Onion Oil (Optional) Heat 2 tbsp of cooking oil, add a dash of salt, and pour over sliced green onions for garnish (About 1 large stalk)
Serve with Jasmine Rice, eggs, green onion oil, and Vietnamese Vinaigrette.
Thank you for reading and make sure you guys follow me on my Instagram to keep up with my daily updates!
Lớp Start To Cook Dạy Trẻ Nấu Ăn
Mỗi dịp hè, những khóa học “” tại EZcooking luôn nhộn nhịp. Lớp học luôn nhận được sự quan tâm đặc biệt của phụ huynh và các em nhỏ. Đây thực sự là món quà ý nghĩa thiết thực của bố mẹ dành cho các con của mình.
Dạyttrẻnấu ăn là việc chuẩn bị hành trang đầy đủ cho con vững bước vào đời!
ĐỐI TƯỢNG NÀO PHÙ HỢP ĐỂ THAM GIA KHÓA HỌC?
Trẻ em từ 6 – đến 12 tuổi.
Các bé muốn trở thành người khéo léo, sống tự lập.
Các bé yêu thích học nấu ăn.
Các bé muốn tham gia hoạt động thực tế, ngoại khóa sau những giờ học căng thẳng.
TRẺ SẼ HỌC ĐƯỢC GÌ TRONG KHÓA HỌC?
Phát triển năng khiếu và kích thích khả năng sáng tạo với dụng cụ và nguyên liệu trong nhà bếp: rau, củ quả…
Giúp bé nhận biết các phương pháp chế biến món ăn cơ bản mẹ thường hay nấu ở nhà và tìm hiểu kiến thức về nhà bếp, phòng tránh những tai nạn trong nhà bếp.
Học nấu những món ngon cho bữa ăn hằng ngày cùng thầy cô và các bạn ngay trên lớp.
Thông qua việc trao đổi tương tác với bạn bè trong lớp học, bé sẽ hình thành kỹ năng làm việc đội nhóm qua việc học nấu ăn.
Trẻ học được các kỹ năng ăn uống tại nơi công cộng hoặc khi ăn uống tại nhà hàng.
Trẻ học được cách lựa chọn thực phẩm tại siêu thị, chợ.
Trẻ học được nguồn gốc và cách nuôi trồng các loại rau củ quả sạch ăn hàng ngày thông qua hoạt động ngoại khóa.
VÌ SAO NÊN CHO BÉ THAM GIA KHÓA HỌC DẠYTRẺ NẤU ĂN TẠI EZCOOKING?
Dạyhtrẻ nấu ăn giúp trẻ có ý thức cao về tính tự lập, có ý thức chăm lo cho bản thân cũng như giúp đỡ cha mẹ.
Tham gia khóa học, các bé sẽ được thực hành trong cả 5 buổi học, hướng dẫn cách ăn đẹp uống đẹp. Được giáo viên chỉ dạy tận nơi từng điểm nhỏ để có thể dễ dàng nắm bắt và làm quen với các kiến thức và kĩ năng cơ bản được học.
Trong quá trình học tập, các bé sẽ được tham gia các trò chơi vừa mang tính giải trí vừa tạo tính hứng thú hơn để các bé có thể tiếp thu các bài học một cách tự nhiên và khoa học nhất. Ngoài ra cơ sở vật chất trong phòng học luôn đảm bảo cho các em điều kiện tốt nhất để học tập và tiếp thu kiến thức mỗi buổi học.
Qua khóa học Start to cook, các bé sẽ có thể học được những kiến thức cơ bản về các thực phẩm, món ăn hàng ngày trong gia đình, về các đồ dùng dụng cụ trong bếp và cách sử dụng chúng, những món ăn đơn giản các bé có thể thực hiện, những kĩ năng cơ bản trong cuộc sống hàng ngày giúp các bé tự tin hơn.
CÁC HOẠT ĐỘNG NỔI BẬT CỦA KHÓA HỌC
Trẻ đi siêu thị mua sắm thực phẩm và chế biến món ăn.
Hoạt động ngoại khóa đi ăn nhà hàng giúp trẻ học được kỹ năng ăn uống nơi công cộng hoặc nhà hàng.
Thực hành cắt thái nấu món 100% tại lớp cùng giáo viên và trợ giảng kèm cặp.
Các cuộc thi nấu ăn mini giúp trẻ thể hiện bản thân và kiến thức thu được qua khóa học.
EZbus và EZtaxi là dịch vụ hỗ trợ đưa đón bé đi học, phụ huynh không còn quá lo lắng về vấn đề đưa đón con.
THANH TOÁN HỌC PHÍ: Giảm 5% học phí khi đăng ký 2 người. Giảm 10% học phí với 3 người đăng ký hoặc học viên cũ
Khi đăng ký học bạn vui lòng đóng học phí để được nhập học. Các hình thức đóng học phí:
Đóng tiền mặt trực tiếp tại tầng 5 – 142 Lê Duẩn
DANH SÁCH NGÂN HÀNG CHUYỂN KHOẢN 1. TK Ngân Hàng BIDV
STK cá nhân: 26010000063372
Chủ TK: Vũ Thị Liên Hà
Ngân hàng BIDV – chi nhánh Tây HN
2. TK Ngân hàng Vietinbank
Chủ TK: Vũ Thị Liên Hà
NHTMCP Công thương Việt Nam
3. TK Ngân hàng Vietinbank
Chủ TK: Công ty TNHH Bếp Vui Hà Thành
NHTMCP Công thương Việt Nam – CN Đống Đa
4. TK Ngân hàng Vietcombank
Chủ TK: Vũ Thị Liên Hà
Ngân hàng Vietcombank – CN Hà Nội
A Basic Introduction To Vietnamese Food
What makes Vietnamese food so special? After an eating tour with Intrepid Travel* -traveling through Hanoi, Hoi An, Saigon, and the Mekong Delta-I can’t un-smell the fresh herbs and pungent fish sauce in just about every dish. Each dish could really have its own bottled fragrance. L’eau de Pho (care for a spritz?) would be redolent of mint, cilantro, lemongrass, long-simmered beef bones, and, of course, fish sauce.
Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it’s all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented.
To really understand the flavors of Vietnam, it’s helpful to look at a map first.
Shaped like an elongated S, the skinny country is about the size of Italy, with China to the north, Laos and Cambodia to the west, and the South China Sea to the east. The 3,000-kilometer coastline snakes down, marked by Hanoi in the north, the rugged central highlands, the sprawling Hoi Chi Minh City (aka Saigon) in the south, and the fertile Mekong delta (“the rice bowl of the country”) at the bottom hook.
The food of the north is heavily influenced by China with its stir-fries and noodle-based soups. As you move south, there’s more flavor-blending with nearby Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter: sweeter broths for pho, more palm sugar used in savory dishes, and those popular taffy-like coconut candies made with coconut cream.
It’s hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Most obvious might be the banh mi, with its crusty French baguette as the foundation. But the Vietnamese have taken this sandwich and made it entirely their own with grilled pork, fish patties, sardines, cilantro, chili-spiked pickled carrots and other fillings.
Pho (pronounced fuh, like “fun” without the “n”) is another example of French colonialism leaving its mark-the soup is a blend of Vietnamese rice noodles and French-minded meat broths. One theory contends that pho is a phonetic imitation of the French word “feu” (fire), as in pot-au-feu. Some say French colonialists slaughtered a bunch of cattle in Vietnam to satisfy their appetite for steak, and the ever-resourceful Vietnamese cooks used the scraps, bones, and any other rejected bits to create pho.
A quick note on broths: While we’re talking about pho, our Intrepid Travel guide Hanh (a wonderful guy! hi Hanh!) spent an hour-long car ride from Hoi An to the Denang airport explaining the importance of broth in the act of courtship.
A mother judges her son’s significant other on broth-making skills. Lackluster broths could mean no approval from the mother, according to Hanh. He cited some personal examples. A true broth-master knows exactly what stage the broth is in just by sniffing it. This is all to say, the Vietnamese are serious about broth.
Watch This Awesome Video
Before we go any further: if you’d rather the 3-minute/no-reading-required explanation, watch this video. Talented filmmakers Daniel Klein and Mirra Fine created this whirlwind of a video after their tour of Vietnam, also hosted by Intrepid Travel.
Basic Elements: Rice and Fish Sauce
Travel all over Vietnam and you’ll quickly find two universal themes. Rice and fish sauce.
Vietnam is the second-largest rice exporter in the world (after Thailand). Rice is grown all over the country, most bountifully so in the Mekong Delta down south, which can grow enough rice to feed all 87+ million people of Vietnam, with plenty of leftovers beyond that. (So much rice.)
Rice appears at breakfast, lunch, dinner, and dessert. There’s regular ol’ rice of course as well as rice noodles, rice paper wrappers, rice porridge, sticky rice, fried rice, puffed rice snacks, and rice wine. I don’t think I ever went more than a few hours in Vietnam without consuming some form of rice.
One local told us that instead of saying gesundheit in response to a sneeze, you can say cơm muối, meaning “rice and salt.” So, rather than blessing someone or wishing them good health, just say rice and salt, and that should cure whatever’s ailin’ them.
Most salt intake in the Vietnamese diet is delivered in the form of fish sauce. Salty, funky, fermented fish sauce, or nước mắm in Vietnamese, is used in marinades, soup broths, salad dressings, spring roll dips, and it’s really hard to think of any dish where it’s not used. The national condiment is nước chấm, made of fish sauce that’s diluted slightly with a splash of lime juice, sugar, chilies and garlic.
People say the most prized fish sauce comes from Phu Quoc, an island near the Cambodian border. The waters around Phu Quoc are rich in seaweed and plankton, keeping the local anchovy population very happy. While any kind of fish can be used to make fish sauce, anchovies supposedly produce the ultimate fish sauce and Phu Quoc sauce only uses anchovies harvested around the island.
“We like our fish sauce like you like your cheese-pungent,” said one of our Vietnamese guides.
I spent a few minutes in a fish sauce factory in the Mekong Delta (it was a challenge to breathe in there, oh boy!) and saw the huge wooden barrels where the little fishies and salt are aged for at least six months. I felt like fish sauce and I reached a new dimension in our friendship together at that moment. It was like visiting the childhood home of a friend for the first time and understanding them better-it was a powerful moment in that stinky room.
Herbs and Aromatics
Vietnamese food makes extensive use of fresh herbs, spices, and aromatics. Sometimes they go into a steamy pot of pho, sometimes wrapped into spring rolls, sometimes enclosed with a banh xeo pancake.
The freshness of each ingredient is crucial. When we met a popular chef in Hoi An, Trinh Diem Vy, she said her highest-paid employee (and she has 280 employees across all her restaurants) is her market shopper. There’s a lot of pressure on that market shopper’s nose to whiff through the chaos of the market to locate the very best and brightest ingredients.
Here’s a quick primer:
Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearminty, others are spicy…
Fish Mint or Fish Leaf: Ever tried fish mint? Wow, it’s really fishy. Appropriately named, this leafy herb has an awfully pungent smell and taste. You’ll think you wrapped actual fish into your spring roll, but really it’s just this sneaky leaf.
Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.
Lime Leaf: Bright green and shiny. Somewhat bitter oils.
Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savory dishes.
Green Onions and Scallions
Garlic Chives: Flat leaves with a delicate onion and garlic flavor.
Perilla Leaf: Green on top, purplish on the underside with a complex flavor that combines licorice, mint, and lemon all in one leaf.
Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it’s treated more like a veggie than an herb.
Turmeric: Sometimes called poor man’s saffron, it adds a vivid goldenness to fried foods and some peppery flavor.
Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.
Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.
Tamarind Pulp: Maybe this doesn’t belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.
No Fresh Dairy, But Lots of Sweetened Condensed Milk
The French colonists didn’t seem to leave behind any wheels of Brie or Camembert. You’re not going to find much cheese, butter, or cream in Vietnam but the people still get their calcium fill by way of fish bones and shells. No need to de-shell that shrimp tail–just pop the whole thing in your mouth. Mmm, crunchy.
In lieu of fresh milk, you’ll see cans upon cans of sweetened condensed milk, famously used in “white coffee.” The sweet, lusciously thick blanket of milk gets mixed with Vietnamese-grown dark roast coffee, individually brewed from a small metal drip filter into each cup. Usually there’s more sweetened condensed milk than actual coffee in that cup. Unapologetically sweet and amazing, it’s also dangerously strong. I wasn’t sure why I couldn’t fall asleep in Vietnam for several nights and then realized, oh right-might have been all those cups of coffee.
Fruit: As Vegetables and Dessert
Ripe fruit, on the other hand, is sweet and wondrous. Instead of cakes or cookies for dessert, usually a meal ends with a hot teapot and big platter of indigenous fruits. Slices of banana, mango, pineapple, watermelon (the redder the insides, the more good luck awarded to you!), dragonfruit, papaya, rambutans, and lychees.
That’s Not All, Folks!
As I said, this is just a basic introduction to Vietnamese food. Stay tuned for more favorite bites and sips from my trip in the coming weeks. Please chime in with your own Vietnamese food experiences!
* Intrepid Travel is a company that organizes enriching trips all over the world. They just recently launched special food-themed journeys (both long and shorter day trips) to many destinations. Check out the itineraries here. I was able to preview the Vietnam trip and was immensely impressed at how much we were able to see, do, and learn; how many real-life experiences we had with locals, and just how non-tour-group it felt. They keep the groups small, the itineraries interesting, and the meals delicious, often at local joints and family-run homestays.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Cập nhật thông tin chi tiết về Want To Try Cooking Vietnamese Food? Start With These Pork Chops. trên website Raffles-hanoi.edu.vn. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Chúc bạn một ngày tốt lành!