Vietnamese Pork Chops

 Take your go-to weeknight protein to the next level with these mouthwatering Vietnamese pork chops. They're full of salty, sweet, and tangy flavors, heightened by the uniquely fragrant profile of the lemongrass. Once you learn how to prep this simple herb, you'll want to use it all the time! This recipe comes together quickly. You can serve the pork chops alongside warm white rice or flat rice noodles. You can also serve it with classic Vietnamese condiments like pickled carrots and nuoc cham, a tangy Vietnamese dipping sauce. Extra hoisin sauce is always welcome, and Sriracha doesn't hurt either!

• 4 boneless center-cut pork chops
• 2 stalks lemongrass
• 2 tablespoons fish sauce 
• 3 tablespoons hoisin sauce 
• 1 teaspoon white vinegar 
• 2 tablespoons granulated sugar 
• 1 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• 1 clove garlic, minced
• 1/4 cup oil, for frying
• Chopped scallions, or chives, for garnish

1. Gather your ingredients. Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well.

2. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk. Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass Whisk in a tablespoon of water as well.

3. Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator. Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches. 

4. Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly. Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.

Tips
Whisk in a tablespoon of cornstarch to the marinade before adding it back to the pan to thicken. This will create a thicker, glossier sauce. 

Variations
You can grill these pork chops instead of pan-frying them. You can thicken the marinade in a separate pan on the stovetop or grill or just don't add the extra marinade at the end. They will be delicious either way.  The flavor from the grill adds a great dimension to the pork chops and is the perfect choice for the summer months when it's too hot to cook inside! You can marinate the pork chops for up to four hours before cooking. Too much longer and the meat will start to "cure" in the acidic vinegar

Korean pancakes with scallions and sauce

This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch.  The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.

Ingredients

Pancake Ingredients

• 1 bunch scallions washed, with the ends trimmed and cut in half lengthwise if thick
• 3/4 cup all-purpose flour
• 2 Tablespoons cornstarch
• 1 clove garlic minced
• 1/2 teaspoon salt
• 3/4 cup ice water
• 1 egg lightly beaten, divided
• 4-6 Tablespoons vegetable oil

Dipping Sauce

• 1 Tablespoon soy sauce
• 1 Tablespoon water
• 1 teaspoon rice vinegar
• 1 teaspoon thinly sliced scallions
• 1 clove garlic minced
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon toasted sesame seeds
• Pinch of red pepper flakes
• Freshly ground black pepper

Instructions

Pancake

• Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.  
• In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water.  If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.  
• Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe.  Immediately arrange half of the scallions on top of the batter in a single layer.  
• Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.  
• Repeat with remaining batter and ingredients, then serve hot with dipping sauce.

Dipping Sauce

• Combine all of the ingredients for the dipping sauce in a small bowl and whisk together.  

Vegan Thai Curry

 

• 1-2 tablespoons coconut oil
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced into 2 inch slices
• 1 yellow bell pepper, thinly sliced into 2 inch slices
• 2 medium carrots, peeled and cut into matchsticks or small rounds
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 1/2 tablespoons Thai red curry paste
• 1 15-oz can full fat coconut milk
• 1/2 cup water
• 2 cups thinly sliced kale OR spinach
• 2 medium roma tomatoes, diced
• 2 teaspoons pure maple syrup
• 1 tablespoon low sodium soy sauce (tamari for gluten free)
• 1 tablespoon fresh lime juice (about 1 lime)
• 4 cups cooked white or brown rice
• Optional: Sriracha hot sauce, fresh chopped basil or cilantro
  
  

Instructions

• First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.
• Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
• Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
• To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened. 
• Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
• Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!

Notes

1. You can use many different vegetables in this curry. Switch it up with zucchini, brussels sprouts, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
2. You could also add a protein such as tofu or tempeh. I would stir fry them separately first, then add to the final mix.
3. You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.

Beef Rendang

 Rendang is loved for its rich, thick sauce and beef that falls apart at a mere touch.

2 x 400ml cans coconut milk

• 3/4 cup rendang curry paste (see related recipe)

• 1kg beef chuck steak, cut into 3cm pieces

• 3 dried bay leaves

• Steamed SunRice White Medium Grain Rice, to serve

Shredded coconut, toasted, to serve

• Step 1
  Place the coconut milk

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   and curry paste in a large saucepan. Bring to the boil over medium-high heat. Stir in the beef and bay leaves until combined.
• Step 2
  Reduce heat to medium-low. Simmer, stirring occasionally, for 3 hours or until the beef is tender and the sauce is thick.
• Step 3
  Divide the rice among serving bowls. Top with the rendang and sprinkle with shredded coconut.

Peanut dipping Sauce

 

INGREDIENTS

• 3/4 cup creamy peanut butter
• 1/4 cup rice vinegar
• 1/3 cup reduced sodium tamari or reduced-sodium soy sauce
• 3 tablespoons honey
• 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1 to 2 medium cloves garlic, pressed or minced, to taste
• 1/4 teaspoon red pepper flakes, plus more for sprinkling
• 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
• Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
  
  

  INSTRUCTIONS

  1. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
  2. Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
  3. If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

Summer rolls

 Makes 12 rolls

Ingredients

• 12 rice paper wrappers (bánh tráng)
• 2 oz. lettuce (optional)
• 1 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
• ½ bunch basil (leaves only)
• ½ bunch mint (leaves only)
• ½ bunch cilantro (leaves and stems)
• 1 carrot , julienned into thin matchsticks
• 1 cucumber , thinly julienned
• 8 oz. very thin rice vermicelli
• 12 oz. firm tofu or shrimp

Instructions

• Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
• Drain and rinse in cold water. Set aside.
• Fill a large bowl with hot water to moisten the rice paper wrapper.
• Submerge one dry rice wrapper in the water.
• Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
• Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu or shrimp

  
  

  
  and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you.
• Add rice vermicelli.
• Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
• Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
• Serve with hoisin sauce, peanut sauce or nước chấm.

Vietnamese Pho

 

For the broth

• 1 lb short ribs with bone
• 4 slices ox tail
• 2 marrow bones
• 3 scallions , cut in halves
• 1 whole star anise
• 1 whole nutmeg
• 1 stick cinnamon
• 5 whole cloves
• 5 pods cardamom
• ½ lb daikon , julienned

For the toppings

• 8 oz. rice noodles (ideally bánh phở)
• Soybean sprouts
• 10 scallions
• ½ bunch mint
• ½ bunch cilantro
• ½ bunch Thai basil
• 2 lb round (sirloin, or shank)
• 3 limes
• 2 hot peppers

Instructions

• Heat a frying pan and roast the spices (star anise, nutmeg, cinnamon, clove, cardamom) for a few minutes to develop their aroma.
• Place these spices in a tea ball or cheesecloth (tied with kitchen twine).
• In a large pot, place the scallions, the ribs, the marrow bones, the ox tail slices and the spice tea ball.
• Add the julienned daikon.
• Cover with water and bring to a boil. Then, lower the heat. Cover to three quarters (do not close the lid completely) and simmer for 3 hours. If necessary, skim the fat as it is cooking.
• At the end of cooking, filter the broth. Thinly slice the ribs and the ox tail and set aside.
• Cook the rice vermicelli in a large volume of boiling salted water for 4 minutes. Drain and rinse with cold water and set aside.
• Thinly slice the round (sirloin or beef shank) and set aside.
• Rinse and drain the soybean sprouts. Rinse, dry and then roughly chop the herbs (mint, cilantro, Thai basil).
• In individual bowls, place the ingredients in this order:

  - rice noodles

  - daikon

  - slices of round (sirloin or shank)

  - slices of short ribs

  - slices of ox tail

  - soybean sprouts

  - herbs and thinly sliced scallions
• Pour the hot broth into each bowl and serve immediately after adding the juice of half a lime and thinly sliced hot pepper (optional) in each bowl.
• Mix the food for about thirty seconds using chopsticks and enjoy.

Notes

Tip: place the meat in the freezer for 30 minutes before slicing it. The meat is firmer, and it becomes easier to thinly slice.

Thai Curry Noodle soup

 

2 tbsp coconut oil
2 large desiree potatoes, peeled, cut into 4cm chunks
1 onion, thinly sliced
1/2 cup (150g) yellow curry paste
800ml coconut milk
2 cups (500ml) chicken stock
1/4 cup (60ml) fish sauce
1/2 tsp brown sugar
Juice of 1 lime
600g skinless chicken thigh fillets
200g dried rice noodles, cooked according to packet instructions
2 cups baby spinach
1 long red chilli, thinly sliced
Thai basil leaves plus coriander leaves, to serve

1. Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes or until potato is just soft.

2. Stir in fish sauce, sugar and lime juice. Check seasoning for balance and add more fish sauce, sugar or lime as required. Cut chicken into 3cm pieces, add to sauce and simmer gently for 25 minutes or until chicken is cooked through

3. To serve, divide the noodles among bowls. Ladle the curry sauce over the noodles and garnish with spinach, chilli Thai basil and coriander to serve.