Testing kitchen and Menu at Village Chance

                                   Working with some residents in Village Chance new kitchen


This week I had two sessions testing the new kitchen equipment at Village Chance and also to test two dishes from the proposed menu. I was happy with the function of most of the cooking equipment, however due to my misunderstanding of technical Vietnamese term, I thought we ordered 1 refrigerator and 1 freezer. However, I discovered both of them are freezer when I found all my refrigerated ingredients were solid frozen the next day. Luckily the market is quite close and I could get all the ingredients to replace on time for my second test session, and also the kitchen supplier agreed to exchange 1 freezer for a refrigerator for me.

                                            Some volunteers and children showing interest

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Bistro & Juice Bar
Village Chance

Kitchen test & cooking demo
Monday 25th July 2011
7pm
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RECIPES:
Hue Spicy Beef & Rice Noodle Soup with crab patties
Bun Bo Hue voi cha cua
1. STOCK: Nuoc leo
1kg Beef neck bones: xuong co bo
1kg Pork neck bones: xuong co heo
1kg Shin beef: Bo bap
1 pork trotter, bone, rolled: chan gio loc xuong, cuon
100mls Fish sauce: Nuoc Mam
1Tbspn salt: Muoi
1 onion charred: cu hanh nuong
10 lemon grass stalks tied in one bundle: bo sa

Bring a large pot of water to boiling, add a table spoon of salt, blanch the bones, the meat, then rinse in cold water.
Dun mot noi nuoc soi, bo 1 thia soup muoi, tran qua xuong, rua lai bang nuoc lanh.
Wash the pot, fill up with 8 litres of water, add fish sauce and salt. Add the blanched bones first and simmer for 1 hours, skimming continuously. Then add the shin beef and the rolled pork trotter, charred onion and lemom grass. Simmer for another hour or until the meat are tender. Continue skimming.
Rua noi lai cho sach, do chung 8 lit nuoc, dat len bep, cho nuoc mam, muoi, xuong vao ham nho lua chung 1 gio , hot bot luon cho nuoc leo
Trong, Sau do cho bo bap va gio heo , hanh nuong, sa va tiep tuc ham cho den khi thit mem. Tiep tuc hot bot.
2. HUE PRAWN PASTE: Nuoc mam ruoc.
Place prawn paste in a bowl, add a ladle of water and stir it up to blend then leave it until the solid settles, strain the clear water back into a small pot of boiling water, add a ladle of stock to the remained solid in the bowl mix well then wait until the solid settles again, strain the clear liquid in the pot, bring to boiling then pour this clarified prawn paste into the stock , bring to boil, check the meat if they are tender, remove them and set aside to cool then cut into thin slices.
Simmer stock for a little longer then strain it into another clean pot, the stock should be clear.
Cho mot muoi nuoc lanh vao bat mam ruoc, khuay deu roi de mam lang xuong, chat nuoc trong vao mot noi nho co nuoc soi. Roi lai cho them mot muoi nuoc leo vao can mam ruoc, khuay len va lai chat lay nuoc tron mot lan nua. Dun soi roi cho lan vao noi nuoc leo . Dun soi them mot lan, kiem soat thit thay vua chin thi vot ra de nguoi thai lat./
3. CRAB PATTIES: cha cua
300g pork mince: heo bam
500g crab meat: thit cua
100ml vegetable oil: dau
2Tbspns Anato seeds: hot dieu
2 Egg yolks: Long do trung ga
3 Minced purple shallot: hanh tim bam
4 minced garlic cloves: toi bam
Salt, pepper, sugar to taste: Muoi tieu duong vua khau vi

Heat up the oil to smoking, Remove the pot from the stove, add the anato seeds stir to make red colour. Leave aside.
Mix egg yolks with minced pork with shallot and garlic in a mortar, seasoned with salt, pepper, and sugar to taste. Mix well and pound well. Add anato seed oil to get a good colour, add crab meat mix well using chopsticks. Keep cool in refrigerator.
Dun dau cho nong, bac ra cho hat dieu vao lam nuoc mau do. Tron long do trung, hanh toi voi thit heo say, nem muoi tieu duong cho vua mieng De tu da lanh
4. CHILI OIL: Mau ot
100g fine red chilli powder: ot bot
100ml Stock: nuoc leo
100ml oil: dau
1Tbspn Minced garlic: toi bam
1Tbspn Minced shallot : hanh tim bam
1Tbspn Minced lemon grass: Sa bam
2 golden shallot, sliced:hanh tim lat mong
Mix chilli powder with stock.
Heat 1 tbspn oil and fry garlic, shallot and lemon grass until aromatic. Cool
Pour into the chilli mixture. Mix well.
Heat the rest of the oil, fry sliced purple shallot add extra anato oil for brighter colour. Mix into chilli mixture.
Tron ot bot voi nuoc leo . Dun 1 thia dau xao hanh toi sa cho thom khi nguoi cho vao ot.

Loan making the chilli oil for Bun Bo Hue

The beautiful chilli oil

Dun not cho dau con lai, phi hanh thom cho them dau dieu neu muon mau do tuoi, do vao hon hop ot. Tron deu.

5. SALAD & HERBS: Rau Song
300g Bean sprouts: gia
300g Shredded banana sucker: Bap chuoi bao
300g Split morning glory: Rau muong che.
300g Asoorted fresh herbs: Rau thom du loai

6.RICE NOODLE & CONDIMENTS: BUN VA GIA VI
2kg Rice noodle: bun soi to
Condiments to accompany: Shredded Green shallot & coriander, pepper, fresh chilli, fish sauce, lemon wedges
Gia vi an kem: Hanh ngo thai nho, tieu, ot, nuoc mam, chanh

7. ASSEMBLAGE: CACH LAM MOT BAT BUN

Bring the stock back to boiling, using a table spoon to drop the crab paste into the boiling stock. Add some anato oil and chilli oil
to give colour to the stock. Adjust taste. Lower heat to minimum.
Place 100g of rice noodle in a soup bowl, arrange slices of pork and beef over the noodle with a few crab patties. Sprinkle with green shallot & coriander. Pour hot stock over add chilli oil. Served with fresh salad and herbs.

Serving up the noodle for bun bo Hue

Pour the stock over with slices of beef pork and crab patties

SINGING PANCAKE: BANH XEO

1. BATTER: BOT
1kg Rice flour :Bot gao te
2litres Coconut milk: Nuoc cot dua
1tspn Turmeric powder: bot nghe
2tspns Salt/fish sauce: Muoi/ Nuoc mam
2 chicken eggs : Trung ga
½ cup finely shredded green shallot

Add flour to coconut milk, mix well. Dilute turmeric powder in a little coconut milk then add to the flour mixture. Season with salt or fish sauce. Beat eggs and blend in well. Leave aside until needed.
Tron bot voi nuoc dua cho deu, hoa bot nghe voi mot chut nuoc dua roi tron chung voi dung dich bot va nuoc dua. Nem muoi mam cho vua. Danh trung roi tron deu, de mot chut cho bot no.

Making the batter for singing pancake

2. FILLING (Prawn & Pork) : NHAN (Tom Thit)
1kg Shrimps (Trimmed of head & tail) : Tep bac (bo dau duoi)
1kg Belly pork (Thinly sliced): Thit ba roi thai mong van ho ban
50mls Fish sauce: nuoc mam
2tspns Pepper: tieu
50mls Oil/Pork fat: Dau/Mo
1 large onion, finely sliced: hanh tay lat mong
Marinate prawns and pork separately with fish sauce and pepper.
Heat 25 mls oil, add ½ onions, stir fry till translucent, add sliced pork, stir fry till just cooked. Remove pork from pan. Add the remain oil and onion, fry shrimps until pink, remove and set aside
Ngam tom thit voi tieu, mam. Dung ½ dau xao hanh thit cho chin toi. Muc ra. Cho not dau va hanh con lai xao tom khi chin do. Muc ra.

Stir fried prawn and pork for filling

3. FILLING: (Vegetables) : NHAN (Rau)
500g Bean sprouts : gia
2 Jicama Finely cut into strips : cu san thai chi
1 bundle Chinese Chives (cut into 3cm lengths): he cat khuc
300g Steamed split mung bean: do xanh hap.

4. DIPPING SAUCE: NUOC CHAM
300mls Coconut juice : nuoc dua tuoi
300mls vinegar: dam
150g sugar: Duong
150ml Fish sauce: Nuoc mam.
1/cup pickles (carrot & Daikon): do chua (carot cu cai)

5. LETTUCE AND MIXED FRESH HERBS : SA LACH VA RAU THOM DU LOAI


5. MAKING THE SINGING PANCAKE: CACH DO BANH XEO
Grease the pan, heat to smoking hot, pour a ladle of batter into the pan , twirl it around to make a large thin pancake. Lower the heat, place a layer of steamed mung bean then a layer of shrimp and pork, finish with a layer of mix vegetable. Cover for a minutes or two. Fold the pan cake in half .

Making three pancake at the same time

Making the singing pancake with a big smile

Served with lettuce and herbs.

Cho mo vao chao, do mot moi bot trang mong, cho dau xanh, tom thit gia song tren nua banh, dong vung mot chut sau do gap banh thanh hinh ban nguyet. An voi rau song cham nuoc man pha.

Enjoying the pancake.