Fantastic Vietnamese Cuisine

Providing Viet food lovers useful tips and recipes

March 2016 - Issue 1

New ingredient to try ( Basa fish)

The basa fish (Pangasius bocourti) is a species of catfish in the family of Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Indochina. Different method of cooking will alter the nutritional characteristics of basa fish. Basa fish are low in calories, as a 100 gram fillet contains 95 calories. Basa are moderately high in fat, considering the low calorie content. there are approximately 2.6 to 2.7 percent of the fat content of a serving of basa consists of omega-3 fatty acids. Basa fillets are rich in protein, contain no carbohydrate and low sodium.

Source of the ingredient

Basa fish is available in most of Vietnamese-Chinese supermarkets in Ontario. In Toronto, you can easily find them in chinatown. In other cities, just simply going to your nearest Asian supermarket and you can find them in the frozen side.

Recipes (Braised Basa Fish With Chicken Egg)

The sweetness from coconut is cooked with this dish with the flavor of spring onion, garlic and pepper will create an unforgetable taste in your mouth.

Ingredients:

2 slices basa fish (250-300g)

5 chicken eggs

Salt, sugar, coconut juice, purple onion, pepper, chili paste, chili, fish sauce

Vegetable oil, garlic

Process:

Step 1: Clean well fish with water added a little salt in 2-3 times, wait to dry

Step 2: Arrange sliced fishes into clay pot or regular one with chili, vegetable oil, 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon fish sauce, a little pepper, sliced purple onion, wait in 30 minutes

Step 3: Boil chiken eggs, peel off the cover

Step 4: Put the pot on cooking stove, cook with large heat in 5-10 minutes and add more chicken eggs in step 3 into pot.

Step 5: Reduce the heat to small. Cook 10 more minutes and add coconut juice to cover all face of sliced fishes. Do not need to cover the pot when braising.

Step 6: Cook from 40-45 minutes to make species absorb into all ingredients, season again to suit your flavor.

Finally, turn off the heat, sprinkle a little sliced spring onion and pepper on face of food to increase its flavor. Serving with boiled rice and hot soup is perfect, especially in rainy or snowy day,

Good luck for your cooking!!!

Kitchen Tools (Clay Pot)

A clay cooker is a single pot or vessel that can serve as a vegetable steamer, stew pot, soup kettle, fish poacher, brick oven and roaster. Clay is a porous matetial which, when saturated with water and heated in the oven, provides slow evaporation of steam from the pores. This creates a moist enclosed environment that results in increased flavor, very tender meats, and healthier foods. Clay pot require less fat, use less liquid, require little tending and can even brown meats. Because clay is porous, you can not clean a clay pot using soap or normal dishwashing detergent. Instead, you need to clean a clay pot using hot water and a stiff brush

Top Cooking Challenge Of The Month & How to Overcome

I cook way too much food and I'm stuck eating the same thing for the whole week.

Before you cook anything for the week, ask yourself, how many days/meals will I be eating this week? If you're not planning on cooking too much at home, you can make smaller meals like sandwiches, wrapds, and salads which require less ingredients. If you are planning to eat at home, for at least 4-5 days a week, it's a good idea to make some Vietnamese dishes every single day or every 2 days.

Homemade Vietnamese Street Food

Rice Paper Mix ( Banh Trang Tron) is a street food that has won the hearts of children and teenagers all over Vietnam.
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