theme: Vietnamese

Posted on » by Ashley » Theme:

Cucumber Gin Elderflower Smash

Cucumber Gin Elderflower Smash
Big Flavors from a Tiny Kitchen – Ashley Covelli

Ice
3 ounces english cucumber, peeled (around 4 inches)
1/2 lime, cut into 4 pieces
leaves from 2 sprigs mint (about 2 tablespoons)
8 ounces gin
8 ounces elderflower tonic
8 dashes orange bitters
Optional: 4 ounces seltzer, for nonalcoholic version

Fill 4 glasses with ice cubes.

In a cocktail shaker, muddle together cucumber, lime and mint. Add gin and shake well to combine.

Divide muddled mixture between ice-filled glasses. Top each with 2 ounces of elderflower tonic, 2 dashes of orange bitters and stir to combine.

For nonalcoholic variation, omit gin and bitters and add 1 ounce of seltzer to each glass instead. Enjoy!

Posted on » by Michael » Theme:

Bánh Mì Sandwich

This is the recipe I used to compile my pickled carrots & radish with sticky chicken and the modified baguette recipe. I didn’t end up making my own mayonnaise. I couldn’t find Maggi seasoning so I used light soy-sauce.

For each sandwich:

1 petit baguette roll or a 7-inch section cut from a regular length baguette, purchased or homemade
Mayonnaise, real (whole egg) or homemade mayonnaise
Maggi Seasoning sauce or soy sauce
Your choice of boldly-flavored meat or tofu, sliced and at room temperature
3 or 4 thin seeded cucumber strips, pickling or English variety preferred
2 or 3 cilantro sprigs, roughly chopped
3 or 4 thin jalapeño pepper slices
Everyday Daikon and Carrot Pickle (do chua)

  1. Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs. If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
  2. Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.) Close the sandwich, cut it in half crosswise for easy eating, and enjoy.

 

Posted on » by Michael » Theme:

Vietnamese Sticky Chicken with Daikon and Carrot Pickle (for Bánh Mì)

Gourmet March 2005

The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

  • Yield: Makes 4 servings
  • Active Time: 30 min
  • Total Time:  35 min

I used this recipe for the “bold flavors” in my chicken Bánh Mì recipe. I also used this recipe for my pickled carrots and beets. That’s all I got from this recipe

Ingredients

For Chicken

  • 2 garlic cloves, minced
  • 3 tablespoons sugar
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons Sriracha or other Asian hot chile sauce
  • 1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

For Pickle

  • 2 medium carrots, peeled
  • 1/2 lb daikon radish, peeled
  • 1/2 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 1 teaspoon salt

Special Equipment

  • A Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

Accompaniments

  • At least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce

Instructions

  1. Marinate chicken:
    • Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved.
    • Add chicken and toss to coat, then marinate 15 minutes.
  2. Make pickle while chicken marinates:
    • Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer.
    • Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine.
    • Let stand, tossing occasionally, until wilted, about 15 minutes.
  3. Grill chicken:
    • Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch.
    • Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.