Culinary Vietnam (25 page)

1
Set up a steamer (stacking Asian bamboo steamers work very well, but any number of commercial or improvised setups will work fine). Heat the water in the steamer to boiling (make sure that there is enough to complete the cooking without needing to add more). Place the vegetables in the steamer on a rack or basket that keeps them above the boiling water; cover and steam. Carefully check vegetables periodically to ensure that they do not overcook. When done, remove from the steamer and serve immediately.

Stir-Fried Bitter Greens

Cai Tau Xao

3 tablespoons vegetable oil

3 cloves garlic, sliced

1 pound bitter greens, washed and any large, tough stems removed

Dash of salt

1/4 teaspoon ground black pepper

2 tablespoons oyster or soy sauce

Serves 4 to 6 as part of a larger meal

The sharply flavored taste of mustard greens, chard, kale, beet tops, and other bitter greens with a touch of garlic adds a simple contrast to rich, sweet, or spicy hot dishes. Other less bitter greens like water spinach, bok choy, Chinese broccoli, cabbage, and regular spinach may be used in this recipe too.

1
Heat the oil in a wok on high until it is just smoking. Add the garlic and greens, then toss quickly to prevent burning; keep stirring for about 1 minute.

2
Add the salt, pepper, and oyster sauce; stir, cover, and cook until the greens are ready, about 1-1/2 to 2 minutes (they should still be a bit crunchy). Serve immediately.

Sources

Asian markets and, to some extent, Latin American, Caribbean, and Middle Eastern markets are your best source for supplies of fresh and dry goods. Many farmers markets also carry some fresh herbs, fruits, and vegetables that are called for in Vietnamese cookery. Mainstream supermarkets are often a good source of Asian ingredients, and many of the fresh items needed are becoming more commonly available. Mail order and online stores are a valuable resource for hard-to-find items or if you do not live near any of the resources mentioned above.

General Ingredients and Produce

Oriental Pantry

423 Great Road

Acton, MA 01720-4120

(978) 264-4576

Pacific Rim Gourmet

16417 Sherman Street

Volente, TX 78641

www.pacificrimgourmet.com

Melissa’s World Variety Produce, Inc.

PO Box 21127

Los Angeles, CA 90021

(800) 588-0151

www.melissas.com

Equipment and Tableware

Utawa-No-Yakata

96 Linwood Plaza #358

Fort Lee, NJ 07024

(800) 269-5099

Tajimi USA Inc.

Attn: MOD

240 South Main Street, Ste K

S. Hackensack, NJ 07606

www.utsuwa.com

The Wok Shop

718 Grant Avenue

San Francisco, CA 94108

(415) 989-3797

www.wokshop.com

Seed Sources

Sandy Mush Herbs Nursery

316 Surrett Cove Road

Leicester, NC 28748

(828) 683-2014

www.sandymushherbs.com

Ships live herbs, lemongrass,
etc.

Kitazawa Seed Company

P.O. Box 13220

Oakland, CA 94661-3220

(510) 595-1188

www.kitazawaseed.com

Richters Herbs

357 Highway 47

Goodwood, ON L0C 1A0

Canada

(905) 640-6677

www.richters.com

Indoor Herb Gardens

I just completed testing of the AeroGarden indoor growing system, and I am amazed at how well it works. They have a selection of seed kits (I tested the basil variety) that grow herbs, tomatoes, chiles, strawberries, and lettuce in your kitchen. It grows things quickly and can’t be beat for freshness. It is especially nice during the winter months when your garden is fallow and the farmers markets have very little fresh produce.

www.aerogrow.com

Metric Conversion Chart

Temperature Conversion

U.S.

Metric

U.S.

Metric

U.S.

Metric

1 teaspoon

5 ml

1/2 ounce

15 g

250

120

1 tablespoon

15 ml

1 ounce

30 g

300

150

1/4 cup

60 ml

3 ounces

90 g

325

160

1/3 cup

75 ml

4 ounces

115 g

350

180

1/2 cup

125 ml

8 ounces

225 g

375

190

2/3 cup

150 ml

12 ounces

350 g

400

200

3/4 cup

175 ml

1 pound

450 g

425

220

1 cup

250 ml

2-1/4 pounds

1 kg

450

230