GUEST BLOGGER WEDNESDAY - Only guess what?

I'm the guest blogger!!!

bun ca - recipe here

She sings, she cooks really delicious looking (and sounding) gluten-free food, she makes and sells homemade jams, and today, she's hosting my guest post about Vietnamese Rice Noodle Salad With Fish aka Bun Ca (boohn KKAH).

Thanks for having me over, Opera Girl. That was fun. :)

shinae

Bun For A Bottomless Pit...

My roughly half year stint of cooking for big, tall, white boys (other than the Man) is coming to a close, and I've discussed some of the inherent challenges of cooking for them here.

While (some) big, tall, white boys are disadvantaged by the limitations of their palate, they have a distinct advantage in sheer body area over which to spread the calories they consume. Unfortunately for me, in accommodating their 6'3" corn-fed palates, I have corn fed my 5'3" ass to the point of muffin tops and cottage cheese thighs. And since I'm being kept for the time being by a very patient man trying to complete and publish my e-cookbook, I hardly think it appropriate or fair to blow money on a new wardrobe. As such, a reversion in eating habits seems to be in order.

I've always been a high volume eater (my co-workers from a past corporate life used to call me The Bottomless Pit). In years past, that volume used to come in the form of fresh fruit and salad. In the past 6 months, however, I have probably eaten more bread, rice, pasta and potatoes than in the 2 years before it. And while I have enjoyed every bite of my carb-loaded meals, I realize it's time to reduce the starch and up the roughage if I don't want to be making a fashion (don't) statement of stretched out yoga pants and the Man's XL beer tees.

One of my favorite high volume meals is bun (pronounced boohn) or Vietnamese noodle salad. Just a handful of rice noodles (or angel hair pasta in a pinch), a modest portion of grilled Vietnamese pork chop (it's also commonly made with other grilled proteins and/or spring rolls), sliced into bite-sized pieces, and a whole mess of fresh, crisp veg and herbs including lettuce, cucumber, bean sprouts, cilantro and mint, topped off with the sweet and sour crunch of quick-pickled carrots and radish, and lightly dressed with a fish sauce-based dressing called nuoc cham (noohk CHAHM).

Light, refreshing, flavorful and super satisfying... 

This dish naturally works well with this recipe for thit heo nuong (Vietnamese pork chops), but Korean BBQ would make a really good substitute.

VIETNAMESE COLD NOODLE SALAD

- grilled Vietnamese pork chops (or Korean BBQ works too), sliced into bite sized pieces. the salad tastes best when the meat is still warm while the other components are still cool and crisp

- cucumber, cut into matchsticks

- lettuce

- fresh bean sprouts

- cilantro

- mint

- pickled carrots and/or radishes (You'll need white vinegar, sugar and salt)

- bun (Vietnamese rice noodles) or angel hair pasta, cooked per package instructions

- nuoc cham (fish sauce dressing/dipping sauce - see Steps 1 & 2)

1) Prepare grilled pork and dressing following the recipes here.

2) Add two tablespoons of water to the dressing. (This isn't exactly a traditional nuoc cham recipe, but the flavor is quite close, and using the marinade as a base for the dressing makes for efficient use of effort and ingredients.)

3) Cut 1 carrot into matchsticks and toss with 2 tablespoons white vinegar, 2 teaspoons sugar, 1/4 teaspoon salt and let pickle for at least 15 minutes.

sweet & sour crunch

4) Assemble the salad. No precision here - just a handful of noodles, a modest portion of meat sliced into bite-sized pieces, as much veg and herbs as you like, all tossed with about 3 tablespoons of the dressing to start. (You can always add more.)

I like to add a squeeze of sriracha and fresh lime for some added zip and zest. Composed bites of noodle, veg, herbs and meat together create a delicious balance and contrast of flavors and textures that is super satisfying to the palate.

For me, eating high volume food that's naturally healthy and wicked tasty is sooooo much easier than counting calories and opting for low-fat, low-flavor (and likely highly processed) diet food.

Too bad (some) white boys...

...prefer pizza and hot dogs.

shinae

Thit Heo Nuong is Vietnamese for...

..."GRILLED PIGS (is delicious)."

I am big on pig, so it’s a lucky thing I come from two cultures that make such good use of it. As with chicken, I don’t really care for the white meat parts. But since most of my fellow Americans seem to love the super sanitized, boneless, skinless, fatless, flavorless, can’t-tell-what-animal-it-comes-from cuts of meat I generally avoid, I eat my dark meat in good conscience, knowing that my habits bring with them a sort of equilibrium to the consumption of pig parts in the USA.

You could try making these Vietnamese Pork Chops with a leaner, whiter chop. But then you’d miss out on those delightfully charred and caramelized bits of pork fat that - when mixed with the sweet/savory/aromatic of the marinade and the nutty foil of steamed Jasmine rice - send you momentarily to a hog heaven nearly impossible with a skinny cut of pig.

So I’ll urge you not to dietize this recipe the first time you make it and to use fattier, darker, but thin-cut (no thicker than ½ an inch) pork, preferably with a bone attached. (Look for “pork loin chop”, “butt/shoulder steak”, “sirloin chop”, or you could even cut boneless “country style ribs” into ½ inch thick steaks for this recipe.)

I like to serve these with a Spring Green, Cucumber (I like Persian or hothouse) and Cilantro Salad dressed with a Lime and Sauteed Shallot vinaigrette which uses a couple of tablespoons of the pork chop marinade as a base.

VIETNAMESE PORK CHOPS (THIT HEO NUONG) 
(tiht HEYo noohng)

Serves 6

- roughly 3 pounds bone-in (or at least darkmeat) pork chops or steaks

- 1/4 cup fish sauce (Tiparos is a widely available brand that I’ve seen in the Asian foods aisle of major chain groceries)

- 1/4 cup + 2 Tablespoons packed brown sugar

- 1 Tablespoon minced garlic

- 1 green onion, finely chopped

- 1 teaspoon lime zest, finely chopped

- 1/2 teaspoon black pepper

- 2 tablespoons fresh lime juice

- 1+1/2 Tablespoons water (Why not just less fish sauce? Because water dilutes and rounds out the mild bitterness/ saltiness of the fish sauce.)

- 2 tablespoons oil (something neutral like canola or vegetable)

1) Mix all marinade ingredients together in a small mixing bowl and stir until brown sugar is completely dissolved. If you’re going to make the salad dressing (instructions to follow), reserve 2 tablespoons of marinade in separate bowl.

2) Work marinade into chops and let marinate for at least 45 minutes, up to 2 hours, redistributing the meat 2 or 3 times to ensure even seasoning.

3) Bring chops to room temp (at least 30 minutes out of the fridge) and pre-heat grill to medium high. (Make sure the grill is hot enough to make the meat sizzle as it hits the grill. If you place the chops on the grill before it’s hot enough, they won’t sear properly and will slowly leach out all their juices by time they’re done. :( )

These really are monster chops.
I usually get smaller ones.

4) Grill each chop 7 to 10 minutes per side, depending on size and thickness, flipping once only, until juices run clear. If the meat is still sticking to the grill when you try to flip it, it’s probably not done on that side yet.

You may think those charred edges of fat are too burnt to eat, but the flavor and texture of that crisped and caramelized fat with the meat are a thing to be experienced...

5) Serve with steamed jasmine rice and salad if you’re so inclined.

SPRING GREENS, CUCUMBER & CILANTRO SALAD WITH LIME & SAUTEED SHALLOT VINAIGRETTE

I chose this selection of greens because they go well with Vietnamese dishes, and the added layer of aromatic flavor that comes from sautéing the shallots always gets thumbs ups.

- Spring Greens

- 1 Persian or Pickling Cucumber, sliced into thin discs

- 6 or 7 sprigs’ worth of cilantro leaves (you could just chop the sprigs, but the leaves picked off make a prettier presentation)

Awww... Will ya look at all those
adorable little cilantro leaves.

- 2 Tablespoons Vietnamese Pork Chop marinade

- 1 Tablespoon seasoned rice vinegar

- 2 Tablespoons thinly sliced shallot, sautéed in 1 teaspoon oil

- 1/2 Tablespoon brown sugar

- 1 Tablespoon fresh squeezed lime juice

- 1 Tablespoon oil with neutral flavor

Combine all ingredients in small mixing bowl and stir or whisk until brown sugar is completely dissolved. This should easily dress an entire standard 8 or 9 oz. package of salad greens with a few other veggies tossed in.

Hope you like. :)

shinae 

DUDE FOOD - Sticky, Tangy, Spicy Chicken Wings & Crunchy Soy Slaw

Since the beginning of this year, I have been cooking at least a couple times a week for 3 big, tall boys of Midwestern stock, the Man included. While the Man and I have fairly adventurous palates, our regular dinner companions are, by their own admission, far less likely to try more exotic cuisines and dishes such as those that aren’t pizza, hot dogs, hamburgers, lasagna, ribs, meatloaf, gringo Mexican and guai lo Chinese.

And while I like to mix it up from meal to meal, every cook knows the pang of apologetic disappointment you get when your dinner guests don’t enjoy their food, no matter how well executed, because their palates are revolting to being dragged out of their comfort zones. (Not that I haven’t made some duds in my day, mind you…)

Despite some regional variation, there is a common thread that runs through Dude Food - it’s gotta have meat and/or grease (preferably both), it can’t have fresh produce in it, and it has to appeal to the tastebuds of a 5th grade boy. I consider it a specially good day in the kitchen when I make a successful Dude Dish while managing to sneak in a little something else that’s fresh, healthy, and surprisingly delicious to unsuspecting manpalates. 

These Sticky, Tangy, Spicy Wings paired with some Crunchy Soy Slaw (and served with steamed rice) are a good way to sneak roughage into the gullet of even the uberpickiest dudes while still giving them their Dude Food fix.

Schticky, Tangy, & as Spicy as you like...

FYI, casual as chicken wings are, this is not a good weeknight dinner for those who work away from home as it takes anywhere from 1.5 to 2 hours to make it.

STICKY, TANGY, SPICY WINGS

Serves 5-6 as part of a meal with a starch and vegetable side

- 12 wings cut into 24 drummettes and wingettes (Yes, that’s what they’re called.  I looked it up.)

- Salt & Pepper

- 2 cups oil for frying (I prefer canola or vegetable)

- 1/4 cup + 1 tablespoon brown sugar

- 1/4 cup jam (I used peach, but strawberry, apricot, or marmalade would work)

- 1/8 cup + 1 tablespoon soy sauce

- 1/2 cup finely chopped shallots

- 2 Tablespoons sriracha

- 2 Tablespoons red wine vinegar

- 3 Tablespoons minced garlic

- 1 Tablespoons oil

- Red chili flakes for extra heat *optional (If you think you don't have this stuff on hand, don't forget to check that fast food/delivery condiment stash in your drawer or fridge. You probably got some with your last pizza delivery.)

- 1 or 2 green onions, chopped, for garnish and flavor

Chicken Steps

1) Season chicken with salt and pepper to taste and let it come up to room temp before frying. While the chicken is absorbing the seasoning and coming up to room temp (at least a good 30 minutes), make the glaze. If you’re making the full menu, this is also a good time to prep the cabbage for the slaw.

2) Heat 2 cups oil in large pot (I like to use a deep pot like a Dutch oven so oil doesn’t fly all over the stove.) over medium-high heat until it’s hot enough that a pinch of flour will sizzle and bubble when you throw it in.  Food should sizzle when you’re frying, and if it doesn’t sizzle as soon as it hits the oil, take it out and wait a couple more minutes.

3) Pat the chicken dry and fry 4 or 5 pieces at a time, keeping drumettes and wingettes in separate batches.  Drumettes should be fried on 3 sides, 3.5 to 4 minutes each side.  Wingettes should be fried on 2 sides, 5 to 7 minutes each side. (Until they get a dark golden brown.) Place fried chicken on a double layer of paper towels or a large paper grocery bag to absorb the excess frying oil.

4) When you’re halfway through the frying, preheat the oven to 425.  You’ll want to reheat and crisp up the chicken a bit right before glazing.

5) 10 minutes before serving, re-heat the chicken in an oven safe dish, IN A SINGLE LAYER, for 10 minutes. Metal is better than glass in this case.

6) After re-heating, put chicken into a large mixing bowl and pour the glaze over. Toss or stir to coat and transfer to serving dish. Sprinkle chopped green onions right before serving.

Glaze Steps

1) In a small pot, heat 1 tablespoon oil on medium high and sautee shallots until they’re translucent and some bits are golden brown.

2) Add brown sugar and jam and stir until brown sugar is melted through.

3) Bring heat down to medium low and stir in soy sauce, sriracha and vinegar until all ingredients are well mixed.  Simmer for 2 to 3 minutes. This is a good time to taste for spice level.  If you want more heat, add a pinch or 2 of red chili flakes.

4) Add in garlic and simmer another 2 to 3 minutes until the glaze is the consistency of thick syrup.

5) Let glaze cool to room temperature before glazing the chicken.

CRUNCHY SOY SLAW

Serves 6

Giving the cabbage a quick toss with a cup of ice water makes it extra crunchy. Just remember to drain it well (and even pat it dry with a clean kitchen towel) before dressing.

- 6 cups very thinly sliced cabbage (about 1/2 a medium head)

- 1 or 2 green onions, chopped (including white part)

- 7 to 10 stems cilantro, chopped

- 1/2 Tablespoon minced garlic (a very small clove)

- 1+1/2 Tablespoons sugar

- 1+1/2 Tablespoons red wine vinegar

- 2 Tablespoons soy sauce

- 1 Tablespoons oil (canola or light olive, not EVOO)

Combine all ingredients in large mixing bowl and toss thoroughly until seasoning is evenly distributed through cabbage.

By the way, a frosty cold lager goes great with this meal.

Now if I could just get them white boys to stop drowning their rice in soy sauce...

shinae


P.S. The Man will have you know he is *NOT* the guai lo who drowns his rice in soy sauce.

Tsunami To Salad...

This is my kids' favorite salad.  Baby spinach and fresh strawberries with a rather uniquely sweet, tangy and zippy Worcestershire laced dressing that almost seems to have been designed to appeal to a kid's palate.

Monster Food

Soy-Worcestershire Dressing

Dresses 6-8 salads (using 2 cups greens)

- 1/4 cup light soy sauce

- 1/8 cup Worcestershire sauce

- 1/8 cup distilled white vinegar

- 3-1/2  Tablespoons sugar

- 2 Tablespoons minced bulb onions (red, brown, white all ok)

- 1/2 teaspoon black pepper

- 1/8 cup oil (canola, vegetable, grapeseed or light olive)

1)  Combine all ingredients except oil and stir or whisk until sugar is completely dissolved.

2) Taste and adjust seasoning before whisking in oil. If too salty, try adding a teaspoon of water. Too sweet? Try adding a dash more soy sauce. As a general rule, I always adjust seasoning BEFORE adding the oil because the oil coats the tongue and makes it hard to taste the underlying flavors.

3)  Whisk in oil. DONE. :)

It's on my brain because I woke up this morning to news of an earthquake and subsequent tsunami in Japan and because I am away from my children Monday morning through Friday afternoon while they are with their father in the house I made a home for almost a decade. 'Tis a long and hairy story why, but suffice it to say that it was not my wish, that truth is stranger than fiction, and that as a 23 year old, I was a much better cook than judge of character.

Lucky

In that tangential way we parents leap from a natural disaster on the other side of Earth to our children, wherever they are, I am reminded that life is full of surprises - some of them the worst kind, that I am away from my children should some sort of disaster strike their lives between Sunday at 8pm and Friday at 3pm, and that this salad they both love, the ebi sushi my daughter always asks for, and the beef tataki my son craves often, are all good and lovely moments, memories and indulgences tucked into short weekends between long weekdays of DiGiorno and Maruchan.

While I wait patiently for circumstances to change, food - in the planning, anticipating, preparing and sharing of it - finds a way to calm and comfort us, and to nourish and sustain me for another fight, another day.

shinae