Magic Vietnamese-style Glass Noodle Salad

Magic Vietnamese-style Glass Noodle Salad

Hello Everyone! This bowl as a whole reminds me of a deconstructed version of Vietnamese spring rolls – vibrant in flavour as they are in colour, topped with poached prawns, fried tofu, snow peas, fresh carrots and mint leaves, and a sprinkle of crushed roasted peanuts.

Magic Vietnamese-style Glass Noodle Salad

In fact, the recipe for the sauce/dressing used for this dish is based off of a Vietnamese spring roll dipping sauce. It is made with lemon juice, fish sauce, sugar, and a bit of fresh garlic and chillies. The sauce is very acidic, which is exactly what you need to trigger the color changing properties of the butterfly pea flower. These striking blue and violet glass noodles, steeped in butterfly pea flowers to achieve their rich colour, transform before your eyes when mixed with the acidic sauce.

It’s cool, refreshing and perfect for the warmer days of spring and summer! But before we dive into tonight’s recipe, please take the time to check out the original recipe where I drew my inspiration from over on Love and Olive Oil by Lindsay.

Magic Vietnamese-style Glass Noodle Salad Ingredients

PREP TIME 15 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

For the glass noodles

  • 3 packets (80g per pack) glass noodles
  • 1 & 1/2 cups water
  • 1/4 cup dried butterfly pea flowers
  • Pinch of salt

For the dressing

  • 1/4 cup water
  • 3 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp sesame oil
  • 2 tsp fish sauce (or more, to taste)
  • 2 garlic cloves, finely minced
  • 2 red bird’s eye chillies, finely minced

To assemble

  • Carrots, shredded
  • Firm tofu, fried
  • Mint leaves
  • Prawns, poached
  • Roasted peanuts, crushed
  • Snow peas, blanched

METHOD

  1. Dressing: Combine all the ingredients in a small to medium-sized bowl and mix well. Adjust taste to your liking by adding more fish sauce, lemon juice, or chillies. Set aside.
  2. Glass Noodles: Combine the dried butterfly pea flowers in a small saucepan together with the water and salt. Bring to a boil over high heat. Once boiling, turn the heat off and leave to steep for about 10-15 minutes. Discard the flowers.
  3. Place the glass noodles in a large mixing bowl and pour the blue-infused water over the noodles. Give it a good mix, making sure that the noodles are covered with water. Place a clean tea towel over the bowl and set aside for the noodles to soak and cook, about 5 minutes.
  4. Once the noodles are cooked through, drain and separate into two batches in bowls. Drizzle half of the prepared dressing in one of the bowls and give it a good mix. You’ll see that the colour will change from blue to violet in a matter of seconds.
  5. Assemble: Place an equal amount of the blue and violet noodles into individual serving dishes and top with vegetables and meat of your choice. I kept mine pescatarian so went with poached shrimp and bulked it up with tofu as well. I added vegetables such as shredded carrots, snow peas, mint leaves, and topped it off with some roasted peanuts.
  6. Add more dressing as you wish and enjoy as a room temperature or cold dish on a hot summer’s day!

Magic Vietnamese-style Glass Noodle Salad

Magic Vietnamese-style Glass Noodle Salad

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2019: May (my_kusina_ph)

Green Papaya Salad with Crispy Fried Soft-shell Crabs

Hello everyone, my name is May. I am behind the IG account @my_kusina_ph. I normally feature Filipino food and I love using “bilao” as my plating dish, hence, the hashtag #bilaoserye for some of my home-cooked meals. It was last August since I started my IG food account, almost a year now. My friends encouraged me to set one up as they know how much I love to cook (because I have been cooking for them a lot! Lucky them!). So I said to myself, why not give it a try!

When I was a kid, my lola (grandmother) and mother, both true blooded Kapampangans (Kapampangans by the way are known to be one of the best Filipino cooks) would ask me to help out in the kitchen by washing utensils and chopping ingredients. At that time, I felt it was more of a chore. Later on in high school, I find myself enjoying my “me” time in our little kitchen, experimenting and trying out recipes (I’m having goosebumps right now as I remember my aunt’s handwritten recipe book). I guess that’s when my love for cooking started.

Green Papaya Salad with Crispy Fried Soft-shell Crabs

Through IG, I have met people who share the same passion in cooking and food in general. They have inspired me to become a better cook. Most of them are generous enough in sharing their recipes! Allison is one of the warmest people whom I’ve met virtually in IG. I wish to meet her in person someday! She would post the ingredients and let us guess what she would be cooking next. Often times, she would feature a particular ingredient and highlight how it can be used in a certain dish. I am very happy to be part of her “Auguest” series!

This month, her blog would be featuring fruits. I chose to feature green papaya since it’s very accessible in tropical countries like the Philippines.

Back home in the province, we would just pick this fruit from our farm anytime we needed one for cooking. Here in Manila, everything comes with a price, unless you have a tree in your backyard or a generous neighbor has one. Here’s a photo of our papaya tree:

Papaya Tree

I have travelled around Asia and whenever I visit a country, I make it a point to enrol myself on short cooking courses to learn more about the local cuisine. I love the diversity in Asian cuisine; the way various spices and herbs come together to create a glorious dish!

Green Papaya Salad is a well known Asian salad dish. It’s a spicy salad made from shredded unripe papaya. In fact, it is present in most Southeast Asian cuisines. In Thailand, this dish is called Som Tam, in Cambodia, Bok L’hong, in Laos as Tam Som and in Vietnam as Gỏi đu đủ.

PREP TIME 15 MINS | COOKING TIME | SERVES 3

INGREDIENTS

For the green papaya salad

  • 200g green papaya, shredded
  • 40g carrots, shredded
  • 6 string beans, cut into 2 inches long
  • 4 cloves garlic
  • 1-3 red bird’s eye chilis, chopped
  • 1-2 stalks of Coriander leaves
  • 1 tomato, sliced
  • 6 tbsp roasted peanuts, coarsely crushed
  • 3 pcs Crispy Fried Soft-shell Crabs*

For the dressing

  • 7 tbsp freshly squeezed lime juice
  • 7 tbsp Thai fish sauce
  • 5-7 tbsp coconut sugar

*To cook the soft-shell crabs, dredge them in seasoned flour with salt, then dipped in beaten egg, and lastly coated with flour. Deep fry in cooking oil until golden in color and crispy.

METHOD

  1. First, add the chilis, garlic cloves, and string beans together in a mortar. Lightly crush/pound.
  2. Add in coconut sugar, fish sauce, lime juice, and mix well, adjusting the flavors as you work, to your liking.
  3. Lastly, add in shredded papaya and carrots. Mix well.
  4. Transfer to a serving dish, and top with roasted peanuts and crispy fried soft-shell crabs. Garnish with coriander leaves. Serve.

Below is a photo of the tool I used for shredding the papaya and carrots. Easy to use. I got it from one of my market tours in Vietnam and it only costs Php 100!

Vegetable/Fruit Shredder

Here’s the finished product!

Green Papaya Salad with Crispy Fried Soft-shell Crabs

Enjoy this healthy salad dish! Oh, you can top it with shrimp if you can’t find soft-shell crabs!

Photo Courtesy & Recipe Copyright © 2019 | May (my_kusina_ph)

BON APPÉTIT

– May (my_kusina_ph)

myTaste.com

Auguest 2015: Marissa Mai

Cơm Gà (Vietnamese Chicken Rice)

Hi Everyone! Its Marissa from Maiyummy back again on Amcarmen’s Kitchen and it’s a pleasure for me to introduce the second and last dish for my week. Tonight’s dish is one that is known to finally endeavour the Vietnamese community through hardship and war, but 25 years ago, it was a dish invented with the idea to save locals through famine.

Cơm Gà (Vietnamese Chicken Rice)

From generation to generation, we cannot forget this dish as it commonly appears in Vietnamese gatherings and memorial days. The dish is called Cơm Gà (Vietnamese Chicken Rice), originally based in the Quang Nam province where I grew up. Chicken is the cheapest and most available food resource in Vietnam, and therefore it is widely popular and used in many typical Vietnamese dishes.

Cơm Gà (Vietnamese Chicken Rice) Ingredients

PREP TIME 20 MINS | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

For the chicken rice

  • 2 cups jasmine rice, uncooked
  • 2 pcs chicken whole legs (or a whole chicken)
  • 2-3 red bird’s eye chillies, sliced
  • 2 medium brown onions, halved and then sliced
  • 1 lemon, halved
  • 1 medium tomato, sliced
  • 1 stalk spring onion, sliced thinly
  • 1 thumb-sized ginger, peeled and julienned (reserve the peels)
  • 3 tbsp chicken powder
  • 2 tbsp fish sauce
  • 2 tbsp white vinegar
  • Ground sea salt and black pepper

For the heart/liver sauce

  • 100g chicken heart, washed and cleaned
  • 100g chicken liver, washed and cleaned
  • 2-3 garlic cloves garlic, crushed
  • 3 tbsp chicken stock (from the broth)
  • 1 & 1/2 tbsp white sugar
  • 1 tbsp chicken powder
  • Ground sea salt

METHOD

  1. Prepare the chicken: Add the chicken whole legs to a large pot of water together with about 2 tablespoons of chicken powder and the reserved peeled ginger skins. Boil the chicken for about 40 minutes or until it is cooked all the way through. Remove the chicken from the broth and set aside to cool down. Once cool, shred the chicken into small pieces. Return the bones to the broth and add about half of the onions. Keep it at a low simmer.
  2. Prepare the rice: Wash and rinse 2 cups of uncooked jasmine rice and then add to a rice cooker together with a tablespoon of chicken powder, julienned ginger, and about 2 & 1/2 cups of the chicken broth. Let it cook in the rice cooker until done (about 20 minutes).
  3. Prepare the chicken salad mixture: In a small bowl, add the white vinegar together with a few ice cubes and the remaining onions. Mix around and set aside for about 15-20 minutes for it to pickle.
  4. In a medium-sized bowl, add 2-3 tablespoons of chicken broth, about a tablespoon of ground black pepper, half a tablespoon of chicken powder, one red bird’s eye chilli, and juice of half a lemon. Mix around to combine. Then add the shredded chicken, pickled onions, and spring onions and combine all the ingredients together. Add some fish sauce if the chicken salad tastes a bit bland.
  5. Prepare the liver sauce: Heat about a tablespoon of peanut oil in a small saucepan over medium-high. Sauté the garlic for about 2 minutes or until fragrant and golden brown. Then add in the chicken heart and liver and cook for about 5 minutes. Add the chicken broth, chicken powder, and sugar, and let it cook for a further 5 minutes. Season with salt when it’s ready.
  6. Plate up: Place the chicken salad on top of the rice with the chicken heart and liver to the side. Then pour the heart/liver sauce on top of chicken salad, and serve with a side of the chicken soup and chilli sauce of your choice.

Cơm Gà (Vietnamese Chicken Rice)

Cơm Gà (Vietnamese Chicken Rice)

Hopefully this brought back a most authentic Vietnamese experience from where I am from, both culturally and through the experience of food. Thank you and have a lovely week 🙂

~ OH MAI YUMMYYYYY

Recipe Copyright © 2015 | Maiyummy

myTaste.com

Auguest 2015: Marissa Mai

Sò Lông Nướng Mỡ Hành (Grilled Mussels with Buttered Green Onions)

Hello Everyone! Hope you have a fabulous weekend so far 🙂 If you haven’t heard from me, my name is Marissa and I am a Sydney-based food blogger over at Maiyummy, where my primary focus is on Asian Street Food. This week I am extremely glad to be given such a wonderful opportunity to guest blog on Amcarmen’s Kitchen for the first time for a mini collaboration series known as Auguest. Allison first launched the idea of Auguest last month, and I am really honoured to be part of her series, reinventing our local street food cuisines into casual dining dishes. While she was staying at my place, we have cooked up multiple storms in the kitchen together where we both showed each other how to make some delicious Filipino and Vietnamese dishes. Later on today you can head on over to Maiyummy for Allison’s featured blog post.

Before I lead you guys into my secret Asian adventure, I should probably give a bit of an introduction to myself. I was born and raised in Vietnam and came to Australia in 2008 and have been living in Sydney ever since. At first I was really amazed by how diverse and multicultural Australia is, especially in food, language, and music, ranging from a variety of Korean, Japanese, Thai, Vietnamese, Greek, Italian, and many more. Back in Vietnam, I could only find authentic local Vietnamese food and some of the popular Asian flavours like Korean and Japanese; but to be honestly the taste is entirely different to what I have been experiencing here in Australia.

Sò Lông Nướng Mỡ Hành (Grilled Mussels with Buttered Green Onions)

I launched Maiyummy and made my first post in June 2015, exactly 2 months ago. A very special thanks Amcarmen’s Kitchen for being such a great supporter and influencer as she continuously motivated me to start up my blog while she was living at my place. We cooked, brunched, and shared our food together, creating memories that will last forever. Even though I am still new to blogging, I cannot thank her enough, and if you have the chance to, please follow her blog, Facebook, and Instagram page for great tips on cooking European food where I learned so much from her. While you’re there feel free to check out all my food adventures over on Instagram.

The recipe that I am going to share with my lovely audience today is a common seafood street food known as Sò Lông Nướng Mỡ Hành, or Grilled Mussels with Buttered Green Onions. Seafood is probably the most common ingredient in Da Nang, a place famous for its coastline, beautiful beaches, and of course a variety of fresh seafood. The idea of this dish originated from this city, and it simple, quick, and easy to cook; it is quite delicate and rich in texture. Not everyone can eat spicy or sour food, but this dish can accommodate the tastebuds of anyone who loves the freshness and the real taste of Vietnamese seafood.

Sò Lông Nướng Mỡ Hành (Grilled Mussels with Buttered Green Onions) Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 3-4

INGREDIENTS

  • 1 kg fresh green mussels (or scallops), washed and cleaned thoroughly
  • 100g peanuts, roasted and crushed
  • 4 tbsp olive oil
  • 1 tbsp fish sauce
  • 2-3 red bird’s eye chillies, sliced
  • 1 stalk spring onion, sliced
  • Cilantro or coriander leaves
  • Ground sea salt and black pepper
  • Unsalted butter (optional)

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with aluminium foil and set aside.
  2. Bring a medium-sized pot of salted water to a boil. Once boiling, turn the heat down to low and place the mussels into the pot for about 2-3 minutes or until their shells open up. Remove from the pot and rinse under cold water to stop the cooking process. Break one side of the shell open and place the mussel onto the prepared baking tray.
  3. In a small saucepan, heat up the olive oil over medium-high and add the sliced spring onions in. Toss them around using a spoon for about 5 minutes. Turn the heat off and add the fish sauce and half of the sliced chillies to the spring onion mixture. Stir to combine and then equally spoon the mixture over each mussel.
  4. Place them in the oven for about 7-8 minutes, then reduce the temperature down to 150C (300F or gas mark 2) in order for the mussels to cook slowly. Keep checking the oven and check till the mussels are sizzling, then immediately turn off the heat (for a creamier texture, I personally add a little bit of butter on the top of the mussels during the last few minutes of its cooking time before taking them out of the oven).
  5. Remove the mussels from the oven and arrange them onto a wooden board. Garnish with some crushed peanuts and remaining chillies. Serve them with salt, pepper and coriander leaves. Enjoy!

Sò Lông Nướng Mỡ Hành (Grilled Mussels with Buttered Green Onions)

Sò Lông Nướng Mỡ Hành (Grilled Mussels with Buttered Green Onions)

HAVE A LOVELY WEEK 🙂

~ OH MAI YUMMYYYYY

Recipe Copyright © 2015 | maiyummy

PS: This is Allison here writing a quick note to apologise for the late upload – I was busy all day yesterday and didn’t have time to proof read Marissa’s post, do some editing (both photographs and writing) to be able to get this recipe up yesterday. Nonetheless I hope you enjoyed her recipe today and stay tuned for another Vietnamese dish by her tomorrow! xx

myTaste.com