TôM RIM THịT (VIETNAMESE CARAMELIZED SHRIMP AND PORK)
Steps:
- Heat up a pot on high heat and pour in the oil. When hot, add the garlic in to fry for 30 seconds or until aromatic.
- Pour the shrimp in to cook for 3 minutes or until orange all over, then transfer into a bowl for later.
- Add the pork belly in along with the fish sauce, salt, nước màu (or dark soy sauce), sugar and chicken bouillon powder. Stir until well combined and cook for 5 minutes on high heat.
- Add the cooked shrimp back in and stir well, then pour in the water to simmer on low-medium heat for 30 minutes or until the liquid has reduced to a thick sauce.Note: Families usually eat this side dish on the saltier side with less sauce.
- Enjoy as is over hot rice!
Nutrition Facts : Calories 1386 kcal, Carbohydrate 7 g, Protein 30 g, Fat 136 g, SaturatedFat 49 g, TransFat 1 g, Cholesterol 259 mg, Sodium 1407 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 79 g, ServingSize 1 serving
SPICY GLASS NOODLES WITH CRISPY PORK (YUM WOON SEN)
From Vietnam. Found on The Kitchen blog. Posted by Emma Christensen. She says: "This dish is actually quite elegant in its simplicity. The seasoned noodles are the real star with the crispy pork and other ingredients just there to play back up. It's usually served cold or room temperature, and many versions include either dried or whole cooked shrimp to make it a more substantial meal. I chose to leave the shrimp out of my dish, but please feel free to add them if shrimp are something you like."
Provided by Annacia
Categories Pork
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.
- While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.
- Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.
- Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.
- This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.
Nutrition Facts : Calories 367.6, Fat 14.5, SaturatedFat 4.8, Cholesterol 40.9, Sodium 1321.6, Carbohydrate 44.7, Fiber 1.5, Sugar 7.3, Protein 13.8
SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 24 balls, up to 4 servings, 6 balls each
Number Of Ingredients 14
Steps:
- In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
- Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
- While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
- Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.
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