I recommend you grill or broil the fish in larger pieces and cut them bite-size, then sauté the dill, chives, and peanuts in oil and pour over the fish. Individual portions are then combined in a bowl with rice noodles, fresh herbs, and lettuces by each diner. Cha Ca is usually served along with a sweet dipping sauce and some sliced chiles.
1 Combine all of the marinade ingredients and toss gently with the fish fillets. Set aside for 30 minutes to 1 hour. Grill the fish or broil until done, cut into bite-size pieces, and arrange on a platter; cover to keep warm.
2 Cook the rice noodles until done and then rinse in cool water and set aside.
3 Heat the oil in a skillet or wok and add the peanuts, dill, salt, and chives (cut into 3-inch lengths, then quarter lengthwise). Sauté until fragrant and hot, then pour over the cooked fish pieces. Serve with the noodles, herbs, lettuce, and dipping sauce for each diner to combine on his or her own bowl or plate.
Whenever we settle into a small town or village, having come directly from home, it takes us time to find our feet, to get acclimated, to adjust our expectations for what each individual day will bring. It affects our feelings about the food we eat and how the food tastes.
Shrimp in Caramel Sauce
Tom Kho
24 ounces medium-to-large shrimp, split and deveined with the shell left on
3 tablespoons
Caramel Sauce
2 tablespoons fish sauce
2 shallots, or 1 small white onion, peeled and finely chopped
1 clove garlic, minced
1 teaspoon minced ginger (optional)
Dash of salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 scallions, thinly sliced
Serves 2 to 3 as a main dish or 4 to 6 as part of a larger meal
This is another dish that is traditionally cooked in a clay pot, but it may also be prepared in a heavy saucepan or Dutch oven. Slow cooking with the Caramel Sauce and usually only a few other ingredients for flavor coaxes out the most flavor from simple fare. I like the typical unpeeled shrimp for more flavor and texture, but they may be peeled if you prefer. Do not be concerned about overcooking the shrimp; they turn out very nice with an interesting texture and beautiful color, despite the seemingly overlong cooking time. The same method will also work well with firm catfish. Serve with jasmine rice.
1 In a preheated clay pot or heavy saucepan, place the shrimp, Caramel Sauce, fish sauce, shallots, garlic, ginger, salt, and pepper, and bring to a boil. Reduce the heat to just below boiling, give it a good stir, and partially cover the pot. Cook for 8 to 10 minutes, stirring occasionally. Remove the lid and continue cooking about 5 to 6 minutes more, adding a little water if needed to prevent burning. (The shrimp should release some juices to keep the sauce fairly moist.) The sauce should be thick and coating the shrimp when done. Remove from the heat and stir in the oil and scallions; serve immediately.
Ingredients from the sea are featured in a huge number of Vietnamese recipes. The Vietnamese are almost fanatical about the freshness of their seafood. Many sea creatures are still alive and swimming moments before they are cooked.
Charcoal Grilled Squid, Shrimp, Vegetables, and Fruit
Muc Voi Tom Nuong Lac Canh
Marinade
3 tablespoons minced shallots
2 teaspoons
Chile-Garlic-Oil Table Condiment
, or 3 cloves garlic smashed into a smooth paste with 1 to 2 serrano or Thai chiles or 1/2 teaspoon dry chile flakes
1/3 cup finely minced lemongrass
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon ground black pepper
Dash of salt
2 tablespoons lime juice
3 tablespoons vegetable oil
Tomatoes, onions, jicama, scallions, okra, pineapple, apple, mushrooms, asparagus, long green beans, bell peppers, chiles, and any other vegetables or fruits that you like, cut into sizes appropriate for grilling and manipulating with chopsticks 1 to 1-1/2 pounds large shrimp, preferably with head and shell on, but peeled may also be
1 Combine all of the marinade ingredients and toss gently with the fish fillets. Set aside for 30 minutes to 1 hour. Grill the fish or broil until done, cut into bite-size pieces, and arrange on a platter; cover to keep warm.
2 Cook the rice noodles until done and then rinse in cool water and set aside.
3 Heat the oil in a skillet or wok and add the peanuts, dill, salt, and chives (cut into 3-inch lengths, then quarter lengthwise). Sauté until fragrant and hot, then pour over the cooked fish pieces. Serve with the noodles, herbs, lettuce, and dipping sauce for each diner to combine on his or her own bowl or plate.
Whenever we settle into a small town or village, having come directly from home, it takes us time to find our feet, to get acclimated, to adjust our expectations for what each individual day will bring. It affects our feelings about the food we eat and how the food tastes.
Shrimp in Caramel Sauce
Tom Kho
24 ounces medium-to-large shrimp, split and deveined with the shell left on
3 tablespoons
Caramel Sauce
2 tablespoons fish sauce
2 shallots, or 1 small white onion, peeled and finely chopped
1 clove garlic, minced
1 teaspoon minced ginger (optional)
Dash of salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 scallions, thinly sliced
Serves 2 to 3 as a main dish or 4 to 6 as part of a larger meal
This is another dish that is traditionally cooked in a clay pot, but it may also be prepared in a heavy saucepan or Dutch oven. Slow cooking with the Caramel Sauce and usually only a few other ingredients for flavor coaxes out the most flavor from simple fare. I like the typical unpeeled shrimp for more flavor and texture, but they may be peeled if you prefer. Do not be concerned about overcooking the shrimp; they turn out very nice with an interesting texture and beautiful color, despite the seemingly overlong cooking time. The same method will also work well with firm catfish. Serve with jasmine rice.
1 In a preheated clay pot or heavy saucepan, place the shrimp, Caramel Sauce, fish sauce, shallots, garlic, ginger, salt, and pepper, and bring to a boil. Reduce the heat to just below boiling, give it a good stir, and partially cover the pot. Cook for 8 to 10 minutes, stirring occasionally. Remove the lid and continue cooking about 5 to 6 minutes more, adding a little water if needed to prevent burning. (The shrimp should release some juices to keep the sauce fairly moist.) The sauce should be thick and coating the shrimp when done. Remove from the heat and stir in the oil and scallions; serve immediately.
Ingredients from the sea are featured in a huge number of Vietnamese recipes. The Vietnamese are almost fanatical about the freshness of their seafood. Many sea creatures are still alive and swimming moments before they are cooked.
Charcoal Grilled Squid, Shrimp, Vegetables, and Fruit
Muc Voi Tom Nuong Lac Canh
Marinade
3 tablespoons minced shallots
2 teaspoons
Chile-Garlic-Oil Table Condiment
, or 3 cloves garlic smashed into a smooth paste with 1 to 2 serrano or Thai chiles or 1/2 teaspoon dry chile flakes
1/3 cup finely minced lemongrass
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/4 teaspoon ground black pepper
Dash of salt
2 tablespoons lime juice
3 tablespoons vegetable oil
Tomatoes, onions, jicama, scallions, okra, pineapple, apple, mushrooms, asparagus, long green beans, bell peppers, chiles, and any other vegetables or fruits that you like, cut into sizes appropriate for grilling and manipulating with chopsticks 1 to 1-1/2 pounds large shrimp, preferably with head and shell on, but peeled may also be
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