Vietnamese Coconut Cookies

Source: Simple Art of Vietnamese Cooking - Binh Duong and
Marcia Kiesel

These cookies become crisper the second day, so do not overbake
them.

3 cups freshly grated coconut (about
1 large coconut - NO SUBSTITUTE)
4 egg whites
Pinch of salt
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 teaspoon vanilla extract

Heat oven to 375 degrees F.

Spread coconut in even layer on large baking sheet and place on
oven rack in highest position.
Toast, stirring frequently, until
coconut is an even golden brown, about 20 minutes.
(Watch carefully
to keep it from burning.) Remove and let cool.

In large bowl with electric mixer, beat egg whites and salt
until foamy, about 30 seconds.
Add sugar and beat until whites are
very shiny white and form a thick ribbon when dropped from beaters,
about 5 minutes.

Using rubber spatula, fold in flour, butter and vanilla extract.
Fold in toasted coconut last.

Grease large baking sheets.
Drop cookie batter by 1/2
tablespoonsful onto baking sheets about 1 inch apart.
Using oven
rack in highest position, bake about 15 to 20 minutes, watching
carefully so edges don’t burn.
Immediately remove from baking
sheets and place on rack to cool.

Repeat with remaining batter.

Makes about 65 cookies.

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in lightly salted, simmering water until juices
run clear (about 30 minutes).
Remove from the liquid and cool.
Shred meat.

In small bowl, stir together lime juice, fish sauce, rice
vinegar, sugar, chile peppers and garlic.
Stir in onions.
Cover and
let steep at room temperature for 30 minutes.

Blanch bean sprouts in boiling water.
Drain and refresh with
cold water.

In a large bowl, combine chicken, bean sprouts, cabbage and
cilantro.
Add sauce and toss to mix well.

Asparagus Crab Soup (Sup Mang Tay Cua)

Source: The Classic Cuisine of Vietnam - Bach Ngo and
Gloria Zimmerman, Barron’s, 1979

The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine.
The
Vietnamese word for asparagus is “Western bamboo,” due to its
resemblance to bamboo shoots.
asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.

2 1/2 quarts water
2 pounds pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 pound crab meat, fresh, frozen, or canned
1/4 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 egg
1 (15 ounce) can white asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion greens

Bring water to a boil and put the pork bones in.
Remove the
scum, then cover and continue to boil the bones for 1 hour.
Remove
the bones from the stock and discard.
Add the salt and the fish
sauce to the stock.

Heat the oil and add the chopped garlic and shallots; add the
crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab
meat mixture to the soup and bring to a boil.
Add the cornstarch
and water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup
while stirring.
Cook, still stirring, for about 2 minutes, then
drop in the asparagus, along with the liquid from the can and the
rest of the black pepper.
Continue to cook until the asparagus is
heated through.
Sprinkle the coriander and scallion green over the
soup before serving.

Makes 6 to 8 servings.

Pickled Bean Sprouts (Vietnamese)

1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar
3 cloves garlic, crushed
3 tablespoons granulated sugar
1 tablespoon hot chile sauce with garlic

Combine the bean sprouts and scallions in a large bowl.

In a saucepan, combine salt, vinegar, garlic and sugar.
Add 4
cups water and stir to combine.
Place over high heat and bring just
to a boil.
Remove from heat and let cool until warm to the touch.
Add chile sauce and stir.
Pour over bean sprout mixture.
Let stand
1 hour, or refrigerate for several hours.

Drain before serving.

Yields about 2 cups.

Pork Simmered in Coconut Milk (Vietnamese)

1 1/2 pounds boneless pork shoulder, with
some fat and skin attached (see notes)
2 teaspoons salt
2 tablespoons granulated sugar
1 tablespoon vegetable oil
4 small or 2 large shallots, peeled and thinly sliced
1 teaspoon ground black pepper
3 tablespoon fish sauce (see note), plus more to taste
5 ounces (about 2/3 cup) canned coconut milk,
shaken, plus more to taste
2 tablespoons granulated sugar, plus more to taste
6 hardboiled eggs, shelled

Cut pork into cubes, about 1 1/2 inches each.
Combine 2
teaspoons salt with about 2 cups water in a large bowl.
Add pork
and soak about 20 minutes.
Rinse well in cold water and set
aside.

In a small heavy skillet or saucepan, combine 2 tablespoons
sugar and 2 tablespoons water.
Stir to dissolve and place over
medium to medium-low heat.
Bring to a boil and cook, watching
carefully, until it is deep brown but not burned.
Set aside.

In a large pot, sauté shallots in about 1
tablespoon vegetable oil, just until slightly softened.
Add pork
cubes and pepper and cook for 2 minutes.
Add caramel from the
skillet (if caramel has hardened, add a little hot water to
dissolve it again.) Add fish sauce, coconut milk, 2 tablespoons
sugar and 2 cups water.
Add the eggs, pushing down into the sauce.
Cover and cook over medium-low heat about 1 hour.

Remove lid and taste sauce, adding additional sugar, fish sauce
or coconut milk if needed.
Leaving lid off, cook about 30 minutes.
Remove pork and eggs with a slotted spoon and place in a serving
bowl.
Increase heat to high and boil remaining sauce for several
minutes to reduce.
Pour over pork and eggs and serve.

NOTES: The fat and skin are left on the pork while it cooks, to
moisten the meat, and are removed as the dish is eaten.
Other cuts
from the pork shoulder, such as butt, can be substituted.
Fish
sauce is available in Asian stores and in some well-stocked
supermarkets.

Yields 4 to 6 servings.

Vietnamese Banana Cake with Cashews (Chuoi Nuong)

Source: The Complete Asian Cookbook - Charmaine
Solomon

3 eggs
1 cup granulated sugar
3/4 cup cream
1 1/2 cups all-purpose flour
4 pounds very ripe bananas
1 cup coarsely chopped fresh cashews
1 cup grated fresh coconut

Preheat oven to 350 to 375 degrees F.
Grease 2 (8-inch) pans and
dust with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until
mixture is thick and pale.
Use a fairly low speed.
Pour cream into
bowl and beat for a few seconds longer, just to mix.
Sift flour,
add to bowl, and stir with a wooden spoon.
Peel bananas and smash
with the flat side of a chopper, but do not mash.
Add to batter
with nuts and coconut.
Stir only until all ingredients are
combined.
Divide batter between the two pans.
Bake for 1 hour, or
until top is golden brown.

Serve warm or cold.
This is a very solid, pudding-like but
flavorsome cake.