Going through our blog posts, we realized we didn't have a lot of Vietnamese recipes at all. How could that be? We love Vietnamese food: why haven't we been making it at home? A new blog event, Delicious Vietnam, is certainly an opportunity to rectify this situation.
When I butcher a chicken, I usually have several uses for the legs and thighs and can easily transform them into something palatable. The breasts, however, are a different story. I seem to get stuck in a rut with breasts, opting too often for chicken salad or Thai basil stir-fry.
When I don't feel like eating those two options, I find myself in a race against time, before the meat starts exuding that dreadful chicken BO.
After a quick browse through Wandering Chopsticks, we have killed two birds with one stone by making Vietnamese Chicken Cabbage Salad (Goi Ga Bap Cai).
I was too lazy to poach the chicken breasts, so I cooked them in a pan. So, they're not exactly shredded chicken, but it was all right by me.
Vietnamese Vinegared Onions (Hanh Dam)
Too bad we didn't have red onions. They would've been prettier. For these pickled onions, it was a matter of adding rice vinegar and sugar to thinly-sliced onions and letting them sit.
Vietnamese Fish Dipping Sauce (Nuoc Mam Cham)
I normally use our mini food processor for any sort of garlic-choppery, seeing as we like a lot of garlic. But, Wandering Chopsticks recommends using the mortar and pestle. So, Wandering Chopsticks, this mortar and pestle action is just for you! ;)
(Although, I couldn't quite seem to get the garlic ground into a paste. Laziness reared its ugly head once again.)
I mixed together garlic, chile peppers, sugar, fish sauce and vinegar (in lieu of lime juice). I was already in the middle of this prep when I realized that we didn't have any limes in the house! Quel horreur.
Vegetables and Herbs
I shredded a cabbage head and a couple of carrots. I had half a cucumber in the fridge so I shredded that too.
Then, I realized that we didn't have cilantro in the house! How is that possible? We did have some Thai basil and some flat-leaf parsley, so that's what I added to the salad.
It was simply a matter of mixing everything together: chicken, hanh dam, nuoc mam cham, shredded vegetables and chopped herbs.
Sesame Rice Cracker (Banh Trang Me)
There has to be a better English translation because "sesame seed cracker" doesn't quite do these justice.
We first learned about banh trang me on a Food Safari episode. The girl making green papaya salad simply popped one of these in the microwave, then served her salad on it. So, when we saw a package of banh trang me on the aisle while trolling through a Vietnamese supermarket, we snatched it up. This package of sesame rice crackers was fragrant with coconut milk.
Following her lead, here's our chicken cabbage salad on a sesame rice cracker.
Recipe by Wandering Chopsticks:
Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad)
Vietnamese food at eatingclub vancouver
Squid with Black Pepper
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Pho Bo (Vietnamese Beef Noodle Soup)
Vietnamese Salmon Steaks with Cucumber, Garlic and Ginger
Pho Ga (Vietnamese Chicken Noodle Soup)
Vietnamese Chicken Cabbage Salad (Goi Ga Bap Cai) on Sesame Rice Cracker (Banh Trang Me)
Vietnamese Spring Roll (Cha Gio)
Asparagus and Crab Egg Crêpes
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We are submitting this post to Delicious Vietnam, a blogging event founded by A Food Lover's Journey and Ravenous Couple.
For more information on this first edition of the event, click here.
The round-up will be hosted by Anh of A Food Lover's Journey.