Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Ingredients & Cooking Directions for Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Estimated Servings: 30 rolls

Step 1: Cook Pork & Shrimp

½ pound pork shoulder

½ pound peeled and deveined shrimp

1 teaspoon salt

8 cups water

Turn your stove on high heat to bring the water to a boil and add in the salt. When the water comes to a boil, add in the shrimp, reduce the heat to medium and allow the shrimp to simmer in the water for about 2-3 minutes or until pink and cooked through. Remove the shrimp from the water and set it aside to cool. Using the same water you cooked your shrimp, turn the heat on high, and add the pork. When the water comes to a boil, reduce the heat down to medium low, and poach the pork for about 18-20 minutes or until it is cooked all the way through. While the pork is cooking, slice the shrimp in half, lengthwise and set it aside. Once the pork is cooked all the way through, allow it to cool, slice it up and set it aside.

Step 2: Prepare the Noodles

1 package vermicelli noodles

8 cups water

Turn the stove on medium high heat and bring the water to a boil. Add the noodles to the boiling water and cook them according to the directions on the package. Finally, rinse and drain the noodles and then set them aside.

Step 3: Make the Sauce

2 tablespoons vegetable oil

1 teaspoon minced garlic

1/3 cup water

1 tablespoon sugar

4 tablespoons hoisin sauce

3 tablespoons creamy peanut butter

Chili garlic sauce

Crushed roasted peanuts

Turn the stove on medium heat and add in the oil and garlic into a small pot. Stir the garlic around in the pot until lightly golden brown and fragrant. Then pour in the water, sugar, Hoisin sauce and peanut butter, stirring everything around on low heat until smooth and shiny. Finally, turn off the heat, pour the sauce into a serving bowl and garnish with roasted crushed peanuts and chili garlic sauce on top.

Step 4: Roll the rolls

5 cups warm water

Rice paper

Green lettuce

Sliced cucumbers

Mint

Cilantro

Garlic chives

Dip the rice paper in warm water, shake off all the excess, and place it on a flat surface.  Now put vegetables, noodles, and herbs on one row in the center of the rice paper; the pork slices on the second row; and 3-4 shrimp halves on the third row (make sure the pink side of the shrimp is face down on the rice paper). Roll the rolls up tightly, folding in the 2 ends and before you get to the end, add in one strand of garlic chive and seal it tight. Repeat this process until you completed rolling all the spring rolls. Serve the spring rolls with the dipping sauce that you made earlier. 

Kimbap (김밥)

Ingredients & Cooking Directions for Kimbap - 김밥

Estimated Servings: 4

Step 1: Cook the Eggs

1 teaspoon vegetable oil
2 large eggs

Beat your eggs and then set them aside. Next brush oil in a large frying pan, place the pan on a stove and turn your heat on medium low. Then pour the eggs into the pan and cook it on one side. When it is done cooking on one side, flip it over and cook the eggs on the other side. Remove it from the pan, allow it to cook and slice it up into thin strips.

Step 2: Prepare the Rice

4 cups cooked short grain rice 
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon toasted sesame seeds

Add all of the ingredients in this step to the rice and mix everything up using a slicing motion. Then set the rice aside.

Step 3: Slice the Meat & Vegetables

1 julienned carrot
1 julienned cucumber
4 yellow pickled radishes (danmuji)
2 crab sticks
4 sliced sticks Korean Ham 
½ cup cooked spinach
1 tablespoon vegetable oil
Salt & pepper to taste

Put the spinach in a large pan on medium heat and add in some water. Allow the spinach to wilt down and then squeeze all the liquid out until dry. Then turn your stove on medium heat and add in the oil to a pan. Now pour in the carrots and sauté them for about 30 seconds to 1 minute. Season the carrots with salt and pepper to your taste and then set them aside. Next slice all of your crab sticks lengthwise and then set them aside. Now turn your stove on medium heat and cook the Korean ham and crabsticks for about 30 seconds to 1 minute to bring out the flavors and then set them aside.

Step 4: Roll the Kimbap

4 sheets of seaweed laver
1 teaspoon sesame oil
Sesame seeds

When rolling the kimbap, wrap the bamboo rolling mat with plastic wrap for easy clean up. Then place the mat on a flat surface. Place the seaweed laver on top of the mat, rough side up. Now spread the rice on top of the seaweed laver spreading it out to cover ¾ of the seaweed; this is so you can seal the kimbap at the end. Add all of the ingredients you prepared earlier in a thin row on one end of the seaweed and start rolling it up tightly. Use the bamboo mat to shape the kimbap as you are rolling it up. When you get to the end, brush the end of the kimbap with some water and secure it tightly. Brush the outside of the kimbap with sesame oil and then slice them up. Finally sprinkle the kimbap with sesame seeds before serving.

Orange Chicken

Ingredients & Cooking Directions for Orange Chicken

Kitchen Equipment used in this Video

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Cookware: https://amzn.to/2PFOAjD  

Induction Cooker: http://amzn.to/2nyw4eF

Measuring cup:  https://amzn.to/2ORNike 

Clear Dish: https://amzn.to/2R0BXjj 

Cutting Board: https://amzn.to/2RKaV0c   

Spoon: https://amzn.to/2PFP7SF    

Gloves: https://amzn.to/2NOs32t   

Long Chopsticks: https://amzn.to/2R1x7lV  

Wooden Spoon:  https://amzn.to/2PJZuov   

Serving bowl: http://amzn.to/2jyI7bz  

Estimated servings: 4 

Fry Chicken

4 cups vegetable oil

1 ½ pounds chicken breast chunks

2 eggs

⅔ cup all-purpose flour

1. Add the eggs to a shallow dish, whisk them up and coat all the chicken pieces with the beaten egg. 

2. Turn stove on medium high heat. When you see little bubbles forming in the oil, dredge the chicken in the flour and place them in the oil, carefully. 

3. Deep fry the chicken for about 4-5 minute or until golden brown on the outside and fully cooked on the inside. 

4. Finally drain the cooked chicken on some paper towels and set them aside.

Sauce

1 teaspoon corn starch

3 tablespoons water 

1 cup orange juice

3 tablespoons sugar

1 teaspoon soy sauce

1 tablespoon minced ginger

1 teaspoon minced orange zest

½ teaspoon salt

1. Dissolve the cornstarch in the water and then set it aside. 

2. Turn your stove on medium high heat and pour the orange juice and sugar into a pot cooking them for about 10 minutes or until it reduces by half. 

3. Then add in the soy sauce, ginger, orange zest, and salt mixing everything until well combined. Add in the cornstarch mixture to the sauce and stir until thickened. 

4. Finally remove the sauce from the heat and set it aside.

Assemble

2 teaspoons vegetable oil

1 teaspoon minced garlic

1 tablespoon minced ginger

Sesame seeds 

Green onion strips (white part only)

Orange slices 

Steamed rice

1. Turn your stove onto medium high heat and pour in the oil. 

2. Add in the garlic and ginger, stir frying them until aromatic. 

3. Add the chicken and stir fry it for about 30 seconds until they are coated with the ginger and garlic.

4. Pour in the sauce that was made earlier and continue to cook everything until the chicken is coated with the sauce.

5. To serve this dish, put some cooked chicken on a serving plate and spoon over some of the sauce. Top the chicken with some sesame seeds and green onions. Garnish your plate with some orange slices and serve the chicken with steamed rice. 

Enjoy!

Vietnamese Chicken Salad (Gỏi Gà)

Ingredients & Cooking Directions for Vietnamese Chicken Salad (Gỏi Gà)

Estimated Servings: 4-5

Step 1: Prepare the cabbage

½ small head shredded cabbage

1 teaspoon salt

5 cups water

In a large bowl of water, add in the salt and shredded cabbage. Then mix everything and allow the cabbage to soak in the salty water for about 30-40 minutes. Finally, rinse it, drain it and set it aside.

Step 2: Cook the chicken

1 large chicken breast

4 cups of water

Turn your stove on high heat and bring a small pot of water to a boil. When the water comes to a boil, add in the chicken and cook it for about 10-15 minutes on medium heat or until the chicken is cooked all the way through. Then transfer the cooked chicken on a plate and allow it to cool. When it is cool enough to handle, shred the chicken and set it aside.

Step 3: Make the dressing

2 tablespoons vegetable oil

1 tablespoon chopped garlic

1 tablespoon chopped shallots

2 tablespoons sugar

½ cup warm water

3 tablespoons lemon juice

1 teaspoon fish sauce

¼ cup julienned carrots

½ teaspoon chopped Thai chilies

1 teaspoon salt

½ teaspoon pepper

Turn your stove on medium high heat and add in some oil, garlic and shallots into a small pan. Fry the garlic and shallots until lightly golden brown and fragrant. Then drain the garlic and shallots through a strainer to separate them from the oil. Pour the sugar, water, lemon juice, fish sauce, carrots, chilies, salt, and pepper into the bowl of garlic-shallot oil and whisk everything up to make the dressing and then set it aside.

***Reserve the fried garlic and shallots for the salad topping.

Step 4: Assemble the dish

Vietnamese coriander (rau răm)

Mint leaves

Cilantro

Chopped roasted peanuts

Pour the dressing on top of the cabbage and mix it up well. Then add in the chicken and toss it with the cabbage and dressing. Top the salad with Vietnamese coriander, mint leaves, cilantro, roasted peanuts and fried garlic and shallots.