Vietnamese Noodles with Pork and Shrimp (Mì Quảng)

Ingredients & Cooking Directions for Mì Quảng - Quảng Style Noodle with Pork and Shrimp

Kitchen Equipment used in this Video

Cooker: https://amzn.to/2GuSQCD Cookware: https://amzn.to/2GhkJhd Dutch oven: https://amzn.to/2EoXKhP Glass measuring cups: http://amzn.to/2jynqwe Clear bowls: http://amzn.to/2nAy4Um Long chopsticks: http://amzn.to/2mSw6yK Cutting board: https://amzn.to/2S51Yij Stainless steel bowls: http://amzn.to/2zwtGPw Colander: http://amzn.to/2mBNdTP Serving bowl: http://amzn.to/2jyI7bz

Estimated Servings: 5-6

Mì Quảng seasoning:

3 tablespoons sugar

1 tablespoon paprika

1 teaspoon cayenne pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons turmeric powder

2 teaspoons salt

½ teaspoon mushroom seasonings

1 teaspoon ground black pepper

1.  Add ingredients in a bowl and mix to combine.

2.  Place in an airtight container to store until ready to use.

******Or purchase the seasoning here: https://amzn.to/2EoLtdd

Cook Pork & Shrimp

1 pound pork shoulder, sliced

1 pound shrimp, peeled & deveined

2 tablespoons fish sauce

1 teaspoon minced garlic

2 teaspoons minced onion

5 tablespoons Mì Quảng seasoning

2 tablespoons vegetable oil

1 teaspoon paprika

1.  In a bowl, add ½ teaspoon of garlic, 1 teaspoon of onion, 3 tablespoons Mì Quảng seasoning, and fish sauce, mixing to combine. Add pork coating with marinade and cover the bowl with plastic wrap. Marinate in the refrigerator for 30 minutes.

2.  Turn stove on medium high heat and add oil to a large Dutch oven pot (or a heavy bottom pot). When the oil gets hot, add in ½ teaspoon of garlic, 1 teaspoon of onion cooking them until fragrant. Then add in the marinated pork and sauté for 2-3 minutes or until cooked through. Transfer on a plate and set aside.

3.  Using the same pot that pork was cooked in, turn stove on medium heat, and pour in the shrimp, 2 tablespoons Mì Quảng seasoning, and paprika in the pot. Cook the shrimp, mixing with the seasoning and paprika for about 2 minutes or until cooked through. Transfer to a plate and set it aside.

Make Broth

4 cups chicken broth

3 cups water

¼ cup dried shrimp

2 teaspoons salt

2 ounces rock sugar

Quail egg, cooked & peeled

2 tablespoons fish sauce

1.  In the pot that the pork and shrimp was cooked in, add broth, water, dried shrimp, salt, and rock sugar and turn stove on high. Cover the pot with a lid and allow the broth to come to a boil.

2.  Once broth is boiling turn heat down to medium low. Allow the broth to simmer for about 30 minutes and then add in the pork simmering for 10 minutes.

3.  Then add quail eggs and shrimp cooking the broth for an additional 2-3 minutes until shrimp and eggs are heated through.

4.  Pour in fish sauce, taste broth and adjust seasoning if needed. The broth should be saltier to taste since there will be very little broth used to flavor noodles.

Assemble

1 package Mì Quảng noodles

3 quarts water

3 tablespoons lime juice

1 Banana Blossom

Mung bean Sprouts

Green leaf lettuce, chopped

Perilla leaves, chopped

Mint leaves, chopped

Cilantro,  chopped

Green onions, chopped

Roasted peanuts, crushed

Limes wedges

Sesame seed rice crackers

1.  To cook the Mì Quảng noodles, turn your stove on high heat and bring the water to a boil. Then add in the noodles cooking them according to the directions on the package. Drain, rinse the noodles and set them aside.

2.  In a bowl, 3 lime juice to the water mixing to combine.

3.  Slice the banana blossom into half lengthwise and slice very thinly. Discard all the little flowers in between. Soak into the water-lime water to prevent discoloration until ready to serve.

4.  Microwave rice crackers for about 30-60 seconds or until they puff up.

5.  To assemble, add banana blossoms, vegetable and herbs at the bottom of the bowl. Then add noodles, pork, shrimp, and quail eggs. Top with green onions, peanuts, and enough broth to coat the noodles. Squeeze lime juice and serve with sesame rice crackers. Serve with fish sauce: https://youtu.be/p95b7oxuOhY

*** If you cannot find Mì Quảng noodles, you can make your own by cooking flat rice noodles with 1 teaspoon of turmeric powder.

Enjoy!

Tiramisu Cupcakes for Christmas!

Ingredients & Cooking Directions for Tiramisu Cupcakes

Estimated Servings: 12 cupcakes

Step 1: Prepare the cream

4 egg yolks

¼ cup sugar

1 teaspoon vanilla extract

8 ounces mascarpone cheese

¼ teaspoon dark rum

Add egg yolks and sugar in a mixer, turn it to a high setting, and mix it for 5-6 minutes or until creamy. Then turn off the mixer and add in the mascarpone cheese and then turn it back on medium speed and mix for about a minute or until well blended. Next, add in the vanilla extract and rum and mix for about 3-4 minutes or until well incorporated. Finally refrigerate this mixture for 6 hours to overnight.

Step 2: Bake the cupcakes

1 package white cake mix

3 egg whites

¼ cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Place cupcake liners into muffin tin and then preheat your oven to 350 degrees F. Next pour the cake mix into a sifter and sift it into a bowl. Then pour in the egg whites, water, oil, and cake mix into a mixer. Turn the mixer on low speed and mix everything for about 4-5 minutes or until mixture is smooth. Then pour this mixture into the cupcake liners ¾ full. Bake the cupcakes for about 20-25 minutes or until they puff up and are golden brown on top. To make sure they are baked completely, poke a toothpick in the center of a cupcake and if it comes out clean, then they are done. Then take the cupcakes out of the oven and allow them cool completely before frosting.

Step 3: Make coffee rum

1 cup hot water

1 tablespoon instant coffee

2 tablespoons sugar

1/8 teaspoon dark rum

Dissolve the instant coffee in the hot water. Then add the sugar and rum into the coffee and mix them until the sugar completely dissolves. Then set it aside.

Step 4: Assemble dessert

1 cup cocoa powder

2 ¼ cups heavy cream

1 teaspoon vanilla extract

3 ½ cups powdered sugar

½ cup unsalted butter (room temperature)

Strawberries

For the whipped cream, pour 2 cups of heavy cream into a mixer bowl and turn it on medium speed mixing it for 3-4 minutes until slightly thickened. Then turn off the mixer and add ½ cup of powdered sugar. Next turn the mixer back on medium and mix it for about 1 minute to dissolve the sugar. Then add in vanilla extract and combine it with the cream for another 2-3 minutes or until the vanilla is well incorporated and the cream form stiff peaks.

For the chocolate frosting, sift 3 cups of powdered sugar with 2/3 cups of cocoa powder into a bowl. Next add the butter, half of the sugar cocoa powder, and 2 tablespoons of heavy cream into a mixer and mix them on medium speed for 2-3 minutes until they are well combined. Then turn off the mixer and add the rest of the sugar cocoa powder and the last 2 tablespoons of heavy cream and mix them on medium speed for 2 minutes or until creamy and shiny.

Using a sharp paring knife, cut a cone off the tops of all the cupcakes. Then slice off the pointy end of the cone, leaving just a circular base. Next pour the coffee rum mixture into all the cupcakes and spoon the mascarpone cream in the center of each cupcake. Then top them with the circular base and spread the chocolate frosting on the tops of all the cupcakes.

You can decorate the cupcakes in 2 different ways. The first way is piping whipped cream on top of the chocolate frosting and dust cocoa powder on top. The way to decorate them and get into the holiday spirit is add a strawberry on center of the cupcakes and use the whipped cream to decorate it like a Santa hat.

Vietnamese Beef Stew (Bò Kho)

Ingredients & Cooking Directions for Bò Kho - Vietnamese Beef Stew

Estimated Servings: 4-5

Step 1: Marinate the beef

1 tablespoon vegetable oil

1 ½ pounds beef stew beef

2 tablespoons minced garlic

1 tablespoon minced lemongrass

2 tablespoons chopped yellow onion

2 tablespoon Bò Kho seasoning

1 teaspoon curry powder

3 tablespoons fish sauce

In a large bowl, add all of the ingredients in this step to the beef and mix it up to coat the beef with the marinade. Then cover the bowl with a lid and allow the beef to marinate in the refrigerator for 30 minutes or more.

Step 2: Sauté the beef

2 cups carrot chunks

1 medium sliced yellow onion

2 sticks lemongrass

2 tablespoons vegetable oil

Cut the lemongrass sticks in half and set them aside. Then pour oil to a large pot and turn your stove on medium high heat. Next add in the onions and cook them until softened. Then pour in the beef and brown them on all sides, which will take about 5 minutes. Now add in the carrots and lemongrass and mix it up with the beef. Cook everything for about a minute, stirring it around, to allow the flavors to combine.

Step 3: Stew the stew

1 tablespoon vinegar

1 teaspoon salt

1 can coco soda

3 cups water

2 tablespoons coconut milk

2 star anise

Once the beef is brown on all sides add the coco soda, water and coconut milk and allow everything to come to a boil. Then turn the heat down to medium and add in the vinegar, salt, and star anise. Next, cover the pot with a lid and allow the stew to cook on medium heat for about 25-30 minutes or until the beef and carrots are completely tender.

Step 4: Assemble the dish

French bread

Cooked rice noodles

Thai basil

Lime wedges

Chopped cilantro

Chopped green onions

Jalapeno slices

This beef stew can be served in 2 ways. It can be eaten with French bread or rice noodles. If eaten with rice noodles, garnish the stew with the herbs, onions and jalapeno slices.

Steamed Pork Buns (Bánh Bao)

Ingredients & Cooking Directions for Bánh Bao -- Vietnamese Pork Steamed Buns

Kitchen Equipment used in this Video

Steamer: http://amzn.to/2mHaRl5

Portable gas cooker: http://amzn.to/2ox0xLQ

Clear bowls: http://amzn.to/2nAy4Um

Spatula: http://amzn.to/2nCSxYX

Cooking gloves: http://amzn.to/2mcNotv

Stainless steel pot: http://amzn.to/2p4NIeC

Ladle: http://amzn.to/2ox0GPk

Parchment paper: http://amzn.to/2nwxObA

Knife:  http://amzn.to/2mYNhQK

Estimated Servings: 10 steam buns

Step 1: Make the Dough

3 cups self-rising flour

¾ cup powdered sugar

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vegetable oil

1 cup milk

*******To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.

Pour all the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer.

Step 2: Prepare the Stuffing

2 pounds ground pork

1 egg

1 tablespoon chopped garlic

½ cup chopped yellow onion

1 tablespoon oyster sauce

1 teaspoon sesame oil

½ teaspoon mushroom seasoning

1 tablespoon sugar

1 teaspoon salt

½ teaspoon pepper 

¼ cup chopped brown mushroom

2 links Chinese sausage

Slice the Chinese sausage at a diagonal into 1 inch slices. Then microwave the sausage for about 10-20 seconds to render the fat and then set it aside. Add the rest of the ingredients to the pork and mix well. Then set this mixture aside.

Step 3: Boil the Eggs

5 large eggs

8 cups water

In a small pot, add the eggs and water. Then place the pot on high heat and allow the water to come to a boil. Allow the eggs to cook in the boiling water for about 10 minutes then turn off your heat and allow the eggs to sit in the water for another 10 minutes. Use your pot’s lid as a barrier to pour the water out. Then rinse your eggs with cold water so you can handle them and start peeling away. Finally cut the eggs in half and then set them aside.

Step 4: Assemble the Buns

1 cup flour

1 cup vinegar

Flour your kitchen surface and pour the dough out. Knead dough it for about 15 minutes until it becomes smooth. Form a log with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.

Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.

In the meantime, take one of the dough pieces and roll it out with a rolling pin making sure that the sides are thinner than the center. Then roll the stuffing in a ball and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Fold and pinch the sides and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle. Repeat the process until all the buns are complete. Steam the buns for about 15-20 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy!

Enjoy!