My Mom Asked ME for a Recipe!!!

That is pretty funny – especially to any of my cousins reading this.  I am the one always calling my Mom for recipes.

With all the talk the last couple of days about Vietnamese “lumpia”, grilled pork & dipping sauce, Mom decided she wanted to experiment as well.

Thanks to so many blogs and recipes to reference, I came up with my versions as follows:

Vietnamese Grilled Pork * Bun Thit Nuong
For this recipe, I used approximately 2 lbs of pork tenderloin as our grocer was out of pork butt.  If you use tenderloin, make sure the piece you use has some fat on it otherwise, your grilled pork will be dry.  To best slice the pork, place the pork into the freezer for about 1 hr.  This makes it easier to slice.

INGREDIENTS:
  • lemon grass

  • 2tbsp sugar

  • 3 cloves garlic

  • 4 tbsp fish sauce (patis), but the vietnamese have their own version too

  • salt & pepper

  • 2 tbsp sesame oil

DIRECTIONS:

  1. Combine all ingredients

  2. Place sliced pork in a large plastic storage bag

  3. Pour marinade into bag and “massage” pork with the marinade

  4. Refrigerate overnight turning bag periodically

  5. When ready to grill, remove pork from refrigerator and let rest at room temperature for about 30 minutes.
  6. Using charcoal grill, cook over low flame.  Pork can also be grilled on George Foreman grill or under broiler.

…I was too lazy to drive to the closest asian store & bought a tube of lemon grass (http://www.gourmetgarden.com/us/product/view/Lemon-Grass) – I’ve actually used that, ginger, basil & cilantro except where I REALLY needed the fresh stuff. Very good & convenient if you can find it IF lemon grass is unavailable to you.

…I actually doubled the recipe because it seemed too little for the almost 2lbs of pork I had.

Vietnamese Lumpia * Cha Gio
INGREDIENTS:

  • ground pork

  • ground shrimp (optional)

  • bean thread vermicelli (cellophane noodles – cut into about 1/2″ pieces – drain well)

  • dried tree fungus (drain well)

  • chopped onion or scallion

  • grated carrots

  • shredded cabbage

  • salt

  • pepper

  • sugar

  • fish sauce (use Viet Huong Three Crabs brand)

  • egg (I didn’t use any egg & it was fine without)

  • lumpia wrapper

  1. Combine all ingredients except for lumpia wrapper.

  2. If you’d like to make sure you like the taste of your egg roll filling, you can fry a bit, taste and then adjust your recipe before proceeding to roll your lumpia.

  3. Proceed with directions on your lumpia wrapper.

  4. Deep fry in canola oil until golden brown.

  5. Drain on paper towels.

Lumpia can be wrapped ahead of time and then placed in freezer.  My Mom keeps what looks like artillery shells of lumpia (Filipino shanghai and vegetable/beef lumpia) in her freezer.


Vietnamese Dipping Sauce * Nuoc Cham
INGREDIENTS:

  • 1/4 cup sugar
  • lime juice
  • 1/4 cup fish sauce (use Viet Huong Three Crabs brand instead of Filipino patis)
  • 1/2 water
  • chopped garlic
  • chili paste to your taste

DIRECTIONS:

  1. Combine all ingredients.
  2. Let chill in fridge for at least an hour
  3. Serve with grilled pork, egg rolls, etc…

I found another recipe that says to add 1/4 white vinegar – haven’t tried that yet.

…I slowly added a mixture of water, lemon juice, pepper & garlic to the mixture because it came out too salty.  I don’t remember how much additional water mixture I used but it was until it didn’t taste so salty.

…VARIATION:  add minced ginger for nuoc cham gung.

Be sure to check the recipes on this site:  Sunday Nite Dinner

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