Text 907, 130 rader
Skriven 2008-01-18 23:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: things 706
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I just now dined on one of the best "Hunan" chili chickens
 ML> ever encountered by man or beast....
 ML> In addition, some of the best broccoli....
 ML> on United Airlines

Serendipity happens!  

 ML> out of Hong Kong.
                                   
So what's your itinerary this time? You mentioned Saigon in another
post. I guess we'll hear all about it when you get back.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Vietnamese Style Rice Noodle Patties
Categories: Vietnamese, Noodles, Shrimp
  Servings: 4

           FOR THE PICKLED VEGETABLES:
      1 c  water
      2 TB sugar
      2 TB rice vinegar
      1 pn salt
      1 ts mustard seeds
    1/2 ts coriander seeds
    1/2 ts red pepper flakes
      2    carrots; shredded
      1 sm Daikon; shredded
      1 bn scallions; trimmed and
           quartered lengthwise
           FOR THE NUOC CHAM:
      2    cloves garlic
      1    Red Chile; or
      1 ts sambal sauce
      2 ts sugar
      1    lime; juiced, or more
      2 TB Fish Sauce Vietnamese Style
           Nuoc Nam
      2 TB Water; or more to taste
           FOR THE NOODLES LETTUCE AND
           HERBS:
  3 1/2 oz Rice Vermicelli;
           Vietnamese rice vermicelli
      4 TB rice flour
      1    head Leaf Lettuce; red or
           green, washed and separated
      1 bn cilantro; washed and
           trimmed
      1 bn Basil; Opal Basil, washed
           and trimmed
      1 bn mint
    1/4 lb bean sprouts
           FOR THE GRILLED SHRIMP:
      2 lb medium shrimp; peeled and
           deveined
           Salt and freshly ground
           black pepper
           Peanut or vegetable oil
           FOR THE CRISPY SHALLOTS:
      1 c  peanut oil; for frying
      2 TB Peanut Oil
      5    shallots; peeled and
           sliced into thin rounds
           Salt
      2 TB Hoisin Sauce and
      2 TB Sriracha Sauce for serving

Combine the water, sugar, vinegar and spices for the pickled
vegetables in a small saucepan. Bring to a boil over high heat. Pour
hot liquid, using a strainer to remove seeds, over shredded
vegetables and let sit for half an hour or more. Refrigerate in a
non-reactive airtight container if prepared in advance. 

Using a mortar and pestle, grind the garlic, chili pepper, and sugar
into a smooth paste. Add the lime juice and the Vietnamese fish
sauce (if using the sambal sauce add it at this time) to the paste
and stir. Add the water, to taste. Set aside. 

To make the noodle "patties", bring a pot of water to a boil and add
the noodles. Cook for 2 to 3 minutes, and then drain in a colander.
Pat the noodles dry, place in a large bowl, and sprinkle with the
rice flour. Toss to thoroughly combine. Lightly oil your hands,
then, working 1 at a time, gather a small amount of noodles and
shape into small nests about 2 to 3 inches wide. Repeat until you
have at least 24 patties. (Any remaining noodles should be
discarded.) Prepare a steamer and line with waxed paper. When the
steamer water is boiling, steam the patties, patting them down to
compress with a spatula, for 3 minutes. Transfer to a plate to cool
slightly before serving. 

To grill the shrimp, heat a grill pan or the grill to medium-high
heat. Season the shrimp with salt and pepper. Lightly grease the pan
or the grill with peanut oil and place the shrimp on the grill. Cook
for 2 minutes on each side, or until the shrimp are just cooked
through. Set the cooked shrimp aside, in a warm spot or lightly
covered while assembling the rest of the dish. 

In a small saucepan, heat 1 cup of peanut oil. Add the shallots in
batches and fry to a golden brown, 2 to 3 minutes. Remove from oil
and drain on paper towels. Season the shallots with salt as soon as
they come out of the oil. 

To eat the noodles, take a lettuce leaf, add the noodle "patty",
spoon a little nuoc cham over noodles, add the pickled vegetables,
herbs and sprouts, shrimp and shallots. Roll up to dip into the nuoc
cham and then eat with your hands. Serve with hoisin sauce and
sriracha sauce on the side for diners to season their rolls, if
desired. 

Description: "Vietnamese Style Rice Noodle "Patties" with Nuoc Cham,
Lettuce and Herb Basket, Pickled Vegetables and Crispy Shallots"

Recipe By: Emeril Lagasse, 2006

From: Riley@chilegarden To: Eat-L
 
MMMMM-------------------------------------------------



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)