Hello ladies and gents this is the viking telling you that today we are going to the beautiful country of
Vietnam
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.
Regional variations
The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:
- Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.
- Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.
- Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.
- Broths or soup-based dishes are common in all three regions.
- Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.
While sharing some key features, Vietnamese culinary tradition differs from region to region
Bột chiên
Ingredients
***For the rice flour cake***
1 cup rice flour (non-glutinous)
1 tbsp tapioca starch
1.5 cups water
1 tsp vegetable oil
1/4 tsp salt
***For the dipping sauce***
2 tbsp soy sauce
1 tbsp white/black vinegar
1 tbsp sugar
1 tsp red chili pepper chopped (optional)
***For the pickles***
1/2 cup carrot shredded
1/2 cup daikon/green papaya shredded
2 tbsp sugar
***For the frying pan***
2 tsp black soy sauce
1 tbsp vegetable oil
4 eggs
1 cup spring onion , chopped
Instructions
In a microwavable bowl, combine the rice flour, tapioca starch, water, vegetable oil and salt. Stir well to dissolve. Optional: Set aside for 30 minutes to reduce the strong flour smell.
Before putting it into the microwave, stir up the batter again. Microwave for 2 minutes. Take out and stir well. Then microwave for 1 more minute. Take out and stir well. Then microwave for 1 last minute. (That means we microwave the batter in total 4 minutes with 2 breaks for stirring). You will get a rice flour paste.
Transfer the paste into an 18x18cm (7x7 inch) square mold greased with some vegetable oil. Flatten the surface with a spoon or spatula. Then steam the paste for 30-40 minutes until a toothpick inserted in the middle of the cake comes out clean. Let cool and refrigerate overnight.
Remove the cake from the mold, cut into rectangular cubes in the size of a domino 5x2x1 cm (2x1x0.5 inch). Divide into 2 portions. We will fry each portion individually for one serving.
Mix each rice flour cake portion with 1 tsp black soy sauce.
To make the dipping sauce, Combine soy sauce, sugar and vinegar together and stir well to dissolve. Add some chopped chili if needed.
In a frying pan (preferably a heavy cast-iron skillet) on medium high heat, add 1 tbsp vegetable oil. Then add the rice flour cake cubes and pan-fry both sides until crispy golden brown. It should take about 7-8 minutes each side.
Then crack 2 eggs into the pan and break the yolks to bind the rice flour cubes together. Top up with 2-3 tbsp chopped spring onion and cook for 1-2 minutes until the egg is slightly set. Then flip it over to cook the other side for another 1 minute
Transfer to a serving plate and top up with the pickles. Drizzle some sauce over the plate, mix well and serve. Looks yummy we hope you like this post and as always have a chilled day from the viking
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