Simple Vietnamese food that you can cook at home


Uyen Luu, author of the new cookbook “Vietnamese” shares his traditional cooking recipes with a modern twist. #newdaynw

SEATTLE – In his new cookbook, “Vietnamese,” Uyen Luu shares simple (and delicious) recipes that are easy to prepare for your family.

She joins New Day NW to demonstrate one of the recipes!



It’s a version of a classic salad that we see at all celebrations, even if it’s a weekend get-together. Don’t let that prevent you from enjoying an explosion of flavors on a weekday evening. You can use leftover roast chicken or buy cooked roast chicken. You don’t need to poach the chicken from scratch if you have any leftovers. But if you poach a whole chicken, you can make chicken pho. Use half the chicken meat for this and the other half for a salad. Prepare the vegetables ahead of time and assemble them when you are ready to serve.

  • 3 lb 5 oz (1.5 kg) whole, organic, corn-fed, free-range chicken
  • 14 oz (400 g) snow peas, thinly sliced ​​lengthwise
  • 10 radishes, thinly sliced
  • 10 Vietnamese cilantro sprigs (cilantro), picked leaves (or Thai basil, mint or cilantro), roughly chopped
  • Small handful of cilantro (cilantro), roughly chopped
  • A handful of coarsely chopped pistachios
  • Pomegranate seeds (optional)
  • 4 round shallots, finely sliced ​​as possible
  • 3 tablespoons of apple cider vinegar
  • 1 tablespoon of powdered sugar (superfine)
  • pinch of sea salt and freshly ground black pepper
  • 5 tablespoons of crushed pistachios
  • 3 bird’s eye chillies, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 3 tablespoons of maple syrup
  • 5 tablespoons lime juice (from about 2-3 limes)
  • 5 tablespoons of fish sauce
  1. Fill a very large saucepan with 3 liters (100 fl in 121/2 cups) of boiling water, salt and add the chicken. Simmer, cover and poach for 60 to 80 minutes (depending on the size of your chicken) until the juices run clear when you pierce the thickest part of the thigh and the chicken is cooked through.
  2. Meanwhile, reserve a few pistachios for garnish, then combine all the remaining dressing ingredients in a screw-top jar and shake well. Taste the balance between sweet, sour, salty and spicy and adjust if necessary.
  3. To make the shallot pickle, combine the shallots with the vinegar, sugar and a pinch of salt and pepper in a small bowl. Let stand for about 20 minutes.
  4. Combine the radishes, snow peas and any other vegetables you use in a large bowl. Add the Vietnamese cilantro.
  5. When the chicken is cooked, let cool. Tear the meat in the direction of the grain and season with pepper. Add it to the salad bowl with the marinated shallots and their juices.
  6. When ready to serve, toss the salad with the dressing. Garnish with the cilantro, pistachios and pomegranate seeds. Serve the salad with the shrimp crackers.
  7. I always add a good pinch of ketchup. Mix well and serve with the salad.

• Try replacing snow peas with carrots, papaya, kohlrabi, daikon, zucchini (zucchini), mangetout (snow peas) or a combination of your favorites.

• You can use chicken broth to make delicious chicken rice.

Segment producer Derek Haas. Watch New Day Northwest 11:00 a.m. weekdays on KING 5 and live streaming on Contact the new day.

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