Guest Post: Vacation Cook-Off Vietnamese Style

This is a well-done (get it, haha!) guest post about Vietnamese cooking. I have never had Vietnamese food (only Korean), but after reading this article, the Pho dish with shrimp sounds wonderful! Learn more about Vietnamese cuisine; would you try it? If you have tried it, did you like it?

Vacation Cook-Off Vietnamese Style

Vietnamese cuisine is fast becoming globally renowned, for its exotic tastes and simplistic, fresh ingredients. Cooking for a family requires taking health into consideration and there are many calorie-conscious options to chose from. Consider taking a family vacation to Vietnam and learning about the unique culinary tastes from the friendly Vietnamese people.Travelling to Vietnam is not expensive and the term ‘value for money’ comes to mind. Whether it’s for decent and family-friendly accommodation or safe and mouth-watering street food, what better way to is there then to take a vacation and return with delectable and healthy recipes that can be easily replicated.

Lets Cook on Holiday

Many moms often want to take vacations and not have to step foot into a kitchen. However learning to cook in Vietnam is a completely different experience. Even more enticing is the idea that family and friends have the opportunity to learn together. Cooking courses are not necessarily designed for 3 Star Michelin chefs but more for having fun with your loved ones.The prices of the cooking course range from $15 to $50 and are usually half day courses, beginning in the morning and ending in the afternoon.

The cooking course begins with a trip to the local food market where you learn while helping to choose the ingredients to cook with.There is nothing more exhilarating than experiencing local produce at its finest. At first it may be a culture shock, as we are used to our own supermarkets with perfect aisles and clearly marked items. Vietnam’s local markets are more rustic and the experience is more authentic. After returning from the local market, the class begins and is usually finished in time for you to enjoy a delicious lunch cooked by you.

Fabulous Pho and Fresh spring-rolls

The types of food you learn to cook will vary according to where you take your course. Interestingly the food changes from North to South of the country with different variants of spring-rolls, broths and noodle dishes.

You will learn to cook Pho, a broth with noodles, which is one of the traditional Vietnamese dishes which may be eaten for breakfast, lunch and dinner (I personally prefer to have it for dinner). Pho is all about fresh ingredients including mint, basil, lime, chili and ginger. One can make a meat, chicken, shrimp or vegetarian Pho. A staple ingredient for Vietnamese cooking is Fish sauce which is used in all kinds of dishes, including the Pho. Pho is easy and quick to cook and is a healthy and hearty dinner option for the working Mom or Dad.

A cooking course would not be complete without learning to make fresh spring rolls.Fried spring rolls are tasty but laced with calories. Fresh spring rolls are a perfect replacement as they are not deep-fried and have a wonderful texture and taste. They are a fantastic way to get the family involved in preparing healthy appetizers.The main ingredient is Rice paper and it’s up to you to decide what you wish to put inside. My favourite is rice paper filled with pork, fresh herbs, vegetables and peanuts with a tangy Hoisan Dipping Sauce.

Once you’re home from your amazing trip, these dishes are simple to re-create in your own kitchen and many of the ingredients are easily available from supermarkets and speciality Asian stores. More Importantly it is an inexpensive way to relive your holiday moments and feed a hungry family, healthy and tasty food.

Kerri Prissman writes for Essential Travel, providers of travel extras, travel information and travel news.

There’s Adobo Chicken, and Then There’s Adobo Chicken

Oh gee. For the longest time, I thought this was what made Adobo Chicken:

HEE HEE! I like this stuff- I sprinkle it generously on skinless boneless chicken breasts with some olive oil, and bake, It’s wonderful with rice.

But… Adobo Chicken, a recipe from the Philippines, is different! I didn’t know this until reading some of the Filipino blogs. Asian bloggers talk about food ALL THE TIME. I can never surf these blogs on an empty stomach, especially the Japanese blogs. YUM!! I don’t need fall protection, I need food protection! I get so hungry when surfing those blogs. :-p

Anyway, here’s a recipe for Adobo Chicken. It’s so easy! Going to do this this week. It’s from Manilenio, a fellow Entrecarder. Thanks for sharing this great recipe!

Ingredients
1 head of garlic, minced
1 cup of vinegar
1/2 cup of water
1 cup of soy sauce
1/2 tablespoon of salt
1/2 teaspoon of black pepper
3 leaves of laurel (bay leaves)
1 kilo of pork or chicken cut into pieces

Over low heat, saute the minced garlic and add the pork or chicken meat. Add in the 1/2 cup of water, 1 cup of soy sauce, 1 cup of vinegar while stirring to prevent the meat from sticking to the pan. Sprinkle salt and pepper to taste, then add the bay leaves. You can turn up the heat to bring it into boil and simmer until the meat has turned brown and tender, OR you can maintain the low heat for slow cooking and more flavor for about an hour.

Top it off with garlic flakes (minced garlic fried until golden brown) for added aroma. Enjoy your Adobo!

You can also use pork for this recipe. Go to Manilenio for more yummy recipes.

Use Up Old Veggies with Stir-Fry

Late autumn is the time we finally yank out the final vestiges of the garden. Those poor old carrots may have frost-nipped tops, but they still have some use! This is usually the time of year when I make vegetable soups and stir-fry dishes. I have a HUGE stainless steel wok that I love, and one of my favorite things to cook is Stir-Fry. I just wish I was better at cooking Asian foods, though! I can never seem to get those seasonings just right. Like installing air filters, it seems to be a mystery to have it come out perfect!

Well, over the summer, I discovered the wonders of pre-packaged seasonings! I recently did a post about Sun-bird Seasoning packets at my Freaky Frugalite blog. Although it was a sponsored post about Sun-bird, it was sheer joy to write a promotion for them. I love Sun-bird seasonings– they are very inexpensive and they are everywhere, even my local Walgreens. I always try to have some of the packets as a staple in my pantry. I visited the Sun-bird site and found a very good recipe for basic Stir-Fry. As usual, I am always customizing recipes, so here is my altered version. This will serve four hungry people. I also include meat in this recipe, but we have gone meatless with it and the dish is marvelous. Also, if you like your stir-fry very savory, add two packets of Sun-bird seasoning. I like only a little seasoning, so I have one packet listed here.

Stir-Fry Veggies

1 pound boneless chicken or beef, cut into strips (optional)
1 envelope Sun-bird Stir-Fry seasoning packet
3 Tablespoons Soy Sauce
1/3 cup water
2 teaspoons sugar (optional)
2 Tablespoons oil
1 Pepper (Red, Yellow, or Bell), cut into thin strips
1 onion (I recommend Vidalia or Red), cut into thin strips or diced
3 carrots, peeled and sliced (I slice them at a diagonal angle)
1/4 pound broccoli florets (fresh or frozen)
1/4 pound cauliflower florets (fresh or frozen)
1/4 pound button mushrooms, sliced
1 can baby corn, drained

In a separate bowl, combine the Soy Sauce, the sugar, the Sun-bird seasoning packet, and the water, and mix briskly. Set aside.

In a large wok or frying pan, heat up the oil. Add the meat and saute quickly until browned. Add all the vegetables EXCEPT the mushrooms to the wok. Cook, constantly stirring, until the carrots are tender. Don’t overcook. Just before the vegetables are done, add the mushrooms and the Soy Sauce mixture. Stir it in and cook for another minute or until thickened. Serve with 5-6 cups of steamed rice. Serve with Soy Sauce to pass around. Yum!

You can also use pre-packaged frozen vegetables if you wish- just be aware that this may slow down the cooking time. You can also experiment with your own veggies. I sometimes add snow pea pods and water chestnuts, which are heavenly!