Lemongrass Beef with cold noodles

This is one of my go to recipes with big flavour. We all love this, it's quick and can easily be eaten on a hot summers day.

Ingredients:

1 pack of vermicelli noodles

1 lb of top sirloin or flank, sliced thinly across the grain

3 tbsp minced lemongrass

3 tbsp oyster sauce

2 tbsp fish sauce

4 cloves garlic minced

3 tbsp canola oil

 1/2 red onion or regular onion sliced

handful of cilantro

head of green leaf lettuce

nuoc cham

The night before combine the beef with lemongrass, oyster sauce, fish sauce, and garlic. Leave in the fridge overnight. The next day boil the vermicelli noodles. Strain them and allow to cool to room temperature. Heat 1 tbsp oil over high heat, saute onion for about 1 minute, remove from pan and set aside. Heat the rest of the oil, add the beef and stir fry until no longer pink. Remove from heat and mix it in with the onion. Serve with cilantro, lettuce and pour nuoc cham over top.

Vietnamese Chicken Wings

These chicken wings are amazing......I love them, you can make them as spicy as you want or not spicy at all and they are great either way. My husband created this recipe and I am so glad he did. The kids don't really like them because they have green things on them, but that just means that there's more for us.

Vietnamese Chicken Wings

Ingredients:

Oil for frying

2 eggs beaten

flour

3-4lbs of chicken wings

1 tsp each of salt and sugar

1/2 green pepper minced
1 green onion minced
2-3 cloves garlic minced
optional: as many minced chili peppers as you like
1 tsp oil

Wash the chicken wings, let them dry or pat them dry. In batches dip the wings in the beaten eggs then in flour. Deep fry till golden brown and cooked completely.
When you have finished deep frying all of them, heat up a wok on high. Heat until smoking then ad 1 tsp oil. Let that heat up. Add green pepper, green onion, garlic, salt, sugar and chili if adding. Stir till fragrant about a minute. Add chicken wings and mix them well until the flavour is evenly distributed.

Because the kids don't like these I BBQ'ed some wings for them, I just mixed up a bunch of different kinds of BBQ sauce that I had here, added some maple syrup and ketchup and that was about it.

Vietnamese Fried Rice

It's been a while since I have blogged but I was recovering from surgery and still kind of am. During the worst of it cooking wasn't really a priority. The summer is here though and that's wonderful. We have enjoyed many beach days and have been to lots of BBQ's which is always fun. It's been great catching up with friends that I don't see enough of. Today we stayed home and didn't do much other than groceries and cook lots of yummy food. So here is one of the recipes from today.

Vietnamese Fried Rice

4 cups of cooked jasmine rice
2 shallots, sliced
2 eggs
1 pack of chinese sausage chopped
1 roll of gio lua chopped (sorry don't know the English name)
1 tbsp each of salt and sugar
1 tsp fish sauce, maybe more depending on your own tastes
1 tbsp canola oil

Heat your wok on high heat, till smoking. Add 1 tbsp oil and let it heat up. Dump in your shallots and stir for a few seconds, crack in your eggs and quickly scramble. Add your rice, meats, salt and sugar, fish sauce, mix it all together, taste and see if it needs more fish sauce. Continue stirring for 5-10 min, or until rice is no longer in clumps.