Pastries talestales & the diversity {Pastries & the diversityof ofVietnamese Vietnamese delicacy delicacy}
WHEN THE LOTUS BLOOMS
Pastries talestales & the diversity {Pastries & the diversityof ofVietnamese Vietnamese delicacy delicacy}
WHEN THE LOTUS BLOOMS
Text copyright © 2016 Illustrations copyright © 2016 by Van Le. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. Manufactured in USA. Chronicle Books LLC, 680 Second Street, San Francisco, California 94107 www.chroniclebooks.com
DEDICATION This book is dedicated to my grandmother, Thuy Cao, whose passion for traditional cooking, the one that told me so many interesting folktales everynight when I went to bed.
CONTENTS 08
Introduction
10
Equipment
12
Ing redients
18 22 24 26 28
North
32 36 38 40 44 46
Middle
50 56 58 60 62
South
68
Index
70
Bibliog raphy
72
Language
Moon Cake Steamed Stuffed Rice-batter Pancake Glutinous Rice Balls Mochi Dumpling Ginger Sauce Clear Dumpling Wrapped Fried Mochi Dumpling Vegetarian Crepes Savory Steamed Rice Cakes Husband & Wife Cake Sticky Rice and Mung Bean Dumplings Vietnamese Mini Pancakes Molded Tapioca Cake Fried Sesame Cake
INTRODUCTION
{08}
When The Lotus Blooms
W H EN TH E LOTUS B LO O MS
{Pastries tales & the diversity of Vietnamese delicacy} Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in the overall meal. Each Viet dish has the distinctive flavor which reflects one or more of these elements. Some common ingredients like fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables.
Vietnamese cuisine is reflective of the Viet lifestyle, from preparation to how the food is served. Therefore, the ingredients for Viet food are often very inexpensive but nonetheless, the way they are cooked together create a yin-yang balance, makes the food simple in appearance but rich in flavor.
Traditional Viet cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, harmonious textures, and reliance on herbs and vegetables. 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.
{09}
EQUIPMENT Wood Mold
Equipment
{10}
To have a beautiful and attractive pastry, we need a beautiful pantry mold. Today, in response to the fast pace of modern life, they usually use plastic mold, wooden mold has become not so popularity. However, it seems that people want to return to the traditional values. So in recent years, when it comes to traditional holiday, people come back using wooden mold a lot. They use wooden mold as a way of keeping a unique traditional of Vietnam.
Mortar & Pestle A mortar and pestle is a kitchen device used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder. The mortar is a bowl, typically made of hard wood or stone. The pestle is a heavy and blunt club shaped object, the end of which is used for crushing and grinding. The substance to be ground is placed in the mortar and ground, crushed or mixed using a pestle.
When The Lotus Blooms
Metal Pots
Ladle A ladle is a type of serving spoon used for soup, stew, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl. Some ladles involve a point on the side of the basin to allow for finer stream when pouring the liquid; however, this can create difficulty for left handed users, as it is easier to pour towards one’s self. Thus, many of these ladles feature such pinches on both sides.
Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another.
Slender-Waisted Bowl Originating from China in 14th century, slender-waisted bowl came to Vietnam at around Nguyen Dynasty, mainly through maritime trade route. Initially, slender-waisted bow often used in wealthy families, nobles. With the slim structure at the base, the bowl usually used for soup store or stew food. The border of bowl often was decorated with traditrional pattern, that show the beauty, elegance of the shape of the bowl.
{11}
Ingredients
Ingredients
{12}
When The Lotus Blooms
Powder Glutinous f lour Rice f lour Tapioca f lour Cornstarch
Vegetable Spinach Green bean Lentinula edodes Wood ear Lotus seeds
{13} Meat Bacon Shrimp
Spies Sugar Salt Black Pepper Fish sauce Soy sauce
Wrap Lotus leaf
chaper 1:
{ North} In north Vietnam, a colder climate limits the production and availability of spices. As a result, the foods there are often less spicy than those in other regions. Black pepper is used in place of chilis as the most popular ingredient to produce spicy flavors. In general, northern Vietnamese cuisine is not bold in any particular taste - sweet, salty, spicy, bitter, or sour.
Everything started with the purest ingredient, that show the people sincerity.
{Makes 1 cake, 4 serves.}
MOON CAKE
Ingredient
100 g, all-purpose variety 60 g 1/2 tbs 28 g
dough
Flour Golden syrup Alkaline water Vegetable oil
{22}
420 g 6 each, salted 1 tbs
1 2 tbs
filling
Lotus seed paste Egg yolk Rose-flavoured cooking wine
egg wash Egg yolk Egg white
Preparation
dough Step 1: To prepare the Mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all the ingredients. Don’t over–stir. Knead into a dough. Cover with film wrap and rest for 40 minutes.
Step 2: Mix egg yolks with wine. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites turn opaque after mixing with the wine a few minutes later. Wipe the yolks dry with kitchen paper.
Step 3: Cut each into two halves. Set aside. Roll the lotus paste into a long tube. Cut into 12 equal portions of 35 grams. Roll each portion into a ball shape. Set aside and preheat the oven to 180°C.
filling
Step 1: Divide the dough into 12 equal portions. Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc.
Chapter 1: North
Step 2: Take a lotus paste ball and poke a hole in the middle with your finger. Place the egg yolk inside and roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc.
egg wash
Whisk the egg yolk with the egg white. Sift through a fine sieve.
When The Lotus Blooms
{23}
{Makes 8 cakes, 2 serves.}
{24}
Ingredient
125 g 125 g 1/4 ts 750 ml
2 tbs 4, finely chopped 1 or 2 6, soaked in water for 30mins, hard parts removed and chopped finely 300 g, chopped 1 tbs 1/4 ts
Chapter 1: North
steamed stuffed rice-batter pancake
batter
Rice flour Tapioca flour Salt Cold water
filling
Pure vegetable oil Small shallots Cloves of garlic Wood ear
Pork Fish sauce Sugar Black pepper
When The Lotus Blooms
Preparation
batter Step 1: In a bowl combine the two different kinds of flour and the salt well together. Pour in half of the water and stir well. Take care that there are no lumps in it.
Step 2: Next pour in the other half of the water without stirring.
filling
Step 1: On a low heat first sauté the shallots, next add the finely chopped garlic and fry then until the garlic begins to smell. {25}
Step 2: Now also add the wood ear and fry these for a few munites until they are well covered with shallots and garlic. As a final ingredient add pork and fry this till well done. Season with fish sauce, sugar and pepper.
dough
Step 1: Stir up the flour mixture with the water well again. Put a little vegetable oil in a non-stick frying pan and put it on a medium heat. Pour some batter into the pan, enough for a thin little pancake, and twist the pan a little so that the batter is evenly spread. Now put a lit on the pan. After about 1 minute the little rice pancake is ready, depending on the quantity of batter used. Transfer the pancake in one quick movement onto a damp plate by holding the pan upside down above it.
Step 2: Cover the pancakes with a nice quantity of filling up to about 5cm from the edge. Fold the edges in and then roll or fold each pancake horizontally.
Step 3: Sprinkle with dip sauce and put on top of the stuffed pancake some fresh herbs, cucumber, soya bean sprouts, deep-fried shallots and strips of chilli. Serve warm.
{Makes 30 balls, 3 serves.}
glutinous rice balls
Ingredient
{26}
400 ml 4tbs 180 g 20g 200ml 100 g, in cubes of 1 x 1cm, 30 cubes 2tbs
Coconut milk Sugar Glutinous flour Rice flour Warm water Palm sugar
Roasted sesame seed
Preparation
step by step!
Step 1: Heat the coconut milk with the sugar and set it aside.
Step 2: Mix the two kinds of flour and add warm water to it. Make a solid, hard dough.
Step 3: Take a small piece of dough the size of a marble, flatten it and put a piece of palm sugar in the middle. Fold the sides to close it in, and make it into a small ball.
Step 4: Repeat this until you have 30 little balls.
Step 5: Put a pan of water on the heat to boil and add the balls in batches of 10. As soon as the little balls floats upwards, remove them from the bolling water. Cool them quickly in ice-cold water.
Step 6: Pour the sesame seeds on the working surface and roll the balls through them.
Chapter 1: North
Step 7: Put 10 little balls in a small serving bowl and pour the tepid coconut mixture over them.
When The Lotus Blooms
{27}
{Makes 10 balls, 10 serves.}
mochi dumpling ginger sauce
Ingredient
ginger sauce 6 cups 1, peeled, cut into 1-2 inch sections and crush 2 cups 1/2 ts {28}
Water Large nob of ginger Brown sugar Cinnamon (optional)
filling 3/4 cup, soaked overnight in water and drained 1 ts 1 tbs 2 tbs 1, chopped 1, chopped
Peeled split mung beans Salt Sugar Coconut milk Medium onion Green onion Cooking oil
dough 16 oz. bag 12/3 cup
Glutinous flour Water
coconut reduction & toasted sesame
Chapter 1: North
16 oz. can (save 2 tbs for filling) 2 tbs 1/2 ts 1/4 cup
Coconut milk Sugar Salt Toasted sesame
When The Lotus Blooms
Preparation
ginger sauce
filling
First make the ginger sauce by mixing water and brown sugar in a sauce pan. Add the cinnamon and ginger. We like to put the crushed ginger in a large tea strainer or bag of cheese cloth to make it easier to remove, but if you don’t have that just toss it in and strain later. Bring to a simmer for about 15-20 minutes to get the flavor from the ginger steep out and turn off heat. Set aside and strain ginger pieces when ready to add the mochi dumplings. This is a sauce, not a syrup so no need to reduce to a thick consistency.
Steam the mung beans for about 15 or until you can crush the grains with your finger and allow to cool and dry slightly. Meanwhile with about a 1 tbs of cooking oil quickly sautee the green onions for about 30 seconds and set aside. Add another 1-2 tbs of oil and sautee the onions until golden brown, drain oil and set aside. By now the mung beans should cooled. Add mung beans to a mixing bowl and using a rubber spatula work the mung bean into a paste. Add in the onions, green onions, salt, sugar, coconut milk and mix well. Adjust seasoning to taste, but remember, this filling will be in a sweet ginger sauce so you don’t want the filling to also be too sweet. Make small balls of mung bean filling roughly the size of a quarter in diameter and set aside.
dough Add the glutinous flour and the 1 3/4 cup of water to a separate mixing bowl. Mix well and form into a dough ball, it should be like play dough consistency. Pinch a small ball of dough and flatten it out into a thin disk roughly 1/8 inch thick and twice the diameter of the mung bean filling.
finishing
Step 1: Place the mung bean filling in the center of the dough. Fold over one edge and pinch together. Then fold and pinch the ends together. Pinch off the excess dough at the edges, making sure the filling is complete surrounded by dough. Then gently roll the dumpling in your palms to form a smooth ball.
Step 2: Bring a pot of water to boil and add the mochi dumplings and any small pearls–don’t add too many and leave a bit of space between each dumpling. Stir occasionally making sure it doesn’t stick to the bottom of the pot or each other. Dumplings are cooked when it rises and floats. Remove to a colander rinse with cold water, drain, and add to the ginger sauce. The dumplings begin to immediately take on the amber color and should be complete submerged in the sauce.
Step 3: Add the coconut milk, salt, and sugar to a small sauce pan and reduce by about a 1/3 or until a thick consistency and set aside. Allow the dumplings to soak in the ginger sauce, the longer the better and serve this dessert warm. If stored in the fridge, microwave the dumpling and the sauce for about a minute as the mochi tends to harden in the fridge.
{29}
chaper 2:
{ Middle} The Middle’s culinary tradition features highly decorative
and colorful food, reflecting the influence of ancient Viet royal cuisine. The region’s cuisine is also notable for its sophisticated meals consisting of many complex dishes served in small portions. Chili peppers and shrimp sauces are among the frequently used ingredients.
{Makes 5 dumplings, 1 serve.}
{36}
clear dumpling wrapped
Ingredient
1 stack, tear into 5-inch pieces
wrap
Banana leaves
flour paste 2 cups 11/2 cup 1/2 tbs 2 tbs
Chapter 2: Middle
300 g
Tapioca flour Water Salt Vegetable oil
filling
Caramelized pork and shrimps
When The Lotus Blooms
Preparation
wrap Blanch the banana leaves in boiling water for 1 minute to sterilize and soften. Then drain and wipe dry with kitchen towel. Also shredd some of the banana leaf into strips to tie the dumplings later.
flour paste
Step 1: In a small saucepan, combine all ingredients for the flour paste and stir well to dissolve. Bring to the stove and cook on medium high while constantly stirring.When the starch starts being cooked and sticks to the bottom of the saucepan and the whisk, lower the heat to medium low and continue whisking until the batter thickens into a paste. Turn off the heat before it reaches the desired thickness, as the remaining heat from the saucepan will continue to cook and thicken the paste.
Step 2: In a microwavable bowl, combine all ingredients for the flour paste and stir well to dissolve. Microwave for 1 minute 30 seconds. Take out and scrape off the sides. Stir well. Microwave for another 1 minute. Take out and while it is still hot, whisk vigorously and constantly until it thickens and turns into a paste.
filling
Step 1: Place one piece of banana leaf on a flat surface, dark side facing up. Brush some vegetable oil on the center part of the banana leaf sheet. Spread about 1 tablespoon amount of the paste in the middle. Place caramelized shrimp and pork (one piece each) on top of the paste. Cover it with another teaspoon of the paste. Fold in both sides. Repeat until finish the paste. Use the strings to tie 2 dumplings together as a pair.
Step 2: Steam for 20-25 minutes. Serve with fish sauce and chopped chili.
{37}
{Makes 8 mochi dumplings, 1 serve.}
{38}
fried mochi dumpling
Ingredient
dough 1 bag 16 oz 12/3 cups 1 tbs
1/2 lb, cut into small 1/4-1/2 inch
Chapter 2: Middle
1/4 lb, cut into small 1/4-1/2 inch 2 tbs 2 tbs 2 tbs 1 tbs 1/2 cup, soaked in water for at least 4 hrs or best overnight 1, thinly sliced
Glutinous flour Water Salt
filling
Small to medium shrimp, cleaned, deshelled and deviened Pork belly Fish sauce Sugar Pepper Dark soy sauce Split mung beans Scallion Cooking oil Fried shallots
When The Lotus Blooms
Preparation
filling
Step 1: Marinate the shrimp with 1 ts fish sauce, sugar, pepper, set aside for about 20 mins. Marinate the pork with 1 ts fish sauce, sugar, pepper, and dark soy sauce also for about the same time. In a large pan at medium high heat, saute the pork belly first. No oil is needed here as there’s plenty of fat in the belly. When it’s about 1/2 way done, add shrimp but not the garnishing shrimp. Saute until both are done and set aside. Then toss in reminder of the 3 - 4 tbs of shrimp and saute until done. When cool, mince in a mortar and pestle or finely mince with knife and set aside.
Step 2: Steam mung beans until you can easily smash the grain with your fingers. The longer you soak in water, the quicker it will steam, if overnight about 15 minutes. When done, transfer to bowl or mortar and smash into a paste with rubber spatula.
Step 3: Now in mixing bowl, incorporate the mung bean paste, shrimp and pork together. Season to taste with salt and pepper. Allow to cool and form small balls, about quarter size and set aside. This can all be done a day in advance.
dough
Step 1: In separate mixing bowl, combine glutinous flour with salt and mix. Work it into a pliable play dough like texture. The dough is too wet when it’s soft and sticky, you can add a bit more flour or let it air dry for about 10 minutes. It’s easier to work with a slightly dryer dough. When working with the dough, if it starts to break from being too dry, just add a bit more water.
Step 2: Pinch off dough and roll into small golf ball size and flatten into a round disk. Add the ball of filling in the center and fold over the edges and roll gently, sealing it. Use some all purpose flour on your hands if you find it too sticky. You can keep a small bowl of water on hand and using your wet fingers seal off any cracks. Keep the formed dumplings on a clean dry surface and don’t let them touch. Make sure you save enough dough to make the rice cakes the dumpling sits on. Again, no need to roll it into a string like we did, a thin 1/4 inch or so round cake will do. Make a gentle indentation and wet the center of the cake and gently push down to seal.
finishing In a large pot, being careful not to overcrowd, boil dumpling until they rise–remove from water and allow each to drain dry, a large tray covered with plastic wrap would work, but don’t let them touch as it’s very sticky. Make sure the dumplings are completely dry before frying. In a large saute pan heat up on medium high only enough oil so that it just covers the top of the rice cake. Fry until golden brown and remove and drain on paper towels. Plate and top with minced shrimp and scallion oil.
{39}
{Makes 4 crepes, 6 serve.}
{40}
Ingredient
11/2 ts 1/2 tbs 2, sliced crosswise 1/4 cup 1 cup, sliced 1/2 cup, soaked in warm water for 20 mins, rinsed, and drained 11/2 cup, soaked in cold water for 15 mins, drained, cut into 2 inch pieces 4 cups
1 cup 1/2 cup 1/2 ts 1/4 ts 2 cups 1/4 cup 1/2 cup, cut into 1/4 inch pieces 4 tbs
Chapter 2: Middle
vegetarian crepes
filling
Shallot oil Minced Garlic Celery stalks Shredded carrots Fried tofu Shiitake mushrooms Dried cellophane noodles
Mung bean sprouts
crepes
Rice flour Cornstarch Kosher salt Turmeric Water Coconut milk Green onions Canola oil
When The Lotus Blooms
Preparation
filling
crepes
Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the garlic and stir for 10 seconds. Add the remaining ingredients for the filling, except the bean sprouts, and cook until the vegetables are slightly wilted, about 7 to 8 minutes. Transfer to a colander to drain and set aside.
Step 1: Combine the rice flour, cornstarch, salt, and turmeric in a large mixing bowl. Add the water and coconut milk and whisk until well combined. Let the batter sit for 10 minutes. Add the green onions when ready to use, stirring well before making each crepe.
Step 2: In a well-seasoned 10 inch skillet over medium-high heat, add the oil and heat until shimmering, making sure to coat the bottom of the pan. Pour about 1/2 cup of the batter into the pan, tilting the pan to spread the batter evenly. When the batter starts to turn brown, about 1 minute, spread 1 cup of filling and 1 cup of bean sprouts over half the crepe. Cook for another 2 minutes, until the crepe is crispy and golden brown.
finishing Use a spatula to fold the crepe over the filling and transfer the crepe to a plate. Repeat with the remaining batter and filling. Serve warm.
{41}
The Middle’s culinary had highly decorativeand, delicate food, ref lecting the royal cuisine.
{Makes 6 cakes, 1 serve.}
{44}
savory steamed rice cake
Ingredient
batter 1 cup 1 tbs 2 cups 1/2 ts 1 ts
Rice Flour Tapioca Flour Lukewarm Water Salt Oil
topping 1 lb 3 Slices, cut into small squares, for croutons 1 bunch, finely chopped
Shrimp, Shell on Bread Scallions Salt Oil
dipping 1 cup 11/2 tbs 11/2 tbs 1-2, thinly sliced
Shrimp Broth Fish Sauce Sugar Fresh Red Chilies
When The Lotus Blooms
Preparation
batter
Step 1: In a large mixing bowl, combine Bánh Bèo batter except oil and stir well until you achieve a fine liquid batter. Let it settle for a while until the water becomes clear.
Step 2: Pour the clear water to another bowl or a measurement cup. Make sure to measure the amount of water you poured out. Discard the water. Place back the same amount of clean water to the batter bowl. This process is to eliminate the smell of old flour. Add oil and allow the batter to sit for at least half an hour.
topping
{45}
Step 1: Bring 11/2 cups of water to boil. Add shrimp and cook for about 5 minutes. Remove shrimps then peel and reserve the shrimps broth. Smash each shrimp with a meat tenderizer or the back of the knife. You can also pound shrimps in a mortar and pestle until crushed.
Step 2: Place a frying pan on low heat, add the crushed shrimp. Season lightly with about 1/2 -1 teaspoon fish sauce or a dash of salt and pepper. Use a spatula to stir and press the shrimp down for 5 minutes or until shrimps are completely dry and bluff. Add annatto oil to enhance the beautiful orange color of cotton shrimp. Stir it well for another couple of minutes. Turn off heat and continue to stir fry for a further a minute.
Step 3: Cut bread into small squares. Bring a frying pan with 1-2 tabespoons of oil to medium heat. Add pieces of sandwich to the hot oil. Remove the croutons with a strainer when they are turning golden. Place croutons on a paper towel to absorb the excess of oil.
dipping finishing
Mix all the fish sauce ingredients. Set aside.
Step 1: Fill a steamer with 2/3 water and bring to rapid boil. Place a full tray of plates to the steamer. Stir the mix before each use. Fill each plate just half way. Cover and steam for about 3 minutes.
Step 2: Remove and allow to cool for a minute or two. Repeat this process until batter is finished.
Step 3: Top Savory Steamed Rice Cake with scallion oil, shrimp paste, croutons.
{Makes 10 cakes, 10 serves.}
husband and wife cake
Ingredient
{46}
2 cups 1/2 lbs 1 cup 1/4 cup 2 ounces, soaked in water 1/3 tbs 1/2 tbs 1 tbs
Water Cornstarch Sugar Flaked Coconut Yellow Mung Beans Sugar Syrup Vegetable Oil Lemon Extract or Pomelo Blossom Fruit Essence
Preparation
step by step!
Step 1: Mix water, flour, sugar and shredded coconut, heat on low flame and stir for about 10 minutes.
Step 2: Cook mung bean until tender, may take up to 1 hour on stove top. Drain then put back on stove.
Step 3: Pour in sugar syrup and oil.
Step 4: When most of the liquid has evaporate, add extract and remove from heat.
Step 5: Put a thin layer of dough in small individual molds or cupcake tins.
Step 6: Layer a small spoon of stuffing on top and top with another layer of dough.
Step 7: Place them in steamer for about 20 minutes or until the dough is transparent.
Chapter 2: Middle
Step 8: Remove from molds, let cool and serve with green tea.
When The Lotus Blooms
{47}
chaper 3:
{ South} The warm and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine.
Vietnamese old folk, with their amazing cooking talent, had come up with amazing plates, to pass down the most valuable value to the
young genaration.
{Makes 3 balls, 3 serves.}
sticky rice & mung bean dumpling
Ingredient
dumpling
{56}
2 1/2 cups 1/2 ts 1 - 8 oz package 1 1/2 cups 1 - 16 oz bag 2 tbs 1 tbs
Sticky rice Salt Frozen chopped spinach Water Glutinous flour Rice flour Canola oil
filling
Chapter 3: South
1 cup 1/2 ts 11/2 cups 1 ts 1/4 cup 1/2 lb 1 ts 1/8 ts 2 ts
Peeled split mung bean Salt Water Oil Finely diced onions Ground chicken Fish sauce Black pepper Water
When The Lotus Blooms
Preparation
step by step!
Step 1: Put the mung bean and rice into individual bowls. Rinse each several times until the water is clear and soak overnight.
Step 2: In a large bowl, add frozen chopped spinach plus 1 cup water. Microwave spinach on high for 5 minutes. Remove from microwave and stir spinach breaking up any remaining frozen chunks. Add the remaining 1/2 cup water and stir together. Remove any large spinach stems and discard. Add both kinds of rice flours and oil. Mix until flour is all incorporated. Then knead for another 2 minutes forming a soft sticky dough. Cover with plastic wrap and allow to rest for 2 hours.
Step 3: Rinse the mung bean one more time and drain well. Put the beans into the rice cooker. Distribute the beans forming an even layer. Add salt and water. Cook until rice cooker button pops up, approximately 25 minutes. Unplug the rice cooker right away. Using a flat spoon, mash the beans until they are creamy and you no longer see the individual beans. Cover and allow to cook for another 10 minutes. Scoop out the mung bean and place in a bowl.
Step 4: In a pan over medium heat, add oil and onions and cook for 30 seconds. Add the ground chicken. Break the chicken into little pieces while cooking. Add fish sauce and black pepper. We are only partially cooking the chicken so stir-fry for no more than 3 minutes. Add the mung bean and combine with the chicken. Add water and stir. The filling should stick together at this point resembling a dough. Remove from the heat. Allow to cool slightly, approximately 5 minutes. The filling is easier to roll when it’s still warm. Use a tablespoon to scoop out the filling and roll into 20 golf-sized balls. Wet your hands if they become sticky from rolling the balls.
Step 5: Rinse the rice. Use a colander to drain the rice well. Sprinkle with salt and mix together. Place steamer paper into the steamer tray or coat with vegetable oil or nonstick cooking spray. Take 1/4 cup of sticky rice and spread a thin layer on the steamer paper.
Step 6: Scoop approximately 2 tablespoons of dough and roll it between your palms and then flatten. Place the filling ball in the middle and work the dough around the ball. Roll between your palms several times forming a ball. Roll the dumpling in the sticky rice until it’s evenly coated. Place the ball into the steamer tray. Continue until all dumplings are made.
Step 7: Steam the dumplings. After 15 minutes, spray the dumplings with a generous amount of water, flip them and then spray with water again. Continue steaming for another 15 minutes.
{57}
{Makes 35 mini pancakes, 5 serves.}
vietnamese mini pancakes
Ingredient {58}
batter 100 g 100 g 15 g 60 g 180 ml~240 ml ½ ts
Rice Flour Cooked Rice Cornstarch Coconut Milk Cold Club Soda Turmeric Powder Chopped Green Onion Salt
filling 70 g 1 lbs, peeled and deveined 1 , finely chopped or ground
Split Mung Beans Medium Shrimp Garlic Salt Pepper Oil
dipping
Chapter 3: South
60 ml 100 g 240 ml 1~2 1, deseeded, finely chopped 1, finely chopped
Fish Sauce Sugar Water Lime Juice Red Hot Chili Garlic Clove
When The Lotus Blooms
Preparation
dipping Stir the sugar and water until the sugar is dissolved. Set over medium heat. Bring to a boil then remove from the heat and let it cool. Then add lime juice, mix well and taste. If you think it’s a great limeade, it’s perfect. Finally add fish sauce, taste again for a balance of sweet-sour-salty. Add chopped chili and garlic. Mix well.
batter & filling
Step 1: Soak the mung bean in water for 30 minutes. Add a pinch of salt mix well and steam until tender but still remain their shape.
Step 2: Soak the shrimp in salted water for 5 minutes then wash and drain well. Add ground garlic, salt, pepper. Mix well. Set aside.
Step 3: In a food processor or a blender, add cooked rice, coconut milk and ¼ cup of club soda. Process until the cooked rice is fine.
Step 4: In a large bowl, whisk together rice flour, corn flour, turmeric powder, salt. Add coconut and cooked rice mixture, mix well. Add more club soda and whisk until mixture is smooth. Add green onion, stir well. Cover and put in fridge for 15 minutes.
finishing Heat up the pan over high heat. Grease the pan with oil. When it smokes, pour the batter into the pan halfway up. Swirl pan to coat the side. Add mung bean, shrimp. Cover the pan and cook for 5 minutes. Remove cover and loosen the pancake from bottom of pan with a fork. When the edge turns light brown and crispy, lift it up and place on serving dish. Wrap pancake in a lettuce leaf, tuck in your favorite herbs, dip in the dipping and eat immediately.
{59}
{Makes 35 mini pancakes, 5 serves.}
{60}
Ingredient 425 g 3/4 cup 3/4 cup 10, washed, pat dried, chopped into 1 inch pieces Use any mold you can find
Chapter 3: South
molded tapioca cake
Tapioca Flour Coconut Milk Sugar Pandan Leaves Cookie Mold
When The Lotus Blooms
Preparation
step by step!
Step 1: In a pot, cook coconut milk, sugar, salt, and a couple knots of pandan leaves on low heat until the sugar melts, the leaves turn into yellowish color, and the coconut milk becomes condensed.
Step 2: Remove from heat. Discard the pandan leaves. Let it cool completely. To make mint color cookies, add 1/8 teaspoon of pandan paste to the coconut mixture.
Step 3: In a large skillet, toast flour and pieces of pandan leaves on low heat until the leaves are completely dried and crispy. Make sure to stir the flour constantly to avoid it from being burn.
Step 4: Remove dried leaves and lumps of dried flour from flour using a strainer. Let it cool completely.
Step 5: Gradually add coconut milk to the flour. Using both hands to rub the flour. Add more of coconut milk and continue to rub it until a smooth flour is achieved. It should be powdery and moist.
Step 6: When flour is smooth, powdery and moist, it’s time to mold the cookies. Pour flour into the mold. Use your thumb to pack flour down tight. Use a flat knife to scrape off the excess of flour and also to smooth the surface. Flip the mold over and tap on the back or the sides of the mold to remove the cookies. Serve with tea.
{61}
{Makes 5 cakes, 5 serves.}
fried sesame cake
Ingredient
{62}
1 50ml 10 g 20ml 250g 1 ts 1 ts 1 tbs
Egg Water Sugar Oil Or Melted Butter Wheat Flour (All Purposed Flour) Baking Soda Salt Milk Powder White And Black Sesame Seeds.
Preparation
step by step!
Step 1: Mix egg + water + white sugar + olive oil into small bowl (A).
Step 2: Use wood chopsticks to stir well to make sure sugar is melted.
Step 3: Mix wheat flour + baking soda + salt + milk powder into clean bowl.
Step 4: Mix mixture (A) with mixture flour in step 3 into one smooth mixture. Use hands to knead it well. When it will not stick your hands, it is perfect. Cover by nylon bag and wait for 15 – 30 minutes.
Step 5: After cover flour, use hands to roll into equal circle shapes.
Step 6: Use knife to cut 2 lines cross on face of flour cubes. Roll through sesame seeds. You can spread a little water (or egg) on top to make sure sesame can stich much on it.
Chapter 3: South
Step 7: Heat the oil (make sure it will cover all four cakes). Add flour cubes into pan and fry until it turns brown yellow. Put on plate added paper napkin to absorb wasted oil.
When The Lotus Blooms
{63}
index A
F
Alkaline water 22 Ancient 33 Annatto oil 43 Au Lac 15, 20
Fertile soil 49 Festival 20 Fish sauce 9, 13, 24, 38, 39, 56 Flaked Coconut 44 Flour 22, 25 Glutinous flour 13, 26, 28, 29, 38, 39, 54 Rice flour 13, 24, 26, 40 Rice Flour 42, 56 Tapioca flour 13, 24, 36, 42, 58 Wheat flour 60 Frankness 53 Fried mochi dumpling 38 Fried sesame cake 60
B Bacon 13 Baking soda 60 Banana leaves 36, 37 Batter 24, 25, 43, 56 Bean sprouts 25 {68} Black pepper 24 Black Pepper 13, 19 Bread 42
C Canola oil 40 Cellophane noodles 40 Clear dumpling wrapped 36 Coconut milk 26, 28, 29, 40, 49 Coconut Milk 56 Cold Club Soda 56 Cornstarch 13, 40, 44, 56 Crepes 40 Croutons 43 Cuisine 9, 19, 33 Royal cuisine 33
D Dough 22, 29, 38, 39 Dumpling 36, 38, 39, 54
G Garlic 24, 25, 25–67, 40 Ginger 28, 29 Glutinous rice balls 26–67 Golden syrup 22 Green bean 13
H Herbs 9, 25, 49 Hung Vuong 15 Husband and wife cake 44
Lotus seed paste 22 Lukewarm water 42
M Middle 33 Milk powder 60 Mochi dumpling ginger sauce 28 Mold Cookie Mold 58 plastic mold 10 wood mold 10 Molded tapioca cake 58 Moon cake 7, 22 Mung beans 28, 29, 38, 39, 40, 55, 56 Mung Beans 44 My Nuong 15, 20, 31
O Onion 28, 40 Green onion 28
P Pancake 25, 56 Pandan leaves 58 Pastry 10, 20 Pork 25 Preparation 22, 25, 26, 29, 37, 39, 41, 43, 44, 55, 59, 60
R I Ingredient 7, 13, 22, 24, 26, 28, 36, 38, 40, 42, 44, 54, 56, 58, 60
Red chilies 42 , 56 Rice powder 13 Rinse 55 Rose-flavoured cooking wine 22
Egg white 22
J
S
Egg yolk
Jungle 20
E Egg
22 Equipment 7, 10 Essence 44 Extract 44
K Knead 22, 55
L Ladies-in-waiting 31 Lentinula edodes 13 Index
Lotus 13 Lotus seeds 13
Salt 13, 24, 25, 28, 36, 38, 42 Sauté 25 Savory steamed rice cake 42 Scallion 38, 43 Sesame seed 26, 28, 60 Shallots 24, 25, 38
When The Lotus Blooms
Shiitake mushrooms 40 Shredded coconut 44 Shrimp 13, 42 Shrimp paste 9, 43 Southern 49 Soy sauce 9, 13 Spatula 22, 39, 41 Spies 13 Spinach 13 Steamed stuffed rice-batter pancake 24 Sticky rice 54 Sticky rice & mung bean dumpling 54 Sugar 13, 24, 26, 28, 38, 39, 42 Brown sugar 28, 29 Palm sugar 26 Sugar Syrup 44
{69}
T Tofu Fried tofu 40 Turmeric 40 Turmeric Powder 56
V Vegetarian crepes 40 Vietnam north 19 Vietnamese mini pancakes 56 Vigorously 37
Wild animals 20 Wood ear 13, 24, 25
Yin-yang 9
WHEN THE LOTUS BLOOMS
Y
{Pastries tales & the diversity of Vietnamese delicacy}
W
language
Language
{70}
Vietnamese is a tonal language and is spokrn by approximatelt 100 million people. Althought it containts many loan words from Chinese and it originally was written with Chinese characters, the Latin alphabet is now used. Through the French colonisation, many French words came into the language: bo comes from beurre, cà phê from café. Thus we can easily recognise the signs. Learning to speak Vietnamese is not easy, however. People in the South speak a diffrent dialect than people in the North. Thus, in the south the name of the traditional garment for women áo dài is pronounced with a d-sound, whereas in the north it is more of a z-sound. The pronounciation in the north is generally viewed as the standard. Also different words are use for certain things in North and South Vietnam. For example thit heo is pork in the South, whereas it is called thit lon in the North.
English
Vietnamese
Phonetic
Hello
Xin chào
Sin jow
Yes - No
Vâng - Không
Vuhnj - Kawn
My name is
Tên tôi là...
Den doy laa
Thank you
Cam on
Gaam ern
Sorry
Xin lôi
Sin loy
How many?
Bao nhiêu
Bow nyee-oo
I want
Cho tôi
Chaw doi
Where is?
O dâu
Er doh
Go
Đi
Dee
Eat
An
Ahn
Like to have
Thích
Tik
Cook
Luôc
Look
Fry
Chiên
Chien
Grill
Nuóng
Nur-erng
Steam
Hâp
Huhp
Stir fry
Xào
Sao
Deep fry
Chiên giòn
Chien zon
Simmer
Hâm
Huhm
Water
Nuóc
Nur-ek
Tea
Trà
Tra
Coffee
Cà phê
Ka feh
Beer
Bia
Bea
Beef
Bò
Baw
Chicken
Gà
Ga
Pork
Heo
Heeo
Fish
Cá
Ka
Tofu
Đâu phu
Daw foo
When The Lotus Blooms
{71}
colophon
The text is set in Centaur designed by Bruce Rogers and issued in digital form by Adobe systems. The heading are set in Mr Eaves Mod, designed by Zuzana Licko. Adobe Creative Clound, InDesign, Illustrator, Photoshop Macbook Pro 15-inch Epson Stylus Photo R3000 Designer Edition. Neenah Royal Sundance Felt Natural White 110 {72}
Printing and binding: Santa Clara, CA 95051 Date: December 10, 2016 Published by Chronicle Books, San Francisco, US. Edition of 2016 Images by Van Le & Trung Le Text and illustration by Van Le
Colophon
This is a student project only. No part of this book or any other part of the project was produced for commercial use.