Bánh Hỏi Chạo Tôm (Shrimp Paste on Sugar Cane with Fine Rice Vermicelli)

When I come home, there are dishes my mom makes on a quasi-regular basis, like bánh xèo (Vietnamese savoury crepes) and others that are made by request, like bánh hỏi chạo tôm. Bánh hỏi are fine rice vermicelli noodles, thinner than bún. Chạo tôm is shrimp paste that is grilled around a sugar cane stick. The sugar cane adds another dimension to the shrimp. When I was young, I used to like munching on the sweet sugar cane after I ate the shrimp.

I love shrimp so I really love chạo tôm. It's pure shrimp on a stick and I love the beautiful pink colour of the shrimp. I think it's best eaten at home. Since shrimp is expensive, I think restaurants add filler like ground pork or fish to reduce the cost of making it. If you only use shrimp, the sweetness of the shrimp really comes through. Chạo tôm is traditionally served with thin bánh hỏi and the combination is perfect! I've also served smaller versions of this as an appetizer at parties. They were quite popular!

Chạo Tôm (Shrimp Paste on Sugar Cane) - Makes 16 large ones (about 20 small)
Chạo tôm is easy to make if you have a food processor. If you don't, you really have to mince the shrimp to get the proper "paste" texture. Sugar cane can be purchase canned at Asian grocery stores. You can try to use skewers but I'm not sure it would hold the paste; instead, I would just free form them into patties.

* 1 lb raw shrimp (shelled and deveined)
* 1 tsp garlic powder
* ½ tsp salt
* 1 tsp sugar
* 1 tbsp cornstarch
* ⅛ tsp pepper
* sugar canes

Pat down the shrimp with a paper towel to make sure they’re dry.
Place into a food processor with the remaining ingredients (except the sugar cane).
Blend in food processor until it becomes a paste.
You can make a little patty and fry it, to taste and adjust the seasoning if you’d like.
Coat a piece of plastic wrap with a bit of oil so the shrimp mixture doesn’t stick.
Place the plastic wrap on one hand and take a couple of spoonfuls of the shrimp mixture into the plastic wrap.
Stick in a sugar cane stick.
With the plastic wrap, shape the shrimp mixture around the sugar cane.
On an oiled aluminium foil covered sheet, broil until it is brown for 2-3 minutes. Alternately, you can definitely grill these on a BBQ. (Keep an eye on them. Shrimp cooks very quick!)
Turn over and broil the other side.
Serve with bánh hỏi.

Slicing the sugar cane into thinner sticks.

Processing the shrimp into a paste.



Moulding the shrimp around sugar cane.


Broiling Chạo Tôm.



Bánh Hỏi (Fine Rice Vermicelli)
I love bánh hỏi. The fine vermicelli perfectly holds nước chấm (dipping fish sauce). It's more effort to cook because you have to steam it but it's well worth the effort. My mom has been told you can more easily microwave it. We attempted this but failed. I thought the noodles were too dry.

* 1 package fine rice vermicelli
* 1 tbsp tapioca or corn starch
* hành mỡ (scallion oil)

Soak the vermicelli in warm water for 10 minutes.
Drain and let dry for 20 minutes.
Coat vermicelli evenly with cornstarch using a little sieve (so the noodles don't stick together).
Add a thin layer of vermicelli on a flat mesh (we use a splatter guard).
Cover with a lid and steam over a shallow pan of water for about 2 minutes until the vermicelli is cooked.
Brush a plate with hành mỡ and add a layer of the cooked vermicelli.
Brush the vermicelli with hành mỡ and repeat with steaming.
Once, you have a large pile of noodles, cut through the noodles in quarters.
Serve with nước chấm and chạo tôm (another standard is Chinese BBQ pork!).
Tada!



Draining the noodles and steaming them.


I just need some fish sauce and I'm happy!

La Maison VIP (Montréal)

1077 rue Clark
Montréal, Québec
514.86.1943

My family has a tradition of eating lobsters during lobster season. I missed lobster season last year when I was in Vietnam. By the time I visited Montréal, it was actually a bit past lobster season but we still tried to take advantage of the good deals still available. I called Zao's Restaurant and their promotion was $10.95 per lobster. However, we wanted to eat in Chinatown. La Maison VIP's lobster special was two lobsters for $23.95. When we got there, there was a long line so we decided to check out La Maison Kam Fung. The hostess there informed us it was $27 per lobster and when I balked, she gave us a bit of attitude so we decided to go back to La Maison VIP. Luckily, the line did not get longer.



While waiting for a table, it was interesting to watch what people ordered. There were three young men who each ordered a chow mein. That's some serious eating! We usually order different dishes to share so we can have different things.



Finally, we got our table. While we were enjoying our complimentary tea, we ordered our food. We always order a chow mein and ordered the beef chow mein ($7.95) this time. This was the cheapest dish we ordered and had the largest portion. While the dish was very saucy, my sister and I thought it lacked flavour... and salt. Our mom, on the other hand, thought it was fine.

Beef Chow Mein.

We like to order a vegetable dish and noticed snow pea shoots ($9.95). The dish had wholegarlic cloves that flavoured the dish. The pea shoots were perfectly cooked. Yum!

Stir Fried Pea Shoots.

Obviously we ordered out two lobsters. We noticed a few people ordering the lobster special too. Who can pass up a lobster deal? The dish came with ginger and scallion. The flavour of the lobster was good. However, we were disappointed since the lobster seemed to be slightly overcooked and a couple pieces were also seriously charred.

Our lobsters.

Finally, my sister and I were excited when we noticed the soft shell crab ($9.95) on the specials board while we were waiting. The crab was cut into pieces, battered and deep fried, served with onion and chili peppers. I'm not sure how many crabs there actually were but there was enough for four people. Definitely, our favourite dish of the night!

Soft Shell Crab.

The total tally for our dinner was $53 (before taxes and tip). That's a great deal for a meal for four people that included lobster. Is there better Chinese food out there? Sure. However, La Maison VIP offers great value. According to my sister, La Maison VIP is a hot spot for after-clubbing dining. I've never eaten Chinese at 2 am but I could see the appeal of greasy Chinese food after a night of drinking and dancing!

Homemade Soy Milk (Sữa Đậu Nành)

When I visited my mom, I asked her to make sữa đậu nành (soy milk). I have a very clear picture from my childhood, of my mother crouched in our little apartment, squeezing out soy milk. Now that soy milk is readily available, my mom has not made it in years. It was amazing to realize how easy it is, just a few simple steps and no additives.

Homemade Soy Milk (Sữa Đậu Nành)
The soy milk can be flavoured with whatever you like. We used leftover pandan leaves my mom had in the freezer. You could add some vanilla extract instead.

* 300 g soy beans
* 8 cups of water
* ¾ cup sugar, optional or to taste
* flavour to taste, vanilla or pandan leaves

Soak soy beans overnight.
Drain the beans.
Blend one cup of beans with 2 cups of water, and put through a cloth bag.
Extract the liquid by twisting the bag.
Repeat until all the soy beans have been used up.
Place the liquid in a pot and bring to a boil.
Turn the heat down.
Add sugar and the flavouring of your choice.
Simmer for 5 minutes.
Let cool.
Store in fridge.
Tada!


Soy beans that have been soaked are blended with water.

The mixture is poured into a cloth bag and sieved through.

Cook the soy milk (I completely forgot to take a picture of the final product. Oops!).

Korean Style Short Ribs (Kalbi)

Not only did my mom make thịt nướng (Vietnamese style short ribs) for dinner when I came to visit, but she also made Korean style short ribs (kalbi). This was my first time trying it and I really enjoyed it. My friend C came over for dinner and thought they were quite addictive. Korean style short ribs are unique in their cut: ribs are cut lengthwise across the bones. My mom recently discovered that you can buy this type of short ribs at supermarkets. Before that, she said she'd only seen it in Asian markets in California. I was discussing this with my Korean student and she mentioned that she just asks the butcher to cut short ribs this way.



Korean Style Short Ribs (Kalbi)
Once you buy the Korean style short ribs, the rest is easy. Just like the thịt nướng, it's a matter of mixing the marinade ingredients and let it sit overnight.

* 1 kg of Korean style beef short ribs
* 1-½ tsp salt
* 3 tbsp sugar
* about 5 garlic cloves, minced
* 2 tbsp sesame oil
* 1 tsp dried chili flakes
* 1 tbsp soy sauce
* 5 green onions, white parts chopped very finely
* 2 tbsp sesame seeds
* a pinch of baking soda (less than ⅛ tsp)

Mix all of the marinade ingredients in a large bowl.
Add the beef short ribs and allow to marinate overnight.
Grill on barbecue or broil in the oven.
When one side is cooked, turn the ribs over and cook the other side.
Serve with sticky rice. (We just ate it with bún but my mom assures me it's great with sticky rice. I'm not sure when she turned Korean...)
Tada!

Short ribs from the supermarket are marinated and then grilled.

Bún Thịt Nướng (Grilled Meat with Rice Vermicelli)

Bún thịt nướng (grilled meat with rice vermicelli) is a summer staple at my mom's. I actually associate barbecuing with this dish. We didn't really do hamburgers and hot dogs growing up... I also associate barbecuing with my mother, hair covered with a bandana, cooking over a charcoal grill. No propane for us, no sirree! My mom is a firm believer that charcoal adds more flavour to meat!

My mom makes thịt nướng (grilled meat) with both pork and beef although I think pork is more traditional. This is served with bún (rice vermicelli), fresh vegetables and sweet pickled carrots, and finally, doused with fish sauce. When we have a lot of people over, my mom cooks a ridiculous amount of meat and everyone assembles their own bowl of bún.

Thịt Heo Nướng (Grilled Pork)

The key to this recipe is marinating the meat overnight for maximum flavour. If you can't, at least marinate it for a good 3 hours. The main flavour for the pork is lemongrass; this recipe is really just a guideline and you can adjust the ingredients as you like! Adding sugar may seem odd but Vietnamese food tends to have a sweet side, even in savoury dishes. Traditionally, a fattier cut of pork is used for this but my mom uses leaner pork butt.

* 1 kg pork butt, sliced ⅛" thick
* 1-½ tsp salt
* 3 tbsp sugar
* 1-½ tsp garlic (3-4 garlic cloves), minced
* 1 heaping tbsp minced lemongrass (can be purchased frozen)
* 1 tsp dark soy sauce
* 1 tsp black pepper
* 1 tsp chili flakes
* ⅛ tsp baking soda

* bamboo skewers, soaked in water

* 1 tbsp sesame seeds, optional (my mom likes to add them but finds it does tend to burn)

Mix all of the marinade ingredients in a large bowl.

Add the pork slices and let marinate overnight, making sure all the meat is well coated.

Skewer the pieces of meat (or use a metallic grill like my mom's below).

Grill on barbecue or broil in the oven.

Turn over the meat until both sides are cooked.

Marinating pork makes it tasty!

Thịt Bò Nướng (Grilled Beef)
The marinade below is the same as for the pork, except for the addition of sesame oil.

* 1 kg beef sirloin tip, sliced ⅛" thick

* 1-½ tsp salt

* 3 tbsp sugar

* 2 tsp garlic (5-6 garlic cloves), minced

* 1 tbsp minced lemongrass (can be purchased frozen)

* 1 tbsp sesame oil

* 1 tsp dark soy sauce

* 1 tsp black pepper

* 1 tsp chili flakes

* ⅛ tsp baking soda
* bamboo skewers, soaked in water

Mix all of the marinade ingredients in a large bowl.
Add the beef slices and marinate overnight.
Skewer the pieces of meat (or use a metallic grill if you have one).
Grill on barbecue or broil in the oven.
Turn over the meat until both sides are cooked.

Vietnamese style grilled beef.

Cooking Bún (rice vermicelli) - Serves 4-6

Bún is the basis of many Vietnamese dishes, including fried spring rolls. I have difficulty cooking bún so I thought I'd write down how to properly cook it, if just for myself.

½ 454g bún package

Bring water to a boil in a big pot.
Turn the heat down to medium.
Add the bún (no lid), ensuring all the vermicelli is submerged in the water.
When the bún is no longer holding its square shape, turn off the heat (about 5-7 minutes).
Leave the bún to cook in the water for another 8-10 min.
Rinse in cold water until you can handle it with your hands.
Make little bundles and pile them in a strainer - this ensures it doesn't all get stuck together (that's usually my problem!).

My mom prefers bún that comes in little square shapes.

My mom makes little bundles and places them in a strainer.

Serving Bún
For grilled meat or spring rolls, you serve bún with fresh vegetables and fish sauce. Refer to the toppings for bún post!

* cooked bún
* hành mỡ (scallion oil)

* lettuce, sliced thinly

* cucumbers, sliced thinly

* mint, sliced thinly

* pickled carrots

* peanuts, ground
* nước chấm (dipping fish sauce)

Place bún in a bowl.

Mix in with some scallion oil.

Add lettuce, cucumber, mint, carrots and peanuts (or whatever you prefer).

Add as much fish sauce as you'd like.

Serve with grilled meats or spring rolls.

Tada!

A bowl of bún.

Cornmeal Crusted Sole with Asparagus

I have really been enjoying asparagus recently and I like it cooked pretty simply. On this day, I thought I would also have fish, cooked with a cornmeal crust. Super easy, super healthy!



Stir-Fried Asparagus - Serves 1
I've had a recent asparagus obsession. Asparagus carbonara, grilled asparagus in couscous, asparagus with eggs for lunch, asparagus with fish! No need for hollandaise sauce, I enjoy it quickly stir-fried.

* oil
* ¼ of onion, sliced thinly
* ½ a bunch of aspargus, cut into 1" sections (sliced in half lengthwise if the stalk is very fat)
* salt, to taste
* Italian seasoning
* red dried chili flakes

Heat oil in a pan.
Add onion and cook until slightly softened.
Add asparagus.
Season with salt and Italian seasoning.
Add dried chili flakes to taste.

Cornmeal Crusted Sole - Serves 1

I often pan fry fish simply with a bit of flour. My sister mentioned that cornmeal gives a great crust and she was right. Nice, crispy and a beautiful golden colour, without too much oil!

* 2 small sole fillets

* salt, to taste
* black pepper, to taste

* 1 egg, beaten
* ½ cup flour
* cornmeal
* Parmesan cheese (optional)
* oil

Pat your sole fillets dry and season with salt and pepper.
Place the egg and flour in separate deep dishes.
In a third dish, add a bit of cornmeal, and mix with some Parmesan.
Dredge your fillets in the flour first, then the egg and finally the cornmeal mixture.
Heat oil in a pan.
Add your fillets and cook on both sides.
Tada!

Dredging your sole fillets and pan frying them.

Nice golden crust!