This is one of the most authentic Vietnamese foods and always highly appreciated by the foreigner in Vietnamese restaurant in Vietnam and abroad. The sweetness of the sugarcane really gets on well with the shrimp and pork paste around the sugarcane. You also can replace the sugarcane by lemongrass for the different taste.
Shrimp and sugarcane
- 1 tbsp. Nuoc Mam sauce or 1 tbsp. Maggi liquid seasoning mixed with 1/2 tbsp. lemon juice, 1 garlic clove, crushed and dried, and 1/4 green onion, finely chopped
- 2 tbsp. finely chopped cilantro leaves
- salt and pepper
- butter head lettuce
- 1 small onion, finely chopped
- vegetable oil for deep frying
- 3/4 cup ground pork
- all-purpose flour or cornstarch
- 1 1/3 cups peeled shrimp
- 4 x 6 inch lengths of sugar cane
- 1 tbsp. dried shrimp
- 1 egg, beaten
1. If using dried shrimp, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimp and chop finely.
2. Put the ground pork into a large bowl. Add the onion, cilantro, fresh and dried shrimp, salt and pepper, and Nuoc Mam sauce.
3. Pour the egg into the pork and shrimp mixture, and mix well with your hand. The mixture should come together so that it can be molded around the lengths of sugar canes. If it is too runny, sift a little all-purpose flour or cornstarch into the mixture.
4. Peel the sugar cane, leaving 2 inch of the green covering on at each end, or 2 inch at one end. Mold the mixture on to the peeled part of the sugar cane.
5. Broil the sticks under a moderately hot broiler, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep-fry in hot oil for 4-5 minutes.
6. Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.
Chicken Shrimp and cashew nut
Very popular and attractive shrimp dish to Westerner. Easy to find the ingredients and cook. Great balance on the taste of shrimp and cashew nut can please any one who try it.
Ingredients: Serves 4-6
- 300 g: Small raw shrimp (shell and devein)
- 1/2 cup: Cashew nuts (raw)
- 10: Green onions cut into 1 inch long
- 10 slices: Ginger
- 3 tablespoons: Oil
- ½: Egg white
- 1 tablespoon: Cornstarch
- 1/2 teaspoon: Salt
- 1 tablespoon: Wine
- 1/4 teaspoon: Salt
- 1 teaspoon: Sesame oil
- Clean shrimp and pat dry, then mix with egg white, cornstarch, salt and soak for an hour at least.
- Fry the cashew nuts in warm oil until brown, for about 3 minutes over low heat. Remove, drain and set aside to cool.
- Heat the same oil again (about 320oC), pour in shrimp and fry for half minute, remove shrimps and drain oil from pan.
- With another 2 tablespoons oil fry green onion and ginger slices, add shrimp and seasoning sauce quickly, then stir until thoroughly mixed over high heat. Turn off fire. Add the cashew nuts and serve immediately.
Simple but very authentic and popular dish from Mekong Delta. The coconut milk brings very different and fresh taste to the shrimp and you also can cook this dish anywhere around the world.
- 1: Young coconut, fresh coconut juice, reserve the coconut
- 1 teaspoon: Sugar
- 12: Tiger shrimps
- 10 sheets: Vietnamese rice paper, sprinkled with water to soften
- 25 g: Dried fried rice vermicelli, sprinkled with water to soften
- 1 tablespoon: Chopped peanuts (groundnuts)
- 1 sprig: Lettuce leaves
- 1 spring: Mint leaves
- ¼: Cucumber, thinly sliced
- 150 g: Pickled carrot and radish
- Boil coconut juice and sugar.
- Stir until sugar is melted.
- Add shrimps and boil for 10 minutes until shrimps turn red and are cooked. Drain and remove shrimps.
- Pour juice back into coconut and hang shrimps around coconut.
- Place a serving plate with rice paper, rice vermicelli, peanuts, lettuce, mint leaves, cucumber and seasoned lime juice to serve.
- To assemble, lay a sheet of rice paper on a plate. Arrange lettuce, mint leaves, cucumber, pickled carrot and radish, rice vermicelli, peanuts and a peeled shrimp on top.
- Roll up and dip into seasoned lime juice before eating.