Taro stem (bc hà): There are many varieties of taro, but only the stems of the Colocasia gigantean are eaten. Not related to stems of taro root. Sliced stems, which are porous, are used in soups, holding flavorful stock like a sponge. They’re also great in salads for their delicate flavor and crisp texture.
Thai basil (rau quê): Important herb of salad platters, often wrapped around food. It’s also cooked with chicken and seafood dishes, or thrown into soups. More pungent and less sweet than Italian basil.
Thai bird chile (t): The most popular—and often only—chile pepper in Vietnamese cuisine, used for extra heat in dishes. The Vietnamese use red and green Thai birds; green is much hotter than red. Chiles have the most heat intensity when used fresh; the seeds should be consumed, never discarded. Serrano peppers or cayenne can be substituted.
Tofu or bean curd (đu h): Made from dried soybeans that are soaked in water and then boiled and processed. Loaded with protein and nutrients, tofu is important in turning meat-based foods into vegetarian ones. Best in sautés, soups, or deep-fried dishes. Firm tofu is a bit chewier and more substantial and will withstand tossing in a stir-fry. Soft tofu will fall apart when sauteed.
Tree ear mushrooms (nm mèo): Also known as wood ear mushrooms, these are popular for their chewy texture more than their bland flavor. This texture enhances stir-fries, soups, and meat-filled foods such as crepes and fried egg rolls. The smaller, the better. Reconstitute in boiling water. One tablespoon of dried mushrooms becomes cup soaked. Squeeze off the excess liquid and add it to a savory stock.
Turmeric (bt ngh khô): A relative of ginger, most often used in powdered form. Added to food for yellow color and slightly bitter taste. An important ingredient of curries and fish dishes.
Vietnamese coriander (rau rm): The most popular herb among the South Vietnamese, it’s redolent of coriander, but with a more lemony scent and taste. Wrap pho meat and seafood with it. Large heaps are chopped and thrown over cooked dishes.
Water spinach (râu mung): A unique spinach grown in marshes and rice fields. Considered Vietnam’s official vegetable, it’s cherished for its bitter and spinachlike flavor. In some places, Vietnamese Americans have been banned from growing it. because its extensive root system has spread into sewers and drainage systems. When cooked, the leaves have a creamy texture like that of cooked spinach. It melds well with garlic and fish sauce and is common in soups, stir-fries, and salads.
Winter melon (bu): Light green and oblong in shape, this is actually a squash with a mild, sweet taste popular in soups and stir-fries. It’s good at absorbing the flavors of ingredients it is cooked with.
Appendix B:
RESOURCES AND LINKS
FOOD WEB SITES AND BOOKS
www.noodlepie.com
An excellent blog by a British expat, eating his way through Vietnam.
www.wokme.com/ingredients/vietnamese.htm
An in-depth look at Vietnamese ingredients.
www.chowhound.com
This forum can help you find Vietnamese food in your local area.
www.professorsalt.com
“Professor Salt” highlights the ins and outs of eating in Little Saigon, from the nonlocal, non-Vietnamese perspective.
www.vietworldkitchen.com
A great Web site on Vietnamese cooking.
To Asia with Love by Kim Fay
Fay writes on eating, shopping, and traveling off the beaten path in Vietnam and Southeast Asia with contributions from writers who work, live, and eat in Asia.
Lonely Planet World Foods of Vietnam by Richard Sterling
A great summary and index on the foods and dining culture of Vietnam.
ONLINE ETHNIC GROCERS
There are plenty of ethnic food Web sites to choose from, but some of them are ridiculously overpriced. These sites below charge reasonable prices for their fare:
www.asianfoodgrocer.com
www.ethnicgrocer.com
www.grocerythai.com
www.pacificrimgourmet.com
www.templeofthai.com
LITTLE SAIGON GROCERS
Asian grocers are popping up all over the country. You don’t need to find a specifically Vietnamese grocery store; a nearby Thai or Chinese grocer will provide you with the ingredients and herbs you need. Just check your local phone book or business directory for contact information. Still, Vietnamese grocers are unique. Here are some popular stores to visit in Little Saigon:
A Chau Supermarket
16042 Magnolia Street
Fountain Valley, CA 92708
Ben Thanh Supermarket
9166 Bolsa Avenue
Westminster, CA 92683
Bolsa Supermarket
9550 Bolsa Avenue
Westminster, CA 92683
Little Saigon Supermarket
9822 Bolsa Avenue
Westminster, CA 92683
T&K Market
9681 Bolsa Avenue
Westminster, CA 92683
www.99ranch.com
This chain is popular throughout Southern California.
VIETNAMESE CULTURE AND MEDIA
http://nguoi-viet.com/
Nguoi Viet newspaper, Vietnamese version.
http://nguoi-viet.com/nv2_default.asp
Nguoi Viet newspaper, English version.
www.lib.uci.edu/libraries/collections/sea/seaex hibit/index.html
The University of California-Irvine’s Southeast Asian Archive.
www.littlesaigonradio.com
Little Saigon Radio.
http://65.45.193.26:8026/cms/acct/vietweekly/main/ Viet Weekly.
http://nguoi-viet.com/idirectory/businessdetail .asp?Biz_ID=145
Business directory.
The Vietnam War Memorial in Westminster is the centerpiece of the Sid Goldstein Freedom Park. A marble fountain flanks one side of a 15-foot, three-ton bronze statue, while flags of the former South Vietnam and the United States, a constantly burning torch, and a memorial urn are on the other side. The statue, which depicts an American soldier and a South Vietnamese soldier together in combat, was dedicated on April 27, 2003, just three days before the twenty-eighth anniversary of the fall of Saigon. It represents the alliance and friendships between the South Vietnamese and the United States during the Vietnam War and commemorates and honors the 58,000 American and 300,000 South Vietnamese casualties of that war. The people of Little Saigon raised $500,000 themselves before city officials approved the plans for the memorial. These Vietnamese-American refugees and survivors of the reeducation camps have so much love for the memorial that visiting it, praying before it, taking pictures of it, and participating in its maintenance serve as a proud patriotic duty. Many visit here from the community or beyond to place incense in the urn and pray for America and for peace.
VIETNAMESE ORGANIZATIONS
www.vps.org/
Vietnamese Professional Society.
www.vncoc.org/
Vietnamese Community of Orange County.
www.vietfilmfest.com
Vietnamese-American Film Festival, Little Saigon.
www.bpsos.org/
Boat People S.O.S.
THE VIETNAMFSE EXPERIENCE
Lost Years: My 1,632 Days in Vietnamese
Reeducation Camps by Tran Tri Vu.
Prisoner of the Word: A Memoir of the Vietnamese
Reeducation Camps by Le Huu Tri.
Saigon, USA A documentary on the political side of Little Saigon by Lindsey Jang and Robert C. Winn.
LITTLE SAIGON POINTS OF INTEREST AND ATTRACTIONS
Chùa Quan Am (temple)
Vietnamese Pure Land
10510 Chapman Avenue, #400
Garden Grove, CA 92844
Chùa Hu Quang (temple)
4918 West Westminster Avenue
Santa Ana, CA 92703
Vietnam War Memorial
All-American Way
Westminster, CA 92683
Asian Garden Mall
9200 Bolsa Avenue
Westm
inster, CA 92683
Thu Vin Vitnam, Vietnam Library
14291 Euclid Street, D109
Garden Grove, CA 92843
www.thuvienvietnam.com
GENERAL TOURISM INFORMATION
www.citysearch.com
www.ocregister.com
www.ocregister.com/show/saigon
www.ocweekly.com
Appendix C:
SAMPLE MENUS
BREAKFAST
Any single dish will work:
• Beef Pho
• Rice Noodle Soup in Pork Broth
• Crab and Pork Hock Soup with Udon Noodles
• Spiced Beef Stew with fresh baguettes
• Chicken Rice Porridge with Lemongrass and Ginger
SIMPLE ONE-DISH LUNCHES
Choose any single dish:
• Herb Noodle Salad, anything grilled as a topping—shrimp, beef, pork
• Noodle soups (any)
• Chicken Rice Porridge with Lemongrass and Ginger
• Chicken Curry with Potatoes and Peas
• Spiced Beef Stew
• Traditional Vietnamese Spring Rolls and Spicy Beef Salad with Thai Basil and Lemongrass
• Crispy Coconut and Turmeric Crepes
DINNERS
Steamed Tilapia with Ginger, Scallions, and Onions
Warm “Shaking Beef” Salad with Watercress and Tomatoes
Fried Spring Rolls with Ground Pork, Fresh Crab, and Tree Ear Mushrooms
Steamed Jasmine Rice and Salad Platter
Winter Melon and Shrimp Soup
Pork Braised in Caramel Sauce
Whole Salted Fish with Lemongrass and Chili Paste
Steamed Jasmine Rice and Salad Platter
Mustard Greens with Shrimp Tamarind Soup
Grilled Beef Slices with Chile, Lemongrass, and Honey
Salted Short Ribs in a Clay Pot
Steamed Jasmine Rice and Salad Platter
Cabbage Soup with Ground Pork and Shrimp
Chicken Braised in Ginger and Coconut
Hanoi-style Fried Fish with Turmeric and Dill
Steamed Jasmine Rice and Salad Platter
Sweet-and-Sour Catfish Soup in Pineapple Broth
Grilled Pork Chops with Herb Noodle Salad
Rice Flour Crepes with Mushrooms and Ground Pork
Catfish Braised in Caramel Sauce
Steamed Jasmine Rice and Salad Platter
SPECIAL DIETS
Low Carb
Pan-fried Tofu and Broccoli with Lemongrass and Chile
Snow Peas and Shrimp Sauteed in Garlic and Oyster Sauce
Grilled Beef with Lemongrass, Garlic, and Chili Paste
Five-spiced Fried Chicken
Vegetarian
Braised Eggplant and Tofu in Caramel Sauce
Vegetarian Sweet-and-Sour Soup
Cabbage Salad with Banana Blossoms
Steamed Jasmine Rice and Salad Platter
Herb Noodle Salad
Winter Melon and Shrimp Soup (omit the shrimp)
Traditional Vietnamese Spring Rolls (substitute cucumber for the pork and shrimp)
Vegetarian Fried Rice
PARTIES AND FEASTS
Appetizer Party
Vietnamese do not have appetizer parties, but if you must, you must! Note that you may want to cut these recipes in half to prepare smaller, appetizer-size batches.
Shrimp Brochettes
Fried Spring Rolls with Ground Pork, Fresh Crab, and Tree Ear Mushrooms
Traditional Vietnamese Spring Rolls with Pork, Shrimp, and Mint Leaves
Fried Squid in Rice Flour Batter
Grilled Shrimp with Garlic, Lemongrass, and Chili Paste
Fried Shrimp in Turmeric and Garlic Batter
Produce Party
Green Papaya Salad witih Shrimp
Vegetables and Tofu Sauteed in Oyster Sauce
Vietnamese Water Spinach Sauteed with Garlic
Herb Noodle Salad
Steamed Jasmine Rice
Seafood Party
Fresh Crab Sauteed in Salt and Pepper
Fried Shrimp with Shrimp Paste, Lemongrass, and Chili Paste
Mussels Sautéed with Chiles and Thai Basil
Whole Salted Fish with Lemongrass and Chili Paste
Steamed Jasmine Rice and Salad Platter
Family Feast for a Special Occasion
Mussels Sauteed with Chiles and Thai Basil
Drunken Crab
Five-spiced Fried Chicken (substitute duck)
Asparagus and Crab Soup
Beef Tenderloin Cured with Lime Juice and Onions
Traditional Fried Rice
Family Feast with Comfort Foods
Crispy Coconut and Turmeric Crepes
Traditional Shredded Chicken and Cabbage Salad
Chicken Curry with baguettes
Traditional Vietnamese Spring Rolls with Pork, Shrimp, and Mint Leaves
Appendix D:
METRIC CONVERSION TABLES
APPROXIMATE U.S.-METRIC EQUIVALENTS
LIQUID INGREDIENTS
DRY INGREDIENTS
Index
Anise. See Star anise
Asian Garden Mall
Asparagus and Crab Soup (Xup Mang Cua)
Avocado Shake, Fresh
Bakeries
Banana blossoms
Cabbage Salad with
in Salad Platter
Banana(s)
Fried, with Coconut Sauce
Tapioca in Coconut Milk (Che Chudoi)
Banh Canh Cua Gio Heo (Crab and Pork Hock Soup with Udon Noodles)
Banh Flan (Vietnamese Flan or Crème Caramel)
Banh Hoi (Vermicelli Squares with Scallion Oil)
Banh mi (bread) delis
Banh Mi Tom Chien (Shrimp Brochettes)
Banh Uot Thit (Rice Flour Crepes with Mushrooms and Ground Pork)
Banh Xeo (Crispy Coconut and Turmeric Crepes)
Banks
Basic recipes
Basil. See Thai basil
Beef
Grilled, with Lemongrass. Garlic, and Chili Paste
Grilled, with Lemongrass and Garlic
Grilled Slices with Chile, Lemongrass, and Honey
Ground, Porridge
Pan-Fried Filet with Tomatoes and Herbs
Pho (Pho Bo)
Salad, Spicy, with Thai Basil and Lemongrass
in Salted Short Ribs in a Clay Pot
“Shaking,” Salad with Watercress and Tomatoes
Stew, Hue-Style Hot and Spicy
Stew, Spiced
Tenderloin Cured with Lime Juice and Onions (Bo Tai Chanh)
Beer
Beverages. See Drinks
Black-Eyed Peas and Glutinous Rice in Coconut Milk (Che Dau Trang)
Bo Bit Tet (Pan-Fried Filet of Beef with Tomatoes and Herbs)
Bobo’s Dau Giam (Bobo’s Salad Dressing)
Boiled Peanuts (Dau Phong)
Bok Choy, Sauteed with Tofu and Hoisin Sauce
Bo Luc Lac (Warm “Shaking Beef” Salad with Watercress and Tomatoes)
Bo Tai Chanh (Beef Tenderloin Cured with Lime Juice and Onions)
Bo Xao Xa Ot Toi (Grilled Beef with Lemongrass, Garlic, and Chili Paste)
Braised Duck with Coconut Juice (Vit Kho Dua)
Braised Eggplant and Tofu in Caramel Sauce (Ca Tim Dau Hu Kho)
Broccoli
in Gingered Sauteed Egg Noodles with Pork, Shrimp, and Vegetables
in Rice Noodles Stir-Fried with Vegetables, Pork, and Shrimp
in Wide Rice Noodles Stir-Fried with Tofu and Vegetables
Buddhist temples
Bun Bo Hue (Hue-Style Hot and Spicy Beef Stew)
Bun Bo Thit (Grilled Beef Slices with Chile. Lemongrass, and Honey)
Bun Bo Xa Toi (Grilled Beef with Lemongrass and Garlic)
Bun (Herb Noodle Salad)
The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon Page 20