World Cuisines
Vietnam
Vietnam's beloved noodle soup: a clear, star-anise-scented beef broth ladled over flat rice noodles with rare beef, herbs and lime. Ingredients: beef bones, oxtail, onion, ginger, star anise, cinnamon, cloves, cardamom, fish sauce, rock sugar, rice noodles, beef slices, spring onion, cilantro, bean sprouts, lime, hoisin, sriracha. Recipe: 1) Char onion and ginger; simmer bones with spices 6-8 hours, skimming. 2) Season with fish sauce and sugar; strain. 3) Blanch noodles. 4) Arrange noodles and raw beef in bowls; pour boiling broth over to cook the beef. Serve: with herbs, sprouts, lime, hoisin and sriracha to taste. History: born in early-20th-century northern Vietnam, possibly from French pot-au-feu and Chinese noodle traditions, now the country's signature bowl.
The Vietnamese baguette sandwich: crackling crust, pâté, cold cuts, pickled carrot and daikon, cucumber, cilantro and chili. Ingredients: baguette, pork pâté, Vietnamese sausage, roasted pork, mayonnaise, pickled carrot and daikon, cucumber, cilantro, jalapeño, soy sauce. Recipe: 1) Pickle julienned carrot and daikon in vinegar, sugar and salt. 2) Crisp the baguette. 3) Spread pâté and mayonnaise. 4) Layer meats, pickles, cucumber, cilantro and chili; dash with soy. Serve: wrapped in paper, eaten by hand. History: a Saigon street-food icon fusing French bread and pâté with Vietnamese pickles and herbs.
Fresh, translucent rice-paper rolls of shrimp, pork, vermicelli and herbs, dipped in peanut-hoisin sauce. Ingredients: rice paper, shrimp, pork belly, rice vermicelli, lettuce, mint, cilantro, chives, hoisin, peanut butter, garlic, chili, lime. Recipe: 1) Poach shrimp and pork; slice thin. 2) Soften rice paper in warm water. 3) Layer herbs, noodles, shrimp and pork; roll snugly. 4) Whisk hoisin, peanut butter, garlic and lime into the dip. Serve: at room temperature with dip. History: a southern Vietnamese classic, the fresh counterpart to fried spring rolls.
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