First attempts at Viet cooking

I decided to make my first dive into Viet cooking.  I found two recipes online that claimed to be Vietnamese.  This is their story.

Viet Food Attempt #1

Original Recipe: Vietnamese Salt and Pepper Eggplant

Source: RecipeZaar.com

Evolved Into: Might-Be-Viet Ginger & Pepper Eggplant Fries

Viet: cà tím

English: Eggplant
Pronunciation: gah (low) theme (rising)

Pronunciation Confusion:  Forward accent indicates a high, rising tone. Cá means fish. Tím means purple.  Backward accent indicates low sound. Cà is the first part of eggplant. Tìm mean search. 

Sarah's Might-Be-Viet Ginger & Pepper Eggplant Fries

• 2 eggplants
• 1/2 cup plain flour
• 3/4 cup rice flour
• 1 egg
• 2 teaspoons baking powder
• 1 cup iced soda water
• 2 limes
• 3 tablespoons pepper
• 1 tablespoon ginger
• 2 cups oil

Directions

1. Mix pepper and ginger together and set aside.
2. Peel eggplant and slice into finger sized pieces - not too thick.
3. Mix flours with baking soda.  Add egg.
4. Add iced soda water.
5. Heat oil in wok.
6. Dunk eggplant in batter.  Let it drip off a bit and then toss in wok.
7. Fry on both sides until golden.
8. Toss in pepper/ginger mix.
9. Serve with a squeeze of lime juice and rice.

Final Judgement

Not that good.  And doesn't seem that Viet.  Fried food, really?  Tasted better cold than hot.  But still too much spice and too much fried.  But, since this recipe is meant for 6 and I only used about 1/4 of the eggplant that I cut up, I now have a lot of cà tím in my fridge.  Which taste very delicious heated up in rice with a little soy sauce.

Viet Food Attempt #2

Original Recipe: Sticky Rice with Mango and Lime

Source: RecipeZaar.com
Evolved into: Didn't Shop at Asian Supermarket Sticky Rice Deliciousness

Viet: quả xoài

English: Mango
Pronunciation: Quah (falling then rising), Soy (falling) + very slight "ee" sound at end

Pronunciation Quest:
Me - "How do you say the Vietnamese word for Mango?"
Thai - "I don't know."
Me - "OK, imagine I have a mango in my hand.  I'm your mom.  What do I say to you?"
Thai - "Xoài"

Sticky Rice with Mango and Lime (Minus Asian Supermarket Ingredients)

• 1 cup cooked rice
• 1/2 cup coconut cream (I used Coconut Milk Creamer)
• 3 tablespoons sugar
• 6 pieces banana leaves (I used corn husks. Which also gave me corn for dinner the night before.)
• 1 mango, peeled and chopped
• 1 teaspoon grated lime rind
• 2 tablespoons lime juice
• 1 tablespoon palm sugar (I used mix of molasses and brown sugar)

Directions

1. Take cup of rice from rice cooker, or heat up cooked rice.
2. Pour coconut cream over rice
3. Cover and allow to stand 10 minutes, so rice can absorb coconut cream.
4. Meanwhile, bring pot of water to boil.  
5. Boil leaves for 2 minutes, or until soft.  Drain.
6. Stir sugar into rice.  Should be creamy, oatmeal-like texture.
7. Lay out leaves.  Put small portion of rice mixture in center and spread out.
8. Sprinkle with mango, lime juice, palm sugar (or substitute), and lime rind.
9. Cover mixture with another small portion of rice.
10. Fold in leaves and secure with toothpicks.
11. Cook on grill (I used toaster oven) a few minutes on each side.

Final Judgement

You can eat it hot, but I suggest putting it in the fridge and eating it as a cold breakfast treat.  Very sweet, soft, and delicious.  I would definitely make this again. 

NEXT TIME ON SARAH ATTEMPTS TO COOK LIKE A VIET:

Sarah buys "Into the Vietnamese Kitchen," under recommendation from Anh of http://www.anhsfoodblog.com/, and gives Thai flashbacks to his childhood.