Fish Amok, Cambodia's National Dish

In summer 2011, food blogger Eva Thorne travelled to Phnom Penh to learn how to make fish amok, the national dish of Camboda.

As Thorne says, "Fish amok is a sublime fish curry custard that is steamed in banana leaves. It's elegant, moist and flavorful."A complete recipe with ingredients follows the instructional video below.

Ingredients for kroeung paste
5 dried red chilies (soaked, drained and chopped into a paste)
3 cloves garlic
2 tbsp galangal (cut small)
1tsp lemongrass (thinly sliced)
 Zest of 1/4 kaffir lime
1 tsp salt 
Directions for kroeung paste
Combine all ingredients in a food processor and blend to a thick paste. Alternatively (and more traditionally) this can be created with a mortar and pestle.

Ingredients for amok

30 g young nhor leaves
3 tbsp fish sauce
3 tbsp kaffir lime leaves
3 chili peppers
500 g fish (any meaty fish)
3/4 cup coconut cream
2 cups coconut milk
1 egg, beaten

Next Steps

Slice the fish thinly and set aside.

Remove nhor from stem, slice the kaffir lime leaves and cayenne peppers thinly. Stir the kroeung paste into 1 cup of coconut milk. When it has dissolved, add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.

Make the banana leaf cups, then put in the nhor and top with the fish mixture (see banana leaf cup how-to below). You can also just steam the amok in a bowl.

Steam for 15-20 minutes, then put the coconut cream on top and the thinly sliced kaffir leaves and cayenne peppers. Steam further until the mixture is solid, but still moist.

When ready, turn the amok over onto a plate and wipe away excess liquid with a napkin.

Making the banana leaf cup

Clean the leaves with a wet cloth, then dip them into boiling water so they become soft and do not crack when being shaped. Cut circles 25 cm in diameter and place two together (one leaf is not strong enough to hold the mixture). You can press the lid of a pot to the leaves and cut around it for a circular shape. 

Fold a square shape in the middle of the circle, forming the bottom of the cup. Then put a thumb on one right angle of the square and pull up two sides while tucking the fold, and pin together with a tiny bamboo stick (or toothpicks). Continue until all four sides of the cup are held together.

It's the food, the food...

Are you still with me? We are spending the day in "Little Saigon" and with good reason, I made a big deal about the food and went into a huge supermarket to make my point. Those of you who have gone to Vietnam know exactly what I'm talking about. Forget Chinese food, Thai food, even Japanese food. There is something about the scent, the arrangement, the ingredients (ah, ngoc mam, or Nước chấm in VN) of the foods in Vietnam that is more addicting than drugs. So, where are we heading?

As we drive on Bolsa, it is hard to resist entering here, due to the welcome look of the typical Asian roof design which adorns the mall's shops. And of course, the portal is also lovely, borrowing from the Chinese elevated hip rafters and half-round tiles which form the roof. This is where we will find and enter the Asian Dong Market, mentioned in my previous post, and none other than Conficious will be there to greet us.

Here is what some folks had to say about the A Dong Market on yelp.com, where you can read all twenty reviews; I am only citing a few below:

Quynh Tram T.

Huntington Beach, CA

4 star rating

6/25/2011  

One of the best Vietnamese supermarkets around that offers cheaper prices than other Vietnamese supermarkets! A Dong is located right across from Asian Garden Mall (and in the same plaza as Seafood Cove #2), so if you go during a weekend or a special event, just forget about finding a decent parking spot. What I also like about this location is that there is a lot of walking room in the store, unlike ABC Supermarket (which is also super close to A Dong).....

 

Elite '11

4 star rating

4/5/2010

1.  The prices are cheap as you would expect from any Vietnamese supermarket
2.  You literally will find every thing you need here to prepare any Vietnamese dish your heart desires
3.  Come here on a Friday night if you're lame like me with no plans, you will definitely appreciate that parking will be easy to find.
It's really that simple, and besides distance...not sure why anyone wouldn't go here to fullfill your Asian grocery needs.

 

So, going thru all the reviews, I noted the most prominent complaint to be parking availability...yes it's damned crowded, but if you read closely, Friday night affords you some breathing room. Some remarks about rude people, stinky fish and loud music in the store. Otherwise, as far as quality and variety, the reviews do rave. I just went around with my camera and started shooting those things I either loved, and/or recognized:

Who doesn't love mangoes and guavas? The insane and the uninitiated. Luckily, I can get these in New York without any problem because Goya provides most local supermarkets with their brand, but they are 20 cents more than these. To their credit, Goya has a wider selection, including Guanabana. Use these as refreshing juice with ice cubes, or as I do, blend them with other fruits for heavenly smoothies.

Noodles are as important to the Vietnamese diet as blood is to the human body. If you are a noodle, you will find yourself most likely swimming into 'pho', the most amazing soup ever made. Forget chicken noodle or anything your mother ever told you. It can be simple, as just noodles in magic liquid broth, lemongrass, and some lime on the side for extra flavor, or you can have it with beef, fish, chicken, and spring onion as in Bánh hỏi. 

The noodles also find their way into another one of Vietnam's most popular foods, Bún chả, which combines vermicelli, ground pork,with salad greens, herbs and sprouts. The variety of dishes is infinite.

The banh pho are flat rice noodles; above them you can spot yellowish colored noodles, and above that more noodles.

 

Ah, the magical fish sauce that gives the dishes of Vietnam that certain 'je ne sais quoi'.I have seen the exhaustive process of manufacturing this sauce, and believe me, it's extensive. It must be allowed to ferment over a certain period of time to achieve the desired flavor. The largest factory in Vietnam for this product is located in Phú Quốc.

I can proudly say that if you come to my kitchen, you will find this product in my pantry. I am never without it. Even though my Asian market in New York, as well as this one, have an entire aisle of 'white coffees, the Vinacafe brand is the one that comes closest to the authentic Vietnamese Cafe sua da, which has often been referred to as Vietnam's black gold. Forget Starbucks. This stuff ROCKS!

Dessert is a weakness I have never been able to overcome, nor do I want to. However, in Asia, as in Vietnam too, desserts are understated and so much tastier than their Western counterparts. No goo, no whipped cream, lots of fruit based delights. The very first time I had bean in dessert form was in Bali. It was almost soup-like, but tasted like angels. I've since had bean ice cream, buns with different bean paste, - my favorites are red bean, mung bean, and taro root.

There was nothing special about this frozen corn, other than its esthetics. I'm sure it was very sweet.

Oh Dear, how can I talk about Durian in a positive sense?  This fruit is gynormous, and has a smell to match. No wonder the Vietnamese name for it means 'one's own sorrows' (Sau Rieng). Think of strong cheese that has gone bad. Yet, it is one of  Vietnam's most valuable fruit. The inside is yellow, and frankly, I cannot tell you about the taste, as I have not had the courage to try it. 

These are wrappers or small pancakes if you like made of rice.  The center display brought me right back to Saigon, where Hai Ba Trung is a main street in District One, and named for the heroic Ba Trung Sisters.

The bakery section is a death sentence if you are dieting. There are buns here filled with anything you can imagine. 

There are also prepared foods you can eat on the spot or take out.

Of course, I would not remember this since I don't drink beer, but this is the brand made in Vietnam.

If you have enjoyed this little tour, then you're going to love the Cooking Tour of Vietnam that I'll be posting very shortly.

Crispy Shrimp Coated with Green Rice Recipe (Tom Chien Com)

by Andrea Nguyen

After getting the low down on Vietnamese young green rice (cốm), what can you do with the little flakes. One of the easiest ways to savor the rice is to use it like breadcrumbs (think panko) and use it to coat deep-fried shrimp. Look for the rice at Vietnamese markets abroad or bring some back with you when traveling to Vietnam.   continued>>

Vietnamese Baguette Sandwich " Bánh mì"

Bánh mì is a Vietnamese baguette made with wheat and rice flour or a type of sandwich traditionally made with this type of baguette. The sandwich is made up of thinly sliced, pickled carrots, daikon, onions, cilantro, and meat or tofu. Popular bánh mì fillings include pork, paté, chicken, and head cheese. The contrasting flavors and textures of the sandwich — as well as its relatively low cost — make it a popular dish.

Vietnamese cuisine introduced in Paris

Vietnamese cuisine lovers and French-speaking chefs from around the globe gathered in Paris on March 31 for a four-day food festival dubbed “Cooks’ village in Paris”.

A book titled “Time zone cuisine” was launched by Menu Frettin Publishing House at the festival, which has been an annual event since 2007. The book, introducing typical dishes and culinary culture of many different countries, was co-authored by 26 famous Francophone chefs.

Vietnamese cuisine was prominently featured, thanks to the articles by Didier Corlou and David Lacroix, who are fascinated with Vietnamese food.

According to Corlou, Vietnam has a unique culinary culture, and he never misses an opportunity to show off the country’s typical dishes.

Vietnamese food plays a positive role in bringing Vietnam’s culture to the world.
A programme of Vietnamese food will be broadcast on April 4 on TV Channel 5 with French chef David Lacroix demonstrating two dishes.

(Source: VOV)

French chef cooks’ books on Vietnamese dishes

A collection of four books on Vietnamese dishes entitled “Five Seasons” written by a group of authors headed famous by French Chef Didier Corlou was made debut in Hanoi on Nov. 28, 2008.
The books, in English, introduced 12 traditional dishes and 12 contemporary dishes from Hanoi and northeastern region.

Didier Corlou, who has lived and worked in Vietnam for over 15 years, said that the books were compiled in a year.

He informed that the authors plan to study and write about dishes in the northwestern, central and southern regions in the coming time. Corlou expressed his hope that Vietnamese dishes would be known by numerous foreign people.

In 2004, Corlou’s book entitled “Vietnamese Gastronomy” won prizes of best book on gastronomy in western region and best book on Asian gastronomy.

The collection will be published in French and Vietnamese languages in the coming time.

(Source: VNA)

Let's Eat - Thuy Dong Restaurant

According to my guidebook, Nha Trang is considered "party central". American soldiers came here for R&R during the war and must have loved the beach. Chuck had already been here on a photo shoot, and insisted that we go back and look at the water, put our feet in it, and enjoy some fresh air without the heavy humidity and heat we had felt all along the trip. Walking around has always enabled me to discover buried treasures.

This is Tran Phu Street


The main drag by the waterfront is Tran Phu Street where one is likely to find lots of guesthouses and hotels. On the corner of Le Thanh Ton and Tran Phu was a spacious restaurant, with no doors on three sides. Far from luxurious, its appeal came from the wonderful breezes and great music choices. We had spotted pizza on the menu and decided that we were finally going to give this a try!

This is also Tran Phu Street facing the water

It's tough to get bad food in Vietnam. I must have said this to you before. This charming restaurant, is sort of half-outdoorsy and half not, in that there are no closures, but there's a roof above. And it sits right across the street from the wonderful XQ Arts & Crafts Center, which I wrote about here.

To the right of the restaurant, I could see an ad for rooms at less than $10 a night! A few other people were seated, but the ones that always catch my eye, and a disapproving one at that, are the couples where an older man, usually a Westerner, is flirting and lunching with a native female who could pass for his grandchild. Sorry, folks, I’m just a bit hard on this reality, even though I have seen it countless times during my trips to Asia.

 there's always someone at work anywhere you go

About 30 minutes after we've been seated, we are informed that pizza will not be available until 4pm, which means another 2 hours. The menu is extensive enough that we can make another choice, and it’s rather easy. Pasta with seafood it shall be for Chuck, and I’m going for the seafood salad. And while we wait, let’s have that diet Pepsi that is a rarity in some areas. Entrees start at VDN35,000 (which is about $2.25 or so).

Have a look at the photos and realize that both of us licked our plates clean!!

 my amazing seafood salad

 Seafood pasta with tofu

 
My salad had enormous pieces of conch, rice noodles, tomatoes, cauliflower, frisée lettuce, and red cabbage, all tossed and wonderfully seasoned with the unmistakable lemongrass and other citrus flavors. The seafood pasta had cubes of tofu, shrimp, and green scallion pieces and went down apparently without a hitch.

As we were eating, the owner, a woman, was directing a worker with some wiring, and every few minutes, a street vendor would catch our eye and explain her offerings, all neatly stuffed in see-through pockets of her showcase. Persistence is an art here.

 they are equipped with just about anything you can think of

Across the street was a huge sign that talked about women in art, and I asked everyone on the staff about the sign and if it meant that a museum lied behind there or if there was a special festival held about these women artists. I was bewildered that no one had a clue. After gulping down our iced coffee, we went across the street to investigate.

In Vietnam, one does not ask for diet Pepsi, but rather Pepsi or Coke "lite" or with no sugar. It is not surprising that the word "diet" is incongruous with life in Vietnam. Nobody is fat. However, if you are keen on finding these, stock up on them once you find them, as they are not everywhere.

To the right is one of those absolutely charming beach houses you find as you amble around. Those Santa Fe colors are stunning, aren't they?

Events at the Hanoi Press Club this month

Our own visit to the Press Club was fabulous and I'll be telling you about it soon. In the meantime take a look at this:

SEAFOOD SELECTION AT THE RESTAURANT 

Seafood is an art form in Vietnam, but now it's become a masterpiece, with the new Seafood Selection at the Press Club Restaurant. Soups and chowders will warm your belly, and transport you to a cozy table in an English pub, while our Thai Prawn Curry will remind you why Southeast Asia is a culinary heaven. You'll probably have trouble choosing between Lobster Salad and our Marinated Grilled Squid, but don't worry - from your first bite of Crab Cake Appetizers you'll know you'll be back soon for more. And we haven't even mentioned our variety of Fresh Vietnamese Seafood!

FRIDAY NIGHT ON THE TERRACE

January 15, 2010

Wind down, then ramp up Friday Night on the Terrace at the Press Club. The week's over, now it's time to let the games begin - and what better way than a free drink for all the ladies between 7pm and 9pm on the Press Club's Terrace. The Hot Chicks Band will help you into your groove, and DJ Kruise will spin you through the night with your favorite songs.

From 7:00pm until 9:00pm, all ladies receive free drinks with compliments,Smirnoff Black Cocktail.

WINTER BUFFET

Every Monday through Friday 11:30am - 2:00pm Just VND170.000 net per person, The Restaurant offers a fantastic selection of dishes and a great setting to enjoy a lunch with friends, colleagues or business appointments. What's more, those who enjoy the buffet, also receive a complimentary glass of beer, mineral water or soft drink.

To reserve your table, please call (84-4) 3934 0888 The Restaurant - 3rd floor  

THIRSTY THURSDAYS

Every Thursday

5:00pm - 10:00pm

Are you thirsty for Thursdays?

2 for 1 cocktails

Live Entertainment, Filipino Acoustic Duo from 6:00pm to 8:00pm

Free Appetizers!

The Restaurant Bar & Terrace - 3rd floor

THAT'S ITALIAN!

January 18 - 24, 2010

Let us transport you from the streets of Hanoi to a sun-spangled vineyard in Tuscany or a corner table in Rome's Piazza Navona! Enjoy the savory zest and tang of our pestos, pastas, and tomato sauces, as well as sautéed seasonal vegetables and garden greens fresh from Dalat. Minestrone Soup, Vegetable Ravioli with Sun-Dried Tomatoes and Pine Nuts, and Pasta "Arrabiata" with Bacon will help chase your winter blues away, and with every entrée we'll pour you a glass of Prunotto Barbera d'Asti, compliments of The Warehouse. This dry, savory and medium-bodied wine will have you singing like a prima donna, but with a price that suits the choir! 

DELIVERING GOOD FORTUNE

January 1st to February 14th, 2010

We celebrate TET by rewarding you! During the Festive Season, you'll receive one free can of Carlsberg for each main course ordered for delivery. To your home or your office, The Press Club will be pleased to deliver your reward!

Call (84-4) 3825 5337

DAILY SPECIAL

Let the Al Fresco Terrace take the worry out of that age old question. Where should we eat?

With delicious creations that change daily, you can grab a table and be prepared to be pampered, pleased and positively impressed!

Daily set menus feature a three course meal for lunch or dinner at only $9.50++! The Chefs offer tasty vegetarian sets, hearty and tasty, in addition to the daily set.

For reservations, please call (84-4) 3934 0888

WEEKEND PIZZA

Every Saturday and Sunday

Who doesn't love a good pizza? At the Press Club, we love to give them away! Every weekend, when you buy one pizza, you get a second pizza free. Eat in, take away or order for delivery. Enjoy your pizza!

Call and order your pizza (84-4) 3825 5337 (direct) or (84-4) 3934 0888.

Venice in Saigon....really!

A couple of days following the food poisoning episode, which you will learn about later, I felt well enough to go exploring again. I was annoyed that two entire days of my vacation had been ruined by having to rest in bed and drink salty water. But, here was a new day, and a chance to get to know Saigon. So, with my trusted yellow cap securely on my head, off we went.


The Venezia Restaurant, which is located on the street level of the Continental Hotel, saw us more than once during this trip. This was the first time, as we made our way from the Indochine Hotel and stopped in for lunch. What an ideal way to escape the midday heat! The atmosphere is more Italian than anything else, as you catch a glimpse of the white-and-red-checkered cotton tablecloths (by day only; at night, the linens change to pure white). Dark wood doors and wood trim frame the room. Huge windows give the diner an eagle’s eye view of one of the busiest intersections in Saigon. Luckily, both times, we had window tables.

Italian all the way....

I couldn’t help but notice a huge, well stocked bar near the rest rooms, which were impeccably clean. And then, there are several bottles on a tabletop in the middle of the restaurant just waiting to be "plucked". Each table had two menus: the regular lunch menu and the pizza (8 varieties) menu. Chef Leonardo Lanfranconi and his staff bring Venice to your door; no kidding. Small touches, like two sets of glasses, way too many forks and spoons, and a small vial with a fresh flower on each table adds to the mood. 


Since they serve Vietnamese food as well, they required chopsticks and Oriental soup spoons--spoon rests are all there. It is obvious that someone knows how to turn linen napkins into birds or some such thing. We digressed from Vietnamese food that day and indulged with pasta, Bolognese for me, with clams and white sauce for Chuck. White wine and water drowned some of the garlic, but rest assured, the plates hardly needed to be washed after we were done. It is positively amazing how well spaghetti is prepared in Vietnam. We had it at the City View Cafe in Hanoi, and it was superb! Again when we went to Sapa a year later, and it was heavenly. 

Service is extremely courteous, and dangerously slow, but it’s a great reminder that hurry is not the order of the day. When the bill comes, be prepared to see a letter-size invoice with your damages in dong and U.S. dollars. Still, I can't help but giggle to see 80,000 anything for two dishes of pasta. 

There was a wedding party going on that evening at the Continental Hotel

Our second visit to the Venetian was our last night in Saigon as we regaled ourselves with a yummy Italian dinner just before we went for cocktails at the Saigon Bar across the street at the Caravelle Hotel. Now that we were hotel guests, we were quickly recognized and given a wonderful table. Live music filled the air, now that the piano had a human sitting in front of it, and three ladies accompanied him, one with a guitar, a cellist, and a violinist. Unfortunately, the pictures of the musicians, and of the restaurant were dreadful, as they were blurred, and off-color. The only ones I could save are what you see right here. This probably means another visit is required...

A large group from France was gregariously enjoying their dinner, and I never heard English until an American couple sat next to us.


The wine came to our table chilled, and I suggested we do the pizza del padrone, which had cheese, tomato sauce, and spinach with the tomato and mozzarella salad. Bread and butter are always present, and I do try so hard to ignore that. In summation, it seemed that no matter what we ordered, it was always excellent. Compliments to the Chef. 

la pizza del padrone