A 9-course All-Vietnamese New Year Eve Dinner on 31Dec2015

all vietnamese dinner spread-serving table2

all vietnamese dinner spread-serving table

had a wonderful family homecooked Vietnamese dinner on 31.12.2015 to round out 2015 & welcome the new year 2016! ^^

getting ready for dinner

getting ready for dinner

we were in hoi an, hanoi & halong bay last week 21-27dec2015, having lots of tasty Vietnamese bites in local restaurants, in the streets & also jolly good fare on board indochina junk luxury cruise dragon legends 1.

all vietnamese dinner spread

all vietnamese dinner spread

so i did a 10-course dinner with 9 vietnamese dishes + tiramisu to relish the vietnamese fare & family moments we enjoyed together. we had 9pax including our helper, 3 children & their friends. 🙂

everyone enjoyed the food very much….we had a great evening…after dinner we watched star wars episodes 1 & 3, in my view both episodes were much better than episode 7 – the force awakens. 🙂

bun cha - vietnamese chargrilled pork on beehoon

#1 bun cha – vietnamese chargrilled pork on beehoon

one defining vietnamese cuisine to be found anywhere is the streets, local eats & restaurants is bun cha, or vietnamese chargrilled pork (or meatballs) served with beehoon.

bun cha - vietnamese chargrilled pork on beehoon

#1 bun cha – vietnamese chargrilled pork on beehoon

i did this very well this evening.

vietnamese chargrilled pork for bun cha

#1 vietnamese chargrilled pork for bun cha

my vietnamese chargrilled pork was exquisite this evening! ^^

grilled prawns for bun cha

#1 grilled prawns for bun cha

my daughter don’t like porky taste, so i did a grilled prawns for her. 🙂

aromatics - basil, mint, coriander & lime leaves

aromatics – basil, mint, coriander & lime leaves

a very important ingredient for bun cha & many vietnamese dishes (like pho) is aromatics. for this evening i had basil, mint, coriander & lime leaves. 🙂

bun cha - vietnamese chargrilled pork on beehoon

#1 bun cha – vietnamese chargrilled pork on beehoon

everyone loved the bun cha! 🙂

it’s as good as the bun cha we had at morning glory hoi an & at siagon baguette central mall singapore but we prefer grilled pork collar to meat balls.

about same as the bun cha at mrs pho.

sotong salad

#2 sotong salad

& i made a nice salad, using julienned carrots, daikon (radish), japanese cucumber.

for both bun cha & the sotong salad, a key ingredient is the mixing sauce, which i made with chicken stock, fish sauce, vinegar, a little sugar.

other than commonplace bun cha which is outright vietnamese, many of the “vietnamese” dishes we had were on the luxury cruise.

quite a few were actually chinese dishes & not particularly impressive.

several though had nice lemongrass & herb seasoning & aroma, plus the refreshing salads & very good egg spinach soup. don’t know how vietnamese they were, but i was aiming to reproduce these to relish our vietnam moments. ^^

lemongrass BBQ snapper

#3 lemongrass BBQ snapper

my lemongrass BBQ snapper turned out beautifully, lightly yet distinctly lemongrass scented. quite exquisite. 🙂

lemongrass BBQ chicken wings

#4 lemongrass BBQ chicken wings

the lemongrass BBQ chicken wing likewise was very tasty & different because of the lemongrass. & very tender inside the charred skin. 🙂

flamed 1 hr 70degC sous vide flat squid

#5 flamed 1 hr 70degC sous vide flat squid

same with the squid. i only do slow braising for 1 hr in a 70degC oven & flamed it afterwards, and the taste & texture were both perfect. my children love this dish. 🙂

thai yellow curry for flat squid

#5 thai yellow curry for flat squid

especially when served with the thai yellow curry, a variation of my grilled chicken thighs with thai yellow curry dip.

i created that after having a very nice grilled chicken green curry fried rice at busaba shoreditch london.

my dry wok prawns has been consistently excellent. this time though it was not so successful.

reason is that lemongrass marinate in the chiller does not work. prawns needed to be ultra fresh so i should have just fried in lemongrass & ginger instead of marinating in the chiller.

grilled pork ribs

#7 grilled pork ribs

grilled pork ribs was perfect in texture but seasoning a bit off today.

the best egg spinach soup

#8 the best egg spinach soup

my egg spinach soup was pure perfection. i used mixed chicken stock & fish stock becos they were there & need to be used. it was better than the very good soup we had on the dragon legend cruise.

com chien - vietnamese fried rice

#9 com chien – vietnamese fried rice

my com chien – vietnamese fried rice was passable. still tasty & rice not mushy & separate grains but somehow it was quite different from the excellent com chien we had on dragon legend cruise.

not sure why? their rice felt like baked rice & very tasty.

tiramisu was good but the usual.

all vietnamese dinner spread

all vietnamese dinner spread

we had a marvellous dinner. great family time.

beehoon, chragrilled pork & grilled prawns

#1 beehoon, chragrilled pork & grilled prawns

for bun cha, i cooked beehoon al dente.

chargrilled pork collar was marinated in chiller for 2 days, then fried in butter on high heat.

grilled prawns for bun cha

#1 grilled prawns for bun cha

i had grilled prawns in place of pork for eldest daughter. 🙂

aromatics - basil, mint, coriander & lime leaves

#1 aromatics – basil, mint, coriander & lime leaves

& lots of aromatics  – basil, mint, coriander & lime leaves. 🙂

aromatics - basil, mint, coriander & lime leaves

#1 aromatics – basil, mint, coriander & lime leaves

lots!

browned shallots

#1 & #8 browned shallots

& browned shallots which was also good for the soup. 🙂

steamed squid for salad

#2 steamed squid for salad

sotong salad

#2 sotong salad

sotong salad

#2 sotong salad

sotong was steamed & cut in rings & carrots, daikon (radish) & japanese cucumbers were julienned. plus sliced yellow onions.

lemongrass BBQ snapper

#4 lemongrass BBQ snapper

i tried the lemongrass dry marinade on snapper as i wanted a fish with firmer meat. came out beautifully! 🙂

lemongrass BBQ snapper+flamed sous vide squid

#5 & #6 lemongrass BBQ snapper+flamed sous vide squid

i used a flat squid which is thicker as i wanted that feel.

flamed 1 hr 70degC sous vide flat squid

#5 flamed 1 hr 70degC sous vide flat squid

i “sous vide” it at 70degC for 1 hr in oven in lemongrass marinade in a sealed oven dish so it won’t dry out.

then i flamed with a kitchen torche & the result was simply perfect! excellent taste & texture! 🙂

grilled pork ribs

#6 grilled pork ribs

i did my slow oven braising 90degC for 6hrs. texture was perfect but today the marinade was not that great!

lemongrass BBQ chicken wings

#3 lemongrass BBQ chicken wings

lemongrass BBQ chicken wings

#3 lemongrass BBQ chicken wings

chicken wings were great!

com chien - vietnamese fried rice

#9 com chien – vietnamese fried rice

com chien much to be improved la. 🙂

the simplest dish is the hardest to make, as always an universal truth! 🙂

it’s a memorable evening with family, with the excitement of replicating some dishes we enjoyed in vietnam.

c.h.e.f andy

 

Advertisements

One thought on “A 9-course All-Vietnamese New Year Eve Dinner on 31Dec2015

  1. Pingback: Simple Comfort Food for 4pax Family Dinner on 20Apr2016 | c.h.e.f

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s