Tag Archives: vietnamese

Cheap & Really Good for Economic Rice @ Joyful Palace Clementi Ave3 on 2Dec2014

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economic rice @ joyful place clementi av3

economic rice @ joyful palace clementi ave3

went for early lunch with a friend (friend’s guided food tour of old airport road hawker centre)

later we drove back to my place for coffee.

i totally forgot my coffee meeting with another friend at commonwealth mrt koufu at 3.30pm on 2.12.2014. after i sent my friend out to bus stop & got back, only when i checked my phone which was charging that i realised i was very late. anyway i managed to get to koufu 45mins late & we had a good chat.

my wife was not back for dinner & this friend was free so we went together to try out joyful palace, a coffeeshop at clementi ave 3 (clementi central locality). i had seen the economic rice when passing & wanted to try this.

economic rice @ joyful place clementi av3

economic rice @ joyful palace clementi ave3

economic rice @ joyful place clementi av3

economic rice @ joyful palace clementi ave3

i had the steamed fish. it was probably the cheap vietnamese pangasius, a cheap catfish, the common supermarket sutchi fillet. i also had the belly pork & spinach.

the fish was very good. of course it was not fine dining restaurant standard, but it was equal or better even than what you get at zi char places. the belly pork preparation was not my preferred braise, a bit sweet sauce, but it was really good standard. very nicely done. spinach was quite fine.

& it was just S$4.50!  and for that price & the quantity i had, this was excellent actually. 🙂

c.h.e.f andy

Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

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vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork collar with cold beehoon

today i experimented quite successfully a vietnamese street food = a chargrilled pork neck with cold beehoon (vermicelli). 🙂

the pork neck was marinated with fish sauce, chilli padi, sugar, paprika, orange marmalade, yuzu salad sauce, chopped shallots/garlic & grated ginger. & i kept it for 48hrs in the chiller.

i followed this video recipe.

vietnamese chargrilled pork neck

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

i chargrilled the pork neck over 1 tablespoon oil in non-stick pan over high heat. it was really good! so tasty & tender! 🙂

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork collar with cold beehoon

i did not have many items. so i improvised. earlier for the marinade, i did not have honey so i used fruit jam (orange marmalade) & yuzu sauce.

then i did not have tau gay (bean sprouts) so i used kang kong (morning glory) – not ideal!

i did not have mint so just used basil. no peanuts & no spring onions, just skipped.

it was nice. first layered the sliced japanese cucumber & kang kong (for bean sprouts), then add the bee hoon (vermicelli), pickled carrots & radish (sugar, rice vinegar, chilli padi). then add the pork neck, prawns & then the chopped shallots & basil.

drizzle with the fish sauce dip (chicken stock, fish sugar, sugar, rice vinegar, chilli padi)

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

vietnamese chargrilled pork neck

vietnamese chargrilled pork collar

once more, the chargrilled pork neck was fabulous! 🙂

i served this vietnamese chargrilled pork collar to my friends at 11pax homecooked lunch on 15.10.2014, & everyone just loved it.

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck with cold beehoon

that’s the real thing in the video.

miso garoupa

miso garoupa

i had some experimental miso garoupa. it was ok, not fantastic.

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck with cold beehoon

this was fun! 🙂

c.h.e.f andy

Ingredients:

  • 300g pork collar, sliced 5mm across grain
  • 150g bee hoon (vermicelli)
  • 2 tbsp fish sauce
  • 1 tbsp honey (i used 1 heap tbsp orange marmalade + 1 tsp yuzu salad sauce)
  • 1 flat tbsp sugar
  • 1 tsp paprika (or coarse black pepper)
  • 4 spring onions, white part only
  • 2+2 chopped shallots
  • 2 chopped garlic
  • 1cm grated ginger
  • bunch of bean sprouts (i used kang kong)
  • sliced japanese cucumber
  • pickled radish & carrots
  • mint leaves (i used thai basil)
  • 1/6 cup crushed peanuts

fish sauce dip

  • 1/3 cup (80ml) chicken stock
  • 4 tbsp fish sauce (more to taste)
  • 1 tsp rice vinegar (more to taste)
  • 1 chopped chilli padi

Directions:

  1. scald pork neck to remove scum. cut 5mm slices across grain. mixed fish sauce, honey, sugar, pepper, garlic, shallots, ginger to make marinade. season pork neck in marinade, cover with cellophane & refrigerate for 48hrs in chiller.
  2. put 1 tbsp oil in non-stick pan on high heat. stir fry the pork neck (cooled to room temperature first) over high heat to caramelised the pork. turn to medium & cook for 5 minutes. pork will be charred & very flavourful.
  3. to serve – first layer the sliced japanese cucumber & bean sprouts, then add the bee hoon (vermicelli), pickled carrots & radish. then add the pork neck, prawns & then the chopped shallots & basil. drizzle with the fish sauce dip.