Che Chuoi

Che Chuoi:  Tapioca, Coconut and Banana Dessert

My first introduction to Che Chuoi was in college.  A friend used to invite a few of us over to his house for lunch every Saturdays.  We were planning to take over the world then.  We wanted to write a software and start an empire ... bwahahahahaha!

His wife would cook us various authentic vietnamese dishes.  She cooks in the kitchen all morning and then leaves us with the food.  I always felt bad about that but I was always assured that's "traditional".

Well, the software idea eventually fizzled but my love of vietnamese food continued.

One of the things that was always served at these get-togethers was Che (pronounce je-yuh).  I believe I've had a variation of this in Chinese restaurants which was given as a dessert and always, always watered down.

There's a Filipino version as well, called Ginataan.  It has a lot more ingredients and far more time-consuming to make.  So, while Ginataan is still my favorite, the Vietnamese Che has made its way to my favorites of things to eat.

This is very easy to make and can be stored in the refrigerator for about 3 days.  I enjoy it as breakfast most days.  I sometimes just heat it up and add more bananas if necessary.   I even vary it sometimes and add some sweet potatoes or jackfruit.

Vietnamese Food Recipe:  Che Chuoi

3 cups water
1/3 cup small tapioca pearls
2 cups of bananas
14-oz can unsweetened coconut milk
1/2 cup sugar
1/8 tsp salt
1/2 tsp vanilla extract (optional)
Chopped peanuts (optional)

1. Bring water to a boil in a medium saucepan over high heat.  Add the tapioca stirring to make sure it doesn't stick to the saucepan and to avoid clumping.  Cook for about 10 minutes.
2. Cut the bananas lengthwise then crosswise into 1 inch pieces.
3. When the tapioca is done, add the coconut ilk, sugar and salt.  Stir until sugar is dissolved.
4. Add the bananas and cook for another 2 minutes.
5. Remove from heat and add vanilla extract, if using.
6. Serve hot or warm and top with some chopped peanuts, if using.

Vermicelli with Grilled Pork

Vietnamese (Bun) with Grilled Pork

I just showed you how to make Nuoc Cham followed by pickled carrots and daikon.  So now, we have to use them.

When I initially made this, I made it with Grilled Pork Patties (Bun Cha Ha Noi).  However, our family prefers just the thin slices of pork.

If you go to the asian markets, you will find them already neatly cut.  If an Asian market is not easily accessible, just purchase boneless pork and cut into thin slices.  The easiest way would be to cut it while it's still frozen.

Vietnamese Food Recipe:  Vermicelli (Bun) with Grilled Pork
For the pork:

• 1 tbsp fish sauce
• 1 tbsp water
• 2 tbsp brown sugar
• 2 tsp vegetable oil
• 1/2 tsp salt
• 1 tsp black pepper
• 1 lb fresh bacon or any boneless pork
• 1/4 cup finely chopped green onion

Accompaniments:

• 1/4 lb thin dried noodles
• 1/2  cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 cups shredded lettuce
• Nuoc Cham
• Pickled Carrots and Daikon

1. Soak noodles in warm water for 20 minutes.
2. Mix fish sauce, water, brown sugar, oil, salt and pepper. Use to marinade pork for about 30 minutes.
3. Meanwhile, clean mint leaves, cilantro and lettuce.  Rinse well and set aside.
4. Boil water.  Turn off as soon as water boils and remove pot from heat.  Drain soaked noodles (step 1) and put it in boiled water and allow to soak for about 10 minutes.    After 10 minutes, drain and wash in cold water to stop it from cooking further.
5. Grill pork.
6. In a bowl, arrange noodles, pork, cilantro, mint leaves, lettuce, pickled carrots and daikon.  Serve with a side of Nuoc Cham.

Pickled Carrots and Daikon (Do Chua)

Pickled Carrots and Daikon

Next up is Everyday Pickled Carrots.  Daikon is optional.  Carrots by itself is sufficient but the daikon gives it a much more beautiful appearance which I believe is important when serving food.Because this is pickled, I thought it would be okay to keep it in the brine in the jars the first time I made this.  Don't do this.  After an hour of soaking the carrots and daikon, remove it from the brine and store for about 5 days.

I'm into pickling these days because I bought meself a mandolin.  Ah, yes!  Deadly looking thing juliennes like no other!

After my posts of accompaniments for Vietnamese dishes, I will post on actual recipes that use them.  Just you wait!

Vietnamese Food Recipe:  Pickled Carrots and Daikon

• 1 1/2 cups water
• 3/4 cup distilled white vinegar
• 1/2 cup sugar
• pinch of crushed red pepper (optional)
• 1 1/2 cups julienned carrots
• 1 1/2 cups julienned daikon

1. In a medium sauce pan, over medium-high heat, add water, vinegar, sugar and pepper if using.  Bring to a boil then lower heat for and simmer for about 5 minutes.
2. Allow to cool.
3. Scoop daikon and carrots from the brine and store or serve (should keep in the refrigerator for 5-7  days).

Pagolac

We decided to eat at Pagolac in Westminster last night since we needed to do some kind of celebration for our 9 year wedding anniversary.  We've been so busy that we never found the time to plan a vacation.

We used to eat here back when we were dating (I guess that would be about 15 years ago).  The place is not quite as I remember it.  The interior feels much cleaner but the food is not as good.  Although I did enjoy Bo La Lot a whole La La LOT. :-)

They had no rice or noodles.  I forgot about that.  I'm still getting used to my new-found knowledge of the differences between North and South Vietnam cooking.  I was told Pagolac is North.  What I noticed was the lack of Nuoc Cham, rice and noodles.  They had a pungent shrimp based sauce which I've had before and never quite grown a liking to.  It tastes okay but the smell ... oh the smell!

I also ordered some kind of meatball like pork which was still pink inside.  I gave it the benefit of the doubt that it might have been some kind of coloring and gave it a taste.  Nope! Uncooked. You can't do that to pork ... what were they thinking?  Also, the wax for the grill spilled on our table upon delivery burning the paper place mats. Oy!  That's gotta be some kind of violation.  I couldn't move my children far enough since the tables were pretty small.

It did feel light though ... there were hardly any carbs except for the rice paper and I managed to skip that.  Overall I would recommend the place for the experience of grilling your own food and possibly cooking meat in vinegar broth.  As far as the food goes, there was nothing special about it that you couldn't find anywhere else in Westminster for half the price.

Nuoc Cham (Dipping Sauce)

Vietnamese Dipping Sauce:  Nuoc Cham

I don't think you can truly have a Vietnamese kitchen unless you have this basic dipping sauce, Nuoc Cham.  When I was first dating my husband, whenever we came over to his mom's house, they always offer some Nuoc Mam to eat with whatever food is being served that day.  Recently, I've learned (as did my husband) that Nuoc Mam is fish sauce while Nuoc Cham is the mixed version -- usually with sugar and lime juice.

My roommate ten years ago used to make Nuoc Cham all the time.  He said it's just fish sauce with lime.  Sounded so simple but this secret "recipe" does not work.  There is so much flavor to Nuoc Mam than lime and fish sauce.  So I took it upon myself to learn how to make one.

Allow me to mention that I'm lazy.  The best Nuoc Cham would be made with the use of mortar and pestle to grind all the dry ingredients together.  I, on the other hand, skip all that.  If I make the Nuoc Cham the same day we would eat it, I would put it in a food processor to grind all dry ingredients.
I own a mortar and pestle somewhere but I'm not sure where it is.

Vietnamese Food Recipe:  Nuoc Cham

• 1 tbsp garlic, minced
• 2 tbsp sugar
• 1 tsp red chili flakes (or finely chopped red Thai chillies)
• 3 tbsp fish sauce (pick a fish sauce amber in color.  this is a key ingredient.  Use your favorite)
• 3 tbsp water
• 2 tbsp  freshly squeezed lime juice

Combine all ingredients and store in a jar. Done.

But if you want to be thorough.  Take the garlic, sugar and chili flakes and grind them using your mortar and pestle.  Add the paste to the fish sauce, water and lime.