Tag Archives: Vietnamese

Vietnamese Fresh Spring Rolls

31 Aug

Vietnamese Fresh Spring Rolls

Ingredients:

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
¼ c roasted peanuts, ground, for garnish .
½ c chicken broth
3 tbsps peanut butter (or more) .
½ c hoisin sauce .

Procedure:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Add the broth, peanut butter, sugar, & hoisin sauce, in a food processor. Process until smooth
Garnish with the ground peanuts.

Serve rolled spring rolls with the hoisin sauce mixture.

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Pho

31 Aug

Pho

Ingredients:

6 cups beef broth
1 (¼-inch thick) slice ginger
2 whole star anise
1 cinnamon stick
½ pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles
¼ cup Asian fish sauce
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
1/8 cup minced scallions
¼ cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chilie, sliced very thin
½ cup fresh basil leaves
Lime wedges for garnish

Procedure:

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper.

Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

4 servings

Amount Per Serving
Calories 184.5
Total Fat 5.5 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 2.3 g
Cholesterol 50.4 mg
Sodium 2,609.4 mg
Potassium 540.3 mg
Total Carbohydrate 9.4 g
Dietary Fiber 1.3 g
Sugars 1.6 g
Protein 23.7 g

4 weight watchers points per serving