Vietnamese Grilled Pork Chop

This recipe came from a Vietnamese cookbook but I do not recall the title or the author now.  I have tried it many times and didn't have to modify it in anyway, it's Asian style BBQ flavor.  You can use any type of pork chops but I prefer the "pork butt" pork chops or sometimes they are called "pork chop steaks" because they are a bit fattier and therefore juicier.  I also tried it broiled instead of grilled but grilling is still the best way to cook it if possible.

Lotus Stem Salad

I am always fond of South East Asian cuisine, maybe because I was born in Indonesia and it suits my palate - tropical sensation.  I feel "at home" when I eat South East Asian food.  Overall, there are some similarities in ingredients, taste and texture within these countries cooking.

This lotus stem salad is very similar to typical Thai salads, especially the dressing.  I have eaten this salad in a Vietnamese restaurant here in the Bay Area.  It was recommended by a friend of mine whose husband was originally from Vietnam.  I like it a lot since then but didn't know how to make it until I found the recipe from a Vietnamese cookbook - "Pleasures Of The Vietnamese Table" by Mai Pham.

Lotus stems are white thin spears, it has crunchy texture and the ability to absorb sauces well.  In the U.S., I can only find lotus stems (sometimes labeled lotus rootlets) packed in brine in jars (see photo below).  This salad is very refreshing (fresh herbs) with sweet and citrus flavor, perfect for warm weather.

Lotus Stem Salad

Vietnamese Spring Roll

Spring season is here and the weather is getting warmer gradually.  Now is a good time to make Vietnamese spring rolls.  It's a healthy option for a meal with almost no cooking involved, although there is quiet a bit of prepping to do to get the ingredients ready but not too extensive so it is not too bad at all, at least for me.  This is one of our favorite take out foods to buy in Vietnamese food places, along with Vietnamese sandwich.  I learned how to make it from my niece and her boyfriend.  This spring roll is an excellent menu to make for family or friends gathering, everybody takes part in his/her food and each can customize his/her roll, very interactive and hands-on, I would say.  

This spring roll has become part of Asian-American fusion staple in culinary world.  Most catering venues offer the spring roll as one of their appetizers.  Many chefs have substituted the ingredients to fit their target audiences.  For example, any color of bell peppers, carrot, cilantro, green onion, shiitake mushroom have been used as fillings for this spring roll so you can be as creative as you want as long as they work well in the roll.  Staying true to its originality as much as possible, normally I use the following ingredients.