Ideas for Vietnamese shrimp dish?
Fellow Cooking Hounds do you have a recipe for Vietnamese style shrimp dishes? A friend brought in some leftover tangy prawns from a local restaurant. Tastes a little like a light sweet and sour. Anyone have any ideas? Thanks!
There is a good recipe for shrimp in caramel sauce at Viet World Kitchen too.
Here is the link: http://www.vietworldkitchen.com/bookshelf/articles/kho_LAT.htm#tomkho
Love the stuff.
A few options:
- cooked, cooled and put in rice-paper rolls with veggies and noodles, dip in peanut sauce or nuoc mam
- served on top of a spicy and tart green papaya salad
- servied in a bahn xeo - rice paper pancake with turmeric
- the least fancy, but totally authentic way: skewered, bbqd, served on either: a dish or plain white rice, accompanied by fresh herbs (asian basi, mint), and nuoc mam, or on vermicelli with the same accompaniments.
It sounds like shrimp in caramel sauce, but you could double check with your friend. None of the recipes I've seen has sesame oil, vinegar or chicken broth, but I can't think of a standard dish that otherwise fits your description and caramel does tend to taste of a wide variety of flavors.
The recipe I've used is from a book I think is out of print, but it's pretty basic - not the sort of thing for which you'll find a slew of major variations. I don't actually the one I've made having garlic (though it might have), but otherwise this recipe is pretty much the same:
Do you mean your friend brought a shrimp dish from a restaurant and you want to try to copy it? Or do you mean you want to make a dish using the shrimp your friend brought?
If it's the former, then I can suggest a common viet shrimp dish that's tangy (lightly sweet & sour) and it's reddish brown, which is shrimp in tamarind sauce. Many restaurants serve crab in tamarind sauce so this is similar. I don't have an exact recipe, but basically saute your shrimp (peeled or not is up to you) in oil and garlic, and just before it's done add the tamarind sauce.
For tamarind sauce I don't have exact amounts (actually I'm still experimenting) but I mix tamarind paste, sugar, fish sauce, rice wine vinegar or lime juice or lemon juice, and broth to taste. Actually I just found a recipe from Charles Phan of Slanted Door for tamarind sauce for you if you prefer an expert's recipe:
I also learned a vietnamese shrimp in claypot dish that's red from achiote, not ketchup. It's a basic dish my mom taught me but but I don't have exact amounts for that dish. It's not lightly sweet & sour, it's more like savory & spicy so I'm not sure you want it.
re: Alice Patis
Alice: Yes, it is the former. There is an upscale Vietnamese place here (read expensive, beautiful decor, very small serving sizes) where I have been taken as a guest when I am on business. My friend went there with her husband last night. He complained about the very small portions but loved the fish dish. She brought me a couple of the shrimp hoping that I might be able to figure out how to replicate it. Thanks for posting your ideas. The shrimp that I tasted was more savory and mildly spicy, not like the gross sweet and sour that I grew up smelling in my parents' Chinese restaurant.
That salad and the shrimp spring rolls sound wonderful. But does anyone have a recommendation for how to cook the shrimp at home? I detected the flavor of sesame oil, vinegar, sugar and I suspected fish sauce and chicken stock. Not sure what gave it the red coloring, maybe catsup? I will experiment to see if I can figure it out.