Vietnam is located in the continent of Asia. It has China to the north, the Philippines to the far east, the Pacific Ocean and South China Sea to the east, Brunei to the far southeast, Malaysia to the south, Cambodia, Thailand, Myanmar and Laos to the west.
The capital is Hanoi.
The official language is Vietnamese.
The climate varies on the geographic location. The north is more of a tropical climate with temperatures from 63 to 74F. Farther south the temperatures are from 77 to 81F.
The staple foods are rice, vegetables, meat, fish, herbs, spices, numerous types of noodles, cakes, bananas, durians, guavas, jackfruit, mangoes, oranges, persimmons and pineapple (https://worldinfozone.com/country.php?country=Vietnam).
VIETNAMESE BÚN CHA GIÒ (https://www.aspicyperspective.com/spicy-food-for-spicy-personality/):
For the Pork:
- 1 lb. boneless pork chops
- 1-1/2 TBSP fresh grated ginger
- 1 clove garlic, minced
- ¼ C fish sauce
- 2 TBSP soy sauce
- 2 TBSP sugar
- Freeze the pork for 30 minutes to firm it up. Then cut each chop in half lengthwise and thinly slice. If already frozen, thaw halfway before slicing.
- Mix the ginger, garlic, fish sauce, soy sauce, and sugar together. Then toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
- Heat a large wok or skillet to high heat. Drain the pork well. Add peanut or vegetable oil to the wok. Stir fry the pork for 1-3 minutes.
For the Nuoc Cham Dressing:
- ½ C warm water
- 3 TBSP sugar
- ½ C rice vinegar
- 1 TBSP fish sauce
- 1 clove garlic, minced
- 1 tsp chili garlic sauce
- ¼ tsp salt
- 1/8 C shredded carrots
- Mix the warm water and sugar in a small bowl. Stir until the sugar is dissolved.
- Then add rice vinegar, fish sauce, garlic, chili garlic sauce, salt, and shredded carrots. Set aside the nuoc cham.
- 1 pkg frozen spring rolls
- Preheat the oven to the necessary temperature provided on the spring roll package.
- Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it.
- Cook the spring rolls according to the provided instructions.
- Chop the spring rolls into ½-inch pieces.
For the Salad:
- 1 pkg. cooked rice vermicelli noodles
- 2 C mung bean sprouts
- 1 C shredded carrots
- 1 C sliced cucumbers
- ½ C cilantro (or basil), chopped
- ½ C peanuts, chopped
- ½ C green onions, chopped
- To assemble the whole salad bowl, place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro, and green onions.
- Place the pork and spring rolls on top, and sprinkle with chopped peanuts.
- Serve with nuoc cham on the side, so each person can add as much as they desire.
CHÈ BĂP (Vietnamese Sweet Corn Pudding) (https://www.thekitchn.com/recipe-che-bap-vietnamese-swee-151806):
- 3 large ears corn, shucked
- 4 C water
- 2 pandan leaves, tied together and knotted (optional)
- ¼ C small tapioca pearls
- Two 14 oz. cans coconut milk
- ½ C granulated sugar
- Pinch salt
- 2 TBSP toasted sesame seeds
- Stand each ear of corn up in a bowl and, holding it sturdy, run a sharp chef’s knife down the length of the ear to shave off the kernels, Set the kernels aside.
- Combine the corn cobs, pandan leaves (optional), and water in a pot and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
- Meanwhile, place tapioca pearls in a small bowl, cover with cold water by ½ inch and let stand.
- Remove corn cobs and pandan leaves from the pot and discard.
- Add coconut milk, corn kernels, sugar, and a pinch of salt to the pot and stir to combine. Return to a boil and then simmer until corn is tender, about 10 minutes. Taste and adjust sugar and salt, if desired.
- Stir tapioca pearls into the pot and simmer for 2 minutes.
- Remove from heat to cool. Can refrigerate for up to 2 days. If it gets too thick and gloppy, thin it with water.
- Serve warm or cold in bowls or glasses. Garnish with sesame seeds just before serving.