1 year ago

Vietnamese Grill Chicken & Pork Broken Rice:
Ingredients:

For the pork marinade:
1 pound pork loin, thinly sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon ground black pepper

For the chicken marinade:
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon ground black pepper

For the broken rice:
2 cups uncooked jasmine rice
2 cups water

For serving:
Lettuce leaves
Cucumber slices
Tomato slices
Fried egg (optional)
Pickled vegetables (optional)
Fish sauce dipping sauce

Instructions:

1. To make the pork marinade, combine the pork, fish sauce, sugar, vegetable oil, garlic, and black pepper in a medium bowl. Mix well to coat the pork evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

2. To make the chicken marinade, combine the chicken, fish sauce, sugar, vegetable oil, garlic, and black pepper in a medium bowl. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

3. To make the broken rice, rinse the rice in a fine-mesh sieve under cold water until the water runs clear. Transfer the rice to a medium pot and add the water. Bring the mixture to a boil over high heat, then reduce the heat to low.

Creamy Clam Soup:
Ingredients:

2 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 cloves garlic, minced
1 cup white wine
2 cups chicken broth
2 cups water
2 pounds of clams, cleaned and scrubbed
1 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Chopped fresh parsley, for garnish

Instructions:

1. Melt the butter in a large pot or Dutch oven over medium heat.

2. Add the onions, celery, and carrots and cook, stirring occasionally, for 5-7 minutes, or until the vegetables are soft.

3. Stir in the garlic and cook for 1-2 more minutes, or until it is fragrant.

4. Pour in the white wine and bring the mixture to a boil. Add the chicken broth and water and bring the mixture back to a boil.

5. Add the clams to the pot and cover it with a lid. Reduce the heat to low and simmer for 5-7 minutes, or until the clams have opened.

6. Remove the clams from the pot and discard any that have not opened.

7. Stir in the heavy cream, lemon juice, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low.

Beef Tacos:
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves of garlic, minced
2 tablespoons of taco seasoning
8-10 small corn tortillas
Toppings of your choice (lettuce, tomato, cheese, sour cream, etc.)

Directions:
1. In a skillet over medium heat, brown the ground beef until it's fully cooked. Drain any excess fat.

2. Add the diced onion and minced garlic to the skillet, and cook until the onion is translucent.

3. Stir in the taco seasoning and continue cooking for an additional minute.

4. Heat the tortillas in a dry skillet or over an open flame for a few seconds on each side, until they are warm and pliable.

5. To assemble the tacos, place a spoonful of the beef mixture onto each tortilla and top with any toppings of your choice.

6. Fold the tortilla in half and serve.

You can adjust the seasoning to your taste, and you can also try another type of protein like chicken, pork or fish. Some people prefer to add cilantro, avocado, salsa and lime. The options are endless and you can make your own recipe.

Thank you for Watching :)

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