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"from hong's table to yours"
1 1/2 c Fish of choice: Hamachi, Tuna, Salmon
1/2 medium red onion, sliced thin
1-2 Jalapenos sliced(optional)
1 jar lotus rootlet in brine, shredded with toothpick
1 jumbo carrot, shredded
1/3 c cilantro, chopped
1 c mixture of shiso leaf, egg mint washed and chopped
sea salt to taste
3 tbsp. Extra virgin olive oil
3 tbsp. rice vinegar seasoned
1/3 c roasted sesame seeds
Komodo shrimp crackers for serving
Vietnamese Dipping Sauce
4 to 5 peeled garlic cloves, pounded or minced
40 grams sugar
20 ml of lime juice
50 ml of fish sauce - I use Phu Quoc number one brand
100 ml water, warm enough to dissolve sugar
100 ml water, room temp
Sambal (chili garlic sauce), optional
Line a large plate with paper towels and place next to the stove. Pour oil to a depth of ¾ to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350 ° F on a deep-frying thermometer. Keep in mind I the oil is too hot it will burn before it curls and expands, too low and the chip will sit in oil and not cook.
Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. All of this happens in 4 to 5 seconds. It would be easier to fish out with tongs. The shrimp chips go stale or soft if fried too early. I would recommend frying the chips last, right before serving.
Cut the fish into small, equally sized pieces. The smaller they are, the shorter the “cook” time will be!
Combine all lime juice (except 3 tbsp. for later) lime juices in a bowl, and then add the chopped fish.
Mix, cover and refrigerate for 5-10 minutes, depending on that size of your pieces. When cooking raw fish with lime juice, think of how you like your steak cooked. The longer you leave the fish in lime juice the tougher the fish will be and the less then the more tender or more like sushi. I like it pretty raw so I leave it for 3 minutes, then I squeeze out the lime juice, being careful not to break the flesh.
Add the remaining shredded ingredients, except for all the seasonings.
Mix the seasonings 3 tbsp. lime juice, salt, pepper, olive oil, rice vinegar.
Garnish with fresh herbs and sesame seeds. Serve on fried shrimp chips and Vietnamese dipping sauce.