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"from hong's table to yours"
Chinese Broccoli with Oyster Sauce
A quick and easy recipe
- 2 tablespoons oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon peanut oil (or vegetable oil)
- 300 grams (10 ounces) Chinese broccoli, tough ends and stem surfaces removed
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tsp corn starch or tapioca starch ( thickening agent)
Cut the Gai Lan into halves, leaves to one side, stems to the other. The goal is to make the stems thinner so it cooks the same amount of time as leaves. I usually cut the stems in halves long way then cut across to make them bite size. Stems should be al-dente and crunchy and the leaves soft and wilted and shrunk when cooked.
Combine the oyster sauce, garlic, soy sauce, starch and sugar in a small bowl, and stir until the sugar dissolves.
- Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Add the the Gai Lan. Stir fry for about 2-3 min until the leaves begin to shrink. Once the shrinking begins, Add the oyster sauce mixture, mix thoroughly and take off heat. Put a lid on the skillet and let the broccoli cook. The remaining heat will cook the broccoli. ( about 6 min) Serve with rice or your favorite stir fry noodle
- NOTE: You can add your favorite protein to this dish. Just cut up into bite size pieces and cook when after the oil is added, and before the Gai Lan is added. If using beef, remember not to over cook beef since it will cook while you wait for the Gai Lan stems to cook.
Broken rice with Pork chops, pork loaf, pork skins (Com Tam bi cha, thit nuong)
For one loaf, you'll need:
- 1 lb ground pork
- 1 bundle vermicelli noodles(80 grams), soaked
- 1/3 cup dry shredded wood ear mushrooms soaked
- 3 large eggs, 2 eggs in the meatloaf, and 1 for the top
- 1/2 tsp salt
- 1 tsp fish sauce premium grade you can eat raw. (3 crab brand recommended)
- 1 carrot, grated
Bi (Pork skin with shredded pork, roasted rice powder, and garlic powder)
- Approximately 1 lb Cooked, shredded pork skin.
- 1/2 lb. pork loin cooked then sliced and cut into long strips about 3 inches long.
- 3 oz. bag of thinh/roasted rice powder
- 2 oz. garlic powder
- 1 ts salt
Grilled lemongrass pork
- 1-2 lbs pork shoulder steaks or cutlets
- 2 tbsp minced lemongrass (jar or stalks will do)
- 1/8 C sugar (I prefer saltier meat so I add less sugar, 1 tsp)
- 1 Tbsp fish sauce 3 crab)
- 1/2 Tbsp ground black pepper
- 2 cloves garlic, minced
- 2 shallots, minced (red shallots)
- 1 1/2 Tbsp sesame oil (kadoya brand)
- 1 Tbsp Vietnamese caramel sauce or thick soy sauce, no substitutions
- 1 tsp salt (depending on it you like it sweeter or saltier)
Nuoc Cham (dipping sauce)
- 2 1/2 Tbsp sugar
- 1 1/2 Tbsp hot water
- 1/4 C fish sauce(3 crab brand or phu quoc brand)/
- 1/4 cup fresh lime juice, no substitute
- 1 small clove garlic, minced
- 1 red chilli, deseeded and minced
- 1 shallot, peeled and minced
- Soak the vermicelli noodles and tree ear fungus in hot water for 15 minutes until softened.
- In a bowl, mix 1 lb ground pork, vermicelli noodles, tree ear fungus, 2 large eggs 1/2 tsp salt, and 1 tsp fish sauce. Mix thoroughly.
- Place pork mixture into baking pan or individual ramekins. Ramekins will portion for individual rather that a loaf that requires cutting into portions. Generously layer on the egg yolk mixture and steam for about 30 minutes. This will vary with your pan and thickness of the custurd. Check using sticking fork or toothpick.
- First thaw the pork skin in the fridge the day before you plan to make this. Submerge pork skin in slightly luke warm water with a pinch of salt. Do not use hot water as this may congeal the pork skin together. Let the skin rehydrate about 20-30 mins. Drain and allow to dry before mixing.
- Also day before, season the pork loin. A quick way is to boil it, but you can season it the day before and broil it day after. It will have better flavor.
- Mix the dry pork skin, pork, salt, and approximately 2-3 oz. of roasted rice powder and garlic thoroughly. Add more roasted rice powder or garlic to taste. Set aside in the fridge until ready.
- Grill or broil the meat until done then slice into strips to your desired thickness
- Mix the sugar and hot water together so the sugar dissolves.Add the minced herbs garlic and chili. then add the fish sauce. Once all the 4 components of sweet, spicy, salty and savory are added, add the lime juice last. It should taste like a strong sauce of sweetness and saltiness. Heat is according to your heat tolerance, add more or less chili to adjust to desired heat level. The lime juice should brighten the mixture. Shredded carrots may be added to garnish the dipping sauce.
- When plating, serve with sliced cucumbers and tomatoes.