food

Domingo de brisket vietnamita con fideos

El chef Dale Talde nos muestra cómo le va bien el domingo mientras asa pechuga vietnamita con fideos de arroz, rollitos primavera crujientes y lo remata con unos sabrosos flotantes de soju. Oye, es domingo en algún lugar, ¿verdad?

food

Domingo de brisket vietnamita con fideos

El chef Dale Talde nos muestra cómo le va bien el domingo mientras asa pechuga vietnamita con fideos de arroz, rollitos primavera crujientes y lo remata con unos sabrosos flotantes de soju. Oye, es domingo en algún lugar, ¿verdad?

Supplies

  • Ingredients:
  • Brisket
  • 2 onions, cut in half
  • 5 cloves garlic
  • 1 large hand of ginger, cut in half
  • ½ Tablespoon ground cloves
  • 2 Tablespoons ground coriander
  • 1 cups brown sugar
  • ½ cup fish sauce
  • 1 Tablespoons ground cinnamon
  • 1 Tablespoons black pepper
  • Salt to taste
  • 1 (6 pound brisket) fatty end
  • Pineapple Nuoc Mam
  • 1 pineapple, peeled and diced
  • 1 cup of water
  • 4 thai chilis, minced
  • 3 cloves of garlic, minced
  • ½ cup granulated sugar
  • ½ cup fresh lime juice
  • ½ cup fish sauce
  • Salt
  • 2 packages rice noodles, prepared to package instructions
  • 2 cups Thai basil
  • 2 cups cilantro leaves
  • 2 cups mint leaves
  • 1 cup roasted salted peanuts, chopped
  • 1 English cucumber, sliced
  • ½ head green leaf lettuce, thinly shredded

Pasos

  1. Method:
  2. Brisket
  3. Heat the grill to medium high temp and char the onion, garlic, and ginger.
  4. Add the charred vegetables to a blender with the remaining marinade ingredients and blend until a smooth and constant sauce forms.
  5. Trim excess fat off the brisket and make crosshatch slits into the fat and through a little of the flesh of the brisket with a sharp knife.
  6. Place the brisket in a large deep pan and pour the marinade over it, rubbing it into the flesh.
  7. Place in the refrigerator to marinate overnight.
  8. Heat the grill to medium heat.
  9. Place the brisket, fat side up, in a large hotel pan and cover with foil.
  10. Put the pan on the grill turning the flame below the brisket to low, and cook for 4 hours, until very tender, add water to the pan as needed while cooking to prevent burning.
  11. Flip the brisket ½ way through.
  12. Remove the brisket from the pan and place it directly on the grates set at high heat and sear for a few minutes per side.
  13. Remove and set aside to slice.
  14. Pineapple Nuoc Mam
  15. Add the water and pineapple to a blender and blend until smooth.
  16. Use a fine mesh strainer to strain half of the pineapple mixture.
  17. To a medium size bowl add the chilis, garlic, sugar, lime juice and fish sauce.
  18. Stir in ½ the pureed pineapple to that mixture and stir to combine.
  19. To Assemble:
  20. Cook the rice noodles according to package instructions.
  21. Lay the noodles on a serving platter and top with sliced brisket.
  22. Pour the Nuoc-Mon over the top and garnish with the herbs, peanuts and shredded lettuce.
  23. Serve.

Supplies

  • Ingredients
  • Swordfish
  • 1 ½ pounds swordfish steaks
  • Salt and pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon fish sauce
  • 1 lime, juiced
  • 2 teaspoons dried turmeric
  • 1 Tablespoon sugar
  • Rice Paper Rolls
  • 1 package rice papers
  • 3 cups rice noodles, blanched and cooled
  • 1 cucumber, julienned
  • 2 jalapenos, sliced into thin rings
  • 1 Avocado, thinly sliced
  • 1 carrot, julienned
  • Turmeric
  • Dipping Sauce
  • 1 mango, diced let’s discuss if he does on camera
  • ¼ cup water
  • ¼ cup rice wine vinegar
  • 1 lime, juiced
  • 2 thai bird chilis, minced
  • ¼ cup fish sauce
  • 2 Tablespoons sugar

Pasos

  1. Method:
  2. Swordfish
  3. Add the swordfish to a large dish.
  4. In a small bowl whisk together the olive oil, fish sauce, lime juice, turmeric, sugar, salt and pepper.
  5. Pour the marinade over the swordfish, rubbing it into the coat.
  6. Place the fish in the refrigerator and marinate for 30 minutes.
  7. Heat the grill to high heat and cook the swordfish for 2-3 minutes per side, until the fish is cooked to medium doneness and has a nice charred crust.
  8. Slice the swordfish and set aside.
  9. Rice Paper Rolls
  10. Fill a shallow dish with warm water.
  11. Working with one rice paper at a time, soak the paper in the water until soft.
  12. Place the rice paper on a clean work surface and add a pile of rice noodles to the center, about 1 inches wide and 3 inches long.
  13. Place a few cucumber slices, jalapeno slices, avocado slices and carrot.
  14. Sprinkle with turmeric and swordfish.
  15. Fold in the top and bottom of the rice paper and then the sides, roll and seal.
  16. Repeat with remaining ingredients.
  17. Dipping Sauce
  18. Add the mango to a blender with the water and blend until smooth.
  19. Use a fine mesh strainer to strain the mango puree into a medium sized glass bowl.
  20. Add the rice vinegar, lime juice, fish sauce, sugar and chils.
  21. Stir to combine.

Supplies

  • Ingredients:
  • 2 bottles grapefruit flavored soju
  • 2 (12 oz) bottles sour beer
  • 1 pint lemon sorbet

Pasos

  1. Method:
  2. To each glass add 4 oz of soju, 6 oz sour beer, and one scoop of lemon sorbet.
  3. Serve with a straw.